Tuxen Coffee Production

Step-by-step process coffee production of our famous Tuxen Coffee

  • The raw coffee beans are sorted and cleaned in the countries of origin. The coffee is placed in the sorting cleaning system which eliminates impurities with the aid of computerized controls. A lot of raw coffee is also sorted and cleaned by hand.

  • The raw coffee beans are imported from their countries of origin (Central America, Africa, Brazil, South-East Asia).

  • The raw coffee beans are tested in the lab for Ochratoxin A to check if the coffee is free of mycotoxins. Roasted coffee is tested randomly on Ochratoxin A.

  • Some coffee sorts are stored in 12 steel silos each with a capacity of 3000 kg and equipped with an electronic weighing system. Other types of coffee are kept in the original jute sacks or big bags and stored on pallets in the warehouse at the coffee roasting factory or in the warehouse from the coffee importer.

  • The coffee beans are weighed and blended according to our recipes in batches of 120 kg and blown to the drum roasters. During this process, further cleaning takes place with a magnet.

  • The roasting is carried out at a temperature between 150° C and 210° C: the coffee is roasted through hot air introduced into a tempered steel rotating drum with a roasting time of about 15 minutes. This type of roasting, also known as slow roast, guarantees a better development of taste and flavours.

  • The cooling takes place in a special basin with a slatted floor where the coffee is rotated by mechanical blades. Forced cold air is blown to the inside, and hot air is aspirated to cool the coffee.

  • The coffee is purified by removing residual impurities with an aspiration system that makes use of the specific weight of the coffee beans.

  • The coffee is loaded into the storage silos where it will stay the necessary time to stabilize its aromatic characteristics.

  • The coffee is packed with modern packaging machines.