Coffee beans

Instant coffee production 2

The second part of instant coffee production👇 2️⃣Filtration and concentration After a filtering stage, the brewed coffee is refined in one of several ways below to increase its concentration. The goal is to create an extract that contains about 40% solids. In some cases, the liquid is processed in a centrifuge to separate the lighter water from the coffee extract. Another method is to remove water by evaporation before cooling the hot and brewed extract. A third alternative is to cool the extract long enough to freeze the water in it. Then mechanically separate the ice crystals from the coffee concentrate.

3️⃣Recovery of aromatic volatile substances is part of the pleasure of brewing and drinking coffee, smelling its aroma. During several stages of the production process, volatile aromatic elements are destroyed. They must be returned in later stages to produce an aromatic instant coffee product. Fragrances can be recovered through several stages of the manufacturing process. For example, gases released during roasting or grinding processes can be collected. Ground and roasted coffee can be heated to release additional aromatic gases. Passing steam or suitable solvents through the bed of ground or roasted coffee can separate and absorb the aromatic components. Aromatic oils can be extracted from spent coffee grounds by applying a pressure of at least 2,000 pounds per square inch (14,000 kPa). Also, after finishing the brewing process, the gases can be distilled from the coffee extract. To preserve as much flavor as possible, oxygen is removed from the coffee extract. This process is done before the extract enters the dehydration stage. Removal of oxygen is done by foaming other gases such as carbon dioxide or nitrogen.

4️⃣Dehydration There are two basic methods to convert liquid coffee extract into its dry powder. These two methods are spray drying and freeze drying. Spray drying is done at high temperature. This affects the taste of the final product but is less expensive than free drying. To be continued in the next post, the third part of coffee, instant coffee produced by

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