Instant coffee is playing an ever more important role these days. The particular boost to the growth of soluble coffee is due mainly to flavored specialties like cappuccino, espresso, vanilla, chocolate or Amaretto.
Modern convenience products of this kind are not successful purely because they are simple to prepare and come in a wide range of flavors. Absolutely consistent quality is just as important. Where enjoyment is such a focus, a process technology which is gentle on the product is of outstanding importance.
GEA Westfalia Separator supports the coffee industry with
in obtaining the maximum yield from their valuable coffee beans and securing a high standard of quality economically.
Another sphere of application is the production of coffee surrogate and cereal drinks.
After the various coffee beans from different countries of origin and growing areas have been mixed, the beans are roasted and coarsely ground so that the hot water in the subsequent extraction columns can penetrate thoroughly. Extraction under pressure and at temperatures of 190 to 200 °C results in comparatively higher yields than in traditional coffee brewing.
The extract contains insoluble components among other things. To avoid unattractive residues and deposits on coffee cups, these substances have to be removed from the extract as completely as possible. This is the task of separators from GEA Westfalia Separator.
Within the continuing process of concentrating the extract, first the weak extract and then also the thick extract is cleared of all unwanted insoluble substances. Following the second separation stage, the thick extract is spray-dried or freeze-dried. Adding flavours etc. to the mix allows different coffee products to be made.
An additional integrated decanter separates the coffee extract still contained within the extract / solids mixture discharged by the separators and this is fed back into the process.
Coffee residues from extraction still contain, among other things, valuable coffee oil. To obtain this, the residues are pressed and a 3-phase decanter separates the so-called press water into clarified press water, a coffee oil and water mixture and solids. The aqueous coffee oil phase is separated by a 3-phase separator.
The coffee oil obtained is then processed further and added to the finished soluble coffee as a flavor medium.
The solid press residues do not have to be disposed of at a charge, but can profitably be used as a fuel for combustion or as compost for gardening.
Coffee surrogate from cereals now has a fixed place in the supermarket range as a healthy, caffeine-free product.
To make it, the soluble ingredients of roasted parts of plants like chicory or barley are dissolved out using hot water. The residues from this extraction can be processed further using decanters from GEA Westfalia Separator.
The insoluble components in the extract are removed using clarifiers. The clarified extract is then concentrated and spray-dried.
Instant and ready-to-drink products made of cereals, blossoms or roots are also healthy and play a corresponding role as diet supplements. In the production process, the valuable ingredients have to be extracted from the plant cells. The insoluble components have to be separated using decanters and / or clarifiers.
If an instant powder is produced, the extract has to be concentrated and spray-dried. If, on the other hand, the end product is a ready-to-drink product, the extract is diluted and then bottled.