Revised Customer process cooling in the Food & Beverages sector - Coffee

Cooling of coffee beans

Controlled cooling of coffee beans after the roasting process

PROCESS DESCRIPTION

After coffee beans have been roasted they need to be cooled as quickly as possible to stop the roasting process. Pores on the surface of the beans are closed to minimise loss of aroma. In addition, the coffee beans can be cooled in an inert atmosphere, which improves product quality. Compressed air is often used for cooling and is blown through the bulk product. Another effective method is cooling with cryogenic gases.  

 

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