Soluble (Instant) Coffee Powder
Much of the soluble coffee in the world today contains only a small fraction of the the flavour present in the roasted bean. Up to 90% of the flavour is lost between roasting of the coffee bean and consumption of the soluble product. Although flavour losses occur at every stage of the the soluble coffee production process, extraction, evaporation and drying account for the majority of flavour loss. Use of the Spinning Cone Column in a standard soluble coffee plant can dramatically increase the amount of coffee flavour and aroma in cup.
The conventional approach to integrating a Spinning Cone Column into a standard soluble coffee process is shown here.
Liquid Coffee and Coffee Concentrates
Interest in and consumption of convenience coffee products is increasing worldwide. Ready-to-drink canned or bottled coffee, liquid coffee dispensing machines and food-service coffee are all rapidly expanding markets.
One major problem with many liquid coffees and coffee concentrates available is that they are poor substitutes for a fresh brew. Traditional manufacturing techniques fail to retain any of the distinctive coffee aroma desired by consumers.
Flavourtech has developed the Integrated Extraction System to facilitate the production of liquid coffee extracts and coffee concentrates which contain all of the fresh-roasted flavour of the original bean.
Coffee Flavour and Essences
It is possible to collect an intense, fresh-roasted, coffee character by literally brewing the coffee in the Spinning Cone Column itself. A slurry of cold water and roast and ground coffee is passed through the SCC. The presence of the coffee solids greatly enhances the recovery, in terms of both quality and quantity, of volatile compounds.
Flavour houses around the globe process coffee slurries in the SCC to produce the world's finest coffee flavours.
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