Coffee production line
1, the basic production process:
Receipt of green coffee beans - Selection and storage of green coffee beans - Quantification, preparation for mixing and baking - Crushing processing - Extraction processing and aroma recovery (exhaust gas recovery) - Concentration treatment - Spray treatment - Agglomeration treatment - - Fragrance Additives - Packaging Processing - Instant Coffee Sales - Domestic Sales and Exports.
 
2. Description of the basic coffee processing process:
Coffee cleaning, baking, smashing
Raw coffee is washed and picked and transferred to the roaster.
The coffee is baked at approximately 180°-200°C and the yield is at 250 kg per batch, approximately 15'.
After baking, it is collected and stored, then crushed and then subjected to instant treatment.

 3, extraction:
We extract coffee solution with an 8 cylinder container
We recommend including a spare extraction column so that it is convenient for continuous operation. 24 hours a day and 7 days a week.
Calculate the appropriate volume to achieve better roasting ability and crush coffee extraction, pour hot water at about 190 degrees Celsius, more consumed and move upwards, through each cylinder with a small amount of coffee grounds, water This flow continues through each cylinder. This extraction is carried out continuously and fills the gap between the new material cylinder coffee grounds. At the same time, the slag gets wet. Better upward and outward transfer of gas. The coffee extract leaves this freshly baked and crushed cylinder as a juice. Coffee solute concentrations range from 10% to 30%.
Hot water and boiled coffee grounds continue to flow into the column. Extracts extracted from the freshly baked and ground coffee cylinders are intermittently retracted. During this process (when the extract enters a special cylinder of freshly baked and ground coffee and the condensate is oowed out of the coffee column and has been detached from the water) the coffee has become wet, extracted, and soluble has been hydrolyzed . For seven or eight cylinder systems, it will take 3 hours. A column exits the water and is inspected and fed again.

4, fragrance recovery:
There are two basic steps:
- Separate a small portion of the extraction process before adding it.
- Separating the fragrance after the evaporation process makes the product a good beverage. In any case, it must be pointed out that there are two options for the customer to choose.
- Improve PETRONCINI system's recovery of the fragrance and taste of the whole extraction before the evaporation system concentrates. Advantages: The acid hydrolysis of natural agricultural products has been removed during the evaporation, in the third step of the extraction, and the total of the aroma and the taste are recombined. The previous separation, such as using our system, guarantees the best quality and has a very good taste. If you choose this recycling system, you don't need to separate the fragrance part from the hydrolysis part during the extraction process, so the fragrance recovery system step is also redundant.
- An additional system to obtain the most typical low-temperature solids and high-quality aroma contained in this extraction system (ALILT system)

 5, evaporation:
To reduce the cost of spray drying, we concentrate 12-15% of the solid extraction concentration up to 50%. Of course, if you want a low concentration, designing a 35% solids chamber is not a problem. It is generally unfavorable to lose flavor during evaporation, but with our fragrance recovery system, 100% eliminates this condition.

6, spray drying:
Spray drying or atomization is the most common, and instant coffee can be obtained both efficiently and economically, which in turn ensures the high quality and taste of the product. In this process, a high-structure dryer with a medium-pressure nozzle and dry air are used in parallel to decrement. Heating compressed air, relying on a system directly from gas fuel or relying on a system of steam or liquid fuel. Drying temperature is very important, in order to maintain the same flavor, the temperature must be lower. The product, which is not composed of instant powder, is dried and the hollow pellets are made into particles of about 100÷300 μm. A CO2 injection system is needed to reduce bulk density.