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.  

 

Contactează-ne

Contactează-ne

Alege o acțiune

Formular

Action form

There has been an error processing your registration. Please double-check the information entered.
Făcând click pe acest buton acceptați politica GDPR a Messer Group. Acest acord poate fi revocat oricând.