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From roasted beans to freeze dried coffee, with S J Scientific.

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First, grind the roasted coffee beans. Controlled roller grinding prepares the coffee for extraction.

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Extract the soluble coffee with water. Filter the liquid to separate insoluble spent grounds before concentration.

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Concentrate the coffee extract under reduced pressure. This animation shows low temperature vacuum evaporation. Freeze concentration is another possible route.

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Fill shallow trays with coffee concentrate. In the cold room, freeze the liquid into solid slabs. Confirm complete freezing before the next step.

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Inside the cold room, feed the frozen coffee slabs into a breaker and granulator. The frozen material breaks into smaller particles.

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Sieve the frozen granules to control particle size and separate fines.

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Spread the granules into shallow trays. Load the trays onto the upper product rack while keeping the coffee frozen.

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Pre-cool the dryer before transferring the frozen rack. Use loading conditions established for this coffee formulation, and minimize transfer time.

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Dock the trolley. Roll only the upper rack inside.

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Close the chamber and begin the vacuum drying cycle. Ice sublimates from the coffee. Water vapor travels to the internal refrigerated coils and collects there as ice.

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After drying, protect the porous coffee granules with moisture barrier packaging.