From roasted beans to freeze dried coffee, with S J Scientific.
First, grind the roasted coffee beans. Controlled roller grinding prepares the coffee for extraction.
Extract the soluble coffee with water. Filter the liquid to separate insoluble spent grounds before concentration.
Concentrate the coffee extract under reduced pressure. This animation shows low temperature vacuum evaporation. Freeze concentration is another possible route.
Fill shallow trays with coffee concentrate. In the cold room, freeze the liquid into solid slabs. Confirm complete freezing before the next step.
Inside the cold room, feed the frozen coffee slabs into a breaker and granulator. The frozen material breaks into smaller particles.
Sieve the frozen granules to control particle size and separate fines.
Spread the granules into shallow trays. Load the trays onto the upper product rack while keeping the coffee frozen.
Pre-cool the dryer before transferring the frozen rack. Use loading conditions established for this coffee formulation, and minimize transfer time.
Dock the trolley. Roll only the upper rack inside.
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.
After drying, protect the porous coffee granules with moisture barrier packaging.