Instant Coffee Manufacturing Process: How To Make Instant Coffee Step By Step?

Vietnamese Coffee Exporter

Instant Coffee Manufacturing Process: All people are familiar with instant coffee. Instant coffee is produced as a fine powder that is pre-mixed with sugar and milk and then dried repeatedly to create an instant beverage. Simply prepare instant coffee with hot water when you want to enjoy it and consume it right away. Coffee dissolves well in water because the soluble components were removed and preserved throughout manufacturing. Other contaminants and any residual insoluble components have been eliminated.

Life is getting busier and busier with worries, so people have little time to wait for every single drop of coffee to flow down for a full cup of filtered coffee. Therefore, for those who love this type of drink, instant coffee has become an extremely convenient alternative drink while retaining the delicious taste of filter coffee without taking too much time, and preparation time.

However, few people know how the production process of instant coffee takes place. Please follow the article below to understand more!

1. Selection Of Raw Materials For  Manufacturing Instant Coffee

In production, instant coffee is made from coffee combined with other ingredients such as sugar, and cream of vegetable milk to create 2in1, 3in1, and 4in1 coffee lines…

Coffee is selected from beans. High-quality green coffee (raw coffee beans) is dusted and cleaned. From there, coffee beans are roasted and then ground into a powder to make a filter or processed into instant coffee.

2. Instant Coffee Production Process – How to make instant coffee?

The production process of instant coffee is mainly done through the following steps:

instant coffee production process flow chart
Instant Coffee Manufacturing Process: Instant coffee production process flow chart

2.1. Roast and grind coffee powder

After selecting the desired green coffee beans, the first job we do is roasting the coffee. Roasting time according to international standards is from 18-25 minutes/batch and roasting is according to advanced technology to help keep the natural flavor of coffee beans.

Coffee beans are cooked evenly from the inside out, no bottles, seeds bloom evenly, and do not burn edges. The beans, whether large or small, are still uniform in maturity and color.

Then, the roasted coffee beans are ground into powdered coffee. The coffee powder used to produce instant coffee needs to be ground to a large particle size.

Note: The coffee beans are heated uniformly from the inside out, with no bottles, equally expanded beans, or burnt edges. Regardless of size, the beans are consistent in terms of color and maturity.

In order to ensure that the final product meets standards for flavor, physicochemical qualities, and notably for ash content, Helena Coffee Vietnam is now using a precise European technology roasting method.

2.2. Extraction

Extraction is the process of dissolving substances in coffee with hot water to form an extraction solution with a concentration and soluble substances of about 25-35%.

The coffee extraction system and process go as follows:

  • The coffee is first poured into a temperature-insulated pyramid-shaped intermittent extractor.
  • Pump hot water about 80 – 90 degrees Celsius from the bottom of the tower to extract coffee.
  • When hot water passes through the coffee in the tower, the extraction of dissolved substances will take place.
  • These solutes will form a solution at the top of the tower. To help increase the amount of solute collected at the top of the tower, powdered coffee will be continuously replaced at the towers.

Carry out extraction several times, and limit the amount of fine powder dissolved deeply into the water when extracting. The concentration of the extracted coffee solution can reach 20-22%.

Note: To further enhance the final product and add the stage of centrifugation to clean and remove pollutants during manufacturing, Helena Coffee Vietnam added it after this stage to produce instant coffee starch of higher quality.

It also separates hazardous chemicals, bacteria, and glutamic acid from coffee beans.

2.3. Concentrates

After extraction, we cannot dry it because the concentration of a coffee solution is 20-22% at this time. To facilitate the drying process, the extract must be concentrated to a concentration of 30-33%.

The most commonly used concentration method is vacuum concentration. The coffee solution is pumped into the heating device. Here the brewed coffee water absorbs heat and evaporates quickly.

The vacuum created by the barometer will absorb the steam and condense at the condenser. The process continues until the required solution concentration is reached, then stop.

2.4. Drying

After the concentration process, the coffee is dried into a powder form to facilitate the process of storage and use.

Spray drying is the most commonly used method. The coffee concentrate is pumped to the top of the cyclo. There is a small perforated disc with a very high rotational speed, causing the coffee to enter the cyclo in the form of a mist. Dry hot air is blown into the cyclo to dry the coffee mist into powder form.

Instant coffee powder is collected at the bottom of the cyclo. After drying, we get instant coffee powder with a moisture content of 1-2%, dark brown in color.

The goal of drying is to transform the concentrated coffee extract into a dry state so that storage and usage are made easier. Drying can be done using either freeze drying or spray drying.

Methods of drying:

Freeze-drying

Spray drying

This is a cutting-edge process that maintains the highest standards of quality and quality of extracted instant coffee’s natural flavor and taste components, such as color, flavor, and quality stability. Solubility and quantity. By using this technique, the water in the coffee evaporates, leaving behind a solution that contains a lot of coffee.

After that, the solution is frozen at -50 °C to create ice crystals. The rock is separated from the crystal thanks to the sublimation process (in which the solid transforms into a vapor). Freeze-dried instant coffee is made from residual dry beans.

 

The concentrated coffee solution is pumped into the cyclone spray tower’s top during the spray drying process. The coffee enters the cyclone spray tower as fog thanks to a disc that is pierced with numerous tiny holes and rotates at a high speed.

To turn the coffee mist into powder, dry hot air is pumped into the cyclone spray tower. The bottom of the cyclone tower is where the instant coffee powder is gathered. After drying, we get instant coffee that is spray-dried in powder form and has less than 5% moisture.

 

 

Currently, Helena Coffee Viet Nam sells instant coffees that have been freeze- and spray-dried using these two techniques.

Aroma Recovery

Because some of the coffee’s fragrance will be lost during the distillation process, the end product will be regained after drying. The original scent of coffee will be greatly diminished during processing, particularly during spray drying at high temperatures.

As a result, fragrance recovery technology is a crucial development. Before extraction, the chemical components of coffee powder must be recovered and then re-added to the final instant coffee product. The two types of repatriation technology are desorption and adsorption.

2.5. Repatriation

After a processing process, the coffee flavor is gradually lost, especially during the high-temperature spray drying process. Therefore, to ensure that your coffee is delicious, full of flavor, and true to the coffee standard, the chemical components of the coffee’s aroma will be recovered before extraction and added again after the drying process. It’s called repatriation.

Coffee repatriation technology is conducted in two stages.

  • The first is desorption, which is a process that uses inert gas to capture a gas mixture. The result is a mixture of N2 gas and the original aroma components in roasted coffee.
  • The second is the adsorption process, the coffee powder after drying is very porous, so when it comes in contact with the gas mixture, it creates the most harmonious blend. From here, we get the finished instant coffee powder.

3. Storage in Instant coffee beverages

When going through all the above stages, we get the finished instant coffee in powder (spray-dried) and granular (freeze-dried) form, which is qualified in terms of size, moisture, color, and taste. Instant coffee is packaged, dated, recorded, and stored in a separate storage area.
The warehouse of Helena Coffee Vietnam factory meets the preservation standards of proper ventilation, light, temperature, and humidity.

4. Why should you choose Helena Coffee Vietnam to import Instant Coffee to your source?

Although the process of making instant coffee appears straightforward, it is actually highly complex and calls for specific skills and significant potential. By selecting Helena Coffee Vietnam, you are selecting a dependable producer that is capable and forward-thinking and who offers the following benefits:

  • Access to cutting-edge coffee solutions from R&D professionals can help you reduce the time and expense of your first investment.
  • Access to the most current technologies available.
  • We have over 25 years of manufacturing experience, therefore we know what our clients want!
  • The items’ availability in more than 40 countries and regions indicates that you are selecting a product from a major brand.
  • A variety of high-quality goods to pick from Vietnam coffee beans origins.

Nothing is more wonderful than enjoying a delicious cup of coffee in the right way without spending too much time, right? The production process of instant coffee is extremely meticulous and technically correct, especially the roasting process that will help you arouse the available flavors in the beans. Now you can enjoy a cup of instant coffee to test it out!

FAQs:

  • Learn about soluble coffee or instant manufacturing process
  • Ways to producing instant coffee in coffee production
  • Instant coffee powders use for instant cappuccino brews
  • Freeze dried coffee in instant coffee beverages
  • Storage instant coffee for instant coffee products
  • Ads instant coffee particles and  ground roasted coffee particles

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For more information, please contact at:
🏢 Company office: 124 Ngo Quyen, Buon Me Thuot, Dak Lak, Vietnam
☎  Phone number (Whatsapp/Telegram): +84 789 818 828 (Mr. An) / +84 262 392 8688
📧 E-mail: helenacoffee.jsc@gmail.com
🌏 Website: helenacoffee.vn

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