Coffee business: natural coffee production. Technology and equipment for coffee production

It is one of the most popular drinks in the world.

The plant first begins to be fixed in the XIV century, after European colonists travelers visited Ethiopia. On African soil, the plant grew wild, and a little later it was transported to the Arabian Peninsula. This is how the famous Arabica appeared. Coffee grew in this area until the 16th century. After that, Dutch merchants brought seedlings of the plant to Europe. Over time, the seedlings spread to all the royal houses of the New World, and were brought to all known continents. For South America, the golden era of meeting with coffee was the 18th century, when coffee plantations were established everywhere. In Brazil, the first plantations began to appear in 1727. Since then, South Americans consider it their traditional drink, no less traditional than mate. Now let's talk to you in more detail about the production of coffee.

Types of industrial coffee

There are more than 90 species of plants belonging to the genus coffee (Coffea). But only two of them are used on an industrial scale: Arabica and Robusta. According to various estimates, these two species account for up to 98% of the coffee produced. This volume is divided in the ratio of 69% - Arabica, 29% - Robusta. Other types of coffee account for 2% of world production.

Arabica

Coffea arabica L. - Arabian coffee (type of grain - "arabica"). Arabica is the most common type of coffee. The type of coffee tree, Arabian coffee, from which the beans of this variety are obtained, grows at an altitude of 900 to 2000 meters above sea level. The beans usually have an oblong shape, a smooth surface, a line slightly curved in the shape of the letter S, in which, after light roasting, unburned particles of the coffee berry usually remain.

Name in original	Region	A comment
Arusha	Mount Meru in Tanzania and Papua New Guinea.	This is not a specific variety, but a Typica or French Mission grown in this area with characteristic processing conditions.
Bergendal, Sidikalang	Indonesia	Both are varieties of Typica that survived an outbreak of “brown rust” (the fungus Hemileia vastatrix) in the 1880s; most other species in Indonesia were then eradicated.
blue mountain	Blue Mintings, Jamaica. Also grown in Kenya, Hawaii, Haiti, Papua New Guinea (where it is known as PNG Gold) and Cameroon (where it is known as Boyo).	A unique mutation in Typica that gives coffee berries resistance to diseases.
bourbon	Reunion, Rwanda, Latin America (hereinafter LA).	Around 1708, the French planted coffee on Bourbon Island (now Réunion), located in the middle of the Indian Ocean. Their coffee mutated slightly before being planted throughout Brazil by the late 1800s and eventually spreading throughout Latin America. Bourbon produces 20-30% more berries than Typica varieties. El Salvador is known as the "country of the bourbons".
Catuai	LA	A hybrid of Mundo Novo and Caturra, developed in Brazil in the 1940s.
catimor	LA, Indonesia, India	An interspecific hybrid created from Timor and Caturra coffee. Created in Portugal in 1959. In India, this variety is called Cauvery.
Caturra	Latin and Central America	This varietal coffee was developed by the Alcides Carvalho (Centro De Cafe) Coffee Center at the Instituto Agronomy de Campinas (IAC), São Paulo State, Brazil. In 1937, the IAC received seed samples of genetic material obtained at the border of the States of Minas Gerais and Espírito Santo. It was created from the red and yellow varieties of Caturra. These two varieties originated from a natural mutation of Bourbon Red, a tall coffee shrub found in the Serra do Caparao, now a mountainous National Park northeast of the city of Rio de Janeiro. Cattura is more productive than Bourbon, shorter and with less spacing between branches. A relatively recently selected botanical variety of the Coffea arabica species that typically matures faster, produces more coffee and is more disease resistant than the older traditional Arabica varieties.
Charrieriana	Cameroon	This is a recently found variety from Cameroon. Its popularity has not yet reached commercial proportions, but it will probably come in time.
Colombian	Colombia	Coffee was first brought to Colombia in the early 1800s. Today, Maragogipe, Caturra, Typica and Bourbon varieties are grown here. Freshly roasted Colombian coffee has a bright acidity, a dense body and a special aroma. Colombia accounts for about 12% of the coffee market (in monetary terms) in the world, the third largest after Vietnam and Brazil.
Ethiopian Harrar	Ethiopia	From the Harar region, Ethiopia. Known for its complex, fruity flavor that is reminiscent of dry red wine. All three Ethiopian varieties, including the bottom two, are trademarks with rights owned by Ethiopia.
Ethiopian Sidamo	Ethiopia	Also from the Sidamo (now Oromia) region of Ethiopia.
Ethiopian Yirgacheffe	Ethiopia	From the Yirgachefe region of the zone of the young peoples of Gedeo.
french mission	Africa	French Mission is a Bourbon planted in East Africa by French missionaries around 1897.
Geisha / Gesha	Ethiopia, Tanzania, Costa Rica, Panama, Colombia, Peru.	Geisha or Gesha, a variety grown in the highlands of Boquete in the province of Chiriqui, Panama. Highly valued at auction and reaches high prices. Originally from the village of Gesha, Ethiopia. It was planted in the 1950s as a disease resistant variety, and again in the early 2000s. It is one of the most expensive coffee varieties.
Guadeloupe Bonifieur	Guadeloupe
Hawaiian Kona	Hawaii	Grown on the slopes of Hualalai and Mauna Loa in the Kona region of the Big Island of Hawaii. Coffee first arrived in Hawaii in 1825.
Java	Indonesia	Coffee from Java, Indonesia. This coffee was once so popular in the trade that the word “java” has become a slang term for coffee. Java refers to any coffee produced in the region, not a specific variety. That is, it can be Arabica, Robusta, and interspecific hybrids.
K7	Africa	Kenyan variety bred from French Mission and Bourbon in Muhoroni, Kenya.
Maragogipe	LA	Maragogipe is considered a natural mutation from Typica. It was first discovered near Maragogipe, Bahia, Brazil. The fruits of this variety are large.
Maragaturra	LA	Maragaturra is an artificial hybrid of Caturra and Maragogipe. The purpose of its creation was to obtain the aroma of Maragogype and the high yield of Caturra Varietal.
Mayaguez	Africa	Cultivated from Bourbon in Rwanda.
Mocha	Yemen	Yemeni coffee, once sold through the major port of Mocha.
Mundo Novo	LA	A hybrid of Bourbon and Typica, created in the 1940s.
Orange, Red Bourbon	LA	Selected from a spontaneous mutation of Bourbon.
Pacamara	LA	A hybrid between a mutation of Pacas, Bourbon and Maragogype. Bred in El Salvador in 1958.
pacas	LA	Natural mutation of Bourbon found in El Salvador in 1949.
Pache Colis	LA	A hybrid of Pache Comum and Caturra. The variety bears large fruits.
Pache Comum	LA	Typica mutation first encountered in Santa Rosa, Guatemala.
Ruiru 11	Kenya	Ruiru 11 was launched in 1985 at the Kenyan Coffee Research Station. The variety has increased resistance to diseases, but less intense taste.
S795	India, Indonesia	The most used Arabica variety in industrial production in India and Southeast Asia. S795 is known for its balanced taste and aroma. It was released in the 1940s by crossing Kents and S288.
Santos	Brazil	The name is generally used as a term for Brazilian coffee, rather than a specific variety of Arabica. The name comes from the port of the same name in Brazil, where they sold coffee, which is considered to be of higher quality than the rest of the “Brazilian coffee”. But in general, Santos is a Bourbon variety.
Sarchimor	Costa Rica, India	Interspecific hybrid. A hybrid between the Costa Rican Villa Sarchi and the Timor variety. Because of its Timor parent, Sarchimor is quite resistant to leaf rust disease and stem borer. As well as Costa Rica, it is grown in India. A hybrid between the Costa Rican Villa Sarchi and the Timor variety. The variety is fairly resistant to leaf diseases and stem borer attack.
Selection 9 (Sln 9)	India	A hybrid between the Ethiopian Tafarikela and a variety of Timor.
SL28	Kenya	Developed by Scott Labs in Kenya from a drought tolerant Tanganyika imported from Northern Tanzania in 1931. Excellent taste and moderate acidity.
SL34	Kenya	Bred by Scott Labs in Kenya from French Mission. Inferior in taste to SL28, but also of high quality.
Sulawesi Toraja Kalossi	Indonesia	Sulawesi itself is not a separate coffee variety. This is an s795 variety, but grown at high altitudes in Sulawesi, Indonesia. Kalossi is a small city in the center of Sulawesi that serves as a coffee harvesting site, while Toraja is a mountainous area where coffee is grown. Sulawesi has a rich taste, full bodied with well balanced acidity. Sulawesi itself is not a type of coffee.
Sumatra Mandheling and Sumatra Lintong	Indonesia	This is not a specially bred variety, but coffee grown in a region with a certain style of processing.
Timor, Arabusta	Indonesia	Interspecific hybrid. Timor is actually not exactly Arabica, but a hybrid of two types of coffee - Arabica and Robusta. It was found on the island of Timor around the 1940s, and began to be cultivated for its resistance to leaf rust (which most Arabica coffees are susceptible to). Another hybrid between the two species is called Arabusta, but it is usually found only in Africa.
Typica	The whole world	Typica has been known since the time of Malabar, and was later brought to Indonesia by the Dutch. He later made his way to the West Indies to the French colony of Martinique. The variety is the ancestor of many other varieties around the world.
Uganda		In Uganda itself, Robusta is mainly grown. High-quality Arabica beans are called Bugishu there.
Brutte		It was bred in India. It is grown at an altitude of 1500 m above sea level, which in itself is a good indicator. They are distinguished by a higher content of tannins up to 14-15% and trigonellines 1.5-1.7%.

Other cultivars may also exist, but generally anything with other names are mixtures (blends) of the below and above cultivars/species, or are assigned names from classification and/or origin. For example, in you can find coffee called Kenya AA, where AA is not a variety, but the highest quality mark in this country, based on the size of the beans - beans are selected with a size of 17/64 or 18/64 inches (sieve No. 17 or No. 18). Under AA, any Kenyan variety can be sold in its pure form, as well as mixtures, for example, from SL28 and SL34. For example, in stores you can find coffee called Samburu AA, where the name is the region of growth, and the coffee itself is a mixture of SL28 and SL34.

Examples of prices for a 50 kg bag at an auction in Kenya:

• AA - $377.20
• AB - $317.42
• C - $239.19
• PB - $308.93
• T - $183.70
• TT - $252.51
• UG1 -$198.06
• UG2 -$104.81
• UG3 - $116.63

Robusta

Coffea canephora Pierre ex Froehn. - Congolese coffee (type of grain - "robusta"). Vietnam is the world's largest producer of Robusta coffee, and its share of the total coffee production in Vietnam is 97%.

Robusta is generally considered a less refined coffee bean in terms of aroma. At the same time, it contains more caffeine and is also often used in espresso blends, which allows for better coffee crema and reduces the cost of the blend. The type of coffee tree Congolese coffee from which these beans are obtained is fast growing and more resistant to pests than Arabian coffee, and grows from about 0 to 600 m above sea level, primarily in tropical regions of Africa, India, Sri Lanka and Indonesia. The grains are rounded, color - from light brown to grayish green

Other species, such as Liberica, Arabusta and Excelsa, have no industrial value and can be used for additional flavoring. For example, Liberica has a very strong aroma, but not so pronounced taste, so it is sometimes used to flavor cheap Robusta.

Coffee production equipment

The most accessible type of this business is the production of coffee beans, since it only requires:

• Roaster (apparatus for roasting grains). A roaster with a capacity of 10-25 kg per hour will cost from $3,500.
• Installation for cleaning grains from debris.
• Bathing apparatus. Helps to create blends from different varieties and species.
• Equipment for packing.

What does coffee bean production look like?

Video of the roster:

The complete list of equipment for the production of granulated instant coffee is very different: these are bins (containers) for raw materials and semi-finished products, and various scales, and vibrating separators and coolers, vibrating screens, conveyors and elevators, granulators, pumps, drums for roasting beans, and many other appliances.

Together, they form a coffee production line with a total value of about $3 million.

Prices for equipment using dried freeze technology range from $15 million to $40 million.

If the appropriate production facilities and other infrastructure exist, then the production of freeze-dried coffee will cost much less - only about $ 3.5 million.

Coffee production technology + Video how they do it

Classification of grains and their sorting

In international trade, mainly green coffee beans are used. This is due to the fact that green coffee beans can be stored longer than roasted and even more so ground coffee.

At the moment there is no universal classification system for green coffee beans, although there are national and exchange systems based on various parameters. For example, there are classifications based on the height of growth when specifying the variety - the abbreviations SHB and SHG stand for Strictly Hard Bean (very hard grain) and Strictly High Grown (very high growing), which corresponds to a plantation altitude of about 1000 meters above sea level. Thus, dense grain is associated with high-growing and, accordingly, high-quality. At the same time, in Brazil, the abbreviation SS stands for Strictly Soft (very soft) and indicates belonging to a high grade - we are talking about the taste of the drink, and not at all about the density of the grain as such. Grade 4 Ethiopian coffee is the best dry processed coffee you can get from Ethiopia, while Grade 1 DP from Sumatra has an 8% defect rate and can be inferior in quality to coffee beans from Ethiopia (DP stands for Dry Processed).

In the absence of a universal system for grading coffee beans, each producing country uses its own system for determining the grade of coffee beans, which usually includes requirements for:

• type of coffee beans (arabica, robusta),
• region of growth
• processing method,
• size,
• the number of defective grains,
• the amount of foreign matter,
• humidity.

The size of coffee beans plays an important role in determining its grade - it is believed that the larger the grain, the riper the berry from which it was obtained, and, accordingly, the better the infusion of coffee from such grain. Coffee beans are sorted by size using several grids with cells of different sizes:

• sieve No. 20 - mesh larger than 8 mm - very large grain
• sieve no. 19 - mesh 7.543 mm - extra large
• sieve No. 18 - mesh 7.146 mm - large
• sieve No. 17 - mesh 6.749 mm - large enough
• sieve No. 16 - mesh 6.352 mm - good
• sieve No. 15 - mesh 5.955 mm - medium
• sieve No. 14 - mesh 5.558 mm - small
• sieve No. 13 - mesh 5.161 mm - fine
• sieve no. 12 - mesh 4.764 mm - very fine

Currently, there is no single standard for determining the quality of coffee and various grain defects.

Black bean refers to an unroasted coffee bean that has turned dark due to decay. Often, after roasting, it becomes difficult to distinguish black beans. It is believed that even one such grain, if it enters a cup of coffee, can completely spoil the taste of the drink.

Wormholes are channels eaten by insects in the body of a coffee bean. As a rule, by the time the beans are roasted, at the stage of peeling and cleaning the beans from foreign inclusions, most insects manage to leave these channels, but still, a small number of insects are roasted along with the coffee beans.

Blending

Usually blends are created from different mono-sorts. The purpose of this procedure is simple - to prepare a new, more complex flavor combination. According to the theory, blends are created from different varieties of coffee of different degrees of roasting, or from the same variety of different degrees of roasting. This theory is confirmed by practice. An excellent example of a traditional African blend is the Uganda Drugar blend, which contains coffee of different degrees of roasting.

The purpose of the blend is sometimes different - to achieve a certain taste, which the consumers of a given country are accustomed to. In some methods of preparation, consumption of coffee (for example, espresso, coffee cocktails), blends of coffee are often used. Espresso requires a strong, complex taste that is in perfect harmony with the appearance, the right consistency. Rare varieties of coffee have the consistency necessary for espresso, a complex, balanced taste. Most of the Ethiopian varieties can be cited as an example.

It is not necessary that a strain that is not very suitable as an espresso mono-varietal will be inferior. It will simply highlight one specific taste, another property. So, espresso only from Kenya AA is good, but its overly sour taste is unlikely to appeal to gourmets.

Blends are allowed to be prepared in this way - mix from separately roasted varieties, or simply fry selected varieties at once. When roasting varieties separately, there remains the possibility for experiment, variations in the percentage of ingredients. However, if you initially know what goal you need to achieve, frying the combined varieties is faster and easier.

The main rule when compiling a blend is to complement the taste qualities of some varieties with the properties of others so that they manifest themselves in all their strength, without drowning out the positive qualities. For successful blending, it is necessary to clearly understand what qualities, in what volume, need to be added using individual varieties. Without knowledge about the taste, quality characteristics of individual mono-sorts, it is hardly possible to achieve a positive result when compiling a blend. When composing a blend, roasting it, one should take into account geographical, botanical features, processing method (washed / unwashed varieties), grain size. The initial humidity, the temperature of the beans during roasting have a great influence on the roasting parameters. The appearance of coffee (meaning mono-varieties, blends) does not always determine its taste.

When different quality varieties from different countries, different processing methods are used in the blend, the appearance of the coffee may differ slightly. The flavors can be just amazing. When there is a need for a bright, original, strong variety with a long aftertaste, you should pay attention to Ethiopian and other African varieties. There is a nuance here - washed varieties are a little softer, unwashed varieties are harsh in taste. So, Kenya AA has a noticeable sourness, Middle America - lightness, sourness, India - softness, sweetness, Robusta - fortress. Universal unwashed varieties of Brazil, Indonesia do not have sourness, but they have a rich taste, which is wonderfully manifested in espresso.

In one of the main taste categories, a base (basic coffee variety) is usually chosen, equal to 40% of the blend. Requirements for the base - strong, balanced taste. You can use 2 basic varieties in equal proportions. The base holds together the rest, the unique taste characteristics of other varieties, giving the blend the necessary balance. Very light varieties, varieties with a weak taste, overly characteristic varieties are not very suitable for the base, since it is the main focus of the blend. The concept of the base, its role in blending, has long been recognized as a “roasting-philosophical issue”.

The classic, incredibly high-quality, very first coffee blend in the world from 2 varieties of Mocha-Java is a mixture of 1/3 Yemeni coffee, 2/3 coffee from the island of Java. Two excellent varieties, mixed in the right proportions, create a completely new fruity taste. It is strong, pleasant, balanced originality. However, none of these varieties is a base in its classical sense.

The opinion of most experts - the fewer varieties involved in creating a blend, the better. Ideally, there should be 2-4 varieties, rarely 5-6. More varieties will not spoil the taste, but the result is unlikely to please a professional. A mixture of tastes usually approaches a common denominator (often far from the best), it will simply become impossible to disassemble individual notes. This technique can be compared to a kitchen experiment in mixing all available seasonings in a single dish. Thus, many varieties of Arabica are lost when they are used in a proportion of less than 15-20%. The use of several varieties close in taste is justified if it is necessary to find a substitute variety in the blend.

When using light varieties of coffee, their proportions are increased. There are varieties with pronounced properties that can give the desired taste to the blend, or completely drown out other varieties. When using varieties of different degrees of roast, you need to remember that dark roasted coffee will dominate. When coffee is drunk with the addition of a large portion of milk, this quality may be desirable.

After choosing the base, auxiliary varieties (the so-called seasonings) are selected in various proportions. To use the variety in a blend, first it is tried as a mono-sort of light roast in a filter, a French press. You should clearly imagine the taste of the coffee variety, its strength in the blend. All this comes with experience, since it is impossible to immediately feel the various nuances of taste. Practice, supported by theory, perfectly trains taste. The more you experiment, carefully listening to the sensations, the faster you will be able to create a quality blend with a long aftertaste.

The base for espresso is created from Brazilian, Indonesian varieties. African, Colombian are used less often, since a significant proportion of Central American varieties leads to a noticeable acidity, slightly watery, lightened espresso. Sometimes a single type of coffee may seem somewhat "boring", but as part of a blend, it is able to show itself in all its glory. High-quality Robusta - Ugandan, Indonesian Large Bean, other varieties are often used as auxiliary varieties, "seasonings". This will take a lot of practice. Experimentally, it will be possible to calculate the optimal ratio of different varieties, their specific value in the blend.

Roasting

Roasting is one of the main steps in making good coffee of any kind, listed below. When roasted, green coffee beans expand in volume and change color from green to brown.

One kilogram of roasted coffee contains about 4-5 thousand grains.

The taste of coffee is formed due to many complex aromatic chemical compounds. Depending on the manifestation of which compounds the roaster wants to achieve, the optimal roasting mode is selected.

The degree of roasting of the grains greatly affects the taste of the resulting drink. There are several degrees of roasting, which can be simplistically divided into three main ones: light (weak), medium and dark (strong). The choice of the degree of roasting depends on the quality of the raw material, the type of coffee or the composition of the coffee mixture, the method of preparation of the drink and the taste preferences of the consumer.

In the European coffee tradition, as a rule, dark roast coffee is used for making espresso, light roast is used more often for brewing coffee in a French press.

During the roasting process, the mass of one grain decreases from 1.5 to 1.2 g (−20%) (moisture evaporation). Humidity(amount of water) drops from 13 to 5% (−62%). Volume one grain of grain increases from 0.23 to 0.34 ml (+48%) (bloating with carbon dioxide). Density decreases from 700 to 560 g/l (−20%). Strength decreases from 94 to 35 N (-63%) .

The color of the grains changes from light green (or yellow) to various shades of brown, up to black - due to caramelization of sugars and oxidation of cellulose.

Change in the taste characteristics of the drink with a gradual transition from light roast to dark:

• The saturation and aroma of the drink increases.
• The sourness decreases, the bitterness increases.
• The variety of shades of taste decreases, the taste characteristics of varietal coffee weaken.

Two factors can lead to defects in roasted beans: the quality of raw materials and the quality of roasting with subsequent cooling.

Disadvantages of raw materials: high porosity (the presence of voids in the walls of the grain) in combination with high grain moisture, low density, low or high humidity, long-term storage, immaturity.

Disadvantages of Roasting: starting temperature too high, insufficient drying stage, insufficient or excessive temperature rise rate, temperature exceeding, insufficient mixing, insufficient cooling.

Types of defects: burning of part (parts) or the whole grain, burning of the groove (darkening or charring of the silvery shell visible in the groove), cracks on the edges of the groove, crater, shell, porosity, undercooked grains (quakers).

How instant coffee is made + video

In the manufacture of instant coffee, coffee beans are roasted, ground and treated with hot water. The resulting concentrated drink is then dried in various ways:

1. Powder or spray dry(eng. spray dried) coffee is produced using the spray drying technology. The coffee extract is sprayed in a stream of hot air, dries and turns into a powder.

1. Sublimated or freeze dry(eng. freeze dried "frozen") coffee is produced using the "freeze-drying" technology. The frozen coffee extract crystals are dehydrated by vacuum distillation. This process better preserves the constituents of the extract, but due to the more energy-intensive technology, it is more expensive than other types of instant coffee.

1. Granulated or agglomerated coffee is produced from powder obtained by spray drying by aggregation, which is the process of wetting the powder to form granules.

How capsule coffee is made

Coffee capsule - portion of natural roasted ground coffee packed in an appropriate container for brewing in special capsule coffee makers. A patent for the invention of the capsule system was received by Eric Favre in 1978. The widespread use of this method of packaging and brewing coffee began in the late 80s.

The grind of coffee and its dosage (from 6 to 9 g) are carefully selected for optimal preparation of the corresponding coffee taste. Each serving is packaged in an individual sealed package filled with an inert gas (sometimes under a slight overpressure) that prevents the coffee from oxidizing (such a gas has a low chemical activity). This type of packaging allows you to keep the taste of coffee for a long time. Depending on the blending and packaging material, the shelf life of coffee capsules is from 9 to 16 months.

At the moment, there are three main types of coffee capsules on the market:

• food polymer capsules;
• aluminum capsules;
• combined capsules.

In the production of combined capsules, polymers, aluminum foil and pressed paper are used. Some manufacturers include a filter based on fluff pulp or food-grade polypropylene fiber in the design of the capsule. This design allows you to refuse to use a drink filter in the design of the coffee machine and not replace it as a consumable - the used filter is removed along with the used capsule.

Storage

The shelf life of already prepared roasted coffee depends very much on the type of packaging used.

Type of packaging	shelf life, months
	In grains	ground
Four-layer paper bags, bags and bags made of polyethylene film, bags made of sack paper with an inner bag made of parchment or parchment, combined cans	6	6
Polymer coated paper bags	9	8
Cardboard packs with an internal polymer coating made of heat sealable materials	10	9
Bags made of heat-sealed film materials	12	10
Packages made of combined heat-sealable materials based on aluminum foil or metallized film, including those with a degassing valve, metal, glass, polymer cans	18	12
Vacuum packaging	18	18

Producing natural coffee is a profitable business, although it will seem to many that this is a rather unpromising product for production. After all, raw materials for processing are imported and go through a fairly long chain of resales, and the manufactured goods do not occupy a very large share of sales. After studying this issue in more detail, you can be sure that the coffee business is quite profitable.

Promising products for production

The widest range of this drink is presented on the market. Each consumer will find exactly what he likes. A study of the natural coffee market showed that buyers prefer a quality product, but they are not ready to overpay for the popularity of the brand.

Drink lovers often try new types of coffee, as well as new brands for a variety of tastes and cost savings. We drink it every day, so even a small saving on one pack per month will be significant in the end.

The main consumers of the drink are restaurants, cafes of various kinds. By lowering the price, you can automatically become more preferred in the contingent of suppliers. The percentage of natural coffee on the market is growing and is increasingly replacing a variety of analogue drinks.

coffee lovers preferences

Buyers who prefer natural coffee are well aware that in most cases they overpay only for a popular brand, and its quality under the same conditions (method of preparation, origin of raw materials, etc.) does not differ at all. That is, when buying, the consumer uses the main criterion - the ratio of price and product quality.

The consumer is more willing to purchase a package of coffee from an unknown but conscientious brand, the price of which is less than that of a well-known manufacturer, in order to at least try it first, and after that, realizing the real opportunity for savings, he will buy it all the time.

First steps in the coffee business

Office managers who purchase beverages for institutions will be delighted to reduce costs without sacrificing quality. Therefore, at the initial stage, it is important to competently present your product, even with a very small margin. The main thing is to create a positive image of the products, and not to make big profits instantly.

Then it will be possible to raise the price, equalizing it with others. The consumer, out of habit, will give preference to your already favorite drink. Therefore, the business of selling coffee will certainly generate income if you approach the matter correctly.

Raw material

Imported raw materials should not bother you. In our country, a huge number of enterprises operate on imported raw materials: from work related to construction to the installation of foreign-made cars at our factories from ready-made components.

Almost everything that is produced in our country has some share of imported raw materials. In the economy, this is considered normal, and not a single manufacturer has gone bankrupt precisely because of imported raw materials. Bankruptcy can only be caused by incompetent and thoughtless business conduct.

Sales of instant coffee in relation to natural coffee are much higher, but we should not forget that the sales market is growing, and together with it, the consumption of a natural product is increasing, which is replacing expensive types of this drink.

Every year the natural coffee market is gaining momentum and gradually increasing its share in the statistics. So the coffee business is not only profitable, but also an extremely exciting business, which can then become a matter of a lifetime.

Varieties of this drink

Two varieties of coffee are now grown - Arabica and Robusta. The total production of Arabica dominates the production of Robusta. Since the composition of the fruit of this variety contains 2 times less caffeine and 2 times more aromatic oils than Robusta.

Thanks to this, the Arabica drink is more aromatic and less strong. Robusta is more commonly used to make espresso.

The fruit of the coffee tree visually resembles a cherry. The raw materials for the manufacture of the drink are the seeds of this fruit, which consists of 4 layers. The first one is quite dense, dark cherry color.

Then comes the pulp and shell, inside which are the beans used to make coffee. And all coffee beans are covered with a thin film. The fruits ripen at different times. The fruit of Arabica ripens within 8 months, and Robusta - 11.

Natural coffee production technology

The production of this product can be divided into several main technological processes: dry processing of whole beans, wet processing of whole beans, roasting of beans and production of ground coffee (grinding).

When dry processing, it is necessary to dry the berries in the sun, which were collected for up to five weeks. Next, the coffee production technology is used. It must be kept for a certain period in bags, and then peeled to separate the green coffee beans.

For wet processing, the following steps must be followed:

1) cleaning from foreign impurities;

2) separating the skin from the coffee bean;

3) washing;

4) fermentation, during which green grains, under the influence of enzymes, are freed from the remnants of the peel;

Wet processing must be carried out on the same day that the product is harvested.

The next process that the coffee business provides is coffee roasting and grinding, carried out on the equipment intended for this, the all-in-one device. This is if the production of whole roasted grains is not realized.

Packing and packaging of natural coffee

The final stage of coffee production is packaging. Quite an important task of dosage and packaging. Therefore, special attention must be paid to the dispenser and packaging machine. A good quality device, even a used one, costs about 1 million rubles. It will be enough for a larger volume of production due to the fact that the speed of the packaging process is approximately 80-90 cycles per 1 minute.

Equipment and premises

The production of natural ground or whole coffee beans does not require any specially equipped premises, unless we are talking about volumes of several thousand tons per month, but the first one that comes up will not work either. The coffee business does not provide for special costs for places for the manufacture of products.

A room is needed to store the raw product and to prepare it for processing, which will take about 10-15 sq. m. in the production of about 30 kg per hour in a 3-shift schedule. In addition, the warehouse must have equipment for crushing grains - a crusher. Some quite often use ordinary manual (or powered) rollers for a metal profile to crush raw grains.

The area of ​​the main workshop should be 20-30 square meters (for production with the volumes indicated above). It houses a device for the production of ground coffee and a device for sifting the powder of the ground and roasted product. To do this, you can use an ordinary flour sifting machine, for example, PVG-600M or PM-900M.

The premise for packaging and packaging of coffee, as well as the warehouse for manufactured products together occupy an area of ​​10-15 square meters. It must be equipped taking into account the characteristics and volume of the package.

Each room must have everything necessary for production: running water, sewerage, electricity with a voltage of at least 150 kW, supply and exhaust ventilation.

Development prospects

If you start a coffee business, you can also start cocoa production. In the manufacture of these two products, similar technological processes take place.

The second direction is its own network of coffee houses. Own catering organizations mean an impressive increase in production, as well as a huge income that cannot be compared with wholesale trade: the price of a cup of coffee in any cafe is much higher than that drunk at home.

The third direction is the vending business. This is the placement of coffee vending machines (they are also called coffee machines) in crowded places, as well as cars specially equipped for the manufacture and sale of the drink. At the moment, the coffee maker is very popular, especially among young people. Therefore, there are many prospects for development, apart from the fact that you can simply increase the volume of production.

You can write a lot about this wonderful drink, but it’s better to feel this unique aroma yourself and understand the magic of tastes by tasting a cup of brewed coffee.

To a large extent, the quality of the finished product depends on the primary processing of coffee fruits. The production of natural instant coffee consists of the following main processes: acceptance, separation and roasting of raw materials, grinding and extraction of roasted semi-finished product, drying of the extract and packaging of finished products. Coffee is accepted by type and variety separately.

The harvested coffee is transported to farms where the coffee is first either sifted or washed with water to remove leaves, unripe fruit, stones, sand and other impurities. But this is only a preliminary cleaning. Further processing of coffee fruits is carried out by two methods:

wet and dry processing of coffee. Wet processing contains the following steps: cleaning; swelling; removal of fruit pulp; fermentation; washing; drying; peel removal. Dry coffee processing: sorting and screening; drying; pulp removal; cleaning.

In the dry processing of coffee, which is used primarily in Brazil and West Africa, coffee beans are poured onto special drying platforms. The grains there are dried in the sun for two to three weeks. At the same time, coffee is constantly mixed with the help of various devices. To protect the coffee beans from the heat and morning dew, coffee grounds are covered with awnings at night. In some climatic zones, part of the crop is dried using special machines with hot air. At the same time, the processing time is reduced to two to four days. As soon as the pulp is completely dry, you can hear the "ringing" of the grains inside the fruit, if they are shaken. In drum machines, the coffee beans are broken and the beans are cleaned from the dried pulp, the covering shell and the silver film. The coffee is then cleaned and sorted by size. Then the best grains are selected manually or electronically in modern factories.

Most high-quality coffees are processed by washing. This applies to most Central American coffee varieties, Colombian and Mexican varieties, as well as coffee from Kenya and Tanzania. Such coffee is also called "washed". Coffee fruits are first poured into large containers, where they are left overnight to swell. In special machines, then most of the fruit pulp is removed. Coffee fruits, in which after that the pulp has not yet separated from the grains, for further processing by fermentation, they fall into special drum machines.

After fermentation in the fruit, the pulp is separated from the grains and released from the covering shell. At the same time, the processes that occur in coffee beans during fermentation significantly improve the taste of coffee.

This process takes about a day. Next, the grains are finally washed, dried, as a rule, in the sun, and the final separation of the covering shell from the grain occurs. Then, in a special installation, the grains are cleaned from the shell and silvery film. Cleaned beans are sorted

If there are only two main types of commercial coffee trees, then where does such a variety of varieties come from? Coffee brewed from Robusta is distinguished by a significant strength and a rough coffee aroma. Arabica coffee has an intense complex aroma, reminiscent of flowers, fruits, honey, chocolate. As a rule, the consumer is offered not one kind of coffee in its pure form, but a mixture of several varieties. Mixing varieties has a very important goal - to create the desired and well-defined taste and aroma of coffee. Blending is an art that is based not only on knowledge and experience, but also on intuition. Thus, Arabica and Robusta, mixed in various proportions, give a wide range of flavors and aromas of coffee drinks.

How do coffee beans become coffee to make a drink? Raw coffee imported from producing countries is processed in the consuming countries. The most important component of good coffee is, along with the quality of the beans, the competent selection of different varieties for the mixture (bouquet). Each coffee producer strives to create and market their own coffee bouquets. For this, mainly Central and South American Arabica is used, mixed with African or Indian coffee varieties. When compiling a bouquet, they take into account what drinks will be prepared on its basis, for example: coffee with milk, espresso, etc. Composing a coffee bouquet is a real art. Recognized masters perfectly "know" the smell and taste of each variety and have many years of experience. Different types of coffee from different countries are stored in special containers and are mixed with the help of automatic machines directly during the preparation of various bouquets. At the same time, the percentage ratio of the constituent varieties is maintained very accurately. Compiled bouquets are then fed into the roasting machine.

Roasting coffee is one of the key operations. Coffee will acquire aroma, smell and characteristic color already at the stage of roasting, subject to a temperature regime of 200 to 250 0C, at which the essential oils contained in the beans evaporate. The roaster is a very important specialist. The quality of roasting and, as a result, the final product largely depends on his professionalism, attention and accuracy. He periodically during roasting takes a sample of coffee to control the progress and degree of roasting. In addition, he controls the condition of the grains by eye, as well as with the help of special optical instruments, and compares them with samples of a particular bouquet. All grains should be evenly roasted. Roasting machines typically roast coffee for 12 to 15 minutes. At large enterprises, the process of roasting coffee is even more accelerated and automated, the duration of roasting (depending on the bouquet) lasts up to 6 minutes and is controlled by electronics. When roasted, coffee loses up to a sixth of its weight, but increases in volume by up to 25%. After roasting, the beans, already dark brown, must be unloaded from the roaster and cooled quickly, otherwise the coffee will continue to "roast" under its own temperature. For tasting freshly roasted coffee, specialists with a special, heightened sense of smell and taste are needed, who previously undergo special training.

The fried semi-finished product is cooled to a temperature of 35-40 ° C in the cooling bowl after "aromatization" (holding in the fryer with the burners turned off). The roasting process controls moisture, pH, extract and weight loss. After roasting is completed, the semi-finished product enters the granulator for grinding.

It has been established that the same sort of coffee at different degrees of grinding may contain different amounts of extractives. When grinding coffee (granulation), it is necessary that the number of particles with a size of more than 1.5 mm makes up the majority of the total mass of particles, and with a size of 0.5-0.6 mm - about 3%. The ground coffee is loaded into the extractors in batches. Accordingly, after roasting, coffee is either packaged (implies the sale of coffee beans) or crushed (for the sale of ground coffee).

The crop can be harvested in 2 ways: manually (for high-value varieties) and mechanized (for low-quality coffee).

Primary processing of grains

It is divided into 2 types:

Dry processing of grains

This type of processing is considered the most ancient. Dry processing consists in the fact that the fruits are scattered in a thin layer on the ground, brightly lit by the sun. Since the fruits have a fairly high humidity, it is very important to constantly turn them over so that they do not become damp and, as a result, do not become moldy. For the same purpose, they are covered at night. After 2 weeks, the flesh covering the grains becomes dry and turns brown, and the seeds inside dangle freely. This method is considered the most gentle for coffee beans. In some coffee-producing countries, the fruits are not harvested, but wait for them to dry on the trees, when they themselves fall on a specially spread fabric under the trees. The fallen seeds are then sieved and cleaned.

Wet (wet) processing of grains

The essence of this method is that coffee beans are not dried, but passed through a machine resembling a mill. The machine cleans in such a way that all the coarse pulp is removed, and the grain remains only in a thin shell. It is believed that this type of processing is a continuation of picking, when raw materials are collected by hand, leading to a practical uniformity of grains.

After the pulp has been removed from the fruit with the help of machines, the seeds are sent for washing, which takes place in channels specially built for this purpose. They are not made in the form of straight lines, but slightly twisted. This allows you to better wash the grains and find sick ones among them that begin to emerge. This method of grain selection is considered the initial stage of sorting. After the grain is washed, it is sent for fermentation. This is done in order to remove insoluble particles of pulp remaining after washing. In order for the grain to pass this stage normally, it is constantly turned over, substituting as much of the surface of the grain as possible under the sun. As a rule, this stage lasts up to 24 hours. After that, the grain is sent for re-washing. This method has become widespread relatively recently, as a result of which the coffee produced in this way is considered to be of very high quality. But this is a very expensive production technology, since a large amount of good quality water is required. And many coffee-producing countries don't have that option. Therefore, some manufacturers use water several times in order to save money.

Of course, this significantly reduces the cost of work, but at the same time worsens the quality of the finished product. With repeated use of water, the level of its acidity increases significantly, which gives the finished product a very unpleasant taste and smell. Another disadvantage of the wet method is the risk of leaving at least a few grains in special pools designed for coffee fermentation. In this case, they will be fermented several times, which will spoil the entire batch of finished coffee. And this will not appear immediately, but only during the roasting process, when these grains begin to emit an unpleasant odor, spreading it to the grains of the entire batch.

Grain cleaning

At this stage of processing, the coffee beans are blown. For this, machines are used to remove dust, earth, stones and other impurities. After blowing, the beans are sent for magnetic cleaning to remove all metal crumbs that could have got into the coffee beans from metal machines as a result of previous treatments. After magnetic cleaning, the grains are cleaned of shells, and then they are polished.

Granulometric selection

It is a sorting of seeds according to their size using a special sieve. Large seeds are selected first, which are classified as elite, from which coffee of the highest quality is obtained. The essence of this selection is also the need to identify low-quality or diseased grains that degrade the quality of the entire batch of goods. This stage can be carried out manually and mechanically.

Bean roasting

Thermal type of roasting beans into 2 subspecies: contact and convective.

Thermal contact method

With the contact method, the grain is roasted by direct exposure to the heat resulting from the contact of the seeds with the hot surface of the machine in which the roasting takes place. At the same time, the grain is constantly stirred so that it does not overcook. This subtype of roasting is considered the worst, since coffee is over-roasted quite often, the color of the beans is heterogeneous, which worsens the quality of the finished product.

Thermal convective method

With the convective method, heated air is used, which enters the chamber where the roasting process takes place. In this case, the grain is also subjected to constant mixing. The quality of the product as a result of this method of roasting is much higher, since the grain is roasted more evenly; the grains have a uniform uniform color - all this improves the appearance of the finished product.

dielectric way

It is carried out with the help of microwave energy, which penetrates into the depth of the coffee bean and roasts it.
An important feature of this method is that the coffee bean does not come into contact with any heated surfaces at all, and this significantly improves its quality.

radiation method

Today, this is one of the newest and most advanced processing methods that has not gained significant popularity due to the rather high cost of equipment, and also, most likely, due to prejudices associated with radiation.
First, coffee beans are translucent with gamma rays, and then roasted according to standard heat treatment.

Cooling

Occurs in special machines that allow you to cool coffee to a temperature of 40-45 ° C.
For a higher quality of the product, it must be passed through special magnetic installations, which make it possible to detect metal impurities.
After that, the grains are placed in machines that select the stones present in the mass.

The technology for the production of coffee beans and ground coffee can be divided into several basic technological processes: dry processing of whole coffee beans, wet processing of whole coffee beans, roasting beans and the actual production of ground coffee (grinding). As you know, there are two main varieties of coffee - Arabica (Arabian coffee) and Robusta (Congolese coffee). Arabica is predominantly wet-processed, while Robusta is dry-processed. Dry processing coffee involves drying in the sun after picking the berries for up to five weeks. Further, according to the production technology, coffee is kept for some time in bags and then peeling is carried out in order to separate green coffee beans.

The production of coffee using wet processing technology involves the following steps: cleaning from impurities, separating the skin from coffee beans, washing, fermentation during which green coffee beans are cleaned of skin residues under the influence of enzymes and drying, and wet processing is carried out within a period of not more than a day from moment of coffee collection.

Roasting and grinding are usually carried out on specialized design equipment.

Coffee roasting is usually done in the country of consumption, depending on the preferences of the local population. Depending on the country and even the roaster, the technology and terminology can vary greatly: coffee beans are roasted before or after mixing, in different temperature conditions. Roasting is done for 10 to 15 minutes in a drum or cylindrical machine called a roaster (from the English toroast - to fry).

For uniform roasting, the beans must be constantly in motion. A sensor located inside the device allows you to monitor the roasting progress. Through a hole in the wall of the roaster, the master takes out samples of grains using a long narrow scoop (tryer). The beans are repeatedly tasted until the optimal proportion of the ingredients of the coffee mixture is identified.

Roasting coffee is one of the most important factors in the formation of taste, color, aroma and strength.

Table 1.1 - Degrees of roasting and their appearance

Roast degree		Roast name		Description	Appearance
			Unroasted coffee. It can be stored in this form for up to 2 years.
Drying phase		Arabic coffee is made from coffee beans roasted between 165 and 210°C. Often prepared with the addition of cardamom and other spices (saffron, cloves, cinnamon). The roasting stage when the coffee bean is actively losing moisture in the form of steam. This stage can take a long time and depends on how much moisture is left in the coffee. At this point, the coffee smells like dried grass.
The evaporation process ends		Due to the fact that the water completely leaves the grains, they begin to turn brown. At this stage, the grains have the smell of lightly toasted bread. The surface becomes unevenly colored.
Grain light brown		After the loss of all moisture, the grain begins to grow and open. The remaining particles of the parchment shell of the grain are peeled off.
grain brown		Light degree of roasting. The sugar in the beans begins to caramelize. This leads to cracks in the grains.
First cracking		Cracking is an exothermic process, when the grains crack under the action of the released heat. This can be compared to how corn kernels burst when popcorn is cooked. Unlike the 2nd cracking, the sound is stronger and more sonorous. Coffee has a characteristic sour taste and variegated bean color.
Continuation of the cracking process		The grain is still unevenly colored. Large cracks appear on some grains. The grains start to grow.
light roast (caffeine - 1.37%)	Acid tones are clearly distinguished In this case, the surface of the grain acquires a light brown color. It becomes dry. Suitable for soft beans as it allows full expression of fine flavors and aromas. Recommended for breakfast coffee because it pairs well with milk.	City growth (CR)		The cracking process ends. This degree of roasting is common in the USA. Another name for this degree of roasting is Scandinavian. After the cracking of the grains ends, they begin to accumulate carbon dioxide inside themselves. This degree of roast is called City growth.
City Growth (CR+)		Roast City growth + means that most of the beans have gone through the cracking process. From this moment, the destruction of wood pulp in the grain begins and, subsequently, the release of carbon dioxide. This leads to the second stage of cracking and further carbonization (charring) of the grains.
Medium roast (caffeine - 1.31%)	Stronger, richer, sweet and sour The grain has a darkish color, dry oily surface. Coffee that can be drunk at any time of the day, with or without milk.	Full City Growth (FCR)		Full city growth. Light French roast. Typical roast level for espresso blends. Widespread in Mediterranean countries. The roasting stage when the 2nd cracking of the coffee beans begins. This happens as a result of the fact that the carbon dioxide accumulated in the grains begins to be intensively released. The sound at the same time is not as loud as during the first cracking and is similar to pops. Also an important sign of this stage is the appearance of oil spots on the edges of the grains.
Heavy roast (caffeine - 1.31%)	Bitter and very expressive, slightly "scorched" and pleasant At this degree of roasting, the beans have a dark brown color and an oily surface, with the dark brown often fading into a black-brown, reminiscent of burnt. Such coffee is drunk black, with cream, at dinner or in the afternoon, and it is called - after-dinner.	Vienna Roast (FCR+)		FullCity + roast . Dark brown coffee beans. Bitter, caramel aroma. Natural acidity disappears.
French Roast (FR)		Turkish roast, Dark roast. This degree of roast is also called Continental. At this point, the taste of coffee beans begins to change towards burntness. Stage of intensive second cracking. The beans have reached a temperature where cracking will continue even if removed from the roaster.
Spanish roast		Coal tones dominate in taste. This degree of roasting is called Spanish. The coffee beans are a quarter charred. The inner cellulose turns to ash.

Instant coffee production technology

Instant coffee is produced in 3 varieties, it all depends on the type of processing of coffee beans: the cheapest type of processing and production is powder (spray).

Powder coffee. Coffee is cleaned, dried, roasted, ground to a size of 1.5-2 mm. Then the coffee is brewed for 3-4 hours, at a pressure of 15 atmospheres, to obtain soluble substances. Up to this stage, all three technologies are no different. All three types of coffee are cleaned, roasted, and then brewed, and during the brewing of the coffee bean, 50% of the beans are completely dissolved. After cooking, the resulting consistency is cooled, filtered, insoluble and resinous ingredients are removed, dried with hot air, the acquired powdered extract is cooled. At the final stage, flavors, dyes, and flavors are added to the powder. To give the aroma of natural coffee, or, on the contrary, to give it the aroma of vanilla "Amaretto", chocolate.

Instant coffee granules - agglomerated coffee. The difference between powdered coffee is only at the last stage of production; coffee extract is passed through a stream of hot air, drying, sticking together into granules. Significant pressure at which coffee beans are brewed changes the molecular structure of the bean and adversely affects the aroma and taste of coffee.

Sublimated coffee ("freeze dry" freeze-dried). Sublimation is the newest and most expensive technology for the production of instant coffee, as it allows you to save all the useful qualities of the product, to convey the aroma and taste of natural coffee to the maximum, as the manufacturers say. Technology: the resulting coffee extract is deep-frozen in a vacuum, then goes through a process of cold drying (sublimation) in a vacuum, until the formation of flat light brown crystals, these crystals, we see in glass coffee jars. And the price of freeze-dried coffee is not inferior to the real one. (sublimation technology is a special, unusual method: ice is converted into vapor - instantly evaporates, passing through the liquid stage).

Instant coffee is not recommended for people who suffer from high blood pressure, stomach diseases, tachycardia, insomnia, especially those who have suffered a myocardial infarction. Heavy drinking refers to more than 2 cups of strong coffee per day.