GEA Niro supplies both continuous and batch wise extraction systems. During
continuous extraction the solids are transported by helicoidal screws placed in
a tilted trough with heating panels. Hot extraction liquid flows downward
through the solids, thereby absorbing the product media. The conventional
continuous extractor uses a system of batch-operated percolator columns. The
solids are fed into the vertical placed percolator tubes and hot extraction
liquid flows downward. The extraction takes place under pressure.
Coffee extraction The changing worldwide market
for coffee and tea extraction plant is a response to the public’s demand for
higher quality and greater convenience. GEA Niro’s coffee extraction plants are
meeting the challenges of the 21st Century.
In the past, everyone was
happy with powdered instant coffee in jars, then came granulated and freeze
dried coffee and higher quality. Today, the market has moved on again,
consumers are demanding more choice in quality and more choice in convenient
packing.
Coffee manufacturers now need to have much greater flexibility
within their manufacturing processes. Manufacturers now need to be able to
adjust their extraction plants easily in order to vary the extraction yield and
to meet the quality they need for every product.
The latest generation
of GEA Niro Coffee Extractors provides exactly that. Coffee quality is
determined largely by the amount of coffee flavour extracted from the beans:
the more extracted the lower the quality becomes. The temperature at which the
flavour is extracted and the exposure time (known as ‘lenient conditions’) also
dictate quality, so GEA Niro extractors work at relatively moderate
temperatures and with short exposure times.
Coffee extraction using GEA
Niro methods and equipment provides the required level of flexibility to ensure
that the optimum process conditions can be achieved in all circumstances.
With coffee now being supplied in an increasingly varied range of
quality, forms (powder, granules, freeze dried or liquid concentrate) and
packaging from individual sachets to catering packs, this flexibility is
critical to a plant’s ability to meet the needs of its customers today and in
the future.