Gases the easy way – Messer provides solutions - Strategic application technology
Teaser Cooling coffee beans
After roasting the coffee beans has to be cooled quickly.
Revised Customer process cooling in the Food & Beverages sector - Coffee
Cooling of coffee beans
Controlled cooling of coffee beans after the roasting process
After coffee beans have been roasted they need to be cooled as quickly as possible to stop the roasting process. Pores on the surface of the beans are closed to minimise loss of aroma. In addition, the coffee beans can be cooled in an inert atmosphere, which improves product quality. Compressed air is often used for cooling and is blown through the bulk product. Another effective method is cooling with cryogenic gases.
Revised Application technology cooling in the Food & Beverages sector - Coffee
Cooling with gases
Treatment of coffee beans to end the roasting process