The final phase

Blog February 22, 2019 Nick Murauer

Now that the roasting process is complete, a cooling process takes place. During this process, the freshly roasted beans are cooled as quickly as possible through a cooling method. When large batches of coffee are roasted at once, a cooling process using cold water is mainly used. You understand, of course, that this degrades the quality. This is because some of the flavor from the bean is lost. Therefore, many roasters use a cooling method using cold air.

To keep the taste of our coffee beans perfect, it is also crucial for us to cool our coffee beans exclusively with cold air. Once the beans are cooled, they are sorted and cleaned one more time to ensure quality. After cleaning and sorting, testing takes place. The beans are checked for quality of roasting and the final taste of the beans. At the larger roasteries, the coffee beans are then temporarily stored in large silos before they blend the smaller quantities.

Now that the beans have been picked, dried, sorted, roasted and blended, the time has finally come. And the coffee beans can be packaged. In large automatic packaging lines, the coffee falls into special coffee bags with a specially designed valve. This valve allows unwanted gases such as Co2 to escape from the coffee bag. When the bags are filled, the coffee bags can finally be sealed and packed into boxes.

Of course, there are also blends where the bean is ground first, before being packaged. In these varieties, the beans are ground in large coffee mills and then packaged. 

 

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