مصنعو آلات معالجة القهوة والشاي

Coffee and tea processing — machinery overview

Coffee and tea are the world's most widely traded beverage commodities. The processing machinery required differs between the two crops. For roasted and ground coffee: green coffee bean reception and cleaning; destoning; optical sorting (colour sorter to remove defects); roasting (drum roasters, hot-air roasters, continuous rotary roasters); cooling; degassing (roasted coffee off-gasses CO₂ for days after roasting); grinding (for ground coffee); packing (degassing valves are essential on roasted whole-bean and pre-ground coffee packaging). For instant coffee: standard roasting; extraction (hot water percolation through roasted ground coffee); concentration; spray drying or freeze drying to produce instant coffee powder; agglomeration for granule texture; packing. For tea: fresh leaf reception; withering (moisture reduction); rolling (CTC — cut, tear, curl — or orthodox leaf rolling); fermentation/oxidation (for black tea); fixing/kill-green (for green tea); drying; grading and sorting; packing.

Frequently asked questions