Coffee Processing Line Manufacturers
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Coffee processing lines are defined by the starting point in the supply chain. At origin, wet processing lines (for washed coffees) process fresh coffee cherries through: depulping (removing the fruit skin and pulp from the bean); fermentation (breaking down the mucilage layer); washing (removing fermentation residue); and drying (sun-drying on raised beds, or mechanical drying to reduce moisture to the target level of approximately 11–12%). Dry processing (natural process) dries the whole cherry. Hulling plants remove the dried parchment from the dried green beans. Commercial coffee roasting and packing lines start from clean green coffee beans: green bean cleaning and destoning; optical sorting; weighing and blending; roasting; cooling; quality inspection; grinding (for pre-ground product); degassing; weighing; and packing (valve bags, cans, or capsules for whole bean or ground; sachets or flexible pouches for instant coffee). Each stage of a complete line requires integration of both the equipment and the instrumentation and control systems.
Frequently asked questions
What is degassing and why does roasted coffee need it?
During coffee roasting, carbon dioxide (CO₂) is produced by the thermal degradation of organic compounds and is trapped within the structure of the roasted bean. After roasting, this CO₂ is slowly released from the bean over a period of days to weeks. If fresh-roasted coffee is immediately packed in sealed bags, the outgassing CO₂ would pressurise and potentially burst the sealed bag. To manage this, roasted coffee is either allowed to rest for several days before packing (open degassing) or packed with a one-way degassing valve that allows CO₂ to escape from the pack without letting air in (which would cause oxidation). For pre-ground coffee, degassing is faster (larger surface area) but staling is also faster. Specify the degassing approach and valve type when designing the packing section of a coffee processing line.
What packaging formats are standard for commercial retail coffee?
Commercial retail roasted coffee is packaged in several formats: flexible valve bags (kraft paper or metallic foil pouches with a one-way degassing valve — standard for whole bean and pre-ground specialty coffee); rigid cans (tinplate or composite cans with a vacuum or nitrogen flush — used for commodity pre-ground coffee; provides good shelf life protection); capsule/pod systems (single-serve capsules in polypropylene, biodegradable, or compostable materials — require specific capsule-filling machines and sealing equipment matched to the capsule format); and cartons and jars (for instant coffee). Each format requires specific filling, sealing, and labelling equipment. Capsule production and filling is a specialised sub-category requiring both capsule forming equipment and the filling and sealing machine.
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