Coffee and Tea Processing Machinery Manufacturers
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Browse Coffee and Tea Machinery Suppliers →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
What green coffee characteristics should I specify when buying a roaster?
Coffee roasters must be specified for the green bean input. Key parameters include: the range of green bean densities and moisture contents (different origins and processes produce beans with different bulk density and moisture); the batch size or continuous feed rate required; the roasting profile control requirements (artisan roasters prioritise precise, programmable temperature profiles; high-volume commodity roasters prioritise throughput consistency); the cooling method (air cooling is standard; water quench is used for some commodity roasting but is controversial in specialty coffee); and chaff collection and fire risk management (coffee roasting produces combustible chaff and VOC-rich exhaust — appropriate ventilation and spark arrestor systems are required). Do not make claims about flavour outcomes — these depend on many variables beyond the roaster.
What is the difference between CTC and orthodox tea processing machinery?
CTC (cut, tear, curl) and orthodox processing produce fundamentally different tea products and require different machinery. CTC processing uses a series of cylindrical rollers with serrated surfaces (CTC rollers) to cut, tear, and curl the tea leaf into small, uniform particles. CTC tea produces small, uniform granules that brew rapidly and are used primarily for tea bag production and blending. Orthodox processing uses rollers that roll and twist the leaf rather than cutting it, preserving much of the leaf structure and producing a wider range of leaf grades from whole leaf to broken grades. Orthodox processing machinery (withering troughs, rolling tables, rotary dryers) is used to produce premium loose-leaf teas. The two processes require different capital equipment and produce products for different market segments.
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