How We Do It

Lets Sip a Cup of Coffee Together And Take a Tour With The Green Coffee Bean

The factory consists of three big production halls distributed on three separate floors, in addition to the ground floor. The ground and the fourth floors are dedicated to roast, grind and pack coffee. Because the coffee bean is not ready to become a beverage until it has been properly "manufactured", that is, roasted, or "cooked". Other floors prepare thyme, spices, herbs and nuts.

Green coffee beans are stored in the ground floor in the storage hall waiting to begin the exciting roasting tour; there is also a cooling room in this floor, and in the fourth floor you find the most important part of the tour, the production line.

This line is an automatic integrated one, prepared with an electronic control system customized for the purpose of the GROUP coffee preparing. All coffee preparing stages are entirely processed in an electronic closed system.

The first stage starts in the ground floor where different types of coffees are kept in special silos. Different types combined in different amounts produce the special blends of the GROUP. Under the silos there is cylinder where different types meet together; the cylinder is connected with a special device to allow the predetermined amounts of coffees to gather, the cylinder is revolved to mix the beans. The mixture total weight is calculated in batches of 140 kg, elevators send the green coffee beans to the roasting room located in the top floor of the factory building, where light and ventilation are generally best.

The roasting machine contains a modern central gas burner which heats the air and sends it through a long tunnel to the roaster cylinder, it works by a computerized system that for controls the temperatures of the roasting, fire flame, period of roasting, roasting degree and graduation in the fire degree during roasting. Roasting occurs through heated air not by the roaster cylinder, which means there is no contact with the flame.The batch is roasted in ten minutes.

Into the cooling machine we move, for three minutes coffee is stirred to get cooler and the husks are removed. Coffee is weighed for the second time to calculate the difference of weight because of the roasting, and then a suction pipe transfers it to special silos for storage. From here the coffee bean might go into one of the following two branches; packing whole roasted coffee beans to be transported by an automatic conveyor belt, or to the grinding machine.

In the third stage coffee is transferred into the grinding machine through a suction pipe, which consists of three sets of cogwheels for the purpose of grinding coffees into three different sizes, one called the granulator for turning out the so−called "steel−cut" coffee; the second, a pulverize for making a really fine grind; and the third, a grinding mill produces a medium−ground coffee. Through grinding cogwheels are cooled by a special cooling device to keep the temperature from rising. This process is very important for maintaining the color, flavor and smell of the grinded coffee with the highest degree of accuracy. The conveyor belt transfers coffee powder to special silos for storage and treatment. The silos are attached with a spiral stirring system to stir the powder to get rid of fumes and oils.

Conveyor belts transfer the grind coffee into the packing machine for the fourth stage. Air is drawn from the pack and nitrogen is splashed in to preserve the aroma.

Packs are transferred to a machine that seals the packs by heat, another machine raps several packs for marketing, then moved by elevators to the warehouse from which coffee is transferred by salesmen to different markets.

The factory has a laboratory to insure coffee best production before it is marketed. The laboratory contains modern devices that roast and examine the coffee roasting color and granulator size.

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