Cooling
Process description
After coffee beans have been roasted they need to be cooled as quickly as possible to stop the roasting process. Pores on the surface of the beans are closed to minimise loss of aroma. In addition, the coffee beans can be cooled in an inert atmosphere, which improves product quality. Compressed air is often used for cooling and is blown through the bulk product.
Messer solution
Cooling is carried out with cold, gaseous carbon dioxide or liquid carbon dioxide (Cofrosta-Process).
Advantages:
- Rapid cooling of products in cold gas flow
- Beans cleaned of roast residues
- Reduced oxygen content in cold gas flow
- Simple increase in performance of existing compressed air cooling
- Simple integration into existing system
To end the roasting process cold CO2 gas can accelerate cooling. Pores on the surface of the beans are closed, thus reducing losses in aroma. Furthermore, the coffee beans can be cooled in an inert atmosphere, which improves product quality.
If the beans are swirled around in an expanding CO2 gas flow, more roast residues can be removed, which lends the coffee a milder aroma.