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Grounded coffee is brewed in 3 phases for the perfect extract. First, water of 140 – 180 Celsius is passed through the coffee beans to extract difficult components like Carbohydrates. It will then be treated with cold cell of 100 Celsius to extract flavor elements. Finally, the product is passed through a 5 Celsius exchanger for cooling process.
This process is to filter the brew, and make it more concentrated by removing excess water and extracting heavier coffee for optimum flavor.
This process collects coffee aromatics that are lost during manufacturing for future usage. Elements that are collected includes aromatic gases and oils released during roasting of the coffee grounds. To best preserve coffee aroma, oxygen is removed from the extract.
Spray Drying or Freeze Drying method is then used to convert the concentrated liquid coffee into dry powdered form.
Aromatics collected earlier during the Aromatic Volatiles Recovery process is then prayed onto the dry coffee particles to restore its attractive aroma and optimum flavor.
Coffee powder must be packaged in an environment with low humidity and low oxygen content with a moisture-proof container due to its water-absorbing nature. The product has to be kept dry at all times before consumption to preserve its aroma and flavor.
Our end-to-end production process.
From the birth of an idea to product launching.
History, culture and thriving café scene can be three ways to describe historical Melaka. Melaka craze for coffee is showing no signs of slowing. The coffee culture has grown tremendously across the city also across the heart of historical taste beats. With a rich colonial past, thriving Peranakan heritage and excellent Nyonya fare, Malacca is Malaysia’s historical pride. Also spelt Melaka, the state is one of the country’s tourism industry’s trump cards. Conquered by the Portuguese, Dutch and British, remnants of their rule can be seen throughout the well-preserved town centre. In short, the Malacca city itself is like a large museum.
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