GEA Niro supplies both continuous and batch wise extraction systems. During continuous extraction the solids are transported by helicoidal screws placed in a tilted trough with heating panels. Hot extraction liquid flows downward through the solids, thereby absorbing the product media. The conventional continuous extractor uses a system of batch-operated percolator columns. The solids are fed into the vertical placed percolator tubes and hot extraction liquid flows downward. The extraction takes place under pressure.
The changing worldwide market for coffee and tea extraction plant is a response to the public’s demand for higher quality and greater convenience. GEA Niro’s coffee extraction plants are meeting the challenges of the 21st Century.
In the past, everyone was happy with powdered instant coffee in jars, then came granulated and freeze dried coffee and higher quality. Today, the market has moved on again, consumers are demanding more choice in quality and more choice in convenient packing.
Coffee manufacturers now need to have much greater flexibility within their manufacturing processes. Manufacturers now need to be able to adjust their extraction plants easily in order to vary the extraction yield and to meet the quality they need for every product.
The latest generation of GEA Niro Coffee Extractors provides exactly that. Coffee quality is determined largely by the amount of coffee flavour extracted from the beans: the more extracted the lower the quality becomes. The temperature at which the flavour is extracted and the exposure time (known as ‘lenient conditions’) also dictate quality, so GEA Niro extractors work at relatively moderate temperatures and with short exposure times.
Coffee extraction using GEA Niro methods and equipment provides the required level of flexibility to ensure that the optimum process conditions can be achieved in all circumstances.
With coffee now being supplied in an increasingly varied range of quality, forms (powder, granules, freeze dried or liquid concentrate) and packaging from individual sachets to catering packs, this flexibility is critical to a plant’s ability to meet the needs of its customers today and in the future.