Harvesting The fruit of the coffee tree are called ‘cherries’, with each cherry containing two coffee beans. It’s from these beans that the great taste of NESCAFÉ® is born. |
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Drying
To get at the coffee beans inside each cherry, the beans need to be separated from the skin, pulpa and parchment. This is achieved by drying the cherries under the sun or by soaking the cherries in hot water. | |
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Grinding
After roasting, the beans are ready for grinding. The particle size of the grind; whether coarse or medium, fine or very fine, depends on the brewing method and equipment used. | | |
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Roasting Once the green coffee beans have been selected, the beans need to be roasted to release the aroma and taste we know as coffee.
Temperature and roasting time affect the colour which in turn determines the taste of the brew. Generally, the darker the roast, the stronger the coffee; a lighter roast gives a lighter brew. |
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Processing To make NESCAFÉ® Pure Soluble Coffee, the ground coffee is put into an industrial percolator containing hot water under pressure to brew a highly concentrated liquid coffee, called coffee liquor.
The coffee liquor is then spray dried by passing it through a continuous stream of hot air, changing it into fine particles. This is the process for making NESCAFÉ CLASSIC® coffee.
Alternatively, the coffee liquor is snap frozen and then ground into the required particle size. The particles are suspended in a vacuum tunnel with low heat, causing ice crystals to form and leaving particles of freeze-dried NESCAFÉ GOLD® coffee. |