The principle is simple: by adding roasted coffee to instant coffee, you can lock in that freshly-ground roasted coffee flavor with 100% yield from the coffee beans. The process also produces an improved mouthfeel. MicroWet from GEA advances this process by using low-temperature, wet grinding that retains aroma and taste more effectively and really sets your products apart from the competition.
The MicroWet grinding process
Micro-ground coffee is added to the feed stream immediately before spray or freeze drying. First the beans are pre-ground then mixed with a portion of the coffee extract stream. This mixture is cooled and double-ground using corundum stone mills to create fine particles (around 20 μm) before it re-joins the main dryer feed.
This wet grinding technique operates at a low temperature so that it captures and preserves both the flavor and aroma of the coffee bean producing an even better tasting product and a unique drinking experience. What’s more, this system increases the overall yield of the coffee beans and increases the capacity of the dryer.
GEA MicroWet grinding system can be integrated within an existing coffee line or work as a standalone system.
Key benefits:
- Wet grinding for an even better tasting product with enhanced mouthfeel
- Increased drying capacity
- 100% yield from the coffee beans added
- Suitable for spray or freeze-dried coffee
| Data for standard execution | |
|---|---|
| Extract inlet feed capacity | Up to receipt of 3,000 kg/h extract |
| Roast coffee dosing | Up to 100 kg/h roast coffee (adjustable) |
| Particle size | D(v, 50) ≈ 20 μm, D(v, 90) ≈ 60 μm |
| Extract with R&G, outlet temperature | ≈ 30°C, max. 40°C |
Downloads
Related Products
GEA Insights
The water equation
Across Europe, drought is a recurring reality – and no longer confined to the south. While water increasingly shapes where industries locate, its value is determined by local context. There are many technological routes to water efficiency in industrial processes, but location, energy needs and other factors are also key.
