Vietnamese Coffee Exporter
Vacuum Sealed – Vacuum PackagingProduct

Vacuum Sealed – Vacuum Packaging

Vacuum Sealed – Vacuum Packaging: Coffee is usually stored in vacuum packing. Which is entirely sealed and does not allow air to circulate. These sealed containers are not the best way to store coffee since after roasting, CO2 and other gases are generated from the beans, which, if not allowed to escape, can decrease the flavor quality of the coffee. Vacuum Sealed - One-way exhaust valve with a sealed valve Although vacuum-sealed packaging is ineffective at keeping coffee, leaving it unpackaged is much …
Methylene chloride (MC) – Decaffeinated SolventProduct

Methylene chloride (MC) – Decaffeinated Solvent

Methylene chloride (MC) is a colorless, volatile liquid with a sweet odor used to decaffeinate green coffee beans as a solvent. Methylene Chloride (MC) is used to decaffeinate coffee With one exception, Methylene Chloride decaffeination is comparable to Ethyl Acetate (EA) treatment. Because MCs do not occur naturally in plants, decaffeinated coffee cannot be termed "naturally decaffeinated." (naturally caffeine-free) [caption id="attachment_35155" align="aligncenter" width="1350"] Methylene chloride (MC) – Decaffeinated Solvent[/caption] However, some health agencies have determined that MCs in concentrations less than ten parts per …
Green Coffee ExtractProduct

Green Coffee Extract

 The Coffee Decaffeination Process results in the production of coffee extract. Green coffee extract is created by steeping unroasted green coffee beans in hot water to allow them to release caffeine and other soluble components into the water. Green Coffee Extract The Swiss Water procedure method is used in the decaffeination technique (Swiss dehydration). Coffee beans will be soaked in GCE - a solution containing the same soluble components as coffee beans – and the caffeine in the beans will diffuse into …


Blending – In the coffee industry, coffee mixes are very prevalent. Roasters blend different varieties of coffee for a variety of reasons: The first is to combine distinct flavor qualities; the second is to save money (some coffees are highly costly, while others are not) and mask flaws to create consistency in taste. Finally, roasters can avoid seasonality and deliver a more consistent product flow through blending. The term refers to a blend of different grapes from the same vineyard or …