Manufacturing Flavored Coffee Beans

The sprouting of specialty coffee shops has stirred many people worldwide into drinking coffee. Even multi-national coffee shop companies have decided to go head-on and open coffee shops in China, where tea is prevalent amongst hot beverages.

The flavored coffee bean sector has tripled or even quadrupled its sales volume for the past few decades when people have realized the rich complementary flavor of flavored coffee beans. Coffee experts would view the flavoring of the coffee as an enhancement of the authentic coffee flavor and not overpower it.

Many have come to love their favorite flavored coffee beans, but only a few have seen and shared what goes behind making them.

Processing of the beans

The standard method of processing the coffee bean is the dry method. The harvested beans are laid on the dryer and are exposed to the sun to dehydrate. The coffee bean is then separated from the pulp or other debris through milling. The next step is roasting the beans. Roasting can have five different levels of roast, which are commonly known as the following: American Roast, Viennese Roast, Italian Roast, French Dark Roast, and Espresso Black Roast.

Adding the Flavor to the Beans

The best type of roast to use for flavoring is a medium roast. After roasting, flavor oils are introduced to the freshly roasted coffee beans while they are still warm. An industry-wide practice is to limit the flavoring oil to only 2-3% of the total weight of the processed batch to have a good balance of taste and aroma between coffee roast and flavoring.

Packing the Flavored Coffee Beans

After the mixing process, the flavored coffee beans are packed in foil-lined packages to ensure freshness and seal all the oils inside to preserve that rich taste, texture, and aroma. Unlike the big brand coffee, we roast and flavor every bag to order, ensuring the freshest cup of coffee every time.

For the best and most fresh flavor, the coffee must be consumed within two to three weeks from its roast date and stored in a cool, dark place.

 

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