My name is Dorte Lassen.
I have a background as Chef and Process Technologist.
I've been with GEA for 13 years as Test
Engineer and Process Specialist in coffee.
Cold brew coffee is brewed with cold water for several hours,
as opposed to hot brew coffee brewed at
boiling temperature for a few minutes.
Cold brew coffee is gaining popularity for various reasons.
One reason is flavor.
Cold brew coffee has much less bitterness
and astringency than hot brew coffee,
giving a smoother mouthfeel and allowing
space for the fruity notes and sweetness.
This appeals even to people who usually don't drink coffee.
Another reason is health.
Due to natural high caffeine and sweetness,
cold brew coffee is seen as a more natural and healthier energizer.
Furthermore,
cold brew coffee can be used in a broad number of applications,
hot as well as cold,
mixed with for instance milk,
syrups,
plant milk or cream.
The first thing to consider as a cold brew manufacturer
is whether you see value in having a fully automated
continuous process with little manual handling.
If that is the case,
we can help you choose the right solution for your company.
Until recently,
the cold brew market has been limited
and 12 to 24 hour batch processes have been the most commonly used.
However,
as the growing market is looking towards upscaling,
the interest for continuous processes is increasing.
And this is where we can contribute with
our well known and proven technologies.
GEA offers two different solutions for cold brew extraction.
The CARINE® system and the CONTEX system.
The fully automated continuous CARINE® system comprises 10
percolator vessels operating in a flowing battery design.
This highly flexible system can
operate in a variety of different modes
for many different coffee types and under
pressure for increased temperatures.
One of my favorite features of the CARINE® system is that it
can operate in cold brew mode for a part of the columns
simultaneously with hot brew mode for the rest of the columns.
So if you are looking for a solution that features cold
brew coffee as well as high yield instant coffee extraction,
your solution should be CARINE®.
Our CONTEX extraction unit features an inclined trough
surrounded by heating jackets for temperature control.
The roasted ground coffee enters the lower end of
the trough and are being transported upwards by
two heliocoidal conveyors in a gentle spiral movement.
The optimized plug flow conditions ensure that each coffee particle
has the exact same extraction conditions.
The extraction water enters the upper end of the trough
and percolates downwards through the rising coffee solids.
Some of the many advantages of the CONTEX extractor is:
A fully automated process meaning no batch-related downtime.
Higher solids concentration.
The CONTEX extractor produces 8-10% solids and
reduces the need of post-extraction water removal.
Also, the CONTEX can be used for many
other applications than coffee such as tea,
chicory,
roasted barley and other plant-based materials.
The CONTEX has lower water and energy
consumption compared to batch systems.
It has lower building height requirement,
a compact layout, a small footprint.
GEA has a solid know-how in coffee extraction
based on many years of experience and will be able to
support coffee manufacturers in all phases of the project.
GEA has pilot equipment for testing at our
Copenhagen facility for CARINE® as well as CONTEX.
Furthermore,
we have a rental CONTEX unit for customers who
want to do extended testing at their own facility.
If you want to know more about the solutions
for cold brew extraction GEA can offer,
please don't hesitate to reach out.
