Home: February - March 2006 › Extracting the quality
In the past, everyone was happy with powdered instant coffee in jars, then came granulated and freeze dried coffee and higher quality. Today, the market has moved on again with consumers demanding more choice in quality and more choice in convenient packing. This means higher demands on coffee extraction plants.
The latest generation of Niro Coffee Extractors provides more flexibility than ever before. Coffee quality is determined largely by the amount of coffee flavour
extracted from the beans: the more extracted the lower the quality becomes. The temperature at which the flavour is extracted and the exposure time (known as 'lenient conditions’) also dictate quality so Niro extractors work at relatively moderate temperatures and with short exposure times. Coffee extraction using Niro methods and equipment provides the required level of flexibility to ensure that the optimum process conditions can be achieved in all circumstances.
The latest generation of Niro Coffee Extractors provides more flexibility than ever before. Coffee quality is determined largely by the amount of coffee flavour
extracted from the beans: the more extracted the lower the quality becomes. The temperature at which the flavour is extracted and the exposure time (known as 'lenient conditions’) also dictate quality so Niro extractors work at relatively moderate temperatures and with short exposure times. Coffee extraction using Niro methods and equipment provides the required level of flexibility to ensure that the optimum process conditions can be achieved in all circumstances.