how is "capsule coffee" produced and how is it kept fresh?|company news|shanghai joygoal food machinery co.,ltd.-九游会ag官方网站

“there is nothing worse than getting the last cup of joe from the bottom of a coffee pot，but thanks to this quick fix。i can now get a fresh cup of coffee anytime i want”，alfonso ribeiro said.since nineteen ninety eight，the k cup pod has been revolutionizing the way people brew coffee giving them a quick fix alternative to their daily routine and it all started with promote based green mountain coffee。“we're the very first roaster to actually manufacture coffee in cake up pod”，lindsey bolger said-vp of coffee quality。and it all starts with what else coffee beans，green mountain coffee uses 200 million pounds of coffee beans each year。when the sacks arrive a worker slits open the bag to release the beans into a sorting pit that's essentially a large funnel。“at the bottom of the funnel we have a conveyance system that then picks up those beans and brings them on to the next unit operation。all those little beans need to go through a bean cleaner which is a series of conveyor valves that shakes any broken beans or unwanted debris through a mesh liner we want to make sure that we're only introducing into our subsequent processes whole green coffee beans。once the beans are clean they are stored in these gigantic silos for four to 8h before heading to the roaster。this is where the magic happens the roaster is where individual types of beans become a specific type of coffee green mountain offers 50 varieties but today we're making their founders blend。to do that they need to turn those green coffee beans a dark smoky brown and that happens in the roaster and this roaster can get hot temperatures can reach 450 degrees。the beans are roasted with a very specific time and temperature curve the higher the temperature and the longer the beans roast the darker the blend。hmm i can smell my morning cup of coffee already side of the roaster up until about 425 degrees and then they'll drop into the cooling tray with their cool down to about 200 degrees。the coffee beans are constantly stirred within the roaster as they cool off，before starting the next step，that's called a d stoning operation where we will float the beans up overhead using high velocity air。it's kind of a high powered wind tunnel for coffee beans。as the beans float away it's onto a three part grinding system course medium and fun 。we are producing a very specific part of the size distribution which is important inside of our k cup pods。now for a little science as the beans grind down to size carbon dioxide is created so the ground beans are stored in 8100 pound super sacks for 24h so it can dissipate。otherwise it would happen inside of our pod，that would make the top pot once the carbon dioxide has dissipated the sacks are hoisted up and dumped into the filler where the ground coffee meets up with the k cup pot 。the cups enter and each pot is filled with coffee grinds we have a gravity feed system the coffee to flow from the supers down，into the dosing unit as part of the filler machine each little cake cup pot is made from 75 beams this site produces 1.4 billion cups a year 1.4 billion that'll help a lot of people wake up in the morning。next the lid slide on and our heat seals before the k cup pods are rejected from the filler and onto a conveyor belt that will take them to packaging。the pods then are nested and put into packaging the box is marked and labeled and then brought over to our palatalizing roll