Process: Instant Coffee
Factory: Vinacafé Bien Hoa Join-Stock company
I. Instant coffee Production – Flow diagram
Coffee beans
Cleaning
Screening equipment including magnet
& Stone Splitting
Roasting
Temperature of hot air: 220-240°C, time 4-10s
mins
Grinding
Extraction
Temperature of 150-175°C of feed water
Centrifugation
Evaporation
Spray Drying
Temperature of hot air: 180-200°C
Moisture of IC ≤ 5%
Filter 100 µm
Instant Coffee Packaging
Storage and transportation
Page: 1
Issued Date October 09th, 2018
Criteria:
(1) Physical test: Types -Arabica/ Robusta; Defect beans &
foreign matter; Moisture content; Bulk density; Percentage of
coffee beans on screen size).
(2) Chemical test: Pesticides and heavy metals.
(3) Cupping test (Sensory evaluation)
Frequency: (1) and (3): on each delivery lot; (2): once per year
Criteria: Bulk density and percentage of coffee beans on screen
size
Frequency: each lot
Criteria: Types; Color; Moisture content.
Frequency: Every 2 hours
Criteria: Grind size; Color; Moisture content.
Frequency: Every shift/ Every day.
Criteria: pH & Brix
Frequency: Every tank
Criteria: pH; Brix and sediment test.
Frequency: Every tank
Criteria: Brix; pH and sediment test
Frequency: Each batch/tank
Criteria: (1): Moisture content; Bulk density; Sediment test;
Color appearance. (2): pH
Frequency: (1): each hour; (2): each 2 hours.
Criteria:
(1) Microbiological test: Yeast & Mold; TPC and Coliforms
(2) Chemical test: Ochratoxin A and heavy metals.
(3) Sensory evaluation and appearance test on IC
(4) Appearance on packaging (Seal, Label, MFG and EXP)
and Weight.
Frequency: (1), (3) and (4): on each lot; (2): once per year