Sack
The International standard measuring unit for coffee beans. The standard weight is 60kg, however, Columbia is an exception where 70kg sacks are used. Today, coffee is mostly shipped in containers as loose bulk goods. Up to 15 million sacks of raw coffee are unloaded at Hamburg harbour every year.
SHB (strictly hard bean)
This acronym is reserved for coffee that has been grown at elevations of over 1,500 metres.
Spray drying
During the production of instant coffee, the coffee extract is finely sprayed through jets in a drying tower. By mixing with hot air, the water evaporates and the coffee particles are gently dried. In the lower part of the spray tower small coffee balls are collected. The spray-dried coffee can then be agglomerated (see “Agglomeration”).
Water content
Raw coffee contains between 10-13% water. After roasting, the water content is a maximum of 3-5%.
Wet processing
During wet processing, the fruit pulp of the coffee cherry is roughly removed. In order to remove the remaining pulp residues, the beans are then stored in a water tank for 12 to 36 hours. They are then dried in the sun or on drying machines.
Yirgacheffe
This Ethiopian mocha is characterised by a chocolaty note with a flowery aroma and low caffeine content.
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