Premium Freeze Dried Instant Coffee Production Lines for Quality & Efficiency

Low acid freeze dried instant coffee is a premium product created using a specialized freeze drying process that reduces acidity, making it gentler on the stomach while preserving the rich flavor and aroma of coffee. The production begins with selecting low acid coffee beans, typically grown at higher altitudes, which naturally contain less chlorogenic acid. The beans are roasted to medium levels to balance flavor without increasing acidity, then ground and brewed into a concentrated extract. This extract is frozen to 40°C, transforming it into a solid mass that retains volatile aroma compounds. In the freeze dryer, the frozen extract undergoes sublimation under vacuum (0.05 0.2 mbar), where ice converts to vapor without melting, preserving the extract’s chemical composition. The resulting powder is porous, allowing for quick dissolution in hot or cold water. What sets low acid variants apart is an additional step: either treating the green beans with water or steam to leach out acids before roasting, or using enzymatic processes to break down acid causing compounds. This results in a pH level of 5.0 6.0, compared to 4.0 4.5 for regular instant coffee. The freeze drying method retains more aroma and flavor than spray drying, as high temperatures are avoided. The final product appeals to consumers with acid reflux or sensitive stomachs, as well as those seeking a smoother taste. It is packaged in oxygen barrier containers to prevent staling, with a shelf life of 2 3 years. For manufacturers, producing low acid freeze dried instant coffee requires precise control over each stage, from bean selection to drying parameters, ensuring consistency in acidity and flavor, which is crucial for meeting global quality standards and consumer expectations.