Advanced Coffee Production Line for Superior Quality & Efficiency

A semi automatic coffee production line is a hybrid system that combines automated core processes (roasting, grinding) with manual labor for non-critical steps (bag loading, quality touch-ups), designed for small-to-medium coffee businesses (specialty roasters, local cafes with in-house production) that prioritize flexibility and control over maximum speed. It is ideal for producing 50–200 kg/day of roasted beans or ground coffee, with frequent product changes (e.g., single-origin beans, custom blends) that would be inefficient on fully automatic lines. The workflow begins with green bean processing: an automatic optical sorter (removing 90% of defects like insect-damaged beans or foreign materials) feeds into a manual hopper for final quality checks (roasters often hand-pick remaining flaws to ensure specialty-grade quality). Roasting is handled by a 5–20 kg/batch semi-automatic drum roaster: programmable roast profiles (with ±3℃ temperature accuracy) automate heat control, but operators manually load green beans and unload roasted beans to monitor batch consistency. After roasting, beans cool via an automatic air cooler (10–15 minutes to room temperature) to prevent over-roasting, with manual transfer to storage bins. Grinding uses a semi-automatic conical burr grinder: automatic particle size adjustment (100–1200 μm for drip, espresso, or French press) but manual batch feeding (10–20 kg/batch) to avoid cross-contamination between blends. Packaging is a key semi-automatic stage: an automatic volumetric/weigh filler dispenses coffee into pre-made bags (manually loaded onto the conveyor), followed by an automatic heat sealer; one-way degassing valves (for beans) are attached manually to maintain operator control over delicate aroma preservation. Nitrogen flushing is available as a semi-automatic add-on (activated per batch) to extend shelf life for retail products. Control systems use a basic PLC with HMI for automated processes (roast time/temperature, grind size) and manual overrides—critical for specialty coffee, where roasters may adjust profiles mid-batch based on real-time bean moisture or color. Cleaning is semi-automated: removable grinder burrs and roaster drums for manual deep cleaning, paired with an automatic air purge system for filling nozzles to reduce downtime. Compliance includes food-grade 304 stainless steel contact parts (meeting FDA and EU 10/2011 standards) and HACCP-aligned batch documentation. For businesses, this line reduces labor costs (1–2 operators vs. 3–4 for fully manual lines) while preserving the hands-on control valued in specialty coffee, helping them cater to consumers who prioritize traceability, custom flavors, and artisanal quality over mass-produced options.