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Manufacturing Process

The processing of Coffeera Blend is done through the conversion of the raw
seeds of the okra also called ladies finger into the desired outcome and the
coffee plant into the finished coffee. The okra seeds and the raw coffee bean both
undergo the same process and mixed according to standard proportion. A certain
method of processing or ratio of ingredients can have a special effect on the flavor
of the finished product.

1. Okra Seed and Green Coffee Bean Treatment

Cleaning of seeds and beans

The treatment process starts with the cleaning of beans and seeds. Cleaning
is done to ensure that dirt and foreign materials are removed from the beans
and seeds. Stubborn tiny particles are also removed during this process. A
bean washer will be used in the cleaning process.

Decaffeinating of coffee bean

In this method, the beans are steamed for about 30 minutes in order to open
their pores. Once the coffee beans are receptive to a solvent, they are
repeatedly rinsed with either methylene chloride or ethyl acetate for about 10
hours to remove the caffeine. The caffeine-laden solvent is then drained away
and the beans are steamed again to remove any residual solvent.

2. Roasting
Roasting changes the chemical and physical properties of a coffee bean that
result to the changes in color and taste of the coffee bean. It also brings out
the aroma and flavor that is locked inside the coffee bean.
The okra seeds and coffee beans are roasted in the same process. The seeds
and beans are loaded in a separate machine at the beginning of each batch
and then dropped into a spinning, hot drum to begin the roasting process.
Inside the drum there are many paddles that toss the coffee through the air.
The process is set to 9 minutes which is the standard time of roasting the
seeds and beans to obtain the ideal roast. Temperature is set at around 124
C which is also ideal to match the roasting time.
3. Degassing
After roasting, gases form inside the bean and start seeping out. Degassing
allows the flavor to develop specially on the beans. The seeds and beans are

placed in a dry and cool place and degassing usually last for a period of 2-3

4. Grinding
The seeds and beans are grinded separately after degassing. A fine grind is
needed in this process to meet the requirement of the product. Fine grind is
smoother type of grind and is more like sugar and salt when rubbed between
the fingers sized about 0.38 mm.
Grinding undergoes two process namely, Burr grinding and pounding to
achieve the desired output. The fineness of the grind affects the brewing that
is why uniform grind is highly desirable.

5. Mixing and Blending

After grinding the okra seeds and coffee beans, the mixing and blending
process will take place. The mixture of the two must be rational to achieve
the perfect mix which will satisfy the necessity of the product. The ratio of the
blend is 7:3, 7 parts for the okra grind and 3 parts for the coffee grind.
Quality must be the priority and it must not compromise the important
characteristics of the blend.
6. Packaging
The finished product is very delicate and contact with air, light, moisture and
humidity will deteriorate the product. It is important to settle for the most
suitable packaging solutions. A metalized film fits the job as the packaging of
the product as it will provide a better shelf life for the product, prevent
growth of germs and bacteria and provide barrier against deterioration.
Aside from protection, packaging should have a good labeling and design for
it is the face of the product. A good packaging attracts consumers and
enables the product to penetrate the market.
The packaging also comes with two sizes to accommodate the needs of the
consumers. It comes with a 3 gram and 25 gram pack.
Sealing is a process done to secure the product itself. After this, the product is
packed in the cartons for shipping and ready for dispatch.

Process Flowchart of Coffeera Product

Cleaning of Okra

Cleaning of Coffee


Decaffeinating of coffee





Mixing and Blending