Instant Black Coffee Extract – Medium Blend

BENEFITS OF PURE BLACK INSTANT COFFEE ESSENCE
-    Made with spray-drying technology that preserves almost all of the coffee's quality, aroma and flavour, true to the taste of original roasted ground coffee.
-    100% coffee, no additives, no flavourings, no preservatives.
-    Convenient - Quick - Economical.
-    Simply dissolve in water, no other brewing equipment needed. Best prepared with hot water at 90 - 95°C to fully enjoy the coffee's aroma.
-    Adjust the amount to your personal taste.

PRODUCT DETAILS: CỐ ĐÔ PURE BLACK INSTANT COFFEE ESSENCE - MEDIUM
-    Packaging: Convenient glass jar, easy to store
-    Medium: Bold, moderately bitter, best enjoyed with sugar.
-    Net weight: 30gr
-    Ingredients: made from 100% green coffee beans
-    Shelf life: 12 months from the date of manufacture
-    Directions:
        +      Put 4gr of freeze-dried coffee powder into a cup (about 2 teaspoons)
        +      Add 30 - 40ml of hot water at 90 - 95°C and stir well. You can adjust the amount of water to suit your preferred strength.
        +      Add sugar or milk and ice to taste.
-    Storage: Store in a cool, dry, well-ventilated place.
-    Safety warnings:
         +      Do not use after the expiry date.
         +      Not suitable for people allergic to any of the product's ingredients.

SPRAY-DRIED COFFEE ESSENCE PRODUCTION PROCESS
The coffee is selected from high-quality green coffee beans, which are dedusted and cleaned of impurities. After these preliminary processing steps, the green beans go into the roaster for the first stage of instant coffee production.
-    Roasting: The coffee is roasted at a standard time and temperature so the beans are cooked evenly from the inside out, without burning.
-    Grinding: After roasting, the coffee is coarsely ground in preparation for extraction.
-    Extraction: Soluble compounds and active substances are separated from the coffee grounds with hot water to produce the extract. Extraction is always carried out below the boiling point of 100 °C so the compounds in the coffee are not altered.
-    Centrifugal clarification: removes impurities to improve product quality during instant coffee production.
-    Aroma recovery: much of the coffee bean's natural aroma is lost during processing, so the aroma is recovered and added back to the coffee powder at the drying stage.
-    Concentration: The extract is concentrated to 30-33% to facilitate drying.
-    Drying: the concentrated coffee solution is fed into the top of a cyclone spray tower, where hot air and high rotation speed dry it into instant coffee powder.
-    Aroma restoration: the recovered aroma is added back into the finished instant coffee. 
-    Storage: The finished product is packaged and stored in a facility that meets storage standards.