PROCESSING TECHNOLOGIES OF

TEA, COFFEE, AND COCOA

MAN V. PHAN, Ph.D.

Food processing and Food engineering
School of Agricultural Engineering
email: manpv@[Link].
Contact: 0909.064.358
Outlines
Chapter 1. Tea processing technology
1. General introduction of tea
2. Technology of tea products (Green, Black, and Oolong teas;
herbal teas)
3. Instant teas
Chapter 2. Coffee processing technology
1. General introduction of coffee
2. Processing technology of coffee (Dry and wet processing
methods, and green coffee bean)
3. Instant products of coffee and trend in coffee products
Outlines
3. Cacao processing technology
1. History of cocoa and the cocoa products
2. Butter, cocoa powder, and chocolate processing
3. Cocoa-base beverage
4. Trends in cocoa technology
Seminar topic

• Topic 1: Changes of chemical compounds during the withering

process of white tea
• Topic 2: Changes of chemical compounds during Oolong tea
processing
• Topic 3: Chemistry and health beneficial effects of oolong tea
• Topic 4: Chemical changes in the components of coffee beans
during roasting
• Topic 5: Process for extracting cocoa butter and cocoa cake from
cocoa beans
• Topic 6: Pu-erh tea and effects of process conditions on tea quality
Chapter 1.
Tea
processing
technology
General introduction
What is tea?
• An infusion beverage
derived from the tea plant,
“Camellia Sinensis”. In
contrast, infusion
beverages based on other
herbs, fruit or spices are
actually not tea.
• In English and some other
western languages, the
term “tea” is often used for
such “tisanes”. For
example, “chamomile tea”
 Sources: [Link]

Fig 1. Wild growing tea trees in northern most Vietnam

 The history of tea
• From ancient China, almost 5,000 years ago, Emperor Shen
Nung discovered tea when leaves from a wild tree blew into his
pot of boiling water.

• Then the popularity of tea in China continued to grow rapidly

from the 4th through the 8th century. No longer merely used for
its medicinal properties, tea became valued for everyday
pleasure and refreshment.

• The invention of Black Tea due to foreign trade increased.

 The history of tea
• The Chinese had introduced tea to Tibet by the dawn of the 9th century.
Tibetan tea is made by boiling the leaf for about half an hour before
passing the liquid through a strainer made of horsehair. Yak butter and
salt are added to the tea to replace the salts and fat lost by those living in
high mountain.
• Japan's Tea History
In the early 9th century, The Buddhist monk Dengyo Daishi is credited for
bringing Chinese tea seeds to Japan when he returned from his studies
abroad. Tea became an integral part of Japanese monastery life.
In the late 1973’s, Steeped tea became popular again in Japan
• Europe's Tea History
 The history of tea
• First brought to Europe in the 16th century but did not reach eastern
Europe until after 1650, when coffee drinking was well established.
• In 1690, E. Kaempfer named Thea sinensis

• Use became general in Europe in the 18th century and replaced

coffee in Britain who spread the tea-drinking habit throughout their
sphere of influence.
• In 1753, C. Linné named Camellia sinensis

• Tea ceremony in Japan is an important cultural heritage. Boston Tea

Party (1773), Opium Wars (1839–1844)
 The history of tea
• Tea remains the most inexpensive beverage. In the United
States ice tea is very common in the South and is increasing in
popularity. It is now canned as a noncarbonated soft drink.

• Herbal teas made from other plants have increased in sales.

• In Arab countries, especially in Morocco, infusions of

tea plus mint are very common.
 Tea
health
and
benefits
 Botany and Ecology
Botany
• An evergreen or semi-evergreen tree, 15 m tall but in commercial
production tree is pruned to a shrub. It is closely related to camellia.
• There are two major groups of tea plus hybrids:
• Chinese teas (var. sinensis; syn = bohea, viridis, thea). These are the most
adaptable teas, about 10 m tall. More tolerant to cold than assam teas.
• Assam teas (var. assamica) are fast growing tall trees, requiring high
temperature.
• There are dark and light foliage types. The lighter the leaf, the darker
the infusion but dark leaves have greater flavor and astringency.
• Djarling teas are hybrids between Chinese & Assam teas, so named
because grown in Djarling, India)
 Botany and Ecology
Camellia sinensis has 2 botanical varieties (var.)
 var. sinesis leaves 8cm long, serrated edge,
 var. assamica leaves up to 35 cm.

 A lot of hybridization has occurred that wild types

are unknown. Sinesis native to southern China
was crossed in Assam with the wild assamica
There are a limitless number of cultivars
• Important characteristics are:

Continuous high yields

Frost resistance

Recovery from insect or disease depredation

 Botany and Ecology
• Will not do well with less than 800mm because shrub suffers
under drought, but also declines with prolonged wet season
because of reduced sunlight.

• Requires deep friable soil.

• At low elevations yield increases but quality declines.

 Botany and Ecology
• A subtropical plant adapted to temperatures between 13° to
30°C.

• All of the subtropics and mountainous regions of the tropics

are suitable.

• Highest quality tea is produced in cool climates. Most

suitable areas have 1200 mm of rain, evenly distributed.
Cau Dat Tea, Dalat, 2019
 Tea producing countries and regions
• Have any
different
quality of
tea
products
between
these
countries?
Given your
ideas 
Tea consumption in the world
 Tea consumption in the world

• How about the tea consumption in the world in 2022?

• Decline or increase?
• The Economist Intelligence Unit (EIU) confirms the coronavirus
(Covid-19) outbreak “…affected consumption in the out-of-home
sector.
• However, there is evidence that this has been more than offset by
rising at-home consumption.” EIU estimates global tea
consumption increased by a “modest” 1.5% in 2020, “but that will
pick up pace in 2021-22 growing by 2.8% and 3.5% respectively.”
Tea regions of Vietnam

• Hoang Lien Son mountain range

is a fatherland of many hundred
year old tea trees.

• Yen Bai province is well known

for San Tuyet (Snow of the
mountain tea). The leaves are
coated with milky lanugo.
 Chemical constituents of tea leaves

Catechins are present in

all parts of the tea plant;
15–30% are present in
the tea shoots.
The chemical compositions of green tea and black tea (Huang et
al., 2017)
 Green
tea
catechins
They are classified as condensed tannin and possess various antimicrobial, anti-
parasitic, anti-oxidant, and anti-inflammatory activities and as a result are seen as
a promising natural alternative to in-feed antibiotics (Huang et al., 2017)
Synthesis of tea catechins
 Synthesis of tea catechins
• The C6 (A) catechin ring is produced by the acetic–malonic acid
pathway and C3-C6 (B) is produced by the shikimic–cinnamic acid
pathway starting from the glucose pool.

• When 14C-acetic acid is supplied, metabolism occurs only at the A-ring

of quercetin, and when 14C-shikimic acid or 14C-t-cinnamic acid is
supplied, 14C occurs at the C3-C6 structure. In this way the C6-C3-C6
structure of flavonoid is synthesized with the decarboxylation of three
molecules of acetic-malonyl-CoA and cinnamic-coumaroyl-CoA.
 Synthesis of tea catechins
• (-)-Epigallocatechin is
produced by hydroxylation
of (-) epicatechin.

• Then (-)-epicatechin
gallate and (-)-
epigallocatechin gallate
are synthesized by
esterification of catechins
with gallic acid.

The structural formulas of catechins

 Synthesis of tea catechins
• The production of catechins in the tea plant increases on exposure
to light and decreases in the shade.

• Phenylalanine-ammonialyase is a key enzyme in the biosynthesis

of catechin B ring.

• The biosynthesis of catechins is also increased by a rise in

temperature.

• Catenchins are stored in vacuole of the cell

 Synthesis of tea catechins
• Catechin was used to be categorized as tannin, since their
components are almost the same (85% of the components are
the same).
• In black tea varieties (Camellia sinensis assamica) the catechin
content makes up 30% of the dried matter and in green tea
varieties (Camellia sinensis sinensis) it is up to 20%. In both varieties
there are also differences in the activities of enzymes involved in
biosynthesis.
• Catechin kills bacteria and odor, blocks the development of cancer,
and lowers the blood pressure. During the fermentation of black
tea, catechin is oxidized and develops its color to orange-red.
Ở cả hai giống
cũng có sự khác biệt trong hoạt động của các enzyme liên quan đến
sinh tổng hợp.
 Tea

Harvesting
Tea
processing
Storage

Processing
 Tea classification
Tea can be classified by type, oxidation, quality or colour, and
processing methods
 Harvesting
• Harvestable target :
2 leaves and a bud
Mostly by hand, but mechanical
in Taiwan, Japan, Australia, US
(S. Carolina)
Hái chè

chat luong la
tra 1 2 3 vuot
troi
 Harvesting
• A balance between quality (very young shoots) and yield is
required.
Usually a terminal bud and two to three leaves are harvested by
“plucking.”

• Quality increases with the frequency of harvest. A typical cycle is

harvest after 7 to 10 days.

• Care must be taken not to bruise the leaves.

• Mechanical harvesting carried out in Japan and Russia

 The quality of tea leaves
danh gia tra dua tren chat hoa tan co trong tra ( duong tanin ....)
• Uniformity of the leaf

• The length of the shoots

• Percentage of uppermost lateral buds

• Percentage of young buds

 Disease and Pests
• Disease - blister blight of
leaves, and a soil
transmitted leaf blight.

• Pests- mosquito bug- a leaf

sucker, thrips, mites, twig
borer, termites.
 Storage bao quan va lam heo tra

• Storage climatic conditions: Packaged tea should be stored in a

dry, well-ventilated building, with minimal variation in diurnal
temperature.

• Storage protection from animals: Shutter and door openings have

to be protected by wire screens. Appropriate pest-control
measures, such as traps, electrical insect-control device

• Storage protection from human based hazards (stored as far

enough way the risk of contamination such as smoking)
 Storage
• Storage basics: stored in buildings with concrete floor, handling and
storage site cleanliness.

• After harvested, tea leaves are laid out on concrete floor. The
layers of tea leaves stored are not more than 20 cm, an regularly
shaken about every 2 hours.

• The harvested material should be processed within less than 4

hours after collection..
 Processing
Three main types: ngam

• Black tea—fermented
tea.

• Green tea—low
volume, high quality,
not fermented but
heated first.

• Oolong—partially
fermented
White tea processing
Green tea processing

day oxi

bat hoat
enzyme

pha vo cau truc pectin

co the thay the

steaming bang rang
Green tea processing

tu oxi hoa cua tanin

 Héo
Withering
• Withering objectives: removing excess water from tea leaves,
initiating the oxidation process, breaking down leaf proteins into
free amino acids and increasing the availability of freed caffeine.
Conducting: spread on trays, and may be heated.

• Withering timing: as soon as possible

• Lose about 25-30 percent of their moisture and thus also some
weight, Relative humidity (RH) 55–78% and 70–80%.
[Link]
 Withering methods
• Natural withering: Spread out the tea leaves on the ground
(need to lay a layer of plastic cloth to prevent tea leaves from
directly contacting the ground), about 2.5 kg/㎡ of tea leaves can
be placed.
• Withering on the withering rack: placed on bamboo mats in layers
up to a maximum of 8 inches (20-21cm) thick under the shade.
• Withering machine : Put the fresh leaves on the withering
machine. The withering machine can place 40 kg of tea leaves
per square meter.
• Withering duration: it is recommended that this stage should
span at least 60 minutes (normally 1-2 hrs in industry, and natural
12-16 hrs).
 Withering
Catechins Before withering After withering

L-epigallocatechin 26,2 23,8

dL-gallocatechin 13,3 11,1
L-epicatechin 8,9 9,9
L-epigallocatechingallat 72,2 54,7
L-epicatechingallat 18,1 15,6
Total catechins 138,7 115,1

(K.M.Ñdemukhadze, 1997) giam do qua trinh tu oxi hoa

Steaming objectives.
• To halt the oxidizing and fermentation action of enzymes to preserve
their green color and remove the "grassy" odor.
• The longer the steaming time, the more easily the tea leaves' cellular
membrane breaks down during later processing. This in turn leads to
cloudiness in the tea's color. However, longer-steamed leaves have
a brighter luster while astringency and fragrance is reduced.
Steaming:
• In the Japanese
method, the withered
leaves are exposed to
steam heated to 100
degrees Celsius for
two minutes.

• In the manufacture of
Sen-cha, the picked
fresh leaves are
immediately steamed
for 30–40 seconds
 Cooling
• If the steamed tea leaves are left at high temperature, they will lose
their bright color and their flavor and aroma will be spoiled. For
these reasons, to preserve the tea's luster and color as well as
flavor and aroma, air is blown over the steamed leaves to rapidly
cool them to normal room temperature.

The traditional method used in cooling green tea process

 Rolling and shaping
• The purpose of rolling is to break down the tea leaves’ cell walls
enough to have some inner compounds interact with the air. This
process increases flavor and aroma.

• Rolling also allows the leaves to be shaped. For example, different

rolling techniques create Mao Feng‘s special twisted shape,
and Gyokuro and Sencha‘s straight needle shape.

• The leaves are rolled either by machine or by hand

• The pressure and friction of rolling removes moisture from the leaves.
 Rolling and shaping
• First rolling without pressure for 30 min to 60 min; later rollings with
increasing pressure and higher speed 45 to 60 min. (longer rollings
stronger teas; less rolling lighter and more flavorful teas) followed
by sifting and grading.

• The objective of rolling: To soften the leaves and lower the internal
moisture content, hot, dry air is blown over the leaves while
applying pressure and appropriate friction and compression.
 Rolling and shaping
• Rolling and twisting: The leaves are pressed in a bundle without
applying heat to break up their structure and make it easier for the
components of the tea leaves to be released when it is made into
tea.

• Second rolling: Since the tea leaves wither after rolling and
twisting and are still relatively high in moisture and uneven in size
and shape, they are rolled while having hot, dry air blown on them.

• Final rolling: To give the tea leaves their characteristic needle

shape
 The schematic process for Sen-cha production

(K.M.Ñdemukhadze, 1997)
 The changes in major catechins content after withering and
rolling

Catechin Withering 1st rolling 2nd rolling 3rd rolling

L-epigallocatechin. 23.8 9.3 7.75 4.9

DL-gallocatechin 11.1 7.7 5.88 3.79
L-epicatechin+catechin 9.9 4.9 5.11 2.52
L-epigallocatechingallat 54.5 28.5 17.5 10.22
L-epicatechingallat 15.7 14.4 9.32 7.07
Total catechin total solid 115.2 64.8 45.46 28.5

(K.M.Ñdemukhadze, 1997)
total solid
Mountain Green Tips (Mao Feng) Rolling Machine
 Partially oxidation of tea leaf
• Oxidation is one of the key factors that determine what a
particular tea looks and tastes like.

• How much oxidation they undergo determines how dark they

are?
len men o nhiet do cao se thuc day qua trinh thuy phan (enzyme hydrolase) sinh ra nhieu san pham trung gian ( acid, andehit,
acetone...) gay dau dau` , thuy phan cat nhieu gay ra mau dam, it thom, mat huong

oxi hoa cang nhieu se lam mau tra dam hon xanh -> vang -> do
 Drying and sorting
• Drying. 20–25 minutes at 90° to 100°C, moisture reduces to
3–6%; sorting on screens.

• Grading. Teas are graded on appearance, uniformity, and

aroma.
There are 3 grades:
- Leaf teas (orange pekoe—regular pieces with orange tip; pekoe;
pekoe souchon; souchon)
- Broken teas
- Lower grades
 All processes are based on the
four important characteristics of
made tea. These include:
o Size,
o Shape,
o Specific gravity, and surface
characteristics of the particles.
color, total solid, total phenolic

 More modern sorting machines

incorporate different sieves with  More modern sorting machines
meshes of size 8, 10, 12, 16, 24, incorporate different sieves with
30 or greater. meshes of size 8, 10, 12, 16, 24,
30 or greater
 crush tear curl

Fermented tea
Chính thống

dap

Crush (nghiền),
Tear (xé), Curl
(cuộn).
 Black tea
• Black tea can further be sub divided into:
• (a) Orthodox and
• (b) CTC tea
• The freshly plucked leaves are withered overnight in the trough to
reduce their moisture content to almost half.

• Rolling process, Polyphenol oxidase (PO) and catechins, which

exist separately in the tea leaf, mix.

• The released cell fluid reacts with the oxygen in the air. This
process takes 30 minutes each and is repeated 3 times. This is a
basis of forming black tea’s aroma, color and flavor.
 Black tea
Fermentation:
• Oxidation is a process through which tea leaves are exposed to the
air in order to dry and darken, which changes the flavor, aroma,
and strength of the tea.

• Fermented tea (also known as post-fermented tea or dark tea)

is a class of tea that has undergone microbial fermentation,
Aspergillus niger, Aspergillus luchuensis
Typical types of microbial fermentation in tea ([Link]
 Black tea
Fermentation:
• The leaves are spread out on large boards in 10-15 cm thick layers
in a special room. A temperature of 40°C for 2/3 hours.

• During the process of fermentation, enzymatic oxidation occurs

with catechins forming dimers or highly complexed groups of
compounds. These oxidized products represent the reddish-brown
colors of black tea.

• ‘‘theaflavin’’ and ‘‘thearubigin’’

Polyphenol
oxidase
takes part only
in the initial
formation of
quinones and
reactions
thereafter
proceed
automatically

Proposed biosynthesis of theaflavins.

 Thearubigin is formed by
the polymerization of
catechins and makes up
10–20% of black tea.

 The degradation of
thearubigin fraction
renders flavan-3-ols,
flavan-3-ol gallates,
antocyanidin,
delphinidin and gallic acid,
as well as polysaccharide
and protein residues.
 Oolong tea,
which is partly
fermented,
contains a
lesser amount of
catechins than
green tea and a
lesser amount of
theaflavins than
black tea.
 Three kinds of
theasinensins in
black tea (A, B,
C) tra xanh co mot so thanh phan catechin khong tan trong nuoc chi tan trong dung moi huu co. ham luong catechin cao nhung tach
catechin khong hieu qua
Fermentati
on in
orthodox
and CTC
tea
processing
 Drying
• The tea is dried for approximately 20 minutes with hot air of 80-
90°C which makes the cell fluid stick to the leaves.
calorife 120-130*C

• This changes the leaves color from dark brown to black. The
final humidity of the leaves is between 3-6%.
say o nhiet do cao se khien la tra bi doi mau, cac chat bi phan ung nguoc
 OP: Orange Pekoe (Low grades)
FOP: Flowery Orange Pekoe
GFOP: Golden Flowery Orange Pekoe
TGFOP: Tippy Golden Flowery Orange Pekoe
TGFOP1: Tippy Golden Flowery Orange Pekoe One
Tea FTGFOP: Finest Tippy Golden Flowery Orange
Pekoe
grade FTGFOP1: Finest Tippy Golden Flowery Orange
Pekoe One
SFTGFOP: Special Finest Tippy Golden Flowery
Orange Pekoe
SFTGFOP1: Special Finest Tippy Golden Flowery
Orange Pekoe One
 Physical
Kind of tea Water color Aroma Flavor
appearance
Curling, relative
bright brown
regular, natural Strongly Strongly soft,
OP red, yellow
black, little snow aromatic sweet
bolder
on surface
Small, relatively
regular broken of Strongly red
Strongly Strong flavor,
FBOP OP and P, black Brown, yellow
aromatic sweet
with snow on bolder
surface
curly
relatively,relatively Strongly red
Strong flavor,
P regular Brown, yellow softly aromatic
soft
black,shorter than bolder
OP
 Physical
Kind of tea Water color Aroma Flavor
appearance
Relatively
regular tea leaf,
PS Brown rea Slight aromatic Strong flavor
little dry, brown
blade of tea
Relative regular
tea leaf, flatter Colorless Slightly
BPS Slight flavor
than PS, slight brown red aromatic
brown red
Regular small,
Red, strong Slightly
F little brown Slight flavor
brwon aromatic
black
Little black Slightly
D small,fine,clean Slight acidity
brown red aromatic
 Scented tea
• Step 1: Preparing the green tea prior to scenting
→
• Step 2: maintaining the flowers →
• Step 3: layering the flowers with the green tea →
• Step 4: dividing the mixture into sections →
• Step 5: heaping →
• Step 6: separating the flowers from the tea leaves
→
• Step 7: heating →
• Step 8: cooling →
• Step 9: re-scenting → taste sampling →
• Step 10: packaging
• Preparing the Green Tea: The high grade green tea is harvested and
are spread out indoors to prevent them from rotting.

• Preparing the Jasmine Flowers: They are harvested after 10 AM, and
spread out thinly to allow for breathing their temperature to be between
32℃ and 36℃. All of the flowers are around 60% open, they are placed
on sifters and shaken by hand to remove the green buds and flower
stems. After 80% open, they are ready to scent the green tea.

• Layering: The most important step, starting a layer of green tea,

followed layer of jasmine flowers. The wanted temperature is between
45℃ and 48℃ and the total time from Layering to Separating is 10 to 12
hours.
Preparing the Green Tea and jasmine flower
• Dividing the Mixture into Sections: The heaps rises to
between 40℃ and 48℃, they are divided into sections. Then, the
heaps stand to cool at least 0.5 hour.
• Piling: The layered heaps are shoveled into piles 20 to 30 cm in
height. After 5 to 6 hours, a temperature of pile reached 40℃.

Dividing Piling
• Separating: The piles are placed in a sorting machine that
separates the jasmine flowers from the tea leaves.

• Heating: The tea leaves are then heated to remove excess

water in preparation for packaging or possible re-scenting. The
heating temperature is relatively high, generally between 90℃
and 110℃. The standard humidity of the leaves for this step is
17% to 18%.

• Re-scenting: a few large fresh jasmine flowers are mixed into

the leaves for about 6 to 8 hours in 8% humidity. The flowers
are then removed and the leaves are left to cool to be ready for
packaging.
Matcha tea
 Storing tea
• Store tea in a cool, dark place away from light, heat and
moisture. Light and heat can activate enzymes that will start to
degrade your tea. And tea is shelf-stable because it’s
completely dry.
• Room temperature is a comfortable temperature range indoors,
usually considered to be 68 to 77°F (20 to 25°C).
• Don’t let tea breathe: Glass, tin or aluminum containers are
best. Plastic can transfer odors and chemicals into the tea and
affect the tea’s flavor.
• Put tea in seclusion: Tea is highly absorbent, so give tea its own
storage area far away from coffee, spices or anything else in
your pantry that has a strong odor.
Storing tea
 Identified tea quality
• Sight: Therefore, high-quality loose leaf tea leaves should look, well,
like tea leaves. Avoid loose leaf tea that looks crumbly or appears to
contain a lot of stalks and woody fragments. When steep the tea, the
leaves should unfurl slowly.
cam quan xuc giac

• Tough: Smooth, whole and sturdy. High-quality loose leaf should not
crumble or disintegrate with gentle handling.

• Smell: High-quality tea will have a distinct aroma. The unique scents of
the dry tea leaves.

• Taste: The best-tasting green tea will feel and taste smooth, bright and
refreshing; while black tea has a deeper, more intense taste.
 su khac biet giua cac loai tra, quy trinh san xuat, danh gia tieu chuan,

Green vs. Black Tea – What’s the Guide to Loose Leaf Tea Strawberry Peach Iced Tea Punch
Difference?
Chapter 2: Coffee processing technology
 Introduction
• Wild coffee plants, probably from Kefa (Kaffa), Ethiopia, were taken
to southern Arabia and placed under cultivation in the 15th century.
• Coffee was introduced into one European country after another
throughout the 16th and 17th centuries as a religious, political, and
medical potion.

Coffeehouse, 17th-century England © Lordprice Collection/Alamy

 Introduction
• Propagation of the plant spread rapidly to Java and other islands of
the Indonesian archipelago in the 17th century and to the Americas
in the 18th century. Coffee cultivation was started in the Hawaiian
Islands in 1825.

• By the 20th century the greatest concentration of production was

centered in the Western Hemisphere—particularly Brazil.

• After 1950 the production of instant coffee was perfected, which led
to increased production of the cheaper Robusta beans in Africa.
 Introduction
• The coffee plant was first introduced to Vietnam in 1857 by
French missionaries, but the first coffee plantations were only set up
in 1888 at the Ninh Bình and Quảng Bình provinces of Tonkin.
• Early coffee production was mainly of the Arabica variety.

[Link]
 Introduction
• In the 1920s, the French decided to open coffee production zones
in parts of the Central Highlands, mainly in Đắk Lắk Province.

• The first instant coffee plant, Coronel Coffee Plant, was established
in Biên Hòa, Đồng Nai Province in 1969, with a production capacity
of 80 tons per year.

• Vietnam is the second largest producer in the world after Brazil,

with Robusta coffee accounting to 97 per cent of Vietnam's total
output.
 Introduction
• Coffea Arabica (Cà phê chè)
C. arabica Var mokka
C arabica . arabica Var catimor
C. arabica Var bourbon

• Coffea Canephora (Cà phê vối)

C. canephora Var Robusta

• Coffea dewevriei (Cà phê mít)

Coffea excelsa
mua ca phe bat dau tu thang 9-12
Introduction
• Arabica coffee (coffee tea) has the form of a large shrub with
oval leaves, dark green color, and characteristic oval shaped
fruit. Each Arabica coffee berry can contain only one bean
called a peaberry. Arabica coffee trees when planted are often
more susceptible to pests and diseases than Robusta varieties.

• Robusta coffee trees (coffee beans) have the shape of a shrub or

small tree. The root system of the plant is shallow but has very
strong vitality. The coffee fruit has slightly rounded seeds and
contains two oval seeds and looks smaller than Arabica beans.
 Introduction
• Arabica coffee shrubs usually have a height of 2.5 – 4.5m requires
temperature from 15⁰ – 24⁰C and annual rainfall about 1200 –
2200 mm/year. While Robusta grows from 4.5 – 6.5m tall requires
a higher temperature of 18⁰ – 36⁰C and slightly more rainfall (2200
– 3000 mm/year).

• Arabica generally yields lower yields than Robusta.

• Unlike Coffea canephora, C. arabica prefers to be grown in light

shade.
 Introduction
• It is native to western and central Africa from Liberia to Uganda
and Angola, and has become naturalised in
the Philippines, Indonesia, Seychelles, the Andaman & Nicobar
Islands, and Malaysia

• Coffea liberica accounts for less than 1.5% of commercial coffee

grown. .

• Unlike Coffea canephora, C. arabica prefers to be grown in light

shade.
Coffee bean structure

The coffee cherry anatomy

Coffee bean
structure
chrologenic acid va caffein la 2 tieu
chi danh gia ca phe
Flow sheet illustrating the stages of wet and dry processing
 Harvesting
• Two way to harvest coffee bean: Selective picking and strip
pickling.
• Trees are harvested entirely at one time "stripping" all the beans off
the branches, ripe as well as unripe cherries. Typically, only
Robusta coffee is strip picked.
• Harvested by hand or by machine (modernization).

Harvesting fresh coffee beans ([Link])

 Harvesting
• Selective pickling: The major challenges in the coffee sector are
obtaining uniform maturity, and at the same time.
• The process is repeated multiple times so that all viable coffee
beans will eventually be picked.
 Harvesting
• Selective pickling requires a lot of labor and as such increase the
cost of harvest, consequently the price of coffee, thus is primarily
used for Arabica coffee.
• By being selective about the picking, all of the coffee beans this
process produces are of the highest quality due to each fruit is
selected at its optimum ripeness

Robusta coffee Arabica coffee(Catimor)

 Drying (natural drying processing
method)
• It consists of drying the whole fruits immediately after harvesting.
This method is used for robusta coffee, but also for 90% of
Brazilian arabica coffees.
• It is highly convenient where there is not enough available labor.
• The drying process normally takes three to six weeks.
• The moisture content must be brought down from 55-60% to
around 10-12%.
• The dry process sometimes carries more risk as there is much
more room for human error.
 Natural Drying
• Sun-drying is usually carried out on clean dry ground, trays or
a solid concrete surface. Coffee beans must be spread out in a thin
layer only 30-40 mm thick.

• Heating at this stage can cause discoloration (brown silverskin) and

an unsatisfactory brew.

• Many micro-organisms can proliferate on the skin (exocarp),

particularly moulds (spergillus niger, Penicillium sp., Rhizopus, etc.)
and yest (Torula, Saccharomyces).
Coffee bean drying methods
 Sấy nhân tạo
Artificial Drying
• Artificial drying is practiced on large estates, limit the cost of labour.

• The dryer should never be above 40-45 Degrees Celsius. At

higher temperatures (80°C), the potential flavours of the coffee will
be completely ruined.

• Solid fuels can be used, e.g. wood, and the dried outer coverings of
the coffee beans, such as husks from dry processing; but also the
more convenient liquid fuels and steam.
Typical furnace construction for generating hot air
(gases), either
(a) directly, or (b) indirectly; showing (1) fan, (2)
combustion chamber, (3) cold air inlet, (4) hot
air, or mixed gases/hot air exit and (5) cooled
gas from furnace.
(Coffee technology, vol. 2, edited by Clarke)
 • Guardiola drier often used for drying
parchment coffee; the Torres drier,
particularly used in Brazil; and the
Okrassa drier.
• A rotating perforated drum that holds
the coffee and allows the used air to
escape. Metal wing plates fixed to
longitudinal partitions help mix the
coffee.
• The rotation speed of the drum is about
2-4 rpm.

External view of a 'Guardiola' drier with four compartments; showing (1) hot air generator, (2) hot
air ducts to trunnions of (3) rotating drum with charging/discharging ports and exits for the leaving
air.
 Semi dry and wet process
Floating and cleaning:
• It is always used for preparing mild arabica coffee, particularly in
Central and Latin America.

• Coffee beans are soaked in water to remove the floaters for 12-
24h and to soften the pulp of the berries that remained at the
bottom.

• The coffee beans are floated and sorted to ensure consistent

ripeness levels, before being run through depulpers—machines
that squeeze the fruit between rollers until the seeds pop out.
 Semi dry and wet process
Floating and cleaning:
 The fresh coffee beans are generally unloaded into a receiving tank
(1.5-2 m3 for a ton of berries) equipped with an overflow weir to
remove the floaters.

 The tank has a syphon, which transports the heavy berries to the
pulper.

 This washing stage brings the coffee’s moisture level to 57%.

 Typical designs for reception tanks for cherry coffee providing
floating and cleaning facility; showing (1) water supply, (2) outlet for floating
cherry, (3) siphon outlet for heavy coffee to pulper. (Kmangal et al. 2017)
Floating and cleaning green coffee beans
 Semi dry and wet process
Pulping:
• To removes remove the exocarp (outer skin) and the major part of
the mesocarp (fleshy portion).
• Conventional pulping does not remove all of the mesocarp,
which is the mucilage adhering to the parchment surrounding the
actual coffee beans together with the testa.
 Semi dry and wet process
• Pulping:
- The beans are then separated
from the pulp by a plate with a
straight sharp edge fixed at right
angles to each disc, which allows
the pulp to pass but retains the
beans.
- The beans are then separated
from the pulp by a plate with a
straight sharp edge fixed at right
angles to each disc.
 Semi dry and wet process
• Pulping:
- A space of 2 mm between disc
and plate and of approximately 5
mm between disc and pulping bar
- A typical flow rate is
approximately one metric ton of
berries per hour and per disc,
with a nominal running speed of
120rpm.
• Raoeng Pulper

 The Aquapulpa Major,

which has a capacity of
3000 kg of berries per hour
at a drum rotation speed of
400 rpm, requiring a horse
power of 25.
 Water under pressure is
fed by a hollow shaft to the
inside of the drum
 the mucilage and fine-
ground pulp is Arrangement of a pulper-repasser system showing
use of a rotary
forced out through small drum screen (1), (2) pulper, (3) repasser.
slots
 Semi dry process
Mucilaginous:
 Mucilaginous of coffee beans included
protopectin, pectin, pectin esters, and
small amounts of sugars along with the
naturally occurring enzymes pectase,
pectinase, pectinesterase, and
protopectinase.
 The VINACAFE MXT Drum Pulper and
MDN-0.5 Demucilager with
approximately 95% mucilage removed.
 5 to 10 L water/kg of fresh cherry for
good pulping and demucilaging
(Marsh et al. 2006)
Wet demucilaged coffee (left) compared with hand
washed coffee (right) VINACAFE pulper/demucilager

Dry demucilged parchement (left) compared

with dry hand washed parchment (right)
 Wet process
Fermentation:
• The coffee bean was kept inside the pool
and fermented from 24 to 36 hours.
• The combination of yeast, bacteria, and
other microorganisms causes a substance
to break down into other simpler
substances. Normally, the substances that
get broken down are sugars.
• At higher temperatures, fermentation tends
to happen faster – often too fast but coffee
beans get a vinegary-tasting coffee
 nhuoc diem che bien uot: nuoc thai nhieu
Wet process
• For all
fermentation
conditions,
aerobic,
anaerobic,
and mixed,
and controlling
the pH to
approximately
4.5 to excess
the formation
of acid
propionic
 Semi dry and wet process
Full washed process:
• The skin of the cherry and some of the pulp is removed from each
individual using a machine.

• A lot of the pulp will still stick rigidly to the beans, so it is then
necessary to use either a more traditional ferment-and-wash
method or a more modern process called aquapulping, mechanical
demucilaging or machine-assisted wet processing to get rid of the
last of it.

• This washing stage brings the coffee’s moisture level to 57-63%.

 Semi dry and wet process
Semi-washed process:
• The easy process and high market demand, the process is much
faster than the coffee processed by other methods.

• Semi-washing beans involves fewer steps than the fully-washed

method.

• These units typically use only 0.5 L of water per kg of fresh

cherry and reduce the risk of over-fermentation and quality
problems in the final coffee product. (Kmangal et al. 2017)
 The advantages and disadvantages

Advantages: Disadvantages:
• Quick and relatively easy • it requires a great deal of skill
• Full washed coffee is method and water in order to process
helps develop the maximum successfully.
flavor in the bean. • semi washed coffee is more
distinctive than that in wet
phat trien huong thom processed coffee but not as
good as dry processed one.
 Sấy khô và tách vỏ

Drying and de hulling

• Drying was divided into two stages: Wet stage, ranging from 60 to
30% moisture content, and a hygroscopic stage, below 30%.

• Artificial drying can be carried out without danger at the start to

remove lightly bound water.

• The final required moisture content of 11 % is being achieved.

• During the wet-stage drying, enzymatic changes can occur, and

during the hygroscopic stage, chemical transformations can take
place at high temperatures
 Drying and de hulling
• Drying was divided into two stages: Wet stage, ranging from 60 to
30% moisture content, and a hygroscopic stage, below 30%.

• The coffee is stirred at frequent intervals during the daytime

drying period.

• The final required moisture content of 10-11 % is being achieved.

Parchment coffee dries in about 9 to 10 days

• During the wet-stage drying, enzymatic changes can occur, and

during the hygroscopic stage, chemical transformations can take
place at high temperatures
 do thi say robusta

Drying curves of washed and natural coffee

 Drying and de hulling
• Drying can be done in full sun. During the process, coffee must be
covered with polythene or plastic sheets if rain occurs and every
night.
• Drying coffee directly on soil or dirty surfaces can lead to dirty or
earthy flavours in the finished coffee.
• Drying coffee too slowly by spreading it too thick on drying areas is
also a major problem.
• Drying coffee too slowly can lead to fermented or fruity flavours in
the coffee along with mould-growth producing mouldy or musty
flavours.
Coffee bean drying methods
 • Guardiola drier often used for drying
parchment coffee; the Torres drier,
particularly used in Brazil; and the
Okrassa drier.
• A rotating perforated drum that holds
the coffee and allows the used air to
escape. Metal wing plates fixed to
longitudinal partitions help mix the
coffee.
• The rotation speed of the drum is about
2-4 rpm.

External view of a 'Guardiola' drier with four compartments; showing (1) hot air generator, (2) hot
air ducts to trunnions of (3) rotating drum with charging/discharging ports and exits for the leaving
air.
 Drying and de hulling
• Dehulling: To remove (dry-processed) or parchment coffee (wet-
processed) from the green bean.
• The huller is set incorrectly or the coffee is over-dry and brittle,
coffee beans can be damaged. The coffee is too wet the beans can
be crushed.
• Two kinds of coffee hulling machines:
• One is which rubbed off the parchment by friction, and this might create
heat.
• The second type is just cut the parchment and stripped off. It is
essential to take care of the coffee beans and avoid physical damage
even not to heat the beans during hulling because it affects the color
and taste of the coffee.
Coffee huller machine with 700-1000kg/h ([Link]
[Link]/)
Coffee huller machine open ([Link]
 Cleaning and sorting
• Sorting by Size and Density.

• Sorting by Color.

• Color Sorting by Eye and Hand.

[Link]
 Summary of processing factors affecting
coffee quality
Process step Factors reducing quality Potential problem
Harvest green cherry Green or grassy flavour
Harvest over-ripe cherry Fermented or fruity flavour
Fermented or fruity flavours. Mould
Harvesting cherry Pick fallen old cherry from the ground contamination producing mouldy or
musty flavours
Hold fresh cherry for long periods before
Fermented or fruity flavours
pulping
Poor quality pulping equipment or poorly Nipped beans causing stinker
Pulping cherry
adjusted equipment beans
Fermented, fruity, sour or onion
Over-fermentation
flavour
Fermentation Poor hygiene in fermentation tanks leaving a
Stinker beans producing foul rotted
small number of extremely over fermented
or sour flavours
beans
 Summary of processing factors affecting
coffee quality
Process step Factors reducing quality Potential problem
Poor washing leaving mucilage on Mould growth producing mouldy or
Washing
parchment musty flavours
Contaminated by drying on the ground or Earthy flavours. Mould contamination
dirty drying surfaces producing mouldy or musty flavours
Stored partially dry for long periods or Mould growth producing mouldy or
Drying of parchment rewet during drying musty flavours
Machine drying too fast, too hot, or Poor, mottled or faded colour, dull or
uneven bland flavour
Poor, faded bean colour. Damages
Coffee is over-dried
easily during hulling
Mould growth producing mouldy or
Storing dried Stored dried parchment too wet musty flavours
parchment
Stored near fuels or chemicals Contaminated with foul odours
 Summary of processing factors
affecting coffee quality
Process step Factors reducing quality Potential problem
Incorrect huller setting Bean damage
Hulling dry parchment
Coffee too dry Bean damage
Mould growth producing and mouldy
Storing too wet
or musty flavours
Stored near fuels or chemicals Contaminate with foul odours
Stored in jute bags made on machinery
Storing hulled green Contaminated with baggy or oily taints
lubricated by petroleum oils
bean
Mould growth producing mouldy or
Stored in hot humid condition for long musty flavours. Surface oxidation of
periods beans causing woody flavoursFaded
bean colour
Rewetting of coffee due to leaky Mould growth producing mouldy or
tarpaulins or containers musty flavours
Transport
Contaminated with foul odours during
Stored near fuels or, chemicals
storage
 Grades for green coffee beans
• Speciality Grade (1):
• Not more than 5 full defects in 300 grams of coffee. No primary
defects allowed. A maximum of 5% above or below screen size
indicated is tolerated. Must possess at least one distinctive attribute
in the body, flavour, aroma, or acidity. Moisture content is between 9-
13%.
• Premium Grade (2):
• No more than 8 full defects in 300 grams. Primary defects are
permitted. A maximum of 5% above or below screen size indicated is
tolerated. Must possess at least one distinctive attribute in the body,
flavour, aroma, or acidity. Moisture content is between 9-13%.
 Grades for green coffee beans
• Exchange Grade (3):
• 9-23 full defects in 300 grams. Must have 50% by weight above
screen size 15 with no more than 5% of screen size below 14.
Moisture content is between 9-13%.
• Below Standard Grade (4): 24-86 defects in 300 grams.
• Off Grade (5): More than 86 defects in 300 grams.
Grades for green coffee beans
• Commercial green coffee standards:

There are 5 grades determined by bean size:

Grade 0 : beans held back by screen No. 18 (7mm holes)
beans passing through screen No. 18 and held back by
Grade I :
screen No. 16 (6.3 mm holes)
beans passing through screen No. 16 and held back by
Grade II :
screen No. 14 (5.5 mm holes)
beans passing through screen No. 14 and held back by
Grade III :
screen No. 12 (4.7 mm holes)
beans passing through screen No. 12 and held back by
Grade IV :
screen No. 10 (4mm holes)
• Grade 0: milled over screen 18 • Grade 3: passing screen 14, milled over
Tolerance: Max 6% below screen 18 screen 12
Tolerance: Max 20% above screen 14
Tolerance: Max 1% below screen 16
Tolerance: Max 6% below screen 12
• Grade 1: passing screen 18, milled over Tolerance: Max 1% below screen 10
screen 16 • Grade 4: passing screen 12, milled over
Tolerance: Max 20% above screen 18 screen 10
Tolerance: Max 6% above screen 16 Tolerance: 20% above screen 12
Tolerance: Max 1% below screen 14 Tolerance: 6% below screen 10
• Grade 2: passing screen 16, milled over
screen 14
Tolerance: Max 20% above screen 16
Tolerance: Max 6% below screen 14
Tolerance: Max 1% below screen 12

Industrial sieving machine for coffee (Good Hygiene

Practices along the coffee chain’, FAO 2015)
Green coffee beans density measurement (density of dried coffee beans in a
range of 1.1-1.3 g/cm3)
ca phe cho trai trong 5-10 nam
tu nam 11-15 cay giam chat luong

Diagram of coffee powder processing (D. Panepinto et al. 2019)

 Roasting
• Roasting brings out the aroma and flavor that is locked inside the
green coffee beans.
• Roasting causes chemical changes to take place as the beans are
rapidly brought to very high temperatures.
• Coffee is roasted by a dry heating process which, unlike what is
usual for many other natural products, is terminated at relatively
high temperatures of up to 250°C.
• For Arabica, temperature used approximately 190-195°C, and for
Robusta is about 200-250°C.
tuy theo muc do rang
 Roasting
• Light roasts: Light brown in color, this roast is generally preferred for
milder coffee varieties. There will be no oil on the surface of these
beans because they are not roasted long enough for the oils to break
through to the surface.
• Light City
• Half City
• Cinnamon

• Medium roasts: This roast is medium brown in color with a stronger

flavor and a non-oily surface. It’s often referred to as the American
roast because it is generally preferred in the United States.
• City
• American
• Breakfast
 Roasting
• Medium dark roasts:
• Rich, dark color, this roast has some oil on the surface and with a slight
bittersweet aftertaste.
• Full City
• Dark roasts: This roast produces shiny black beans with an oily surface
and a pronounced bitterness. The darker the roast, the less acidity will be
found in the coffee beverage.
• High
• Continental
• New Orleans
• European
• Espresso
• Viennese
• Italian and French
The changes of coffee roast level ([Link]
 Roasting
• The transmission of heat to the surface of the coffee beans takes
place by means of convection, radiation and contact.

• The physical changes in the coffee beans during the roasting

process with respect to color, volumes, form and loss of water and
weight are easily recognizable and easy to measure.

• Darker degrees of roasting tend to yield higher extraction

concentrations, Iess acid ; more body and more bitter substances.
 Roasting
• In the first roasting phase, i.e. up to a temperature of 100°C, the
loss of water occurs through evaporation of the water at the
surface of the coffee beans. 1.4% water evaporates here in 1.5-
3 min.
• In the second roasting phase, the temperature is above 100°C.
A further 1.4% water per minute is vaporized.
• The third phase, i.e. between the 5th and 6th minute, can be
clearly and visibly discerned. Seen in terms of time, water loss
is greatest in this phase. At 2.3 % per minute, vaporization is
almost twice the previous rate
The physical changes in the coffee beans during the roasting process
([Link]
Coffee bean surface fat content formed on The more compact cell structure is clearly
the surfaces. visible at the outer edge of the coffee bean.

Some holes and cracks caused

mainly through the formation of
carbon dioxide.

Cells, scanning electron microscope (SEM)

Semi-ellipsoid; shape of a coffee bean

• The volume of the coffee
bean expands during
roasting.
• The formation of steam and
gas is a high build-up of
pressure inside the cells of
the beans causing the
coffee beans to swell.
• Depending on the coffee
sort, roasting time and
roasting degree, the
increase in volume can
more than double.
[Link]
• Some 60% of the chlorogenic acids have decomposed. The
decomposition substances formed from trigonelline during pyrolysis
such as pyridine contribute to the coffee aroma. Up to 75% of the
original 0.8% to 1.2 % concentration is decomposed depending on
the roasting degree.

• Nicotinic acid is created. Nicotinic acid belongs to the vitamin B

complex.

• The contribution pyrolysis makes to aroma development includes -

in abbreviated form - the formation of volatile phenols from
chlorogenic acid, the formation of pyridines and pyrrolines from
trigonelline and the formation of volatile terpenes from the lipids.
Development of furfural during roasting
 SR25 Coffed Coffee Roaster
A machine with a capacity of between 6 kg– World, 300kg/batch
15 kg per batch
 Burns 'Thermalo' batch roaster showing perforated roaster cylinder.
gas/ oil burner with hot gas recirculation and ancillaries, except cooling car.
Courtesy of Blaw- Knox Food and Chemical Equipment Company
 Grinding
 To provide a ground coffee with
particles of suitable size and shape
for subsequent brewing.
 Coffee grinds are qualitatively
defined as being 'coarse', 'medium'
or
'fine‘.
 Average particle size of about 50
µm or less
 A fine grind coffee may have a bulk
Grinding coffee machine
density of 0'39-0-47 g per ml in free
fall.
(a) Gump Granulizer roller assembly and (b) Lepage cutting rolls.
Courtesy of Blaw-Knox Food and Chemical Equipment Company.
 Requirements of coffee packaging
• Keeping the good flavor: the premade pouch or roll film has include
the laminate material.
• Letting the gas out.
• Keeping the oxygen out.
• Various plastics:
• PET = polyethylene terephthalate
• PP = polypropylene
• PE = polyethylene
• Alternative high barrier films:
• EVOH = ethylene vinyl alcohol
• SiOx = known as Ceramis Peel-opening (to peel, loosen)
vận chuyển hạt cà phê — phần cân và làm sạch, phần rang —~ bẻ hạt
phần - phần chiết xuất - phần bay hơi và xử lý hương liệu - phần sấy phun -
phần đóng gói.
Chapter 3: Cocoa processing technology
 Introduction
• The cacao tree is native to the Amazon rainforest, and first
domesticated 5,300 years ago, in equatorial South America, before
being introduced in Central America by the Olmecs (Mexico).
• It was consumed by pre-Hispanic cultures along the Yucatán,
including the Maya, and as far back as Olmeca civilization in
spiritual ceremonies.
• Nearly 70% of the world crop today is grown in West Africa.
• The Swedish natural scientist Carl Linnaeus named this
plant Theobroma ("food of the gods") cacao.
 Introduction
• Chocolate was introduced to Europe by the Spaniards, and
became a popular beverage by the mid-17th century.

• Spaniards also introduced the cacao tree into the West Indies and
the Philippines. It was also introduced into the rest of Asia, South
Asia and into West Africa by Europeans.

• In 2018, world production of cocoa beans was 5.3 million metric

tons (5.8 million short tons), led by Ivory Coast with 37% of the
total. Other major producers were Ghana (18%)
and Indonesia (11%).
 dak lak dak nong nhiet do giao dong

[Link]
 Cocoa production worldwide from 1980/81 to 2021/22
([Link]
World cocoa production by country 2021/2022 |
 Cocoa production worldwide from 1980/81 to 2021/22
([Link]
 Introduction
• French missionaries and luminaries brought cacao to Vietnam in
the 19th century.

• Being planted in a few rural areas of the Mekong Delta in 1954.

• Vietnam currently only accounts for 0.1% of the world's cocoa

production
 Dong Nai, Binh Thuan, Ben Tre, Tien
Giang, Binh Phuoc, Ba Ria-Vung
Tau, Lam Dong, Buon Me Thuot,
Dak Lak

The location of cocoa plantations in the South of Vietnam

 Introduction
• Forastero,
• Criollo
• Trinitario
• Nacional
Only 10% of chocolate is made
from Criollo
Yield: 50-70 pods/tree/year
Summary of morphological characteristics of ligule shape and leaf
color of Vietnam cocoa varieties (Viet Ha et al. 2016)
Structure of cacao fruits
Cotyledon composition of cacao beans
 Harvesting
• Depending on the country of cultivation, the climatic conditions
and the cacao variety.
• In Vietnam, the season to harvest the cacao pods arrives at dry
period, around 6 months after the bloom and lasts from 10 to 14
days, between May and July, and then from October to
March. 9-10-11-12
• To be harvested manually: with a sharp knife the farmer cuts
carefully the corner of the pod.
Harvesting
Pods storage
Pods storage
Cacao pod breaking
 Fermentation
• Cacao pulp clinging to the beans matures and turns into the liquid
which drains away and true chocolate flavor start to develop:
3 types:
• 1. Basket fermentation (6-8 days)

• 2. Heap fermentation (7-8 days)

• 3. Box fermentation (5-6 days and )

do qua trinh mat nhiet trong len men gay giam qua trinh len men tu do lam tang thoi gian len men
 Fermented is
less than 40
kg/box
 Forastero and
Trinitario cocoa
require between
5 to 7 days of
fermentation,
 Criollo requires
2 to 3 days.
o vn len men 6 ngay
Why the top layer of the beans are covered
with banana leaves? The top layer of the beans is
covered with banana leaves,
which contain natural yeast and
microorganisms that encourage
the fermenting process.

la chuoi to lot dc nhieu hon

la chuoi khong co chat dang

 len men thung go vi can oxi va he vsv tu nhien trong go

co lo thoat nuoc

Fermenting Box structure

qua trinh mat nhiet it tang tuong tac moi truong
protein thuy
phan aa giai
phong aa tham
gia vao qua
trinh tien huong
 Fermentation
• The first 48 hours is the anaerobic phase during which the yeast
and the pulp surrounding the beans are transformed into alcohol
and carbon dioxide.

• The temperature begins to increase to 40°C an exothermic

reaction begins to take place during which lactic acids begin to
form, and as the pulp begins to disintegrate, air begins to
penetrate.
 Fermentation
• At the end of the 48 hours, the aerobic phase commences, as
the beans are turned, aeration allows strong growth of
Acetobacter (aerobic bacteria), which transforms alcohol to
acetic acid.
• The temperatures begin to rise up to 50°C. The bud (or germ)
within the cacao bean dies from the heat, alcohol, and acetic
acid.
• The bud dies, important chemical changes begin as enzymes
within the bean itself are released. These are important for the
development of the chocolate flavor.
Well fermented beans 50 per cent beans i will be
plumpy and filled with reddish brown exudates.

[Link]
 Drying
• Sun drying

• Artificial drying

• The moisture content of well dried beans is around 6 – 7 %.

• Slow drying is preferable for better quality of the beans.

phoi say nhe trong ngay dau

 Drying
• Oxidation polyphenol to reduce the astringency and bitterness.

• Evaporation of volatile organic acid

• Formation of flavor precursor

 Standard for Cocoa bean (TCVN
7519:2005)
Type
1A 1B 1C
Norm
[Link] per 100 g, no more than 100 110 120
2. Moisture, %, no more than 7,5 7,5 7,5
3. Salty seeds, %, no more than 3,0 3,0 3,0
4. Mouldy seed, %, no more than 3,0 3,0 3,0

5. Seeds damaged by insects, seeds

2,5 2,5 2,5
germinating, %, no more than

6. Impurities, %, no more than 1,0 1,0 1,0

su dung cho 1 so nganh
my pham
 Roasting
• Oven roasting

• Air roasting

• Drum roasting with a gas grill

• Coffee roaster

• Be roasted from 5-35 minutes, 250-325 F.

 Roasting
• Maillard reactions and caramelization

• Lipid oxidation.

• Oxidative degradation of phenolic compounds

Winnowing
 Blending
 Depending on the kinds of
chocolate, their ingredients including:
Sugar powder, milk powder, cacao
butter, vanilla, and lecithin, lecithin.

 Temperature process: 60-650C

 Mixing rotation: 100-150 rpm/ min

 total solid cao nen khong bi moc

Blending nhung

Ingredients in different types of chocolate

 Milling ve sinh bang
dau an

The particle size of the cocoa

powder is approximately from 100 to
120 m
 Conching (milling 2)

Particle size reduction and agglomerate

breakdown, continuous phase coating each with
lipid.
 Tempering (gia nhiệt kết tinh)

“keeps it from easily melting

on our fingers”

nhiet do thap vi ham luong duong va sua cao

 Tempering (gia nhiệt kết tinh)

Pre-crystallize the
cocoa butter
 Tempering (gia nhiệt kết tinh)
• 35% oleic acid (C18:1), 34% stearic acid (C18:O), and 26% palmitic
acid (C16:O)

Structure of triglyceride
Tempering (gia nhiệt kết tinh)
Tempering and fat bloom
 Fat bloom tempering khong dat

• Grayish streaks on surface  Stored chocolate in a cool

(read: not hot) place with
stable temperatures

• Warm temperatures causes the  Control your work room air

cocoa butter in the chocolate to temperature and humidity:
soften. 64 -70°F (18 - 21°C) and
50 - 65% humidity.

• Re-solidifies and creates a  Control viscosity of

grayish “bloom” chocolate in processing
 Moulding,
cooling,
and
demoulding
process
Moulding

Silicone, plastic, and

polycarbonate chocolate moulds
Cooling
 Cooling

The production speed of this machine

ranges from 20 to 150 cm/min.
 Cooling

• Zone 1, settings of 12-15 °C • Zone 3, product is warmed

(54-59 °F). Product is in this prior to the exit of the cooler. A
zone, typically, for 5 min temperature is above the dew
point of the packing room.
Temperatures and times are
typically the same as in zone 1
• Zone 2, typical temperatures
are 7-10 °C (45-50 °F), require
30-40 mins
 Cooling and problems
• Specific heat from other ingredients e.g. milk, sugar etc.

• Centres or inclusions if any

• Moulds, chains, mould frames

• Air leakage

• Conduction through the fabric of the cooler

 Chocolate quality and defects
Appearance
• Colour intensity
• Colour brightness
• Texture on surface
• Texture on snap
• Melting in hand
Flavour/aroma
Taste and aftertaste
Texture
 Chocolate quality and defects
• Fat bloom
do qua trinh tempering khong dat chat luong

• Sugar bloom

do anh huong cua do am moi truong

kiem soat do am va giam sat

 Cocoa powder
• A defatting process is performed by pressing liquor in a mechanical
or hydraulic press at 400–500 bar and a temperature of 90–100 °C.

• Cocoa cake (compressed cocoa powder)

Cocoa butter pressing

1 pots, 2 pots, and 4 pots for

cocoa pressing butter
([Link]
/cocoa_press/en/cocoa-press-
2-pots)
Hydraulic machine for cocoa pressing butter (Korea and
China); 1 kg up to 20 kg per extraction time.
Cocoa powder pulverizer
 Parameter of cocoa cake pulverizer
machine
Capacity(kg Smash Dimension(mm
Model Power(kw) Weight(kg)
/h) caliber(mm) )
LG-
80-200 300*210 5.5 1000*700*1260 290
PG300
LG-
150-400 380*250 7.5 1080*820*1330 520
PG400
LG- 1700*1350*176
200-600 500*250 11 900
PG500 0
 Determination of cocoa powder quality
• Fat Content of Cocoa Powder: Low fat cocoa typically falls
around 10-12% fat and high fat cocoa is typically 20-22% or 22-
24% fat.

• Cocoa Powder pH: Dutch vs. Natural

• Color and cocoa flavor.