The Integrated Extraction System couples innovative flavour extraction techniques with soluble solids extraction. The flavour is captured as part of the brewing process, then stored separately to avoid damage or deterioration. A short-time evaporator is used to concentrate the extract with minimal thermal damage or colour changes. The IES produces the world's finest flavours and concentrates.
The IES modules are:
Slurry Preparation module
This module accepts tea leaves, roasted coffee beans, or other plant material and employs specialised milling techniques to minimise flavour loss. Water is mixed with the milled material to form a slurry. The slurry is the fed into the Flavour Extraction module.
Flavour Extraction module
Integral to the system is the Flavour Extraction module or, Spinning Cone Column. The SCC collects the volatile flavour compounds as soon as they are produced by the brewing process. The extracted flavour is heavily weighted in light, "front-end" compounds generally lost in other extraction techniques. The flavour is stored, avoiding potential damage of subsequent processing, to be added to the concentrated extract.
Clarification module
The flavour-stripped slurry exiting the Flavour Extraction module is a mixture of extract and insoluble solids. The Clarification module is a three-stage process to separate insoluble solids from liquid extract. The first stage removes bulk solids while the second stage removes fine particulates. A third, optional stage polishes the extract to a clarity often described as "bright".
Washing module (optional)
This increases the yield of soluble solids recovered from the coffee bean or tea leaf.
Concentration module
This consists of the Flavourtech Centritherm: a spinning cone evaporator with extremely short residence time (around 1 second). High concentration ratios can be achieved in a single pass without thermal degradation.
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