Coffee Receiving and Cleaning Systems

Good morning. I'm Aleka Giberti, SAGE Director at Emoa Cffee Petronci . On the webinar of today, we're going to talk about the green coffee, its spaces , the way that we receive the coffee , and about how to clean this coffee. Green coffee is an outro product that's come from the coffee tree. At the beginning looks like a cherry, a red cherry, where inside there are two coffee beans . There are more than one hundred spices of coffee that can be divided between Arabica and Robusta. If we want to classify the two type of coffee in base of the taste, we can say the robusta is more foody healthy taste , but that can also give the cream on your cough, especially if we talk about espresso . But if we talk about Arabican, this is the majority of the production depend by the cultivation that we choose, can give floral, acidity note, fruity note . That's due also about the sugar content we got inside and the lipid that we have inside . We can easily identify the two types of coffee by the shape . Usually Robusta is more round shaped and thick , and Arabica is more long and flat . And then we should also see classify the coffee by the defect that the coffee has . How we can call what we can call defect . Defect could be greenwish so a rape . Then we can have wood , we can have stones in the coffee , we can have eaten by bags . Another important factor that we have to consider is the moisture content that means the quantity of water that there is inside the beans that can go from eight point five to twelve percent and the density . The density is the quantity of the coffee beans can fit in a certain volume . That means there is a mass divided by volume. That's how we reach obtain the density of the coffee beans. So when we analyze the coffee, after his analyzation, the difficult part is understand which coffee I want to buy and how to blend it , because you must remember the coffee is like a wine. So dependent of the origin that you use can give to your coffee different properties like acidity, floral, body and cream for to talk about the robusta . How we receive the coffee? The coffee come from the region in Utah X that could be sixty kilo or seventy kilo or barking container. What does it mean barking container is like a super sax inside a container with inside twenty tons of coffee ? After the coffee arrives in containers or bags or bike , we can decide to put all the bags on pallet that usually are full layer of four bags each or empty the super sacks and create big bag. Big bag is a nylon proplane bags that could be one cubic meter or two cubic meter. That means they can fit six hundred or one tons each one . If you have production up to two thousand kilo per hour, we can still handle the coffee manually. What does it mean ? That the operator can manually the bags , put on the hopper and lift up to the silos . Or receiving the coffee in big bag, then the operator goes with a forklift on the top of this manual hop open and also send to the system . If we want to order the coffee from the region in bags that come back in a container , we need some disposal for empty the bag from the container. This could be like a conveyor that can put manually the bags one by one on this belt and then on the hand or I can do manual put on the pallet or we can have a system like a robot for palletizing and palletizing. So once the pallet is done , we can go to warehouse and stock or otherwise we can have an automatically back open ing system in order to go to the plant production . If I receive the Utah Becks already in pallet , there is also a system who can provide a lifting of the pallet to a back opening machine. This system can work up to six hundred becks per hour. How to consist, I just put the pallet in an aroll conveyor, automatically goes ahead, it's lifted up it and go in a open baging mach ine. Usually this bag opening machine has a very, very high efficiency, like a ninety nine point nine eight percent , so no more than a few beans remain on each pallet. If we receive the coffee in a bike container , again, a super sacks inside a container , we can have a device lifted up this container and then we have two ways or we put the coffee in big bags for go to the storage , but if I have enough green coffee storage, I can send direct to this silos. If we plan to receive the coffin container from origin either bike or bags , we can provide a combined tilt system that has two positions on back forth position we can lift it up and discharge the coffee on a tank and then goes direct to the silos or in forward position , we empty all the bags in bike way and then we have a system of slides that singularize the coffee one by one and reach the cut bagging machine fully automatically . After the coffee is received , we can to clean this coffee. As we told you before, the coffee nowadays more and more can have a lot of impudities . So there are two ways or you buy already cleaned coffee from your coffee supplier , or if you have high capacity in your factory , you can have hint house cleaning . Let's say there are a different machine in order to clean the coff ee . First basic machine that is also suggested in every type of plant bigger than five hundred kilop per hour is a sieve . This machine removed the body bigger and smaller than the coffee . And then there is a aspiration in order to remove the dust and the piece of strings . After that, we can have a distoner. Distoner is just an equipment that removes the body with specific weight heavier than the coffee , like stones , pieces of metal , coins . As you know, you can find everything in the coffee . After this owner, we can install a gravity table . A gravity table is a device that removes the foreign bodies lighter than the coffee. That's mean aluminium, piece of coconut , sticks . In addition, we can separate the impurities by color , by sorting machine . That's an automatic machine that each by each area beans passed through a camera if they are not conforming the color that are in our range is reject. The new generation of this optical sorting nowadays removed also by shape . So this also could be an additional safety in order to have your coffee pretty clean As just a conclusion , the green coffee cleaning equipment are very useful but not strictly necessary. Again, or you can buy your coffee already clean from your supplier or you can do hint s . This machine can have a capacity minimum from three tons up to forty tons per hour . So if you have a medium, small size company, you can have a sieve and alpitical so tex that removing the body bios hapes can ensure you have a very good clean, quality coffee. Thank you very much. Hope this webinar would be help ful for you . Bye bye and see you in the next webinar