Industry

Coffee

Which ATAGO units?

RX-5000i 

Type of Sample

Coffee syrup and extract

Used Method

N/A

Comments

Cafés de Especialidad de Chiapas, S.A.P.I. de C.V (CAFESCA) is the only producer of lyophilized coffee in Mexico and Central America. We are located inside the Strategic Fiscal Precinct from Port of Chiapas (southeast of the Mexican Republic), the only one in the country at the seaport. We are a proudly chiapaneca company dedicated to the production of lyophilized coffee for national and international distribution. We are part of ECOM Group, one of the three main commercial businesses of coffee in the world. 

During the elaboration of lyophilized coffee, we used ATAGO refractometers at the EXTRACTION PROCESS to monitor the concentration of liqueur coffee or syrup. As a quality department, we need to make sure that the product is under the requirements and to assure ourselves we use the model RX-5000i because it is automatic, easy to use, very stable, trustworthy, and the calibrations take no longer than 3 minutes.

Besides this model, our colleagues from the production department are using handheld PAL pocket refractometers to monitor the extracts. We use ATAGO because we have had excellent feedback and experience with the equipment. They are very precise and long-lasting for industrial use, and especially for Instant Coffee, where a high or low concentration can influence our final product results, and that is why the RX-5000i gives us the confidence to standardize the Brix suitable for concentrated coffee extract.

The RX-5000i gives us the confidence to standardize the Brix suitable for concentrated coffee extract.

In the quality department, we use the RX-5000i equipment to monitor the concentration of syrup. From the percentage of Brix, we process the analysis of acidity, filter soluble solids, and cupping (sensory). Last, we proceed to the lyophilization step, this is done once product meets the safety requirements and specifications.

Extracts tend to be diluted in 9.0 – 12% Brix

Coffee syrup or extract: 50 – 56% Brix

Written by:

Eng. Karina Morales

Head of Quality Control

Cafés de Especialidad de Chiapas, S.A.P.I. de C.V (CAFESCA)