TASTES DIFFER
A wealth of coffee
OUR COFFEE
TB Brown travels all over the world in search of the best coffees. These coffees are used to develop various blends with which we provide our customers with a highly personal and uniquely composed blend. Our coffee experts blend different types of coffee until the taste and aroma is achieved that exactly matches the wishes of the target group. When a spicy and powerful taste is expected, we create a blend of dark roasted coffee with a portion of Robusta beans. If a more delicate experience is desired, we develop a milder blend where Arabica beans predominate. Tastes differ, we are very happy with that at TB Brown.
THE PROCESS
Of course, this perfect coffee does not come from nowhere. At TB Brown we are committed to optimizing our production process every day. In general, we use three types of coffee, all of which are produced by a certain method of dehydration. In the diagram below we show how the coffee is made - from picking the beans to the end result.
Step 1: Choose and select the best coffee beans.
Step 2: Dry the coffee beans.
Step 3: Roasts the beans to develop the aroma, color and solubles of the coffee.
Step 4: Grind the beans.
Step 5: Make an extraction: pour the right amount of water, at the right temperature, on top of the ground coffee for the perfect extraction.
Step 6: Filter the coffee to remove the soluble substances. Let it solidify to reduce the amount of water and increase the proportion of solids.
Step 7: Dehydrate. This is done in two different ways, namely spray dry and freeze dry, which ultimately results in three types of coffees.
spray dry
The extract is sprayed from a high tower into a large hot air chamber, at about 250°C.
agglomeration
For agglomeration, additional steam is used with the powder, so that the particles bind together better.
freeze-dry
The extract goes into a freeze-dry vacuum tunnel at a temperature of about -40°C. Sublimation is used to remove the ice.