研发技术

R&D Technology: Perfectly Revitalizing Coffee Essence

The first challenge the team faced was how to remove impurities while preserving coffee's rich flavor. Coffee extracts obtained through traditional distillation methods either tasted overly bitter or had minimal stimulating effects. Dr. Cai proposed a “secondary separation” approach: first extracting a crude coffee solution using low-temperature vacuum technology, then precisely removing acidic compounds and large-molecule impurities through a membrane separation device with specific pore sizes. This process, akin to performing “precision surgery” on coffee, ultimately achieved 99.2% purity, completely resolving gastrointestinal irritation issues.

Yet a new challenge emerged: the purified coffee liquid lacked the rich complexity of freshly ground coffee. Here, a domestic food engineering team delivered a breakthrough—introducing supercritical flavor restoration technology. Using food-grade carbon dioxide as a medium, they extracted signature flavor compounds from beans of varying roast levels under precise temperature and pressure conditions. For latte flavors, they focused on extracting creamy and roasted notes, while American coffee emphasized its natural fruity aromas—essentially replicating the molecular structure of freshly ground coffee. When the first prototype emitted a mist carrying rich, creamy milkiness, Dr. Cai smiled and declared, “This is how coffee should taste.”