Pure Instant Granulated Coffee
This product resembles roast & ground coffee in appearance and uses the best of the coffee beans, carefully chosen for this purpose. This product is a brown granulated Instant Coffee produced from a blend of Arabica & Robusta coffee beans. Vayhan uses the traditional method of agglomerating that maintains the rich freshness of coffee. The essential feature of this process is that in a plane of falling powder stream, a jet of steam is allowed to mix with powder to make it immediately wet. This step causes coffee particles to come in contact one another providing the opportunity for collision. Thus, the falling powder is agglomerated into what is commonly known as granulated coffee – or in coffee lovers’ lingo – a stimulating cuppa coffee.
| S No. | Quality Attributes | Limit |
|---|---|---|
| 1 | Moisture content | < 3.5% |
| 2 | Ash content (on dry basis) | > 6% |
| 3 | Caffeine content (on dry basis) | > 2.5% |
| 4 | Solubility in hot water, 96 +/- 2 deg.C | Dissolves within 30 seconds with moderate stirring |
| 5 | Solubility in cold water, 16 +/- 2 deg.C | Dissolves within 3 minutes with moderate stirring |
| 6 | Average particle size | 2000 - 3000 micron |
| 7 | Free flow bulk density | 0.200 - 0.250 g/cc |
| 8 | Colour | Medium - dark brown |
| 9 | Sediments | Negligible (0.1 - 0.5 mg/100 g) |
| 10 | pH | 4.7 - 5.1 |
| 11 | Flow ability | 44 - 48 ml |
| 12 | Foreign matter | Absent |
| 13 | Additives | Absent |
| 14 | Microbiology | |
| SPC | < 3000 / g | |
| E Coli | Absent | |
| Yeast & mould | < 100 / g | |
| 15 | Organoleptic Evaluation | Standard taste & flavor of coffee with no major deviation and / or off flavors |