OUR COFFEE

TB Brown travels the world in order to find the best coffees. We use these coffees to develop various personal and unique blends for our clients. Our coffee experts combine various coffee varieties to create a blend that perfectly matches your needs. For a strong, bold coffee, we will create a blend of dark-roasted coffee with a Robusta component. For a more delicate cup, we will create a slightly milder blend built around Arabica beans. Tastes differ, and at TB Brown, we’re glad they do.

THE PROCESS

The perfect coffee doesn’t just appear out of thin air. At TB Brown we are committed to optimizing our production process day-by-day. Generally speaking, we distinguish between three types of coffee that are produced by a specific dehydration process. The figure below shows the path that all our coffees travel, from the moment the coffee cherries are picked until the last drop of coffee splashes into the cup.

Step 1: Select the very best coffee beans

Step 2: Dry the beans

Step 3: Roast the beans to develop aroma, colour and the soluble components of the coffee

Step 4: Grind the beans

Step 5: Prepare an extraction: pour the right amount of water, at the right temperature, over the grounded coffee to create perfect extraction.

Step 6: Filter the coffee to remove soluble components. Let the coffee set in order to reduce water contents and increase the proportion of solids.

Step 7: Dehydration. This can be done through two different processes, spray-drying and freeze-drying, which can result in three different coffees.

Spray-dry
The extract is sprayed from a high tower in a large hot-air chamber at a temperature of approximately 250 °C.

Agglomeration
During the process of agglomeration, steam is introduced to the powder, making the particles stick together.

Freeze-dry
The extract is fed into a freeze-drying vacuum tunnel at a temperature of approximately -40° C. Any ice is then removed through sublimation.