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Fast Order
Fast Order
Fast Order
Fast Order

Choice of grinding and recipes For the production of coffee in drip bags, grains of light and medium roast are suitable. We pack most of our range of filter coffees in drips. We try not to release lots that are capricious in brewing in this format, because the main thing in drips is simplicity, and you need to make sure that the coffee turns out delicious even without weights. First, we send the lots to the laboratory to adjust the recipe. To do this, we prepare several samples of varying degrees of grinding, then we brew each sample according to the standard scheme: 190 g of water per 11 g of coffee, three infusions with an interval of 30 seconds. The brewing temperature is 95 °C. We measure the total extraction time and TDS - the number of dissolved particles - in the finished drink. We taste each cup. The combination of all factors allows us to make a decision on the optimal grinding, which we fix in the specification. Next, we will tell you what happens after setting up the recipe. Production technology The whole process of producing drip packs can be described in seven steps: The coffee grinder grinds the beans. The vacuum loader immediately sends ground coffee for dosage. The machine packs 11 g of coffee in pashit - a bag of non-woven material with paper clips. The control system allows you to measure coffee with an accuracy of 0.1–0.2 g. After packing, the machine seals, plows with ultrasound and separates from the common coil. In parallel, the machine creates a bag of film. The outer packaging is an important condition for maintaining the freshness of the coffee. Conventional polyethylene is a porous material and allows oxygen to pass through. To prevent gas exchange, we use high barrier multilayer film. Pashite is placed in an individual bag and sealed in a chamber with a nitrogen environment without oxygen. After that, the package follows the conveyor to the assembly. The conveyor counts the number of bags required for packaging - usually 5 or 10. This allows you to quickly pack coffee into boxes. Coffee grinder, machine, nitrogen station and conveyor are assembled into a single complex. All drips with marriage, for example, poorly sealed or with the wrong weight, do not fall on the conveyor and in the package, but are automatically sorted separately. What equipment do we use We launched drip packs for sale in 2020 at the beginning of the Covid-19 pandemic. At that time, cafes and restaurants were forced to close or work to take away, and the demand for products for home consumption skyrocketed. At first, we ordered drips at a factory in Moscow: they sent coffee and boxes, they packed it for us and sent it back. Two things pushed us to launch our production: high demand for the product and the desire to control every little thing in order to make drip packs perfectly. It specializes in the production of coffee under the customer's brand. Drips fit this concept perfectly. Nikolai notes: “We wanted to create one of the best coffee production in drip bags in Russia. To do this, we have relied on equipment.” Let's talk about the most important equipment that we use in production. This is an industrial coffee grinder made in Switzerland. Has flat metal millstones with a diameter of 140 mm. It can grind the necessary volumes of coffee for the continuous operation of the packaging equipment. At the same time, it has time to "rest" so that the millstones do not overheat - this maintains the stability of the grind and does not affect the taste of coffee.

Ristretto, or a higher level of espresso
Ristretto, or a higher level of espresso

that is even more expressive, even more concentrated infusion. It is prepared using a minimum amount of water. If the norm for espresso is 25-35 ml, then it is enough to prepare half of the ristretto, i.e. about 15 ml. The essence of taste in every drop.

Lungo, or pleasure that lasts longer
Lungo, or pleasure that lasts longer

This is the equivalent of black coffee drunk not in a cup, but in a cup. More, with the addition of up to 170 ml of water. The brew served this way is less aromatic than a classic espresso, which can be an advantage for lovers of subtler accents

Espresso with Italian ancestry
Espresso with Italian ancestry

Espresso owes its name to the Italian "espressivo", i.e. the term "expressive". And we must admit that it perfectly reflects the character of this coffee. Espresso is 25-35 ml of very fragrant infusion. Its integral component is freshly ground beans and the right pressure, thanks to which water flows optimally through the coffee particles

Cappuccino, or coffee with milk in Italian
Cappuccino, or coffee with milk in Italian

One of its most popular incarnations is cappuccino. As in the case of espresso, Italy is considered the birthplace of this type of coffee, where it is customary to drink cappuccino during breakfast.