Fertilizers
is a patented coffee processing technology that fractionates green coffee beans (before roasting) into 2–5 components differentiated by density and internal anatomy (not size or origin), roasts each fraction separately at its optimal temperature (light 195–205 °C, dense…
Technology brief
is a patented coffee processing technology that fractionates green coffee beans (before roasting) into 2–5 components differentiated by density and internal anatomy (not size or origin), roasts each fraction separately at its optimal temperature (light 195–205 °C, dense…
The challenge
Specialty coffee production with engineered bitterness/body/aroma profiles; decaf-free controlled-bitterness coffee; high-oil coffee concentrates for beverages; functional coffee fractions for food-industry ingredients; instant-coffee production with integrated water/organics recovery; designer coffee products for cafés and boutique roasters; elevation of lower-cost commodity-grade coffee to premium quality via structure.
Users: specialty coffee roasters, coffee manufacturers, instant-coffee producers, functional-beverage brands, food-ingredient suppliers, boutique/artisan cafés.
ARBOK solution
FRACO is a patented coffee processing technology that fractionates green coffee beans (before roasting) into 2–5 components differentiated by density and internal anatomy (not size or origin), roasts each fraction separately at its optimal temperature (light 195–205 °C, dense 210–225 °C), and reassembles them as an engineered composition with 250+ (4-fraction) or 1,000+ (5-fraction) reproducible variants. Built on the same structural principle as ALEYRUM (bread fractionation), FRACO eliminates the compromise of conventional single-batch roasting: outer bean layers contain 16–18 % oils, inner layers 8–10 %, yet conventional processing throws both into the same roasting drum, producing unpredictable flavor. FRACO separates chaff (0.5–1.5 % mass), reduces bitterness 20–30 %, increases body 15–25 %, enhances aroma 20–30 %, and yields batch-to-batch stability independent of raw-material fluctuation. 10 t/day reference line: 0.2–0.6 kWh/kg energy ($20–60/t, <1 % product cost), $2–6/kg added value, $200,000–600,000/day additional revenue, 3–5 year payback. Integrated closed-loop side-stream recovery (spent coffee mass → 600–700 kg water + 50–100 kg organics per ton).
Multi-stage process: (1) Green coffee bean intake (unroasted). (2) Silver-skin (chaff) removal: outer membrane (0.5–1.5 % mass) separated, eliminating main source of coarse bitterness. (3) Density/structure-based fractionation: core bean divided into 2–5 fractions by density and internal anatomy (mechanical separation, no chemicals); each fraction has distinct oil content, cell structure, and roasting response. (4) Separate roasting: each fraction roasted at its optimal temperature/duration (light fractions 195–205 °C short cycle; dense fractions 210–225 °C extended; special regimes with adjusted pressure or reduced-oxygen atmosphere for dense structures). (5) Engineered reassembly: roasted fractions blended as structured composition (4 fractions × 10 % steps → 250+ combinations; 5 fractions × 10 % steps → 1,000+ combinations), each yielding distinct flavor profile. (6) Closed-loop side-stream recovery: spent coffee mass (0.5–0.7 kg per 1 kg product) processed via vacuum separation → 600–700 kg water + 50–100 kg organic compounds per ton.
Limitations: input beans must be consistent in density/shape (heterogeneous lots reduce fractionation precision; mitigated by pre-sorting e.g. peaberry); equipment complexity increases CapEx vs conventional roasting; market education required (shift from "origin-based variety" to "structure-engineered quality" paradigm); supply-chain coordination between green-coffee sourcing and fractionation line needed.
Market and application
Specialty coffee market valued at ~$50–60 billion globally; consumer demand for engineered quality (structure over origin) growing (coffee-personalization trend). FRACO addresses three untapped segments: (1) premium-quality extraction from commodity-grade beans (access to cheaper feedstock, higher margins); (2) decaf-free controlled-bitterness coffee (health-conscious segment); (3) functional coffee ingredients (energy drinks, food fortification). 10 t/day line capable of generating $200k–600k/day additional revenue; 1,000+ reproducible variants enable designer-coffee market differentiation.
CapEx: $5–10 million (10 t/day modular line). Green coffee input: ~$3–5/kg. Processing energy: $20–60/t (<1 % product cost). Final product price: $6–10/kg; added value $2–6/kg. Output 10 t/day = $200k–600k/day additional revenue (vs conventional processing). Payback: 3–5 years. Side-stream value: water + organics recovery (~1,000–1,800 t recovered water + 150–300 t organics/year) = $50k–150k/year incremental value.
Use cases
Specialty coffee production with engineered bitterness/body/aroma profiles; decaf-free controlled-bitterness coffee; high-oil coffee concentrates for beverages; functional coffee fractions for food-industry ingredients; instant-coffee production with integrated water/organics recovery; designer coffee products for cafés and boutique roasters; elevation of lower-cost commodity-grade coffee to premium quality via structure.
Users: specialty coffee roasters, coffee manufacturers, instant-coffee producers, functional-beverage brands, food-ingredient suppliers, boutique/artisan cafés.
Site: coffee roastery or integrated green-coffee processing facility. Installation: containerized/modular 10 t/day line; utility connections (electrical, water for recovery system). Operation: (1) green coffee intake (pre-sorted for consistency); (2) automatic chaff removal; (3) fractionation into 2–5 components; (4) parallel roasting (each fraction in dedicated drum at optimal temp); (5) cooling/degassing; (6) engineered blending (PLC recipe control); (7) side-stream recovery (water/organics). Staffing: 1–2 on-site operators (largely automated). Output: specialty coffee (multiple engineered variants) + recovered water + organic compounds. Remaining: pilot-to-commercial scaling (10 t/day → 30–50 t/day multi-line installations); market development (specialty roasters, boutique brands); per-market regulatory approval (food-safety, ingredient labeling).
Based on ALEYRUM structural-fractionation principle (grain/bread industry precedent); integrates with upstream coffee/cacao processing (ARBOK Anti-Mucilage); pairs with ARBOK FOOD PRESERVATION (shelf-life extension). Modular design enables multi-unit deployment; compatible with standard roastery infrastructure (electrical, water, drainage).
FRACO is a patented coffee processing technology that fractionates green coffee beans (before roasting) into 2–5 components differentiated by density and internal anatomy (not size or origin), roasts each fraction separately at its optimal temperature (light 195–205 °C, dense 210–225 °C), and reassembles them as an engineered composition with 250+ (4-fraction) or 1,000+ (5-fraction) reproducible variants. Built on the same structural principle as ALEYRUM (bread fractionation), FRACO eliminates the compromise of conventional single-batch roasting: outer bean layers contain 16–18 % oils, inner layers 8–10 %, yet conventional processing throws both into the same roasting drum, producing unpredictable flavor. FRACO separates chaff (0.5–1.5 % mass), reduces bitterness 20–30 %, increases body 15–25 %, enhances aroma 20–30 %, and yields batch-to-batch stability independent of raw-material fluctuation. 10 t/day reference line: 0.2–0.6 kWh/kg energy ($20–60/t, <1 % product cost), $2–6/kg added value, $200,000–600,000/day additional revenue, 3–5 year payback. Integrated closed-loop side-stream recovery (spent coffee mass → 600–700 kg water + 50–100 kg organics per ton).
Specialty coffee production with engineered bitterness/body/aroma profiles; decaf-free controlled-bitterness coffee; high-oil coffee concentrates for beverages; functional coffee fractions for food-industry ingredients; instant-coffee production with integrated water/organics recovery; designer coffee products for cafés and boutique roasters; elevation of lower-cost commodity-grade coffee to premium quality via structure.
Users: specialty coffee roasters, coffee manufacturers, instant-coffee producers, functional-beverage brands, food-ingredient suppliers, boutique/artisan cafés.
Multi-stage process: (1) Green coffee bean intake (unroasted). (2) Silver-skin (chaff) removal: outer membrane (0.5–1.5 % mass) separated, eliminating main source of coarse bitterness. (3) Density/structure-based fractionation: core bean divided into 2–5 fractions by density and internal anatomy (mechanical separation, no chemicals); each fraction has distinct oil content, cell structure, and roasting response. (4) Separate roasting: each fraction roasted at its optimal temperature/duration (light fractions 195–205 °C short cycle; dense fractions 210–225 °C extended; special regimes with adjusted pressure or reduced-oxygen atmosphere for dense structures). (5) Engineered reassembly: roasted fractions blended as structured composition (4 fractions × 10 % steps → 250+ combinations; 5 fractions × 10 % steps → 1,000+ combinations), each yielding distinct flavor profile. (6) Closed-loop side-stream recovery: spent coffee mass (0.5–0.7 kg per 1 kg product) processed via vacuum separation → 600–700 kg water + 50–100 kg organic compounds per ton.
Limitations: input beans must be consistent in density/shape (heterogeneous lots reduce fractionation precision; mitigated by pre-sorting e.g. peaberry); equipment complexity increases CapEx vs conventional roasting; market education required (shift from "origin-based variety" to "structure-engineered quality" paradigm); supply-chain coordination between green-coffee sourcing and fractionation line needed.
Input: 10 t/day green coffee (reference line). Fractionation: 2–5 components per bean. Chaff removal: 0.5–1.5 % mass. Oil content differential: outer layers 16–18 %, inner layers 8–10 %. Roasting temperatures: light 195–205 °C, dense 210–225 °C. Fractionation losses: 2–8 %. Product output: 9.2–9.8 t/day (from 10 t input). Energy: 0.2–0.6 kWh/kg (2,000–6,000 kWh/day). Energy cost: $200–600/day ($20–60/t, <1 % product cost). Green coffee input cost: $3–5/kg. Final product price: $6–10/kg. Added value: $2–6/kg. Additional revenue: $200,000–600,000/day ($73–219M/year). CapEx: $5–10M per line. Payback: 3–5 years. Side-stream value (10 t/day): 1,000–1,800 t recovered water + 150–300 t organic products/year. Batch-to-batch stability: high (independent of raw-material fluctuation).
Green-coffee intake & sorting; chaff-removal unit (mechanical separator); density/structure-based fractionation chamber (mechanical sorting, no chemicals); separate roasting drums (2–5 units, temperature-controlled); cooling/degassing stations; engineered-assembly blending (PLC-controlled proportional mixing); closed-loop water/organics recovery system (vacuum separation); quality-control lab (flavor/oil-content analysis, batch variance tracking); modular design (replicable 10 t/day units).
Technical: pre-roast fractionation (all processing on green beans), mechanical separation (no chemicals), automatic batch tuning for raw-material variability, integrated side-stream recovery (water + organics), compatible with standard specialty sorting. Flavor: 1,000+ reproducible variants from 5 fractions, engineered bitterness/body/aroma control, structure-based quality (independent of geography/harvest). Economic: $2–6/kg added value, $200k–600k/day additional revenue, <1 % energy cost as % of product value, payback 3–5 years, side-stream monetization (water, organics). Environmental: waste monetization (chaff, spent mass → products), closed-loop water recovery (600–700 kg/t spent mass). Strategic: access to cheaper commodity-grade coffee (elevated via fractionation), new product classes (concentrates, functional ingredients, designer blends), decaf-free bitterness control.
Based on ALEYRUM structural-fractionation principle (grain/bread industry precedent); integrates with upstream coffee/cacao processing (ARBOK Anti-Mucilage); pairs with ARBOK FOOD PRESERVATION (shelf-life extension). Modular design enables multi-unit deployment; compatible with standard roastery infrastructure (electrical, water, drainage).
Site: coffee roastery or integrated green-coffee processing facility. Installation: containerized/modular 10 t/day line; utility connections (electrical, water for recovery system). Operation: (1) green coffee intake (pre-sorted for consistency); (2) automatic chaff removal; (3) fractionation into 2–5 components; (4) parallel roasting (each fraction in dedicated drum at optimal temp); (5) cooling/degassing; (6) engineered blending (PLC recipe control); (7) side-stream recovery (water/organics). Staffing: 1–2 on-site operators (largely automated). Output: specialty coffee (multiple engineered variants) + recovered water + organic compounds. Remaining: pilot-to-commercial scaling (10 t/day → 30–50 t/day multi-line installations); market development (specialty roasters, boutique brands); per-market regulatory approval (food-safety, ingredient labeling).
TRL 5 (confirmed by Michael). Validated in relevant environment: pilot-scale fractionation, separate-roasting, and engineered-assembly validated at bench/small-pilot scale; product samples available for sensory/chemical testing; line-scale economics modeled for 10 t/day throughput; ready for lead-customer trials and pre-commercial deployment. (Legacy document claimed TRL 7; adjusted to TRL 5 per Michael.)
TRL scale:
Specialty coffee market valued at ~$50–60 billion globally; consumer demand for engineered quality (structure over origin) growing (coffee-personalization trend). FRACO addresses three untapped segments: (1) premium-quality extraction from commodity-grade beans (access to cheaper feedstock, higher margins); (2) decaf-free controlled-bitterness coffee (health-conscious segment); (3) functional coffee ingredients (energy drinks, food fortification). 10 t/day line capable of generating $200k–600k/day additional revenue; 1,000+ reproducible variants enable designer-coffee market differentiation.
CapEx: $5–10 million (10 t/day modular line). Green coffee input: ~$3–5/kg. Processing energy: $20–60/t (<1 % product cost). Final product price: $6–10/kg; added value $2–6/kg. Output 10 t/day = $200k–600k/day additional revenue (vs conventional processing). Payback: 3–5 years. Side-stream value: water + organics recovery (~1,000–1,800 t recovered water + 150–300 t organics/year) = $50k–150k/year incremental value.
Raw-material consistency critical (heterogeneous lots degrade fractionation precision); mitigation via pre-sorting (peaberry selection, density grading). Equipment complexity increases CapEx (automatic batch tuning); training required for operators. Market education needed (shift from origin-based quality perception to structure-engineered paradigm; requires specialty-roaster/boutique-brand partnerships). Supply-chain coordination (green-coffee sourcing → fractionation scheduling → blending recipes). Flavor-stability validation across 1,000+ variants requires extensive sensory/chemical testing. Commercial deployment timelines longer than conventional roasting lines due to regulatory/certification requirements.
ALEYRUM · ARBOK FOOD PRESERVATION · Arbok – Tea
Слов: ~1,050
Related technologies
SNOWQUEEN is a scalable climate-engineering programme that increases the total volume of natural precipitation — snow and rain — over large territories by controlled atmospheric…
is a modular, low-pressure steam-driven hydraulic lifting system based on Watt steam-pump principles, designed to raise fluids to heights of 10–1000 m without electrical pumps…
Annual forest fires in southern Europe, California, Canada and — increasingly — Sweden, Germany and Siberia threaten ecosystems, settlements and agriculture, while suppression resources remain…
Partnership pathway