Flavourtech is leading the charge in reshaping the ready-to-drink and instant coffee segments, helping brands deliver barista-level flavour in every drink.
In today’s competitive coffee market – where consumer expectations are driven by authenticity, quality, and convenience – standing out requires more than great branding. Underpinning it all is great product flavour.
One company that’s helping coffee producers elevate flavour and quality is Flavourtech – a specialist in processing equipment that’s reshaping how ready-to-drink (RTD) and instant coffee is produced by focusing on the capture and preservation of aroma and flavour.
Founded in the mid-1980s, Flavourtech’s expertise is in the development of advanced processing equipment for the food, beverage, and pharmaceutical sectors. Its hallmark technologies include the Spinning Cone Column (SCC) and Centritherm Evaporator, which it says are now global benchmarks for gentle liquid processing – especially for preserving the aroma and flavour of natural products.
For coffee industry manufacturers, its solutions help deliver barista-standard coffee experiences at industrial scale.
Preserving aroma and quality
In traditional RTD and instant coffee production, high heat and prolonged exposure to harsh processing conditions can strip away the natural volatiles that give coffee its rich aroma and distinctive flavour. The result can be a flat, bitter, or burnt taste that lacks the complexity consumers associate with freshly brewed coffee.
Flavourtech aims to tackle this problem head-on with its range of unique processing solutions. According to Global Sales Manager Paul Ahn, its extraction and concentration processes capture volatile aroma compounds and preserves them to produce a product that’s not only shelf-stable but also offers the true taste and aroma of freshly brewed coffee.
“Flavourtech’s solutions help coffee producers improve product quality and operational efficiency,” says Ahn.
“Our technologies reduce thermal damage and the production of off-flavours, allowing manufacturers to deliver a more authentic, freshly brewed taste consistently.”
At the centre of the company’s solution is the Integrated Extraction System (IES), a modular and fully automated system specifically engineered for efficient, scalable production of flavour-rich beverages.
The IES begins with a Slurry Preparation Module, where roasted coffee beans are milled in cold water. This early-stage processing captures volatile aromas that are often lost in conventional systems. These volatiles are extracted using the SCC – Spinning Cone Column – a piece of equipment known for its ability to recover delicate flavour notes without damage.
The coffee slurry is then brewed at 100 degrees Celsius, which Ahn says is ideal for RTD applications, and flows directly into the Rotating Disc Column (RDC), where additional soluble solids are extracted. After removing the insoluble solids, the Centritherm Evaporator is then used to concentrate the extract with just one second of heat contact, before it’s spray- or freeze-dried in the case of instant coffee, or packaged for RTD coffee.
“This seamless, continuous process captures, retains, and reintegrates aroma compounds, ensuring the final product retains its natural, premium flavour profile,” says Ahn.
He notes how traditional methods of RTD production often involve long exposure to heat, which can lead to the breakdown of aromatic compounds and introduce unwanted flavours. In contrast, the IES operates under precise temperature, vacuum, and flow controls, protecting delicate flavour molecules.
“The IES allows for simultaneous aroma recovery and brewing, preserving delicate aromas often lost in conventional processes,” says Ahn. “Compared to traditional lengthy methods, the IES reduces bitterness and burnt notes while maintaining consistent flavour.”
This consistency is beneficial for RTD coffee brands, as customers expect the same flavour profile every time they pick up the product.
Beyond taste
For businesses in the RTD coffee sector, Ahn says the IES offers numerous advantages that go far beyond just taste.
From a manufacturing perspective, the modular nature of the IES allows brands to start small and scale up as demand increases.
“Modules can be added or upgraded without overhauling the system. This phased approach supports experimentation with new blends and ensures consistent, high-quality flavour while adapting efficiently to evolving production needs,” says Ahn.
Whether a company is experimenting with single-origin cold brews or expanding a national RTD line, the IES has the ability to grow alongside them.
Another standout feature is the ability to recover additional yield from spent coffee grounds.
“Via the RDC, Flavourtech’s IES is able to extract residual soluble compounds from spent grounds that would typically be discarded, thus reducing waste and increasing profitability,” says Ahn.
“The extracted solids from spent grounds provides an extra source of income to coffee manufacturers, and is a win-win for both sustainability and the manufacturer.”
The IES is also fully automated, offering real-time monitoring of all parameters including temperature, vacuum, and flow. This aims to reduce the potential for human error, improve product quality, and maximise yield by ensuring that no flavour or soluble compound is wasted.
The automation feature facilitates Clean-in-Place (CIP) procedures, which keep downtime to a minimum when switching between different products or batches.
“Typically, the system requires just a few hours to clean, making it ideal for operations that run multiple product lines,” says Ahn.
Coffee is not a one-size-fits-all product, as roast levels vary from light to dark and grind sizes from fine to coarse – all of which impact extraction. The IES can cater for this, thanks to its innovative Slurry Preparation Module.
“This flexibility ensures optimal solute and aroma recovery for each coffee type, allowing manufacturers to experiment with blends and roast profiles while maintaining consistent flavour,” he says.
“This level of individualisation is aimed at companies of all sizes looking to differentiate their offerings in a saturated market.”
Ahn says Flavourtech’s clients praise the system for its flavour retention, aroma quality, and batch-to-batch consistency.
“Providing customers with the opportunity to run their own coffee trials on the IES builds confidence in the system, as they can see, smell, and taste the results firsthand,” he says. “We therefore operate pilot plants in Griffith, Australia, Wageningen University in the Netherlands, and Kansas City in the USA, which both current and potential customers are welcome to make use of.”
In an industry where quality, innovation, and sustainability matter more than ever, Flavourtech believes it has positioned its IES technology as the tool to transform the efficiency of coffee businesses looking to meet the growing demand for premium RTD and instant coffee products while controlling costs and reducing waste.
For more information, visit flavourtech.com
This article was first published in the November/December 2025 edition of Global Coffee Report. Read more HERE.
