After extraction
Separate leaves, grounds, and large particles.
Food & Beverage · APPLICATION GUIDE
Tea & Coffee
Find conditions that reduce sediment and haze while retaining flavor and body.
Review selection pointsDiscuss this applicationFIELD APPLICATION & FLOW
See the application in its industrial setting.
Review product locations and fluid paths.
APPLICATION IN CONTEXT
- Extraction
- Coarse residue removal
- Purpose-specific polishing
- Blending and product tank
- Preservation and filling
Connections to review
- 01 → 02 Extract
- 02 → 03 Coarse-clarified extract
- 03 → 04 Polished extract
- 04 → 05 Blended product
Evaluate tea haze separately from coffee oil/body. Filtration and preservation are distinct steps validated under distribution conditions.
A conceptual illustration created to explain equipment and application locations. It is not an actual product photograph, installation photograph or piping/wiring design.
Connection principles and operating/test methods
Balancing extract residue and quality
Fluid
Scroll horizontally to see the complete flow.
First define how much aroma, oil, and body should be retained. Polishing alone does not guarantee microbial stability during storage.
These conceptual views explain flow direction. Actual piping, wiring and physical flow rates require a separate design.
01 — PROCESS
Where does each step fit?
Define the intended use and conditions to identify the required role of each item.
Polishing
Evaluate the effects of fine particles and components that cause sediment formation.
Heat treatment, filling, and storage
Verify sediment formation, flavor, and microbial stability under actual distribution conditions.
02 — SELECTION
What should be selected and verified?
Fine particles, oils, and colloids in extracts affect each product differently. Distinguish the intended appearance of clear tea, RTD coffee, and cold brew, and check sediment formation and taste changes during storage together.
Scroll horizontally to review all columns.
| Process objective | Step to review | Selection evidence |
|---|---|---|
| Extraction residue | Pretreatment filtration | Particle size distribution, solids, flow, and fouling |
| Tea haze and sediment | Depth filtration / polishing | Composition, including polyphenols and proteins; haze after cooling |
| Coffee oils and body | Comparative media testing | Oil adsorption; changes in aroma, color, and sensory properties; product loss |
| Storage stability | Full-process validation | Heat treatment, filling, storage conditions, and microbial control |
These examples start the application review. Pore size or nominal rating alone does not establish suitability or retention; confirm with the actual process fluid and supplier evidence.
03 — OPERATING CHECKS
Use operating data to identify improvements.
Evaluate samples at actual temperatures
A liquid that is clear immediately after extraction may become cloudy after cooling. Check it at both production and distribution temperatures.
Avoid excessive removal
Do not adopt a filter simply because it improves clarity. Compare the results alongside changes in flavor, body, and solids.
Check recovery after cleaning
Track differential pressure rise and flow recovery after cleaning to estimate filter life in batches and process economics.
04 — QUESTIONS
Frequently asked questions
Can filters eliminate all sediment?
Sediment newly formed during subsequent cooling or storage may not be controlled by an upstream filter alone. Consider composition and stabilization processes together.
Does filtering cold brew allow long-term storage?
Do not set shelf life based on filtration alone. Validation must include microbial risks and filling and distribution conditions.
05 — APPLICATION REVIEW
Prepare the conditions for a technical discussion.
These details help narrow the configuration and the evidence to review.
- Tea or coffee type and extraction conditions
- Solids, oils, and target appearance
- Flow, temperature, and viscosity
- When sediment forms and storage conditions
- Cleaning method and sensory criteria