The TCB Process®
The TCB Process® Captures the natural aroma of roast and ground coffee, providing the fresh brewed taste that consumers are looking for – these flavour profiles are indicative of the region of origin.
This is an important contributor to quality as modern coffee consumers are now more knowledgeable and demanding of their favourite brew.
The TCB Process® produces a constant brix and caffeine content that delivers a true bean flavour…
The TCB Process® extracts almost 100% of the available solids in the coffee bean
The TCB Process® is true to bean barista type flavour profiles
TCB Process® is a true natural process
The resultant extract is produced through a range of 10 - 26 % Brix
No adulteration of the extract - just beans and water
Shelf stability of eight months at ambient temperature has been validated through challenge and validation studies.
The extraction produced is of extremely high quality under optimum conditions, protecting the delicate, varietal “top-notes” from damage or loss, preserving colour, flavour and aromas.
This unique technology is designed to retain the aroma and flavours that are lost in conventional processing. This process extracts up to 100% of the available components in the bean.
Proven technology, consistently delivers on a premium, clean taste profile, high-quality coffee extract that accentuates and maintains the true characteristics of the roasted coffee bean.
Validated all-natural superior extraction process with shelf stability 8 months at ambient temperature. No additives, no alcohol or sugar stability.
State of the art production facilities operating under International Quality certification and systems.
THE TCB PROCESS® WHY?
Innovation / Science / Validation
Ambient shelf stability is a must attribute
Extract blending of specific beans for those unique flavour profiles
No preservatives - All Natural Process
Consistent quality and flavour profiles In market manufacture
Cost-effective per serve analysis
Branded bean options
Innovative Applications capabilities in other food systems
International Quality certification and systems (GFSI/FSSC 22000)
EXTRACT CHARACTERISTICS
High % Brix capabilities
Consistent flavour profiles
Consistent Brix results
True to bean flavour notes and profiles
No additives No alcohol or sugar stability
Shelf stability - eight months at ambient temperature - validated
Colour consistent with specific bean profile
INFUSION PROCESS
Over the years, the TCB Process® has been developed into a range of technical new product innovations like capsules infusion and coffee bean infusions.
This infusion method is applied to enhance coffee bean flavour and coffee capsule intensity.
Key benefits:
Whole coffee bean infusion with selected coffee taste profiles- This can be applied to alternative quality beans and enhance the desired taste profile
Coffee bean infusion with selected flavour options
Coffee bean intensity enhancements for capsules *Up to 24 intensity claim
The infusion process enhances coffee crema and extends self-life
TEA EXTRACT
The TCB Process® extraction method allows us to extract tea at a high range of concentration levels that are shelf-stable at ambient storage.
We have a range of premium quality tea extracts that are made from pure natural tea leaves:
Black Tea
Oolong Tea
Green Tea
White Tea
Herbal Tea
Fruit Tea
And many more…
The TCB Process® extracts the key flavours within the tea that results in a vibrant and natural non-bitter taste.
QUALITY
Scientifically validated by Massey University New Zealand on shelf stability challenge studies proving up the process and collaboration with Australian Commonwealth Scientific and Industrial Research Organisation (CSIRO).
We endeavour to lead the industry in innovation and high-quality parameters.
Our state of the art and proprietary built production facilities operates under FSSC 22000 Quality Standards.
Certified to large QSR quality systems, Halal and Kosher.
