If coffee is to be flavored, the cooled whole beans are conveyed to flavor mixer located in a negative air pressure room that contains the aroma. Liquid flavoring is added to the beans to specification and blended. Upon completion the now flavored coffee is conveyed to package lines or to grinding if ground coffee is required.
At Cascade Coffee we flavor coffee in the ground and whole bean method with two Marion "ribbon style" batch mixers. Each mixer is placed on load cells for precise accuracy and consistency. The mixers are placed in a two story designated sanitary negative air pressure room for odor containment. Each batch is carefully handled to customer spec's and tracked through a MRP system.
- One Whole Bean Marion Mixer with 1,000 pounds per batch capacity.
- One Ground Marion Mixer with 1,000 pounds per batch capacity.