Deutsche Extrakt Kaffee GmbH
In terms of its global popularity as a thirst-quencher, coffee comes second only to water. Many comparisons can be drawn between coffee and wine. Just as there are many different types of grape, so too are there different types of coffee. The sensory qualities of both wine and coffee are considerably affected by factors such as the climate and growth conditions.
The decision on when to harvest the grapes, the care taken when pressing them, and the type and period of storage – all of these aspects significantly influence the eventual enjoyment factor. The same goes coffee and, if anything, the effects are more pronounced. In contrast to a ripe wine grape which already possesses its aroma, a green coffee bean barely has any taste of its own at first. The characteristic coffee aroma – an unmistakable interplay of smell and taste which is the result of nigh on a thousand different flavours – does not develop until the roasting process.
A short roasting period at high temperatures produces a different result from that obtained by a long roasting period at low temperatures. One can choose from batch roasting and continuous roasting, jet roasters, convection roasters and drum roasters. In the case of manufacturing soluble coffee, the process does not stop at roasting: sometimes the tiniest of details can affect the quality of the end product during both the extraction and the subsequent spray-drying or freeze-drying processes. Since countless dials can be ‘twiddled’ and used in combination with various technological ‘tricks’ to offer an infinite number of variations, it is safe to say that extensive experience is hard to beat!
At DEK, that experience stretches back to at least 1955 – the year the company was established – and actually much further back, since the founders of DEK were far from beginners. In fact, each and every one of them was a noteworthy name in the sector: Max Hertz, co-founder of Tchibo, Walter Jacobs of Jacobs Coffee, Eduard Schopf, founder of Eduscho and Bernhard Rothfos, leading international dealer in raw coffee. After an initial phase of jointly – and successfully – pioneering spray-drying and freeze-drying processes for liquid coffee extracts, the Rothfos family became sole proprietor of the company. In 1981, the family established a holding to coordinate its European operations. This has been known as Cafea since 2007, and it steers the affairs of a whole range of different production facilities and sales offices: DEK in Hamburg and DEK Berlin as well as Aromat and Cafeahaus AG in Germany, Biogran (Poland), Cremilk, Edel (Belgium), FFI (UK), FFI NY (USA), Intercafe (France), Intercafe (Russia), plus Milcafe and Wertform.
Contrary to what one might expect, the Cafea factories by no means produce only soluble coffee. In the early 1990s, for example, coffee-based drink powders were added to the range – starting with Cappuccino, which was later followed by Eiscafé, Café Vienna and Family Cappuccino, and later still by Creamy Latte too. In addition to requiring soluble coffee, such products also need milk powder – not only to ensure an agreeable taste, but also to create a layer of milk froth on the drink, which may be more or less pronounced depending on the product. These so-called ‘creamers’ are manufactured within the Cafea Group, by Cremilk. A new formulation is currently being trialled which has been specially developed for use in hot-drinks vending machines: this is expected to be introduced in the foreseeable future as a cappuccino topping, under DEK’s GRANDOS brand. As with other DEK products, it will then also be available as a private-label product. For more information contact Deutsche Extrakt Kaffee GmbH at Tel. +49 (0) 40 75 30 42 28, nme@dek.de, www.dek.de.
