Flavor infusion using a pressurized Supercritical Fluid CO2 to ensure flavor reaches the core of the bean.
Forget artificial syrups and surface coatings; this is flavor infusion the next-level way—a geeky, brilliant process that lets us lock in phenomenal, pure taste.
Supercritical CO2
This method essentially uses a pressurized fluid to drive flavor deep inside the coffee bean. The process starts by taking CO2 and controlling its heat and pressure to create a Supercritical Fluid CO2. In this unique state, the CO2 can dissolve flavor like a liquid but penetrate matter like a gas.
A clean, natural flavor extract is dissolved into this CO2 carrier. When this solution is introduced to the coffee beans, the fluid quickly diffuses into all the microscopic pores, ensuring the flavor reaches the core of the bean, rather than just staying on the surface.
The final, essential step involves rapidly dropping the pressure. The CO2 instantly turns back into a gas and harmlessly escapes, leaving zero residue. The flavor molecules, having nowhere to go, are then perfectly deposited and locked within the bean’s structure, resulting in a consistent and deeply infused product.
