The diagram illustrates how instant coffee is produced, from harvesting coffee beans to packaging the final product in jars. Overall, the process consists of a series of linear stages that can be grouped into three main phases: preparation of coffee beans, extraction of coffee liquid, and dehydration and packaging.
First, ripe coffee beans are picked by hand and then spread out under the sun to dry. Once dried, the beans are roasted at a high temperature, which develops their flavor. After roasting, they are rapidly cooled to stop further chemical changes. The cooled beans are then ground into small particles, preparing them for extraction.
In the second phase, the ground coffee is mixed with hot water to produce a concentrated coffee solution. This mixture is subsequently strained to remove solid residues, leaving only the liquid coffee extract. At this point, the process shifts from handling solids to processing liquids, which marks a clear transition in the production flow.
Finally, the coffee liquid is frozen and ground again into smaller frozen particles. These particles are dried in a vacuum, allowing the water to evaporate while preserving the coffee essence. The resulting dry granules are then packed into jars, ready for distribution. Compared to earlier stages, the final steps rely more on controlled industrial conditions rather than natural methods like sun drying.