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Sensus was founded in January of 1999 to provide the freshest, highest-quality, totally natural essences/extracts to the food, beverage and flavor industries.
Only Sensus produces natural essences and extracts with fresh-from-the-field flavor tonalites captured at their peak of quality... with maximum efficiency... at significantly reduced cost-use... all made possible by remarkable new technology called the "Spinning Cone Column".
Sensus has recently applied its unique approach to produce the freshest, most authentic- tasting coffee flavoring ingredients. Our goal is to provide our customers with the highest flavor quality, in terms of freshness and quantity, while minimizing the offnote flavor formation that occurs from processing coffee.
To accomplish this, Sensus researchers focus on four key areas: (1) Raw material selection, (2) Real-time processing, (3) Source point flavor management, and (4) Preservation of the finished essence and extract after processing.
1. The Raw Materials obviously affect the finished product significantly. So Sensus sent its research staff to Brazil to develop a strong understanding of raw material selection and handling. We continue to use local quality experts to guide us in the selection of the highest quality of beans necessary for our coffee essences. Finally, our beans are optimally stored to preserve their inherent flavor quality until roasting is implemented.
2. Real-Time Processing involves not only the roasting process, but also the immediate grinding and processing through the Spinning Cone Column. It is critical that our beans be roasted to the specified optimum point. In extremely short order, these roasted beans are ground to a very tight specification in order to maximize the flavor removal in the shortest time possible. It is essential that the particle size distribution be extremely narrow so that the entire flavor profile is removed uniformly and no natural flavor materials are left unextracted in the spent slurry of coffee grounds.
3. Source Point Flavor Management is our approach to maximize the collection of the important coffee flavor materials while minimizing the flavor materials that negatively impact the final flavor essence and extract. Sensus approaches flavor management from the point of roasting through grinding, and finally through the flavor removal process where we utilize the Spinning Cone Column. The Spinning Cone column efficiently and rapidly removes the flavor materials via a counter-current steam-distillation technique and then immediately chills the concentrated essence to refrigerated temperatures. This concentrated flavor essence has all the desirable flavor attributes that are responsible for the volatile flavor fraction of fresh-brewed coffee. Due to the closed-system removal of flavor, no flavor volatiles are lost.
Sensus also focuses on the non-volatile portion of the coffee flavor profile. This non-volatile fraction is composed of the heavier molecular weight materials that contain flavor, but are not volatile. Through a series of unit operations, Sensus removes the insoluble coffee materials from the coffee slurry so that no sedimentation will form in the finished product. This extract is critical in delivering the entire fresh-brewed coffee profile. Based on our customers' needs, the concentrated essence and extract can be recombined into one product or added separately by the product developer.
4. Preservation of Flavor Essence and Extract is key in providing our customers with flavoring materials the will maintain their high flavor quality throughout the product's shelf life. Sensus stores the concentrated flavor essences and extracts under conditions that minimize any change to the overall flavor quality. Additionally, Sensus produces in real time and eliminates the need to carry excessive inventories.