Introduction:To legally operate a coffee roasting business, obtaining a food production license is an essential step. This article provides an in-depth analysis of the application process for the production license of roasted coffee (including both coffee beans and coffee powder), covering everything from raw material selection, roasting techniques, common quality risks, to the standards for production environments and equipment. It explains the key points of the review process and offers practical operational advice to help coffee producers master the essentials of compliance.

For businesses focused on coffee roasting, obtaining a legitimate food production license is an indispensable step before entering the market. This article details the various requirements for applying for a production license for roasted coffee (including both roasted coffee beans and coffee powder), covering everything from raw material processing to final factory inspection. It comprehensively outlines the key regulations in the review criteria, helping operators understand the technical standards across the entire process from green bean handling to packaging and storage, and provides practical guidance.

First and foremost, it is important to note that any coffee roasting production conducted without a valid food production license is illegal, and such licenses cannot be obtained by affiliation or borrowed under someone else’s name.

I. Scope and Classification of Production Licenses

Roasted coffee that falls under the management scope of food production licenses refers to food products made from cleaned coffee beans through processes such as blending, roasting, cooling, and grinding. The specific products are divided into two main categories: roasted coffee beans and coffee powder. When applying, these two types of products are collectively categorized under the "roasted coffee" licensing unit.

Before becoming roasting materials, coffee beans need to undergo either wet or dry processing to remove the fruit skin. The dry method is mostly used for medium-sized coffee species, where freshly harvested coffee cherries are directly sun-dried and then subjected to hot air drying, followed by hulling and grading. The wet method is mainly used for small-sized coffee species. The cherries go through sorting, pulp removal, fermentation washing, and drying to produce the beans. This method retains more flavor and enhances the appearance and taste of the coffee.

II. Definitions of Roasted Coffee and Coffee Powder

Roasted coffee refers to the product made by processing and blending cleaned coffee beans with a roasting machine, then cooling and finally sealing them in an airtight container. Coffee powder is further mechanically ground and sieved after roasting, and then sealed and packaged.

III. Production Process and Quality Risks

The main processes of roasted coffee include cleaning, blending, roasting, cooling, and packaging. During the cleaning phase, impurities and defective beans are removed using airflow, vibrating screens, or color sorters. Blending involves mixing coffees from different origins and varieties to create a stable and distinctive flavor profile. During the roasting process, the beans undergo the Maillard reaction at high temperatures (usually starting above 150°C), releasing aroma and altering their appearance and taste. This process lasts about 8 to 12 minutes, during which moisture evaporates, weight decreases by about 20%, and volume increases by approximately 60%.

Coffee powder is further ground after roasting, sieved by particle size, and then packaged. Both products require special attention to preventing air and moisture exposure during the packaging stage. It is recommended to use composite packaging with degassing valves or metal cans to prevent oxidation and absorption of odors, thereby extending freshness.

Common quality issues include improper control of roasting temperature and time, which may lead to insufficient generation of flavor compounds. Additionally, inadequate packaging or poor storage conditions can easily result in flavor loss or the infiltration of unpleasant odors.

IV. Requirements for Production Facilities and Equipment

Applicant enterprises must have raw material warehouses, production areas, finished product warehouses, and inspection laboratories that match their production scale. Processing and packaging areas within the production workshop, if not fully sealed for continuous operation, should be effectively segregated.

Necessary equipment includes screening machines, roasting and cooling equipment, grinders (for coffee powder products only), sealing and weighing equipment, etc. The performance and precision of the equipment must meet the needs of food production; otherwise, they may be rated as generally or seriously non-compliant.

V. Product Standards and Inspection Regulations

Roasted coffee products should comply with the national standard NY/T 605—2002 "Roasted Coffee Beans," or with registered enterprise standards. During production, it is necessary to strictly separate the processes of raw material handling, semi-finished products, and finished product packaging to prevent cross-contamination.

Factory inspection items include multiple indicators such as moisture, microorganisms, and heavy metals. Equipment such as analytical balances and electric thermostatic drying ovens must be available, and inspections should be carried out in accordance with relevant GB/T standards. Licensing inspections, supervisory inspections, and factory inspections each have their own focus, and enterprises should carry them out according to the prescribed frequency and items to ensure product compliance.

VI. Sampling and Other Regulations

During licensing and supervisory inspections and sampling, typically one leading product is randomly selected (if multiple products are applied for, coffee powder is inspected first). Each sampling consists of no fewer than 4 samples, totaling at least 800 grams, all from the same qualified batch. After sampling, the samples are divided into testing and archival portions and sealed on-site with signatures for confirmation.

In addition, roasted coffee products allow for repackaging, and the inspection items and methods for coffee powder are the same as those for coffee beans. Operators should pay special attention to these details to ensure full-process compliance.

The above content is compiled by CoffeeHunters, a coffee news website.