Images: Behind the scenes at PapaNicholas Coffee in Batavia
Freshly ground coffee pours out the grinder into a metal container.
Laura Stoecker/lstoecker@dailyherald.com
Three times a week, the company gets about 100,000 pounds of green coffee beans in 150-pound sacks. PapaNicholas uses 20 different kinds of beans from different countries to make their signature blends. Just a few of the countries where they get their beans include Kenya, Guatemala, and Costa Rica. From those 20 varieties, they will make 50 varieties.
Laura Stoecker/lstoecker@dailyherald.com
Boxes full of 1.75-ounce packs of PapaNicholas Coffee are lined up, ready to be moved and stacked on a palette.
Laura Stoecker/lstoecker@dailyherald.com
Sealed bags of coffee come of the automatic assembly line ready to be packed in to cardboard boxes for shipping.
Laura Stoecker/lstoecker@dailyherald.com
A birds-eye view of one of the packaging areas at PapaNicholas Coffee. The machine on the left packages 1.75-ounce packages of coffee.
Laura Stoecker/lstoecker@dailyherald.com
After leaving the roasting chamber, beans are poured into a cooling container and circulated for several minutes, being pulled up through the center and then spilling over a metal dome multiple times until cooled to room temperature.
Laura Stoecker/lstoecker@dailyherald.com
Green coffee beans are poured into the storage hopper which will transport the beans into the roaster.
Laura Stoecker/lstoecker@dailyherald.com
Tomas Morales of the production crew transfers fresh bags of coffee right off the assembly line into cardboard boxes for shipment.
Laura Stoecker/lstoecker@dailyherald.com
VERSANTO Force-3X hyper-caffeinated coffee by Papa Nicholas Coffee is the newest line to be offered by the company. It contains guarana, which is a natural exact that contains three times the caffeine of coffee.
Laura Stoecker/lstoecker@dailyherald.com
On a huge roller, packaging for freshly roasted coffee feeds into the automated packing machine. Within the machine, it will be made into a bag and then filled with coffee, sealed and ready to be packed.
Laura Stoecker/lstoecker@dailyherald.com
Paul Latch controls the roaster with a computer and watches as beans pour out of the roaster into a cooing container. Roast times range from 10 to 13 minutes depending on the types of roasts. Latch, a member of the Papanicholas family, has been with the company for over seven years. Latch wears many hats at the company including maintenance technician and expert on all the production equipment as well as being a roaster.
Laura Stoecker/lstoecker@dailyherald.com
Ground coffee is filled into bags on an automated packaging assembly line machine. As bags make their way down the line, they are vacuumed of oxygen, flushed with nitrogen to help the coffee keep its freshness for one year, and then sealed.
Laura Stoecker/lstoecker@dailyherald.com
Boxes of coffee are ready to be shipped at PapaNicholas Coffee in Batavia.
Laura Stoecker/lstoecker@dailyherald.com
As production crew employee Enrique Carrillo controls the coffee grinder, freshly ground coffee can be seen filling a metal container.
Laura Stoecker/lstoecker@dailyherald.com
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