Coffee / cocoa products
Coffee concentrate
TECH-NFIC-065
Record type
Product / SKU
Product category
Coffee / cocoa products
Popularity
Medium Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-024
Coffee
NF availability: Availability: High in one specialised belt. Source districts: Alluri Sitharama Raju, especially Araku–Paderu; smaller adjoining sources in Parvathipuram Manyam. ODOP: Alluri Sitharama Raju – coffee. Manufacturing decision: Strong ODOP/GI-aligned opportunity for roasting, grinding and branded coffee. Confirm whether supply is cherry, parchment or green bean and partner with tribal producer organisations.
2. NFIC machines required
NFIC-KUP-U01-04
Semi Auto Filling Machine Big Flow
Use: Bottling equipments
Open machine page →
NFIC-KUP-U03-02
Single Head Pulveriser 7.5 HP — White Powder with Starter
Use: Grinder
Open machine page →
NFIC-KUP-U03-03
Double Drum Roaster Electric
Use: Coffee roaster
Open machine page →
3. How the product is made
?
Use the specified roasted coffee; grind for the selected extraction equipment.
Validated
Parameters: Roast grade and grind size.
?
Extract with potable water and separate spent grounds.
Validated
Parameters: Water:coffee ratio, temperature, contact time and extract solids.
?
Filter and concentrate using the selected process.
Validated
Parameters: Soluble solids, aroma retention and oxidation.
?
Use the validated preservation system and pack for this concentrate.
Validated
4. Financials and Unit economics
Selling price
₹63.75
per bottle
Variable cost to make one bottle
₹46.52
Money left per bottle
₹17.23
Before shared/fixed costs
Minimum production to cover costs
6 batches/month
Whole batches required
At 12 batches/month
₹39,525 profit/month
Money required to start
₹4.31 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
15.00
Finished product from one batch (kg)
69.00
Bottles produced from one batch
345 bottles
Selling price per bottle
₹63.75
Planned production
12 batches/month
Bottles available for sale/month
4,140 bottles
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
Main raw material
₹9,750.00
Packaging material
₹3,000.00
Production/helper labour
₹1,500.00
Transport / logistics
₹800.00
Other production costs
₹1,000.00
Total variable cost per batch
₹16,050.00
Sales from one batch
₹21,993.75
345 bottles × ₹63.75
Variable cost of one batch
₹16,050.00
Money left from one batch
₹5,943.75
Available to pay shared/fixed business costs and thereafter become profit.
Money left per bottle
₹17.23
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹31,800/month
This includes:
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
Monthly Income Statement
Sales income
₹2,63,925
Main raw material
₹1,17,000
Packaging
₹36,000
Production/helper labour
₹18,000
Transport / logistics
₹9,600
Other variable costs
₹12,000
Total variable costs
₹1,92,600
Money left after variable costs
₹71,325
NFIC fixed/shared facility cost
₹31,800
Estimated monthly profit
₹39,525
At 12 batches per month, estimated profit is ₹39,525 per month.
5. How many batches do I need to sell?
Below break-even
5 batches
Sales: ₹1,09,969
Loss: ₹2,081
BREAK-EVEN
6 batches
Sales: ₹1,31,962
Profit: ₹3,862
Above break-even
7 batches
Sales: ₹1,53,956
Profit: ₹9,806
You should produce and sell at least 6 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹5,944 before any other unforeseen expenses.
6. What happens if I produce more?
4 batches/month
₹8,025 loss
5 batches/month
₹2,081 loss
6 batches/month
₹3,862 profit ← Break-even crossed
7 batches/month
₹9,806 profit
8 batches/month
₹15,750 profit
12 batches/month
₹39,525 profit
15 batches/month
₹57,356 profit
More batches sold → the fixed/shared NFIC cost gets spread over more production → monthly profit improves.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹1,60,565
Other startup requirements
₹2,70,000
Total startup money required
₹4,30,565
Why is ₹1.61 lakh needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 19 days
Estimated total money required to start and operate the business
₹4.31 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 100 mL / 200 mL; food service: 1 L. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Retail label essentials
- Before printing, check the applicable rules/exemptions for: true food name; ingredients in descending order; additives; prescribed nutrition panel; veg/non-veg symbol; allergen statement; manufacturer/packer/brand-owner details and applicable FSSAI logo/licence number; net quantity; MRP inclusive of taxes and consumer-care details; batch/lot; manufacture/packing date and expiry/use-by as applicable; storage and preparation instructions.
- Check Legal Metrology declarations, type size and unit-sale-price applicability for the final pack.
- Mandatory information must be in English or Hindi; add clear Telugu for rural AP buyers.
Product name, origin & marketing claims
- Put a simple descriptive food name beside the brand, with the actual variant and net quantity prominent.
- Use honest local-origin/FPO statements backed by records.
- Technology titles in column C are not approved marketing claims.
- Do not imply CFTRI or FSSAI endorses the brand.
- A QR recipe/traceability link is optional and cannot replace mandatory on-pack information.
Ingredients, allergens & cross-contact
- Review every ingredient and processing aid/carrier, including compound seasonings and shared machinery.
- Use the prescribed separate allergen statement when applicable; exemptions exist, including where the product itself is the allergen.
- “May contain” follows a genuine cross-contact assessment and is not a substitute for segregation.
- Milk is an allergen even in a vegetarian food; egg changes veg/non-veg status.
- Do not assume millet/buckwheat foods are gluten-free.
- Declare milk allergen if present.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Nutrition & claims
- Nutrition values and claims must match the final recipe, legal calculation/testing basis and serving instructions.
- Check permitted exemptions rather than printing invented values.
Shelf life, storage & after-opening
- Best-before alone is not a universal substitute for expiry/use-by.
- Establish shelf life on the real product/package using safety, sensory and relevant moisture/rancidity/culture tests under intended distribution conditions.
- No expiry duration is supplied in this workbook.
- Print a validated after-opening period where needed, not “consume soon” as the only control.
- Give validated unopened and after-opening storage; do not claim instant powder.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- Light/oxygen-protective, process-rated bottle with tamper-evident closure, or validated aseptic bag-in-box for food service. A bottle alone does not make low-acid coffee concentrate shelf-stable; choose chilled or validated commercial preservation.
- Call it coffee concentrate; specify dilution, coffee strength where appropriate and whether sugar/milk is included.