Process for treating coffee beans to make a better-tasting coffee
US4857351A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 11, 1988 |
| Grant date | Aug 15, 1989 |
| Priority date | — |
| Expiry date | Apr 11, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F5/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours. Then the treated beans are roasted to a Hunter L-color between about 16 and about 24, under roasting conditions sufficient to lower the Hunter L-color of the beans by at least about 10 L-color units during the final roasting step. The invention is also a roast and ground coffee composition comprising volatile and nonvolatile coffee compounds, said volatile compounds including ketones, diketone…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.