High-yield roasted coffee with balanced flavor
US5322703A · kind A · utility
10Cited by
5References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 6, 1993 |
| Grant date | Jun 21, 1994 |
| Priority date | — |
| Expiry date | Dec 6, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F5/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7%. The drying is conducted at from 70.degree. to 325.degree. F. (21.degree. to 163.degree. C.) for from 1 minute to 24 hours. The dried green beans are fast roasted to a Hunter L-color of from 10-16. The dried roasted beans are blended with non-dried coffee beans roasted to a Hunter L-color of from 17-24 and having a moisture content before roasting of greater than about 7%. The blend contains from 1-50% of the dried dark roasted beans and from 50-99% of the non-dried roasted beans. The blend has a surprisingly high yield.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.