Process of making a fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity
US5939121A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 18, 1997 |
| Grant date | Aug 17, 1999 |
| Priority date | — |
| Expiry date | Sep 18, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F5/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee beverage having: PA1 (1) a brew solids level of from about 0.4 to about 0.6%; PA1 (2) a Titratable Acidity of at least about 1.52; PA1 (3) a brew absorbance of at least about 1.25, provided that when the Titratable Acidity is in the range of from about 1.52 to about 2.0, the brew absorbance is equal to or greater than the value defined by the equation: EQU 1.25+0.625.times.(2.0-TA)! PA1 where TA is the Titratable Acidity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.