High-yield roasted coffee with balanced flavor

Details High-yield roasted coffee with balanced flavor High-yield roasted coffee with balanced flavor

1993-12-06

1994-06-21

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426388, 426466, A23F 504

Patent

active

053227034

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.

REFERENCES:
patent: 3589912 (1971-06-01), Adler et al.
patent: 3634094 (1972-01-01), Ponzoni et al.
patent: 3700462 (1972-10-01), Stefanucci et al.
patent: 4540591 (1985-09-01), Dar et al.
patent: 5160757 (1992-11-01), Kirkpatrick et al.

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