Low density coffee roasting process

Details Low density coffee roasting process Low density coffee roasting process

1977-12-23

1979-09-25

Schor, Kenneth M.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

34 10, 99474, 426466, A23F 102

Patent

active

041691644

ABSTRACT:
A coffee roasting process for forming roasted coffee in which the green coffee beans are dry roasted by passage in a fluidized bed through a two-stage roaster. In the first stage, the beans are heated by a roasting gas for partial roasting and expansion of their cellular structure. Then, in the second zone, the beans are contacted with an independent roasting gas stream at a temperature of 515.degree. F.- 545.degree. F. to stabilize the open structure of the beans and to provide the desired dark brown color without burning. The second gas is supplied at a lower velocity and higher temperature than the first gas. The roasted coffee bean product is of low density while providing high yield of soluble solids.

REFERENCES:
patent: 2212120 (1940-08-01), Kreale et al.
patent: 2307710 (1943-01-01), Polin et al.
patent: 2581148 (1952-01-01), Scull et al.
patent: 3122439 (1964-02-01), MacAllister et al.
patent: 3229377 (1966-01-01), Hoyt
patent: 3262217 (1966-07-01), Brown et al.
patent: 3595668 (1971-07-01), Nutting et al.

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