Method of making drip-type coffee

Details Method of making drip-type coffee Method of making drip-type coffee

1976-09-23

1981-06-23

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426432, A23F 526

Patent

active

042750857

ABSTRACT:
A method and apparatus for making drip-type coffee beverage having improved flavor and aroma, and low bitterness characteristics. The method employs an extraction portion consisting essentially of warm 120.degree. F.-175.degree. F. water to infuse or extract roasted and ground coffee by the filter-drip method to issue a relatively strong filtered coffee extract into a container. A bypass-dilution portion of water, preferably 190.degree. F. to 205.degree. F., is added directly to the relatively strong filtered coffee extract to dilute the relatively strong filtered coffee extract to a predetermined beverage concentration at a preferred temperature. Also, a novel two-temperature split-water-stream coffeemaker for making coffee beverages by this method is provided.

REFERENCES:
patent: 2263610 (1941-11-01), Cain
patent: 2599682 (1952-06-01), Wirtel et al.
patent: 3536496 (1970-10-01), Pooloni
Sivetz, "Coffee User's Guide", 1963, Coffee Publications, Box 455, San Anselmo, California, pp. 10, 19.
Merritt et al., Extraction Rates For Selected Components in Coffee Brew, CBI Publication No. 47, Jul. 1959, 9 pp., (Reprinted from Food Research, 1959, vol. 24, No. 6, pp. 753-743).

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