Process for improving the quality of Robusta coffee

Details Process for improving the quality of Robusta coffee Process for improving the quality of Robusta coffee

1990-10-22

1991-05-28

Golian, Joseph

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426595, 426461, 426466, 426469, A23F 502, A23F 516

Patent

active

050194135

ABSTRACT:
The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135.degree. C. to 140.degree. C. and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min. This treatment particularly removes the substance responsible for the "earthy" and "musty" aroma note of Robusta coffee, namely the compound 2-methylisoborneol. After the treatment, the beans are processed and roasted in the customary way.

REFERENCES:
patent: 3640726 (1972-02-01), Bolt et al.
patent: 4540591 (1985-09-01), Dar et al.

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