Treatment of Robusta coffee

Details Treatment of Robusta coffee Treatment of Robusta coffee

1978-11-30

1980-10-07

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426595, A23F 516

Patent

active

042268915

ABSTRACT:
A process for preparing a substantially non-decaffeinated Robusta coffee having improved aroma and flavor by contacting the roasted coffee with a non-chlorinated organic solvent system comprising a major portion of acetone and having a boiling point below about 200.degree. F. for from about 1 to about 20 minutes, and an improved roast and ground coffee and coffee blend made thereby.

REFERENCES:
patent: 431278 (1890-07-01), Nellensteyn
patent: 2481470 (1949-09-01), Cohen
patent: 2494928 (1950-01-01), Cohen
patent: 2615905 (1952-10-01), Forstemann
patent: 2817588 (1957-12-01), Barch
patent: 3840684 (1974-10-01), Fazzina

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