Process for improving the quality of Robusta coffee
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United States of America Patent
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May 28, 1991
Grant Date -
N/A
app pub date -
Oct 22, 1990
filing date -
Oct 28, 1989
priority date (Note) -
Expired
status (Latency Note)
Importance
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.
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