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Abstract

A process for extracting roasted and ground coffee in an extractor is presented. In this process, the coffee is wetted by a mixture of water at a temperature between 20.degree. and 100.degree. C. to obtain a water content 20-50% by weight. Then the wetted coffee is transferred to an oblong abstractor to essentially fill the extractor. After the coffee has been transferred, gasses and water vapor are evacuated from the extractor to obtain the pressure of between 600 millibar and a value corresponding to the vapor pressure of water at the temperature at which the wetted coffee obtained as a result of the initial pre-wetting process. While maintaining the extractor at this pressure, and without any further evacuation of gasses and water vapor, a hot aqueous extraction liquid is introduced at one end of the evacuated extractor to fill it. The extractor is maintained at temperatures above 100.degree. C. during this process. Finally, an aqueous extract containing both volatile an nonvolatile flavor components is removed form the opposite end of the extractor.

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First Claim