RÖSTKAFFEE UND VERFAHREN ZUM RÖSTEN VON KAFFEE

A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for 1/2 -31/2 minutes to a roast color of 4-19 Lu. The roasted beans have a reduced density in the range of 0.27-...

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Bibliographische Detailangaben
Hauptverfasser:	MOFFORD, EDMUND FRANK, WASSERMAN, GERARD SIGMUND, HAYES, DENNIS FRANCIS, RERNGSAMAI, NIPHON, DABDOUB, CHANTAL
Format:	Patent
Sprache:	ger
Schlagworte:	COFFEE FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for 1/2 -31/2 minutes to a roast color of 4-19 Lu. The roasted beans have a reduced density in the range of 0.27-0.38, and a roast color of 4-19 Lu. Analysis of sulfur compounds in the coffee aroma reveals a high level of methylmercaptan, a key compound for the pleasant aroma of freshly roasted and ground coffee. Coffee beans roasted in accordance with the present invention have a generally high titratable acidity at a given density and roast color.