METHOD FOR EXTRACTING COFFEE

PURPOSE:To efficiently suppress the bitterness, harsh taste and offensive smell and obtain a coffee excellent in taste and flavor by carrying out the extracting treatment of the coffee with hot water at a temperature within a prescribed range and then with water at a low temperature. CONSTITUTION:Th...

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Bibliographische Detailangaben
Hauptverfasser:	TAMAOKI YOJI, MORI MANABU
Format:	Patent
Sprache:	eng
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:	PURPOSE:To efficiently suppress the bitterness, harsh taste and offensive smell and obtain a coffee excellent in taste and flavor by carrying out the extracting treatment of the coffee with hot water at a temperature within a prescribed range and then with water at a low temperature. CONSTITUTION:The method for extracting coffee is to subject the coffee to extraction treatment with hot water at 50-90 deg.C for 5-25min and subsequently with water at 0-40 deg.C for 40-10min and carry out the extraction thereof.