Coffee aroma recovery process

A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The heating is to a temperature of about 50oC to about 95oC if heating is stopped or reduced before exposing the coffee grounds to decreased pressure, or to a temperature of 70 oC to 95oC if heating is maintained while exposing the coffee grounds to decreased pressure. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavour.