Coffee extraction process and product

Details Coffee extraction process and product Coffee extraction process and product

A - Human Necessities

23

F

A23F 5/26 (2006.01) A23F 5/36 (2006.01)

Patent

CA 2213022

A process for the counter-current extraction of soluble coffee solids. Soluble coffee solids are extracted from roast and ground coffee in a first extraction stage using a primary extraction liquid at a temperature of 80°C to 160°C. Then soluble coffee solids are extracted from the partially extracted grounds in a second extraction stage using a secondary extraction liquid at a temperature of 160°C to 190°C, the coffee grounds having at least 25% by weight of soluble coffee solids extracted from them. The coffee grounds obtained from the second extraction stage are drained and thermally hydrolysed in a hydrolysis stage at a temperature of 160°C to 220°C for 1 to 15 minutes. Soluble coffee solids are extracted from the hydrolysed coffee grounds in a third extraction stage using a tertiary extraction liquid at a temperature of 170°C to 195°C to provide extracted coffee grounds and a hydrolysed coffee extract.

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