Low-grade coffee

Details Low-grade coffee Low-grade coffee

A - Human Necessities

23

F

99/76

A23F 5/16 (2006.01)

Patent

CA 1204328

IMPROVED LOW-GRADE COFFEE ABSTRACT A method of lessening the off-flavor notes of low-grade roasted coffee is disclosed. Low-grade green coffee is contacted with a fatty material, preferably a triglyceride, for a period of time between about 15 min. and 60 min. The low-grade green coffee is subsequently separated from the fatty material. Any residual fatty material may be removed by rinsing the low-grade green coffee with acetone. The coffee is then roasted, providing a low-grade roasted coffee having lessened off-flavor notes.

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