Process for improving the quality of robusta coffee

Details Process for improving the quality of robusta coffee Process for improving the quality of robusta coffee

A - Human Necessities

23

F

99/79

A23F 5/04 (2006.01) A23F 5/02 (2006.01) A23F 5/16 (2006.01)

Patent

CA 2028643

The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135°C to 140°C and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min. This treatment particularly removes the substance responsible for the "earthy" and "musty" aroma note of Robusta coffee, namely the compound 2-methylisoborneol. After the treatment, the beans are processed and roasted in the customary way.

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