Process for roasting coffee beans with steam

Details Process for roasting coffee beans with steam Process for roasting coffee beans with steam

A - Human Necessities

23

F

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

Patent

CA 2180840

An improved process for upgrading the quality of roasted coffee beans which comprises: (a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251 to 400 °C at a pressure of 6.5 to 20.0 bar G; and thereafter (b) final roasting the beans from step (a) with steam for a period of time ranging from 60 to 800 seconds at a steam temperature of from 251 to 400 °C at substantially atmospheric pressure conditions is disclosed.

Procédé amélioré permettant d'améliorer la qualité de grains de café torréfiés, consistant à: (a) torréfier des grains de café verts à la vapeur pendant une période de 50 à 300 secondes à une température de vapeur comprise entre 251 et 400 ~C et à une pression au manomètre de 6,5 à 20,0 bar; et (b) à soumettre les grains de l'étape (a) à une étape de torréfaction finale à la vapeur pendant une période de 60 à 800 secondes à une température de vapeur comprise entre 251 et 400 ~C dans des conditions de pression proches de la pression atmosphérique.

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