Upgrading of robusta coffee

Details Upgrading of robusta coffee Upgrading of robusta coffee

A - Human Necessities

23

F

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

Patent

CA 2118627

Abstract Of The Disclosure The quality of Robusta coffee is upgraded by treating moistened, raw Robusta coffee beans with steam. Steaming is carried out in a pulse column through which moistened beans are periodically moved downwardly in contact with steam at a pressure of 20-50 psig and at a temperature of from 260 to 300°F and sufficient to prevent significant condensation of steam on the beans. Residence time in the column is from 60- 120 minutes and the weight ratio of steam to coffee (dry basis) is from 0.15-0.65. The process provides a highly upgraded Robusta coffee product.

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