Treatment processes and systems for improving the taste characteristic of green coffee beans
AssigneeSaltwinds Coffee Company Ltd.
InventorLaura Amanda Richard
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Abstract
Treatment processes and systems for improving the taste characteristic of green coffee beans are disclosed. One of the treatment processes includes a) providing an aqueous solution of water and inorganic salt, the aqueous solution having a salt concentration of at least 0.1 mol/L; b) exposing the green coffee beans to the aqueous solution until a mass of the green coffee beans has increased c) drying the green coffee beans with a bean dryer to produce dried green coffee beans comprising at least 0.3% inorganic salt by mass; and d) after said drying, storing the dried green coffee beans in a storage container.
Claims12
A treatment process for improving a taste characteristic of green coffee beans, comprising the steps of:
- providing an aqueous solution consisting essentially of water and inorganic salt, the aqueous solution having a salt concentration of at least 0.1 mol/L, wherein the inorganic salt is one or more of sodium chloride, potassium chloride, magnesium chloride, and calcium chloride;
- exposing the green coffee beans to the aqueous solution until a mass of the green coffee beans has increased, wherein said exposing comprises immersing the green coffee beans in a pool of the aqueous solution;
- drying the green coffee beans with a bean dryer to produce dried green coffee beans comprising at least 0.3% inorganic salt by mass and less than 10% moisture by mass;
- and
- after said drying, storing the dried green coffee beans in a storage container.
Dependencies are inferred from the claim text.