Roasted and ground coffee product and method
AssigneeGeneral Foods Corporation
InventorJames P. Mahlmann
Life of this patent
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Abstract
A novel roasted and ground coffee product having a unique appearance is produced by roasting a first coffee fraction to a first roast color and water quenching said roasted beans to a relatively high moisture level, separately roasting a second coffee fraction to a second, discernibly different roast color and water quenching said roasted beans to a relatively low moisture level. The two roasted coffee bean fractions are then blended together and ground, producing a coffee product having a speckled appearance wherein the average particle size of the high-moisture fraction is at least 300 microns larger than the average particle size of the low-moisture fraction.
Claims8
A method for producing a roasted and ground coffee product comprising the steps of:
- a. separately roasting a first fraction of green coffee beans,
- b. quenching the first roasted bean fraction to a moisture content of 0% to 4% by weight,
- c. separately roasting a second coffee bean fraction,
- d. quenching the second roasted bean fraction to a moisture content of 7% to 20% by weight, thereafter,
- e. combining the fractions of steps b) and d) to obtain a roast coffee bean blend comprised of at least 10% by weight of each fraction, and
- f. grinding said roast coffee bean blend, whereby a ground coffee product having a non-uniform particle size distribution is obtained, the average particle size of the first or low-moisture fraction being at least 300 microns smaller than that of the second or high-moisture fraction.
Dependencies are inferred from the claim text.