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US 4,226,891 AGranted
Treatment of Robusta coffee
AssigneeThe Procter & Gamble Company
InventorNeal A. Lewis
Life of this patent
Estimating the term…
Abstract
A process for preparing a substantially non-decaffeinated Robusta coffee having improved aroma and flavor by contacting the roasted coffee with a non-chlorinated organic solvent system comprising a major portion of acetone and having a boiling point below about 200.degree. F. for from about 1 to about 20 minutes, and an improved roast and ground coffee and coffee blend made thereby.
Claims13
A process for preparing an improved, substantially non-decaffeinated Robusta coffee comprising:
- (1) contacting roast and ground Robusta coffee beans with a single phase non-chlorinated organic solvent system having a boiling point below 200.degree. F. and having less than about 10% water comprising a major portion of acetone and a minor portion of low molecular weight alcohol having from 1 to 3 carbon atoms, the weight ratio of beans:solvent system being in the range of from about 2:1 to about 1:5, for from about 1 minute to about 20 minutes;
- and
- (2) removing said solvent system from contact with said coffee.
A process for preparing an improved, substantially non-decaffeinated coffee comprising:
- (1) contacting roast and ground coffee "cull" beans with a single phase non-chlorinated organic solvent system having a boiling point below 200.degree. F. and having less than about 10% water comprising a major portion of acetone and a minor portion of low molecular weight alcohol having from 1 to 3 carbon atoms, the weight ratio of "cull" beans:solvent system being in the range of from about 2:1 to about 1:5, for from about 1 minute to about 20 minutes;
- and
- (2) removing the solvent system from contact with said coffee.
Dependencies are inferred from the claim text.