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US 4,234,613 AGranted
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 low molecular weight alcohol for from about 1 to about 20 minutes, and an improved roast and ground coffee and coffee blend made thereby.
Claims16
A process for preparing an improved, substantially non-decaffeinated Robusta coffee comprising:
- (1) contacting roast and ground Robusta coffee beans with a low molecular weight alcohol having from 1 to 3 carbon atoms, the weight ratio of beans:alcohol 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 alcohol 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 low molecular weight alcohol having from 1 to 3 carbon atoms, the weight ratio of beans:alcohol 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 alcohol from contact with said coffee.
Dependencies are inferred from the claim text.