Aggregated mixed-moisture flaked coffee of high aroma

A method of making an improved flaked roast coffee product characterized by increased extractability of the water-soluble flavor constituents and increased initial aroma intensity and comprising coffee flake aggregates, said method comprising the steps of:

• A. Comminuting roast low-moisture coffee beans at a temperature of below 40.degree. F., said low-moisture coffee beans having a moisture content of from about 1% to about 3.5% by weight of said low-moisture coffee beans thereby forming a low-moisture roast and ground coffee;
• B. comminuting roast high-moisture coffee beans at a temperature of below 40.degree. F., said high-moisture coffee beans having a moisture content of about 4.5% to 7% by weight of said high-moisture coffee, thereby forming a high-moisture roast and ground coffee;
• C. Admixing said low-moisture roast and ground coffee and said high-moisture roast and ground coffee at a temperature of below 40.degree. F., the mixture having an average moisture content of about 3% to 5% by weight;
• D. passing the coffee mixture of step (C) through a roll mill at a feed rate of about 10 lbs./hr.-inch of nip to 400 lbs./hr.-inch of nip, said roll mill having
• I. a roll pressure of from about 150 lbs./in. of nip to about 4000 lbs./in. of nip,
• II. a roll temperature of from about 40.degree. F. to about 80.degree. F.,
• III. a static gap setting of less than 0.001 inch,
• IV. a roll peripheral speed of from about 470 ft./min. to 1880 ft./min., and
• V. a roll diameter of from about 6 inches to 48 inches, to produce coffee flake aggregates having a flake thickness of about 0.009 inch to 0.016 inch;
• and thereafter
• E. screening said coffee flake aggregates to produce a flaked roast coffee product such that no more than 60% by weight of said product passes through a U.S. Standard 30 mesh screen.