Robusta coffee steaming, roasting and blending method
AssigneeGeneral Foods Corporation
InventorsJamshed B. Dar, Robert H. Bruckmann, Elisabeth Kelly
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Abstract
A method of steaming, roasting and blending Robusta coffee beans is disclosed. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steamed Robusta beans may be either dried and subsequently roasted or roasted directly. Roasting in a bubbling bed or with steam under pressure is preferred so that heavy, roasted burnt notes are developed. The roasted Robusta coffee may then be blended with at least one type of roasted Arabica coffee.
Claims8
A method of treating Robusta coffee beans which comprises:
- (a) charging an elongated column vessel with green Robusta coffee beans wherein 50% to 75% of the volume of the vessel is occupied by the beans;
- (b) introducing saturated steam into the top of said vessel at a pressure between 7 atmospheres and 10 atmospheres and at a temperature between 166.degree. C. and 180.degree. C. for from 10 min. to 15 min. while continuously venting said vessel at the exit end and at an exit pressure of between 1 psig and 5 psig;
- (c) discharging the steamed Robusta beans from said vessel and;
- (d) roasting said steamed Robusta beans.
Dependencies are inferred from the claim text.