Method of manufacturing rich-flavored roasted coffee beans and ground roasted coffee beans
AssigneeNagoyaseiraku Co., Ltd.
InventorsHaruo Hibi, Hirotoshi Yamanashi
Life of this patent
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Abstract
A method of manufacturing roasted coffee beans which comprises the steps of roasting coffee beans and rapidly cooling the roasted beans to -17.degree. C. or lower within 3.5 minutes after the roasting. If ground coffee beans are desired, an additional step of grinding the cooled roasted beans at a temperature of 20.degree. C. or lower is carried out. The above method effectively slows down the process of flavor deterioration and provides rich-flavored coffee beans without requiring a complex, expensive freezing apparatus or coolant.
Claims14
A method of manufacturing roasted coffee beans to maximize flavor and aroma retention of the roasted coffee beans and increase shelf life of the coffee, comprising the steps of:
- a) roasting a desired quantity of coffee beans so that the roasted coffee beans have a temperature of approximately 200.degree. C., depending upon a desired degree of roasting of the coffee beans;
- b) rapidly cooling, with cooled dry air, the desired quantity of roasted beans from a temperature of approximately 200.degree. C., depending upon a desired degree of roasting, to a temperature between about -17.degree. C. and about -35.degree. C. within 3.5 minutes immediately after termination of roasting so as to maximize flavor and aroma retention of the roasted coffee beans and to increase shelf life of the coffee;
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- c) packaging the roasted coffee beans in an air tight container without degasification.
A method of manufacturing roasted and ground coffee to maximize flavor and aroma retention of the roasted and ground coffee by maximizing retention of gases contained in the coffee, comprising the steps of:
- a) roasting a desired quantity of coffee beans so that the roasted coffee beans have a temperature of about 200.degree. C., depending upon a desired degree of roasting of the coffee beans;
- b) rapidly cooling, using cooled dry air, the desired quantity of roasted beans from a temperature of about 200.degree.C., depending upon a desired degree of roasting, to a temperature of between about -17.degree. C. and about -35.degree. C. within 3.5 minutes immediately after termination of roasting so as to prevent uneven secondary roasting caused by residual heat and to maximize flavor and aroma retention of the roasted coffee beans by maximizing retention of gases contained in the ground coffee;
- c) allowing the temperature of the rapidly cooled roasted coffee beans to rise to a temperature of no higher than 20.degree. C. prior to grinding the roasted coffee beans;
- d) grinding the desired quantity of rapidly cooled roasted beans at a temperature of 20.degree. C. or lower;
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- e) packaging the ground coffee in an air tight container without degasification.
Dependencies are inferred from the claim text.