CA2118627A1 - Upgrading of robusta coffee - Google Patents
Upgrading of robusta coffeeInfo
- Publication number
- CA2118627A1 CA2118627A1 CA002118627A CA2118627A CA2118627A1 CA 2118627 A1 CA2118627 A1 CA 2118627A1 CA 002118627 A CA002118627 A CA 002118627A CA 2118627 A CA2118627 A CA 2118627A CA 2118627 A1 CA2118627 A1 CA 2118627A1
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- Prior art keywords
- vessel
- beans
- steam
- coffee
- pressure
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
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- Engineering & Computer Science (AREA)
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- Tea And Coffee (AREA)
Abstract
Abstract Of The Disclosure The quality of Robusta coffee is upgraded by treating moistened, raw Robusta coffee beans with steam. Steaming is carried out in a pulse column through which moistened beans are periodically moved downwardly in contact with steam at a pressure of 20-50 psig and at a temperature of from 260 to 300°F and sufficient to prevent significant condensation of steam on the beans. Residence time in the column is from 60-120 minutes and the weight ratio of steam to coffee (dry basis) is from 0.15-0.65. The process provides a highly upgraded Robusta coffee product.
Description
2~i8 62 Case No. 21001 UPGRADING OF ROBUSTA COFFEE
Field Of The Invention The present invention relates to a method of upgrading the quality of Robusta coffee. More particularly, the invention relates to an improvement in such a method in which conventional raw Robusta coffee beans are treated with steam to remove the earthy and musty flavor note of Robusta coffee.
Backaround Of The Invention Robusta coffees have a strong and powerful taste and are often blended with mild coffee, such as Arabica coffee, in order to intensify the taste and increase caffeine content.
However, Robusta coffee has an earthy and musty flavor note which is undesirable in many countries and which can be detected even when a relatively small amount of Robusta coffee is included in a blend.
It has been known for many years that the quality of -Robusta coffee can be increased by steam treatment which enables Robusta coffee to be included in a blend without introducing an undesirable flavor note. Bolt et al., U.S.
Patent No. 3,640,726 discloses a procedure for upgrading Robusta coffee involving high pressure steam roasting followed by roasting in air. Ponzoni et al., U.S. Patent No. 3,767,418 discloses a process for upgrading Robusta coffee involving contacting green coffee with water and subjecting the mixture to elevated temperature and pressure in a continuous digester 2118627 Case No. 21001 through which the coffee i9 conveyed. The treated coffee thus achieves a moisture content of about 35%. The moistened beans are then roasted, preferably after drying in air to a moisture content generally below 15~. Dar et al, U.S. Patent No.
4,540,591 discloses a process for upgrading Robusta coffee in which the green beans are contacted with steam in a vessel which is continuously vented at 1-5 psig followed by roasting or drying and roasting.
Davidescu et al., U.S. Patent No. 4,671,964 discloses a process for upgrading Robusta coffee in which the beans are first treated with steam, then moisturized, and then steam treated a second time. The process may be carried out in a single vessel such as a closed inclined cylindrical vessel through which the coffee is conveyed.
Becker et al., U.S. Patent No. 5,019,413 discloses a process for upgrading Robusta coffee in which the beans are first moisturized to a water content of about 30-45% by weight ~; and then treated with steam at 135-140C and at a pressure of 3-4 bar for 60-120 minutes. This treatment effectively reduces the earthy and musty flavor note of Robusta coffee.
Robusta coffee treated by the Becker et al. process can be incorporated in high quality commercial coffee blends at a level of 10~ or 15% in place of Brazils or Centrals coffee.
It would be desirable, however, to upgrade Robusta coffee to a higher level and more effectively.
, ~\
211862~ Case No. 21001 Summary Of The Invention In accordance with the invention, a method of upgrading the quality of Robusta coffee in which moistened raw Robusta coffee beans are treated with steam and subsequently roasted is improved. In accordance with the invention, the steaming treatment comprises (a) introducing steam under elevated pressure into an elongate, substantially vertical vessel containing raw Robusta coffee beans; :
tb) causing the steam to pass through the beans in said ; vessel;
(c) discharging the steam from said vessel after the steam passes through the beans in said vessel;
(d) discharging a minor quantity of the beans in said vessel from the lower end of said vessel;
(e) moving the beans remaining in said vessel downwardly to an extent corresponding to the quantity of beans :~
discharged;
(f) introducing said moistened raw Robusta coffee beans ;~ 20 into the upper end of said vessel, the quantity of introduced beans being substantially the same as the quantity of beans discharged from the vessel in step (d); :~
(g) maintaining the temperature in the vessel at from ~::
~; 260 to 300F and sufficient to prevent condensation of steam on the beans and maintaining the pressure in the vessel at from 20 to 50 psig;
~` 211~627 Case No. 21001 (h~ periodically effecting steps (d), (e) and ~f) while effecting steps (a), (b), (c) and (g) such that the moistened coffee beans are periodically moved downwardly through said vessel in connect with steam, the residence time of the beans in said vessel being from 60 to 120 minutes, and the flow rate of steam through the vessel being from 0.15 to 0.65 pounds of steam per pound of beans based on the dry weight of the beans discharged from the vessel. ~ ~;
Drawina The drawing is a diagrammatic elevation view of a pulse column suitable for carrying out the process of the present invention.
~ 15Detailed Description Of Preferred Embodiment ;~ ~A suitable pulse column for carrying out the present process is shown in the drawing. This type of apparatus is also described in Katz, U.S. Patent No. 4,820,537 and in Gottesman, U.S. Patent No. 5,043,178, the disclosures of which ~:
are herein incorporated by reference. The apparatus includes an elongate column 10 in which the raw coffee is maintained as a bed and which is oriented substantially vertical in use. --~ ~
~ The height and diameter of the column are dependent on ;~
; - residence time and desired capacity. Steam is introduced into the column such that it passes through the bed of coffee beans maintained in the column. The steam is introduced through :
? ~
211~ 6 2 7 Case No. 21001 valved steam inlet 11 preferably located at or near the bottom of the column and, after passing upwardly through the coffee, is removed through valved steam outlet 12 located at or near the top of the column and through a condenser 22.
Alternately, the steam may be introduced at or near the top of the column and flow downwardly through the coffee to an outlet at or near the bottom of the column. In a further arrangement, some or all of the steam may be introduced or discharged at one or more points along the column.
The steam pressure in the column is maintained at a pressure of from 20 to 50 psig, preferably from 20 to 40 psig.
The temperature of the steam within the column is maintained at from 260 to 300F and such that condensation of steam on the beans is prevented. Steam pressure i8 preferably substantially the equilibrium pressure of saturated steam at the operating temperature. The steam is preferably supplied as saturated steam and a heating jacket may be provided to malntain temperature within the column sufficient to prevent condensation of the steam on the coffee. Some condensation may occur near the upper end of the column when relatively cool coffee is introduced. However, condensation is prevented once the beans reach column temperature.
A minor quantity of the beans in pulse column 1 is periodically discharged from the bottom of the column through a pressure lock, such as a rotary valve 13. The coffee may be discharged directly to atmospheric pressure through valve 13 r---.
. .
Case No. 21001 2~18~27 or, as shown, it may be discharged into pre-pressurized blow case vessel 14 which is maintained at elevated pressure, preferably at the same pressure, or at slightly less pressure, than the pressure within vessel 10. A slight differential pressure will facilitate the discharge of the coffee beans from vessel 10 into blow case vessel 14. After a desired quantity of coffee is discharged into vessel 14, valve 13 is closed. Vessel 14 is then vented to atmosphere through vent 16 and the treated coffee may then be discharged through valve 15, such as a rotary valve. Valve 15 and valved vent line 16 are then closed and vessel 14 is re-pressurized with steam prior to discharge of the next quantity of coffee to be discharged from column 10.
As the coffee is being discharged from the bottom of ~ -column 10, the bed of beans in the column moves down a corresponding amount. A corresponding quantity of beans is ~;
then introduced into the upper end of column 10 through valve ~;; 17, such as a rotary valve. The raw, moistened coffee is preferably supplied from a blow case vessel 18 previously brought to a pressure substantially equal to or slightly higher than the pressure in vessel 10.
The raw Robusta beans introduced into the pulse column have a moisture content of 25-45%, preferably 30 to 38%, by weight, based on the weight of the moist beans. The beans may be moisturized by any of several techniques such as soaking, 21~ ~ fi 2 7 Case No. 21001 steaming, or both, and several suitable techniques are disclosed in the prior art references mentioned above.
The moistened raw coffee beans are introduced into blow case vessel 18 at atmospheric pressure through valve 20. The amount of coffee introduced into blow case vessel 18 i9 preferably the corresponding quantity referred to above.
Valve 20 is then closed. Prior to opening valve 17, vessel 18 is pressurized to a pressure equal to or slightly higher than the pressure in column 10. Vessel 18 i9 conveniently pressurized by introducing steam through a valved steam inlet 19. After the coffee is transferred to column 10, valve 17 is ;;~
closed and vessel 18 i9 vented to atmosphere through valved vent line 21. Valve 20 i9 then opened for receipt of a fresh quantity of moistened raw coffee beans. -~
In this way, coffee introduced into the top of vessel 10 is periodically moved downwardly through the column as it is contacted with steam under the conditions mentioned. The flow rate of the steam through the bed of beans is suitably from 0.15 to 0.65 and preferably from 0.19 to 0.61 pounds of stPam per pound of coffee, on a dry basis, discharged from column 10. A higher steam flow rate results in visibly lighter brew color but does not cause a significant difference in flavor.
Residence time in the column is from 60 to 120, preferably 75 to 120, minutes and the quantity of beans in each pulse i9 preferably from 5 to 20% of the total quantity of beans in the column. Thus, the beans preferably move :``
211~ 6 2 7 downwardly through the column in from 5 to 20 pulses. The amount of coffee in the bed may be monitored by conventional coffee level detectors and the amount of coffee in the column, both before and after each pulse, is preferably kept substantially constant by controlling the amount of coffee introduced into vessel 17 and the amount of coffee discharged from vessel 13.
The number of times that coffee is moved downwardly in the pulse column and the duration of each pulse can vary widely. In general, about 5-20 pulses are preferred and about 7-15 are more preferred. A duration of about 3 to 25 minutes per pulse is suitable and a pulse duration of about 5-15 minutes is preferred.
Steam pressure is about 20-50 psig, and preferably about 20-40 psig. Increased steam pressure results in increased processed and cooked notes and in enhanced caramel and sweet -notes because sugar hydrolysis tends to increase at higher steam pressures.
Temperature within the column is sufficient to prevent condensation of the steam in the coffee beans in the bed and generally in the range of 260-300F. It is preferred to keep the temperature from rising substantially above the steam equilibrium temperature. Preferably, the temperature is maintained at not more than about 15F above the steam equilibrium temperature. When cool beans are introduced onto the top of the pulse column, some condensation may occur.
:` ~
211~627 Case No. 21001 However, the steam temperature in the column i9 such that when the bean temperature reaches column temperature, condensation - will not occur. Steam temperature within the column i9 maintained by one or more suitable heaters, conveniently one or more external heating jackets, such as a steam jacket.
; Exam~le 1 Control. Indonesian Robusta coffee beans are analyzed ; before roasting for sucrose, for total chlorogenic acids, and -~
for 2-methylisoborneol ("MIB") which is identified in the Becker et al. patent as being likely to be responsible for the "earthyll and ~musty" flavor note of Robusta coffee. Results of the analysis are set forth in Table I below. A brew prepared from the roasted (and ground) beans is evaluated for perceived Robusta aromatic character by an eight member expert evaluation panel. On a scale of 1 to 15, the composite evaluation is 7.5.
Batch Process Com~arison. A portion of the same green Indonesian coffee beans of the control are steam treated in a batch process as described in the Becker et al. patent. The green Robusta beans are introduced into a vessel and steam is ;' introduced to heat and wet the beans until equilibrium is reached at a temperature of about 284F and a pressure of about 38 psig. After about 1/2 hour, water is sprayed onto the beans in an amount of about 0.13 liters per kg of beans with stirring. Moisture content of the beans is about 34%.
~27 Case No. 21001 Steam is then re-introduced until equilibrium i8 again reached at about 284F and a pressure of about 38 psig. The vessel is vented to permit a steam flow rate, over a two hour period, of about 0.41 pounds of steam per pound of coffee, dry basis.
After completing the steaming process, the coffee is dried in the same vessel with air at about 280-300F for 2-1/2 to 3 hours and then roasted in the same manner as the beans of the control. The steam-treated beans are analyzed prior to roasting for sucrose content, for total chlorogenic acids, and for MIB content. Results of the analysis are given in Table I. The MIB content of the beans is reduced about 76% from 0.86~ to 0.21~. Sucrose content and total chlorogenic acid content are also reduced, the reduction in sucrose content being about 80~ and the reduction in total chlorogenic acids being about 9S. After roasting in the same manner as in the control, a brew is evaluated by the same eight member expert panel in the same manner as in the control and results are also given in Table I. As shown in Table I, the perceived degree of Robusta aromatic character of the brew is reduced from 7.5 to 7.
Pulse Column Run. In this run, a portion of the same green Indonesian Robusta coffee beans of the control are steam treated in a pulse column in accordance with the invention.
The beans are first moistened with steam using an agitated batch vessel equipped with a cooling water jacket that is used to cool the beans from 210F to 120F upon completion of a 40 ::
2 11 8627 Case No. 21001 minute moisturization cycle. Moisture content of the beans i9 34~ by weight based on the weight of the moist beans. The moistened beans are steamed in a pulse column of the type shown in Figure 1 having a height of 33 feet and an inside 5 diameter of 4 inches equipped with a steam jacket and provided ~ -with upper and lower blowcases, each two feet in height.
Prior to each run, the column is pulsed such that about two column loads are pulsed through the column to enable the column to reach equilibrium. Pulse duration is 10 minutes and residence time is 120 minutes, the amount of coffee in each pulse being about 8.3~ of the total amount of coffee in the column. The blow cases are provided with steam entry ports for minimizing the pressure differential between the blow cases and the column just prior to loading coffee into, and emptying coffee from, the column. After completing a pulse, during which like quantities of coffee are loaded into, moved through, and emptied from the column, the steam is vented from the blowcases to the atmosphere. Saturated steam is introduced into the bottom of the pulse column and flows upwardly through the bed of moist coffee beans. Steam exiting the column is condensed in a water cooled heat exchanger and is collected in a weigh tank. The rate of condensate collected is used to control the flow of steam through the pulse column. Steam temperature in the column is maintained sufficiently high to prevent condensation of steam in the coffee bed.
.
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211~62 ~ Case No. 21001 Steam-treated coffee beans discharged from the lower blowcase are dried in a fluidized bed air dryer from - approximately 39~ to 10. 5~? moisture by weight based on total coffee weight, using air at 180F for about 40 minutes. The dried coffee beans are then roasted in the same manner as the control.
The steam-treated beans are analyzed prior to roasting for sucrose content, total chlorogenic acids, and for the content of MIB, and results are given in Table I. The beans are roasted in the same manner as in the control. A brew is prepared from the steam-treated and roasted (ground) beans and evaluated by the same eight member expert panel, and results are given in Table I.
Results. It will be seen that the perceived degree of Robusta aromatic character of the pulse column beans is reduced about 0.5 (from 7.0 to 6.5) which is about the same amount of reduction achieved by the batch process relative to ;
the untreated control. The reduction in MIB content is about the same in the batch and pulse column processes but hydrolysis, reflected in sucrose content, is much reduced in the pulse column process compared with the batch process.
Sucrose content of the pulse column beans is about twice the sucrose content of the batch process beans. Similarly, total chlorogenic acid content of the batch process beans is reduced more than 9% whereas it is not at all reduced by the pulse column process. The invention thus provides an effective ;
, : 2~18627 Case No. 21001 technique for upgrading the flavor of Robusta coffee to a high level.
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` `~ 21 1~ fi 2 1 Case No. 21001 Example 2 The pulse column process of Example 1 is carried out under different conditions as set forth in Table II below using Connilon Robusta coffee. Results of analysis of the sucrose content of the steam-treated beans, and flavor evaluation of brews prepared from the roasted coffee are given in Table II. The sucrose content of the control Connilon Robusta beans is 2.13% on a dry basis, significantly lower than the sucrose content of the Indonesian Robusta beans of Example 1, and residual sucrose content of the steam-treated beans is correspondingly lower. In Runs 1 and 3, residual sucrose content is high. In Run No. 2, sucrose content is lower, but the reduction in sucrose content is not as great as the reduction in the batch process comparison run of Example 1. Moreover, the trend of all of the runs is clearly towards a high sucrose content and towards a corresponding higher level of upgrading of the Robusta coffee relative to coffee which i6 steam treated in a batch process.
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- ~ 211~627 Case No. 21001 Example 3 The pulse column apparatus of Example 1 is utilized to steam treat moistened Connilon Robusta coffee (34~ moisture content) under the conditions shown in Table III. The green beans are moisturized to 34~ moisture and allowed to cool to 110F before being charged to the pulse column. Brews prepared from the steam treated and roasted (ground) coffee are evaluated and results are given in Table III. The brews are comparable in perceived degree of Robusta aromatic character to the pulse column coffee of Example 1.
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211~627 "....
Case No. 21001 Example 4 Consumer tests are conducted between a commercial roast - and ground coffee blend and the same blend in which Brazils, in amounts of 10~ and 15% by weight of the blend, are replaced with the same amount of pulse-column steam treated roasted and ground Indonesian Robusta coffee of Example 1. The test is conducted with four different recipes: 75 cups per can, black; lOS cups per can, black; 145 cups per can, black; and 105 cups per can with additive. At all four recipe levels there is determined to be no significant difference between the two test coffees.
The same consumer testing is conducted between a commercial roast and ground coffee blend and the same blend in which Brazils, in an amount of 10~ by weight of the blend, are replaced with same amount of pulse-column steam treated roasted and ground Connilon Robusta coffee of Run No. 2 of Example 2. Again, at all four recipe levels, there is determined to be no significant difference between the two test coffees. ---Based on flavor evaluation, longer steaming time results in a more washed out flavor, with processed notes increasing as the steaming time increases. In addition, the coffee ; begins to take on a low coffee note as the steaming time increases. Base on chemical analysis, the hydrolysis of sucrose increases as the processing time increases. Steaming time is therefore not in excess of 120 minutes. A minimum of " . ~ , , j , , , . , . , , ~ . , , . . . ~ . - --- 211g627 Case No. 21001 at least 60 minutes steaming time is required to significantly reduce the earthy and musty flavor note of Robusta coffee and a minimum steaming time of 75 minutes i9 preferred.
~ ,,.', ', ~ 20
Field Of The Invention The present invention relates to a method of upgrading the quality of Robusta coffee. More particularly, the invention relates to an improvement in such a method in which conventional raw Robusta coffee beans are treated with steam to remove the earthy and musty flavor note of Robusta coffee.
Backaround Of The Invention Robusta coffees have a strong and powerful taste and are often blended with mild coffee, such as Arabica coffee, in order to intensify the taste and increase caffeine content.
However, Robusta coffee has an earthy and musty flavor note which is undesirable in many countries and which can be detected even when a relatively small amount of Robusta coffee is included in a blend.
It has been known for many years that the quality of -Robusta coffee can be increased by steam treatment which enables Robusta coffee to be included in a blend without introducing an undesirable flavor note. Bolt et al., U.S.
Patent No. 3,640,726 discloses a procedure for upgrading Robusta coffee involving high pressure steam roasting followed by roasting in air. Ponzoni et al., U.S. Patent No. 3,767,418 discloses a process for upgrading Robusta coffee involving contacting green coffee with water and subjecting the mixture to elevated temperature and pressure in a continuous digester 2118627 Case No. 21001 through which the coffee i9 conveyed. The treated coffee thus achieves a moisture content of about 35%. The moistened beans are then roasted, preferably after drying in air to a moisture content generally below 15~. Dar et al, U.S. Patent No.
4,540,591 discloses a process for upgrading Robusta coffee in which the green beans are contacted with steam in a vessel which is continuously vented at 1-5 psig followed by roasting or drying and roasting.
Davidescu et al., U.S. Patent No. 4,671,964 discloses a process for upgrading Robusta coffee in which the beans are first treated with steam, then moisturized, and then steam treated a second time. The process may be carried out in a single vessel such as a closed inclined cylindrical vessel through which the coffee is conveyed.
Becker et al., U.S. Patent No. 5,019,413 discloses a process for upgrading Robusta coffee in which the beans are first moisturized to a water content of about 30-45% by weight ~; and then treated with steam at 135-140C and at a pressure of 3-4 bar for 60-120 minutes. This treatment effectively reduces the earthy and musty flavor note of Robusta coffee.
Robusta coffee treated by the Becker et al. process can be incorporated in high quality commercial coffee blends at a level of 10~ or 15% in place of Brazils or Centrals coffee.
It would be desirable, however, to upgrade Robusta coffee to a higher level and more effectively.
, ~\
211862~ Case No. 21001 Summary Of The Invention In accordance with the invention, a method of upgrading the quality of Robusta coffee in which moistened raw Robusta coffee beans are treated with steam and subsequently roasted is improved. In accordance with the invention, the steaming treatment comprises (a) introducing steam under elevated pressure into an elongate, substantially vertical vessel containing raw Robusta coffee beans; :
tb) causing the steam to pass through the beans in said ; vessel;
(c) discharging the steam from said vessel after the steam passes through the beans in said vessel;
(d) discharging a minor quantity of the beans in said vessel from the lower end of said vessel;
(e) moving the beans remaining in said vessel downwardly to an extent corresponding to the quantity of beans :~
discharged;
(f) introducing said moistened raw Robusta coffee beans ;~ 20 into the upper end of said vessel, the quantity of introduced beans being substantially the same as the quantity of beans discharged from the vessel in step (d); :~
(g) maintaining the temperature in the vessel at from ~::
~; 260 to 300F and sufficient to prevent condensation of steam on the beans and maintaining the pressure in the vessel at from 20 to 50 psig;
~` 211~627 Case No. 21001 (h~ periodically effecting steps (d), (e) and ~f) while effecting steps (a), (b), (c) and (g) such that the moistened coffee beans are periodically moved downwardly through said vessel in connect with steam, the residence time of the beans in said vessel being from 60 to 120 minutes, and the flow rate of steam through the vessel being from 0.15 to 0.65 pounds of steam per pound of beans based on the dry weight of the beans discharged from the vessel. ~ ~;
Drawina The drawing is a diagrammatic elevation view of a pulse column suitable for carrying out the process of the present invention.
~ 15Detailed Description Of Preferred Embodiment ;~ ~A suitable pulse column for carrying out the present process is shown in the drawing. This type of apparatus is also described in Katz, U.S. Patent No. 4,820,537 and in Gottesman, U.S. Patent No. 5,043,178, the disclosures of which ~:
are herein incorporated by reference. The apparatus includes an elongate column 10 in which the raw coffee is maintained as a bed and which is oriented substantially vertical in use. --~ ~
~ The height and diameter of the column are dependent on ;~
; - residence time and desired capacity. Steam is introduced into the column such that it passes through the bed of coffee beans maintained in the column. The steam is introduced through :
? ~
211~ 6 2 7 Case No. 21001 valved steam inlet 11 preferably located at or near the bottom of the column and, after passing upwardly through the coffee, is removed through valved steam outlet 12 located at or near the top of the column and through a condenser 22.
Alternately, the steam may be introduced at or near the top of the column and flow downwardly through the coffee to an outlet at or near the bottom of the column. In a further arrangement, some or all of the steam may be introduced or discharged at one or more points along the column.
The steam pressure in the column is maintained at a pressure of from 20 to 50 psig, preferably from 20 to 40 psig.
The temperature of the steam within the column is maintained at from 260 to 300F and such that condensation of steam on the beans is prevented. Steam pressure i8 preferably substantially the equilibrium pressure of saturated steam at the operating temperature. The steam is preferably supplied as saturated steam and a heating jacket may be provided to malntain temperature within the column sufficient to prevent condensation of the steam on the coffee. Some condensation may occur near the upper end of the column when relatively cool coffee is introduced. However, condensation is prevented once the beans reach column temperature.
A minor quantity of the beans in pulse column 1 is periodically discharged from the bottom of the column through a pressure lock, such as a rotary valve 13. The coffee may be discharged directly to atmospheric pressure through valve 13 r---.
. .
Case No. 21001 2~18~27 or, as shown, it may be discharged into pre-pressurized blow case vessel 14 which is maintained at elevated pressure, preferably at the same pressure, or at slightly less pressure, than the pressure within vessel 10. A slight differential pressure will facilitate the discharge of the coffee beans from vessel 10 into blow case vessel 14. After a desired quantity of coffee is discharged into vessel 14, valve 13 is closed. Vessel 14 is then vented to atmosphere through vent 16 and the treated coffee may then be discharged through valve 15, such as a rotary valve. Valve 15 and valved vent line 16 are then closed and vessel 14 is re-pressurized with steam prior to discharge of the next quantity of coffee to be discharged from column 10.
As the coffee is being discharged from the bottom of ~ -column 10, the bed of beans in the column moves down a corresponding amount. A corresponding quantity of beans is ~;
then introduced into the upper end of column 10 through valve ~;; 17, such as a rotary valve. The raw, moistened coffee is preferably supplied from a blow case vessel 18 previously brought to a pressure substantially equal to or slightly higher than the pressure in vessel 10.
The raw Robusta beans introduced into the pulse column have a moisture content of 25-45%, preferably 30 to 38%, by weight, based on the weight of the moist beans. The beans may be moisturized by any of several techniques such as soaking, 21~ ~ fi 2 7 Case No. 21001 steaming, or both, and several suitable techniques are disclosed in the prior art references mentioned above.
The moistened raw coffee beans are introduced into blow case vessel 18 at atmospheric pressure through valve 20. The amount of coffee introduced into blow case vessel 18 i9 preferably the corresponding quantity referred to above.
Valve 20 is then closed. Prior to opening valve 17, vessel 18 is pressurized to a pressure equal to or slightly higher than the pressure in column 10. Vessel 18 i9 conveniently pressurized by introducing steam through a valved steam inlet 19. After the coffee is transferred to column 10, valve 17 is ;;~
closed and vessel 18 i9 vented to atmosphere through valved vent line 21. Valve 20 i9 then opened for receipt of a fresh quantity of moistened raw coffee beans. -~
In this way, coffee introduced into the top of vessel 10 is periodically moved downwardly through the column as it is contacted with steam under the conditions mentioned. The flow rate of the steam through the bed of beans is suitably from 0.15 to 0.65 and preferably from 0.19 to 0.61 pounds of stPam per pound of coffee, on a dry basis, discharged from column 10. A higher steam flow rate results in visibly lighter brew color but does not cause a significant difference in flavor.
Residence time in the column is from 60 to 120, preferably 75 to 120, minutes and the quantity of beans in each pulse i9 preferably from 5 to 20% of the total quantity of beans in the column. Thus, the beans preferably move :``
211~ 6 2 7 downwardly through the column in from 5 to 20 pulses. The amount of coffee in the bed may be monitored by conventional coffee level detectors and the amount of coffee in the column, both before and after each pulse, is preferably kept substantially constant by controlling the amount of coffee introduced into vessel 17 and the amount of coffee discharged from vessel 13.
The number of times that coffee is moved downwardly in the pulse column and the duration of each pulse can vary widely. In general, about 5-20 pulses are preferred and about 7-15 are more preferred. A duration of about 3 to 25 minutes per pulse is suitable and a pulse duration of about 5-15 minutes is preferred.
Steam pressure is about 20-50 psig, and preferably about 20-40 psig. Increased steam pressure results in increased processed and cooked notes and in enhanced caramel and sweet -notes because sugar hydrolysis tends to increase at higher steam pressures.
Temperature within the column is sufficient to prevent condensation of the steam in the coffee beans in the bed and generally in the range of 260-300F. It is preferred to keep the temperature from rising substantially above the steam equilibrium temperature. Preferably, the temperature is maintained at not more than about 15F above the steam equilibrium temperature. When cool beans are introduced onto the top of the pulse column, some condensation may occur.
:` ~
211~627 Case No. 21001 However, the steam temperature in the column i9 such that when the bean temperature reaches column temperature, condensation - will not occur. Steam temperature within the column i9 maintained by one or more suitable heaters, conveniently one or more external heating jackets, such as a steam jacket.
; Exam~le 1 Control. Indonesian Robusta coffee beans are analyzed ; before roasting for sucrose, for total chlorogenic acids, and -~
for 2-methylisoborneol ("MIB") which is identified in the Becker et al. patent as being likely to be responsible for the "earthyll and ~musty" flavor note of Robusta coffee. Results of the analysis are set forth in Table I below. A brew prepared from the roasted (and ground) beans is evaluated for perceived Robusta aromatic character by an eight member expert evaluation panel. On a scale of 1 to 15, the composite evaluation is 7.5.
Batch Process Com~arison. A portion of the same green Indonesian coffee beans of the control are steam treated in a batch process as described in the Becker et al. patent. The green Robusta beans are introduced into a vessel and steam is ;' introduced to heat and wet the beans until equilibrium is reached at a temperature of about 284F and a pressure of about 38 psig. After about 1/2 hour, water is sprayed onto the beans in an amount of about 0.13 liters per kg of beans with stirring. Moisture content of the beans is about 34%.
~27 Case No. 21001 Steam is then re-introduced until equilibrium i8 again reached at about 284F and a pressure of about 38 psig. The vessel is vented to permit a steam flow rate, over a two hour period, of about 0.41 pounds of steam per pound of coffee, dry basis.
After completing the steaming process, the coffee is dried in the same vessel with air at about 280-300F for 2-1/2 to 3 hours and then roasted in the same manner as the beans of the control. The steam-treated beans are analyzed prior to roasting for sucrose content, for total chlorogenic acids, and for MIB content. Results of the analysis are given in Table I. The MIB content of the beans is reduced about 76% from 0.86~ to 0.21~. Sucrose content and total chlorogenic acid content are also reduced, the reduction in sucrose content being about 80~ and the reduction in total chlorogenic acids being about 9S. After roasting in the same manner as in the control, a brew is evaluated by the same eight member expert panel in the same manner as in the control and results are also given in Table I. As shown in Table I, the perceived degree of Robusta aromatic character of the brew is reduced from 7.5 to 7.
Pulse Column Run. In this run, a portion of the same green Indonesian Robusta coffee beans of the control are steam treated in a pulse column in accordance with the invention.
The beans are first moistened with steam using an agitated batch vessel equipped with a cooling water jacket that is used to cool the beans from 210F to 120F upon completion of a 40 ::
2 11 8627 Case No. 21001 minute moisturization cycle. Moisture content of the beans i9 34~ by weight based on the weight of the moist beans. The moistened beans are steamed in a pulse column of the type shown in Figure 1 having a height of 33 feet and an inside 5 diameter of 4 inches equipped with a steam jacket and provided ~ -with upper and lower blowcases, each two feet in height.
Prior to each run, the column is pulsed such that about two column loads are pulsed through the column to enable the column to reach equilibrium. Pulse duration is 10 minutes and residence time is 120 minutes, the amount of coffee in each pulse being about 8.3~ of the total amount of coffee in the column. The blow cases are provided with steam entry ports for minimizing the pressure differential between the blow cases and the column just prior to loading coffee into, and emptying coffee from, the column. After completing a pulse, during which like quantities of coffee are loaded into, moved through, and emptied from the column, the steam is vented from the blowcases to the atmosphere. Saturated steam is introduced into the bottom of the pulse column and flows upwardly through the bed of moist coffee beans. Steam exiting the column is condensed in a water cooled heat exchanger and is collected in a weigh tank. The rate of condensate collected is used to control the flow of steam through the pulse column. Steam temperature in the column is maintained sufficiently high to prevent condensation of steam in the coffee bed.
.
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211~62 ~ Case No. 21001 Steam-treated coffee beans discharged from the lower blowcase are dried in a fluidized bed air dryer from - approximately 39~ to 10. 5~? moisture by weight based on total coffee weight, using air at 180F for about 40 minutes. The dried coffee beans are then roasted in the same manner as the control.
The steam-treated beans are analyzed prior to roasting for sucrose content, total chlorogenic acids, and for the content of MIB, and results are given in Table I. The beans are roasted in the same manner as in the control. A brew is prepared from the steam-treated and roasted (ground) beans and evaluated by the same eight member expert panel, and results are given in Table I.
Results. It will be seen that the perceived degree of Robusta aromatic character of the pulse column beans is reduced about 0.5 (from 7.0 to 6.5) which is about the same amount of reduction achieved by the batch process relative to ;
the untreated control. The reduction in MIB content is about the same in the batch and pulse column processes but hydrolysis, reflected in sucrose content, is much reduced in the pulse column process compared with the batch process.
Sucrose content of the pulse column beans is about twice the sucrose content of the batch process beans. Similarly, total chlorogenic acid content of the batch process beans is reduced more than 9% whereas it is not at all reduced by the pulse column process. The invention thus provides an effective ;
, : 2~18627 Case No. 21001 technique for upgrading the flavor of Robusta coffee to a high level.
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` `~ 21 1~ fi 2 1 Case No. 21001 Example 2 The pulse column process of Example 1 is carried out under different conditions as set forth in Table II below using Connilon Robusta coffee. Results of analysis of the sucrose content of the steam-treated beans, and flavor evaluation of brews prepared from the roasted coffee are given in Table II. The sucrose content of the control Connilon Robusta beans is 2.13% on a dry basis, significantly lower than the sucrose content of the Indonesian Robusta beans of Example 1, and residual sucrose content of the steam-treated beans is correspondingly lower. In Runs 1 and 3, residual sucrose content is high. In Run No. 2, sucrose content is lower, but the reduction in sucrose content is not as great as the reduction in the batch process comparison run of Example 1. Moreover, the trend of all of the runs is clearly towards a high sucrose content and towards a corresponding higher level of upgrading of the Robusta coffee relative to coffee which i6 steam treated in a batch process.
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- ~ 211~627 Case No. 21001 Example 3 The pulse column apparatus of Example 1 is utilized to steam treat moistened Connilon Robusta coffee (34~ moisture content) under the conditions shown in Table III. The green beans are moisturized to 34~ moisture and allowed to cool to 110F before being charged to the pulse column. Brews prepared from the steam treated and roasted (ground) coffee are evaluated and results are given in Table III. The brews are comparable in perceived degree of Robusta aromatic character to the pulse column coffee of Example 1.
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211~627 "....
Case No. 21001 Example 4 Consumer tests are conducted between a commercial roast - and ground coffee blend and the same blend in which Brazils, in amounts of 10~ and 15% by weight of the blend, are replaced with the same amount of pulse-column steam treated roasted and ground Indonesian Robusta coffee of Example 1. The test is conducted with four different recipes: 75 cups per can, black; lOS cups per can, black; 145 cups per can, black; and 105 cups per can with additive. At all four recipe levels there is determined to be no significant difference between the two test coffees.
The same consumer testing is conducted between a commercial roast and ground coffee blend and the same blend in which Brazils, in an amount of 10~ by weight of the blend, are replaced with same amount of pulse-column steam treated roasted and ground Connilon Robusta coffee of Run No. 2 of Example 2. Again, at all four recipe levels, there is determined to be no significant difference between the two test coffees. ---Based on flavor evaluation, longer steaming time results in a more washed out flavor, with processed notes increasing as the steaming time increases. In addition, the coffee ; begins to take on a low coffee note as the steaming time increases. Base on chemical analysis, the hydrolysis of sucrose increases as the processing time increases. Steaming time is therefore not in excess of 120 minutes. A minimum of " . ~ , , j , , , . , . , , ~ . , , . . . ~ . - --- 211g627 Case No. 21001 at least 60 minutes steaming time is required to significantly reduce the earthy and musty flavor note of Robusta coffee and a minimum steaming time of 75 minutes i9 preferred.
~ ,,.', ', ~ 20
Claims (14)
1. In a method of upgrading the quality of Robusta coffee by steam treating moistened raw Robusta coffee beans and subsequently roasting the treated beans, the improvement wherein the steam treating step comprises:
(a) introducing steam under elevated pressure into an elongate, substantially vertical vessel containing raw Robusta coffee beans;
(b) causing the steam to pass through the beans in said vessel;
(c) discharging the steam from said vessel after the steam passes through the beans in said vessel;
(d) discharging a minor quantity of the beans in said vessel from the lower end of said vessel;
(e) moving the beans remaining in said vessel downwardly to an extent corresponding to the quantity of beans discharged;
(f) introducing said moistened raw Robusta coffee beans into the upper end of said vessel, the quantity of introduced beans being substantially the same as the quantity of beans discharged from the vessel in step (d);
(g) maintaining the temperature in the vessel at from 260 to 300°F and sufficient to prevent condensation of steam on the beans and maintaining the pressure in the vessel at from 20 to 50 psig;
(h) periodically effecting steps (d), (e) and (f) while effecting steps (a), (b), (c) and (g) such that the moistened coffee beans are periodically moved downwardly through said vessel in connect with steam, the residence time of the beans in said vessel being from 60 to 120 minutes, and the flow rate of steam through the vessel being from .15 to .65 pounds of steam per pound of beans based on the dry weight of the beans discharged from the vessel.
(a) introducing steam under elevated pressure into an elongate, substantially vertical vessel containing raw Robusta coffee beans;
(b) causing the steam to pass through the beans in said vessel;
(c) discharging the steam from said vessel after the steam passes through the beans in said vessel;
(d) discharging a minor quantity of the beans in said vessel from the lower end of said vessel;
(e) moving the beans remaining in said vessel downwardly to an extent corresponding to the quantity of beans discharged;
(f) introducing said moistened raw Robusta coffee beans into the upper end of said vessel, the quantity of introduced beans being substantially the same as the quantity of beans discharged from the vessel in step (d);
(g) maintaining the temperature in the vessel at from 260 to 300°F and sufficient to prevent condensation of steam on the beans and maintaining the pressure in the vessel at from 20 to 50 psig;
(h) periodically effecting steps (d), (e) and (f) while effecting steps (a), (b), (c) and (g) such that the moistened coffee beans are periodically moved downwardly through said vessel in connect with steam, the residence time of the beans in said vessel being from 60 to 120 minutes, and the flow rate of steam through the vessel being from .15 to .65 pounds of steam per pound of beans based on the dry weight of the beans discharged from the vessel.
2. A method according to claim 1 wherein the moisture content of the raw Robusta coffee is from 25 to 45% by weight based on the weight of the beans.
3. A method according to claim 1, wherein the moisture content of the raw Robusta coffee is from 30 to 38% by weight.
4. A method according to claim 1, wherein the vessel is heated to maintain the temperature in said vessel at not more than 15°F above the equilibrium temperature of saturated steam.
5. A method according to claim 1, wherein said steam is introduced into said vessel as saturated steam and wherein column pressure is substantially the equilibrium pressure of saturated steam at the operating temperature maintained in the vessel.
6. A method according to claim 1, wherein the flow rate of steam is from 0.19 to 0.61 pounds of steam per pound of coffee discharged from the vessel.
7. A method according to claim 1, wherein the residence time in the vessel is from 90 to 120 minutes.
8. A method according to claim 1, wherein the duration of each pulse is from 3 to 25 minutes.
9. A method according to claim 1, wherein the pulse duration is from 5 to 15 minutes.
10. A method according to claim 1, wherein the quantity of coffee beans in each pulse is from 5 to 20% of the total quantity of beans in the vessel.
11. A method according to claim 1, wherein from 5 to 20 pulses are required to move an individual pulse of coffee through said vessel.
12. A method according to claim 1, wherein step (f) is carried out by introducing said raw Robusta coffee beans into said vessel from a blow case maintained at a pressure at least as high as the pressure in said vessel.
13. A method according to claim 1, wherein step (d) is carried out by discharging the beans from said vessel into a blow case maintained at a pressure not greater than the pressure in said vessel.
14. Robusta coffee upgraded by the process of claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US4069093A | 1993-03-31 | 1993-03-31 | |
| US040,690 | 1993-03-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2118627A1 true CA2118627A1 (en) | 1994-10-01 |
Family
ID=21912388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002118627A Abandoned CA2118627A1 (en) | 1993-03-31 | 1994-03-09 | Upgrading of robusta coffee |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JPH06303905A (en) |
| KR (1) | KR940020925A (en) |
| CN (1) | CN1092946A (en) |
| CA (1) | CA2118627A1 (en) |
| CZ (1) | CZ70894A3 (en) |
| FI (1) | FI941478A0 (en) |
| HU (1) | HUT67069A (en) |
| NO (1) | NO941178D0 (en) |
| SK (1) | SK35294A3 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0755631A1 (en) * | 1995-06-16 | 1997-01-29 | J. J. Darboven GmbH & Co. | Process for improving the quality of green coffee by treatment with steam and water |
| US9717261B2 (en) | 2010-03-30 | 2017-08-01 | Kao Corporation | Roasted coffee beans |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1654935B1 (en) * | 2003-07-31 | 2015-02-25 | Suntory Beverage & Food Limited | Method of treating roasted coffee beans and vapor-treated roasted coffee beans |
| US20080193625A1 (en) * | 2005-01-28 | 2008-08-14 | Mineko Kawamura | Method of Processing Oligosaccharide-Rich Coffee Beans |
| EP2382868A1 (en) * | 2010-04-30 | 2011-11-02 | Tchibo GmbH | Healthy coffee and method of its production |
| JP6676283B2 (en) * | 2015-03-27 | 2020-04-08 | ポッカサッポロフード＆ビバレッジ株式会社 | Coffee beverage and method for reducing rob smell |
| CN105613895B (en) * | 2015-12-29 | 2021-08-10 | 苏州金猫咖啡有限公司 | Low-caffeine instant coffee and preparation method thereof |
| JP7164290B2 (en) * | 2016-09-30 | 2022-11-01 | サントリーホールディングス株式会社 | Coffee beans and coffee beverages treated with acid and high-temperature and high-pressure steam |
| JP7123386B2 (en) * | 2018-08-14 | 2022-08-23 | 株式会社Ni Pi Ki | Method for producing fermented coffee beans |
| KR102438113B1 (en) * | 2020-11-23 | 2022-08-30 | 백용수 | Coffee making method |
-
1994
- 1994-03-09 CA CA002118627A patent/CA2118627A1/en not_active Abandoned
- 1994-03-25 CZ CZ94708A patent/CZ70894A3/en unknown
- 1994-03-28 SK SK352-94A patent/SK35294A3/en unknown
- 1994-03-30 CN CN94103450A patent/CN1092946A/en active Pending
- 1994-03-30 NO NO941178A patent/NO941178D0/en unknown
- 1994-03-30 KR KR1019940006490A patent/KR940020925A/en not_active Application Discontinuation
- 1994-03-30 HU HU9400918A patent/HUT67069A/en unknown
- 1994-03-30 FI FI941478A patent/FI941478A0/en unknown
- 1994-03-31 JP JP6062799A patent/JPH06303905A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0755631A1 (en) * | 1995-06-16 | 1997-01-29 | J. J. Darboven GmbH & Co. | Process for improving the quality of green coffee by treatment with steam and water |
| US9717261B2 (en) | 2010-03-30 | 2017-08-01 | Kao Corporation | Roasted coffee beans |
Also Published As
| Publication number | Publication date |
|---|---|
| KR940020925A (en) | 1994-10-17 |
| JPH06303905A (en) | 1994-11-01 |
| FI941478A0 (en) | 1994-03-30 |
| SK35294A3 (en) | 1994-10-05 |
| HU9400918D0 (en) | 1994-06-28 |
| NO941178D0 (en) | 1994-03-30 |
| CZ70894A3 (en) | 1994-10-19 |
| HUT67069A (en) | 1995-01-30 |
| CN1092946A (en) | 1994-10-05 |
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Legal Events
| Date | Code | Title | Description |
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| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 19960910 |