CO4230202A1 - PROCESS FOR THE ELABORATION OF HIGH PERFORMANCE ROASTED COFFEE WITH BALANCED FLAVOR AND THE PRODUCT SO OBTAINED - Google Patents
PROCESS FOR THE ELABORATION OF HIGH PERFORMANCE ROASTED COFFEE WITH BALANCED FLAVOR AND THE PRODUCT SO OBTAINEDInfo
- Publication number
- CO4230202A1 CO4230202A1 CO93422037A CO93422037A CO4230202A1 CO 4230202 A1 CO4230202 A1 CO 4230202A1 CO 93422037 A CO93422037 A CO 93422037A CO 93422037 A CO93422037 A CO 93422037A CO 4230202 A1 CO4230202 A1 CO 4230202A1
- Authority
- CO
- Colombia
- Prior art keywords
- weight
- roasted
- high performance
- drying
- toasting
- Prior art date
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
REIVINDICACION NUMERO PROCEDIMIENTO PARA HACER UN CAFE TOSTADO DE ALTO RENDIMIENTO CON SABOR EQUILIBRADO, QUE COMPRENDE: (a) SECAR GRANOS DE CAFE CRUDOS ANTES DE TOSTARLOS HASTA QUE TENGAN UN CONTENIDO DE HUMEDAD COMPREN- DIDO ENTRE CERCA DE 0,5 Y CERCA DE 7%, POR PESO, DE TAL MANERA QUE EL SECAMIENTO SE LLEVA A CABO A UNA TEMPERATURA COMPRENDIDA ENTRE CERCA DE 21 Y CERCA DE 163 GRADOS CENTIGRADOS DURANTE UN TIEMPO COMPRENDIDO ENTRE CERCA DE 1 MINUTO Y CERCA DE 24 HORAS; (b) TOSTAR LOS GRANOS SECADOS PROVENIENTES DEL PASO DE SECAMIENTO (1) A UNA TEMPERATURA COM- PRENDIDA ENTRE CERCA DE 177 Y CERCA DE 649 GRADOS CENTIGRADOS DURANTE UN TIEMPO COMPRENDIDO ENTRE CERCA DE 10 SEGUNDOS Y CERCA DE 5,5 MINUTOS HASTA QUE TENGAN UN COLOR L COMPRENDIDO ENTRE CERCA DE 10 Y CERCA DE 16; (c) MEZCLAR LOS GRANOS SECADOS TOSTADOS PROVENIENTES DEL PASO (b) CON GRANOS DE CAFE SIN SECAR TOSTADOS HASTA UN COLOR L HUNTER COMPRENDIDO ENTRE CERCA DE 24 Y QUE TIENEN UN CON- TENIDO DE HUMEDAD ANTES DE TOSTARLOS SUPERIOR A CERCA DE 7%, POR PESO, DE TAL MANERA QUE LA MEZCLA COMPRENDE DESDE CERCA DE 1 HASTA CERCA DE 50%, POR PESO, DE LOS GRANOS SECADOS TOSTADOS Y DESDE CERCA DE 50 HASTA CERCA DE 99%, POR PESO, DE LOS GRANOS NO SECADOS TOSTADOS.CLAIMS NUMBER PROCEDURE FOR MAKING A HIGH PERFORMANCE ROASTED COFFEE WITH BALANCED FLAVOR, WHICH INCLUDES: (a) DRYING RAW COFFEE BEANS BEFORE TOASTING THEM, WHICH HAVE A CONTENT OF HUMIDITY OF NEAR 7% AND NEAR 0.5% , BY WEIGHT, SUCH THAT THE DRYING IS CARRIED OUT AT A TEMPERATURE COMPRISED BETWEEN NEAR 21 AND NEAR 163 DEGREES DEGREE DURING A TIME COMPRISED BETWEEN NEAR 1 MINUTE AND NEAR 24 HOURS; (b) TOASTING THE DRIED GRAINS FROM THE DRYING STEP (1) AT A TEMPERATURE COMPRISED BETWEEN NEAR 177 AND NEAR 649 DEGREES CENTIGRADED FOR A TIME COMPARED TO NEAR 10 SECONDS AND NEAR 5.5 MINUTES UNTIL THEY HAVE A COLOR L INCLUDED BETWEEN NEAR 10 AND NEAR 16; (c) MIX THE ROASTED DRIED BEANS FROM STEP (b) WITH ROASTED UNDryed COFFEE BEANS UP TO A COLOR OF L HUNTER INCLUDING BETWEEN NEAR 24 AND HAVING A MOISTURE CONTENT BEFORE TOASTING THEM ABOUT 7%, BY WEIGHT, SO THAT THE MIXTURE INCLUDES FROM NEAR 1 TO NEAR 50%, BY WEIGHT, OF TOASTED DRIED GRAINS AND FROM NEAR 50 TO NEAR 99%, BY WEIGHT, OF TOASTED NON-DRIED GRAINS.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CO93422037A CO4230202A1 (en) | 1993-12-10 | 1993-12-10 | PROCESS FOR THE ELABORATION OF HIGH PERFORMANCE ROASTED COFFEE WITH BALANCED FLAVOR AND THE PRODUCT SO OBTAINED |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CO93422037A CO4230202A1 (en) | 1993-12-10 | 1993-12-10 | PROCESS FOR THE ELABORATION OF HIGH PERFORMANCE ROASTED COFFEE WITH BALANCED FLAVOR AND THE PRODUCT SO OBTAINED |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CO4230202A1 true CO4230202A1 (en) | 1995-10-19 |
Family
ID=40909283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CO93422037A CO4230202A1 (en) | 1993-12-10 | 1993-12-10 | PROCESS FOR THE ELABORATION OF HIGH PERFORMANCE ROASTED COFFEE WITH BALANCED FLAVOR AND THE PRODUCT SO OBTAINED |
Country Status (1)
| Country | Link |
|---|---|
| CO (1) | CO4230202A1 (en) |
-
1993
- 1993-12-10 CO CO93422037A patent/CO4230202A1/en unknown
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