DE464107C - Process for improving green coffee - Google Patents

Process for improving green coffee

Info

Publication number
DE464107C
DE464107C DEG67775D DEG0067775D DE464107C DE 464107 C DE464107 C DE 464107C DE G67775 D DEG67775 D DE G67775D DE G0067775 D DEG0067775 D DE G0067775D DE 464107 C DE464107 C DE 464107C
Authority
DE
Germany
Prior art keywords
coffee
green coffee
temperature
improving green
improving
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEG67775D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DEG67775D priority Critical patent/DE464107C/en
Application granted granted Critical
Publication of DE464107C publication Critical patent/DE464107C/en
Expired legal-status Critical Current

Links

Classifications

    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Description

Verfahren zur Verbesserung von Rohkaffee Die Verbesserung des Geschmackes und Geruches von rohem und geröstetem Kaffee durch Abkühlen ist bereits bekannt. Es wurde bei diesem Verfahren eine Temperatur von q.,5' C nicht überschritten, in der Hauptsache wendete man jedoch Temperaturen von 25 bis 40' C an. Man hat also anscheinend damals nicht erkannt, daß bei einer Temperatur unter o' C eine erhebliche Verbesserung des Kaffees zu erreichen ist.Process for improving green coffee The improvement of the taste and smell of raw and roast coffee by cooling is already known. In this process, a temperature of q., 5 'C was not exceeded, in however, temperatures of 25 to 40 ° C were mainly used. So you have apparently not recognized at the time that at a temperature below o 'C a significant Improvement of coffee is to be achieved.

Es wurde nämlich gemäß vorliegender Erfindung beobachtet, daß schiechter Geschmack und Geruch des Kaffees dadurch vollständig beseitigt werden können, wenn der Rohkaffee bei einer Temperatur unter o - C, z. B. von -5" C, aufbewahrt wird.Namely, according to the present invention, it has been observed that poorer This can completely eliminate the taste and smell of the coffee, though the green coffee at a temperature below o - C, z. B. from -5 "C, is kept.

Wie lange diese Aufbewahrung dauert, wie weit die Temperatur herabzusetzen ist, hängt von den verschiedenen Umständen, z. B. vom Ursprung des Kaffees, seiner Art und mehreren anderen nicht hier festzulegenden Ursachen, ab.How long this storage lasts, how much lower the temperature depends on the various circumstances, e.g. B. from the origin of coffee, its Type and several other causes not to be specified here.

Im allgemeinen wird man Temperaturen von 8 bis ro' C unter Null anwenden und diese Temperaturen mindestens .48 Stunden lang einwirken lassen.In general, temperatures from 8 to 10 ° C. below zero will be used and leave these temperatures on for at least .48 hours.

Ausführungsbeispiel. Der Rohkaffee wird auf gelochten Eisenplatten oder niedrigen Schubladen aus gelochten Eisenblechen in dünnen Schichten ausgebreitet. Diese befinden sich in beliebiger Anordnung in einem gegen die Außenluft gut isolierten Raum, in dem auf geeignete Weise die erforderliche niedrige Temperatur erzeugt und aufrechterhalten wird. Der Rohkaffee wird so gekühlt. Um stets prüfen zu können. wie weit die Kälte eingewirkt hat, was an Hand der Erfahrungen möglich ist, muß jede Schublade zugänglich und für sich herausziehbar sein. Man wählt dabei eine Kaffeeschicht von ungefähr 5 cm und bringt in jeder Schublade rund 65 kg Rohkaffee unter. Die Temperatur wird allmählich auf -5 oder -io' C herabgedrückt und die Behandlung 24 bis 48 Stunden oder auch länger fortgesetzt. Bei manchen Kaffeesorten wird man mit der Temperatur tiefer gehen oder auch länger kühlen müssen als bei anderen.Embodiment. The green coffee is made on perforated iron plates or low drawers made of perforated iron sheets spread out in thin layers. These are located in any arrangement in a well insulated from the outside air Room in which, in a suitable manner, the required low temperature is generated and is maintained. The green coffee is cooled in this way. In order to always be able to check. how far the cold has worked, what is possible on the basis of experience, must every drawer can be accessed and pulled out by itself. You choose one Coffee layer of about 5 cm and brings about 65 kg of green coffee in each drawer under. The temperature is gradually lowered to -5 or -io 'C and the treatment Continued for 24 to 48 hours or longer. With some types of coffee you will go lower with the temperature or have to cool longer than with others.

Nachdem durch Proben die Verbesserung des Kaffees festgestellt worden. ist, werden die betreffenden Schubladen wieder herausgenommen und ihr Inhalt in einen Raum gebracht, wo der Kaffee wieder allmählich auf die normale Lufttemperatur gebracht wird.After the improvement of the coffee has been established through samples. the relevant drawers are taken out again and their contents in brought a room where the coffee gradually returns to normal air temperature is brought.

Claims (2)

PATENTANSPRÜCHE: z. Verfahren zur Verbesserung von Rohkaffee durch Abkühlung, dadurch gekennzeichnet, daß der Rohkaffee unter eine Temperatur von o' C abgekühlt wird. PATENT CLAIMS: e.g. Process to improve green coffee Cooling, characterized in that the green coffee is below a temperature of o ' C is cooled. 2. Ausführungsform des Verfahrens nach Anspruch z, dadurch gekennzeichnet, daß der Rohkaffee während mehr als 24 Stunden auf eine Temperatur von -8 bis -io° C abgekühlt wird.2. Embodiment of the method according to claim z, characterized in that that the green coffee for more than 24 hours at a temperature of -8 to -io ° C is cooled.
DEG67775D 1926-07-15 1926-07-15 Process for improving green coffee Expired DE464107C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEG67775D DE464107C (en) 1926-07-15 1926-07-15 Process for improving green coffee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEG67775D DE464107C (en) 1926-07-15 1926-07-15 Process for improving green coffee

Publications (1)

Publication Number Publication Date
DE464107C true DE464107C (en) 1928-08-07

Family

ID=7134266

Family Applications (1)

Application Number Title Priority Date Filing Date
DEG67775D Expired DE464107C (en) 1926-07-15 1926-07-15 Process for improving green coffee

Country Status (1)

Country Link
DE (1) DE464107C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0453585A1 (en) * 1988-10-26 1991-10-30 Pokka Corporation Method for producing coffee

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0453585A1 (en) * 1988-10-26 1991-10-30 Pokka Corporation Method for producing coffee

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