GB686520A - Method of improving coffee - Google Patents
Method of improving coffeeInfo
- Publication number
- GB686520A GB686520A GB2358251A GB2358251A GB686520A GB 686520 A GB686520 A GB 686520A GB 2358251 A GB2358251 A GB 2358251A GB 2358251 A GB2358251 A GB 2358251A GB 686520 A GB686520 A GB 686520A
- Authority
- GB
- United Kingdom
- Prior art keywords
- temperature
- per cent
- sucrose
- coffee
- aqueous solution
- 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
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)
Abstract
A method of improving low grade coffee consists of treating the raw coffee with an aqueous solution of sodium chloride and sucrose with vigorous stirring; then washing in water at a temperature below 30 DEG F, drying in a stream of air at a temperature between 10 and 35 DEG C, adding a 2 to 20 per cent solution of sugar and roasting at a temperature not exceeding 250 DEG C. The aqueous solution contains from 0.2 to 10 per cent of salt and from 10 to 25 per cent of sucrose, and is used at a temperature between 50 and 100 DEG C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2358251A GB686520A (en) | 1951-10-10 | 1951-10-10 | Method of improving coffee |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2358251A GB686520A (en) | 1951-10-10 | 1951-10-10 | Method of improving coffee |
Publications (1)
Publication Number | Publication Date |
---|---|
GB686520A true GB686520A (en) | 1953-01-28 |
Family
ID=10198011
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2358251A Expired GB686520A (en) | 1951-10-10 | 1951-10-10 | Method of improving coffee |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB686520A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4857351A (en) * | 1986-12-19 | 1989-08-15 | The Procter & Gamble Company | Process for treating coffee beans to make a better-tasting coffee |
WO2007022610A1 (en) * | 2005-08-25 | 2007-03-01 | Arch Química Brasil Ltda. | Method for treating coffee fruits |
GB2500662A (en) * | 2012-03-29 | 2013-10-02 | Albertus Bernardus Eskes | Modifying the aroma of green coffee beans |
WO2024113038A1 (en) * | 2022-11-28 | 2024-06-06 | Saltwinds Coffee Company Ltd. | Treatment processes and systems for improving the taste characteristic of green coffee beans |
-
1951
- 1951-10-10 GB GB2358251A patent/GB686520A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4857351A (en) * | 1986-12-19 | 1989-08-15 | The Procter & Gamble Company | Process for treating coffee beans to make a better-tasting coffee |
WO2007022610A1 (en) * | 2005-08-25 | 2007-03-01 | Arch Química Brasil Ltda. | Method for treating coffee fruits |
GB2500662A (en) * | 2012-03-29 | 2013-10-02 | Albertus Bernardus Eskes | Modifying the aroma of green coffee beans |
WO2024113038A1 (en) * | 2022-11-28 | 2024-06-06 | Saltwinds Coffee Company Ltd. | Treatment processes and systems for improving the taste characteristic of green coffee beans |
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