GB686520A - Method of improving coffee - Google Patents

Method of improving coffee

Info

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
Application number
GB2358251A
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 GB2358251A priority Critical patent/GB686520A/en
Publication of GB686520A publication Critical patent/GB686520A/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)

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.
GB2358251A 1951-10-10 1951-10-10 Method of improving coffee Expired GB686520A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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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