MXPA02008892A

MXPA02008892A - Novel roasted coffee with a balanced flavor and a process for making it.

Info

Publication number: MXPA02008892A
Application number: MXPA02008892A
Authority: MX
Inventors: Michelle Carolyn Faber
Original assignee: Procter & Gamble
Priority date: 2000-03-13
Filing date: 2001-03-13
Publication date: 2003-02-10
Also published as: CA2398074A1; CN1416321A; WO2001067880A3; JP2003526349A; WO2001067880A2; BR0108821A; EP1272045A2; AU2001247397A1

Abstract

This invention provides a novel coffee blend and a process for making said novel coffee. This novel coffee contains both a faster-roast fraction and a slower-roast fraction. The faster-roast fraction contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% to the coffee blend, and more preferably, no less than 40% and no more than 60% to the coffee blend. Similarly, the slower-roast fraction contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% of the coffee blend, and more preferably, no less than 40% and no more than 60% of the coffee blend. Any 100% coffee blend where the faster-roast fraction and the slower-roast fraction in combination contribute a minimum of 70% of the 100% total is covered herein. Said faster-roast fraction has been roasted for a time period of about 1X to about 3.5 X and said slower-roast fraction has been roasted for a time period of from about 4.5X to about 6X, wherein the value of X is constant within each 100% coffee blend. X is greater than or equal to one (1) minute, preferably from about one (1) minute to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes, most preferably from about one (1) minute to about two (2) minutes. In the process of the present invention, each fraction consists of one or more independently roasted streams, each with the same or different roast times and/or the same or different target Hunter-L colors and/or the same or different coffee types, as long as the roast time of each stream falls within the specified time range where X is constant for a given 100% coffee blend. The faster-roast fraction, the slower-roast fraction, and any other streams are blended after roasting.

Description

NOVEDOSO ROUGH COFFEE WITH BALANCED TASTE AND PROCESS FOR YOUR PREPARATION CROSS REFERENCE WITH RELATED APPLICATIONS The present application claims the priority benefit of the United States Provisional Patent Application Serial No. 60 / 188,987, filed March 13, 2000, which is hereby incorporated herein by reference. .

FIELD OF THE INVENTION The present invention relates to a novel coffee with balanced flavor and to a process for its preparation.

BACKGROUND OF THE INVENTION In the past, attempts have been made to prepare roasted coffee that has a balanced flavor and with some of the body that is perceived in coffees with faster toasting and some of the character that tend to develop coffee with slower toasting. Coffee with faster roasting usually has a low perceptible acidity and a better body, flavor characteristics desired by some consumers. Coffee with slower roasting tends to acquire a distinctive character during the toasting process and usually P1558 It has a sharper acidity more noticeable. This taste is also considered desirable by many consumers. By mixing fractions with faster roasting and slow roasting, combining them after roasting, the flavor profile is rounded off, obtaining an unusual balanced flavor, since it is allowed to emerge with greater effectiveness to the coffee flavor. In addition, this process keeps some of the body present in coffee with faster roasting and some of the character developed in coffee with slower roasting, both being desirable attributes in coffee. The result obtained is the ability to develop unique coffees with high acceptance by consumers. There is therefore a need to offer a roasted coffee that is cost-effective in the sense of offering the flexibility to formulate the blend with widely available grains and at the same time have a balanced flavor with improved body and distinctive character.

SUMMARY OF THE NINE The present invention offers a mixture of novel coffee and a process for its preparation. This new coffee is integrated with a "fraction with faster roasting" and with a "fraction with slower roasting". The "fastest roasting fraction" contributes with not less than 20% and not more than 80% in the 100% coffee blend, preferably not P1558 less than 30% and not more than 70% to the coffee mixture, and more preferably, not less than 40% and not more than 60% to the coffee mixture. Similarly, the "fraction with slow roasting" contributes with not less than 20% and not more than 80% to 100% of the coffee blend, preferably not less than 30% and not more than 70% to the mixture of coffee, and more preferably, not less than 40% and not more than 60% of the coffee blend. Included here is any 100% coffee blend in which the "fraction with the fastest toasting" and the "fraction with the slowest toasting", combined, contribute a minimum of 70% of the total 100%. Said "faster roasted fraction" has been roasted for a period of time from about IX to about 3.5X and said "slow roasted fraction" has been roasted for a period of time from about 4.5X to about 6X, where X is a constant value for each 100% coffee blend. X is greater than or equal to one (1) minute, preferably between about one (1) minute to about four (4) minutes, more preferably from about one (1) to about three (3) minutes, and most preferably from about one (1) minute to approximately two (2) minutes. The fraction with the fastest toasting may consist of several roasted flows separately, each with the same or with different time of P1558 roasted and / or the same or different color Hunter-L meta and / or the same or different type of coffee, provided that the toasting time of each flow is included in time period IX to 3.5X inclusive, where X is a constant value for a specific blend of 100% coffee. In the same way, the fraction with slower roasting can consist of several roasted flow rates separately, each with the same or different toasting time and / or the same or different color Hunter-L meta and / or the same or different type of coffee, provided that the toasting time of each flow is between the period of time 4.5X to 6X inclusive, where X is a constant value for each 100% coffee blend. The fraction with the fastest toasting and the fraction with the slowest toasting, as well as any other flow that makes up either or both fractions are mixed after toasting. The novel coffee prepared according to the present invention has a unique flavor profile that combines the desirable coffee attributes with unique roasting times, which allow to obtain a balanced flavor profile. This profile can not be achieved by using any flow by itself with any of the unique toasting times or with any of the toasting times within the range of these values. The deficiencies of the flavor profiles of each flow are tempered by mixing, which makes less obvious the undesirable flavors of each flow but also allows to survive the desirable flavors. Many consumers find that this novel taste profile is desirable. Furthermore, in some particularly preferable embodiments of the present invention, to achieve the desired balanced flavor profile, it is preferable to have a Hunter-L color differential between any slow fraction flow rate and any small fraction flow rate that is small. Any flow toast more slowly is preferably between 2L lighter and 2L darker, inclusive, than any flow rate of 100% Arabica with faster roasting. Any flow toast more slowly is preferably between 4L and 7L darker than any faster flow rate that contains 50% or more of Robusta beans. The slower toasted flows can have any value between 2L lighter up to 7L darker than a more rapid flow rate that contains Robusta type grains in any amount below 50%. The large toasting color differentials have a negative impact on the balanced flavor offered by the novel process described here. The invention is a roasted coffee with balanced flavor and a process for its preparation. A part of the grains is toasted slowly, until a toasting time target that varies between 270 and 1400 seconds until achieving a Hunter-L objective color, typically 21-llL. The fastest-roasted part of the coffee beans is toasted between 60 and 720 seconds to obtain a Hunter-L color, typically 21-llL if the grains are 100% Arabica, and typically 24-16L if the flow contains 100% Robusta type grains. Any flow containing a mixture of Arabica and Robusta can have a target Hunter-L color with any value between 24-11L. The novel coffee is a post-roast blend that contains significant contributions from both, the fraction with slower roasting and the fraction with faster roasting. For example, a coffee blend with two streams is preferably composed of approximately 40 to 60% more toast flow rate and 40 to 60% toast flow rate more slowly, combined to a total of 100% of the final coffee blend . It is preferable, from the point of view of a "balanced" taste that the fractions more slowly roasted and more quickly toasted represent relatively equal contributions to the final blend, preferably that no fraction exceeds the final mixture by more than 30% than the other fraction. In addition, fractions with faster roasting and slow roasting should constitute the majority of the mixture, representing at least 70%, more preferably 85% P1558 I li luí - JÉMf iiif itlll ll 11 t t? - - •• - "- ^ * ^ - - - fr-iUM mu, i j lÉÉiiif n miiiliii ri ' and most preferably 100% of the 100% coffee blend. For example, the fraction with the fastest roasting can constitute 35% and the fraction with slow roasting can constitute 35% of the 100% coffee blend, where the remaining 30% consists of a flow or flows that have not been able meet the definition of flow rates with "slower roasting" or with "faster roasting" for the mixture in question, where X is a constant value for each 100% coffee blend. The additional 0 to 30% that does not fall under the definition of "faster roasting" or "slow roasting" for a given blend allows for some flexibility and allows cost reduction in the development of blends.

DEFINITIONS The terms used in this document have the following definitions: The term "fraction with faster roasting", used in the present context, refers to coffee beans that have been roasted for a period of about 60 seconds to 12 minutes in a conventional toaster, at temperatures between about 176.7 ° C (350 ° F) and up to 292 ° C (1200 ° F), preferably between 176.7 ° C (350 ° F) and 426.7 ° C (800 ° F). Additionally, the toasting time must be between IX and 3.5X inclusive, where X is defined as a constant for a coffee mixture P1558 100% specific, equal to at least 1 minute, preferably from 1 to 4 minutes, more preferably from 1 to 3 minutes and most preferably from 1 to 2 minutes. Said fraction can be constituted with multiple roasted flow rates during different or identical roasting times, different or identical Hunter-L colors and using different or identical grain types. For example, where X is a constant value equal to 1 minute, each fraction with the fastest toasting can have any toasting time between 1 minute and 3.5 minutes, inclusive. The term "fraction with slow roasting", used in the present context, refers to coffee beans that have been roasted for a period of about 4.5 to about 18 minutes in a conventional roaster, at temperatures between about 176.7 ° C (350 ° F) and 292 2C (1200 ° F), preferably between 176.7 ° C (350 ° F) and 800 ° F. Additionally, the toasting time must be between 4.5X and 6X inclusive, where X is defined as a constant for a 100% coffee mixture equal to at least 1 minute, preferably 1 to 4 minutes, most preferably from 1 to 3 minutes, and most preferably from 1 to 2 minutes. Said fraction can be made with several roasted coffee flow rates during different or identical roasting times, different or identical Hunter-L colors and using different or identical P1558 »Lots of grain. For example, where X is a constant equal to 1 minute, each of the flows toasted more slowly can have any toasting time between 4.5 minutes and 6 minutes inclusive. The term "conventional roasting" includes roasting temperatures from about 176.7 ° C (350 ° F) to about 1200 ° F, preferably from about 176.7 ° C (350 ° F) to 426.7 ° C (800 ° F). Types of roasters used for conventional roasting include, but are not limited to, batch roasters such as the Thermalo batch roaster, the Probat batch roaster and the Neotec batch roaster, and continuous roasters such as the Probat continuous roaster and the Neotec continuous roaster. . All proportions and percentages used in the present context are based on weight, unless otherwise indicated.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel blend of coffee and a process for the preparation of said novel coffee. This novel coffee contains a "fraction with faster roasting" and another "fraction with slow roasting". The "fraction with the fastest roasting" contributes with not less than 20% and not more than 80% to 100% of the coffee blend, P1558 i ", .... ^^, ... ^,. ,,. 1 .......... ^^^^ .. ^^^ aaaaat ^ a ttJAi l preference not less than 30% and not more than 70% of the coffee blend, and most preferably, not less than 40% and not less than 60% of the coffee blend. Similarly, the "fraction with slow roasting" contributes with not less than 20% and not more than 80% of the 100% of the coffee blend, preferably not less than 30% and not more than 70% of the mixture of coffee and of greater preference, not less than 40% and not more than 60% of the coffee blend. Any 100% coffee blend is covered here, where the "fastest roasting fraction" and the "slowest roasting fraction" in combination contribute a minimum of 70% of the total 100%. Said "faster roasting fraction" has been roasted for a period of time from about IX to about 3.5X and said "slow roasting fraction" has been roasted for a period of time from about 4.5X to about 6X, where X is a constant for each 100% coffee blend. X is greater than or equal to one (1) minute, preferably from about one (1) minute to about four (4) minutes, most preferably from about one (1) minute to about three (3), most preferably from about one (1) minute to about two (2) minutes. The fraction with the fastest roasting can consist of multiple toasted volumes one by one, each with the same or different toasting time, P1558 II lili Bffljjiii *** ^^^^ - ^ and / or the same or different color Hunter-L objective and / or the same or different type of coffee, provided that the toasting time of each flow is between the time period IX to 3.5X inclusive, where X remains constant for 100% of a given coffee blend. In the same way, the fraction with slower roasting may consist of multiple toasted volumes one by one, each with the same or different toasting time and / or the same or different type of coffee, provided that the toasting time of each flow is comprised in a period of time from 4.5X to 6X, inclusive, and where X remains constant for each specific blend of 100% coffee. The fastest toasting fraction and the slowest toasting fraction, as well as any flow rates that make up either or both fractions, are mixed after roasting. A) Coffee Mixing Product 1) Fractions The Coffee Mixing Product of the present invention is constituted from about 20 to 80% of a fraction with faster roasting and from about 20% to 80% of a fraction with slower roasting . Each fraction can be constituted with multiple flow rates of unique or identical varietal compositions and the different flow rates can have different or identical P1558 • ^ - "^" "- * •» " s3V toasting times and colors Hunter-L. It is preferable that there be no more than 5, more preferably no more than about 3, even more preferably no more than about 2, and most preferably no more than about 5 different flow rates in each of the fractions both the fraction with toasting slower as the fraction with faster roasting. 100% of a coffee product can contain, up to 30%, a flow or flows that could not meet the definition of fractions with "faster roasting" or "slow roasting" for any value of X, where X is a constant value between approximately 1 and up to approximately 4 inclusive, for 100% specific coffee product. 2) The Coffee Blend 15 Both grains, both those with faster roasting and those with slow roasting, can be obtained from low, intermediate or high quality coffee beans, or mixtures between them. The grains with slower roasting are preferably obtained from quality grains intermediate or high, or of mixtures between them. Used in the present context, non-limiting examples of high quality coffee beans are the "Suaves" (high graded Arabica) such as the Colombians and the Mexicans and the diluted Suaves as the strictly hard grains of Costa Rica, Kenya A and B, and strictly hard grains P1558 from Guatemala. Used in the present context, Brazilians and natural Africans are non-limiting examples of intermediate quality coffee beans. Used in the present context, non-limiting examples of low-quality coffee beans are the Robusta, the low-gradation Naturals, the low-graded Brazilians and the undiluted, low-graded Arábica. The coffee blends of the present invention can be whole, milled or ground and standardized grains up to a median particle diameter between about 600 and 100 μm, or ground and regrown, or milled, normalized and regrown to an average flake thickness from about 102 to approximately 1016 μm. Coffee flakes are described in U.S. Patent Nos. 5,064,676; 4,331,696; 4,267,200; 4,110,485; 3,660,106; 3,652,293 and 3,615,667, which are hereby incorporated by reference. B) Process of the Present Invention The process of the invention involves three steps. A first step involves slower roasting of grains to a target Hunter-L color between approximately 21 and 11L. A second step involves the rapid roasting of grains to a target Hunter-L color between approximately 21 and 11L in the case of 100% Arabica beans, and between 24 and 16L if the flow contains 100% Robusta beans.

P1558 ii 1.1 i hiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii in a mixture of both, Arabica and Robusta can have a target Hunter-L color with any value between 24-llL. A third step involves the combination of fractions with faster roasting and slow roasting, as well as any other flow or flows that contribute to form 100% of the coffee mixture. Each fraction or flow can be mixed in any order or combination. Grinding is an optional matter that can be done before or after mixing any of the fractions or flow rates that make up these fractions. 1) Slower Roasting of Coffee Beans In the slower roasting step, the beans are roasted to a Hunter-L target color from about 21 to 11L. Conventional roasting methods are used. Toasting temperatures are from about 176.7 ° C (350 ° F) to about 292 ° C (1200 ° F), preferably about 176.7 ° C (350 ° F) to 426.7 ° C (800 ° F). The toasting times are from about 4.5 to 24 minutes, preferably 5 to 15 minutes. By having the desired Hunter-L color, the beans with slower toasting are removed from the toaster's heat. The grains are cooled immediately, usually by spraying ambient air and / or water. The cooling of the grains stops the P1558 te? aAam i ???????????????????? pyrolysis reactions associated with roasting. It has been found that the beans with slower roasting have greater perceivable acidity than the beans with faster roasting, and the beans with slower toasting generate a more unique character than the beans with faster roasting. 2) Faster Roasting of Coffee Beans During the faster roasting step, the beans are roasted to a target Hunter-L color from about 21 to 11L if the flow rate is 100% Arabica and 24 to 16L if the flow contains 100% Robusta type grains. Any flow containing a mixture of both Arabica and Robusta can have any Hunter-L color target from 24 to 11L. Conventional roasting methods are used. Toasting temperatures are from about 176.7 ° C (350 ° F) to about 292 ° C (1200 ° F), preferably about 176.7 ° C (350 ° F) to 426.7 ° C (800 ° F). The toasting times are from about 0.5 to 12 minutes, preferably 0.5 to 5 minutes. Once the desired Hunter-L color is obtained, the faster roasted beans are removed from the toaster's heat. Next, the grains are normally cooled by spraying ambient air and / or water. The cooling of the grains stops the pyrolysis reactions associated with roasting.

P1558 3) Mixing fractions and flow rates The fraction of coffee with faster roasting, the fraction with slower roasting and any additional flow are incorporated by mixing. The coffees with faster roasting contribute body to the coffee product and the coffees with slow roasting contribute a more distinctive character. In combination, the fraction with slow roasting and the fraction with faster roasting offer a surprisingly balanced flavor. The fastest roasted fraction provides a minimum of 20% and no more than 80% of the 100% coffee blend, preferably not less than 30% and not more than 70% of the coffee blend, and more preferably , not less than 40% and not more than 60% of the coffee blend. Similarly, the fraction with slower roasting contributes a minimum of 20% and no more than 80% of the 100% coffee blend, preferably not less than 30% and not more than 70% of the coffee blend, and more preferably, not less than 40% and not more than 60% of the coffee blend. Fractions with slower roasting and faster roasting combined should provide a minimum of 70% of 100% of the coffee blend. The coffee may be as whole grain, or it may be ground or standardized by grinding before, after or concurrently with mixing. Ground mixing is acceptable. C) Coffee Bean Roasting Colors The Hunter color scale system defines the P1558 I ll IflflH 11 l Hllll íl m? R? ^^ M ^? ^^, ^ M ^^^^^? ^. color of the coffee beans as the degree to which they have been roasted. The Hunter color scale system is described in an article by RS Hunter, "Photoelectric Difference Color Meter", Journal of the Optical Society of America, 48, 985-95 (1958), and in the United States Patent. No. 3,003,388 to Hunter et al. published on October 10, 1961. Both references are hereby incorporated by reference. A complete technical description of the system can be found in the article by R. S. Hunter "Photoelectric Color Difference Meter", J. Of the Optical Society of America, 48, 985-95 (1958). A Hunter colorimeter (D25 DP9000 series) is used to measure the lightness / darkness of powders, including coffee. An optical sensor light from a halogen quartz cycle lamp is directed towards the sample at an angle of 45 ° to the perpendicular. The reflected light is recovered by a receiver located directly above the sample, at 0o respect to the perpendicular. The amount of reflected light is used to determine the clarity of the sample as indicated by the "L" scale described above. In general, the values of the scale "L" of color Hunter are units of measurement of the reflectance of light, and the higher the value, the lighter the color as a light colored material reflects more light. In particular, P1558 iiiiliiililiiiii l iíliiii -nirtt - * - "** - ^ MfcM-t * - * • - *" "" - - * - ^ * - - * »- * -» ~ - »* ~ * - - in the Hunter color system the "L" scale contains 100 equal division units; Absolute black is in the lowest part of the scale (L = 0) and absolute white is in the highest part (L = 100). Thus, when measuring the degree of toasting, the lower the "L" value of the scale, the greater the degree of toasting, since the greater the degree of toasting, the darker the color of the toasted grain will be. The L scale was developed by the Hunt Laboratories and is based on the internationally accepted measure of clarity. The value L is calculated by the formula: L = 1007 Where Y is the clarity function of the XYZ Tristimulus values of the CIÉ. CIÉ is the International Commission of the Eclairage or the International Commission for Enlightenment. (Hunter Colorimeter User's Manual for the D25 DP-9000 series, Manual Version 1.4, April 1993, Hunter and Associates Laboratories, Reston, VA.) EXAMPLES The preparation and characteristics of the coffee with balanced flavor are illustrated in the following examples.

Example 1 Lot A (fraction with faster roasting): 100% P1558 high graded Arabica beans South America fine from Colombia toasted in a Thermalo toaster, model number 23R using batches of 90.8 kg (200 lb). The feed rate of the gas burner is 1.7 million Btu / hr (498 kW). The toasting time is 240 seconds. The roasted beans have a target Hunter-L color of 16. Lot B (fraction with slower roasting): 100% of Colombia's fine graded South American fine grains from Colombia roasted in a Thermalo toaster using lots of 136 kg (300 lb. ). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 480 seconds. The roasted beans have a target Hunter-L color of 15. The Hunter-L color of Lot B is 0 to 2L darker than Lot A, preferably ÍL. A 60:40 mixture (Lot A to Lot B) is crushed, normalized and milled to an average particle size of approximately 900 microns. Example 2 Lot A (fraction with faster roasting): A blend of washed green Arabica from Mexico and Costa Rica roasted with a Thermalo toaster, Model Number 23R using batches of 90,845 kg (200 lb). The feed rate of the gas burner is 1.7 million Btu / hr (498 kW). The toasting time is 300 seconds. The roasted beans P1558 have a target Hunter-L color of 18. Lot B (fraction with slower roasting): a blend of 65% Arabica and Colombian fine washes, and 35% of natural Arabica, grain type low acidity of Honduras and El Salvador. The beans are toasted in a Thermalo toaster using batches of 227 kg (500 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 900 seconds. The roasted beans have a target Hunter-L color of 18. The Hunter-L color of Lot B is lightest to IL darker than Lot A, but preferably of the same color-L. A 50:50 mixture (Lot A to Lot B) is split, normalized and milled to an average particle size of approximately 600 microns.

Example 3 Lot A (flow with faster roasting): 100% of South American fine coffees from Brazil toasted in a Thermalo toaster, model 23R using batches of 45 kg (100 lb). The feed rate of the gas burner is 1.7 million Btu / hr (498 kW). The toasting time is 90 seconds.

The roasted beans have a color Hunter-L objective of . 6. Lot B (flow with faster roasting): One P1558 blend of Central and South American Arabicas roasted in a Thermalo toaster using lots of 45 kg (100 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 180 seconds. The roasted beans have a target Hunter-L color of 16.1. Lot C (flow rate with slower roasting): 100% Indonesian coffee roasted in a Thermalo roaster using lots of 45 kg (100 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 300 seconds. The roasted beans have a target Hunter-L color of 14.1. Lot D (flow rate with slower roasting): 100% Indonesian coffee roasted in a Thermalo toaster using lots of 45 kg (100 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 300 seconds. The roasted beans have a target Hunter-L color of 17.6. The fraction with the fastest roasting is prepared with a flow rate of Lot A and a flow rate of Lot B. The fraction with slower roasting is prepared with a flow rate from Lot C and a flow rate from Lot D. The Hunter-L color of Lot C is 0.5 to 2.5L darker than Lot A, preferably 1.5L darker, and Lot C is 1 to 3L darker than Lot B, P1558 darker preference than lot 2L. The Hunter-L color of Lot D is 1 to 3L lighter than Lot A, preferably 2L lighter, and Lot D is 0.5 to 2.5L lighter than Lot b, preferably 1.5L lighter. A 15: 25: 35: 25 mix (Lot A to Lot B to Lot C to Lot D) breaks, normalizes and grinds to an average particle size of approximately 800 microns.

Example 4 Lot A (fraction with faster roasting): coffees 100% Robust from Vietnam toasted in a Thermalo model 23R toaster using batches of 45 kg (100 Ib). The feed rate of the gas burner is 1.7 million Btu / hr (498 kW). The toasting time is 90 seconds. The roasted beans have a Hunter-L objective color of 21.5. Lot B (fraction with slower roasting): a blend of Central American and South American Arabicas roasted in a Thermalo toaster using lots of 45 kg (100 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 300 seconds. The roasted beans have a target Hunter-L color of 17. The Hunter-L color of Lot B is 3.5 to 5.5 darker than Lot A, preferably 4.5L darker. A P1558 mixture of 30:70 (Lot A to Lot B) is split, normalized and milled to an average particle size of approximately 750 microns.

Example 5 Lot A (fraction with faster roasting): 100% Indonesian coffee roasted in a Thermalo toaster using lots of 136 kg (300 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 720 seconds. The roasted beans have an objective Hunter-L color of 19. Lot B (fraction with slower roasting): 100% fine grains from South America, high Grade Arabica type from Costa Rica, toasted in a Thermalo toaster using lots of 227 kg ( 500 lb). The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 1080 seconds. The roasted beans have a target Hunter-L color of 18. Lot C (additional flow): 100% Brazilian coffee roasted in a Thermalo Model 23R roaster using lots of 45 kg (100 lb). The feed rate of the gas burner is 1.7 million Btu / hr (498 kW). The toasting time is 120 seconds. The roasted beans have a target Hunter-L color of 22.

P1558 iiiiAi ii? i.itilni i - "- '- ** The Hunter-L color of Lot B is 0 to 2L darker than Lot A, preferably darker. A combination 30:40:30 (Lot A to Lot B to Lot C) is mixed and packed as whole grain.

Example 6 Lot A (fraction with faster roasting): Quickly roasted Arabica washed from Colombia in a Continuous Roaster Probat RZ2500SY for a toasting time of 120 seconds. A hot air temperature of 635 ° F (335 ° C) obtaining a toast color of 17. ÍL. Lot B (fraction with slower roasting): they were quickly roasted in a Thermalo Model 23R roaster using 45 kg (100 lb) batches. The gas burner feed rate is 1.4 million Btu / hr (410 kW). The toasting time is 700 seconds. The roasted beans have an objective Hunter-L color of 18.3L. The Hunter-L color of Lot B is 0.2 to 2.2L lighter than Lot A, preferably 1.2L lighter. A 50:50 mixture (Lot A to Lot B) is split, normalized and milled to an average particle size of approximately 800 microns.

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Claims

CLAIMS; 1. A novel product of roasted whole or ground coffee that consists of: a) from approximately 20% to 80% of a fraction with faster roasting; b) from about 20% to 80% of a slower roasting fraction; c) optionally, no more than about 30% of the flow rate falls outside the definition of fraction with faster roasting or fraction with slow roasting within a specific blend of 100% coffee.
2. A novel roasted or whole grain roasted coffee product in which the fastest roasted fraction a) is roasted for a period of time from IX to 3.5X, where X is 1 minute to 4 minutes, and is a constant value for a specific blend of 100% coffee. b) is integrated with 1 or more roasted flows with any value from IX up to 3.5X inclusive; c) these flows are roasted with different or identical roasting times and / or different or identical Hunter-L colors and / or are integrated with different or identical grain types
3. A novel product of roasted coffee in whole or ground grain where the fraction with slower roasting P1558 ÍÉ ii i i i niii i mili a) is roasted for a period of time from 4.5X to 6X where X is 1 minute to 4 minutes and is a constant value for each 100% coffee blend b) is composed of 1 or more roasted flows for any time from 4.5X up to and including 6X; c) these flows are toasted with different or identical toasting times and / or different or identical Hunter-L target colors and / or are integrated with different or identical grain types
4. A novel coffee product, according to claim 2, in where the fraction with slower roasting and the fraction with faster roasting are ground separately.
5. A novel coffee product according to claim 3, wherein the fraction with slower roasting and the fraction with faster roasting are ground separately.
6. A novel coffee product according to claim 2, wherein the fraction with slower roasting and the fraction with faster roasting are combined after toasting and before grinding.
7. A novel coffee product according to claim 3, wherein the slowest roasting fraction and the fastest roasting fraction are combined after toasting and before being ground. P1558
8. A novel coffee product according to claim 6 except that the coffee mixture is not milled.
9. A novel coffee product according to claim 7, except that the coffee mixture is not milled.
10. A novel coffee product according to claim 2, wherein any of the flows with slower roasting and / or any of the flows with faster roasting are combined after toasting and before grinding, and the remaining flows with more toasting. slow and / or flow rates with faster roasting are combined after grinding.
11. A novel coffee product according to claim 3, wherein any of the flows with slower roasting and / or any of the flows with faster roasting are combined after being toasted and before being ground, and the rest of the flow rates with slower roasting and / or flows with faster roasting are incorporated after being ground.
12. A novel coffee product according to claim 2, wherein the Hunter-L color of any of the flows with slower roasting is between 2L lighter and 2L darker than any flow rate with faster roasting 100% Arabica.
13. A novel coffee product according to the P1558 iliirtiniliiiiii II ÉÉiliili ilmiii r niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii claim 2, wherein the Hunter-L color of any of the flows with slower roasting is between 4L and 7L darker than the target Hunter-L color of each flow of coffee with faster roasting containing 50% or more of grains Robusta type.
14. A novel coffee product according to claim 2, wherein the Hunter-L color of any of the flow rates with slower roasting is between 2L and 7L darker than the Hunter-L color target of each coffee flow with more toasting Fast that contains less than 50% of Robusta type grains.
15. A novel coffee product according to claim 3, where the Hunter-L color of any flow rate with slower roasting is between 2L lighter and 2L darker than any flow of 100% Arabica with faster roasting.
16. A novel coffee product according to claim 3, wherein the Hunter-L color of any flow rate with slower roasting is between 4L and 7L darker than the target Hunter-L color of each coffee flow rate with faster roasting than contains 50% or more of Robusta type grains.
17. A novel coffee product according to claim 3 wherein the Hunter-L color of any flow rate with slower roasting is between 2L and 7L darker P1558 ? & th the color Hunter-L objective of each flow of coffee with faster roasting containing less than 50% of Robusta type grains.
18. A process for producing a toasted coffee blend wherein two fractions of coffee beans, each having been roasted at two or more different roasting speeds, are combined.
19. A process according to claim 13 wherein the roasted coffee mixture is integrated with a fraction 0 of coffee beans with slower roasting at a level ranging from about 20% to about 80% of the coffee mixture and a fraction of coffee beans with faster roasting at a level that goes from approximately 20% to approximately 80% of the coffee blend.
20. A process according to claim 19, wherein the two or more fractions of roasted coffee beans are toasted separately and then ground separately.
21. A process according to claim 19, wherein two or more fractions of roasted coffee beans are 0 toasted separately and then ground together. P1558 i + l + + X? A.n. ****** ^ to ^^ ülU ^. SUMMARY OF THE INVENTION With the present invention a novel coffee mixture is obtained and a process for preparing snovel coffee. This novel coffee contains a "fraction with faster roasting" and a "fraction with slow roasting". The "fastest roasting fraction" contributes with not less than 20% and not more than 80% in the 100% coffee blend, preferably not less than 30% and not more than 70% of the coffee blend, greater preference, not less than 40% and not more than 60% of the coffee blend. Similarly, the "fraction with slow roasting" contributes with not less than 20% and not more than 80% in the blend of 100% coffee, preferably not less than 30% and not more than 70% of the mixture of coffee, and more preferably, not less than 40% and not more than 60% of the coffee blend. This document covers all 100% coffee blend in which the "fastest roasting fraction" and the "slowest roasting fraction" combined contribute a minimum of 70% of the total 100%. S"faster roasting fraction" has been roasted for a period of time from about IX to about 3.5X and the "fraction with slow roasting" has been roasted for a period of time from about 4.5X to about 6X, where the value of X is a constant value for each 100% coffee blend. X is greater than or equal to one (1) minute, preferably from P1558 PA / a / 2002 \ 2Í 2 11 I lili iÉllillil lilili lll n Millilli about one (1) to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes and most preferably from about one (1) minute to about two (2) minutes. In the process of the present invention, each fraction consists of one or more toasted flow rates independently, each with the same or different roasting time and / or the same or different color Hunter-L objective and / or the same or different type of coffee, provided that the toasting time of each flow falls within the specified range of time in which X remains constant for a specific 100% coffee blend. The fraction with faster roasting, the fraction with slower roasting, and any other flow are mixed after roasting. PA / a / 200 2 \ SS < J2 P1558