초록 ▼

A method of extracting roasted and ground coffee is disclosed. Exraction water is fed to one end of an extraction vessel containing roasted and ground coffee, and coffee extract is with drawn from the other end. Flow of water to and from the vessel is intermittently halted, and extracted roasted and

A method of extracting roasted and ground coffee is disclosed. Exraction water is fed to one end of an extraction vessel containing roasted and ground coffee, and coffee extract is with drawn from the other end. Flow of water to and from the vessel is intermittently halted, and extracted roasted and ground coffee is intermittently discharged from the vessel, while a portion of unextracted coffee is charged to the vessel at the other end. The movement of coffee in the extraction vessel is countercurrent relative to the flow of the extraction water. The method of the present invention is less complex, is more easily controlled, requires a lower capital investment and produces a more aromatic coffee extract of better flavor balance.

대표청구항 ▼

A method of extracting roasted and ground coffee in a more efficient manner than by conventional column extraction to produce a highly flavorful coffee extract closer to initial roast and ground coffee flavor which comprises: (a) feeding extraction water to the bottom end of an elongated vertical co

A method of extracting roasted and ground coffee in a more efficient manner than by conventional column extraction to produce a highly flavorful coffee extract closer to initial roast and ground coffee flavor which comprises: (a) feeding extraction water to the bottom end of an elongated vertical column extraction vessel containing the most spent extracted roasted and ground coffee, said most spent coffee being extracted at the highest extraction water temperature employed in the extraction as is done in a countercurrent extraction system; (b) contacting said extraction water having a superficial velocity between 0.03 m/min. and 0.3 m/min. at a temperature of 70°C. to 232°C., said temperature being maintained constant through the column or being allowed to decrease during extraction, with said extracted roasted and ground coffee in a countercurrent nearly continuous operation for a period sufficient to produce a final extract concentration of about 5% to about 55% coffee solids by weight and produce a substantially better flavored product closer in flavor and balance to the unextracted roasted and ground coffee extracted by this process than is conventially produced in multicolumn, countercurrent extactions; (c) withdrawing a coffee extract from the top end of said vessel, said extract having greater aroma retention and higher quality being closer to said unextracted roasted and ground flavor; (d) intermittently discharging 4% to 20% of the volume of extracted roasted and ground coffee at the bottom of the extraction vessel into a bottom blow case, said discharged extracted coffee containing feed water; (e) simultaneously charging a volumetric portion of unextracted dry roasted and ground coffee sufficient to allow swelling upon moistening in the extraction column or an approximately equal volumetric portion of premoistened roast and ground coffee from a top blow case into the extraction column, said process operating in an essentially continuous countercurrent fashion while intermittently introducing fresh coffee to the top of the extractor and discharging moist spent extracted coffee and wash water form the bottom of the extractor.