|국가/구분||United States(US) Patent 등록|
|발명자 / 주소|
|출원인 / 주소|
|인용정보||피인용 횟수 : 10 인용 특허 : 0|
Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to introducing the water. Steam and water are preferably introduced under a moderately elevated pressure. Improvements in appearance, color, flavor, aroma and yield can be achieved along with reduced cycle time.
A process for brewing coffee beverage comprising: (a) closing a chamber around a bed of roasted and ground coffee having an average particle size of from 400 to 800 microns and being sufficient to brew from 2 to 12 cups of coffee, the ratio of the bed depth to bed diameter being less than 1; (b) supplying saturated steam into the chamber at an elevated pressure of from 0.1 to 2 bar for an interval of sufficient duration to supply from 0.7 to 2 grams of water per gram of roasted and ground coffee and from 1.5 to 5 BTU\s per gram of roasted and ground cof...