초록 ▼

Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee b

Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee beverage having:

대표청구항 ▼

[ What is claimed is:] [1.] A process for preparing a roast and ground or flaked coffee product capable of providing a consumable coffee beverage having:(1) a brew solids level of from about 0.4 to about 0.6%;(2) a Titratable Acidity of at least about 1.52;(3) a brew absorbance of at least about 1.2

[ What is claimed is:] [1.] A process for preparing a roast and ground or flaked coffee product capable of providing a consumable coffee beverage having:(1) a brew solids level of from about 0.4 to about 0.6%;(2) a Titratable Acidity of at least about 1.52;(3) a brew absorbance of at least about 1.25, provided that when the Titratable Acidity is in the range of from about 1.52 to about 2.0, the brew absorbance is equal to or greater than the value defined by the equation: EQU 1.25+[0.625.times.(2.0-TA)]wherein TA is the Titratable Acidity;said process comprising the steps of:(a) fast roasting green coffee beans comprising from about 50 to 100% high acidity-type coffee beans, from 0 to about 30% low acidity-type coffee beans and from 0 to about 50 moderate acidity-type coffee beans that have not been predried, or only partially predried, to a Hunter L-color of from about 13 to about 19 under conditions that prevent burning and tipping of the beans;(b) grinding the roasted coffee beans;(c) optionally flaking the ground coffee beans.