FIELD: food industry. SUBSTANCE: method involves preliminary coffee moistening by mixing it with water at temperature 20-100 C up to 20-50-% of moisture content; coffee is supplied in extractor wherefrom gases and water vapor are eliminated under pressure from 600 millibars to pressure of water vapor at temperature of moistened coffee. EFFECT: higher efficiency. 7 cl, 1 dwg
Authors
Dates
1997-05-27—Published
1992-01-21—Filed