COFFEE FOR AUTOMATIC COFFEE MACHINES AND METHOD OF ITS PRODUCTION Russian patent published in 2017 - IPC A23F5/02 A23F5/04 

FIELD: food industry.

SUBSTANCE: green coffee beans are subject to shock freezing. The frozen coffee beans are placed in a closed space with alcoholic atmosphere, saturated with natural aromatic substances, and held at a temperature of 12-25°C for 30-60 days. Then roasting is carried out under the following conditions: a green coffee bean is placed in a roasting machine, preheated up to a temperature of 220°C the fryer, the temperature is reduced down to 90°C, then the temperature is increased for 3 min ± 15 s up to 146 ± 3°C to obtain coffee bean moisture of 5%. Then the bean is uniformly heated up to 168°C for 2 minutes and further the temperature is increased to 200°C for 3 min. Then, the temperature is brought up to 225°C within 3 minutes, after which the coffee bean is cooled and simultaneously sprayed with glacial meltwater for 1 min at a rate of 1000 ml per 35 kg of coffee beans.

EFFECT: invention is about producing coffee with enriched natural flavour profile due to preservation of natural aromatic substances through the processing of beans.

2 cl, 1 dwg