Treatment of coffee oil

摘要

Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a temperature of less than 30 DEG C. through a filter having a pore size of up to 25 mu m and may be carried out with diatomite added to the oil to be filtered and/or under a partial vacuum.