METHOD FOR IMPROVING FLAVOR OF COFFEE RAW BEAN

摘要

PROBLEM TO BE SOLVED: To provide a method for improving the flavor peculiar to the kinds such as robusta species without requiring a large-scale apparatus by reducing the rude taste and unpleasant taste of coffee raw beans. SOLUTION: This method for improving the flavor of coffee raw beans is characterized in that water at a temp. of 10-60 deg.C in an amount of 2.5-10 time as much as the weight of the coffee raw beans is added to the coffee raw beans, and the coffee raw beans are soaked in the water at a temperature the same as or lower than the water temperature for 4-24 hr.