| 摘要 |
A coffee processing method and ground coffee end product which depends upon the blending of portions of coffee beans which are variously roasted (green, slightly roasted, medium roast and dark roast). The method produces a coffee end product which is more flavorful (through a reduced loss of natural aromas from green, light, medium and dark roasted beans), more antioxidants (phenolic compounds), more diterpenes (having detoxification properties) and less DNA-damaging compounds which are generated during roasting of coffee, especially dark-roasted coffee. The new coffee keeps the smell and taste of conventional dark-roasted coffee and as well have fresh taste and smell from green and light-roasted beans. |
