| 摘要 |
<p>Coffee processing methods and ground coffee end products which depends upon one or more processes for enhancing the post-processing polyphenol content of ground coffee beverage substrate. A first method involves the blending of portions of coffee beans which are variously roasted. The second method involves pre-soaking the beverage substrate before roasting and then quenching the substrate after processing with the liquid in which the substrate was first 'pre-soaked'.</p> |
