SOLUBLE COFFEE HAVING INTENSIFIED FLAVOR AND COLOR AND METHOD OF MAKING SAME FROM A COFFEE EXTRACT

摘要

A method of intensifying the flavor of coffee extract is disclosed in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.