Coffee extraction process and product

摘要

A process for the counter-current extraction of soluble coffee solids. Soluble coffee solids are extracted from roast and ground coffee in a first extraction stage using a primary extraction liquid at a temperature of 80 DEG C to 160 DEG C. Then soluble coffee solids are extracted from the partially extracted grounds in a second extraction stage using a secondary extraction liquid at a temperature of 160 DEG C to 190 DEG C, the coffee grounds having at least 25% by weight of soluble coffee solids extracted from them. The coffee grounds obtained from the second extraction stage are drained and thermally hydrolysed in a hydrolysis stage at a temperature of 160 DEG C to 220 DEG C for 1 to 15 minutes. Soluble coffee solids are extracted from the hydrolysed coffee grounds in a third extraction stage using a tertiary extraction liquid at a temperature of 170 DEG C to 195 DEG C to provide extracted coffee grounds and a hydrolysed coffee extract. A soluble coffee product is obtained containing at least 30% saccharides, comprising less than 1% furfural derivatives, less than 4% monosaccharides, less than 10% oligosaccharides and at least 19% polysaccharides, the saccharides having a weighted average molecular weight of greater than 2000 units with a polydispersity above 3. <IMAGE>