Improving quality of robusta coffee

摘要

Process for improving the quality of robusta coffee comprises increasing the moisture content of raw robusta coffee beans to 15-20 wt.% and treating the beans with satd. steam at 135-145 deg.C and 2.5-4 bar for 160-200 min. The pref. moisture content is increased to 18 wt.% by passing steam through the beans for ca. 40 min. The satd. steam treatment is effected at 141 deg.C and 2.8-3 bar while agitating the beans for 3 hr. The treated beans have a moisture content of ca. 28 wt.%.