PROCESS FOR ROASTING COFFEE BEANS WITH STEAM

摘要

An improved process for upgrading the quality of roasted coffee beans which comprises: (a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251 to 400 DEG C at a pressure of 6.5 to 20.0 bar G; and thereafter (b) final roasting the beans from step (a) with steam for a period of time ranging from 60 to 800 seconds at a steam temperature of from 251 to 400 DEG C at substantially atmospheric pressure conditions is disclosed.