A process for increasing the aroma content of coffee.

摘要

A process for increasing the content of aroma components in roasted coffee is described. The coffee grinder gas released as roasted coffee is being ground is subjected to such a treatment that the content of flavor components in parts by weight per unit volume is increased. The gas thus obtained is contacted with roasted coffee. In one embodiment the coffee grinder gas is increased in pressure and subsequently contacted with the coffee. Preferably, a portion of the CO2 is selectively removed from the coffee grinder gas and the remaining gas is contacted with the coffee.