IMPROVED METHOD FOR AROMATIZING SOLUBLE COFFEE

摘要

An improved method for aromatizing soluble coffee is described, whereby a grinder gas frost is concentrated in valuable coffee aromatics by a "rapid vent" from a peak pressure of between about 750 psi and 950 psi to a pressure of between about 300 psi and 375 psi, prior to contacting the grinder gas frost with a glyceride. The aromatized soluble coffee is "buttery," "groundsy" and "less sulfery" in character.