| 摘要 |
Roasted coffee beans are delivered to an airtight container. The container is purged with CO2 or N2 until the O2 concentration is between 0.2 and 2%. The container is then sealed and the coffee beans are aged under an atmosphere consisting of CO2 or N2 with small amounts of O2. During the aging process, which involves a liberation by the coffee beans of a gas rich in CO2, the pressure in the container is maintained between 0.4 and 1.8 atmospheres. Aging may take place at temperatures between 20 DEG and 25 DEG C. and, under such circumstances, the O2 concentration in the container is maintained within the range of 0.2 to 1% throughout the aging period. The aging period at these temperatures is between 15 days and 31 days. Alternatively, aging may take place at temperatures between 30 DEG and 50 DEG C. The O2 concentration in the container is then maintained within the range of 0.2 to 2% throughout the aging period which is now only 4 to 10 days.
|
