REMOVAL OF TARS AND WAXES IN FREEZE CONCENTRATION OF COFFEE

摘要

A process for making coffee concentrates is described in which liquid coffee of high solids concentration is chilled within a temperature range of 80 DEG to 36 DEG F. and precipitates formed within this temperature range are removed prior to freeze concentration by forming slush ice in the coffee, separating the ice from the coffee and then treating the ice so separated to recover residual coffee.