PROCESS FOR TREATING ROASTED COFFEE AND PLANT FOR CARRYING OUT THE PROCESS

摘要

The process comprises the supplying of freshly roasted coffee into air tight seasoning containers in which a stream of CO2 or N2 is blown for removing air therefrom; the seasoning of the coffee during a time lenght of about twentyone days in the containers containing CO2 or alternatively N2 under controlled percentage of O2 and pressure; the moving of the seasoned coffee into non-tight stabilization containers for letting the coffee to reach a hygrometric and gaseous equilibrium with the ambient air. The plant comprises means for moving roasted coffee; air tight seasoning containers (4) into which the moved coffee is delivered; means for blowing a CO2 stream or alternatively a N2 stream into the seasoning containers; means for controlling the inlet and outlet ducts for the coffee and for the gas into and from said containers; means for measuring the percentage of O2 in the seasoning containers; means for measuring and controlling the pressure in the containers; means for moving the seasoned coffee; non-tight stabilization containers (24) into which the seasoned coffee is delivered and means for controlling the delivery of the stabilized coffee from the stabilization containers.