Caffeine containing material by distillation of coffee

摘要

Aroma recovery from roasted coffee by steam distillation ensures that the aromas volatilised from the roasted coffee during the distillation process do not settle out subsequently but are recovered intact without discolouration or loss of taste. The bed of coffee is made shallow so that the volatilised aromas, after leaving the bed, (i.e. the solid phase) cannot condense out on the coffee forming the bed. Even the aromas most difficult to volatilise can be covered in this way.