Coffee aromatisation process.

摘要

Volatile aromatics entrained with gases during the wetting and extraction of roasted and ground coffee beans, and partly contained within the extract itself, are collected by separation of these gases from the extract and by passing the gases through at least two condensers wherein the first condenser removes water and the last condenser (0 DEG C to 5 DEG C) condenses the volatile aromatics. The collected volatile aromatics are combined with processed coffee extracts and/or soluble coffee.