Aromatic coffee product and process of making thereof.

摘要

A process for producing a roast and ground or flaked coffee product having an enhanced, pleasant aroma in the can, is disclosed. This process comprises quenching freshly roasted coffee beans to a moisture content of from about 1% to about 4%, preferably from 1-<1>/2% to about 3.5%; grinding and optionally milling the ground roasted beans; and adding water to the comminuted roast beans prior to packing so that the final moisture content of the coffee is from about 3% to about 6%. The coffee product produced by this process has enhanced initial aroma intensity compared to normally processed coffee having 3% to 6% moisture as initially quenched in the whole roast process. The aroma which is readily apparent when the package is opened is of a very intense pleasant coffee character.