| 摘要 |
A method of improving previously conventionally dried coffee beans before roasting is disclosed. The method is particularly suitable for treating such beans that have been subjected to adverse storage conditions and are not suitable for roasting by conventional methods. The method essentially comprises drying or tempering the previously dried green coffee beans at a first temperature and a first humidity which are determined by the conditions under which the coffee beans have been adversely stored, and then tempering the coffee beans to generally uniform temperature or humidity for flavor development under atmospheric pressure at a second temperature generally higher than the first temperature and at a second higher humidity. Tempering may be effected either under atmospheric pressure or under reduced pressure, and substantially unifies and improves the quality of green coffee beans that were stored under adverse conditions to thereby facilitate development of a consistently good flavor and aroma in the coffee beans. The drying operation under reduced pressure is especially useful when treating previously dried green coffee beans having a particularly objectionable smell.
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