Gerald M Wasserman

US Patent:

47337923, Mar 29, 1988

Filed:

Jun 5, 1987

Appl. No.:

7/058426

Inventors:

Gerald S. Wasserman - East Brunswick NJ
Karl C. Kramer - Dunellen NJ
Slawko Yadlowsky - Manville NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

B65D 4500

US Classification:

220216

Abstract:

A floating lid is provided which enables the preparation of a beverage of uniform consistency which is retarded in its loss of volatile, oxidation and contamination. The floating lid is buoyant and has an aperture through which the beverage passes.

US Patent:

62072110, Mar 27, 2001

Filed:

Mar 22, 1999

Appl. No.:

9/274716

Inventors:

Gerald S. Wasserman - Hoboken NJ
Niphon Rerngsamai - Old Bridge NJ
Dennis F. Hayes - Brewster NY
Edmund Frank Mofford - Jacksonville FL
Chantal Dabdoub - White Plains NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23F5/04

US Classification:

426466

Abstract:

A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for 1/2-31/2 minutes to a roast color of 4-19 Lu. The roasted beans have a reduced density in the range of 0. 27-0. 38, and a roast color of 4-19 Lu. Analysis of sulfur compounds in the coffee aroma reveals a high level of methylmercaptan, a key compound for the pleasant aroma of freshly roasted and ground coffee. Coffee beans roasted in accordance with the present invention have a generally high titratable acidity at a given density and roast color.

US Patent:

47643919, Aug 16, 1988

Filed:

Nov 12, 1987

Appl. No.:

7/120676

Inventors:

Gerald S. Wasserman - East Brunswick NJ
Karl C. Kramer - Dunellen NJ
Slawko Yadlowsky - Manville NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23F 526

US Classification:

426433

Abstract:

A floating lid is provided which enables the preparation of a beverage of uniform consistency which is retarded in its loss of volatile, oxidation and contamination. The floating lid is buoyant and has an aperture through which the beverage passes. The aperture is surrounded by upwardly-extending walls which form a chamber for the purpose of creating a hydrostatic head of beverage above the aperture.

Author:

Gerald S. Wasserman

ISBN #:

0471921289