Niphon Rerngsamai

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.