METHOD FOR EXTRACTING HIGH-FLAVOR COFFEE WITH ENHANCED CACAO FLAVOR

摘要

The present invention comprises the following steps: roasting and pulverizing raw coffee beans; roasting and pulverizing raw cacao beans; and blending the roasted and pulverized coffee material and the roasted and pulverized cacao material at a ratio of 5:5 to 3:7, putting the mixture in an extraction tower, adding 0.005-0.015% of a saline solution thereto, and heating the mixture at 28-32°C for 3-5 hours, allowing the mixture to settle, and extracting a cacao and coffee mixture liquid. Cacao coffee of the present invention has an enhanced cacao flavor and excellent acidity, flavor, and aroma, by extraction with diluted salt water at a low temperature without using combined flavoring agents.;COPYRIGHT KIPO 2016