PROCESS FOR IMPROVING THE QUALITY OF ROBUSTA COFFEE

摘要

The quality of Robusta coffee is increased by treating rawRobusta coffee beans whose water content has been increasedto about 30% to 45% with steam at about 135°C to 140°C andat a pressure ranging from 3 bar to 4 bar approx. for60 min to 120 min. This treatment particularly removes thesubstance responsible for the "earthy" and "musty" aromanote of Robusta coffee, namely the compound2-methylisoborneol. After the treatment, the beans areprocessed and roasted in the customary way.