Process of making a fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity

摘要

Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee beverage having:PP(1) a brew solids level of from about 0.4 to about 0.6%;PP(2) a Titratable Acidity of at least about 1.52;PP(3) a brew absorbance of at least about 1.25, provided that when the Titratable Acidity is in the range of from about 1.52 to about 2.0, the brew absorbance is equal to or greater than the value defined by the equation:PP1.25+[0. 625×(2.0-TA)]PP where TA is the Titratable Acidity.