PROCESS FOR PREPARING GREEN ROBUSTA COFFEE

摘要

The invention relates to a process for improving the flavour of Robusta green coffee beans. According to the invention, the green coffee beans are treated under a vapour pressure of 0.1 to 0.6 MPa, at a temperature of 100 to 155 DEG C for 1 to 15 minutes in a vapour space containing 0.5 to 8 o/oo of one or more organic acid(s) present also among the natural flavour ingredients of the green and/or of the roasted coffee beans, respectively, which acid(s) is (are) volatile under the given treatment conditions.