Process for producing high yield coffee extract with superior flavor.

摘要

A charge of freshly roasted coffee is atmospherically extracted which extract is retained for further processing. The remaining coffee grounds are then extracted under conditions sufficient to effect hydrolysis. The hydrolyzed coffee extract thereby obtained is contacted with an edible oil in order to remove off-flavor notes characteristic of said hydrolyzed coffee extract. The atmospheric coffee extract is combined with the improved hydrolyzed coffee extract to produce a high yield commercial coffee extract having excellent flavor.