Improving organoleptic properties of vapour distillate - used in mfg. instant coffee, by contacting distillate with ground roasted coffee bean fines (NL 20.8.79)

摘要

Organoleptic properties of vapour distillate derived from roasted coffee beans are improved by bringing the distillate into intimate contact with a quantity of ground roasted coffee and then removing it from the distillate. Used in mfg. extracts for use in instant coffee mfr. Undesirable after-taste of vapour distillate is removed and the final product has improved flavour.