This inventor holds 1 USPTO granted patent. Top assignee: Jacobs Suchard Ag. Active years: 1991.
Company Filing History:
Years Active: 1991
Title: Brigitte Schlabs: Innovator in Coffee Quality Enhancement
Introduction
Brigitte Schlabs is a notable inventor based in Bremen, Germany. She has made significant contributions to the field of food technology, particularly in enhancing the quality of Robusta coffee. Her innovative approach has garnered attention in the industry, showcasing her expertise and dedication to improving coffee production.
Latest Patents
Brigitte Schlabs holds a patent for a process aimed at improving the quality of Robusta coffee. The patent describes a method where raw Robusta coffee beans, with an increased water content of approximately 30% to 45%, are treated with steam at temperatures ranging from 135°C to 140°C. This treatment occurs under a pressure of 3 to 4 bar for a duration of 60 to 120 minutes. The process effectively removes the compound 2-methylisoborneol, which is responsible for the undesirable 'earthy' and 'musty' aroma notes in Robusta coffee. After this treatment, the beans are processed and roasted using traditional methods.
Career Highlights
Brigitte Schlabs has established herself as a key figure in the coffee industry through her innovative work. Her patent reflects her commitment to enhancing the sensory qualities of coffee, making it more appealing to consumers. Working at Jacobs Suchard AG, she has contributed to the company's reputation for quality and innovation in coffee production.
Collaborations
Brigitte has collaborated with notable colleagues, including Rainer Becker and Claus Weisemann. These partnerships have allowed her to share insights and develop new techniques in coffee processing.
Conclusion
Brigitte Schlabs is a pioneering inventor whose work in improving Robusta coffee quality has made a significant impact in the industry. Her innovative methods and dedication to excellence continue to influence coffee production practices.