Nestec S.a.

Societe Des Produits Nestle S.a.

Catherine Gretsch

Tuong Huynh-Ba

Imre Blank

Marc Furrer

Johan Bernard Ubbink

Carol Borland

Johanna Hendrika Schoonman

Charles Andrew Knight

David Philippe Labbe

Robert John Redgwell

Delphine Gisèle Curti

Yu Chu Zhang

A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavor.

Coffee aroma recovery process

A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extracts. The coffee powder produced has much increased and improved aroma and flavor.

Coffee aroma recovery process and resultant products

Growing community of inventors

Valeyres-Sous-Ursins VD, Switzerland

Catherine Gretsch