Kraft General Foods, Inc.

Robert F Smith

James Peter Herrick

Mete Bruncaj

Timothy J Strelevitz

Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to introducing the water. Steam and water are preferably introduced under a moderately elevated pressure. Improvements in appearance, color, flavor, aroma and yield can be achieved along with reduced cycle time.

Coffee brewing method

A reusable filtration element for a coffee brewer has a microscopic arrangement of holes which permit coffee beverage to pass through while turbidity and sediment causing solids are effectively removed. The holes are preferably from 12 to 60 microns across and provide from 5 to 30 % open area in the filter element. In one preferred embodiment, the holes are circular, arranged in rows such that intersecting rows form an angle of 60.degree., and preferably taper from top to bottom. A preferred filtration element is preferably formed by photoetching stainless steel foil. The filtration element is preferably positioned over a foraminous support.

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Ridgefield Park, NJ, United States of America

Robert F Smith