Kraft General Foods, Inc.

Timothy J Strelevitz

James Peter Herrick

Robert F Smith

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.

Growing community of inventors

White Plains, NY, United States of America

Timothy J Strelevitz