Rainer Becker

Title: Rainer Becker - Innovator in Coffee Quality Enhancement

Introduction

Rainer Becker is a notable inventor based in Verden, Germany. He has made significant contributions to the coffee industry, particularly in enhancing the quality of Robusta coffee. His innovative approach has led to the development of a patented process that improves the flavor profile of this popular coffee variety.

Latest Patents

Rainer Becker 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 earthy and musty aroma associated with Robusta coffee by eliminating the compound 2-methylisoborneol. After this treatment, the beans are processed and roasted using traditional methods.

Career Highlights

Rainer Becker's career is marked by his dedication to improving coffee quality. His innovative patent reflects his commitment to enhancing the sensory experience of coffee drinkers. Working at Jacobs Suchard AG, he has been able to apply his expertise in a practical setting, contributing to the company's reputation in the coffee industry.

Collaborations

Rainer Becker has collaborated with colleagues such as Brigitte Schlabs and Claus Weisemann. Their teamwork has fostered an environment of innovation and creativity, leading to advancements in coffee processing techniques.

Conclusion

Rainer Becker's contributions to the coffee industry through his patented process for improving Robusta coffee quality highlight his role as an innovator. His work not only enhances the flavor of coffee but also showcases the potential for scientific advancements in food processing.