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Coffee pp 109-145 | Cite as

Extraction

  • R. J. Clarke
Chapter

Abstract

After roasting and grinding, extraction is the key operation in the large- scale manufacture of instant coffee, in which both soluble solids and volatile aroma/flavour compounds are extracted. The direct brewing or infusion by hot water of roast coffee in the home to provide an immediate beverage for drinking is separately discussed in Chapter 8. Large-scale extraction has a number of distinctive features, consequent upon the problems of scale, productivity and economic factors. It is necessary furthermore to provide extracts that can subsequently be dried satisfactorily (as described in Chapter 6) to a convenient instant product, which is also stable and of good flavour on making up to a drinking concentration of solubles with hot water.

Keywords

Volatile Compound Soluble Solid Ground Coffee Roasted Coffee Arabica Coffee 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers LTD 1987

Authors and Affiliations

  • R. J. Clarke
    • 1
  1. 1.Formerly of General Foods LtdBanbury, OxonUK

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