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publicationDate 1995-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-9514390-A1
titleOfInvention High-yield roasted coffee with balanced flavor
abstract Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7 %. The drying is conducted at from 70° to 325 °F (21° to 163 °C) for from 1 minute to 24 hours. The dried green beans are fast roasted to a Hunter L-color of from 10-16. The dried roasted beans are blended with non-dried coffee beans roasted to a Hunter L-color of from 17-24 and having a moisture content before roasting of greater than about 7 %. The blend contains from 1-50 % of the dried dark roasted beans and from 50-99 % of the non-dried roasted beans. The blend has a surprisingly high yield.
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