Method of making water-soluble coffee extract

Claim 1

IN A PROCESS OF MAKING A DEHYDRATED WATERSOLUBLE COFFEE-EXTRACT, THE STEPS COMPRISING EXTRACTING ROASTED AND GROUND COFFEE AT A TEMPERATURE NOT EXCEEDING 100*C. WITH WATER CONTAINING A SUFFICIENT AMOUNT OF A SUBSTANCE CAPABLE OF BINDING AND PRECIPITATING THE ALBUMINOUS AND ALBUMINILIKE SUBSTANCES WHICH WOULD IMPAIR THE TASTE OF THE DEHYDRATED EXTRACT, SAID BINDING AND PRECIPITATING SUBSTANCE BEING SELECTED FROM THE GROUP CONSISTING OF CALCIUM HYDROXIDE AND CALCIUM OXIDE, FILTERING SAID EXTRACT, ADDING TO THE FILTERED SOLUTION A MIXTURE COMPRISING LACETOSE AND GUM-ARABIC AS AN AROMA-RETAINING MEDIUM IN AN AMOUNT OF 40 TO 60% BASED ON THE TOTAL WEIGHT OF THE FINAL DEHYDRATED EXTRACT, ADJUSTING THE PH VALUE OF SAID SOLUTION TO WITHIN A RANGE BETWEEN 4.7 AND 5.4 BY ADDITION OF AN INNOCUOUS ORGANIC ACID SELECTED FROM THE GROUP CONSISTING OF TARTARIC ACID AND CITRIC ACID, THEREAFTER DEHYDRATING SAID SOLUTION AND ADMIXING THE DRY DEHYDRATED EXTRACT POWDER WITH 0.4-0.8% OF ITS TOTAL WEIGHT OF AN AROMATIC OIL, OBTAINED BY SQUEEZING ROASTED COFFEE POWDER.