Soluble coffee process

Claim 1

IN THE ART OF AROMATIZING SOLUBLE COFFEE WITH PARTICLES OF FRESHLY ROASTED AND GROUND COFFEE THE IMPROVEMENT WHICH COMPRISES FORMING A LIQUID EXTRACT OF SOLUBLE COFFEE SOLIDS, SAID EXTRACT HAVING A TEMPERATURE OF BETWEEN 40 AND 100*F., TEMPERING A SEPARATE CHARGE OF FRESHLY ROASTED COFFEE FOR AT LEAST 3 HOURS AT A TEMPERATURE OF BETWEEN -80* AND 10*F. TO CONGEAL THE COFFEE OILS PRESENT IN SAID COFFEE AND FORM LARGE CRYSTALS OF WATER ICE, SUBDIVIDING THE TEMPERATURE COFFEE AT A TEMPERATURE OF BELOW -80*F. TO A SIZE WHEREIN SUBSTANTIALLY ALL OF THE COFFEE PASSES THROUGH A 100 MESH U.S. STANDARD SEIVE SCREEN AND AT LEAST 50% PASSES THROUGH A 200 MESH U.S. STANDARD SIEVE SCREEN, DISPERSING THE CHARGE OF COFFEE IN SAID LIQUID EXTRACT, SAID COFFEE BEING ADDED AT LEVEL OF 1 TO 10% BY WEIGHT OF THE TOTAL SOLUBLE SOLIDS IN THE EXTRACT, MAINTAINING SAID EXTRACT AT 40* TO 100* F. WHILE SOLUBILIZING BETWEEN 1 AND 10% OF THE COFFEE SOLIDS PRESENT IN SAID FINES, AND SPARY-DRYING SAID EXTRACT TO THEREBY ENCAPSULATE THE FRESHY ROASTED COFFEE WITH A THIN COATING OF DRY COFFEE EXTRACT WHICH SERVES TO STABILIZE THE ROASTED COFFEE.