Soluble coffee process and product

Claim 1

In a process for the preparation of soluble coffee powder obtained by dehydrating an aqueous roasted and ground coffee extract, the improvements which comprise; a. evaporatively stripping the volatile flavourful components from the aqueous coffee extract in an evaporation zone at an absolute pressure ranging from 16 inches mercury to atmospheric pressure and vaporizing 5 to 15% of the water in the aqueous coffee extract, said water vapour containing the stripped flavourful coffee components; b. partially condensing the stripped volatile flavourful components-containing water vapour mixture in a condensing zone at an absolute pressure ranging from 16 inches mercury to atmospheric pressure, the condensate as it exits from the condensing zone is within a temperature range from 33° F to 70° F to recover an aqueous solution of condensed flavourful and aroma component; c. concentrating the stripped aqueous coffee extract from step (a) to form a concentrated coffee extract having a solids content ranging from 37% to 55% (w/w); d. admixing the aqueous solution of flavourful components of step (b) with the concentrated coffee extract of step (c); e. feeding the mixture of step (d) to a spray dryer within a temperature range from 27° F to 200° F; f. spray drying the mixture of step (e) at a droplet size of between 100 and 300 microns using a spray drying nozzle pressure of from 700 to 2500 psig, an inlet air temperature of between 250° F and 550° F and an outlet air temperature of between 180° F and 230° F.