US4255461A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of a decaffeinated roasted coffee blend
Assignee: General Foods Corp
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Filing: 1979-11-13
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Granted: 1981-03-10
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Expires: 1999-11-13
Abstract
Abstract A lower-grade green coffee bean fraction is moisturized to above 37% by weight and then decaffeinated by extraction with a moist supercritical fluid having a temperature of at least 100° C. This decaffeinated coffee is then combined, either before or after roasting, with a higher-grade coffee fraction. Typically the higher-grade fraction will be coffee which has been decaffeinated by extraction with a moist supercritical fluid at a temperature below about 85° C.
Inventors
- 👤 George A. Jasovsky
- 👤 Martin Gottesman
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 11:21
CPC Classifications
A; A23; A23F; A23F5/00; A23F5/20; A23F5/206; B; B01; B01D; B01D11/00; B01D11/02; B01D11/0203
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
100 words
A method of preparing a roasted coffee blend comprising the steps of: (a) moisturizing a lower-grade green coffee fraction to a moisture level of between 37 and 50% by weight, (b) decaffeinating the moisturized coffee of step (a) by contact with a stream of a moist supercritical fluid at a temperature of at least 100° C. and a pressure of at least 200 atmospheres, (c) combining the decaffeinated, lower-grade coffee fraction at a weight level of between 30 and 80% either before roasting with a higher grade green coffee fraction or after roasting with a higher grade roast coffee fraction.
Claim 2
Independent Claim
100 words
A method of preparing a roasted coffee blend comprising the steps of: (a) moisturizing a lower-grade green coffee fraction to a moisture level of between 37 and 50% by weight, (b) decaffeinating the moisturized coffee of step (a) by contact with a stream of a moist supercritical fluid at a temperature of at least 100° C. and a pressure of at least 200 atmospheres, (c) combining the decaffeinated, lower-grade coffee fraction at a weight level of between 30 and 80% either before roasting with a higher grade green coffee fraction or after roasting with a higher grade roast coffee fraction.
Claim 3
Dependent Claim
55 words
The method of claim 1 wherein a higher-grade green coffee fraction has been decaffeinated by first being moisturized to between 26 and 33% by weight and then being contacted with a stream of a moist supercritical fluid at a temperature of between 60° C. and 85° C. and a pressure of at least 200 atmospheres.
Claim 4
Dependent Claim
21 words
The method of claim 2 wherein both higher-grade and lower-grade green coffee fractions are decaffeinated by contac with supercritical carbon dioxide.
Claim 5
Dependent Claim
16 words
The method of claim 3 wherein the lower-grade coffee fraction contains a majority of Robustas coffee.
Claim 6
Dependent Claim
14 words
The method of claim 3 wherein the lower-grade coffee fraction consists of Robusta coffee.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-03-09 | 1984-09-08 | 1985-03-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-03-09 | 1988-09-08 | 1989-03-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-03-09 | 1992-09-08 | 1993-03-10 | $7700.00 | Window Closed / Lapsed |