US 11,051,528 B2
Method for processing green coffee bean
Yu-Ting Huang, Kaohsiung (TW); and Cheng-Yi Chien, Kaohsiung (TW)
Assigned to Yu-Ting Huang, Kaohsiung (TW)
Filed by Yu-Ting Huang, Kaohsiung (TW)
Filed on Aug. 13, 2019, as Appl. No. 16/538,888.
Claims priority of application No. 107133436 (TW), filed on Sep. 21, 2018; and application No. 108112139 (TW), filed on Apr. 8, 2019.
Prior Publication US 2020/0093153 A1, Mar. 26, 2020
Int. Cl. A23F 5/02 (2006.01)
CPC A23F 5/02 (2013.01) [A23F 2200/00 (2013.01)] 6 Claims
OG exemplary drawing
 
1. A method for processing green coffee bean, comprising:
a penetration step, by contacting a carbon dioxide fluid to a sample of coffee green bean inside a chamber at a temperature of 28-50° C. and a pressure of 950-3,500 psi for 3-30 minutes to allow the carbon dioxide fluid to penetrate into the sample of coffee green bean; and
a pressure relief step, by reducing the pressure in the chamber to normal pressure in a time period of 2-15 minutes, allowing the carbon dioxide fluid penetrated into the sample of coffee green bean to break down cell wall of the sample of coffee green bean to obtain a sample of coffee green bean with broken cell wall.