Process and apparatus for improving roast coffee
CA 1295876 C · Owner: Bonne, Harry · Inventors: Bonne, Harry
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
To improve the quality, especially the flavour of roast coffee, the raw-coffee beans are pretreated by enrichment with saccharides. Saccharides are added to the raw-coffee beans in an aqueous solution in a proportion of approximately 10%. The enrichment of the raw-coffee beans with saccharides results in an appreciable increase in the content of "fine" acids in the roast coffee and consequently in an improvement of quality.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted February 18, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended February 18, 2009.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.