Process for improving the quality of robusta coffee
CA 2028643 C · Owner: Becker, Rainer · Inventors: Weisemann, Claus; Schlabs, Brigitte; Becker, Rainer
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135°C to 140°C and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min. This treatment particularly removes the substance responsible for the "earthy" and "musty" aroma note of Robusta coffee, namely the compound 2-methylisoborneol. After the treatment the beans are, processed and roasted in the customary way.
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
- Filed October 26, 1990 and granted December 21, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 26, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 26, 2012.
- 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.