Method for improving the flavor of green coffee beans

Abstract

A method for improving the flavor of green coffee beans includes placing green coffee beans and yeast in a fermentation device to allow the green coffee beans to be in an anaerobic environment (an anaerobic fermentation step). A flavor liquid material is added to the fermentation device and vaporized to allow the green coffee beans to be steamed by the vaporized flavor liquid material (a steaming step). When the odor gas discharged from the fermentation device is qualified, aspergillus is added to the fermentation device to grow hyphae which grows on the surface of the green coffee beans and penetrates deeply into the green coffee beans so that the vaporized flavor liquid material completely infiltrates into the green coffee beans through the hyphae (a hyphae growing step). The fermentation device is opened and lactic acid bacteria is added (a bacteriostatic step). Finally, the green coffee beans are dried at a low temperature so that the moisture content of the green coffee beans ranges between

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