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New toasting process yields 35 percent more coffee flavor
Nash Coffee Company chief chemist L. K. Warrens unveils a toasting method tested by Van Cleve Laboratories that claims 35.7 percent more flavor and longer aroma. The process expands on roasting theory, noting flavor comes from an oily substance formed during roasting.
MENTIONED IN THIS ARTICLE
L. K. Warrens
Nash Coffee Company
van Cleve Laboratories
A. D. Bell
A. D. Bell, Head Chemial
van Cleve
Bell