While holding down the formation of the sourness in the coffee bean, as it improves the extraction rate of the coffee component of the coffee bean, in order to increase the body component content of the coffee bean, making with the coffee bean and the saccharide contact, the sugar enriched processing process which raises the sugar content in that coffee bean And the aforementioned sugar the steam treatment process which makes with the coffee bean and the vapor contact which were processed enriched Processing method of the coffee bean which is included.コーヒー焙煎豆における酸味の生成を抑えつつ、コーヒー焙煎豆のコーヒー成分の抽出率を向上させると共に、コーヒー焙煎豆のコク成分含量を増加させるために、コーヒー焙煎豆と糖類とを接触させて、そのコーヒー焙煎豆中の糖含量を高める糖富化処理工程;及び前記糖富化処理したコーヒー焙煎豆と水蒸気とを接触させる水蒸気処理工程;を包含するコーヒー焙煎豆の処理方法。
