Abstract: Aroma- and flavor-bearing substrates are separated into an aroma concentrate and a flavor concentrate by pulsing or applying in a continuous fashion wet steam to a zone containing the substrate. The substrate-containing zone is held under vacuum pressure and the flavor concentrate is collected in a first trap, while an aroma concentrate is collected in a second trap. In one preferred embodiment, the most volatile flavor and aroma bodies are collected and subsequently dissolved in a solution of solids (e.g., those obtained from further extraction of the substrate) and the solution is then frozen and freeze-dried to yield a highly stable dry aroma and flavor bearing product. In a preferred embodiment, the substrate comprises either coffee or tea.