Abstract: Roasted coffee is ground by passage through grinding and regrinding steps, each step being characterized by having the rolls thereof in each pair thereof moving linearly at the same speed to produce a granulized coffee, the coffee being ground substantially in a single bean dimension and being thereby discretely cracked.

Abstract: Decaffeinated coffee of improved quality is achieved using a process wherein caffeine-containing green coffee is countercurrently extracted with a water solution of coffee solubles. The decaffeinated coffee removed from the extraction zone is treated to remove surface solids contained thereon and is then dried at temperatures not in excess of 200.degree. F. The critical combination of a specified lower limit of surface solids on the coffee prior to drying and the drying temperature has been found to result in a decaffeinated coffee product of improved flavor.