A process for enhancing polyphenolics content of beverages brewed from
polyphenolic containing, processed beverage substrate by pre-soaking
substrate (coffee beans, for example) before roasting and then quenching
the substrate after processing with the liquid in which the substrate was
first "pre-soaked." Beverages produced from the treated substrate exhibit
substantially increased polyphenolics content, when compared to
conventionally processed beverage substrate of the same nature and
processing.
