Abstract

The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

IPC Classes  ?

• A23F 5/26 - Extraction of water soluble constituents
• A23F 5/08 - Methods of grinding coffee
• A23F 5/24 - Extraction of coffeeCoffee extractsMaking instant coffee
• A23F 5/30 - Drying or concentrating coffee extract by freezing out the water
• A23F 5/34 - Drying or concentrating coffee extract by spraying into a gas stream

Abstract

Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, having the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100μηη or less; and (3) subjecting said suspension to one or more separation and/or processing steps having at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.

IPC Classes  ?

• A23F 5/02 - Treating green coffeePreparations produced thereby
• A23F 5/08 - Methods of grinding coffee
• A23F 5/26 - Extraction of water soluble constituents
• A23F 5/48 - Isolation of coffee flavour or coffee oil

Abstract

Described is a method for producing a cold-brew coffee extract, comprising the steps of: (1) adding water to coffee beans to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 µm or less; (3) subjecting said suspension to one or more separation steps, wherein the suspension is separated into at least one liquid phase and a solid phase, said liquid phase comprising coffee aroma and said solid phase comprising coffee powder and water as major components; and (4) further processing the liquid phase comprising coffee aroma to provide the cold-brew coffee extract; wherein the temperature of the suspension during steps (1) to (3) does not exceed 47°C. The method enables continuous processing within a shortened time frame (e.g., within less than one hour, or in minutes) while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

IPC Classes  ?

• A23F 5/08 - Methods of grinding coffee
• A23F 5/20 - Reducing or removing alkaloid contentPreparations produced therebyExtracts or infusions thereof
• A23F 5/26 - Extraction of water soluble constituents
• A23F 5/28 - Drying or concentrating coffee extract

Abstract

Described is a method for producing a cold-brew coffee extract, comprising the steps of: (1) adding water to coffee beans to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 μm or less; (3) subjecting said suspension to one or more separation steps, wherein the suspension is separated into at least one liquid phase and a solid phase, said liquid phase comprising coffee aroma and said solid phase comprising coffee powder and water as major components; and (4) further processing the liquid phase comprising coffee aroma to provide the cold-brew coffee extract; wherein the temperature of the suspension during steps (1) to (3) does not exceed 47°C. The method enables continuous processing within a shortened time frame (e.g., within less than one hour, or in minutes) while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

IPC Classes  ?

• A23F 5/08 - Methods of grinding coffee
• A23F 5/20 - Reducing or removing alkaloid contentPreparations produced therebyExtracts or infusions thereof
• A23F 5/26 - Extraction of water soluble constituents

Goods & Services

Coffee, tea, cocoa; rice; tapioca and sago; flour and preparations made from cereals, bread, pastry and confectionery; edible ices; sugar, honey, golden syrup; yeast, baking powder; salt; mustard; vinegar, sauces (condiments); spices; ice for refreshment. Services for providing food and beverages; temporary accommodation.

Goods & Services

Coffee, tea, cocoa; rice; tapioca and sago; flour and preparations made from cereals, bread, pastry and confectionery; edible ices; sugar, honey, golden syrup; yeast, baking powder; salt; mustard; vinegar, sauces (condiments); spices; ice for refreshment. Beer; non-alcoholic beverages; fruit beverages and fruit juices; syrups and other preparations for making beverages.

Abstract

Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 μηη or less; and (3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.

IPC Classes  ?

• A23F 5/02 - Treating green coffeePreparations produced thereby
• A23F 5/26 - Extraction of water soluble constituents
• A23F 5/08 - Methods of grinding coffee
• A23F 5/48 - Isolation of coffee flavour or coffee oil

Abstract

Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 µ?? or less; and (3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.

IPC Classes  ?

• A23F 5/02 - Treating green coffeePreparations produced thereby
• A23F 5/08 - Methods of grinding coffee
• A23F 5/26 - Extraction of water soluble constituents
• A23F 5/48 - Isolation of coffee flavour or coffee oil

Goods & Services

Coffee, tea, cocoa; rice; tapioca and sago; flour, bread; edible ices; sugar, honey, golden syrup; yeast, baking powder; salt; mustard; vinegar; spices; ice for refreshment Beer; fruit beverages and fruit juices