Abrégé

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.

Classes IPC  ?

• A23F 5/26 - Extraction des constituants solubles dans l'eau
• A23F 5/08 - Procédés de mouture du café
• A23F 5/24 - Extraction du caféExtraits de caféFabrication du café instantané
• A23F 5/30 - Séchage ou concentration de l'extrait de café par congélation de l'eau à éliminer
• A23F 5/34 - Séchage ou concentration de l'extrait de café par pulvérisation dans un courant gazeux

Abrégé

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.

Classes IPC  ?

• A23F 5/02 - Traitement du café vertProduits ainsi obtenus
• A23F 5/08 - Procédés de mouture du café
• A23F 5/26 - Extraction des constituants solubles dans l'eau
• A23F 5/48 - Séparation d'arôme de café ou d'huile de café

Abrégé

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.

Classes IPC  ?

• A23F 5/08 - Procédés de mouture du café
• A23F 5/20 - Réduction ou élimination de la teneur en alcaloïdesProduits ainsi obtenusExtraits ou infusion de ceux-ci
• A23F 5/26 - Extraction des constituants solubles dans l'eau
• A23F 5/28 - Séchage ou concentration de l'extrait de café

Abrégé

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.

Classes IPC  ?

• A23F 5/08 - Procédés de mouture du café
• A23F 5/20 - Réduction ou élimination de la teneur en alcaloïdesProduits ainsi obtenusExtraits ou infusion de ceux-ci
• A23F 5/26 - Extraction des constituants solubles dans l'eau

Produits et 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.

Produits et 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.

Abrégé

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.

Classes IPC  ?

• A23F 5/02 - Traitement du café vertProduits ainsi obtenus
• A23F 5/26 - Extraction des constituants solubles dans l'eau
• A23F 5/08 - Procédés de mouture du café
• A23F 5/48 - Séparation d'arôme de café ou d'huile de café

Abrégé

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.

Classes IPC  ?

• A23F 5/02 - Traitement du café vertProduits ainsi obtenus
• A23F 5/08 - Procédés de mouture du café
• A23F 5/26 - Extraction des constituants solubles dans l'eau
• A23F 5/48 - Séparation d'arôme de café ou d'huile de café

Produits et 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