The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

Various beverage preparation systems and methods are disclosed. The beverage preparation system can include a dispensing unit configured to receive beverage, such as a shot of espresso, from a beverage preparation machine. The dispensing unit can include a dispensing unit with a first end and a second end. The dispensing unit can be rotatable between an upright position and an inverted position. The dispensing unit can be configured to receive the beverage through the second end when the dispensing unit is in the upright position, and can be configured to receive cleansing fluid through the second end when the dispensing unit is in the inverted position. In some embodiments, when the dispensing unit is in an intermediate position between the upright and inverted positions, the dispensing unit is configured to dispense the beverage out of the first end and into a cup or other vessel.

Various beverage preparation systems and methods are disclosed. The beverage preparation system can include a dispensing unit configured to receive beverage, such as a shot of espresso, from a beverage preparation machine. The dispensing unit can include a dispensing unit with a first end and a second end. The dispensing unit can be rotatable between an upright position and an inverted position. The dispensing unit can be configured to receive the beverage through the second end when the dispensing unit is in the upright position, and can be configured to receive cleansing fluid through the second end when the dispensing unit is in the inverted position. In some embodiments, when the dispensing unit is in an intermediate position between the upright and inverted positions, the dispensing unit is configured to dispense the beverage out of the first end and into a cup or other vessel.

The present disclosure is directed to mushroom compounds infused food and beverage consumables and non-consumables, along with methods of producing the mushroom compounds infused consumables and non-consumables. The consumables are infused in an overall two-step process, in which mushroom compounds from a mushroom species are first infused into a food grade oil, which in turn is used to infuse food and beverage consumables. Mushroom compounds infused oil may also be used in formulations of non-consumables.

The present disclosure is directed to mushroom compounds infused food and beverage consumables and non-consumables, along with methods of producing the mushroom compounds infused consumables and non-consumables. The consumables are infused in an overall two-step process, in which mushroom compounds from a mushroom species are first infused into a food grade oil, which in turn is used to infuse food and beverage consumables. Mushroom compounds infused oil may also be used in formulations of non-consumables.

A system and method to prepare and dispense a N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

A system and method to prepare and dispense a N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

Compositions comprising a natural, non-ingestible processed coffee fruit material, optionally flavored with natural ingredients, and in a form that may be placed in the mouth of a user are provided. Such compositions enable the delivery of caffeine, antioxidants, coffee flavor, and/or other flavors from the coffee fruit to the user in a convenient, enjoyable, and discrete manner. The compositions provide the benefits of a coffee-based beverage in situations where it would be impractical or inappropriate for the user to consume a liquid beverage. They also provide an alternative to unhealthy non-ingestible products, such as smokeless tobacco products. Also provided are methods of manufacturing the disclosed compositions and packaged consumer products containing the compositions.

Provided is a method of producing a purified chlorogenic acid-containing composition, including a contact step of bringing a chlorogenic acid-containing composition having solids concentration of from 1.5 mass % to 4.7 mass % and a caffeine/chlorogenic acid mass ratio of 5 or less into contact with a porous adsorbent.