Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80 C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43 C.

Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80 C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43 C.

Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.

Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

An extract from green coffee beans is disclosed which contains polyphenols and bioactive compounds e.g. Chlorogenic acids in a significantly higher concentration (70-80%) than in extracts of prior art methods (40-50%). The extract has greater ability to quench oxidative stress and destroy free radicals and offers health benefits due to its anti-obesity, anti-diabetic, antihypertensive, anti-tumor and anti-acid properties. The higher concentration of bioactive compounds has been achieved by use of polar solvents having polarity less than that of alcohols used for extraction. The use of such solvents of lower polarity such as n-Butyl alcohol, ethyl acetate or acetone results in extraction of enriched Chlorogenic acid fractions into the extract, leaving polar impurities behind in aqueous medium. The extract obtained has significantly higher content of polyphenols and chlorogenic acids ranging from 70-80% and a distinctive HPLC profile.

An extract from green coffee beans is disclosed which contains polyphenols and bioactive compounds e.g. Chlorogenic acids in a significantly higher concentration (70-80%) than in extracts of prior art methods (40-50%). The extract has greater ability to quench oxidative stress and destroy free radicals and offers health benefits due to its anti-obesity, anti-diabetic, antihypertensive, anti-tumor and anti-acid properties. The higher concentration of bioactive compounds has been achieved by use of polar solvents having polarity less than that of alcohols used for extraction. The use of such solvents of lower polarity such as n-Butyl alcohol, ethyl acetate or acetone results in extraction of enriched Chlorogenic acid fractions into the extract, leaving polar impurities behind in aqueous medium. The extract obtained has significantly higher content of polyphenols and chlorogenic acids ranging from 70-80% and a distinctive HPLC profile.

A process for producing decaffeinated green coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom is described, wherein one process step comprises the PEF (pulsed electric field) treatment of (optionally presoaked) green coffee beans. Also described is a decaffeinated green coffee bean, a decaffeinated roasted coffee bean, and a preparation produced therefrom, and also the use of a PEF device for the treatment of (optionally presoaked) green coffee beans. A system for decaffeinating green coffee beans is additionally described.

A process for producing decaffeinated green coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom is described, wherein one process step comprises the PEF (pulsed electric field) treatment of (optionally presoaked) green coffee beans. Also described is a decaffeinated green coffee bean, a decaffeinated roasted coffee bean, and a preparation produced therefrom, and also the use of a PEF device for the treatment of (optionally presoaked) green coffee beans. A system for decaffeinating green coffee beans is additionally described.