Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

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 100μηη 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.

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 100μηη 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.

A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.

A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.

The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.