A method of making coffee with high amounts of phenols and chlorogenic acids is provided. Coffee beans are tested for phenols and chlorogenic acids and selected if they are found to have predetermined levels of phenols and chlorogenic acids. The selected coffee beans may be treated and then shipped where they are roasted at a temperature and for a time period that preserves the phenols and chlorogenic acids therein without adversely affecting the taste and aroma thereof. The roasted coffee beans are then ground to a selected particle size and are brewed with water at a temperature and for a time period to produce liquid coffee having high amounts of phenols and chlorogenic acids that also has favorable flavor.

A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

A substance processing system includes a pressurizer configured to pressurize air and a processing chamber configured to process a substance. The system also includes a heat exchanger coupled between the pressurizer and the processing chamber. A nozzle is coupled to the processing chamber such that output from the nozzle comprises a substantially even pressure distribution.

A substance processing system includes a pressurizer configured to pressurize air and a processing chamber configured to process a substance. The system also includes a heat exchanger coupled between the pressurizer and the processing chamber. A nozzle is coupled to the processing chamber such that output from the nozzle comprises a substantially even pressure distribution.

Various beverage preparation methods are disclosed. The beverage preparation method can include purifying a first portion of an extract with reverse osmosis. The method can further include concentrating a second portion of an extract with freeze concentration, the first portion of the extract being separate from the second portion of the extract. The method can further include spray drying the first portion of the extract and the second portion of the extract to produce dried particles. The ratio of the first portion of the extract and the second portion of the extract can be at least 3:1.

Various beverage preparation methods are disclosed. The beverage preparation method can include purifying a first portion of an extract with reverse osmosis. The method can further include concentrating a second portion of an extract with freeze concentration, the first portion of the extract being separate from the second portion of the extract. The method can further include spray drying the first portion of the extract and the second portion of the extract to produce dried particles. The ratio of the first portion of the extract and the second portion of the extract can be at least 3:1.

In one aspect, with a sounding rocket, a space-capsule bean roasting system is placed into a sub-orbital flight path. The space-capsule bean roasting system includes a re-entry capsule. The re-entry capsule includes a bean roasting system and a payload of raw beans. The re-entry capsule re-enters the Earth's atmosphere at a specific trajectory. The re-entry heat is transferred to the bean roasting system. The payload of raw beans is roasted with the re-entry heat.

In one aspect, with a sounding rocket, a space-capsule bean roasting system is placed into a sub-orbital flight path. The space-capsule bean roasting system includes a re-entry capsule. The re-entry capsule includes a bean roasting system and a payload of raw beans. The re-entry capsule re-enters the Earth's atmosphere at a specific trajectory. The re-entry heat is transferred to the bean roasting system. The payload of raw beans is roasted with the re-entry heat.

A coffee roasting apparatus is disclosed comprising a compartment for holding coffee beans, a heating arrangement for heating the coffee beans in the compartment during a roasting process of the coffee beans, a volatile organic compound sensor for determining a total concentration of volatile organic compounds residing in the compartment, and a controller for controlling the heating arrangement. The controller is adapted to determine whether a rate of change in the total concentration of volatile organic compounds exceeds a predefined threshold and control the heating arrangement based on a determination that the rate of change in the total concentration of volatile organic compounds exceeds the predefined threshold. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.