An apparatus for manufacturing tablets for hot beverage brewing includes a reservoir feeding infusible loose food products, a grinding system for the loose food products to obtain grounds of a given size, a moistening system moistening the grounds to a given moisture content, a mixing and homogenizing system for mixing and homogenizing the grounds to a homogeneous mixture, a weighing system of the homogeneous mixture to obtain a dose of predetermined weight, a forming system forming the dose into a tablet of predetermined volume, an irradiation system for electromagnetic irradiation of the tablet to overheat the particles to a partial baking and/or sintering for compactness and self-supporting ability without an enclosure, and a control system acting on the grinding, moistening, homogenizing, system, forming, and irradiating systems to control particle size, moisture content, homogeneity, weight, volume and compactness parameters of the tablet and change water permeability of the tablet accordingly.

An apparatus for manufacturing tablets for hot beverage brewing includes a reservoir feeding infusible loose food products, a grinding system for the loose food products to obtain grounds of a given size, a moistening system moistening the grounds to a given moisture content, a mixing and homogenizing system for mixing and homogenizing the grounds to a homogeneous mixture, a weighing system of the homogeneous mixture to obtain a dose of predetermined weight, a forming system forming the dose into a tablet of predetermined volume, an irradiation system for electromagnetic irradiation of the tablet to overheat the particles to a partial baking and/or sintering for compactness and self-supporting ability without an enclosure, and a control system acting on the grinding, moistening, homogenizing, system, forming, and irradiating systems to control particle size, moisture content, homogeneity, weight, volume and compactness parameters of the tablet and change water permeability of the tablet accordingly.

Disclosed herein is a process for preparing a coffee extract, comprising the steps of: providing a mixture of roasted coffee beans and water, milling the mixture of roast coffee beans and water in a pressurised chamber, and separating the milled mixture in a liquid coffee extract and spent coffee grounds. The coffee extract maintains many of the flavour components of the roasted beans.

Disclosed herein is a process for preparing a coffee extract, comprising the steps of: providing a mixture of roasted coffee beans and water, milling the mixture of roast coffee beans and water in a pressurised chamber, and separating the milled mixture in a liquid coffee extract and spent coffee grounds. The coffee extract maintains many of the flavour components of the roasted beans.

A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder by spraying the ultra-fine powder with food ingredients in a closed or semi-closed loop fluid bed drier (or cooler) within a refrigerated inert gas environment, resulting in coated roasted whole coffee granules.

A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder by spraying the ultra-fine powder with food ingredients in a closed or semi-closed loop fluid bed drier (or cooler) within a refrigerated inert gas environment, resulting in coated roasted whole coffee granules.

The invention relates to a grinder for grinding coffee beans. The grinder has a first grinding tool and a second grinding tool which form a grinding gap and are rotatable relative to each other to grind coffee beans in the gap. A force generation device is arranged for applying a force, which is adjustable during operation, to one or both of the first grinding tool and second grinding tool, which force is transferable to the coffee beans. The invention also relates to a method for grinding coffee beans with the grinder for preparing a hot beverage.

The invention relates to a grinder for grinding coffee beans. The grinder has a first grinding tool and a second grinding tool which form a grinding gap and are rotatable relative to each other to grind coffee beans in the gap. A force generation device is arranged for applying a force, which is adjustable during operation, to one or both of the first grinding tool and second grinding tool, which force is transferable to the coffee beans. The invention also relates to a method for grinding coffee beans with the grinder for preparing a hot beverage.

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 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.