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.

A coffee degassing method is disclosed. A diffusion gas is supplied into a degassing tree in an bin containing roasted coffee. The degassing tree is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the diffusion gas are exhausted from the bin. Another method of coffee degassing is disclosed. A diffusion gas is supplied into a degassing chamber in a bin containing roasted coffee. The degassing chamber is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the nitrogen are exhausted from the bin.

Packaging assembly for the transport of coffee in the form of roasted beans, comprising: at least one impermeable bag, impermeable at least to oxygen and water vapour; said at least one impermeable bag being flexible and sealable in a watertight manner to prevent the introduction of fluids or gases; at least one unidirectional valve sealingly applied to said at least one impermeable bag which only allows gas to escape from the impermeable bag preventing the entry of gas into the impermeable bag, wherein said at least one unidirectional valve makes it possible to achieve an over-pressure inside the impermeable bag variable from 3 to 60 mbar.

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.

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.

The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of γ-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.

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.