The present invention relates to a method of producing a coffee extract wherein coffee beans are contacted with cellulase and xylanase.

The present invention relates to a method of producing a coffee extract wherein coffee beans are contacted with cellulase and xylanase.

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 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.

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first pre-soaked. Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first pre-soaked. Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

A container is provided having an open top end defining an access opening into an interior storage volume. A peripheral rim surrounds the access opening. A flexible membrane is sealed to the peripheral rim and a valve is attached to the membrane for venting gases from the interior of the container body. An overcap is provided to cover the access opening and be retained in the container rim adjacent the membrane. A bottom surface of the body of the overcap includes a continuous surface pattern thereon, with the surface pattern creating a plurality of gaps that define a continuous passageway along the bottom surface to the periphery of the overcap.

A product for making, through infusion, a respective drink, in particular a hot drink, especially coffee, the drink being preferably obtained by making the infusion in a respective machine which uses an infusion liquid, which is in particular in the form of water, especially in the form of hot water; the product includes a raw infusion material, preferably in the form of roasted and ground coffee, in a compact configuration, that is, it has the respective constituent particles which adhere to each other. The infusion product extends along an axial direction between opposite longitudinal ends and has a peripheral surface, which is convergent towards a respective longitudinal end in such a way as to engage, and match with, the profile of a corresponding inner surface of a suitable infusion container, in particular in the form of an adapter container.

A product for making, through infusion, a respective drink, in particular a hot drink, especially coffee, the drink being preferably obtained by making the infusion in a respective machine which uses an infusion liquid, which is in particular in the form of water, especially in the form of hot water; the product includes a raw infusion material, preferably in the form of roasted and ground coffee, in a compact configuration, that is, it has the respective constituent particles which adhere to each other. The infusion product extends along an axial direction between opposite longitudinal ends and has a peripheral surface, which is convergent towards a respective longitudinal end in such a way as to engage, and match with, the profile of a corresponding inner surface of a suitable infusion container, in particular in the form of an adapter container.