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.

The present invention relates to methods of reducing negative flavor attributes, such as bitterness, in coffee products. A coffee product with reduced perceptible bitterness may be prepared by providing a coffee product and adding vanillic acid to the coffee product.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The invention relates to a caffeine-templated MIP copolymer matrix and devices employing these polymers that exhibit high absorbance or binding capacity for caffeine while retaining rapid caffeine uptake kinetics, and which function in both cold and hot aqueous environments to selectively remove caffeine from a beverage with a high selectivity factor in order to better preserve the sensory aspects of the decaffeinated beverage, and which can easily be used by a typical consumer to treat their beverage within a short time frame of less than about one minute. More specifically, the invention relates to copolymeric MIP matrices produced according to methods wherein the template to polymer ratio is dramatically increased in order to raise the affinity of the resulting MIP materials, and hyper-crosslinked MIP matrices produced using higher amounts of crosslinking agents to produce high affinity copolymer matrices that better maintain a high degree of selectivity towards caffeine while minimizing the uptake of congeners to better maintain the sensory characteristics of the decaffeinated beverages. The invention further relates to manual and mechanical devices employing the inventive MIP matrices in a variety of physical forms and configurations that enable a user to decaffeinate a beverage manually or automatically within one minute or less, or select a level of decaffeination by controlling the exposure time to said devices.

The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.

The present invention includes a method of myceliating coffee beans including sterilizing the coffee beans, preparing a liquid tissue culture including an aliquot of fungal liquid tissue culture derived from liquid state fermentation, and inoculating the coffee beans with the fungal liquid tissue culture. Next, the step of enabling mycelium growth on the coffee includes controlling temperature, humidity, and sterility of the environment. The aliquot of fungal liquid tissue culture is optionally agitated to form hyphael conglomerations of mycelium having sizes of less than 1 mm in diameter.

The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans.

The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans.

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.