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.

A method of manufacturing a coffee grounds powder includes: an inputting process in which coffee grounds are input into a mixing portion of a caffeine reduction apparatus; a water inputting process in which an inlet and outlet pipe is opened and water is filled inside the main housing such that the coffee grounds input into the mixing portion are submerged; an ultraviolet ray emitting process in which ultraviolet rays are emitted to the water and an inside of the mixing portion; an elution water discharging process in which an elution water in which caffeine is decomposed is discharged to an outside from the main housing; a drying process in which the coffee grounds that remain in the mixing portion are dried by rotating the mixing portion; and a mixing process in which the coffee grounds in which drying is finished are mixed with a viscous additive.

A method of manufacturing a coffee grounds powder includes: an inputting process in which coffee grounds are input into a mixing portion of a caffeine reduction apparatus; a water inputting process in which an inlet and outlet pipe is opened and water is filled inside the main housing such that the coffee grounds input into the mixing portion are submerged; an ultraviolet ray emitting process in which ultraviolet rays are emitted to the water and an inside of the mixing portion; an elution water discharging process in which an elution water in which caffeine is decomposed is discharged to an outside from the main housing; a drying process in which the coffee grounds that remain in the mixing portion are dried by rotating the mixing portion; and a mixing process in which the coffee grounds in which drying is finished are mixed with a viscous additive.

A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine,
in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.

A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine,
in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.

The invention pertains to a novel method for enhancing clarity and reducing the acidity of brewed coffee beverages. By incorporating potassium bicarbonate into either 1) roasted coffee beans (whole or ground) or 2) instant coffee granules, or 3) by providing potassium bicarbonate mixed with a carrier which can be added directly to brewed coffee, the turbidity of the resulting brewed coffee is significantly decreased, thereby improving its visual appeal. Additionally, the acidity of the brewed coffee is lowered, making it more palatable and potentially alleviating gastrointestinal discomfort often associated with acidic beverages. The process allows for customization based on the desired strength of the coffee and the chosen brewing method. This innovation presents a promising solution to enhance the overall quality and consumer satisfaction of coffee products.

Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80 C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43 C.

The present invention is directed to a modular distillation system incorporating a removable capsule for containing source material for extraction. Through the action of the invention, the steam distillation process described herein produces a substantially larger amount of volatile oil than a distillation system that does not use an enclosed, modular system. The present invention provides for an apparatus that allows for greater contact between the steam and plant matter during the distillation process through the use of a closed removable capsule containing relatively small amount of plant matter. Additionally, the present invention is directed to a system that allows the generation of higher quality distillate and considerably higher quantity of volatile oil extracts by forcing the steam to evenly disperse through a removable capsule, and by preventing the condensed liquid to return back to the boiling water within the vessel.

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.

A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine,
in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.