Devices and methods for the high-pressure treatment of bulk material by extraction and/or impregnation. The bulk material is arranged in the interior volume of a pressure vessel device and is treated at a high pressure while sealed off from the surroundings. The high-pressure treatment is performed batchwise in a closed system in the pressure vessel device in a pressure-tight fashion. The bulk material is fed batchwise to the interior volume with the pressure vessel device closed and being arranged on at least one treatment level and, after the high-pressure treatment has occurred, being discharged batchwise from the interior volume with the pressure vessel device closed. The invention furthermore relates to the use of a supporting tray module with at least one treatment level for the high-pressure treatment in a closed system.

Devices and methods for the high-pressure treatment of bulk material by extraction and/or impregnation. The bulk material is arranged in the interior volume of a pressure vessel device and is treated at a high pressure while sealed off from the surroundings. The high-pressure treatment is performed batchwise in a closed system in the pressure vessel device in a pressure-tight fashion. The bulk material is fed batchwise to the interior volume with the pressure vessel device closed and being arranged on at least one treatment level and, after the high-pressure treatment has occurred, being discharged batchwise from the interior volume with the pressure vessel device closed. The invention furthermore relates to the use of a supporting tray module with at least one treatment level for the high-pressure treatment in a closed system.

The present invention relates to a soluble beverage powder consisting of dried coffee extract. In particular to a soluble coffee powder having a gold appearance. Further aspects of the invention are a powder mix for preparing a beverage and a process for making a soluble beverage powder.

A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

The invention relates to a coffee-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of >6.0 log CFU/mL. The invention further relates to a method of preparing the coffee-based beverage with a live probiotic cell count of >6.0 log CFU/mL, comprising the steps of: mixing coffee brew with sugar and an inactivated yeast to form a mixture, adding probiotics to the mixture to form an inoculated mixture, and fermenting the inoculated mixture for a pre-determined period of time to form the beverage. The probiotics may comprise Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus fermentum, Bifidobacterium lactis, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are disclosed. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.

Automated replenishment of consumables is a growing area of interest for customers and businesses alike, in that it has the potential to both improve customer satisfaction and create a steady stream of orders for a consumable service or product. As recognized herein, kitchen appliances, including those for dispensing beverages, present specific challenges to integration with a replenishment service, especially where multiple packages or formats of consumables may be utilized by a single kitchen appliance. Aspects provided herein include methods, systems, and devices for tracking consumption of foodstuffs prepared by a kitchen appliance, including either counting discrete quantities of foodstuffs or estimating non-discrete quantities. A signal requesting replenishment of at least one foodstuff may be transmitted to a replenishment server based on the counting and/or estimating.

Automated replenishment of consumables is a growing area of interest for customers and businesses alike, in that it has the potential to both improve customer satisfaction and create a steady stream of orders for a consumable service or product. As recognized herein, kitchen appliances, including those for dispensing beverages, present specific challenges to integration with a replenishment service, especially where multiple packages or formats of consumables may be utilized by a single kitchen appliance. Aspects provided herein include methods, systems, and devices for tracking consumption of foodstuffs prepared by a kitchen appliance, including either counting discrete quantities of foodstuffs or estimating non-discrete quantities. A signal requesting replenishment of at least one foodstuff may be transmitted to a replenishment server based on the counting and/or estimating.

The present invention relates to an alcoholic beverage and a non-alcoholic beverage composition intended for individuals on a Keto diet comprising about 10-25 grams of fat, about 3 grams or less of carbohydrates, about 5 grams or less of protein, 1-2 ounces of a high fat dairy cream, 5-11 ounces of carbonated water, 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and wherein the composition is per 12 ounce serving.

The present invention further relates to methods for producing a Keto beverage composition comprising the steps of mixing the beverage formulation ingredients, carbonating the beverage formulation ingredients, and homogenizing and/or pasteurizing the beverage formulation ingredients, wherein said beverage formulation ingredients comprise about 3 grams or less of carbohydrates, about 10-25 grams of fat, about 5 grams or less of protein, about 5 grams or less of medium-chain triglycerides (MCT), about 250 milligrams or less of a carnitine, and about 5 grams or less of a creatine, and wherein the composition is per 12 ounce serving.