An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

Assemblies, machines, systems, and methods for the generation of superheated are discussed A steam super-heat assembly is employed for generating superheated steam for the preparation of coffee-based beverages. The assembly includes a body that includes an internal cavity, a heating element that includes heating surfaces positioned within the internal cavity, and a flow path within the internal cavity. The body also includes an input that enables fluid access into the internal cavity and an output that enables fluid egress out of the internal cavity. The heating element heats the heating surfaces of the heating element. The flow path enables fluid to flow from the input, through the internal cavity of the body, and to the output of the body. The heating surfaces form a portion of the flow path. When the fluid flows through the internal cavity, the fluid is in direct physical contact with the heating surfaces.

Assemblies, machines, systems, and methods for the generation of superheated are discussed A steam super-heat assembly is employed for generating superheated steam for the preparation of coffee-based beverages. The assembly includes a body that includes an internal cavity, a heating element that includes heating surfaces positioned within the internal cavity, and a flow path within the internal cavity. The body also includes an input that enables fluid access into the internal cavity and an output that enables fluid egress out of the internal cavity. The heating element heats the heating surfaces of the heating element. The flow path enables fluid to flow from the input, through the internal cavity of the body, and to the output of the body. The heating surfaces form a portion of the flow path. When the fluid flows through the internal cavity, the fluid is in direct physical contact with the heating surfaces.

The present invention relates to the preparation of a beverage by centrifugation of a capsule, by: Recognizing the type of the capsule inserted in the centrifuging brewing device, and/or its ingredients; Selecting accordingly a recipe comprising at least two sets of target values for parameters of the centrifuging brewing device, each set being associated to a specific condition; Controlling the parameters of the centrifuging brewing device so as to reach the target values of the set associated to the specific condition that is currently met.

The present invention relates to the preparation of a beverage by centrifugation of a capsule, by: Recognizing the type of the capsule inserted in the centrifuging brewing device, and/or its ingredients; Selecting accordingly a recipe comprising at least two sets of target values for parameters of the centrifuging brewing device, each set being associated to a specific condition; Controlling the parameters of the centrifuging brewing device so as to reach the target values of the set associated to the specific condition that is currently met.

This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A method of producing a water phase continuous slurry comprising gas hydrates, a method of producing a porous powder or foam as well as the use of gas hydrates for producing a porous powder or foam or for gasifying viscous liquid are also claimed. The porous powder or viscous foam, wherein the powder or foam has a closed porosity of 15% to 100%, or 20% to 50%, or 25% to 35%, or 30 to 35%, or about 30%.

A method of forming a ready-to-drink coffee product includes contacting a first ground coffee composition with water having a temperature of less than 10° C. for at least 16 hours to form a first cold brew concentrate; mixing the cold brew concentrate and water to form a mixture; heating the mixture to a temperature of less than 100° C. for less than 1 minute to form a pre-fill coffee composition; pouring the pre-fill coffee composition into a cavity; concurrent to pouring, increasing a temperature of the pre-fill coffee composition to at least 82.2° C. and holding the pre-fill coffee composition at the temperature of at least 82.2° C. for at least 30 seconds to form a filled coffee composition; and cooling the filled coffee composition to ambient temperature within the cavity to form the ready-to-drink coffee product. A ready-to-drink coffee product system is also disclosed.