The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people.

Apparatus and method for preparing an ice-containing tea or coffee beverage. The apparatus (300) comprising a beverage concentrate reservoir (360), a water pre-chiller (312) and a mixer for mixing beverage concentrate from the beverage concentrate reservoir with water from the water pre-chiller to form a beverage liquor. Further, an ice-generating cooling circuit and a pre-chiller cooling circuit are provided. A single cooling unit (310) provides coolant for both the ice-generating cooling circuit and the pre-chiller cooling circuit.

A method for brewing a beverage, a water concentrate for brewing the beverage and the beverage thereof are provided, wherein the water concentrate includes a hardness between 10,000 ppm and 100,000 ppm, a calcium ion concentration between 300 ppm and 10,000 ppm, a magnesium ion concentration between 200 ppm and 20,000 ppm, a sodium ion concentration between 30 ppm and 1,000 ppm, a potassium ion concentration between 30 ppm and 1,000 ppm, a bicarbonate ion between 10 ppm and 300 ppm, and a pH between 6 and 9. By controlling the hardness and mineral composition of the water concentrate, the invention increases the affinity to amino acids, flavonoid compounds, polyphenolic compounds, terpenoid compounds, alkaloids, and organic acids in coffee or tea beverages, and adds the content of substances which are helpful to the human body in addition to improving the taste and flavor of the beverages.

A coffee capsule dispensing assembly that includes at least one substantially gelatin casing capsule or composite which contains a coffee concentrate or composite or coffee enhancing substance. The gelatin casing capsule with a hydrolyzed collagen gelatin portion is designed to dissolve in an aqueous solution. A housing assembly with a distal end and a proximal end is designed to contain the at least one gelatin casing capsule. A depressible button assembly is disposed substantially at the proximal end of the housing assembly and is designed to advance the at least one gelatin casing capsule toward the distal end of the housing assembly. A latch and release assembly at the distal end of the housing assembly is designed to singularly release the at least one gelatin casing capsule when the at least one gelatin casing capsule is advanced by the depressible button assembly.

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

A compound capable of adjusting a concentration of magnesium or calcium dissolved in water, and coffee or tea in dry form are packaged in a container, for example, to form single-serve capsules or pods. Alternatively, a composition is made by adding the compound to the coffee or tea in dry form. The container holding the compound and the coffee or tea in dry form, and the composition made by adding the compound to the coffee or tea in dry form are used for brewing a caffeinated drink.

The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

Coffee having a precisely calculated caffeine content is created by brewing a caffeinated and decaffeinated portion of coffee. The caffeine levels of the caffeinated and decaffeinated coffee may be precisely measured using scientific, industrial, or electronic equipment. Moreover, a target caffeine level is determined. A proportion between the caffeinated and decaffeinated coffee may be determined to obtain the target caffeine level. The caffeinated and decaffeinated coffee may be blended according to the proportion to obtain coffee having the target caffeine level.

Coffee having a precisely calculated caffeine content is created by brewing a caffeinated and decaffeinated portion of coffee. The caffeine levels of the caffeinated and decaffeinated coffee may be precisely measured using scientific, industrial, or electronic equipment. Moreover, a target caffeine level is determined. A proportion between the caffeinated and decaffeinated coffee may be determined to obtain the target caffeine level. The caffeinated and decaffeinated coffee may be blended according to the proportion to obtain coffee having the target caffeine level.

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.