The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.3% by weight of the flavorant present in a flavored coffee brew. The flavor perception of the coffee brew containing reduced amount of flavorant is equivalent to that of the original coffee brew containing regular amount of flavorant.

A method and apparatus for extracting compounds from raw materials with an extraction column is provided. The control and manipulation of pressure exerted and contained within the extraction vessel or column may be vital in obtaining a certain flavor profile or intensity of the effluent extracted from the raw materials. As such, the method may include directing a flow of pressurized solvent into a base of the extraction column and utilizing the flow of pressurized solvent to create a pressure gradient applied to the raw materials. The method may further include compressing the raw materials with hydraulic compression. As the raw materials become further compressed, frictional heating may result allowing most, if not all, of the volatile aromatic heat sensitive compounds and constituencies to be extracted depending on the pressure strength applied to the raw materials. As such, manipulating the pressure gradients for each extraction process allows for distinct and specific flavor profiles to be extracted from the raw materials.

Embodiments of the present disclosure include a matrix of raw materials, also referred to as a poly-grain grind matrix. In some embodiments, the matrix of raw materials may form an interlocking network of varied particle grind sizes that allows the particles to nest and interlock with one another when packed into an extraction vessel, so that most, but not all of the interstitial spacing within the matrix of raw materials is closed. Additionally, the varied particle sizes may be selected by pre-determined weight ranges and size classifications so that the particle grind sizes achieve the desired consistency uniformity. This may allow the network of particles to act as its own best filtering agent during the extraction process. Moreover, the nesting and interlocking network of the particles within the matrix of raw materials may allow the particles to be effectively packed within the extraction column, thus allowing for an efficient and high quality extraction to be performed consistently each and every time.

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

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first pre-soaked. Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

A coffee machine (10), in particular a fully automatic coffee machine, comprising a water tank (11), also a heating device (16) for heating up water, also a brewing unit (18) for subjecting ground coffee beans to extraction by means of the water heated by the heating device (16), also a water-line system (13) comprising at least one water line, and also a delivery pump (14) for delivering water out of the water tank (11) through the water-line system (13). According to the invention, it is provided that a chamber (25) is, or may be provided for a chemical active substance, in particular a decalcifying and/or cleaning agent, it being possible for this chamber to be connected and/or linked up to the water-line system (13), manually or automatically, such that water can be delivered out of the water tank (11), by means of the delivery pump (14), into the water-line system (13) through the chamber (25). The invention also concerns a method for operating a coffee machine (10).

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.

Provided are modified coffee and/or cacao, and/or coffee-substitute and/or cacao/chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and/or more organoleptically accurate coffee-substitute or cacao/chocolate-substitute compositions. These coffee or cacao/chocolate, and/or coffee-substitute and/or ca-cao/chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans. The methods comprise contacting a substrate carrier material, having endogenous Maillard-reactive nitrogen and/or carbohydrate constituents, with an exogenous Maillard reagent comprising exogenous Mail-lard-reactive nitrogen and/or carbohydrate constituents, wherein the exogenous Maillard reagent comprises elevated levels of e.g., leucine, to provide conditioned substrate carrier materials, for reacting to produce cross-Maillardized products. Cross-Maillard-primed substrate carrier materials, are provided, along with regenerated spent coffee and non-coffee grounds. Modified cocoa, chocolate and/or chocolate-substitute compositions (e.g., bars, chips, etc.) are also provided.

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. 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. 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 and holding the pre-fill coffee composition at the temperature 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.

An apparatus and method are provided for extraction compounds from raw materials. The control and manipulation of heat formed and contained within the extraction vessel or column may be vital in obtaining a certain flavor profile or intensity of the effluent extracted from the raw materials. As such, the solvent entering the apparatus to extract the raw materials may be heated to a specified temperature range with the aid of energy already formed within the extraction column. The apparatus to extract the raw materials may include a body comprising a pressure vessel capable of withstanding high temperatures and pressures. Additionally, a flow of pressurized solvent may enter the base of the extraction column, where the flow of pressurized solvent has a select temperature such that the temperature may be manipulated to obtain a distinct flavor profile of the effluent extracted from the raw materials.