The present invention relates to a soluble beverage powder 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 soluble, lyophilized coffee has improved properties compared to known lyophilized coffee and is obtained by a dehydration process implementing a cryogenic step under pressure followed by a lyophilization step.

A soluble, lyophilized coffee has improved properties compared to known lyophilized coffee and is obtained by a dehydration process implementing a cryogenic step under pressure followed by a lyophilization step.

A method or apparatus for forming frozen beverage blocks from a liquid beverage. The method may include introducing a beverage into a beverage receiving reservoir. Next, the beverage may flow from the beverage receiving reservoir into a holding tank. The flow from the beverage receiving reservoir into the holding tank may be done entirely via gravity. Upon the temperature of the beverage located within the holding tank being measured at or below a predetermined lower threshold temperature, the beverage may be permitted to flow from the holding tank into a cool beverage reservoir of a freezing subsystem. The freezing subsystem may be configured to convert the beverage from a liquid into frozen beverage blocks.

A method of forming frozen beverage blocks from a liquid beverage. The method may include introducing a beverage into a hot beverage reservoir of a beverage receiving subsystem to initiate the process. Next, the beverage may flow from the hot beverage reservoir of the beverage receiving subsystem into a cooling subsystem. The flow from the hot beverage reservoir into and through the cooling subsystem may be done entirely via gravity. Cool air may be blown across the cooling subsystem to cool the beverage as the beverage flows through the cooling subsystem. Upon the temperature of the beverage being measured at or below a predetermined lower threshold temperature, the beverage may be permitted to flow, via gravity, from the cooling subsystem into a cool beverage reservoir of a freezing subsystem. The freezing subsystem may be configured to convert the beverage from a liquid into frozen beverage blocks.

Various beverage preparation methods are disclosed. The beverage preparation method can include purifying a first portion of an extract with reverse osmosis. The method can further include concentrating a second portion of an extract with freeze concentration, the first portion of the extract being separate from the second portion of the extract. The method can further include spray drying the first portion of the extract and the second portion of the extract to produce dried particles. The ratio of the first portion of the extract and the second portion of the extract can be at least 3:1.

Various beverage preparation methods are disclosed. The beverage preparation method can include purifying a first portion of an extract with reverse osmosis. The method can further include concentrating a second portion of an extract with freeze concentration, the first portion of the extract being separate from the second portion of the extract. The method can further include spray drying the first portion of the extract and the second portion of the extract to produce dried particles. The ratio of the first portion of the extract and the second portion of the extract can be at least 3:1.

A coffee product is produced in the form of an effervescent tablet, typically in the shape of roasted coffee beans. The end-product, once the tablet is added to water, is an instant coffee having the aroma, flavor and taste of freshly brewed coffee, such as Arabica or Robusta coffee. The product will appeal to all sensesauditory, olfactory and have the visual effects of an effervescent tablet that can be made hot or cold. The product is convenient, easily accessible and done without the use of any machinery, apparatus or even electricity. This coffee product will create a new culture in the way people drink coffee nationally and globally.

A coffee product is produced in the form of an effervescent tablet, typically in the shape of roasted coffee beans. The end-product, once the tablet is added to water, is an instant coffee having the aroma, flavor and taste of freshly brewed coffee, such as Arabica or Robusta coffee. The product will appeal to all sensesauditory, olfactory and have the visual effects of an effervescent tablet that can be made hot or cold. The product is convenient, easily accessible and done without the use of any machinery, apparatus or even electricity. This coffee product will create a new culture in the way people drink coffee nationally and globally.

The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.