A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

A method for the production of coffee tablets comprises the steps of: i) providing a uniformly moistened mass of roasted and ground coffee, having a moisture content by weight of between 3 and 11%; ii) feeding the moistened mass to a dosing device; iii) placing a dose of moistened coffee into a cavity of a moulding equipment, the cavity having a bottom surface (35a), a head surface (32a) and a peripheral surface, said the bottom surface (35a), said head surface (32a) and at least a portion (22a) of said peripheral surface being configured to delimit a compression space (CS) of the moistened coffee dose; iv) compressing the dose of moistened coffee (DGC) into the cavity (22) to form a coffee tablet (1); v) removing the coffee tablet (1) from the cavity (22). Step iv) comprises compressing the dose of moistened coffee (DGC) while said portion of the peripheral surface (22a) is heated at a different temperature, preferably lower, than a temperature at which at least one of the bottom surface (35a) and the head surface (32a) is heated.

A coffee bean shaving process is utilized herein to produce shaved coffee bean products, such as coffee flakes, coffee shavings, and coffee slices, which may comprise clean and smooth faces and rough edges. Due to the shaving process described herein, the shaved coffee bean products may be produced with larger and fewer surfaces, thereby yielding a coffee product with greater surface area to volume (SA/V) ratios, particularly when compared to coffee grounds produced by conventional burr grinders. Consequently, by optimizing these SA/V ratios, it has been observed that one can maximize the coffee making potential of a coffee bean and reduce the SA/V variances between particles, thereby creating more consistent results.

A coffee bean shaving process is utilized herein to produce shaved coffee bean products, such as coffee flakes, coffee shavings, and coffee slices, which may comprise clean and smooth faces and rough edges. Due to the shaving process described herein, the shaved coffee bean products may be produced with larger and fewer surfaces, thereby yielding a coffee product with greater surface area to volume (SA/V) ratios, particularly when compared to coffee grounds produced by conventional burr grinders. Consequently, by optimizing these SA/V ratios, it has been observed that one can maximize the coffee making potential of a coffee bean and reduce the SA/V variances between particles, thereby creating more consistent results.

A tablet for extraction of a beverage, formed by cohesion of a dosed amount of a precursor substance in granular or powder form has a reference surface with one or more graphic recognition markings adapted to provide protection from abrasion of the precursor substance, and optionally a higher degree of cohesion, in a region where the one or more graphic recognition markings are formed compared to a region of the reference surface devoid of the graphic recognition markings. A method for producing a tablet for extraction of a beverage, the tablet being formed of a dosed amount of a precursor substance in granular or powder form, involves forming a tablet with self-supporting structure, and making graphic recognition markings on a reference surface of the tablet, adapted to provide protection from abrasion of the precursor substance in a region of the reference surface where the graphic recognition markings are formed.

A compacted coffee tablet (1), in particular a tablet of compacted roast and ground coffee beans, presenting an advantageous configuration in terms of compaction process, maintenance of shape and efficiency of coffee extraction, in particular of espresso type coffee. A beverage preparation systems including the compacted coffee tablet (1).

A structured coffee composition and to various items made using such coffee composition are provided. The structured coffee composition is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof.

A coffee bean shaving process is utilized herein to produce shaved coffee bean products, such as coffee flakes, coffee shavings, and coffee slices, which may comprise clean and smooth faces and rough edges. Due to the shaving process described herein, the shaved coffee bean products may be produced with larger and fewer surfaces, thereby yielding a coffee product with greater surface area to volume (SA/V) ratios, particularly when compared to coffee grounds produced by conventional burr grinders. Consequently, by optimizing these SA/V ratios, it has been observed that one can maximize the coffee making potential of a coffee bean and reduce the SA/V variances between particles, thereby creating more consistent results.

A coffee bean shaving process is utilized herein to produce shaved coffee bean products, such as coffee flakes, coffee shavings, and coffee slices, which may comprise clean and smooth faces and rough edges. Due to the shaving process described herein, the shaved coffee bean products may be produced with larger and fewer surfaces, thereby yielding a coffee product with greater surface area to volume (SA/V) ratios, particularly when compared to coffee grounds produced by conventional burr grinders. Consequently, by optimizing these SA/V ratios, it has been observed that one can maximize the coffee making potential of a coffee bean and reduce the SA/V variances between particles, thereby creating more consistent results.