Provided herein are infused coffee products and methods of making such infused coffee products. The method includes placing the roasted coffee beans in a chamber, heating an additive to a temperature between about 35 C. and about 130 C., adding the heated additive to the roasted coffee beans in the chamber while mixing and/or tumbling the roasted coffee beans; and mixing the roasted coffee beans and the additive to produce infused coffee beans.

Provided herein are infused coffee products and methods of making such infused coffee products. The method includes placing the roasted coffee beans in a chamber, heating an additive to a temperature between about 35 C. and about 130 C., adding the heated additive to the roasted coffee beans in the chamber while mixing and/or tumbling the roasted coffee beans; and mixing the roasted coffee beans and the additive to produce infused coffee beans.

The disclosed technology can generally relate to methods for manufacturing spent coffee ground derived microbots for purifying contaminated water sources. The method for manufacturing the spent coffee ground derived microbots can include obtaining coffee grounds, magnetizing the coffee grounds, and coating the magnetized coffee ground with ascorbic acid. Magnetizing the coffee grounds can include immersing the coffee ground in a solution of iron oxide nanoparticles and ethanol, mixing the coffee grounds and the solution, and allowing the coffee grounds and the solution to sit undisturbed for a predetermined period.

The disclosed technology can generally relate to methods for manufacturing spent coffee ground derived microbots for purifying contaminated water sources. The method for manufacturing the spent coffee ground derived microbots can include obtaining coffee grounds, magnetizing the coffee grounds, and coating the magnetized coffee ground with ascorbic acid. Magnetizing the coffee grounds can include immersing the coffee ground in a solution of iron oxide nanoparticles and ethanol, mixing the coffee grounds and the solution, and allowing the coffee grounds and the solution to sit undisturbed for a predetermined period.

A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material.

A beverage brewing product for brewing a sweetened beverage is disclosed which produces a sweetened beverage solution that can be mixed with a diluting liquid and which comprises at least one water permeable sieve wherein beverage material and granulated sweetener are contained. The beverage material and sweetener are brewed and dissolved during steeping in hot water to produce a sweetened beverage solution. The beverage solution, if concentrated, is then mixed with a proportioned amount of diluting liquid to make a consistently sweet beverage. This beverage brewing product may be used to produce a variety of consistently sweetened beverages, including tea, coffee, and lemonade.

The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.

This disclosure provides a method of determining the brewing parameters for preparing a coffee beverage with a coffee brewing apparatus, comprising: receiving, at a sensing arrangement, a coffee product for brewing a coffee beverage; obtaining, with the sensing arrangement, a characteristic of the coffee product; using the characteristic to determine one or more brewing parameter for the coffee product and brewing a coffee beverage using the one or more brewing parameter.

This disclosure provides a method of determining the brewing parameters for preparing a coffee beverage with a coffee brewing apparatus, comprising: receiving, at a sensing arrangement, a coffee product for brewing a coffee beverage; obtaining, with the sensing arrangement, a characteristic of the coffee product; using the characteristic to determine one or more brewing parameter for the coffee product and brewing a coffee beverage using the one or more brewing parameter.

The present disclosure is directed to methods of making a coffee products containing cannabinoids that are extracted from Cannabis plant. According to one embodiment, the method includes the steps of (a) extracting cannabinoids from Cannabis plant; and (b) admixing the cannabinoids into a coffee product. The disclosed methods produce coffee products that possesses the benefits of both coffee and Cannabis plant. The methods can be used to produce different coffee products including single-serve coffee pods, ground coffee, and espresso. The methods are used to make coffee products with desired and consistent amount of tetrahydrocannabinol (THC).