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).

The present invention describes new compositions of matter comprising (1) roasted coffee beans in either whole bean form or in ground form to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, (2) liquid beverages extracted at a pressure of less than 2000 bar from said roasted coffee beans or grounds to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added; and (3) so-called instant coffee or soluble coffee prepared from roasted coffee beans to which a formulation containing resveratrol and glycerin and/or specified additional additives have been added, but in which a pulverized coffee component is specifically excluded. The formulation including glycerin leads to increased solubility and bioavailability of resveratrol. By adding a formulation containing resveratrol and glycerin to roasted coffee beans and/or instant coffee, consumers enjoy the health benefits of resveratrol in their coffee without drinking red wine.

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 10 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 15 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.

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 10 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 15 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.

A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80 C. or less.

A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80 C. or less.

Provided are methods and systems for creating simulated coffee beans by using processed natural coffee beans with additional ingredients and then reforming the combination of ingredients via a manufacturing process into coffee bean appearance forms. In an aspect, an example method can comprise receiving a plurality of coffee beans, grinding the plurality of coffee beans into coffee grounds, forming a mixture by adding at least one additive to the coffee grounds, and forming the mixture into a plurality of bean-shaped objects.

The present invention comprises a process to bind electrolytes to ground or whole bean coffee. Amino acid electrolyte salts are destabilized resulting in an adhesive coating that is bound to the ground or whole bean coffee and results in a brew having increased electrolytes to counteract the diuretic properties of coffee.

A dry mix composition comprising roasted coffee beans prepared as ground or freeze-dried, at least one of a freeze-dried fruit component and a freeze-dried vegetable component and an effective amount of at least one neutralizer. Also a novel production or processing method of roasting coffee with a dry mix composition comprising a least one member selected from the group consisting of a freeze-dried fruit component and a freeze-dried vegetable component wherein the process corrects for various levels of acidity in coffee, fruits and vegetables together with a milk product in a manner that corrects pH and solves the curdling problems prevalent in the art.