The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.

The disclosure relates to methods of making coffee extracts via extracting under a controlled pressure (e.g., a pressure equal to or greater than a saturation vapor pressure) and washing the extract at a low temperature (e.g., less than about 50 F.) to produce liquid coffee extract having a variety of different flavors and colors. The liquid coffee extract can then be further processed to obtain a dried coffee extract or instant coffee. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The disclosure relates to methods of making coffee extracts via extracting under a controlled pressure (e.g., a pressure equal to or greater than a saturation vapor pressure) and washing the extract at a low temperature (e.g., less than about 50 F.) to produce liquid coffee extract having a variety of different flavors and colors. The liquid coffee extract can then be further processed to obtain a dried coffee extract or instant coffee. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The present invention provides a method of reducing acrylamide in an aqueous coffee extract, the method comprising: contacting an acrylamide-containing aqueous coffee extract with spent coffee grounds at a temperature of 70 to 120 C. for at least 30 minutes to form an acrylamide-depleted coffee extract.