Coffee formulations comprising a coffee extract, a flavor agent, a solvent, and a coloring agent are described. Cartridges containing the coffee formulations are also described. Beverage dispensing systems containing such cartridges, and methods of make and using the coffee formulations are also described.

The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.

The present invention addresses the problem of providing a beverage which, although containing chitosan, is prevented from clouding. The present invention provides a beverage containing specific amounts of chitosan and vitamin C.

A disposable beverage bag, filled with beverage material, for use in preparing a beverage in connection with single-serve beverage brewing machines. The beverage bag is preferably made from environmentally-friendly woven or knitted materials that are biodegradable, compostable and/or recyclable, or any other suitable stretchy, water-permeable, eco-friendly material. The beverage bag offers an easy, convenient, cost-effective and mess-free way to prepare beverages, and easy, eco-friendly disposal. The beverage bag can be configured to work with any beverage brewing machine, and it can be filled with any suitable beverage material, including coffee, tea, and hot chocolate. An adapter comprising a gasket and plug can be installed in the beverage machine to allow for the beverage bag to be used without the need for a reusable cup.

An apparatus and a method for cold brewing beverages are provided. The apparatus comprises a container and at least one insert arranged in the container. The insert may either be a filter for holding brewing material or a receptacle for holding cooling material. A liquid like water filled in the container is pumped through a conduit into the insert and is then returned to the container, from where it may be pumped again to the insert. Thus a cycle for brewing and cooling a beverage is provided, depending on whether the insert is a filter for holding brewing material or a receptacle for holding cooling material, thereby considerably reducing the time required to produce a cold-brewed beverage.

High pressure, low temperature, continuous flow extraction systems and methods are designed to produce fluid consumables, including water-based consumables such as coffee or tea. The extraction systems and methods are designed to be safer, more efficient, and more scalable than other known and conventional extraction techniques, and to have significantly quicker extraction times and higher yields.

Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.

A method of preparing an extract can include loading extraction material into an extraction cell having a first portion and a second portion with ground coffee at a density of between 0.2 g/ml-0.4 g/ml and the ground coffee having a particle size between 200 μm to 400 μm. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The method can include, within less than 75 seconds of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell. The method can include, within less than 30 minutes of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell.

A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. Bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

A mixed beverage product includes a container defining an interior chamber, an agitator mechanism coupled to the container, and a beverage contained in the inner chamber in the container. The beverage may be a coffee beverage, or the beverage may be carbonated water and a base beverage, such as fruit juice, veggie juice, or coffee. The agitator is configured to aerate the coffee beverage to form a foam layer on the coffee beverage, or to mix the carbonated water with the base beverage to form a foam layer on the beverage.