The present invention relates to a method for extracting coffee using supercritical nanobubbles, and coffee extracted thereby, and specifically, to a method for extracting coffee capable of extracting coffee by bringing nanobubbles having a high pressure corresponding to a supercritical state into contact with coffee beans, thereby improving an extraction speed of coffee and increasing a concentration of the coffee, and coffee extracted thereby. A method for extracting coffee using supercritical nanobubbles of the present invention includes a bubble water generation step of obtaining bubble water in which nano bubbles are formed, and an extraction step of extracting liquid coffee by applying bubble water to ground coffee beans, in which the bubbles have a diameter of 10 to 200 nm and an internal pressure of 50 to 150 atm.

A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.

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.

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.

The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.

Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F. in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F. in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

A flavour composition comprising a compound of formula (I) ##STR00001## and edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.