The method to prepare flavored beverages comprises a step (110) of putting a substrate (20) in contact with an extraction liquid (30), wherein the substrate (20) is immersed in the extraction liquid (30). The substrate is of vegetable origin and can be of toasted or dried grain type, toasted or dried spices, or toasted or dried fruit. The extraction liquid can be water, milk or other food beverage.

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

A brewed beverage-making machine comprising: a supply line having a branch point; a mixing unit configured to receive and mix water at a first temperature with water at a second temperature higher than the first temperature to generate a mixture; a first fluid path connecting the branch point to the mixing unit and configured to supply the water at the first temperature to the mixing unit; a second fluid path connecting the branch point to the mixing unit and configured to supply water at the second temperature to the mixing unit, said second fluid path being in parallel with the first flow path; a first nozzle and a second nozzle arranged respectively along the first and the second fluid path, said first nozzle and second nozzle being configured to define respectively the fluid flow rate along the first fluid path and the second fluid path.

A brewed beverage-making machine comprising: a supply line having a branch point; a mixing unit configured to receive and mix water at a first temperature with water at a second temperature higher than the first temperature to generate a mixture; a first fluid path connecting the branch point to the mixing unit and configured to supply the water at the first temperature to the mixing unit; a second fluid path connecting the branch point to the mixing unit and configured to supply water at the second temperature to the mixing unit, said second fluid path being in parallel with the first flow path; a first nozzle and a second nozzle arranged respectively along the first and the second fluid path, said first nozzle and second nozzle being configured to define respectively the fluid flow rate along the first fluid path and the second fluid path.

A vacuum chambered beverage producer that has a upper hopper (15) and a lower hopper (32) that can be stacked on top of each other to create separate sealed chambers. The upper hopper (15) has a flavor adjustment valve (16) and the lower hopper (32) has a flavor adjustment valve (33) that is attached near the drain holes which can be adjusted to open or close up the drain holes to any size of diameter to increase or decrease the strength and flavor of a finished flavored beverage (49) produced by using a liquid and food products. The lower hopper (32) has a breather trough (36) which is a recessed area generally located on the bottom of the lower hopper (32) so that it can fit onto various sizes of receptacles (48) making it universal to many applications. The stackable beverage producer further comprising a removable lid (11) that has a hole (14) generally located in the middle of the lid (11) with a lid hole cover (12) that can open or close the hole (14) to any size of diameter, and a removable base (46) that is used in the storage mode.

A vacuum chambered beverage producer that has a upper hopper (15) and a lower hopper (32) that can be stacked on top of each other to create separate sealed chambers. The upper hopper (15) has a flavor adjustment valve (16) and the lower hopper (32) has a flavor adjustment valve (33) that is attached near the drain holes which can be adjusted to open or close up the drain holes to any size of diameter to increase or decrease the strength and flavor of a finished flavored beverage (49) produced by using a liquid and food products. The lower hopper (32) has a breather trough (36) which is a recessed area generally located on the bottom of the lower hopper (32) so that it can fit onto various sizes of receptacles (48) making it universal to many applications. The stackable beverage producer further comprising a removable lid (11) that has a hole (14) generally located in the middle of the lid (11) with a lid hole cover (12) that can open or close the hole (14) to any size of diameter, and a removable base (46) that is used in the storage mode.

Apparatuses, systems, and methods for brewing a desired portion of a beverage, such as a single-cup portion of coffee, are provided. The system can include one or more hopper assemblies configured to provide a controlled dose of beverage material to a brew chamber. The system can also include a water input system configured to wet the ground beverage material as the grinds enter the brew chamber and substantially prevent steam from reaching grinder components of the system. Further, the system can include an automatic cleaning mechanism such that a user does not need to manually clean components of a brewing machine between brew cycles.

Apparatuses, systems, and methods for brewing a desired portion of a beverage, such as a single-cup portion of coffee, are provided. The system can include one or more hopper assemblies configured to provide a controlled dose of beverage material to a brew chamber. The system can also include a water input system configured to wet the ground beverage material as the grinds enter the brew chamber and substantially prevent steam from reaching grinder components of the system. Further, the system can include an automatic cleaning mechanism such that a user does not need to manually clean components of a brewing machine between brew cycles.

A portion capsule for producing a beverage. The portion capsule includes a capsule body that has a collar edge and a capsule bottom; a filter element located inside of the capsule body, the filter element is elastic, the filter element has a flange that is attached to the collar edge of the capsule body, the filter element has a bottom; and a cover attached to the capsule body. The bottom of the filter element is spaced apart from the capsule bottom such that a free space remains between the filter element and the capsule bottom. The filter element is spaced apart from the capsule bottom in such a manner that only before a liquid is applied to a beverage substrate, does the filter element not touch the capsule bottom.

The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and/or stopping the oxidation of LC-PUFA in a composition. An embodiment of the present invention relates to a composition comprising at least one LC-PUFA containing oil and green coffee extract. The composition may contain at least 0.01 weight-% LC-PUFA. Another embodiment of the present invention relates to the use of green coffee extract in compositions comprising an LC-PUFA containing oil to at least partially prevent, reduce, inhibit and/or stop the oxidation of LC-PUFA in a composition.