A method for producing a coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. A coffee extract prepared by extraction at low temperature (70 to 120° C.) in the first extraction step is mixed with a coffee extract prepared by an evaporative concentration treatment after the second extraction step, in which roasted and ground coffee beans used in the first extraction step is used for extraction at high temperature (125 to 150° C.).

The present invention relates to a coffee composition with improved aroma and a method of producing a coffee composition wherein two different types of coffee beans are roasted separately.

The present invention relates to a coffee composition with improved aroma and a method of producing a coffee composition wherein two different types of coffee beans are roasted separately.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

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 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 discloses a method for the preparation of an extract from coffee pulp comprising mechanically extracting, filtering and concentrating fresh pulp at conditions of pressure and temperature. It further claims an extract from coffee pulp characterized by having a total percentage of sugars between 8 and 20%, a percentage of ash less than 20%, insoluble fiber between 0.01 and 1.00%, soluble fiber between 15.0 and 40.0%, moisture less than 20% and caffeine between 0.5 and 5.0%.

The present invention discloses a method for the preparation of an extract from coffee pulp comprising mechanically extracting, filtering and concentrating fresh pulp at conditions of pressure and temperature. It further claims an extract from coffee pulp characterized by having a total percentage of sugars between 8 and 20%, a percentage of ash less than 20%, insoluble fiber between 0.01 and 1.00%, soluble fiber between 15.0 and 40.0%, moisture less than 20% and caffeine between 0.5 and 5.0%.

The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar and a sweetener and a method for producing the coffee beverage.