A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine,
in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.

The present invention relates to a method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40 wt % to 55 wt % solids: (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s.sup.?1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below ?40? C. without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (c) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below ?40? C.

comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below ?40? C., wherein the first temperature is 1? C. above a freezing point of the foamed coffee extract and wherein the second temperature is 3? C. below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).

The present invention aims to provide, for example, a coffee bean extract containing a Liberica coffee bean extract and having an improved flavor with a less musty smell, and a method of producing the coffee bean extract. The present invention relates to a coffee bean extract having an isovaleric acid content per soluble solids of less than 10 ppm, wherein the coffee beans include Liberica coffee beans.

The present invention aims to provide, for example, a coffee bean extract containing a Liberica coffee bean extract and having an improved flavor with a less musty smell, and a method of producing the coffee bean extract. The present invention relates to a coffee bean extract having an isovaleric acid content per soluble solids of less than 10 ppm, wherein the coffee beans include Liberica coffee beans.

A method and a system for recovering aroma compounds from a coffee extract is provided. The coffee extract and a steam flow is provided to a two-fluid nozzle, to generate a spray of coffee extract in steam, which spray is separated to provide an aroma rich gas and stripped coffee extract.

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

A coffee densifier is disclosed. The coffee densifier comprises an elongated chamber, a densifier motor, a shaft, a plurality of densifier members, a discharge door actuator, a densifier motor load sensor, and a controller. The plurality of densifier members are fixed to the shaft and configured to polish a plurality of coffee particles of the ground coffee within the elongated chamber when the plurality of densifier members are rotated by the shaft through the ground coffee within the mixing chamber. The controller configured to signal the discharge door actuator to move the discharge door to increase or decrease a density of the ground coffee exiting the chamber through the discharge opening when the densifier motor load is outside a predefined densifier motor load operating range.