Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100μηη or less; and (3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.

The present invention relates to coffee beverage compositions comprising soluble coffee solids and particles of roast coffee beans and with reduced formation of scum and a low content diterpenes. The invention further relates to methods of producing such coffee beverage compositions by removal of oil from a slurry of particles of roast coffee beans.

Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

A method for production of a cocoa powder substitute includes: drying a spent coffee ground material, previously utilized in a coffee brewing process, to a moisture content of less than 10% by mass to produce a dried spent coffee ground material; extracting oil from the dried spent coffee ground material to produce a coffee flour material characterized by a fat content of less than 5% by mass; milling the coffee flour material to an average particle size of less than 250 microns; and flavoring the coffee flour material to produce a cocoa-homologous flavor in the coffee flour material.

A method for production of a cocoa powder substitute includes: drying a spent coffee ground material, previously utilized in a coffee brewing process, to a moisture content of less than 10% by mass to produce a dried spent coffee ground material; extracting oil from the dried spent coffee ground material to produce a coffee flour material characterized by a fat content of less than 5% by mass; milling the coffee flour material to an average particle size of less than 250 microns; and flavoring the coffee flour material to produce a cocoa-homologous flavor in the coffee flour material.

Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The disclosure of the present technology also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt. % to 4.5 wt. %.