Disclosed is a vacuum roaster including a chamber, a door cap formed on one side of the chamber so as to be opened or closed, a vacuum cap formed on an opposite side of the chamber, a basket spaced apart from an inner circumferential surface of the chamber, and including a basket door that is opened or closed for introduction and discharge of an object to be processed, a vacuum adjustment device for adjusting a vacuum state inside the chamber, a drive motor connected to the basket via a shaft for rotating the basket, and a heater provided inside the chamber so as to be spaced apart from the basket.

Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.

Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.

Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.

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.

An apparatus for preparing coffee grounds for a coffee brewing process includes a control system that receives a coffee order. The coffee order includes information indicative of a composition of coffee beans ordered, and a quantity of the coffee beans to be included in the composition. A metering device receives the coffee beans from a hopper assembly, and is controlled by the control system to: measure the quantity of the coffee beans to be included in the composition, and output the quantity of the coffee beans measured from an outlet aperture. An inlet aperture of a grinder receives the measured quantity of the coffee beans output through the outlet aperture of the metering device and grinds the coffee beans to produce ground coffee. A nozzle is arranged to introduce moisture to the ground coffee output by the grinder, producing ground and moistened coffee that is dispensed for brewing coffee in fulfillment of the coffee order.

The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of γ-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.

A method of refreshing roasted coffee, comprising the steps: providing a previously roasted coffee; mixing said previously roasted coffee with water, such that a mixture is created; and heating said mixture in a covered heat safe container via a heating device, such that a refreshed previously roasted coffee is created; and brewing said refreshed previously roasted coffee. The mixture may further comprise one or more flavors and the previously roasted coffee may be instant coffee, ground coffee, and/or whole bean coffee.

A method of refreshing roasted coffee, comprising the steps: providing a previously roasted coffee; mixing said previously roasted coffee with water, such that a mixture is created; and heating said mixture in a covered heat safe container via a heating device, such that a refreshed previously roasted coffee is created; and brewing said refreshed previously roasted coffee. The mixture may further comprise one or more flavors and the previously roasted coffee may be instant coffee, ground coffee, and/or whole bean coffee.

A method of processing coffee grounds. The method includes drying coffee grounds to at least a predetermined dryness by using a rotatory drier to heat and agitate the grounds while measuring the dryness of the drying coffee. After the coffee grounds have been dried, they are mixed with supercritical CO.sub.2 to separate liquid components of the coffee grounds from solid components. This provides a simple, safe way of extracting coffee oil and producing coffee flour.