The present invention relates to methods of reducing negative flavor attributes, such as bitterness, in coffee products. A coffee product with reduced perceptible bitterness may be prepared by providing a coffee product and adding vanillic acid to the coffee product.

Provided herein are methods for production of coffee intended to use a humic and or fulvic mineral blend in a thermally activated state for the enhanced detoxification of mycotoxins, other toxic and biologically detrimental compounds via their inclusion in a coffee beverage prior to and during the brewing process that additionally remineralizes the body via consumption. The nutritional compositions include humic and/or fulvic mineral blends and derivatives thereof delivered via coffee beans, grounds, capsules, bags, ampules, syringes, or K-Cups. Upon brewing, the mineral blends are solubilized and delivered into the aqueous base of the coffee and are ready for consumption.

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

This disclosure describes a method for coating coffee beans, the method comprising providing a water-ethanol solution comprising at least 20% ethanol by volume, mixing at least one ingredient with the solution, extracting one or more of micronutrients and organic compounds from the at least one ingredient into the solution to create an extract, roasting coffee beans at a temperature that is in a range from about 120 to about 375 degrees Celsius to form roasted coffee beans, cooling the roasted coffee beans to between 32 and 120 degrees Celsius, and applying the extract on an exterior surface of the roasted coffee beans while they are in this temperature range to form coated coffee beans, wherein a weight ratio of the extract to the coffee beans ranges from about 0.1% to about 40%, and wherein the applying comprises simultaneously spraying the extract on and stirring the roasted coffee beans.

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.

The present invention relates to methods of reducing negative flavor attributes, such as bitterness, in coffee products. A coffee product with reduced perceptible bitterness may be prepared by providing a coffee product and adding vanillic acid to the coffee product.

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Aspects of the present invention generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.