The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

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.

A caffeine reduction apparatus includes: a main housing provided with an inlet and outlet pipe; a mixing portion including an accommodating portion through which coffee grounds are input inside the accommodating portion, and a blade configured to be rotated inside the accommodating portion such that the coffee grounds are mixed; a driving portion configured to rotate the blade; and an ultraviolet ray emitting portion positioned at an upper portion of the main housing and mounted at an inner side surface of a door that seals an inner portion of the mixing portion, the ultraviolet ray emitting portion being configured to emit ultraviolet rays toward the mixing portion.

A caffeine reduction apparatus includes: a main housing provided with an inlet and outlet pipe; a mixing portion including an accommodating portion through which coffee grounds are input inside the accommodating portion, and a blade configured to be rotated inside the accommodating portion such that the coffee grounds are mixed; a driving portion configured to rotate the blade; and an ultraviolet ray emitting portion positioned at an upper portion of the main housing and mounted at an inner side surface of a door that seals an inner portion of the mixing portion, the ultraviolet ray emitting portion being configured to emit ultraviolet rays toward the mixing portion.

A process for producing decaffeinated green coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom is described, wherein one process step comprises the PEF (pulsed electric field) treatment of (optionally presoaked) green coffee beans. Also described is a decaffeinated green coffee bean, a decaffeinated roasted coffee bean, and a preparation produced therefrom, and also the use of a PEF device for the treatment of (optionally presoaked) green coffee beans. A system for decaffeinating green coffee beans is additionally described.

A caffeine reduction apparatus includes: a main housing provided with an inlet and outlet pipe; a mixing portion including an accommodating portion through which coffee grounds are input inside the accommodating portion, and a blade configured to be rotated inside the accommodating portion such that the coffee grounds are mixed; a driving portion configured to rotate the blade; and an ultraviolet ray emitting portion positioned at an upper portion of the main housing and mounted at an inner side surface of a door that seals an inner portion of the mixing portion, the ultraviolet ray emitting portion being configured to emit ultraviolet rays toward the mixing portion.

A caffeine reduction apparatus includes: a main housing provided with an inlet and outlet pipe; a mixing portion including an accommodating portion through which coffee grounds are input inside the accommodating portion, and a blade configured to be rotated inside the accommodating portion such that the coffee grounds are mixed; a driving portion configured to rotate the blade; and an ultraviolet ray emitting portion positioned at an upper portion of the main housing and mounted at an inner side surface of a door that seals an inner portion of the mixing portion, the ultraviolet ray emitting portion being configured to emit ultraviolet rays toward the mixing portion.