The present inventive concept consists of a logic controlled submersion brewing device that operates reliably with minimal user interaction. The brewer employs a submersion brewing technique to ensure a uniform extraction of beverage from solid extraction media. The device may be programmable to start on a timer. Parameters of the brew program may be customizable including serving size and extraction settings. The device will use vapor pressure to forcibly move beverage liquid across a sieve thereby separating the liquid from spent extraction media. Reliability and repeatability of the separation procedure is enhanced using a novel method of pressure control.

The disclosure relates to a beverage additive that contains a complexing agent, a thickening agent, and a preservative and methods of using the beverage additive to prevent teeth staining.

An extraction system and method of extraction are described herein. The extraction system generally includes an extraction vessel including a vessel body, an extraction solvent inlet, a material inlet, and an outlet, a collection vessel operably connected to the outlet, a dispersion devise disposed proximate the extraction solvent inlet and including a first surface and a second surface, a plurality of openings formed in the dispersion device and extending from the first surface to the second surface, whereby the plurality of openings are adapted for the flow of an extraction solvent therethrough.

An extraction system and method of extraction are described herein. The extraction system generally includes an extraction vessel including a vessel body, an extraction solvent inlet, a material inlet, and an outlet, a collection vessel operably connected to the outlet, a dispersion devise disposed proximate the extraction solvent inlet and including a first surface and a second surface, a plurality of openings formed in the dispersion device and extending from the first surface to the second surface, whereby the plurality of openings are adapted for the flow of an extraction solvent therethrough.

A coffee maker and a method of brewing coffee are disclosed. The coffee maker includes a first roaster fitted, a second roaster fitted, and a funnel detachably attached to the first roaster providing a passage for a first amount and a second amount of coffee beans. Further, a grinder including a discharge door and a blade is detachably attached to a bottom of the funnel, a brewing container detachably attached to the bottom of the grinder. A color panel is included with a plurality of buttons, each of the plurality of the buttons corresponds to a color of a coffee desired after brewing, and a coffee-color controller configured to control the first temperature and the second temperature of the first roaster and the second roaster, respectively, based on the color of the coffee selected from the color panel.

A method for forming a dissolvable thermally reduced, solidified and dehydrated coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and thermally reducing, solidifying and dehydrating the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the thermally reduced, solidified and dehydrated coffee.

A method for forming a dissolvable thermally reduced, solidified and dehydrated coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and thermally reducing, solidifying and dehydrating the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the thermally reduced, solidified and dehydrated coffee.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and/or stopping the oxidation of LC-PUFA in a composition. An embodiment of the present invention relates to a composition comprising at least one LC-PUFA containing oil and green coffee extract. The composition may contain at least 0.01 weight-% LC-PUFA. Another embodiment of the present invention relates to the use of green coffee extract in compositions comprising an LC-PUFA containing oil to at least partially prevent, reduce, inhibit and/or stop the oxidation of LC-PUFA in a composition.

Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.