Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

A method for producing a coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. A coffee extract prepared by extraction at low temperature (70 to 120° C.) in the first extraction step is mixed with a coffee extract prepared by an evaporative concentration treatment after the second extraction step, in which roasted and ground coffee beans used in the first extraction step is used for extraction at high temperature (125 to 150° C.).

The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.

The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.

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.

A method for producing a coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. A coffee extract prepared by extraction at low temperature (70 to 120° C.) in the first extraction step is mixed with a coffee extract prepared by an evaporative concentration treatment after the second extraction step, in which roasted and ground coffee beans used in the first extraction step is used for extraction at high temperature (125 to 150° C.).

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 method for the manufacture of a freeze-dried coffee powder, the method comprising: (a) providing a coffee extract having from 40 wt % to 55 wt % solids: (b) high-shear mixing the coffee extract in a rotor/stator aerator with added gas to form a foamed coffee extract, the gas being added in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, wherein the rotor/stator aerator is maintained at a pressure of less than 2 bar and is configured to subject the coffee extract to a shear of from 7,500 to 20,000 s.sup.?1 in a single pass having a residency time of at least 1 second, (c) cooling the foamed coffee extract to below ?40? C. without shear, or with low shear, to form a frozen coffee extract, (d) grinding the frozen coffee extract to a powder; and (c) drying the powder, wherein the step (c) of cooling the foamed coffee extract to below ?40? C.

comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below ?40? C., wherein the first temperature is 1? C. above a freezing point of the foamed coffee extract and wherein the second temperature is 3? C. below the freezing point, wherein step (ii) has a duration of from 30 minutes to 5 hours, preferably 1 to 4 hours, and wherein the foamed coffee extract obtained in step (b) is maintained at a pressure of less than 2 bar until the frozen coffee extract is formed in step (c).

A method and a system for recovering aroma compounds from a coffee extract is provided. The coffee extract and a steam flow is provided to a two-fluid nozzle, to generate a spray of coffee extract in steam, which spray is separated to provide an aroma rich gas and stripped coffee extract.