A beverage is a drinkable liquid. Described here is a beverage containing a cooling agent that will exert cooling sensations in the upper center of the chest and make a subject feel comfortable. The cooling agent is an agent that targets TRPM8 receptors on nerve cell membranes. The beverage can be imbibed without unpleasant taste and the goal is to make the whole body feel cooler for about 20 min or more after drinking. By choosing the right molecule and right concentration, cooling intensity, location, and duration in the chest is controlled. Surprisingly, the cooling agent was also effective when consumed with warm or hot beverages. The beverage contains selected 1-diisopropyl-phosphinoyl-alkanes and taste-modulating agents selected from sweeteners, extracts from hops, ginger, or cinchona. Various uses of this cooling beverage are proposed.

A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. The method objective is achieved by starting with inoculation of the coffee grounds or coffee beans with macromycetes especially with white rot fungi, continuing with an incubation, step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

A method for moist extraction of oil-containing components from coffee beans and/or residues from coffee production, wherein the coffee beans and/or residues from coffee production with a residual moisture content of 10 to 95 percent by mass, measured with reference to the total mass of the coffee beans and/or residues from coffee production are extracted with a mixture of extraction agents consisting of at least one each of a polar and a nonpolar solvent.

A method of forming a ready-to-drink coffee product includes contacting a first ground coffee composition with water having a temperature of less than 10° C. for at least 16 hours to form a first cold brew concentrate; mixing the cold brew concentrate and water to form a mixture; heating the mixture to a temperature of less than 100° C. for less than 1 minute to form a pre-fill coffee composition; pouring the pre-fill coffee composition into a cavity; concurrent to pouring, increasing a temperature of the pre-fill coffee composition to at least 82.2° C. and holding the pre-fill coffee composition at the temperature of at least 82.2° C. for at least 30 seconds to form a filled coffee composition; and cooling the filled coffee composition to ambient temperature within the cavity to form the ready-to-drink coffee product. A ready-to-drink coffee product system is also disclosed.

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.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. Said objective is achieved by way of a method that starts with inoculation of the coffee grounds or coffee beans with macromycetes, especially with white rot fungi, continuing with an incubation step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others. International patent classification: Methods for preparing or isolating a composition containing fungal microorganisms (C12N 1/14) Technological sector: Chemical processes