US 20140178559A1
(19) United States
(12) Patent Application Publication (10) Pub. No.: US 2014/0178559 A1
Neace JR
,
(54)
(43) P b Date'
.
ll
COLD-BREWED INSTANT COFFEE
(75) Inventor: Robert Neace, JR., Vancouver, WA (US)
_
_
(
22
)
1e
(200601)
A23F 5/26
(2006.01)
(52)
US. Cl.
CPC
A23F 5/36 (2013.01); A23F 5/26 (2013.01)
......................................... .. 426/594; 426/432
14/235,343
(57)
J l. 27 2012
u
’
Embodiments of the invention are directed to instant coffee
ABSTRACT
and methods of preparing the same, Wherein the methods
include adding water having a temperature of less than 1 17° F.
_
(86)
.
(51) 3121;2286
USPC
PCT Fl- d:
Jun 26, 2014
.
Publication Classi?cation
(73) ASSlgneei Bean Logic LLC, Vancouver, WA (US)
(21) Appl. No.:
.
PCT NO"
PCT/U52012/048705
to ground coffee beans to result in a slurry With liquid and
§ 371 (0X1),
(2) (4) Date,
Jan_ 27 2014
solid components, maintaining the slurry at a temperature
below 117° F. for at least one hour, separating the liquid
’
’
component of the slurry from the solid component, to yield a
liquid coffee extract, and subjecting the liquid coffee extract
_
_
Related U‘s‘ Apphcatlon Data
(60)
provisional application NO_ 61/513,436, ?led on JUL
29, 2011.
to a drying process to remove water from the liquid coffee
extract, to yield a solid coffee extract Which can be used as an
instant coffee. Embodiments of the invention are also directed
to blended instant coffees and methods of preparing the same.
US 2014/0178559 A1
COLD-BREWED INSTANT COFFEE
CROSS REFERENCE TO RELATED
APPLICATION
[0001]
The present application claims the bene?t of priority
under 35 U.S.C. §1 19(e) to US. Provisional Application No.
61/513,436, COFFEE CONCENTRATE, ?led on Jul. 29,
2011, which is currently co-pending herewith and which is
incorporated by reference in its entirety.
FIELD OF THE INVENTION
[0002] The invention disclosed herein generally relates to a
process for creating a cold-brewed instant coffee.
BACKGROUND
[0003]
Instant coffee, also known as soluble coffee and
coffee powder, is a beverage prepared by rehydrating dried
brewed coffee beans to yield a liquid instant coffee product.
Instant coffee was invented in 1901 by Satori Kato, a Japanese
scientist working in Chicago, and the Nescafe® brand of
Jun. 26, 2014
slurry can be maintained for 12 hours or more. In some
embodiments, the slurry can be maintained for 18 hours or
more. In some embodiments, the slurry can be maintained for
24 hours or more. In some embodiments, the slurry can be
maintained for 48 hours or more. In some embodiments, the
slurry can be maintained for 60 hours or more.
[0009] In some embodiments, the slurry cannot be allowed
to be agitated. In some embodiments, the slurry can be subject
to agitation.
[0010] In some embodiments, separation of the liquid com
ponent of the slurry from the solid component includes one or
more of ?ltering, decanting, pressing, centrifuging, pressur
iZing and extracting with air, or pressuriZing and extracting
with steam.
[0011]
In some embodiments, the drying process includes
one or more of freeze drying, spray drying, centrifugation,
vacuum drying, use of radiant heat, drying at ambient tem
perature, application of infrared heat, evaporation, drum dry
ing, dehydration, shelf drying, and solar drying.
[0012]
In some embodiments, the drying process results in
a coffee extract with a water content of less than 25%. In some
instant coffee products was launched in 1938 around an
embodiments, the drying process results in a coffee extract
advanced coffee re?ning process. High-vacuum freeze-dried
with a water content of less than 5%. In some embodiments,
the drying process results in a coffee extract with a water
content of less than 1%.
coffee was developed shortly after World War II.
[0004] The advantages of powdered instant coffee include
speed of preparation, lower shipping weight and volume as
compared to whole coffee beans or ground coffee, and longer
shelf life. However, despite these advantages, instant coffee
has heretofore not been widely adopted by coffee drinkers, as
many consumers ?nd the ?avor of instant coffee to be stale
and/ or bitter. In addition, most current instant coffee products
spoil if not kept dry, such that the quality of the product and
[0013]
In some embodiments, the temperature during the
drying process can be above 117° F. In some embodiments,
the temperature during the drying process can be above 1 17°
F. for less than the entirety of the drying process. In some
embodiments, the temperature during the drying process can
be at or below 160° F. In some embodiments, the temperature
during the drying process can be at or below 117° F. In some
the consumer experience are degraded once the instant coffee
embodiments, the temperature during the drying process can
packaging seal is broken.
be at or below 106° F. In some embodiments, the temperature
during the drying process can be at or below 90° F. In some
SUMMARY OF THE INVENTION
[0005]
Embodiments of the invention encompass methods
of producing an instant coffee, the method including: adding
water having a temperature of less than 117° F. to ground
coffee beans to result in a slurry with liquid and solid com
ponents; maintaining the slurry at a temperature below 117°
F. for at least one hour; separating the liquid component of the
slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
process to remove water from the liquid coffee extract, to
yield a solid coffee extract which can be used as an instant
coffee. In some embodiments of the methods the coffee beans
have been roasted.
[0006]
In some embodiments, the slurry can be prepared
with water having a temperature of less than 106° F. In some
embodiments, the slurry can be prepared with water having a
temperature of less than 90° F. In some embodiments, the
slurry can be prepared with water having a temperature of less
than 70° F. In some embodiments, the slurry can be prepared
with water having a temperature of less than 50° F.
[0007] In some embodiments, the slurry can be maintained
at a temperature below 106° F. In some embodiments, the
slurry can be maintained at a temperature below 90° F. In
some embodiments, the slurry can be maintained at a tem
embodiments, the temperature during the drying process can
be at or below 70° F. In some embodiments, the temperature
during the drying process can be at or below 50° F.
[0014]
Embodiments of the invention also include instant
coffees prepared by adding water having a temperature of less
than 117° F. to ground coffee beans to result in a slurry with
liquid and solid components; maintaining the slurry at a tem
perature below 117° F. for at least one hour; separating the
liquid component of the slurry from the solid component, to
yield a liquid coffee extract; and subjecting the liquid coffee
extract to a drying process to remove water from the liquid
coffee extract, to yield a solid coffee extract which can be
used as an instant coffee.
[0015]
Embodiments of the invention also include methods
of preparing coffee beverages, including adding water to the
instant coffee prepared by adding water having a temperature
of less than 1 17° F. to ground coffee beans to result in a slurry
with liquid and solid components; maintaining the slurry at a
temperature below 1 17° F. for at least one hour; separating the
liquid component of the slurry from the solid component, to
yield a liquid coffee extract; and subjecting the liquid coffee
extract to a drying process to remove water from the liquid
coffee extract, to yield a solid coffee extract which can be
used as an instant coffee.
perature below 70° F. In some embodiments, the slurry can be
[0016]
maintained at a temperature below 50° F.
In some embodiments, the slurry can be maintained
beverages prepared by adding water to the instant coffee
prepared by adding water having a temperature of less than
for 2 hours or more. In some embodiments, the slurry can be
maintained for 6 hours or more. In some embodiments, the
1 17° F. to ground coffee beans to result in a slurry with liquid
and solid components; maintaining the slurry at a temperature
[0008]
Embodiments of the invention also include coffee
US 2014/0178559 A1
below 117° F. for at least one hour; separating the liquid
component of the slurry from the solid component, to yield a
liquid coffee extract; and subjecting the liquid coffee extract
to a drying process to remove water from the liquid coffee
extract, to yield a solid coffee extract which can be used as an
instant coffee.
[0017] In some embodiments, the coffee beverage prepared
by adding water to the instant coffee prepared by adding
water having a temperature of less than 1170 F. to ground
coffee beans to result in a slurry with liquid and solid com
ponents; maintaining the slurry at a temperature below 1170
F. for at least one hour; separating the liquid component of the
slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
process to remove water from the liquid coffee extract, to
yield a solid coffee extract which can be used as an instant
coffee, can be a low acid coffee. In some embodiments, the
coffee beverage prepared by adding water to the instant coffee
prepared by adding water having a temperature of less than
1 17° F. to ground coffee beans to result in a slurry with liquid
and solid components; maintaining the slurry at a temperature
below 1170 F. for at least one hour; separating the liquid
component of the slurry from the solid component, to yield a
Jun. 26, 2014
yield a liquid coffee extract; and subjecting the liquid coffee
extract to a drying process to remove water from the liquid
coffee extract, to yield a solid coffee extract which can be
used as an instant coffee, can represent at least 25% of the
mixture. In some embodiments, the instant coffee prepared
by adding water having a temperature of less than 1170 F. to
ground coffee beans to result in a slurry with liquid and solid
components; maintaining the slurry at a temperature below
1 170 F. for at least one hour; separating the liquid component
of the slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
process to remove water from the liquid coffee extract, to
yield a solid coffee extract which can be used as an instant
coffee, can represent at least 50% of the mixture.
[0019] Embodiments of the invention also relate to coffee
beverages prepared by adding water to a mixture of the instant
coffee prepared by adding water having a temperature of less
than 1170 F. to ground coffee beans to result in a slurry with
liquid and solid components; maintaining the slurry at a tem
perature below 1170 F. for at least one hour; separating the
liquid component of the slurry from the solid component, to
yield a liquid coffee extract; and subjecting the liquid coffee
liquid coffee extract; and subjecting the liquid coffee extract
extract to a drying process to remove water from the liquid
coffee extract, to yield a solid coffee extract which can be
to a drying process to remove water from the liquid coffee
used as an instant coffee, and one or more other instant coffee.
extract, to yield a solid coffee extract which can be used as an
instant coffee, can be a low cafestol coffee. In some embodi
[0020] Embodiments of the invention also include methods
of preparing a blended instant coffee, including adding water
to a mixture of the instant coffee prepared by adding water
having a temperature of less than 1170 F. to ground coffee
beans to result in a slurry with liquid and solid components;
ments, the coffee beverage prepared by adding water to the
instant coffee prepared by adding water having a temperature
of less than 1170 F. to ground coffee beans to result in a slurry
with liquid and solid components; maintaining the slurry at a
temperature below 1 170 F. for at least one hour; separating the
liquid component of the slurry from the solid component, to
yield a liquid coffee extract; and subjecting the liquid coffee
extract to a drying process to remove water from the liquid
coffee extract, to yield a solid coffee extract which can be
maintaining the slurry at a temperature below 1170 F. for at
least one hour; separating the liquid component of the slurry
from the solid component, to yield a liquid coffee extract; and
subjecting the liquid coffee extract to a drying process to
remove water from the liquid coffee extract, to yield a solid
used as an instant coffee, can be a low kahweol coffee.
coffee extract which can be used as an instant coffee, and
cacao or cocoa. In some embodiments, the instant coffee
[0018]
prepared by adding water having a temperature of less than
Embodiments of the invention also relate to meth
ods of preparing a blended instant coffee, including adding
water to a mixture of the instant coffee prepared by adding
water having a temperature of less than 1170 F. to ground
coffee beans to result in a slurry with liquid and solid com
ponents; maintaining the slurry at a temperature below 1170
F. for at least one hour; separating the liquid component of the
slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
1 170 F. to ground coffee beans to result in a slurry with liquid
and solid components; maintaining the slurry at a temperature
below 1170 F. for at least one hour; separating the liquid
component of the slurry from the solid component, to yield a
liquid coffee extract; and subjecting the liquid coffee extract
to a drying process to remove water from the liquid coffee
extract, to yield a solid coffee extract which can be used as an
instant coffee, can represent at least 5% of the mixture. In
process to remove water from the liquid coffee extract, to
some embodiments, the instant coffee prepared by adding
yield a solid coffee extract which can be used as an instant
coffee, and one or more other instant coffee. In some embodi
water having a temperature of less than 1170 F. to ground
coffee beans to result in a slurry with liquid and solid com
ponents; maintaining the slurry at a temperature below 1170
F. for at least one hour; separating the liquid component of the
ments, the instant coffee prepared by adding water having a
temperature of less than 1170 F. to ground coffee beans to
result in a slurry with liquid and solid components; maintain
ing the slurry at a temperature below 1170 F. for at least one
slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
hour; separating the liquid component of the slurry from the
process to remove water from the liquid coffee extract, to
solid component, to yield a liquid coffee extract; and subject
yield a solid coffee extract which can be used as an instant
ing the liquid coffee extract to a drying process to remove
water from the liquid coffee extract, to yield a solid coffee
embodiments, the instant coffee prepared by adding water
coffee, can represent at least 25% of the mixture. In some
coffee prepared by adding water having a temperature of less
having a temperature of less than 1170 F. to ground coffee
beans to result in a slurry with liquid and solid components;
maintaining the slurry at a temperature below 1170 F. for at
than 1170 F. to ground coffee beans to result in a slurry with
least one hour; separating the liquid component of the slurry
liquid and solid components; maintaining the slurry at a tem
perature below 1170 F. for at least one hour; separating the
liquid component of the slurry from the solid component, to
from the solid component, to yield a liquid coffee extract; and
subjecting the liquid coffee extract to a drying process to
extract which can be used as an instant coffee, can represent
at least 5% of the mixture. In some embodiments, the instant
remove water from the liquid coffee extract, to yield a solid
US 2014/0178559 A1
Jun. 26, 2014
coffee extract which can be used as an instant coffee, can
coffee extract, to yield a solid coffee extract which can be
represent at least 50% of the mixture.
[0021] Embodiments of the invention also include coffee
used as an instant coffee, cacao or cocoa, and one or more
beverages prepared by adding water to a mixture of the instant
coffee prepared by adding water having a temperature of less
other instant coffee.
[0024] Embodiments of the invention also encompass
methods for preparing a coffee beverage, the methods includ
than 117° F. to ground coffee beans to result in a slurry with
ing: preparing an instant coffee by adding water having a
liquid and solid components; maintaining the slurry at a tem
perature below 1170 F. for at least one hour; separating the
liquid component of the slurry from the solid component, to
temperature of less than 1170 F. to ground coffee beans to
result in a slurry with liquid and solid components; maintain
ing the slurry at a temperature below 1170 F. for at least one
yield a liquid coffee extract; and subjecting the liquid coffee
hour; separating the liquid component of the slurry from the
extract to a drying process to remove water from the liquid
coffee extract, to yield a solid coffee extract which can be
used as an instant coffee, and cacao or cocoa.
[0022]
Embodiments of the invention also relate to meth
ods of preparing a blended instant coffee, including adding
water to a mixture of the instant coffee prepared by adding
water having a temperature of less than 1170 F. to ground
coffee beans to result in a slurry with liquid and solid com
ponents; maintaining the slurry at a temperature below 1170
F. for at least one hour; separating the liquid component of the
slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
process to remove water from the liquid coffee extract, to
yield a solid coffee extract which can be used as an instant
coffee, cacao or cocoa, and one or more other instant coffee.
In some embodiments, the instant coffee of prepared by add
ing water having a temperature of less than 1 17° F. to ground
coffee beans to result in a slurry with liquid and solid com
ponents; maintaining the slurry at a temperature below 1170
F. for at least one hour; separating the liquid component of the
slurry from the solid component, to yield a liquid coffee
extract; and subjecting the liquid coffee extract to a drying
process to remove water from the liquid coffee extract, to
yield a solid coffee extract which can be used as an instant
coffee, can represent at least 5% of the mixture. In some
solid component, to yield a liquid coffee extract; and subject
ing the liquid coffee extract to a drying process to remove
water from the liquid coffee extract, to yield a solid coffee
extract which can be used as an instant coffee; packaging the
instant coffee under conditions that preserve the moisture
content at less than about 5% by weight; delivering the pack
aged instant coffee to a location of a coffee consumer; and
combining a portion of the packaged instant coffee with water
to yield a coffee beverage.
DETAILED DESCRIPTION OF THE INVENTION
[0025]
All references cited herein are incorporated by ref
erence in their entirety.
[0026] Unless otherwise noted, terms are to be understood
according to conventional usage by those of ordinary skill in
the relevant art. Where a de?nition or use of a term in a
reference, which is incorporated by reference herein, is
inconsistent or contrary to the de?nition of that term provided
herein, the de?nition of that term provided herein applies, and
the de?nition of that term in the reference does not apply.
[0027] As used herein, the term “instant coffee” refers to a
coffee extract in solid form. The solid can be, for example,
powdered, granular, crystalline, or the like. The solid can be
uniform or non-uniform.
embodiments, the instant coffee of prepared by adding water
[0028]
having a temperature of less than 1170 F. to ground coffee
beans to result in a slurry with liquid and solid components;
maintaining the slurry at a temperature below 1170 F. for at
trate” and “liquid coffee extract” refer to a coffee extract in
liquid form. The liquid can be of any viscosity or concentra
tion. The liquid can also contain some percentage of water.
As used herein, the terms “liquid coffee concen
least one hour; separating the liquid component of the slurry
[0029] Instant coffee is commercially prepared by either
from the solid component, to yield a liquid coffee extract; and
subjecting the liquid coffee extract to a drying process to
freeze-drying or spray drying an extract of coffee beans,
remove water from the liquid coffee extract, to yield a solid
coffee extract which can be used as an instant coffee, can
represent at least 25% of the mixture. In some embodiments,
the instant coffee of prepared by adding water having a tem
perature of less than 1170 F. to ground coffee beans to result
in a slurry with liquid and solid components; maintaining the
slurry at a temperature below 1170 F. for at least one hour;
separating the liquid component of the slurry from the solid
component, to yield a liquid coffee extract; and subjecting the
liquid coffee extract to a drying process to remove water from
the liquid coffee extract, to yield a solid coffee extract which
can be used as an instant coffee, can represent at least 50% of
the mixture.
[0023] Embodiments of the invention also relate to coffee
beverages prepared by adding water to a mixture of the instant
coffee prepared by adding water having a temperature of less
which can have been pre-treated by roasting, after which the
dried extract can be rehydrated by the consumer. Pre-treat
ment via roasting has an effect on the ?avor of the coffee
produced from the coffee beans, which many consumers con
sider to be a desirable effect. A form of instant coffee has also
been produced in concentrated liquid form.
[0030] Instant coffee products have experienced limited
acceptance from coffee consumers, primarily due to the fre
quent stale, bitter, or “off” ?avors associated with instant
coffee. Accordingly, dating from initial development of
instant coffee, efforts have been undertaken to produce pow
dered coffee concentrates with improved ?avor characteris
tics, expressing full coffee ?avor with minimal to no stale,
bitter, or “off” ?avors.
[0031] In recent years, various approaches have been uti
lized to produce a more ?avorful coffee concentrate that can
liquid component of the slurry from the solid component, to
yield a liquid coffee extract; and subjecting the liquid coffee
be used to yield an improved “instant” coffee beverage. For
example, U.S. Pat. No. 6,602,538, COFFEE CONCEN
TRATE, issued to Watkins, Jr., et al., provides a liquid coffee
concentrate that is shelf-stable for extended periods at ambi
ent temperatures. The liquid coffee concentrate is obtained
through a cold extraction process and processed to a dry
extract to a drying process to remove water from the liquid
powder under ultra-high temperature conditions, at boiling or
than 1170 F. to ground coffee beans to result in a slurry with
liquid and solid components; maintaining the slurry at a tem
perature below 1170 F. for at least one hour; separating the
US 2014/0178559 A1
even higher under pressure, and then aseptically packaged to
preserve ?avor as a ready-to-pour coffee beverage.
Jun. 26, 2014
enzymes and antioxidants in food begin to deteriorate at 1 17°
F. Coffee brewed at temperatures below 1 170 F. therefore has
tion No. 20080148955, APPARATUS FOR EXTRACTING
COLD-BREWED COFFEE CONCENTRATE, to Neace, et
al., provides an apparatus for extracting a coffee in the form of
a liquid extract through cold water infusion, which results in
minimal enzymatic and antioxidant deterioration.
[0039] In addition, as described in Examples 1-5, cold
brewed coffee also has the advantages of reduced acidity and
diterpene levels as compared to coffees produced via other
methods. Many health bene?ts have been attributed to
[0032]
In another example, United States Patent Applica
a more ?avorful coffee product than a conventionally hot
reduced acidity and diterpene levels.
brewed coffee. The apparatus and brewing process result in a
concentrated coffee beverage that is ready to drink.
[0040] Coffee naturally contains over 50 different acid
compounds, which are present in varying amounts and
[0033]
degrees. Unfortunately, many people ?nd that drinking coffee
In another example, United States Patent Applica
tion No. 20070224330, COFFEE EXTRACTING METHOD
AND COFFEE ICE CUBE WITH PREVENTING FLAVOR
LOSING, to Cheng, provides a method for preventing ?avor
loss in a coffee extract by producing a liquid extract in the
form of an ice cube. The method comprises the steps of
extracting a concentrated coffee extract from the coffee pow
der by a conventional coffee extracting machine, and then
subjecting the concentrated coffee extract to a low tempera
ture environment in order to result in a concentrated extract in
a solid state.
[0034]
In another example, in US. Pat. No. 6,592,922,
COFFEE AROMA RECOVERY PROECESS, to Furrer, et
al., a coffee aroma recovery process is provided for collecting
aroma components from coffee grounds to produce a coffee
powder with an increased and improved aroma and ?avor.
The aroma component is captured as a gas, then reintegrated
into a concentrated coffee extract prior to drying.
[0035] Despite these efforts to improve the quality and
?avor of a concentrated coffee product, there remains a need
for an instant coffee product with the full ?avor, body, and
aroma of a fresh brewed coffee product. Further, the instant
coffee product should have none of the perceived stale, bitter,
or off ?avors associated by many with instant coffee.
[0036] Accordingly, as described herein, a methodhas been
developed to prepare a cold-brewed instant coffee. This
method involves the production of a coffee extract using a low
temperature extraction of coffee grounds; this process can
also be referred to as “cold-brewing”. The coffee extract can
then be dried in order to preserve the ?avor and aroma of the
fresh brewed product. This method provides a concentrated
coffee powder, or cold-brewed instant coffee, that produces a
smooth and ?avorful liquid coffee beverage upon the addition
of water. The liquid coffee beverage produced from the
instant coffee as disclosed herein additionally has improved
aroma and low acidity.
[0037] Because the temperature used in the cold-brewing
process is relatively low, the instant coffee powder produced
via the method described herein, and the liquid coffee bever
age produced from the instant coffee powder produced via the
method described herein, will have attributes that differ from
those of traditional freeze-dried or spray-dried instant coffee,
including a number of advantages over other instant coffees.
In particular, these include a number of advantages inherent
to cold-brewed over hot-brewed coffee. These advantages are
due to the avoidance of exposing the coffee grounds to high
temperatures during the brewing process. The high process
ing temperatures to which coffee beans are subjected during
roasting do not adversely affect the brewed product because
the coffee beans are roasted whole but are brewed only after
being ground.
[0038] There are many advantages of avoiding high tem
peratures in addition to the improved ?avor of cold-brewed
instant coffee relative to other instant coffees. For example,
causes heartburn and intestinal distress due to the acid com
pounds in coffee. Acid levels vary with roasting temperatures
and brewing temperatures, times, and techniques. The size of
the grind also affects the levels and types of acid compounds
in a ?nished cup of coffee.
[0041] Coffee also naturally contains diterpene com
pounds, which are of the terpene class of hydrocarbons. Ter
penes generally tend to have strong scents, ?avors, and essen
tial oils, and residual diterpenes are among the substances that
give coffee a slightly oily, bitter ?avor.
[0042] Cafestol and kahweol are the two major diterpenes
found in coffee beans. Cafestol is found in Co?éa arabica in
concentrations of approximately 0.6% by weight and is also
present in Co?ea robusla. Depending on how the beans are
processed and brewed, cafestol is present in varying levels in
the coffee itself Coffee that has been boiled has a much higher
amount of cafestol; thus, French press and traditional Turkish
coffee both have higher levels of cafestol than ?ltered coffees.
[0043] Unfortunately, studies have questioned the health
effects of various diterpene compounds in coffee. For
example, according to a recent study, cafestol may act as an
agonist ligand for certain nuclear receptors, including the
famesoid X receptor and the pregnane X receptor, thereby
blocking cholesterol homeostasis and resulting in raised cho
lesterol levels (Ricketts, et al. Mol. Endocrinol. 21:1603-16
(2007, Epub Apr. 24, 2007)).
[0044] Other studies have also indicated that cafestol
elevates cholesterol levels, and some have concluded that
cafestol can also elevate liver enzymes. For example, regular
consumption of boiled coffee was found to increase serum
cholesterol by 8% in men and 10% in women (results from
National Toxicology Program (NTP): Cafestol (CASRN 469
83-0) and Kahweol (CASRN 6894-43-5)iReview of Toxi
cological Literature, October 1999).
[0045] Low cafestol levels can be about 0.15 mg % w/v or
less, and sometimes about 0.09 mg % w/v orless, per 8 oz cup
of coffee. A low cafestol coffee is de?ned as a coffee beverage
that has less than half of the measurable cafestol than a coffee
beverage prepared using the same starting coffee but prepared
by a French press or drip coffee process. Low kahweol levels
can be about 0.1 5 mg % w/v or less, and sometimes about 0. 11
mg % w/v or less, per 8 oz cup of coffee preferable. A low
kahweol coffee is de?ned as a coffee beverage that has less
than half of the measurable kahweol than a coffee beverage
prepared using the same starting coffee but prepared by a
French press or drip coffee process.
[0046] The cold-brewed instant coffee, as described herein,
produces a coffee beverage that has reduced acidity and diter
pene levels.
Coffee Beans
[0047] In some embodiments, the coffee beans are raw. In
some embodiments, the coffee beans are roasted treated prior
US 2014/0178559 A1
to being extracted via cold-brewing. In some embodiments,
the coffee beans are freshly roasted.
[0048] The degree of the roast can be varied to produce a
coffee extract having a desired strength and ?avor. Various
techniques and methods are known to those in the art for
Jun. 26, 2014
within one hour or less of the cold-brewing process. In some
roasting coffee beans, including variable roasting tempera
embodiments, the coffee beans are ground within one day or
less of the cold-brewing process. In some embodiments, the
coffee beans are ground within one week or less of the cold
brewing process. In some embodiments, the coffee beans are
ground within one month or less of the cold-brewing process.
tures, times, and methodologies. In the context of the present
application, any type of roasted coffee beans can be utilized.
month prior to the cold-brewing process.
[0049] In some embodiments, the coffee beans are roasted
within or close in proximity to the facility in which the cold
brewing process will be conducted. In some embodiments,
the coffee beans are roasted immediately prior to the cold
brewing process. In some embodiments, the coffee beans are
roasted within ?ve minutes or fewer of the cold-brewing
process. In some embodiments, the coffee beans are roasted
within one hour or less of the cold-brewing process. In some
embodiments, the coffee beans are roasted within one day or
In some embodiments, the coffee beans are ground over one
[0054] As is known to those in the art, a number of factors
can in?uence the mixture of ?avors and other components in
a coffee extraction. These include, for example, the tempera
ture, the degree of agitation or movement of the water, the
pressure applied to the grounds during the process (such as in
a French press), and the like. Thus, while the common starting
material of the coffee brewing process, namely roasted whole
coffee beans are roasted within one week or less of the cold
coffee beans, will have been subjected to high temperatures,
the way the beans are processed during and after grinding
greatly affects the amounts and kinds of components released
into the water during the extraction, or brewing, process.
brewing process. In some embodiments, the coffee beans are
roasted within one month or less of the cold-brewing process.
Cold-Brewing Process
less of the cold-brewing process. In some embodiments, the
In some embodiments, the coffee beans are roasted over one
month prior to the cold-brewing process.
Coffee Bean Grinding
[0050]
In some embodiments, the roasted or raw coffee
beans are ground into “coffee grounds” prior to cold-brewing.
In some embodiments, the coffee grounds are ground into a
mixture of uniform or non-uniform size. In some embodi
ments, the coffee beans are very coarsely ground. In some
embodiments, the coffee beans are coarsely ground. In some
embodiments, the coffee beans are intermediately ground. In
some embodiments, the coffee beans are ?nely ground. In
some embodiments, the coffee beans are very ?nely ground.
[0051] As is known to those in the art, the degree of the
grind can be varied to produce a coffee extract having a
desired strength and ?avor, and different styles of coffee have
different preferred or optimal grinds. The three most common
grind types are ?ne, medium, and coarse. Coarsely ground
coffee is generally used for various coffee brewing techniques
[0055] In embodiments of the invention, cold water is
added to ground coffee beans to form a slurry, which is
maintained (allowed to soak) at a low temperature for a period
of time prior to being subject to a drying process. The process
of subjecting the ground coffee beans to cold water is known
as “cold-brewing” and allows soluble components from the
ground coffee beans to be extracted into the water. Depending
on the type of coffee beans or type of desired ?nal coffee
product, a shorter or longer soaking can be preferable.
[0056]
In some embodiments, the slurry is prepared with
water having a temperature of less than 117° F. In some
embodiments, the slurry is prepared with water having a
temperature of less than 106° F. In some embodiments, the
slurry is prepared with water having a temperature of less than
90° F. In some embodiments, the slurry is prepared with water
having a temperature of less than 70° F. In some embodi
ments, the slurry is prepared with water having a temperature
ofless than 50° F.
and is commonly used for the press pot, or French press.
[0057]
Medium ground coffee is generally used in drip coffee mak
ers, though the particle size of the medium grind can be
water having a temperature of less than 1 17° F., 116° F., 1 15°
F., 114° F., 113° F., 112° F., 111° F., or 110° F. In some
varied, depending on the ?lter used with the coffee maker.
Finely ground coffee is generally used for espresso-style
embodiments, the slurry is prepared with water having a
temperature of less than 109° F., 108° F., 107° F., 106° F.,
coffee requires a ?ne grind, due to the extraction process.
Turkish or Greek ground coffee can utilize grounds even ?ner
than those used for espresso. A ?ner grind more easily
embodiments, the slurry is prepared with water having a
temperature ofless than 99° F., 98° F., 97° F., 96° F., 95° F.,
releases the coffee components, resulting in greater ?avor, but
can potentially increase the acidity or produce more bitter or
off ?avors.
[0052] Various techniques and methods are known to those
in the art for grinding coffee beans. In the context of the
present application, any method for grinding roasted or
unroasted coffee beans can be utilized. In the context of the
present application, any type of grind, yielding any size of
ground coffee, can be utilized.
[0053] In some embodiments, the coffee beans are ground
within or close in proximity to the facility in which the cold
brewing process will be conducted. In some embodiments,
the coffee beans are ground immediately prior to the cold
brewing process. In some embodiments, the coffee beans are
ground within ?ve minutes or fewer of the cold-brewing
process. In some embodiments, the coffee beans are ground
In some embodiments, the slurry is prepared with
105° F., 104° F., 103° F., 102° F., 101° F., or 100° F. In some
94° F., 93° F., 92° F., 91° F., or 90° F. In some embodiments,
the slurry is prepared with water having a temperature of less
than 89° F., 88° F., 87° F., 86° F., 85° F., 84° F., 83° F., 82° F.,
81° F., or 80° F. In some embodiments, the slurry is prepared
with water having a temperature of less than 79° F., 78° F., 77°
F., 76° F., 75° F., 74° F., 73° F., 72° F., 71° F., or70° F. In some
embodiments, the slurry is prepared with water having a
temperature ofless than 69° F., 68° F., 67° F., 66° F., 65° F.,
64° F., 63° F., 62° F., 61° F., or 60° F. In some embodiments,
the slurry is prepared with water having a temperature of less
than 59° F., 58° F., 57° F., 56° F., 55° F., 54° F., 53° F., 52° F.,
51° F., or 50° F. In some embodiments, the slurry is prepared
with water having a temperature of less than 49° F., 48° F., 47°
F., 46° F., 45° F., 44° F., 43° F., 42° F., 41° F., or 40° F.
[0058] The slurry can be maintained at a temperature and
for a suf?cient length of time to result in the optimal release of
US 2014/0178559 A1
coffee ?avors. Sub-optimal temperatures and longer times
Jun. 26, 2014
can risk an increase in bitter or off ?avors.
agitated. In some embodiments, the slurry is moderately agi
tated. In some embodiments, the slurry is considerably agi
[0059] In some embodiments, the slurry is maintained at a
temperature below 1 17° F. In some embodiments, the slurry is
tated.
[0066]
maintained at a temperature below 106° F. In some embodi
than 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 hours. In some embodiments,
the agitation occurs for less than 1 1, 12, 13, 14, 15, 16, 17, 18,
ments, the slurry is maintained at a temperature below 90° F.
In some embodiments, the slurry is maintained at a tempera
ture below 70° F. In some embodiments, the slurry is main
In some embodiments, the agitation occurs for less
19, or 10 hours. In some embodiments, the agitation occurs
for less than 21,22, 23, 24, 25,26,27,28, 29, or 30 hours. In
tained at a temperature below 50° F.
some embodiments, the agitation occurs for 30 hours or more.
[0060]
In some embodiments, the agitation occurs for the duration of
In some embodiments, the slurry is maintained at a
temperature below 117° F., 116° F., 115° F., 114° F., 113° F.,
the cold-brewing process.
112° F., 111° F., or 110° F. In some embodiments, the slurry
is maintained at a temperature below 109° F., 108° F., 107° F.,
106° F., 105° F., 104° F., 103° F., 102° F., 101° F., or 100° F.
In some embodiments, the slurry is maintained at a tempera
ture below 99° F., 98° F., 97° F., 96° F., 95° F., 94° F., 93° F.,
92° F., 91° F., or 90° F. In some embodiments, the slurry is
maintained at a temperature below 89° F., 88° F., 87° F., 86°
F., 85° F., 84° F., 83° F., 82° F., 81° F., or 80° F. In some
embodiments, the slurry is maintained at a temperature below
[0067] The amount of acid in the produced from the instant
coffee powder can be reduced by reducing the temperature of
the water added to prepare the slurry and by reducing the
temperature at which the slurry is maintained. This tempera
79° F., 78° F., 77° F., 76° F., 75° F., 74° F., 73° F., 72° F., 71°
liquid coffee beverage produced from the instant coffee pow
der is reduced by preparing the slurry with water having a
F., or 70° F. In some embodiments, the slurry is maintained at
a temperature below 69° F., 68° F., 67° F., 66° F., 65° F., 64°
F., 63° F., 62° F., 61° F., or 60° F. In some embodiments, the
slurry is maintained at a temperature below 59° F., 58° F., 57°
F., 56° F., 55° F., 54° F., 53° F., 52° F., 51° F., or 50° F. In some
embodiments, the slurry is maintained at a temperature below
49° F., 48° F., 47° F., 46° F., 45° F., 44° F., 43° F., 42° F., 41°
F., or 40° F.
[0061] In some embodiments, the slurry is maintained for at
least one hour. In some embodiments, the slurry is maintained
for more than one hour. In some embodiments, the slurry is
maintained for 6 hours or more. In some embodiments, the
slurry is maintained for 12 hours or more. In some embodi
ments, the slurry is maintained for 18 hours or more. In some
ture can be maintained for any length of time during the
cold-brewing process. Assessments of the acid levels in the
slurry can be made at any point during the cold-brewing
process.
[0068] In some embodiments, the amount of acid in the
temperature of less than 106° F. In some embodiments, the
amount of acid in the liquid coffee beverage produced from
the instant coffee powder is reduced by preparing the slurry
with water having a temperature of less than 90° F. In some
embodiments, the amount of acid in the liquid coffee bever
age produced from the instant coffee powder is reduced by
preparing the slurry with water having a temperature of less
than 70° F. In some embodiments, the amount of acid in the
liquid coffee beverage produced from the instant coffee pow
der is reduced by preparing the slurry with water having a
temperature of less than 50° F.
[0069] In some embodiments, the amount of acid in the
liquid coffee beverage produced from the instant coffee pow
der is reduced by maintaining the slurry at a temperature of
embodiments, the slurry is maintained for 24 hours or more.
In some embodiments, the slurry is maintained for 30 hours or
more. In some embodiments, the slurry is maintained for 36
hours or more. In some embodiments, the slurry is maintained
for 48 hours or more. In some embodiments, the slurry is
the liquid coffee beverage produced from the instant coffee
powder is reduced by maintaining the slurry at a temperature
maintained for 60 hours or more.
in the liquid coffee beverage produced from the instant coffee
powder is reduced by maintaining the slurry at a temperature
[0062] In some embodiments, the slurry is maintained for
1, 2, 3, 4, 5, 6, 7, 8, or 9 hours or more. In some embodiments,
the slurry is maintained for 10, 11,12, 13, 14, 15, 16,17,18,
or 19 hours or more. In some embodiments, the slurry is
maintained for 20, 21, 22, 23, 24, 25, 26, 27, 28, or 29 hours
or more. In some embodiments, the slurry is maintained for
30, 31, 32, 33, 34, 35, 36, 37, 38, or 39 hours or more. In some
embodiments, the slurry is maintained for 40, 41, 42, 43, 44,
45, 46, 47, 48, or 49 hours or more. In some embodiments, the
slurry is maintained for 50, 51, 52, 53, 54, 55, 56, 57, 58, 59,
or 60 hours or more.
[0063]
In some embodiments, the slurry is maintained for
one week or more. In some embodiments, the slurry is main
tained for two weeks or more.
[0064]
Movement of water over the grounds or the intro
duction of agitation in the process can impact the strength of
the coffee. In addition, such agitation can affect the amounts
and types of compounds in the coffee extract, both desired
and not desired.
[0065]
In some embodiments, the slurry is not allowed to be
agitated. In some embodiments, the slurry is subject to mini
mal agitation. In some embodiments, the slurry is gently
less than 106° F. In some embodiments, the amount of acid in
of less than 90° F. In some embodiments, the amount of acid
of less than 70° F. In some embodiments, the amount of acid
in the liquid coffee beverage produced from the instant coffee
powder is reduced by maintaining the slurry at a temperature
ofless than 50° F.
[0070] The ratio of coffee grounds to water can be opti
mized to provide the most complete extraction possible of
?avor. The ratio can be varied. For example, a relatively low
water content can be used in order to simplify the water
removal process. In some embodiments, the ratio of coffee
grounds to water is 5 pounds coffee grounds to 3 gallons
water.
[0071] In some embodiments, the ratio of coffee grounds to
water is at least 0.1 pounds coffee grounds to 3 gallons water.
In some embodiments, the ratio of coffee grounds to water is
at least 0.5 pounds coffee grounds to 3 gallons water. In some
embodiments, the ratio of coffee grounds to water is at least 1
pound coffee grounds to 3 gallons water. In some embodi
ments, the ratio of coffee grounds to water is at least 2 pounds
coffee grounds to 3 gallons water. In some embodiments, the
ratio of coffee grounds to water is at least 4 pounds coffee
grounds to 3 gallons water. In some embodiments, the ratio of
coffee grounds to water is at least 5 pounds coffee grounds to
US 2014/0178559 A1
3 gallons water. In some embodiments, the ratio of coffee
grounds to water is at least 10 pounds coffee grounds to 3
gallons water. In some embodiments, the ratio of coffee
grounds to water is at least 15 pounds coffee grounds to 3
gallons water.
Jun. 26, 2014
ing at ambient temperatures, application of infrared heat,
evaporation, drum drying, dehydration, shelf drying, solar
drying, and the like.
[0079] In some embodiments, the drying process results in
a coffee extract with a water content of less than 25%. In some
embodiments, the drying process results in a coffee extract
Cold-Brew Processing Apparatus
[0072] Various techniques and apparatuses are known in
the art for cold-brewing coffee. For example, US. Pat. No.
7,858,133, COLD BREW COFFEE MAKER, to Neace, et
al., provides an apparatus for cold brewing coffee at a batch
level, wherein the water and coffee grounds are combined in
a chamber for an extended period without agitation or water
movement. The extract is then decanted from the contained
grounds to provide a coffee extract. In another example, US.
Pat. No. 2,878,746, COLD WATER COFFEE BREWER, to
Schwinger, discloses a small batch device for brewing coffee
with cold water, comprising a large canister into which coffee
grounds are placed and through which cold water is circu
lated.U.S. Pat.No. 4,112,830, EXTRACTING BLACK TEA
AND COFFEE AND CLOSED EXTRACTOR THEREFOR,
to Saito, discloses a similar device using cold water to obtain
an extraction.
[0073]
For large or continuous batches of coffee, a stainless
steel vat common to the industry and well known to the art can
be employed. Means for controlling the temperature and
water movement within the slurry can be provided, allowing
precise control of the cold-brewing process.
[0074]
The invention disclosed herein can be practiced
using any of the above described apparatuses, or similar ver
sions, or modi?ed versions. The invention disclosed herein
can also be practiced using any type of suitable apparatus, as
will be understood by those of skill in the art.
Isolation of the Liquid Coffee Extract
[0075] Once the cold-brewing process is complete, the
slurry is separated into its solid and liquid components in
with a water content of less than 15%. In some embodiments,
the drying process results in a coffee extract with a water
content of less than 10%. In some embodiments, the drying
process results in a coffee extract with a water content of less
than 5%. In some embodiments, the drying process results in
a coffee extract with a water content of less than 3%. In some
embodiments, the drying process results in a coffee extract
with a water content of less than 1%.
[0080]
The temperature and duration of the drying process
can be controlled so as to prevent degradation of the soluble
components. Many of the drying systems known for produc
ing powders from liquid systems allow for a low temperature,
for example, below 117° F., or an ambient temperature to be
maintained throughout the drying process. In other drying
systems, exposure to temperatures above 1170 F. can be con
trolled to very short periods of time during the drying process
in order to prevent the breakdown of soluble components or to
prevent the loss of aroma and ?avor components in the
extract. The drying process can also employ one or more
sensors in order to provide feedback for the regulation of the
temperature of the heat source and the moisture of the drying
atmosphere in order to maintain a controlled environment.
[0081] In some embodiments, the drying process utilizes a
sensor that is con?gured to detect and measure the extract
temperature and moisture content. In some embodiments, the
sensor allows the temperature of the drying process to be
maintained below about 1170 F.
[0082]
Higher temperature techniques can be utilized for
ease or speed of processing. In such cases, the higher tem
perature can be maintained for only a short period of time;
alternatively, the higher temperature can be maintained for an
extended period of time.
[0083] In one exemplary drying process, the liquid coffee
order to isolate the liquid coffee extract from the spend
grounds. Various methods are known in the art to separate the
extract can be initially frozen via freeze drying. The frozen
solids from the liquid extract, such as, for example, ?ltering,
mixture can then be subjected to a vacuum and an infrared
decanting, pressing, centrifuging, pressurizing and extracting
process, during which heat is applied.
[0084] In another exemplary drying process, the liquid cof
with air, pressurizing and extracting with steam, and the like.
[0076] The invention disclosed herein can be practiced
using any of the above described separation methods, or any
of a wide range of other appropriate methods, as are well
known to those of skill in the art.
Drying Process
fee extract can be dried via conventional spray drying pro
cesses. Although such processes can heat the liquid coffee
extract at temperatures up to and above 160° F., the spray
drying process can be completed in a very short period of time
in order to minimize exposure to the high temperature. For
example, the process can be conducted over a period of, for
example, 5-30 seconds, depending on factors such as tem
[0077] After isolation, the liquid coffee extract, containing
perature, particle size, and drying chamber diameter.
water and the soluble components, is dried to yield a pow
compounds, thereby resulting in a full, ?avorful, free-?owing
[0085] In another exemplary drying process, US. Pat. No.
6,539,645, DRYING APPARATUS AND METHODS, and
its divisional, US. Pat. No. 7,441,344, DRYING APPARA
TUS AND METHODS, both to Savarese, disclose a drying
apparatus and methods for drying a product by directing a dry
radiant heat, such as infrared heat, toward the second side of
instant coffee powder with full coffee taste and aroma, as well
the surface to heat the product. Using an infrared source
as a long shelf life.
provides heat that is directly absorbed by the water in the
concentrate, allowing for the rapid removal of water to be
dered coffee extract that can be packaged and sold as an
instant coffee product. The use of low and controlled tem
peratures can allow for the speci?c removal of water mol
ecules, while maintaining the nutrients and ?avor and aroma
[0078]
The drying process can occur via any of a number of
known processes capable of removing water from a liquid
extract. These include, for example, freeze drying, spray dry
ing, centrifugation, vacuum drying, use of radiant heat, dry
accomplished without deleterious chemical reactions. Such a
process can be completed before microbial growth can occur,
thereby preventing microbial degradation of the product. In
US 2014/0178559 A1
Jun. 26, 2014
such a case, no additional sterilization process for the ?nal
[0092]
powdered product would be required.
drying process can be above 117° F. for over 5 minutes. In
In some embodiments, the temperature during the
[0086] The drying process can be conducted at ambient
temperatures. For purposes of this description, a drying pro
cess can be above 1 17° F. for over one hour. In some embodi
some embodiments, the temperature during the drying pro
cess is conducted at ambient heat if is carried out at tempera
tures of less than about 90° F. Such an ambient process can
ments, the temperature during the drying process can be
produce powders that retain their natural qualities when
[0093] Accordingly, the cold-brewed coffee extract pre
pared as described herein can be produced through a drying
process that dries coffee quickly and can utilize temperatures
above 117° F. for less than the entirety of the drying process.
Such drying processes can reduce or prevent heat degradation
of the ?nal product, such that the taste pro?le of the liquid
reconstituted in water.
[0087]
Ambient processes can be particularly useful in pre
venting degradation of color, ?avor, aroma, enzymes, and
nutritional compounds. This is because the relatively low
ambient temperatures dry and stabilize the product without
altering or denaturing unstable compounds. Further, by the
use of a carbon dioxide gas shield, products can be protected
from oxidization during the most delicate stages of drying.
[0088] For example, LiquaDry (Abraham, Utah) has devel
above 117° F. for over one day.
coffee beverage produced from the instant coffee powder will
more closely approximate the cold brew ?avor. Temperatures
above 1 17° F. can be utilized for extended periods of time as
well.
[0094] The length of time required for drying the liquid
oped an ambient temperature drying process capable of dehy
drating any liquid or slurry into a powder. The product typi
coffee extract can vary, depending on the ?ow rate and the
cally reaches a maximum temperature of only 41° C./ 106° F.
[0089] The invention disclosed herein can be practiced
using any of the above described drying processes, or any of
extract with a high solids content can be dried with faster
a wide range of other appropriate methods, as are well-known
to those of skill in the art, or any combination of the above
described or other appropriate methods. In some embodi
ments, the liquid coffee extract is dried via freeze drying. In
some embodiments, the liquid coffee extract is dried via spray
drying. In some embodiments, the liquid coffee extract is
dried via centrifugation. In some embodiments, the liquid
coffee extract is dried via vacuum drying. In some embodi
ments, the liquid coffee extract is dried via radiant heat. In
some embodiments, the liquid coffee extract is dried via
ambient temperatures. In some embodiments, the liquid cof
fee extract is dried via application of infrared heat. In some
embodiments, the liquid coffee extract is dried via drum
drying. In some embodiments, the liquid coffee extract is
dried via dehydration. In some embodiments, the liquid cof
fee extract is dried via shelf drying. In some embodiments, the
liquid coffee extract is dried via solar drying.
[0090] In some embodiments, the temperature during the
drying process is maintained in part or throughout the drying
solids content of the liquid coffee extract. A liquid coffee
drying times and ?ow rates. Embodiments of the invention
can allow the drying process to be carried out for any length
of time suf?cient to remove water content from the liquid
coffee extract.
Cold-Brewed Instant Coffee Blends
[0095]
The cold-brewed instant coffee, as described herein,
can be mixed, or blended, with other powders that are used to
produce beverages upon the addition of water. Blending the
cold-brewed instant coffee with other powders used to pro
duce beverages upon the addition of water can result in a
mixture that yields a beverage with coffee characteristics,
including ?avors and aromas. In addition, these beverages
will have the additional health bene?ts of cold-brewed coffee
as compared to conventional coffee, including reduced acid
ity and reduced diterpene levels.
[0096] For example, the cold-brewed instant coffee can be
blended with other types of instant coffee, such as, for
example, hot-brewed instant coffee, other commercially
process at or below 117° F. In some embodiments, the tem
available instant coffees, and the like. Such a blend will yield
a mixture that, upon the addition of water, produces a bever
perature during the drying process is maintained in part or
age with improved coffee characteristics, including ?avors
throughout the drying process at or below 106° F. In some
and aromas. The coffee characteristics, including ?avors and
aromas, of the beverages made from the instant coffee mix
embodiments, the temperature during the drying process is
maintained in part or throughout the drying process at or
below 90° F. In some embodiments, the temperature during
the drying process is maintained in part or throughout the
tures produced in this manner are improved over those of
drying process at or below 65° F. In some embodiments, the
previously. An exemplary mixture ratio can be, for example,
temperature during the drying process is maintained in part or
51% cold-brewed instant coffee and 49% other instant coffee.
Those in the art will recognize that any other ratio can be
utilized to yield a desired ?avor pro?le.
throughout the drying process at or below 50° F.
[0091]
In some embodiments, the temperature during the
other instant coffee powders alone due to the inherent bene?
cial qualities of the cold-brewed instant coffee, as described
drying process can be above 117° F. In some embodiments,
[0097]
the temperature during the drying process can be above 1 17°
F. for a period of less than 2 seconds. In some embodiments,
the temperature during the drying process can be above 1 17°
F. for a period of less than 5 seconds. In some embodiments,
the temperature during the drying process can be above 1 17°
F. for a period of less than 30 seconds. In some embodiments,
the temperature during the drying process can be above 1 17°
F. for a period of less than 45 seconds. In some embodiments,
the temperature during the drying process can be above 1 17°
F. for a period of less than 1 minute. In some embodiments,
the temperature during the drying process can be above 1 17°
F. for a period of less than 5 minutes.
can be blended with cacao and/or cocoa, which is the pro
In another example, the cold-brewed instant coffee
cessed form of cacao, to yield a mixture that, upon the addi
tion of water, produces a beverage with coffee characteristics,
including ?avors and aromas, in addition to those of cocoa.
Coffee beverages that are mixed with cacao or cocoa are
commonly termed “mocha” beverages. The coffee character
istics, including ?avors and aromas, of the beverages made
from the instant mocha powders produced in this manner are
improved over those of other instant mocha powders due to
the inherent bene?cial qualities of the cold-brewed instant
coffee, as described previously. An exemplary mixture ratio
can be, for example, 51% cocoa and/or cacao and 49% cold
US 2014/0178559 A1
brewed instant coffee. Those in the art will recognize that any
other ratio can be utilized to yield a desired ?avor pro?le.
[0098]
In another example, the cold-brewed instant coffee
can be blended with cacao and/ or cocoa, as well as other types
of instant coffee. An exemplary mixture ratio can be, for
example, 51% cocoa and/ or cacao, 25% cold-brewed instant
coffee, and 24% other instant coffee. Those in the art will
recognize that any other ratio can be utilized to yield a desired
Jun. 26, 2014
instant coffee is blended with cacao and/ or cocoa, wherein the
percentage of cold-brewed instant coffee is 50% or higher. In
some embodiments, cold-brewed instant coffee is blended
with cacao and/or cocoa, wherein the percentage of cold
brewed instant coffee is 75% or higher.
[0102] In some embodiments, cold-brewed instant coffee is
blended with cacao and/or cocoa, wherein the percentage of
cold-brewed instant coffee is 1%, 2%, 3%, 4%, 5%, 6%, 7%,
?avor pro?le.
8%, 9%, 10%, or higher. In some embodiments, cold-brewed
[0099]
In some embodiments, cold-brewed instant coffee is
instant coffee is blended with cacao and/ or cocoa, wherein the
blended with one or more other instant coffee, wherein the
percentage of cold-brewed instant coffee is 5% or higher. In
some embodiments, cold-brewed instant coffee is blended
percentage of cold-brewed instant coffee is 11%, 12%, 13%,
14%, 15%, 16%, 17%, 18%, 19%, 20%, or higher. In some
embodiments, cold-brewed instant coffee is blended with
with one or more other instant coffee, wherein the percentage
of cold-brewed instant coffee is 25% or higher. In some
instant coffee is 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%,
embodiments, cold-brewed instant coffee is blended with one
or more other instant coffee, wherein the percentage of cold
brewed instant coffee is 50% or higher. In some embodi
ments, cold-brewed instant coffee is blended with one or
more other instant coffee, wherein the percentage of cold
brewed instant coffee is 75% or higher.
[0100] In some embodiments, cold-brewed instant coffee is
cacao and/or cocoa, wherein the percentage of cold-brewed
29%, 20%, or higher. In some embodiments, cold-brewed
instant coffee is blended with cacao and/ or cocoa, wherein the
percentage of cold-brewed instant coffee is 31%, 32%, 33%,
34%, 35%, 36%, 37%, 38%, 39%, 40%, or higher. In some
embodiments, cold-brewed instant coffee is blended with
cacao and/or cocoa, wherein the percentage of cold-brewed
instant coffee is 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%,
blended with one or more other instant coffee, wherein the
49%, 50%, or higher. In some embodiments, cold-brewed
percentage of cold-brewed instant coffee is 1%, 2%, 3%, 4%,
5%, 6%, 7%, 8%, 9%, 10%, or higher. In some embodiments,
instant coffee is blended with cacao and/ or cocoa, wherein the
cold-brewed instant coffee is blended with one or more other
instant coffee, wherein the percentage of cold-brewed instant
coffee is 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%,
20%, or higher. In some embodiments, cold-brewed instant
percentage of cold-brewed instant coffee is 51%, 52%, 53%,
54%, 55%, 56%, 57%, 58%, 59%, 60%, or higher. In some
embodiments, cold-brewed instant coffee is blended with
cacao and/or cocoa, wherein the percentage of cold-brewed
instant coffee is 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,
coffee is blended with one or more other instant coffee,
69%, 70%, or higher. In some embodiments, cold-brewed
wherein the percentage of cold-brewed instant coffee is 21%,
instant coffee is blended with cacao and/ or cocoa, wherein the
22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 20%, orhigher.
In some embodiments, cold-brewed instant coffee is blended
with one or more other instant coffee, wherein the percentage
percentage of cold-brewed instant coffee is 71%, 72%, 73%,
74%, 75%, 76%, 77%, 78%, 79%, 80%, or higher. In some
embodiments, cold-brewed instant coffee is blended with
ofcold-brewed instant coffee is 31%, 32%, 33%, 34%, 35%,
36%, 37%, 38%, 39%, 40%, orhigher. In some embodiments,
instant coffee is 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%,
cacao and/or cocoa, wherein the percentage of cold-brewed
cold-brewed instant coffee is blended with one or more other
89%, 90%, or higher. In some embodiments, cold-brewed
instant coffee, wherein the percentage of cold-brewed instant
instant coffee is blended with cacao and/ or cocoa, wherein the
coffee is 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%,
percentage of cold-brewed instant coffee is 91%, 92%, 93%,
50%, or higher. In some embodiments, cold-brewed instant
94%, 95%, 96%, 97%, 98%, 99%, or higher.
coffee is blended with one or more other instant coffee,
coffee is 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%,
[0103] In some embodiments, cold-brewed instant coffee is
blended with cacao that has been processed at temperatures
below 150° F. In some embodiments, cold-brewed instant
coffee is blended with cacao that has been processed at tem
peratures below 120° F. In some embodiments, cold-brewed
instant coffee is blended with cacao that has been processed at
temperatures below 100° F. In some embodiments, cold
brewed instant coffee is blended with cacao that has been
processed at temperatures below 80° F.
[0104] In some embodiments, cold-brewed instant coffee is
80%, or higher. In some embodiments, cold-brewed instant
blended with one or more other instant coffee and cacao
wherein the percentage of cold-brewed instant coffee is 51%,
52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, orhigher.
In some embodiments, cold-brewed instant coffee is blended
with one or more other instant coffee, wherein the percentage
ofcold-brewed instant coffee is 61%, 62%, 63%, 64%, 65%,
66%, 67%, 68%, 69%, 70%, orhigher. In some embodiments,
cold-brewed instant coffee is blended with one or more other
instant coffee, wherein the percentage of cold-brewed instant
coffee is blended with one or more other instant coffee,
and/or cocoa, wherein the percentage of cold-brewed instant
wherein the percentage of cold-brewed instant coffee is 81%,
coffee is 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or
82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, orhigher.
higher. In some embodiments, cold-brewed instant coffee is
In some embodiments, cold-brewed instant coffee is blended
with one or more other instant coffee, wherein the percentage
blended with one or more other instant coffee and cacao
ofcold-brewed instant coffee is 91%, 92%, 93%, 94%, 95%,
96%, 97%, 98%, 99%, or higher.
[0101] In some embodiments, cold-brewed instant coffee is
blended with cacao and/or cocoa, wherein the percentage of
cold-brewed instant coffee is 5% or higher. In some embodi
ments, cold-brewed instant coffee is blended with cacao and/
or cocoa, wherein the percentage of cold-brewed instant cof
fee is 25% or higher. In some embodiments, cold-brewed
and/or cocoa, wherein the percentage of cold-brewed instant
coffee is 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%,
20%, or higher. In some embodiments, cold-brewed instant
coffee is blended with one or more other instant coffee and
cacao and/or cocoa, wherein the percentage of cold-brewed
instant coffee is 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%,
29%, 20%, or higher. In some embodiments, cold-brewed
instant coffee is blended with one or more other instant coffee
and cacao and/or cocoa, wherein the percentage of cold
US 2014/0178559 A1
Jun. 26, 2014
brewed instant coffee is 31%, 32%, 33%, 34%, 35%, 36%,
37%, 38%, 39%, 40%, or higher. In some embodiments,
examples of modes for its practice. However, those of skill in
the art should, in light of the present disclosure, appreciate
cold-brewed instant coffee is blended with one or more other
instant coffee and cacao and/or cocoa, wherein the percentage
that many changes can be made in the speci?c embodiments
ofcold-brewed instant coffee is 41%, 42%, 43%, 44%, 45%,
46%, 47%, 48%, 49%, 50%, or higher. In some embodiments,
without departing from the spirit and scope of the invention.
[0110] In the examples that follow, the components of vari
cold-brewed instant coffee is blended with one or more other
instant coffee and cacao and/or cocoa, wherein the percentage
ofcold-brewed instant coffee is 51%, 52%, 53%, 54%, 55%,
56%, 57%, 58%, 59%, 60%, orhigher. In some embodiments,
that are disclosed and still obtain a like or similar result
ous coffee brewing preparations were analyzed and com
pared. Laboratory tests were performed using roasted coffee
beans were purchased from Starbucks®.
cold-brewed instant coffee is blended with one or more other
instant coffee and cacao and/or cocoa, wherein the percentage
Example 1
ofcold-brewed instant coffee is 61%, 62%, 63%, 64%, 65%,
66%, 67%, 68%, 69%, 70%, or higher. In some embodiments,
Diterpene Levels in Cold-Brewed Coffee as
Compared to Hot-Brewed Coffee
cold-brewed instant coffee is blended with one or more other
instant coffee and cacao and/or cocoa, wherein the percentage
ofcold-brewed instant coffee is 71%, 72%, 73%, 74%, 75%,
76%, 77%, 78%, 79%, 80%, or higher. In some embodiments,
[0111] A study was designed to determine the levels of the
diterpenes, cafestol and kahweol, in cold-brewed coffee as
cold-brewed instant coffee is blended with one or more other
instant coffee and cacao and/or cocoa, wherein the percentage
compared to coffee prepared by conventional hot-brewed
methods, including hot-brewed coffee prepared via French
ofcold-brewed instant coffee is 81%, 82%, 83%, 84%, 85%,
86%, 87%, 88%, 89%, 90%, or higher. In some embodiments,
press and espresso maker. Coarsely ground coffee was used to
test for levels of cafestol and kahweol in coffee brewed by the
French press method and the cold-brewed method. Finely
ground coffee was used to test for levels of cafestol and
kahweol in coffee prepared in an espresso maker.
cold-brewed instant coffee is blended with one or more other
instant coffee and cacao and/or cocoa, wherein the percentage
ofcold-brewed instant coffee is 91%, 92%, 93%, 94%, 95%,
96%, 97%, 98%, 99%, or higher.
[0105]
In an exemplary embodiment of the invention, cof
fee beans are freshly roasted, then freshly ground. The ground
roasted coffee is then cold brewed by adding water at a tem
perature of less than 1 17° F. to the coffee grounds, in a ratio of
5 pounds coffee grounds to 3 gallons water, to produce a
slurry. The slurry is then maintained for about 18 to 24 hours
at 117° F. or below. The slurry is then ?ltered to yield a liquid
coffee extract, which is then dried at a temperature of 1 170 F.
or below to yield an instant coffee powder.
[0106] In this manner, an instant coffee can be produced
that, upon the addition of water, yields a liquid coffee bever
age that is full-?avored and low in acid. The instant coffee
produced as described herein can be packaged, shipped, and
delivered to a consumer for the preparation of a healthful,
full-bodied, and low in acid liquid coffee beverage at a con
sumer’s residence or a retail establishment.
[0107] The utilization of the cold-brewing process to pre
pare the instant coffee allows for a liquid coffee beverage that
is lower in tannin acid equivalents, overall acidic content, and
diterpene levels. The instant coffee prepared in the manner as
described herein can be blended with other powders to which
water can be added to produce a beverage, thereby allowing
for the production of beverages having improved coffee char
[0112]
In each case, hot-brewed coffee was prepared in
accordance with the instructions supplied by the coffee mak
ers. Cold-brewed coffee was prepared utilizing the device
described in United States Patent Application No.
20080148955, APPARATUS FOR EXTRACTING COLD
BREWED COFFEE CONCENTRATE, to Neace, et al., and
according to the method described herein, in which a slurry
with a ratio of 5 pounds coffee grounds to 3 gallons of water
was maintained at ambient temperature for 24 hours, fol
lowed by gravity ?ltration, hereafter collectively referred to
as “the Neace cold brew method,” using coarsely ground
coffee.
[0113] Coffee starting volumes and weights were standard
ized. The resulting cups of brewed coffee were analyzed for
cafestol and kahweol using high pressure liquid chromatog
raphy with mass spectroscopy detection (HPLC/MS). The
results are presented in terms of the weight in milligrams of
the diterpene compound as a component of the total liquid
volume of the brewed coffee, as shown in Table 1.
TABLE 1
Analyte
Preparation Method
Result
Cafestol
Neace cold brew
0.09 mg % w/v
Cafestol
Cafestol
French press — hot
Espresso — hot
0.75 mg % w/v
0.50 mg % w/v
apparent that modi?cations, variations, and equivalent
Kahweol
Neace cold brew
0.11 mg % w/v
embodiments are possible without departing the scope of the
invention de?ned in the appended claims. Furthermore, it
Kahweol
Kahweol
French press — hot
Espresso — hot
1.67 mg % w/v
0.32 mg % w/v
acteristics, including flavors and aromas.
[0108] Having described the invention in detail, it will be
should be appreciated that all examples in the present disclo
sure are provided as non-limiting examples.
EXAMPLES
[0109] The following non-limiting examples are provided
to further illustrate embodiments of the invention disclosed
herein. It should be appreciated by those of skill in the art that
the techniques disclosed in the examples that follow represent
approaches that have been found to function well in the prac
tice of the invention, and thus can be considered to constitute
[0114]
As shown in Table 1, cold-brewed coffee prepared
according to the Neace cold brew method had lower concen
trations of both cafestol and kahweol than coffee prepared by
either of the hot brew methods. The cold-brewed method
produced coffee with 88% less cafestol and 93% less kahweol
than hot-brewed coffee prepared using the French press
method. The cold-brewed coffee had 82% less cafestol and
66% less kahweol than hot-brewed coffee prepared using an
espresso maker.
US 2014/0178559 A1
Jun. 26, 2014
Example 2
coffee prepared according to the Neace cold brew method and
were compared to acidity levels of coffee brewed via the
Diterpene Levels in Cold-Brewed Coffee Prepared
Via Different Methods
[0115]
In a subsequent study, the effects of the cold brewing
standard drip percolation method with hot water, according to
the manufacturer’s instructions.
[0122]
Cold-brewed coffee prepared according to the
process were evaluated. Diterpene levels were determined in
Neace cold brew method was found to have a total acidity that
cold-brewed coffee prepared according to the Neace cold
brew method and were compared to diterpene levels of coffee
brewed by the French press method using cold water.
[0116] Coffee starting volumes and weights were standard
ized. The resulting cups of brewed coffee were analyzed for
was 69.6% lower than that of coffee prepared via the drip
cafestol and kahweol using HPLC/MS. The results are pre
Tannic Acid Equivalents in Cold-Brewed Coffee as
sented in terms of the weight in milligrams of the diterpene
Compared to Drip Coffee
compound as a component of the total liquid volume of the
brewed coffee, as shown in Table 2.
Preparation
Example 5
[0123]
Tannins are polyphenols that are commonly found
in various plants and plant-derived foods and beverages,
including tea and coffee. Coffee contains various tannins, and
TABLE 2
Analyte
percolation method.
various methods are known that can be used to assay the
Result
Cafestol
Neace cold brew
0.07 mg % w/v
Cafestol
French press — cold
0.24 mg % w/v
Kahweol
Neace cold brew
0.03 mg % w/v
Kahweol
French press — cold
0.16 mg % w/v
tannins in coffee. These include spectrophotometric methods
for providing a weight percentage in assayed “tannic acid
equivalents.” Tannic acid is a speci?c commercial form of
tannin.
[0124] Accordingly, in a subsequent study, the effects of the
and 81% less kahweol than coffee brewed by the French press
method using cold water.
cold brewing process were further evaluated. Tannic acid
equivalents were determined in cold-brewed coffee prepared
according to the Neace cold brew method and were compared
to acidity levels of coffee brewed via the standard drip per
colation method with hot water.
Example 3
cold brew method was found to be 58% lower in tannic acid
[0117]
Cold-brewed coffee prepared according to the
Neace cold brew method was found to have 71% less cafestol
[0125]
Cold brewed coffee prepared according to the Neace
equivalents than coffee prepared via the drip percolation
Titratable Acidity in Cold-Brewed Coffee Prepared
method.
Via Different Methods
[0118]
Example 6
In a subsequent study, the effects of the cold brewing
process were further evaluated. Acidity levels were deter
mined in cold-brewed coffee prepared according to the Neace
cold brew method and were compared to acidity levels of
coffee brewed by the French press method using cold water
and coarsely ground coffee.
[0119]
Coffee starting volumes and weights were standard
ized. The resulting cups of brewed coffee were titrated for
acidity levels, a measure of acid compounds in the coffee, by
Method for Preparation of Cold-Brewed Instant
Coffee
[0126]
Coffee beans were roasted, then ground. The ground
roasted coffee was then cold brewed by adding water at a
temperature of less than 117° F. to the coffee grounds to
produce a slurry, using 5 pounds coffee grounds to 3 gallons
measuring the milliliters of a 0.1 N alkali solution required to
neutralize acidity in an 8 oz coffee sample. The results are
shown in Table 3.
water. The slurry was then maintained for about 18 to 24
hours at 1 17° F. or below. The slurry was then ?ltered to yield
a liquid coffee extract.
TABLE 3
extract obtained from the cold brew process described above.
The extract was dried via spray drying at below 1 15° F. for 2-4
[0127]
Preparation Method
Neace cold brew
Result
8.6 mL/8 oz
French press — cold
12.1 mL/8 oz
A drying process was applied to the liquid coffee
minutes, to produce a powdered, shelf-stable cold-brewed
instant coffee with less than 5% water content.
[0128]
The powdered cold-brewed instant coffee was
vacuum packaged to result in a stable cold-brewed instant
[0120]
Cold-brewed coffee prepared according to the
Neace cold brew method was found to have a total acidity that
was 29% lower than that of coffee brewed by the French press
coffee product. This product can have a shelf life of 2-3 years
or more, when maintained at room temperature.
Example 7
method using cold water.
Example 4
Coffee Beverage Prepared from Cold-Brewed Instant
Coffee
Titratable Acidity in Cold-Brewed Coffee as
Compared to Drip Coffee
[0121]
According to the same method as described in
Example 3, acidity levels were determined in cold-brewed
[0129] A coffee beverage was prepared by adding water to
the cold-brewed instant coffee of Example 6. The instant
coffee dissolved readily and completely to produce the coffee
beverage.
US 2014/0178559 A1
[0130] The beverage had a full bodied ?avor with none of
the bitter or off ?avors of conventional instant coffee. The
product had the coffee taste and aroma of fresh cold brewed
coffee.
Jun. 26, 2014
is full-?avored and low in acid. The instant coffee can be
packaged, shipped, and delivered to a consumer for the prepa
ration of a healthful, full-bodied, and low in acid liquid coffee
beverage at a consumer’s residence or a retail establishment.
Example 8
[0140] The instant coffee is used to produce a liquid coffee
beverage that is lower in tannin acid equivalents, overall
Coffee Beverage Prepared from Blend of
blended with other powders to which water can be added to
Cold-Brewed Instant Coffee and Other Instant
Coffee
beverages having improved coffee characteristics, including
acidic content, and diterpene levels. The instant coffee can be
[0131] The cold-brewed instant coffee was blended with an
instant coffee that was prepared via a conventional hot-brew
ing process. The cold-brewed instant coffee was blended with
the hot-brewed instant coffee in a ratio of 51% cold-brewed
instant coffee to 49% hot-brewed instant coffee.
[0132]
produce a beverage, thereby allowing for the production of
?avors and aromas.
Example 11
General Method for Preparation of a Coffee
Beverage Prepared From Cold-Brewed Instant
Upon the addition of water, a coffee beverage was
Coffee
produced that had enhanced coffee characteristics, including
improved ?avor and aromas, as compared to the coffee bev
erage prepared from the hot-brewed instant coffee alone.
Example 9
Mocha Beverage Prepared from Blend of
Cold-Brewed Instant Coffee, Cocoa, and Other
Instant Coffee
[0133] The cold-brewed instant coffee was blended with a
cold-processed cacao and an instant coffee that was prepared
via a conventional hot-brewing process. The cold-brewed
instant coffee was blended with the cold-processed cacao and
the hot-brewed instant coffee in a ratio of 51% cacao to 25%
cold-brewed instant coffee to 24% hot-brewed instant coffee.
[0134]
Upon the addition of water, a mocha beverage was
produced that had enhanced coffee characteristics, including
improved ?avor and aromas, as compared to the mocha bev
erage prepared from only the cacao and the hot-brewed
instant coffee.
Example 10
General Method for Preparation of Cold-Brewed
Instant Coffee
[0135]
In an exemplary embodiment of the invention, cof
[0141]
A coffee beverage is prepared by adding water to the
cold-brewed instant coffee of Example 6 or Example 8. The
instant coffee dissolves readily to produce the coffee bever
age.
[0142] The beverage has a full bodied ?avor with none of
the bitter or off ?avors of conventional instant coffee. The
product has the coffee taste and aroma of fresh cold brewed
coffee.
[0143]
The beverage also has low acid and diterpene levels.
The cold-brewed instant coffee produces a low acid coffee
that is up to 70% lower in acidic compounds as compared to
fresh-brewed coffee prepared via the drip percolation
method. A low acid coffee is de?ned as a coffee that has less
than half of the acidity of the same coffee prepared by a drip
coffee process.
[0144] The cold-brewed instant coffee produces a low tan
nic acid coffee that is up to 60% lower in tannic acid equiva
lents than drip coffee. A low tannic acid coffee is de?ned as a
coffee beverage that has less than half of the measurable
tannic acid equivalents of a coffee beverage prepared using
the same starting coffee but prepared by a drip coffee process.
[0145]
The cold-brewed instant coffee also produces a low
cafestol coffee, as measured in terms of mg % w/v of coffee
beverage. The cold-brewed instant coffee also produces a low
kahweol coffee, as measured in terms of mg % w/v of coffee
beverage.
fee beans are freshly roasted, then freshly ground. The ground
[0146]
roasted coffee is then cold brewed by adding water at a tem
perature of less than 117° F. to the coffee grounds to produce
a slurry. The slurry is then maintained for about 18 to 24 hours
at 1170 F. or below. The slurry is then ?ltered to yield a liquid
instant coffee therefore has all of the advantages of conve
nience of instant coffee and additionally has the health ben
The coffee beverage prepared via the cold-brewed
e?ts of cold-brewed coffee, namely low diterpene levels and
low acidity.
coffee extract.
[0147]
[0136]
extract obtained from the cold brew process described above.
The extract is dried for a period su?icient to produce a pow
dered cold-brewed instant coffee.
above provide a number of ways to carry out the application.
Of course, it is to be understood that not necessarily all
objectives or advantages described can be achieved in accor
dance with any particular embodiment described herein.
[0137] The powdered cold-brewed instant coffee is vacuum
packaged to result in a stable cold-brewed instant coffee
product. This product has a shelf life of 2-3 years or more,
when maintained at room temperature.
the methods can be performed in a manner that achieves or
A drying process is applied to the liquid coffee
[0138] Because the brewing and drying processes are
designed to minimize exposure of the product to temperatures
above 1170 E, there is minimal degradation of the coffee
?avor in any coffee beverage prepared from the cold-brewed
instant coffee.
[0139] In this manner, an instant coffee is produced that,
upon the addition of water, yields a liquid coffee beverage that
The various methods and techniques described
Thus, for example, those skilled in the art will recognize that
optimizes one advantage or group of advantages as taught
herein without necessarily achieving other objectives or
advantages as taught or suggested herein. A variety of alter
natives are mentioned herein. It is to be understood that some
preferred embodiments speci?cally include one, another, or
several features, while others speci?cally exclude one,
another, or several features, while still others mitigate a par
ticular feature by inclusion of one, another, or several advan
tageous features.
US 2014/0178559 A1
[0148]
Furthermore, the skilled artisan will recognize the
applicability of various features from different embodiments.
Similarly, the various elements, features and steps discussed
Jun. 26, 2014
in all possible variations thereof is encompassed by the appli
cation unless otherwise indicated herein or otherwise clearly
contradicted by context.
[0153] All patents, patent applications, publications of
above, as well as other known equivalents for each such
element, feature or step, can be employed in various combi
nations by one of ordinary skill in this art to perform methods
books, speci?cations, publications, documents, things, and/
in accordance with the principles described herein. Among
the various elements, features, and steps some will be speci?
cally included and others speci?cally excluded in diverse
by this reference in their entirety for all purposes, excepting
any prosecution ?le history associated with same, any of
embodiments.
[0149]
Although the application has been disclosed in the
context of certain embodiments and examples, it will be
understood by those skilled in the art that the embodiments of
patent applications, and other material, such as articles,
or the like, referenced herein are hereby incorporated herein
same that is inconsistent with or in con?ict with the present
document, or any of same that may have a limiting affect as to
the broadest scope of the claims now or later associated with
the application extend beyond the speci?cally disclosed
the present document. By way of example, should there be
any inconsistency or con?ict between the description, de?ni
embodiments to other alternative embodiments and/or uses
tion, and/or the use of a term associated with any of the
and modi?cations and equivalents thereof.
[0150] In some embodiments, the numbers expressing
quantities of ingredients, properties such as molecular
weight, reaction conditions, and so forth, used to describe and
incorporated material and that associated with the present
document, the description, de?nition, and/or the use of the
term in the present document shall prevail.
[0154] In closing, it is to be understood that the embodi
claim certain embodiments of the application are to be under
stood as being modi?ed in some instances by the term
“about.” Accordingly, in some embodiments, the numerical
ments of the application disclosed herein are illustrative of the
parameters set forth in the written description and attached
claims are approximations that can vary depending upon the
desired properties sought to be obtained by a particular
application. Thus, by way of example, but not of limitation,
alternative con?gurations of the embodiments of the applica
embodiment. In some embodiments, the numerical param
eters should be construed in light of the number of reported
signi?cant digits and by applying ordinary rounding tech
niques. Notwithstanding that the numerical ranges and
parameters setting forth the broad scope of some embodi
ments of the application are approximations, the numerical
values set forth in the speci?c examples are reported as pre
principles of the embodiments of the application. Other modi
?cations that can be employed can be within the scope of the
tion can be utilized in accordance with the teachings herein.
Accordingly, embodiments of the present application are not
limited to that precisely as shown and described.
What is claimed is:
1. A method of producing an instant coffee, the method
comprising:
adding water having a temperature of less than 117° F. to
ground coffee beans to result in a slurry with liquid and
cisely as practicable.
solid components;
[0151] In some embodiments, the terms “a” and “an” and
“the” and similar references used in the context of describing
maintaining the slurry at a temperature below 1 17° F. for at
least one hour;
a particular embodiment of the application (especially in the
separating the liquid component of the slurry from the solid
context of certain of the following claims) can be construed to
cover both the singular and the plural. The recitation of ranges
of values herein is merely intended to serve as a shorthand
method of referring individually to each separate value falling
within the range. Unless otherwise indicated herein, each
individual value is incorporated into the speci?cation as if it
were individually recited herein. All methods described
herein can be performed in any suitable order unless other
wise indicated herein or otherwise clearly contradicted by
context. The use of any and all examples, or exemplary lan
guage (for example, “such as”) provided with respect to cer
tain embodiments herein is intended merely to better illumi
nate the application and does not pose a limitation on the
scope of the application otherwise claimed. No language in
the speci?cation should be construed as indicating any non
component, to yield a liquid coffee extract; and
subjecting the liquid coffee extract to a drying process to
remove water from the liquid coffee extract, to yield a
solid coffee extract which can be used as an instant
coffee.
2. The method of claim 1, wherein the coffee beans have
been roasted.
3. The method of claim 1, wherein the slurry is prepared
with water having a temperature of less than 90° F.
4. The method of claim 1, wherein separation of the liquid
component of the slurry from the solid component comprises
one or more of ?ltering, decanting, pressing, centrifuging,
pressurizing and extracting with air, or pressurizing and
extracting with steam.
5. The method of claim 1, wherein the drying process
claimed element essential to the practice of the application.
[0152] Preferred embodiments of this application are
described herein, including the best mode known to the inven
trifugation, vacuum drying, use of radiant heat, drying at
tors for carrying out the application. Variations on those pre
ferred embodiments will become apparent to those of ordi
tion, drum drying, dehydration, shelf drying, and solar dry
nary skill in the art upon reading the foregoing description. It
is contemplated that skilled artisans can employ such varia
tions as appropriate, and the application can be practiced
otherwise than speci?cally described herein. Accordingly,
many embodiments of this application include all modi?ca
tions and equivalents of the subject matter recited in the
claims appended hereto as permitted by applicable law.
Moreover, any combination of the above-described elements
comprises one or more of freeze drying, spray drying, cen
ambient temperature, application of infrared heat, evapora
ing.
6. The method of claim 1, wherein the drying process
results in a coffee extract with a water content of less than
25%.
7. The method of claim 1, wherein the temperature during
the drying process is at or below 160° F.
8. The method of claim 1, wherein the temperature during
the drying process is at or below 117° F.
US 2014/0178559 A1
Jun. 26, 2014
14
9. The method of claim 1, wherein the temperature during
the drying process is above 1 17° F. for less than the entirety of
the drying process.
10. An instant coffee prepared according to the method of
claim 1.
11. The instant coffee of claim 10, further comprising one
or more other instant coffee.
12. The instant coffee of claim 10, further comprising
cacao or cocoa
13. The instant coffee of claim 12, further comprising one
or more other instant coffee.
14. The instant coffee of claim 8, Wherein the instant coffee
is packaged under conditions that preserve the moisture con
tent at less than about 5% by weight.
15. A coffee beverage prepared by adding water to the
instant coffee of claim 10.
*
*
*
*
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