125results about "Coffee grinding methods" patented technology

The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.

A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

Automatic process for calibrating the single and double dose of ground and dispensed coffee by means of a specific grinder-doser integrating a weighing device with a load cell. The process is automatically and steadily carried out during the ordinary activity, with no interruptions, adapting the grinding time according to the actually detected grammages, in order to get closer as much as possible to the desired grammage in any use condition. The process, after a preliminary phase for temporary configuring the desired grammages and the grinding time, conceives self-calibration cycles continuously repeated, each of them comprising three sequential phases: a first phase for automatically checking the dispensing with progressive weight detections, a second phase for automatically processing the detected data for determining the correct grinding time, a following third phase for the automatic setting.

A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

A method for processing coffee beans (C), including the step of charging the coffee beans (C) in a vessel (10) and supplying water inside a vessel body (11) by spraying out water inside the vessel body (11) through an injection liquid charging channel (23) via a spray nozzle (23a) for allowing water to penetrate to the inside of the coffee beans (C) while the inside of the vessel body 11 is under pressure and heated, and the step of reducing the pressure inside the vessel body (11) for water having penetrated to the inside of the coffee beans (C) to expand by vaporization in grinding the coffee beans (C) that have been swollen in a porous manner using an expanding force.

Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

A method and a machine of controlling dispensing of doses of coffee grounds, the machine comprising a grinding device which is configured to grind coffee beans, a conduit, having an inlet in communication with the grinding device for receiving coffee grounds, and an outlet, a closure member which is adapted to be removed between an open position for the coffee grounds to be discharged from the conduit through the outlet, and a closed position for closing the outlet, and a coffee grounds weight sensor, which is configured to generate signals representative of the weight of coffee grounds built-up in the dispensing conduit when the closure member is in the closed position.

The present invention relates to a method for preparing a suspension of micronised particles of a solid organic compound, which method comprises subjecting the solid organic compound to size reduction by wet grinding under pH conditions wherein the intrinsic surface charge of the size-reduced organic compound is sufficient to keep the suspension stable.

A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

The invention discloses weight-losing coffee powder and a preparation method thereof. The coffee is prepared from medium-chain triglyceride microcapsule powder, fermented coffee powder, non-dairy creamer, isomaltooligosacharide, Psyllium husk powder, whey protein, coconut oil microcapsule powder, isomaltulose, polydextrose, a white kidney bean extract, a potato extract, conjugated linoleic acid glyceride microcapsule powder, edible essence and an anti-sticking agent. The preparation method comprises the following steps: S1, peeling coffee cherries; S2, putting the coffee cherries in clear water, and adding a compound enzyme for fermentation; S3, performing low-temperature drying fermentation on the coffee cherries; S4, baking the coffee cherries, and taking out the coffee cherries after observing that the surfaces of the coffee cherries are deep yellow; S5, grinding the coffee cherries into fermented coffee powder; and S6, mixing the fermented coffee powder with other components to complete preparation. The fermented coffee powder is adopted, the intestinal tract of a drinker can be optimized, meanwhile, the taste of the coffee powder is better and stronger, and the brewed coffee powder has good fat burning and weight losing effects through cooperation with the medium-chain triglyceride microcapsule powder, the psyllium husk powder, the white kidney bean extract and the like.

A brewer for brewing different beverages requiring different brewing pressures does not employ an internal valve adjusting an outlet opening to achieve the different pressures. Instead, compression of grinds within the brewer and pressure of water injected to brew the beverage is employed to control the brewing pressure, achieving a greater consistency of brew quality over time. Overheating is implemented for certain beverages based on a time since a last vend, and a back check valve between a flow meter and pump provides greater control over the pump output.

A coffee grinder is presented that comprises a grinding tool (20) for grinding coffee beans, a motor (30) for driving the grinding tool (20), a stall detector (41) for detecting a stall condition of the grinding tool (20) and/or of the motor (30), and a reversal unit (40) configured to temporarily reverse a direction of rotation (28, 28′) of the grinding tool (20) and/or of the motor (30) if the stall detector (41) detects a stall condition. Further, a corresponding coffee grinding method and a coffee machine comprising a coffee grinder are presented.

The present invention relates to a roasting method of roasting partially roasted coffee beans; the roasting method comprises the steps of: obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for roasting based on at least the roast level of the partially roasted coffee beans prior to roasting; and roasting the partially roasted coffee beans according to the determined roasting profile. The present invention also proposes a method of making coffee, a roasting device and a coffee machine providing a segmented roasting solution.

Method for delivering a short coffee extract faster from a closed capsule containing ground coffee by injecting water under pressure within the capsule. The capsule is filled with ground coffee, has a delivery membrane and is extracted in a coffee extraction device and pressurized water is injected in the capsule under pressure. The coffee beverage is released through the beverage delivery membrane of the capsule with engaging means engaging in and/or against the membrane. The pressure loss is reduced in the coffee bed by providing ground coffee having a reduced percentage of fines (F) depending on the average particle size (D4,3). The extraction yield is maintained between 15 and 30% and the coffee extract of 25 or 40 grams is delivered in a flow time of 20 seconds or less.