Formula and preparation method of American coffee with carmine flavor
By using annatto fruit as the core flavor source, combined with specific processes and precise extraction parameters, we have prepared annatto-flavored Americano coffee without artificial flavorings. This solves the problems of monotonous flavor and low integration of natural fruit flavors in Americano coffee, achieving a rich taste experience and health benefits.
Patent Information
- Application Number
- CN202511882643.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-15
- Publication Date
- 2026-01-23
AI Technical Summary
The existing American coffee flavor system is monotonous, relies on artificial flavorings, and has a low degree of integration between natural fruit flavors and coffee. Consumers have prominent health concerns, making it difficult to meet the demand for flavor diversity and naturalness.
Using annatto fruit as the core flavor source, a annatto-flavored Americano is prepared through a specific process of brewing, filtering, and base blending, combined with honey and coconut water, without artificial flavorings. The coffee extraction parameters are precisely controlled to ensure a balanced flavor.
It achieves a harmonious fusion of natural ingredient flavors and coffee aroma, enriches the taste layers of beverages, enhances product appeal and market competitiveness, solves the problems of insufficient fruit flavor extraction and flavor conflicts, and is suitable for the needs of different consumption scenarios.
Smart Images
Figure CN121369518A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of American coffee, in particular to a recipe of American coffee with acerola flavor and a preparation method thereof. BACKGROUND
[0002] American coffee has become the mainstream coffee category in catering stores, office scenes and family consumption due to its refreshing taste, caffeine content suitable for the daily refreshing needs of most people.
[0003] However, the existing American coffee flavor system has significant shortcomings, which cannot meet the needs of consumers for flavor diversity and naturalness: First, the flavor types are highly concentrated in traditional flavors such as caramel, vanilla, hazelnut, etc., and the implementation of such flavors is mainly based on the addition of artificial flavors, resulting in a lack of natural aroma and flavor levels of fresh food materials, and only a single "sweet" or "nutty" flavor can be presented, which cannot achieve the complex taste brought by natural food materials, and the flavor memory is weak; Second, with the improvement of consumers' health awareness, the attention to artificial additives in food has increased significantly, and the addition of artificial flavors may cause consumers' concerns about "non-natural ingredient intake" and "long-term drinking safety"; Third, a small number of American coffee products that attempt to use natural fruits to adjust the flavor cannot solve the problem of insufficient fruit flavor extraction and conflict between fruit flavor and coffee bitterness, which further limits the industrial development of natural flavor American coffee; Therefore, a recipe of American coffee with acerola flavor and a preparation method thereof are proposed. SUMMARY
[0004] (I) Technical problems solved In view of the shortcomings of the prior art, the present application provides a recipe of American coffee with acerola flavor and a preparation method thereof, which has the advantages of using natural food materials as the core flavor source, achieving the coordination of flavor and coffee aroma, and not adding artificial flavors, solving the problems of single flavor, dependence on artificial flavors, prominent consumer health concerns, and low fusion degree of natural fruit flavor and coffee in existing flavor American coffee.
[0005] (II) Technical solutions In order to achieve the above-mentioned purpose of using natural food materials as the core flavor source, achieving the coordination of flavor and coffee aroma, and not adding artificial flavors, the present application provides the following technical solutions: a recipe of American coffee with acerola flavor, comprising the following components and their mass ratios: acerola 600-700g, room temperature water 950-1050ml, yellow granulated sugar 25-35g, coffee powder 17-19g, coconut water 95-105ml, ice cubes 190-210g, acerola jam 75-85g, and honey 50-70g.
[0006] Preferably, the ripeness of the annatto ranges from 82% to 88%; and the water temperature of the normal temperature water is controlled within the range of 20-25℃.
[0007] Preferably, the coffee powder is ground from Caturra coffee beans.
[0008] A preparation method of annatto-flavored American coffee, including a formula of annatto-flavored American coffee, and the following steps: Step 1: simmering annatto jam, 600-700g of the annatto is washed and the peduncle is removed, and then is put into a stainless steel pot together with 950-1050ml of the normal temperature water, heated to 85-95℃, and simmered for 25-35 minutes until the liquid is purple red; the mixture in the pot is filtered using a stainless steel filter screen with a mesh size of 80-100, to separate the fruit pulp and the fruit core, and collect the filtered liquid; 25-35g of the yellow rock sugar is added to the filtered liquid, and an electric mixer is used to stir at a speed of 30-50r / min for 10-15 minutes until the yellow rock sugar is completely melted; the melted liquid is cooled to 20-25℃, and then is put into a refrigeration device for cold storage at 2-5℃ for 1-1.5 hours to obtain annatto jam; Step 2: base liquid preparation, 500ml of a transparent glass cup is taken, 190-210g of the ice cubes are put into the cup; 50-70g of the honey is added to the cup; 75-85g of the annatto jam obtained in step 1 is added to the cup; and 95-105ml of the coconut water is poured into the cup; an electric mixer is used to stir at a speed of 60-80r / min for 30-60 seconds until the annatto jam and the coconut water are completely mixed to form a uniform pink base liquid; Step 3: extraction and mixing of coffee, an espresso machine is used for extraction; 17-19g of the coffee powder is put into the powder bowl of the espresso machine, and is loaded into the coffee machine after being pressed; the water temperature is set to 90-92℃, the extraction pressure is 9±1bar, and the extraction time is 25-30 seconds; 36-40ml of coffee extraction liquid is collected; 18-22g of the coffee extraction liquid is taken from the collected coffee extraction liquid, and is slowly injected into the base liquid at a flow rate of 5-8ml / s to complete the preparation of the annatto-flavored American coffee.
[0009] Preferably, the melted liquid in S1 is cooled by natural cooling, and the temperature of the cooling environment is 20-25℃, and the ventilation rate is 0.5-1m / s; or the melted liquid is cooled by forced cooling, and the cooling equipment is a air cooler, and the air speed of the air cooler is 1-2m / s. Preferably, the hand-pouring pot in S3 is an electric heating hand-pouring pot, and the temperature control accuracy of the electric heating hand-pouring pot is ±0.5℃; the filter paper is a wood pulp filter paper, and the pore size of the filter paper is 0.1-0.2mm.
[0010] Preferably, after collecting the coffee extract in S3, the coffee extract is temporarily stored under refrigeration at 2-5℃, and the temporary storage time is not more than 10 minutes.
[0011] Preferably, when filtering in S1 using a stainless steel filter screen, the temperature of the filtered liquid is 60-70℃, and the filtering speed is controlled at 100-120ml / min.
[0012] (Three) beneficial effects Compared with the prior art, the present application provides a recipe for a passiflora edulis flavored American coffee and a preparation method thereof, which has the following beneficial effects: 1. The recipe for a passiflora edulis flavored American coffee and the preparation method thereof, by taking passiflora edulis as the core natural flavor source, using specific processes such as boiling for 25 to 35 minutes at 85 to 95 degrees Celsius and filtering with an 80 to 100 mesh stainless steel filter screen to fully extract the natural flavor of passiflora edulis, avoids the defects of traditional American coffee relying on artificial flavorings; in the base blending link, honey, passiflora edulis jam and 95 to 105 milliliters of coconut water are mixed to form a uniform pink base liquid, which is then mixed with 36 to 40 milliliters of coffee liquid in proportion, the addition of honey makes the beverage have more natural sweet taste levels, and the antibacterial properties of honey improve the health value of the beverage, realizing the hierarchical presentation of fruit aroma and coffee aroma; this process makes the beverage first perceive the fresh sour and sweet of passiflora edulis, and then the natural release of the light and mellow aroma of coffee, forming a composite taste level, not only solving the problems of single flavor and lack of natural aroma, but also allowing consumers to experience the unique flavor memory points brought by natural ingredients, meeting the demand for flavor diversity and naturalness, and effectively improving the product appeal and market competitiveness.
[0013] 2. The recipe for a passiflora edulis flavored American coffee and the preparation method thereof solves the problems of insufficient fruit flavor extraction and flavor conflict through innovative preparation processes, uses liquid temperature of 60 to 70 degrees Celsius and filtering speed of 100 to 120 milliliters per minute in the filtering step to ensure that the passiflora edulis flavor is fully extracted without fruit residue; in the coffee extraction link, the water temperature is accurately controlled at 88 to 92 degrees Celsius, the injection speed is 2 to 3 milliliters per second, and the extraction time is 2 to 3 minutes to avoid excessive extraction and bitterness; at the same time, 95 to 105 milliliters of coconut water is added as a natural sweetener in the base liquid to effectively neutralize the bitterness of coffee, so that the sour and sweet flavor of passiflora edulis and the mellow aroma of coffee achieve perfect balance; this synergistic effect makes the beverage have no obvious astringency and rich flavor levels, solving the key obstacles to the industrial development of natural fruit flavor American coffee, and providing reliable technical support for the large-scale production of healthy and natural beverages. BRIEF DESCRIPTION OF DRAWINGS
[0014] Figure 1 The preparation method flow chart of the passiflora edulis flavored American coffee of the present application. DETAILED DESCRIPTION
[0015] The technical solutions in the embodiments of the present application will be apparently and completely described below with reference to the embodiments of the present application and the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all the other embodiments obtained by those skilled in the art without creative work fall within the scope of the present application.
[0016] Please refer to Figure 1 A recipe of a passion fruit flavored American coffee includes the following components and their mass ratios: passion fruit 600-700 g, normal temperature water 950-1050 ml, yellow rock sugar 25-35 g, coffee powder 17-19 g, coconut water 95-105 ml, ice cubes 190-210 g, passion fruit jam 75-85 g, and honey 50-70 g.
[0017] A preparation method of a passion fruit flavored American coffee includes a recipe of the passion fruit flavored American coffee and the following steps. Step 1: boiling passion fruit jam, 600-700 g of the passion fruit is cleaned and the fruit stem is removed, and then the passion fruit is put into a stainless steel pot together with 950-1050 ml of normal temperature water, heated to 85-95 ℃, and boiled for 25-35 minutes until the liquid is purple red; a stainless steel filter screen with a mesh size of 80-100 is used to filter the mixture in the pot to separate the fruit pulp and the fruit core, and the filtered liquid is collected; 25-35 g of the yellow rock sugar is added to the filtered liquid, and an electric mixer is used to stir at a speed of 30-50 r / min for 10-15 minutes until the yellow rock sugar is completely melted; the melted liquid is cooled to 20-25 ℃, and then put into a refrigeration device for cold storage at 2-5 ℃ for 1-1.5 hours to obtain passion fruit jam; Step 2: base liquid preparation, 500 ml of a transparent glass cup is taken, 190-210 g of the ice cubes are put into the cup; 50-70 g of the honey is added into the cup, 75-85 g of the passion fruit jam obtained in step 1 is added into the cup, and 95-105 ml of the coconut water is poured into the cup; an electric mixer is used to stir at a speed of 60-80 r / min for 30-60 seconds until the passion fruit jam and the coconut water are completely mixed to form a uniform pink base liquid; Step 3: extraction and mixing of coffee, an espresso coffee machine is used for extraction; 17-19 g of the coffee powder is taken and put into the powder bowl of the espresso coffee machine, and then the coffee powder is pressed and loaded into the coffee machine; the water temperature is set to 90-92 ℃, the extraction pressure is set to 9±1 bar, and the extraction time is set to 25-30 seconds; 36-40 ml of coffee extraction liquid is collected; 18-22 g of the coffee extraction liquid is taken from the collected coffee extraction liquid, and the coffee extraction liquid is slowly injected into the base liquid at a flow rate of 5-8 ml / s to complete the preparation of the passion fruit flavored American coffee.
[0018] Embodiment One In this embodiment, the aim is to create a coffee product with an acai flavor as the core and a refreshing taste.
[0019] An acai-flavored American coffee formula includes the following components and their mass ratios: 700 g of acai, 1050 ml of normal temperature water, 30 g of yellow rock sugar, 17 g of coffee powder, 105 ml of coconut water, 210 g of ice cubes, 85 g of acai jam, and 60 g of honey.
[0020] An acai-flavored American coffee preparation method includes the acai-flavored American coffee formula and the following steps: Step 1: Cook acai jam. Wash 700 g of acai and remove the fruit stem. Put it in a stainless steel pot with 1050 ml of normal temperature water. Heat to 95℃ and cook for 35 minutes until the liquid turns purple red. Use a 100-mesh stainless steel filter to separate the fruit pulp and fruit core. Collect the filtered liquid. Add 30 g of yellow rock sugar to the filtered liquid. Use an electric mixer to stir at 50 r / min for 15 minutes until the yellow rock sugar is completely melted. Cool the melted liquid to 25℃, then put it in a refrigeration device and refrigerate at 2℃ for 1.5 hours to obtain acai jam. Step 2: Base preparation. Take a 500 ml transparent glass cup and put 210 g of ice cubes into the cup. Add 60 g of honey to the cup. Add 85 g of acai jam obtained in Step 1 to the cup. Pour 105 ml of coconut water into the cup. Use an electric mixer to stir at 80 r / min for 60 seconds until the acai jam and coconut water are completely mixed to form a uniform pink base liquid. Step 3: Extract and mix coffee. Use an espresso machine to extract. Take 17 g of coffee powder and put it in the powder bowl of the espresso machine. Press the powder and load it into the coffee machine. Set the water temperature to 92℃, the extraction pressure to 9±1 bar, and the extraction time to 25 seconds. Collect 40 ml of coffee extract. Measure 22 g of coffee extract from the collected coffee extract and slowly inject it into the base liquid at a flow rate of 8 ml / s to complete the preparation of acai-flavored American coffee.
[0021] The acai-flavored American coffee prepared according to the component ratio and preparation method of this embodiment presents a bright purple red color. The natural sweet and sour flavor of acai is prominent. The taste is fresh and refreshing at first, and then the coffee has a light and mellow finish without bitterness. The low-sugar design reduces the sweet and greasy feeling, making it suitable for consumers who prefer natural fruit flavor and pursue a refreshing taste, such as outdoor drinking in summer or with light food.
[0022] Embodiment Two A recipe of a passion fruit flavored American coffee, comprising the following components and their mass ratio: passion fruit 600g, normal temperature water 950ml, yellow granulated sugar 35g, coffee powder 19g, coconut water 95ml, ice cubes 190g, passion fruit jam 75g, and honey 55g.
[0023] A preparation method of a passion fruit flavored American coffee, comprising a recipe of the passion fruit flavored American coffee, and the following steps: Step 1: boiling passion fruit jam, 600g of the passion fruit is washed and the fruit stem is removed, and then it is put into a stainless steel pot together with 950ml of the normal temperature water, heated to 85℃, and boiled for 25 minutes until the liquid turns purple red; the mixture in the pot is filtered using a 80-mesh stainless steel filter screen to separate the fruit pulp and the fruit core, and the filtered liquid is collected; 35g of the yellow granulated sugar is added to the filtered liquid, and an electric mixer is used to stir at a speed of 30r / min for 10 minutes until the yellow granulated sugar is completely melted; the melted liquid is cooled to 20℃, and then put into a refrigeration device for cold storage at 5℃ for 1 hour to obtain passion fruit jam; Step 2: base liquid preparation, 500ml of a transparent glass cup is taken, 190g of the ice cubes is put into the cup; 55g of the honey is added into the cup, 75g of the passion fruit jam obtained in step 1 is added into the cup, and 95ml of the coconut water is poured into the cup; an electric mixer is used to stir at a speed of 60r / min for 30 seconds until the passion fruit jam and the coconut water are completely mixed to form a uniform pink base liquid; Step 3: extraction and mixing of coffee, an espresso coffee machine is used for extraction; 19g of the coffee powder is taken and put into the powder bowl of the espresso coffee machine, and then it is loaded into the coffee machine after being pressed; the water temperature is set to 88℃, the extraction pressure is set to 9±1bar, and the extraction time is set to 28 seconds; 36ml of coffee extraction liquid is collected; 22g of the coffee extraction liquid is taken from the collected coffee extraction liquid, and the coffee extraction liquid is slowly injected into the base liquid at a flow rate of 5ml / s to complete the preparation of the passion fruit flavored American coffee.
[0024] The passion fruit flavored American coffee prepared according to the component ratio and the preparation method of the present embodiment has coffee aroma as the dominant flavor, and the nutty aroma and caramel taste of coffee are clearly identifiable. The passion fruit flavor neutralizes the bitterness of coffee with a light and sweet taste, and there is no obvious astringency. The overall taste is rich and thick, which is suitable for coffee lovers, especially for office scenarios as a refreshing drink. When it is consumed with baked snacks, the flavor complementarity is stronger.
[0025] Example Three A recipe of a passion fruit flavored American coffee, comprising the following components and their mass ratio: passion fruit 650g, normal temperature water 1000ml, yellow granulated sugar 28g, coffee powder 18g, coconut water 105ml, ice cubes 200g, passion fruit jam 80g, and honey 65g.
[0026] A preparation method of annatto fruit flavored American coffee, including a formula of annatto fruit flavored American coffee, and the following steps: S1, simmering annatto fruit sauce, 650g of the annatto fruit is cleaned and the fruit core is removed, and is placed in a stainless steel pot together with 1000ml of normal temperature water, heated to 92℃, and cooked for 30 minutes until the liquid is purple red; the mixture in the pot is filtered using a 90 mesh stainless steel filter screen to separate the fruit pulp and the fruit core, and the filtered liquid is collected; 28g of the yellow rock sugar is added to the filtered liquid, and an electric mixer is used to stir at a speed of 40r / min for 12 minutes until the yellow rock sugar is completely melted; the melted liquid is cooled to 22℃, and then placed in a refrigeration device and refrigerated at 3℃ for 1.2 hours to obtain annatto fruit sauce; Step 2: base liquid preparation, 500ml of a transparent glass cup is taken, 200g of ice cubes are placed in the cup; 65g of the honey is added to the cup, 80g of the annatto fruit sauce obtained in step 1 is added to the cup, and 105ml of the coconut water is poured into the cup; an electric mixer is used to stir at a speed of 70r / min for 45 seconds until the annatto fruit sauce and the coconut water are completely mixed to form a uniform pink base liquid; Step 3: extraction and mixing of coffee, an espresso coffee machine is used for extraction; 18g of the coffee powder is taken and placed in the powder bowl of the espresso coffee machine, and is loaded into the coffee machine after being pressed; the water temperature is set to 90℃, the extraction pressure is 9±1bar, and the extraction time is 30 seconds; 38ml of coffee extraction liquid is collected; 20g of the coffee extraction liquid is taken from the collected coffee extraction liquid, and the coffee extraction liquid is slowly injected into the base liquid at a flow rate of 6.5ml / s to complete the preparation of the annatto fruit flavored American coffee.
[0027] The annatto fruit flavored American coffee prepared according to the component ratio and preparation method of the embodiment has rich flavor levels, the entry first perceives the sweet and milky flavor of the coconut water, then the sweet and sour flavor of the annatto fruit is gradually released, and finally the coffee flower fragrance and light alcohol fragrance are used to end, and there is no priority conflict among the three, forming a progressive taste of "coconut flavor-fruit flavor-coffee flavor"; the sweetness is moderate, suitable for the taste of the public, especially suitable for social scenes such as family gatherings and afternoon tea, and the mild taste is also acceptable to the elderly and children.
[0028] In summary, the achi flavor American coffee formula and its preparation method, by taking achi as the core natural flavor source, using 85 to 95 degrees Celsius boiling for 25 to 35 minutes, 80 to 100 mesh stainless steel filter screen filtering and other specific process to fully extract achi natural flavor, avoid the defects of traditional American coffee relying on artificial flavor; In the base deployment link, honey, achi jam and 95 to 105 ml coconut water are mixed to form a uniform pink base liquid, and then mixed with 36 to 40 ml coffee liquid in proportion, the addition of honey makes the beverage have more natural sweet taste level, and the antibacterial property of honey improves the health value of the beverage, realizing the hierarchical presentation of fruit aroma and coffee aroma; This process makes the beverage first perceive the fresh sweet and sour of achi, and then the natural release of the light aroma of coffee, forming a composite taste level, not only solving the problems of single flavor and lack of natural aroma, but also allowing consumers to experience the unique flavor memory points brought by natural ingredients, meeting the demand for flavor diversity and naturalness, and effectively improving the product appeal and market competitiveness.
[0029] And, the achi flavor American coffee formula and its preparation method solve the problems of insufficient fruit flavor extraction and flavor conflict through innovative preparation process, using 60 to 70 degrees Celsius liquid temperature and 100 to 120 ml per minute filtration speed for filtering in the filtering step to ensure that the achi flavor is fully extracted without fruit residue; In the coffee extraction link, the water temperature is accurately controlled at 88 to 92 degrees Celsius, the injection speed is 2 to 3 ml per second, and the extraction time is 2 to 3 minutes to avoid excessive extraction and produce bitterness; At the same time, 95 to 105 ml of coconut water is added as a natural sweetener in the base liquid to effectively neutralize the bitterness of coffee, so that the achi sweet and sour flavor and the coffee aroma achieve perfect balance; This synergistic effect makes the beverage have no obvious astringency and rich flavor levels, solves the key obstacles to the industrial development of natural fruit flavor American coffee, provides reliable technical support for the large-scale production of healthy natural beverages, and solves the problems of single flavor, reliance on artificial flavor, prominent consumer health concerns, and low fusion of natural fruit flavor and coffee in existing flavor American coffee.
[0030] The related modules involved in the system are hardware system modules or functional modules combined with computer software programs or protocols and hardware in the prior art. The computer software programs or protocols involved in the functional modules are known to those skilled in the art, and are not improvements of the system. The improvement of the system is the interaction or connection relationship between the modules, that is, the improvement of the overall structure of the system to solve the corresponding technical problems of the system.
[0031] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary of the principles and application of the present application. Numerous modifications and adaptions can be effected without departing from the spirit and scope of the present application, which is not limited to the exact construction and arrangement described. It is intended, therefore, to cover all modifications and adaptions that fall within the scope of the claims and their equivalents.
Claims
1. A recipe for a passion fruit flavored American coffee, characterized in that, It comprises the following components and their mass ratio: annatto 600-700 g, normal temperature water 950-1050 ml, yellow granulated sugar 25-35 g, coffee powder 17-19 g, coconut water 95-105 ml, ice cubes 190-210 g, annatto jam 75-85 g, and honey 50-70 g.
2. A recipe for a passiflora-flavored American coffee according to claim 1, characterized in that, The maturity of the annatto ranges from 82% to 88%; the water temperature of the normal temperature water is controlled within the range of 20-25℃.
3. A recipe for a passiflora-flavored American coffee according to claim 1, characterized in that, The coffee powder is ground from Katim coffee beans.
4. A process for the preparation of a passito coffee with a flavour of annatto, characterized by, It comprises the formula of the annatto-flavored American coffee as claimed in claims 1-3, and the following steps: Step 1: simmer annatto jam, after washing 600-700 g of the annatto, remove the fruit peduncle, and put it together with 950-1050 ml of the normal temperature water into a stainless steel pot, heat to 85-95℃, and simmer for 25-35 minutes until the liquid turns purplish red; use a stainless steel filter screen with a mesh size of 80-100 to filter the mixture in the pot, separate the fruit pulp and core, and collect the filtered liquid; add 25-35 g of the yellow granulated sugar to the filtered liquid, use an electric mixer to stir at a speed of 30-50 r / min for 10-15 minutes until the yellow granulated sugar is completely melted; cool the melted liquid to 20-25℃, then put it into a refrigeration device, and store it in the refrigerator at 2-5℃ for 1-1.5 hours to obtain annatto jam; Step 2: base preparation, take a 500 ml transparent glass cup, put 190-210 g of the ice cubes into the cup; add 50-70 g of the honey into the cup, add 75-85 g of the annatto jam obtained in step 1 into the cup, and pour 95-105 ml of the coconut water into the cup; use an electric mixer to stir at a speed of 60-80 r / min for 30-60 seconds until the annatto jam and the coconut water are completely mixed to form a uniform pink base liquid; Step 3: extract and mix coffee, use an espresso machine to extract; take 17-19 g of the coffee powder, put it into the powder bowl of the espresso machine, press the powder, and then put it into the coffee machine; set the water temperature to 90-92℃, the extraction pressure to 9±1 bar, and the extraction time to 25-30 seconds; collect 36-40 ml of coffee extract; from the collected coffee extract, take 18-22 g, and slowly inject the coffee extract into the base liquid at a flow rate of 5-8 ml / s to complete the preparation of the annatto-flavored American coffee.
5. A process for preparing a passiflora incarnata flavored American coffee according to claim 4, characterized by the fact that, The cooled melted liquid in S1 is cooled by natural cooling, and the temperature of the cooling environment is 20-25℃, and the ventilation rate is 0.5-1 m / s; or the cooled melted liquid is cooled by forced cooling, and the cooling equipment is a forced air cooling machine, and the air speed of the forced air cooling machine is 1-2 m / s.
6. A process for preparing a passiflora incarnata flavored American coffee according to claim 4, characterized by the fact that, The hand-pouring pot in S3 is an electric heating hand-pouring pot, the temperature control accuracy of the electric heating hand-pouring pot is ±0.5℃, the filter paper is original wood pulp filter paper, and the pore size of the filter paper is 0.1-0.2 mm.
7. A process for preparing a passiflora incarnata flavored American coffee according to claim 4, characterized by the fact that, After collecting the coffee extract in S3, the coffee extract is temporarily stored under refrigeration at 2-5℃, and the temporary storage time is not more than 10 minutes.
8. A process for preparing a passiflora incarnata flavored American coffee according to claim 4, characterized by the fact that, When the stainless steel filter screen is used in the S1, the temperature of the filtered liquid is 60-70℃, and the filtering speed is controlled at 100-120ml / min.