Preparation method of flavor-optimized cold-extracted coffee

By optimizing the raw material pretreatment, roasting, and grinding standards for cold brew coffee, as well as designing an extraction cup with magnetic stirring and a temperature-changing shell, the problems of low extraction efficiency and unstable flavor in cold brew coffee preparation have been solved. This has enabled efficient and stable extraction of flavor substances and improved sensory quality, making it suitable for various consumption scenarios.

CN120859082APending Publication Date: 2025-10-31CHINA AGRI UNIV
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Patent Information

Application Number
CN202511042957.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-07-28
Publication Date
2025-10-31

AI Technical Summary

Technical Problem

Existing cold brew coffee preparation methods suffer from low extraction efficiency, poor flavor stability, lack of targeted development of personalized products, and complex or costly equipment, which limits the application of the products in different markets and consumption scenarios.

Method used

By employing specific raw material pretreatment, baking, and grinding standards, combined with an extraction cup design featuring magnetic stirring, a temperature-sensitive outer shell, and a high-precision filter, efficient and stable extraction of flavor substances is achieved through control of temperature, particle size, and powder-to-water ratio.

Benefits of technology

It enhances the sensory quality and consumer acceptance of cold brew coffee, making it suitable for high-sensory-requirement scenarios such as specialty ready-to-drink coffee, e-commerce retail, and chain convenience stores, significantly improving the product's market competitiveness and application scalability.

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Abstract

The invention discloses a preparation method of flavor-optimized cold-extracted coffee, and relates to the technical field of coffee beverage processing. In order to solve the problems of lack of flavor oriented optimization, extensive process control and poor product flavor stability in existing cold extraction coffee, the invention provides a cold extraction coffee preparation path based on raw material characteristic regulation and extraction process collaborative optimization. According to the method, key parameters such as raw coffee bean pretreatment, baking degree, grinding particle size, water-powder ratio, extraction time and the like are comprehensively considered, and characteristic expression of low bitterness, rich flavor level and lasting aftertaste of the cold-extracted coffee is realized through experimental optimization. The prepared cold-extracted coffee product better conforms to flavor preference of target consumer groups, has higher flavor stability and repeatability, and is suitable for development and application of instant coffee and special coffee products.
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