Process for manufacturing a coffee product

Abstract

A process for manufacturing roast and ground coffee particles having beverage ingredient powder(s) and sugar attached onto their surface. The method comprises the steps of: a) spraying an aqueous liquid onto a mixture of sugar and roast and ground coffee particles; b) adding beverage ingredient powder(s); and c) drying the product. Preferably, the beverage ingredient(s) is instant coffee powder, chocolate beverage powder, milk powder, dairy creamer, and / or non-dairy creamer powder. Preferably, the process further comprises the step of adding a flavouring. Preferably, the process further comprises the step(s) of densifying the coffee particles after and / or during step b) and / or filling a granulator with the coffee particles and sugar before step a). Preferably, the product comprises 15-65wt.% coffee, 1-35wt% sugar, 1-30wt% beverage ingredient and / or 0.1-1wt% flavouring. Preferably, the beverage ingredient powder(s) and sugar discontinuously cover the surface of the coffee particles. Preferably, the product has a mean density of 250-850g / l. Also claimed is a container comprising the product. Preferably the container is a pad or pod for use in a beverage preparation machine.

Description

Technical Field of the Invention The present invention relates to a process for manufacturing a coffee product. In particular, the present invention relates to a process for manufacturing a coffee product comprising roast and ground coffee particles having one or more beverage ingredient powders and sugar attached to a surface of the roast and ground coffee particles. Background to the Invention When preparing a beverage containing a number of powdered ingredients, it is known in the art, that powder solubility can be a problem, resulting in a weak tasting watery beverage and an undesirable leftover residue of wetted powder. A number of options exist to the skilled person when faced with a problem of powder solubility, including, varying the type or blend of solvent, increasing the temperature or volume of the solvent, the introduction of shear or increasing powdersolvent contact time for example. In some applications, such as containers for use in beverage preparation machines, it is known that several of these levers for adjusting solubility are restricted / limited or unavailable. As such, alternative methods may be used such as the addition of inserts to ensure sufficient solubility during brewing. However, the use of such inserts adds additional costs and waste to the product. Additionally, it is known from at least US2014 / 0199441A1 and EP223013A1 to produce roast and ground coffee coated with one or more beverage ingredient powders. However, such processes typically result in a continuous coating of the beverage ingredient powders on the roast and ground coffee particles and the coffee products typically exhibit high level of fines, low density, low solubility and low amounts of brew solids in the resulting beverage. Therefore, it is an aim of the present invention to provide a process for manufacturing a coffee product containing one or more beverage ingredient powders with improved solubility and / or reduced cost and / or reduced waste. It is also an aim of embodiments of the present invention to provide a process for manufacturing a coffee product containing one or more beverage ingredient powders with improved solubility and / or reduced cost without the need of an insert. It also an aim of embodiments of the present invention to provide an improved coffee product having reduced level of fines, increased density, improved solubility and / or increased amount of brew solids. It is also an aim of embodiments of the invention to overcome at least one problem of the prior art, whether expressly disclosed herein or not. Summary of the Invention According to a first aspect of the present invention, there is provided a process for manufacturing a coffee product comprising the steps of: a) spraying an aqueous liquid onto a mixture of sugar and roast and ground coffee particles to wet the sugar and roast and ground coffee particles; b) adding one or more beverage ingredient powders to the mixture formed in step a) to attach the one or more beverage ingredients and sugar onto a surface of the roast and ground coffee particles; and c) drying the roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles having one or more beverage ingredient powders and sugar attached on a surface thereof. Surprisingly, the inventors observed that adding one or more beverage ingredient powders after the step a) of spraying an aqueous liquid onto a mixture of sugar and roast and ground coffee particles results in improved solubility of the resulting coffee product. Without being bound by theory, it is thought that addition of the beverage ingredient powder after the spraying step prevents early dissolution of the beverage ingredient powder. It is thought that this early dissolution may result in the beverage ingredient powder drying into a less soluble form with reduced available surface area prior to preparation of the coffee product. Additionally, the inventors found that the process of the present invention attaches the one or more beverage ingredient powder and sugar to the surface of the roast and ground coffee rather than coating the roast and ground coffee with the beverage ingredient powder and sugar. The attachment of the beverage ingredient powder and sugar onto the surface of the roast and ground coffee was seen to provide improved solubility. Without being bound by theory, it is thought that this is because the attachment of the beverage ingredient powder and sugar onto the surface of the roast and ground coffee particles better preserves the porous structure of the roast and ground particles and beverage ingredient powder and sugar. Surprisingly, the inventors also observed that the process also increases the density of the particles. Beneficially, this reduces the volume of product required to achieve a desired flavour thereby providing a reduction in packaging volume and a reduction in the amount of product required. Moreover, the inventors have observed that the process also results in a product with improved flowability. Beneficially, this makes transportation and filling of the product easier during production. The roast and ground coffee particles may be derived from pure Arabica whole coffee beans. In some embodiments, the roast and ground coffee particles may be derived from pure Robusta whole coffee beans. In other embodiments, the roast and ground coffee particles may be derived from a blend of Arabica and Robusta whole coffee beans. The sugar may be selected from the group comprising a monosaccharide, disaccharide and / or an oligosaccharide. The sugar may be one or more sugars selected from the group consisting of glucose, sucrose, fructose, galactose, lactose, maltose, molasses and combinations thereof. The one or more beverage ingredient powders may comprise a powder selected from the group consisting of an instant coffee powder, a chocolate beverage powder, a milk powder, dairy creamer, a non-dairy creamer powder, and combinations thereof. In preferred embodiments, the beverage ingredient powder comprises fat. In a more preferred embodiments, the beverage ingredient powder is a fat-containing powder selected from a chocolate beverage powder, a milk powder and a non-dairy creamer powder. “Non-dairy creamer” refers to a product that replicates the mouthfeel and / or flavour of dairy milk and comprises a fat or oil and optionally an emulsifier, a protein and / or a sweetener. The fat is typically a non-dairy fat, preferably a vegetable fat, such as coconut oil, olive oil, grapeseed oil, cocoa butter, palm oil, palm kernel oil, sunflower oil, and rapeseed oil. Any appropriate food grade protein and sweetener may be used in the composition. The non-dairy creamer may comprise a dairy protein, such as sodium caseinate. “Dairy creamer” refers to products known commercially as ‘Dairy creamer’. They are typically compositions that comprise at least a fat and optionally an emulsifier, a protein and / or a sweetener. Any appropriate food grade protein and sweetener may be used in the composition. Typically, the fat is a dairy fat and the protein is a dairy protein, such as sodium caseinate. “Chocolate powder” refers to any powder comprising cocoa. It may further comprise additional ingredients such as a milk powder, a fat; a sweetener, bulking agent, drying agent, anti-caking agent; etc. The fat may be cocoa butter, cocoa butter equivalent, cocoa butter substitute or any animal or plant derived fat. The sweetener may be selected from a carbohydrate-based sweetener or a non-carbohydrate based sweetener. The carbohydrate-based sweetener may be one or more selected from the group comprising a sugar such as fructose, glucose, maltose, sucrose, lactose, dextrose, high fructose corn syrup or a sugar substitutes like e.g. polyols such as sorbitol, mannitol, xylitol or combinations thereof, maltodextrins, dried glucose syrups, malt extracts, starches, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey powders, and mixtures of same. The non-carbohydrate based sweetener may be an artificial sweetener like e.g. Splenda®, Acesulfame K®, or aspartame, and mixtures of the same. The non-carbohydrate based sweetener may be a natural sweetener, such as stevia. “Milk powder” refers to a composition that comprises at least milk from animal sources, such as, goats, cows, sheep, etc., and milk alternatives derived from plant sources, including those derived from nuts; oats; seeds; drupes, grains, including, but not limited to, almond, cashew, soybean, coconut, hemp, rice, horchata, peanut. It may be derived from full fat, semi-skimmed, skimmed, heat treated, homogenised milk etc. In particular, it may be full fat milk powder, semi skimmed milk powder and / or skimmed milk powder. In embodiments in which the beverage ingredient powder comprises fat, it comprises at least 5%, 6%, 7%, 8%, 9% or 10%wt fat and / or no more than 70%, 60%, 50%, 30%, or 20%wt fat, and / or between 5-40 wt.%, 6-39 wt.%, 7-38 wt.%, 8 -37 wt.%, 9-36 wt.%, 10 - 35 wt.%, 11-34 wt.%, 12 - 33 wt.%, 13 - 32 wt.%, 14 -31 wt.%, 15 - 30 wt.%, 16 - 29 wt.%, 17 - 28 wt.%, 18 - 27 wt.%, 19 - 26 wt.%, 20 -25 wt.%, 25 - 70 wt.%, 26 - 69 wt.%, 27 - 68 wt.%, 28 - 67 wt.%, 29 - 66 wt.%, 30 -65 wt.%, 31 - 64 wt.%, 32 - 63 wt.%, 33 - 62 wt.%, 34 - 61 wt.%, 35 - 60 wt.%, 36 -59 wt.%, 37 - 58 wt.%, 38 - 57 wt.%, 39 - 56 wt.%, 40 - 55 wt.%, 41 - 54 wt.%, 42 -53 wt.%, 43 - 52 wt.%, 44-51 wt.%, 45 - 50 wt.%, preferably between 10% - 25%wt, 20 - 25 wt.%, 25 - 70 wt.%, or 45 - 50 wt.% fat by weight. In embodiments, where the beverage ingredient powder is chocolate powder; it comprises at least 4%, 4.5%, 5%, 5.5% or 6%wt fat and / or no more than 9%, 8.5%, 8%, 7.5% or 7%wt fat and / or between 4% - 9%wt; 4% - 8%wt; 4% - 7%wt; 5% - 9%wt; 5% - 8%wt or 6% - 8%wt fat. In further embodiments, where the beverage ingredient powder is a milk powder, it comprises at least 10%, 11% or 12%wt and / or no more than 30%, 25%, 22% or 20%wt fat and / or between 10% - 25%wt, 10% - 20%wt, 12% - 25%wt or 12% -20%wt fat. In further embodiments, where the beverage ingredient powder is a dairy creamer powder or a non-dairy creamer powder, it comprises at least 25%wt and / or no more than 70%wt fat and / or between 25% - 70%wt fat. Beverage powders that contain fat in such quantities as described here are known in the art to have lower solubility in water. Embodiments of the invention that have such fat content have the particular advantage of sufficient solubility to create a beverage with adequate solids content and low beverage ingredient residues. Steps b) and c) may be carried out simultaneously. In some embodiments, steps b) and c) may be carried out simultaneously. Alternatively, steps b) and c) may be carried out sequentially. The aqueous liquid may be water or an aqueous solution. The aqueous solution may comprise a monosaccharide, disaccharide and / or an oligosaccharide. The aqueous solution may be an aqueous solution comprising glucose, sucrose, fructose, galactose, lactose and / or maltose. Preferably, the aqueous liquid is water. The process may further comprise a step of adding additional sugar. Preferably, the step of adding additional sugar may be performed after step b) and before step c). The process may further comprise the step of adding a flavouring. The step of adding a flavouring may be before step a). In other embodiments of the invention the step of adding a flavouring may be after step a) and before step b). In other embodiments, the step of adding a flavouring may be performed sequentially at the same time as step a) or step b). In other embodiments still, the step of adding a flavouring may be performed after step b) and before step d). Preferably, the flavouring is added before step a). The flavouring may be selected from the group consisting of chocolate (or cocoa), vanilla, salt, strawberry, cinnamon, mint, hazelnut, caramel, and combinations thereof. The mixture of sugar and roast and ground coffee particles may comprise roast and ground coffee in an amount of from at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10wt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, 20wt.%, 25wt.%, 30wt.%, 35wt.%, 40wt.%, 45wt.%, 50wt.%, or at least 60 wt.%, by weight of the mixture. The mixture of roast and ground coffee particles and sugar may comprise roast and ground coffee in an amount of no more than 99wt.%, 98wt.%, 96wt.%, 95wt.%, 94wt.%, 92wt.%, 90wt.%, 88wt.%, 86wt.%, 85wt.%, 80wt.%, 75 wt.%, 70wt.%, or no more than 65wt.% by weight of the mixture. The mixture of roast and ground coffee particles and sugar may comprise roast and ground coffee in an amount of from l-99wt.%, 1 -95wt.%, l-90wt.%, 1 -85wt.%, 1-80wt.%, l-75wt.%, l-70wt.%, l-70wt.%, 10-70wt.%, 15-70wt.%, 20-70wt.%, 25-70wt.%, 30-70wt.%, 35-70wt.%, 40-70wt.%, 45-65wt.%, 50-65wt.% or 55-65wt.% by weight of the mixture. The mixture of roast and ground coffee particles and sugar may comprise sugar in an amount of at least 5wt.%, 10wt.%, 15 wt.%. 20 wt.%, 25 wt.%, 30 wt.% or at least 35wt.% by weight of the mixture. The mixture of roast and ground coffee particles and sugar may comprise a sugar in an amount of no more than 50 wt.%, 45 wt.%, 40wt.%, 35wt.%, 30 wt.%, 25wt.%, 20wt.%, 19wt.%, 18wt.%, 17wt.%, 16wt.% or no more than 15wt.% by weight of the mixture. The mixture of roast and ground coffee particles and sugar may comprise sugar in an amount of l-50wt.%, l-50wt.%, 5-50wt.%, 10-50wt.%, 15-50wt.%, 20-50wt.%, 25-50wt.%, 30-50wt.%, 30-40wt.% or 35-45wt.% by weight of the mixture. The step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10wt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, or at least 20wt.% by weight of the mixture of sugar and roast and ground coffee particles. The step of spraying the sugar solution may comprise spraying a sugar solution in an amount of no more than 30wt.%, 20wt.%, 15wt.%, or no more than 10wt.% by weight of the mixture of sugar and roast and ground coffee particles. The step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of from l-40wt.%, l-35wt.%, l-30wt.%, l-25wt.%, 5-25wt.%, 10-25wt.%, 15-25wt.%, 15-25wt.%, l-20wt.%, 1-15 wt.%, l-10wt.%, l-9wt.%, l-8wt.%, l-7wt.%, 1-6 wt.% or l-5wt.% by weight of the mixture of sugar and roast and ground coffee particles. The step of adding one or more beverage ingredient powders may comprise adding one or more beverage ingredient powders in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10wt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, 20wt.%, 25wt.%, 30wt.%, 35wt.%, 40wt.%, 45wt.% or at least 50wt.% by weight of the mixture formed in step b). The step of adding one or more beverage ingredient powders may comprise adding one or more beverage ingredient powders in an amount of no more than 60wt.%, 55wt.%, 50wt.%, 45wt.%, 40wt.%, 35wt.%, 30wt.%, 25wt.%, 20wt.%, 15wt.% or no more than 10wt.% by weight of the mixture formed in step b). The step of adding one or more beverage ingredient powders may comprise adding one or more beverage ingredient powders in an amount of from l-50wt.%, 1-45wt.%, l-40wt.%, l-35wt.%, 5-40wt.%, 10-40wt.%, 15-40wt.%, 20-40wt.%, 25-40wt.%, or 30-40wt.% by weight of the mixture formed in step b). Step a) of spraying the aqueous liquid may have a time of at least 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 2 minute, 3 minutes, 4, minutes, 5 minutes, 6 minutes, 7 minutes or 8 minutes. In some embodiments, step a) may have a time of no more than 12 minutes, 11 minutes, 10 minutes, 9 minutes, 7 minutes, 6 minutes, 5 minutes, 4 minutes, 3 minutes, 2 minutes, or 1 minutes. Step a) of spraying the aqueous liquid may have a time of 10 seconds - 12 minutes, 20 seconds - 12 minutes, 30 seconds - 12 minutes, 40 seconds - 12 minutes, 50 seconds - 12 minutes, 1 minutes - 12 minutes, 3 - 12 minutes, 4-11 minutes, 5 -10 minutes, 6-10 minutes, 7-10 minutes, 8-10 minutes, 5-9 minutes, 5-8 minutes, 5-7 minutes, 10 seconds - 5 minutes, 10 seconds - 4 minutes, 10 seconds - 3 minutes, 10 seconds - 2 minutes, 20 seconds - 2 minutes, 30 seconds - 2 minutes, or 30 seconds - 1 minute. Embodiments with such parameters have the additional advantage of low level of fines in the coffee product. In one embodiment, steps a), b) and / or c) may comprise mixing. Preferably, steps a), b) and c) comprise mixing. In such embodiments, steps a), b) and / or c) may comprise mixing for a period of at least 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 110 seconds, 120 seconds, 130 seconds 140 seconds 150 seconds, 160 seconds, 170 seconds, 180 seconds, 200 seconds, 225 seconds, 250 seconds, 275 seconds, 300 seconds, 325 seconds, 350 seconds, 375 seconds, 400 seconds, 425 seconds, 450 seconds, 475 seconds, 500 seconds, 525 seconds, 550 seconds, 575 seconds, or 600 seconds. It has been observed that such mixing times enables the one or more beverage ingredient powders and sugar to be attached across a larger surface of the roast and ground coffee. This improves the solubility of the coffee product during brewing. Steps a), b) and / or c) may comprise mixing at a tip speed of at least 0.5,0.6,0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6. 1.7, 1.8, 2.0 m / s. 2.2, 2.4 or 2.5 m / s. In some embodiments, step c) may have a tip speed of no more than 5.0, 4.8, 4.6, 4.4, 4.2, 4.0, 3.8, 3.6, 3.4, 3.2, 3.0, 2.8, 2.6, 2.4, 2.2 or 2.0 m / s. Step a), b) and / or c) may comprise mixing at a tip speed of 0.5 - 5 m / s, 0.5 - 4 m / s, 0.5 - 3 m / s. 0.5 - 2.5 m / s, 0.5 - 2.0 m / s, 1.0 - 2.0 m / s.. It has been observed that such mixing speeds increases the density of the coffee product. This improves the solubility of the coffee product and increases the fill weight of the coffee product. The process may further comprise the step of densifying the roast and ground coffee particles after and / or during step b). The step of densifying the roast and ground coffee particles may be before step c). The step of densifying the roast and ground coffee particles may be before step c) and after step b). The densification of the roast and ground coffee particles forms stronger and more dense agglomerates of the roast and ground coffee. These stronger and / or more dense agglomerates are less likely to break up. Without being bound by theory, it is thought that densification of the roast and ground coffee particles allows water to be better distributed over the coffee particles during brewing, thereby improving solubility. Moreover, the densification step increases the density of the coffee product, thereby increasing the total amount of coffee product that can be added to a container, such as a capsule. The step of densifying the roast and ground coffee particles may comprise increasing the density of the roast and ground coffee particles. The step of densifying the roast and ground coffee particles may comprise increasing the density of the roast and ground coffee particles to at least 250, 300, 350 g / 1 or 400g / l and / or no more than 850, 650 or 600g / l and / or between 250^850g / l; 350-850g / l; 250 600g / l or 350-600g / l. The step of densifying the roast and ground coffee particles may comprise increasing the density of the roast and ground coffee particles to at least 200 g / 1, 205 g / 1, 210 g / 1, 215 g / 1, 220 g / 1, 225 g / 1, 230 g / 1, 235 g / 1, 240 g / 1, 245 g / 1, 250 g / 1, 255 g / 1, 260 g / 1, 265 g / 1, 270 g / 1, 275 g / 1, 280 g / 1, 285 g / 1, 290 g / 1, 295 g / 1, 300 g / 1, 305 g / 1, 310 g / 1, 315 g / 1, 320 g / 1, 325 g / 1, 330 g / 1, 335 g / 1, 340 g / 1, 345 g / 1, 350 g / 1, 355 g / 1, 360 g / 1, 365 g / 1, 370 g / 1, 375 g / 1, 380 g / 1, 385 g / 1, 390 g / 1, 395 g / 1, or at least 400 g / 1. The step of densifying the roast and ground coffee particles may comprise increasing the density of the roast and ground coffee particles to no more than 900 g / 1, 895 g / 1, 890 g / 1, 885 g / 1, 880 g / 1, 875 g / 1, 870 g / 1, 865 g / 1, 860 g / 1, 855 g / 1, 850 g / 1, 845 g / 1, 840 g / 1, 835 g / 1, 830 g / 1, 825 g / 1, 820 g / 1, 815 g / 1, 810 g / 1, 805 g / 1, 800 g / 1, 795 g / 1, 790 g / 1, 785 g / 1, 780 g / 1, 775 g / 1, 770 g / 1, 765 g / 1, 760 g / 1, 755 g / 1, 750 g / 1, 745 g / 1, 740 g / 1, 735 g / 1, 730 g / 1, 725 g / 1, 720 g / 1, 715 g / 1, 710 g / 1, 705 g / 1, 700 g / 1, 695 g / 1, 690 g / 1, 685 g / 1, 680 g / 1, 675 g / 1, 670 g / 1, 665 g / 1, 660 g / 1, 655 g / 1, 650 g / 1, 645 g / 1, 640 g / 1, 635 g / 1, 630 g / 1, 625 g / 1, 620 g / 1, 615 g / 1, 610 g / 1, 605 g / 1, 600 g / 1, 595 g / 1, 590 g / 1, 585 g / 1, 580 g / 1, 575 g / 1, 570 g / 1, 565 g / 1, 560 g / 1, 555 g / 1, 550 g / 1, 545 g / 1, 540 g / 1, 535 g / 1, 530 g / 1, 525 g / 1, 520 g / 1, 515 g / 1, 510 g / 1, 505 g / 1, or no more than 500 g / 1. The step of densifying the roast and ground coffee particles may comprise increasing the density of the roast and ground coffee particles of from 225 - 625g / l, 230 - 620g / l, 235 - 615g / l, 240 - 610g / l, 245 - 605g / l, 250 - 600g / l, 255 - 595g / l, 260 -590g / l, 265 - 585g / l, 270 - 580g / l, 275 - 575g / l, 280 - 570g / l, 285 - 565g / l, 290 -560g / l, 295 - 555g / l, 300 - 550g / l, 305 - 545g / l, 310-540g / l, 315 - 535g / l, 320- 530g / l, 325 - 525g / l, 330 - 520g / l, 335 - 515g / l, 340 - 510g / l, 345 - 505g / l, 350- 500g / l, 355 - 495g / l, 360 - 490g / l, 365 - 485g / l, 370 - 480g / l, 375 - 475g / l, 380 - 470g / l, 385 - 465g / l, 390 - 460g / l, 395 - 455g / l, 400 - 450g / l, 400 - 600g / l, 405 - 595g / l, 410 - 590g / l, 415 - 585g / l, 420 - 580g / l, 425 - 575g / l, 430 - 570g / l, 435 - 565g / l, 440 - 560g / l, 445 - 555g / l, 450 - 550g / l, 400 - 600g / l, 405 - 595g / l, 410 - 590g / l, 415 - 585g / l, 420 - 580g / l, 425 - 575g / l, 430 - 570g / l, 435 - 565g / l, 440 - 560g / l, 445 - 555g / l, 450 - 550gA, 450 - 545g / l, 450 - 540g / l, 450 - 535g / l, 450 - 530g / l, or from 450 - 525g / l. The step of densifying the roast and ground coffee particles may comprise subjecting the roast and ground coffee particles to shear mixing. The shear mixing may be high shear mixing and / or low shear mixing. The step of densifying the roast and ground coffee particles may be carried out for at least 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 110 seconds, 120 seconds, 130 seconds 140 seconds 150 seconds, 160 seconds, 170 seconds, or 180 seconds, 200 seconds, 250 seconds, 300 seconds, 350 seconds, 350 seconds, 400 seconds, 450 seconds, 500 seconds or at least 550. The process may further comprise a step of filling a mixing device with roast and ground coffee particles and sugar. The step of filling the mixing device may be before step a). The step of filling the mixing device may comprise filling the mixing device to at least 10%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65% 70%, 75% 80, or 90% of its total volume. The step of filling the mixing device may comprise filling the mixing device to no more than 90%, 80%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, or 30% of its total volume. In some embodiments, the step of filling the mixing device may comprise filling the mixing device to from 53-60%, 54-60%, 54-60%, 50-59%, 50-58%, 50-57%, 50-56%, or 50-55% of its total volume. The inventors discovered that if the mixing device is not filled to its total volume, the step of densifying the roast and ground coffee particles may result in fluidised particle motion. This may result in the formation of a mechanically induced fluidised bed. Beneficially, the partial filling of the mixing device allows improved control of the density of the final product. For example, partial filling of the mixing device may provide a lower density product, whereas the complete filling of the mixing device may provide a higher density product. Therefore, the step of densifying the roast and ground coffee particles may comprise mechanically fluidising a bed of the roast and ground coffee particles. The mixing device may be a granulator. The mixing device may be a high shear granulator or a low shear granulator. Preferably, the mixing device is a high shear granulator. Beneficially, a high shear granulator is able to carry out at least steps a) to c) and preferably all of the process steps in one device. Moreover, a high shear granulator has been found to provide a coffee product with an appropriate friability and density. In some embodiments, the step of filling the mixing device may comprise filling the mixing device to 10-90%, 20-80%, 30-70%, 40-70%, 45-70%, 45-65%, 45-60%, 45-55%, 50-60%, 45-60%, 46-60%, 47-60%, 48-60%, 49-60%, 50-60%, 51-60%, 52-60%. According to a second aspect of the present invention, there is provided a coffee product obtainable by the process according to the first aspect of the invention. The coffee product may comprise roast and ground coffee in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10wt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, 20wt.%, 25wt.%, 30wt.%, 35wt.%, 40wt.%, 45wt.%, 50wt.%, 60 wt.%, 65 wt.%, 70 wt.%, or 75 wt.%, by weight of the coffee product. The coffee product may comprise roast and ground coffee in an amount of no more than 99wt.%, 98wt.%, 96wt.%, 95wt.%, 94wt.%, 92wt.%, 90wt.%, 88wt.%, 86wt.%, 85wt.% 80wt.%, 75wt.%, 70 wt.%, 65wt.%, 60wt.% or no more than 55wt.% by weight of the coffee product. The coffee product may comprise roast and ground coffee in an amount of from l-99wt.%, l-95wt.%, l-90wt.%, l-85wt.%, 10-85wt.%, 15-75wt.%, 15-70wt.%, 15-65wt.%, 20-65wt.%, 25-65wt.%, 30-65wt.%, 30-60wt.%, 30-55wt.%, 30- 50wt.%, or 35-45wt.% by weight of the coffee product. The coffee product may comprise one or more beverage ingredient powders in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10wt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, 20wt.%, 25wt.%, 30wt.%, 35 wt.%, 40wt.%, 45wt.% or at least 50wt.% by weight of the coffee product. The coffee product may comprise one or more beverage ingredient powder in an amount of no more than 60wt.%, 55wt.%, 50wt.%, 45wt.%, 40wt.%, 35wt.%, 30wt.%, 25wt.%, 20wt.%, 15wt.% or no more than 10wt.% by weight of the coffee product. The coffee product may comprise one or more beverage ingredient powders in an amount of from l-55wt.%, l-50wt.%, l-45wt.%, l-40wt.%, l-35wt.%, l-30wt.%, l-25wt.%, 5 - 55wt.%, 10 - 50wt.%, 15 - 45wt.%, 20 - 40wt.%, 25 - 45wt.%, 25 - 40 wt.% or 30 - 40wt.% by weight of the coffee product. The coffee product may comprise sugar in an amount of at least 1 wt.%, 2 wt.%, 3 wt.%, 4 wt.%, 5wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10wt.%, 11, 12 wt.%, 13 wt.%, 14 wt.%, 15wt.%, or at least 20wt.% by weight of the coffee product. The coffee product may comprise sugar in an amount of no more than 60wt.%, 55wt.%, 50wt.%, 45wt.%, 40wt.%, 35wt.%, 30wt.%, 25wt.%, 20wt.%, 15wt.% or no more than 10wt.% by weight of the coffee product. The coffee product may comprise sugar in an amount of from l-35wt.%, 1-35wt.%, 5-35wt.%, 10-35wt.%,15-35wt.%, 20-35wt.%, or 25-35wt.% by weight of the coffee product. The coffee product may comprise a flavouring in an amount of at least 0.01 wt.%, 0.02 wt.%, 0.03 wt.%, 0.04 wt.%, 0.05wt.%, 0.06 wt.%, 0.07 wt.%, 0.08 wt.%, 0.09 wt.%, 0.10wt.%, 0.11, 0.12 wt.%, 0.13 wt.%, 0.14 wt.%, 0.15wt.%, or at least 0.20wt.% by weight of the coffee product. The coffee product may comprise a flavouring in an amount of no more than 1.0wt%, 0.90 wt%, 0.80 wt%, 0.70 wt%, 0.60wt.%, 0.55wt.%, 0.50wt.%, 0.45wt.%, 0.40wt.%, 0.35wt.%, 0.30wt.%, 0.25wt.%, 0.20wt.%, 0.15wt.% or no more than 0.10wt.% by weight of the coffee product. The coffee product may comprise a flavouring in an amount of from 0.01 -1.0wt.%, 0.05-1.0wt.%, 0.1-1.0wt.%, 0.2-1.0wt.%, 0.3-1.0wt.%, 0.5-1.0wt.%, or 0.6-1.0wt.% by weight of the coffee product. The one or more beverage ingredient powders and sugar may be attached over at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99% of the surface of the roast and ground coffee particles. In some embodiments, the one or more beverage ingredient powders and sugar may discontinuously cover the surface of the roast and ground coffee particles. The beverage ingredient powders and sugar may form granules, particles or agglomerated particles on the surface of the roast and ground coffee particles. There may be gaps between at least some of the granules, particles or agglomerated particles. Some granules, particles or agglomerated particles may abut or be partially melded, whilst others are separate and not touching other granules, particles or agglomerated particles. In some embodiments the one or more beverage ingredient powders and sugar may form a porous network of granules, particles or agglomerated particles on the surface of the roast and ground coffee particles. The beverage ingredient powder and sugar attached onto the surface of the roast and ground coffee may have a mean thickness of at least 0.1 micron, 0.5 microns, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65 microns. The beverage ingredient powder and sugar attached onto the surface of the roast and ground coffee may have a mean thickness of no more than 250, 245, 240, 235, 230, 225, 220, 215, 210, 205, 200, 195, 190, 185, 180, 175, 170, 165, 160, 155, 150, 145, 140, 135, 130, 125 120, 115, 110, 105, 100, 95, 90, 85, 80, 75, 70, 65, 60, 55 or 50 microns. In some embodiments, the beverage ingredient powder and sugar attached onto the surface of the roast and ground coffee may have a mean thickness of from 1 microns to 250 microns, 5 microns to 200 microns, 10 microns to 150 microns, 10 microns to 125 microns, 10 microns to 100 microns, 10 microns to 100 microns, 15 microns to 100 microns, 20 microns to 100 microns, 25 microns to 100 microns, 30 microns to 100 microns, 35 microns to 100 microns, 40 microns to 95 microns, 40 microns to 90 microns, 40 microns to 85 microns, 40 microns to 80 microns, 45 microns to 75 microns, 45 microns to 75 microns or 50 microns to 75 microns. Preferably, the thickness of the coating is uniform over the surface of the roast and ground coffee particles. The coffee product may have a mean density of at least 200 g / 1, 205 g / 1, 210 g / 1, 215 g / 1, 220 g / 1, 225 g / 1, 230 g / 1, 235 g / 1, 240 g / 1, 245 g / 1, 250 g / 1, 255 g / 1, 260 g / 1, 265 g / 1, 270 g / 1, 275 g / 1, 280 g / 1, 285 g / 1, 290 g / 1, 295 g / 1, 300 g / 1, 305 g / 1, 310 g / 1, 315 g / 1, 320 g / 1, 325 g / 1, 330 g / 1, 335 g / 1, 340 g / 1, 345 g / 1, 350 g / 1, 355 g / 1, 360 g / 1, 365 g / 1, 370 g / 1, 375 g / 1, 380 g / 1, 385 g / 1, 390 g / 1, 395 g / 1, or at least 400 g / 1. The coffee product may have a mean density of no more than 900 g / 1, 895 g / 1, 890 g / 1, 885 g / 1, 880 g / 1, 875 g / 1, 870 g / 1, 865 g / 1, 860 g / 1, 855 g / 1, 850 g / 1, 845 g / 1, 840 g / 1, 835 g / 1, 830 g / 1, 825 g / 1, 820 g / 1, 815 g / 1, 810 g / 1, 805 g / 1, 800 g / 1,795 g / 1, 790 g / 1, 785 g / 1, 780 g / 1, 775 g / 1, 770 g / 1, 765 g / 1, 760 g / 1, 755 g / 1, 750 g / 1, 745 g / 1, 740 g / 1, 735 g / 1, 730 g / 1, 725 g / 1, 720 g / 1, 715 g / 1, 710 g / 1, 705 g / 1, 700 g / 1, 695 g / 1, 690 g / 1, 685 g / 1, 680 g / 1, 675 g / 1, 670 g / 1, 665 g / 1, 660 g / 1, 655 g / 1, 650 g / 1, 645 g / 1, 640 g / 1, 635 g / 1, 630 g / 1, 625 g / 1, 620 g / 1, 615 g / 1, 610 g / 1, 605 g / 1, 600 g / 1, 595 g / 1, 590 g / 1, 585 g / 1, 580 g / 1, 575 g / 1, 570 g / 1, 565 g / 1, 560 g / 1, 555 g / 1, 550 g / 1, 545 g / 1, 540 g / 1, 535 g / 1, 530 g / 1, 525 g / 1, 520 g / 1, 515 g / 1, 510 g / 1, 505 g / 1, or no more than 500 g / 1. The coffee product may have a mean density of from 225 - 625g / l, 230 - 620g / l, 235 - 615g / l, 240 - 610g / l, 245 - 605g / l, 250 - 600g / l, 255 - 595g / l, 260 - 590g / l, 265 - 585g / l, 270 - 580g / l, 275 - 575g / l, 280 - 570g / l, 285 - 565g / l. 290 - 560g / l, 295 - 555g / l, 300 - 550g / l. 305 - 545g / L 310 - 540g / l, 315 - 535g / l, 320 - 530g / l, 325 - 525g / l, 330 - 520g / l, 335 - 515g / l, 340- 510g / l, 345 - 505g / l, 350 - 500g / l, 355 - 495g / l, 360 - 490g / l, 365 - 485g / l, 370 - 480g / l, 375 - 475g / l, 380 - 470g / l, 385 - 465g / l, 390 - 460g / l, 395 - 455g / l, 400 - 450g / l, 400 - 600g / l, 405 - 595g / l, 410 - 590g / l, 415 - 585g / l, 420 - 580g / l, 425 - 575g / l, 430 - 570g / l, 435 - 565g / l, 440 - 560g / l, 445 - 555g / l, 450 - 550g / l, 400 - 600g / l. 405 - 595g / l, 410 - 590g / l, 415 - 585g / l, 420 - 580g / l, 425 - 575g / l, 430 - 570g / l, 435 - 565g / l, 440 - 560g / l, 445 - 555g / l, 450 - 550g / l, 450 - 545g / l, 450 - 540g / l, 450 - 535g / l, 450 - 530g / l, or from 450 - 525g / l. Densities within these limits provide the additional advantage of optimised pack density within the confines of a machine insertable container, such as a capsule. The coffee product may have a median or mean particle size of at least 200, 210, 220, 225, 230, 240, 250, 260, 270, 275, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, or at least 600 microns. The coffee product may have a median or mean particle size of no more than 1000, 980, 970, 960, 950, 940, 930, 920, 910, 900, 890, 880, 870, 860, 850, 840, 830, 820, 810, 800, 790, 780, 770, 760, 750, 740, 730, 720, 710, 700, 690, 680, 670, 660, 650, 640, 630, 620, 610, 600, 590, 580, 570, 560, 550, 540, 530, 520, 510, 500, 490, 480, 470, 460, 450, 440, 430, 420, 410, or no more than 400 microns. The coffee product may have a median or mean particle size of from 200-600, 200 - 1000,200 - 990, 200 - 980,200 - 970,200 - 960,200 - 950,200 - 940, 200 - 930, 200 - 920, 200 - 910, 200 - 900, 200 - 890, 200 - 880, 200 - 870, 200 - 860, 200 - 850, 200 - 840, 200 - 830, 200 - 820, 200 - 810, 200 - 800, 210 - 790, 220 - 780, 230 - 770, 240 - 760, 250 - 750, 260 - 740, 270 - 730, 280 - 720, 290 - 710, 300 - 700, 310 - 690, 320 - 680, 330 - 670, 340 - 660, 350 - 650, 360 - 640, 370 - 630, 380 - 620, 390 - 610, 400 - 600, 400 - 590, 400 - 580, 400 - 570, 400 - 560,400 - 550, 400 - 540, 400 - 530, 400 - 520, 400 - 510, 400 - 500, 400 - 490, 400 - 480, 400 - 470, 400 - 460, 400 - 450, 400 - 500, 405 - 490, 410 - 480, 415 - 470, 420 - 460, 425 - 450, or from 430 - 440 microns. . Median particle size may be measured by laser diffraction method (e.g. Helos / KR (Sympatec) system measured with R7 lens). The coffee product may have an amount of fine particles (“fines”, particles less than 90 microns, sometimes described as Q90) of no more than 20, 19, 18, 16, 14, 12, 10, 9, 8,7, 6, 5, 4, 3, 2, 1.9, 1.8,1.7, 1.6, 1.5, 1.4, 1.3,1.2,1.1, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3% of the coffee product. In some embodiments the amount of fines is between 0-20%, 0-15%, 0-10%, 0-5%, 0-4%, 0-3%, 0-2%, 0-1.9%, 0-1.8%, 0-1.7%, 0-1.6%, 0-1.5%, 0-1.4%, 0-1.3%, 0-1.2%, 0-1.1%, 0-1.0%, 0-0.9%, 0-0.8%, 0-0.7%, 0-0.6%, 0-0.5%, 0-0.4%, 0-0.3%, %, 0.1-1.5%, 0.1-1.4%, 0.1-1.3%, 0.1-1.2%, 0-1.1%, 0.1-1.0%, 0.1-0.9%, 0.1-0.8%, 0.1-0.7%, 0.1-0.6%, 0.1-0.5%, 0.1-0.4%, 0.1-0.3%. The fines may be measured, for example, by laser diffraction particle size measurement (e.g. Helos / KR (Sympatec) system measured with R7 lens). Embodiments with such levels of fines have the particular advantage of improved solubility over coffee products with alternative levels of fines. Moreover, the low level of fines prevents blocking of a coffee container. According to a third aspect of the invention, there is provided a container comprising the coffee product of the second aspect of the invention. The container is preferably a coffee preparation machine insertable container. In some embodiments, the coffee preparation machine insertable container is selected from: a capsule, a disc, a pod, a pad, a semi-rigid pad, a filter bag, a pouch, a cartridge. In some embodiments, the container has a volume of at least 5 ml, 10ml, 25 ml, 50ml, 75 ml, 100 ml, 150ml, 175 ml, 200 ml, 225 ml, 250 ml, 275 ml, 300 ml, or at least 325 ml. Preferably, the container has a volume of between 50-350ml. In more preferred, embodiments, the beverage preparation machine insertable beverage ingredient container comprises a coffee preparation machine - readable portion. Embodiments with such container volumes have the additional advantages of compatibility with beverage preparation machines, such as coffee machines. In some embodiments, the coffee product occupies at least 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% and / or no more than 95% or 90% of the total volume of the container. In some preferred embodiments the coffee product occupies between 45% - 95%, or between 55% - 95%, or between 65% - 95%, or between 75% - 95%, or between 45% - 90%, or between 55% - 90%, or between 65% - 90% or between 75% -90% of the total volume of the container. The preferred ranges of the density and median particle size described above for the first aspect of the invention enable significant volume of filling, whilst also preventing blocking of the container and providing improved solubility. This allows the container to provide a beverage improved texture and concentration whilst having a reduced amount of undesirable leftover residue of wetted powder. According to a fourth aspect of the invention there is provided a method of preparing a container of a third aspect of the invention comprising steps of: a) providing a coffee product produced according to the second aspect of the present invention; and b) adding the coffee product to a container according to the third aspect of the present invention. In some embodiments, the container is subsequently sealed, preferably by heat sealing. According to a fifth aspect of the invention, there is provided a method of preparing a beverage comprising the steps of; a) providing a container of the third aspect of the invention; b) transporting fluid through the container; and c) dissolving and / or suspending at least some of the coffee product in the fluid such that fluid exiting the container comprises at least a portion of the coffee product extracted, dissolved and / or suspended therein. In some embodiments, the volume of fluid transport in step b) is at least 10ml, 25 ml, 50ml, 75 ml, 100 ml, 150ml, 175 ml, 200 ml, 225 ml, 250 ml, 275 ml, 300 ml, or at least 325 ml. The volume of fluid transport in step b) may, for example be between 50ml -350 ml. In some embodiments, the fluid transported in step b) is transported under a pressure of less than 25 bar, 22 bar, 20 bar, 18 bar, 16 bar, 14 bar, 12 bar, 10 bar, 8 bar, 6 bar, 4 bar, 3 bar or 2 bar. In some embodiments, the fluid is transported in step b) under a pressure of at least 0.5 bar, I bar or 2 bar. Preferably, the fluid is transported at a pressure of 0.5-3 bar, 1-3 bar or 1-2 bar. The time taken for steps b) to c) may be less than 300 seconds, less than 275 seconds, less than, 250 seconds, less than 225 seconds, less than 200 seconds, less than 190 seconds, less than 180 seconds, less than 175 seconds, less than 170 seconds, less than 165 seconds, less than 160 seconds, less than 155 seconds, less than 150 seconds, less than 145 seconds, less than 140 seconds, less than 135 seconds, less than 130 seconds, less than 125 seconds, less than 120 seconds, less than 115 seconds, less than 110 seconds, less than 105 seconds, less than 100 seconds, less than 95 seconds, less than 90 seconds, less than 85 seconds, less than 80 seconds, less than 75 seconds, less than 70 seconds, less than 65 seconds, less than 60 seconds, less than 55 seconds, less than 50 seconds, less than 45 seconds, less than 40 seconds, less than 35 seconds, less than 30 seconds, or less than 25 seconds. The beverage may have a total dissolved solids amount of at least 0.5 %, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5% or 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, or at least 9%. The beverage may have a total dissolved solids amount of no more than 12%, 11.9%, 11.8%, 11.7%, 11.6%, 11.5%, 11.4%, 11.3%, 11.2%, 11.1%, 11%, 10.9%, 10.8%, 10.7%, 10.6%, 10.5%, 10.4%, 10.3%, 10.2%, 10.1%, 10%, 8.9 %, 8.8 %, 8.7 %, 8.6 %, 8.5 %, 8.4 %, 8.3 %, 8.2 %, 8.1 %, 8 %, 7.9 %, 7.8 %, 7.7 %, 7.6 %, 7.5 %, 7.4 %, 7.3 %, 7.2 %, 7.1 %, or no more than7 %. Preferably, the beverage may have an amount of total dissolved solids of 1.0 10.0%, 1 - 10.0%, 2 - 10.0%, 2.5 - 10.0%, 3.0 - 10.0%, 3.5 - 10.0%, 4.0 - 10.0%, 4.0 - 10, 4.5 - 10%, 5.0 - 10%, 5.5 - 10%, 5 - 10 %, 5.1-10 %, 5.2 - 10 %, 5.3 - 10 %, 5.4 - 10 %, 5.5 - 10 %, 5.6 - 10 %, 5.7 - 10 %, 5.8 - 10 %, 5.9 - 10 %, 6 - 10 %, 6.1 - 10 %, 6.2 -10 %, 6.3 - 10 %, 6.4 -10 %, 6.5 -10 %, 5 -10 %, 5.1 - 9.9 %, 5.2 - 9.8 %, 5.3 - 9.7 %, 5.4 - 9.6 %, 5.5 - 9.5 %, 5.6 - 9.4 %, 5.7 - 9.3 %, 5.8 - 9.2 %, 5.9 - 9.1 %, 6 - 9 %, 6.1 - 8.9 %, 6.2 - 8.8 %, 6.3 - 8.7 %, 6.4 - 8.6 %, or from 6.5 - 8.5 %. In some embodiments, the amount of coffee product left as residue in the beverage ingredient container, after the beverage has been prepared is less than 60%, 55%, 50%, 45%, or less than 40% of the starting volume or weight of the coffee product. Such low residues have the advantage of low waste of beverage ingredient powder and reduced need for addition of excess beverage ingredient powder such that sufficient powder is transported into the beverage. They also have the advantage of more desirable beverages with more in cup solids resulting in better mouthfeel and taste. Preferably, the beverage is a brewed coffee. According to a sixth aspect of the invention, there is provided a coffee product produced according to the second aspect of the present invention for use in a beverage preparation machine. Preferably, the beverage preparation machine is a coffee preparation machine. The further aspects of the present invention may incorporate any of the features of the other aspects of the invention described herein as desired or as appropriate. Detailed Description of the Invention In order that the invention may be more clearly understood one or more embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, of which: Figure 1 shows a schematic of the process of the present invention. Figure 2 shows a scanning electron microscope (SEM) image 245x magnification (top left), 31 Ox magnification (top right) and 31 Ox magnification (bottom) of a coffee product of the present invention produced according to Example 1. Examples Coffee products were prepared according to a process of the first aspect of the present invention as set out below. Example 1 Roast and ground coffee particles in an amount of 66wt.% by weight of the mixture and sucrose in an amount of 33wt.%, salt in an amount of 0.5wt.% by weight of the mixture and flavouring in an amount of 0.4wt.% by weight of the mixture were placed inside a Lodige L5 granulator operating at a spray pressure of 5 bar and a tip speed of 2 m / s. Water was then sprayed onto the mixture during mixing. A non-dairy creamer was then added to the mixture in the granulator in an amount of 36wt.% by weight of the resulting mixture. The resulting mixture was then mixed for a period of 1 minute. Additional sucrose was then added to the mixture in the granulator until its amount reached 25 wt.% by weight of the resulting mixture. The resulting mixture was then mixed for a period of 4 minutes. The spraying of the water and shear created by the mixing impeller of the granulator, resulted in the attachment of non-dairy creamer, salt, flavouring and sugar in a discontinuous covering across the surface of the roast and ground coffee particles. The roast and ground coffee particles were then dried using a Neuhaus Neotec LFB mini L dryer to form a coffee product of the second aspect of the invention. The coffee product of Example 1 had a median particle size of 438pm, a bulk density of 483 g / 1 and comprised roast and ground coffee particles in an amount of 40.3 wt.% by weight of the coffee product and creamer in an amount of 34 wt.% by weight of the coffee product, flavouring in an amount of 0.3 wt.% by weight of the coffee product, a sugar in an amount of 25% by weight of the coffee product and salt in an amount of 0.3 wt.% by weight of the coffee product. As shown in Figure 2, the coffee product did not possess significant fines (0.3% fines <100um) and the roast and ground coffee particles had an attachment of beverage ingredient powder, salt, flavouring and sugar across the surface of the roast and ground coffee particles.. 18.5 g of the coffee product of Example 1 was then packed into a Senseo filter pad of compostable paperwithout plastic insert and brewed using a Senseo Original beverage preparation machine and the double pad holder. The machine provides water heated to between 85 and 95 °C and a target drink volume of 120 ml. The coffee product had a solids content of 8-9%. The coffee product showed improved solubility, creaminess, mouthfeel and sweetness when compared with a similar mixture of the ingredients without attachment on the surface of the roast and ground coffee. Additionally, the coffee product provided a brew with a strong coffee intensity and smooth texture, together with a reduced amount of leftover residue of wetted powder. Moreover, the coffee product was able to successfully brew without the need for any additional inserts to improve solubility, thereby reducing waste and costs. Example 2 Roast and ground coffee particles in an amount of 58wt.% by weight of the mixture and sucrose in an amount of 42wt.%, salt in an amount of 0.5wt.% by weight of the mixture and flavouring in an amount of 0.4wt.% by weight of the mixture were placed inside a Lbdige L5 granulator operating at a spray pressure of 5 bar and a tip speed of 2 m / s. Water was then sprayed onto the mixture during mixing. A non-dairy creamer was then added to the mixture in the granulator in an amount of 26wt.% by weight of the resulting mixture. The resulting mixture was then mixed for a period of 1 minute. The spraying of the water and shear created by the mixing impeller of the granulator, resulted in the attachment of non-dairy creamer, salt, flavouring and sugar across the surface of the roast and ground coffee particles. The roast and ground coffee particles were then dried using a Neuhaus Neotec LFB mini L dryer to form a coffee product of the second aspect of the invention. The coffee product of Example 2 had a median particle size of 423 pm, a bulk density of 515 g / 1 and comprised roast and ground coffee particles in an amount of 42.5 wt.% by weight of the coffee product and creamer in an amount of 26 wt.% by weight of the coffee product, flavouring in an amount of 0.3 wt.% by weight of the coffee product, sugar in an amount of 31 wt.% by weight of the coffee product and salt in an amount of 0.3 wt.% by weight of the coffee product. The coffee product did not possess significant fines (0.3% fines <100um) and the roast and ground coffee particles had an attachment of beverage ingredient powder, salt, flavouring and sugar in a discontinuous covering across the surface of the roast and ground coffee particles. 18.9 g of the coffee product of Example 2 was then packed into a Senseo filter pad of compostable paper without plastic insert and brewed using a Senseo Original beverage preparation machine and the double pad holder. The machine provides water heated to between 85 and 95 °C and a target drink volume of 120 ml. The coffee product had a solids content of around 9%. The coffee product showed improved solubility, creaminess, mouthfeel and sweetness when compared with a similar mixture of the ingredients without attachment of the ingredients on the surface of the roast and ground coffee. Additionally, the coffee product provided a brew with a strong coffee intensity and smooth texture, together with a reduced amount of leftover residue of wetted powder. Moreover, the coffee product was able to successfully brew without the need for any additional inserts to improve solubility, thereby reducing waste and costs. Example 3 Roast and ground coffee particles in an amount of 67wt.% by weight of the mixture and sucrose in an amount of 32wt.% by weight of the mixture, salt in an amount of 0.5wt.% by weight of the mixture and flavouring in an amount of 0.5wt.% by weight of the mixture were placed inside a Lodige L5 granulator operating at a spray pressure of 5 bar and a tip speed of 2 m / s. Water was then sprayed onto the mixture during mixing. A non-dairy creamer was then added to the mixture in the granulator in an amount of 20.5wt.% by weight of the resulting mixture. The resulting mixture was then mixed for a period of 5 minutes. The spraying of the water and shear created by the mixing impeller of the granulator, resulted in the attachment of non-dairy creamer, salt, flavouring and sugar across the surface of the roast and ground coffee particles. The roast and ground coffee particles were then dried using a Neuhaus Neotec LFB mini L dryer to form a coffee product of the second aspect of the invention. The coffee product of Example 3 had a median particle size of 410 pm. a bulk density of 460 g / 1. The coffee product also did not possess significant fines (1.2% fines <100um) and the roast and ground coffee particles had an attachment of beverage ingredient powder, salt, flavouring and sugar in a discontinuous covering across the surface of the roast and ground coffee particles. 17.9g of the coffee product of Example 3 was then packed into a Senseo filter pad of compostable paper without plastic insert and brewed using a Senseo Original beverage preparation machine and the double pad holder. The machine provides water heated to between 85 and 95 °C and a target drink volume of 120 ml. The coffee product had a solids content of around 6.6%. The coffee product showed improved solubility, creaminess, mouthfeel and sweetness when compared with a similar mixture of the ingredients without addition of the beverage ingredient powder after spraying, such as in Reference Example 4. Additionally, the coffee product provided a brew with a higher brew solids content of 6.6wt.% when compared with Reference Example 4, together with a reduced amount of leftover residue of wetted powder. Reference Example 4 Roast and ground coffee particles in an amount of 67wt.% by weight of the mixture, sucrose in an amount of 32wt.% by weight of the mixture, salt in an amount of 0.5wt.% by weight of the mixture, non-dairy creamer in an amount of 20.5wt.% by weight of the mixture and flavouring in an amount of 0.5wt.% by weight of the mixture were placed inside a Lodige L5 granulator operating at a spray pressure of 5 bar and a tip speed of 2 m / s. Water was then sprayed onto the mixture during mixing. The resulting mixture was then mixed for a period of 5 minutes. The roast and ground coffee particles were then dried using a Neuhaus Neotec LFB mini L dryer to form a coffee product. The coffee product had a median particle size of 404 pm, a bulk density of 512 g / 1. The coffee product also did not possess significant fines (<1% fines <100um) and the roast and ground coffee particles had a coating of beverage ingredient powder, salt, flavouring and sugar in a continuous covering across the surface of the roast and ground coffee particles. 17.9g of the coffee product was then packed into a Senseo filter pad of compostable paper without plastic insert and brewed using a Senseo Original beverage preparation machine and the double pad holder. The machine provides water heated to between 85 and 95 °C and a target drink volume of 120 ml. The coffee product had a solids content of around 3.9%. The coffee product showed reduced solubility and was weaker and more bitter tasting when compared with the coffee product of Example 3. Use of the coffee product also resulted in an increased amount of leftover residue of wetted powder. The one or more embodiments are described above by way of example only. Many variations are possible without departing from the scope of protection afforded by the appended claims.

Claims

1. A process for manufacturing a coffee product comprising the steps of:a) spraying an aqueous liquid onto a mixture of sugar and roast and ground coffee particles to wet the sugar and roast and ground coffee particles;b) adding one or more beverage ingredient powders to the mixture formed in step a) to attach the one or more beverage ingredients and sugar onto a surface of the roast and ground coffee particles; andc) drying the roast and ground coffee particles to form a coffee product comprising roast and ground coffee particles having one or more beverage ingredient powders and sugar attached on a surface thereof.

2. A process according to claim 1, wherein the one or more beverage ingredient powders are selected from the group consisting of instant coffee powder, a chocolate beverage powder, a milk powder, dairy creamer, or a non-dairy creamer powder.

3. A process according to claim 1 or 2, wherein the sugar is selected from the group consisting of glucose, sucrose, fructose, galactose, lactose, molasses, maltose and combinations thereof.

4. A process according to any preceding claim, wherein the aqueous liquid is water.

5. A process according to any preceding claim, wherein the process further comprises the step of adding a flavouring, preferably wherein the flavouring is selected from the group consisting of chocolate (or cocoa), vanilla, salt, strawberry, cinnamon, mint, hazelnut, caramel, and combination thereof.

6. A process according to any preceding claim, wherein the mixture of sugar and roast and ground coffee particles comprises roast and ground coffee particles in an amount of from 15-70wt.%, 20-70wt.%, 25-70wt.%, 30-70wt.%, 35-70wt.%, 40-70wt.%, 45-65wt.%, 50-65wt.% or 55-65 wt.% by weight of the mixture.

7. A process according to any preceding claim, wherein the mixture of roast andground coffee particles and sugar comprises sugar in an amount of 20-50wt.%, 25-50wt.%, 30-50wt.%, 30-40wt.% or 35-45wt.% by weight of the mixture.

8. A process according to any preceding claim, wherein the step of adding one or more beverage ingredient powders comprises adding one or more beverage ingredient powders in an amount of from 15-40wt.%, 20-40wt.%, 25-40wt.%, or 35-40wt.% by weight of the mixture.

9. A process according to any preceding claim, wherein the step of spraying the aqueous liquid may comprise spraying an aqueous liquid in an amount of from l-40wt.%, l-35wt.%, l-30wt.%, l-25wt.%, 5-25wt.%, 10-25wt.%, 15-25wt.%, 15-25wt.%, l-20wt.%, 1-15 wt.%, l-10wt.%, l-9wt.%, l-8wt.%, l-7wt.%, 1-6 wt.% or l-5wt.% by weight of the mixture of sugar and roast and ground coffee particles.

10. A process according to any preceding claim, wherein the process further comprises the step of densifying the roast and ground coffee particles after and / or during step b).

11. A process according to any preceding claim, wherein the process further comprises a step of filling a mixing device with the roast and ground coffee particles and sugar and wherein the step of filling the mixing device is before step a).

12. A process according to claim 11, wherein the mixing device is a granulator.

13. A coffee product obtainable by a process according to any one of claims 1-12.

14. A product according to claim 13, wherein the coffee product comprises roast and ground coffee in an amount of from 15-65wt.%, 20-65wt.%, 25-65wt.%, 30-65wt.%, 30-60wt.%, 30-55wt.%, 30- 50wt.%, or 35-45wt.% by weight of the coffee product.

15. A product according to any one of claims 13-14, wherein the coffee product comprises one or more beverage ingredient powders in an amount of from 1-30wt.%, l-25wt.%, 5 - 55wt.%, 10 - 50wt.%, 15 - 45wt.%, 20 - 40wt.%, 25 -45wt.%, 25 - 40 wt.% or 30 - 40wt.% by weight of the coffee product.

16. A product according to any one of claims 13-15, wherein the coffee product comprises a sugar in an amount of from l-35wt.%, l-35wt.%, 5-35wt.%, 10-35wt.%,15-35wt.%, 20-35wt.%, or 25-35wt.% by weight of the coffee product.

17. The coffee product according to any one of claims 13-16, the coffee product comprises a flavouring in an amount of from 0.1-1.0wt.%, 0.2-1.0wt.%, 0.3-1.0wt.%, 0.5-1.0wt.%, or 0.6-1.0wt.% by weight of the coffee product.

18. A product according to any preceding claim, wherein the one or more beverage ingredient powders and sugar discontinuously cover the surface of the roast and ground coffee particles.

19. A product according to any preceding claim, wherein the mean density of the coffee product is between 250-850g / l, 350^850g / l, 250^600g / l, 350-600g / l, 400-600g / l, 450-600g / l, or 450-550g / l.

20. A container comprising the coffee product of any one of claims 13-19.

21. A container according to claim 20, wherein the container is a pod or pad.

22. A method of preparing a container according to any one of claims 20-21comprising steps of:a) providing a coffee product produced according to any one of claims 13-19;andb) adding the coffee product to a container according to any one of claims 20-21.

23. A method of preparing a beverage comprising the steps of;a) providing a container according to any one of claims 20-21;b) transporting fluid through the container; andc) dissolving and / or suspending at least some of the coffee product according to any one of claims 13-19 in the fluid such that fluid exiting the container comprises at least a portion of the coffee product extracted, dissolved and / or suspended therein.

24. A method according to claim 23, wherein the volume of fluid transport in step b) is between 50ml - 350 ml.

25. A method according to any one of claims 23-24, wherein the, the fluid is transported at a pressure of at least 1 bar.5 26. A method according to any one of claims 23-25, wherein the time taken forsteps b) to c) is less than 200 seconds, less than 100 seconds, less than 60 seconds or less than 25 seconds.

27. A method according to any one of claims 23-26, wherein the beverage may have a total dissolved solids amount of at least 1%, 2%, 3%, 4%,5%, 6%, 7%, 8% or 10 9%.

28. A coffee product according to any one of claims 13-19, for use in a beverage preparation machine.15

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