COFFEE EXTRACTION PROCESS AND COFFEE PRODUCT.

Abstract

The present invention relates to an instant coffee composition for forming a coffee beverage, characterized in that the composition comprises soluble coffee solids and insoluble coffee solids, wherein the insoluble coffee solids comprise coffee oils and an insoluble coffee sediment fraction which is the non-oily portion of the insoluble coffee solids, wherein the composition comprises at least 6% by weight of the insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprises, when analyzed after acid hydrolysis, 1% by weight or less of arabinose, wherein the instant coffee composition comprises at least 0.8% by weight of coffee oils on a dry weight basis, and wherein the composition, when analyzed by wet laser diffraction at a concentration of 1.5% by weight, has a D50 of less than 10 microns.

Description

COFFEE EXTRACTION PROCESS AND COFFEE PRODUCT DESCRIPTIVE MEMORANDUM The present invention relates to a process for extracting roasted and ground coffee with water, in particular, to a process involving the processing of a coffee suspension to provide a coffee beverage product with an improved taste and mouthfeel. The present invention further relates to a coffee product that can be obtained by this process. The extraction of roasted and ground coffee with water to obtain a coffee extract with a high coffee solids content is well known. Furthermore, drying such an extract by spray drying or freeze-drying to obtain a soluble beverage powder is also well known. This beverage powder can then be reconstituted with hot water at the consumer's convenience to obtain a coffee beverage. It is preferred that such a homemade coffee beverage have a flavor similar to that of coffee shop beverages. The industrial production of instant coffee products is associated with higher temperatures and pressures than coffee shop percolation systems. This allows for a higher yield from the beans and, therefore, greater profitability, but it has the side effect that the coffee can acquire undesirable processing flavor notes. A variety of techniques are used to avoid this, including aroma capture methods to ensure that flavor molecules are retained from the initial, lower-temperature extraction stages. An example of a conventional coffee extraction process involves the following steps. Green coffee beans are roasted to the desired roast level and ground to a particle size of 2–3 mm. This is then subjected to a column extraction process with a first stage at approximately 150 °C and a second stage at a higher temperature of approximately 185 °C. The washed coffee extracts from the beans at each extraction stage are combined, concentrated, and dried. The process is semi-continuous, utilizing multiple extraction columns. Patent No. EP0826308 describes a process for the countercurrent extraction of soluble coffee solids. The soluble coffee solids are extracted from roasted and ground coffee in a first extraction stage using a primary extraction liquid at a temperature of 80°C to 160°C. Subsequently, the soluble coffee solids are extracted from the partially extracted grounds in a second extraction stage using a secondary extraction liquid at a temperature of 160°C to 190°C. The coffee grounds contain at least 25% by weight of soluble coffee solids extracted from them. The coffee grounds obtained from the second extraction stage are drained and thermally hydrolyzed in a hydrolysis stage at a temperature of 160°C to 220°C for 1 to 15 minutes.Soluble coffee solids are extracted from hydrolyzed coffee grounds in a third extraction stage using a tertiary extraction liquid at a temperature of 170 °C to 195 °C to yield extracted coffee grounds and a hydrolyzed coffee extract. A soluble coffee product is obtained containing at least 30% saccharides, comprising less than 1% furfural derivatives, less than 4% monosaccharides, less than 10% oligosaccharides, and at least 19% polysaccharides. The saccharides have a weighted average molecular weight greater than 2000 units with a polydispersity greater than 3. Patent No. EP0916267 describes a process for the continuous extraction of water-soluble solids from solid particles containing them, such as roasted and ground coffee, to provide an extract product in one or more extraction stages. In each extraction stage, a suspension containing the particles to be extracted and the extract is introduced into an extraction reactor, e.g., immediately above a solid-liquid separator, to form a compacted bed moving upwards. The particles are scraped from the compacted bed to define an upper surface. An extraction liquid is introduced into the extraction reactor above the upper surface of the compacted bed. A portion of the extraction liquid that filters through the compacted bed to extract water-soluble substances from the particles in the compacted bed is obtained to form an extract.The remaining portion of the extraction liquid carries away the scraped particles from the compacted bed to provide a spent particle suspension. This spent particle suspension is removed from the extraction reactor. The extract is removed from beneath the compacted bed, and at least a portion of this extract forms the extract product. The extraction stages may be separated by one or more solubilization stages. Patent No. EP1069830 describes a process for recovering aroma components from coffee. A suspension of coffee grounds in an aqueous liquid is subjected to separation to separate the aroma components from the suspension. The separation is carried out using gas in a substantially countercurrent manner to produce an aromatized gas containing the aroma components. The aroma components are then collected from the aromatized gas. These components can be added to concentrated coffee extract before drying the extract. The resulting coffee powder has a significantly enhanced aroma and flavor and contains higher levels of furans and diketones. U.S. Patent No. 3682649 describes a pressurized cold-water extraction of roasted coffee, in whole bean or ground form, to obtain a quality coffee extract and partially extracted coffee that can be further processed. The coffee extract can be dried to obtain premium instant coffee. The partially extracted coffee can be further extracted using standard percolation techniques or can be dried and used as regular roasted and ground coffee. rc? nn / Lznz / E / YiAi U.S. Patent No. 3652292 describes the manufacture of an instant coffee powder comprising soluble coffee solids prepared by extraction as an aqueous medium, to which wet ground colloidal particles of roasted or extracted roast coffee are added. The colloidal particles represent approximately 3 to 40 percent by weight of the total weight of the coffee product. The colloidal particles are stabilized against flocculation by regulating the pH to not exceed 5.2, and these particles are coated onto the dry soluble coffee solids to form an instant coffee product that has the flavor and turbidity with the aroma of freshly brewed coffee. Patent No. EP1795074 relates to a method for providing a concentrated coffee extract that is rich in the aroma component released when roasted coffee beans are ground and that has a controllable amount of coffee oil according to its use and purpose, and a process for producing it industrially. According to the present invention, the aforementioned objective is achieved by separating a distillate containing the aroma component, a liquid containing coffee oil, and a coffee extract from a suspension obtained by wet-milling roasted coffee beans, and after concentrating the coffee extract, adding back the distillate containing the aroma component and the liquid containing coffee oil. Since the production of liquid (i.e., aqueous) coffee extracts and dry soluble coffee products is associated with a disparity in flavor compared to freshly brewed coffee beverages in a coffee shop setting, there is a constant effort to improve production methods to achieve enhanced products. One common approach to improving the flavor of dry soluble coffee products is the addition of finely ground roasted coffee particles to a coffee extract before drying. The inclusion of such particles is typically controlled to prevent excessive sedimentation in the beverage, but it generally has a beneficial effect on the product's flavor. The presence of small particles can also contribute to the observed mouthfeel. Accordingly, it is preferable to provide an improved method for preparing coffee products, improved coffee products and / or address at least some of the problems associated with the previous technique or, at least, provide a commercially viable alternative to them. According to the first aspect, a method for manufacturing a coffee extract product is provided, the method comprising: (a) provide roasted and ground coffee with an average particle size of 100 to 600 microns; (b) mixing the roasted and ground coffee with water to form a first suspension containing 15 to 30% by weight of coffee solids, rco? nn / Lznz / E / YiAi (c) passing the first suspension through an aroma separation stage to recover a fraction of coffee aroma and to form a de-aromatized suspension; (d) passing the dearomatized suspension through a first filtration device at a temperature of 90 to 150 °C to form a first coffee extract and a first filter cake; (e) adding water to the first filter cake to form a reconstituted suspension having at least 12% by weight of coffee solids; (f) heat treat the reconstituted suspension at a temperature of 150 to 205 °C; (g) then, pass the heat-treated reconstituted suspension through a second filtration device to form a second coffee extract and a second filter cake; (h) combine the first and second coffee extracts to form a third coffee extract; (i) concentrating the third coffee extract to form a fourth coffee extract having 35 to 70% by weight of coffee solids; (j) adding the coffee aroma fraction to the fourth coffee extract to form a liquid coffee extract product. The present invention will now be described in greater detail. In the following passages, different aspects of the invention are defined in greater detail. Therefore, each defined aspect can be combined with any other aspect or aspects unless clearly stated otherwise. In particular, any feature indicated as preferred or favorable can be combined with any other feature or features indicated as preferred or favorable. The present invention provides a method for manufacturing a coffee extract product. That is, the invention provides coffee products that can be obtained from a coffee extract. Examples of such products include liquid concentrates, such as those marketed as bag-in-box coffee products, or soluble coffee products, such as freeze-dried or spray-dried powders or tablets. Liquid concentrates and soluble coffee products are considered instant coffee products since they immediately form a beverage upon the addition of water. All these different types of products are well known in the art. Such products can be enhanced by the addition of a small amount of finely ground roasted coffee to improve the flavor or appearance, as is well known in the art. This application relates to solids. These are the matter that remains after all the water has been removed. Consequently, if you take a coffee beverage and remove the water (by evaporation), you will be left with coffee solids. These coffee solids will comprise soluble coffee solids and insoluble coffee solids. The insoluble coffee solids will include roasted and ground coffee material, as well as coffee oils. A further distinction is made in this description for the insoluble coffee sediment fraction, which is the non-oily portion of the insoluble coffee solids. This invention uses a novel extraction process that can fundamentally change the flavor and taste of instant coffee, while still relying solely on water extraction. The key parameters driving these changes are the use of a much finer grind size combined with lower extraction and hydrolysis temperatures, without compromising process efficiency. The present invention has several advantages over prior art methods, as will become clear from the following discussion. One advantage of the present process is that it can be carried out in a fully continuous manner. This saves costs and reduces the complexity of the processing equipment. Another benefit is that it can be operated with smaller quantities of water, which is, of course, desirable from an environmental point of view, and also results in significant energy savings when producing liquid concentrates or dry powders, since less water needs to be removed. The present invention also uses a lower temperature than conventional methods in the initial heat treatment, which stimulates the recovery of more desirable coffee flavors. Since the method includes a secondary heat treatment at a higher temperature, this ensures that high performance is maintained. Furthermore, the invention provides a coffee product with an enhanced flavor and taste. In particular, the flavor and taste are strikingly different from products obtained through conventional methods, resulting in a beverage with a more consistent mouthfeel and improved flavor notes. The method comprises several stages. It will be evident that several of these stages must be carried out sequentially on a given portion of the material being processed, but it should also be appreciated that the stages can be carried out as part of a continuous process, in batches, or a combination of both. According to the first stage (stage (a)), roasted and ground coffee is provided having an average particle size of 100 to 600 microns, preferably 200 to 600 microns. The roasted and ground coffee is obtained from coffee beans that have been roasted and ground using techniques well established in the art. The average particle size is D50, as measured with a Helos dry laser diffractometer under standard measurement conditions. rc? nn / Lznz / E / YiAi The grind size used here is much finer than that used in conventional coffee extraction processes, which typically use particle sizes of around 2 mm. This fine particle size allows for the formation of a pumpable suspension while increasing the surface area for extraction. Conversely, the energy required to grind the coffee to this size is not excessive and does not result in undesirable thermal degradation of the beans during grinding. Ideally, roasted and ground coffee is ground to an average particle size of 200 to 400 microns, with 250 to 350 microns being the preferred size. This falls within the range of particle sizes conventionally ground for espresso production. This is particularly advantageous because, as explained below, less water is needed to prepare a slurry. Furthermore, below 250 microns, filtration becomes harsher and less effective. At particle sizes below 100 microns, the particles can clog the filter. In another method, preferably, roasted and ground coffee has an average particle size of 400 to 600 microns. This is particularly advantageous for preparing liquid coffee concentrates. This is because, for the liquid product, larger particles are better for reducing the oil content, as oil contributes to crema instability in liquids. The larger particle size releases less oil into the resulting extract. According to an additional step (step (b)), the roasted and ground coffee is mixed with water to form a first suspension containing 15 to 30% by weight of coffee solids. That is, water is added to the coffee grounds in a ratio such that the coffee grounds provide 15 to 30% by weight of the total mixture, preferably 20 to 25% by weight. The coffee solids include insoluble coffee solids as well as soluble coffee solids, some of which will dissolve in the added water. This water level provides a pumpable suspension. The amount of water required for a pumpable suspension depends on the grind size used: a coarser grind requires more water for pumpability. With a grind size of approximately 250 microns, it is easily possible to use dilution to achieve, for example, 25% solids.With a grind size of approximately 100 microns, it is easily possible to use dilution to achieve, for example, 30% solids. However, at a particle size of 400 to 600 microns, it is preferable to add more water, such as to achieve 15% solids. According to an additional stage (stage (c)), the first suspension is passed through an aroma separation stage to recover a fraction of coffee aroma and form a dearomatized suspension. Aroma separation systems are well known in the field of soluble coffee production. An illustrative treatment unit is a rotating cone column that can be operated to extract the aroma. This involves introducing steam into the suspension, which separates the coffee aroma. This aroma can then be recovered as an aqueous stream and stored for later use. Stage (c) can be carried out under vacuum. The temperature of the suspension during the aroma separation stage can be adjusted as required, but is typically in the range of 70 to 100 °C, such as 90 to 100 °C, at the start of the treatment. This heat treatment (i.e., the aroma separation) is preferably carried out for 10 seconds to 2 hours, 1 minute to 25 minutes, or preferably 1 to 5 minutes. Alternatively, the duration can be 15 to 25 minutes. The temperature may, of course, be affected by the addition of steam if this is the aroma recovery technique used. The aroma separation can be performed under vacuum. The temperature of the slurry can be raised before the aroma separation stage by heating the added water either before or after the slurry has formed. This temperature change can be achieved using heat recovered from other stages of the process, such as through the use of convection heat exchangers. Preferably, the water in stage (b) is at a temperature of 80 to 100 °C when mixed with the coffee. This is because it is more economical to add hot water than to heat it with the beans or use steam to heat the slurry. If the water is not heated before mixing with the coffee, it is added at a temperature of 15 to 40 °C, and the slurry is subsequently heated to 80 to 100 °C. This option offers the advantage of process simplicity. At this point in the process, after step (c), the suspension comprises soluble coffee solids, insoluble coffee solids that have been dearomatized, and water. According to an additional step (step (d)), the dearomatized suspension is passed to a first filtration device at a temperature of 90 to 150 °C, preferably 90 to 120 °C and, more preferably, 90 to 100 °C, to form a first coffee extract and a first filter cake. In a preferred embodiment, the dearomatized suspension is passed to a first filtration device at a temperature of 140 to 150 °C. This process thus separates most of the soluble coffee solids and water from the insoluble coffee solids. The first filtration device can be one of several known filtration systems, including settling tanks, filters, and centrifuges. Filters are preferred due to their efficient continuous processing capacity and versatility in handling fine particles. A continuous filtration device is most preferably used.This allows for the efficient separation of insoluble solids from water with soluble solids recovery rates greater than 90%. The coffee solids in the filter cake can be washed or pressed to increase the extraction of soluble coffee solids. The first coffee extract, which is a concentrated coffee liquor, can be stored for later use in the process or added directly to a subsequent stage in a continuous version of the process. According to an additional step (step (e)), water is added to the first filter cake to form a reconstituted suspension containing at least 12% by weight of coffee solids. That is, water is added in the amount necessary to produce a suspension that typically has slightly lower solids levels than in the first suspension formation stage. Preferably, the reconstituted suspension formed in step (e) contains 12 to 30% by weight of solids, most preferably 12 to 20% by weight. This solids level is selected to achieve the desired pumpability. Again, reconstitution can be carried out with hot water as needed. Preferably, the water in stage (e) is at a temperature of 80 to 100 °C. This is because it is more economical to add hot water, and it also helps to achieve some of the required temperature in the next stage. Heat can be recovered from other stages of the process. According to an additional step (step (f)), the reconstituted suspension is heat-treated at a temperature of 150 to 205 °C, preferably 170 to 205 °C, and more preferably 180 to 205 °C. This heating is preferably carried out at a high pressure to improve the extraction rate. A preferred pressure is 2 to 30 bar, for example, 15 bar. This heat treatment is preferably carried out for 5 minutes to 2 hours, preferably 5 to 15 minutes, and more preferably 5 to 10 minutes. In an alternative embodiment, the duration can be 15 to 25 minutes. During this step, some of the insoluble coffee solids are hydrolyzed into soluble solids that can then be recovered. This step can be carried out using a plug flow reactor. At this stage of the process, the suspension again comprises soluble coffee solids, insoluble coffee solids, and water. It can then undergo flash treatment where a drop in pressure removes any unwanted flavors or aromas. According to an additional step (step (g)), the heat-treated reconstituted suspension is passed through a second filtration device to form a second coffee extract and a second filter cake. The filtration device can be any filtration device as described above. This serves to separate a coffee liquor containing dissolved soluble coffee solids from insoluble coffee solids. The second filter cake can be washed and / or pressed again to recover additional coffee extract. The second coffee extract generally has a lower concentration of soluble solids than the first coffee extract. The second coffee extract, which is a concentrated coffee liquor, can be stored for later use in the process. rc? nn / Lznz / E / YiAi According to an additional step (step (h)), the first and second coffee extracts are combined to form a third coffee extract. The two coffee extracts are generally combined to provide the third by simple mixing. According to an additional step (step (i)), the third coffee extract is concentrated to form a fourth coffee extract containing 35 to 70% by weight of coffee solids, preferably 35 to 65% by weight, and more preferably 40 to 50%. When the aroma is added in the subsequent step (0), a solids level of 55 to 60% is preferred after step (i) to allow dilution to reach a useful final concentration. This provides a coffee extract suitable for use as a concentrate (i.e., dispersible) or for use in a drying process to produce a dry product (i.e., less water to be removed). Preferably, step (i) is carried out in an evaporator unit. According to an additional step (step (j)), the coffee aroma fraction (from step (c)) is added to the fourth coffee extract to form a liquid coffee extract product. This enhances the flavor of the extract without compromising the solids content. The aroma is added again after the concentration step to prevent the loss of the limited amounts of aroma from the product. The resulting coffee extract preferably contains 35 to 65% by weight and, preferably, 45 to 65% by weight of coffee solids. Preferably, the coffee extract product is a soluble powder. That is, the method further comprises a step (k) of drying the liquid coffee extract product to form a soluble powder. Preferably, the drying step is freeze-drying, as this helps retain the product's enhanced aroma profile. Preferably, the powder product has an average particle size of 200 to 3000 microns, more preferably 500 to 2000 microns. Alternatively, if a liquid coffee concentrate product is desired, the process may include an additional step after step (L) following step (j) in which the extract is diluted to reduce the solids levels, such that the final product has a soluble solids content of 25 to 55% by weight, preferably 25 to 35%. This is a suitable solids level for a liquid concentrate. The coffee solids remaining after step (g) can be processed as a waste stream and incinerated to provide energy for the process (such as for heating water). Alternatively, the second filter cake can undergo an additional high-temperature extraction process to obtain an additional coffee extract, which will be combined in step (h) with the first and second coffee extracts to form the third coffee extract. Suitable conditions for this additional high-temperature processing step are temperatures of 190 to 215 °C. This heat treatment is preferably carried out for 5 minutes to 2 hours, or preferably 15 to 25 minutes. This additional step can be performed using an additional set of suspension forming and filtration steps, or by using a conventional extraction technique. Generally, the claimed method involves the use of less water than a conventional extraction method. The use of high solids levels reduces energy consumption for the associated concentration stages. The process also allows for efficient heat recycling between the different stages through the addition of hot water at various stages and the recovery of heat from the high-temperature extraction stage products. Preferably, the method also includes packaging the coffee extract product. According to a preferred embodiment of the method, the method comprises: (a) provide roasted and ground coffee with an average particle size of 200 to 600 microns; (b) mixing the roasted and ground coffee with water to form a first suspension containing 15 to 30% by weight of coffee solids, (c) passing the first suspension through an aroma separation stage to recover a fraction of coffee aroma and to form a de-aromatized suspension; (d) passing the dearomatized suspension through a first filtration device at a temperature of 90 to 100 °C to form a first coffee extract and a first filter cake; (e) adding water to the first filter cake to form a reconstituted suspension having at least 12% by weight of coffee solids; (f) heat treat the reconstituted suspension at a temperature of 180 to 205 °C; (g) then, pass the heat-treated reconstituted suspension through a second filtration device to form a second coffee extract and a second filter cake; (h) combine the first and second coffee extracts to form a third coffee extract; (i) concentrate the third coffee extract to form a fourth coffee extract having 35 to 60% by weight of coffee solids; 0) Add the coffee aroma fraction to the fourth coffee extract to form a liquid coffee extract product. This preferred mode can be freely combined with all the additional features of the first aspect. rc? nn / Lznz / E / YiAi According to an additional aspect, a coffee extract product is provided that can be obtained by the method described in this description. The finished instant coffee product exhibits an improved flavor with fewer process flavors and a taste closer to that of freshly brewed coffee. Unwanted process acidity, created through higher temperatures during processing, is also reduced. The present inventors have discovered that the process described above results in a unique instant coffee product (i.e., liquid coffee concentrate or soluble coffee powder). In particular, the product has an improved aroma and mouthfeel compared to commercially available conventional coffee products. The inventors have sought to identify the unique properties of the product that give rise to the observed improvements in aroma and mouthfeel. The process results in the presence of an insoluble coffee sediment fraction within the product. This fraction superficially resembles the roasted and ground coffee additive frequently added to coffee products to enhance the aroma of conventional coffee extracts. However, the insoluble coffee sediment fraction is present in the product as a direct result of the process and does not require an additional step of supplementing the coffee extract with roasted and ground coffee. Consequently, the product of the invention can be characterized by the presence of an insoluble coffee sediment fraction that distinguishes it from commercially available coffee products that have not been supplemented with additional roasted and ground coffee. Surprisingly, the inventors have discovered that the insoluble coffee sediment fraction obtained directly from the process is less likely to settle out of the extract than a subsequently added roasted and ground coffee extract. This is observed in the final beverage, where markedly reduced sediment or residue is deposited on the wall of a receptacle after the beverage is agitated within it. The insoluble coffee grounds fraction obtained using the process described above also differs from the insoluble coffee grounds fraction observed in coffees with a conventional addition of roasted and ground coffee. This is because the fraction has been subjected to the coffee extraction process, being exposed to warm aqueous environments, which alters the carbohydrate balance in the insoluble coffee material. Consequently, the product of the invention can be characterized by a carbohydrate analysis of the insoluble coffee grounds fraction that distinguishes it from commercially available coffee products that have been supplemented with additional roasted and ground coffee. Furthermore, the process results in a higher oil fraction in the coffee product. This is a consequence of the finer coffee particle size used in the method. Since a finer grind exposes a greater surface area of ​​the coffee for extraction, it is understood that a greater amount of oil is released during the extraction process. Consequently, the product of the invention can be characterized by the presence of a higher oil fraction, distinguishing it from commercially available coffee products obtained through conventional extraction processes. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition comprises at least 6% by weight of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analyzed after acid hydrolysis, 1% by weight or less of arabinose. The insoluble coffee sediment fraction is the sediment obtained using the repeated centrifugation process described herein. It represents the solid material (not oils) present in the product that is insoluble in water. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition comprises an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analyzed after acid hydrolysis, 1% by weight or less of arabinose, and wherein the composition comprises at least 0.8% by weight of coffee oils on a dry weight basis, preferably from 1 to 5% by weight of coffee oils. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition comprises at least 6% by weight of an insoluble coffee sediment fraction and at least 0.8% by weight of coffee oils on a dry weight basis, preferably 1 to 5% by weight of coffee oils. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition comprises at least 6% by weight of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analyzed after acid hydrolysis, 1% by weight or less of arabinose, and wherein the composition comprises at least 0.8% by weight of coffee oils on a dry weight basis, preferably from 1 to 5% by weight of coffee oils. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition comprises at least 6% by weight of an insoluble coffee sediment fraction and rco? nn / Lznz / E / YiAi wherein the composition, when analyzed by wet laser diffraction at a concentration of 1.5% by weight, has a monomodal particle size distribution. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition comprises an insoluble coffee sediment fraction comprising, when analyzed after acid hydrolysis, 1% by weight or less of arabinose and wherein the composition, when analyzed by wet laser diffraction at a concentration of 1.5% by weight, has a monomodal particle size distribution. According to a further aspect of the invention, an instant coffee composition is provided for forming a coffee beverage, wherein the composition, when analyzed by wet laser diffraction at a concentration of 1.5% by weight, has a monomodal particle size distribution, and wherein the composition comprises at least 0.8% by weight of coffee oils on a dry weight basis, preferably from 1 to 5% by weight of coffee oils. In each of the above aspects relating to an instant coffee composition, the term "instant" encompasses a dry powder product, such as soluble coffee powder, and a liquid coffee extract (e.g., 30% by weight of coffee solids (soluble and insoluble) in water). Preferably, the composition is dried, most preferably by spray drying or freeze-drying, or vacuum drying. Such dried products tend to have a longer shelf life. The compositions preferably comprise 7.5 to 15% by weight of the insoluble coffee grounds fraction. This amount of insoluble coffee grounds provides a well-balanced aroma without an excessive amount of insoluble material that could negatively affect the mouthfeel and cause undesirable sediment. Preferably, the insoluble coffee sediment fraction comprises, when analyzed after acid hydrolysis, 0.5 to 1% by weight of arabinose. Preferably, the insoluble coffee sediment fraction comprises, when analyzed after acid hydrolysis, less than 5% by weight of galactose, preferably 2 to 4% by weight of galactose. Preferably, the composition of instant coffee comprises at least 1% by weight of coffee oils on a dry weight basis, preferably from 1.5 to 5% by weight of coffee oils. The increased oil levels improve the mouthfeel of the product. The oil is obtained as a byproduct of the process and has been found to be well distributed within the extract, thus helping to improve the mouthfeel without undesirable oil flecks appearing in the final beverage. Preferably, the composition of instant coffee, when analyzed by wet laser diffraction at a concentration of 1.5 wt% (solids), exhibits a unimodal particle size distribution. This differs from products where roasted and ground coffee is added as a supplement to soluble coffee powder (generally in the coffee extract before drying). Specifically, conventional milling techniques that fracture coffee beans typically result in a bimodal distribution based on the degree of coffee bean fracture, with a lower peak resulting from finer cell wall fragments. In contrast, coffee particles retained after the method of the invention, or those retained in a conventional extract after escaping from a percolation column, exhibit a bimodal distribution. Preferably, under the same particle size measurement, the instant coffee composition also has a D50 of less than 10 microns, preferably between 2.5 and 7.5 microns. This fine particle size reflects the influence of the coffee processing described above on the extract obtained. In fact, the observed particle size distribution is unusual, as the D90 is typically greater than 30 microns, reflecting a broad particle size distribution. Preferably, the composition consists of coffee. That is, preferably, the coffee composition does not include any component or additive other than coffee. Quantifying and analyzing the insoluble coffee sediment fraction requires separating the insoluble coffee solids from the soluble coffee solids. To facilitate this assessment for a liquid coffee product, it is necessary to dry the product into a powder so that the analysis can be performed. To isolate and quantify the insoluble coffee sediment fraction (also known as sediment), 30 grams of a specified coffee sample (dry powder) are added to 70 grams of boiling water and stirred for 2 minutes. The sample is then centrifuged for 15 minutes at 10,000 g. After centrifugation, the supernatant is decanted, and the sediment is redissolved in 70 grams of boiling water, stirred for 2 minutes, and then centrifuged again under the same conditions. This washing process is repeated three times for a total of four centrifugation stages. The sediment from the final wash is then lyophilized, and the percentage of sediment is related to the initial 30 g sample (e.g., 1.8 g of sediment represents a 6% by weight insoluble coffee sediment fraction). Before any analysis, the dried sediment sample is homogenized by simple stirring. rcq; nn / Lznz / E / YiAi Given the method used to analyze the insoluble coffee sediment fraction, the fraction does not include any coffee oil that may be present, although this would also be considered insoluble. This is because the oil will be easily separated during the centrifugation steps. To analyze the carbohydrates within the isolated insoluble coffee grounds fraction, a total carbohydrate analysis is performed using high-performance pulsed amperometric anion exchange detection (HPAEC-PAD), according to ISO 11292-1995. The sample is prepared by mixing the isolated grounds with 50 mL of 1 M HCl and then stirring the sample for 150 minutes at 95 °C. Monosaccharide quantification is performed by analyzing external monosaccharide standards as usual. To determine the particle size distribution of the instant coffee product, a particle size distribution analysis was performed using a Malvern Mastersizer 3000 with a Hydro MV tank. A 1.5 g sample (± 0.0005 g) was prepared to 100 g (± 0.05 g) with deionized water boiled at 100 °C, stirred for 60 seconds, cooled slightly, and added dropwise to the Malvern unit to achieve approximately 10% darkening. An average of three readings was taken. To facilitate this evaluation for a liquid coffee product, it is necessary to dry the product into a powder to perform the same analysis. To determine the oil content, samples of the product (first dried if the product was a liquid coffee concentrate) were evaluated using Soxtec H6. Two grams of sample were mixed with petroleum ether 40-60, boiled for two hours, and then rinsed for approximately 0.5 hours. The resulting condensate was then heated to recover the solvent. Evaluating oil levels in this manner is a well-established technique. In some embodiments, the instant coffee compositions of the present invention can be blended with conventional coffee obtained by known methods. For example, a product could contain 10-100%, such as 20-50%, of the coffee described herein, blended with the remainder of conventional coffee. While this can be easily achieved for a liquid product, a soluble product could be formed from a blended liquid extract or a dry mixture of different powdered products. This can be advantageous when the mouthfeel and flavor benefits of the invention need to be tempered to provide a drinking experience closer to conventional coffee. The invention will now be described in greater detail with regard to the figures, in which: rc? nn / Lznz / E / YiAi Figure 1 shows a flow diagram of the stages of the present invention. Figure 2 shows a graph of the viscosity of several samples at different shear rates. Figure 3 shows sensory data from a trial. As shown in Figure 1, the method for manufacturing a coffee extract product includes several stages. In step (a), roasted and ground coffee is provided which has an average particle size of 100 to 600 microns, preferably 200 to 600 microns. Within this range, larger sizes are preferred for liquid extract products, while smaller sizes are preferred for dry soluble coffee products. In step (b), the roasted and ground coffee is mixed with water 5 to form a first suspension 10 containing 15 to 30% by weight of coffee solids. The water 5 is added at a temperature of 80 to 100 °C and, preferably, 90 to 95 °C. The level of solids is determined by the particle size, as a minimum amount of water 5 is used as needed to obtain a pumpable suspension 10. The larger the particle size, the more water 5 will be required (and the lower the solids) to achieve a pumpable suspension 10. In stage (c) the first suspension is passed through an aroma separation stage to recover a fraction of coffee aroma 15 and to form a de-aromatized suspension 20. A typical approach to this method involves the addition of steam to the pumpable suspension 10 where the vapors are treated in a rotating cone treatment unit. In step (d), the dearomatized suspension 20 is passed through a first filtration device at a temperature of 90 to 150 °C, such as 90 to 100 °C, to form a first coffee extract 25 and a first filter cake 30. The temperature is retained from the previous step or may be increased further to increase the extraction yield. The filter cake 30 may be washed and pressed to obtain as much soluble coffee solids as possible. In step (e) water 5 is added to the first filter cake 30 to form a reconstituted suspension 35 that has at least 12% by weight of coffee solids. The water 5 is preferably hot and there may be mechanical agitation to break up the first filter cake 30. The amount of water required to reconstitute a suspension tends to be greater than that required in step (b). In step (f) the reconstituted suspension 35 is heat-treated at a temperature of 150 to 205 °C, such as 180 to 205 °C, to form a heat-treated reconstituted suspension 40. That is, it is pumped through a heat-treatment unit, such as a plug flow reactor. Residence times in the heat treatment are typically at least 5 minutes to ensure good extraction. rc? nn / Lznz / E / YiAi In step (g), the heat-treated reconstituted suspension 40 is passed through a second filtration device to form a second coffee extract 45 and a second filter cake 50. The second filter cake 50 can be washed and pressed to obtain as much soluble coffee solids as possible. The temperature in this step can be retained from the previous step or can be reduced as heat is recovered for use in step (b), such as to a temperature of 80 to 100 °C. Next, the second filter cake 50 can be burned in stage M to produce heat for the process, or it can be subjected to an additional high-temperature extraction stage M to obtain an additional coffee extract 52. In step (h) the first coffee extract 25 and the second coffee extract 45 are combined to form a third coffee extract 55. Other aqueous coffee extracts may also be added in this step, such as the additional coffee extract 52. In step (i) the third coffee extract 55 is concentrated to form a fourth coffee extract 60 having 35 to 70% by weight of coffee solids, such as 35 to 60% by weight of coffee solids. In step (j) the coffee aroma fraction 15 is added to the fourth coffee extract 60 to form a liquid coffee extract product 65. The liquid coffee extract product 65 can be treated in step K to form a dry coffee product, such as soluble coffee powder 70. The liquid coffee extract product 65 can be diluted in step L to form a liquid coffee concentrate 80. In Figure 3, the current technology is represented by the smaller quadrilateral. The other two quadrilaterals represent different prototypes with products that are 70% current technology and 30% new technology. The axes are: x positive (viscous); y positive (turbid); x negative (powdery); y negative (dry). The present invention will now be described in greater detail in connection with the following non-limiting example. Example 1 The roasted whole grains were ground to between 200 pm and 400 pm in a 3-stage roller mill. The roasted and ground coffee was suspended with water at 20°C-30°C in a ratio of 25% coffee to 75% water. where? nn / Lznz / E / YiAi The suspension was fed forward into a heat exchanger and heated to 95°C before moving into a rotating cone column where the aroma was separated from the suspension. Upon exiting the rotating cone, the slurry was fed forward through a heat exchanger, raising the temperature to between 120°C and 150°C for 2 to 5 minutes. The slurry was then fed into a filter that separated the coffee liquor from the grounds. The grounds then underwent two additional washing stages at temperatures between 130°C and 150°C to remove any remaining solids. The milled material was then resuspended in a 12% to 17% solids ratio with fresh water. The resulting suspension was fed forward into a hydrolysis stage where it was heated to between 180°C and 205°C (185°C) and held for between 5 and 20 minutes. The resulting suspension was then cooled to below 100 °C before going through a second filtration stage, repeating the separation and washing of the first separation stage. The coffee extracts obtained from each filtration stage were combined and concentrated. Then, the aroma compounds separated from the first suspension were added to the mixture. Finally, the three fully combined components were freeze-dried using a conventional process to obtain a soluble coffee powder. The process recovered an incremental yield of roasted coffee to 2% over current technologies with reduced water usage. Example 2 Arabica and / or Robusta beans were roasted and ground, using a 3-stage roller mill, to an average particle size of 300 µm. The ground coffee was then suspended with water at 20–25 °C in a ratio of 25% coffee to 75% water. The suspension was fed forward into a heat exchanger and heated to 70°C before moving into a rotating cone column where the aroma was separated from the suspension. The slurry was then fed into a filter at 95°C, which separated the coffee liquor from the grounds. The grounds then underwent two additional washing stages to remove any remaining solids. rc? nn / Lznz / E / YiAi The grounds were then resuspended in a 12% to 17% solids ratio with fresh water. The resulting suspension was fed into a plug flow reactor (hydrolysis stage) where it was heated to 170°C and held for 5–10 minutes. The resulting suspension was then cooled to below 100 °C before going through a second filtration stage, repeating the separation and washing of the first separation stage. The coffee extracts obtained from each filtration stage were combined and concentrated. Then, the aroma compounds separated from the first suspension were added to the mixture. Finally, the three fully combined components were freeze-dried using a conventional process to obtain a soluble coffee powder. It was found that the product in this example has more body / mouthfeel than products produced using current technology. Example 3 A coffee suspension was prepared as described in Example 1. The suspension was fed forward into a heat exchanger and heated to 95°C before moving into a rotating cone column where the aroma was separated from the suspension. Upon exiting the rotating cone, the suspension was fed forward through a heat exchanger, raising the temperature to between 145-150°C for 4 to 5 minutes. The slurry was then fed into a filter that separated the coffee liquor from the grounds. The grounds were then subjected to two additional washing stages at 140°C to remove any remaining solids. Next, the suspension was fed into a filter that separated the coffee liquor from the grounds. The grounds were then resuspended in a 12% to 17% solids ratio with fresh water. The resulting suspension was fed into a plug flow reactor (hydrolysis stage) where it was heated to 200 °C and held for 7–10 minutes. The resulting suspension was then cooled to below 100 °C before going through a second filtration stage, repeating the separation and washing of the first separation stage. The coffee extracts obtained from each filtration stage were combined and concentrated. Then, the aroma compounds separated from the first suspension were added to the mixture. Finally, the three fully combined components were freeze-dried using a conventional process to obtain a soluble coffee powder. rc? nn / Lznz / E / YiAi It was found that the product in this example has more body / mouthfeel than products produced using current technology. Example 4 Arabica and / or Robusta beans were roasted and ground, using a 3-stage roller mill, to an average particle size of 400 µm. The ground coffee was then suspended with water at 20–25 °C in a ratio of 15% coffee to 85% water. The rest of the process was carried out according to Example 1. The resulting product has lower levels of oil than the product in Example 1. Example 5 The samples obtained using the method described herein were evaluated against a range of commercially available soluble coffee products. As can be seen from the extensive testing, the products obtained through this process are novel and easily distinguishable from products obtained using conventional methods. rcq; nn / Lznz / E / YiAi Oil content Sample Type Bean Blend* Fat Content 1 Alta Rich Pure Instant Arabica 0.3 2 Nescafe Gold Blend Whole Bean Instant Arabica / Robusta 0.4 3 Kenco Really Rich Pure Instant Arabica / Robusta 0.2 4 Milicano Whole Bean Instant Arabica / Robusta 0.7 5 Percol Pure Instant Robusta 0 6 Kenco Really Rich Pure Instant Arabica / Robusta 0.2 7 Colombian Prototype Product of the Invention Arabica 1.8 8 Central Prototype Product of the Invention Arabica 1.8 9 Robusta Prototype Product of the Invention Robusta 0.4 10 Brazilian Prototype Product of the Invention Arabica 3.9 *The identity of the grain for competing products is based on an informed assumption Examples 7, 8, 9, and 10 were produced according to the method described herein. Examples 1–6 are commercially available products, of which 2 and 4 are products supplemented with added roasted and ground coffee additives (referred to as whole bean instant in the table). Generally, it should be noted that the oil levels in Robusta beans are lower than in Arabica beans. This is reflected in the generally lower oil levels in products comprising Robusta beans, including Example 9 of the invention. Sample 10 is a dark Brazil nut known for its high oil levels. As can be seen, there are low levels of oil in the pure instant coffees, that is, samples 1, 3, 5, and 6, which have not been supplemented with roasted and ground coffee. Oil levels are slightly higher in samples 2 and 4 due to the oil content of the roasted and ground coffee additives, with sample 2 containing approximately 5% roasted and ground coffee and sample 4 containing more roasted and ground coffee. Samples 7, 8, and 10 contain high levels of oil due to the fine grinding of roasted coffee in the new process, which releases more oil into the extract. As can be seen, no conventional instant coffee product contains significant levels of oil. In fact, it is speculated that the oil levels observed in some of these products are added later to the surface of the dry powder to enhance its aroma. The only products of the prior art that contain high levels of oil are a consequence of the addition of roasted and ground coffee additives to the product. In contrast, the method described herein achieves high oil levels, even for Robusta bean products. Sediment levels Sediment levels were determined by adding 30 grams of a selected coffee sample to 70 grams of boiling water and stirring for 2 minutes. The sample was then centrifuged for 15 minutes at 10,000 g. After centrifugation, the supernatant was decanted, and the sediment was redissolved in 70 grams of boiling water, stirred for 2 minutes, and then centrifuged again under the same conditions. This washing process was repeated three times for a total of four centrifugation stages. The sediment from the final wash was then lyophilized, and the percentage of sediment was related to the initial 30 g sample (e.g., 1.8 g of sediment represents a 6% by weight coffee sediment fraction). rc? nn / Lznz / E / YiAi Sample Sediment (% by weight) 1 l'Or Intense 5.2 2 Kenco Rich 4.7 3 Carte Noir 3.8 4 Kenco Milicano Americano 11.5 5 Nescafé Gold 4.4 6 Nescafé Azera Americano 9.3 7 Robusta Sample 11.9 8 Colombia Arabica Sample 7.8 9 Centráis Arabica Sample 9.2 rc? nn / Lznz / E / YiAi Examples 7, 8, and 9 were produced according to the method described herein. Examples 1–6 are commercially available products, of which 4, 5, and 6 are products supplemented with added roasted and ground coffee additives. As can be seen, all commercially available instant coffee products contain some level of insoluble coffee sediment. This is expected to be small fragments of coffee cell walls that pass through the extraction system into the coffee extracts. The levels of insoluble coffee sediment typically increase in products supplemented with added roasted and ground coffee. As can be observed, all products produced according to the method described in this description have significantly higher levels of insoluble coffee sediment fraction than instant coffee products that have not been supplemented with added roasted and ground coffee additives. Particle size distribution D [3,2] D [4,3] Dx (10) Dx (50) Dx (90) Sample description pm pm pm pm pm 1 l'Or Intense 1.84 15.7 0.79 2.85 8.49 2 Kenco Rich 2.74 42.3 1.35 3.69 11.2 3 Carte Noir 1.96 4.73 0.897 2.79 8.63 4 Kenco Milicano Americano 4.32 13.1 1.6 11.7 27.3 5 Nescafé Gold 3.4 42.5 1.1 20.1 102 6 Nescafé Azera Americano 5.91 136 2.16 31.1 197 7 Sample of the invention Robusta 3.35 8.22 1.56 4.97 14.6 8 Sample of the invention Colombian Arabica 2.58 33.9 1.02 4.68 37.2 9 Sample of the invention Central Arabica 2.67 33.4 1.03 5.32 34.5 Examples 7, 8, and 9 were produced according to the method described herein. Examples 1–6 are commercially available products, of which 4, 5, and 6 are products supplemented with added roasted and ground coffee additives. The sediment quantification method with multiple centrifugation stages allows the recovery of a large quantity of very fine particles. Particle size distribution was measured with Malvern 3000 after preparing a hot percolation at 1.5% of the dry product, e.g., 3 g of dry product in 200 ml of hot water. Three types of sediment can be distinguished: rcq; nn / Lznz / E / YiAi Class 1 L'Or Intense, Kenco Rich and Carte Noir: Unimodal distribution DIO: < 1.5 and D90: < 15 pm Relatively low amount of sediment < 5.5% by weight The very small particle size (such as low D90) perhaps reflects the way in which these particles have escaped from the extraction column into the extract, or mannans that have settled in the evaporator. Class 2: Kenco Milicano, Nescafé Gold v Azera clearly differ from class 1 v 3 Bimodal distribution (2 peaks) peak 1 between 1 and 10 pm and peak 2 between 10 and 100 pm. Class 3: Samples of the invention Unimodal distribution, but wider distribution than class 1 DIO: >1.0 and D90: > pm and a relatively larger amount of sediment such as >7.5% by weight. Carbohydrate analysis The analysis is of monosaccharides after acid hydrolysis. Sample description Arabinose Galactose Glucose Mannose 1 g 1 l'Or Intense 0.71 3.45 0.33 61.2 65.7 2 Kenco Rich 0.48 2.43 0.31 50.9 54.1 3 Carte Noir 0.61 3.01 0.43 69.0 73.1 4 Kenco Milicano Americano 1.99 8.88 0.4 36.1 47.4 5 Nescafé Gold 1.34 6.36 0.37 50.7 58.8 6 Nescafé Azera Americano 1.42 7.06 0.46 60.8 69.7 7 Sample of the Robusta invention 0.77 2.47 0.28 42.4 45.9 8 Sample of the Colombian Arabica invention 0.74 3.08 0.41 54.5 58.7 9 Sample of the Central Arabica invention 0.76 3.51 0.45 55.2 59.9 rcq; nn / Lznz / E / YiAi Examples 7, 8, and 9 were produced according to the method described herein. Examples 1–6 are commercially available products, of which 4, 5, and 6 are products supplemented with added roasted and ground coffee additives. As can be seen, the insoluble coffee sediment fraction of the products of the invention has an arabinose level broadly similar to that of an soluble coffee product that has not been supplemented with roasted and ground coffee. Typically, it also has a lower galactose level than an soluble coffee product that has been supplemented with roasted and ground coffee. Without intending to impose any theory, it is considered that the high levels of arabinose in the supplemented products are a consequence of the presence of unextracted coffee material. Conversely, for the products of the invention, the levels are lower, reflecting the fact that the arabinose has already been extracted into the soluble coffee fraction through the process of the invention. Sensory testing of prototypes of the invention product was combined with the current technology product in a 30:70 ratio. These were then tested in a group with an additional 100% current technology product sample. All three samples were given to a panel of sensory experts who were then asked to match the products according to similarities and differences with the third sample. The results indicate that even at levels of only 30% in a blend with current products, the prototype is considered more viscous / drier and powdery; all of these attributes contribute to the mouthfeel / body. The levels correlate directly with the tribology data. More oil means more lubrication, which means more mouthfeel / body. The effects are shown in Figure 3. Collapse temperature Crystalline products have a well-defined eutectic freezing / melting point, also known as their collapse temperature. When freeze-drying a concentrated coffee extract, the extract is heated from an initial freezing temperature of approximately -50°C under vacuum. This allows the water content to sublimate. The heating rate depends on the extract, and there is a collapse temperature above which the product will melt again and become compromised. The temperature and pressure can then be increased in subsequent cycles until evidence of collapse or remelting is observed, indicating that the product was heated too hot. Surprisingly, the inventors found that the collapse temperature for several samples of the product of the invention was higher than that of their standard coffee products. Rheological behavior of the rcq samples; nn / Lznz / E / YiAi 1 Alta Rica 2 Nescafe Gold Blend 3 Kenco Really Rich 4 Milicano 5 Percol 6 Kenco Really Rich 7 NGC Colombiano 8 NGC Central 9 NGC Robusta 10 NGC Brazil The samples were prepared with 10 g of coffee dissolved in 40 g of water at 85 °C. Complete dissolution was achieved with 2 minutes of stirring with a 25 mm stirring rod at 150 rpm. These samples were tested with single shear sweeps between shear rates of 0.01-1000 s-1 using a Discovery HR-2 rheometer, sample volume of 8 ml, with the circulating bath set to -4 °C. The samples were studied at temperatures of 20 and 65 °C and concentrations of 1.5 and 20 wt%. Next, the data were fitted to the Quemada model, which develops knowledge about fluid rheology based on the theory of suspensions of internal structural units (SU). Within concentrated systems, individual particles and small flocs can form increasingly larger groups whose size will depend on the applied shear rates. Therefore, since viscosity (η) is a function of structure (η = f(s)), and structure depends on the applied shear levels (since higher shear rates will simply disperse the macro- and mesostructures of the flocs into individual subunits), viscosity can be expressed in terms of compressed fraction / compactibility, because the more compact the subunits, the greater the compression and, therefore, the greater the structure (viscosity). This is because the compactness of the SU will contribute to the level of structure; « - w Λ Y '!« - ¿¿Si.SX | \ ·<·>»..· rco? nn / Lznz / E / YiAi Where η is the viscosity and Φ is the compactibility measure. Figure 2 shows the results of this measurement. In this graph, the important information is provided by the intersections of the graphs with the y-axis, which represents the initial structure of the test samples. The lines, from top to bottom, are samples 9, 8, 10, 4, 7, 3, 2, 1, 6, and 5. We can conclude that at 20 wt% (i.e., concentrated samples) at 65 °C (close to the consumption temperature), samples 4 (Milicano) and 7-10 have a significantly higher ηο. This means that, from a microstructural perspective, at lower shear rates (1 s⁴) that are representative of those during mastication and reflect the mouthfeel, these samples have more structure compared to the other samples. This implies that at these lower shear rates, the compactness of their structural units is greater, meaning better compression of the structural units. The tribology of the samples was also observed. Tribology is the science and engineering of interacting surfaces in relative motion. It includes the study and application of the principles of friction, lubrication, and wear. Therefore, the parameter to pay attention to is pmax, which represents the maximum friction observed for each sample. Since lubrication here is indicative of mouthfeel, a higher pmax indicates lower lubrication rates, which should translate into a lesser mouthfeel. It was observed that at 65 °C (consumption temperature), samples 7, 8, and 10 had significantly lower pmax values, indicating less friction and, therefore, a greater mouthfeel. The exception was sample 9 (Robusta blend) with a lower oil content. Unless otherwise stated, all percentages in this description are expressed by weight. Although preferred embodiments of the invention have been described in detail herein, those skilled in the art will understand that variations to them may be made without departing from the scope of the invention or the appended claims.

Claims

1. An instant coffee composition for forming a coffee beverage, characterized in that the composition comprises at least 6% by weight of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analyzed after acid hydrolysis, 1% by weight or less of arabinose.

2. The instant coffee composition according to claim 1, characterized in that the composition comprises 7.5 to 15% by weight of the insoluble coffee sediment fraction.

3. The instant coffee composition according to claim 1 or claim 2, characterized in that the insoluble coffee sediment fraction comprises, when analyzed after acid hydrolysis, 0.5 to 1% by weight of arabinose.

4. The instant coffee composition according to any of the preceding claims, characterized in that the insoluble coffee sediment fraction comprises, when analyzed after acid hydrolysis, less than 5% by weight of galactose, preferably 2 to 4% by weight of galactose.

5. The instant coffee composition according to any of the preceding claims, characterized in that the instant coffee composition comprises at least 0.8% by weight of coffee oils in dry weight, preferably from 1 to 5% by weight of coffee oils.

6. The instant coffee composition according to any of the preceding claims, characterized in that the composition, when analyzed by wet laser diffraction at a concentration of 1.5% by weight, has a D50 less than 10 microns, preferably from 2.5 to 7.5 microns. 7 - The instant coffee composition according to any of the preceding claims, characterized in that the composition consists of coffee.

8. The instant coffee composition according to any of the preceding claims, characterized in that the composition is spray-dried or freeze-dried, or wherein the instant coffee composition is a liquid coffee concentrate.

9. A method for manufacturing a coffee extract product, the method comprising: (a) providing roasted and ground coffee with an average particle size of 100 to 600 microns; (b) mixing the roasted and ground coffee with water to form a first suspension containing 15 to 30% by weight of coffee solids; (c) passing the first suspension through an aroma separation stage to recover a coffee aroma fraction and to form a dearomatized suspension; (d) passing the dearomatized suspension to a first filtration device at a temperature of 90 to 150 °C to form a first coffee extract and a first filter cake; (e) adding water to the first filter cake to form a reconstituted suspension having at least 12% by weight of coffee solids; (f) heat-treating the reconstituted suspension at a temperature of 150 to 205 °C;(g) then passing the heat-treated reconstituted suspension through a second filtration device to form a second coffee extract and a second filter cake; (h) combining the first and second coffee extracts to form a third coffee extract; (i) concentrating the third coffee extract to form a fourth coffee extract having 35 to 70% by weight of coffee solids; (j) adding the coffee aroma fraction to the fourth coffee extract to form a liquid coffee extract product.

10. The method according to claim 9, characterized in that the roasted and ground coffee has an average particle size of 400 to 600 microns, or wherein the roasted and ground coffee has an average particle size of 250 to 400 microns.

11. The method according to any of the preceding claims, characterized in that the coffee extract product is a soluble powder, the method further comprises: (k) drying the liquid coffee extract product to form a soluble powder.

12. The method according to any of the preceding claims, characterized in that the liquid coffee extract product has 40 to 50% by weight of coffee solids.

13. The method according to any of the preceding claims, characterized in that the water in step (b) and / or step (e) is at a temperature of 80 to 100 °C. 14 - The method according to any of the preceding claims, characterized in that the reconstituted suspension formed in step (e) has 12 to 30% by weight of solids.

15. The method according to any of the preceding claims, characterized in that the second filter cake is subjected to an additional high-temperature extraction process to obtain an additional coffee extract which will be combined in step (h) with the first and second coffee extracts to form the third coffee extract.

16. The method according to any of the preceding claims, characterized in that step (f) is carried out in a plug flow reactor.

17. The method according to any of the preceding claims, characterized in that step (i) is carried out in an evaporator unit.

18. The method according to any of the preceding claims, characterized in that step (c) is performed under vacuum.

19. The method according to any of the preceding claims, characterized in that the method further comprises packaging the coffee extract product. rcq; nn / Lznz / E / YiAi 20. The method according to any of the preceding claims, characterized in that the method is a continuous process.

21. A coffee extract product that can be obtained by the method of any of claims 9 to 20.