A mango (mangifera indica) seed drip coffee product

Abstract

The present utility model generally relates to a coffee product, particularly in the preparation method for producing a mango (Mangifera indica) seed drip coffee product. The preparation method for producing a mango seed coffee powder comprises steps of collecting, cleaning and washing 500 g mango seed kernels, sun-drying of mango seed kernels for about 7-9 days, getting the kernels inside of the mango seeds, roasting of the mango seed kernels in an oven for 45-60 minutes in 80-90 degrees Celsius, cooling of the roasted seed kernels for 5-10 minutes, grinding of the roasted seed kernels using a grinder, packaging and sealing of the mango seed coffee powder (10 g per pack), and brewing of the mango seed coffee powder through a hot water. The mango seed drip coffee powder is a great caffeine-free alternative to ordinary coffee, though it has a mildly roasted flavor with mild nutty undertones and is earthy and smooth.