Methods of making white coffee solubles

WO2025226568A3PCT designated stage Publication Date: 2026-06-18STARBUCKS CORPORATION
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Patent Information

Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
STARBUCKS CORPORATION
Filing Date
2025-04-21
Publication Date
2026-06-18

AI Technical Summary

⚠Technical Problem

Conventional roasting methods for coffee beans degrade beneficial compounds like chlorogenic acids and trigonelline, making it difficult to produce white coffee with high solubility and a pleasant taste, as there are no auditory cues for roasting at lower temperatures and beans are harder to grind.

⚗Method used

Roasting coffee beans at temperatures below 300°F for 10 minutes or less, followed by extraction, to retain higher concentrations of chlorogenic acids and trigonelline, resulting in a savory, fruit-caramel flavored coffee with improved solubility.

🎯Benefits of technology

The method produces coffee beans with enhanced solubility and a pleasant taste, retaining beneficial compounds while avoiding the challenges of conventional roasting, suitable for extraction as whole or ground beans.

✦ Generated by Eureka AI based on patent content.

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Abstract

The disclosure relates to methods of roasting coffee beans at low temperatures (e.g., less than about 300° F) for short periods of time (e.g., about 10 minutes or less) to produce coffee beans having a variety of different flavors and colors. The roasted coffee beans can then be processed by, for example, extracting the beans either before or after grinding. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.
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