1113 results about "Coffea" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

A pod for mixing an amount of a tacky material and water. The pod may include a sidewall and a base positioned about the sidewall. The base may include a number of apertures and a number of spikes. The spikes may include a top point of about three (3) to about fifteen (15) degrees.

A pod for holding an amount of mixable material. The pod may include a circular sidewall and a base. The base may include a number of apertures. A substantially stiff filter paper may be positioned about the base.

A container for holding ground coffee or tealeaves. The container may include a body and a lip extending from the body. The lip may include a top substantially flat surface and a width of no more than about 2.6 millimeters (about 0.1 inch).

Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides filtration methods for producing such high quality concentrated extracts from more dilute extracts via solvent removal. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

An improved coffee brewer and brewing method are provided for producing brewed coffee with improved flavor. The coffee brewer includes a brew basket having jet ports connected to a source of heated water and positioned to deliver hot water streams into the brew basket at a location beneath the level of coffee grounds contained therein. These hot water streams turbulently agitate and stir the coffee grounds to produce a substantially fluidized bed of water-borne coffee grounds for improved flavor extraction and enhanced aroma. This fluidized bed is directed against one or more mesh filter elements forming a wall portion of the brew basket for outward passage of the thus-brewed coffee which is then directed into an underlying carafe or the like. In one preferred form, a portion of the brew basket may incorporate a window to permit visual observation of the fluidized bed therein.

A cold brew apparatus and a method of making cold brew extract are disclosed. The cold brew apparatus includes a flexible brewing bag having an opening therein. Premeasured brewable ingredients (e.g., coffee grounds, coffee beans, tea leaves, etc.) are located in the brewing bag. The opening in the brewing bag is uncovered to allow a liquid (e.g., water) to be added to the brewable ingredients. The opening in the brewing bag is covered after the liquid has been added, and the brewable ingredients and the liquid are left to steep for a period of time (e.g., approximately 8-24 hours). After the period of time has elapsed, extract (e.g., coffee extract, tea extract, etc.) is poured out of the opening in the brewing bag.

This application discloses a caffeinated drink with cannabinoids, wherein the drink retains its original taste and appearance. This application also discloses coffee powder with cannabinoids, roasted coffee beans with cannabinoids, and loose tea leaf with cannabinoids. Methods to the make and use of the above caffeinated drinks, coffee powder, coffee beans, and loose tea leaf are also disclosed.

The present invention relates to compositions of and methods for producing timed or retarded release formulations that contain green coffee extract, and optionally vinpocetine, L-camitine, of amylase inhibitor, niacin, Vitamin B3 (niacinamide), vitamin B6 (pyridoxine hydrocholoride), vitamin B12 (cyanocobaolamin), vitamin B5 (pantothenic acid), inositol, phosphorus, iodine, and chromium and/or their dietary and nutraceutically acceptable salts of the same and/or hydrates of the active substance that provide a timed or retarded release formulation of the active substance.

A percolator, wherein a container, containing a measure of ground coffee, is inserted inside a fixed cup, which has a vertical first axis, is positioned with its concavity facing upwards, and has a lid which rotates, about a second axis crosswise to the first axis, to and from a closed position closing the cup; the lid having a pressurized-hot-water sprinkler which, when the lid is in the closed position, is moved, by a piston carried by the lid, onto the cup to define, with the cup, a percolating chamber for housing the wafer and a bolt device to lock the lid in the closed position.

The invention discloses a biological pesticidal organic fertilizer and a preparation method thereof. The biological pesticidal organic fertilizer is prepared from the following raw materials in parts by weight: 40-50 parts of pig manure, 20-30 parts of tea seed pulp, 10-15 parts of coffee grounds, 8-12 parts of paulownia sawdust, 5-10 parts of phosphogypsum, 4-8 parts of corn cob, 5-10 parts of pepper seed cake, 10-15 parts of mushroom dreg, 8-12 parts of wheat bran, 15-20 parts of bentonite, 10-15 parts of opoka, 2-3 parts of ferrous sulfate, 1-2 parts of manganese sulfate, 3-5 parts of humic acid, 1-2 parts of chinese tallow tree root and bark, 2-3 parts of sophora alopecuroides, 1-2 parts of stemona, 1-3 parts of Artemisia annua, 1.5-2.5 parts of ailanthus leaf, 2-3 parts of derris and 1-2 parts of Radix Euphorbiae Ebractealatae. The organic fertilizer disclosed by the invention has multiple effects of providing nutrients, improving the soil structure, preventing and treating pests and diseases and the like, can promote the crops to quickly grow, enhances the stress tolerance of the crops, can have favorable preventing and treating effects on nematodes and soil insects, reduces or avoids use of chemical pesticides, enhances the soil fertility, regulates the ecological equilibrium of soil, improves the quality of agricultural products, has no chemical residues, and implements yield increase and income increase of agricultural products.

A coffeepot filter device comprises a brewing cavity main body, a brewing cavity upper cover, a filter screen and a water inlet. The coffeepot filter device is characterized in that the brewing cavity main body and the brewing cavity upper cover form a micro pressure filter cavity body which is relatively sealed, the filter screen is arranged above the micro pressure filter cavity body or on the side portion of the micro pressure filter cavity body or above the side portion of the micro pressure filter cavity body, the water inlet is arranged in the filter cavity body, the cross sectional area of a single water inlet of the water inlet is larger than the area of a single water outlet hole of the filter screen so that the micro pressure filter cavity body is produced, most of the brewing food ground coffee is isolated in a smashing brewing cavity by the filter screens to delay the fact that fluid is automatically colored by flowing outwards and being soaked and boiling, and part of the liquid is colored and is discharged out of the filter screens. Due to the fact that a smashing heating container is additionally arranged, a coffee machine can brew coffee by using either coffee beans or the ground coffees, and using requirements of different users are met.

Pack (100) having an inner volume in which a coffee ingredient is stored and from which a coffee beverage is extracted when a fluid is introduced inside the pack (100), said inner volume being defined by sheets of material joined to one another at their edges, such that the inner volume presents a generally plane shape, said pack (100) comprising an inlet chamber (120) configured to accommodate an inflow of fluid for flowing through the coffee ingredient to extract a coffee beverage and at least one outlet duct (12) for delivering the coffee beverage from said inner volume, said inlet chamber (120) and said outlet duct (12) being positioned at the bottom of the pack (100), the pack (100) further comprising a compartmental channel (250) and a filtering element (30) configured in such a way that they define a dedicated chamber inside the volume of the pack where the coffee ingredient is confined, the filtering element (30) being further configured for preventing the particles of the coffee ingredient from entering the outlet duct (12) when fluid is introduced in the pack and the coffee beverage is extracted, thus preventing these particles from being delivered together with the coffee beverage.

Disclosed is a coffee package that includes a flavored coffee product, a container enclosing the flavored coffee product, and an aroma patch disposed on the container. The flavored coffee product includes a solid coffee material and a flavoring agent for providing a flavor of a tropical fruit. The aroma patch disposed on the container is capable of releasing an aroma of the flavored coffee product. Further disclosed is a coffee package including a flavored coffee beverage that includes a coffee material dissolved in a fluid.

Fitment assembly (10) for a container comprising in its inside volume a coffee ingredient, the fitment assembly (10) comprising: an inlet chamber (120) to accommodate an inflow of fluid for flowing through the coffee ingredient to extract a coffee beverage; a tertiary active chamber (231) on one of the sides of the fitment assembly (10) to where extracted coffee fluid together with the coffee ingredient particles is conveyed and a tertiary passive chamber (232) on the reverse side of the fitment assembly (10) to where the extracted coffee fluid after having been filtered is conveyed; a primary filter element (11) filtering the extracted coffee fluid coming from the tertiary active chamber (231) and flowing into the tertiary passive chamber (232) in such a way that only the fluid can go through and into the tertiary passive chamber (232) while the particles of coffee ingredient are retained in the tertiary active chamber (231); and an outlet duct (12) arranged in such a way that the extracted coffee beverage from the tertiary passive chamber (232) enters the outlet duct (12) and flows by gravity towards the exterior of the fitment assembly (10).

Single-serve ingredient packages made from materials which are biodegradable and compostable and which are derived from readily renewable resources environmentally advantageous and may be used to brew beverages such as coffee, tea and cocoa.

In a coffee machine, a sealed capsule is fed with a certain amount of axial clearance into a cup aligned along a horizontal axis with a pressurized-hot-water sprinkler, and is moved towards the sprinkler to press an annular flange of the sealed capsule in fluidtight manner against the sprinkler, to pierce a front sealing wall of the sealed capsule by means of a first piercing device, to feed pressurized hot water through the sealing wall to expand the sealed capsule axially and eliminate the axial clearance, and to bring an end wall of the sealed capsule into fluidtight contact with a second piercing device, and pierce the end wall against the second piercing device, so that coffee flows out through the second piercing device.

A device for brewing coffee including a basket for retaining coffee grounds, the basket having an opening to receive water at a user-selected temperature for contacting the coffee grounds within the basket. A control valve is provided for controlling the discharge of brewed coffee from the basket only after all of the water intended to be brewed has steeped within the coffee grounds.

The invention relates to medlar coffee, which is prepared by mixing the following raw materials by weight ratio: 5-25 percent of medlar extract, 20-30 percent of instant coffee powder, 5-15 percent of white sugar and 40-50 percent of non-dairy creamer. The medlar coffee has the characteristics of delicate mouthfeel, smoothness, mellowness and rich and balancing nutrition and can effectively improve the life quality of people.

Coffee machine, comprising at least one steam generator for producing steam and an apparatus for producing the coffee with associated dispensing device, a storage tank containing a ready prepared liquid chocolate product with a density suitable for being a conventional chocolate beverage, a heating device provided with an inlet and an outlet for the product to be heated and an inlet for introducing the steam, a line between said storage tank and the inlet of said heating device, a metering pump arranged along said line for conveying a predetermined amount of chocolate-based product from said storage tank to said heating device and for circulating it inside it, a line for the steam, connecting said steam generator to said inlet for the steam of the heating device, an intercept valve arranged along the said steam line as well as a beverage dispensing device connected to the outlet of the said heating device.

The machine allows the dispensing of various types of beverages, such as chocolate, coffee, milk and cappuccino and owing to the presence of said intercept valve, said metering pump may dispense the chocolate beverage in hot condition or in cold condition.

The invention relates to artichoke leaf extracts (Cynarae folium) that are characterized by defined absolute percentages and relative inherent percentages of typical constituents of artichoke leaves such as caffeoyl quinic acids and flavonoids The activity spectrum of the inventive leaf extracts is substantially different from known artichoke leaf extracts, said inventive leaf extracts also being different from each other. The invention also relates to methods for producing the extracts and to fields of application thereof.

The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

A method of brewing a fresh, hot beverage in a beverage brewer (10) having a brew basket (18) for holding ingredient to be brewed and a dispensing spray head (12) for passing water onto a top surface of a layer of ingredient supported within the brew basket (18) during a dispense period of a brew cycle uses a temperature selectable dispense system having an on-demand hot water heating chamber assembly (30) with a hot water chamber (86) having a volume substantially less than the volume of beverage brewed during a single brew cycle. An electrical heating element (98) of sufficient power quickly and substantially alters the temperature of the water in the chamber during a single brew cycle and a microprocessor controller (38) for controlling the heating element in response to temperature sensors (40, 42) to control the heating element (98) to selectively change the temperature of the hot water dispensed to the brew basket (18) during a single brew cycle. The controller (38) selectively controls the brewer (10) to brew different types of beverages, such as green tea, black tea, an different types of coffee, with dispense water at different preselected temperatures in response to a manually actuatable switch (72, 74, 76 and 78). The temperature of the dispense water may also be changed from a hotter temperature at the beginning of a brew cycle and a lower temperature during an end portion of the same brew cycle.

A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage.

The invention belongs to the technical field of deep tea processing, and particularly relates to a method for integrated separation and extraction of tea polysaccharide, theanine, polyphenol and caffeine, which comprises the following steps: making aqueous solution containing tea flow through an inorganic zeolite molecular sieve at the temperature of 5-75 DEG C, eluting the solution with water, ammonia solution, ethanol solution of 5-50 percent and ethanol of 50-100 percent in sequence, respectively collecting, processing and extracting eluent in each section to obtain crude products of tea polysaccharide, theanine, polyphenol and caffeine, and further purifying to obtain fine products. The invention realizes the integrated extraction of four components in tea leaves, the used adsorbent can be repeatedly regenerated and reused, the operating process is safety and simple, the energy consumption is low, and the production cost is effectively reduced.

The invention discloses an efficient compound fertilizer for greening flowers and a preparation method thereof. The compound fertilizer is prepared from the following raw materials in parts by weight: 40-50 parts of human excreta, 15-25 parts of peony seed meal, 10-15 parts of coffee grounds, 20-30 parts of corn meal, 10-15 parts of peanut meal, 12-16 parts of chestnut shell, 18-24 parts of melon peel, 5-10 parts of gleditsia sinensis powder, 4-8 parts of hoof powder, 3-6 parts of illite powder, 5-10 parts of kieselguhr, 10-15 parts of alcohol waste liquid, 17-23 parts of ammonium hydrogen carbonate, 10-15 parts of ammonium sulfate, 14-18 parts of calcium dihydrogen phosphate, 3-6 parts of potassium humate, 8-16 parts of modified attapulgite, 4-6 parts of jade powder and 3-5 parts of ochre powder. The compound fertilizer is reasonable and scientific in raw material proportioning, contains nutrients required by the growth of the greening flowers, is quick in response and long and comprehensive in fertility, has high activity and long fertility of organic fertilizers and biological fertilizers, fast-acting property of inorganic fertilizers and specificity of bacterial manures, promotes the photosynthesis of plants, greatly increases the utilization rate and the fertility, can also improve the ecological environment of the flowers, inhibit diseases and insect pests of soil and improve the soil structure, and can be widely applied to fertilization management of the greening flowers.

The invention provides a method of processing green coffee beans that improves the aromas and flavors of green coffee beans through simple means, allowing richly fragrant green coffee beans that have unique aromas to be obtained with ease. A method of processing green coffee beans includes a fermentation process by bringing green coffee beans, which are unground seeds from coffee berries, microorganisms, and nutritive substances that are metabolized by the microorganisms into contact with one another to cause fermentation, followed by a separation process of separating out only said green coffee beans that have passed through the fermentation process.

The invention discloses a method for preparing healthcare beverage by removing peculiar smell of eucommia ulmoides leaf extracting liquor, which is a method for carrying out ozone treatment and biological embedding treatment on the eucommia ulmoides leaf extracting liquor, and overcomes grass smell, bitter taste and astringent taste of the eucommia ulmoides leaf extracting liquor. The prepared sugar-free type and common beverage has characteristics similar to those of coffee and black tea in color, appearance and mouthfeel, is adaptive to characteristics which are pursued by the young, and overcomes the defect that the coffee and the back tea affect the sleep, digestion, and the like; meanwhile, the healthcare beverage has healthcare functions of removing fatigue, refreshing and reinforcing intelligence, improving immunity, and the like.