102 results about "Coffee Flavor" patented technology

The present invention discloses a Kluyveromyces marxianus yeast strain, a method for fermenting rose-flavored coffee beans and the coffee beans. The Kluyveromyces marxianus yeast strain is selected as the fermentation strain. By obtaining and preserving microorganisms from sour meat, the green coffee beans are co-fermented with Damascus rose flowers, thereby endowing the coffee beans with a unique rose flavor. The green coffee beans are subjected to high-temperature sterilization and the rose petals are subjected to ultraviolet sterilization treatment; then inoculation is carried out using a fermentation strain with a specific concentration; then multiple fermentations are carried out in a constant temperature and humidity environment to fully integrate the rose aroma and coffee flavor. Through selective fermentation and precise control of the inoculation concentration, it is ensured that the flavor compounds generated during the fermentation process are consistent, achieving a stable flavor performance. The finally obtained rose-flavored coffee has a unique flavor, moderate acidity, good body, balanced sweetness, appropriate roasting degree and uniform particle size. Its moisture content and trace element content are precisely controlled, and the tasting score reaches 81.3 points.

The invention discloses a siraitia grosvenorii instant coffee beverage assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of food based on the theory of homology of medicine and food. The coffee beverage is composed of instant coffee powder, a compound sweetening agent, coconut milk powder, milk powder and composite herbal powder in a specific proportion. The compound herbal powder is composed of poria cocos, peach kernels, dried tangerine or orange peel and momordica grosvenori which are selected from a medicinal and edible substance catalog. The herbal active ingredients and a coffee system are deeply fused by optimizing an extraction process, the dual regulation effects of inhibiting xanthine oxidase and promoting uric acid excretion are synergistically exerted, and the technical contradiction that common caffeine possibly affects uric acid excretion is effectively solved. The zebra fish in-vivo experiment proves that the level of uric acid can be remarkably reduced (Plt: 0.001), the improvement rate is as high as 17.63%, and a safe and effective daily diet intervention scheme is provided for people with hyperuricemia while the coffee flavor and convenience are provided.

The invention discloses a preparation method of a fermented coffee pericarp fruit juice beverage. The coffee pericarp and the fruit juice are used as raw materials and are sequentially fermented by two strains, so that on the premise that the content of chlorogenic acid in the beverage is relatively high, the acerbity of the coffee pericarp is reduced, and the content of flavor substances with fruit flavor, flower flavor and the like is increased, so that the beverage not only has rich coffee flavor and fruit flavor, but also has soft ethanol flavor; the coffee pericarp is mellow and smooth in taste, meets diversified taste requirements of consumers, and provides a new thought for further development and utilization of coffee pericarp.

The invention discloses a method for impregnating coffee beans with fructose under the assistance of ultrasonic waves, and relates to the technical field of food processing, and the method is technically characterized by comprising the following steps: selecting Robursta coffee beans with the moisture content of 10-12%; mixing with a 5% fructose solution according to a solid-liquid ratio of 1: 4, treating for 5-20 minutes (preferably 5 minutes) under ultrasonic waves of 40 kHz and 120 W, and totally impregnating for 4 hours; performing forced air drying at 40 DEG C for 23h until the water content is 10- And baking at the temperature of 175 DEG C for 7-8 minutes. A honeycomb net structure is formed on the surface of the coffee beans through ultrasonic treatment, the total sugar content is remarkably increased to 54.65 mg / g, amino acid composition is affected, and bioactive substances such as polyphenol and flavone are increased. The score of the baked coffee beans is more than 72 (the score of the coffee beans is 74.92 after the coffee beans are subjected to ultrasonic treatment for 5 minutes) through an SCA cup test, and the coffee beans have caramel fragrance, nut fragrance and smoother mouth feel. The method is simple and convenient to operate, low in cost and capable of effectively improving the flavor quality of the Robursta coffee.

The utility model discloses a coffee extract buffer container, which belongs to the technical field of coffee extract storage equipment, and comprises a workbench, the upper end of the workbench is fixedly connected with a limiting frame, the bottom end of the workbench is embedded with a first discharge pipe, the side end of the first discharge pipe is movably provided with a one-way valve, and the other end of the first discharge pipe is movably provided with a second discharge pipe. A temporary storage barrel is arranged between the inner walls of the limiting frame, and a first feeding pipe is installed at the upper end of the temporary storage barrel in an embedded mode; a pressure-sensitive switch is installed at the inner bottom of the buffer barrel, a refrigerator is embedded in the inner wall of the buffer barrel, coffee extract is stored in the storage barrel in a self-triggering low-temperature mode, it is guaranteed that the taste, fragrance and nutritional value of the coffee extract are not prone to losing during drinking, and the coffee extract can be stored for a long time; and when the refrigerated coffee extract liquor is drunk, the coffee extract liquor can have fresh and cool taste and clear coffee flavor expression, more aroma substances and flavor taste are retained, and the drinking taste is better.

The invention relates to the technical field of coffee, and particularly discloses a fruit coffee formula and a making process thereof.The fruit coffee formula comprises, by weight, 10%-30% of coffee essence, 50%-70% of pure milk and 10%-30% of fruit essence, and the coffee essence is prepared by mixing and extracting coffee beans ground into powder and water. The fruit essence is prepared by crushing or squeezing fruit raw materials. The fruit coffee produced by the production process of the fruit coffee not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste, and compared with a traditional milk tea beverage, the fruit coffee has a good fat reducing effect and a wide application range.

The utility model provides a coffee powder bowl and a coffee machine. The coffee powder bowl comprises a powder bowl support and a filtering assembly, the bottom of the powder bowl support is provided with an opening, and the filtering assembly is arranged at the opening. The filter assembly comprises an upper filter screen and a lower filter bottom sheet; a first filtering area and a second filtering area are arranged on the lower filtering bottom piece, the first filtering area is arranged in the center of the lower filtering bottom piece, and the second filtering area is arranged around the first filtering area; the lower filtering bottom piece is divided into the first filtering area and the second filtering area, the filtering opening of the first filtering area and the corresponding mesh of the upper filtering net are arranged in a staggered mode, the filtering opening of the second filtering area and the corresponding mesh of the upper filtering net are arranged oppositely, and the lower filtering bottom piece is divided into the first filtering area and the second filtering area, and the filtering opening of the first filtering area and the corresponding mesh of the upper filtering net are arranged in a staggered mode; the coffee powder at the center position is effectively filtered through the first filtering area of the filtering lower bottom sheet, and the situation that the coffee powder with the small particle size is finally mixed into extraction liquid, and consequently the coffee flavor is affected is avoided.

The utility model provides a device for uniformly heating a coffee-flavored cake. The device comprises a shell, a turntable, a plurality of placing trays and a worm, wherein a heating space is formed in the shell, the rotating disc and the containing disc are both arranged in the heating space, and a heating unit is arranged on the inner wall of the heating space so as to heat the coffee flavor cake in the shell. The rotating disc is rotatably connected into the heating space, and the multiple containing discs are annularly distributed on the annular face of the rotating disc. The worm is rotationally connected to one side of the shell, the screw pitch of spiral teeth of the worm is matched with the outer diameter of the containing discs, and the spiral teeth of the worm are meshed with the containing discs. According to the structure, the spiral teeth of the worm are meshed with the two adjacent containing boxes, so that the worm rotates, the containing discs can be driven to rotate with the axis of the rotary disc as the axis, and therefore all the containing discs rotate relative to the heating unit in the heating space of the shell, coffee-flavor bread contained in all the containing discs is evenly heated, and the coffee-flavor bread can be evenly heated. The red matching quality of the coffee-flavored cake is favorably improved.

The utility model discloses a cold extraction coffee machine, belongs to the technical field of cold extraction coffee machines, and solves the problems that the existing cold extraction coffee is long in preparation time and the flavor of the coffee is lost. A cold extraction coffee machine comprises a shell assembly, a locking mechanism, an extraction mechanism and a powder bin, the extraction mechanism and the powder bin are arranged in the shell assembly, the locking mechanism is located outside the shell assembly and connected with the powder bin, and the powder bin is further connected with the extraction mechanism; when the coffee maker is used, after the powder bin is locked through the locking mechanism, the extraction mechanism extracts coffee in the powder bin. The powder bin is unlocked through the locking mechanism, after coffee powder is added into the powder bin, the powder bin is locked through the locking mechanism, the extraction mechanism is turned on after locking to extract coffee in the powder bin, after extraction is completed, a cup is placed at the position corresponding to the opening end of the powder bin, the switch is turned on to receive cold extraction coffee, the cold extraction coffee time is short, and the coffee flavor is good.

The invention discloses a coffee-flavor plant extract and a preparation method thereof, and the coffee-flavor plant extract is refined by using lophatherum gracile, Chinese olive, folium cortex eucommiae, dendrobium officinale, astragalus membranaceus, codonopsis pilosula, dandelion and liquorice as composite plant raw materials through multi-strain synergistic fermentation and oak barrel aging and curing technologies. The dissolution rate and bioavailability of various bioactive components such as chlorogenic acid, ginsenoside, curcumin and dendrobium polysaccharides are effectively improved through multi-strain synergistic fermentation. The oak barrel ageing endows the product with unique baking, nut and vanilla flavors, the taste is mellow, and the flavor characteristic of coffee is effectively simulated. The plant extract prepared by the invention is rich in various functional components, and can assist in improving the memory ability. Meanwhile, a healthy, caffeine-free and rich-flavor herbaceous plant beverage is provided for consumers, a new solution is provided for product development of plant extracts, and huge market potential and economic value are achieved.

This invention provides a coffee-flavored chocolate composition with enhanced coffee flavor despite reduced caffeine content, and a method for manufacturing the same. The caffeine content in the chocolate composition is adjusted to 60-750 ppm, and the total content of coffee bean palmitate and caffeoyl palmitate is adjusted to 850-6800 mg / kg.

The invention discloses prebiotic black coffee and a preparation method thereof. The coffee consists of freeze-dried instant coffee powder, konjac glucomannan, fructo-oligosaccharide, inulin, lactobacillus rhamnosus and bifidobacterium longum in specific parts by weight. The preparation method comprises the following steps: carefully selecting coffee beans to prepare coffee powder, extracting and treating konjac glucomannan by a specific process, selecting qualified fructo-oligosaccharide and inulin, culturing and treating probiotics, mixing the raw materials in sequence, and packaging by a sterile packaging technology. The product has the advantages of retaining coffee flavor, promoting intestinal health, improving immunity and the like, the quality of the product is ensured by key technologies such as a freeze-drying process, a low-temperature critical extraction method and a probiotic embedding technology, and the product is suitable for industrial production and meets the requirements of the market on healthy and delicious coffee.

1. Name of the product in this design: Bottle (Mcbert Coffee Flavored Soda). 2. Purpose of this design: This design is used to hold soft drinks. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

The invention discloses a coffee freeze-drying device capable of automatically adjusting flavor, which comprises a container and a plurality of elastic plates, a spraying mechanism for introducing coffee extract is arranged in the container, the elastic plates are positioned on the periphery of the spraying mechanism, a plurality of strip-shaped grooves are formed in the top of the container, the strip-shaped grooves are arranged in the radial direction of the container, and the elastic plates are arranged in the container. An elastic partition layer connected with the container is arranged in the strip-shaped groove, a connecting piece connected with the top of the elastic plate is arranged on the elastic partition layer in a penetrating mode, the top of the connecting piece is connected with the connecting piece, a driving mechanism used for driving the connecting piece to rotate is arranged on the top of the connecting piece, and a plurality of supporting plates evenly distributed in the horizontal direction are arranged on the inner wall of the container. According to the device, coffee can be quickly, efficiently, uniformly and uninterruptedly frozen on the premise of effectively reducing the loss of the flavor of the coffee, and the coffee can be powdered without physical stirring before entering a drying procedure, so that the subsequent drying efficiency is improved, and the loss of the flavor of the coffee is reduced.

To provide a chocolate composition having a delicious coffee flavor with a balanced combination of bitterness, fruity aroma and body; and a method for producing the same.SOLUTION: The present invention provides a chocolate composition in which the content of ethyl acetate is adjusted to 5-1500 ppb and / or the content of phenethyl alcohol is adjusted to 5-1500 ppb, and the total content of kahweol palmitate and cafestol palmitate is adjusted to 700-7800 mg / kg.SELECTED DRAWING: None

The invention relates to a mineral concentrated solution for coffee brewing and a preparation method thereof, and aims to solve the problems that existing water treatment equipment is not portable and unstable in water quality. The concentrated solution is composed of calcium chloride, magnesium chloride, sodium chloride and potassium chloride, and the concentration range is 100,000 ppm to 400,000 ppm. By adding the mineral substances into purified water or distilled water in proportion, the content and proportion of the mineral substances in the brewing water can be accurately controlled, and the hardness of the water reaches 50-70 ppm, so that the sourness, sweetness and fragrance of coffee are improved. The concentrated solution is convenient to carry and store, simple and convenient to use and suitable for coffee brewing in various occasions, and the consistency and improvement of the flavor of coffee are ensured.

The invention relates to the technical field of beer brewing processes and particularly discloses a process formula for brewing beer from herbal coffee beans. The invention discloses a formula for brewing beer with herbal coffee beans. The beer is prepared from the following raw materials in percentage by weight: 50-70% of malt, 15-25% of rice, 15-25% of herbal coffee beans and 0.3-0.7% of hops. The preparation method comprises the following steps: S1, pretreatment of herbal coffee beans; s2, crushing the raw materials; s3, performing saccharification and gelatinization; s4, filtering and boiling; s5, performing fermentation; and S6, packaging: carrying out after-ripening treatment on the wine liquid, washing bottles, checking the bottles, loading the wine, checking the wine, sterilizing, checking the wine for the second time, storing labels and boxing to obtain finished products. The technological formula for brewing beer with herbal coffee beans can be used for industrial scale production of special beer with unique herbal coffee flavor, and has the advantages of high brewing efficiency, novel and unique product flavor, good stability, good quality uniformity and long shelf life.

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The present invention provides: coffee beans containing a larger amount of ethyl tiglate, which affects the coffee flavor, than conventional ones; a method for producing the same, etc. An aspect of the present invention provides coffee beans containing 0.1 ppm or more of ethyl tiglate. Another aspect of the present invention provides a production method of coffee beans containing 0.1 ppm or more of ethyl tiglate, the production method including: step (i) for adding a yeast to starting beans, wherein the starting beans are coffee cherries, wet parchment obtained by removing outer skin and pulp from coffee cherries, unroasted coffee beans, or a combination of two or more thereof; and step (ii) for fermenting the starting beans containing the yeast added thereto.

The utility model discloses a natural coffee essence extraction device, including an electric heating plate, a boiling barrel; 3. a lifting frame, a fixed frame, a filtering and squeezing mechanism, a filtering component, a squeezing component and a lifting mechanism, wherein the filtering and squeezing mechanism includes a feed box, a connecting frame, a telescopic spring, a filter box, a transmission shaft, an impact motor, a transmission belt, an eccentric wheel, a motor support, a rotating motor, a telescopic hydraulic rod and a pressing plate, and the lifting mechanism includes a winding shaft, a lifting motor, a lifting belt and a boiling filter barrel. By turning on the impact motor, the eccentric wheel can be driven to intermittently impact, so that the filter box can automatically filter the coffee grounds to improve the efficiency of subsequent boiling; by turning on the telescopic hydraulic rod, the pressing plate can be driven to rise and fall, and by turning on the rotating motor, the angle of the pressing plate can be adjusted, so that the pressing plate can squeeze the coffee grounds after boiling in the boiling filter barrel to squeeze out the solution thoroughly; by turning on the lifting motor, the boiling filter barrel can be driven to automatically rise and fall, so that the coffee grounds can automatically enter and exit the boiling solution.

The invention discloses a cold extraction coffee machine and a coffee cold extraction method, belongs to the technical field of cold extraction coffee machines, and solves the problems of long preparation time and coffee flavor loss of existing cold extraction coffee. A cold extraction coffee machine comprises a shell assembly, a locking mechanism, an extraction mechanism and a powder bin, the extraction mechanism and the powder bin are arranged in the shell assembly, the locking mechanism is located outside the shell assembly and connected with the powder bin, and the powder bin is further connected with the extraction mechanism; when the coffee maker is used, after the powder bin is locked through the locking mechanism, the extraction mechanism extracts coffee in the powder bin. The powder bin is unlocked through the locking mechanism, after coffee powder is added into the powder bin, the powder bin is locked through the locking mechanism, the extraction mechanism is turned on after locking to extract coffee in the powder bin, after extraction is completed, a cup is placed at the position corresponding to the opening end of the powder bin, the switch is turned on to receive cold extraction coffee, the cold extraction coffee time is short, and the coffee flavor is good.

The invention relates to a grinding machine for separating and removing silver skin contained in coffee beans so as to restore the original taste of the coffee beans and keep the freshness of the coffee beans. In addition, according to the invention, the silver skin positioned at the central notch position of the coffee bean is separated and removed, so that the original flavor and fragrance of the coffee can be improved. In addition, the present invention makes it possible to effectively separate and remove silver skin contained in coffee beans in a short time without requiring a large-scale device and a complicated treatment process. In addition, the present invention separates and removes the silver skin located at the cut in the center of the coffee bean, thereby maintaining the freshness of the coffee bean and prolonging the shelf life. Furthermore, the present invention eliminates the deterioration factors of the coffee flavor, which may be caused by the mixing of coffee bean fibers, coffee oil, and the like, and can further extract coffee having an excellent flavor. In addition, according to the invention, the silver skin positioned at the central notch of the coffee bean is separated and removed, so that the extraction amount of the coffee is increased, and the material cost of the coffee bean can be saved.

The utility model provides a multi-purpose heat preservation moka pot, belongs to the technical field of moka pots, and aims to solve the problems that when an existing moka pot is used by a green hand, opening and closing and heating temperature of a pot cover cannot be well controlled, and coffee liquid is prone to being sprayed out from the top of a guide pipe. The upper kettle is in threaded connection with the upper part of the lower kettle; the fixed box is fixedly connected to the right side of the top of the upper kettle; the rotating shaft is rotationally connected to the top of the upper kettle; the connecting groove is fixedly connected to the interior of the upper kettle; the automatic opening and closing assembly is arranged on the outer side of the upper kettle; and the green hand protection assembly is arranged in the upper kettle. According to the coffee pot, the upper pot and the lower pot are separated and combined to control closing and opening of the pot cover, operation safety and coffee flavor are guaranteed, the protection plate prevents coffee liquid from splashing out of the upper pot from the guide pipe, and a green hand can well use the coffee pot.

The invention provides lycium barbarum peel residue polysaccharide coffee instant powder, which is prepared from the following raw materials in percentage by mass: 1.1 to 1.8 percent of lycium barbarum peel residue polysaccharide, 4.7 to 12.8 percent of beta-cyclodextrin and the balance of black coffee. The invention also provides a preparation method of the lycium barbarum peel residue polysaccharide coffee, which comprises the following steps: respectively sterilizing, grinding and sieving the black coffee, the beta-cyclodextrin and the lycium barbarum peel residue polysaccharide, uniformly mixing to obtain a raw material powdery mixture, uniformly mixing the raw material powdery mixture with drinking water, and drying to obtain the lycium barbarum peel residue polysaccharide coffee instant powder. The lycium barbarum pomace polysaccharide coffee instant powder prepared by the invention has the flavors of lycium barbarum and coffee, is reasonable in formula and simple in processing and manufacturing method, effectively retains the bioactive components of lycium barbarum pomace polysaccharide, and provides technical support for commercial application of the lycium barbarum pomace polysaccharide coffee instant powder.

The present invention provides: coffee beans containing a larger amount of ethyl tiglate, which affects the coffee flavor, than conventional ones; a method for producing the same, etc. An aspect of the present invention provides coffee beans containing 0.1 ppm or more of ethyl tiglate. Another aspect of the present invention provides a production method of coffee beans containing 0.1 ppm or more of ethyl tiglate, the production method including: step (i) for adding a yeast to starting beans, wherein the starting beans are coffee cherries, wet parchment obtained by removing outer skin and pulp from coffee cherries, unroasted coffee beans, or a combination of two or more thereof; and step (ii) for fermenting the starting beans containing the yeast added thereto.

This utility model discloses a coffee bowl assembly and a coffee machine with the coffee bowl assembly. The coffee bowl assembly includes a bowl body, a filter, a coffee bowl lid, and a water distributor. The bottom wall of the bowl body has a liquid outlet hole; the filter is located in the inner cavity of the bowl body and has multiple filter holes; the coffee bowl lid is located at the rim of the bowl body and has multiple water inlets; the water distributor is located at the lower end of the coffee bowl lid and has multiple water distribution holes that connect the inner cavity of the bowl body and the water inlets. The coffee bowl lid separates the coffee powder from the main unit, allowing water and coffee powder to mix and react within the storage space, preventing residue from remaining on the main unit, eliminating the need to clean the main unit, preventing cross-contamination of coffee flavors, and ensuring hygiene and safety. The coffee bowl assembly is easy to disassemble, and each component can be cleaned separately. When the coffee bowl lid is connected to the bowl body, the lid can seal the rim of the bowl body, allowing coffee powder to be placed in the coffee bowl assembly beforehand.

The invention discloses a low-temperature crushing method for preventing coffee flavor deterioration, relates to the technical field of food processing and coffee processing, and is based on cooperative control of a rotor, an inert gas circulation loop, an annular injection nozzle, a purification unit, a phase change temperature limiting assembly and an aroma temporary storage and recharge branch. The method comprises the following steps: S1, acquiring rotating speed and power to calculate a stability index of a river guard, locking an outward discharge boundary and forming annular sheath laminar flow; s2, parameters of a circulating power part are collected to obtain a purification load index, a temperature rise platform index is obtained through power accumulation, smashing is conducted according to a temperature limiting track, and main purification / bypass is distributed in a self-adaptive mode; s3, triggering the adsorption sheet to desorb according to an aroma residence window index, and refilling the aroma into a powder outlet mainstream area; and S4, keeping inert powder discharge. And the swept flow of the sealing gap is discharged outwards from inside to outside.

Provided are: a coffee-flavored chocolate composition having improved coffee flavor while also having reduced caffeine content; and a method for producing the same.　The content of caffeine in the chocolate composition is adjusted to 60-750 ppm, and the total content of the kahweol palmitate and the cafestol palmitate is adjusted to 850-6800 mg / kg.

The invention provides precise coffee baking and flavor preserving equipment, which belongs to the technical field of coffee bean processing and comprises a box shell component, a hot air component, a turnover shaft body component, a baking cylinder component, a rotary driving component, an outer cover component and a feeding and air returning switching component. According to the equipment, coffee beans are evenly heated through rotation of the baking barrel, and accurate temperature control is achieved through a hot air assembly and a temperature sensor; the innovation is that an air return mode is set, the preheating stage is a non-air return mode and used for adding air flow for circulating hot air into the top box body, and the baking stage is switched to a closed-loop air return mode, so that volatile flavor substances are circulated and enriched in the system, and flavor loss can be effectively reduced; after baking is finished, cold air can be switched for rapid cooling, and automatic forward-tilting discharging is achieved by turning over the shaft body. According to the equipment, automatic control from feeding, preheating, sealed return air baking to cooling and discharging is achieved, and the coffee flavor retention effect is remarkably improved while the baking curve is precisely regulated and controlled.

A coffee evaluation system and method, the coffee evaluation system and method comprising providing a user interface having a tiered structure of attribute descriptors; and providing an indication of intensity for at least some of the attribute descriptors is disclosed. In an embodiment the coffee evaluation system includes a scoring engine that assigns values to individual entries on the user interface, calculates values for descriptor strings, sorts and tallies category and then sample-level scores, processes the descriptor strings into natural language forms, and selects from a coffee's generated descriptor pool for descriptor output.