2435 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.

An apparatus for preparing and vending beverages based on selections input by consumers is provided, including one or more sources of roasted coffee beans; one or more sources of teas; one or more sources of cocoa; at least one grinder for preparing ground coffee from said roasted coffee beans; one or more sources of flavoring ingredients; a source of water; one or more sources of fresh dairy products; and a mechanism for preparing the beverage. Also provided is a method for preparing a beverage according to selections entered by a consumer, including receiving beverage selections entered by a consumer; collecting payment for the beverage based on the beverage selections entered; retrieving preset standards for proper preparation of the beverage based on the beverage selections; displaying the beverage preparation process and the freshness of ingredients used to prepare the beverage; preparing the beverage in accordance with the preset standards; monitoring the preparation of the beverage for compliance with the preset standards; and providing the beverage to the consumer.

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.

The invention belongs to obesity preventing and treating, intestine moistening, bowel relaxing, yin nourishing, yang invigorating, qi moving and spirit raising coffee, and especially relates to a weight reducing and spirit raising coffee and a making method thereof. Raw materials used in the invention comprise a coffee source and a nutrient source, and also comprise auxiliary raw materials and drinking water, and the raw materials are prepared by weight. The making method comprises the following steps: respectively carrying out drying, baking and crushing technologies on coffee cherries or coffee beans to prepare the raw material coffee source; and randomly selecting one or more substances from eatable traditional Chinese medicinal materials, respectively carrying out washing, dehydrating, drying, baking and crushing technologies to prepare granular or powdery materials, mixing the granular or powdery materials according to a certain weight part ratio to prepare the raw material nutrient source, mixing the prepared raw material coffee source with the nutrient source according to a certain weight part ratio, disinfecting, packaging, and leaving the factory. All raw materials are natural foods and medicinal and eatable plants, the weight reducing and spirit raising coffee has the advantages of scientific proportioning, obvious weight reducing, yang invigorating and spirit raising effects, no side effects after long term eating, and drinking convenience.

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.

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.

Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods 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 methods and apparatus for producing such high quality extracts. 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.

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.

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.