US 12,342,834 B2
Coffee extraction process and coffee product
Sian Henson, Banbury (GB); Paul Ashworth, Banbury (GB); Simon Fox, Banbury (GB); Francisco Javier Silanes Kenny, Banbury (GB); Charles Edge, Banbury (GB); and Eva Espino Ordóñez, Banbury (GB)
Assigned to Koninklijke Douwe Egberts B.V., Utrecht (NL)
Appl. No. 17/417,367
Filed by Koninklijke Douwe Egberts B.V., Utrecht (NL)
PCT Filed Dec. 20, 2019, PCT No. PCT/EP2019/086859
§ 371(c)(1), (2) Date Jun. 22, 2021,
PCT Pub. No. WO2020/136146, PCT Pub. Date Jul. 2, 2020.
Claims priority of application No. 1821274 (GB), filed on Dec. 28, 2018.
Prior Publication US 2022/0071227 A1, Mar. 10, 2022
Int. Cl. A23F 5/36 (2006.01); A23F 5/24 (2006.01); A23F 5/26 (2006.01); A23F 5/28 (2006.01)
CPC A23F 5/36 (2013.01) [A23F 5/243 (2013.01); A23F 5/265 (2013.01); A23F 5/28 (2013.01)] 17 Claims
OG exemplary drawing
 
1. A method for the manufacture of a coffee-extract product, the method comprising:
(a) providing fresh roast and ground coffee having a mean particle size of from 100 to 600 microns;
(b) mixing the fresh roast and ground coffee with fresh water to form a first slurry containing 15 to 30 wt % coffee solids,
(c) passing the first slurry through an aroma-separation step to recover a coffee aroma fraction and to form a dearomatised slurry;
(d) passing the dearomatised slurry to a first filtration device at a temperature of from 90 to 150° C. to form a first coffee extract and a first filter cake;
(e) adding water to the first filter cake to form a reconstituted slurry having at least 12 wt % coffee solids;
(f) thermally treating the reconstituted slurry at a temperature of from 150 to 205° C.;
(g) then passing the thermally-treated reconstituted slurry to a second filtration device to form a second coffee extract and a second filter cake;
(h) combining the first and second coffee extracts to form a third coffee extract;
(i) concentrating the third coffee extract to form a fourth coffee extract having 35 to 70 wt % coffee solids;
(j) adding the coffee aroma fraction to the fourth coffee extract to form a liquid, coffee-extract product, wherein the coffee-extract product, without an additional step of adding to the coffee-extract product any roast and ground coffee or coffee oil, comprises at least 6 wt % of an insoluble coffee sediment fraction and at least 0.8 wt % coffee oils by dry weight.