Company Filing History:
Years Active: 1999
Title: Innovations in Coffee Extraction by Elke Gerhard-Rieben
Introduction
Elke Gerhard-Rieben is an accomplished inventor based in Le Mont sur Lausanne, Switzerland. She has made significant contributions to the field of coffee extraction, particularly through her innovative processes that enhance the quality and efficiency of coffee production. Her work is recognized for its technical sophistication and practical applications in the coffee industry.
Latest Patents
Elke holds a patent for a coffee extraction process that involves a counter-current extraction of soluble coffee solids. This process begins with the extraction of soluble coffee solids from roast and ground coffee using a primary extraction liquid at temperatures ranging from 80°C to 160°C. Following this, a secondary extraction stage utilizes a higher temperature range of 160°C to 190°C to extract additional soluble coffee solids from the partially extracted grounds. The coffee grounds are then thermally hydrolyzed at temperatures between 160°C and 220°C for a duration of 1 to 15 minutes. Finally, a tertiary extraction stage employs a liquid at temperatures from 170°C to 195°C to yield extracted coffee grounds and a hydrolyzed coffee extract. This innovative method not only maximizes the extraction of flavors but also improves the overall efficiency of coffee production.
Career Highlights
Elke Gerhard-Rieben is currently associated with Nestec S.A., where she continues to develop and refine her innovative coffee extraction techniques. Her work has garnered attention for its potential to revolutionize the coffee industry by providing a more effective way to extract flavors and aromas from coffee beans.
Collaborations
Throughout her career, Elke has collaborated with notable colleagues, including Claude Rene Lebet and Valerie Leloup. These partnerships have allowed her to enhance her research and development efforts, leading to advancements in coffee extraction technologies.
Conclusion
Elke Gerhard-Rieben's contributions to coffee extraction processes exemplify the intersection of innovation and practicality in the food and beverage industry. Her patented methods not only improve the quality of coffee but also set new standards for efficiency in production.