Jakob Kryger Sørensen

Title: Innovations by Jakob Kryger Sørensen

Introduction

Jakob Kryger Sørensen is a notable inventor based in Copenhagen, Denmark. He has made significant contributions to the field of coffee production through his innovative processes. With a total of two patents to his name, Sørensen has focused on enhancing the flavor and yield of coffee extracts.

Latest Patents

Sørensen's latest patents include a process for the production of a coffee extract that preserves flavor components. This process involves providing a mixture of roasted coffee beans and water, milling the mixture in a pressurized chamber, and separating it into a liquid coffee extract and spent coffee grounds. The resulting coffee extract maintains many of the flavor components of the roasted beans. His second patent focuses on the production of an instant coffee product in high yield. This process includes extracting roast and ground coffee beans with water at a temperature of 80°C or less, producing a first extract and spent coffee grounds. By adding water to the spent coffee grounds and hydrolyzing the resulting aqueous suspension, Sørensen is able to produce a second extract. The combination of these extracts, followed by drying, results in an instant coffee product with a high yield due to the reduction of enzyme-inhibiting substances.

Career Highlights

Throughout his career, Sørensen has worked with Gea Process Engineering A/S, where he has applied his innovative ideas to improve coffee production processes. His work has contributed to advancements in the efficiency and quality of coffee products.

Collaborations

Sørensen has collaborated with notable colleagues such as Anders Holmen Pedersen and Henrik Haraldsted. These partnerships have likely fostered a creative environment that encourages innovation in coffee technology.

Conclusion

Jakob Kryger Sørensen's contributions to coffee production through his innovative patents demonstrate his commitment to enhancing flavor and yield in the industry. His work continues to influence the way coffee is produced and enjoyed.