Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

James E Wimmers

Thomas B Winters

David L Belville

Shirdan J Grykiewicz

Donald L Wetherilt

William S Symbolik

Donald E Wetherilt

William C Marsh

Sean P Cotter

A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are separated into an oversize fraction of size greater than about 1.1 mm (16 US Standard mesh), a fines faction of size less than about 0.87 mm (20 US Standard mesh), and a middle fraction of size between the oversize fraction and the fines fraction. Then, the middle fraction is separated into a by-pass fraction and a major fraction, the by-pass fraction forming 2 to 20% by weight of the middle fraction. The major fraction and the fines fraction are then combined and the particles in the combination are darkened. The darkened particles and the by-pass fraction are then combined to provide the soluble coffee product.

Preparation of a soluble coffee granulate product

The moisture content of green coffee is increased in the presence of a substantially inert gas atmosphere under a positive pressure to at least about 25% by weight based upon the weight of the moisturized beans. After moisturization, the moisturized beans are heated in the presence of a substantially inert gas atmosphere to a temperature sufficient and for a time sufficient for hydrolyzing and pryolyzing the beans while substantially avoiding charring the beans. The treated beans then are dried.

Products from green coffee treatment

Green coffee treatment

Apparatus for producing and dispensing a reconstituted coffee beverage having a thick layer of foamed coffee on its surface, similar in appearance to cappuccino coffee beverage. A measured amount of dehydrated coffee concentrate, such as spray dried instant coffee, and a small amount of cold water are combined, with vigorous agitation in a cooled mixing chamber to form a cold, foamed coffee concentrate. Upon formation of the foamed concentrate, a controlled amount of hot water is introduced into the mixing chamber to dilute the foamed concentrate while substantially retaining the foamed structure to thereby provide a liquid reconstituted coffee fraction of a desired concentration, and a foamed coffee fraction of similar concentration. The resulting beverage is then discharged from the mixing chamber into a cup, with the foamed coffee fraction resting on the surface of the liquid coffee fraction to provide a hot coffee beverage having a thick layer of stable foam on the surface of the beverage. A timer mechanism is provided to sequentially control the introduction of dehydrated coffee, cold water and hot water into the mixing chamber, and the discharge of the reconstituted beverage from the chamber.

Apparatus for dispensing coffee having a foamed surface

A method for producing and dispensing a reconstituted coffee beverage having a thick layer of foamed coffee on its surface, similar in appearance to cappuccino coffee beverage is disclosed. A measured amount of dehydrated coffee concentrate, such as spray dried instant coffee, and a small amount of cold water are combined, with vigorous agitation in a cooled mixing chamber to form a cold, foamed coffee concentrate. Upon formation of the foamed concentrate, a controlled amount of hot water is introduced into the mixing chamber to dilute the foamed concentration while substantially retaining the foamed structure to thereby provide a liquid reconstituted coffee fraction of a desired concentration, and a foamed coffee fraction of similar concentration on the surface of the beverage.

Method for producing coffee having a foamed surface

An improvement to conventional processes for countercurrent extraction of roast ground coffee is disclosed. Therein, fresh roast ground coffee is contacted with previously produced aqueous coffee brew, and then the resultant admixture is added to the extraction zone.

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Marysville, OH, United States of America

James E Wimmers