Koninklijke Douwe Egberts B.v.

Saralee/de N.v.

Wilhelmus Johannes De Bruin

Gertjan Heijman

Maarten Juriaan Verhoeven

Gustaaf Frans Brouwer

Johanna Wilhelmina Akkerman-Theunisse

The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.

Process for the production of a liquid coffee concentrate

This invention relates to an apparatus for preparing a coffee extract with a fine-bubble froth layer, provided with at least one inlet ( ) to which coffee extract is supplied, at least one outlet ( ) for dispensing the coffee extract with the fine-bubble froth layer and at least one liquid flow path extending from the at least one inlet ( ) to the at least one outlet ( ) and along which, in use, the coffee extract flows from the at least one inlet ( ) to the at least one outlet ( ) while in the liquid flow path a liquid impact surface ( ) is included and the at least one inlet is provided with at least one spout opening for generating at least one coffee extract jet which, in use, squirts to the liquid impact surface when the coffee extract is supplied to the at least one inlet. According to the invention, the impact surface ( ) is provided with a roughened surface structure.

Apparatus for preparing a coffee extract with a fine-bubble froth layer using a rough impact surface

The apparatus for preparing coffee extract having a small-bubbled foam layer comprises at least one inlet for coffee extract and one outflow opening for discharging coffee extract having a small-bubbled foam layer. The inlet is provided with at least one spout opening for generating a coffee extract jet when coffee extract is fed to the inlet. In the liquid flow path extending between the inlet and the outflow opening, a buffer reservoir is incorporated, spaced from the spout opening and the outflow opening, the buffer reservoir being positioned such that, in use, the coffee extract jet from the outlet spouts into a liquid surface of coffee extract already received in the buffer reservoir. This creates small bubbles in the coffee extract.

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Almere, Netherlands

Wilhelmus Johannes De Bruin