Liquid coffee concentrates
Improved liquid coffee concentrates that have furfuryl acetate to 4-ethyl guaiacol ratio values that approach the furfuryl acetate to 4-ethyl guaiacol ratio values of fresh brewed coffees brewed with the same coffees used to produce said coffee concentrates are shown. Methods of evaluating and adjusting a liquid coffee concentrate's furfuryl acetate to 4-ethyl guaiacol ratio value are also shown.
1. A process for improving a coffee concentrate, the process comprising the steps of:
(a) providing a liquid coffee concentrate comprising a liquid prepared from a roast and ground coffee,
wherein the liquid coffee concentrate has a furfuryl acetate to 4-ethyl guaiacol ratio ranging from about 238% to about 369% of the furfuryl acetate to 4-ethyl guaiacol ratio of a fresh brewed coffee prepared from the same roast and ground coffee used to prepare the liquid coffee concentrate; and
(b) subjecting the liquid coffee concentrate to heat treating for an equivalent time of from about 15 seconds to about 35 seconds at an equivalent temperature of from about 115° C. to about 149° C. to improve the liquid coffee concentrate by reducing the furfuryl acetate to 4-ethyl guaiacol ratio of the liquid coffee concentrate,
wherein the improved liquid coffee concentrate has a furfuryl acetate to 4-ethyl guaiacol ratio of from about 50% to about 210% of the furfuryl acetate to 4-ethyl guaiacol ratio of a fresh brewed coffee prepared from the same roast and ground coffee used to prepare the liquid coffee concentrate of step (a).
2. The process of claim 1 wherein the improved liquid coffee concentrate has a furfuryl acetate to 4-ethyl guaiacol ratio of from about 65% to about 150% of the furfuryl acetate to 4-ethyl guaiacol ratio of a fresh brewed coffee prepared from the same roast and ground coffee used to prepare the liquid coffee concentrate of step (a).
3. The process of claim 1 wherein the improved liquid coffee concentrate has a furfuryl acetate to 4-ethyl guaiacol ratio of from about 80% to about 120% of the furfuryl acetate to 4-ethyl guaiacol ratio of a fresh brewed coffee prepared from the same roast and ground coffee used to prepare the liquid coffee concentrate of step (a).
4. The process of any one of claims 1 - 3 wherein step (b) involves subjecting the liquid coffee concentrate to heat treating for an equivalent time of from about 16.5 seconds to about 30 seconds at an equivalent temperature of from about 126° C. to about 149° C.
5. The process of claim 4 wherein step (b) involves subjecting the liquid coffee concentrate to heat treating for an equivalent time of from about 18 seconds to about 28 seconds at an equivalent temperature of from about 137° C. to about 149° C.
6. The process of any one of claims 1 - 3 wherein the liquid coffee concentrate of step (a) is a non hydrolyzed liquid.
7. The process of claim 4 wherein the liquid coffee concentrate of step (a) is a non hydrolyzed liquid.
8. The process of claim 5 wherein the liquid coffee concentrate of step (a) is a non hydrolyzed liquid.
9. The process of claim 1 wherein the liquid coffee concentrate of step (a) has a pyridine to 5-methyl-2-furfurylfuran ratio of from about 3:1 to about 25:1.
10. The process of claim 9 wherein the liquid coffee concentrate of step (a) has a pyridine to 5-methyl-2-furfurylfuran ratio of from about 4:1 to about 20:1.
11. The process of claim 10 wherein the liquid coffee concentrate of step (a) has a pyridine to 5-methyl-2-furfurylfuran ratio of from about 4.5:1 to about 15:1.
12. The process of claim 1 wherein the liquid coffee concentrate of step (a) has a solids content of from about 2.3% to about 25% by weight.
13. The process of claim 12 wherein the liquid coffee concentrate of step (a) has a solids content of from about 3.5% to about 10% by weight.
14. The process of claim 13 wherein the liquid coffee concentrate of step (a) has a solids content of from about 3.5% to about 8% by weight.
15. The process of any one of claims 9 - 14 wherein the liquid coffee concentrate of step (a) is a non hydrolyzed liquid.
16. The process of claim 4 wherein the liquid coffee concentrate of step (a) has a pyridine to 5-methyl-2-furfurylfuran ratio of from about 3:1 to about 25:1.
17. The process of claim 16 wherein the liquid coffee concentrate of step (a) has a pyridine to 5-methyl-2-furfurylfuran ratio of from about 4:1 to about 20:1.
18. The process of claim 17 wherein the liquid coffee concentrate of step (a) has a pyridine to 5-methyl-2-furfurylfuran ratio of from about 4.5:1 to about 15:1.
19. The process of claim 4 wherein the liquid coffee concentrate of step (a) has a solids content of from about 2.3% to about 25% by weight.
20. The process of claim 19 wherein the liquid coffee concentrate of step (a) has a solids content of from about 3.5% to about 10% by weight.
21. The process of claim 20 wherein the liquid coffee concentrate of step (a) has a solids content of from about 3.5% to about 8% by weight.
22. The process of any one of claims 16 - 21 wherein the liquid coffee concentrate of step (a) is a non hydrolyzed liquid.
23. A process for improving a coffee concentrate, the process comprising the steps of:
a. producing a liquid coffee concentrate from a roast and ground coffee by an extraction performed at:
i. a flow rate ratio of kilograms water per minute to kilograms of roast and ground coffee of from about 0.1:1 to about 0.5:1;
ii. a water front speed of from about 5 cm to about 25 cm per minute;
iii. a draw-off ratio of mass of liquid coffee concentrate to mass of roast and ground coffee of from about 4:1 to about 10:1; and
iv. a yield of from about 17% to about 35%
wherein the liquid coffee concentrate has a furfuryl acetate to 4-ethyl guaiacol ratio ranging from about 238% to about 369% of the furfuryl acetate to 4-ethyl guaiacol ratio of a fresh brewed coffee prepared from the same roast and ground coffee used to produce the liquid coffee concentrate; and
b. subjecting the liquid coffee concentrate to heat treating for an equivalent time of from about 15 seconds to about 35 seconds at an equivalent temperature of from about 115° C. to about 149° C. to improve the liquid coffee concentrate by reducing the furfuryl acetate to 4-ethyl guaiacol ratio of the liquid coffee concentrate,
wherein the improved liquid coffee concentrate has a furfuryl acetate to 4-ethyl guaiacol ratio of from about 50% to about 210% of the furfuryl acetate to 4-ethyl guaiacol ratio of a fresh brewed coffee prepared from the same roast and ground coffee used to prepare the liquid coffee concentrate of step (a).
24. The process of claim 23 wherein the extraction is performed at less than 149° C.
25. The process of claim 24 wherein the extraction is performed at a temperature of from about 65° C. to about 99° C.
26. The process of claim 25 wherein the extraction is performed at a temperature of from about 82° C. to about 93° C.
27. The process of claim 23 wherein the extraction is performed at
a. a draw-off ratio of mass of liquid coffee concentrate to mass of roast and ground coffee of from about 5.5:1 to about 8:1, and
b. a yield of from about 17% to about 30%.
28. The process of claim 23 wherein the extraction is performed at
a. a draw-off ratio of mass of liquid coffee concentrate to mass of roast and ground coffee of from about 6.5:1 to about 7:1, and
b. a yield of from about 23% to about 27.5%.