Methods for making concentrated shelf stable liquid coffee
The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.
1. A method for preparing a shelf-stable liquid coffee concentrate comprising:
a. preparing one or more liquid coffee source components,
b. adjusting the temperature of the one or more liquid coffee source components to less than about 130 degrees F., and
c. adding dry microground coffee components to provide a liquid coffee concentrate, said dry microground coffee components being added at about 1-15% by weight of the concentrate
wherein the concentrate further has a total coffee solids constitute of about 30-70% by weight of the concentrate or a pH of about 4.6-5.2.
2. The method of claim 1 , wherein the dry microground coffee components are present in the form of finely ground, pulverized or micronized coffee.
3. The method of claim 1 , wherein the dry microground coffee components have a particle size range of about 20 to 300 microns.
4. The method of claim 1 , wherein the dry microground coffee components have the same taste, aroma and color before and after they are added to the one or more liquid coffee source components and wherein the water activity of the liquid coffee concentrate is about 0.985 to 0.845.
5. A method for preparing a shelf-stable liquid coffee concentrate comprising preparing a liquid coffee concentrate by providing one or more liquid coffee source components at a temperature of below about 130 degrees F. and adding dry microground coffee components, at about 1-15% by weight of the concentrate to the one or more liquid coffee source components such that said shelf-stable liquid coffee concentrate is prepared having a total coffee solids of about 30-70% by weight of the concentrate.
6. The method of claim 5 , wherein the shelf-stable liquid coffee concentrate has a pH of about 4.6-5.2.
7. The method of claim 5 , wherein the dry microground coffee components are present in the form of finely ground, pulverized or micronized coffee.
8. The method of claim 5 , wherein the dry microground coffee components have a particle size range of about 20 to 300 microns.
9. The method of claim 5 , wherein the dry microground coffee components have the same taste, aroma and color before and after they are added to the one or more liquid coffee source components and wherein the water activity of the liquid coffee concentrate is about 0.985 to 0.845.
10. The method of claim 5 , further comprising packaging the concentrate in a hermetically sealed container.
11. A method for preparing a shelf-stable liquid coffee concentrate comprising:
adjusting total coffee solids a liquid coffee concentrate to about 30-70% by weight of the concentrate by
adding dry microground coffee components to said concentrate at about 1-15% by weight of the concentrate.
12. The method of claim 11 , wherein the shelf-stable liquid coffee concentrate has a pH of about 4.6-5.2.
13. The method of claim 11 , wherein the dry microground coffee components are present in the form of finely ground, pulverized or micronized coffee.
14. The method of claim 11 , wherein the dry microground coffee components have a particle size range of about 20 to 300 microns.
15. The method of claim 11 , wherein the dry microground coffee components have the same taste, aroma and color before and after they are added and wherein the water activity of the liquid coffee concentrate is about 0.985 to 0.845.
16. The method of claim 11 , further comprising packaging the concentrate in a hermetically sealed container.
17. A method for preparing a shelf-stable liquid coffee concentrate comprising:
a. preparing one or more liquid coffee source components,
b. adjusting the temperature of the one or more liquid coffee source components to less than about 130 degrees F., and
c. adding dry microground coffee components to provide a liquid coffee concentrate, said dry microground coffee components being added at about 1-15% by weight of the concentratents
wherein said concentrate is packaged in a hermetically sealed container.