Cold brew coffee beverage and method of making the same
Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.
1. A cold brew process for preparing a liquid coffee beverage concentrate comprising the steps of:
(i) subjecting at least one first filter bag of infusion material to a first steeping step conducted at ambient or colder temperature to form a coffee beverage extract, and
(ii) exposing the coffee beverage extract to at least one second filter bag of infusion material in a second steeping step conducted at ambient or colder temperature to form a liquid coffee beverage concentrate having a Brix level of about 10 to about 15.
2. The cold brew process of claim 1 , wherein the liquid coffee beverage concentrate is treated with at least one processing aid selected from the group consisting of: addition of buffers to adjust pH, addition of one or more enzymes to mitigate sediment formation, addition of one or more anti-foaming materials, filtration to remove precipitates, and ultra-high temperature treatment.
3. The cold brew process of claim 1 , wherein the at least one processing aid is addition of buffers to adjust pH, and the addition is performed using one or more buffers selected from the group consisting of: potassium carbonate, potassium hydroxide, and tri-potassium phosphate.
4. The cold brew process of claim 1 , wherein the first steeping step is conducted by exposing the at least one first filter bag of infusion material to a rinse water obtained by exposing to fresh water a filter bag of infusion material that was used in a previous soaking process.
5. The cold brew process of claim 1 , wherein the first steeping step is performed for a period of about 10 to about 16 hours at a temperature of about 70° F. to about 85° F.
6. The cold brew process of claim 1 , wherein the second steeping step is performed for a period of about 4 to about 8 hours at a temperature of about 60° F. to about 75° F.
7. The cold brew process of claim 1 , comprising, after the first steeping step, exposing the at least one first filter bag of infusion material to fresh purified water to form a rinse beverage product.
8. The cold brew process of claim 7 , wherein the rinse beverage product has a Brix level ranging from about 1 to about 3.
9. A cold brew process comprising the steps of:
(i) performing a first soak conducted at ambient or colder temperature in a first vessel to form a first beverage extract, wherein the first vessel contains at least one bag of coffee grounds,
(ii) performing a second soak conducted at ambient or colder temperature by exposing the first beverage extract to at least one bag of coffee grounds in a second vessel to form a second beverage extract that is a liquid having a Brix level of about 10 to about 15, and
(iii) subjecting the second beverage extract to treatment with one or more buffers.
10. The process of claim 9 , wherein the buffer treated second beverage extract is packaged in a container having a volume of about 100 ml or less, and the container is adapted to be used with a single serve beverage maker.
11. The process of claim 10 , wherein the packaged second beverage extract has a pH that does not drop below 5.5 and is shelf-stable for a period of about 6 to about 12 months.
12. The process of claim 9 , wherein the buffer treated second beverage extract is aseptically packaged after thermal treatment in a container having a volume of about 100 ml or less, and the container is adapted to be used with a single serve beverage maker.
13. The process of claim 9 , wherein the first soak is performed for a period of about 10 to about 16 hours at a temperature in a range of about 70° F. to about 85° F.
14. The process of claim 9 , wherein the second soak is performed for a period of about 4 to about 8 hours at a temperature in a range of about 60° F. to about 75° F.
15. The process of claim 9 , wherein the first soak is performed in a liquid comprising a rinse beverage extract obtained by exposing to fresh water a filter bag of infusion material that was used in a previous soaking process.
16. A beverage concentrate prepared by the process of claim 9 .
17. A cold brew process comprising the steps of:
(i) performing a first soak conducted at ambient or colder temperature in a first vessel to form a first beverage extract, wherein the first vessel contains at least one bag of coffee grounds,
(ii) performing a second soak conducted at ambient or colder temperature by exposing the first beverage extract to at least one bag of coffee grounds to form a second beverage extract having a Brix level of about 10 to about 15,
(iii) subjecting the second beverage extract to treatment with one or more buffers, and
(iv) aseptically packaging the second beverage extract in a container adapted to be used with a single serve beverage maker.
18. The process of claim 17 , wherein the container holds about 100 ml of product or less.
19. The process of claim 17 , wherein the aseptically packaged extract has a pH that does not drop below 5.5 and is shelf-stable for a period of about 6 to about 12 months.
20. A coffee concentrate product prepared by the process of claim 17 .
21. A cold brew process for preparing a liquid coffee beverage concentrate comprising the steps of:
(i) subjecting at least one first filter bag of infusion material in a first vessel to a first steeping step conducted at ambient or colder temperature to form a coffee beverage extract,
(ii) subjecting at least one first filter bag of infusion material in a second vessel to a first steeping step conducted at ambient or colder temperature to form a coffee beverage extract,
(iii) combining the coffee beverage extract from the first vessel and the coffee beverage extract from the second vessel to form a combined coffee beverage extract,
(iv) providing a third vessel containing the combined coffee beverage extract and at least one filter bag of infusion material, and
(v) exposing the at least one filter bag of infusion material in the third vessel to the combined coffee beverage extract in a second steeping step conducted at ambient or colder temperature to form a liquid coffee beverage concentrate having a Brix level of about 10 to about 15.
22. The process of claim 1 , wherein the liquid coffee beverage concentrate has a Brix level of about 10 to about 13.
23. The process of claim 4 , wherein the liquid coffee beverage concentrate has a Brix level of about 10 to about 13.
24. The process of claim 21 , wherein the liquid coffee beverage concentrate has a Brix level of about 10 to about 13.