Nitrogen infused high yield soluble coffee and methods thereof
View Patent ↗The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.
1. A process of preparing a beverage, wherein the process comprises the steps of:
(i) extracting coffee solids from roasted and ground coffee beans comprising roast and ground (R&G) coffee solids, using water at a temperature between 100° C. and 200° C. to obtain a coffee extract which has an extraction yield above 25% based on the roast and ground (R&G) coffee solids;
(ii) drying the coffee extract obtained from step (i) to a powder;
(iii) reconstituting the powder obtained from step (ii) in liquid to form a liquid composition comprising the coffee extract; and
(iv) infusing nitrogen gas into the liquid composition comprising the coffee extract, wherein the liquid composition infused with the nitrogen gas is the beverage and has a minimum of 1.3% of coffee solids by total weight of the beverage.
2. The process of claim 1 , wherein the beverage has an anhydrocarbohydrate content between 25 and 42% w/w.
3. The process of claim 1 , wherein the nitrogen gas infused into the liquid composition has at least 99.5% N2.
4. A process of preparing a beverage, wherein the process comprises the steps of:
(i) extracting coffee solids from roasted and ground coffee beans comprising roast and ground (R&G) coffee solids, using water at a temperature between 100° C. and 200° C. to obtain a coffee extract which has an extraction yield above 25% based on the roast and ground (R&G) coffee solids;
(ii) diluting the coffee extract obtained from step (i) in liquid to form a liquid composition comprising the coffee extract and
(iii) infusing nitrogen gas into the liquid composition comprising the coffee extract, wherein the liquid composition infused with the nitrogen gas is the beverage and has a minimum of 1.3% of coffee solids by total weight of the beverage, wherein the liquid composition comprising the coffee extract is pressurized with the nitrogen gas at about 2-4 bar for 48 hrs at about 4-8° C.
5. The process of claim 4 , wherein the beverage has an anhydrocarbohydrate content between 25 and 42% w/w.
6. The process of claim 4 , wherein the nitrogen gas infused into the liquid composition has at least 99.5% N2.