Coffee composition and items made therefrom
A structured coffee composition and to various items made using such coffee composition are provided. The structured coffee composition is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof.
1. A structured coffee composition comprising:
a plurality of ground roast coffee particles that each include an outer surface;
a matrix of a first coffee extract that includes coffee solids from instant coffee and a second coffee extract that includes coffee solids, wherein the second coffee extract is extracted from the plurality of ground roast coffee particles; and wherein the matrix is on the outer surface of the ground roast coffee particles and binds the plurality of ground roast coffee particles together to form a compacted structure compacted to a compaction of 60% to 70%;
wherein a weight percent of the plurality of ground roast coffee particles is in the range of 65 wt % to 82.5 wt % based on the total weight of the ground roast coffee particles and the coffee solids of the first coffee extract, and
a weight percent of the first coffee extract is in the range of 17.5 wt % to 35 wt % based on the total weight of ground roast coffee particles and the coffee solids of the first coffee extract.
2. The structured coffee composition of claim 1 , wherein the matrix is prepared by mixing instant coffee with water in a weight to weight ratio of instant coffee to solvent of 4:1 to 1:2 to form a solution of the first coffee extract;
mixing ground roast coffee particles and the solution of the first coffee extract until a sticky granulated composition is formed; thereby extracting the second coffee extract from the ground roast coffee particles forming a mixture of the first coffee extract and the second extract from the ground roast coffee particles in the granulated composition; and
drying the granulated composition to form the matrix on the outer surface of the plurality of ground roast coffee particles.
3. The structured coffee composition of claim 1 , wherein the matrix is prepared by
mixing ground roast coffee particles and a liquid coffee concentrate comprising the first coffee extract until a sticky granulated composition is formed; thereby extracting the second extract from the ground roast coffee particles forming a mixture of the first coffee extract and the second coffee extract from the ground roast coffee particles in the granulated composition; and
drying the granulated composition to form the matrix on the outer surface of the plurality of ground roast coffee particles.
4. The structured coffee composition of claim 1 , wherein the matrix is a coating on the outer surface of the ground roast coffee particles and the coating on the ground roast coffee particles has an average surface area coverage in the range of 50 percent to 100 percent.
5. The structured coffee composition of claim 1 , wherein the matrix is a coating on the outer surface of the ground roast coffee particles and the coating has a mean thickness in the range of 5 microns to 1500 microns.
6. The structured coffee composition of claim 1 , wherein the coffee composition is free of non-coffee binders.
7. The structured coffee composition of claim 1 , wherein an 8.5 gram to a 12.5 gram structured coffee composition yields brew solids in the range of 0.90 weight percent to 3.00 weight percent in a standard serving of brewed coffee.
8. The structured coffee composition of claim 1 , wherein the structured coffee composition exhibits a water activity of 0.35 to 0.42.
9. The structured coffee composition of claim 1 , wherein the structured coffee composition readily disintegrates when contacted with brewing water for a brewing cycle.
10. The structured coffee composition of claim 9 , wherein the structured coffee composition disassociates in hot water in the range of 196.5° F. to 202° F. in 15 to 21 seconds, in room temperature water in the range of 72° F. to 72.3° F. in 1 minute 7 seconds to 1 minute 24 seconds, and in cold water in the range of 38.7° F. to 42.3° F. in 2 minutes 51 seconds to 4 minutes 12 seconds.
11. The structured coffee composition of claim 9 , wherein four 8.5 gram structured coffee compositions extract in 1700 milliliters of cold water at 38.7 to 42.3° F. in 2 to 4 hours for cold brew coffee with a percent brew solids of 1.0 to 1.5.
12. The structured coffee composition of claim 1 , wherein the structured coffee composition aged for 4 days in a UV light box with an exposed surface to area volume ratio of less than 0.82 produces a brewed coffee that receives a score of less than or equal to 3 when scored by trained expert panelists coffee; wherein the trained expert panelists coffee scale the coffee based on the following scoring descriptors 1 Not Stale; 2 Very Slight Off Note; 3 Slight Stale; 4 Stale; and 5 Very Stale.
13. The structured coffee composition of claim 1 , wherein the structured coffee composition after exposure to UV light for a period of 7 days produces a brewed coffee with a hexanal content of less than 40 ng/g.
14. A structured coffee composition comprising:
a plurality of ground roast coffee particles that each include an outer surface;
a matrix of a first coffee extract that includes coffee solids from instant coffee and a second coffee extract that includes coffee solids, wherein the second coffee extract is extracted from the plurality of ground roast coffee particles; and wherein the matrix is on the outer surface of the ground roast coffee particles and binds the plurality of ground roast coffee particles together to form a compacted structure compacted to a compaction of 60% to 70%; and
a filter paper pod encasing the compacted structure;
wherein a weight percent of the plurality of ground roast coffee particles is in the range of 65 wt % to 90 wt % based on of the total weight of the ground roast coffee particles and the coffee solids of the first coffee extract, and
a weight percent of the first coffee extract is in the range of 10 wt % to 35 wt % based on the total weight of ground roast coffee particles and the coffee solids of the first coffee extract;
wherein the structured coffee composition has a hardness of from 21.3 N to 61.7 N over an axial direction of the structured coffee composition, a friability of 50% to 100%, and a water activity of 0.35 to 0.42.