Abstract: Provided is an apparatus for preparing a coffee beverage portion from a volume of water and a mass of coffee beans. The apparatus includes a brewing chamber for containing the ground coffee. The chamber admits water via an inlet. The water contacts the ground coffee contained within the chamber, and exits the chamber via an outlet. A ground coffee supplier dispenses coffee beans to the chamber, and a water supply supplies water to the chamber. A controller controls the ground coffee supplier and the water supply such that the coffee beverage portion is brewed in a plurality of brewing steps. Each brewing step includes passing a fraction of the water volume through the chamber so as to contact a further fraction of the coffee beans mass during a time period equal to the desired brewing time. Further provided is a method of preparing a coffee beverage portion.

Abstract: Conventional herb strippers can be tedious, time consuming, and awkward to use. Accordingly, the present inventors devised new tools and methods that allow faster and easier herb stripping. One tool includes an herb stripping notch configured to engage the plant stem of an herb at an intermediate point between its two ends, with the edges of the notch stripping leaves as the notch is moved over the stem or the stem is pulled through the notch. In some embodiments, one or more of these notches, for example six, are included in a blade structure, with the notches arranged in a smallest-to-largest sequence. The blade structure may also includes a knife edge, enabling it to serve the added function of a knife.

Abstract: A method and equipment for extracting dissolvable solids from small particles using a staged, counter-current battery of centrifuges is described. The advantages gained by working with particles having a mean diameter smaller than 50 microns and doing the extraction with the particles dispersed in a non-flowing liquid are (1) a significant reduction in the concentration gradient of the dissolvable solids across the diameter of the particles and throughout the body of particles being extracted in a comparable standard column battery and (2) higher overall yields because extraction can be conducted to a uniform limit rather than being constrained by a local (surface or column position) limit. As regards coffee extraction, the equipment and method are intended for the production of high quality concentrated coffee extracts rather than the production of soluble or instant coffee.

Abstract: A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

Abstract: A system for detecting the presence of a filter holder in a dispensing assembly of a coffee machine includes: a ring with an internal groove, a filter holder with a tab coupled with the groove and a proximity sensor. The groove has a semi-annular shape and is configured in such a way to receive the tab of the filter holder in bayonet coupling mode, wherein the filter holder is translated and rotated. The ring has a rotation stopper suitable for stopping the rotation of the filter holder in the ring in a stop point. The proximity sensor passes through the ring and finishes in the stop point of the groove of the ring.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: A device and method for preparing hot beverage while combining roasting the brewing in the same device. When non-roasted or semi roasted grinds or scrunched leaves are used, completion of the roasting is performed by the device to a desired level of roasting. Thereafter brewing is performed in a desired temperature and a controlled pressure. The grinds or scrunched leaves can be provided packed in a capsule.

Abstract: A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.

Abstract: The present invention generally relates to compositions and methods for supporting exercise performance or activities of daily living. The compositions described herein are pharmaceutical or nutritional compositions suitable for enhancing exercise performance. The compositions are based on a specially formulated mixture of essential amino acids (EAAs) with additional components. The compositions target support of muscle protein synthesis and reduction of muscle breakdown during exercise, increasing muscle blood flow during exercise, decreasing the perception of fatigue by supporting optimal availability of neurotransmitter precursors, providing energy for rapids bursts of exertion during exercise, and maintaining adequate electrolyte balance during exercise.

Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

Abstract: A cold-brew coffee brewing system has a brew tank assembly supported in an elevated position by a tank support structure. A fluid-permeable support structure is removable from below the interior volume of a tank body for accessing the interior volume to remove used coffee grounds. A swing arm assembly supported by the tank support structure facilitates convenient support and movement of the fluid permeable support structure under a load of used coffee grounds in the interior volume of the tank body. A cold-brewing method for preparing cold-brew coffee may use the cold-brew coffee brewing system.

Abstract: A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using dietary fiber-containing processed green tea, an oligosaccharide and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, choking, and the like due to the good flowability of the granules, and manufacturing goods because the granular composition is easy to quantify due to the good filling properties.

Abstract: A rice cooker assembly uses machine learning models to identify and classify content in grain mixtures thereby to provide better automation of the cooking process. As one example, a rice cooker has a chamber storing grains. A camera is positioned to view an interior of the chamber. The camera captures images of the contents of the chamber. From the images, the machine learning model determines whether the contents of the chamber includes one type or multiple types of grain or whether the contents of the chamber includes any inedible objects. The machine learning model further classifies the one or more types of grains and inedible objects if any. The cooking process may be controlled accordingly. The machine learning model may be resident in the rice cooker or it may be accessed via a network.

Abstract: A method and apparatus provides a coffee beverage having a reduced terpene content, where a brew chamber has a brew area A is provided and a volume of water is provided to flow through the coffee grounds in the brew chamber and out of the brew chamber to provide a coffee beverage, and where the flow rate of water provided through coffee grounds in the brew chamber is F and the ratio of F/A is about 0.15 cm/s or less.

Abstract: This disclosure provides a high collagen composition prepared from a poultry broth and methods of making the same by filtration.

Abstract: Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are shown. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.

Abstract: A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation process. As well as capturing flavorful volatiles that would otherwise be lost, the process “recycles” carbon dioxide reducing the released carbon dioxide for a given quantity of produced sparkling beverage.

Abstract: A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.

Abstract: One embodiment of an apparatus with mobile reusable airtight container assembly (10) which utilizes pressurized inert gas or CO2 gas for long term preservation of the freshness of roasted coffee beans or grounds in terms of aroma and taste, utilizes a system of an electronic controller (250), pressure switch (170), gas delivery valve (180), check valve (50) and vent valve (160) to create a pressurized environment of inert gas or CO2 gas and low residual oxygen and moisture concentrations within the airtight container assembly (10). An airtight lid (20) with pressure seal (220) covers the airtight container assembly (10) and creates a reusable system whereby the user can remove a portion of the roasted coffee beans or grounds as often as needed in order to brew coffee without degrading the long term freshness of the roasted coffee beans or grounds stored within the airtight container assembly (10).

Abstract: Systems and methods for brewing still beverages in commercial environments are provided. A brewing machine ordinarily used for brewing tea or coffee may be utilized to brew a still beverage. A pre-prepared still beverage mixture may be added to a brew basket or filter within the brewing machine. The brewing machine may then be activated. Water may flow through or be added to the pre-prepared still beverage mixture as it exits the brew basket or filter and enters a dispenser or reservoir. Sweeteners, flavorings and/or pulp may be added to the pre-prepared still beverage mixture as it enters the dispenser or reservoir. This may change the flavor, intensity, texture, and/or taste of the brewed still beverage according to the needs of the operator or the preferences of those who will drink the brewed still beverage.