Abstract: This invention is directed to a method for the production of a granular food material from a powder, agglomerate or lyophilized product obtained from coffee, coffee substitutes, mixtures of coffee with milks or derivatives, tea tree, cocoa, soy, quinoa, malt, tea, cinnamon or cloves, comprising the stages of dry compression, comminution and optionally fractioning. Obtaining a product that preserves its aromatic properties for a longer period of time.

Abstract: The present invention discloses a method for the preparation of an extract from coffee pulp comprising mechanically extracting, filtering and concentrating fresh pulp at conditions of pressure and temperature. It further claims an extract from coffee pulp characterized by having a total percentage of sugars between 8 and 20%, a percentage of ash less than 20%, insoluble fiber between 0.01 and 1.00%, soluble fiber between 15.0 and 40.0%, moisture less than 20% and caffeine between 0.5 and 5.0%.

Abstract: The invention relates to a process for obtaining soluble coffee with enhanced aroma, fragrance, and flavor compared to conventional soluble coffee, corresponding to the incorporation of pulverized coffee by continuous feeding during the drying operation of a coffee extract. Additionally, the invention also relates to the product obtained by said process, corresponding to instant coffee with pulverized coffee, preferably formulated with the incorporation of additives, powdered and/or also agglomerated.