Abstract: A method of preparing a beverage with the steps of: a) inserting a first beverage cartridge containing one or more beverage ingredients into a beverage preparation machine; b) operating said beverage preparation machine to pass an aqueous medium through the first beverage cartridge to dispense a first portion of said beverage into a receptacle; c) inserting a second beverage cartridge containing one or more beverage ingredients into the beverage preparation machine; and d) operating the beverage preparation machine to pass an aqueous medium through the second beverage cartridge to dispense a second portion of said beverage into the receptacle; wherein one of the first or second beverage cartridges contains a liquid dairy-based ingredient.

Abstract: A coffee and brewed beverage making apparatus and method includes a coffee filter that is immersed in and removable from heated fluid in a brewing vessel. The filter has a bottom and side with mesh openings and is formed to facilitate agitation of the filter while the filter is in a brewing vessel during the brewing process, The filter is used with French press style coffee makers and both manual and automatic coffee carafes.

Abstract: Percolating device, for example intended to equip a coffee machine, having a percolating chamber mounted in such a way that it can carry out a displacement in the vertical direction when a control handle is operated. A cap receiving a capsule of product to be infused is also displaced, when the handle is operated, towards the inside of the percolating chamber. A percolating head sliding freely inside the percolating chamber can occupy different relative positions inside the percolating chamber according to the size of the capsule loaded into the cap. A stop device makes it possible to lock the percolating head in a definite position in order to inject steam and/or water through the percolating head.

Abstract: Shown is a method for producing protein preparations having essentially constant functional properties for technical applications within a broad pH range from about pH 3 to pH 10 by means of extraction from a starting product which contains protein, notably legumes, grains or oilseed. The invention is distinguished by the protein-containing starting product undergoing at least one liquid extraction step and that the raffinate and/or extract obtained thereby undergoes at least one membrane separation process in which a residue is obtained or undergoes thermal upgrading in which a concentrate is obtained and that the residue or the concentrate contain the protein preparations having the desired functional properties.

Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

Abstract: The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%.

Abstract: System for making and delivering a customized beverage product to a consumer having a user interface, a customization director in communication with a customization data store and the user interface, wherein the customization director includes executable instructions for determining a user's customized formulation; and a beverage delivery system in communication with the customization director, wherein the beverage delivery system includes executable instructions for delivering a customized beverage product. Method for delivering a customized beverage product to an individual including the steps of obtaining consumer preference data; determining a consumer beverage formulation corresponding to the consumer preference data; and providing the consumer a customized beverage corresponding to the customized beverage formulation, utilizing one or more of delayed dilution, delayed mixing, and delayed filtering, in any order.

Abstract: An improved process for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing process for making relatively large quantities of fresh brewed coffee beverages (in particular customized as to desired variety, body, character and/or strengths) as chosen by multiple individual consumers just prior to their consumption, with the system being easy to use by the consumer or other individual (i.e., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. “Delayed dilution” of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumer's selections) of a fresh brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: A method of enriching fruit products and coffee with beneficial agents present in processing waste products such as fruit skins and kernels and coffee cherries. The waste products are dried and extracted with an appropriate organic solvent and/or water. The extract is dried, purified if desired, and blended into the food product corresponding to the waste product, such as a fruit processing waste product extract could be combined with fruit juices, canned or frozen fruit, etc., and coffee cherry extract could be combined with ground or freeze-dried coffee. The extracts contain highly beneficial antioxidants and potentially other beneficial agents.

Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The extracts produced according to the invention can be advantageously used for applications where high quality coffee extracts, with a relatively high concentration of soluble coffee solids and a relatively high level of sweetness but without substantial amounts of bitter oils and acids, are desired.

Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method.

Abstract: A method and apparatus for brewing tea is set forth which utilizes heated water from a boiler 7 of an espresso machine 10. A porta-filter 20 having a brewing chamber 40 therein is attachable to a group head 12 of the espresso machine 10. A drain 38 from the brewing chamber 40 leads to an outlet tube 100. An outlet valve 120 restricts outflow from the brewing chamber to a rate less than inflow of heated water from the boiler 7. This facilitates infusion of the heated water with soluble flavor particles from a brewable substance such as tea leaves T before the heated water is discharged from the brewing chamber 40. The brewing chamber 40 is provided at an enhanced pressure relative to atmospheric pressure to enhance the brewing process within the brewing chamber 40.

Abstract: A raw green coffee bean extraction method and coffee extract end product. The method produces a coffee extract end product which contains antioxidants (phenolic compounds), diterpenes (having detoxification properties), has greater bioavailability and greater ability to quench oxidative stress in comparison to existing polyphenol extracts.

Abstract: Green coffee is introduced into a container where it is subjected to continuous mixing in temperature continuous mixing in temperature ranging between environment and values close to 120° C. and water vapor is introduced into said container until the single beans of coffee have become porous and permeable; micotoxins are removed by extraction with a solvent in an acid environment obtained with a given acid or with a buffer solution with a given acid pH.

Abstract: A method of brewing a beverage substance within a beverage brewing filter structure. The beverage brewing filter structure is designed to create a consistent bed depth and a plurality of wicking points in order to give a more even extraction of the beverage brewing substance and a better taste profile over other standard filter structures. A charge of brewing substance is placed within a brewing filter, which is then placed either directly in an integral beverage brewing filter structure or in a nestable frame, which is placed within the beverage brewing filter structure.

Abstract: A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance homogenizes saturated and unsaturated fat into skim milk, milk, cream, soy, rice and egg to produce enriched beverages, froths and desserts. Microwave-roasting of green coffee beans, soy beans, rice grains and similar beans and grains provides microwave-roasted snacks and beverages. Beverages, froths and desserts are prepared frozen, chilled or heated with and without a foam topping both alcoholic and non-alcoholic. Semi-permanent, nylon-mesh filters replace disposable paper beverage filters.

Abstract: A meat packaging apparatus includes a tray containing a modified atmosphere and meat product, a film sealed to the tray and including an opening, and a two-piece label attached to the film and covering the opening. The two-piece label including a first layer removably attached to a second layer, which is attached to the film. The second layer is made of a highly oxygen permeable material to allow oxygen to enter the tray when the top layer is removed.

Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

Abstract: According to the method for preparing frothed milk or café crème, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber, located downstream of the venturi chamber, is used, which is in fluid communication with the outlet. The water is supplied under pressure via the water inlet to the venturi chamber, so that a reduced pressure is created in the venturi chamber. The concentrate inlet is brought into fluid communication with a stock of milk or coffee concentrate, so that, as a result of the reduced pressure in the venturi chamber, via the concentrate inlet, milk or coffee concentrate is sucked into the venturi chamber. The milk or coffee concentrate and the water then flow together via the outlet to the whirl chamber, and the milk or coffee concentrate and the water are beaten in the whirl chamber to form frothed milk or café crème.

Abstract: A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containing aroma components. The aroma components are then collected from the aromatized gas. The aroma components may be added to concentrated coffee extract prior to drying of the extract. The coffee powder produced has much increased and improved aroma and flavor and contains higher levels of furans and diketones.

Abstract: A beverage brewing machine, a method for brewing a beverage preparation material and a beverage brewing envelope are provided. The beverage brewing machine has an upper brewing chamber adapted to receive hot water and a beverage preparation material and having an open lower end. A cylinder with an upper end normally in registration with the open lower end of the upper brewing chamber is further provided. An envelope enclosing a packet is provided wherein the packet encloses the beverage preparation material. The customer may remove the packet from the envelope and place it on a carrier plate which automatically moves into brewing position and then is discarded by the customer, or, in a different execution, the carrier plate receives the envelope and extracts the packet including the beverage preparation material from the envelope and places the packet over the cylinder.

Abstract: The green coffee is kept mixed in a container (1) wherein steam is introduced until the coffee beans become porous and permeable; hence a solvent suited to removing waxes from the surface of the coffee and the micotoxins is introduced and extracted again as soon as it has removed the desired amount of micotoxins from the coffee.

Abstract: A process for the continuous extraction of water soluble solids from solid particles containing them for providing an extract product in one or more extraction stages. In each extraction stage, a slurry containing particles to be extracted and extract is introduced into an extraction reactor to form an upwardly moving packed bed. Particles are scraped from the packed bed for defining an upper surface of the packed bed. An extraction liquid is introduced into the extraction reactor above the upper surface of the packed bed. A portion of the extraction liquid percolating through the packed bed for extracting water soluble substances from the particles in the packed bed and forming an extract. The remaining portion of the extraction liquid entrains the particles scraped from the packed bed for providing a spent particles slurry. The spent particles slurry is removed from the extraction reactor. Extract is removed from below the packed bed and at least a portion of the extract forms the extract product.

Abstract: A soluble coffee is prepared from ground green coffee which is extracted with water, the green extract obtained is dried and green powder obtained by drying is passed into and through a twin-screw extruder, and while the powder is passed through the extruder, the powder is heated in the extruder at a temperature of from 130.degree. C. to 240.degree. C. for up to 5 minutes to obtain a heat-caramelized extrudate product from the extruder, and that product is cooled and thereafter dried and ground to provide a powder-form product. Additionally, obtaining green extracts from low temperature and high temperature split extraction enables separate processing of low and high temperature extracted extracts, and low temperature extracted extracts may be heated in an extruder at a temperature of from 180.degree. C. to 240.degree. C. and high temperature extracted extracts may be heated in an extruder at a temperature of from 130.degree. C. to 180.degree. C. which enables obtaining a balanced product.

Abstract: A beverage brewing method for producing a brewed beverage having a serving temperature within a predetermined serving temperature range. A beverage brewing appliance includes a brewing apparatus for infusing a beverage brewing substance retained therein to extract a brewed beverage therefrom. The appliance also includes a first water source having a water heater coupled thereto for providing and delivering brewing water to the brewing apparatus within a predetermined range of brewing temperatures to produce a desired brewed beverage. The brewing appliance also includes a second water source for providing and delivering temperature reduction water to the brewed beverage within a temperature range which, when mixed with the brewed beverage results in a final beverage dispensed from the brewing apparatus within a predetermined serving temperature ranges.

Abstract: A process for extracting roasted and ground coffee in an extractor is presented. In this process, the coffee is wetted by a mixture of water at a temperature between 20.degree. and 100.degree. C. to obtain a water content 20-50% by weight. Then the wetted coffee is transferred to an oblong abstractor to essentially fill the extractor. After the coffee has been transferred, gasses and water vapor are evacuated from the extractor to obtain the pressure of between 600 millibar and a value corresponding to the vapor pressure of water at the temperature at which the wetted coffee obtained as a result of the initial pre-wetting process. While maintaining the extractor at this pressure, and without any further evacuation of gasses and water vapor, a hot aqueous extraction liquid is introduced at one end of the evacuated extractor to fill it. The extractor is maintained at temperatures above 100.degree. C. during this process.

Abstract: In the method for preparing metered amounts of a drink in situ such as coffee, from soluble powder, a concentrate of a drink is produced by dissolving determined quantities of soluble powder with water. Then part or all of the concentrate is diluted in hot or cold water in order to produce a metered amount of a drink. The device for the implementation of the method includes an enclosure using a defined large volume of soluble powder and a relatively small defined quantity of liquid such as water, for dissolving the powder in the liquid so as to produce a concentrate in situ, and device for diluting part or all of the concentrate in a liquid in order to rapidly produce individual metered amounts of a drink.

Abstract: An antioxidant composition and a process of recovering the same from a gelatinous retentate of spent ground coffee oil, comprising from 20 to 60% wt of complex lipids and from 10 to 75% wt of carboxylic acids 5-hydroxytryptamides, in which the 5-HT are for example those of behenic, arachidic and/or lignoceric acids, and the complex lipids are phospholipids and glycolipids. This composition may be advantageously used in food products.

Abstract: The present invention relates to an apparatus that achieves improvements in weight recovery ratio and processing capability in the separation of a protein-rich component from brewer's spent grain (BSG), without reducing the protein content in the protein-rich product, and thus makes it possible to reuse BSG as an inexpensive, but superior, protein-rich resource. Brewer's spent grain in a wet state is supplied to a roll mill having a pair of rolls provided with cutting edges and rotating at a predetermined rotational speed ratio, whereby the protein-rich product of the BSG is crushed and peeled from the husk component.

Abstract: A process is described for decaffeinating caffeine-containing aqueous extracts with which the caffeine is extracted selectively with activated carbon fibers.

Abstract: A coffee grinder which has several different automatic grinding capacities is connected to a coffee brewer which has several different automatic brewing capacities by a control that inhibits brewing of all but the corresponding brew capacity following grinding of a quantity of coffee. The grinder is also inhibited from grinding any more coffee until the appropriate brew cycle of the coffee brewer is started. Once the corresponding brewing cycle is selected, the coffee grinder is reset and any grinding capacity may be selected. A calibration mode for the coffee grinder and the coffee brewer is provided wherein the duration of the grinding cycle or brewing cycle, respectively, is set by manually initiating the cycle and then halting of the cycle when the appropriate capacity is reached. The duration of the cycle is then set for subsequent automatic operation.

Abstract: A process for making a liquid coffee concentrate which can be stored at room temperature.

Abstract: A process for extraction of a soluble component from a dried food material, which process includes:providing:a dried food material to be extracted,an extracting liquid, andan enriching liquid consisting essentially of a solution of the soluble component to be extracted;forming a pool of the enriching liquid at a lower end of a counter current extractor including a rotary screw conveyor mounted within an inclined or vertical housing;feeding the dried food material into the lower end of the counter current extractor to contact the pool of enriching liquid wherein enriching liquid is absorbed by the dried food material to form a hydrated, enriched food material;conveying the hydrated, enriched food material upwardly toward an upper end of the counter current extractor by means of the rotary screw conveyor whilst contacting the hydrated, enriched food material with the extracting liquid which is fed into the other end of the counter current extractor and flows downwardly under gravity to join the pool of enrichin

Abstract: A health beverage is provided from plant, animal or mineral material that includes an ingredient beneficial to human health. The effective ingredient is extracted from the material by atomizing water in an ultrasonic tank. A blower is used to suck the atomized droplets through a canister containing the plant, animal or mineral material. The atomized droplets are then condensed in a cooling tank to a liquid form containing the healthful ingredient extracted from the plant, animal or mineral material.

Abstract: A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the aromatic compounds driven off during roasting and adding these aromatics to the water soluble coffee components prior to packaging.

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: A method of making coffee from ground coffee beans and water includes providing an automatic drop coffee maker including a heater mechanism for heating the water wherein the heater means has a hot water drip outlet, a basket for holding the ground coffee beans wherein the basket has an inlet and an outlet and is positioned below the hot water drip outlet such that the hot water drips into the basket and mixes with the ground coffee beans, and a collection vessel for collecting hot water after it mixes with the ground coffee beans. The method further includes providing a water filtration device for filtering impurities from the water; positioning the water filtration device between the hot water drip outlet and the ground coffee beans; heating the water using the heater mechanism; and passing the heated water through the water filtration device and the ground coffee beans and into the collection vessel.

Abstract: This invention is directed to an apparatus and method for wetting and dissolving finely divided dry particles, including hygroscopic particles such as coffee fines, in a liquid, including viscous liquids such as concentrated coffee liquor, in a manner in which foaming, the presence of wet lumps and liquor degradation are minimized. The apparatus includes a dissolving tank containing at least one pair of counter-rotating drums partially submerged in a body of the dissolving liquid. The tank includes a liquid inlet and a discharge conduit which maintain a predetermined level of liquid in the tank. A powder feeding device mounted above the tank discharges a falling curtain of particles onto a thin layer of liquid on the surface of one of the drums in each counter-rotating pair.

Abstract: A method for improving the quality of an aliment, such as an alcoholic liquor, by removing impurities such as carbamates, sulfites and bioamines, includes contacting an aliment containing the impurity with a container formed of a membrane permeable to the impurity. The container encloses a non-diffusible reactant such as binding agents, neutralizing agents, oxidizing agents, transesterifying agents and hydrolyzing agents. The container and the contents are separated from the aliment after a period of time sufficient for the reactants to react with the impurity.

Abstract: A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the aromatic compounds driven off during roasting and adding these aromatics to the water soluble coffee components prior to packaging.

Abstract: Coffee oil is separated from a filtered extract produced by counter-current extraction and the separated oil is incorporated into soluble coffee powder.

Abstract: In a process for deacidifying and improving the flavor of so called secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.

Abstract: The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer detectable, with which ground roast coffee of a particle size of at most approximately 1.

Abstract: A process for preparing an extract from ground, roasted coffee is described. A primary extract is prepared by exhaustive primary extraction with water or an aqueous solution in one or more extraction cells including one cell to which extraction liquid is supplied. A secondary extract is prepared by secondary extraction with water or an aqueous solution in one or more extraction cells including one cell from which secondary extract is drawn off. The process is conducted so that when the primary extraction cell to which the water or the aqueous solution is supplied has been exhaustively extracted, this cell is connected through to the secondary extraction as an extraction cell from which secondary extract is withdrawn, and the first quantity of extract from the cell connected through, which quantity corresponds approximately to the liquid contents of said cell, is supplied to the primary extraction as an extraction liquid.

Abstract: To reduce insoluble solids contained in a coffee extract obtained from a countercurrent extraction process, the percolation rate of extraction liquid passing through at least one extraction cell, which is positioned intermediately in the countercurrent cell series between extraction cells containing the least extracted coffee material and the most extracted coffee material, is reduced. The flow of extraction liquid may be increased through an extraction cell in the series downstream from the at least one cell in which the percolation rate is reduced.

Abstract: Two flash evaporation steps are incorporated into a countercurrent extraction process employed to extract coffee. One flash evaporation step is performed upon a first extract obtained from an extraction cell having a temperature of above 150.degree. C., the flash evaporation being performed at a temperature reduced from 150.degree. C. The second flash evaporation step is performed upon a second extract obtained from an extraction cell positioned at least one cell downstream in the series from the cell from which the first extract was obtained, the second flash evaporation being carried out at a temperature higher than the temperature of the first flash evaporation and the product thereof being introduced to a further downstream extraction cell.

Abstract: Extraction yield of coffee extracted in a countercurrent extraction system is increased by separating sludge by centrifugation from coffee extract obtained from the system and introducing the sludge into at least one extraction cell of the system so that the sludge may be hydrolyzed during the extraction of the coffee.