Methods for removing bitter taste from liquid beverages

A method of reducing bitterness in a brewed aqueous beverage comprising coffee or tea comprising contacting the brewed aqueous beverage with a wand (30) having a handle (32) and a body of the wand surrounded by a porous screen (36) which allows the aqueous brewed beverage to flow into and through adsorbing compound oleophilic-adsorbing polyolefin surfaces to adsorb an organic compound having a bitter taste onto a surface of the oleophilic-adsorbing polyolefin surfaces, and removing the brewed aqueous beverage from the oleophilic-adsorbing polyolefin surfaces, and the brewed aqueous beverage is contacted with the wand in a cup or glass of the aqueous brewed beverage.

A method of modifying the taste of a beverage in a point of use device comprising a wand (30) having a handle (32) and a body of the wand surrounded by a porous screen (36) by contacting the beverage with an oleophilic-absorbing surface and/or hydrophobic-absorbing surface within the wand to adsorb undesirable taste components from the beverage and which oleophilic-absorbing surface and/or hydrophobic-absorbing surface is then regenerated by rinsing the oleophilic-absorbing surface and/or hydrophobic-absorbing surface with water at 60° C. or greater.

A method of reducing bitterness in an aqueous alcoholic beverage comprising contacting the aqueous alcoholic beverage with a wand (30) having a handle (32) and a body of the wand surrounded by a porous screen (36) which allows the liquid to flow into and through an adsorbing particle compound selected from the group consisting of solid beads having i) hydrophobic-adsorbing polyolefin surfaces and ii) oleophilic-adsorbing polyolefin surfaces to adsorb an organic compound from the aqueous alcoholic beverage having a bitter taste onto a surface of said 1) or ii) and removing the wand from the aqueous alcoholic beverage.