Method for producing an edible substance based upon coffee and wine, use and system of respective edible products

A method for preparing a coffee-based edible substance that includes the following steps:

• providing a recipient (1) adapted so that can retain a pressure different from the atmospheric pressure inside thereof;
• supplying a first quantity of coffee substance (2;
• 21, 22) to said recipient (1);
• supplying a first quantity of at least one wine substance (3;
• 31, 32) to said recipient (1);
• whereby the mass relation of said first quantity of coffee substance (2;
• 21, 22) and first quantity of wine substance (3;
• 31, 32) is of at least 4:1, preferentially at least 2:1, and at most 1:4, preferentially at most 1:2;
• closing said recipient (1);
• providing a first stage pressure value inside of said recipient (1), provided as an at least approximately constant value, or as a variation inferior to 10%, along at least part of the duration of stage period, whereby said first stage pressure value is different from, in particular is bigger than, the value of the atmospheric pressure;
• at least one pressure cycle including said first stage pressure value;
• whereby at least one, preferentially at least two of:
• said first stage pressure value, the number and magnitude of stage pressure values, the variation of the pressure value along the stage period, and the duration of the stage period, is defined according to the type and quantity of coffee substance (2;
• 21, 22);
• removing the coffee substance (2;
• 21, 22) from said recipient, separating the latter from the remaining content, after at least one stage period.