Process for preparing flavored aged coffee
OwnerI. Steven Kingsley, Robert Jacobsinventors
Life of this patent
Estimating the term…
Abstract
Coffee and coffee products are flavored with malt and cinnamon flavoring in a three step process, referred to as "flavor aging", which contrary to current and previous practice and knowledge of the art, uses air, air permeable packaging containers or a combination of both to develop said products' flavor, aroma and body to their fullest and to maximize their shelf-life in such air permeable, environmentally benign packaging. The coffee and coffee products are then preferably used with French press type coffee brewers to prepare the fresh beverage for immediate consumption.
Claims10
A three stage flavoring process comprising:
- a.) combining roasted coffee and a liquid flavoring:
- said liquid flavoring comprising between about 40 ppm to about 830 ppm malt flavor, and a cinnamon flavor comprising between about 100 to about 500 ppm of cinnamon oil;
- b.) transferring said coffee and flavoring combination to an airtight container for storage of about 96-168 hours;
- c.) drying said flavoring on said coffee;
- d.) aging said flavored, roasted coffee by exposing said flavored, roasted coffee to air for at least 144 hours, but for a period of time less than six months, in a manner effective to permit the air to diffuse throughout said flavored, roasted coffee;
- and
- e.) packaging said flavored, roasted coffee in a manner that permits air contact.
A method of reducing staling and oxidative rancidity development in packaged coffee once the package is repeatedly opened and stored by the final user, comprising:
- a.) adding an amount of malt flavoring and an amount of cinnamon flavoring effective to reduce staling and rancidity to said coffee, said malt flavoring and said cinnamon flavoring are added as pan of a liquid composition;
- b.) drying said liquid composition on said coffee;
- c.) exposing said coffee and flavoring admixture to air for at least 144 hours, but for a period of time less than six months.
A method of reducing staling and oxidative rancidity development in packaged coffee once the package is repeatedly opened and stored by the final user, comprising:
- a.) adding an amount of malt flavoring, and an amount of cinnamon flavoring effective to reduce staling and rancidity, and a dry, powdered beverage preparation aid to said coffee, said malt flavoring and said cinnamon flavoring are added as part of a liquid composition;
- b.) drying said liquid composition on said coffee;
- c.) exposing said coffee and flavoring admixture to air for at least 144 hours, but for a period of time less than six months.
Dependencies are inferred from the claim text.