Coffee extract and process for providing customized varieties and strengths of fresh-brewed coffee on demand

• US 6,808,731 B1
• Filed: 08/14/2000
• Issued: 10/26/2004
• Est. Priority Date: 08/14/1999
• Status: Expired due to Term

• Current Assignee: Adam Ekonomon, Jeannette L. Knudsen, Folgers Coffee Company The (The J. M. Smucker Company)
• Original Assignee: The Procter & Gamble Company
• Inventors: Gutwein, Roger William, Connor, Christopher Wade
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US09/638,654
• Time in Patent Office: 1,534 Days
• Field of Search: 426/433, 426/594
• US Class Current: 426/433
• CPC Class Codes: A23F 5/243 Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules A23F5/246 takes precedence
• CPC Class Codes: A47J 31/002 following a specific operational sequence, e.g. for improving the taste of the extraction product
• CPC Class Codes: A47J 31/41 of liquid ingredients

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 is useful 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. Said process is 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 is utilized 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.

Claims

1. A process of forming a customized coffee beverage from a brewer, comprising:

brewing a coffee extract;

storing the coffee extract in the brewer for no more than forty-eight hours; and

preparing the customized coffee beverage by selected dilution from at least a portion of the coffee extract stored in the brewer, wherein preparation of the customized coffee beverage occurs after the coffee extract has been stored in the brewer for from about five minutes to about forty-eight hours, the coffee extract having a brew solids yield of no more than 31.5% and a Delta Standard Yield of less than about 8%.

2. A process according to claim 1 for making a customized coffee beverage product by delaying dilution of a coffee extract for a period of time in excess of about 15 minutes after the onset of brewing of the extract.

3. A process according to claim 2 for making a customized coffee beverage product by delaying dilution of the coffee extract for a period of time in excess of about 30 minutes after onset of brewing of the extract.

4. A process according to claim 3 for making a customized coffee beverage product by delaying dilution of a coffee extract for a maximum period of about 48 hours after onset of brewing of the extract.

5. A process according to claim 4 for making a customized coffee beverage product by delaying dilution of a coffee extract for a period of time of less than about 24 hours after onset of brewing of the extract.

6. A process according to claim 5 for making a customized coffee beverage product by delaying dilution of a coffee extract for a period of time of less than about 12 hours after onset of brewing of the extract.

7. The process of claim 1 wherein the coffee extract is prepared from ingredients comprising an extract portion of water and a dry, roast and ground coffee, and the weight ratio of the extraction portion of water to the dry, roast and ground coffee is in the range of from about 5:

1 to about 24;

1.

8. The process of claim 7 wherein the weight ratios of the extraction portion of water to the dry, roast and ground coffee is in the range of from about8:

1 to about 13;

1.

9. The process of claim 4 wherein the weight ratio of the extraction portion of water to the dry, roast and ground coffee is in the range of from about 5:

1 to about 24;

1.

10. The process of claim 4 wherein the weight ratios of the extraction portion of water to the dry, roast and ground coffee is in the range of from about8:

1 to about 13;

1.

11. The process of claim 1 wherein the coffee extract is diluted at a coffee extract to water ratio in the range of from about zero to about 1:

15.

12. The process of claim 4 wherein the coffee extract is diluted at a coffee extract to water ratio in the range of from about zero to about 1;

;

15.

13. The process of claim 1 wherein the coffee extract has a brew solids of less than about 10%.

14. The process of claim 13 wherein the coffee extract has a brew solids of less than about 5%.

15. The process of claim 14 wherein the coffee extract has a brew solids of less than about 4%.

16. The process of claim 15 wherein the coffee extract has a brew solids of less than about 3.5%.

17. The process of claim 1 wherein the coffee extract has a minimum brew solids of greater than about 1.2%.

18. The process of claim 17 wherein the coffee extract has a minimum brew solids of greater than about 1.5%.

19. The process of claim 18 wherein the coffee extract has a minimum brew solids of greater than about 2%.

20. The process of claim 4 wherein the coffee extract has a brew solids of less than about 10%.

21. The process of claim 20 wherein the coffee extract has a brew solids of less than about 5%.

22. The process of claim 21 wherein the coffee extract has a brew solids of less than about 4%.

23. The process of claim 22 wherein the coffee extract has a brew solids of less than about 3.5%.

24. The process of claim 4 wherein the coffee extract has a minimum brew solids of greater than about 1.2%.

25. The process of claim 24 wherein the coffee extract has a minimum brew solids of greater than about 1.5%.

26. The process of claim 25 wherein the coffee extract has a minimum brew solids of greater than about 2.0%.