JP2003506106A - Novel coffee extract and method for providing freshly brewed coffee of customized type and strength on request - Google Patents

Abstract

  (57) [Summary] An improved method for providing individually customized freshly brewed coffee beverages in a wide variety and strengths upon demand by consumers. The above-described preparation methods are relatively large in freshly brewed coffee beverages, particularly as customized by a number of individual consumers just prior to drinking, particularly in the desired type, mellowness, nature and / or strength. ) Is useful for producing This method is easy to use to obtain a beverage customized by a consumer or other individual (ie, a restaurant waiter). In addition, maintenance of the device requires little attention by the owner / operator of the device. Equipment for such a preparation method is useful for providing coffee in large, commercial, or institutional quantities, depending on individual consumer preference. "Delayed dilution" of the concentrated extract is the instantaneous (with the customer's choice) fresh coffee extract (individual consumer's selection) after the extract is prepared and kept as the undiluted extract. Provide a beverage preparation system that provides selective dilution (based on selection). The concentrated extract has more than 1.2% preparation solids and a delta standard yield of less than 8%.

Description

Detailed Description of the Invention

FIELD OF THE INVENTION The present invention relates to a method of providing ready-to-drink fresh coffee to a consumer (at home or away from home). Consumers can customize coffee selections based on their taste preferences, and freshly brewed coffee supplies will be provided to consumers almost immediately.

More particularly, the present invention relates to a method in which information is gathered from consumers regarding certain quantities, tastes and intensities to their tastes. The information collected will be used to customize the proper coffee beverage for the individual consumer. The means of diluting the coffee extract are linked to its information system, so that the coffee extract just prepared (several minutes before and no more than 48 hours) will be of individual consumer preference. It is diluted according to strength. The "delayed dilution" feature of the present invention utilizes the variety of roast and ground coffee types in the system and the ability to finalize other beverage ingredients or flavors to produce cappuccino, latte, etc. Used to adapt to individual consumer taste preferences by using undiluted extract to mix / dissolve with minimal dilution to the beverage.

By providing a high capacity freshly brewed coffee maker and distributing a continuous supply of coffee, the present invention provides a restaurant (especially fast food) environment, as well as a commercial and industrial environment (with large waiting room area). Office buildings, workplaces, hospitals, and similar facilities). The intention is not to make a large quantity of coffee extract and store it in several containers, but to discard the old deteriorated ones at the end, just to make sure that it is in sufficient quantity to meet the requirements. To prepare and keep the coffee extract of.

The present invention can also be used in a household environment where it is desirable to produce a variety of different types of final coffee products to the taste preferences of some family members. Since many of these diversifications are made earlier, at the time of initial preparation, this diversification can be provided as soon as each individual customized product is selected.

BACKGROUND OF THE INVENTION Much work has been done on the most satisfactory method for preparing roast and ground coffee, and a superior grade of coffee (properly grown and optimized) It is true that roasted ones) are effectively spoiled by improper preparation methods. In general, the highest quality and most satisfying coffee beverages can only be obtained when it possesses aroma, flavor elegance and richness along with warmth and stimulating properties.

Also of importance, many consumers have come to appreciate the many different options available for coffee products (strength, variety, creaminess, flavor variety) and a wide range of coffee choices. There is. However, especially in commercial / industrial environments (restaurants, fast food industries, workplaces, hospitals), there are many hurdles (space, difficulty Degree, time, inconvenience). In addition, most individual households include family members with varying taste preferences, and in the past it has been tedious and cumbersome to best suit individual tastes, and in general, many different The preparation cycle and many different vessels to control the mixing would have been required.
It would be desirable to use one (or at least a minimum of) preparation method on a single counter to efficiently accommodate various taste preferences in a domestic setting.

[0007] Coffee beverages include an aqueous solution of water-soluble (and sometimes water-insoluble) ingredients of roasted and ground beans of the family Rubiaciae. There are many varieties of this plant, but the two most commercially significant are Caffeea arabica and C.
affea canephora (robusta).

[0008] Almost universally, roasted and ground coffee is contacted with hot water at a temperature slightly lower to slightly higher than the boiling temperature for a given preparation time to separate the extract (including solute) from the insoluble portion. The extract is then prepared by consuming the resulting beverage.

Preparation methods are generally divided into three major groups: (1) Water is osmotic or pumped through roasted and ground coffee (which may itself be partly supplied as a filter). Single pass injection, which is then filtered through a metal, paper or cloth sieve, (2) a forward direction with more than 1 time the volume of ground beans before the extract is siphoned at the required thickness. Percolator method with continuous recirculation in flowing or counter-current, and (3) a certain amount of coffee is mixed with a certain amount of water in a preparation vessel that can be infiltrated with or without stirring, and then filtered or machined. It is a batch-slurry method in which the extract is subjected to static separation to produce an extract.

Some currently available brewing devices provide essentially instant hot water for the preparation of beverages in a short time. These devices typically have a hot water reservoir that maintains a constant amount of water at a given temperature. A cold water-filled tube mounted on the inside of a separate cold water reservoir or sump located above the heated reservoir, with one end close to, but out of contact with, the bottom of the hot water reservoir To be The hot water discharge tube usually has one end located in the hot water reservoir near the exit area at the top of the hot water reservoir. The other end of the discharge tube supplies hot water that is passed through the tube to the beverage preparation to produce a prepared beverage concentrate.

To prepare the beverage in the beverage preparation device described above, cold water is poured into the sump.
Cold water flows through the cold water filled tube and collects at the bottom of the hot water reservoir due to the difference in temperature between cold water and hot water. The hot water is replaced by cold water and moves upwards towards the top of the hot water reservoir, which is sealed with a cover, and passes through the hot water discharge tube. When dispensed into a beverage preparation, the hot water and the beverage preparation produce a prepared beverage concentrate. (As an example of a typical instant hot water beverage preparation device, Martin US Pat. No. 3,385,201
See Anson, U.S. Pat. No. 4,920,871, and Brewer, U.S. Pat. No. 5,025,714 and U.S. Pat. No. 5,113,752. )

[0012] Dilution of the prepared concentrate is necessary to avoid additional manual steps of diluting the prepared concentrate and to prevent the prepared concentrate from becoming too thick. Dilution of the prep concentrate is carried out by feeding additional water from the sump to both prep funnels and passing it through ground coffee or in the area between the inner and outer funnels.

Devices for preparing beverages such as coffee and the like are typically of the “single processing station” type, in which an empty jug or pot is weighed dry. Of the beverage preparation material, eg roast and ground coffee, or placed on a heating element under the preparation funnel. The hot water then extracts the major oils, flavors and body components that make up the beverage through the ingredients and drains downward through the opening in the funnel into a pot or jug. If a second pot or jug of beverage is needed, the first is transferred to another heating element or plate.

While such prior art beverage brewers work satisfactorily for producing relatively small volumes of beverages, restaurants and other commercial and industrial establishments produce large volumes of coffee, but have a wide consumer reach. There is a continuing need for devices that can readily adapt to the taste preferences of diversity. In addition, the device should be easy to use and relatively automated so as not to unreasonably require human attention during the preparation cycle. The demands of restaurants, public buildings and other commercial establishments are particularly related to such equipment as to prepare a cup of coffee that is acceptable to an individual consumer within defined limits of space, effort and time.

It is necessary to provide equipment that requires minimal maintenance by employees. To provide a device that produces a sufficient amount of preparation to meet the customer's requirements in a reasonable amount that can be replenished at the right time and with the least care by the employee without over-preparation. is important. Additionally and preferably, the device should be compact.

It is therefore desirable to provide a coffee preparation method that allows the consumer to customize his or her favorite coffee type from a virtually limitless selection of possibilities. The method of the present invention will provide an individually customized supply of warm and ready-to-drink coffee beverages upon consumer demand.

SUMMARY OF THE INVENTION Accordingly, a general object of the present invention is an improvement to provide individually customized freshly brewed coffee beverages in a wide range of types and strengths, according to consumer demand. Is to provide a method.

A further object of the present invention is to drink relatively large amounts of freshly brewed coffee beverages, especially customized to the desired type, mellowness, nature and / or strength, by a large number of individual consumers. It is to provide a preparative method for manufacturing as just selected. This method is easily used by consumers or other individuals (ie restaurant waiters) to obtain customized beverages. Moreover, maintenance of this device requires only a little care by the owner / operator of the device.

Another object of the present invention is to provide a brewing device which is subject to individual consumer choice but which is particularly useful for delivering coffee in large, commercial or institutional quantities. is there.

The general purpose of the present invention is to utilize “delayed dilution” of the concentrated extract, after the extract is ready to be prepared and is the pre-diluted extract (as selected by the customer). Immediately provide selective dilution (based on individual consumer choice) of freshly brewed coffee extract.

These and other objects of the invention are more fully and clearly set forth in the Detailed Description of the Invention herein below.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coffee extract product that imparts a slower rate of degradation during a holding time that retains a fully extracted flavor. The coffee extract of the present invention comprises: (1) an amount of formulation solids greater than about 1.2%, preferably greater than about 1.5%, and more preferably greater than about 2.0; Having a delta standard yield of less than about 8%, preferably less than about 5%, and most preferably less than about 3%.

A common problem with producing ready-to-drink coffee beverages from coffee extracts is that diluted coffee extracts generally age with retention and exhibit an undesirable flavor. High concentrates (generally greater than 30% formulation solids) can lead to undesirable "extract" features and / or "poorly extracted" flavors (ie, characteristic flavors in freshly prepared coffee). Shortage).

The present invention also relates to a method of selecting one or more ready-to-drink coffee products from a plurality of options, as well as the provision of “fresh” ready-to-eat coffee on demand. The method of the present invention comprises three basic steps, which is to collect information about the consumer's wishes, such as the type of coffee desired at the time of drinking from the consumer, and a certain amount of freshly-brewed extract. In the area where the dilution of coffee occurs in the ratio of water to fresh coffee extract composed of the consumer's choice of strength and type of preparation, including contacting the holding area with the consumer's choice of coffee product. is there.

A. Definitions As used herein, the term "fresh coffee beverage" refers to fresh coffee extracts and coffee and other coffee-based beverages, as well as coffee derivatives and / or variants thereof. Regarding beverage products.

As used herein, “coffee beverage” means cappuccino, espresso,
Latte, flavored and / or creamed coffee beverages,
And other beverages based on coffee that is a derivative and / or variant of these.

As used herein, the terms “ready-to-serve beverage” and “ready-to-drink beverage” refer interchangeably to ready-to-use and consumable forms of beverage products. They are made from freshly brewed coffee extract and, in a wide range of formulations, may include dry mixes, powders, liquids, extracts, concentrates, and emulsions.

The term “fresh” as used herein has been extracted for at least about 5 minutes, preferably at least about 15 minutes and most preferably at least about 3 minutes.
Refers to a beverage extract retained for a "retention time" of 0 minutes within about 48 hours, preferably within about 24 hours, more preferably within 12 hours, and most preferably within 6 hours.

The term “retention time” means the time period that begins at the beginning of extract preparation and ends when dilution begins. In the case of multiple preparations in one holding tank, the "holding time" is the weighted average of the extracts in the tank.

The preparation temperature as it exits the extractor is above 100 degrees Fahrenheit (37.8 ° C.),
It is preferably higher than 120 degrees Fahrenheit (48.9 degrees C), more preferably 150 degrees Fahrenheit (6 degrees
5.6 ° C.), most preferably greater than about 170 degrees Fahrenheit (about 76.7 ° C.) and the formulation solids are less than about 10%, preferably less than about 5%, more preferably less than about 4%. Most preferably it is less than about 3.5%.

As used herein, the term “classification” means the nature or quality of a coffee beverage, including temperature, strength, mellowness (full body or light body), roasting degree (color or degree). ), Acidity, sweetness, bitterness, and / or mouthfeel.

The term “variety” means, within a given species or species within a genus, the country of origin (growth) and / or a particular area of growth (eg variety), harvesting techniques and harvesting Including post-technology. Coffee beans useful in the present invention may be a single type or grade of beans, or may be composed of a blend of beans of various types or grades, decaffeinated or decaffeinated. It may have been done. These well grown types of beans are typically referred to as premium coffee. Suitable high quality coffees with high acidity include "Good mellowness", "Acidity", "Aroma" and "Aroma".
And sometimes Arabica and Colombian species characterized by having a "chocolate look". An example of a representative high quality coffee is "Milds", often referred to as high-grade Arabica varieties, among them Colombia, Mexico and strictly hard beans Costa Rica, Kenya A and B, and strictly hard. Contains other Milds such as the Guatemalan species of beans.

As used herein, the term “comprising” means that various coffees, other ingredients, or processes can be used together in the practice of the present invention. Accordingly, the term “comprising” is intended to encompass the more restrictive terms “consisting essentially of” and “consisting of”.

All ratios and percentages herein are by weight unless otherwise specified.

B. COFFEE BEVERAGE EXTRACT The present invention relates to a coffee extract product that imparts a slower rate of degradation during a holding time that retains a fully extracted flavor. The coffee extract of the present invention comprises: (1) an amount of formulation solids greater than about 1.2%, preferably greater than about 1.5%, and more preferably greater than about 2.0%; ) Has a delta standard yield of less than about 8%, preferably less than about 5%, and most preferably less than about 3%.

Another important property of coffee beverages made from roast, ground or flaked coffee products in the present invention is the amount of formulation solids. Formulated solids are simply the solids that remain after oven drying the prepared coffee. Preparation solids are an indication of mass transfer from the ground solids to the aqueous phase during preparation.

Analytical method 1. Preparation Solids The prepared coffee is placed in a 12 ml closed vial and cooled. The sample is then analyzed for solids by refractive index measurement using a Bellingham & Stanley RFM81. Here the sample temperature is maintained at 29 ° C. during the measurement. The reading was made with a reference liquid reading of known formulation solids content based on oven drying technique using the relationship: refractive index = 0.001785 x (% formulation solids) + 1.331995. Be correlated.

2. Extraction Yield This measure is the preparation solids yield of coffee extract, which is the weight of the filtered extract divided by the initial weight of dry roast, ground or flaked coffee before preparation begins. It is the product solid fraction in the extract obtained multiplied by the fraction.

3. Standard Preparation Method Coffee is prepared on a Bunn OL-35 automatic drip brewer. The coffee filter is 12 cup oxygen treated Bunn coffee filter (Reg. 6
001). One ounce by weight of coffee was added to the filters in the basket. Distilled water was supplied to this brewer and placed in a preparation basket in 146 seconds to 1 degree Fahrenheit.
Supply 1860 ml at 95 ° C (90 ° C). The prepared coffee is collected in a jug and mixed. Then, a sample of the preparation solids is collected.

4. Delta Standard Yield The Delta Standard Yield is the comparative extract (eg, coffee extract of the invention) yield obtained by subtracting from the extraction yield and the extraction yield of the standard preparation method.

C. Delayed Dilution The method of the present invention undertakes customization of freshly brewed coffee based on consumer preference by utilizing the delayed dilution of freshly brewed coffee extract.

As used herein, the term “delayed dilution” holds freshly brewed coffee extract for a minimum time of about 5 minutes, preferably about 15 minutes, more preferably about 30 minutes. Will be described. "Delayed dilution" also refers to the manner in which freshly brewed coffee extract is held for a maximum time of about 48 hours, preferably about 24 hours, more preferably about 12 hours, and most preferably about 6 hours.

Freshly prepared extract produced by the method of the present invention comprises less than about 10%, preferably less than about 5%, more preferably less than about 4%, and most preferably about 3.5%.
Having less than formulation solids. In a particularly preferred embodiment of the invention, the minimum formulation solids is greater than about 1.2%, preferably greater than about 1.5%, and most preferably greater than about 2.0%.

This aspect of the invention allows individual favorite coffees to be customized just prior to dispensing, lacking the pre-determined properties and strengths found in many automated systems. It is important to be aware. The "delayed dilution" aspect allows a large number of individually made coffee supplies to be prepared from a minimum number, preferably one brewing cycle. In addition, these individually made supplies are dispensed immediately upon request.

The dilution ratio goes from zero (undiluted) to about 1:15 coffee / water and can be easily changed using currently available methods upon input of consumer choice of strength. it can. Also, the temperature of the diluting water can be varied to accommodate individual consumer preferences for drinking temperature. There are several ways in which this can be achieved, but one preferred method is two dilution lines, one with hot water (170-190 degrees Fahrenheit) (76.6-87.8 ° C.) and one with Cold water (40 to 8 degrees Fahrenheit)
0 °) (4.4-26.7 ° C) to combine those ratios and flow rates to deliver coffee to each individual consumer at the desired temperature.

In the practice of the present invention, the weight ratio of water extracted portion to dried, roasted and ground coffee is from about 5: 1 to about 24: 1, preferably from about 8: 1 to about 13: 1. . When this amount of water is used for (drip) extraction, a relatively strong (meaning concentrated but not bitter) filtered coffee extract is obtained. usually,
The extract has a soluble solids content of greater than about 1.2%, preferably greater than 1.5%. The relatively strong filtered coffee extract is then diluted with a sufficient amount of water for the desired beverage concentration.

As used herein, the term “bringing system / device” refers to a device and method capable of converting one or more inputs into multiple types of beverages. Such systems and devices include delay dilution means / systems, delay filtering means / systems, and / or delay filtration means / systems.

Clearly, this system aspect of the present invention provides many benefits to freshly brewed extracts that result in better final coffee beverages for consumers. For example, the delayed dilution of brewed coffee obviates the need to keep the coffee "ready to consume," or "ready to drink," (e.g., diluted and desired temperature). In its undiluted state, coffee has less water and degrades at a slower rate. In addition, the need for heating or cooling during holding is minimized.

Furthermore, the undiluted extract occupies less space and can be surged more easily within a given physical geometry. An additional benefit of the smaller space is that the equipment (station) can be more economically sealed against oxygen contact. Due to the extract concentration, the extract also has less dissolved oxygen per dissolved coffee solids, which will slow down the oxidation reaction (less volume of aqueous solution per coffee solids).

Using the "delayed dilution" aspect of the present invention results in many benefits for the finished cup of coffee, and is quite more "older" or "older".
This will result in the supply of coffee with less "freshness". The reaction rate that occurs during retention is minimized by delayed dilution. In a particularly preferred embodiment of the present invention, the prepared extract is 170 degrees Fahrenheit to further reduce the changes that occur during retention of the extract.
Less than 76.7 ° C, preferably less than 160 ° F (71.1 ° C), more preferably less than 140 ° F (60 ° C), most preferably 35 ° F (1.7 ° C).
It may be chilled or refrigerated between 50 degrees Fahrenheit and 10 degrees Fahrenheit, which is easier to keep hot and hot water than to keep prepared hot coffee that has been dispensed, so this system Much less energy and space are required to drive. One skilled in the art will recognize that cooling or refrigerating the extract will further increase the maximum retention time that can maintain the desired flavor attributes.

EXAMPLES While particular embodiments of the invention have been specifically described, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. Would be obvious.

Example 1 A) The extract was 410 grams of all Arabica roast and ground coffee (with standard preparation method extraction yield of 31%) of 1.5 gallons of satellite brewer standard. Prepare in a preparation basket / funnel. Dispense 4500 milliliters of water to the preparation basket at atmospheric pressure. Water is dispensed at 200 degrees Fahrenheit (93.3 degrees Celsius) at 10 milliliters per second. The preparation is filtered through a standard paper coffee filter and the resulting preparation is 2.8% preparation solids with an extraction yield based on 28% preparation solids. The effluent temperature of the extract is 175 degrees Fahrenheit (79.
4 ° C). B) Coffee extract is kept on a Bunn Softeat ™ satellite system at 180 degrees Fahrenheit (82.2 ° C.) for 48 hours. C) Products are selected based on the images and words surrounding the strength profile. Distribute coffee with different characteristics with push buttons or stoppers. Consumers sample product types until they find one that appeals the most. D) The product is delivered to the consumer via a system that combines the retained extract with water at 170 degrees Fahrenheit (76.7 ° C.) into a hot beverage. The ratio of water to extract controls the strength of the resulting preparation.

Example 2 A) The extract was roasted and ground to 205 grams (standard preparation method extraction yield 30
% Of decaffeinated coffee is prepared in an automated slurry brewer equipped with a metal mesh filter. While the outlet of the preparation basket is blocked, 200 ml of initial water at 203 degrees Fahrenheit (95 ° C.) is fed into this closed system and immersed for 200 seconds. The preparation basket is opened and the extract is drained. Thereafter, an additional 900 ml of water at 203 degrees Fahrenheit (95 ° C.) is fed to the coffee at 5 ml / s under constant pressure. The final coffee extract results in 7.7% formulation solids and 25% formulation solids yield. B) Keep the coffee extract in a closed tank heated to 160 degrees Fahrenheit (71.1 ° C). C) The consumer sets a personal profile on the internet or on the system to answer some simple questions about preferences. These questions help deliver the product with the appropriate profile. Profiles are maintained in a central database that is accessed by the system wherever the consumer is, via wireless, local area network (LAN) or telephony devices. This consumer is identified via a radio frequency identification tag RFID, a matrix card, or a personal identification number (PIN) stored on a credit card. Consumers can get their own designed drinks, or choose from a variety of drinks that are close to the drinks designated for personal receipt. D) Dilute the extract with water to produce different strength types from 0.1% formulation solids to 7.7% formulation solids.

Example 3 A) The extract was roasted, ground and flaked to 76.5 grams of coffee (having a standard preparation method extraction yield of 32.5%) of a 0.5 gallon bottle brewer. Prepare by placing in a standard preparation basket. Feed 1860 ml of water at 12 ml per second at ambient pressure to the preparation basket at 200 degrees Fahrenheit (93.3 ° C.). The preparation is filtered through a standard paper coffee filter and the resulting preparation is 1.4% preparation solids with an extraction yield based on preparation solids of 31.5%. The extract outlet temperature was 172 degrees Fahrenheit (77.8 ° C.). B) Coffee extract in a glass-lined thermos at 160 degrees Fahrenheit (71.
Hold at 1 ° C) for up to 48 hours under nearly adiabatic conditions. C) Consumers will have the option to make their own cup from a variety of flavor profiles. This is done with slide bars and selectors, or multi-directional spaces that represent the world of beverage taste including strength, sweetness, creaminess, and flavor. D) Dilute the extract with hot water in any ratio from extract to all water. Extract is full strength (0: 1), half strength (1: 1, preparation solids 0.7%)
), 1/3 strength (2: 1, 0.7% formulation solids), and 1/4 strength (3
: 1, preparation solids 0.35%). The extract obtained was also mixed with 20% cappuccino powder with similar strength. The resulting products range from very sweet and creamy cappuccinos to cappuccinos with a high coffee flavor. These cappuccinos are then blended with a 50% solution of sized ice to produce a thick cappuccino.

Example 4 A / B) The extract from Example 1 and the extract from Example 2 were loaded into a system. C) Select the number of times the user likes coffee properties via the consumer interface window. D) List of usage history. Coffee extracts were blended together as described below and then diluted in set ratios.

[0056]

[Table 1]

Example 5 A) An extract is prepared by putting 205 grams of roast and ground decaffeinated coffee in an automatic slurry brewer equipped with a metal mesh filter. 200 ml of initial water at 203 degrees Fahrenheit (95 ° C) while the outlet of the preparation basket is blocked
To this closed system and soak for 200 seconds. Open the preparation basket and drain the extract. Thereafter, an additional 900 ml of water at 203 degrees Fahrenheit (95 ° C.) is fed to the coffee at 5 ml / s under constant pressure. The final coffee extract is 7.7% preparation solids, resulting in a 25% preparation solids yield. B) Keep the coffee extract in a closed tank heated to 160 degrees Fahrenheit (71.1 ° C). C) The consumer sets a personal profile on the internet or on the system to answer some simple questions about preferences. These questions help deliver the product with the appropriate profile. Consumers can obtain their own designated beverages or choose from a variety of beverages that are close to the beverages designated in their personal receiving profile. D) Dilute the extract with water to produce different strength types from 0.1% formulation solids to 7.7% formulation solids. The diluted extract with 2.0% solids of preparation is whipped into a cream with a high shear blender. The blend was then charged with 0.05% vanilla flavor and 5% sugar.

The steps A to D of each of the above embodiments may be interchanged with each other, for example, A) of the first embodiment to A) of the fourth embodiment.

─────────────────────────────────────────────────── ─── Continued front page    (81) Designated countries EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, I T, LU, MC, NL, PT, SE), OA (BF, BJ , CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, K E, LS, MW, MZ, SD, SL, SZ, TZ, UG , ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, BZ, C A, CH, CN, CR, CU, CZ, DE, DK, DM , DZ, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, K E, KG, KP, KR, KZ, LC, LK, LR, LS , LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NO, NZ, PL, PT, RO, R U, SD, SE, SG, SI, SK, SL, TJ, TM , TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZW (72) Inventor Christopher Ward Connor             United States 45231 Shi Ohio             Nationality Meredith Drive             1063 F term (reference) 4B027 FB24 FQ06 FQ11 FQ19

Claims (33)

[Claims] 1. A coffee extract product, comprising:   a) greater than about 1.2% formulation solids,   b) a delta standard yield of less than about 8%, A coffee extract product characterized by having: 2. A) formulation solids in an amount greater than about 1.5%,   b) a delta standard yield of less than about 8%, A coffee extract product according to claim 1, characterized in that: 3. A) preparation solids in an amount greater than about 2.0%,   b) a delta standard yield of less than about 3%, A coffee extract product according to claim 1, characterized in that: 4. A) preparation solids in an amount greater than about 1.2%;   b) a delta standard yield of less than about 5%, A coffee extract product according to claim 1, characterized in that: 5. A) preparation solids in an amount greater than about 1.2%;   b) a delta standard yield of less than about 3%, A coffee extract product according to claim 1, characterized in that: 6. A) preparation solids in an amount greater than about 1.5%;   b) a delta standard yield of less than about 5%, A coffee extract product according to claim 1, characterized in that: 7. A) preparation solids in an amount greater than about 2.0%,   b) a delta standard yield of less than about 3%, A coffee extract product according to claim 1, characterized in that: 8. A method of making a customized coffee beverage product by delaying the dilution of the coffee extract for a minimum of about 5 minutes after starting the preparation of the extract. 9. The method according to claim 8, characterized in that the customized coffee beverage product is produced by delaying the dilution of the coffee extract for a minimum of about 15 minutes after starting the preparation of the extract. 10. The method of claim 9, wherein the customized coffee beverage product is produced by delaying the dilution of the coffee extract for a minimum of about 30 minutes after starting the preparation of the extract. 11. The method according to claim 10, characterized in that the customized coffee beverage product is produced by delaying the dilution of the coffee extract for up to about 48 hours after starting the preparation of the extract. 12. The method according to claim 11, characterized in that the customized coffee beverage product is produced by delaying the dilution of the coffee extract for up to about 24 hours after the start of the preparation of the extract. 13. The method according to claim 12, characterized by producing a customized coffee beverage product by delaying the dilution of the coffee extract for up to about 12 hours after starting the preparation of the extract. 14. The weight ratio of water extract to dried, roasted and ground coffee is from about 5: 1 to about 24: 1. the method of. 15. The weight ratio of water extract to dried, roasted and ground coffee is from about 8: 1 to about 13: 1. the method of. 16. The weight ratio of water extracted portion to dried, roasted and ground coffee is from about 5: 1 to about 24: 1. the method of. 17. The weight ratio of water extracted portion to dried, roasted and ground coffee is from about 8: 1 to about 13: 1. the method of. 18. The method of claim 8 wherein the coffee / water dilution ratio is from zero to about 1:15. 19. The method of claim 11, wherein the coffee / water dilution ratio is from zero to about 1:15. 20. The method of claim 8, wherein the coffee extract has less than about 10% formulation solids. 21. The method of claim 20, wherein the coffee extract has less than about 5% formulation solids. 22. The method of claim 21, wherein the coffee extract has a formulation solids content of less than about 4%. 23. The method of claim 22, wherein the coffee extract has a formulation solids content of less than about 3.5%. 24. The method of claim 8, wherein the coffee extract has a minimum prepared solids of greater than about 1.2%. 25. The method of claim 24, wherein the coffee extract has a minimum prepared solids of greater than about 1.5%. 26. The method of claim 25, wherein the coffee extract has a minimum prepared solids of greater than about 2%. 27. The method of claim 11, wherein the coffee extract has less than about 10% preparation solids. 28. The method of claim 27, wherein the coffee extract has less than about 5% formulation solids. 29. The method of claim 28, wherein the coffee extract has less than about 4% preparation solids. 30. The method of claim 29, wherein the coffee extract has a formulation solids content of less than about 3.5%. 31. The method of claim 11, wherein the coffee extract has a minimum preparation solids content of greater than about 1.2%. 32. The method of claim 31, wherein the coffee extract has a minimum prepared solids of greater than about 1.5%. 33. The method of claim 32, wherein the coffee extract has a minimum prepared solids of greater than about 2.0%.