AU2017299962A1

AU2017299962A1 - Coffee bean particles

Info

Publication number: AU2017299962A1
Application number: AU2017299962A
Authority: AU
Inventors: Lennart FRIES; William Robert MITCHELL; Federico Mora; Gerhard Niederreiter; Stefan Palzer; Christoph Reh
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA
Priority date: 2016-07-19
Filing date: 2017-07-18
Publication date: 2018-12-06
Anticipated expiration: 2037-07-18
Also published as: JP2019520838A; AU2017299962B2; PH12019500314A1; CN109414032A; RU2019104375A; WO2018015360A1; EP3487311A1; KR20190040968A; RU2759606C2; CA3035612A1; RU2019104375A3

Abstract

The present invention relates to coffee bean particles with a D

Description

The present invention relates to coffee bean particles, methods of producing coffee bean particles by de-oiling and milling of coffee beans, and use of coffee bean particles.

Background

Despite progress in aroma preservation technologies, soluble (or instant) coffee products are perceived by some consumers as lacking in freshness and fresh brewed coffee aroma as compared to home brewed coffee. To overcome this gap in aroma, products have been marketed which incorporate finely ground (micronized) roast coffee into the soluble coffee to enhance the taste and aroma. Coffee particles in the beverage prepared from soluble coffee can be give an unpleasant sandy sensation during consumption. The sensory perception of the particles can be reduced by decreasing the particles size and it is thus desired to obtain a particle size below about 50 microns since particles below this size are hardly perceived in the mouth.

However, due to their natural oil content, coffee particles get sticky when ground as liquid coffee oil is squeezed out of pores during grinding and moves to the particle surface. As a consequence, the energy put on those particles in a grinder is absorbed to a large extend by plastic deformation and viscous flow in the oil, whereas sticky particles form lumps and build up along the walls of the equipment. Dry grinding techniques at ambient temperature are therefore limited in terms of the obtainable particle size reduction and are normally not able to obtain particle sizes below 50 microns.

Milling in oil has been disclosed in US1716323, EP0560609 and JP2005312319. Making use of oil as carrier medium in a continuous bead mill was shown to be efficient to overcome adhesive particle interactions, allowing a particle size reduction well below the target of 50 microns. In order to process a suspension of coffee particles in oil, however, the solid particle content is limited to approximately 50%. At higher coffee

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PCT/EP2017/068079 particle load the suspension becomes too viscous and can no longer be pumped in a reliable manner. Significant amounts of oil are therefore required, which are complicated to separate from the micronized coffee particles afterwards.

Cryogenic milling is disclosed in US3261689, GB2022394 and CAI 110104. This technology makes use of the fact that coffee oil becomes completely solid below temperatures of ca. -20°C. Solid oil does not affect the mechanical properties and breakage conditions of roasted coffee particles negatively. On the contrary, frozen oil is brittle and hard. On the processing side, the high throughput of liquid nitrogen in 10 cryogenic milling is unfavourable in terms of process economics, however. Depending on the mill type used, significant amounts of oversize particles need to be separated by cryogenic sieving and recycled into the grinder. Furthermore it was observed that cryogenically milled coffee tends to aggregate and sediment to the bottom of the cup, once reconstituted by the consumer with a coffee beverage. This effect can again be 15 attributed to coffee oil which is released once the temperature of the micronized particles rising to ambient levels. Free oil is leaking out of the coffee particles, forming unsightly “fish eyes” on top of the beverage.

Wet processing of micronized roasted coffee (MRC) in aqueous media performed in 20 line with pure soluble coffee (PSC) production is disclosed in US3652292, US3697288, GB1489166 and DE3130346. Continuous bead milling in aqueous phase is proposed to micronize coffee particles to sizes below 50 pm. The resulting product shows less aggregation and sedimentation of coffee particles in the final cup, but flocculation of MRC particles is frequently observed as hydrophobic coffee particles interact to form 25 floating colloidal structures. This effect can either be accepted or fought against with the help of stabilizer additives or pH adjustments. Such additives add cost and may be perceived negatively by consumers.

Co-grinding of roasted coffee particles in a jet mill using pure soluble coffee powder as 30 carrier is disclosed in US1214875 and EP2659783. By adding a carrier (pure soluble coffee powder) that absorbs coffee oil from the particle surfaces, stickiness of the product in the mill is avoided and very fine coffee particles are obtained. Aggregation in the final cup is reduced. Sedimentation in the cup is still a critical issue, though. The

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PCT/EP2017/068079 required carrier mass fraction to allow a stable operation of the jet mill is significant (order of 50 % by weight, which negatively impacts throughput and process efficiency as well as final cup sensory profile.

Accordingly, there is a need for improved methods for obtaining small coffee bean particles that do not stick during processing and do not sediment or create unpleasant sensory sensations in a food or beverage prepared with the particles.

Summary of the invention

The inventors have found that de-oiling coffee beans allows milling of coffee to small particle sizes avoiding some of the drawbacks of the prior art, accordingly the present invention relates to coffee bean particles with a D₉₀ particle size of 50 microns or less and an oil content of 8% (weight/weight) or less. Furthermore, the invention relates to a 15 method of producing coffee bean particles comprising: a) removing oil from coffee beans to produce de-oiled coffee beans; and b) grinding the coffee beans to a D₉₀particles size of 50 microns or less. In still further aspects the invention relates to products comprising the coffee bean particles of the invention and uses of the coffee bean particles of the invention.

Brief description of the figures

Figure 1 shows a milling chamber of a jet mill blocked with powder according to composition 1. Burnt granules (dark color) are found inside the milling chamber, while 25 the outlet is blocked with cohesive powder (lighter color, in the center). Details are in example 1.

Figure 2 shows a milling chamber of a jet mill containing powder according to composition 3 after 4 hours of stable operation. Only loose holdup (light color) is found 30 in the milling chamber and free outlet tube. Details are in example 1.

Figure 3 shows particle size distribution of roast and ground coffee de-oiled by mechanical pressing in two passes (composition 3) before and after milling (black lines)

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PCT/EP2017/068079 and of a 50/50 mixture of roast and ground coffee and pure soluble coffee (composition 4) before and after milling (grey lines). Details are in example 1.

Figure 4 shows particle size distribution of roast and ground coffee de-oiled by extraction with supercritical CO2 (composition 6) before and after milling (black lines) and of a 50/50 mixture of roast and ground coffee and pure soluble coffee (composition 7) before and after milling (grey lines). Details are in example 2.

Figure 5 shows particle size distribution of roast and ground coffee de-oiled by 10 extraction with hexane (composition 9) before and after milling (black lines) and of a

50/50 mixture of roast and ground coffee and pure soluble coffee (composition 10) before and after milling (grey lines). Details are in example 3.

Detailed description of the invention

The present invention relates to coffee bean particles with a D₉₀ particle size of 50 microns or less and an oil content of 8% (weight/weight) or less.

By coffee bean is meant bean, or seed, from any variety of the coffee plant, e.g. from 20 Coffea Arabica and/or Coffea canephora. Coffee beans may be green, or raw, or the may be roast. Roast coffee beans may be produced by roasting of green coffee beans in any suitable way to produce aroma notes associated with roast coffee. Suitable roasting methods are well known in the art. By coffee bean particles are meant particles produced from coffee beans by breaking the coffee beans into smaller pieces in any 25 suitable way, e.g. by crushing, milling, grinding, or the like.

By Arabica coffee bean particles is meant particles of beans of the Coffea arabica variety, also called Arabica coffee; and by Robusta coffee bean particles is meant particles of beans of the Coffea canephora variety, also called Robusta coffee.

The coffee bean particles of the invention can be characterized by their size distribution.

The particle size may e.g. be measured by laser diffraction methods, and can e.g. be characterised by its volume distribution, e.g. using the parameter D₅₀, (volume median

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PCT/EP2017/068079 diameter) the diameter which 50% (based on volume) of the particle population is below, and/or D₉₀, the diameter which 90% (based on volume) of the particle population volume is below. The coffee bean particles of the invention are characterized by having a D₉₀ particle size of 50 microns or less, preferably 40 microns or less, more 5 preferably 30 microns or less.

Coffee beans naturally comprise oil, roasted Coffea arabica beans normally comprise about 15% and roasted Coffea canephora coffee beans about 10% coffee oil by weight. The coffee bean particles of the present invention has an oil content which is reduced 10 compared to the natural oil content of coffee beans. The coffee bean particles of the present invention are characterized by having an oil content of 8% by weight or less, preferably 7% or less, more preferably 6% or less. If the coffee bean particles are Arabica coffee bean particles, they preferably have an oil content of 7% or less, more preferably 6% or less. If the coffee bean particles are Robusta coffee bean particles, 15 they preferably have an oil content of 6% or less, more preferably 5% or less.

In a preferred embodiment, the invention relates to Arabica coffee bean particles with a D₉₀ particle size of 50 microns or less and an oil content of 8% (weight/weight) or less. In another preferred embodiment, the inventions relates to Robusta coffee bean 20 particles with a D₉₀ particle size of 50 microns or less and an oil content of 6% (weight/weight) or less. In a further preferred embodiment the invention relates to a mixture of i) Arabica coffee bean particles with a D₉₀ particle size of 50 microns or less and an oil content of 8% (weight/weight) or less, and ii) Robusta coffee bean particles with a D₉₀ particle size of 50 microns or less and an oil content of 6% (weight/weight) 25 or less. For example, the mixture may comprise between 10% and 90% (weight/weight) of Arabica coffee bean particles and between 10% and 90% (weight/weight) of Robusta coffee bean particles.

The coffee bean particles of the invention may be green, or raw, coffee bean particles, 30 or they may be roast coffee bean particles. Green coffee bean particles are particles produced from green coffee beans. Roast coffee particles may be produced from roast coffee beans in any suitable way, e.g. by crushing, milling, grinding, or the like; or they may be produced by breaking green coffee beans into smaller pieces and roasting the

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PCT/EP2017/068079 resulting green coffee bean particles to produce roast coffee bean particles.

The present invention further relates to a coffee composition comprising coffee bean particles of the invention, and soluble coffee solids, wherein the coffee bean particles 5 are present in an amount of 1-100% (weight/weight) of the amount of soluble coffee solids, preferably in an amount of 2-50% (weight/weight) of the amount of soluble coffee solids, such as in an amount of 3-20% (weight/weight) of the amount of soluble coffee solids. By soluble coffee solids is meant water soluble coffee compounds, excluding water, which have been extracted from coffee beans, e.g. using water and/or 10 steam. Methods for extraction of soluble solids from coffee beans are well known in the art of soluble coffee production and any suitable method may be used. Soluble coffee solids may be extracted from green or roast coffee beans.

A coffee composition of the invention may e.g. be in the form of a liquid composition 15 wherein the soluble coffee solids are dissolved in water and the coffee bean particles dispersed therein; in dry form, e.g. as a powder, tablet or the like, wherein the coffee bean particle are mixed with dry soluble coffee solids. A liquid coffee composition may be in a form suitable for direct consumption as a coffee beverage, e.g. a so called RTD (ready to drink) coffee beverage, or it may e.g. be in the form of a concentrate which 20 can be used for preparing a coffee beverage by dilution with water, milk, or any other suitable liquid. A dry coffee composition according to the invention may e.g. be in the form of an instant coffee product which is suitable for preparation of a coffee beverage by dissolution of the dry composition in water, milk, or any other suitable liquid. A coffee composition according to the invention may also be useful as an ingredient, e.g. 25 for production of other food or beverage products wherein the presence of coffee solids is desired, e.g., to impart coffee taste or flavour.

In another embodiment, the present invention relates to a food or beverage composition comprising coffee bean particles according to the invention, and soluble 30 coffee solids, wherein the coffee bean particles are present in an amount of 1-100% (weight/weight) of the amount of soluble coffee solids, preferably in an amount of 250% (weight/weight) of the amount of soluble coffee solids. A food or beverage composition according to the invention may further comprise protein, e.g. milk and/or

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PCT/EP2017/068079 plant protein in an amount of 2-50% by weight of dry solids. A food or beverage composition according to the invention may e.g. be a so called coffee mix product which comprises coffee solids, creamer components and optionally sugar and/or sweetener. Such a product may be in liquid form, e.g. directly suitable for consumption 5 as an RTD coffee beverage such as coffee with milk, cafe latte, cappuccino, cafe macchiato, or the like, or as a liquid concentrate suitable for preparation of a coffee beverage by dilution with water or any other suitable liquid. Such a product may also be in dry form, e.g. as an instant coffee mix product suitable for preparation of coffee beverage such as coffee with milk, cafe latte, cappuccino, cafe macchiato, or the like, by 10 dissolution of the dry product in water or any other suitable liquid.

The present invention also relates to a method of producing coffee bean particles of the invention, accordingly the invention relates to a method of producing coffee bean particles, the method comprising a) removing oil from coffee beans to produce de-oiled 15 coffee beans; and b) grinding the coffee beans to a D₉₀ particles size of 50 microns or less.

In one embodiment of the invention, step a) is performed before step b), i.e. oil is removed from coffee beans before they are ground to produce coffee bean particles. In 20 another embodiment, step b) I performed before step a), i.e. coffee beans are ground to produce coffee bean particles and oil is subsequently removed from the coffee bean particles. In a further embodiment of the invention, step a) and b) are performed, at least partly, simultaneously, i.e. oil removal and grinding is performed in one step. In a preferred embodiment of the invention, coffee beans are subjected to a pre-grinding, 25 e.g. using conventional methods for grinding coffee beans, before oil removal in step a), and then subsequently subjected to the grinding of step b) further reducing the particle size to obtain coffee bean particles of the desired particle size.

Oil removal may be performed by any suitable method, e.g. by pressing or extraction, 30 e.g. by liquid carbon dioxide and/or organic solvent. In a preferred embodiment 30% by weight of the oil content is removed in step a), such as preferably 50% by weight. In another preferred embodiment, oil is removed to reach a desired oil content, e.g. such that the oil content after oil removal in step a) is 8% by weight or less, preferably 7% or

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PCT/EP2017/068079 less, more preferably 6% or less. If the coffee bean particles are Arabica coffee bean particles, oil is preferably removed to reach an oil content of 7% or less, more preferably 6% or less. If the coffee bean particles are Robusta coffee bean particles, oil is preferably removed to reach an oil content of 6% or less, more preferably 5% or less.

By grinding is meant any kind of breaking coffee beans into smaller pieces in any suitable way and includes e.g. crushing and milling. Grinding may e.g. be performed by jet milling, cryo milling, etc. Grinding may include a step to remove oversized particles, e.g. by sieving, to obtain the desired particle size distribution.

The coffee beans subjected to the method of the invention may be green or roasted coffee beans. If roasting is performed, it may be performed before, after and/or during oil removal in step a); and/or before, after and/or during grinding in step b). In one embodiment, green coffee beans are roasted before being subjected to step a) and b) of the method of the invention. In another embodiment, green coffee beans are subjected to oil removal of step a) and then roasted before being subjected to grinding of step b). In a further embodiment, green coffee beans are subjected to step a) and step b), and the resulting green coffee bean particles are subsequently roast.

The present invention further relates to use of the coffee bean particles of the invention in the preparation of a soluble coffee product. By a soluble coffee product is meant a product based on soluble coffee extract which is useful for preparing a coffee beverages by reconstitution of the product in water, milk or any other suitable liquid. A soluble coffee product may e.g. be in the form of a powder, e.g. a freeze dried or spray dried powder of coffee extract. Methods for producing soluble coffee products are well known in the art. The coffee bean particles of the present intention may be used in the preparation of a soluble coffee product by mixing the coffee bean particles with coffee extract. The coffee bean particles may e.g. be mixed with liquid coffee extract and the mixture may then be dried, e.g. by freeze drying or spray drying, to produce a soluble coffee powder which contains the coffee bean particles of the invention. In a preferred embodiment, coffee bean particles of the invention are agglomerated with soluble coffee powder to produce a soluble coffee product containing the coffee bean particles. Methods for agglomerating soluble coffee powders, e.g. spray dried coffee powders,

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PCT/EP2017/068079 are well known in the art, and coffee bean particles of the invention may be agglomerated with soluble coffee powder by introducing the coffee bean particles into a conventional agglomeration process. For example, coffee bean particles of the invention may be introduced into the agglomeration zone of a spray dying tower during drying of coffee extract. In a preferred embodiment, coffee bean particles of the invention are transported directly from the grinding process, e.g. performed in a jet mill, and into the agglomeration zone of a spray drying tower.

EXAMPLES

All particle sizes and distributions mentioned in the following examples were measured by laser diffraction (Malvern Mastersizer 2000, Fraunhofer algorithm, dispersion in MCT (medium chain triglyceride) oil).

Example 1

Soluble coffee beverage powder containing 15% micronized roast and ground coffee particles was de-oiled by mechanical pressing

Arabica coffee (origin Colombia) was roasted to a CTN of 115 and ground. The coffee, which was characterized by an oil content of 15 % is referred to as composition 1 in the following. It was fed to a continuous expeller press (KOMET, DD85G) at a rate of 6 kg/h. After one pass through the press, partially de-oiled coffee powder was obtained with a residual oil content of 9 % (composition 2). Part of the powder was treated by the same press at 6 kg/h throughput in a second pass, resulting in further de-oiling. After two passes a powder with residual oil content of 6 % is achieved (composition 3). For comparison the powder according to composition 1 was mixed with pure soluble coffee powder (PSC, soluble coffee solids obtained by water extraction of coffee beans) (type 100% Robusta) in a 1:1 weight ratio. The obtained mix is referred to as composition 4.

The powders according to composition 1 and 2 were further processed with a jet mill (Technologia Meccanica Fluid Jet Mill J-70). The throughput was adjusted by a

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PCT/EP2017/068079 vibrational feeder to 1 kg/h, jet pressure was set to 9 bar. After 30 min of operation a decline of the output of the jet mill was observed. Upon opening the milling chamber, the outlet tube was found to be blocked by powder adhering to the wall of the tube. Furthermore the milling chamber was partially filled with black spherical coffee granules 5 (Figure 1). It is assumed that oily coffee particles released free liquid coffee oil upon particle collisions inside the jet mill. As the collision energy was insufficient to overcome the adhesive forces between those sticky particles, they grew instead of breaking apart, forming spherical granules. Over time, these granules grew and became denser. Unable to leave the milling chamber through the product outlet tube, they 10 accumulated inside the milling chamber. Wall friction and particle-particle friction resulted in an increase of the temperature of those granules. A strong burnt smell was observed, and the granules were characterized by dark black colour.

The powders according to composition 3 and 4 were further processed with a jet mill 15 (Technologia Meccanica Fluid Jet Mill J-70) in the same way as described above. The throughput was adjusted by a vibrational feeder to 1 kg/h, jet pressure was set to 9 bar. Stable continuous operation of the mill was performed over a period of 4 hours. Only loose powdery hold-up was found in the mill, where the powder colour was lighter rather than darker through the effect of particle size reduction in comparison to the 20 respective feed composition (Figure 2). None of the overheating or granule formation phenomena that were described above for composition 1 and 2 was observed.

The jet milled products made from compositions 3 and 4 were analyzed by laser diffraction to measure their particle size distribution. The results are shown in Figure 3. 25 It can be seen that de-oiling enhanced the efficiency of the jet milling process. At equal process conditions a D₉₀ of 44 pm was obtained when jet milling composition 3, compared to 114 pm for composition 4. While the use of pure soluble coffee powder as carrier (composition 4) is successful in enabling jet mill processing of roasted coffee particles, the process is more effective when using pure de-oiled roasted coffee.

a) The micronized coffee powder made from composition 3 was dry mixed at a ratio of 15 wt% with spray dried Nescafe powder to obtain a retail coffee beverage powder containing 15% MRC. Smooth mouthfeel and absence of sedimentation in the

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PCT/EP2017/068079 reconstituted cup was found in a technical tasting session.

b) 64 g of the micronized coffee powder made from composition 3 was mixed into

900 g of concentrated coffee extract (total solids content: 40 % by weight). The resulting suspension of coffee bean particles in coffee extract (total solids content: 44 % by weight) was freeze dried in a laboratory freeze drier. After drying for 12 hours at 25°C, 430 g of dry instant coffee beverage powder containing 15 % by weight MRC was obtained. Smooth mouthfeel and absence of sedimentation in the reconstituted cup was found in a technical tasting session.

c) Analogue to example b) above, a suspension of de-oiled coffee bean particles 10 (composition 3) in coffee extract was produced and spray dried using a lab scale spray tower (Niro Minor). The obtained dry instant coffee beverage powder containing 15 % by weight MRC was evaluated as having a smooth mouthfeel and absence of sedimentation in the reconstituted cup in a technical tasting session.

Example 2

Soluble coffee beverage powder containing 15% micronized roast&ground coffee particles which was de-oiled by extraction with supercritical carbon dioxide

Arabica coffee (origin Colombia) was roasted to a CTN of 75 and ground. The coffee, 20 which was characterized by an oil content of 15 % is referred to as composition 5 in the following. It was fed into a 5 L supercritical carbon dioxide extractor composed of a carbon dioxide inlet, a high pressure pump achieving up to 1000 Bar, two heat exchangers, an extraction vessel in which the coffee was placed and two separators to recover the residues. The coffee was extracted for 3.5h at 50°C at a pressure of 280 25 Bar with a flow rate of 31kg/h of carbon dioxide. The coffee thus obtained contained a residual oil content of 3.1% (composition 6). For comparison the coffee bean particles according to composition 6 was mixed with pure soluble coffee powder (type 100% Robusta) in a 1:1 weight ratio. The obtained mix is referred to as composition 7.

The powders according to composition 6 and 7 were further processed with a jet mill (Technologia Meccanica Fluid Jet Mill J-70). The throughput was adjusted by a vibrational feeder to 1 kg/h, jet pressure was set to 9 bar. Stable continuous operation of the mill was performed over a period of 4 hours. Only loose powdery hold-up was

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PCT/EP2017/068079 found in the mill, where the powder colour was getting lighter rather than darker through the effect of particle size reduction in comparison to the respective feed composition. None of the overheating or granule formation phenomena that were described above for composition 1 and 2 was observed.

The coffee bean particles made from compositions 6 and 7 were analyzed by laser diffraction to measure their particle size distribution. The results are shown in Figure 4. It can be seen that de-oiling enhanced the efficiency of the jet milling process. At equal process conditions a D₉₀ of 15.5 pm was obtained when jet milling composition 6, 10 compared to 27.2 pm for composition 7. While the use of PSC (composition 7) as carrier was successful in enabling jet mill processing of roasted coffee particles, the process was more effective when using pure de-oiled roasted coffee.

Example 3

Soluble coffee beverage powder containing 15% micronized roast&ground coffee particles which was de-oiled by extraction with hexane

Arabica coffee (origin Colombia) was roasted to a CTN of 75 and ground. The coffee, which was characterized by an oil content of 15 % is referred to as composition 8 in the 20 following. It was fed into a Soxhlet cartridge and placed in a Soxhlet extraction vessel.

The coffee was extracted with Petroleum Ether at its reflux temperature for 2hr. The coffee thus obtained contained a residual oil content of 3% (composition 9). For comparison the powder according to composition 8 was mixed with pure soluble coffee powder (type 100% Robusta) in a 1:1 weight ratio. The obtained mix is referred to as 25 composition 10.

The coffee bean particles according to composition 9 and 10 were further processed with a jet mill (Technologia Meccanica Fluid Jet Mill J-70). The throughput was adjusted by a vibrational feeder to 1 kg/h, jet pressure was set to 9 bar. Stable 30 continuous operation of the mill was performed over a period of 4 hours. Only loose powdery hold-up was found in the mill, where the powder colour was getting lighter rather than darker through the effect of particle size reduction in comparison to the respective feed composition. None of the overheating or granule formation phenomena

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PCT/EP2017/068079 that were described above for compositions 1 and 2 was observed.

The coffee bean particles made from compositions 9 and 10 were analyzed by laser diffraction to measure their particle size distribution. The results are shown in Figure 5. It can be seen that de-oiling enhanced the efficiency of the jet milling process. At equal 5 process conditions a D₉₀ of 17.1 pm was obtained when jet milling composition 9, compared to 27.2 pm for composition 10. While the use of PSC as carrier was successful in enabling jet mill processing of roasted coffee particles (composition 10), the process was more effective when using pure de-oiled roasted coffee.

Claims

1. Coffee bean particles with a D₉₀ particle size of 50 microns or less and an oil content of 8% (weight/weight) or less.

2. Coffee bean particles according to claim 1 with a D₉₀ particle size of less than 30 microns.

3. Coffee bean particles according to any one of claims 1 or 2 with an oil content of 7% (weight/weight) or less.

4. Coffee bean particles according to any of the preceding claims selected among unroasted and roasted coffee bean particles.

5. A coffee composition comprising coffee bean particles according to any one of the preceding claims in an amount of 1-50% of dry solids (weight/weight), and soluble coffee solids in an amount of 50-99% of dry solids (weight/weight).

6. A food or beverage composition comprising coffee bean particles according to any one of claims 1-4, and soluble coffee solids, wherein the coffee bean particles are present in an amount of 1-100% (weight/weight) of the amount of soluble coffee solids.

7. A food or beverage composition comprising coffee bean particles according to any one of claims 1-4, wherein the coffee bean particles are present in an amount of 2-50% (weight/weight) of the amount of soluble coffee solids.

8. A food or beverage composition according to any one of claims 6-7 further comprising milk and/or plant protein in an amount of 2-50% (weight/weight) of dry solids.

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PCT/EP2017/068079

9. A method of producing coffee bean particles comprising

a) removing oil from coffee beans to produce de-oiled coffee beans; and

b) grinding the coffee beans to a D₉₀ particles size of 50 microns or less.

10. The method of claim 9, wherein step a) is performed before step b).

11. The method of claim 9, wherein step b) is performed before, and/or during, step a)

12. The method of any one of the preceding claims, wherein oil removal in step a) is performed by pressing the coffee beans.

13. The method of any of one of claims 9-12, wherein the coffee beans are roasted before and/or after step a).

14. Use of coffee bean particles according to any one of claims 1-4 in the preparation of a soluble coffee product.

15. Use according to claim 15, wherein coffee bean particles according to any one of claims 1-4 are agglomerated with soluble coffee powder.