JP2018068122A - Production method of coffee extract - Google Patents
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本発明は、コーヒー抽出液の製造方法に関する。 The present invention relates to a method for producing a coffee extract.
コーヒーの一般的な抽出方法であるドリップ抽出は、熱水をコーヒー豆の微粉に注ぐことで行われる。抽出時、コーヒー豆はドーム状に膨らむが、これは熱水がコーヒー豆の内部に浸透することで、コーヒー豆内部に含まれる二酸化炭素等が空気中に散逸するためである。この時、コーヒー豆が本来持っていた香りが、空気中に拡散して散逸していると考えられる。また、抽出後、直ちに飲用する場合には問題とならないが、高温で保持されることでコーヒーの風味が変化することも考えられる。一方、一般的にダッチコーヒー（水出しコーヒー）と呼ばれる低温抽出法も知られているが、抽出に時間を要するため工業的な抽出方法に応用することは困難である。 Drip extraction, which is a common method for extracting coffee, is performed by pouring hot water into fine coffee beans. At the time of extraction, the coffee beans swell in a dome shape because hot water permeates into the coffee beans and carbon dioxide contained in the coffee beans is dissipated into the air. At this time, it is thought that the scent originally possessed by the coffee beans is diffused and dissipated in the air. Moreover, although it does not become a problem when drinking immediately after extraction, it is also considered that the flavor of coffee changes by being kept at high temperature. On the other hand, a low temperature extraction method generally called Dutch coffee (watered coffee) is also known, but it is difficult to apply to an industrial extraction method because time is required for extraction.
これまで、良好な風味を得るためのコーヒーの抽出方法について、様々な検討がされている。例えば、特開２０１２−９５６４７号公報（特許文献１）には、コーヒー豆の混合物を、多段階抽出し濃縮する、コーヒー濃縮組成物の製造方法が記載されている。また、特開２０１５−４７１２６号公報（特許文献２）には、コーヒー豆を加圧抽出して得られる高圧抽出液と、そのコーヒー豆とは異なるコーヒー豆を常圧抽出して得られる常圧抽出液とを、所定の割合で混合するコーヒー飲料の製造方法が記載されている。 So far, various studies have been conducted on coffee extraction methods for obtaining a good flavor. For example, JP 2012-95647 A (Patent Document 1) describes a method for producing a coffee concentrate composition, in which a mixture of coffee beans is extracted and concentrated in multiple stages. Japanese Patent Laying-Open No. 2015-47126 (Patent Document 2) discloses a high-pressure extract obtained by pressure extraction of coffee beans and a normal pressure obtained by normal pressure extraction of coffee beans different from the coffee beans. A method for producing a coffee beverage in which an extract is mixed at a predetermined ratio is described.
本発明では、従来の方法では得られなかった、良好な風味が得られる、新規なコーヒー抽出液の製造方法を提供することを課題とする。 It is an object of the present invention to provide a novel method for producing a coffee extract that can obtain a good flavor that cannot be obtained by a conventional method.
上記課題を解決するために、本発明者らは、コーヒーの抽出方法について改めて詳細に検討した。そして、その結果として、コーヒーの抽出方法を２段階に分けて抽出を実施し、具体的には、第１段階の抽出工程（一次抽出）として、加圧下で低温の水でコーヒーを抽出し、第２段階の抽出工程（二次抽出）として、残ったコーヒーを熱水で再度抽出し、両方の抽出液を混合することで、良質な香りと、強いコーヒー感が両立した抽出液が得られることを見出し、本発明を完成させた。 In order to solve the above-mentioned problems, the present inventors have examined the coffee extraction method again in detail. As a result, the coffee extraction method is divided into two stages, and the extraction is performed. Specifically, as a first stage extraction process (primary extraction), coffee is extracted with low-temperature water under pressure, As the second stage extraction process (secondary extraction), the remaining coffee is extracted again with hot water, and both extracts are mixed to obtain an extract that has both a good fragrance and a strong coffee feeling. As a result, the present invention has been completed.
すなわち、本発明は、次の通りとなる。
［１］加圧下で低温の水を用いてコーヒー豆から第１のコーヒー抽出液を得る、第１段階の抽出工程と、熱水を用いて第１段階の抽出工程で残ったコーヒー豆から第２のコーヒー抽出液を得る、第２段階の抽出工程と、第１のコーヒー抽出液と第２のコーヒー抽出液とを混合する、混合工程、を含む、コーヒー抽出液の製造方法。
［２］低温の水の水温が、３５℃以上６０℃以下である、［１］に記載のコーヒー抽出液の製造方法。
［３］熱水の水温が、８０℃以上９９℃以下である、［１］又は［２］に記載のコーヒー抽出液の製造方法。
［４］第１段階の抽出工程の加圧圧力が１．５ｋｇ／ｃｍ２以上４．５ｋｇ／ｃｍ２以下である、［１］〜［３］のいずれかに記載のコーヒー抽出液の製造方法。
［５］低温の水が、牛乳、乳飲料、油脂の乳化液のいずれか１つである、［１］〜［４］のいずれかに記載のコーヒー抽出液の製造方法。
That is, the present invention is as follows.
[1] A first extraction step of obtaining a first coffee extract from coffee beans using low-temperature water under pressure, and a first step from the coffee beans remaining in the first extraction step using hot water. A method for producing a coffee extract, comprising: a second step of obtaining a coffee extract of 2; and a mixing step of mixing the first coffee extract and the second coffee extract.
[2] The method for producing a coffee extract according to [1], wherein the water temperature of the low-temperature water is 35 ° C. or higher and 60 ° C. or lower.
[3] The method for producing a coffee extract according to [1] or [2], wherein the hot water has a water temperature of 80 ° C. or higher and 99 ° C. or lower.
[4] The method for producing a coffee extract according to any one of [1] to [3], wherein the pressurization pressure in the first stage extraction step is 1.5 kg / cm 2 or more and 4.5 kg / cm 2 or less. .
[5] The method for producing a coffee extract according to any one of [1] to [4], wherein the low-temperature water is any one of milk, a milk beverage, and an oil / fat emulsion.
本発明によれば、良質な香りと、強いコーヒー感が両立したコーヒー抽出液が得られる。この効果は、従来は見出されていなかったものである。 According to the present invention, it is possible to obtain a coffee extract having both a good fragrance and a strong coffee feeling. This effect has not been found in the past.
本発明は、第１段階の抽出工程と、第２段階の抽出工程と、混合工程を含む、コーヒー抽出液の製造方法である。本発明の第１段階の抽出工程では、まず、加圧下で、低温の水を用いて、コーヒー豆から第１のコーヒー抽出液を得る。加圧は、当業者によく知られた方法で実施すれば良く、例えばエアプレス法、及び窒素ガス等を用いた加圧方法等を例示することができる。加圧圧力は、例えば、１．５ｋｇ／ｃｍ２以上４．５ｋｇ／ｃｍ２以下が好ましく、２ｋｇ／ｃｍ２以上４ｋｇ／ｃｍ２以下がより好ましく、２．５ｋｇ／ｃｍ２以上３．５ｋｇ／ｃｍ２以下がさらに好ましい。低温の水の水温は、例えば３０℃以上６０℃以下が好ましく、３５℃以上５７℃以下がより好ましく、４０℃以上５５℃以下がさらに好ましい。この時の水温が３０℃以上であると良質な香気成分が抽出され、水温が６０℃以下であると抽出された香気成分の劣化を抑制でき、好ましい。抽出操作は、本発明の効果が得られる限り制限されず、例えば当業者によく知られた方法で実施すれば良い。 The present invention is a method for producing a coffee extract, which includes a first stage extraction process, a second stage extraction process, and a mixing process. In the first stage extraction process of the present invention, first, a first coffee extract is obtained from coffee beans using low-temperature water under pressure. The pressurization may be performed by a method well known to those skilled in the art, and examples thereof include an air press method and a pressurization method using nitrogen gas or the like. Applied pressure, for example, preferably 1.5 kg / cm 2 or more 4.5 kg / cm 2 or less, 2 kg / cm 2 or more 4 kg / cm 2 or less, more preferably, 2.5 kg / cm 2 or more 3.5 kg / cm 2 or less is more preferable. The temperature of the low-temperature water is, for example, preferably 30 ° C. or more and 60 ° C. or less, more preferably 35 ° C. or more and 57 ° C. or less, and further preferably 40 ° C. or more and 55 ° C. or less. When the water temperature at this time is 30 ° C. or higher, a good-quality aroma component is extracted, and when the water temperature is 60 ° C. or lower, deterioration of the extracted aroma component can be suppressed. The extraction operation is not limited as long as the effect of the present invention is obtained, and may be performed by a method well known to those skilled in the art, for example.
本発明の第２段階の抽出工程では、第１段階の抽出工程で残ったコーヒー豆から、熱水を用いて第２のコーヒー抽出液を得る。この工程では、加圧せずに抽出を実施することが特に好ましいが、必要に応じ、加圧して抽出しても良い。熱水の水温は、８０℃以上９９℃以下が好ましく、９０℃以上９９℃以下がより好ましく、９３℃以上９８℃以下がさらに好ましい。 In the second stage extraction process of the present invention, a second coffee extract is obtained from the coffee beans remaining in the first stage extraction process using hot water. In this step, it is particularly preferable to carry out the extraction without applying pressure, but if necessary, the extraction may be performed under increased pressure. The temperature of the hot water is preferably 80 ° C. or higher and 99 ° C. or lower, more preferably 90 ° C. or higher and 99 ° C. or lower, and further preferably 93 ° C. or higher and 98 ° C. or lower.
本発明の混合工程では、第１段階の抽出工程で得られた第１のコーヒー抽出液と、第２段階の抽出工程で得られた第２のコーヒー抽出液とを混合する。この時、所望により、混合比率を変えることで、様々な香りのコーヒー抽出液を得ることができる。また、この時、第１のコーヒー抽出液に第２のコーヒー抽出液を添加して混合しても良く、第２のコーヒー抽出液に第１のコーヒー抽出液を添加して混合しても良く、例えば比例混合装置などを用いて、第１のコーヒー抽出液と第２のコーヒー抽出液を混合しても良い。 In the mixing process of the present invention, the first coffee extract obtained in the first stage extraction process is mixed with the second coffee extract obtained in the second stage extraction process. At this time, coffee extracts with various fragrances can be obtained by changing the mixing ratio as desired. At this time, the second coffee extract may be added to and mixed with the first coffee extract, or the first coffee extract may be added to and mixed with the second coffee extract. For example, the first coffee extract and the second coffee extract may be mixed using a proportional mixing device or the like.
本発明で得られるコーヒー抽出液は、良質な香りと、強いコーヒー感を有しており、より具体的には、口から鼻に抜ける香りが強い、特徴的なコーヒーの香りを有している。これらの香りは、得られたコーヒー抽出液の香気成分分析を実施することで、評価することができる。香気成分分析は、例えばガスクロマトグラフィー法や、ガスクロマトグラフ質量分析法により実施することができる。分析の対象となる香気成分は、コーヒーの香りに寄与する成分が好ましく、例えば２−メチルフランやピリジン等を例示することができる。本発明で得られるコーヒー抽出液は、２−メチルフランやピリジンの生成量は、従来法に比べて、好ましくは１．２倍以上であり、より好ましくは１．３倍以上であり、さらに好ましくは１．５倍以上である。一方、生成量の上限値は特段の制限はないが、強いて挙げるとすれば５倍以下である。 The coffee extract obtained by the present invention has a good-quality scent and a strong coffee feeling, and more specifically, has a characteristic coffee scent with a strong scent from the mouth to the nose. . These fragrances can be evaluated by performing an aroma component analysis of the obtained coffee extract. The aroma component analysis can be performed, for example, by gas chromatography or gas chromatography mass spectrometry. The aromatic component to be analyzed is preferably a component that contributes to the aroma of coffee, and examples thereof include 2-methylfuran and pyridine. In the coffee extract obtained in the present invention, the production amount of 2-methylfuran or pyridine is preferably 1.2 times or more, more preferably 1.3 times or more, and further preferably compared to the conventional method. Is 1.5 times or more. On the other hand, the upper limit of the generation amount is not particularly limited, but if it is forcibly cited, it is 5 times or less.
本発明では、第１段階の抽出工程、あるいは第２段階の抽出工程において、低温の水又は熱水の代わりに、牛乳、乳飲料、油脂の乳化液等を用いることも可能である。この場合、油溶性の香気成分の回収率を高めることができるので、より強いコーヒー感を持った抽出液を得ることができる。特に、乳成分と一緒に抽出することで、ミルクとの相性の良い、より強いコーヒー感を持った抽出液を得ることができる。 In the present invention, in the first stage extraction process or the second stage extraction process, it is also possible to use milk, milk beverages, oils and fats emulsions or the like instead of low-temperature water or hot water. In this case, since the recovery rate of the oil-soluble aromatic component can be increased, an extract having a stronger coffee feeling can be obtained. In particular, by extracting together with milk components, it is possible to obtain an extract having a stronger coffee feeling that is compatible with milk.
本発明では、コーヒー豆全般を使用できるが、Ｌ値が所定の範囲にあるコーヒー豆を用いることが好ましい。ここで、Ｌ値とは、黒を０、白を１００として焙煎加減をコーヒー豆の色で評価するための指標値の一つであり、具体的には色差計での測定値である。本発明では、Ｌ値が１０以上３０以下のコーヒー豆を使用することが好ましく、Ｌ値が１５以上２５以下のコーヒー豆を使用することが特に好ましい。この時、Ｌ値は、コーヒー豆全体の合計のＬ値であれば良く、例えばＬ値の低いコーヒー豆とＬ値の高いコーヒー豆とをブレンドしたものであっても良い。 In the present invention, all coffee beans can be used, but it is preferable to use coffee beans having an L value in a predetermined range. Here, the L value is one of index values for evaluating the degree of roasting with the color of coffee beans, with black being 0 and white being 100, and specifically, a measured value with a color difference meter. In the present invention, it is preferable to use coffee beans having an L value of 10 or more and 30 or less, and it is particularly preferable to use coffee beans having an L value of 15 or more and 25 or less. At this time, the L value may be the total L value of the whole coffee beans, and may be, for example, a blend of coffee beans having a low L value and coffee beans having a high L value.
以下、実施例に基づいて、本発明をより具体的に説明する。なお、この実施例は、本発明を限定するものではない。 Hereinafter, based on an Example, this invention is demonstrated more concretely. In addition, this Example does not limit this invention.
［実施例１］
様々な条件でコーヒーの抽出を実施し、加圧の有無や、抽出温度の影響を検討した。
本検討にはＬ値が１９．８のコーヒー豆を用いた。用いたコーヒー豆の産地及びブレンド比率は、「エチオピアモカ（Ｌ値２１）５０％、ガテマラ（Ｌ値１８．５）４０％、マンデリン（Ｌ値１８．５）１０％」である。
[Example 1]
Coffee extraction was performed under various conditions, and the presence or absence of pressure and the influence of extraction temperature were examined.
In this study, coffee beans having an L value of 19.8 were used. The coffee beans produced and blended ratios are “Ethiopian mocha (L value 21) 50%, Guatemala (L value 18.5) 40%, Mandelin (L value 18.5) 10%”.
適量のコーヒー豆をコーヒーミル（カリタ社製、ダイヤルＮｏ．３）にて粉砕し、コーヒー微粉末を得た。このコーヒー微粉末５０ｇを、耐圧ステンレス容器に入れ、所定温度（３０℃、４０℃、５０℃、６０℃）のイオン交換水３００ｇを容器に注いだ。密閉した上で、加圧処理を実施する実験区では、密閉後に窒素ガスを用いて３ｋｇ／ｃｍ２まで加圧した。所定温度、所定圧力で１０分間保持した後、容器を氷冷水中に移し、１０分間冷却した。その後、加圧処理を実施した実験区においては、圧力を常圧に戻した。開封し、ろ過することで一次抽出液を得た。 An appropriate amount of coffee beans was pulverized by a coffee mill (Calita, Dial No. 3) to obtain fine coffee powder. 50 g of this coffee fine powder was put into a pressure resistant stainless steel container, and 300 g of ion-exchanged water at a predetermined temperature (30 ° C., 40 ° C., 50 ° C., 60 ° C.) was poured into the container. In the experimental section where the pressure treatment was performed after sealing, the pressure was increased to 3 kg / cm 2 using nitrogen gas after sealing. After holding at a predetermined temperature and a predetermined pressure for 10 minutes, the container was transferred into ice-cold water and cooled for 10 minutes. Thereafter, in the experimental section where the pressurization treatment was performed, the pressure was returned to normal pressure. The primary extract was obtained by opening and filtering.
残ったコーヒー滓に対して、温水（９５℃）２００ｇを加えた。密閉した上で、加圧処理を実施する実験区では、密閉後に窒素ガスを用いて３ｋｇ／ｃｍ２まで加圧した。温水中で温度を維持しながら、１０分間保持した後、容器を氷冷水中に移し、１０分間冷却した。その後、加圧処理を実施した実験区においては、圧力を常圧に戻した。開封し、ろ過することで二次抽出液を得た。 200 g of warm water (95 ° C.) was added to the remaining coffee grounds. In the experimental section where the pressure treatment was performed after sealing, the pressure was increased to 3 kg / cm 2 using nitrogen gas after sealing. While maintaining the temperature in warm water for 10 minutes, the container was transferred to ice-cold water and cooled for 10 minutes. Thereafter, the pressure was returned to normal pressure in the experimental section where the pressurization treatment was performed. The secondary extract was obtained by opening and filtering.
上記で得られた一次抽出液と二次抽出液をそれぞれ混合し、コーヒー抽出液とした。それぞれのコーヒー抽出液について、訓練された官能評価パネルによる風味評価を実施した。検討条件、風味評価結果を表１に示した。風味評価の基準は表２に示した。 The primary extract and secondary extract obtained above were mixed to obtain a coffee extract. Each coffee extract was evaluated for flavor by a trained sensory evaluation panel. The examination conditions and flavor evaluation results are shown in Table 1. The criteria for flavor evaluation are shown in Table 2.
結果、一次抽出の加圧は、実施した方が特に鼻に抜ける良質な香りのコーヒー抽出液が得られることが判明した。一次抽出の温度は、４０℃〜５０℃で実施することで、良質な香りのコーヒー抽出液が得られることが判明した。二次抽出の加圧は、実施しない方が鼻に抜ける良質な香りが感じられるコーヒー抽出液が得られることが判明した。 As a result, it has been found that a high-quality scented coffee extract that can be extracted through the nose is obtained when the primary extraction is pressurized. It was found that a coffee extract with a good fragrance can be obtained by performing the primary extraction at a temperature of 40 ° C to 50 ° C. It has been found that a coffee extract with a good quality scent that can be extracted from the nose can be obtained if the secondary extraction is not pressurized.
［実施例２］
実際の製造を想定した機器を用いて、本発明の条件でコーヒーの抽出を実施し、本発明の効果を検討した。
耐圧型抽出機（イズミフードマシナリー社製）を用いて検討を実施した。耐圧型抽出機に設けられている所定の耐圧容器内に実施例１で用いたものと同等のコーヒー豆１０ｋｇ（ただし予め平均粒度が１０００μｍになるように粉砕した）を投入し、密閉した。密閉後に窒素ガスを用いて３ｋｇ／ｃｍ２まで加圧した。５５℃の熱水を耐圧容器内に６０Ｌ給湯し、その熱水を１０分間、容器内で循環させることで抽出した。その後、常圧に戻し、抽出液を抜き出して冷却し、一次抽出液とした。
[Example 2]
Coffee was extracted under the conditions of the present invention using an apparatus assumed to be actually manufactured, and the effects of the present invention were examined.
The examination was carried out using a pressure-resistant type extractor (manufactured by Izumi Food Machinery). 10 kg of coffee beans equivalent to those used in Example 1 (but ground in advance so that the average particle size becomes 1000 μm) was put in a predetermined pressure vessel provided in the pressure-type extractor and sealed. After sealing, the pressure was increased to 3 kg / cm 2 using nitrogen gas. Extraction was performed by supplying 60 L of hot water at 55 ° C. in a pressure vessel and circulating the hot water in the vessel for 10 minutes. Thereafter, the pressure was returned to normal pressure, and the extract was extracted and cooled to obtain a primary extract.
残ったコーヒー滓に対して、９８℃の熱水を耐圧容器内に４０Ｌ給湯し、その熱水を５分間、容器内で循環させることで抽出した。その後、抽出液を抜き出して冷却し、二次抽出液とした。得られた一次抽出液と二次抽出液を混合し、実施例２のコーヒー抽出液とした。 The remaining coffee mash was extracted by supplying hot water of 98 ° C. into the pressure vessel and circulating the hot water for 5 minutes in the vessel. Thereafter, the extract was extracted and cooled to obtain a secondary extract. The obtained primary extract and secondary extract were mixed to obtain a coffee extract of Example 2.
［比較例１］
実施例２と同様の耐圧型抽出機を用いて検討を実施した。耐圧型抽出機に設けられている所定の耐圧容器内に実施例１で用いたものと同等のコーヒー豆１０ｋｇ（ただし予め平均粒度が１０００μｍになるように粉砕した）を投入し、密閉した。９８℃の熱水を耐圧容器内に６０Ｌ給湯し、その熱水を１０分間、容器内で循環させることで抽出した。その後、抽出液を抜き出して冷却し、一次抽出液とした。
[Comparative Example 1]
The examination was carried out using the same pressure-resistant extractor as in Example 2. 10 kg of coffee beans equivalent to those used in Example 1 (but ground in advance so that the average particle size becomes 1000 μm) was put in a predetermined pressure vessel provided in the pressure-type extractor and sealed. Extraction was performed by supplying hot water of 98 ° C. in a pressure vessel and circulating the hot water in the vessel for 10 minutes. Thereafter, the extract was extracted and cooled to obtain a primary extract.
残ったコーヒー滓に対して、９８℃の熱水を耐圧容器内に４０Ｌ給湯し、その熱水を５分間、容器内で循環させることで抽出した。その後、抽出液を抜き出して冷却し、二次抽出液とした。得られた一次抽出液と二次抽出液を混合し、比較例１のコーヒー抽出液とした。 The remaining coffee mash was extracted by supplying hot water of 98 ° C. into the pressure vessel and circulating the hot water for 5 minutes in the vessel. Thereafter, the extract was extracted and cooled to obtain a secondary extract. The obtained primary extract and secondary extract were mixed to obtain a coffee extract of Comparative Example 1.
［試験例１］
コーヒー感に寄与する香気成分として２−メチルフラン、鼻に抜けるコーヒーの香り（レトロネーザル香）に寄与する香気成分としてピリジンに着目し、香気成分分析を行った。香気成分分析はガスクロマトグラフィーを用いて実施した。
[Test Example 1]
Aroma component analysis was performed by focusing on 2-methylfuran as an aroma component contributing to the coffee feeling and pyridine as an aroma component contributing to the scent of coffee that passes through the nose (retro nasal aroma). The aroma component analysis was performed using gas chromatography.
実施例２と比較例１のコーヒー抽出液について、ガスクロマトグラフィーを用いて香気成分分析を実施した結果を表３に示した。結果は、比較例１の２−メチルフランとピリジンのピーク面積をそれぞれ１としたときの相対値で示した。結果より、実施例２のコーヒー抽出液では、比較例１のコーヒー抽出液と比べて、２−メチルフランの生成量が１．５倍、ピリジンの生成量が１．３倍となった。このことから、実施例２の抽出方法では、コーヒー感に寄与する香気成分や、鼻に抜けるコーヒーの香り（レトロネーザル香）に寄与する香気成分が強化されていることが判明した。 Table 3 shows the results of aroma component analysis performed on the coffee extracts of Example 2 and Comparative Example 1 using gas chromatography. The results are shown as relative values when the peak areas of 2-methylfuran and pyridine in Comparative Example 1 are each 1. From the results, in the coffee extract of Example 2, the amount of 2-methylfuran produced was 1.5 times and the amount of pyridine produced was 1.3 times that of the coffee extract of Comparative Example 1. From this, it was found that in the extraction method of Example 2, the fragrance component contributing to the coffee feeling and the fragrance component contributing to the coffee scent (retro nasal fragrance) that passes through the nose were reinforced.
本発明によれば、良質な香りと、強いコーヒー感が両立した、これまでにないコーヒー抽出液が得られる。本発明は、新規なコーヒー飲料等の開発に大きく寄与できるものである。 According to the present invention, it is possible to obtain an unprecedented coffee extract that has both a good fragrance and a strong coffee feeling. The present invention can greatly contribute to the development of new coffee beverages and the like.
Claims (5)
熱水を用いて第１段階の抽出工程で残ったコーヒー豆から第２のコーヒー抽出液を得る、第２段階の抽出工程と、
第１のコーヒー抽出液と第２のコーヒー抽出液とを混合する、混合工程、
を含む、コーヒー抽出液の製造方法。 A first stage extraction step of obtaining a first coffee extract from coffee beans using cold water under pressure;
A second stage extraction process using hot water to obtain a second coffee extract from the coffee beans left in the first stage extraction process;
Mixing the first coffee extract and the second coffee extract,
A method for producing a coffee extract, comprising:
The manufacturing method of the coffee extract as described in any one of Claims 1-4 whose low temperature water is any one of the emulsion of milk, milk drink, and fats and oils.
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| GB2574850A (en) * | 2018-06-20 | 2019-12-25 | Douwe Egberts Bv | Method of beverage extraction and apparatus therefor |
| GB2574850B (en) * | 2018-06-20 | 2022-12-14 | Douwe Egberts Bv | Method of beverage extraction and apparatus therefor |
| US11974585B2 (en) | 2018-06-20 | 2024-05-07 | Koninklijke Douwe Egberts B.V. | Method of beverage extraction |
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