WO2019142178A1

WO2019142178A1 - Composition for the preparation of a coffee beverage and methods of preparation thereof

Info

Publication number: WO2019142178A1
Application number: PCT/IL2018/051291
Authority: WO
Inventors: Avraham FIRUZ
Original assignee: A.F Advanced Food Technologies Ltd.
Priority date: 2018-01-16
Filing date: 2018-11-27
Publication date: 2019-07-25

Abstract

Provided is an aerated coffee beverage concentrate, an aqueous extract of ground coffee beans; powdered instant coffee; and sugar, useful in the preparation of a coffee beverage having a layer of crema, and to methods of preparation thereof by mechanical aeration of a sweetened aqueous coffee beverage concentrate.

Description

COMPOSITION FOR THE PREPARATION OF A COFFEE BEVERAGE AND

METHODS OF PREPARATION THEREOF

FIELD OF THE INVENTION

The invention, in some embodiments, relates to the field of beverage preparation, and more particularly to an aerated coffee beverage concentrate, comprising an aqueous extract of ground coffee beans; powdered instant coffee; and sugar, and to methods of preparation thereof.

BACKGROUND

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant, a genus of flowering plants. Coffee is one of the most widely consumed beverages worldwide and has been associated with a wide range of health benefits, such as protecting against liver diseases (fibrosis, cirrhosis, chronic liver disease, and liver cancer), Parkinson’s disease and type 2 diabetes, as well as improving cognitive function and decreasing the risk of depression (British Medical Journal, 2017 Nov 22; 359; 5024).

Brewed coffee is typically made by pouring hot water onto ground coffee beans. This was originally done by grinding coffee beans into a fine powder and contacting the powder directly with hot water. Later, automatic coffee machines were developed, most of which use single serving capsules or pods containing ground coffee beans through which hot water or steam are passed. Capsules and pods are also available which can be used directly in a drinking utensil, without requiring a machine. Such capsules and pods generally require the use of boiling water in order to obtain the required flavour. Capsules and pods known in the art are generally in the form of powders and have a limited shelf-life.

One particularly popular type of coffee beverage is espresso which is normally prepared by forcing hot water through finely ground coffee under high pressure. Freshly made espresso coffee has a thin layer of foam formed on the top, known as ‘crema’ which is considered particularly appealing, and which is generally absent from instant coffee preparations.

Instant coffee is a soluble powder or crystals derived from brewed coffee beans, that enable a coffee beverage to be prepared quickly by simply adding hot water to the powder or crystals and stirring. Instant coffee beverages generally lack the richness and quality of flavour of brewed coffee beverages or espresso coffee.

Background art includes Korean Publication No. KR20050110088 and US Publication No. US2006070528.

SUMMARY OF THE INVENTION

Some embodiments of the invention relate to a coffee beverage concentrate, comprising an aqueous extract of ground coffee beans; instant coffee; and sugar, wherein the composition is aerated, and to methods of preparation thereof.

In some embodiments, a coffee beverage is produced by combining a composition as disclosed herein with water at temperatures of less than l00°C, making the composition useful for situations where freshly boiled water is not freely available, e.g. in outdoor situations such as schools, picnics, camping trips and the like.

In some embodiments, a coffee beverage produced by combining a composition as disclosed herein with water has a rich and pleasing taste, and a crema i.e. a thin layer of foam formed on the top of the beverage.

In some embodiments, a composition as disclosed herein may be stored for extended periods of time, such as for at least 6 months.

Aspects and embodiments of the invention are described in the specification herein below and in the appended claims.

According to an aspect of some embodiments of the present invention, there is provided a method of making an aerated coffee beverage concentrate comprising:

a. providing ground roasted coffee beans;

b. combining the ground roasted coffee beans with hot water to provide an aqueous coffee mixture;

c. subsequent to b, separating the components of the aqueous coffee mixture to obtain an aqueous coffee extract and coffee grounds;

d. subsequent to c, combining the aqueous coffee extract with instant coffee and a sugar to obtain a sweetened aqueous coffee extract; and

e. subsequent to d, mechanically aerating the sweetened aqueous coffee extract to obtain an aerated coffee beverage concentrate.

In some embodiments, the method further comprises:

f. subsequent to e, heating the aerated coffee beverage concentrate to reduce the viscosity of the aerated coffee beverage concentrate. In some such embodiments, heating the aerated coffee beverage concentrate (T) raises the temperature of the coffee beverage concentrate to a temperature in the range of from about 40°C to about 5Q°C.

In some embodiments, the aerated coffee beverage concentrate is provided in the form of a paste or foam. The present inventors have surprisingly found that providing the aerated coffee beverage concentrate in the form of a past or foam enables better absorption of hot water when added to the concentrate than is found with prior art concentrates.

In some embodiments, the method further comprises:

g. subsequent to e or f, packaging the aerated coffee beverage concentrate in an air-tight container.

In some embodiments, separating the components of the aqueous coffee mixture (‘c’) comprises filtering. In some such embodiments, filtering removes particles with a diameter of 80 pm or larger from the aqueous coffee mixture to obtain the aqueous coffee extract.

In some embodiments, mechanically aerating the sweetened aqueous coffee extract to obtain an aerated coffee beverage concentrate (‘e’), comprises whipping the sweetened aqueous coffee extract.

In some embodiments, combining the ground roasted coffee beans (‘b’) with hot water comprises combining the ground roasted coffee beans with w'ater at a temperature in the range of from about bCPC to about !20°C, preferably at a temperature of at least 9C)°C.

In some embodiments, the aqueous coffee extract is at a temperature of at least 30°C during combining the aqueous coffee extract with the instant coffee and sugar (‘d’).

In some embodiments, the method further comprises, prior to packaging the aerated coffee beverage concentrate in the air-tight sealed container (‘g’), reducing a temperature of the aerated coffee beverage concentrate to no higher than 40 °C. According to some embodiments, wherein the aerated coffee beverage concentrate has a viscosity of at least 2.5xl0⁴ cps, the method further comprises providing at least one individual portion of said aerated coffee beverage; and coating substantially an entirety of an outer surface of the individual portion with a water-soluble, edible coating material.

According to some embodiments of the method as disclosed herein, at least one of steps

(a) through (e) is performed automatically by an automated or semi-automated coffee preparation machine.

According to an aspect of some embodiments disclosed herein, there is provided an apparatus for automatically or semi-automatically making a coffee beverage from a capsule, the apparatus comprising:

a chamber to hold an insertable capsule;

a water heater and injector, to receive water from a water-chamber or from an external water source, to heat or to steam at least a portion of said water, and to inject heated water or steamed water or steam towards or through said capsule;

wherein the apparatus and its components are configured to utilize a capsule which comprises an aerated coffee beverage concentrate that was prepared by the following operations:

(a) providing ground roasted coffee beans;

(b) combining said ground roasted coffee beans with hot water to provide an aqueous coffee mixture;

(c) separating the components of said aqueous coffee mixture to obtain an aqueous coffee extract and coffee grounds;

(d) subsequent to c, combining said aqueous coffee extract with instant coffee and a sugar to obtain a sweetened aqueous coffee extract; and

(e) subsequent to d, mechanically aerating said sweetened aqueous coffee extract to obtain an aerated coffee beverage concentrate.

According to some embodiments of the apparatus as disclosed herein, the capsule is spoon-shaped or is frustum-shaped.

According to an aspect of some embodiments disclosed herein, there is provided an aerated coffee beverage concentrate prepared according to the present teachings.

According to an aspect of some embodiments disclosed herein, there is provided a composition for the preparation of a coffee beverage comprising:

an aqueous coffee extract;

instant coffee; and

at least 15% (w/w) sugar

wherein the composition is mechanically aerated to add air prior to packaging.

According to some embodiments, the aerated coffee beverage concentrate or the composition disclosed herein has a density of not more than about 1 g/ml.

According to some embodiments, the aerated coffee beverage concentrate or the composition disclosed herein has a viscosity in the range of from about 5 x 10⁴ to about 2 x 10⁶ centipoises.

According to some embodiments, the aerated coffee beverage concentrate or composition as disclosed herein further comprises an orally-administrable medicament in some such embodiments, the orally-administrable medicament comprises or consists of a cannabinoid, such as cannabis oil.

According to some embodiments of the aerated coffee beverage concentrate or composition as disclosed herein, the aqueous coffee extract, instant coffee and sugar are provided at a weight ratio of 1.5 aqueous coffee extract: 2.5 instant coffee: 1.5 sugar.

According to some embodiments, wherein the aerated coffee beverage concentrate or composition has a viscosity of at least 2.5 x 10⁴ cps, the aerated coffee beverage concentrate or composition is provided as an individual portion having a layer of a water-soluble, edible coating material coating substantially an entirety of an outer surface thereof.

According to an aspect of some embodiments disclosed herein, there is provided a packaged coffee composition comprising the aerated coffee beverage concentrate or composition as taught herein, provided within a package. In some such embodiments, about 1.5 to about 10 grams of the aerated coffee beverage concentrate Eire provided within the package.

According to some embodiments, the packaged coffee composition disclosed herein further includes a stirring device.

In some such embodiments, the stirring device is a spoon, and the coffee beverage concentrate is packaged within the bowl of the spoon. In some such embodiments, the stirring device is a spoon, and the coffee beverage concentrate is provided separately from the packaged coffee composition, optionally within an outer package containing the packaged coffee composition and the stirring device.

In some embodiments, the air-tight container prevents exposure of the contents to bacteria in the environment, such that the product may be stored at room temperature and pressure for extended periods, such as for 6 months or longer.

In some embodiments, 100 g of the coffee beverage concentrate is prepared from 100 grams of ground coffee beans; 150 grams of instant coffee powder; 120 milliliters of water; and 120 grams of sugar.

The weights of the components used may be varied according to the desired flavour of the coffee beverage to be produced e.g. desired strength and sweetness, and according to the amount of crerna desired.

In some embodiments, the coffee beverage concentrate disclosed herein is provided in a form selected from the group consisting of a paste, a liquid and a foam. In some such embodiments, the coffee beverage concentrate is provided in the form of a paste having a density of not more than about 1 gram per milliliter, preferably in the range of from about 0.3 to about 0.7 grams per milliliter, such as, for example, about 0.3, about 0.4, about 0.5, about 0.6 or about 0.7 grams per milliliter.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention pertains. In case of conflict, the specification, including definitions, will take precedence.

As used herein, the term “coffee beverage concentrate” refers to a concentrated composition, which, when combined with sufficient water, provides a coffee beverage.

As used herein, the term“mechanically aerating” refers to the process of actively mixing a gas, such as air, with a composition, such as by stirring, beating, whisking, shaking, whipping or the like, by use of an aeration device, such a whisk, mixer, fountain, cascade, paddle wheel, Venturi tube, aeration turbine, diffuser, whipping syphon or aeration tubing, or by injecting a gas under high pressure. As used herein, the term“whipping” refers to vigorously mixing a composition in order to incorporate small bubbles of a gas, such as air, in order to yield a foam.

As used herein, the term“foam” refers to a dispersed medium in which pockets of gas, such as in the form of bubbles, are trapped in a liquid or solid.

In the context of the present invention, a foam is formed by pockets of air trapped in the mixture of sugar and coffee (i.e. in the aerated mixture of aqueous extract, instant coffee and sugar). It was surprisingly found that the sugar served to stabilize the air pockets to provide a stable foam.

As used herein, the terms“comprising”,“including”, "having" and grammatical variants thereof are to be taken as specifying the stated features, integers, steps or components but do not preclude the addition of one or more additional features, integers, steps, components or groups thereof. These terms encompass the terms "consisting of" and "consisting essentially of".

As used herein, the indefinite articles "a" and "an" mean "at least one" or "one or more" unless the context clearly dictates otherwise.

As used herein, when a numerical value is preceded by the term "about", the term "about" is intended to indicate +/-l0%.

BRIEF DESCRIPTION OF THE FIGURES

Some embodiments of the invention are described herein with reference to the accompanying figures. The description, together with the figures, makes apparent to a person having ordinary skill in the art how some embodiments of the invention may be practiced. The figures are for the purpose of illustrative discussion and no attempt is made to show structural details of an embodiment in more detail than is necessary for a fundamental understanding of the invention. For the sake of clarity, some objects depicted in the figures are not to scale.

In the Figures:

FIG. 1 schematically depicts a method for preparing an aerated coffee beverage concentrate in accordance with the principles of the teachings herein; FIG. 2 schematically depicts a system for preparing an aerated coffee beverage concentrate in accordance with the principles of the teachings herein;

FIGs. 3A to 3C are perspective views of a disposable cup containing a packaged coffee composition according to the principles of the teachings herein;

FIGs. 4A to 4E show a representation of the process of preparing the disposable cup containing a packaged coffee composition according to FIGS. 3A to 3C; and

FIG. 5 shows a perspective view of a packaged coffee composition wherein the aerated coffee beverage concentrate or composition is packaged within the bowl of a spoon.

DESCRIPTION OF SOME EMBODIMENTS OF THE INVENTION

Some embodiments of the invention relate to a coffee beverage concentrate, comprising an aqueous extract of ground coffee beans; powdered instant coffee; and sugar, wherein the composition is aerated, and to methods of preparation thereof.

Before explaining at least one embodiment in detail, it is to be understood that the invention is not necessarily limited in its application to the details of construction and the arrangement of the components and/or methods set forth herein. The invention is capable of other embodiments or of being practiced or carried out in various ways. The phraseology and terminology employed herein are for descriptive purpose and should not be regarded as limiting.

Referring now to Fig. 1, there is schematically depicted an embodiment of a method of making a coffee beverage concentrate (100) in accordance with the teachings disclosed herein.

Ground roasted coffee beans are first provided (step 102). In some embodiments, such beans may optionally be obtained ready-roasted, e.g. from a commercial supplier. In some alternative embodiments, the beans may be freshly roasted from green (unroasted) coffee beans, using any method for roasting coffee beans known in the art.

Any type of coffee bean may be used, including, for example, Arabica beans or Robusta beans, or any combination thereof.

In some embodiments, the roasted coffee beans may be provided whole and ground to yield a roasted coffee powder. In some alternative embodiments, the roasted coffee may be obtained in a ground and roasted form e.g. from a commercial supplier. Grinding (also known as milling) may be performed using any coffee grinding device known in the art, such as, for example, a burr grinder, a blade grinder, a roller grinder, coffee mill or the like.

The ground roasted coffee beans obtained in step 102 are combined with hot water (step 104), optionally with mixing, to provide an aqueous coffee mixture.

In some embodiments, the ground roasted coffee beans are first placed in a receptacle and hot water is then added to the receptacle. In some embodiments, the hot water is first placed in a receptacle and the ground roasted coffee beans are then added to the receptacle.

Preferably, the ground roasted coffee beans are at a temperature of at least 30°C, more preferably at least 45°C, at least 50°C, at least 55°C or at least 60°C, prior to combining with the hot water. It is considered that combining the hot water with the ground roasted coffee beans while the ground roasted coffee beans are hot improves the aroma of the coffee beverage subsequently obtained. When ground roasted coffee beans are combined with hot water substantially immediately after grinding, the ground roasted coffee beans may be at a sufficient temperature not to require an additional heating step. In some embodiments, when ground roasted coffee beans have been allowed to cool after roasting and/or grinding, heating may be required to bring the ground roasted coffee beans to a required temperature as recited above, e.g., of at least 30°C.

Preferably, the temperature of the hot water combined with the ground roasted coffee beans is in the range of from about 60°C to about l20°C, such as, for example, about 60°C, about 65°C, about 70°C, about 75°C, about 80°C, about 85°C, about 90°C, about 95°C, about l00°C, about l05°C, about H0°C, about H5°C, or about l20°C. More preferably, the temperature is at least about 90°C.

The combining of the ground roasted coffee beans and hot water to obtain the aqueous coffee mixture may be carried out using any suitable method or device known in the art, such as, for example, using an automatic stirring device, such as, for example, a magnetic stirrer, a vortex mixer, a mixing paddle, a planetary mixer, or the like.

In some embodiments, the amount of hot water combined with the ground roasted coffee beans is at least 200 milliliters water / 100 grams ground roasted coffee beans and not more than 250 milliliter water / 100 grams ground roasted coffee beans. In some preferred embodiments, the amount of hot water is between about 200 milliliters water and about 250 milliliters water / 100 grams ground roasted coffee beans, for example, about 200, about 210, about 220, about 230, about 240 or about 250 milliliters water / 100 grams ground roasted coffee beans.

In some embodiments, subsequent to step 104, the aqueous coffee mixture may optionally be heated, for example to a temperature in the range of from about 70°C to about 85°C, such as about 70°C, about 7l°C, about 72°C, about 73°C, about 74°C, about 75°C, about 76°C, about 77°C, about 78°C, about 79°C, about 80°C, about 8l°C, about 82°C, about 83°C, about 84°C, or about 85 °C, preferably for a time period of from about 20 seconds to about 30 seconds, such as about 20 seconds, about 21 seconds, about 22 seconds, about 23 seconds, about 24 seconds, about 25 seconds, about 26 seconds, about 27 seconds, about 28 seconds, about 29 seconds or about 30 seconds, or until the aqueous coffee mixture reaches a predefined temperature. In some such embodiments, heating of the aqueous coffee mixture may be carried out under pressure, such as, for example, at a pressure in the range of from about 4 Bar to about 5 Bar. It is considered that the step of heating the aqueous coffee mixture, optionally under pressure, further improves the flavour of the coffee beverage subsequently obtained.

The aqueous coffee mixture obtained in step 104 is then separated to obtain an aqueous coffee extract and coffee grounds (step 106). In some embodiments, the separation comprises filtration, preferably using a filter having pore size in the range of from 80 pm to about 120 pm, such as about 80 pm, about 85 pm, about 90 pm, about 95 pm, about 100 pm, about 105 pm, about 110 pm, about 115 pm or about 120 pm. Such filtering ensures that relatively large suspended particles are absent from the resulting aqueous coffee extract, but that relatively small suspended particles remain in the resulting aqueous coffee extract.

The aqueous coffee extract obtained in step 106 has a strong flavour and aroma. Furthermore, a high yield of extract may be obtained. For example, in some embodiments 60 grams of ground coffee beans yields from about 70 to about 100 milliliters of aqueous coffee extract upon addition of from about 250 to about 300 ml water.

The aqueous coffee extract obtained in step 106 is then combined with a sugar and instant coffee to obtain a sweetened aqueous coffee extract (step 108). In some embodiments, the sugar and the instant coffee are combined together prior to combining with the aqueous coffee extract.

In some embodiments, the sugar and the instant coffee are each combined separately with the aqueous coffee extract. In some such embodiments, the instant coffee is first combined with the aqueous coffee extract prior to addition of the sugar to the aqueous coffee extract. Alternatively, in some such embodiments, the sugar is first combined with the aqueous coffee extract prior to addition of the sugar to the aqueous coffee extract. In some embodiments, combining is achieved by dissolving the sugar in the aqueous coffee extract.

In some embodiments, the total amount of sugar and/or instant coffee to be combined with the aqueous coffee extract may be added in a single addition to the aqueous coffee extract. In some embodiments, the total amount of sugar and/or instant coffee to be combined with the aqueous coffee extract may be added to the aqueous coffee extract as a number of separate portions, optionally with a time interval between addition of subsequent portions. In some such embodiments, the ground mixture of instant coffee and sugar is added to the aerated aqueous extract over a period of from about 3 to about 15 minutes.. Optionally, mixing is carried out during addition of the total amount of sugar and/or instant coffee, or during addition of each of the number of separate portions of sugar and/or instant coffee.

In some embodiments, the sugar is selected from the group comprising dextrose, fructose, galactose, glucose, mannose, ribose, sucrose, trehalose, xylose and combinations thereof. In some embodiments, the sugar is a disaccharide, optionally selected from the group consisting of isomaltose, lactose, maltose, sucrose, and trehalose, most preferably sucrose. In some embodiments, a single type of sugar is used. In some embodiments, a combination of at least two different types of sugar is used.

In some preferred embodiments, the sugar is provided as a solid in a pulverized or powdered form. In some such embodiments, the sugar is provided, prior to pulverization, in the form of granules or fine powder. The sugar may be pulverized by any method known in the art, such as by crushing in a conventional crushing, milling or grinding device.

In some embodiments, the instant coffee is provided in the form of a solid, preferably as discrete particles such as granules or powder. In some embodiments, the solid instant coffee comprises or consists of freeze-dried instant coffee particles. In some embodiments, the solid instant coffee comprises or consists of spray-dried instant coffee particles.

In some embodiments, the instant coffee is a liquid coffee concentrate.

In some embodiments, the instant coffee is caffeinated instant coffee. In some embodiments, the instant coffee is decaffeinated instant coffee.

The sugar and/or the instant coffee may optionally be combined with the aqueous coffee extract by mixing, using any method known in the art, such as, for example, using an automatic stirring device, such as, for example, a magnetic stirrer, a vortex mixer, a mixing paddle, a planetary mixer, or the like.

The sweetened aqueous coffee extract obtained in step 108 is then mechanically aerated to obtain an aerated coffee beverage concentrate (step 110). The mechanical aeration in step 110 may be performed using any aeration method known in the art, such as for example, by stirring, beating, whisking, shaking, whipping, or the like. In some embodiments, mechanical aeration is performed by whipping, using any known manually-, battery- or electrically-operated whipping device, such as, for example a whisk or mixer to incorporate a sufficient amount of gas into the sweetened aqueous coffee extract to transform the extract into an aerated coffee beverage concentrate. According to some embodiments, the aerated coffee beverage concentrate is substantially a foam.

In some embodiments, wherein the sugar and the instant coffee are each combined separately with the aqueous coffee extract, the aqueous coffee extract may optionally be aerated during or subsequent to addition of at least some of the sugar and/or the instant coffee, prior to and in addition to the mechanical aeration performed in step 110 on the sweetened aqueous coffee extract obtained upon addition of all of the sugar and the instant coffee.

In some embodiments, the amount of instant coffee and sugar combined with the aqueous coffee extract (step 108) is such that the final sugar content of the sweetened aqueous coffee extract is not less than 15% and not more than 50% by weight, such as, for example, about 15%, about 20%, about 25 %, about 30%, about 35%, about 40%, about 45% or about 50% sugar by weight. Preferably, the final sugar content of the sweetened aqueous coffee extract is not less than 30% and not more than 35% by weight. In some embodiment, one or more parameters of the aerated coffee beverage concentrate obtained in step 110 are determined, such as, for example weight, humidity, temperature, pH, density and the like. Optionally, depending on the detected parameter, the ratio of instant coffee and sugar to aerated coffee extract may be adjusted in order to attain a predetermined level of one or more parameters of the aerated coffee beverage concentrate.

In some embodiments, the aerated coffee beverage concentrate may have a higher viscosity than desired. For example, the aerated coffee beverage concentrate may be in the form of a firm dough which may be unsuitable for certain packaging processes. In some such cases, the firm dough may be heated to a temperature in the range or from about 40°C to about 80°C, such as, for example, about 40°C, about 45°C, about 50°C, about 55°C, about 60°C, about 65°C, about 70°C, about 75°C, or about 80°C, for a time period which is sufficient to decrease the viscosity of the aerated coffee beverage concentrate to that of a paste or foam i.e. to a viscosity in the range of from about 5 x 10⁴ to about 2 x 10⁶ centipoise. In some embodiments, the aerated coffee beverage concentrate is further heated to increase the viscosity to that of a liquid. In some such embodiments, the aerated coffee beverage concentrate is fluid i.e. is able to take on the shape of a container in which it is contained. In some such embodiments, the aerated coffee beverage concentrate may be treated by mixing or kneading during heating, such as, for example, using a dough hook. In some embodiments, the aerated coffee beverage concentrate obtained in step 110 is packaged and sealed in an air-tight container.

In some embodiments, the aerated coffee beverage concentrate obtained in step 110 is cooled to a temperature of no greater than about 40°C, such as to about 40°C, about 35°C, about 30°C, or about 25 °C, prior to packaging and sealing in the air-tight container. In some embodiments, the aerated coffee beverage concentrate is subjected to an active cooling process. In some embodiments, the aerated coffee beverage concentrate is allowed to cool passively to room temperature.

In some embodiments, the amount of aerated coffee beverage concentrate packaged in an air-tight container is between about l.5g and about lOg, preferably about 5g or about 7.5g. In some embodiments, an amount of about 5g, when mixed with a recommended amount of water, would provide a small coffee beverage, such as commonly associated with an espresso coffee (30ml), while an amount of 7.5g, when mixed with a recommended amount water would provide a large coffee beverage, such as may be prepared in a standard- sized mug, cup or glass (236ml). The weight of the coffee beverage concentrate in the package may vary according to the desired strength and/or flavor of the coffee desired, or according to the volume of the coffee beverage to be produced upon addition of hot water.

In some embodiments, the amount of aerated coffee beverage concentrate packaged in an individual air-tight container is between about 5 g and about 7.5 g to provide an individual serving of coffee. In some embodiments, the amount of aerated coffee beverage concentrate packaged in an individual air-tight container is between about 40 g and about 45 g to provide an amount of from about 1 to about 1.5 liter of coffee. In some such embodiments, the contents of the container, when mixed with a recommended amount of water, would provide a pot of coffee containing between 15 servings.

In some embodiments, the aerated coffee beverage concentrate obtained in step 110 has a sufficient viscosity (in some embodiments, a viscosity of at least about 2.5x10⁴ cps) to enable the concentrate to be formed into shapes which are self-supporting for a time period of at least about 5 seconds. In some such embodiments, the method further comprises dividing the aerated coffee beverage concentrate into individual portions, each such individual portion having a desired shape. The individual portions may be provided in any suitable shape. Non-limiting examples of suitable shapes include spheres, ovoids, cubes, or the like. The size of the individual portion should be sufficient to provide a coffee beverage of desired strength, when mixed with a recommended amount of water. For example, the volume of the individual portion may be in the range of from about 5 to about 10 ml.

In some such embodiments, the method further comprises coating substantially an entirety of an outer surface of each of the portions with a water-soluble, edible coating-material.

In some embodiments, the coating material is a dry particulate material. In such embodiments, the portions are coated with the dry particulate material in any suitable manner, for example, dusting the portions or rolling the portions in excess dry particulate material. In some embodiments, the aerated coffee beverage concentrate is provided as shaped individual portions which are subsequently introduced into a vessel containing an excess amount of an edible, water- soluble coating material. In some embodiments, the shaped individual portion is rotated or rolled within the excess amount of coating material in order to bring the entire outer surface of the shaped individual portion into contact with the coating material. In some embodiments, pressure is applied to the shaped individual portion in order to press the contacting surface into the excess of coating material. Such pressure should be sufficient to ensure firm contact between the contacting surface and the coating material, without deforming the shape of the shaped individual portion.

As used herein, the term‘excess amount’ with regard to the coating material refers to an amount that is significantly greater than that which would be required to completely coat the entire outer surface of the portion to be coated.

In some embodiments, the individual portions are immersed in a vessel containing the coating material and rolled, such that the entire outer surface of the individual portion is brought into contact with the coating material to ensure that the outer surface is thoroughly coated with the coating material.

In some embodiments, the coating process is carried out at a temperature of no higher than 35°C.

Any suitable dry particulate material may be used as the coating material, in preferred embodiments being selected from the group consisting of powdered instant coffee, instant coffee granules, powdered sugar, granulated sugar, powdered cocoa, powdered chocolate milk mix or combinations thereof.

In some embodiments, the coating material comprises a mixture of a powder and granules (such as powdered instant coffee and instant coffee granules). In some such embodiments, the mixture of powder and granules is provided in a ratio of about 1: 1 by weight. In alternative embodiments, the shaped individual portions are first coated with granules and then subsequently coated with powder. Without wishing to be held to any one theory, it is currently believed that in embodiments where the coating material comprises a mixture of granules and powder, the granules absorb any excess water present in the outer layer of the shaped individual portions, thereby stabilizing the shape of the portion, and the powder further provides a coating to any gaps on the surface of the solid portion which remain between the areas coated by the granules.

An advantage of such coated individual portions of aerated coffee beverage concentrate is that these may be easily removed from a container in which they are packaged and easily combined with water in a vessel in order to prepare a coffee beverage, where substantially none of the concentrate remains in the container.

The coated individual portions may be packaged and/or stored in any suitable container, such as those made of glass, tin, cardboard, plastic and the like, and may have a shelf life of up to about 18 months. In some embodiments, the portions are packaged in a consumer-friendly packaging. In some embodiments, each coated portion is individually packaged in an air-tight sealed packaging. In some embodiments, each coated portion is individually wrapped in a wrapping, with multiple wrapped portions contained inside a larger reversibly-openable air-tight container such as a tin or jar. In some embodiments, a reversibly-openable air-tight container holds a tray with multiple recesses, where each individual coated portion is confined in a recess in the tray.

In some embodiments, the method further discloses a step of combining an additional ingredient, such as a food additive, an additional beverage ingredient (such as cocoa or chocolate powder) or an orally-administrable medicament, to at least one of the aqueous coffee extract, the sweetened aqueous coffee extract or the aerated coffee beverage concentrate. In some embodiments, the aqueous coffee extract, the sweetened aqueous coffee extract or the aerated coffee beverage concentrate is cooled prior to combining with the additional ingredient. In some embodiments, the orally-administrable medicament comprises a cannabinoid. The cannabinoid may, for example, be added as seeds, in the form of a powder or a liquid, such as cannabis oil.

Referring now to Fig 2, there is schematically depicted a system for implementing the method as disclosed herein.

An exemplary system 200 comprises a receptacle 202, such as a mixing bowl, in which the ground roasted coffee beans obtained in step 102 are combined with hot water to in step 104 to provide an aqueous coffee mixture; an element 204 for separation of the components of the aqueous coffee mixture obtained in step 104 to obtain an aqueous coffee extract and coffee grounds according to step 106; a receptacle 206 for combining the aqueous coffee extract obtained in step 106 with instant coffee and sugar according to step 108 to obtain a sweetened aqueous coffee extract; and a device for mechanical aeration 208 for mechanically aerating the sweetened aqueous coffee extract obtained in step 108 according to step 110 to obtain an aerated coffee beverage concentrate. In some embodiments, the ground roasted coffee beans are combined with hot water (step 104) and the aqueous coffee extract is combined with instant coffee and sugar (step 108) in the same receptacle 202. In some such embodiments, mechanical aeration of the sweetened aqueous coffee extract (step 110) is also carried out in receptacle 202.

In embodiments wherein the coffee beans are obtained unroasted, system 200 may optionally further comprise a roasting element.

In embodiments wherein the roasted coffee beans are provided as whole roasted beans, system 200 may optionally further comprise a grinding element for grinding the roasted coffee beans. The grinding device may comprise any device for grinding or milling the roasted coffee beans to provide particles of size range from about 5 pm to about 1,500 pm, such as, for example, a blade mill, a burr grinder, a roller grinder

In some embodiments, system 200 further comprises at least one heating element for performing at least one of heating the ground roasted coffee prior to combining with hot w'ater in step 104; maintaining the temperature of the hot water during combining with the ground roasted coffee in step 104; heating the aqueous coffee mixture obtained in step 104 prior to separation by element 204 in step 106; and heating the aerated coffee beverage concentrate.

The heating element may comprise any element which can increase the temperature of the ground roasted coffee beans to a temperature in the range of at least about 30°C. In some embodiments, the heating element comprises a thermostat configured to measure the temperature of the ground roasted coffee and maintain the temperature at a predetermined value or within a predetermined temperature range.

The heating element may be in contact with or a component of receptacle 202 such that the ground roasted coffee beans are heated in receptacle 202 prior to addition of hot water to the heated ground roasted coffee beans. Alternatively, the heating element may be provided as a separate component from receptacle 202.

Preferably, one or more of the heating steps disclosed herein is performed in a double- jacketed vessel in order to further control the temperature of the contents of the vessel. In some embodiments, receptacle 202 comprises a mixing component for mixing the ground roasted coffee powder and the hot water to provide an aqueous coffee mixture in step

The mixing component may comprise any device in which the heterogeneous mixture of heated ground roasted coffee powder and hot water is mixed to provide a homogeneous aqueous coffee mixture lire mixing component may comprise, for example, a mixer, blender or the like, including, for example, an automatic stirring device, such as a magnetic stirrer, a vortex mixer, a mixing paddle, a planetary mixer, or the like.

In some embodiment, the mixing component may comprise a further heating element for maintaining the temperature of the heated ground roasted coffee and the water at a temperature of at least 30°C during mixing. In alternative embodiments, the mixing component may be used in combination with receptacle 202 and with a heating element, such that the ground roasted coffee is heated and then mixed with water to provide an aqueous coffee mixture in receptacle 202.

The element 204 for separation of the components of the aqueous coffee mixture obtained in step 104 may comprise a filter, preferably having pore size in the range of from 80 pm to about 120 pm.

In some embodiments, system 200 further comprises a heating element for heating the aqueous coffee mixture obtained in step 104 prior to separation by element 204 in step 106. The heating element for heating the aqueous coffee mixture may comprise any element which can increase the temperature of the aqueous coffee mixture to a temperature in the range of from about 70°C to about 85°C. In some embodiments, the heating element for heating the aqueous coffee mixture comprises a thermostat configured to measure the temperature of the aqueous coffee mixture and maintain the temperature at a predetermined value or within a predetermined temperature range.

The heating element for heating the aqueous coffee mixture may be the same as the heating element described above for heating or maintaining the temperature of the ground roasted coffee or may comprise a different heating element. The heating element for heating the aqueous coffee mixture may be combined with or in contact with receptacle 202 and/or element 204 or may comprise a separate element. In some embodiments, receptacle 206 comprises a mixing component for mixing the aqueous coffee extract with the instant coffee and the sugar to provide a sweetened aqueous coffee mixture according to step 108.

The mixing component may comprise any device in which the heterogeneous mixture of aqueous coffee extract, instant coffee and sugar are mixed to provide a homogeneous stveetened aqueous coffee mixture. The mixing component may comprise, for example, a mixer, blender or the like, including, for example, an automatic stirring device, such as a magnetic stirrer, a vortex mixer, a mixing paddle, a planetary mixer, or the like. The mixing component used in step 108 may be the same as the mixing component used in step 104 or may comprise a different mixing component.

In some embodiment, the mixing component used in step 108 may be used in combination with receptacle 206, such that the aqueous coffee extract is combined with and mixed with the instant coffee and sugar in receptacle 206.

The device for mechanical aeration 208 may be any aeration device known in the art, such as for example, a stirrer, beater, whisk or shaker In some embodiments, device 208 is a manually-, battery- or electrically-operated whipping device, such as, for example a whisk or mixer capable of incorporating a sufficient amount of gas into the sweetened aqueous coffee extract to transform the extract into an aerated coffee beverage concentrate.

In some cases, system 200 further comprises a sensor for sensing predefined properties of the aerated coffee beverage concentrate. Such properties may include viscosity, humidity, density, weight, temperature, PH level, presence of predefined materials and the like.

In some embodiments, system 200 further comprises a heating element for heating the aerated coffee beverage concentrate, preferably when the viscosity of the aerated coffee beverage concentrate is below a predefined level. The heating element for heating the aerated coffee beverage concentrate may comprise any element which can increase the temperature of the aerated coffee beverage concentrate to a temperature in the range of from about 40 °C to about 80°C. In some embodiments, the heating element for heating the aerated coffee beverage concentrate comprises a thermostat configured to measure the temperature of the aqueous coffee mixture and maintain the temperature at a predetermined value or within a predetermined temperature range. In some such embodiments, system 200 further comprises a mixing or kneading component such as a dough hook, for mixing or kneading the aerated coffee beverage concentrate during or subsequent to heating.

The heating element for heating the aerated coffee beverage concentrate may be the same as the heating elements used for heating or maintaining the temperature of the ground roasted coffee or for heating the aqueous coffee mixture, as described above or may comprise a different heating element.

In some embodiments, system 200 further comprises a cooling element for cooling the aerated coffee beverage concentrate obtained in step 110 to a temperature of no greater than about 40 °C.

In some embodiments, system 200 further comprises a packaging device for packaging and sealing the aerated coffee beverage concentrate packaged in an air-tight container 310 (such as shown in Fig. 4B).

The individual components of system 200 may be physically interconnected, optionally within a casing, or may be physically separate components. Transfer between components of system 200 may be performed manually or automatically, optionally using a computerized control system.

The individual components of system 200 may be operated manually or automatically, optionally using a computerized control system.

The air-tight container 310 in which the coffee beverage concentrate is packaged may be of any shape, such as, for example, in the form of a capsule, pod, spoon, or a drinking vessel such as a cup, glass or mug.

In some embodiments, air-tight sealed container 310 comprising the aerated coffee beverage concentrate is provided together with one or more additional components for preparing a coffee beverage, such as, for example, a stirrer or a drinking receptacle, including a cup, a mug or a glass. In such embodiments, air-tight sealed container 310 is distinct from the additional component such as a spoon or drinking receptacle.

In some embodiments, air-tight container 310 and/or the additional component, such as a drinking receptacle or stirrer, is intended for single use. In some embodiments, air-tight container 310 may be prepared from a material, such as a thermoplastic polymer, configured to prevent exposure of the contents of the container to air and humidity. In some embodiments, the entire air-tight container 310 is prepared from such a thermoplastic material. In some embodiments, the body of air-tight container 310 is prepared from such a thermoplastic material, while a cover of air-tight container 310 may comprise a different material which can be easily removed in order to open the container for use, such as, for example, aluminum or paper.

In some embodiments, air-tight container 310 and/or the additional component is formed from a biodegradable material. Non-limiting examples of suitable biodegradable materials include polyesteramide (PEA), modified polyethylene terephthalate (PET) polylactic acid (PLA), polycaprolactone (PCL), polydioxanone (PDO), polyglycolic acid (PGA), polybutylene succinate (PBS), polybutylene succinate adipate (PBSA), polybutylene adipate terphtalate (PBAT), polyvinyl alcohol (PVOH), ethylene vinyl alcohol (EVOH), a polyhydroxyalkanoate (PHA) such as polyhydroxyvalerate (PHV), polyhydroxybutyrate (PHB) or polyhydroxybutyrate- hydroxyvalerate copolymer (PHBV); and any mixture thereof.

In some embodiments, the cover of air-tight container 310 comprises a tongue or pull-tag for ease of opening.

In some embodiments, air-tight container 310 comprises a puncturing mechanism configured to puncture the cover upon application of pressure.

According to one non-limiting example, air-tight container 310, such as a capsule, may be made from a multi-layered sheet wherein at least one layer is a contact layer having an inner surface in contact with the contents of air-tight container 310, and an outer layer having an outer surface in contact with the surrounding environment. In some such embodiments, air-tight container 310 further comprises a third (inner) layer situated between the outer layer and the contact layer, wherein the third layer is an oxygen barrier and/or a moisture barrier layer. In some exemplary embodiments, air-tight container 310 comprises polypropylene as each of the outer layer and the contact layer, and ethylene vinyl alcohol (EVOH) as an inner oxygen barrier layer. In some embodiments, the layers of the multi-layer sheet may be prepared by extrusion, such as by co-extrusion or lamination. In some embodiments, the layers of the multi-layer sheet are prepared by injection moulding or compression moulding. In some embodiments, the sheet from which air-tight container 310 is prepared has a thickness in the range of from about 0.5 mm to about 3 mm.

In some embodiments, an exemplary sheet having an outer layer and a contact layer comprising polypropylene and at least one inner layer comprising EVOH at a concentration of at least 3% (w/w of the total layer). and sheet thickness of 1 mm has the following oxygen transmission rate (OTR) and water vapour transmission rate (WVTR):

OTR;<0.25cc/m².24h.atm.(20°c/0%R.H),

H₂O;<0.29gr/m²24h.atm(38°c/90%R.H)

In some embodiments, an air-tight container 310 comprising an EVOH inner layer is able to withstand exposure to an atmosphere comprising oxygen in the range of from about 0.8 - 6%.

In some embodiments, the volume of air-tight container 310 is in the range of from about 5 to about 10 milliliter. The height of air-tight container 310 may be in the range of 3-15 millimeters.

In some embodiments, the volume of the coffee beverage concentrate within air-tight container 310 is in the range of from about 3.5 to about 10 ml.

In some embodiments, air-tight container 310 comprising the coffee beverage concentrate is provided as a stand-alone product.

In some embodiments, air-tight container 310 comprising the coffee beverage concentrate is provided within a meal package further comprising at least one food item, such as salad, sandwich and the like, in addition to the coffee beverage concentrate, such that the consumer has a full or partial meal including coffee with crema, for example during travel, flight, parties, camping areas and the like.

Air-tight container 310 containing the coffee beverage concentrate may be provided together with information such as the coffee type, coffee brand, coffee flavor, nutritional information, instructions for preparation of a coffee beverage, storage information and the like. Such information may be provided, for example, printed on a portion of air-tight container 310, such as on the cover or body. The information may be printed directly on the material from which the body or lid of air-tight container 310 is prepared, or on a label adhered to the body or lid of air-tight container 310. Alternatively, the information may be provided as an insert within an outer package into which air-tight container 310 and any additional component are packaged, or printed directly onto or on a label adhered to such an outer package.

According to an aspect of some embodiments disclosed herein, there is provided an aerated coffee beverage concentrate prepared according to the method disclosed herein.

In some embodiments, the aerated coffee beverage concentrate comprises aqueous coffee extract, instant coffee and sugar at a weight ratio of 1.5 aqueous coffee extract: 2.5 instant coffee: 1.5 sugar.

In some embodiments, the aerated coffee beverage concentrate has a viscosity in the range of from about 5 x 10⁴ to about 2 x 10⁶ centipoise.

In some embodiments, the aerated coffee beverage concentrate has a density in the range of from about 0.3 to about 0.7 grams per milliliter.

In some embodiments, the aerated coffee beverage concentrate is substantially smooth and devoid of coffee fibers.

In some embodiments, the aerated coffee beverage concentrate comprises coffee fibers.

In some embodiments, the aerated coffee beverage concentrate further comprises an additional ingredient such as a food additive or an orally- administrable medicament.

Non-limiting examples of suitable food additives include artificial sweeteners (such as alginate), stabilizers, flavorants, colorants and the like.

In some embodiments, the orally-administrable medicament is a cannabinoid, optionally in the form of seeds, powder or a liquid such as cannabis oil. The form and amount of cannabinoid to be included in the aerated coffee beverage concentrate may vary according to the dosage required, based, for example, on the medical condition and age of the consumer. Addition of cannabinoid to an aerated coffee beverage concentrate provides a useful method for administration of cannabinoids to subjects to whom cannabinoids cannot be administered by inhalation.

According to an aspect of some embodiments disclosed herein, there is provided a packaged coffee composition comprising the aerated coffee beverage concentrate as disclosed herein, provided within a package. In some embodiments, from about 5 to about 7.5 grams of the aerated coffee beverage concentrate are provided within a package.

In some embodiments, a coffee beverage is prepared by opening air-tight sealed container 310 and combining the aerated coffee beverage concentrate contained therein with water, optionally with mixing. In some embodiments, hot water i.e. water at a temperature in the range of from about 40 C to about 100°C is used, in order to provide a hot coffee beverage. In some embodiments, cold water is used to provide a cold coffee beverage, such as iced coffee. In some embodiments, the water is added to the coffee beverage concentrate while in the previously air tight sealed container. In some embodiments, the coffee beverage concentrate is removed from the previously air-tight sealed container 310 and placed in a drinking receptacle prior to adding the water. The resultant coffee beverage has a thin foam layer i.e. crema on the upper liquid surface.

In some embodiments, the contents of a package containing about 5 grams of the aerated coffee beverage concentrate are used to prepare a small espresso with crema by combining with from about 25 to about 30 milliliters of hot or cold water.

In some embodiments, the contents of a package containing about 7.5 grams of the aerated coffee beverage concentrate are used to prepare a cup or mug of coffee with crema by combining with from about 100 to about 200 milliliters of hot or cold water.

Referring now' to Figs. 3A-3C, there is shown an exemplary embodiment wherein air tight sealed package 310 in the form of a capsule is provided within a disposable cup.

Fig. 3A presents a front perspective view of a disposable cup 300 comprising a base 302 from which a sidewall 304 extends upwards to a rim 306 such that a hollow' area 308 is defined within sidewall 304. Preferably, sidewall 304 slopes outwards from base 302 such that the diameter of rim 306 is greater than that of base 302 in order to allow' stacking of the cups by inserting at least one additional cup 300a in hollow area 308 of cup 300. The cross-sectional shape of sidewalls 304 may be of any shape, such as elliptical or polygonal, for example in the shape of a circle as shown in Fig. 3 A.

Fig. 3B presents a front perspective view of cup 300 containing an air-tight sealed container 310 comprising the aerated coffee beverage concentrate disclosed herein. Capsule 310 is positioned on the upper surface of base 302. A puncturing mechanism or trigger 312 is provided within cup 300, having a proximal end 314 and a distal end 316, wherein distal end 316 is positioned proximal to, and in some embodiments connected to, the upper outer surface of cover 318 of capsule 310 and wherein application of pressure to proximal end 314 causes distal end 316 to puncture cover 318. Puncturing mechanism or trigger 312 may be attached to capsule 310 or may be formed integrally with capsule 310. Puncturing mechanism or trigger 312 may be configured to lean on the inner surface of sidewall 304 of cup 300. An upper end of puncturing mechanism or trigger 312 may be positioned proximal to, and in some embodiments connected to, rim 306 of cup 300.

Fig. 3C presents an upper perspective view of a stack 320 of cups 300, mounted one inside the subsequent cup. A capsule 310 is provided within each cup, such that in order to provide a group of people with coffee with crerna, a number of cups 300 can be removed from stack 320 and one cup 300 distributed to each member of the group of people, wherein coffee with crema can be prepared upon opening of capsule 310 and adding hot water, i.e. water at a temperature in the range of from about 40°C to about 100°C or cold w^?ater i.e. water at a temperature of less than about 40°C.

Figs. 4A-4D show preparation of cup 300 containing air-tight capsule 310.

As shown in Fig. 4A, a predetermined amount of aerated coffee beverage concentrate 400 is introduced into capsule body 422.

A cover 418 is then applied onto capsule body 422 and sealed to provide an air-tight capsule 310 (Fig. 4B) in order to retain aerated coffee beverage concentrate 400 therein and to protect aerated coffee beverage concentrate 400 from exposure to the environment. Cover 418 may comprise a flap 420 which is unattached or loosely attached to body portion 422 of air-tight capsule 310.

Air-tight capsule 310 is then introduced into cup 300 (Fig. 4C)

When a user wishes to prepare a coffee beverage, cover 418 is removed from air-tight capsule 310, optionally by pulling and lifting flap 420.

Hot or cold water (according to whether a hot or cold coffee beverage, respectively, is required) is then poured into disposable cup 300 (Fig.4D), for example from a container 424, such as a jug or kettle, and contacts aerated coffee beverage concentrate 400, wherein coffee with crema 426 is formed (Fig. 4E).

Referring now to Fig. 5, there is shown an exemplary embodiment of a packaged coffee composition 500 wherein aerated coffee beverage concentrate 400 is packaged within the bowl 502 of a spoon 504 having a handle 506. Following introduction of aerated coffee beverage concentrate 400 into bowl 502 of spoon 504, a cover 508 is applied to bowl 502 such that bowl 502 constitutes an air-tight sealed container. Spoon 504 may optionally comprise a flap 510 attached to cover 508 extending beyond bowl 502.

When a user wishes to prepare a coffee beverage, aerated coffee beverage concentrate 400 is exposed, optionally by at least partially removing cover 508 from bowl 502 of spoon 504, optionally by pulling and lifting flap 510, or by puncturing cover 508. Bowl 502 is positioned in or over a receptacle for receiving water, such as a drinking receptacle 512,

Hot or cold wnter e.g. hot water (i.e. water at a temperature in the range of from about 40 °C to about 100°C), is then contacted with aerated coffee beverage concentrate 400, within drinking receptacle 512, wherein coffee with crema 426 is formed. Spoon 504 may further be used to stir aerated coffee beverage concentrate 400 during or subsequent to addition of the water, by grasping handle 506.

Spoon 504 may be formed from any material capable of withstanding temperatures of up to about 150°C. In some embodiments, spoon 504 is formed from a plastic such as, for example, a plastic based on polypropylene, polyethylene terephthalate or polystyrene, or combinations thereof. In some embodiments, spoon 504 is formed from a degradable material, preferably a biodegradable and/or compostable material, such as based on polybutylene succinate, polycaprolactone, poiylactic acid, or combinations thereof. Bowl 502 of spoon 504 may have a volume in the range of from about 5 to about 10 milliliters.

Spoon 504 is optionally provided packaged together with a drinking receptacle 512, such as a disposable cup, preferably a biodegradable cup.

For demonstrative purposes, portions of the discussion herein relate to the preparation of a coffee beverage or a coffee-based beverage; however, some embodiments of the present invention may be similarly utilized in conjunction with preparation of other suitable beverages, for example, tea, leaf-based beverages, herb-based or herbs-based beverages, cocoa based beverages, juice or fruit-juice or cider based beverages, or the like. In some embodiments, the capsule may optionally be generally spoon-shaped, or may be a closed chamber which is spoon shaped having an elongated handle connected to a cone-shaped or frustum-shaped chamber; or, the entirety of the capsule may be cone-shaped or conical or may be frustum-shaped.

It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub combination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.

Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and scope of the appended claims.

Citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the invention.

Claims

CLAIMS:

1. A method of making an aerated coffee beverage concentrate comprising:

a. providing ground roasted coffee beans;

b. combining said ground roasted coffee beans with hot water to provide an aqueous coffee mixture;

c. subsequent to b, separating the components of said aqueous coffee mixture to obtain an aqueous coffee extract and coffee grounds;

d. subsequent to c, combining said aqueous coffee extract with instant coffee and a sugar to obtain a sweetened aqueous coffee extract; and

e. subsequent to d, mechanically aerating said sweetened aqueous coffee extract to obtain an aerated coffee be verage concentrate.

2. The method according to claim 1, further comprising:

f. subsequent to e, heating said aerated coffee beverage concentrate to reduce the viscosity of said aerated coffee beverage concentrate.

3. The method according to claim 2 wherein said heating of said aerated coffee beverage concentrate (‘f) raises the temperature of said coffee beverage concentrate to a temperature in the range of from about 40°C to about 50°C.

4. The method according to any one of claims 1 to 3, further comprising:

g. subsequent to e or f, packaging said aerated coffee beverage concentrate in an air tight container.

5. The method according to any one of claims 1 to 4, wherein said separating of said components of said aqueous coffee mixture (‘c’) comprises filtering.

6. The method according to any one of claims 1 to 5, wherein said mechanically aerating said sweetened aqueous coffee extract to obtain an aerated coffee beverage concentrate (‘e’), comprises whipping said sweetened aqueous coffee extract.

7. The method according to any one of claims 1 to 6, wherein said combining said ground roasted coffee beans (‘b’) with hot water comprises combining water at a temperature in the range of from about 60°C to about 120°C with said ground roasted coffee beans.

8. The method according to any one of claims 1 to 7, wherein said aqueous coffee extract is at a temperature of at least 30°C during combining said aqueous coffee extract with said instant coffee and said sugar (‘d’).

9. The method according to claim 8, further comprising, prior to packaging said aerated coffee beverage concentrate in said air-tight sealed container (‘g’), reducing a temperature of said aerated coffee beverage concentrate to no higher than 40 °C.

10. The method according to claim 1, wherein said aerated coffee beverage concentrate has a viscosity of at least 2.5x1o⁴ cps, further compri sing:

providing at least one individual portion of said aerated coffee beverage; and coating substantially an entirety of an outer surface of said at least one individual portion with a water-soluble, edible coating material.

11. The method according to any one of claims 1 to 10, wherein at least one of steps (a) through (e) is performed automatically by an automated or semi-automated coffee preparation machine.

12. An aerated coffee beverage concentrate prepared according to the method of any one of claims 1 to 11.

13. A composition for the preparation of a coffee beverage comprising:

an aqueous coffee extract;

instant coffee; and

at least 15% (w/w) sugar;

wherein said composition is mechanically aerated to add air prior to packaging.

14. The aerated coffee beverage concentrate according to clai 12 or the composition according to claim 13, having a density of not more than about 1 g/ml.

15. The aerated coffee beverage concentrate or composition according to any one of claims 12 to 14, further comprising an orally-administrable medicament.

16. The aerated coffee beverage concentrate or composition according to claim 15, wherein the orally-administrable medicament comprises a cannabinoid.

17. The aerated coffee beverage concentrate or composition according to any one of claims 12 to 16, wherein said aqueous coffee extract, said instant coffee and said sugar are provided at a weight ratio of 1.5 aqueous coffee extract: 2.5 instant coffee: 1.5 sugar.

18. The aerated coffee beverage concentrate or composition according to any one of claims 12 to 17, wherein said concentrate or composition is provided as an individual portion having a viscosity of at least 2.5 x 10⁴ cps, and having a layer of a water-soluble, edible coating material coating substantially an entirety of an outer surface thereof.

19. A packaged coffee composition comprising the aerated coffee beverage concentrate or composition according to any one of claims 12 to 18, provided within a package.

20. The packaged coffee composition according to claim 19, wherein from about 1.5 to about 10 grams of the aerated coffee beverage concentrate are provided within the package.

21. The packaged coffee composition according to claim 19 or claim 20, further including a stirring device.

22. The packaged coffee composition according to 21, wherein the stirring device is a spoon and the coffee beverage concentrate is packaged within the bowl of the spoon.

23. An apparatus for automatically or semi-automatically making a coffee beverage from a capsule, the apparatus comprising:

a chamber to hold an insertable capsule;

(a) providing ground roasted coffee beans; (b) combining said ground roasted coffee beans with hot water to provide an aqueous coffee mixture;

24. The apparatus according to claim 23, wherein the capsule is spoon-shaped or is frustum- shaped.