U.S. patent application number 10/811193 was filed with the patent office on 2004-09-16 for process for providing customized varieties and strengths of fresh-brewed coffee on demand.
This patent application is currently assigned to The Procter & Gramble Company. Invention is credited to Connor, Christopher Wade, Gutwein, Roger William.
Application Number | 20040177762 10/811193 |
Document ID | / |
Family ID | 32109698 |
Filed Date | 2004-09-16 |
United States Patent
Application |
20040177762 |
Kind Code |
A1 |
Gutwein, Roger William ; et
al. |
September 16, 2004 |
Process for providing customized varieties and strengths of
fresh-brewed coffee on demand
Abstract
An improved process for providing an individually customized
fresh brewed coffee beverage on demand by a consumer, in a wide
range of variety and strength. Said brewing process for making
relatively large quantities of fresh brewed coffee beverages (in
particular customized as to desired variety, body, character and/or
strengths) as chosen by multiple individual consumers just prior to
their consumption, with the system being easy to use by the
consumer or other individual (i.e., restaurant wait staff)
obtaining the customized beverage. Further, maintenance of the
equipment requires only a small amount of personal attention by the
owner/operator of the equipment. "Delayed dilution" of a
concentrated extract to provide a beverage brewing system which
immediately (upon customer selection) provides selective dilution
(based on individual consumers selections) of a fresh brewed coffee
extract after the extract has been allowed to brew and held as an
extract before dilution. "Delayed mixing" and/or "delayed
filtering" may also be utilized.
Inventors: |
Gutwein, Roger William;
(Cincinnati, OH) ; Connor, Christopher Wade;
(Cincinnati, OH) |
Correspondence
Address: |
THE PROCTER & GAMBLE COMPANY
INTELLECTUAL PROPERTY DIVISION
WINTON HILL TECHNICAL CENTER - BOX 161
6110 CENTER HILL AVENUE
CINCINNATI
OH
45224
US
|
Assignee: |
The Procter & Gramble
Company
|
Family ID: |
32109698 |
Appl. No.: |
10/811193 |
Filed: |
March 26, 2004 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10811193 |
Mar 26, 2004 |
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09638566 |
Aug 14, 2000 |
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6726947 |
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60149113 |
Aug 14, 1999 |
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Current U.S.
Class: |
99/279 |
Current CPC
Class: |
A23F 5/26 20130101; A23F
5/243 20130101; A47J 31/40 20130101; G07F 13/065 20130101; A47J
31/002 20130101; A47J 31/41 20130101 |
Class at
Publication: |
099/279 |
International
Class: |
A47J 031/00 |
Claims
What is claimed is:
1. A high-volume, strength customizing coffee making apparatus,
comprising: A coffee brewer for brewing coffee extracts; One or
more storage devices positioned with the coffee making apparatus
for storing the coffee extract; Means for diluting the coffee
extract upon demand by a consumer to meet a consumer's strength
preferences, said means having the ability to delay dilution of the
coffee extract until the consumer makes a demand upon the coffee
making apparatus for a cup of coffee; and A coffee delivery means
for delivering the coffee on-demand to a consumer.
Description
CROSS REFERENCE TO RELATED APPLICATION
[0001] This application claims the benefit of priority to U.S.
Provisional Application Ser. No. 60/149,113, filed Aug. 14, 1999,
which is herein incorporated by reference.
FIELD OF THE INVENTION
[0002] The present invention is directed to a process for providing
to a consumer (at home or away from home) quantities of
ready-to-drink fresh brewed coffee. The consumer may customize a
selection of coffee based upon his/her taste preferences and the
serving of fresh-brewed coffee will be provided almost immediately
to the consumer.
[0003] More particularly, the present invention is directed to a
method in which information is collected from a consumer regarding
certain quantity, taste and strength preferences of the consumer.
The information collected will be used to customize a suitable
coffee beverage for the individual consumer. The means for dilution
of the coffee extract is linked to the information system so that a
coffee extract which has been recently (in the past several minutes
and no more than 48 hours) brewed is diluted according to the
individual consumer's strength preferences. The "delayed dilution"
aspects of the present invention are used to accommodate the
individual consumer's taste preferences by utilizing multiple
varieties of roast and ground coffee types in the system, and by
using the undiluted extract to mix/dissolve other beverage
compounds or flavors to make cappuccinos, lattes, etc., with
minimal dilution to the final beverage.
[0004] By providing a high volume, fresh-brewed coffee making
apparatus and dispensing successive servings of coffee, the
invention is particularly desirable in the restaurant, (especially
fast food) environment, as well as commercial and industrial
settings (office buildings, workplaces, hospitals, and the like,
with large waiting areas). The intent is to brew and hold the fresh
brewed coffee extracts in quantities sufficient to satisfy demand,
without the necessity of making large quantities of coffee extracts
and then storing them in several containers and eventually
discarding the deteriorated old brew.
[0005] This invention may also be used in household environments
where it may be desirable to make several different types of
finished coffee products tailored to the taste preferences of
several household members. Because these many variations may be
made from earlier, initial brews, the variations can be provided
immediately upon the selection of each individual's customized
product.
BACKGROUND OF THE INVENTION
[0006] Much study has been given to the most satisfactory way to
brew roast and ground coffee and it is a fact that an excellent
grade of coffee (properly grown and optimally roasted) can be
effectively ruined for consumption by improper methods of
preparation. In general, a high quality and most satisfying coffee
drink is obtained only when it possesses fine aroma, delicacy of
flavor, and fullness of body, as well as warmth and stimulating
character.
[0007] Also importantly, many consumers have come to appreciate the
many various options available with respect to coffee products
(e.g., variations in strength, varietal type, creaminess, flavors)
and there are a wide variety of coffee options. However, especially
in a commercial/industrial setting (e.g., restaurant, fast-food
industry, workplace, hospitals), there are many hurdles (space,
difficulty, time, inconvenience) to be overcome in delivering,
especially on demand, the preferred choice of coffee to a wide
range of consumers. Additionally, most individual households
comprise family members with various taste preferences; heretofore,
it has been, at best, cumbersome and bothersome to address
individual preferences, and would generally require many different
brewing cycles and many different receptacles to accommodate
mixing. It would be desirable to employ one (or at least a minimal
number of) brewing process in a single countertop station to
efficiently accommodate various taste preferences in a household
environment.
[0008] Coffee beverages comprise an aqueous solution of the
water-soluble (and sometimes insoluble) constituents of the roasted
and ground beans of the tree of the family Rubiaciae. There are
many varieties of this plant, but the two having the most
significance commercially is Caffea arabica and Caffea canephora
(robusta).
[0009] Almost universally, the extract is brewed by contacting the
roasted and ground coffee with hot water at a temperature from
moderately-below boiling to moderately-above boiling, for a
predetermined brewing time, separating the extract (including the
solutes) from the insolubles, and consuming the resulting
beverage.
[0010] Brewing methods can generally be categorized in three broad
groups: (1) single-pass infusions in which the water is percolated
or pumped through the roasted and ground coffee (which may
partially serve as its own filter) then filtered through a metal,
paper, or cloth sieve; (2) percolation methods which recycle the
extract through one or more volumes of grind consecutively, in
either a co-current or counter-current flow, before the extract is
siphoned off at the requisite strength; and (3) batch-slurry
methods in which a fixed volume of coffee is mixed with a fixed
volume of water in a brewing vessel, permitted to steep with or
without agitation, then filtered or mechanically separated to
produce the extract.
[0011] Some currently available beverage brewing devices provide
essentially instantaneous hot water to brew beverages in a short
amount of time. These devices typically have a hot water reservoir
which maintains a volume of water at a predetermined temperature. A
cold water fill tube is attached inside the reservoir, one end
close to, but not abutting, the bottom of the hot water reservoir,
of a separate cold water reservoir or basin positioned above the
heated reservoir. A hot water discharge tube has one end positioned
in the hot water reservoir near an outlet zone generally at the top
of the hot water reservoir. Another end of the discharge tube
delivers hot water transported through the tube to a beverage
brewing substance in order to produce a brewed beverage
concentrate.
[0012] In order to brew a beverage in a beverage brewing device as
described above, cold water is poured into the basin. The cold
water flows through the cold water fill tube and accumulates at the
bottom of the hot water reservoir due to temperature variations
between the cold and hot water. The hot water is displaced by the
cold water and moves upwardly towards the top of the hot water
reservoir, which is sealed by a cover, and through the hot water
discharge tube. Upon being dispensed into a beverage brewing
substance, the hot water and beverage brewing substance create a
brewed beverage concentrate. (For examples of representative
instantaneous hot water beverage brewing apparati, see U.S. Pat.
No. 3,385,201 to Martin, U.S. Pat. No. 4,920,871 to Anson, and U.S.
Pat. No. 5,025,714 and U.S. Pat. No. 5,113,752, both to
Brewer.)
[0013] Dilution of the brewed concentrate is necessary in order to
prevent the brewed concentrate from being too strong as well as
preventing an additional manual step of diluting the concentrate
after it has been brewed. Dilution of the brewed concentrate is
achieved by feeding additional water from the basin to either the
brewing funnel and allowing it to pass through the coffee grounds
or the area between the inner brewing funnel and the outer brewing
funnel.
[0014] Equipment for brewing beverages such as coffee and the like
have typically been of the "single station" type, in which an empty
carafe or pot is positioned on a heating element below a receptacle
or brewing funnel which contains a measured quantity of dry
beverage-making material, e.g. roast and ground coffee. Hot water
is then passed through the material to extract the essential oils,
flavor and body that make up the beverage, and then drains
downwardly through an opening in the funnel into the pot or carafe.
If and when a second pot or carafe of beverage is needed, the first
must be moved to a separate heating element or plate.
[0015] Although such prior beverage brewers work satisfactorily for
making relatively small quantities of beverage, in restaurants and
other commercial and institutional establishments, there is a
continuing need for equipment to make large quantities of coffee,
but be able to instantaneously accommodate the taste preferences of
a wide variety of consumers; furthermore, this equipment must be
easy to use and relatively automatic so as not to require an
unreasonable amount of personal attention during the brewing cycle.
The needs of restaurants, institutions and other commercial
establishments are of particular concern in regard to equipment for
brewing and making an acceptable cup of coffee to an individual
consumer, given the limitations of space, labor, and time.
[0016] It is necessary to provide equipment which requires minimum
maintenance by the employees. It is important to provide equipment
which will make a sufficient volume of brew to meet the customer
demands without over-producing, but in adequate quantities which
can be replenished within a reasonable time with minimum attention
by the employees. Additionally, and desirably, the equipment should
be compact.
[0017] It is, therefore, desirable to provide a coffee-brewing
process which will allow a consumer to customize their preferred
variety of coffee from a virtually endless selection of
possibilities; the process of the present invention will provide an
individually customized serving of coffee beverage delivered hot
and ready to drink, on demand by the consumer.
SUMMARY OF THE INVENTION
[0018] Accordingly, it is a general object of the present invention
to provide an improved process for providing an individually
customized fresh brewed coffee beverage on demand by a consumer, in
a wide range of variety and strength.
[0019] It is a further object of the present invention to provide a
brewing process for making relatively large quantities of fresh
brewed coffee beverages (in particular customized as to desired
variety, body, character and/or strengths) as chosen by multiple
individual consumers just prior to their consumption, with the
system being easy to use by the consumer or other individual (i.e.,
restaurant wait staff) obtaining the customized beverage. Further,
maintenance of the equipment requires only a small amount of
personal attention by the owner/operator of the equipment.
[0020] It is another object of the present invention to provide
such brewing apparatus which is particularly useful for providing
coffee according to individual consumer selection, but in large,
commercial or institutional quantities.
[0021] A general object of the present invention is to utilize
"delayed dilution" of a concentrated extract to provide a beverage
brewing system which immediately (upon customer selection) provides
selective dilution (based on individual consumer's selections) of a
fresh brewed coffee extract after the extract has been allowed to
brew and held as an extract before dilution.
[0022] These and other objects of the present invention are set
forth more clearly and fully in the following detailed description
of the invention described herein.
DETAILED DESCRIPTION OF THE INVENTION
[0023] The present invention is also directed to a process for the
selection of one or more varieties of ready to drink coffee
products from a plurality of options, as well as the provision of
"fresh-brewed" ready to drink coffee on demand. The method of the
present invention comprises three basic steps: collecting
information from a consumer regarding the consumer's desires as to
the variety of coffee he/she desires at that point in consumption;
a process linking the consumer's choice of coffee product to a
holding area which contains an amount of fresh-brewed extract; and
an area where the dilution of the coffee occurs at a ratio of water
to fresh-brewed coffee extract that is consistent with the
consumer's choice (or operator's choice in equipment where options
are pre-selected) as to brew strength and variety.
[0024] A. Definitions
[0025] As used herein the term "fresh-brewed coffee beverages"
refers to those beverages which are made from fresh-brewed coffee
extract and coffees and other coffee-based beverages, and coffee
beverage products which are derivatives and/or variants of the
above.
[0026] As used herein, "coffee beverages" include cappuccinos,
espressos, lattes, flavored and/or creamy coffee beverages, and
other coffee-based beverages which are derivatives and/or variants
of the above.
[0027] As used herein the terms "ready-to-serve beverage" and
"ready-to-drink beverage" are used interchangeably to refer to
beverage products that are in a ready-to-use, consumable form. They
are made from fresh-brewed coffee extracts and can also include dry
mixes, powders, liquid, extracts, concentrates, and emulsions, in a
wide variety of formulations.
[0028] The term "fresh-brewed" as used herein refers to beverage
extracts which have been extracted and held for a "hold-time" for
at least about 5 minutes, preferably at least about 15 minutes and
most preferably at least about 30 minutes and no more than about 48
hours, preferably no more than about 24 hours, more preferably no
more than about 12 hours, most preferably no more than about 6
hours.
[0029] The term "hold-time" means that period of time beginning
with the onset of brewing of the extract and ending when dilution
begins. For multiple brews into one holding tank, the "hold-time"
would be the weighted average of the extracts still in the
tank.
[0030] The temperature of the brew as it leaves the extractor is
greater than 100.degree. F., preferably greater than 120.degree.
F., more preferably greater than 150.degree. F., and most
preferably greater than about 170.degree. F., and the brew solids
is less than about 10%, preferably less than about 5%, more
preferably less than about 4%, most preferably less than about
3.5%.
[0031] The term "classifications" as used herein means
characteristics or attributes of certain types of coffee beverage
and include temperature, strength, body (full or light), roast
(color or degree), acidity, sweetness, bitterness, and/or
mouthfeel.
[0032] The term "variety" means country of origin (grown) and/or
specific growing region (e.g., varietal), including harvesting and
post-harvesting techniques, within a given species or a specifies
within a genus. Coffee beans useful in the present invention can be
either of a single type or grade of bean or can be formed from
blends of various bean types or grades, and can be undecaffeinated
or decaffeinated. These high-grown-type beans are typically
referred to as high grade coffees. Suitable high grade coffee
having high acidity include Arabicas and Colombians characterized
as having "excellent body," "acid," "fragrant," "aromatic" and
occasionally "chocolatey." Examples of typical high quality coffees
are "Milds" often referred to as high grade Arabicas, and include
among others Colombians, Mexicans, and other washed Milds such as
strictly hard bean Costa Rica, Kenyas A and B, and strictly hard
bean Guatemalans.
[0033] As used herein, the term "comprising" means that the various
coffees, other ingredients, or steps, can be conjointly employed in
practicing the present invention. Accordingly, the term
"comprising" encompasses the more restrictive terms "consisting
essentially of" and "consisting of."
[0034] All ratios and percentages herein are based on weight unless
otherwise specified.
[0035] B. Analytical Methods
[0036] Brew Solids
[0037] The brewed coffee is placed in a 12 ml sealed vial and
allowed to cool. The sample is then analyzed for solids content by
index of refraction using a Bellingham & Stanley RFM 81, where
the sample temperature during the measurement is maintained at
29.degree. C. The readings are correlated with readings of
reference solutions of known brew solids content based on oven
drying techniques using a correlation of: Refractive Index=0.001785
x (% brew solids)+1.331995
[0038] C. Delayed Dilution
[0039] The process of the present invention offers customization of
fresh brewed coffee based upon consumer preferences by utilization
of delayed dilution of the fresh brewed coffee extract.
[0040] As used herein, the term "delayed dilution" refers to the
aspect of holding the fresh brewed coffee extract for a minimum
period of about 5 minutes, preferably of about 15 minutes; more
preferably of about 30 minutes; "delayed dilution" also refers to
the aspect of holding the extract for a maximum period of time of
about 48 hours, preferably of about 24 hours, more preferably of
about 12 hours, most preferably of about 6 hours.
[0041] It is important to recognize that this aspect of the present
invention allows the individual's preferred coffee to be customized
just prior to dispensing; there is no pre-determination of
character or strength as is seen with many automated systems. The
"delayed dilution" aspect allows multiple servings of individually
tailored coffee to be prepared from a minimum number of, preferably
one, brew cycles. Additionally, these individually tailored
servings are dispensed on demand.
[0042] Said dilution ratios will be from about zero (no dilution)
to about 1:15 coffee/water, and can be easily varied, utilizing
currently available methods, upon receiving the consumer's
selection input regarding strength. Also, the temperature of the
dilution water may be varied to accommodate individual consumer
preferences around consumption temperature; there are several ways
that this could readily be accomplished, but one preferred way
would be to have two dilution lines; one for hot (170-190.degree.
F.) and one for cold (40-80.degree. F.) water and coordinate their
rate and flow to deliver the coffee to each individual consumer at
their preferred temperature.
[0043] In the practice of the present invention, the weight ratio
of the extraction portion of water to dry, roast and ground coffee
is from about 5:1 to about 24:1; preferably from about 8:1 to about
13:1. When this amount of water is used for (drip) extraction, a
relatively strong (meaning concentrated but not bitter) filtered
coffee extract is issued. Normally, this extract will have a
soluble solids content by weight of greater than about 1.2%,
preferably 1.5%. The relatively strong filtered coffee extract is
then diluted with a sufficient amount of dilution water to a
preferred beverage concentration.
[0044] The term "variety creating systems/devices" as used herein
refers to devices and processes that can transform one or more
input materials into multiple varieties of beverages. Such systems
and devices including delayed dilution means/systems; delayed
filtering means/systems, and/or delayed filtration
means/systems.
[0045] Clearly, this aspect of the system of the present invention
imparts many benefits to the fresh-brewed extract that result in a
better final coffee beverage for the consumer. For instance,
delaying dilution of the extracted coffee removes the need to hold
the coffee in a "consumption-ready," i.e., "ready-to-drink", state
(e.g., diluted and at a desired temperature). In the undiluted
state, the coffee has less water and degrades at a slower rate.
Additionally, the need to heat or cool during holding is
minimized.
[0046] The fresh brewed extract produced by the process of the
present invention has a brew solids of less than about 10%,
preferably less than about 5%, more preferably less than about 4%,
most preferably less than about 3.5%. In a particularly preferred
embodiment of the process of the present invention, the extract has
a minimum brew solids of greater than about 1.2%, preferably
greater than about 1.5%, most preferably greater than about 2%
[0047] Further, the undiluted extract takes up less space and can
be more easily surged in a given physical geometry. An additional
benefit of the smaller space is that the equipment (station) can be
more economically sealed against oxygen contact. Because of the
concentration of the extract, the extract will also have less
dissolved oxygen per dissolved coffee solids which will slow down
the oxidation reactions (less volume of aqueous solution per coffee
solids).
[0048] Employing the "delayed dilution" aspect of this present
invention results in many benefits to the finished cup of coffee;
this ultimately results in less "too old" or "stale" coffee being
served. The reaction rates that occur during holding are minimized
by delayed dilution. In a particularly preferred embodiment of the
present invention, the brewed extract may be cooled or
refrigerated, to less than 170.degree. F., preferably to less than
160.degree. F., more preferably to less than 140.degree. F., and
most preferably between 35.degree. F. and 50.degree. F. to further
reduce the changes occurring during holding the extract much less
energy and space will be required to run this system, as it is
easier to heat and keep hot water than to keep brewed hot coffee
ready to dispense. It will be recognized by those skilled in the
art that cooling or refrigerating the extract will further increase
maximum hold times that can still maintain desirable flavor
attributes.
[0049] Naturally, the individual customization feature of the
system could be ignored, shut-off or made inaccessible to the
consumer. Instead, the customization feature could be
"operator-determined;" in this aspect of the present invention, the
customization feature of changing the strength via changing the
dilution ratios could be protected and only "operators" could
change the dilution ratios. "Operators" as used herein means
trained personnel such as barrista, wait staff, manager or service
representative.
[0050] Also, some consumers who are computer-phobic will have an
aversion to any communications with an electronic machine.
Therefore, an option for the system is to have a default mode that
simply dispenses a pre-set (set by Operators) strength. This mode
still utilizes the hold time, minimum space and surge benefits of
the present invention.
EXAMPLES
[0051] While particular embodiments of the present invention have
been illustrated and described, it would be obvious to those
skilled in the art that various other changes and modifications can
be made without departing from the spirit and scope of the
invention.
Example 1
[0052] A.) An extract is prepared by placing 410 grams of all
arabica roast and ground coffee in a standard brew basket/funnel of
a 11/2 gallon satellite brewer. 4500 milliliters of water is
delivered to the brew basket at atmospheric pressure. Water is
delivered at 200.degree. F. and 10 milliliters per second. The brew
is filtered with standard paper coffee filters the resultant brew
is 2.8% brew solids. The extract exit temperature was 175.degree.
F.
[0053] B.) The coffee extract is held for up to 48 hours on a Bunn
Softheat.TM. satellite system at 180.degree. F.
[0054] C.) Products are selected based on images and words
surrounding the strength characteristics. A push button or spigot
delivers coffee of differing characteristics. The consumer samples
product variety until they find what is most appealing to them.
[0055] D.) Products are delivered to the consumer via a system that
combines the held extract with water at 170.degree. F. for hot
beverages. The ratio of water to extract controls the resultant
strength of the brew.
Example 2
[0056] A.) An extract is prepared by placing 205 grams of roast and
ground decaffeinated coffee into an automatic slurry brewer
equipped with a metal mesh filter. While the brew basket exit is
closed, an initial 200 ml of 203.degree. F. water is delivered to
the closed system and allowed to steep for 200 seconds. The brew
basket is allowed to open and the extract is allowed to drain. An
additional 900 ml of 203.degree. F. water is then delivered to the
coffee at 5 ml/s under constant pressure. The final coffee extract
is 7.7% brew solids.
[0057] B.) The coffee extract is held in a closed tank heated to
160.degree. F.
[0058] C.) Consumer establishes a personal profile over the
Internet or at the system and answers a few simple questions around
preference. These questions help deliver the product with the right
profile. The profile is maintained in a central database accessed
by the system via wireless, local area network (LAN) or telephone
communication devices wherever the consumer is. The consumer is
recognized via a personal identification number (PIN) stored in
radio frequency identification tags RFID, matrix cards, or their
credit card. Consumer can get their own designed drink or choose
from a variety of drinks that are close to their prescribed
beverage in personal acceptance.
[0059] D.) The extract is diluted with water to produce a variety
of strengths from 0.1% brew solids to 7.7% brew solids.
Example 3
[0060] A.) An extract is prepared by placing 76.5 grams of roast
and ground and flaked coffee in a standard brew basket of a 1/2
gallon bottle brewer. 1860 milliliters of water is delivered to the
brew basket at 200.degree. F. and 12 milliliters per second and
ambient pressure. The brew is filtered with standard paper coffee
filters the resultant brew is 1.4% brew solids. The extract exit
temperature was 172.degree. F.
[0061] B.) The coffee extract is held for up to 48 hours at near
adiabatic conditions in a sealed glass lined thermos maintained at
160.degree. F.
[0062] C.) Consumer is allowed to choose from flavor profile of
different attributes in creating their own cup. This is done with
slide bars and selectors or a multidimensional space representing
the world of beverage taste including strength, sweetness,
creaminess, and flavor.
[0063] D.) The extract is diluted with hot water at any proportions
from all extract to all water. The extract was diluted to full
strength (0:1), half strength (1:1, 0.7% brew solids), third
strength (2:1, 0.47% brew solids) and quarter strength (3:1, 0.35%
brew solids). The resultant extract was also mixed with 20%
cappuccino powder at similar strengths. The resultant products
range from very sweet creamy cappuccinos to high coffee flavored
cappuccinos. The cappuccinos were then blended with a 50% solution
of sized ice to create slushed cappuccinos.
Example 4
[0064] A/B) The extract from Example 1 and the extract from Example
2 were loaded into a system.
[0065] C) User selects at various times the character of the coffee
they prefer via an consumer interface window.
[0066] D) Table of Use History. The coffee extracts were blended
together as stated below and then diluted at the designated
ratios.
1 Water to User Time (Hour) Extract 1 Extract 2 Extract Ratio 1
0.75 50% 50% 3:1 2 1.5 40% 60% 4:1 3 4 100% 0% 3:1 4 6 25% 75%
6:1
Example 5
[0067] A.) An extract is prepared by placing 205 grams of roast and
ground decaffeinated coffee into an automatic slurry brewer
equipped with a metal mesh filter. While the brew basket exit is
closed, an initial 200 ml of 203.degree. F. water is delivered to
the closed system and allowed to steep for 200 seconds. The brew
basket is allowed to open and the extract is allowed to drain. An
additional 900 ml of 203.degree. F. water is then delivered to the
coffee at 5 ml/s under constant pressure. The final coffee extract
is 7.7% brew solids and 25% brew solids yield.
[0068] B.) The coffee extract is held in a closed tank heated to
160.degree. F.
[0069] C.) Consumer establishes a personal profile over the
Internet or at the system and answers a few simple questions around
preference. These questions help deliver the product with the right
profile. Consumer can get their own prescribed beverage or choose
from a variety of drinks that approximate prescribed beverage in
their personal acceptance profile.
[0070] D.) The extract is diluted with water to produce a variety
of strengths from 0.1% brew solids to 7.7% brew solids. A diluted
extract of 2.0% brew solids was whipped in a high shear blender to
produce a cream. This blend was then dosed with a 0.05% vanilla
flavoring and 5% sugar.
[0071] The steps A-D in each the above Examples may be substituted
for each other, e.g., A.) in Example 1 for A.) in Example 4.
* * * * *