LIQUID ESPRESSO CONCENTRATE Russian patent published in 2020 - IPC A23F5/24 A23F5/04 

FIELD: coffee industry.

SUBSTANCE: method of producing a coffee concentrate suitable for providing coffee of the type of brewed espresso includes the following. Method provides grinding roasted coffee grains with average Martin minimum diameter from 0.5 to 3 mm. Degree of roasting has an indicator of color measurement Dr. Lange from 32 to 54. One performs ground fried grains of primary extraction with water. Primary extraction comprises obtaining a first primary extract with maximum extraction factor 2 and extracting a second primary extract after the first primary extract. Primary extraction is carried out under conditions which satisfy a Fourier number for transfer of mass of at least 0.35, ratio of output of extract of first primary extraction to output of extract produced in all extraction sections ranges from 0.15 to 1.0. First extracted milled roasted grains are subjected to secondary extraction with water to produce a secondary extract. Second primary extract and the secondary extract are evaporated to obtain a concentrated extract with a dry solid content of 30 to 75 wt %. Concentrated extract is combined with the first primary extract; water is added if necessary. Liquid coffee concentrate has dry substance content of 15 to 55 wt % and is characterized by lactone 1-caffeoylquinic acid (1-CQL) content in amount, equivalent to at least 450 mg of chlorogenic acid per kg of dry solids.

EFFECT: group of inventions provides a product with improved organoleptic properties.

16 cl, 5 dwg, 5 tbl, 3 ex