Coffee flavor and aroma extraction technology

Overview

This technology provides a method for extracting natural coffee flavors, aromas, and caffeine from coffee beans using a water-alcohol transparent solution. The resulting extracts enable the production of new instant coffee brands with adjustable caffeine content and enriched aromatic profiles, as well as low-alcoholic beverages where coffee extracts help accelerate alcohol metabolism in the human body. The approach preserves the natural flavor and aroma compounds that are typically lost during conventional coffee processing.

Technical specifications

Key features:

• Extraction of aromatic substances and caffeine from natural coffee beans using a water-alcohol solution
• Production of aqueous and alcoholic coffee extracts with verified presence of aromatic caffeine compounds
• Coffee nanoparticles in aqueous extracts are larger than those in ethyl alcohol extracts, enabling tunable extract profiles
• Suitable for formulating instant coffee with adjustable caffeine and aroma content
• Applicable to low-alcoholic beverage production with metabolic enhancement properties
• Builds on improved roasting and extraction technology designed to preserve flavors and aromas

Technology readiness level

The technology has been validated through analytical characterization of aqueous and alcoholic coffee extracts, confirming the presence of aromatic caffeine substances. Prototype applications have been tested, including the production of new instant coffee brands with adjustable caffeine content enriched with natural coffee flavors, and low-alcoholic beverages incorporating coffee extracts. Further validation is planned to refine the extraction process and expand product applications.