阅读说明：本技术 由冷萃咖啡渣制备的烈酒 (Spirit made from cold-extracted coffee grounds ) 是由 丹尼斯利·真蒂尔·巴索利 于 2019-04-05 设计创作，主要内容包括：本公开的若干实施方案涉及蒸馏咖啡烈酒、以及制备该蒸馏咖啡烈酒的技术和方法。在一些实施方案中,通过将冷萃咖啡渣稀释到发酵混合物中,用发酵剂使发酵混合物发酵,并蒸馏全部的发酵混合物以产生蒸馏咖啡饮料,从而制备蒸馏咖啡烈酒。(Several embodiments of the present disclosure relate to espresso spirits, and techniques and methods of making the espresso spirits. In some embodiments, the espresso spirit is prepared by diluting cold extracted coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a starter, and distilling the entire fermentation mixture to produce an espresso beverage.)

1. A method of preparing an espresso liquor, the method comprising:

reducing the coffee beans into particles;

extracting coffee bean particles in an aqueous solution at a temperature between 0 ℃ and 90 ℃;

separating the coffee bean particles from the aqueous solution to produce spent coffee bean particles;

forming a fermentation mixture by:

adding sugar to the spent coffee bean particles;

adding water to the spent coffee bean particles;

adding a starter to the spent coffee bean particles;

fermenting the fermentation mixture; and

distilling the fermentation mixture to obtain the espresso spirit.

2. The method of claim 1, wherein the sugar is selected from one or more of the group consisting of: sucrose, white sugar, light brown sugar, dark brown sugar, de-maillard sugar, topira polysaccharide or maskowa polysaccharide.

3. The method of claim 1, wherein the starter culture is brewer's yeast.

4. The method of claim 3, wherein the fermentation agent is Saccharomyces cerevisiae.

5. The method of claim 1, wherein the incorporation of the fermentation agent ranges from about 0.5g/L to about 2 g/L.

6. The method of claim 1, further comprising the step of aging the espresso spirit in a wooden barrel.

7. The method of claim 1, further comprising a buffer.

8. The method of claim 7, wherein the buffering agent is calcium carbonate.

9. The method of claim 7, wherein the pH is maintained from about 5.0 to about 6.0 during fermentation.

10. The method of claim 1, wherein the fermentation mixture is fermented for a period of time from about 4 days to about 10 days.

11. The method of claim 1, wherein the fermentation mixture is fermented at a temperature of about 20 ℃ to about 30 ℃.

12. The method of claim 1, wherein substantially all of the fermentation mixture is transferred to a distiller.

13. A coffee-based alcoholic beverage prepared by a method comprising the steps of:

providing coffee bean particles;

diluting the extracted coffee bean particles in water;

adding a starter to the solution of spent coffee bean particles;

fermenting the solution of spent coffee bean particles with a fermenting agent; and

distilling the fermented mixture to obtain an alcoholic coffee beverage.

14. The coffee alcoholic beverage of claim 13, wherein the coffee bean particles are extracted with water in advance at a temperature range of about 0 ℃ to about 80 ℃.

15. The coffee based alcoholic beverage of claim 13, wherein residual sugars remaining within the beans after initial extraction provide a source of sugars for fermentation.

16. The coffee based alcoholic beverage according to claim 13, prepared by a method further comprising the steps of: the distilled alcoholic coffee beverage was aged in a wooden barrel.

17. The coffee based alcoholic beverage of claim 13, having an alcohol content of about 30GL to about 50 GL.

18. A coffee-based alcoholic beverage comprising:

about 20% to about 80% of the wine heart resulting from the distillation of a ferment of extracted coffee grounds, wherein the coffee grounds have been extracted with water having a temperature below 80 ℃, and optionally further comprising:

up to about 20% of the feints from the distillation; and

up to about 20% of the foreshot from said distillation.

19. The coffee based alcoholic beverage of claim 18, having an alcohol content of about 30GL to about 50 GL.

20. The coffee alcoholic beverage of claim 18, further comprising up to 80% of a cold extracted coffee extract.

Technical Field

Several embodiments of the present disclosure relate to an alcoholic coffee beverage and a method of making the alcoholic coffee beverage.

Background

Coffee beverages are popular among consumers. Coffee beverages are typically prepared by soaking ground roasted coffee beans in a hot water solution for several minutes. As the mixture soaks, many of the desired flavor and nutrient compounds present in the roasted ground beans dissolve in the solution. The rate of extraction of these desirable flavor and nutrient compounds depends on several factors, including the surface area of the beans exposed to water and the temperature of the water. For example, smaller particles produced using finer milling tend to extract faster due to increased surface area. Likewise, with hot water, the extraction is faster and more thorough.

Alcoholic beverages are also popular among consumers, particularly mixed beverages where the alcohol is mixed with fruit, juice, soda or other beverages such as coffee. Alcoholic beverages are generally prepared by fermenting sugar sources. For example, beer is prepared by mashing grains such as barley or wheat in a hot water mixture to release sugars and other desired flavour compounds from the grains into solution. Additional sugar and leavening agents such as yeast are typically added. The starter metabolizes the sugars in solution to produce alcohol. Eventually, the alcohol concentration in the solution reaches a level that poisons the starter, and fermentation stops.

Disclosure of Invention

Although the natural concentration of alcohol obtained by fermentation is usually sufficient for beer, wine, etc., alcoholic beverages are often used as mixed drinks. Spirits are made by distilling a fermentation broth to further concentrate the alcohol. The concentrated alcohol can then be used to prepare a blended beverage. For example, some coffee-based mixed beverages are prepared by incorporating distilled spirits into coffee extracts along with cream or sugar. However, the flavour profile of spirits is closely related to the source of sugars used as fermentation substrate, which may conflict with the complex flavour of coffee extracts. Furthermore, when used as a fermentation substrate, coffee grounds that have been used to prepare hot coffee extracts do not contain sufficient sugar, oil and fat to produce a rich and rich-bodied spirit. Therefore, there is a need for a better quality coffee spirit.

Techniques and methods for producing an espresso spirit are described herein. In some embodiments, the method may comprise: reducing the coffee beans into particles; extracting coffee bean particles in an aqueous solution at a temperature of 0 ℃ to 90 ℃; separating coffee bean particles from the aqueous solution to produce spent coffee bean particles; forming a fermentation mixture by: adding sugar to the spent coffee bean particles; adding water to the spent coffee bean particles; adding a starter to the spent coffee bean particles; fermenting the fermentation mixture; and distilling the fermented mixture to obtain the espresso spirit. In various configurations, the temperature of the aqueous extract can range from 0 ℃ to 90 ℃, e.g., about 0 ℃; about 10 ℃; about 20 ℃; about 30 ℃; about 40 ℃; about 50 ℃; about 60 ℃; about 70 ℃; about 80 ℃; about 90 ℃; and any value within the range. In some embodiments, the saccharide is selected from one or more of the group consisting of: sucrose, white sugar, light brown sugar, dark brown sugar, de-maillard sugar, topira polysaccharide or maskowa polysaccharide. In several embodiments, alternative sugar-containing compounds (e.g., natural sweeteners) are used, such as honey (e.g., raw honey), date or other fruit puree or jam, coconut sugar, maple syrup, molasses (e.g., blackstrap molasses), brown rice syrup, and the like. In some embodiments, the leavening agent is yeast. For example, in certain configurations, the fermentation agent can be a brewer's yeast, such as Saccharomyces cerevisiae or RL-11 subspecies. In various other configurations, the leavening agent can be other kinds of fungi or bacteria, such as Schizosaccharomyces (Schizosaccharomyces), Zymomonas mobilis (Zymomonas mobilis), Lactobacillus (Lactobacillus), Pediococcus (Pediococcus), Bifidobacterium (Bifidobacterium), and the like, including combinations thereof. In some configurations, the incorporation of the fermentation agent ranges from about 0.5g/L to about 2g/L, for example about 0.5 g/L; about 0.6 g/L; about 0.7 g/L; about 0.8 g/L; about 0.9 g/L; about 1.0 g/L; about 1.1 g/L; about 1.2 g/L; about 1.3 g/L; about 1.4 g/L; about 1.5 g/L; about 1.6 g/L; about 1.7 g/L; about 1.8 g/L; about 1.9 g/L; about 2.0 g/L; and any value within the range. In a different configuration, the starter may be added with a fermentation aid such as potassium metabisulphite. For example, in some embodiments, the starter is added with potassium metabisulfite in an amount of about 100mg/L to about 300mg/L, such as about 100 mg/L; about 120 mg/L; about 140 mg/L; about 160 mg/L; about 180 mg/L; about 200 mg/L; about 220 mg/L; about 240 mg/L; about 260 mg/L; about 280 mg/L; about 300 mg/L; or any value within the range.

In some embodiments, a buffer is added to the fermentation mixture. The buffer may be calcium carbonate. In various configurations, the pH of the fermentation mixture may be maintained from about 5.0 to about 6.0, for example at a pH of about 5.0; about 5.1; about 5.2; about 5.3; about 5.4; about 5.6; about 5.7; about 5.8; about 5.9; about 6.0; and any value within the range. In some embodiments, the fermentation may be allowed to proceed for a period of time from about 4 days to about 10 days, for example, about 4 days; about 5 days; about 6 days; about 7 days; about 8 days; about 9 days; about 10 days; and any value within the range. In some configurations, the fermentation process occurs at a temperature of about 20 ℃ to about 30 ℃; for example, about 20 deg.C; about 21 ℃; about 22 ℃; about 23 ℃; about 24 ℃; about 25 ℃; about 26 ℃; about 27 ℃; about 28 ℃; about 29 ℃; about 30 ℃; and any value within the range. In a different configuration, the entire fermentation mixture is transferred to a distiller for distillation. In some embodiments, the method further comprises the step of aging the espresso spirit in a wooden barrel.

In some embodiments, the techniques and methods disclosed herein relate to a method of preparing an alcoholic coffee beverage. In a different configuration, the method comprises: providing extracted coffee bean particles; diluting the extracted coffee bean particles in water; adding a starter to the solution of extracted coffee bean particles; fermenting the solution of extracted coffee bean particles with a fermenting agent; and distilling the fermented mixture to obtain an alcoholic coffee beverage. In some embodiments, the extracted coffee bean particles are extracted with a solvent at a temperature of less than 90 ℃, e.g., about 90 ℃; about 80 ℃; about 70 ℃; about 60 ℃; about 50 ℃; about 40 ℃; about 30 ℃; about 20 ℃; about 10 ℃; about 0 ℃; and any value within the range. For example, in some embodiments, extracted coffee bean particles have been used to prepare cold extract coffee extracts. For example, in a different configuration, the extracted coffee bean particles are not subjected to water extraction at a temperature greater than 30 ℃. In this way, most of the soluble solids remain within the coffee beans. Some examples of desirable soluble solids retained within the legume include amino acids, proteins, fats, oils, and sugars. In particular, residual sugars remaining in the extracted coffee grounds provide an excellent fermentation substrate for the starter. The leavening agent can be a brewer's yeast, such as saccharomyces cerevisiae, although in certain embodiments a combination of yeast strains can be used. In some embodiments, the entire fermentation mixture is transferred to a distiller for distillation. In some embodiments, coffee bean particles that have previously been extracted are referred to as spent coffee bean particles.

In some embodiments, disclosed herein is a method of fermenting spent coffee grounds to prepare an alcoholic beverage. For example, in some embodiments, the method comprises: forming a slurry of spent coffee grounds, water, and sugar-containing compounds; the initial addition of fermentation yeast was slurry at a concentration of about 1 g/L; and distilling the slurry for 1 to 10 days to produce a distilled alcoholic beverage. For example, in some embodiments, the slurry may be distilled for about 1 day; about 2 days; about 3 days; about 4 days; about 5 days; about 6 days; about 7 days; about 8 days; about 9 days; about 10 days; or any value within the range. In some configurations, the method further comprises the steps of: aging the distilled alcoholic beverage in a wooden barrel (e.g., oak barrel, ash barrel, cherry barrel, walnut barrel or other type of barrel used for aging spirits) for a period of time of about 4 days to about 30 days, e.g., about 4 days; about 5 days; about 6 days; about 7 days; about 8 days; about 9 days; about 10 days; about 11 days; about 12 days; about 13 days; about 14 days; about 15 days; about 16 days; about 17 days; about 18 days; about 19 days; about 20 days; about 21 days; about 22 days; about 23 days; about 24 days; about 25 days; about 26 days; about 27 days; about 28 days; about 29 days; about 30 days; and any value within the range.

Several embodiments of the present disclosure also relate to a coffee-based alcoholic beverage. In a different configuration, the coffee-based alcoholic beverage is prepared by a method comprising the following steps: providing coffee bean particles; diluting the extracted coffee bean particles in water; adding a starter to the solution of spent coffee bean particles; fermenting the solution of spent coffee bean particles with a starter; and distilling the fermented mixture to obtain an alcoholic coffee beverage. In some embodiments, the coffee bean particles are extracted with water beforehand at a temperature ranging from about 0 ℃ to about 80 ℃. Similarly, in some embodiments, residual sugars remaining within the beans after extraction provide a source of sugars for fermentation. In still other embodiments, the method further comprises the step of aging the distilled alcoholic coffee beverage in a wooden barrel. In some embodiments, the coffee-based alcoholic beverage has an alcohol content of about 30GL to about 50 GL.

In various embodiments of the present disclosure, a coffee-based alcoholic beverage is disclosed. In some embodiments, the coffee based alcoholic beverage is prepared by a method comprising the steps of: providing coffee bean particles; diluting the extracted coffee bean particles in water; adding a starter to the solution of spent coffee bean particles; fermenting the solution of spent coffee bean particles with a starter; and distilling the fermented mixture to obtain an alcoholic coffee beverage. In some embodiments, the coffee bean particles are extracted with water beforehand at a temperature ranging from about 0 ℃ to about 80 ℃. In this way, residual sugars remaining within the beans after the initial extraction can provide a sugar source for fermentation. Further, in some embodiments, the method further comprises the steps of: the distilled alcoholic coffee beverage was aged in a wooden barrel. In some embodiments, the coffee-based alcoholic beverage has an alcohol content of about 30GL to about 50 GL.

In some embodiments, the present disclosure relates to a coffee-based alcoholic beverage comprising: about 20% to about 80% of a wine center (midle cut) resulting from distillation of a ferment of extracted coffee grounds, wherein the coffee grounds have been extracted with water having a temperature below 80 ℃, and optionally further comprising: up to about 20% of feints from distillation; and up to about 20% of the foreshot from the distillation. In still other embodiments, the coffee-based alcoholic beverage has an alcohol content of about 30GL to about 50 GL. In still other embodiments, the coffee-based alcoholic beverage further comprises up to 80% of a cold-extracted coffee extract.

Drawings

Various embodiments are depicted in the drawings for purposes of illustration, and should in no way be construed as limiting the scope of the embodiments. Various features of different disclosed embodiments may be combined to form additional embodiments, which are part of this disclosure. The foregoing aspects and many of the attendant advantages of this disclosure will become more readily appreciated as the same become better understood by reference to the following detailed description, when taken in conjunction with the accompanying drawings, wherein:

FIG. 1 depicts a non-limiting embodiment of a process flow for making a cold shot spirit in accordance with the techniques and methods disclosed herein.

Detailed Description

Alcoholic beverages are prepared by a fermentation process. Fermentation can occur when a microorganism metabolizes a fermentation substrate comprising a sugar source under anaerobic conditions to produce ethanol as well as various byproducts. The sugar source is typically a cereal, but additional sugar may be added to the fermentation substrate to add flavor and supplement the naturally occurring sugars. Various alcoholic beverages having a similarly broad array of taste and flavor characteristics may be prepared by fermenting additional or alternative sugar sources. For example, many beers are typically made by fermenting barley, which produces a full body beer with mellow, rich characteristics. By changing the fermented grain, the brewer can adjust the flavor profile to achieve a particular taste. For example, U.S. brewers often employ corn and rice in fermented grain mixes to reduce and moderate the flavor characteristics of the beverage. Similarly, german brewers often utilize high wheat content fermentation mixtures to produce mild, weak beers having a creamy consistency.

Fermented beverages such as wine and beer are limited in the alcohol concentration they can achieve. This is because the ethanol produced by the starter culture is also toxic to starter cultures (e.g., yeast). As such, fermentation agents are typically deactivated once the alcohol concentration reaches about 814%, resulting in the cessation of fermentation. However, beverages of higher alcohol content can be prepared by distilling the mixture to concentrate the alcohol. These distilled beverages are referred to herein as spirits.

Like beer, due in part to the differences in fermentation substrates, spirits with a variety of flavor profiles can be prepared. In this way, regional spirits, each spirit having a unique flavour, can be obtained due to the different grains used in the initial fermentation stage. For example, whisky is distilled spirit made from fermented grains, and various types of whisky made from similar various grains are available. For example, bourbon whisky is made from a fermented mixture mainly comprising corn and has a different flavour to scotland whisky, which is mainly made from barley. In view of the foregoing, and as described in connection with several embodiments herein, the flavor profile of a distilled alcoholic beverage depends on the characteristics of the fermentation substrate used to prepare the beverage.

Alcoholic coffee beverages are an ideal choice among consumers. However, most alcoholic coffee beverages are prepared by adding highly distilled, neutral flavor alcohol to coffee extract, rather than incorporating coffee beans into the fermentation mixture. Thus, these beverages can be considered to be coffee-based mixed beverages, not coffee-based spirits.

For economic benefit, some manufacturers have attempted to incorporate previously extracted waste coffee grounds into fermentation mixtures to produce alcoholic coffee beverages. However, coffee beverages are typically prepared by extracting ground coffee bean particles in hot water. The hot water used in typical coffee extraction deprives the coffee beans of most of the desirable sugars, fats, oils, and other flavor compounds that are the source of producing a rich, strong brewed coffee beverage. As such, the waste residues used to produce these alcoholic coffee beverages may no longer contain the desired sugars and other flavor compounds (at least in amounts not used to prepare a brewed coffee beverage) and thus may serve as poor fermentation substrates, requiring the addition of large amounts of refined sugars to provide the starting material to the starter. Furthermore, such fermented mixtures lack many of the coffee flavors, aromas and characteristics that consumers may desire from coffee spirits, since waste coffee grounds lack many of the sugars, fats and oils that are the source of the complex flavor of brewed coffee beverages. These problems are exacerbated where the manufacturer uses soluble coffee extracts, which can impart a hydrolyzed and burnt taste to the final product. Therefore, there is a need for a higher quality coffee spirit.

Described herein are alcoholic liquors derived from coffee beans and techniques and methods for preparing such high quality alcoholic liquors from coffee beans. In a different configuration, coffee beans are ground and diluted with water to form a fermentation mixture. In some embodiments, additional sugars or other fermentation aids may also be incorporated into the fermentation mixture. A starter can be added to the fermentation mixture to initiate fermentation. The fermentation mixture is then subjected to fermentation during which the starter metabolizes residual sugars in the fermentation mixture to produce alcohol. After fermentation, all or part of the fermentation mixture may be transferred to a still. The mixture may then be distilled to concentrate the alcohol, thereby producing an alcohol-containing spirit, such as a coffee spirit, from the coffee beans. According to embodiments, the coffee spirit may then be drunk immediately, packaged for later drinking, or subjected to further processing, such as barrel aging.

Fig. 1 illustrates a non-limiting process flow for making a coffee spirit according to the techniques and methods disclosed herein. In block 101, coffee beans are provided. It should be understood that a wide variety of coffee beans may be employed within the scope of the present disclosure. For example, in some embodiments, the coffee beans may be roasted whole coffee beans, e.g., yellow coffee beans, red coffee beans, partially roasted coffee beans, deep roasted coffee beans, light roasted coffee beans, non-decaffeinated coffee, partially decaffeinated coffee, completely decaffeinated coffee, or unroasted green coffee beans. The coffee used may be of any variety or variety anywhere in the world, including mixtures thereof. For example, arabica coffee, robusta coffee and any mixture of arabica coffee and robusta coffee from anywhere in the world (e.g., brazil, indonesia, central america, africa, etc.). In some configurations, the coffee beans can include at least one of: raw coffee cherries, red coffee cherries, coffee flowers, coffee cherry skin, coffee cherry pulp, coffee cherry stem, coffee cherry silverskin, coffee cherry mucilage, coffee cherry endocarp, coffee cherry exocarp, coffee cherry mesocarp, and the like. In several embodiments, combinations of beans may be used.

In a different configuration, the coffee beans are ground or otherwise reduced to particles. There are a variety of methods for reducing coffee beans to particles, and almost any type of grinding device can be used to grind coffee beans within the context of the present disclosure. Non-limiting examples of grinding equipment include cage mills, hammer mills, single stage roll mills, multi-stage roll mills, and the like. The beans can be reduced to an average particle size in the range of about 90 μm to about 2,000 μm, including about 90 μm, based on the average particle size criteria; about 100 μm; about 120 μm; about 140 μm; about 150 μm; about 170 μm; about 180 μm; about 200 μm; about 220 μm; about 250 μm; about 275 μm; about 300 μm; about 330 μm; about 360 μm; about 400 μm; about 450 μm; about 500 μm; about 750 μm; about 1,000 μm; about 1,200 μm; about 1,400 μm; about 1,500 μm; about 1750 μm; about 1900 μm; about 2000 μm; and any value within the range. It will be appreciated that smaller particle sizes increase the available surface area of the particles, thereby promoting efficient extraction and fermentation. Thus, according to embodiments, the size of the coffee particles may be modified to help tailor the flavor profile of the resulting spirit. In a similar manner, the flavor and aroma of the resulting coffee spirit may be modified by changing the fermentation characteristics, such as modifying the length of the fermentation, the temperature of the fermentation, and the like.

In a different configuration, prior to fermentation, the coffee bean particles used in embodiments disclosed herein have been subjected to extraction. For example, coffee bean particles may be extracted in advance to prepare a coffee beverage. Any suitable solvent may be used to extract the coffee bean particles prior to fermentation. Extraction is typically performed using water, although any other solvent may be used, such as ethanol, hexane, carbon dioxide, and the like. In some embodiments, the coffee bean particles are extracted with relatively cool water, for example, from about 0 ℃ to about 80 ℃, e.g., about 0 ℃; about 10 ℃; about 15 ℃; about 20 ℃; about 25 ℃; about 30 ℃; about 35 ℃; about 40 ℃; about 45 ℃; about 50 ℃; about 55 ℃; about 60 ℃; about 70 ℃; about 80 ℃; and any value within the range.

For example, in a different configuration, the extracted coffee bean particles are not subjected to water extraction at a temperature above 30 ℃. The temperature of the extraction solvent is relatively low compared to typical hot coffee preparation, so that certain desired soluble compounds (such as amino acids, proteins, fats, oils and sugars) remain in the ground coffee particles. In particular, residual sugars remaining within the beans after cold water extraction may promote fermentation in subsequent stages. For example, in a typical thermal extraction preparation, the overall yield of compounds extracted from coffee grounds is about 20%. As it has been demonstrated that most of the desired flavour compounds are extracted in relatively high yields, spirits prepared by fermenting these residues are characterised by weak, hollow flavour profiles, but lack the rich, complex notes that might otherwise be obtained. In contrast, when cold water is used as solvent, for example in cold extraction preparations, the final extract shows a much lower yield, about 10%. The reduced yield indicates that a significant amount of the desired flavor compounds, such as sugars, oils, fats and acids, are retained within the legume. Advantageously, these residual sugars, oils, fats, acids and related compounds play an important role in producing the fermented coffee spirits disclosed herein in producing a rich, complex flavor profile. As such, in various configurations, the ground coffee beans include extracted cold extracted coffee grounds.

As shown in block 102, the coffee bean particles are diluted with water to form a slurry. Typically, water will be added until the ratio of coffee bean particles to water is in the range of about 1.5:1 to about 4: 1; such as about 1.5: 1; about 1.6: 1; about 1.7: 2; about 1.7: 1; about 1.8: 1; about 1.9: 1; about 2.0: 1; about 2.1: 1; about 2.2: 1; about 2.3: 1; about 2.4: 1; about 2.5: 1; about 2.6: 1; about 2.7: 1; about 2.8: 1; about 2.9: 1; about 3.0: 1; about 3.1: 1; about 3.2: 1; about 3.3: 1; about 3.4: 1; about 3.5: 1; about 3.6: 1; about 3.7: 1; about 3.8: 1; about 3.9: 1; about 4.0: 1; and any value within the range. However, it will be appreciated that the exact ratio will depend on a number of factors, such as the desired flavour profile and the particular characteristics of the fermentation mixture, including the degree of extraction of the pre-fermentation residue. In various configurations, the temperature of the water used to dilute the residue can range from about 10 ℃ to about 30 ℃, e.g., about 10 ℃; about 15 ℃; about 20 ℃; about 25 ℃; about 30 ℃; and any value within the range. The aqueous slurry forms the substrate of the fermentation mixture, but other nutrients or additives may also be incorporated.

For example, as shown in block 103, an additional portion of sugar may be added. The amount of alcohol produced depends in part on the amount of sugar in the fermentation mixture. As noted above, in various embodiments, the extracted coffee particles retain a substantial amount of their natural sugars due to the low temperature extraction. However, additional sugar may be incorporated at this stage to facilitate fermentation and alter the overall flavor of the mixture. The additional sugars incorporated into the fermentation mixture may take a variety of forms. Sucrose is often employed in the techniques and methods disclosed herein, but other forms of sugar may be used, including: corn sugar, beet sugar, rice sugar, palm sugar, jujube sugar, maple sugar, coconut sugar, and the like. The degree of refining of the sugar may also vary within the scope of the present disclosure. For example, in certain configurations, the sugar may be refined white sugar. In other embodiments, the sugar can be a light brown sugar or a dark brown sugar, such as de maillard sugar, brown sugar (sucanat), topirana polysaccharide, maskowa polysaccharide, raw sugar (jiggery), raw sugar bars (pilocotillo), and the like. In some embodiments, a combination of sugars may be employed to obtain the desired flavor profile and used as a fermentation substrate.

A starter is added to the fermentation mixture, as shown in block 104 a. The fermentation agent is a microorganism or enzyme, which is generally capable of converting the sugars remaining in the fermentation mixture to alcohol under anaerobic conditions. Typical leavening agents are brewers yeast, such as Saccharomyces cerevisiae. In certain configurations, Saccharomyces cerevisiae subspecies RL-11 may be used. However, it is understood that a variety of leavening agents may be employed without departing from the scope of the present disclosure. For example, in certain configurations, the fermentation can be selected from among brewers yeast ales (ale yeast), lager yeast, brewers yeast british, beer yeast belgium, beer yeast germany, brewers yeast americana, Brettanomyces (Brettanomyces), or even bacterial strains such as Acetobacter (Acetobacter), lactic acid bacteria, pediococcus, and the like. In various embodiments, the starter can be added substantially at once, or can be added in discrete amounts at various time intervals. For example, in certain configurations, at least a second addition of starter can be introduced after a certain period of time has elapsed, such as about 1 hour; about 2 hours; about 4 hours; about 8 hours; about 10 hours; about 12 hours; about 14 hours; about 18 hours; about 20 hours; about 22 hours; about 1 day; about 2 days; about 3 days; about 4 days; about 5 days; about 6 days; about 7 days; about 8 days; about 9 days; about 10 days; and any value within the range. In other embodiments, at least a second addition of starter can be introduced after the fermentation rate has slowed. In this way, secondary fermentation can be induced. Likewise, in various embodiments, the starter may be added alone or with additional sugar.

Suitable initial concentrations of the fermentation agent will depend on the characteristics of the fermentation mixture, the fermentation agent selected, and environmental factors. In several embodiments, the initial concentration of the fermentation agent may be about 1 gram dry fermentation agent per liter of fermentation mixture. In different configurations, the initial concentration of the starter may range from about 0.5 grams per liter to about 2 grams per liter while still producing a high quality spirit. For example, in a different configuration, the initial concentration of starter may be about 0.5 g/L; about 0.75 g/L; about 1.0 g/L; about 1.25 g/L; about 1.5 g/L; about 1.75 g/L; about 2.0 g/L; and any value within the range.

In some configurations, it may be advantageous to also introduce additional fermentation aids into the fermentation mixture, as described in block 104 b. For example, additional fermentation aids may provide improved conditions for fermentation to ensure that the fermentation is performed efficiently. For example, in certain configurations, the amount of potassium metabisulfite that can be added as a sterilizing agent and preservative can range from about 100mg/L to about 300mg/L, such as about 100 mg/L; about 120 mg/L; about 140 mg/L; about 160 mg/L; about 180 mg/L; about 200 mg/L; about 220 mg/L; about 240 mg/L; about 260 mg/L; about 280 mg/L; about 300 mg/L; or any value within the range.

The rate at which fermentation is carried out depends in part on the pH of the fermentation mixture. In general, fermentation proceeds more rapidly under mildly acidic conditions. However, as with temperature, a pH that is too high or too low may risk deactivating the starter. As such, in various configurations, it is advantageous to control the pH of the fermentation mixture throughout the fermentation process to ensure that a constant pH is maintained to promote efficient fermentation.

Thus, in some embodiments, a buffer may be added to the fermentation mixture to help ensure a consistent pH is maintained throughout the fermentation process and to mitigate the effects that additional acids or bases produced during the fermentation process may otherwise have on the fermentation mixture. In various configurations, the pH of the fermentation mixture may be maintained in a mildly acidic pH range of about 5 to about 6 to prevent inactivation of the starter and to promote efficient fermentation. While calcium carbonate has been found to be a suitable buffer, a wide variety of buffers can be employed, including: sodium lactate, calcium lactate, citric acid, sodium citrate, potassium citrate, succinic acid, sodium fumarate, calcium fumarate, and the like (including combinations thereof). In various embodiments, the amount of buffer that can be introduced ranges from about 0.1g/L to about 0.5g/L, including about 0.1 g/L; about 0.2 g/L; about 0.3 g/L; about 0.4 g/L; about 0.5 g/L; or any value within the range.

After the starter is added, the fermentation mixture may then be fermented, as described in block 105. During fermentation, residual sugars in the coffee grounds, as well as additional sugars that have been added to the fermentation mixture, are metabolized by the starter. The starter produces alcohol as a byproduct. As fermentation proceeds, the alcohol content of the fermentation mixture will continue to increase until the sugar is depleted, or until the alcohol concentration reaches a level sufficient to inactivate the fermentation agent. To help promote uniform fermentation, the mixture may be gently agitated throughout or part of the fermentation process. In a different configuration, fermentation can be stopped by heating the fermentation mixture or by adding chemical additives such as sodium bisulfite or potassium sorbate. Alternatively, fermentation can be continued until the starter is deactivated and/or the available fermentable sugars are exhausted. In several embodiments, high quality spirits can be obtained by fermenting the fermentation mixture for a period ranging from about 4 days to about 10 days, for example about 4 days; about 5 days; about 6 days; about 7 days; about 8 days; about 9 days; about 10 days; or any value within the range.

However, it should be understood that the rate at which fermentation is carried out depends in part on the temperature of the fermentation mixture. At low temperatures, fermentation will proceed more slowly. In fact, in case the temperature is too low, the starter culture will go to rest and thus the fermentation will stop, at least until the temperature rises. Likewise, at high temperatures, fermentation will proceed faster. However, if the temperature is raised too high, the starter culture may be thermally inactivated and fermentation will stop until an additional portion of starter culture is introduced. In various embodiments, suitable temperatures for fermentation may range from about 20 ℃ to about 30 ℃, including about 20 ℃; about 21 ℃; about 22 ℃; about 23 ℃; about 24 ℃; about 25 ℃; about 26 ℃; about 27 ℃; about 28 ℃; about 29 ℃; about 30 ℃; and any value within the range. According to embodiments, the temperature may be varied during the fermentation process. For example, in certain configurations, the temperature may be increased during the fermentation process relative to the starting temperature of the fermentation process. In some embodiments, the temperature may be reduced during the fermentation process relative to the starting temperature of the fermentation process. In this way, it will be appreciated that the temperature need not be kept constant throughout the fermentation.

After fermentation is complete, the mixture may be distilled to concentrate the alcohol to produce a spirit, as shown in block 106. Distillation takes advantage of the difference in boiling points between the various compounds in the fermentation mixture. In the context of the present disclosure, two particularly interesting compounds are alcohol and water; at standard atmospheric pressure, ethanol boils at about 78 ℃ and water boils at 100 ℃. Thus, the difference in boiling points can be used to selectively vaporize and concentrate the alcohol to be collected into a spirit.

The fermented mixture may be distilled using a variety of techniques, such as pot distillation or column distillation. The use of a pot still enables the entire fermentation mixture to be transferred to the still, thereby heating up as the distillation proceeds. By transferring some or all of the fermentation mixture to the distiller, other flavor development can occur during distillation, resulting in richer flavor profiles, as the heat from the distiller can cause interaction of the different components in the fermentation mixture. In some embodiments, the fermentation mixture may be gently agitated during all or part of the distillation. Thus, while a column distiller or a hybrid distiller may be employed in some embodiments, a different configuration employs a tank distiller of sufficient size to hold the fermentation mixture.

After transferring the fermentation mixture to a distiller, three fractions appeared by distillation: foreshot, heart and feints. As described above, distillation utilizes the difference in boiling points between the various components of the fermentation mixture to separate the components. As the distillation proceeds, the various components boil at different stages, causing the composition of the distillation product to change over time. The foreshot refers to the initial product of distillation and contains a large amount of volatile compounds having relatively low boiling points. The wine centre usually contains the highest concentration of alcohol and usually represents the most part of the final spirit. The feints represent the final components of the distillation, which usually comprise various fusel oils. It should be appreciated that the foreshot and feints may be discarded, or a portion of these fractions may be mixed with the heart to achieve the desired flavor profile, as described in block 107. In particular, when mixed in appropriate amounts, the fusel oil present in the feints can provide the resulting spirit with desirable flavor characteristics as well as additional complexity, which can be determined by taste.

Furthermore, it may be necessary to add other flavour components to the distilled spirit at this stage. In some embodiments, as set forth in block 108, a coffee extract may be added to the distillers' spirit to provide a stronger coffee flavor. Additional flavouring agents may also be added to the distilled spirit. One suitable flavor additive may include coffee extract, such as a cold extract. However, it should be understood that a wide variety of additional flavoring agents may also be added. Non-limiting examples of flavoring agents include vanilla, chocolate, hazelnut, caramel, cinnamon, mint, custard, apple, apricot, aromatic bitterants (aromatic bits), banana, berry, blackberry, blueberry, celery, cherry, cranberry, strawberry, raspberry, juniper berry, brandy, brazilian rum (cachaca), carrot, citrus, lemon, lime, orange, grapefruit, tangerine, coconut, cola, menthol, gin, ginger, licorice, milk, nuts, almond, macadamia, peanut, hickory, pistachio, walnut, peach, pear, pepper, pineapple, plum, quinine, rum, white rum, black rum, sanguinea, tea, black tea, green tea, tequila, tomato, topnote (note), tropical flavor (tropism), bitter, dry bitter, rum, whisk, apple, apricot, raspberry, gin, blueberry, lemon, blueberry, orange, blueberry, apple, bourbon whisky, irish whisky, rye whisky, scotch, canadian whisky, paprika, black pepper, horseradish, mustard, mexican pepper oil, coriander (concrettes), absolute (absolutes), resins, lipids, sesame oil, medicated wine (tinctores), soybean oil, coconut oil, palm oil, kern oil (kern oil), sunflower oil, peanut oil, almond oil, cocoa butter, nutmeg oil, orange flower absolute, orange oil, oregano oil, palmarosa oil, patchouli oil, perilla oil, parsley oil, clove oil, peppermint oil, pepper oil, pine oil, polio oil (poley oil), rose absolute, rosewood oil, rose oil, rosemary oil, sage oil, lavender, spanish oil, sandalwood oil, rapeseed oil, anise oil, perilla oil, anise oil, and perilla oil, Marigold oil, pine needle oil, tea tree oil, turpentine oil, thyme oil, tall oil (tolu palm), absolute coumaran (tonka absolute), absolute tuberose oil, vanilla extract, absolute violet leaf oil, verbena oil, vetiver oil, juniper oil, wine yeast oil, wormwood oil, wintergreen oil, cinnamon leaf oil, cinnamon bark oil, and the like, including any other type of food flavoring or edible substance or combination thereof.

Once the distilled spirit is collected and the desired flavor components are added, the final alcohol content of the distilled mixture can be adjusted by adding water to achieve the desired final alcohol concentration in the spirit. In various configurations, the final alcohol content of the distilled coffee spirit may range from about 30 g-lussac alcohol (GL) to about 50GL, such as about 30 GL; about 31 GL; about 32 GL; about 33 GL; about 34 GL; about 35 GL; about 36 GL; about 37 GL; about 38 GL; about 39 GL; about 40 GL; about 41 GL; about 42 GL; about 43 GL; about 44 GL; about 45 GL; about 46 GL; about 47 GL; about 48 GL; about 49 GL; about 50 GL; or any value within the range.

The distilled flavored spirit is ready to drink, packaged for shipment or other processing. For example, in certain configurations, the distilled spirit may be aged, as described in block 109. Aging allows the flavor characteristics of the distilled spirit to be softened over time. In addition to moderating the flavor profile, in certain configurations, additional flavor development may occur during aging. In various embodiments, the distilled spirit may be aged for a period ranging from about 1 day to about 30 days, for example, about 1 day; about 2 days; about 4 days; about 6 days; about 8 days; about 10 days; about 12 days; about 14 days; about 16 days; about 18 days; about 20 days; about 22 days; about 24 days; about 26 days; about 28 days; about 30 days; or any value within the range. In some embodiments, the distilled spirit may be aged in a wooden barrel, such as an oak barrel. Oak may be american oak, french oak, european oak, spanish oak, eastern oak, red oak, annatto, etc., but a variety of different woods may be employed, including: maple, hard maple, soft maple, silver maple, cherry, apple, orange, apricot, peach, plum, pear, mulberry, legume shrub, hickory, chestnut, walnut, alder, cedar, ash, etc. In a different configuration, the flavor and aroma characteristics of the wood can be altered prior to extraction. For example, the wood pieces may be smoked, roasted, charred, or natural.

It has been determined that the espresso spirits prepared according to the present disclosure exhibit a rich coffee flavor. Since the coffee grounds are not extracted at high temperatures, the ground beans retain a significant amount of sugar and other natural flavor compounds that aid in fermentation and affect the final flavor of the liquor. Furthermore, by completely distilling the fermentation mixture, a unique flavor is achieved by allowing the fermentation components to interact with each other under heat during the distillation process, thereby providing additional complexity and a rich base taste to the beverage.

The previous discussion is provided to enable any person skilled in the art to make and use one or more embodiments disclosed herein. These examples are merely illustrative and are in no way intended to limit the primary disclosure provided, as well as the various aspects and features of the disclosure. The general principles described herein may be applied to embodiments and applications other than those discussed herein without departing from the spirit and scope of the present disclosure. Indeed, the disclosure is not limited to the particular embodiments shown, but is to be accorded the widest scope consistent with the principles and features disclosed or suggested herein. For example, many of the examples described below relate to techniques and methods for preparing fermented distillers spirit from coffee grounds. Several embodiments are described in terms of coffee grounds that have been previously extracted and cold extracted coffee grounds. However, it should be understood that the various features and aspects disclosed herein may be applied to a wide variety of other preparations, including non-ground or extracted coffee beans, as well as various other embodiments. As such, the disclosure should not be construed as limited to the particular embodiments disclosed herein.

Moreover, although certain aspects, advantages, and features are described herein, it is not necessary for any particular embodiment to include or achieve any or all of those aspects, advantages, and features. Some embodiments may not achieve the advantages described herein, but may instead achieve other advantages. Any structure, feature, or step in any embodiment may be used instead of, or in addition to, any structure, feature, or step in any other embodiment, or omitted. This disclosure encompasses all combinations of features from the various disclosed embodiments. No feature, structure, or step is essential or critical.

Although embodiments of the present invention have been described with reference to the foregoing, it will be readily appreciated by those skilled in the art that various changes and/or modifications may be made thereto without departing from the spirit or scope of the embodiments as defined by the appended claims. Furthermore, while certain aspects of the embodiments of the invention are presented below in certain claim forms, various aspects of the invention may be considered in any available claim form.

As used herein, the term "beverage" has its ordinary and customary meaning and includes, among other things, any edible liquid or substantially liquid substance or product having flow characteristics (e.g., juice, coffee beverage, tea, frozen yogurt, beer, wine, cocktail, liqueur, spirit, cider, soft drink, flavored water, energy drink, soup, broth, combinations thereof, and the like).

Unless expressly stated otherwise, disjunctive language such as the phrase "X, Y or at least one of Z" is generally understood in the context to mean that the item, clause, etc. may be either X, Y or Z or any combination thereof (e.g., X, Y and/or Z). Thus, such disjunctive language is not generally intended to, and should not, imply that certain embodiments require the presence of at least one X, at least one Y, or at least one Z each.

Conditional language such as "may," "can," "might," or "may" is generally intended to convey that certain embodiments include, but other embodiments do not include, certain features, elements and/or steps unless expressly stated otherwise or understood otherwise in the context of usage. Thus, such conditional language is not generally intended to imply that one or more embodiments require such features, elements, and/or steps in any way or that one or more embodiments necessarily include logic for determining, with or without user input or prompting, whether such features, elements, and/or steps are included or are to be performed in any particular embodiment.

Articles such as "a" or "an" should generally be construed to include one or more of the items described, unless expressly stated otherwise. Thus, phrases such as "a device is configured to" are intended to include one or more of the devices described. Such one or more of the devices may also be collectively configured to execute the content.

The terms "comprising," "including," "having," and the like, are synonymous and are used inclusively, in an open-ended fashion, and thus do not exclude other elements, features, acts, operations, and the like. Likewise, the terms "some," "certain," and the like are synonymous and are used in an open-ended fashion. Likewise, the term "or" is used in its inclusive sense (and not in its exclusive sense) such that when used, for example, to connect a series of elements, the term "or" means one, some, or all of the elements in the series.

As used herein, the terms "about," "approximately," and "substantially" mean an amount close to the stated amount that still achieves the desired function or results. For example, in some embodiments, the terms "about," "about," and "substantially" can refer to an amount that is less than or equal to within 10% of a specified amount, as the context indicates. As used herein, the term "generally" means values, amounts, or characteristics that generally include or are intended to be specific values, amounts, or characteristics.

In general, the language of the claims will be construed broadly based on the language employed in the claims. The claims are not limited to the non-exclusive embodiments and examples shown and described in this disclosure or discussed during the prosecution of the application.

One skilled in the art will also appreciate that in some embodiments, the functions provided by the components, structures, methods, and processes discussed above can be provided in alternative ways, such as by splitting or combining more components or processes between fewer components or processes. Further, while the various methods may be shown as being performed in a particular order, those skilled in the art will appreciate that in other embodiments, the methods may be performed in other orders and in other ways.

Moreover, while there may be some embodiments within the scope of the present disclosure that are not explicitly set forth above or elsewhere herein, the present disclosure contemplates and includes all embodiments within the scope of the present disclosure as shown and described. Furthermore, the present disclosure contemplates and includes embodiments including any combination of any structure, material, step, or other feature disclosed anywhere herein with any other structure, material, step, or other feature disclosed anywhere herein.

Furthermore, in the present disclosure, certain features that are described in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable subcombination. Furthermore, although features may be described above as acting in certain combinations, one or more features from a claimed combination can in some cases be excised from the combination, and the combination may be claimed as a subcombination or variation of a subcombination.

Further, although the components and operations may be depicted in the drawings or described in the specification in a particular arrangement or order, such components and operations need not be arranged and executed in the particular arrangement or order shown, nor need they be arranged and executed in a sequential order, nor need they be all included to achieve desirable results. Other components and operations not depicted or described may be incorporated in the embodiments and examples. For example, one or more additional operations may be performed before, after, at, or between any of the operations described. Further, in other embodiments, the operations may be rearranged or reordered. Moreover, the separation of various system components in the embodiments described above should not be understood as requiring such separation in all embodiments, and it should be understood that the components and systems described may generally be integrated in a single product or packaged into multiple products.

In summary, various illustrative embodiments and examples of beverage preparation systems, techniques, and methods have been disclosed. While these systems, techniques, and methods have been disclosed in the context of those embodiments and examples, the present disclosure extends beyond the specifically disclosed embodiments to other alternative embodiments and/or other uses of the embodiments, as well as certain modifications and equivalents thereof. The present disclosure expressly contemplates that various features and aspects of the disclosed embodiments can be combined with or substituted for one another. Accordingly, the scope of the present disclosure should not be limited by the particular disclosed embodiments described above, but should be determined only by a fair reading of the entire scope of the claims that follow and their equivalents.