Spirits prepared from cold brew coffee grounds

Patent metadata

Field	Value
Publication number	US-11248198-B2
Application number	US-201816016024-A
Country	US
Kind code	B2
Filing date	Jun 22, 2018
Priority date	Jun 22, 2018
Publication date	Feb 15, 2022
Grant date	Feb 15, 2022

Abstract

Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.

First claim

What is claimed is:

1. A method of preparing a distilled coffee spirit, the method comprising:
reducing coffee beans to particles;
extracting the coffee bean particles in water at a temperature not greater than 30° C., wherein a total yield of extracted compounds from the coffee bean particles is about 10%;
separating the coffee bean particles from the water to yield 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 fermentation agent to the spent coffee bean particles; and
adding a fermentation aid to the spent coffee bean particles;

fermenting the fermentation mixture to obtain a fermented solution; and
distilling the fermented solution to obtain the distilled coffee spirit.

2. The method of claim 1 , wherein the sugar is selected from one or more of the group consisting of: cane sugar, white sugar, light brown sugar, dark brown sugar, demerara, turbinado, or muscovado.

3. The method of claim 1 , wherein the fermentation agent is brewer's yeast.

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

5. The method of claim 1 , wherein the fermentation agent is incorporated in an amount ranging from about 0.5 g/L to about 2 g/L.

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

7. The method of claim 1 , further comprising adding a buffering agent to the fermentation mixture.

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

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

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

11. The method of claim 1 , wherein the fermentation mixture is allowed to ferment at a temperature of about 20° C. to about 30° C.

12. The method of claim 1 , wherein substantially all of the fermented solution is transferred into a still for distilling the fermented solution.

Assignees

• Starbucks Corp

Inventors

• Bassoli Denisley Gentil

Classifications

• C12G3/055 Primary

  extracted from plants · CPC title

• A23F5/26

  Extraction of water soluble constituents {(A23F5/246 takes precedence)} · CPC title

• C12G3/02 Primary

  by fermentation · CPC title

• C12G3/024 Primary

  of fruits other than botanical genus Vitis · CPC title

• C12R2001/85

  Saccharomyces · CPC title