Patent ID: 7713567
Filing Date: 2010-05-11
Classification: A23F

Abstract:
1. A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids, the method comprising: a) determining the target coffee component profile of the non-aged coffee source by measuring concentrations for two or more taste contributing acids in the non-aged coffee source; b) determining the coffee source component profile for the aged coffee source by measuring concentrations for two or more taste contributing acids in the aged coffee source; c) comparing the target coffee component profile to the coffee source component profile to identify a principle taste contributing acid and one or more relevant taste contributing acids, wherein the principle taste contributing acid and the one or more relevant taste contributing acids correspond to taste contributing acids in the non-aged coffee source and the aged coffee source; d) adjusting concentration of the principle taste contributing acid in the aged coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the non-aged coffee source; and e) adjusting concentration of each relevant taste contributing acid in the aged coffee source to a value of R wherein: to thereby alter the coffee source component profile of the aged coffee source to mimic the target coffee component profile of the non-aged coffee source.