Patent ID: 7608290

Claim:
A method of preparing a non-agglomerated flavored coffee composition comprising the steps of: a) combining: (i) from about 80% to about 99.9% of a coffee component, wherein said coffee component has a moisture level in the range of from about 1% to about 5%, a particle density in the range of from about 0.28 g/cc to about 0.33 g/cc, a mean particle size distribution in the range of from about 650 microns to about 800 microns; and, (ii) from about 0.1% to about 20% of a flavoring component, wherein said flavor component has a moisture level in the range of from about 1% to about 4%, a particle density in the range of from about 0.4 g/cc to about 0.5 g/cc, a mean particle size distribution in the range of from about 40 microns to about 50 microns; wherein the size ratio of said coffee component to said flavor component is in the range of from about 100:1 to about 5:1; b) mixing said coffee component and said flavoring component for a period of time sufficient for said flavored coffee composition to exhibit a Distribution Value of less than about 20% RSD; wherein said coffee component is selected from the group consisting of roast and ground coffee, instant coffee, and mixtures thereof; wherein said flavoring component is selected from the group consisting of dried flavoring compounds, crystalline flavor compounds, encapsulated flavoring compounds, encapsulated liquid flavoring compounds, and mixtures thereof; and further comprising one or more additional ingredients selected from the group consisting of creamers, aroma enhancers, natural sweeteners, artificial sweeteners, thickening agents, and mixtures thereof.