Patent ID: 7713568

Claim:
A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids, the method comprising: a) determining the target coffee component profile of the target coffee by measuring concentrations for two or more taste contributing acids in the target coffee; b) determining the coffee source component profile for the coffee source by measuring concentrations for two or more taste contributing acids in the 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 target coffee and the coffee source; d) adjusting concentration of the principle taste contributing acid in the coffee source to within a range of from about 50% to about 150% the concentration of the principle taste contributing acid in the target coffee; and e) adjusting concentration of each relevant taste contributing acid in the coffee source to a value of R CS , wherein R CS is within a range expressed as: (0.5)( P TC /R TC )≦( P CS /R CS )≦(1.5)( P TC /R TC ) wherein: P TC is the concentration of the principle taste contributing acid in the target coffee; R TC is the concentration of the relevant taste contributing acid in the target coffee; and P CS is the concentration of the principle taste contributing acid in the coffee source; to thereby alter the coffee source component profile of the coffee source to mimic the target coffee component profile of the target coffee.