Patent ID: 8603561

Claim:
A process for obtaining a coffee extract with aroma balanced between red fruits and coffee, comprising: a) roasting Arabica coffee, Robusta coffee or a mixture thereof at a temperature between 180° C. and 230° C., between 10 and 15 minutes, with a weight decrease of 15 to 25%, b) percolating the roasted coffee at a temperature between 160° C. to 186° C. with an extractor input pressure of 10 to 15 bar, to give a dilute coffee extract having a concentration between 10 and 18° Brix (8.33% to 15% soluble solids), c) cryo-concentrating a portion of the dilute coffee extract (b) to give an output concentration of between 34-42° Brix (28.3-35% of soluble solids), d) mixing another portion of dilute coffee extract (b) with strawberry pulp having 5 to 10% soluble solids and pH between 3 and 4 and blackberry pulp having 5 to 10% soluble solids and pH between 2.5 and 3.5, then distilling the mixture at a temperature between 90° C. and 100° C. to obtain a distillation product containing 4-methyl-1-(1-methylethyl)-cyclohexen-1-ol, cyclobutanecarboxylic acid octyl ester, ethyl acetate and hexanol, then, e) mixing the distillation product of (d) with cryo-concentrated coffee extract of (c).