METHOD FOR PRODUCING ENHANCED COFFEE EXTRACT UTILIZING RABBIT EXCRETA AND COFFEE LEAVES FOR IMPROVED QUALITY

Abstract

This invention presents a novel method for producing enhanced coffee extract by utilizing rabbit excreta and coffee leaves during the fermentation process. Rabbit excreta, treated to eliminate harmful pathogens, serves as a natural fermentation agent, while dried and ground coffee leaves enrich the extract with antioxidants and bioactive compounds. The fermentation occurs under controlled temperature and humidity conditions, optimizing flavor extraction and improving overall coffee quality. The resulting coffee extract features a richer flavor profile and higher concentrations of health-promoting compounds, making it a superior alternative to conventional coffee extracts. This method also promotes sustainability by repurposing organic waste materials, significantly reducing environmental impact in coffee production.

Specification

Description:The following specification particularly describes the invention and the manner it
is to be performed.
TECHNICAL FIELD
[001] The invention is situated in the field of food technology and beverage processing, specifically focusing on innovative methods for coffee extraction and production. It leverages organic materials, such as rabbit excreta and coffee leaves, to enhance the fermentation process of coffee beans. The approach aims to improve flavor, aroma, and nutritional quality while promoting sustainable practices in coffee production. Additionally, it explores advanced fermentation techniques that optimize the extraction of beneficial compounds and reduce waste in the coffee industry.
BACKGROUND
[002] The coffee industry faces significant challenges related to the quality and consistency of coffee flavor, with traditional processing methods often leading to variations in taste and aroma. Research has shown that fermentation plays a critical role in developing these sensory attributes. Existing patents, such as US20230404316A1, explore innovations in brewing technologies to enhance extraction efficiency and consistency, indicating a growing interest in optimizing coffee production processes to improve final product quality.
[003] Environmental sustainability is a pressing concern in coffee production, as traditional practices often contribute to significant waste and reliance on synthetic inputs. The incorporation of byproducts, such as coffee leaves, into the fermentation process can help address these issues. Patent AU2011227140B2 highlights the use of inline sensors for real-time quality control, which is critical for developing more sustainable brewing practices by minimizing waste and maximizing the utilization of organic materials.
[004] The use of natural fermentation agents, such as rabbit excreta, introduces beneficial microorganisms and enzymes that can enhance the breakdown of coffee beans during fermentation. This method aims to extract more flavor compounds while reducing the extraction of undesirable bitter elements. The novelty of this approach sets it apart from traditional methods, which often rely on synthetic additives and may not harness the full potential of organic waste materials.
[005] Recent advancements in cold brew extraction techniques, as demonstrated in CN110477172A, emphasize the importance of precise control over extraction conditions. This patent illustrates the potential of cryogenic pressurization in coffee extraction, enabling faster and more effective extraction of desirable flavor compounds while minimizing bitterness. Such methods inspire the exploration of innovative techniques that leverage environmental conditions to enhance coffee quality.
[006] The health benefits associated with coffee consumption are increasingly recognized, with a focus on antioxidants and bioactive compounds. Traditional coffee often lacks these enhanced health benefits due to limited processing methods. The integration of coffee leaves, which are rich in chlorogenic acids and other antioxidants, during fermentation can significantly increase the nutritional profile of coffee extracts, catering to health-conscious consumers seeking functional beverages.
[007] There is a growing market demand for unique and high-quality coffee products that offer differentiated flavor profiles. Coffee connoisseurs and casual drinkers alike are increasingly interested in specialty coffee with complex taste characteristics. The method proposed in this invention aims to deliver a unique flavor experience by utilizing the synergistic effects of rabbit excreta and coffee leaves during fermentation, thus appealing to this expanding consumer base.
[008] Research into the optimization of brewing technologies continues to highlight the importance of fluid dynamics in the extraction process. The patent US20230404316A1 emphasizes the need for innovative designs in brewing systems to achieve better fluid flow and consistency during extraction. This focus on engineering solutions to improve brewing efficiency underscores the potential for novel methods that enhance flavor extraction and overall beverage quality.
[009] The transition toward sustainable coffee production methods is essential for addressing environmental concerns and consumer preferences. By repurposing organic waste materials like rabbit excreta and coffee leaves, the proposed invention not only reduces waste but also promotes a circular economy within the coffee industry. This aligns with the broader movement toward eco-friendly practices and offers a viable solution to the challenges faced by conventional coffee production systems.
SUMMARY
[010] The invention presents a novel method for producing an enhanced coffee extract by using rabbit excreta and coffee leaves during fermentation.
[011] Rabbit excreta is treated to eliminate harmful pathogens and serves as a natural fermentation agent, introducing beneficial microorganisms that enhance flavor development.
[012] Dried and ground coffee leaves are incorporated into the fermentation process, providing additional antioxidants and bioactive compounds that improve the coffee's nutritional profile.
[013] The controlled fermentation conditions optimize the extraction of aromatic compounds while reducing the presence of undesirable bitter flavors, resulting in a smoother taste.
[014] This method promotes sustainability by repurposing organic waste materials, reducing the environmental impact of coffee production, and delivering a superior quality beverage.
BRIEF DESCRIPTION OF THE DRAWINGS
[015] The foregoing detailed description of embodiments is better understood when read in conjunction with the appended drawings. For the purpose of illustrating of the present subject matter, an example of the construction of the present subject matter is provided as figures; however, the invention is not limited to the specific method disclosed in the document and the figures.
[016] The present subject matter is described in detail with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to refer to various features of the present subject matter.
[017] Figure 1 provides the working prototype of the invention.
[018] The given figures depict an embodiment of the present disclosure for illustration and better understanding only.
DETAILED DESCRIPTION
[019] Some of the embodiments of this disclosure, illustrating all its features, will now be discussed in detail. The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open-ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items or meant to be limited to only the listed item or items. It must also be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise.
[020] The invention focuses on a method for producing enhanced coffee extract by utilizing rabbit excreta and coffee leaves during the fermentation process. This unique combination leverages the natural microbial activity present in rabbit excreta to facilitate the breakdown of coffee beans, releasing essential flavor and aroma compounds while improving the overall quality of the extract.
[021] The methodology begins with the collection and treatment of rabbit excreta to eliminate harmful pathogens while preserving beneficial microorganisms. This is achieved through pasteurization or composting, ensuring that the excreta is safe for use as a natural fermentation agent, thereby enhancing the fermentation environment without introducing contaminants.
[022] Fresh coffee leaves, often considered agricultural waste, are incorporated into the process by drying and grinding them into a fine powder. This powder is then mixed with the coffee beans and rabbit excreta in controlled fermentation conditions. The nutrient-rich coffee leaves contribute essential bioactive compounds, enhancing the nutritional profile of the final coffee extract.
[023] In one embodiment it is provided that, the fermentation process occurs in specially designed tanks that maintain optimal temperature and humidity levels, typically between 20-30°C, for a duration of 24 to 72 hours. During this period, the synergistic action of the microorganisms from the rabbit excreta and the nutrients from the coffee leaves accelerates the breakdown of the coffee beans' cellular structure, maximizing the extraction of desirable flavors.
[024] Following fermentation, the coffee beans undergo thorough washing to remove any residual excreta or leaf particles. This step ensures the final product is clean and free from impurities while retaining the enhanced flavors developed during fermentation. The beans are then dried using traditional sun-drying or mechanical methods to preserve their unique qualities.
[025] The drying process is followed by roasting the beans at optimized temperatures that highlight the complex flavors achieved during fermentation. The roasting profile is carefully crafted to complement the enhanced aromatic compounds, resulting in a coffee extract that exhibits a richer, more robust flavor profile compared to conventional methods.
[026] In one embodiment it is provided, that Chemical analysis of the final coffee extract demonstrates increased concentrations of chlorogenic acids and other antioxidants, which are linked to various health benefits. The resulting coffee not only offers a superior taste experience but also provides nutritional advantages, appealing to health-conscious consumers seeking functional beverages.
[027] Sensory evaluations conducted by coffee experts reveal a pronounced improvement in flavor complexity, characterized by notes of caramel, nuts, and fruitiness, while minimizing undesirable bitter tastes. This enhanced flavor profile differentiates the coffee extract in a competitive market, attracting both connoisseurs and casual drinkers.
[028] The sustainability aspect of this invention is significant, as it effectively utilizes organic waste materials that would otherwise contribute to environmental degradation. By recycling rabbit excreta and coffee leaves, the method reduces overall waste in the coffee production cycle, promoting eco-friendly agricultural practices.
[029] In one embodiment it is provided, that the cost-effectiveness of the method is evident as it reduces reliance on synthetic additives and expensive processing techniques traditionally used to enhance flavor and quality. This innovative approach offers a natural alternative, leading to lower production costs while delivering a superior product.
[030] Discussions surrounding the invention highlight its potential to address critical challenges in the coffee industry, such as flavor inconsistency, environmental sustainability, and the need for health-oriented products. The integration of organic materials opens new avenues for research and development in coffee processing technologies.
[031] The Method for Producing Enhanced Coffee Extract Utilizing Rabbit Excreta and Coffee Leaves represents a significant advancement in coffee production. By combining traditional fermentation techniques with innovative practices, this invention not only improves the quality of coffee but also contributes to a more sustainable and health-conscious future for the industry.
[032] Referring to figure 1, depicts a visually appealing coffee setup, featuring a steaming cup of freshly brewed coffee placed on a rustic wooden table. The cup is ceramic, with a warm, earthy color that complements the natural ambiance. Next to the cup, there is a small saucer holding a few coffee beans, adding a touch of authenticity and emphasizing the coffee's origin. In the background, there are hints of coffee plant leaves, enhancing the scene's organic feel. The lighting is soft and warm, casting gentle shadows that create an inviting atmosphere, making the viewer feel the warmth and richness of the coffee experience. This arrangement effectively captures the essence of coffee culture, showcasing the beverage as not just a drink but a moment of enjoyment and connection with nature.
, Claims:1. A method for producing an enhanced coffee extract, comprising:
A. integrating rabbit excreta, treated to eliminate harmful pathogens, as a natural fermentation agent during the fermentation of coffee beans;
B. incorporating dried and ground coffee leaves into the fermentation process to enrich the coffee extract with antioxidants and bioactive compounds;
C. maintaining controlled temperature and humidity conditions during fermentation to optimize flavor extraction and enhance the quality of the final coffee extract.
2. The method of claim 1, wherein the rabbit excreta is pre-treated through pasteurization or composting to ensure the preservation of beneficial microorganisms.
3. The method of claim 1, wherein the ratio of coffee leaves to coffee beans during fermentation is between 1:5 to 1:10 by weight to optimize nutrient transfer.
4. The method of claim 1, wherein the fermentation process is conducted at a temperature range of 20 to 30°C for a duration of 24 to 72 hours to enhance flavor development.
5. The method of claim 1, further comprising a washing step after fermentation to remove residual rabbit excreta and coffee leaf particles from the coffee beans.
6. The method of claim 1, wherein the dried coffee beans are roasted at temperatures optimized to highlight the aromatic compounds developed during fermentation.

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