The brewing of coffee using only coffee beans and water is an art practised throughout the world. Whilst many different coffee beans, roasting and grinding techniques along with coffee/water ratios may be used dependant on local and cultural tastes, the basic hot extraction method remains similar.

The brewing of coffee in small amounts can be time consuming.

It is an object of the invention to overcome the abovementioned disadvantage.

According to a first aspect of the present invention, a method of brewing coffee comprises: grinding an amount of coffee beans ; introducing water in to a first of a plurality of brewing vessels ; introducing a portion of the ground coffee into the first vessel; mixing the water and ground coffee to brew coffee; and emptying brewed coffee from the first vessel for packaging.

The plurality of the vessels may have a common filling and/or emptying system. The plurality of vessels may have a common ground coffee feeding system. The brewed coffee is preferably emptied into a container common to the plurality of vessels.

The plurality of vessels is preferably operated in a sequential manner. For example one of the vessels is filled whilst another is emptied or coffee is brewed.

The vessels are preferably cleaned after each cycle of filling, brewing and emptying.

Preferably, three vessels are provided.

Preferably an amount of roast coffee sufficient for one brewing in each of the vessels is ground. Preferably said amount is approximately 130kg to 170kg, most preferably about 150kg.

Preferably the vessels are preheated.

Preferably the water is heated prior to introduction in to the vessels. Preferably, the water is preheated to a temperature of about 62°C to 82°C, most preferably about 72°C. Preferably, the water is introduced tangentially into the vessel, so as to impart a circular, stirring motion to the water.

Preferably, the ground coffee is introduced below a surface of the water in the vessel.

Preferably the mixing of the ground coffee and the water is aided by plunging. Preferably the mixing is carried out for about 3 to 7 minutes, most preferably about 5 minutes.

Preferably, the vessels have a tapered base, which preferably receives the ground coffee during mixing.

Preferably the mixing causes the ground coffee to aggregate in the base of the vessels.

Preferably, the coffee is filtered when it is emptied.

After emptying, the brewed coffee is preferably cooled, preferably in a two stage process. The brewed coffee is preferably first cooled to about 25°C to 30°C and then to about 3°C to 7°C.

The brewed coffee may be passed to hygienic balancing tanks, preferably after cooling, prior to being packaged in separate containers.

According to a second aspect of the invention, apparatus for brewing coffee comprises: coffee grinding means; at least one brewing vessel; a water supply section for the brewing vessel; mixing means for each brewing vessel; and draining means for emptying the brewed coffee from the vessel.

The mixing means may be a plunger.

The apparatus may include a common container adapted to receive brewed coffee, which may be an intermediate container.

All of the features described herein may be combined with any of the above aspects.

For a better understanding of the invention, and to show how embodiments of the same may be carried into effect,

reference will now be made, by way of example, to the accompanying diagrammatic drawings in which: Figure 1 is a schematic diagram of a coffee production apparatus; and Figure 2 is a more detailed schematic diagram of a part of the apparatus shown in Figure 1.

Basically an amount of ground coffee is mixed with water at an elevated temperature for a period sufficient to extract the flavour, but not for too long otherwise an undesirable bitter taste can be extracted.

There are many variables associated with this process the most obvious being: amount of coffee, texture of the grind, temperature of the water, length of brewing time, final filtering and decanting. Other less obvious variables are preheating the cafetiere and the drinking cup, the importance of cleanliness through out the complete process and the formulation of the water used, it constitutes 98.5 % of the completed brew.

This process is an effort to provide the consumer with a fresh superior quality product with organoleptic characteristics and extended shelf life at chilled storage that is of a constant repeatable quality, can be served without the need of any specialised equipment, require any cleaning (other than cup washing) or waste disposal inconveniences. Therefore introducing people to the pleasure of drinking freshly brewed coffee without the inconsistencies, inconveniences and extra time normally associated with brewing fresh coffee at home.

Whereas other manufacturers of liquid coffee have endeavoured to prolong the shelf life of their product in a variety of ways such as UHT treatment and the addition of preservatives which all detract from the flavour, we instead are extolling and preserving the freshness of the natural brew in fact our secret ingredient is that we add nothing. Coffee deteriorates in an unacceptable way due to enzymatic and bacterial degradation but such reactions can be retarded through refrigeration and although this can be expensive we feel that the additional costs involved will enhance and ensure the fresh flavour of the delivered product. Therefore to achieve a fresh product we grind the roasted beans within 24 hours of roasting, put the freshly ground coffee immediately into our preheated"cafetiere" for brewing with specially filtered preheated water, then chill, package in an aseptic environment and keep chilled to preserve flavour until it is consumed. Our shelf life is 30 days within chilled distribution and storage with consumption to be completed within 7 days from opening the container whilst keeping it stored in the fridge.

Our scientific tests conducted on our behalf by Campden & Chorley Food Research Association Group have confirmed that within our controlled process the intrinsic properties of the coffee not only will not sustain the germination but actually discourages any bacterial growth.

The test procedure and results are detailed in the document"Challenge test of a pilot scale produced coffee product with CLOSTRIDIUM BOTULINUM", attached hereto as Annex 1.

The foregoing objects and features are provided in accordance with the present process of brewing coffee processed and packaged under strict time, temperature, aseptic and chilled conditions effective for producing a safe to consume brew retaining all the flavour characteristics of freshly brewed coffee.

With reference to Figure 1 the process starts with the mixing of a unique blend of green beans to a precise weight of 180 Kg, this is then filtered to remove any foreign bodies before roasting, fast cooling by being flushed with cold water and loading into a special airtight container ready for grinding in a grinder 10, the weight has now reduced to 150Kg. Our optimum mix using this 150Kg of ground coffee will produce 3000 litres of finished coffee thus deciding the size of our cafetieres.

In an ideal production world we would make our cafetiere 3000 litres to take the full roast, however we have decided that a 3000 litre cafetiere would't brew consistently and take too long to empty causing over extraction so we use 3 times 1000 litre vessels or cafetieres 12a, b, c.

Basically each of the three cafetieres 12a, b, c is cleaned and preheated before adding filtered heated water (72 degrees C pasteurisation temperature) from a water storage tank 14 via piping 16. The water is filtered at 18 and is introduced tangentially to create a circular/stirring movement of the water in the tank to cleanse and alter the characteristics for maximum flavour extraction then heated at heat exchanger 41. When the water level has reached 800 litres the ground coffee is introduced below the water surface at points 20, a, b, c by a

doser unit 22, which has been supplied with freshly ground coffee from the grinder 10 via a weighing machine (not shown). When filling is completed a stirring operation lasting for 5 minutes may be initiated, this would create a vortex so that when the stirring stops for a settling period of 5 minutes the grounds are encouraged down a centre and into a conical base 26a, b, c. The stirring/circular movement is aided by a plunging operation where a plunger 24a, b or c, when plunged, also traps the grounds in the conical base 26a, b, c of the tank to prevent them being sucked out when the tank is being emptpied.

The three cafetieres 12a, b, c are operated so that at any one time one of them is in an emptying, filling or cleaning sequence to ensure a constant flow and that a thorough cleaning cycle is completed after each brew. The brewed coffee is then pumped out very quickly from just above the level of the settled grounds and the lowered plunger 24a, b, c directly into a hygienic buffer tank with facility to introduce nitrogen or carbon dioxide from above to reduce oxidation 33 that then allows a more controlled flow through a filter 32, a, b, c which refines the amount of solids left. The coffee is then cooled to 5 degrees C via two heat exchanger units 34,36 to minimize the effects of the cooling process on the flavour. The chilled coffee is then fed through a special micro filtration membrane 39 to ensure the reduction of micro flora and remove micro organisms from the product into aseptic balance tanks 38,40 that are specially designed to feed the coffee perfectly into the aseptic packaging machine (not shown). The coffee is then palletised and chill-stored awaiting distribution.

There are very stringent quality checks carried out throughout the complete process indicated in Figure 1.

These tests are conducted by trained tasters and Quality Control personnel with the results held according to mandatory food regulation requirements. Also attached is a more detailed sketch of the cafetiere highlighting that we record both the brewing time and temperature to ensure consistency of the product.

A temperature probe 42 and recorder 44 test and record the temperature of the coffee over a period of time to ensure that the correct temperature parameters are maintained.

Attention is directed to all papers and documents which are filed concurrently with or previous to this specification in connection with this application and which are open to public inspection with this specification, and the contents of all such papers and documents are incorporated herein by reference.

All of the features disclosed in this specification (including any accompanying claims, abstract and drawings), and/or all of the steps of any method or process so disclosed, may be combined in any combination, except combinations where at least some of such features and/or steps are mutually exclusive.

Each feature disclosed in this specification (including any accompanying claims, abstract and drawings) may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each

feature disclosed is one example only of a generic series of equivalent or similar features.

The invention is not restricted to the details of the foregoing embodiment (s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.