NL2031602B1

NL2031602B1 - Dry coffee bean substitute

Info

Publication number: NL2031602B1
Application number: NL2031602A
Authority: NL
Inventors: Franse Onno
Original assignee: Northern Wonder Holding B V
Priority date: 2022-04-15
Filing date: 2022-04-15
Publication date: 2023-11-06

Abstract

The present invention is in the ﬁeld of coffee substitutes, a method of preparations thereof, and use of such a coffee substitute, in particular a coffee substitute in the form of a bean. Coffee substitutes are non-coffee products, that is of origin other than from a coffee bean or the like, which may be provided with or without caffeine, that are intended to imitate coffee. The coffee substitute can for instance be used as a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, and an espresso substitute.

Description

P100787NLO1

Dry coffee bean substitute

FIELD OF THE INVENTION

The present invention is in the field of coffee substitutes, a method of preparations thereof, and use of such a coffee substitute, in particular a coffee substitute in the form of a bean. Coffee substitutes are non-coffee products, that is of origin other than from a coffee bean or the like, which may be provided with or without caffeine, that are intended to imitate coffee. The coffee substitute can for instance be used as a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, and an espresso substitute.

BACKGROUND OF THE INVENTION

The present invention relates in general to a coffee substitute. Coffee substitutes are obtained from plant materials other than coftee. They may comprise caffeine or not, which caffeine can be added. Clearly coffee substitutes are intended to imitate coffee, mainly in view of taste and fragrance, but also in terms of appearance. Typically only one type of plant material is used as coffee substitute. For instance, roasted grain beverages are common substitutes for coffee. Other examples are acorns, chicory, and molasses. It is noted that obtaining a coffee substitute that closely mimics the characteristics of genuine coftee is still difficult. The substitutes themselves may also be considered as a base for a hot aromatic drink.

Coffee substitutes have been around since the 18% century. These substitutes were mainly developed in periods when coffee supply was limited and affordability was low. The driver behind that development was thus the low availability and high price of coffee itself. Some of these substitutes have found their niche in the current marketplace, like chicory, barley, as well as blends. These products do not contain caffeine, do not really taste similar to coffee, and cannot be brewed in all traditional or modern coffee methods and equipment.

The cultivation of coffee plants is however land occupation intensive. Also coffee plants can only be grown in limited climatological regions. Typically coffee crops compete with existing nature, such as tropical rain forest. The increase in coffee demand is prone to come at the cost of less rain forest. It is noted that coffee growth 1s in size the sixth cause of deforestation. Further, in view of climate change, coffee often has to be cultivated at higher altitudes, compared to previous decades, which comes at the costs of sacrificing even more land.

Also cultivation of coffee involves rather large amounts of water. In particular tropical regions are therefore prone to losing valuable natural resources.

The present invention therefore relates to an alternative coffee substitute, which solves one or more of the above problems and drawbacks of the prior art, providing more reliable results, without jeopardizing functionality and advantages.

SUMMARY OF THE INVENTION

It is an object of the invention to overcome one or more limitations of the prior art and provide a coffee substitute in particular of non-tropical plant ingredients. The present invention provides coffee substitutes of at least one roasted extrudate, the extrudate comprising mainly plant material, in particular a mixture of plant materials, such as >90 wt.% plant material, and optional further ingredients, such as 0-10 wt.% of material from or produced by microorganisms, in particular bacteria, fungi, and prokaryotes, or parts thereof, such as enzymes, and 0-10 wt.% of at least one chemical compound, in particular wherein the extrudate is made from non-tropical ingredients, of which the taste is quite similar to coffee, which can be brewed similar to coffee,

and are provided with and without caffeine.

The present invention is based on very thorough analytical and sensory R&D on coffee and its potential alternative ingredients in all stages of the process, enabling to re-engineer a coffee bean substitute by using extrusion technology in combination with innovative blends of non-tropical ingredients.

In particular use is made of a combinations of at least two of such plant ingredients, in particular wherein the at least two plant ingredients belong to different plant families.

By making use of non-tropical ingredients not only the pressure on tropical forest may be reduced, but also overall water-consumption, transport energy, and transport costs may be reduced.

The present invention relates to a blend of plant ingredients, which when blended carefully, and prepared accordingly, are considered to provide a good coffee substitute, in particular in terms of flavours, in particular aromas, taste, and fragrances.

In particular the present coffee bean substitute of at least one roasted extrudate provides good coffee flavours, in particular aromas, taste, and fragrances, upon extraction thereof, comparable with natural coffee extracts.

It is noted that taste, scent, mouth feel, and so on, on the one hand, and molecules being present and being released, on the other hand, are closely related.

In particular, the present coffee bean can be treated as a normal coffee bean, as it is roasted and prepared as such.

The present coffee been substitute can be ground as a normal coffee bean, and then extracted using water.

In particular the flavours, in particular aromas, taste, and fragrances of the extract mimic a normal coffee extract very much.

In order to obtain a dry coffee bean substitute the present inventors have developed a substitute comprising >90 wt.% of at least one roasted extrudate in particular of at least one homogenized blend of at least two non-

tropical ingredients, in particular >95 wt.%, wherein the non-tropical ingredients are selected from the plant family of Fabaceae, in particular from the sub-family Papilionoideae, and from the sub-family Caesalpinioideae, from the plant family of Poaceae, in particular from the sub- family Pooideae, from the plant family of Moraceae, from the plant family of Vitaceae, in particular from the sub-family Vitoideae, from the plant family of Asteraceae, in particular from the sub-family Cichorioideae, and combinations thereof, and 0-8 wt.% natural non-tropical flavours, wherein all weight percentages are based on a total weight of the coffee bean.

In principle separate roasted extrudates could be used, which extrudates are thereafter mixed and homogenized, as an alternative.

Natural flavour are known as edible aroma compounds that are found in nature, such as in plants, animals, enzymes, and microorganisms, or produced thereby,

and are therefore not produced by human beings.

In nature they therefore always are present with other natural substances that also may be flavour.

Natural flavours can be isolated on industrial scale, to be used as an additive.

The present inventors in particular make use of natural flavours obtained from organisms in nature, in particular from non-tropical plants if available, and/or from microorganisms.

Some important aspects in view mimicking coffee beans are the present extrudate comprising at least two non-tropical ingredients, therewith reducing an impact on the environment, the roasting thereof, the mixing and blending thereof, and the control of the particle sizes within the specific size limits. As a result of the extrusion process, the proteins and reducing sugars of the individual ingredients are now blended in such a way that they can inter- react via Maillard reactions in the roasting process following the extrusion process, as well that the Stecker degradation reaction can take place between molecules of individual ingredients.

In a second aspect the present invention relates to a method of forming a coffee bean. substitute according to the invention, comprising providing a mixture of at least two non-tropical ingredients, wherein the non-tropical ingredients are selected from the plant family of Fabaceae, in particular from the sub-family Papilionoideae, and from the sub-family Caesalpinioideae, from the plant family of Poaceae, in particular from the sub-family Pooideae, from the plant family of Moraceae, from the plant family of Vifaceae, in particular from the sub-family

Vitoideae, from the plant family of Asteraceae, in particular from the sub-family Cichorioideae, and combinations thereof, and 0-8 wt.% natural non-tropical flavours, mixing said mixture into a blend, optionally modifying a moisture content of the blend, such as increasing to 15-22 wt.% before extrusion, in particular 18-19 wt.%, and after extrusion to 10-15 wt.%, such as 12-13 wt.%, in particular by adding or removing water, optionally adding caffeine to the blend, feeding the blend into an extruder, in particular under a pressure of >1 MPa, in particular under a pressure of 5-35 MPa, and/or at a temperature of > 80 °C, in particular at a temperature of 90- 170 °C, therewith forming a thick liquid, which is also referred to as plastifying, in particular, in the extruder providing intense blending and providing an extrudate, cutting the extrudate in particular into parts of < 20mm, in particular < 10 mm, such as 1-8 mm, optionally grounding said mixture, in particular to a mixture with an average particle size of the mixture of at least two non-tropical ingredients is 0.1-2 mm with a standard deviation <0.2* average particle size, and optionally forming the cut extrudate into forms with a weight of 0.1-3 gr, in particular 0.3-2 gr, suchas 1.0-1.5 gr.

Advantages of the present description are detailed throughout the description.

DETAILED DESCRIPTION OF THE INVENTION

In an exemplary embodiment of the present dry coffee bean substitute the non-tropical ingredients are selected from the plant tribe Genisteae, such as Lupinus polyphyllus, from the plant genus Hordeum, such as Hordeum vulgare, from the plant genus Secale, such as Secale cereale, from the plant genus Cicer, such as Cicer arietinum, from the plant genus Ficus, in particular from the Subgenus F. subg. Ficus, such as Ficus carica, from the plant genus

Ceratonia, such as Ceratonia siliqua, from the plant genus Vitis, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intybus, and combinations thereof, and optionally selected from the plant family of Ericaceae, in particular from the plant genus Vaccinium, more in particular from the plant section Cyanococcus such as blueberry, and from the plant sub-genus Vaccinium oxvcoccus such as cranberry, from the plant family of

Grossulariaceae, in particular from the plant genus Ribes, more in particular from the Ribes nigrum such as blackcurrant, from the plant family of Rosaceae, in particular from the plant genus Rubus, more in particular from the plant sub-genus Rubus such as blackberry, each of these further ingredients individually may be present in an amount of in particular 0-5 wt.%, more in particular 0. 1-3.5 wt.%, even more in particular 0.3-3 wt.%, such as 2-3 wt.%.

In an exemplary embodiment of the present dry coffee bean substitute the non-tropical ingredients are selected from non-tropical ingredients as such, from non-tropical ingredients in malted form, and combinations thereof.

In an exemplary embodiment of the present dry coffee bean substitute the non-tropical ingredients are selected from non-tropical ingredients as such as such, from parts of the non- tropical ingredients, such as a skin thereof, or extracts thereof, in particular grape skin, and juice, and combinations thereof.

In an exemplary embodiment of the present dry coffee bean substitute, if non-tropical ingredients are not available as such, in an alternative, less preferred, tropical ingredients may be used, such as juices of plant material.

In an exemplary embodiment of the present dry coffee bean substitute the coffee bean substitute is selected from a bean with a weight of 0.1-3 gr, in particular 0.5-2 gr, such as 1.0-1.5 gr.

In an exemplary embodiment of the present dry coffee bean substitute the coffee bean substitute is a roasted coffee bean, in particular roasted at a roast temperature of 70-350 °C, more in particular 120-180 °C, and/or during a roast time of 1-60 minutes, more in particular 5-30 minutes.

In an exemplary embodiment the present dry coffee bean substitute further comprises 0.01- 2 wt.% caffeine (CAS 58-08-2).

In an exemplary embodiment of the present ground dry coffee bean substitute the coffee bean comprises particles with an average particle size of the blend of at least two non-tropical ingredients is 0.1-2 mm with a standard deviation <0.2* average particle size, in particular 0.15- 0.5 mm, more in particular 0.25-0.4 mm, preferably with a standard deviation <0.15* average particle size.

In an exemplary embodiment the present dry coffee bean substitute comprises at least three non-tropical ingredients, in particular at least four non-tropical ingredients, wherein the non- tropical ingredients are selected from the genus Hordeum, such as Hordeum vulgare, such as barley, from the genus Secale, such as Secale cereale, such as rye, from the plant tribe Genisteae, in particular form the genus Lupinus, such as Lupinus polyphyllus, such as lupin, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intybus,, such as chicory, with the proviso that the non-tropical ingredients are selected from different genus, in particular comprising 1-40 wt.% of the genus Hordeum, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, 1-40 wt.% of the genus Secale, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, 1-40 wt.% of the plant tribe Genisteae, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, wherein for capsules the percentages are relatively lower, such as 20-24 wt.% for the above ingredients each individually, wherein for filters the percentages are relatively higher, such as 23-27 wt.%

for the above ingredients each individually, and 1-15 wt.% of the plant tribe Cichorieae, in particular 2-13 wt.%, more in particular 5-12 wt.%, even more in particular 7-10 wt.%, such as 8-9 wt.% for filter and 7-8 wt.% for capsules.

In an exemplary embodiment the present dry coffee bean substitute comprises 0.1-4 wt.% 5 non-tropical flavours, in particular wherein the flavours are selected from molecules comprising at least one of a furan, a phenol, a pyrrole, a pyrazine, an aldehyde, a ketone, and an alcohol, in particular with the proviso that the natural flavour is not obtained from a coffee bean, that is, from another natural origin, such as a plant, in particular a non-tropical plant, or from a microorganism.

In an exemplary embodiment the present method further comprises roasting the extrudate a roast temperature of 70-350 °C, and/or during a roast time of 1-60 minutes, such as roasting in a drum roaster or in a hot air roaster. The moisture content may thereby be reduced to 2-10 wt.%, such as 3-7 wt.%. The roasting is typically performed before grounding.

In an exemplary embodiment the present method further comprises grounding the roasted particles into a coffee substitute, in particular wherein the coffee substitute is selected from a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, a capsule substitute, and an espresso substitute.

The invention will hereafter be further elucidated through the following examples which are exemplary and explanatory of nature and are not intended to be considered limiting of the invention. To the person skilled in the art it may be clear that many variants, being obvious or not, may be conceivable falling within the scope of protection, defined by the present claims.

EXAMPLES

Blend composition: lupin (23.5 w/w%), (malted) rye (23.5 w/w %), (malted) barley (23.5 w/w%), chickpeas (10 w/w%), figs (11% w/w), chicory (8 w/w%), berries (2 w/w%) and carob (3.5 w/w%) into a course mixture. . Grind the unroasted single ingredients and mix into a coarse blend containing particles between 0.5-4 mm; . Add water to the mixture to obtain a water content between 12-20 w/w%o;

Add specific flavour compound precursors in the form of specific proteins, amino acids and reducing sugars; . The mixture is fed into a mono-screw extruder, where the raw materials are mixed in a very intense way on a molecular level, in such a way that Maillard reaction & Strecker degradation can take place between the molecules of the individual ingredients. The ingredients fluidize under the enormous pressure created by the extruder. Partly these reaction take place in the extruder, but they also continue/start during the roasting step; . Using specific blades, the extrudate is cut into a green coffee bean shape and size; . Roast the extrudate in a hot-air or drum roaster until colour a dark brown has been formed.

Generally, roasting temperatures are between 180-250 °C and roasting times between 5-25 minutes depending on the composition, size and weight of the extrudate;

. After roasting, specific flavour compounds and/or caffeine can be sprayed onto the coffee bean substitutes; . The roasted extruded particle can be ground like conventional coffee and used for all types of coffee brewing methods.

For the sake of searching the following section is added reflecting embodiments of the present invention and which represents a translation of the subsequent section. 1. Dry coffee bean substitute, comprising >90 wt.% of at least one roasted extrudate, the extrudate comprising >90 wt.% plant material, 0-10 wt.% of material from or produced by microorganisms, in particular bacteria, fungi, and prokaryotes, or parts thereof, such as enzymes, and 0-10 wt.% of at least one chemical compound, in particular wherein the extrudate is of a homogenized blend of at least two non- tropical ingredients, wherein the non-tropical ingredients are selected from the plant family of

Fabaceae, in particular from the sub-family Papifionoideae, and from the sub-family

Caesalpinioideae, from the plant family of Poaceae, in particular from the sub-family Pooideae, from the plant family of Moraceae, from the plant family of Vitaceae, in particular from the sub-family Vitoideae, from the plant family of Asteraceae, in particular from the sub-family Cichorioideae, and combinations thereof, and 0-8 wt.% natural non-tropical flavours, wherein all weight percentages are based on a total weight of the coffee bean substitute. 2. Coffee bean substitute according to embodiment 1, wherein the non-tropical ingredients are selected from the plant tribe Genisteae, such as Lupinus polvphvllus, from the plant genus

Hordeum, such as Hordeum vulgare, from the plant genus Secale, such as Secale cereale, from the plant genus Cicer, such as Cicer arietinum, from the plant genus Ficus, in particular from the

Subgenus F. subg. Ficus, such as Ficus carica, from the plant genus Ceratonia, such as

Ceratonia siliqua, from the plant genus Fitis, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intvhus, and combinations thereof, and optionally selected from the plant family of Ericaceae, in particular from the plant genus

Vaccinium, more in particular from the plant section Cyanococcus such as blueberry, and from the plant sub-genus Vaccinium oxycoccus such as cranberry, from the plant family of

Grossulariaceae, in particular from the plant genus Ribes, more in particular from the Ribes nigrum such as blackcurrant, from the plant family of Rosaceae, in particular from the plant genus Rubus, more in particular from the plant sub-genus Rubus such as blackberry. 3. Coffee bean substitute according to any of embodiments 1-2, wherein the non-tropical ingredients are selected from non-tropical ingredients as such, from non-tropical ingredients in malted form, from non-tropical ingredients in fermented form, and combinations thereof. 4. Coffee bean substitute according to embodiment 3, wherein the non-tropical ingredients are selected from non-tropical ingredients as such as such, from parts of the non-tropical ingredients, or extracts thereof, in particular grape skin, and juice, and combinations thereof and combinations thereof.

5. Coffee bean substitute according to any of embodiments 1-4, wherein the coffee bean substitute is selected from a bean with a weight of 0.1-3 gr, a capsule with a content of 2-10 gr, in particular 5.5-7.5 grams. 6. Coffee bean substitute according to any of embodiments 1-5, wherein the coffee bean substitute is a roasted coffee bean, in particular roasted at a roast temperature of 70-350 °C, and/or during a roast time of 1-60 minutes. 7. Coffee bean substitute according to any of embodiments 1-6, further comprising 0.01-2 wt.% caffeine (CAS 58-08-2). 8. Coffee bean substitute according to any of embodiments 1-7, wherein a ground coffee bean comprises particles with an average particle size of the blend of at least two non-tropical ingredients is 0.1-2 mm with a standard deviation <0.2* average particle size, in particular 0.15- 0.5 mm, more in particular 0.25-0.4 mm, preferably with a standard deviation <0.15* average particle size. 9. Coffee bean substitute according to any of embodiments 1-8, comprising at least three non- tropical ingredients, in particular at least four non-tropical ingredients, wherein the non-tropical ingredients are selected from the genus Hordeum, such as Hordeum vulgare, such as barley, from the genus Secale, such as Secale cereale, such as rye, from the plant tribe Genisteae, in particular form the genus Lupinus, such as Lupinus polyphyllus, such as lupin, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intybus,, such as chicory, with the proviso that the non-tropical ingredients are selected from different genus, in particular comprising 1-40 wt.% of the genus Hordeum, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, 1-40 wt.% of the genus Secale, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, 1-40 wt.% of the plant tribe Genisteae, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, and 1-15 wt.% of the plant tribe Cichorieae, in particular 2-13 wt.%, more in particular 5-12 wt.%, even more in particular 7-10 wt.%, such as 8-9 wt.%, and/or 0-10 wt.% water, in particular 0.2-2 wt.% water, more in particular 0.3-0.5 wt.% water. 10. Coffee bean substitute according to any of embodiments 1-9, comprising 0.1-4 wt.% non- tropical flavours, in particular wherein the flavours are selected from molecules comprising at least one of a furan, a phenol, a pyrrole, a pyrazine, an aldehyde, a ketone, and an alcohol, in particular with the proviso that the natural flavour is not obtained from a coffee bean. 11. Method of forming a coffee bean substitute according to any of embodiments 1-10, comprising providing a mixture of at least two non-tropical ingredients, wherein the non-tropical ingredients are selected from the plant family of Fabaceae, in particular from the sub-family

Papilionoideae, and from the sub-family Caesalpinioideae, from the plant family of Poaceae, in particular from the sub-family Pooideae, from the plant family of Moraceae, from the plant family of Vitaceae, in particular from the sub-family Vitoideae, from the plant family of

Asteraceae, in particular from the sub-family Cichorioideae, and combinations thereof, and 0-8 wt.% natural non-tropical flavours, mixing said mixture into a blend, optionally modifying a moisture content of the blend, in particular by adding or removing water, optionally adding caffeine to the blend, feeding the blend into an extruder, in particular under a pressure of >1 MPa, in particular under a pressure of 5-35 MPa, and/or at a temperature of > 80 °C, in particular at a temperature of 90-170 °C, therewith forming a thick liquid, in particular, in the extruder providing intense blending and providing an extrudate, cutting the extrudate in particular into parts of < 20mm, optionally grounding said mixture, in particular to a mixture with an average particle size of the mixture of at least two non-tropical ingredients is 0.1-2 mm with a standard deviation <0.2* average particle size, and optionally forming the cut extrudate into forms with a weight of 0.1-3 gr. 12. Method of forming a coffee bean substitute according to embodiment 11, further comprising roasting the extrudate a roast temperature of 70-350 °C, and/or during a roast time of 1-60 minutes, such as roasting in a drum roaster or in a hot air roaster. 13. Method of forming a coffee bean substitute according to embodiment 11 or 12, further comprising grounding the roasted particles into a coffee substitute, in particular wherein the coffee substitute is selected from a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, a capsule substitute, and an espresso substitute. 14. Coffee bean substitute according to any of embodiments 1-9, comprising one or more of the ingredients mentioned therein, and/or comprising one or more ingredients mentioned in the description.

Claims

CONCLUSIONS

1. Dry coffee bean substitute, comprising >90% by weight of at least one roasted extrudate, wherein the extrudate comprises >90% by weight vegetable material, 0-10% by weight material originating from or produced by micro-organisms, in particular bacteria, fungi, and prokaryotes, or parts thereof, such as enzymes, and 0-10% by weight of at least one chemical compound, in particular where the extrudate is of non-tropical ingredients selected from the plant family Fabaceae, in particular from the subfamily Papilionoideae, and from the subfamily Caesalpinioideae e, from the plant family Poaceae, in particular from the subfamily Pooideae, from the plant family Moraceae, from the plant family Fitaceae, in particular from the subfamily Vitoideae, from the plant family Asteraceae, in particularly from the subfamily Cichorioideae, and combinations thereof, and 0-8% by weight of natural non-tropical flavorings, where all weight percentages are based on the total weight of the coffee bean substitute.

2. Coffee bean substitute according to claim 1, wherein the non-tropical ingredients are selected from the plant phylum Genisteae, such as Lupinus polyphylius, from the plant genus Hordeum, such as Hordeum vulgare, from the plant genus Secale, such as Secale cereale, from the plant genus Cicer, such as Cicer arietinum, from the plant genus Ficus, in particular from the Subgenus F. subg. Ficus, such as Ficus carica, from the plant genus Ceratonia, such as Ceratonia siliqua, from the plant genus Vitis, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intvbus, and combinations thereof, and optionally selected from the plant family Ericaceae , in particular from the plant genus Vaccinium, more in particular from the plant group Cyanococcus, such as bilberry, and from the plant subgenus Vaccinium oxycoccus, such as cranberry, from the plant family Grossulariaceae, in particular from the plant genus Ribes, more in particular from Ribes nigrum, such as black currant, from the plant family Rosaceae, in particular from the plant genus Rubus, more in particular from the plant subgenus Rubus, such as blackberry.

3. Coffee bean substitute according to any one of claims 1-2, wherein the non-tropical ingredients are selected from non-tropical ingredients as such, from non-tropical ingredients in malted form, from non-tropical ingredients in fermented form, and combinations thereof.

4. Coffee bean substitute according to claim 3, wherein the non-tropical ingredients are selected from non-tropical ingredients as such, from parts of the non-tropical ingredients, such as a skin thereof, in particular grape skins, and combinations thereof.

5. Coffee bean substitute according to any one of claims 1-4, wherein the coffee bean substitute is selected from a bean with a weight of 0.1-3 gr.

6. Coffee bean substitute according to any one of claims 1-5, wherein the coffee bean substitute is a roasted coffee bean, in particular roasted at a roasting temperature of 70-350 °C, and/or for a roasting time of 1-60 minutes.

A coffee bean substitute according to any one of claims 1-6, further comprising 0.01-2% by weight caffeine (CAS 58-08-2).

8. Coffee bean substitute according to any one of claims 1-7, wherein a ground coffee bean comprises particles with an average particle size of the blend of at least two non-tropical ingredients of 0.1-2 mm with a standard deviation <0.2* average particle size , in particular 0.15-0.5 mm, more in particular 0.25-0.4 mm, preferably with a standard deviation <0.15* average particle size.

9. Coffee bean substitute according to any one of claims 1-8, comprising at least three non-tropical ingredients, in particular at least four non-tropical ingredients, wherein the non-tropical ingredients are selected from the genus Hordeum, such as Hordeum vulgare, such as barley, from the genus Secale, such as Secale cereale, such as rye, from the plant tribe Genisteae, in particular from the genus Lupinus, such as Lupinus polvphviius, such as lupine, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intyhus , such as chicory, provided that the non-tropical ingredients are selected from different genera, in particular comprising 1-40% by weight of the genus Hordeum, in particular 5-38% by weight, more in particular 15 -35% by weight, more especially 18-33% by weight, such as 20-32% by weight, 1-40% by weight of the genus Secale, especially 5-38% by weight, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, 1-40 wt.% of the plant strain Genisteae, in particular 5-38 wt. %, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%, and 1-15 wt.% of the plant stem Cichorieae, in particular 2-13 wt.%, more in particular 5-12 wt.%, even more in particular 7-10 wt.%, such as 8-9 wt.%, and/or 0-10 wt. % water, in particular 0.2-2% by weight water, more in particular 0.3-0.5% by weight water.

10. Coffee bean substitute according to any one of claims 1-9, comprising 0.1-4% by weight non-tropical aromas, in particular wherein the aromas are selected from molecules comprising at least one of the following substances: a furan, a phenol, a pyrol, a pyrazine, an aldehyde, a ketone, and an alcohol, especially provided that the natural aroma does not come from a coffee bean.

A method for the preparation of a coffee bean substitute according to any one of claims 1 to 10, comprising providing a mixture of at least two non-tropical ingredients, wherein the non-tropical ingredients are selected from the Fabaceae plant family, in the in particular from the subfamily Papilionoideae, and from the subfamily Caesalpinioideae e, from the plant family Poaceae, especially from the subfamily Pooideae, from the plant family Moraceae, from the plant family Vitaceae, especially from the subfamily Vitoideae, from the plant family Asteraceae, in particular from the subfamily Cichorioideae, and combinations thereof, and 0-8% by weight natural non-tropical aromas, mixing this mixture into a blend, possibly changing the moisture content of the blend, with in particular by adding or withdrawing water, optionally adding caffeine to the blend, feeding the blend into an extruder, in particular under a pressure of >1 MPa, in particular under a pressure of 5-35 MPa, and /or at a temperature > 80 °C, in particular at a temperature of 90-170 °C, forming a thick liquid, in particular, in the extruder intense mixing and providing an extrudate, in particular cutting the extrudate into pieces of < 20 mm, possibly grinding that mixture, in particular into a mixture with an average particle size of the mixture of at least two non-tropical ingredients of 0.1-2 mm with a standard deviation <0.2* average particle size, and possibly shape the cut extrudate into shapes with a weight of 0.1-3 g.

A method for forming a coffee bean substitute according to claim 11, further comprising roasting the extrudate at a roasting temperature of 70-350°C, and/or for a roasting time of 1-60 minutes, such as roasting in a drum roaster or in a hot air burner.

13. Method for forming a coffee bean substitute according to claim 11 or 12, further comprising grinding the roasted particles into a coffee substitute, in particular wherein the coffee substitute is selected from a filter, a pour/drip, a French press -, a percolate, a capsule, and an espresso substitute.

14. Coffee bean substitute according to any one of claims 1-9, which comprises one or more of the ingredients mentioned therein and/or comprises one or more of the ingredients mentioned in the description.