Typical known methods for producing large quantities of concentrated
extracts from solid raw materials such as ground, roasted coffee are not
ideally suited to producing high quality coffee extracts that are rich in
flavor and fragrance, and which maintain the varietal characteristics of
the roasted coffee from which they are produced. The current invention
provides filtration methods for producing such high quality concentrated
extracts from more dilute extracts via solvent removal. The invention
provides methods that have sufficient flexibility and scalability to be
used for a wide variety of applications, including for producing
industrial-scale quantities of extracts for the food and beverage
industry. The invention provides methods and apparatus that can produce
highly concentrated, "gourmet quality" extracts for use as flavoring
agents, beverage concentrates, and fragrances.