# Making Coffee Taste and Smell from Chemical Ingredients > This patent describes how to create artificial coffee, including its taste and smell, by mixing separate chemical ingredients instead of brewing actual coffee beans. - **Patent:** US 12733656 - **Original title:** Coffee replicas produced from individual components - **Granted:** 2026 - **Status:** Active - **Times cited:** 0 - **Field:** food_and_beverage, chemistry, consumer_goods, materials ## What it does This patent provides materials and methods for producing coffee replicas from individual components. These replicas can include one or more volatile organic compounds (VOCs) for aroma and one or more non-volatile compounds for taste. The abstract states that the coffee replicas can take various forms, such as a solution, a suspension, an emulsion, or a solid. For example, the technology could create a coffee bean replica, coffee grounds replica, or a ready-to-drink coffee beverage replica using these specific chemical building blocks. ## What it does NOT cover - Traditional coffee brewing methods that use roasted coffee beans as the primary source of flavor and aroma. - Methods that rely solely on pre-existing coffee extracts or concentrates without breaking them down into individual chemical components. - Replicas that only mimic the visual appearance of coffee without replicating its taste or smell using specific compounds. - Processes for growing, harvesting, or processing natural coffee plants and beans. - The creation of non-coffee-flavored beverages or food products. ## The clever bit The novelty lies in reconstructing the complex sensory profile of coffee (its taste and aroma) from individual chemical components, rather than extracting it from natural beans. This approach allows for precise control over the final product's characteristics and form. ## Real-world examples 1. Lab-grown coffee alternatives 2. Customizable coffee flavorings 3. Ready-to-drink coffee beverages made without coffee beans 4. Coffee-flavored snacks and desserts ## Why it matters This technology could offer new ways to produce coffee-like products without relying on traditional coffee farming, which faces challenges like climate change and supply chain issues. It might allow for more consistent flavor profiles and potentially lower production costs. This could be significant for the food and beverage industry seeking alternative, sustainable ingredient sources for coffee products. ## Frequently asked questions ### What does Making Coffee Taste and Smell from Chemical Ingredients cover? This patent describes how to create artificial coffee, including its taste and smell, by mixing separate chemical ingredients instead of brewing actual coffee beans. ### When does this patent expire? This patent is expected to expire on September 15, 2046, when the invention enters the public domain. ### What problem does this patent solve? This technology could offer new ways to produce coffee-like products without relying on traditional coffee farming, which faces challenges like climate change and supply chain issues. It might allow for more consistent flavor profiles and potentially lower production costs. This could be significant for the food and beverage industry seeking alternative, sustainable ingredient sources for coffee products. ### What does this patent NOT cover? Traditional coffee brewing methods that use roasted coffee beans as the primary source of flavor and aroma. **Full plain-English explainer:** https://patentbrief.org/patent/us/12733656/coffee-replicas-produced-from-individual-components **Original patent:** https://patents.google.com/patent/US12733656 --- _Source: PatentBrief — https://patentbrief.org. Patent facts are from public records; the plain-English explanation is PatentBrief's._ ## Related patents Semantically similar inventions in the PatentBrief corpus: - [Vaporizer Cartridge for Blending Multiple Vapors](https://patentbrief.org/patent/us/12733677/vaporizer-cartridge-for-heating-more-than-one-vaporizable-material) — This patent describes a vaporizer cartridge designed to heat more than one type of vaporizable material simultaneously, creating a single, combined inhalable aerosol for a customized experience. - [How to Make Stable Solid Dialysis Powder with Less Odor](https://patentbrief.org/patent/us/10525078/trikafta-elexacaftor-tezacaftor-ivacaftor) — A specialized solid powder mixture used to create dialysis fluid that stays stable, smells less like vinegar, and keeps acetate levels within a precise, safe range. - [AI Model Predicts Protein Shapes from Infrared Light Data](https://patentbrief.org/patent/us/10962473/protein-secondary-structure-prediction) — This patent describes a computer method that uses an artificial intelligence model to predict the detailed 3D shapes of proteins within a food ingredient by analyzing how the ingredient absorbs infrared light. - [The Discovery of Aspartame as a Sugar Substitute](https://patentbrief.org/patent/us/3492131/aspartame-sweetener) — This 1966 patent identifies specific chemical compounds, known as aspartylphenylalanine esters, that provide intense sweetness for food and drinks without using sugar. - [How Keurig's Original Single-Serve Coffee Pod System Works](https://patentbrief.org/patent/us/5325765/keurig-single-serve-coffee-pod) — This 1994 patent describes the original Keurig system for brewing single cups of coffee using a special filter pod that holds coffee grounds and separates them from the brewed liquid.