Amano Enzyme USA Co., Ltd.

CoffeeMax™ Enzyme Improves Yield Quality and Taste of Cold-Brewed Coffee

Amano Enzyme has introduced CoffeeMax™, a specialty enzyme blend that can improve extraction yield, increase clarity, increase filtration speed and increase the sugar content—without the need for additional ingredients.

Over a 15-hour time period, CoffeeMax can improve yield by 30 per cent compared to coffee without the enzyme. The longer the brewing time, the greater the yield. However, CoffeeMax can do much of its work in as little as two hours, depending on the concentration level of CoffeeMax in the bean mixture.

Turbidity can be reduced by over 65 percent with 1.5% concentration of CoffeeMax in the bean extract. By reducing the turbidity of the cold-brew, clarity is greatly enhanced producing a clearer, higher-quality coffee.

Reducing turbidity increases filtration speed by nearly 4 times—from .05 ml per hour to nearly .25 ml per hour. At the same time, reduced turbidity also reduces sediment formation, improving the appearance of the cold-brew coffee.

CoffeeMax also contributes to the flavor of the Cold-brew coffee by liberating sugar from the coffee beans. The addition of CoffeeMax at 0.5 % bean produces five times more monosaccharides creating a less bitter, sweeter coffee without added sugar.

For further information, contact:
Amano Enzyme USA Co., Ltd.
1415 Madeline Lane.
Elgin, IL 60124
847-649-0101
Email: aeu.sales@amano-enzyme.com
amano-enzyme.com