Skip over navigation
COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF (coffee or tea pots A47G 19/14; tea infusers A47G 19/16; apparatus for making beverages, e.g. coffee or tea A47J 31/00; coffee mills A47J 42/00)
Definition statement
This subclass/group covers:

Coffee and tea beverage products, including coffee substitutes (e.g. chicory-based) and herbal teas or other infusion beverages produced by steeping botanical material in hot water; commercial processes for making such products

References relevant to classification in this subclass
This subclass/group does not cover:
Picking of tea
Picking of coffee
Synthetic tea flavours
Synthetic coffee flavours
Foods containing plants extracts additives, e.g. tea or coffee
Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee
Coffee mills
Cosmetic preparation containing material of vegetable origin
Medicinal preparations containing plant material from tea or tea substitutes or from coffee or coffee substitutes
Chemical compounds, e.g. alkaloids such as caffeine, theophylline, theobromine, or their preparation as such
C07 (organic chemistry), C08 (organic macromolecular compounds).
Physical or chemical processes or apparatus in general, e.g. boiling, extraction or filtration
B01
Informative references
Attention is drawn to the following places, which may be of interest for search:
Chocolate, confectionery or ice-cream containing coffee or tea
Preservation of foods or foodstuffs, in general, e.g. freeze-drying or spray-drying
Non-alcoholic beverages
Shaping or working of foodstuffs, not fully covered by a single other subclass, e.g. agglomerating, granulating or tabletting
Coffee or tea pots
Tea infusers, e.g. egg-shaped infusers
Tea or coffee pot cosies
Apparatus for making beverages, e.g. coffee or tea; vending machines for tea or coffee
Packaging of substances, e.g. tea, which are intended to be infused in the package, i.e. filling tea bags
Attaching, or forming and attaching, string handles or tags to tea bags
Disposable containers or packages with contents which are infused or dissolved in situ
Disposable tea bags
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Alkaloid
The stimulant xanthine drugs caffeine, theobromine and theophylline contained in coffee beans and/or tea leaves.
Coffee
Stimulant product or beverage made from roasted seeds, commonly called coffee beans, which come from a plant of the genus Coffea, e.g. Coffea arabica or Coffea canephora.
Coffee substitutes
Coffee substitutes (solid or liquid) are non-coffee products normally without caffeine, used to substitute coffee while preserving its taste. Grain coffee and other substitutes can be made by roasting or decocting various organic substances. Common ingredients include acorn, barley and malt, beech nut, chicory root, corn, fig and rye.
Decaffeination
Process of removing the alkaloid caffeine from coffee beans or tea leaves.
Herbal tea, tisane, ptisan
Any Camellia sinensis-free product or beverage prepared by hot water infusion of plant material, usually leaves but also including fruits, flowers and possibly even bark or other parts. Herbal teas are belonging to the group of tea substitutes.
Tea
Stimulant product or beverage made from the leaves of the traditional tea plant (Camellia sinensis).
Tea substitutes
Tea substitutes (solid or liquid) are non-tea products, i.e. not coming from the traditional tea plant (Camellia sinensis), e.g. mate (Ilex paraguariensis), lemon balm (Melissa officinalis), rose hips (Rosa canina), etc.; cf. herbal tea.
Synonyms and Keywords

In patent documents the words "Lyophilisation" and "freeze-drying" are often used as synonyms.

Tea; Tea substitutes; Preparations thereof
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Tea
Camellia sinensis
Tea substitute
Non-camellia sinensis composition intended for producing a beverage by steeping in hot water
Treating tea before extraction (reducing or removing alkaloid content A23F 3/36); Preparations produced thereby (tea extract preparations A23F 3/16)
Definition statement
This subclass/group covers:

Tea harvesting methods, e.g. for producing morning tea; Withering or wilting; Bruising; Deactivation of enzymes in leaves (fixation or kill-green); Sweltering or yellowing; Drying; Aging or curing

Fermentation with addition of micro-organisms or enzymes
Definition statement
This subclass/group covers:

Post-fermentation of dried, rolled leaves (Puer tea)

Rolling or shredding tea leaves; CTC processes
Synonyms and Keywords

In patent documents the following abbreviations are often used:

CTC
Crush, Tear, Curl; Cut, Twist, Curl
Tea preparations, e.g. using additives (flavouring A23F 3/40)
Definition statement
This subclass/group covers:

Leaf tea compositions per se, may contain non-flavoring additives

References relevant to classification in this group
This subclass/group does not cover:
Instant tea compositions
Herbal tea compositions not based on Camellia sinensis
Tea compositions characterised by flavouring additives
Tea extraction; Tea extracts; Treating tea extract; Making instant tea
Definition statement
This subclass/group covers:

Extraction of non-water soluble tea constituents, using e.g. solvent;

References relevant to classification in this subgroup
This subclass/group does not cover:
Extraction of water-soluble tea constituents
Isolation of tea flavor
[N: Liquid or semi-liquid tea extract preparations, e.g. packaged ready-to-drink tea beverages, gels, tea juice]
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Tea juice
Juice obtained by pressing fresh or partly processed tea leaves
Synonyms and Keywords

In patent documents the following abbreviations are often used:

RTD
Ready to Drink
Extraction of water soluble tea constituents ([N: A23F 3/166 takes precedence]; isolation of tea flavour or tea oil A23F 3/42 )
Definition statement
This subclass/group covers:

Brewing, steeping, infusing or extracting leaf tea material with hot or cold water, or with a polar solvent

Removing unwanted substances ([N: A23F 3/166 takes precedence]; reducing or removing alkaloid content A23F 3/38 )
Definition statement
This subclass/group covers:

Removing unwanted substances other than caffeine from tea extracts or infusions

by freezing out the water
Definition statement
This subclass/group covers:

Freeze concentration

References relevant to classification in this subgroup
This subclass/group does not cover:
Freeze-drying
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Freeze concentration
Tea extract is cooled down to form ice crystals, which are then separated
by lyophilisation
Synonyms and Keywords

In patent documents the words "Lyophilisation" and "freeze-drying" are often used as synonyms.

by spraying into a gas stream
Definition statement
This subclass/group covers:

Spray drying

Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea ([N: A23F 3/166 takes precedence]; flavouring A23F 3/40 )
References relevant to classification in this subgroup
This subclass/group does not cover:
Tea flavoring
Tea substitutes, e.g. maté; Extracts or infusions thereof
References relevant to classification in this subgroup
This subclass/group does not cover:
Mixtures of camellia sinensis with herbal tea constituents
Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
Definition statement
This subclass/group covers:

Decaffeinated tea

Tea flavor; Tea oil; Flavoring of tea or tea extract (synthetic tea flavors A23L 1/226)
References relevant to classification in this subgroup
This subclass/group does not cover:
Synthetic tea flavours
Informative references
Attention is drawn to the following places, which may be of interest for search:
Flavorings for non-alcoholic beverages
[N: by solvent extraction; Tea flavor from tea oil]
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Stripping
Removing volatile constituents from tea leaves by passing a hot gas (e.g. steam) through the leaves
[N: by distillation, e.g. stripping leaves; Recovering volatile gases (flavour from tea oil A23F 3/423 )]
References relevant to classification in this subgroup
This subclass/group does not cover:
Flavor from tea oil
flavor from tea oil A23F 3/423
Coffee; Coffee substitutes; Preparations thereof
Treating green coffee; Preparations produced thereby (roasting A23F 5/04; removing unwanted substances A23F 5/16; reducing or removing alkaloid content A23F 5/20; extraction A23F 5/24 )
Definition statement
This subclass/group covers:

Coffee processing steps prior to roasting, including harvesting, washing, drying, fermentation, mucilage removal, hulling, polishing, sorting, grading and aging steps; extracting constituents from coffee cherry fruit or non-roasted coffee beans

References relevant to classification in this subgroup
This subclass/group does not cover:
Washing apparatus for coffee cherries and beans
Reducing or removing caffeine
Grinding non-roasted beans
Methods of roasting coffee (machines therefor A23N 12/00 )
References relevant to classification in this subgroup
This subclass/group does not cover:
Coffee roasting machines
Methods of grinding coffee (coffee mills A47J 42/00)
References relevant to classification in this subgroup
This subclass/group does not cover:
Coffee mills
Treating roasted coffee; Preparations produced thereby (removing unwanted substances A23F 5/16; reducing or removing alkaloid content A23F 5/20; coffee extraction, making instant coffee A23F 5/24)
Definition statement
This subclass/group covers:

Roasted coffee compositions in general, characterized by e.g. physical properties such as particle size distribution

[N: Treating in vacuum or with inert or noble gases; Storing in gaseous atmosphere; Packaging]
References relevant to classification in this subgroup
This subclass/group does not cover:
Capsules, pads, pods or cartridges for use in Nespresso® or similar coffee making machines.
using additives, e.g. milk, sugar; Coating, e.g. for preserving (flavoring A23F 5/46)
Definition statement
This subclass/group covers:

Roast coffee compositions containing additives; coated roasted coffee beans

Removing unwanted substances (reducing or removing alkaloid content A23F 5/20)
References relevant to classification in this subgroup
This subclass/group does not cover:
Reducing or removing caffeine content
Removing mucilage
Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
Definition statement
This subclass/group covers:

Removal of caffeine and decaffeinated coffee.

Reducing or removing alkaloid content from coffee extract
Definition statement
This subclass/group covers:

Removal of caffeine from liquid or dried coffee extract.

Extraction of coffee; Coffee extracts (with reduced alkaloid content A23F 5/20); Making instant coffee (methods of roasting extracted coffee A23F 5/06)
Definition statement
This subclass/group covers:

Infusions and extracts of roasted coffee.

References relevant to classification in this subgroup
This subclass/group does not cover:
Constituents isolated from coffee extract and used for medicinal purposes
Cosmetic preparation containing material of vegetable origin
Foods containing plants extracts additives, e.g. tea or coffee
Adding ingredients to non-alcoholic beverages
Extracts from coffee cherries or non-roasted coffee beans
[N: Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F 5/246 takes precedence)]
Definition statement
This subclass/group covers:

Ready-to-drink coffee beverages in e.g. cans or bottles; liquid coffee extract concentrates

Synonyms and Keywords

In patent documents the following abbreviations are often used:

RTD beverage
Ready to drink beverage
Extraction of water-soluble constituents ([N: A23F 5/246 takes precedence]; isolation of coffee flavour or coffee oil A23F 5/48 )
Definition statement
This subclass/group covers:

Brewing, steeping and infusion methods for producing a coffee beverage from roasted coffee beans

References relevant to classification in this subgroup
This subclass/group does not cover:
Extraction of constituents from coffee cherries or non-roasted coffee beans
Isolation of coffee flavor or coffee oil
by freezing out the water
Definition statement
This subclass/group covers:

Freeze or chill concentration; cryogenic methods in which a cryogenic gas is sprayed onto liquid coffee extract

References relevant to classification in this subgroup
This subclass/group does not cover:
Freeze-drying
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Freeze or chill concentration
Coffee extract is cooled down to form ice crystals, which are then separated
by lyophilisation
Synonyms and Keywords

In patent documents the words "Lyophilisation" and "freeze-drying" are often used as synonyms.

by spraying into a gas stream
Definition statement
This subclass/group covers:

Spray drying

Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee ([N: A23F 5/246 takes precedence]; removing unwanted substances A23F 5/18; flavouring A23F 5/46 )
Definition statement
This subclass/group covers:

Instant coffee products

References relevant to classification in this subgroup
This subclass/group does not cover:
Removing unwanted substances
Flavoring
using organic additives, e.g. milk, sugar
Definition statement
This subclass/group covers:

Instant coffee mixtures containing organic additives such as milk powder, whitener, creamer, sugar, sweetener and foaming agents, including instant cappuccino products

References relevant to classification in this subgroup
This subclass/group does not cover:
Coffee whitener compositions
[N: comprising ground coffee or ground coffee substitute particles]
Definition statement
This subclass/group covers:

Mixtures or blends of instant coffee with ground roasted coffee (substitute)

using inorganic additives
Definition statement
This subclass/group covers:

Instant coffee mixtures, including instant cappuccino products, containing inorganic additives, e.g. foaming agents

Coffee substitutes
Definition statement
This subclass/group covers:

Coffee substitutes, typically based on roasted chicory, roasted cereals or guarana, for preparing a beverage by adding hot water for brewing or infusion; any beverage product explicitly described as a coffee substitute or analog

References relevant to classification in this subgroup
This subclass/group does not cover:
Mixtures of coffee substitute substances with roasted coffee or instant coffee
Informative references
Attention is drawn to the following places, which may be of interest for search:
Non-alcoholic beverages
Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract (synthetic coffee flavours A23L 1/234 )
References relevant to classification in this subgroup
This subclass/group does not cover:
Synthetic coffee flavours
[N: Flavouring with flavours other than natural coffee flavour or coffee oil]
Definition statement
This subclass/group covers:

Flavouring with artificial or natural substances which do not have a coffee flavour or aroma, or which can not be obtained naturally from coffee

[N: by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases]
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Stripping
Removing volatile constituents from coffee beans by passing a hot gas (e.g. steam) through the beans
[N: by distillation, e.g. stripping the extract; Recovering volatile gases, e.g. during concentration]
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Stripping
Removing volatile constituents from coffee extract by passing a hot gas (e.g. steam) through the liquid or dried
This page is owned by Office of Patent Classification.
Last Modified: 10/11/2013