What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Shelf Stable Coffee Mixer

Started by , Dec 02 2025 04:27 PM
Reply to this Topic
1 Reply

Hello,

 

I work for a beverage company that has a line of margarita mixes, all fruit based.  

 

They are looking at launching an Espresso Martini mix product (shelf stable), but it is our first time working with a coffee base.  

 

So far we have done trial runs, and the product is as follows:

 

pH - 3.5

BRIX - 18-19

Hot fill - Over 85C 

Cap, invent, held hot for 5-6 minutes, then through the cooling tunnel 

All natural, with some Rowan Berry Extract as that is used in place of Sorbate in our fruit mixers and we have tested this with good results.

 

They are targeting a 12-14 month shelf life.

 

I am wondering if anyone has worked with coffee based products like this before? It is our first time, and I would imagine based on our processes, pH etc. Micro won't be an issue (we will test).  I am more curious about off flavours in the coffee down the road, and best ways to prevent these.   

 

Also, if anyone has any good shelf life testing for products like this, please let me know.

 

Thank you

Share this Topic
Topics you might be interested in
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant) CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step. Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months? Extending shelf life with micro and sensory evaluation Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
[Ad]
I work in a company that processes plain coffee and doesn't mix with anything. Based on my experience, the off flavors in the coffee will occur during the roasting and extraction processes. If you can't control your roasting time + temp, it will have an off taste. The extract step will make hydrolyzed fluid and aroma fluid, and this hydrolysis is the common cause of the off-flavor in coffee.
And I test shelf life based on the sensory, moisture, OTA, Coliform, Yeast & mold, TPC and cup taste for new product after 6/12/18/24 months.
Reply to this Topic

Similar Discussion Topics
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant) CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step. Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months? Extending shelf life with micro and sensory evaluation Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes) Shelf life testing of baked goods Bespoke or off the shelf training? Shelf Life: Frozen to fresh to customer Required Room Temperature Range for Shelf-Stable, RTE Thermally Processed Products Shelf life validation for ambient stable sauces
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN