COFFEE

**Definition:** This place covers:

**Limiting references (this place does not cover):** - Synthetic spices, flavouring agents or condiments, e.g. synthetic tea flavours -> A23L27/20 - Synthetic coffee flavours -> A23L27/28 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee -> A23N12/00 - Coffee mills -> A47J42/00

**Glossary:** - alkaloid: 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 that normally do not contain caffeine and are used to substitute for 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 or 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 fruits, flowers and possibly even bark or other parts. Herbal teas belong 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. are not derived from the traditional tea plant (Camellia sinensis), and include mate (Ilex paraguariensis), lemon balm (Melissa officinalis) or rose hips (Rosa canina); cf. "herbal tea"