A method and a system for making a beverage
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Solution Overview
Problem
Existing coffee-based beverage preparation methods require high temperatures and long steeping times, resulting in inefficient energy use and suboptimal flavor profiles, while existing dose indicator devices are complex and require many components.
Innovation Solution
A method using finely ground roasted coffee with a dry Helos particle size distribution of less than or equal to 200 microns, combined with an aqueous medium at 1°C to 40°C and a flow rate of 0.5 to 5 ml/s, to produce a consumer-acceptable beverage with an intense, aromatic, balanced flavor and low acidity and bitterness, eliminating the need for heating and reducing the complexity of dose indicator devices.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If high temperature water (>85°C) is used for extraction, then beverage temperature is sufficient for consumer acceptance, but energy consumption increases and flavor quality deteriorates
Solution Approach 1:
The patent fundamentally changes the extraction parameters by using very fine coffee particles (D50 ≤ 200 microns) combined with low temperature water (1-40°C) and controlled flow rates (0.5-5 ml/s). This parameter transformation allows achieving consumer-acceptable beverage temperature without energy-intensive heating, as the fine particles enable sufficient extraction and heat transfer at lower temperatures.
2Productivity
If high temperature water (>85°C) is used for extraction, then extraction efficiency is sufficient, but flavor quality deteriorates with increased acidity and bitterness
Solution Approach 1:
The patent changes the extraction parameters from high temperature to low temperature (1-40°C) combined with very fine particle size (D50 ≤ 200 microns) and controlled flow rates. This parameter transformation maintains extraction efficiency while avoiding the harmful effects of high temperature such as excessive acidity and bitterness, producing a balanced flavor profile.
3Loss of time
If conventional particle size coffee (D50 320-480 microns) is used, then brewing time is reasonable, but extraction efficiency is insufficient at low temperatures
Solution Approach 1:
The patent transforms the particle size parameter to very fine grounds with D50 ≤ 200 microns (significantly finer than conventional 320-480 microns). This particle size reduction dramatically increases the surface area to volume ratio, enabling efficient extraction at low temperatures within a reasonable time frame (8-80 seconds for espresso volumes).
4Measurement precision
If dose indicator devices with many separate components are used, then measurement accuracy is sufficient, but device complexity increases
Solution Approach 1:
The patent merges multiple separate components of dose indicator devices into a single integrated component. This consolidation maintains the required measurement accuracy for coffee dosing while significantly reducing device complexity and the number of separate parts, aligning with the overall simplification theme of the invention.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method enables the rapid production of high-quality coffee beverages at low temperatures, reducing energy consumption and simplifying the dose indicator device design, while maintaining or exceeding the flavor and aroma profiles of traditionally prepared coffee.
Implementation Method 1
passing an aqueous medium through the extraction chamber to form the beverage
Implementation Method 2
extraction of roasted ground coffee with an aqueous medium such as water
Data Source
AI summary
The present invention provides a method of delivering a beverage comprising the steps of at least partially filling an extraction chamber with roasted ground coffee, passing an aqueous medium through the extraction chamber to form the beverage and discharging the beverage from the extraction chamber; wherein the roasted ground coffee has a dry Helos particle size distribution D50 of less than or equal to 200 microns; wherein the aqueous medium has a temperature of °C to 40°C; and wherein the flow rate of the aqueous medium through the extraction chamber is 0.5 to 5 mls-1.