Beverage Composition for Capsules Using Low-Temperature Coffee Extract
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Solution Overview
Problem
Single-serve beverage preparation machines struggle to replicate the taste and aroma of traditional cold brew coffee within the limited extraction time, and coffee extracts produced at low temperatures tend to cake and are unstable during storage.
Innovation Solution
A beverage composition comprising a mixture of roast and ground coffee and a dried coffee extract obtained by extracting coffee at temperatures below 60°C, which is then combined in a beverage capsule to allow for rapid preparation of coffee beverages with the desired taste and aroma, while minimizing caking through optimal ratio and processing methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If coffee is extracted at low temperature (below 60°C) to achieve traditional cold brew taste and aroma, then the beverage delivers sufficient taste and aroma intensity, but the coffee extract tends to cake and is unstable during storage
Solution Approach 1:
The patent combines two different coffee products in a single capsule: roasted and ground coffee particles (providing stability and preventing caking) with dried coffee extract obtained by low-temperature extraction (providing taste and aroma intensity). This merging allows the beverage to deliver both the desired cold brew flavor profile and storage stability simultaneously.
2Quantity of substance
If only dried coffee extract obtained by low-temperature extraction is used in the capsule, then the beverage achieves traditional cold brew taste and aroma, but the composition becomes unstable and cakes during storage
Solution Approach 1:
The patent creates a composite coffee product by combining roasted coffee particles with dried coffee extract in specific proportions (1:4 to 4:1 weight ratios). This composite structure leverages the properties of both components: the extract provides intense cold brew flavor while the roasted coffee particles act as a matrix that prevents caking and improves storage stability.
3Stability of the object's composition
If only roast and ground coffee is used in the capsule, then the composition remains stable during storage, but the beverage does not deliver sufficient aroma intensity associated with traditional cold brew coffee
Solution Approach 1:
The patent merges roasted coffee particles (providing stability) with dried coffee extract from low-temperature extraction (providing aroma intensity). The extract contains concentrated aromatic compounds from the cold extraction process, while the roasted coffee particles provide structural stability, creating a synergistic effect that delivers both intense aroma and storage stability.
4Quantity of substance
If traditional cold brew extraction is performed for extended periods (12-24 hours) to achieve sufficient taste and aroma, then the beverage delivers traditional cold brew quality, but the extraction time is too long for single-serve beverage preparation machines
Solution Approach 1:
The patent applies preliminary action by pre-extracting coffee at low temperature for extended periods (12-24 hours) during the manufacturing process to create the dried coffee extract. This pre-extraction concentrates the taste and aroma compounds in advance, allowing the final beverage preparation in single-serve machines to be completed quickly (within seconds) while still delivering traditional cold brew quality.
Solution Approach 2:
The patent segments the extraction process into two distinct stages: (1) a preliminary low-temperature extraction stage during manufacturing that produces concentrated dried extract, and (2) a rapid rehydration stage in the single-serve machine that delivers the final beverage. This segmentation allows the time-consuming extraction to occur during production rather than during consumer use.
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
The solution enables the fast preparation of coffee beverages with sufficient taste and aroma intensity associated with traditional cold brew coffee, while maintaining stability and reducing caking issues during storage by mixing roast and ground coffee with dried coffee extract in a specific ratio and avoiding membrane filtration.
Implementation Method 1
a dried coffee extract obtained by extracting roast and ground coffee with water at a temperature below 60° C.
Implementation Method 2
beverage compositions containing only coffee extract produced at low extraction temperature tends to cake and are not stable during storage
Data Source
AI summary
Beverage compositions which are useful in beverage capsules may contain roast and ground coffee and dried coffee extract obtained by extracting coffee at a temperature below 60° C. Such capsules are useful for the preparation of coffee beverages in beverage preparation machines.