Universal Brewing Chart Using Brew Formula Lines for Coffee Strength
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Solution Overview
Problem
Conventional coffee brewing methods struggle to achieve the optimal extraction yield and strength, often resulting in either under-developed or over-extracted brews due to the lack of precision in balancing extraction and strength, which affects the flavor and aroma of the coffee.
Innovation Solution
A method and apparatus that utilize an information handling system to calculate and display a brew formula line on a universal brewing control chart, adjusting for factors like CO2 content, moisture, and brewing method to achieve the desired extraction yield and strength, allowing for precise control of the coffee brewing process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional brewing methods are used, then brewing process is simple, but extraction yield and strength cannot be precisely controlled
Solution Approach 1:
The patent creates a universal brewing chart that consolidates multiple brewing parameters (extraction yield, strength, brew ratios) into a single reference tool. This universal chart can be applied across different brewing methods and batch sizes, eliminating the need for multiple separate charts while providing precise control over extraction parameters.
Solution Approach 2:
The patent introduces an information handling system as an intermediary between the brewer and the brewing process. This system calculates optimal brew formulas, plots them on the universal brewing chart, and provides precise guidance for achieving target extraction yields and strengths, thereby enabling precise control without requiring the brewer to manually perform complex calculations.
2Manufacturing precision
If multiple brewing charts are used for different batch sizes, then precision for specific batch sizes is improved, but system complexity and ease of operation deteriorate
Solution Approach 1:
The universal brewing chart serves as a single multi-functional reference that accommodates all batch sizes and brewing methods. Instead of requiring brewers to select from multiple separate charts based on batch size, the universal chart provides comprehensive guidance across all scenarios, significantly simplifying the brewing process while maintaining precision.
Solution Approach 2:
The patent merges multiple separate brewing charts (each optimized for specific batch sizes) into a single universal brewing chart. This consolidation integrates all the information that would have been distributed across multiple charts into one comprehensive reference tool, making the system easier to operate while preserving brewing precision.
3Quantity of substance
If extraction yield is increased beyond 22%, then more solubles are extracted, but bitter taste defects increase sharply
Solution Approach 1:
The universal brewing chart incorporates feedback mechanisms by showing the relationship between extraction yield and resulting taste quality. The chart helps brewers select optimal extraction targets (typically 18-22%) that maximize solubles extraction while avoiding the sharp increase in bitter defects that occurs beyond 22%. The information handling system can also provide feedback on predicted extraction outcomes based on selected brew parameters.
Solution Approach 2:
The patent applies parameter changes by optimizing the extraction yield parameter within the 18-22% range to achieve the best balance between solubles extraction and taste quality. The universal brewing chart enables brewers to adjust brewing parameters (water temperature, contact time, brew ratio) to maintain extraction within this optimal range, thereby maximizing desirable solubles while minimizing bitter taste defects.
4Object-affected harmful factors
If extraction yield is decreased below 18%, then bitter defects are reduced, but under-developed taste defects increase
Solution Approach 1:
The universal brewing chart guides brewers to maintain extraction yield above 18% to avoid under-developed taste defects. By adjusting brewing parameters such as increasing water temperature, extending contact time, or modifying brew ratios, the chart helps achieve sufficient extraction to develop full flavor while staying within the optimal 18-22% range to prevent bitter defects.
Solution Approach 2:
The brewing chart provides feedback on the relationship between extraction yield and taste development. It shows that extraction levels below 18% result in under-developed flavors, giving brewers feedback to adjust their brewing parameters upward to achieve proper flavor development while remaining within the optimal extraction range.
Data Source
AI summary
An information handling system (IHS) includes a coffee design application. The IHS receives first input information from a user that specifies a coffee design mode. The IHS receives second input information from a user that enables the IHS to define a unitless brew formula line ratio of water weight to coffee weight. The IHS displays a brew formula line on a universal brewing control chart graph, the brew formula line being dependent on the brew formula ratio. The IHS operates in a selected one of a brew water volume mode, a desired coffee yield mode and a ground coffee weight mode. The IHS converts input values to selected units and resultant output values to selected units in real time. The IHS projects a target total dissolved solids (TDS) % value on the brew formula line and plots a universal brewing control chart.