Roasted Coffee Bean Incubation for Ambient Freshness

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Solution Overview

Problem

The challenge is to maintain the freshness of roasted coffee beans during their shelf-life without requiring storage at low temperatures, both before and after opening, as exposure to oxygen and temperature significantly impacts their aroma profile and degradation.

Innovation Solution

A method involving the incubation of roasted coffee beans at temperatures between −10° C. and 8° C. for 30 to 300 minutes, often using cooling agents like nitrogen or carbon dioxide, while reducing oxygen levels to less than 5%, followed by packaging and storage at ambient temperatures, to maintain a low Freshness Index.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If roasted coffee beans are stored at ambient temperature, then storage and distribution is convenient, but freshness deteriorates rapidly due to oxidation and aging

Engineering Contradiction:

Improvestorage convenienceVSAvoidfreshness maintenance

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The coffee beans are cooled to between -10°C and 8°C for 30-300 minutes immediately after roasting, before packaging. This preliminary cooling action modifies the chemical composition (increases 2-butanone, decreases methanethiol) to create a more stable aroma profile that resists degradation during subsequent ambient temperature storage, thus preserving freshness without requiring continuous refrigeration

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention changes the temperature parameter during a critical post-roasting period (incubation at -10°C to 8°C for 30-300 minutes). This temporary parameter change triggers chemical transformations in the coffee beans that result in a lower Freshness Index and improved stability, allowing the beans to maintain freshness at ambient storage temperatures thereafter

Inventive Principle:

Principle #35Parameter changes

2Reliability

If roasted coffee beans are cooled at low temperature immediately after roasting, then the Freshness Index is reduced and freshness is improved, but additional cooling equipment and process complexity are required

Engineering Contradiction:

Improvefreshness maintenanceVSAvoidcooling process complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The invention utilizes standard refrigeration equipment to achieve a temporary low-temperature state ( -10°C to 8°C for 30-300 minutes) that triggers beneficial chemical changes. After this controlled parameter change period, the beans are returned to ambient temperature storage, eliminating the need for continuous complex cooling systems or specialized storage infrastructure

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The cooling treatment creates a continuous protective effect that persists throughout ambient storage. The chemical modifications (increased 2-butanone, decreased methanethiol) achieved during the brief cooling period continue to protect freshness for weeks or months during normal storage, making the initial cooling investment highly effective without requiring ongoing complex intervention

Inventive Principle:

Principle #20Continuity of useful action

3Reliability

If oxygen levels are reduced during packaging, then oxidation is prevented and freshness is maintained, but packaging complexity and cost increase

Engineering Contradiction:

Improvefreshness maintenanceVSAvoidpackaging process complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The cooling treatment is performed as a preliminary action before packaging, modifying the coffee beans' chemical composition to be more resistant to oxidation. This preliminary modification reduces the stringency of oxygen exclusion requirements during packaging, allowing the use of simpler packaging systems while still achieving excellent freshness maintenance

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The pre-cooling treatment creates a protective chemical buffer (increased 2-butanone content, decreased methanethiol) that cushions against the effects of oxygen exposure during storage. This beforehand cushioning allows for less stringent packaging requirements compared to untreated coffee beans, reducing packaging complexity while maintaining freshness

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

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 effectively preserves the freshness of roasted coffee beans, maintaining a low Freshness Index both at first opening and several days after, without the need for low-temperature storage, thereby extending their pantry life.

Implementation Method 1

incubating the ingredient at between −10° C. and 8° C. for 30 to 300 minutes

Methodology Applied

Scientific EffectHeat transfer: Conduction (thermal)

Implementation Method 2

contacting the ingredient with a cooling agent

Methodology Applied

Scientific EffectCooling: Cooling

Implementation Method 3

reducing oxygen levels to less than 5%

Methodology Applied

Scientific EffectGas displacement: Diffusion

Data Source

PatentUS20220378059A1Beverage ingredient treatment method and related packaged ingredient

Publication Date: 2022.12.01 KONINK DOUWE EGBERTS BV

AI summary

The invention provides a method of treating a roasted beverage ingredient, the method comprising the step of incubating the ingredient at between −10° C. and 8° C. for 30 to 300 minutes. The roasted beverage ingredient may subsequently be packaged and be stored at a temperature between 2° C. and ambient for at least one week before opening the package.