Coffee Bean Silverskin Removal for Flavor-Preserving Extraction
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Solution Overview
Problem
Existing coffee brewing methods fail to maintain the inherent taste, flavor, and color of coffee due to the presence of silverskin in the center cut of coffee beans, which can introduce contaminants and cause taste deterioration.
Innovation Solution
A method involving washing, steam treatment, drying, roasting, and grinding steps to separate and remove silverskin from coffee beans, using physical or chemical methods like saltwater, brushes, high-pressure air, and steam at 95°C to 100°C for 3 to 5 minutes, followed by grinding to 1.0 mm particle size.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If green coffee beans are used with silverskin in the center cut, then the coffee beans are easier to manufacture and process, but the inherent taste, flavor, and color of coffee deteriorate due to contaminants and silverskin residue
Solution Approach 1:
The silverskin removal process is divided into multiple stages: primary removal before roasting, and tertiary removal after roasting through grinding. This segmentation ensures thorough removal while maintaining coffee quality, resolving the contradiction between ease of manufacture and taste preservation.
Solution Approach 2:
The silverskin is preliminarily removed from the green coffee beans before roasting through washing, brushing, or air blowing methods. This preliminary action prevents contamination during roasting and grinding, thereby preserving the inherent taste, flavor, and color of the coffee.
2Object-affected harmful factors
If multiple silverskin removal steps are implemented, then the taste and flavor of coffee are maintained, but the manufacturing process becomes more complex
Solution Approach 1:
The manufacturing process is segmented into distinct stages with specific silverskin removal methods for each stage: washing and brushing for green beans, steam treatment during roasting, and grinding for final removal. This structured segmentation manages complexity while ensuring effective silverskin removal.
Solution Approach 2:
The roasting process itself serves dual purposes: it cooks the coffee beans and simultaneously facilitates silverskin removal through steam treatment. The grinding process also serves dual purposes of size reduction and final silverskin removal, reducing the need for separate dedicated removal steps.
3Object-affected harmful factors
If steam treatment is applied to remove silverskin, then the silverskin in the center cut is effectively removed, but additional processing time and energy are required
Solution Approach 1:
The steam treatment for silverskin removal is merged with the roasting process. The same steam and heat used for roasting the coffee beans are utilized to loosen and remove the silverskin, thereby achieving effective silverskin removal without significant additional energy consumption.
Solution Approach 2:
The roasting process continuously performs multiple functions: heating the beans for cooking, generating steam for silverskin loosening, and facilitating silverskin removal. This continuous multi-functional action maximizes the utility of the energy input while achieving thorough silverskin removal.
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 method maintains the original freshness and flavor of coffee by reducing rancidity and removing contaminants, enhancing extraction and reducing material costs.
Implementation Method 1
a step of secondarily separating and removing the silverskin located in the center cut of the green coffee beans by heat-treating the green coffee beans with steam
Implementation Method 2
a step of tertiarily separating and removing the silverskin located in the center cut of the coffee beans by grinding the roasted beans
Data Source
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AI summary
The present invention relates to: coffee beans from which silverskin located in the center thereof is separated and removed, in which, by separating and removing silverskin located in the center of coffee beans, the unique taste, flavor and color of coffee can be maintained; and a method for manufacturing same. In addition, the expiration date of coffee beans can be increased by reducing rancidity and maintaining the natural freshness of the coffee beans. In addition, by removing silverskin located in the center of coffee beans, the extraction amount of coffee can be increased and the material costs of coffee beans can be reduced. In addition, the unique taste, flavor and color of coffee can be maintained by removing elements of coffee taste deterioration that may occur due to mixing of fiber, coffee oil, and the like.