Coffee beverage
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Solution Overview
Problem
Existing cold brew beverage production methods result in low solid content and flavor instability, making them unsuitable for industrial-scale production and use in small volume containers like Keurig or Nespresso pods, with pH levels dropping over time, leading to an acidic and bitter taste.
Innovation Solution
A semi-continuous cold brew process involving multiple steeping steps and the use of filter bags in large stainless steel tanks to achieve a high Brix level of 10, combined with alkaline treatment and aseptic packaging to maintain pH stability and extend shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional cold brew processes are used with batch brewing in smaller vessels, then the beverage has smoother taste and lower acidity, but the solid content is low (less than 6 Brix) and shelf life is limited
Solution Approach 1:
The brewing process is divided into multiple sequential steeping steps (first steeping, second steeping, third steeping) with different water-to-coffee ratios. Each step extracts different components, and the combines to achieve high solid content (10+ Brix) while maintaining flavor balance and stability
Solution Approach 2:
The patent changes key process parameters including water temperature (cold vs. hot), steeping time (extended duration), and water-to-coffee ratios across different steeping steps. These parameter changes enable extraction of higher solid content while controlling acidity and maintaining flavor stability
2Stability of the object's composition
If pH is not adjusted during processing, then the beverage maintains natural acidity, but pH drops over time resulting in acidic and bitter taste
Solution Approach 1:
pH adjustment is performed during the processing stage before packaging and storage. Alkaline substances are added to raise pH to 5.5-7.0 range in advance, preventing subsequent pH drop and acidification during storage, thereby maintaining stable composition throughout shelf life
3Adaptability or versatility
If cold brew concentrate is packaged in small volume containers for single serve machines, then the beverage is convenient for home brewing, but the concentrate must have high solid content and flavor stability to survive storage
Solution Approach 1:
The patent achieves high solid content (10+ Brix) through multiple steeping steps with optimized water-to-coffee ratios and extended steeping times. This enables the concentrate to be packaged in small volumes suitable for single-serve containers while maintaining sufficient flavor concentration and stability during storage
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 process produces a high-quality cold brew concentrate with improved flavor stability and longer shelf life, suitable for small volume containers, maintaining a pH between 5.5 and 7.0 and retaining smoothness and aroma, even after storage.
Implementation Method 1
subjecting the at least one filter bag of infusion material to a first steeping step for a first duration of time to form a first beverage extract
Data Source
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AI summary
Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.