Coffee Brew Chamber Diameter Expansion to Reduce Terpene Extraction
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Solution Overview
Problem
Coffee beverages, particularly non-filter coffees like espressos, contain high levels of diterpenes such as cafestol and kahweol, which can increase LDL cholesterol levels and contribute to cardiovascular diseases, necessitating a method to reduce their content without affecting the taste or intensity of the coffee.
Innovation Solution
Increasing the diameter of the brew chamber during coffee brewing reduces the terpene content, specifically diterpenes, in the coffee beverage, maintaining the beverage's strength and taste without the need for chemical interventions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If the brew chamber diameter is increased, then the terpene content is reduced, but the brewing area is increased
Solution Approach 1:
The patent applies parameter changes by modifying the brew chamber diameter from a small size (typical of traditional espresso machines) to a large size (at least 50mm, preferably 55-65mm). This dimensional parameter change fundamentally alters the brewing dynamics, reducing water flow velocity and contact pressure between water and coffee grounds, thereby reducing the extraction of diterpenes while maintaining coffee quality
2Object-affected harmful factors
If filter paper is used to remove terpenes, then the terpene content is reduced, but the taste and intensity are adversely impacted
Solution Approach 1:
The patent extracts or removes the filter paper element from the brewing system entirely. Instead of using a filter to remove terpenes after extraction, the invention prevents excessive terpene extraction in the first place by using a large brew chamber that modifies the water-coffee interaction dynamics, allowing all desirable compounds including flavors to pass through unfiltered
Solution Approach 2:
The large brew chamber acts as an intermediary device that mediates between the water and coffee grounds, controlling their interaction in a way that naturally limits terpene extraction without requiring a filter. The chamber's dimensions serve as the mediating factor that adjusts extraction parameters
3Object-affected harmful factors
If chemical means are used to decrease terpene amounts, then the terpene content is reduced, but the complexity and cost of the system increase
Solution Approach 1:
The brewing system serves itself by using its own structural characteristic (large chamber diameter) to control the extraction process. The system's geometry automatically regulates terpene extraction without requiring external chemicals, additives, or complex control mechanisms, making the solution self-regulating and simple
Data Source
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AI summary
The present invention relates to a method and apparatus for providing a coffee beverage having a reduced terpene content, wherein a brew chamber (20) having a brew area A is provided and a volume of water is provided to flow through the coffee grounds in the brew chamber (20) and out of the brew chamber (20) to provide a coffee beverage, wherein the flow rate of water provided through coffee grounds in the brew chamber (20) is F and the ratio of F/A is about 0.15 cm/s or less.