Coffee Brewing with Coarser Grounds to Reduce Diterpene Content
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Solution Overview
Problem
Coffee beverages, particularly non-filter coffees like espressos and French press coffee, contain high levels of diterpenes such as cafestol and kahweol, which are associated with increased LDL cholesterol levels and cardiovascular disease risk, necessitating a method to reduce their content without affecting taste or using chemicals.
Innovation Solution
Increasing the particle size of coffee grounds to a surface weighted average of 20.5 µm or greater and adjusting the volume of coffee grounds used to prepare the beverage, allowing for a brewing apparatus with user control to select the terpene content, thereby reducing the diterpene content in the coffee.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If the particle size of coffee grounds is increased to reduce terpene content, then the health benefits (reduced LDL cholesterol) are improved, but the intensity and taste of the coffee beverage may be adversely impacted
Solution Approach 1:
The invention changes the particle size parameter of coffee grounds from fine to coarse (surface weighted average particle size of about 20.5 μm or greater). This parameter change reduces the extraction of terpenes during brewing while the increased volume of coffee grounds compensates for any potential loss in taste intensity, thereby resolving the contradiction between health benefits and taste quality
2Object-generated harmful factors
If the particle size of coffee grounds is increased to reduce diterpene content, then the cholesterol-elevating effects are reduced, but the extraction efficiency and beverage strength may be worsened
Solution Approach 1:
The invention modifies the particle size parameter to be coarser (20.5 μm or greater), which inherently reduces diterpene extraction. To compensate for reduced extraction efficiency, the method increases the volume of coffee grounds used, maintaining beverage strength while achieving the goal of reduced cafestol and kahweol content
3Object-affected harmful factors
If filter paper is used to remove terpenes from coffee, then the terpene content is reduced, but the cost and complexity of the brewing process increase
Solution Approach 1:
Instead of adding filter paper as an additional component, the invention changes the particle size parameter of the coffee grounds themselves. This parameter change enables terpene reduction through the natural brewing process alone, eliminating the need for additional filtering equipment and maintaining simple, conventional brewing methods
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, in which terpene content is reduced by increasing the particle size of the coffee grounds.