Coffee Extraction Cell for Plug-Flow Cold Concentrate Brewing
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Solution Overview
Problem
Existing methods for preparing edible extracts, such as espresso, often require high temperatures and multiple extractions, leading to the extraction of undesirable compounds and resulting in beverages with low flavor intensity due to lower total dissolved solids (TDS) content.
Innovation Solution
A method involving an extraction cell with a specific design and process where ground coffee is loaded at a certain density and particle size, and an extraction medium is introduced at a controlled temperature and flow rate, achieving plug flow to extract coffee without prior extractions, maintaining a high TDS content and flavor intensity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high temperatures are employed to increase extraction rate, then extraction time is reduced, but undesirable compounds are extracted and beverage quality deteriorates
Solution Approach 1:
The patent changes the temperature parameter from conventional high temperatures to cold or ambient temperatures, fundamentally altering the extraction mechanism. This parameter change allows extraction to occur without thermal degradation, avoiding the extraction of undesirable compounds while still achieving efficient extraction through pressure-driven flow and optimized contact time between solvent and coffee grounds.
Solution Approach 2:
The patent replaces the thermal extraction mechanism with a mechanical pressure-driven system. Instead of using heat to drive solvent through coffee grounds, the system uses pressure to force cold or ambient temperature solvent through a compacted coffee bed, achieving extraction without the harmful effects of high temperature while maintaining productivity.
2Object-affected harmful factors
If low temperatures are used for extraction, then undesirable compounds are avoided, but extraction strength and TDS content are reduced
Solution Approach 1:
The patent applies preliminary action by pre-compacting the coffee grounds in the extraction cell to a specific density before introducing the solvent. This pre-preparation creates an optimized flow path and contact area that enhances extraction efficiency at cold temperatures, allowing sufficient TDS content to be achieved without requiring high temperatures that would extract undesirable compounds.
Solution Approach 2:
The patent uses hydraulic pressure to force cold or ambient temperature solvent through the compacted coffee bed. This pressure-driven flow system compensates for the reduced solubility at low temperatures by increasing the driving force for mass transfer, maintaining extraction strength and TDS content while avoiding the extraction of undesirable compounds associated with high temperature.
3Quantity of substance
If multiple extractions are performed to increase yield, then TDS content is improved, but process time increases and flavor intensity decreases
Solution Approach 1:
The patent implements continuous extraction by forcing solvent through the coffee grounds in a single continuous pass under pressure. This continuous action achieves complete extraction in one operation rather than requiring multiple sequential extractions, significantly reducing process time while maintaining high TDS content and flavor intensity through optimized solvent flow rate and contact time.
Solution Approach 2:
The patent uses dynamic pressure control to optimize the extraction process. By adjusting the pressure and flow rate during the extraction, the system maximizes mass transfer efficiency, achieving complete extraction in a single pass. This dynamic control allows the system to maintain high extraction yield and flavor intensity without the time loss associated with multiple static extraction steps.
4Productivity
If ground coffee is compacted to high density, then extraction efficiency is improved, but flow resistance increases
Solution Approach 1:
The patent applies local quality by creating a specific density gradient in the coffee grounds within the extraction cell. The coffee is compacted to a controlled density that provides sufficient contact between solvent and grounds for efficient extraction, while the localized structure maintains adequate flow channels. This local optimization of density and structure balances extraction efficiency with acceptable flow resistance.
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 produces a concentrated, high-yield extract with a balanced flavor, achieving yields between 16% and 22% and a TDS content of 6.5 to 12 Brix, without the need for high temperatures or multiple extractions, resulting in a stronger, smoother flavor compared to traditional methods.
Implementation Method 1
introducing the extraction medium at a flow rate that achieves plug flow
Data Source
AI summary
A method of preparing an extract can include loading extraction material into an extraction cell having a first portion and a second portion with ground coffee at a density of between 0.2 g/ml-0.4 g/ml and the ground coffee having a particle size between 200 μm to 400 μm. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The method can include, within less than 75 seconds of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell. The method can include, within less than 30 minutes of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell.