Coffee Extract Preparation via Dual-Stage Temperature Extraction
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Solution Overview
Problem
Existing methods for preparing coffee concentrates often result in aroma loss and require energy-intensive steam stripping for aroma recovery, leading to suboptimal flavor and aroma quality, as well as increased operational complexity.
Innovation Solution
A method involving two extractions of roasted, ground coffee, where the first extraction is conducted at a lower temperature with a controlled water-coffee ratio, followed by a second extraction at a higher temperature, allowing for direct combination and evaporation of extracts to produce a concentrated coffee concentrate without the need for steam stripping, thereby preserving natural coffee aroma.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If steam stripping is used for aroma recovery, then aroma loss is reduced, but energy consumption increases and operational complexity increases
Solution Approach 1:
The patent applies preliminary action by capturing aroma during the extraction process itself, before the concentration step occurs. The aroma is trapped in the extraction liquid during extraction, preventing loss during subsequent concentration, thereby eliminating the need for energy-intensive steam stripping while preserving aroma.
Solution Approach 2:
The patent extracts aroma substances during the extraction process by having them partition into the extraction liquid. This early extraction of aroma into the liquid phase prevents aroma loss during concentration and eliminates the need for separate aroma recovery operations.
2Loss of substance
If steam stripping is used for aroma recovery, then aroma loss is reduced, but device complexity increases
Solution Approach 1:
The patent merges the aroma capture function into the extraction process itself. The extraction liquid simultaneously performs extraction of coffee substances and capture of aroma, combining two functions into one operation and eliminating the need for separate aroma recovery equipment and operations.
Solution Approach 2:
By capturing aroma during extraction before concentration occurs, the patent performs the aroma preservation action preliminarily, eliminating the need for complex downstream aroma recovery operations and simplifying the overall process.
3Device complexity
If single extraction is used, then process complexity is reduced, but extraction efficiency decreases
Solution Approach 1:
The patent segments the extraction process into two sequential extractions with different temperatures. The first extraction at lower temperature captures aroma, while the second at higher temperature maximizes soluble solids extraction, achieving high overall efficiency without requiring complex simultaneous multi-temperature systems.
Solution Approach 2:
The patent changes the temperature parameter between two sequential extractions. The first extraction uses lower temperature to preserve aroma, while the second uses higher temperature to maximize extraction efficiency, achieving both goals through parameter variation rather than process complexity.
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
This method enhances the quality and flavor of the coffee concentrate, reducing energy consumption and operational steps, resulting in a more natural-tasting and smelling coffee product with improved aroma preservation.
Implementation Method 1
coffee extracts are recovered by contacting roasted and ground coffee beans with water or an aqueous solution
Implementation Method 2
a primary extract is prepared from ground, roasted coffee by exhaustive primary extraction with water or an aqueous solution
Implementation Method 3
the second extraction is carried out at a higher temperature than the first extraction
Implementation Method 4
at a feedwater temperature between 80 - 100°C... at a feedwater temperature between 120 - 165 °C
Implementation Method 5
the combined extracts are concentrated by evaporating water
Implementation Method 6
the aroma components present in the primary extract are recovered by, for instance, steam stripping
Data Source
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AI summary
The invention relates to a method for preparing a coffee concentrate, wherein the coffee is subjected to two extractions, while the second extraction is carried out at a higher temperature than the first extraction. The method is suitable for preparing liquid as well as solid concentrates. The method produces a new concentrate that forms a further aspect of the present invention.