Cold brew coffee beverage and method of making the same
Find Innovative SolutionsGenerate Solutions
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 coffee 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 high Brix levels, combined with buffer treatment to maintain pH stability, allowing for aseptic packaging and extended 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 step, second steeping step, third steeping step) using separate filter bags in the same vessel. Each step extracts additional solids from the coffee grounds, progressively building up Brix levels while maintaining cold brew characteristics. This segmentation allows achieving high solid content (10-15 Brix) that would be difficult in a single batch process.
Solution Approach 2:
The process maintains continuous extraction action by sequentially performing multiple steeping steps without removing the coffee grounds between steps. Fresh purified water is added after each steeping step, and the process continues until desired Brix levels are achieved. This continuous useful action on the same coffee bed maximizes solid content extraction while preserving the smooth taste profile of cold brew.
2Stability of the object's composition
If cold brew is packaged without buffer treatment, then the brewing process is simple, but the pH drops over time resulting in acidic and bitter beverage
Solution Approach 1:
Buffer treatment is performed as a preliminary action during the brewing process, specifically after the third steeping step and before final packaging. The buffer is added to the cold brew concentrate to adjust and stabilize pH levels (maintaining pH between 5.5-7.0) before the beverage is sealed in containers. This preliminary pH adjustment prevents acidification during storage while keeping the overall process relatively simple.
3Productivity
If traditional batch cold brew processes are used, then the equipment is simple, but the production scale is limited and not suitable for industrial production
Solution Approach 1:
The brewing vessel is designed to perform multiple functions: it can accommodate multiple filter bags simultaneously, handle sequential steeping steps, and process large volumes of water and coffee grounds. The same vessel type can be used for different batch sizes by adjusting the number of filter bags and water volume, making the equipment universally applicable from small-scale to industrial-scale production without requiring completely different equipment.
Solution Approach 2:
Multiple filter bags are nested within the same brewing vessel, with each filter bag containing coffee grounds for a specific steeping step. The filter bags are positioned one after another or in parallel within the vessel, allowing sequential or simultaneous extraction processes. This nesting arrangement enables industrial-scale production capacity within a single vessel while maintaining the multi-step extraction process.
4Quantity of substance
If cold brew concentrate is produced with high Brix levels, then the solid content is improved, but the process complexity increases with multiple steeping steps
Solution Approach 1:
The extraction process is segmented into three distinct steeping steps, each using a separate filter bag with coffee grounds. The first steeping step extracts initial solids, the second step extracts additional solids, and the third step extracts remaining solids. This segmentation of the extraction process into discrete steps enables progressive buildup of Brix levels to 10-15 while keeping each individual step relatively simple and manageable.
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 cold brew concentrate with improved solid content, flavor stability, and longer shelf life, suitable for small volume containers, maintaining a pH between 5.5 and 7.0, ensuring a smooth and palatable beverage.
Implementation Method 1
providing at least one filter bag; adding an infusion material to at least one filter bag
Implementation Method 2
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
Figure 1
Figure 2
Figure 2A
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.