Automatic coffee maker process for preparing a cold brewed beverage
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Solution Overview
Problem
Existing cold brewing techniques are time-consuming and unpredictable, leading to waste due to the long steeping process and lack of control over brewing parameters, resulting in inconsistent beverage quality.
Innovation Solution
A system and method for preparing cold brew beverages that involves steeping a flavorant in water at a controlled temperature between 30°C and 50°C, with adjustable brew cycles and water volumes based on the type and quantity of the flavorant, allowing for precise control over steeping time and water temperature to optimize flavor extraction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional cold brewing technique uses ambient or chilled liquid with long steeping time (12-24 hours), then flavor extraction is achieved, but brewing time is excessive and predictability is poor
Solution Approach 1:
The patent applies parameter changes by controlling water temperature within a specific range (30-50°C) during the brewing process. This temperature control accelerates flavor extraction while maintaining the cold brew characteristics, reducing brewing time from 12-24 hours to a more manageable duration while improving predictability through automated parameter management
Solution Approach 2:
The system implements feedback control through automated dispensing mechanisms that monitor and adjust water flow rate, temperature, and contact time with coffee grounds. This closed-loop control ensures consistent brewing parameters are maintained, improving predictability and reducing variability in the brewing process
2Quantity of substance
If large volume container is used for steeping coffee grinds, then sufficient liquid contact is achieved, but waste increases due to making large volume in advance
Solution Approach 1:
The system employs dynamic brewing where water is dispensed continuously at a controlled rate through coffee grounds in a percolation process. This dynamic approach allows precise control over the brewing volume and timing, enabling preparation of exact quantities needed rather than batch preparation of large volumes, thereby reducing waste
Solution Approach 2:
The brewing process is segmented into multiple stages with controlled water dispensing at different rates. The system divides the brewing process into infiltration phase, percolation phase, and dispensing phase, allowing precise control over water-coffee contact and enabling preparation of smaller, more precise volumes to match actual consumption needs
3Productivity
If controlled slow dispensing of water onto coffee grinds is used, then contact time is limited, but brewing time extends over prolonged period
Solution Approach 1:
The patent changes the temperature parameter of the brewing water to between 30-50°C, which accelerates the extraction process. This temperature optimization allows for faster brewing while maintaining quality, improving productivity without excessively extending the steeping duration
Solution Approach 2:
The system uses periodic action through multiple brewing cycles with controlled water dispensing intervals. The automated system can perform sequential brewing operations, optimizing the balance between contact time and total brewing duration, thereby improving overall productivity
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 approach significantly reduces brewing time, enhances predictability, and improves the consistency and quality of cold brew beverages by allowing for tailored brew cycles and temperature adjustments, resulting in a desired flavor profile with reduced waste.
Implementation Method 1
said at brew cycle further comprises heating said predetermined volume of water within a heating mechanism
Implementation Method 2
steeping said flavorant within a predetermined volume of water having a temperature between about 30° C. and about 50° C.
Data Source
AI summary
A method of preparing a cold brew beverage includes providing a flavorant, identifying a brew cycle for preparing the cold brew beverage, and performing said brew cycle, wherein performing said brew cycle includes steeping said flavorant within a predetermined volume of water having a temperature between about 30° C. and about 50° C.