System for producing cold brew coffee
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Solution Overview
Problem
Conventional cold brew coffee production methods are time-consuming, result in low extract concentration, and pose food safety challenges due to open systems requiring chemical sanitation, making large-scale commercial production difficult and economically unviable.
Innovation Solution
A closed system with an extraction tank and filter bayonets using wedge wire filters, where water is pumped under pressure to increase turbulence, allowing for faster extraction and higher concentration, and featuring a sealed design for easier sanitation with steam.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional cold brew process is used with room temperature water and static steeping, then extraction time is extended to 16-20 hours, but productivity is reduced and time consumption increases
Solution Approach 1:
The system transforms the static steeping process into a dynamic one by continuously circulating water through the coffee grounds using a pump. The water flows downward through the coffee bed and returns upward, creating constant motion that accelerates extraction from 16-20 hours to 3-4 hours while maintaining extraction quality.
Solution Approach 2:
The invention employs hydraulic principles by using a pump to force water through the coffee grounds under controlled pressure. The downward flow of water through the coffee bed and its subsequent return creates hydraulic circulation that enhances mass transfer and extraction efficiency, significantly reducing processing time.
2Ease of operation
If conventional cold brew process is used with open system, then simplicity of operation is maintained, but food safety reliability deteriorates due to requirement of chemical sanitation
Solution Approach 1:
The system uses steam to create a sterile environment within the closed tank, effectively displacing contaminants and creating a food-safe atmosphere. The steam sanitation process heats the interior surfaces to temperatures that kill bacteria and other pathogens, ensuring food safety without requiring chemical sanitants that would contaminate the coffee.
3Device complexity
If conventional cold brew process is used with single tank, then device complexity is reduced, but extract concentration remains low at approximately 2.5% TDS
Solution Approach 1:
The system divides the extraction process into multiple sequential stages using multiple tanks connected in series. Coffee grounds pass through each tank with fresh water, allowing progressive extraction and concentration buildup. This segmentation enables achieving higher TDS concentrations (approximately 6-8%) that would be difficult to attain in a single tank system.
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 system achieves faster extraction in approximately 45 minutes, higher coffee extract concentration, and improved product uniformity while maintaining the desirable taste profile of cold brew coffee, enabling efficient commercial-scale production with reduced labor and costs.
Implementation Method 1
A pump is provided which cooperates with the water inlet so as to pump water under pressure through the water inlet
Implementation Method 2
pump water under pressure to increase turbulence
Implementation Method 3
A back pressure control valve is provided which is in cooperation with the coffee outlet so as to control water pressure within the extraction tank
Implementation Method 4
A first filter is preferably connected to the water inlet so as to prevent the ground coffee from entering the water inlet, and a second filter is connected to the coffee outlet
Data Source
AI summary
A system and a process for producing cold brew coffee are provided. The system and method include the use of an extraction tank adapted to receive ground coffee beans therein. Water is pumped into the extraction tank. A back pressure control valve is provided so as to pulse the back pressure within the tank. This pulsed back pressure increases turbulence within the tank. Combined with the flow rate and pressure within the tank, the turbulence allows for cold brewed coffee concentrate to be produced in a much quicker time than associated with prior art methods. A number of extraction tanks may be provided in the system of the present invention so as to increase yield.