Cold Brew Coffee Maker with Segmented Steeping Cycles to Reduce Waste
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Solution Overview
Problem
Existing cold brewing methods are time-consuming and unpredictable, leading to waste due to the long steeping time and large batch production, and they lack efficiency in controlling the brewing process.
Innovation Solution
A method involving a beverage brewing system that steeps a flavorant in water at a controlled temperature between 30°C and 50°C, with a brew cycle that includes multiple steep cycles with progressively decreasing steep times and water volumes, allowing for precise control over the brewing process based on the type and volume of beverage desired.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional cold brewing method uses long steeping time (12-24 hours) in large volume container, then coffee extraction is achieved, but time consumption and unpredictability increase
Solution Approach 1:
The brewing process is segmented into multiple discrete steps: pre-wetting the coffee grounds, initial steeping phase, draining, and secondary steeping. This segmentation allows control over each phase to achieve consistent extraction without requiring 12-24 hours of continuous steeping.
Solution Approach 2:
The coffee grounds are pre-wetted before the main brewing process to ensure uniform saturation and prevent channeling during draining. This preliminary action prepares the coffee bed for optimal extraction in subsequent phases, improving consistency and reducing total time.
2Productivity
If large volume of coffee is brewed in advance, then batch production is efficient, but waste increases due to unpredictability
Solution Approach 1:
The brewing system allows dynamic adjustment of parameters including water temperature, steeping duration, and water-to-coffee ratio based on desired beverage volume and strength. This dynamic control enables brewing exactly what is needed rather than fixed batch sizes, reducing waste while maintaining efficiency.
Solution Approach 2:
Multiple parameters are optimized and adjustable: water temperature (hot vs. cold brewing options), steeping time for each phase, agitation level during draining, and final concentration. These parameter changes allow precise control over output volume and strength, eliminating the need to over-brew and discard excess coffee.
3Manufacturing precision
If controlled slow dispensing of water onto coffee grinds is used, then contact time is limited, but brewing time extends over extended period
Solution Approach 1:
The brewing process uses periodic action with distinct phases: wetting phase, steeping phase, draining phase with agitation, and optional secondary steeping. Each phase has a defined duration and purpose, providing controlled extraction without extending the total process unnecessarily. The periodic agitation during draining enhances extraction efficiency within each cycle.
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 enables efficient and controlled production of cold brew beverages, reducing waste and unpredictability by optimizing steeping time and water volume, resulting in a consistent flavor profile and improved brewing efficiency.
Implementation Method 1
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
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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.