System and process for producing cold brew coffee
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Solution Overview
Problem
Conventional cold brew coffee production methods are time-consuming, resulting in inadequate supply issues for commercial scale production, require chemical sanitation which is costly and time-consuming, and produce a low concentration of coffee extract with inconsistent quality.
Innovation Solution
A system and process utilizing an extraction tank with a height-to-diameter ratio of 7.5, where water is pumped upward through ground coffee beans under controlled pressure, creating turbulence for accelerated extraction, and a sealed system with filter bayonets to prevent coffee grounds from entering the water inlet and exiting the outlet, allowing for increased coffee concentration and easier sanitation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional cold brew process is used with room temperature water, then the desirable taste profile is achieved, but the extraction time is excessively long (16-20 hours)
Solution Approach 1:
The patent applies parameter changes by increasing water temperature from room temperature to a controlled range of 40-60°C and applying pressure (5-50 psi) to accelerate extraction. This resolves the contradiction by modifying physical parameters to achieve fast extraction while maintaining taste quality through controlled conditions rather than conventional slow cold brewing.
Solution Approach 2:
The system uses periodic pulsing of water flow through the coffee grounds, creating cycles of infiltration and pressure release. This periodic action enhances extraction efficiency by repeatedly forcing water through the coffee bed, achieving thorough extraction in minutes rather than hours while preserving flavor compounds.
2Device complexity
If conventional cold brew process is used, then the process is simple, but the production concentration is low (2.5% TDS) and inconsistent
Solution Approach 1:
The system incorporates feedback control through pressure sensors and temperature monitoring that automatically adjust water flow rate, pressure, and temperature during extraction. This ensures consistent extraction parameters across batches, achieving uniform concentrate concentration (up to 5% TDS) while maintaining operational simplicity through automated control.
Solution Approach 2:
The system dynamically adjusts extraction parameters during the process, varying pressure and flow rate based on real-time conditions. This dynamic control optimizes extraction efficiency and ensures consistent concentrate quality, resolving the contradiction between simple operation and precise manufacturing outcomes.
3Ease of operation
If open system is used for cold brew production, then the system is easy to operate, but chemical sanitation is required which is costly and time-consuming
Solution Approach 1:
The system uses a closed circulation design where water continuously flows through the coffee grounds and is recirculated, creating an inert environment that prevents contamination. This eliminates the need for chemical sanitation between batches, reducing sanitation costs and time while maintaining ease of operation through simple cleanup procedures.
Solution Approach 2:
The system maintains continuous water circulation and pressure through the coffee bed during extraction, preventing stagnation and bacterial growth. This continuous action creates a sanitary environment inherently, eliminating the need for chemical sanitization while keeping the system easy to operate with minimal intervention.
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 significantly reduces extraction time to approximately 45 minutes, increases coffee extract concentration to up to 5% TDS, ensures uniformity, and maintains the desirable taste profile of cold brew coffee while providing a sanitary and efficient production process.
Implementation Method 1
water is pumped upward through ground coffee beans under controlled pressure, creating turbulence for accelerated extraction
Implementation Method 2
water is pumped upward through ground coffee beans under controlled pressure
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.