Cold Brew Coffee Concentrate for Stable High-Brix Extraction
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Solution Overview
Problem
Existing cold brew beverage processes yield low solid content and lack flavor stability, making them unsuitable for industrial-scale production and use in small volume containers like Keurig or Nespresso coffee pods, which require improved total solid content, longer shelf-life, and adaptability.
Innovation Solution
A semi-continuous cold brew process involving multiple steeping steps and the use of filter bags in large-scale vessels, with a combination of fresh and rinse extracts to achieve a Brix level of 10-13, followed by aseptic packaging and pH stabilization, allowing for the production of a shelf-stable coffee concentrate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional cold brew processes are used, then the beverage is less acidic and has smoother taste, but the total solid content is low (less than 6 Brix) and shelf-life is short
Solution Approach 1:
The patent implements a continuous cold brew process where coffee grounds continuously percolate through water in a column configuration, maintaining steady-state extraction conditions. This continuous operation enables consistent high solid content extraction (10-13 Brix) while preserving cold brew characteristics, resolving the contradiction between solid content quantity and flavor stability
Solution Approach 2:
The patent modifies key process parameters including water-to-coffee ratio, contact time, and temperature control to achieve optimal extraction. By adjusting these parameters in the continuous percolation system, the process achieves high solid content (10-13 Brix) with stable pH and flavor profile, simultaneously improving both total solid content and flavor stability
2Productivity
If batch-by-batch cold brew processes are used, then the process is simple to operate, but the productivity is low and not suitable for industrial scale production
Solution Approach 1:
The patent divides the brewing system into segmented columns with coffee grounds in separate compartments, allowing continuous flow through multiple extraction stages. This segmentation enables industrial-scale productivity while maintaining relatively simple operation through standardized modular units that can be replicated
Solution Approach 2:
The patent employs hydraulic principles to drive continuous percolation of water through coffee grounds using pressure differentials and gravity flow. This hydraulic system enables automated continuous operation at industrial scale without complex mechanical components, resolving the contradiction between productivity and device complexity
3Adaptability or versatility
If traditional cold brew processes are used, then the beverage has authentic cold-brew characteristics, but it lacks adaptability for use in small volume containers and unrefrigerated environments
Solution Approach 1:
The patent optimizes extraction parameters to achieve high solid content (10-13 Brix) and controlled pH (5.5-7.0) that provides both authentic cold-brew characteristics and enhanced stability. This parameter optimization enables the beverage to maintain its composition in small volume containers and unrefrigerated environments while preserving cold-brew taste profile
Solution Approach 2:
The patent performs preliminary extraction to achieve maximum solid content and pH stabilization before packaging. By completing the extraction and pH adjustment processes beforehand, the beverage is prepared in advance with optimal stability characteristics for subsequent storage and distribution in various container types including small volume and unrefrigerated environments
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 results in a cold brew concentrate with improved flavor stability and longer shelf-life, suitable for use in small volume containers, maintaining a pH of 5.5 to 7.0 and providing a pleasant beverage when diluted, with a Brix level that allows for a smooth and palatable coffee experience.
Implementation Method 1
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
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.