Cold Brew System Using Nitrogen Pressurization to Reduce Brewing Time
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Solution Overview
Problem
Existing cold brewing techniques for beverages like coffee are time-consuming and unpredictable, often requiring 12-24 hours to produce a batch, leading to waste and lack of control over the brewing process.
Innovation Solution
A cold brew system that uses a pressurized environment with a combination of heated and unheated water, along with nitrogen gas agitation, to accelerate the brewing process, allowing for controlled water flow and pressure to reduce brewing time and enhance extraction efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional cold brewing technique is used, then beverage is produced with desired flavor characteristics, but brewing time is excessively long (12-24 hours)
Solution Approach 1:
The patent applies parameter changes by modifying the physical state of water (using heated water instead of cold water) and introducing pressurization to alter the extraction process. These parameter changes enable significantly reduced brewing time while maintaining flavor quality, directly resolving the contradiction between brewing time and flavor characteristics.
2Reliability
If traditional cold brewing technique is used, then beverage is produced, but control over brewing process is poor and results are unpredictable
Solution Approach 1:
The patent implements feedback mechanisms through programmable controllers that monitor and adjust brewing parameters such as water temperature, pressure, and flow rate. This feedback control ensures consistent brewing results and improves reliability while maintaining ease of operation through automated control.
3Quantity of substance
If large volume container is used for cold brewing, then sufficient volume of beverage is produced, but waste increases when less coffee is needed
Solution Approach 1:
The patent applies dynamics by enabling the brewing system to be easily scaled and adjusted based on actual demand. The programmable control allows flexible adjustment of brewing quantities, preventing waste when less coffee is needed while maintaining the ability to produce large volumes when required.
4Productivity
If heated water is used instead of cold water, then brewing time is reduced, but temperature control becomes more critical
Solution Approach 1:
The patent utilizes pneumatic and hydraulic principles by introducing pressurized gas (such as nitrogen) to agitate the coffee grounds and enhance extraction. This approach accelerates the brewing process and improves productivity while the pressurization system also helps maintain consistent temperature control, mitigating the increased complexity.
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 significantly reduces brewing time, improves control over the brewing process, and enhances the extraction of desired characteristics from coffee, resulting in a more efficient and consistent production of cold-brewed coffee.
Implementation Method 1
nitrogen gas agitation, to accelerate the brewing process
Implementation Method 2
A cold brew system that uses a pressurized environment with a combination of heated and unheated water
Data Source
AI summary
A cold beverage brewing system includes a container and a supply of water. The container holds a brewing substance which forms a brewed beverage when combined with the water. The water supplied to the container for brewing can be at a variety of temperatures, including ambient or below ambient temperatures. The system is controllably pressurized with a gas, preferably nitrogen, and controllably dispensed to provide a brewed beverage with selected characteristics in a relatively short period of time.