Cold Coffee Extraction Using Fine Grounds for On-Demand Brewing
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Solution Overview
Problem
Existing methods for producing coffee-based beverages require high temperatures or lengthy steeping times, making them unsuitable for on-demand delivery and inefficient in terms of energy usage.
Innovation Solution
A method using finely ground roasted coffee with a dry Helos particle size distribution of less than or equal to 200 microns, extracted with an aqueous medium at a temperature of 1° C. to 40° C. at a flow rate of 0.5 to 5 ml/s, allowing for rapid production of consumer-acceptable beverages with an intense, aromatic, balanced flavor and low acidity and bitterness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If unheated water at ambient temperature is used for cold-press extraction, then energy consumption is reduced, but the extraction time increases to at least 3 hours making it unsuitable for on-demand delivery
Solution Approach 1:
The patent changes the particle size parameter of the coffee grounds to D50 ≤ 200 microns (finer than conventional grounds), which dramatically increases the surface area available for extraction. This parameter change enables cold water extraction to achieve adequate extraction in 8-80 seconds instead of hours, resolving the time-energy contradiction by allowing ambient temperature water to work efficiently with the modified particle size
Solution Approach 2:
The coffee grounds are pre-processed to achieve a specific fine particle size distribution (D50 ≤ 200 microns) before extraction. This preliminary size reduction action prepares the coffee grounds to be highly reactive with cold water, enabling rapid extraction without requiring heating, thus solving both the time and energy constraints simultaneously
2Productivity
If water temperature is increased to greater than 85° C. for rapid extraction, then extraction time is reduced for on-demand delivery, but energy consumption increases
Solution Approach 1:
The patent changes the particle size parameter to D50 ≤ 200 microns, which increases the surface area to volume ratio by several times compared to conventional grounds. This parameter change compensates for the lower extraction efficiency of cold water, enabling rapid extraction (8-80 seconds) without heating, thus achieving high productivity with minimal energy input
Solution Approach 2:
The patent replaces the thermal energy mechanism (heating water to 85°C+) with a mechanical/physical mechanism (extreme fine particle size reduction). This substitution allows the extraction process to proceed rapidly at ambient temperature by increasing the contact surface area, eliminating the need for energy-intensive heating while maintaining fast extraction speeds
3Productivity
If conventional particle size (D50 320-480 microns) is used with hot water extraction, then extraction is efficient, but the beverage lacks the intense aromatic flavor achieved with finer grounds and cold water
Solution Approach 1:
The patent applies a more stringent particle size parameter (D50 ≤ 200 microns) compared to conventional grounds (D50 320-480 microns). This finer particle size provides greater surface area for extraction, enabling cold water to efficiently extract aromatic compounds and oils that would otherwise require hot water, thus achieving superior flavor profile quality while maintaining extraction efficiency
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
Enables the rapid production of coffee beverages on demand without heating, reducing energy requirements and improving flavor profiles compared to traditional methods, with production times as short as 8 to 80 seconds for a typical espresso volume.
Implementation Method 1
passing an aqueous medium through the extraction chamber to form the beverage
Implementation Method 2
extraction of roasted ground coffee with an aqueous medium such as water
Data Source
AI summary
The present invention provides a method of delivering a beverage including the steps of at least partially filling an extraction chamber with roasted ground coffee, passing an aqueous medium through the extraction chamber to form the beverage and discharging the beverage from the extraction chamber; wherein the roasted ground coffee has a dry Helos particle size distribution D50 of less than or equal to 200 microns; wherein the aqueous medium has a temperature of ° C. to 40° C.; and wherein the flow rate of the aqueous medium through the extraction chamber is 0.5 to 5 mls−1.