Cold Coffee Steeping Device Using Recirculating Maceration Flow
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Solution Overview
Problem
Existing methods for producing cold coffee are either expensive or unreliable, often requiring high-pressure systems or moving parts, which increase costs and reduce device reliability, while also necessitating additives to enhance extraction efficiency.
Innovation Solution
A steeping device with a maceration basket and tank system that uses a recirculating flow of macerating fluid at above-ambient pressure to extract coffee, eliminating the need for additives and achieving efficient extraction within 1-2 hours, utilizing a mesh screen to filter the coffee without additional filtration steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high-pressure systems or moving parts are used to reduce maceration time, then productivity is improved, but device complexity and cost increase
Solution Approach 1:
The patent removes the mesh basket from the maceration chamber, extracting the filtration function to the post-maceration stage. This eliminates the need for complex pressure systems and moving parts during maceration, reducing device complexity while maintaining productivity through extended contact time between coffee and water.
Solution Approach 2:
Coffee grounds are placed in the maceration chamber before water is added, and the chamber is sealed to prevent contamination. This preliminary preparation allows maceration to proceed without requiring complex control systems during the extraction process, simplifying the device while ensuring consistent results.
2Productivity
If high-pressure systems are used to reduce maceration time, then productivity is improved, but reliability decreases
Solution Approach 1:
By removing the mesh basket and high-pressure systems, the patent eliminates components that could fail or require maintenance. The simplified open-chamber design with post-maceration filtration significantly improves device reliability while achieving efficient extraction through extended contact time.
3Manufacturing precision
If additives are used to enhance extraction efficiency, then manufacturing precision is improved, but loss of substance increases
Solution Approach 1:
The patent removes additives from the maceration process entirely, achieving high extraction efficiency through extended contact time between coffee grounds and water. This eliminates the need to account for additive residues and ensures a cleaner final product without compromising extraction quality.
4Manufacturing precision
If additional filtration steps are used to improve coffee quality, then manufacturing precision is improved, but device complexity increases
Solution Approach 1:
The patent extracts the filtration function to a single post-maceration stage using a mesh basket to separate coffee grounds from the macerating fluid. This eliminates the need for complex multi-stage filtration systems during maceration, reducing device complexity while maintaining high coffee quality through the simplicity of the final separation step.
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 solution provides a cost-effective and reliable method for producing high-quality cold coffee by ensuring efficient extraction and reducing maceration time, eliminating the need for additives and additional filtration, making it suitable for commercial use in cafes and restaurants.
Implementation Method 1
utilizing a mesh screen to filter the coffee without additional filtration steps
Implementation Method 2
A steeping device with a maceration basket and tank system that uses a recirculating flow of macerating fluid at above-ambient pressure to extract coffee
Implementation Method 3
subjecting ground coffee to a maceration process using a solvent such as water at low temperature
Implementation Method 4
The efficiency of the macerating process can be increased for example by grinding the solids from which the extract is to be macerated, and by stirring or otherwise creating relative motion between the macerating fluid and the solids during maceration
Data Source
AI summary
A method for preparing cold coffee involves placing ground coffee in a maceration basket, which is mounted in a maceration tank, and subjected the coffee to maceration by recirculated flow of maceration fluid pumped under pressure by a circulating pump to a hydrating head mounted centrally to the maceration basket. Preferably the maceration basket is completely immersed in the maceration fluid.A device for preparing cold coffee is also disclosed, the device has a maceration tank, in which a maceration basket 1 for ground coffee is operationally mounted. The maceration basket is formed as a cylinder having a hollow center column dimensioned to receive at least a portion of the hydrating head. A circulating pump circulates the maceration fluid under pressure, from the maceration tank, via the hydrating head and the ground coffee batch disposed in the maceration basket back into the maceration tank.