Flash Brewed Coffee Concentrate Production
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Solution Overview
Problem
Current cold brew coffee methods are time-consuming and labor-intensive, and the Japanese Pour Over method, while quicker, is not suitable for commercial-scale production due to limitations in shelf-life and transportation of the final product.
Innovation Solution
A flash brewing method that involves brewing hot coffee extract with ground coffee beans roasted to a specific degree, then mixing it with a frozen concentrated coffee extract to increase concentration and extend shelf-life, allowing for packaging, storage, and transportation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional cold brew coffee methods are used, then a full range of flavors can be achieved, but the brewing process is time-consuming and labor-intensive
Solution Approach 1:
The patent applies preliminary action by pre-freezing concentrated coffee extract in advance. This frozen extract is then used during the brewing process to rapidly chill the hot coffee extract, achieving both full flavor extraction and quick cooling without requiring lengthy brewing times. The pre-prepared frozen concentrate serves as a ready-to-use component that accelerates the overall process.
Solution Approach 2:
The patent utilizes phase transitions by incorporating frozen concentrated coffee extract (solid phase) into the hot coffee extract (liquid phase). The frozen extract melts and integrates with the hot extract, providing rapid cooling through the phase change from solid to liquid, thereby achieving quick temperature reduction while maintaining flavor quality.
2Productivity
If Japanese Pour Over method is used, then quick extraction of flavor and rapid cooling can be achieved, but the product cannot be packed, stored, and transported for commercial use
Solution Approach 1:
The patent applies preliminary action by concentrating the coffee extract in advance before brewing. This pre-concentrated extract is then used to create the final coffee product, which has extended shelf-life due to its concentrated form. The concentration process prepares the coffee in a stable state that can be stored and transported commercially.
Solution Approach 2:
The patent uses phase transitions by freezing the concentrated coffee extract to create a stable, storable form. The frozen concentrate can be stored at low temperatures and transported commercially. During use, it melts and integrates with hot coffee extract, providing both the stability needed for commercial distribution and the quality needed for brewing.
3Quantity of substance
If hot coffee extract is mixed with frozen concentrated coffee extract, then the concentration increases and shelf-life extends, but additional processing steps are required
Solution Approach 1:
The patent applies merging by combining hot coffee extract and frozen concentrated coffee extract in a single mixing step. This integration allows simultaneous achievement of concentration increase and temperature reduction, accomplishing multiple objectives in one operation rather than requiring separate processing steps.
Solution Approach 2:
The patent uses phase transitions as the mechanism for mixing and concentrating. The frozen concentrated extract melts upon contact with hot extract, automatically integrating the two components while increasing the overall concentration. The phase change itself facilitates the mixing process, reducing the need for additional mechanical mixing equipment or steps.
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 method produces a coffee concentrate with flavors similar to Japanese Pour Over coffee that has an extended shelf-life, enabling commercial-scale production and distribution while maintaining flavor quality.
Implementation Method 1
mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F.
Implementation Method 2
flash brewing ground coffee to brew a hot coffee extract
Data Source
AI summary
A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.