Rapid heatless extraction of flavors from a soluble substance, method and systems thereof
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional cold brewing methods take 12 to 24 hours to extract flavors from coffee grounds, leading to product waste and limited availability, as the brewed coffee deteriorates quickly and requires large batches and storage space.
Innovation Solution
A heatless system and method for extracting flavors using a solvent, which includes a circulation pump and agitation mechanism to mix the solvent with the soluble substance, reducing brewing time to 2-4 hours by continuously recycling the solvent through a filter, allowing for efficient extraction of flavor and aroma without heat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional cold brewing methods are used to extract flavors without heat, then flavor quality and aroma are maintained, but brewing time is excessively long (12-24 hours)
Solution Approach 1:
The system implements continuous circulation of solvent through the coffee grounds using a pump, maintaining constant contact between solvent and soluble material. This continuous action accelerates extraction compared to static methods, reducing brewing time from 12-24 hours to a faster cycle while maintaining heatless conditions for quality preservation
Solution Approach 2:
The system introduces dynamic movement through circulation pumping and optional agitation mechanisms, transforming the static extraction process into a dynamic one. The solvent continuously flows through and recirculates over the coffee grounds, increasing mass transfer efficiency and reducing extraction time without requiring heat
2Productivity
If large batches are produced to meet daily demand, then product availability increases, but storage space requirements and product waste increase
Solution Approach 1:
The system changes the time parameter of the brewing process, enabling rapid extraction that completes in a fraction of the traditional time. This allows for quick production of fresh batches, reducing the need to store large quantities of pre-brewed coffee and minimizing waste from expired inventory
Solution Approach 2:
The system prepares coffee grounds and solvent in advance in a ready-to-brew state, with all components positioned for immediate extraction. This preliminary preparation allows for rapid batch production when needed, eliminating the need for extensive pre-brewing and storage
3Productivity
If multiple brewing systems are used to produce several batches simultaneously, then product availability increases, but device complexity and space requirements increase
Solution Approach 1:
The single system implements continuous circulation and rapid extraction, completing full brewing cycles much faster than traditional methods. This high-speed continuous operation enables one system to produce multiple batches in the time it would take conventional systems to produce one batch, effectively increasing productivity without adding 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 reduces brewing time, minimizes product waste, and increases availability by achieving rapid heatless extraction of coffee flavors, maintaining flavor quality and aroma while reducing storage needs and operational costs.
Implementation Method 1
a circulation pump facilitates the flow of the solvent such that the solvent mixes with the soluble to form a solution
Implementation Method 2
allows soluble flavors and caffeine to diffuse into the water
Implementation Method 3
water is used as a solvent to extract the coffee flavor from coffee beans into a concentrated solution
Implementation Method 4
The filtering device (e.g., a cheese cloth or stainless steel mesh) allows soluble flavors and caffeine to diffuse into the water while keeping larger insoluble coffee grounds separate
Data Source
AI summary
Described herein are systems and methods for rapid heatless extraction of flavor from a soluble by a solvent. The system includes in one or more embodiments, a brewing chamber containing a soluble and a solution chamber containing a solvent with a filter between the two chambers, and a circulation pump for moving the solvent from one chamber to the other (i.e., agitation). The circulation pump recycles the solvent between the containers to form a solution that that reaches a static equilibrium of flow to and from the brewing chamber allowing the least saturated solution to be in contact with the soluble substance. In one or more embodiments, agitation is performed by beaters, propellers, magnetic mixers, rotation of one or more chambers, or by making a slurry mixture.