Infused Coffee Bean Processing with Controlled Thermal Mixing
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Solution Overview
Problem
Existing methods for infusing cannabinoids into coffee products often result in inconsistent dosing, flavor alteration, and degradation of cannabinoid molecules due to high temperatures, leading to trace amounts of cannabinoids in the final beverage.
Innovation Solution
A method involving precise mixing and heating of coffee beans with additives at controlled temperatures to facilitate chemical bonding without degrading the molecules, ensuring consistent dosing and retention of natural flavor and aroma.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If high temperature roasting is used to infuse cannabinoids into coffee beans, then the infusion process is simplified, but the cannabinoid molecules degrade and lose their chemical structure
Solution Approach 1:
The patent applies preliminary action by infusing the cannabinoid additive into the coffee beans before the roasting process. The beans are coated with the additive and then roasted, allowing the cannabinoid to be incorporated during the roasting process rather than added afterward. This timing ensures the cannabinoid is present during roasting but protected from degradation by being embedded in the bean matrix.
Solution Approach 2:
The patent employs parameter changes by carefully controlling the roasting temperature and time parameters to prevent cannabinoid degradation. The roasting process is optimized to maintain temperatures that do not exceed the degradation threshold of cannabinoid molecules while still achieving proper bean roasting, thus preserving molecular integrity while completing the infusion.
2Ease of operation
If additives are sprayed or sprinkled onto roasted coffee beans, then the application process is simple, but only trace amounts of cannabinoid are present in the final beverage due to evaporation and decomposition
Solution Approach 1:
The patent applies preliminary action by incorporating the cannabinoid additive into the coffee beans before roasting, rather than applying it to already-roasted beans. This ensures the cannabinoid is embedded in the bean structure and protected from evaporation and decomposition that would occur if applied after roasting, thereby maintaining sufficient quantity in the final beverage.
3Productivity
If chemical solvents are used to infuse cannabinoid into green coffee beans, then the infusion efficiency is improved, but harmful chemical residues remain in the final product
Solution Approach 1:
The patent applies the taking out principle by removing harmful chemical solvents from the infusion process entirely. Instead of using solvents to extract or infuse the cannabinoid, the method uses a solvent-free approach where the additive is directly applied and incorporated into the coffee beans through controlled roasting, eliminating chemical residue concerns while maintaining infusion efficiency.
Solution Approach 2:
The patent converts the potentially harmful effect of high temperature roasting (which could degrade cannabinoids) into a beneficial process by using the controlled thermal environment to facilitate thorough incorporation of the additive into the bean matrix, achieving both efficient infusion and complete elimination of solvent residues.
4Measurement precision
If cannabinoid is added to coffee after brewing, then the dosing is precise, but the flavor and aroma of the coffee are altered
Solution Approach 1:
The patent applies merging by combining the cannabinoid additive with the coffee beans themselves before roasting, so that the additive becomes an integrated part of the coffee matrix. This ensures the additive is distributed uniformly throughout the brewed coffee, providing precise dosing while maintaining the natural flavor and aroma since the additive is released together with the coffee compounds during brewing.
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 achieves precise, consistent infusion of cannabinoids into coffee beans, maintaining the natural flavor and aroma while ensuring bioavailability of the cannabinoids in the final product.
Implementation Method 1
heating the mixture of the coffee beans and the additive at sufficient times and temperatures to effect chemical bonding or mixing between the oils present in the coffee beans and the additive
Implementation Method 2
without degrading the chemical structures of the additive molecules and without degrading the oils in the coffee beans
Data Source
AI summary
Provided herein are infused coffee products and methods of making such infused coffee products. The method includes placing the roasted coffee beans in a chamber, heating an additive to a temperature between about 35° C. and about 130° C., adding the heated additive to the roasted coffee beans in the chamber while mixing and/or tumbling the roasted coffee beans; and mixing the roasted coffee beans and the additive to produce infused coffee beans.