Liquid Coffee Concentrate via Split Extraction
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Solution Overview
Problem
Existing coffee dispensing machines that use pre-manufactured coffee concentrates struggle to produce espresso-type coffee with sensorial characteristics similar to freshly brewed espresso, as they lack a suitable liquid coffee concentrate that replicates the aroma and flavor of traditional espresso brewing.
Innovation Solution
A method involving primary and secondary extractions of ground roasted coffee beans, followed by evaporation and combination of extracts to achieve a concentrated coffee concentrate with a specific dry solid matter content, incorporating a mass transfer Fourier number and extraction yield ratio to enhance flavor and aroma, and including 1-caffeoylquinic acid lactone as a key flavor marker.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional espresso brewing process is used, then sensorial characteristics (aroma and flavor) are achieved, but the process complexity and equipment requirements increase
Solution Approach 1:
The patent creates a liquid coffee concentrate that copies the sensorial characteristics of freshly brewed espresso through controlled extraction processes. Instead of requiring the actual espresso brewing process, the concentrate replicates the aromatic and flavor profile by optimizing extraction parameters (Fourier number ≥ 0.35, draw-off factor ≤ 2, dual extraction method), allowing dispensing machines to produce espresso-like beverages without complex brewing mechanisms
Solution Approach 2:
The patent performs preliminary extraction and concentration of coffee compounds before dispensing. The liquid coffee concentrate is prepared in advance with optimized extraction parameters to pre-concentrate the aromatic and flavor compounds, so that during dispensing only simple dilution and heating are needed, avoiding the need for complex espresso brewing processes at the point of use
2Ease of operation
If liquid coffee concentrate is used in dispensing machines, then operational simplicity is improved, but the ability to produce authentic espresso-type coffee deteriorates
Solution Approach 1:
The patent applies specific parameter changes during extraction to enhance the concentrate's ability to replicate espresso characteristics. By controlling the Fourier number (≥ 0.35), draw-off factor (≤ 2), and using dual extraction with specific temperature and time parameters, the concentrate captures espresso-like sensorial properties while maintaining operational simplicity in dispensing machines
3Quantity of substance
If extraction yield is maximized, then coffee concentrate concentration is improved, but sensorial characteristics deteriorate
Solution Approach 1:
The patent uses a draw-off factor of at most 2 in the primary extraction, which represents a controlled, partial extraction approach. This prevents over-extraction that would degrade sensorial characteristics while still achieving sufficient concentration. The dual extraction method with optimized parameters ensures that the concentrate achieves the right balance between concentration and quality
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 liquid coffee concentrate with improved sensorial characteristics, closely resembling freshly brewed espresso, even without traditional espresso brewing, and maintains an economically viable process.
Implementation Method 1
subjecting the ground roasted coffee beans to primary extraction with water, so as to obtain a first primary extract
Implementation Method 2
extracted with an amount of aqueous extraction liquid sufficient to extract substantially all of the dry soluble solids form the coffee
Implementation Method 3
subjecting the second primary extract and the secondary extract to evaporation so as to obtain a concentrated extract having a dry solid matter content of from 30 wt.% to 75 wt.%
Data Source
Figure 1
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Figure 4A~5
AI summary
Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.