Method and device for producing coffee
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Solution Overview
Problem
Existing methods for making iced coffee, such as Iced Americano, often result in a bitter taste and deteriorated texture due to the addition of cold water and ice, which breaks the foam layer and affects the flavor and texture negatively.
Innovation Solution
A method involving the extraction of cold-brewed coffee using ground coffee beans, followed by charging with nitrogen gas to form a nitrogen-charged coffee, which is then cooled and dispensed with additional nitrogen gas to maintain a rich foam layer and flavor, using an apparatus with connected nitrogen tanks and cooling units to control temperature and foam formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If cold water and ice are added to Espresso to make Iced Americano, then the coffee is cooled down, but the foam layer breaks and texture deteriorates dramatically
Solution Approach 1:
The patent changes the temperature parameter by using pre-chilled components (chilled Espresso, chilled water, and chilled coffee beans) to minimize temperature shock. This gradual temperature reduction prevents the foam layer from breaking while still achieving the desired cold coffee temperature, resolving the contradiction between cooling the coffee and maintaining foam stability.
2Temperature
If cold water and ice are added to Espresso, then the coffee temperature decreases, but the bitter taste is enhanced and flavor deteriorates
Solution Approach 1:
The patent applies preliminary action by pre-chilling the coffee beans before brewing, pre-chilling the Espresso before assembly, and pre-chilling the water. This preliminary cooling approach allows the coffee to be served cold without the need for excessive ice or cold water addition, thereby preserving the flavor profile and preventing enhanced bitterness while still achieving the desired cold temperature.
3Stability of the object's composition
If nitrogen gas is charged into cold-brewed coffee and additional nitrogen gas is discharged with the coffee, then a foam layer is formed and maintained, but the device complexity increases with multiple lines and cooling units
Solution Approach 1:
The patent applies multi-functionality by designing the nitrogen tank to serve multiple purposes: storing nitrogen gas for charging into the coffee, providing pressurization for dispensing, and enabling foam formation through controlled gas release. The system integrates these functions into a unified apparatus where the nitrogen tank and associated valves manage both coffee dispensing and foam generation, reducing overall device complexity while maintaining rich foam layer stability.
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 nitrogen-charged coffee maintains a smooth texture, balanced flavor, and rich foam layer until consumption, addressing the issues of bitterness and texture degradation in traditional iced coffee methods.
Implementation Method 1
nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved
Implementation Method 2
a first cooling unit covering the second line to be configured to cool the nitrogen-charged coffee
Implementation Method 3
a second cooling unit receiving the keg, the second cooling unit being configured to cool the cold-brewed coffee in the keg
Data Source
Figure 1~2
Figure 3
AI summary
A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.