Method for making cold brew coffee
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Solution Overview
Problem
Existing cold brew beverage processes yield low solid content and lack flavor stability, making them unsuitable for industrial-scale production and use in small volume containers like Keurig or Nespresso coffee pods, which require improved total solid content, shelf life, and adaptability.
Innovation Solution
A semi-continuous cold brew process involving multiple steeping steps with filter bags and a specialized tank system that allows for the production of high Brix coffee concentrates, achieving a Brix level of 10-13, and includes aseptic packaging and pH stabilization to maintain flavor and shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional cold brew processes are used with batch brewing in smaller vessels, then the process is simple to operate, but the total solid content is low (less than 6 Brix) and shelf life is short
Solution Approach 1:
The brewing process is divided into multiple sequential steeping steps (first steeping, second steeping, third steeping) with different water-to-coffee ratios and durations. Each step extracts different components, progressively building up total solid content to achieve 10-13 Brix while maintaining manageable operational complexity through standardized procedures
Solution Approach 2:
The patent implements a semi-continuous process where coffee grounds are reused across multiple steeping steps rather than being discarded after one extraction. The same coffee grounds undergo sequential extractions with different water volumes, maximizing resource utilization and continuously building concentrate strength without requiring complete process restarts
2Stability of the object's composition
If traditional cold brew processes are used, then the equipment is simple, but the beverage lacks flavor stability and pH drops over time resulting in acidic and bitter taste
Solution Approach 1:
The patent systematically varies multiple parameters across steeping steps including water-to-coffee ratios (4:1 in first step, 2:1 in second step, 1:1 in third step), steeping durations (18-24 hours, 12-18 hours, 6-12 hours), and temperatures (60-80°F, 50-70°F, 40-60°F). These controlled parameter changes optimize extraction efficiency and final pH stability while maintaining manufacturing feasibility through standardized protocols
Solution Approach 2:
The process incorporates pH monitoring and adjustment as a feedback mechanism. After completion of steeping steps, the pH of the concentrate is measured and adjusted using alkaline substances (potassium carbonate, potassium hydroxide, or sodium hydroxide) to achieve target pH range of 5.5-7.0, ensuring flavor stability and preventing acidic degradation during storage
3Adaptability or versatility
If cold brew concentrate is packaged in small volume containers for single serve machines, then the product is adaptable to modern brewing systems, but the packaging complexity and production difficulty increase
Solution Approach 1:
The patent performs preliminary concentration and pH stabilization of the coffee extract before packaging. By achieving the target Brix level (10-13) and pH range (5.5-7.0) during the steeping and adjustment phases, the concentrate is pre-prepared for stable storage and distribution in small volume containers without requiring additional processing at the packaging stage, simplifying overall production
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 process results in a coffee concentrate with improved flavor stability and longer shelf life, suitable for use in small volume containers, maintaining a pH of 5.5 to 7.0 and providing a smooth, less acidic beverage that remains palatable over time.
Implementation Method 1
subjecting the at least one filter bag of infusion material to a first steeping step for a first duration of time to form a first beverage extract
Data Source
Figure 1
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Figure 2A
AI summary
Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.