Rapid and/or multiple extraction brewing processes
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Solution Overview
Problem
Existing coffee makers fail to combine low cost with high speed and efficient use of coffee beans, resulting in either high costs or bitter-tasting coffee due to inefficient extraction processes.
Innovation Solution
A coffee maker system that utilizes multiple extractions and high pressure differentials to extract coffee quickly and efficiently from a single set of grinds, reducing the amount of coffee beans needed and minimizing bitterness by controlling the contact time between brewed coffee and grounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If siphon brewers are used to produce flavorful coffee with little bitterness, then coffee quality is improved, but extraction time becomes too long for practical use
Solution Approach 1:
The brewing process is divided into multiple discrete stages: a first brewing cycle that produces initial coffee, followed by a second brewing cycle that produces additional coffee from the same grounds. This segmentation allows controlled extraction in phases, preventing over-extraction and bitterness while maintaining efficient timing.
Solution Approach 2:
The system employs periodic brewing cycles with specific timing intervals. The first cycle brews for a predetermined time, then pauses, then a second cycle continues extraction. This periodic action optimizes flavor extraction while preventing the grounds from remaining in contact with water too long, which causes bitterness.
2Object-generated harmful factors
If percolators are used to produce flavorful coffee, then coffee quality is improved, but coffee becomes bitter when left on high heat for too long
Solution Approach 1:
The system dynamically adjusts brewing parameters between cycles. The first brewing cycle uses specific temperature and time settings, then the system transitions to a second cycle with modified parameters. This dynamic control prevents the grounds from being subjected to continuous high heat that causes bitterness.
Solution Approach 2:
The first brewing cycle serves as a preliminary extraction that obtains the primary flavor compounds. After this preliminary action, the system pauses before a second cycle, ensuring that the grounds are not over-extracted. This preliminary action approach prevents bitterness by stopping extraction before harmful compounds are released.
3Ease of operation
If conventional coffee makers are used for simple and acceptable coffee, then ease of operation is improved, but coffee quality and efficiency are insufficient
Solution Approach 1:
The system merges multiple brewing cycles into a single continuous operation using the same coffee grounds. This combination achieves superior coffee quality through multi-stage extraction while maintaining operational simplicity, as the user loads grounds once and the system automates the multi-cycle process without requiring manual intervention between cycles.
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 produces flavorful coffee with reduced bitterness and lower coffee bean consumption, achieving faster extraction times and improved reproducibility compared to conventional methods.
Implementation Method 1
a pressure differential device that produces a pressure differential between the brew chamber and the coffee chamber
Data Source
AI summary
Coffee makers with features for rapid and/or multiple extraction processes, and associated systems and methods, are included. A representative method for brewing coffee includes placing ground coffee on a filter element of a brew chamber, directing heated water into the brew chamber and in contact with the ground coffee and, during a first phase, brewing coffee in the brew chamber without subjecting the coffee to a pressure differential of at least 150 torr between the brew chamber and a coffee chamber to which the brew chamber is coupled, the coffee chamber having a capacity of 200 mL or more. The representative method further includes, during a second phase, extracting the coffee from the brew chamber through the filter element and into the coffee chamber via a pressure differential of at least 150 torr between the brew chamber and the coffee chamber.