Multi-Stage Coffee Brewing to Reduce Diterpene Extraction
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Solution Overview
Problem
Automated coffee machines extract high levels of diterpene compounds like kahweol and cafestol during brewing, which can lead to increased cholesterol levels, and there is a need to prepare coffee with reduced diterpene content while maintaining taste characteristics.
Innovation Solution
The apparatus and method involve brewing coffee in multiple stages with reduced water flow rate through a brewing chamber, using a controller to dispense fractions of ground coffee and water, ensuring each brewing step contacts a further fraction of the mass for an equal brewing time, thereby reducing diterpene extraction while preserving taste characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water flow rate is reduced to lower diterpene extraction, then diterpene content decreases, but brewing time increases
Solution Approach 1:
The brewing process is divided into multiple sequential brewing steps, where water is passed through the coffee bed in several stages rather than as a single continuous flow. This segmentation allows the total brewing time to be extended while maintaining a lower water flow rate during each individual step, thereby reducing diterpene extraction without excessively prolonging the overall brewing process.
2Quantity of substance
If multiple brewing steps are used to reduce diterpene extraction, then diterpene content decreases, but device complexity increases
Solution Approach 1:
The system utilizes the existing coffee bed and water supply mechanism to automatically perform multiple brewing steps without requiring additional manual intervention or complex mechanical components. The controller manages the sequential steps by simply controlling the water flow timing and rate, allowing the brewing system to serve itself through automated control of existing components.
3Quantity of substance
If water flow rate is reduced, then diterpene extraction decreases, but productivity decreases
Solution Approach 1:
The brewing process employs periodic action by alternating between water flow and pause phases within each brewing step, and by sequencing multiple brewing steps in a periodic manner. This rhythmic pattern of controlled water flow followed by intervals allows the system to maintain lower flow rates for reduced diterpene extraction while organizing the extended process into manageable periodic cycles that improve overall operational efficiency.
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
This approach results in a coffee beverage with lower diterpene content and comparable taste characteristics to traditional brewing methods, achievable without modifying existing coffee maker designs, and allows for user-controlled brewing modes.
Implementation Method 1
During brewing, a number of different compounds are extracted from the coffee beans in order to give the brewed coffee its characteristic taste and color
Implementation Method 2
a number of different compounds are extracted from the coffee beans
Data Source
Figure 1
Figure 2~3
AI summary
Provided is an apparatus (100) for preparing a coffee beverage portion from a volume of water and a mass of coffee beans. The apparatus comprises a brewing chamber (102) for containing the ground coffee. The chamber admits water via an inlet (128). The water contacts the ground coffee contained within the chamber, and exits the chamber via an outlet (130). A ground coffee supplier (104) dispenses coffee beans to the chamber, and a water supply (124) supplies water to the chamber. A controller (134) controls the ground coffee supplier and the water supply such that the coffee beverage portion is brewed in a plurality of brewing steps. Each brewing step comprises passing a fraction of the water volume through the chamber so as to contact a further fraction of the coffee beans mass during a time period equal to the desired brewing time. Further provided is a method of preparing a coffee beverage portion.