Multi-Stage Temperature-Modified Beverage Extraction for Higher Yield
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Solution Overview
Problem
Current methods for cold coffee extraction, such as 1-stage stirred slurry tank extractors, result in low raw material yield, coffee extract losses, and poor quality due to separation complexities and energy-intensive concentration processes, while alternative systems face issues like flooding, aroma loss, and clogging.
Innovation Solution
A method involving a series of extraction chambers with temperature-modified extraction fluids, where the first extraction temperature is between 10° C and 35° C, and a second extraction temperature up to 220° C, with recirculation of extracts to enhance yield and quality, and an apparatus with heating and cooling elements to manage these temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a 1-stage stirred slurry tank extractor is used for cold coffee extraction, then the process is simple, but the raw material yield is low and coffee extract losses occur
Solution Approach 1:
The extraction process is divided into multiple stages with different temperatures. The patent uses a multi-stage extraction system where the first stage operates at cold temperature (10-35°C) and the second stage operates at elevated temperature (up to 220°C), allowing each stage to contribute differently to the overall extraction efficiency and yield
Solution Approach 2:
The patent changes the temperature parameter between extraction stages to optimize extraction yield. By transitioning from cold to elevated temperature extraction, the system overcomes the equilibrium limitations of single-stage cold extraction and achieves higher raw material yield without excessive complexity
2Productivity
If high water-to-coffee ratios are used to compensate for low extraction yield, then extraction yield increases, but soluble solids content decreases
Solution Approach 1:
The patent employs temperature as a critical parameter to control the extraction process. By using elevated temperature in the second extraction stage, the system achieves high extraction yield while maintaining concentrated soluble solids content, avoiding the dilution problem associated with high water-to-coffee ratios in cold extraction
3Productivity
If a series of stirred slurry tank extractors in counter current operation is used, then extraction yield increases, but process complexity and costs increase due to separation at each stage
Solution Approach 1:
The patent segments the extraction process into distinct temperature stages rather than multiple separation stages. This approach achieves high extraction yield through temperature-based differentiation while avoiding the complexity of multiple coffee grounds separation operations that would be required in counter current systems
Solution Approach 2:
The patent extracts the essential function of multi-stage extraction by using temperature modification to create soluble solids content differentiation. This eliminates the need for physical separation at each stage, reducing process complexity while maintaining high extraction yield
4Productivity
If down flow percolator extraction systems are used, then extraction yield may improve, but flooding and water preferential channels occur leading to poor extraction
Solution Approach 1:
The patent uses temperature as a control parameter to manage extraction fluid behavior. By heating the extraction fluid to elevated temperatures in the second stage, the system improves fluid flow characteristics and prevents flooding and preferential channeling issues that occur in down flow percolator systems at cold temperatures
5Device complexity
If open extraction systems are used for cold coffee beverages, then system simplicity is maintained, but aroma loss and poor extract quality occur due to direct coffee particle contact with air
Solution Approach 1:
The patent uses temperature modification to change the physical state and extraction characteristics of the coffee material. By operating at elevated temperatures in the second extraction stage, the system achieves rapid extraction that minimizes aroma loss while maintaining manageable system complexity
6Quantity of substance
If cold coffee extracts are concentrated to appropriate levels, then beverage concentration is achieved, but energy consumption increases due to large amounts of extract to be concentrated
Solution Approach 1:
The patent uses temperature as a key parameter to control extraction efficiency and extract concentration. By employing elevated temperature extraction, the system produces highly concentrated extracts with high soluble solids content, significantly reducing the volume of extract that needs to be concentrated and thereby lowering energy consumption
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 increases extraction yield, reduces production costs, and improves extract quality by avoiding separation complexities and energy-intensive processes, while maintaining a higher soluble solids content and easier discharge of coffee grounds.
Implementation Method 1
modifying said extraction fluid temperature before conveying extraction fluid through at least said first extraction chamber at a second extraction temperature
Implementation Method 2
a first extraction temperature is between 10° C and 35° C
Implementation Method 3
conveying at least one extraction fluid through at least said first extraction chamber to provide an extract
Implementation Method 4
conveying extraction fluid through at least said first extraction chamber
Data Source
AI summary
The invention provides a method of extracting a beverage material including the steps of a) at least partially filling a first extraction chamber with an extractable beverage material; b) conveying at least one extraction fluid through at least said first extraction chamber to provide an extract; c) modifying said extraction fluid temperature before conveying extraction fluid through at least said first extraction chamber at a second extraction temperature to provide a secondary extract. The invention further provides an apparatus for preparing a beverage.