Nitrogen-Charged Cold Brew Coffee for Stable Foam and Flavor

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Solution Overview

Problem

Iced coffee methods, such as Iced Americano, often result in a bitter taste and texture deterioration due to low temperature and foam breakdown, necessitating a method to maintain rich foam density and flavor.

Innovation Solution

A method involving cold-brewed coffee extraction, nitrogen gas charging, and controlled temperature to form nitrogen-charged coffee, which is then cooled and dispensed with a controlled foam layer to maintain flavor and texture.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Temperature

If cold water and ice are added to Espresso to make Iced Americano, then the coffee is served cold, but the temperature drops too low causing bitter taste and foam layer breakdown

Engineering Contradiction:

Improvecoffee temperatureVSAvoidbitter taste and foam breakdown

Core Design Contradiction:

TemperatureVSObject-generated harmful factors

Solution Approach 1:

The patent changes the temperature parameter by using cold-brewed coffee (extracted at low temperature) instead of hot espresso, and controls the nitrogen gas charging temperature to maintain optimal foam formation without excessive cooling that would cause bitterness and foam breakdown

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent introduces nitrogen gas charging into the coffee system, using gas pressure and dissolution to create micro-foam structure that maintains texture and flavor at lower temperatures without the harmful effects of ice addition

Inventive Principle:

Principle #29Pneumatics and hydraulics

2Productivity

If high pressure is used to extract Espresso, then extraction efficiency is improved, but the foam layer is broken and texture deteriorates when mixed with cold water and ice

Engineering Contradiction:

Improveextraction efficiencyVSAvoidfoam density and texture stability

Core Design Contradiction:

ProductivityVSStability of the object's composition

Solution Approach 1:

The patent performs preliminary cold brewing extraction before nitrogen gas charging, preparing the coffee base with optimal flavor extraction at low temperature, then subsequently charges nitrogen gas to create stable foam structure that maintains texture throughout serving

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent uses nitrogen gas pressurization and dissolution to create a stable foam matrix that protects the coffee composition, maintaining foam density and texture stability without relying on high-pressure espresso extraction followed by ice mixing

Inventive Principle:

Principle #29Pneumatics and hydraulics

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 method and apparatus effectively preserve the rich foam density and flavor of coffee, ensuring a smooth and balanced taste by using nitrogen gas to create micro-sized foams that maintain texture and flavor until consumption.

Implementation Method 1

nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved

Methodology Applied

Scientific EffectGas dissolution: Absorption (physical)

Implementation Method 2

The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee

Methodology Applied

Scientific EffectCooling: Cooling

Data Source

PatentUS9497978B2Apparatus for making and dispensing nitrogen-charged coffee

Publication Date: 2016.11.22 PARIS CROISSANT

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.