Vacuum Brewing Chamber With Pulsed Pressure for Fast Extraction
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Solution Overview
Problem
Current beverage brewing methods are inefficient and lack innovation, with no technology capable of brewing coffee or tea quickly and efficiently in a vacuum environment, limiting the ability to produce high-quality beverages in under 60 seconds while maintaining optimal extraction and flavor.
Innovation Solution
A beverage brewing machine and process that utilizes a sealed vacuum chamber to brew coffee or tea using a vacuum environment, where the desired temperature and vacuum pressure are maintained within specific ranges to ensure efficient extraction, allowing for quick and high-quality brewing of both hot and cold beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional brewing methods are used, then the brewing process is simple and equipment is basic, but the brewing time is long and quality is limited
Solution Approach 1:
The patent applies parameter changes by operating the brewing process in a vacuum environment (changing pressure parameter) and controlling temperature parameters dynamically. The vacuum condition lowers the boiling point of water, enabling rapid extraction without high temperatures, thus achieving fast brewing while maintaining quality through controlled physical parameters rather than complex mechanical systems
Solution Approach 2:
The patent utilizes phase transitions of water under vacuum conditions. By creating a vacuum environment, water undergoes phase change at lower temperatures, allowing rapid vaporization and condensation cycles that accelerate extraction. This phase transition mechanism enables fast brewing (improving productivity) while using relatively simple vacuum chamber equipment rather than complex multi-component systems
2Manufacturing precision
If cold brewing method is used, then optimal extraction of solids from dried media is achieved, but the brewing time is too long for typical consumers
Solution Approach 1:
The patent changes the pressure parameter by operating in a vacuum environment, which fundamentally alters the extraction dynamics. The reduced pressure allows for rapid mass transfer and extraction of solids from dried media, achieving cold brewing quality extraction in minutes rather than hours. This parameter change resolves the time-quality contradiction by enabling fast extraction without compromising extraction precision
Solution Approach 2:
The patent employs periodic action through cyclic vacuum and atmospheric pressure phases. The process alternates between vacuum conditions (for rapid extraction) and atmospheric conditions (for equilibration), creating periodic cycles that accelerate the extraction process. This periodic operation achieves optimal solid extraction in short time periods, resolving the contradiction between extraction quality and brewing time
3Productivity
If vacuum brewing is implemented, then rapid and high-quality brewing is achieved, but the equipment and process complexity increases
Solution Approach 1:
The patent applies universality by designing a vacuum chamber system that serves multiple functions: it creates the vacuum environment, controls temperature, manages pressure cycles, and facilitates extraction. This multi-functional design reduces the need for separate specialized components, thereby achieving rapid brewing with relatively simple equipment rather than complex multi-system arrangements
Solution Approach 2:
The patent implements self-service through the vacuum environment itself, which automatically facilitates the brewing process. The vacuum condition naturally drives vaporization, condensation, and extraction without requiring complex mechanical agitators or pumps. The system leverages the physical properties of vacuum to perform the extraction work, reducing equipment complexity while maintaining high brewing speed
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
Enables the rapid and efficient brewing of high-quality beverages by maintaining optimal temperature and vacuum pressure, allowing for versatile brewing parameters such as time, temperature, and pressure control, resulting in improved flavor extraction and reduced brewing time compared to conventional methods.
Implementation Method 1
a vacuum pump (1)... The vacuum within the chamber is held within the range of about -5 to -20 Hg inches
Implementation Method 2
Using the energy source (27), the liquid within the chamber is maintained at a desired temperature
Implementation Method 3
The vacuum within the chamber is held within the range of about -5 to -20 Hg inches and using an external heat source, the liquid within the chamber is maintained at about 185°-212° F.
Data Source
AI summary
The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water of about 185°-212° F. is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about −5 to −20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185°-212° F. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.