Recirculation infusing
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Solution Overview
Problem
Conventional coffee brewing methods using heat extract undesirable compounds and destroy aroma, while cold brewing is time-consuming and not suitable for typical consumers.
Innovation Solution
A recirculation brewing process that uses a pressure differential to extract coffee flavor from coffee grounds without heat, employing a pump to force liquid through a packed chamber of coffee grounds in multiple cycles, creating a pressure differential across the coffee grounds to extract flavor into the liquid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heat is used in the brewing process to make coffee quickly, then brewing speed is improved, but undesirable compounds are extracted and aroma is destroyed
Solution Approach 1:
The patent replaces the thermal field (heat) with a mechanical field (pressure differential). Instead of using heat to drive extraction, the system uses a pump to create pressure differential that forces liquid through coffee grounds, achieving both quick brewing and preserving aroma by avoiding thermal degradation
Solution Approach 2:
The patent changes the fundamental brewing parameter from temperature to pressure. By using pressure differential instead of temperature as the driving force for extraction, the system achieves fast brewing speeds while avoiding the harmful effects of heat on coffee compounds and aroma
2Object-affected harmful factors
If cold brewing is used to avoid extracting undesirable compounds, then quality is improved, but brewing time becomes too long for typical consumers
Solution Approach 1:
The patent employs periodic recirculation cycles where liquid is repeatedly pumped through the coffee grounds multiple times. This periodic action intensifies the extraction process, achieving high-quality extraction without undesirable compounds in a fraction of the time required for traditional cold brewing
Solution Approach 2:
The patent uses hydraulic principles by employing a pump to create pressure differential that forces liquid through coffee grounds. This mechanical driving force accelerates the extraction process dramatically compared to passive cold brewing, reducing brewing time from hours to minutes while maintaining extraction quality
3Productivity
If pressure differential is used to extract flavor quickly, then brewing speed is improved, but consistent coffee strength becomes difficult to achieve
Solution Approach 1:
The patent incorporates feedback control where the system monitors brewing parameters and adjusts the recirculation cycles to maintain consistent coffee strength. The controller regulates the pumping process based on observed extraction rates, ensuring uniform results across multiple brewing cycles
Solution Approach 2:
The patent maintains continuous recirculation of liquid through the coffee grounds for multiple cycles, ensuring consistent and thorough extraction. This continuous action prevents under-extraction or over-extraction variations, achieving uniform coffee strength while maintaining fast brewing speeds
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 method produces rich, flavorful coffee quickly without extracting undesirable compounds, maintaining aroma and achieving consistent coffee strength across varying brew durations.
Implementation Method 1
the liquid under pressure causing a pressure differential over tunnels within the coffee grounds and over the brew chamber when forced through the chamber each cycle
Implementation Method 2
to extract coffee flavor from the coffee grounds into the liquid using a temperature agnostic infusing brewing process
Data Source
AI summary
A recirculation brewing process and apparatus for performing the same are shown. In one embodiment, the coffee brewing process includes: a brew chamber to hold a packed chamber of coffee grounds; and a pump to force a liquid under pressure through the packed chamber of coffee grounds over multiple brewing cycles to extract coffee flavor from the coffee grounds into the liquid using a temperature agnostic infusing brewing process, the liquid under pressure causing a pressure differential over tunnels within the coffee grounds and over the brew chamber when forced through the chamber each cycle of a plurality of cycles to cause extraction of the flavor into the liquid.