Reverse Coffee Extraction Using Upward Pump Flow to Reduce Brew Time
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Solution Overview
Problem
Conventional cold brew coffee extraction methods are inefficient in extracting coffee lipids, resulting in weak flavor and prolonged extraction times, and pose bacterial contamination risks due to prolonged room temperature extraction.
Innovation Solution
A reverse coffee extraction device using a pump that supplies water downward and upward through a brewing container, incorporating a 3-way valve, delivery pipe, and nozzle to enhance extraction efficiency, while also removing bubbles and ferrous components using a magnet-based iron separator.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cold water extraction is used for 24-48 hours, then coffee flavor is improved, but extraction time is excessively long and bacterial contamination risk increases
Solution Approach 1:
The patent inverts the conventional extraction direction by having water flow upward from the bottom of the brewing container rather than downward. This reverse flow pattern increases contact between water and coffee particles, enhancing extraction efficiency and reducing the required extraction time from 24-48 hours to a much shorter duration while maintaining flavor quality
2Quantity of substance
If cold water extraction is used for 24-48 hours, then coffee flavor is improved, but bacterial contamination risk increases
Solution Approach 1:
By inverting the water flow direction to move upward through the coffee grounds, the system achieves more efficient extraction in a shorter time period. This reduced extraction time directly minimizes the window for bacterial propagation that occurs during prolonged room temperature extraction of conventional methods
3Device complexity
If simple height-based extraction is used, then device complexity is reduced, but coffee extraction efficiency is poor
Solution Approach 1:
The patent employs a pump to reverse the natural downward flow of water, creating an upward flow that forces water through coffee particles from bottom to top. This simple inversion of flow direction, achieved through a pump mechanism, dramatically improves extraction efficiency compared to passive height-based extraction while adding minimal device complexity
Solution Approach 2:
The system utilizes hydraulic principles by employing a pump to control water flow direction and pressure. The pump creates controlled hydraulic pressure that drives water upward through the brewing container, enabling efficient extraction without requiring complex mechanical structures
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 enables efficient extraction of strong coffee with improved flavor and reduced extraction time, ensuring sanitary conditions and using purified water, thereby overcoming the limitations of traditional cold brew methods.
Implementation Method 1
a pump disposed on the bottom in the coffee maker; a delivery pipe vertically connected to the top of the 3-way valve and guiding water upward and supplying to the bottom of the brewing container when the pump pumps water supplied through the supply pipe
Implementation Method 2
an iron separator coupled to the strainer and separating ferrous components contained in water flowing through the supply pipe
Data Source
AI summary
A reverse coffee extraction device according to an embodiment includes a pump configured to pump water upwards; and a brewing container installed above the pump to extract coffee, wherein the water pumped upwards is delivered to the brewing container and moves upwards, and the coffee in the brewing container is brewed and extracted to an outside while the water supplied down moves up.