Spent Coffee Grounds Cocoa Substitute Processing
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Solution Overview
Problem
Spent coffee grounds are typically discarded, contributing to food waste and pollution, with a need for methods to repurpose them for other uses.
Innovation Solution
A method involving the collection, de-fatting, flavoring, texturizing, aging, and grinding of spent coffee grounds to create a cocoa substitute that mimics the taste and texture of cocoa powder.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If spent coffee grounds are discarded, then waste management is simplified, but food waste and pollution increase
Solution Approach 1:
The patent converts the harmful waste product (spent coffee grounds) into a beneficial resource (cocoa substitute) through a multi-step processing procedure including defatting, flavoring, texturizing, aging, and grinding, thereby eliminating pollution while creating a valuable food product
Solution Approach 2:
Instead of discarding spent coffee grounds, the patent recovers and repurposes them by extracting oils and applying flavor compounds, transforming the waste material into a usable cocoa-like product that can be consumed or used in food applications
2Object-generated harmful factors
If spent coffee grounds are processed into cocoa substitute, then waste reduction is achieved, but processing complexity increases
Solution Approach 1:
The patent divides the processing of spent coffee grounds into distinct sequential steps (defatting, flavoring, texturizing, aging, grinding), where each step addresses a specific property of the material, making the overall complex transformation manageable and systematic
Solution Approach 2:
The patent transforms spent coffee grounds into cocoa substitute by systematically changing multiple parameters including fat content (defatting), flavor profile (flavoring), texture (texturizing), and temporal properties (aging), thereby achieving the desired product characteristics through controlled parameter modifications
3Manufacturing precision
If spent coffee grounds are defatted and flavored, then cocoa-like properties are achieved, but processing time increases
Solution Approach 1:
The patent incorporates an aging step in the processing sequence that allows flavor compounds to develop and penetrate the coffee ground matrix over time, preliminarily preparing the material to achieve authentic cocoa-like properties before final grinding and product formation
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 processed coffee grounds serve as a sustainable, cost-effective, and versatile alternative to traditional cocoa products, reducing waste and promoting circular economy principles.
Implementation Method 1
defatted with a supercritical fluid
Data Source
AI summary
A method of processing used coffee grounds is provided. The method includes obtaining the used coffee grounds. The method also includes de-fatting the used coffee grounds. The method further includes flavoring the used coffee grounds. The method also includes texturizing the used coffee grounds. The method further includes aging the used coffee grounds. The method also includes grinding the used coffee grounds.