System and method for vacuum extraction of brewed beverages
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Solution Overview
Problem
Current cold brew coffee methods are inefficient in extracting the character and terroir of coffee beans, prone to oxidation and contamination, require long brewing times, and result in low concentration and shelf-stability issues.
Innovation Solution
A vacuum-extraction method involving a brewing vessel, vacuum pump, and filtration system, which includes steps of creating a vacuum, steeping, and recirculating the liquid to enhance flavor extraction and concentration, using inert gases to minimize oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cold water is used for brewing coffee, then the beverage has lower acidity and smoother flavor, but the extraction efficiency is poor and brewing time is extremely long (4-30 hours)
Solution Approach 1:
The patent applies vacuum pressure (reducing pressure parameter) to enhance cold brew extraction efficiency. By lowering the pressure in the brewing chamber, the solubility and diffusivity of coffee compounds in cold water are improved, enabling effective extraction in minutes rather than hours while maintaining the low-acidity smooth flavor profile characteristic of cold brew
2Ease of manufacture
If coffee and water are exposed to ambient air during brewing, then the brewing process is simple, but oxidation and microbial contamination occur decreasing shelf life
Solution Approach 1:
The patent replaces ambient air with an inert atmosphere (nitrogen or carbon dioxide) in the brewing chamber. This prevents oxidation of coffee compounds and inhibits microbial growth during the brewing process, extending shelf life while maintaining process simplicity through automated gas management
3Ease of operation
If traditional cold brew methods are used, then the process is simple and equipment-free, but the concentration is low and yield is extremely low
Solution Approach 1:
The patent applies vacuum pressure to dramatically improve extraction efficiency and concentrate production. The vacuum-enhanced cold brew process achieves high concentration and yield (up to 100 times faster than traditional methods) while maintaining operational simplicity through automated vacuum cycling and recirculation systems
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 produces a more flavorful, concentrated, and shelf-stable cold brew coffee up to 100 times faster than traditional methods, with higher density and reduced acidity, while maintaining the coffee's character.
Implementation Method 1
removing air from the brewing vessel until a first desired pressure set point is reached
Implementation Method 2
adding a filler gas to the brewing vessel until a second desired pressure set point is reached
Implementation Method 3
directing the liquid water or solvent and the first brewing material through a filtration system
Data Source
AI summary
A method and system for vacuum extraction of brewed beverages is described. The process includes the steps of preparing a liquid water or solvent to a desired temperature, combining the liquid water or solvent with a first brewing material in a brewing vessel, removing air from the brewing vessel until a first desired pressure set point is reached, steeping the mixture of the liquid water or solvent and the first brewing material in the brewing vessel for a desired low-pressure steeping time, adding a filler gas to the brewing vessel until a second desired pressure set point is reached, steeping the mixture of the liquid water or solvent and the first brewing material in the brewing vessel for a desired steeping time at atmospheric or high-pressure and directing the liquid water or solvent and the first brewing material through a filtration system to yield a filtered brewed beverage. A system capable of performing these steps is also described.