Vacuum Brewing Chamber Design for Rapid Coffee and Tea Extraction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current beverage brewing methods are inefficient and time-consuming, particularly for producing high-quality, ultra-premium coffee and tea, with no significant innovations emerging in over 80 years, and existing vacuum brewing processes do not involve brewing within a vacuum chamber.
Innovation Solution
A beverage brewing apparatus and method utilizing a sealed vacuum chamber with a filter assembly and vacuum source, allowing for quick and efficient brewing or infusing of beverages by regulating pressure and temperature, enabling brewing in a vacuum environment with hot or cold water, and reducing brewing time significantly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional brewing methods are used, then brewing process is simple, but brewing time is too long (12-24 hours for cold brewing)
Solution Approach 1:
The patent utilizes phase transition of water by applying vacuum to lower the boiling point, enabling water to boil at room temperature or below. This allows rapid extraction of coffee solids through沸腾 action without requiring long steeping times, reducing brewing time from hours to minutes while maintaining extraction quality
Solution Approach 2:
The brewing process employs periodic vacuum application and release cycles. The vacuum is applied intermittently to create repeated boiling and collapse cycles, which enhances extraction efficiency by continuously agitating the coffee grounds and facilitating rapid solvent penetration, thereby achieving high productivity in minimal time
2Productivity
If vacuum brewing is applied, then brewing time is reduced, but device complexity increases
Solution Approach 1:
The patent employs a vacuum pump connected to the brewing chamber to create and control vacuum conditions. This pneumatic system enables rapid phase transition of water and accelerates extraction, achieving high brewing speed. The vacuum apparatus, while adding some complexity, is a standard component that efficiently solves the time constraint problem
Solution Approach 2:
The brewing chamber is designed with dynamic pressure control, allowing the vacuum level to be adjusted and cycled during the brewing process. This dynamic adjustment optimizes extraction at different stages, enabling high productivity while maintaining manageable device complexity through flexible operational control
3Reliability
If cold brewing method is used, then extraction quality is optimal, but brewing time is too long (12-24 hours)
Solution Approach 1:
The patent applies vacuum-induced phase transition to enable water to boil at low temperatures or room temperature. This creates vigorous bubble formation and agitation that dramatically accelerates extraction, achieving optimal extraction quality in minutes rather than hours by intensifying the interaction between water and coffee solids through repeated boiling-collapsing cycles
4Ease of manufacture
If conventional brewing is used, then process is simple, but microbial growth occurs
Solution Approach 1:
The patent creates a vacuum environment (inert atmosphere without oxygen) during the brewing process. This vacuum condition inhibits aerobic microbial growth and oxidation, preserving beverage quality and reducing contamination risks. The sealed brewing chamber maintains this protective vacuum atmosphere throughout the brewing cycle, addressing harmful factors while keeping the process straightforward
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 solution enables rapid and efficient extraction of solids from coffee and tea, reducing brewing time to minutes, while maintaining quality and allowing for both hot and cold brewing, with the added benefits of sanitary conditions and reduced microbial growth.
Implementation Method 1
a vacuum source and conduit for reducing pressure in said sealable chamber
Implementation Method 2
a heating element and conduit for introducing heat into said sealable chamber
Data Source
AI summary
Devices and methods for infusing liquids and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages having a vessel, said vessel having a sealable chamber for holding a brewing material and a liquid, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.