Vacuum Brewing Chamber Cycles for Fast Cold Beverage Extraction
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Solution Overview
Problem
The beverage industry lacks a quick and efficient method for brewing high-quality coffee and tea that can operate under both hot and cold conditions, with existing methods being either time-consuming or limited in versatility.
Innovation Solution
A vacuum brewing process that involves placing brewing materials and liquid in a sealed chamber, applying reduced pressure cycles to create a partial vacuum, and then returning to atmospheric pressure, allowing for the extraction of solids while controlling temperature, pressure, and time to optimize brewing efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If cold brewing method is used to extract solids from dried media, then extraction quality is optimized, but brewing time becomes too long (12 to 24 hours) for typical consumers
Solution Approach 1:
The patent applies vacuum pressure (reducing pressure parameter) to change the physical state and extraction dynamics of the brewing system. By creating a partial vacuum environment, the extraction process achieves cold brewing quality results in significantly reduced time (minutes rather than hours), resolving the contradiction between extraction quality and brewing time
Solution Approach 2:
The patent employs cyclic vacuum and atmospheric pressure phases during the brewing process. The system alternates between vacuum pressure (for extraction) and atmospheric pressure (for agitation and gas exchange), creating periodic action that enhances extraction efficiency while maintaining quality, thus reducing total brewing time without sacrificing extraction quality
2Adaptability or versatility
If conventional brewing methods are used, then brewing process is simple, but versatility to brew with both hot and cold water is limited
Solution Approach 1:
The patent creates a universal brewing system that can handle both hot and cold water brewing through the same vacuum chamber and pressure control mechanism. The system is designed to accommodate different brewing materials (coffee, tea, herbs) and different liquid temperatures using identical core components, achieving multi-functionality without proportionally increasing device complexity
3Productivity
If vacuum pressure is applied continuously, then extraction efficiency increases, but control over brewing parameters (temperature, pressure, time) is reduced
Solution Approach 1:
The patent uses periodic cycling between vacuum and atmospheric pressure rather than continuous vacuum application. This allows the system to maintain high extraction efficiency during vacuum phases while providing control opportunities during atmospheric phases, enabling precise management of temperature, pressure, and time parameters throughout the brewing process
Solution Approach 2:
The patent implements dynamic pressure control where the vacuum level, duration, and cycling frequency can be adjusted based on the specific brewing requirements. This dynamic approach allows optimization of extraction efficiency for different materials and desired outcomes, while maintaining ease of operation through programmable or manually adjustable parameters
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 significantly reduces brewing time, enhances extraction quality, and allows for the production of high-quality beverages under controlled conditions, making it suitable for both commercial and home use while maintaining flavor and nutritional integrity.
Implementation Method 1
removing desired atmospheres from said brew chamber
Implementation Method 2
applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to form at least a partial vacuum within said chamber
Data Source
AI summary
A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.