Vacuum Beverage Brewing Cycles for Faster Flavor Extraction
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Solution Overview
Problem
The beverage industry lacks a quick and efficient method for brewing high-quality beverages, with existing technologies relying on outdated processes that fail to efficiently extract flavors from coffee and tea, particularly in single-serving formats and under varying temperature and time conditions.
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 flavors in a controlled environment with adjustable temperature, pressure, and time settings, and incorporating features like venturi pumps and gas addition for enhanced extraction and filtration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional brewing methods are used, then the brewing process is simple and easy to operate, but the brewing time is too long and flavor extraction is inefficient
Solution Approach 1:
The patent applies parameter changes by transitioning from atmospheric pressure to vacuum pressure conditions. This fundamental parameter change allows the brewing process to occur at reduced pressure, which dramatically accelerates flavor extraction and reduces brewing time from hours to minutes while maintaining or improving beverage quality
Solution Approach 2:
The patent employs periodic vacuum cycles where the vacuum pressure is applied intermittently rather than continuously. This periodic action enhances extraction efficiency by creating cycles of pressure differential that promote thorough contact between water and coffee grounds, achieving superior flavor extraction in reduced time
2Manufacturing precision
If cold brewing method is used, then optimal flavor extraction is achieved, but the brewing time is too long (12-24 hours)
Solution Approach 1:
The patent applies parameter changes by using vacuum pressure to accelerate the cold brewing process. The reduced pressure conditions increase the surface area contact and dissolution rate between water and coffee grounds, achieving optimal flavor extraction in minutes rather than the traditional 12-24 hours required for cold brewing
Solution Approach 2:
The patent replaces the passive diffusion mechanism of traditional cold brewing with an active vacuum-driven extraction system. This substitution of the extraction mechanism allows for rapid and thorough flavor extraction without requiring extended steeping times
3Productivity
If vacuum pressure is applied continuously, then extraction efficiency is maximized, but the complexity of the brewing system increases
Solution Approach 1:
The patent employs periodic vacuum cycles where the vacuum pressure is applied intermittently rather than continuously. This periodic action enhances extraction efficiency by creating cycles of pressure differential that promote thorough contact between water and coffee grounds, achieving superior flavor extraction in reduced time
Solution Approach 2:
The brewing system is designed to automatically cycle through vacuum phases and atmospheric phases without requiring manual intervention. The system self-regulates the vacuum application and release, simplifying operation while maintaining high extraction efficiency through the automated periodic cycles
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 flavor extraction, and allows for the production of high-quality beverages quickly, efficiently, and consistently, whether hot or cold, addressing the limitations of traditional brewing methods by utilizing a vacuum environment for both coffee and tea.
Implementation Method 1
removing air from the brewing chamber with a vacuum pump to a pressure of about 20 inches of mercury
Implementation Method 2
incorporating features like venturi pumps and gas addition for enhanced extraction and filtration
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.