Vacuum Infusion Brewing with Pressure Cycles for Fast Extraction
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Solution Overview
Problem
The coffee and tea industry lacks a quick and efficient method for brewing high-quality beverages, with existing technologies relying on outdated processes that fail to provide versatility in temperature, time, and quality.
Innovation Solution
A vacuum brewing process that involves placing infusion materials and consumable substances in a sealed chamber, applying reduced pressure cycles to create a partial vacuum, and then returning to atmospheric pressure, allowing for customizable brewing times and temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional brewing methods are used, then extraction of flavors occurs, but brewing time is excessively long
Solution Approach 1:
The patent applies vacuum pressure (reducing pressure parameter) to change the physical state of water, enabling it to extract flavors at lower temperatures and reduced pressure, thereby dramatically reducing brewing time from hours to minutes while maintaining extraction quality
Solution Approach 2:
The patent utilizes phase transition of water under vacuum conditions, where water boils at lower temperatures due to reduced atmospheric pressure, enabling rapid extraction without high heat and significantly reducing the brewing time
2Reliability
If cold brewing method is used, then optimal flavor extraction is achieved, but the process takes 12 to 24 hours
Solution Approach 1:
The patent changes the pressure parameter by applying vacuum, which allows cold water to rapidly extract flavors from coffee grounds in minutes rather than hours, maintaining the quality benefits of cold brewing while eliminating the excessive time requirement
Solution Approach 2:
The patent employs periodic vacuum cycles (repeated application and release of vacuum pressure) to enhance flavor extraction efficiency, allowing optimal extraction in a fraction of the time required by continuous cold brewing
3Adaptability or versatility
If existing brewing technologies are used, then beverages can be brewed, but versatility in temperature and time control is limited
Solution Approach 1:
The patent uses vacuum pressure as a controlling parameter that enables versatile brewing conditions - by adjusting the degree and duration of vacuum application, the system can brew at various effective temperatures and times, providing adaptability without requiring multiple separate brewing 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
This method enables rapid and efficient extraction of flavors, reducing brewing time significantly while maintaining high quality, and can be used for both hot and cold brewing, improving the efficiency and consistency of beverage production.
Implementation Method 1
applying a vacuum within the chamber for a desired period of time
Implementation Method 2
heating the consumable substance within the chamber to a desired temperature
Implementation Method 3
a vacuum pump in communication with the chamber for removing gas molecules from the chamber
Data Source
AI summary
A process for infusing a consumable substance 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 consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.