HK40118835A - Extraction cell - Google Patents

Description

Extraction unit

This application is a divisional application of the patent application with application number 201880053578X, application date August 14, 2018, and invention title "Extraction Unit".

Technical Field

This disclosure relates to systems and methods for preparing edible extracts, such as systems and methods for preparing edible extracts from cold or ambient solvents under pressure.

Background Technology

Certain brewed beverages are prepared by extracting seeds, leaves, berries, or other plant materials containing desired flavors, aromas, or compounds from suitable solvents. However, the process of extracting the desired components from plant materials can be time-consuming, and the concentration of the final extract is closely related to the proportion of total dissolved solids (TDS) extracted by the solvent. Therefore, high temperatures are often used to increase the extraction rate and reduce the time required to obtain high TDS. For example, espresso is typically prepared by extracting roasted and ground coffee beans under high pressure in near-boiling water. Other techniques require multiple extractions to increase the yield of the extraction process. However, high temperatures and repeated extractions can sometimes result in the extraction of undesirable compounds from the plant material, such as acids and tannins, which can negatively impact the quality of the final beverage. Conversely, extractions performed at low temperatures often lack the concentration of their high-temperature counterparts, exhibiting lower TDS content. Such extracts may be considered "bland" or lacking in flavor and cannot replicate the intense characteristics of extracts obtained at high temperatures.

Attached Figure Description

For illustrative purposes, various embodiments are depicted in the accompanying drawings and should in no way be construed as limiting the scope of the embodiments. Various features of the different disclosed embodiments can be combined to form other embodiments, which are also part of this disclosure.

Figure 1 schematically illustrates an embodiment of the extraction unit.

Figures 2A to 2E schematically illustrate embodiments of a method for preparing an extract in an extraction unit.

Figure 3 schematically shows the second part of the extraction unit of Figure 1 and an internal view of the filter.

Figure 4 is a schematic diagram of the extraction unit control system.

Detailed Implementation

Overview

Various extraction systems and methods are described below to illustrate various instances in which one or more desired improvements can be achieved. These instances are merely illustrative and are not intended to limit in any way the general disclosure presented or the various aspects and features of this disclosure. The general principles described herein can be applied to embodiments and applications other than those discussed herein without departing from the spirit and scope of this disclosure. In fact, this disclosure is not limited to the specific embodiments shown, but is consistent with the widest scope of the principles and features disclosed or presented herein.

Many of the embodiments described herein involve extracting coffee beans to produce a coffee extract. For example, in some embodiments, the material to be extracted (also referred to herein as the "extracting material") may be coffee. The coffee used may be any variety or type from anywhere in the world. For example, Arabica coffee and any blend of Arabica coffee from anywhere in the world, such as Brazil, Indonesia, Central America, Africa, etc. In some embodiments, the extracting material may be an edible substance and may be all or part of at least one of green coffee cherries, red coffee cherries, coffee flowers, coffee cherry pulp, coffee cherry stems, coffee cherry pericarps, or coffee cherry mesocarps. However, it should be understood that certain features and aspects of the embodiments disclosed herein may be applicable to other beverages besides coffee extracts, such as tea and other similar brews. For example, in yet other embodiments, the extracting material may be green tea leaves and/or partially or completely dehydrated tea leaves. In yet another embodiment, the extracted material may include fruits, nuts, or similar plant substances, including vanilla beans, chocolate beans, hazelnuts, almonds, macadamia nuts, peanuts, cinnamon, mint, apples, apricots, aromatic bitters, bananas, blackberries, blueberries, celery, cherries, cranberries, strawberries, raspberries, juniper berries, brandy, cachaca, carrots, citrus fruits, lemons, limes, oranges, grapefruits, tangerines, coconuts, menthol, ginger, licorice, milk, pecans, pistachios, walnuts, peaches, pears, pepper, etc. Therefore, the description herein is not limited to espresso, coffee, coffee products, tea, or tea products.

Similarly, certain implementations of the systems, methods, and compounds described herein refer to cold extracts. In some configurations, a cold extract can be a coffee extract, tea extract, herbal extract, etc. Furthermore, the term is widely used to refer to extracts prepared using an extraction medium (also referred to herein as a solvent) at a temperature not exceeding 100°C. In some embodiments, cold extracts can be produced without utilizing pressures exceeding 16 bar (g) (gauge pressure). For example, in some configurations described herein, the extraction medium can be between about 0°C and about 100°C. In some embodiments, the temperature of the extraction medium can be between about 10°C and about 30°C. In some implementations, the extraction medium can be a liquid, such as water, but in other implementations, the extraction medium can be other liquids. In other configurations, certain inert gases may be used to displace the extraction medium. In some implementations, as described below, the extraction medium is at ambient temperature when added to the extraction unit. In some embodiments, the process for forming the cold extract can be carried out at a pressure between about 0 bar (g) and 16 bar (g), and in some configurations, the pressure can be between about 0.8 bar (g) and 3 bar (g). In some embodiments, these pressure ranges can be used in conjunction with the temperature ranges described above.

While certain aspects, advantages, and features are described herein, it is not necessary for any particular embodiment to include or implement any or all of these aspects, advantages, and features. For example, some embodiments may not achieve the advantages described herein, but may achieve other advantages. Any structure, feature, or step in any embodiment may be used as a substitute or addition to any structure, feature, or step in any other embodiment, or may be omitted. This disclosure covers all combinations of features from various disclosed embodiments. No feature, structure, or step is essential or indispensable.

Exemplary Model Extraction Unit

Figure 1 schematically illustrates an embodiment of the extraction unit 100. For ease of presentation, the extraction unit 100 is often described in the context of an extraction material in the form of tea leaves or ground coffee beans, using water as an extraction medium to prepare tea or coffee extracts. However, as stated above, certain features and aspects of this disclosure can also be applied in other contexts. For example, the extraction unit 100 can also be used to extract tea leaves to prepare tea extracts, or in some arrangements other similar brewing materials or other extraction materials or extraction media can be used.

As shown in the figure, the extraction unit 100 of Figure 1 includes a first portion 103 and a second portion 106. In the illustrated embodiment, both the first portion 103 and the second portion 106 are cylindrical. A sidewall 104 connects the first portion 103 to the second portion 106, allowing the extraction unit 100 to have a cylindrical shape. In this way, the first portion 103, the second portion 106, and the sidewall 104 define the boundary between the outer periphery 110 and the inner periphery 109 of the extraction unit 100, thereby forming a generally liquid-impermeable shell that can be filled with the desired extraction material and a suitable extraction medium to form an extraction slurry. In the illustrated embodiment, the first portion 103 corresponds to the lower portion or bottom portion of the extraction unit 100, while the second portion 106 corresponds to the upper portion or top portion of the extraction unit 100. Therefore, in this description, the first portion 103 may also be referred to as the bottom portion or lower portion. Similarly, the second portion 106 may be referred to as the top portion or upper portion. As will be explained below, the illustrated arrangement has certain advantages. For example, in some configurations, the second portion 106 can be partially or completely removed to facilitate the introduction of the desired extractable material. For example, in some configurations, the second portion 106 can be implemented as a removable cover, a sliding window, or a flip-top cover, although various other implementations are also possible. Furthermore, in some arrangements, the orientation of the extraction unit 100 can be changed such that the orientation of the first portion 103 and the second portion 106 is reversed or located in other positions, such as positioning the extraction unit 100 with its sides facing down, so that the first portion 103 and the second portion 106 are at the same or nearly the same height. Thus, in some configurations, at least one of the first portion 103 or the sidewall 104 can be implemented as a removable cover, or equipped with a mechanism configured to form an opening through which extractable material can be loaded into the interior 109 of the extraction unit 100.

The interior 109 of the extraction unit 100 may be characterized by a length L and an average width W along the length L. The length L and average width W of the extraction unit define the internal aspect ratio AR of the extraction unit 100 (aspect ratio = L/W). The internal aspect ratio AR of the extraction unit allows the user to control the contact ratio of the extracted material with respect to the extraction medium. The contact ratio of the extracted material with the extraction medium affects the extraction characteristics—an increased contact ratio leads to a shorter extraction time and a more concentrated extract. Therefore, as long as the internal aspect ratio AR of the extraction unit is reasonably maintained, the overall size of the extraction unit 100 can be increased, decreased, or otherwise changed to suit specific production needs without significantly affecting the extraction characteristics. In some embodiments, the internal aspect ratio AR may be in the range of about 1:1 to about 10:1. For example, in some configurations, the internal aspect ratio AR may be in the range of about 2:1 to about 4:1, or approximately within the aforementioned range or any value between the aforementioned ranges.

Extraction unit 100 can be configured to induce a plug flow. The term plug flow is used in its usual and general sense, referring to a fluid transport model that maintains a constant flow velocity across the radial axis of the chamber. Due to the substantially constant flow velocity, mixing between adjacent fluid layers is substantially avoided. In this way, a first component of the extraction medium can be discharged from the chamber using a second component of the liquid with substantially no mixing. For example, in some embodiments of this disclosure, the contents of extraction unit 100 are discharged by initiating a flow of the extraction medium through the first portion 103. A plug flow can be induced when the extraction medium reaches a constant velocity across the internal width of extraction unit 100, and the contents of extraction unit 100 (i.e., the prepared extract) can be discharged from extraction unit 100. Because the extraction medium can exhibit a substantially constant velocity across the width of extraction unit 100, undesirable mixing between the extraction medium flow and the prepared extract of extraction unit 100 can be avoided, and the prepared extract is not diluted by a second flow of the extraction medium.

The extraction unit 100 can be made of any suitable material. For example, the first portion 103, the second portion 106, and the sidewall 104 can each independently comprise a metal, ceramic, plastic, glass, or other substantially solid compound. For example, in some configurations, the first portion 103, the second portion 106, and the sidewall 104 can be constructed of a substantially opaque metallic compound. In other configurations, at least the sidewall 104 can be composed of a substantially transparent or at least partially translucent compound, such as glass or plastic. Advantageously, in such a configuration, a user can view the contents of the extraction unit 100 and determine the progress of extraction based on the appearance of the contents residing in the extraction unit 100.

Referring again to Figure 1, in the illustrated embodiment, the first portion 103 includes an inlet 102 to allow the extraction medium to be introduced into the extraction unit 100 through the first portion 103 (which, as described above, may be the bottom portion 103). The inlet 102 may be a generally hollow portion of a pipe or tube for forming an opening in the first portion 103. The inlet 102 may then be in fluid communication with an inlet conduit 101. The inlet conduit 101 may similarly include a generally elongated hollow portion of a pipe or tube for providing a path for the flow of the extraction medium (such as water or gas) from any suitable source toward the inlet 102. In this way, the inlet conduit 101 is in fluid communication with the interior 109 of the extraction unit 100 via the inlet 102. Thus, a supply of water or any other extraction medium can be introduced into the interior 109 of the extraction unit 100 through the first portion 103. Although one inlet is shown, more than one inlet may be used, or the inlet may be divided into multiple sub-inlets.

One or more inlet valves 111 may be arranged along inlet conduit 101 and/or at inlet 102. In this way, the flow of the extraction medium into the interior 109 of the extraction unit 100 can be controlled. Suitable valves include, for example, umbrella valves, duckbill valves, or any other suitable temporary shut-off mechanism. By adjusting inlet valves 111, the flow of water into the interior 109 of the extraction unit 100 can be started, stopped, regulated, or otherwise controlled according to desired extraction characteristics. Similarly, in some configurations, inlet conduit 101 may be fitted with suitable valves or filters to act as backflow inhibitors. Thus, even if the contents of the extraction unit are subjected to considerable back pressure, backflow of plant material, solvent, or even the extract itself through inlet 102 toward inlet conduit 101 can be prevented. For example, in the embodiment shown in FIG. 1, inlet 102 may be fitted with a coarse filter 150. In this way, backflow of the extracted material toward inlet conduit 101 can be prevented. In some configurations, coarse filter 150 may have an average pore size in the range of about 0.3 mm to about 1 mm.

As shown in Figure 1, the second portion 106 may also include an outlet 107. Similar to the inlet 102 discussed above, the outlet 107 may be in fluid communication with the extract outlet conduit 108. In some configurations, the outlet 107 may be further connected to an air outlet conduit 113, as shown in Figure 1. In this way, both the extract outlet conduit 108 and the air outlet conduit 113 are in fluid communication with the interior 109 of the extraction unit 100, thereby providing a path for both air and extract residing in the interior 109 of the extraction unit 100 to be displaced or otherwise removed from the interior 109 of the extraction unit 100 via the second portion 106. In some arrangements, separate conduits and outlets may be provided on the second portion 106 to provide a path for both air and extract residing in the interior 109 of the extraction unit 100, and/or more than one outlet may be provided, and/or the outlet may be divided into multiple sub-outlets. To prevent or control the discharge of extract or air from the interior 109 of extraction unit 100, one or more outlet valves 112 may be arranged in outlet 107, extract outlet 108, or air outlet 113. The outlet valves 112 may also be used to prevent or control the discharge of air from the interior 109 of extraction unit 100. The one or more outlet valves 112 may include umbrella valves, duckbill valves, or other suitable temporary shut-off mechanisms. In this way, the flow of extract and/or air from the interior 109 of extraction unit 100 can be started, stopped, regulated, or otherwise controlled according to desired extraction characteristics.

In some configurations, at least one of the inlet valve 111 and the outlet valve 112 may be communicatively coupled to a controller, as will be described in more detail with reference to FIG. 4. The controller may be directly operated by the user, or it may be communicatively coupled to a user interface. In this way, the user and/or the control system of the extraction unit 100 may manipulate the inlet valve 111 or the outlet valve 112 to adjust certain extraction characteristics. For example, in some embodiments, the user and/or the control system of the extraction unit 100 may close the outlet valve 112 while solvent flow is continuous, thereby enabling pressure to build up within the interior 109 of the extraction unit 100 and thus increasing the extraction rate.

In the illustrated embodiment, the second portion 106 may include a filter 105. The filter 105 may separate the heterogeneous extract slurry into its constituent components to produce a substantially homogeneous extract. The filter 105 may be located near or adjacent to the outlet 107. In some configurations, the filter 105 and the outlet 107 share substantially the same dimensions and geometry. The resulting extract may then be isolated and/or retained for further processing, packaging, or consumption. The filter 105 may be any suitable filtration configuration. For example, in some configurations, the filter 105 may be a fine filter, a sieve filter, a membrane filter, or other suitable filtration device. Furthermore, in some configurations, the filter 105 may be selected such that the pore size or aperture size will trap the extracted material without adversely affecting the flow of the extract as the mixture flows toward the outlet conduit 108. Alternatively, the pore size of the filter 105 may be selected such that the flow of the extract exiting the extraction unit 100 is significantly impeded. In this way, even when outlet 107 and extract conduit 108 are opened or otherwise configured to receive the flow of extract, a significant back pressure can be established within the interior 109 of extraction unit 100 as additional fractionable extraction medium flows into the interior 109 of extraction unit 100 via inlet 102. In some implementations, filter 105 may have an average pore size in the range of about 0.01 mm to about 1 mm. For example, in some configurations, the average pore size of filter 105 is in the range of about 0.05 mm to about 0.35 mm. In some configurations, filter 105 has an average pore size of about 0.10 mm.

Figure 3 depicts an internal view of an embodiment of the second portion 106 of the extraction unit 100. As shown in Figure 3, the filter 105 can be arranged adjacent to the outlet such that the filter 105 substantially completely covers the outlet. In this way, waste coffee grounds can be separated from the extraction slurry, allowing only substantially homogeneous extract to flow through the filter 105, into the outlet, and towards the extract outlet conduit. In some configurations, the diameter D of the filter 105 can be approximately 20% of W of the interior 109 of the extraction unit 100. In some embodiments, the diameter D of the filter is substantially equal to the diameter D of the outlet. Nevertheless, the diameter D of the filter 105 can be varied to suit desired extraction characteristics. For example, in some configurations, the diameter of the filter 105 can be increased to reduce the back pressure applied to the contents of the extraction unit. Alternatively, in some configurations, the diameter D of the filter 105 can be decreased to slow the rate at which extract can be displaced from the interior 109 of the extraction unit 100. The diameter of the filter 105 can be changed individually. However, in some configurations, the diameter of the filter 105 can be changed in conjunction with a corresponding change in the outlet diameter. For example, in some configurations, the diameter D of the outlet and filter 105 may have a diameter substantially equal to or equal to the diameter of the interior 109 of the extraction unit 100. In such embodiments, the ratio of the diameter D of the outlet and filter to the unit diameter is approximately 1:1. However, modified configurations can be implemented. For example, in some configurations, both the diameter D of the outlet and the diameter of the filter may be approximately 10% to approximately 100% of the unit's inner diameter, and in other configurations, approximately 10% to approximately 30% of the unit's inner diameter. Similarly, the position of the filter 105 relative to the second portion 106 can vary. For example, the filter 105 may be arranged substantially centered on the second portion 106. In alternative embodiments, the filter 105 may be offset such that the outer periphery of the filter intersects the center of the second portion 106.

Additionally, the interior 109 of the extraction unit 100 may be equipped with one or more sensors to monitor the internal characteristics of the extraction unit 100. For example, in some configurations, the interior 109 of the extraction unit 100 may include a temperature sensor that allows a user to monitor the temperature of the contents residing within the interior 109 of the extraction unit 100. Furthermore, in some configurations, it may be advantageous to arrange multiple pressure sensors within the interior 109 of the extraction unit 100 to enable monitoring of internal pressure. In some configurations, one or more sensors may be coupled to a controller to automate certain aspects of the extraction. For example, in some configurations, pressure sensors may be arranged within the extraction unit 100 and communicatively coupled to a controller. In this way, the pressure within the extraction unit 100 can be monitored when the unit is filled with the extraction medium. Once the desired pressure is established in the extraction unit 100, the controller can close the inlet valve 111, thereby stopping the flow of the extraction medium into the interior 109 of the extraction unit 100. As described herein, in some embodiments, the flow into and out of the extraction unit 100 can be controlled manually and/or semi-manually.

Referring back to Figure 1, the extraction slurry can be soaked within the interior 109 of the extraction unit 100. In this way, the desired compound of the material to be extracted from the material can be introduced into the extraction medium and dissolved to form an extract. When the soaking is complete, the inlet valve 111 can be actuated to initiate a second flow of the extraction medium into the interior 109 of the extraction unit 100. As will be discussed in more detail below, the second flow of the extraction medium can displace the extract via the outlet 107 when the outlet valve 112 is actuated and configured to receive the extract flow from the interior 109 of the extraction unit. Embodiments and/or components of the extraction unit 100 can be used in conjunction with, for example, the methods described below with respect to Figures 2A to 2E. Additionally, embodiments and/or components of the extraction unit 100 can be used to produce a cold extract according to the embodiments described below.

Exemplary extraction method

Figures 2A to 2E schematically illustrate embodiments of the upward flow filtration process utilized in the extraction unit as described above. The extraction unit can be constructed according to any of the embodiments described above and herein. Components of the extraction unit 200 in Figures 2A to 2E have been given similar reference numerals to those of the extraction unit 100 described above, wherein similar components are designated by “2” instead of “1” as described above. For example, in some embodiments, interior 209 may correspond to interior 109 in the embodiments disclosed above. Additional details and embodiments of such components with similar reference numerals can be found with reference to the description above. For ease of presentation, the following method is discussed in the context of preparing cold-extracted coffee or tea from roasted and ground coffee beans and loose-leaf tea in packaged tea cakes. However, it will be apparent to those skilled in the art that this method can be used to prepare a variety of different preparations, including tea and various other brews. As described above, the process may include the use of an extraction medium (also referred to herein as a solvent) not exceeding 100°C and without the use of pressures exceeding several tens of atmospheres. For example, in some configurations described below, the extraction medium may be between about 0°C and about 100°C. In some embodiments, the temperature of the extraction medium can be between about 10°C and about 30°C. In some embodiments, the pressure within the extraction chamber is between about 0 bar (g) and 16 bar (g). In some configurations, the pressure is between about 0.8 bar (g) and 3 bar (g). In some configurations, the above temperature and pressure ranges can be combined. In some implementations, the extraction medium can be a liquid, such as water, but in other implementations, the extraction medium can be other liquids. In other configurations, certain inert gases can also be used to displace the extraction medium. In some implementations, as described below, the extraction medium is at ambient temperature when added to the extraction unit.

As shown in Figure 2A, extraction material 221 (which may be roasted and ground coffee beans) can be loaded into the interior 209 of the extraction unit 200. Extraction material 221 can be added until the interior 209 of the extraction unit 200 is partially or substantially completely filled. As described above, extraction material 221 can vary widely in the context of this disclosure. For example, in some configurations, extraction material 221 may include coffee beans, such as roasted and ground coffee beans. Additionally, the grind level also affects extraction characteristics. For example, in some configurations, the extraction process proceeds faster when finely ground coffee beans are used. Alternatively, the extraction rate may be slower when a coarser grind is used. In some embodiments, coffee beans can be ground to an average particle size of about 0.5 mm to about 3 mm. For example, in some configurations, coffee beans can be ground to an average particle size of about 1 mm to about 2 mm. In yet another embodiment, the ground coffee beans can be ground to an average particle size of about 1.2 mm to 1.7 mm. In some configurations, the beans can be ground to an average particle size of about 1.3 mm. However, additional or alternative extraction materials may also be used. For example, in some constructions, the fruits, leaves, roots, and/or bark of other plants and herbs may be extracted.

Figure 2B depicts an exemplary extraction unit 100 substantially completely filled with extraction material 221. After the extraction material 221 is loaded into the extraction unit 200, a first component 231 of the extraction medium may be introduced, as shown in Figure 2C. Similar to the case of the extraction material 221, a variety of potential extraction media may be used. For ease of illustration, the use of water as an extraction medium is frequently mentioned in this disclosure; however, it will be apparent to those skilled in the art that additional or alternative extraction media, such as gases, may be used in the methods disclosed herein.

Figure 2C depicts a first component 231 of the extraction medium flowing through a first portion 203 into the interior 209 of the extraction unit 200. In some embodiments, the extraction medium may be water. As described above, in some embodiments, the extraction medium (which may be water) does not exceed 100°C, and in some configurations, the extraction medium may be between about 0°C and about 100°C, and in some embodiments, the temperature of the extraction medium may be between about 10°C and about 30°C. As shown in Figure 2C, the first component 231 of the extraction medium flows in from the inlet conduit 201, through the inlet 202, and into the interior 209 of the extraction unit 200. In the arrangement shown, the first component 231 of the extraction medium flows generally upward into the interior 209 of the extraction unit 200, first through the lowest layer of the extraction material 221, and then vertically through the entire extraction unit 200.

As the first component 231 of the extraction medium flows into the interior 209 of the extraction unit 200, the extracted material 221 of the extraction unit 200 can be squeezed toward the second portion 206. This includes the extracted material to be extracted as well as any gas residing within the interior 209 of the extraction unit 200. In some embodiments, the outlet 207 can be opened such that the upward flow of the extraction medium displaces gas (e.g., air) residing in the extraction unit 200 through the second portion 206, via the outlet 207, and toward the air duct 213. Once sufficient air has been displaced from the extraction unit 200, the outlet 207 can be closed.

Once outlet 207 is closed, the flow of the extraction medium will stop, or may be allowed to continue for a period of time. The pressure within the interior 209 of the extraction unit 200 can be related to the amount of time the flow of the extraction medium is allowed to continue after outlet 207 has been closed. The longer the flow of the extraction medium is allowed to continue, the greater the pressure within the interior 209 of the extraction unit 200 will be, and the faster the extraction will proceed. Conversely, for finer extraction, outlet 207 can be closed when the water flow stops, so that the contents of the extraction unit 200 are maintained at approximately atmospheric pressure.

Besides displacing the resident air, the upward flow of the extraction medium offers several advantages. First, the upward flow of the extraction medium allows for more uniform wetting of the extraction material 221 in the extraction unit 200. Uniform wetting of the extraction material 221 promotes uniform extraction, thereby preventing over-extraction in some areas of the extraction material 221 while other areas remain under-extracted.

Secondly, the upward flow of the extraction material 221 can abut against the second part 206 of the interior 209 of the extraction unit 200, tamping the extraction material 221. In this way, efficient and autonomous extraction is promoted by eliminating the need for additional tamping components or user intervention. Since the upward flow of the extraction material 221 provides the necessary tamping force, the extraction process can be started without human supervision, without the need for the user to wait and tamp the coffee grounds after loading them into the extraction unit or after introducing the extraction solvent. Furthermore, the degree to which the grounds are tamped can be controlled by adjusting the amount of solvent introduced into the extraction unit and the internal pressure thus caused by the solvent.

Third, tamping the extractant 221 against the second part 206 helps to achieve uniform extraction. Because the extractant 221 is tamped and compacted against the second part 206 of the extraction unit 200, the risk of channeling is reduced. Channeling can occur when the gaps between the extractant 221 are irregular; as the extraction medium flows through the coffee extractant 221, it may be diverted to larger gaps. This phenomenon can lead to over-extraction of extractant 221 adjacent to larger gaps and under-extraction of extractant 221 adjacent to smaller gaps. Furthermore, such channeling can inhibit the formation of piston flow by preventing or reducing the flow of the extraction medium to reach or maintain a substantially constant velocity. Conversely, with a uniform upward flow of the extraction medium, the extractant 221 can be tamped against the second part 206 of the extraction unit 200, thereby compressing the fragments into a cake. The compressed extractant 221 exhibits a more uniform gap spacing, which is beneficial for uniform extraction and produces an extract with more refined flavor characteristics.

Users can control many aspects of the extraction process by customizing the flow rate to suit a particular embodiment. For example, the internal pressure and the degree to which the extraction material 221 is compacted against the second part 206 may depend on the rate at which the extraction medium is introduced into the interior 209 of the extraction unit 200.

In various embodiments, the flow rate is set to achieve a piston flow. If the given flow rate is too high, the extraction solvent may utilize the irregularities within the interstitial spaces of the coffee grounds to form channels through the puck. Such channels may be associated with uneven extraction. Similarly, if the flow rate is too low, the solvent velocity may be insufficient to induce a piston flow. Thus, the desired flow rate may be affected by the geometry of the extraction unit and the contents residing therein. Therefore, in various configurations of the methods and apparatus described herein, the flow rate is measured relative to the volume of a first quantifiable portion of the extraction medium residing within the extraction unit. For example, in some configurations, the flow rate may be configured to fill the available volume of the extraction unit over a time period of 3 to 30 minutes. Similarly, the flow rate may be configured to displace approximately 30% to approximately 90% of the first quantifiable portion over a time period of approximately 3 to 30 minutes. In alternative configurations, the flow rate may be configured to displace approximately 90% of the volume of the first quantifiable portion over a time period of 5 minutes. In some configurations, the flow rate may be configured to displace approximately 30% to approximately 90% of the volume of the first quantifiable portion over a time period of approximately 5 to approximately 30 minutes. However, various other flow rates can be implemented within the scope of this disclosure. For example, in some configurations, the flow rate can be configured such that about 60% to about 80% of the first fractional volume of the extraction medium is displaced over a time period of about 15 minutes to about 20 minutes.

When the first component 231 of water flows into the interior 209 of the extraction unit 200, an extraction slurry 235 is formed. Figure 2D depicts the extraction slurry 235 residing within the extraction unit 200. The extraction slurry 235 is typically a heterogeneous mixture containing extractable materials to be extracted in a solution having an extraction medium. For example, in some configurations, the extraction slurry may comprise roasted and ground coffee beans in a solution containing water. The strength of the resulting extract is affected by certain properties of the extraction slurry 235. For example, the ratio of roasted and ground coffee beans to water affects the final strength of the prepared extract. Similarly, the temperature of the extraction slurry 235 and the pressure at which the extraction slurry 235 is maintained have similar effects on the final beverage properties, which will be discussed in more detail below.

As shown in Figure 2D, the extract slurry 235 can be maintained within the interior 209 of the extraction unit 200 for soaking. The extract slurry 235 can be soaked for a period ranging from about 1 minute to about 2 hours. For example, in some configurations, the extract slurry 235 may be allowed to soak for about 30 minutes to 1 hour. In some embodiments, the extract slurry 235 is soaked for about 45 minutes. However, the soaking time will vary considerably depending on the nature of the material being extracted and the desired characteristics of the extract to be obtained. For example, a shorter soaking time may be used to prepare a lighter infusion, such as a herbal tea. Conversely, a longer soaking time may be used to prepare a beverage with a richer, more flavorful taste, or when the desired compound has poor solubility or is difficult to extract for other reasons. In some embodiments, the pressure within the extraction chamber during the aforementioned soaking period may be between about 0 bar (g) and 16 bar (g). In some configurations, the pressure during the aforementioned soaking period may be between about 0.8 bar (g) and 3 bar (g). In some embodiments, a vacuum may be introduced to reduce the internal pressure below ambient pressure. For example, in some configurations, the pressure during the soaking period may be between about -3 bar (g) and about 3 bar (g). Additionally, in some embodiments, the extraction slurry 235 does not exceed 100°C during the aforementioned soaking period, and in some configurations, the extraction slurry 235 is between about 0°C and about 100°C, and in some embodiments, the temperature of the extraction slurry 235 may be between about 10°C and about 30°C. Surprisingly, due to the geometry of the extraction unit described herein and the upward-flowing filtration process, a high proportion of the desired soluble compounds in the extraction material is drawn into the extraction medium, ultimately allowing for the production of an extract with high TDS even when using shorter extraction times (such as about 30 minutes) without sacrificing yield.

Throughout the process, the extract slurry 235 is typically maintained at a substantially constant temperature and pressure, although some variations are contemplated. For example, in some configurations, the first component 231 may have a temperature lower than ambient temperature. In such configurations, the extraction unit may be maintained at a low temperature, or the temperature of the first component may be allowed to rise as it is immersed in the extraction unit. In alternative embodiments, the temperature of the extract slurry may decrease as the mixture is immersed. In yet another embodiment, the temperature of the extract slurry may increase as the mixture is immersed. In some configurations, the temperature of the first component 231 may be from about 0°C to about 100°C. In some configurations, the temperature of the first component 231 may be from about 10°C to about 30°C.

Similarly, during the soaking of the extract slurry 235, the pressure within the extraction unit is typically maintained until the soaking process is complete. For example, in some configurations, a first component of water may be allowed to flow into the interior 209 of the extraction unit 200 until the internal pressure exceeds one atmosphere. Once the desired pressure is established, the inlet valve can be closed, and the first flow can be stopped. The pressure within the extraction chamber can then be maintained at a substantially constant level during the soaking of the extract slurry. In some embodiments, the pressure within the extraction chamber is between about 0 bar (g) and 16 bar (g). In some configurations, the pressure is between about 0.8 bar (g) and 3 bar (g).

After the extract slurry has been soaked, the extract 241 can be removed from the extraction unit 200. As shown in FIG2E, the extract 241 can be displaced by allowing a second component 232 of the extraction medium (which may be the same as or different from the type of medium used in the extraction step) to flow into the interior 209 of the extraction unit 200. The second component 232 of the extraction medium flows upward from the first portion 203, thereby displacing the contents of the extraction unit 200 upward toward the filter 205. The filter 205 is used to separate the heterogeneous extract slurry 235 into its constituent parts: the soaked extract 241 and the waste extract material 221. Specifically, the inlet valve 211 can be opened, allowing the second component 232 of the extract slurry 235 to flow into the interior 209 of the extraction unit 200 via the inlet 200 and the inlet conduit 201.

In various configurations of the methods and apparatus described herein, the flow rate of the second component is measured relative to the volume of a first component of the extraction medium residing within the extraction unit. Similarly, in some configurations, a given flow rate will depend on the size of the extraction unit, the particle size of the material to be extracted, the diameter of the filter, and the pore size of the filter. Thus, in some configurations, the flow rate of the second component can be configured to displace approximately 30% of the first component over a time period of 30 minutes. In alternative configurations, the flow rate can be configured to displace approximately 90% of the volume of the first component over a time period of 5 minutes. In some embodiments, the flow rate of the second component can be configured to displace approximately 30% to approximately 90% of the first component over a time period of approximately 5 minutes to approximately 30 minutes. However, various other flow rates can be implemented within the scope of this disclosure. For example, in some configurations, the flow rate can be configured such that approximately 60% to approximately 80% of the volume of the first component of the extraction medium is displaced over a time period of approximately 15 minutes to approximately 20 minutes.

Due to the flow rate, the cylindrical nature of the illustrated embodiment of extraction unit 200, and the back pressure caused by outlet valve 212 and filter 205, a piston flow can be induced when the second component 232 of the extraction medium is introduced into the interior 209 of extraction unit 200. As described above, the piston flow is characterized by a substantially constant velocity across the radial profile of extraction unit 200. This substantially constant velocity across the radial profile of extraction unit inhibits mixing of adjacent layers, particularly between the second component 235 of the extraction medium and the soaked extract 241.

Displacing the extract 241 in this manner improves efficiency because no additional equipment is needed to remove the extract from the interior 209 of the extraction unit 200; the extract is displaced using only the inlet and outlet systems previously used to introduce the extraction medium. Therefore, the soaked extract 241 can be discharged from the extraction unit 200 without excessive dilution, and no additional removal procedures or components are required. The absence of redundant removal conduits or mechanisms reduces corresponding transfer losses, thereby ensuring that a high extraction yield can be maintained.

Once the desired volume of extract 241 has been collected, the extraction cycle is complete. In some embodiments, the cycle can be restarted by immersing the extracted material in a second volume of water. In other embodiments, the extracted material is discarded and the extraction unit 200 is emptied, allowing the cycle to restart. Extract 241 may be a finished product that can be delivered to a consumer for consumption. According to some embodiments, at least a portion of extract 241 is delivered to a consumer for consumption after only a single pass through the extracted material 221. As described above, embodiments of the extraction method can be used in conjunction with the extraction unit 100 described above with respect to Figures 1 and 3. Additionally, embodiments of the extraction method described above with respect to Figures 2A to 2E can be used to produce cold extracts according to the embodiments described below.

Although many embodiments disclosed above have been discussed with regard to the upward flow of the extraction solvent, as described above, in some arrangements the orientation of the extraction units 100, 200 can be changed such that the orientation of the first portions 103, 203 and the second portion 106 is reversed or flipped so that the first portions 103, 203 are positioned above or in other positions than the second portions 106, 206, such as positioning the extraction units 100, 200 with their sides facing down, such that the first portions 103, 203 and the second portions 106, 206 are at the same or nearly the same height.

Referring, for example, to Figures 2A through 2E, in one embodiment, the extraction unit 200 can be inverted or flipped. In this arrangement, the second portion 206 and the components associated with the second portion 206 are positioned below the first portion 203 and the components associated with the first portion 203. In this way, the extraction medium can flow downward over the extraction material 221. The downward flow of the extraction medium can abut against the second portion 206 of the extraction unit, which is positioned below the first portion 203 as described above, and tamp the extraction material 221.

In other configurations, a substantially lateral flow of the extraction medium can be employed by arranging the first and second portions 203, 206 at the same height, such that a substantially lateral flow of the extraction medium occurs within the extraction unit 200. Similarly, a second substantially lateral flow of the extraction material 221 can be initiated inside the extraction unit 200 to discharge the prepared extract from the interior of the extraction unit 200 via outlet 207 and filter 205. Thus, it will be appreciated that the extraction medium can be configured to flow in any number of orientations without departing from the scope of this disclosure.

cold extract

Preparing edible extracts can be a time-consuming process. The extraction process involves introducing desired compounds contained in the material of interest into an extraction medium. The extract is characterized by the concentration of compounds dissolved in the extraction medium, typically measured as TDS (Total Dissolved Solids). However, depending on the solubility of the desired compounds, the extraction process can often take hours or even days. Thus, conventional methods utilize high temperatures to increase the extraction rate and reduce the time required to prepare flavored beverages. However, high temperatures can increase the rate of extraction of undesirable components from plant materials, which may impart off-flavors or other undesirable properties.

Although extraction can be performed at lower temperatures, such efforts often result in a bland, watery extract due to the presence of a large amount of undiluted water and a low TDS content, lacking the flavor and aroma of beverages prepared using traditional methods. Furthermore, it may require a large amount of extract material, leading to poor yields. For example, traditional hot espresso prepared under high temperature and pressure exhibits a TDS content of approximately 50 g/L to 70 g/L, compared to cold-brewed products with a TDS content of approximately 20 g/L to 40 g/L.

Similarly, subjecting materials to multiple extractions in an attempt to increase TDS content or yield may be ineffective or lead to undesirable results. Yield is generally related to TDS according to Equation 1.

Equation 1

Given the above relationship, manufacturers might attempt to increase yield by repeatedly extracting the same quality of coffee beans, thereby increasing the total volume of extract without increasing the quality of the extracted material. Therefore, the total yield is artificially inflated.

Conversely, extracts produced according to some of the described embodiments can exhibit high TDS content and high yields without relying on high temperatures and extreme pressures, which tend to over-extract undesirable compounds. Specifically, the cold-extracted products described herein are surprisingly concentrated, exhibiting high TDS content without sacrificing overall yield. Furthermore, the high TDS content of the cold extracts prepared according to this disclosure does not sacrifice yield and eliminates the need for high temperatures or multiple extraction cycles, which could result in off-flavors and undesirable properties.

For example, the upward flow process described herein allows the first fraction of the extraction medium to remain in substantially complete contact with the extraction material. This allows for efficient extraction with minimal space left for any remaining extraction material to remain undisturbed. Consequently, the resulting extract contains more dissolved solids and less undisturbed extraction medium in the final product. This lack of undisturbed extraction medium results in a richer, more flavorful taste compared to conventional cold products. Importantly, due to the limited amount of undisturbed extraction medium in the extract, and due to the more intense coffee flavor, high-concentration cold-extracted coffee and tea can be prepared using the upward filtration cold extraction process described herein. Furthermore, high concentrations can be achieved without sacrificing overall yield due to the upward flow filtration and piston flow displacement process. Surprisingly, due to the high TDS content of the cold extract, the extract described herein can be added to a variety of beverages. For example, in some configurations, the techniques and methods described herein can be used to prepare beverages that are drinkable on their own, or combined with additional beverage ingredients such as milk, water, or juice, to prepare cold-brewed Americano, mocha, latte, cappuccino, etc.

The techniques and methods described herein can be used to prepare cold extracts. For example, in some embodiments, the extraction material is ground roasted coffee with an average diameter of about 1 mm to about 2 mm. However, other extraction materials, such as loose-leaf tea, can also be used. In some configurations, the cold-brewed extract can have a TDS of about 40 g/L to about 200 g/L. For example, in some configurations, using ground roasted coffee as the extraction material, the extruded coffee extract has a TDS of about 60 g/L to about 120 g/L, while in some embodiments, the extruded coffee extract has a TDS of about 80 g/L to about 120 g/L. In some embodiments, a cold extract with a TDS within the above range can be obtained during a cold extraction process, and can be obtained using other extraction materials such as loose-leaf tea and other extraction materials described herein. In some embodiments, a cold extract with a TDS within the above range can be obtained during an extraction process using ground coffee beans with an average diameter between 1 mm and 2 mm. Additionally, an extract with a TDS within the above range can be obtained during a process including a single-pass extraction of the extraction material. Surprisingly, this first-pass extract exhibited high TDS and achieved excellent yield. For example, an extract with a TDS within the aforementioned range can be obtained by a process involving a single pass of the extraction material during cold extraction, resulting in a yield in the range of approximately 8% to approximately 14%. In some configurations, the yield can be in the range of approximately 10% to approximately 12%. In yet another embodiment, the prepared extract can be prepared using an extraction medium not exceeding 100°C, and in some configurations, the extraction medium can be between 0°C and 100°C, and in some configurations, the temperature of the extraction medium can be between 10°C and 30°C. In the aforementioned configurations, the extraction process can be carried out at a pressure between approximately 0 bar(g) and approximately 16 bar(g), and in some configurations, the pressure can be between approximately 0.8 bar(g) and 3 bar(g). In some implementations, the coffee used to produce the extract is maintained at a temperature below 50°C after roasting until the extract is displaced from the extraction unit. In yet another embodiment, after coffee is introduced into the extraction unit, the extraction medium used to produce the extract is maintained at a pressure between about 0 bar (g) and 16 bar (g) until the extract is displaced from the extraction unit. In the above configurations, coffee may be exposed to the extraction medium for a period of about 1 minute to about 2 hours, and in some embodiments for a period of about 30 minutes to 1 hour. Compared to conventional hot extraction, the cold extracts prepared according to this disclosure can exhibit lower acidity, resulting in a sweeter and smoother flavor. Thus, these extracts are suitable for blending in a variety of beverage bases. For example, in some configurations, the cold extracts prepared according to this disclosure can be consumed alone or mixed with additional beverages or ingredients such as milk, citrus, tea, and soda. In other configurations, the cold extracts can be isolated and further processed or stored. For example, in some configurations, the cold extracts can be delivered to barrels for aging or storage. In some configurations, whiskey barrels made of oak or other suitable wood can be used for storage and aging.

TDS can be measured in various ways. In some configurations, the measurement method may affect the target TDS content of a given extract. As used herein, TDS refers to the proportion of dissolved solids in a given volume of extract, and is therefore expressed as mass/volume (typically g/L). Nevertheless, minor variations in the method are contemplated that may produce slightly different results. For example, in some configurations, an approximation of TDS can be obtained by measuring the refractive index of the extract using a refractometer to approximate the proportion of dissolved solids as a percentage representing the proportion of dissolved solids in the total extract. Such variations remain within the scope of this disclosure. As described above, embodiments of the extraction methods depicted with respect to Figures 2A to 2E can be used to produce the extracts described above. Additionally, embodiments of the extraction unit 200 described above can be used to produce cold extracts according to the embodiments described above. Furthermore, in some embodiments, the extraction unit 200 and embodiments of the methods depicted with respect to Figures 2A to 2E can be used in combination to produce the extracts described above.

Extraction Unit Control System

In some configurations, the preparation of the extract as described above can be performed automatically or substantially manually. In various configurations, one or more sensors can be arranged within or near the extraction unit to detect various characteristics of the extraction process. For example, such sensors can detect various characteristics such as the temperature within the extraction unit, the temperature of the extraction unit itself, the pressure within the extraction unit, the volume of the extracted material within the extraction unit, the volume of the solvent within the extraction unit, the duration of extraction, the rate at which the solvent is introduced via the inlet, the rate at which the extract is removed via the outlet, or other various characteristics.

Figure 4 illustrates a schematic diagram of an extraction unit equipped with multiple sensors (pressure sensor 181 and temperature sensor 182). Each of the pressure sensor 181 and temperature sensor 182 is communicatively connected to the controller 191. Similarly, the inlet valve 111 and outlet valve 112 are also communicatively connected to the controller 191. In this way, each of the pressure sensor 181, temperature sensor 191, inlet valve 111, and outlet valve 112 can relay information to the controller 191.

As shown in Figure 4, some embodiments of the controller 191 may include a display device, such as a screen 192. The screen 192 may display the aforementioned information collected from the pressure sensor 181, temperature sensor 182, inlet valve 111, and outlet valve 112. For example, in the embodiment shown in Figure 4, the controller may display information obtained from the temperature sensor, such as the temperature within the extraction unit. Similarly, the controller may display pressure, such as the pressure within the extraction unit. As mentioned above, the inlet valve 111 and outlet valve 112 may also relay relevant information to the controller 191 for display on the screen 192. In this way, the operator can view various extraction characteristics. Although a screen is shown in Figure 4, alternative or additional display configurations may be used, such as analog instruments or alternative digital readouts.

In some configurations, the controller may further include one or more dials. In this way, the operator can influence various extraction characteristics. For example, in the embodiment shown in FIG4, the controller 191 includes a first dial 193 and a second dial 194. However, dials can be implemented in various numbers or forms. For example, in some configurations, the controller 191 may include one or more buttons or switches instead of the dials described above.

Referring again to Figure 4, the first dial 193 can be manipulated to control, for example, the outlet valve 112. Similarly, the second dial 194 can be manipulated to control, for example, the inlet valve 111. In this way, the operator of the extraction unit 100 can manipulate the first dial 193 to open the outlet valve 112 and further manipulate the second dial 194 to allow solvent flow into the interior 109 of the extraction unit 100. In this way, when the solvent begins to fill the chamber, air or other gases residing in the extraction unit can exit the interior 109 of the extraction unit 100. In other embodiments, the first dial 193 can be manipulated to close the outlet valve 112 when solvent is introduced into the interior 109 of the extraction unit 100, thereby allowing pressure to build up within the chamber.

In another embodiment, the controller 191 may be configured to automatically control certain extraction parameters. For example, in some configurations, the controller 191 may be configured to receive information from at least one of the temperature sensor 181 and the pressure sensor 182, and automatically adjust the inlet valve 111 or the outlet valve 112 to control the temperature or pressure within the interior 109 of the extraction unit 100. In this way, the extraction process can be substantially automated.

certain terms

As used herein, the term "beverage" has its common and conventional meaning and, among other things, includes any edible liquid or substantially liquid substance or product that is fluid (e.g., fruit juice, coffee beverage, tea, milk, beer, wine, cocktails, liqueurs, spirits, cider, soft drinks, flavored water, energy drinks, soups, broths, combinations thereof, etc.).

Unless otherwise specifically stated or otherwise understood in the context in which they are used, conditional terms such as “can,” “may,” “likely,” or “may” are generally intended to convey that certain embodiments include certain features, elements, and/or steps not included in other embodiments. Therefore, such conditional terms are not generally intended to imply that one or more embodiments require features, elements, and/or steps in any way, or that one or more embodiments necessarily include logic for determining, with or without user input or prompting, whether such features, elements, and/or steps are included or will be performed in any particular embodiment.

Unless otherwise specifically stated, connective terms such as “at least one of X, Y, and Z” are understood to be used in the context to generally express that an item, term, etc., may be X, Y, or Z. Therefore, such connective language is not generally intended to imply that certain embodiments require the presence of at least one of X, at least one of Y, and at least one of Z.

Unless otherwise expressly stated, articles such as “a” or “an” should generally be interpreted as including one or more of the described items. Therefore, phrases such as “a device configured to…” are intended to include one or more of the described devices. Such one or more described devices may also be collectively configured to perform the stated descriptions. For example, “a processor configured to perform descriptions A, B, and C” may include a first processor configured to perform description A, operating in conjunction with a second processor configured to perform descriptions B and C.

The terms “including,” “comprising,” “having,” etc., are synonyms and are used in an open-ended inclusive manner, without excluding additional elements, features, actions, operations, etc. Similarly, the terms “some,” “certain,” etc., are synonyms and are used in an open-ended manner. Furthermore, the term “or” is used in its inclusive sense (rather than its exclusive sense), such that when used, for example, to connect a list of elements, the term “or” indicates one, some, or all of the elements in the list.

As used herein, the terms “approximately,” “about,” and “substantially” mean a quantity close to the stated amount that still performs the desired function or achieves the desired result. For example, in some embodiments, as indicated by the context, the terms “approximately,” “about,” and “substantially” may refer to a quantity less than or equal to 10% of the stated amount. Numbers following terms such as “about” or “approximately” include the stated number and should be interpreted on a case-by-case basis (e.g., as reasonably accurate as possible in this case). For example, “about 1 gram” includes “1 gram.” In embodiments described in this application, terms such as “about” or “approximately” preceding values or ranges in the specification or claims may be omitted, such that the application specifically includes embodiments of such values or ranges where the term “about” or “approximately” has been omitted from the stated values and ranges, thereby protecting those values and ranges even without the term “about” or “approximately” preceding the disclosed ranges. In other words, whether the application uses "about" or "approximately" to associate with the disclosed values and ranges, or uses no such term, this application specifically includes embodiments of values and ranges associated with, for example, TDS, extraction medium temperature, soaking pressure, soaking time, diameter, yield, and flow rate. Thus, for example, the disclosed range of "about 0°C to about 100°C" will include the disclosed range of "0°C to 100°C," which can be considered as being between "0°C and 100°C." As used herein, the term "generally" means a value, quantity, or characteristic that substantially includes or tends toward a particular value, quantity, or characteristic. As an example, in some embodiments, as indicated by the context, the term "generally parallel" may refer to something deviating from exact parallelism by less than or equal to 20 degrees and/or the term "generally perpendicular" may refer to something deviating from exact perpendicularity by less than or equal to 20 degrees.

In general, the language of the claims will be interpreted broadly based on the language used in the claims. The language of the claims is not limited to the non-exclusive embodiments and examples shown and described in this disclosure or discussed in the course of implementation of this application.

The following exemplary embodiments identify some possible permutations of the combinations of features disclosed herein, although other permutations of the combinations of features are also possible.

In a first embodiment of this disclosure, a method for preparing an extract is described, the method comprising: loading an extractable material into an extraction unit having a bottom portion and a top portion; introducing a first component of an extraction medium via the bottom portion of the extraction unit; discharging gas from the extraction unit via the top portion of the extraction unit; closing the top portion of the extraction unit and increasing the pressure in the extraction unit while the extraction medium flows into the bottom portion of the extraction unit; stopping the flow of the extraction medium into the extraction unit; immersing the extractable material under pressure in the extraction medium to produce an extract; and introducing a second component of the extraction medium via the bottom portion of the extraction unit to push the extract through the top portion of the extraction unit.

In a second embodiment of this disclosure, an extraction unit for preparing an extract is described, the extraction unit comprising: a bottom portion; a top portion having a cross-sectional area; a sidewall extending between the bottom portions; an inlet located on the bottom portion for introducing an extraction medium; an outlet disposed on the top portion for removing the extract from the extraction unit, the area of the outlet being between about 10% and about 100% of the cross-sectional area of the top portion of the extraction unit; and a filter positioned at the outlet and having an average pore size between about 0.05 mm and about 0.35 mm.

In a third embodiment of this disclosure, a cold-extracted coffee and/or tea extract is described, comprising a TDS between about 60 g/L and about 120 g/L, wherein the extraction medium used to produce the extract is maintained at a temperature below about 30°C until the extract is displaced from the extraction unit.

Any of the foregoing first, second, or third embodiments can be implemented individually or in combination with each other. Minor variations to the foregoing are also contemplated. For example, in conjunction with the foregoing embodiments, or in yet another embodiment, the extracted material may include ground and roasted coffee beans or loose-leaf tea. The average diameter of the ground coffee beans is between 1 mm and 2 mm.

Similarly, according to any of the foregoing first, second, or third embodiments, the TDS of the extract can be in the range of about 40 g/L to about 140 g/L. For example, in some configurations, the TDS of the extract is about 80 g/L to about 120 g/L. In the same or different embodiments or configurations, the yield of the extract can be between about 8% and about 16%. In some embodiments described herein, TDS is related to yield. For example, in some configurations, the TDS of the extract is between about 80 g/L and 10 g/L, and the yield is between about 8% and about 14%.

According to any of the foregoing embodiments, the extraction medium may further have a temperature not exceeding 100°C, and in some configurations, the extraction medium may be between 0°C and 100°C, and in some configurations, the extraction medium may be between 10°C and 30°C. According to any of the foregoing embodiments, the extractable material may be allowed to be immersed in the extraction medium under pressure, and the pressure maintained within the extraction unit may be between about 0 bar (g) and about 16 bar (g). For example, according to any of the foregoing embodiments, after the extraction medium is introduced into the extraction unit, the coffee or tea used to produce the extract is maintained at a pressure between about 0 bar (g) and about 16 bar (g) until the extract is displaced from the extraction unit, and in some embodiments, the pressure may be between about 0.8 bar (g) and 3 bar (g). In the same or different embodiments, the extractable material may be allowed to be immersed for between about 30 minutes and about 20 hours, such as between about 30 minutes and 90 minutes. In some configurations, coffee is exposed to the extraction medium for between about 45 minutes and 20 hours.

According to any of the foregoing embodiments, the extraction medium can be introduced via the bottom portion of the extraction unit, including introducing the extraction medium at a flow rate that achieves a piston flow. For example, in some configurations, a second component of the extraction medium is introduced at a rate such that approximately 30% to 90% of the first component is displaced within a time period of approximately 5 to 30 minutes.

According to any of the foregoing embodiments, the extraction medium can be introduced via the top portion of the extraction unit. In some configurations, the extraction medium can be introduced at a flow rate that achieves a piston flow. For example, in some configurations, a second component of the extraction medium is introduced at a rate such that approximately 30% to 90% of the first component is displaced within a time period of approximately 5 to 30 minutes.

Similarly, in various configurations, the extraction unit can be configured to receive a basic level of extraction medium flow. In one implementation, the basic level of extraction medium flow can be introduced at a flow rate that achieves a piston flow. For example, in some configurations, a second component of the extraction medium is introduced at a rate such that approximately 30% to 90% of the first component is displaced within a time period of approximately 5 to 30 minutes.

In the same or different embodiments or any of the above embodiments, a portion of the extract can be delivered to a consumer without further extraction of that portion of the extract. Similarly, in the same or different embodiments, the extract material has not undergone prior extraction.

According to any of the foregoing embodiments, the filter of the extraction unit may have an average pore size of about 0.15 mm to about 0.35 mm. For example, according to any of the foregoing embodiments, the diameter of the fine filter is about 15% to 40% of the inner diameter of the upper portion of the extraction unit.

Summarize

Although this disclosure describes certain embodiments and examples of beverage systems and methods, many aspects of the above-described systems and methods can be combined and/or modified differently to form yet another embodiment or acceptable example. All such changes and modifications are intended to be included within the scope of this disclosure.

Furthermore, while there may be embodiments within the scope of this disclosure that are not explicitly described above or elsewhere herein, this disclosure contemplates and includes all embodiments within the scope shown and described herein. Additionally, this disclosure contemplates and includes embodiments that include any combination of any structure, material, step, or other feature disclosed anywhere herein with any other structure, material, step, or other feature disclosed anywhere herein.

Furthermore, certain features described in this disclosure in the context of a single implementation may also be implemented in combination within a single implementation. Conversely, the various features described in the context of a single implementation may also be implemented individually in multiple implementations or in any suitable sub-combination. Moreover, although the features may be described above as functioning in certain combinations, in some cases, one or more features from the claimed combination may be removed from that combination, and the combination may be required to be a sub-combination or a variation of a sub-combination.

For the purposes of this disclosure, certain aspects, advantages, and novel features have been described herein. It is not necessarily possible to achieve all of these advantages according to any particular embodiment. Therefore, for example, those skilled in the art will recognize that this disclosure may be implemented or practiced to achieve one or a set of advantages taught herein, without necessarily achieving the other advantages taught or suggested herein.

Some embodiments have been described with reference to the accompanying drawings. The drawings are drawn to scale, but this scale should not be construed as limiting. Distances, angles, etc., are merely exemplary and do not necessarily have an exact relationship with the actual size and layout of the illustrated apparatus. Components may be added, deleted, and/or rearranged. Furthermore, the disclosure of any particular feature, aspect, method, characteristic, feature, quality, attribute, element, etc., of this document in connection with various embodiments may be applied to all other embodiments set forth herein. Also, any methods described herein may be practiced using any apparatus suitable for performing the stated steps.

Furthermore, while components and operations may be depicted in the drawings or described in the specification in a specific arrangement or order, such components and operations do not need to be arranged and performed in the specific arrangement and order shown or in a sequential order, nor do they need to include all components and operations to achieve the desired result. Other components and operations not depicted or described may be incorporated into embodiments and examples. For example, one or more additional operations may be performed before, after, simultaneously with, or between any of the stated operations. Moreover, in other implementations, operations may be rearranged or reordered. Also, the separation of various system components in the above implementations should not be construed as requiring such separation in all implementations, and it should be understood that the described components and systems can generally be integrated together in a single product or packaged into multiple products.

In summary, various illustrative embodiments and examples of beverage dispensing systems and methods have been disclosed. Although the systems and methods have been disclosed in the context of those embodiments and examples, this disclosure extends beyond the specifically disclosed embodiments to other alternative embodiments and/or other uses of the embodiments, as well as certain modifications and equivalents thereof. This disclosure expressly contemplates that various features and aspects of the disclosed embodiments may be combined with or substituted for one another. Therefore, the scope of this disclosure should not be limited by the specifically disclosed embodiments described above, but should be determined only by a reasonable reading of the full scope of the appended claims and their equivalents.

Some embodiments

Some embodiments are listed below. The following embodiments are presented for illustrative and explanatory purposes only. It should be understood that the foregoing description is not limited to the following embodiments. Embodiment 1: A method for preparing an extract, the method comprising:

The extractable material is loaded into an extraction unit having a bottom section and a top section;

A first component of the extraction medium is introduced through the bottom portion of the extraction unit;

The gas is discharged from the extraction unit through the top part of the extraction unit;

When the extraction medium flows into the bottom part of the extraction unit, the top part of the extraction unit is closed and the pressure in the extraction unit is increased;

Stop the flow of the extraction medium into the extraction unit;

The material is immersed in an extraction medium under pressure to produce an extract; and

A second component of the extraction medium is introduced through the bottom portion of the extraction unit to push the extract through the top portion of the extraction unit.

Example 2: According to the method of Example 1, the extraction material includes ground and roasted coffee beans or loose-leaf tea.

Example 3: According to the method of Example 2, wherein the ground coffee beans have an average diameter between 1 mm and 2 mm.

Example 4: According to the method of Example 1, wherein the extract has a TDS of about 40 g/L to about 140 g/L.

Example 5: According to the method of Example 1, wherein the extract has a TDS of about 80 g/L to about 120 g/L and a yield of about 8% to about 16%.

Example 6: According to the method of Example 1, wherein the extraction medium is water at a temperature between about 10°C and about 30°C.

Example 7: According to the method of Example 1, wherein the step of immersing the extractable material in the extraction medium under pressure maintains the pressure within the extraction unit between about 0 bar (g) and about 16 bar (g).

Example 8: According to the method of Example 1, the step of immersing the extractable material in the extraction medium under pressure includes immersion for about 30 minutes to about 20 hours.

Example 9: According to the method of Example 1, the step of immersing the extractable material in the extraction medium under pressure includes immersion for about 30 minutes to about 90 minutes.

Example 10: According to the method of Example 1, the step of introducing the extraction medium via the bottom portion of the extraction unit includes introducing the extraction medium at a flow rate that achieves a piston flow.

Example 11: According to the method of Example 10, a second component of the extraction medium is introduced at a rate such that approximately 30% to approximately 90% of the first component is replaced within a time period of approximately 5 minutes to approximately 30 minutes.

Example 12: The method according to Example 1 includes delivering a portion of the extract to a consumer without subjecting the portion of the extract to further extraction.

Example 13: The method of Example 1, wherein the material to be extracted has not undergone prior extraction.

Example 14: An extraction unit for preparing an extract, the extraction unit comprising:

Bottom section;

The top portion has a cross-sectional area;

Sidewalls that extend between the bottom portions;

The inlet, located on the bottom portion, is used to introduce the extraction medium;

An outlet, arranged on the top portion and used to remove extract from the extraction unit, has an area between approximately 10% and approximately 100% of the cross-sectional area of the top portion of the extraction unit; and

A filter located at the outlet and having an average pore size between approximately 0.05 mm and approximately 0.35 mm.

Example 15: The extraction unit according to Example 9, wherein the filter has an average pore size between about 0.15 mm and about 0.35 mm.

Example 16: The filter according to Example 15, wherein the diameter of the fine filter is about 15% to 100% of the inner diameter of the upper portion of the extraction unit.

Example 17: A cold-extracted coffee and/or tea extract comprising a TDS of about 60 g/L to about 120 g/L, wherein the extraction medium used to produce the extract is maintained at a temperature below about 30°C until the extract is displaced from the extraction unit.

Example 18: A cold-extracted coffee and/or tea extract according to claim 17, wherein the extract has a TDS between about 100 g/L and about 120 g/L and a yield between about 8% and about 14%.

Example 19: The extract according to Example 12, wherein after coffee for producing the extract is introduced into the extraction unit, the coffee and/or tea are maintained at a pressure between about 0 bar (g) and about 16 bar (g) until the extract is displaced from the extraction unit.

Example 20: The extract according to Example 12, wherein coffee was exposed to the extraction medium for approximately 45 minutes to 20 hours.

Example 21: A method for preparing an extract, the method comprising:

The extractable material is loaded into an extraction unit having a bottom section and a top section;

A first component of the extraction medium is introduced through the top portion of the extraction unit;

The gas is discharged from the extraction unit through the bottom part of the extraction unit;

When the extraction medium flows from the top part of the extraction unit into the bottom part of the extraction unit, the bottom part of the extraction unit is closed and the pressure in the extraction unit is increased;

Stop the flow of the extraction medium into the extraction unit;

The material is immersed in an extraction medium under pressure to produce an extract; and

A second component of the extraction medium is introduced through the top portion of the extraction unit to push the extract through the bottom portion of the extraction unit.

Example 21: A method for preparing an extract, the method comprising:

The extractable material is loaded into an extraction unit having a first lateral portion and a second lateral portion;

A first component of the extraction medium is introduced via a first lateral portion of the extraction unit;

The gas is discharged from the extraction unit via the second lateral portion of the extraction unit;

When the extraction medium flows into the extraction unit from the first lateral portion, the second lateral portion of the extraction unit is closed and the pressure in the extraction unit is increased;

Stop the flow of the extraction medium into the extraction unit;

The material is immersed in an extraction medium under pressure to produce an extract; and

A second component of the extraction medium is introduced via a first lateral portion of the extraction unit to push the extract through the second lateral portion of the extraction unit.

Claims (15)

1. A method for preparing an extract, the method comprising: The extractable material is loaded into an extraction unit having a first part and a second part; A first component of the extraction medium is introduced via the first portion of the extraction unit; The gas is discharged from the extraction unit via the second part of the extraction unit; When the extraction medium flows into the first part of the extraction unit, the second part of the extraction unit is closed and the pressure in the extraction unit is increased; Stop the flow of the extraction medium into the extraction unit; The extraction material is immersed under pressure in the extraction medium to produce an extract; and A second component of the extraction medium is introduced via the first portion of the extraction unit to propel the extract through the second portion of the extraction unit. 2. The method according to claim 1, wherein the extraction material comprises ground and roasted coffee beans or loose-leaf tea. 3. The method of claim 1, wherein the first portion is the bottom portion of the extraction unit, and the second portion is the top portion of the extraction unit. 4. The method according to claim 1, wherein the extract has a TDS of about 40 g/L to about 140 g/L and a yield of about 8% to about 16%. 5. The method according to claim 1, wherein the extraction medium is water at a temperature between about 10°C and about 30°C. 6. The method of claim 1, wherein the step of immersing the extractable material under pressure in the extraction medium maintains the pressure within the extraction unit between about 0 bar (g) and about 16 bar (g). 7. The method of claim 1, wherein the step of immersing the extractable material under pressure in the extraction medium comprises immersing the extractable material in the extraction medium for about 30 minutes to about 20 hours. 8. The method of claim 1, wherein the second component of the extraction medium is introduced at a rate such that approximately 30% to approximately 90% of the first component is displaced over a period of approximately 5 minutes to approximately 30 minutes. 9. An extraction unit for preparing an extract, the extraction unit comprising: Part One; The second part has a cross-sectional area; Sidewalls that extend between the second portion and the first portion; An inlet, located on the first portion, is used to introduce the extraction medium; An outlet, arranged on the second portion and used to remove the extract from the extraction unit, the area of the outlet being between approximately 10% and approximately 100% of the cross-sectional area of the second portion of the extraction unit; and A filter, positioned at the outlet, has an average pore size between approximately 0.05 mm and approximately 0.35 mm. 10. The extraction unit according to claim 9, wherein the filter has an average pore size between about 0.15 mm and about 0.35 mm. 11. The extraction unit according to claim 9, wherein the diameter of the filter is between about 15% and about 100% of the inner diameter of the upper portion of the extraction unit. 12. A cold-extracted coffee and/or tea extract comprising a total dissolved solids (TDS) of about 60 g/L to about 120 g/L, wherein the extraction medium used to produce the extract is maintained at a temperature below about 30°C until the extract is displaced from the extraction unit. 13. The cold-extracted coffee and/or tea extract according to claim 12, wherein the extract has a TDS between about 100 g/L and about 120 g/L and a yield between about 8% and about 14%. 14. The cold-extracted coffee and/or tea extract according to claim 12, wherein, after the coffee and/or tea for producing the extract is introduced into the extraction unit, the coffee and/or tea is maintained at a pressure between about 0 bar (g) and about 16 bar (g) until the extract is displaced from the extraction unit. 15. The cold-extracted coffee and/or tea extract according to claim 12, wherein the coffee and/or tea used to produce the extract is exposed to the extraction medium for about 45 minutes to 20 hours.