Better Coffee Extraction from Pods

A coffee extraction and separation system and process that improves coffee taste and efficiency by optimizing extraction conditions and using a rotating spray technique. The system has components like separation, grinding, extraction, stirring, weighing, heating, water delivery, and rotating spray units. High-pressure, high-temperature water is rotated and sprayed into the coffee powder during extraction to more evenly extract and diffuse flavor compounds. This reduces sourness and waste compared to static extraction. The coffee powder is also stirred during extraction to further enhance extraction.

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Preparing low-temperature counter-current ice-extracted coffee concentrate that has improved flavor compared to traditional hot extraction methods. The process involves using ice extraction and counter-current extraction techniques in specific conditions to match the coffee particle size distribution. The steps are: (1) Roasting and grinding coffee beans to a particle size distribution with over 90% between 20-40 mesh. (2) Counter-current ice extraction using a double helix extractor with water ratio 1:4 at 25°C for 90 minutes. (3) Concentrating the extract to 10% using reverse osmosis membranes. This method reduces astringency and improves flavor balance compared to hot extraction.

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Coffee extraction process and machine that allows customization of extraction parameters for tailored coffee flavor profiles. The machine has a detachable chamber with a worm gear system inside. The worm meshes with a wheel that converts rotational motion into vertical movement. This moves a piston up and down to extract coffee at adjustable pressures. The chamber can be swapped for different volumes. The modular design allows customization of extraction conditions for different coffee types and preferences.

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A method to extract coffee using a combination of drip and circulation extraction steps with a specialized water composition. The method involves pre-steaming the coffee grounds, then extracting with a mixture of RO water and coconut water. This provides higher yield, richer flavor, and reduced bitterness compared to standard RO water extraction. The resulting coffee extract can be used in drinks along with coconut water, lemon juice, baking soda, and water.

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Preparing aroma-rich coffee with improved yield by wet grinding the beans to larger particle sizes and extracting at intermediate temperatures. The method involves grinding wet coffee beans to 0.5-2mm particles, then extracting at 85-105°C to separate the aroma concentrate and volatilized coffee extract. This prevents aroma loss during grinding and captures more volatile compounds during extraction. It also allows higher extraction yields and better flavor retention compared to traditional dry grinding and high temperature extraction.

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Coffee extraction method using supercritical nanobubbles to improve speed and concentration compared to traditional methods. The extraction involves adding nanobubbles, with diameters of 10-200 nm and internal pressures of 50-150 atm, to ground coffee beans. The nanobubbles penetrate deeper into the beans due to their small size and high pressure. This allows faster extraction of coffee components compared to using water. The nanobubble gas can be hydrogen, oxygen, or carbon dioxide. The bubble concentration is adjusted to 10^6-9*10^12/mL.

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Coffee capsule machine that can recognize the identification code on a coffee capsule, then automatically extract the coffee according to the code. The machine has a camera positioned to view the capsule's code when it is in the extraction chamber. The camera captures an image of the code, which is decoded by the control circuit. The code identifies the coffee type and the circuit sets the extraction parameters accordingly, like water volume and temperature. The circuit controls the heating and extraction units to deliver the customized extraction for the identified coffee capsule.

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Drop-in coffee machine that automatically extracts coffee from capsules while preventing waste by using a slanted drip container, extracting the coffee, and then automatically ejecting the used capsule shell. The machine has capsule detection using optics and a driving unit that moves the water injection unit to engage or disengage the capsule.

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A drawer-type capsule coffee machine that can automatically extract and brew coffee from capsules without any manual operation. The machine has an identification assembly to read patterns on the capsule. When the extraction assembly is exposed, the identification assembly reads the pattern and sends a signal to drive the extraction assembly to slide in. A cutter assembly above aligns with the capsule to puncture it. The extraction assembly then slides back out to brew the coffee.

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Method to produce coffee extract with enhanced aroma and reduced unpleasant taste. The method involves two extraction steps with specific target extraction rates. First extract until 1%-20% concentration, then extract further until 1.0%-15.0% concentration. After the second extraction, separate and remove the gas using a non-heating method like Liqui-Cel. Finally, mix the extracts in proportions to achieve the desired concentration. This separation removes miscellaneous flavors while retaining aroma compounds. The resulting extract has enhanced coffee aroma and reduced unpleasant taste compared to regular drip extraction.

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A variable temperature extraction method for coffee that allows extracting coffee at different temperatures to preserve aroma and flavor compounds. The method involves extracting coffee at a medium temperature (40-55°C) first to dissolve sugars, acids, proteins, lipids, and volatile compounds without denaturation. Then, a high-temperature extraction is done to extract bitterness and extract remaining compounds. The medium and high temperature extracts are combined without concentration to create a coffee extract with strong aroma and preserved flavor. This avoids denaturation and loss of compounds during high-temperature extraction.

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Method for preparing coffee extract using low-temperature, low-pressure extraction that produces coffee extract with excellent flavor and aroma in high yield. The method involves grinding coffee beans into two sizes - coarse (10-20 mesh) and fine (20-40 mesh) - and adding them in specific ratios to an extraction column. Hot water is added and allowed to stand before extracting. This sequence prevents clogging and allows stable extraction at lower temperatures and pressures. The coarse grind at the bottom prevents clogs, the fine grind on top allows flavor, and the mix in between balances yield.

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Method to produce a coffee extract with increased coffee aroma and reduced off-flavors. The method involves extracting roasted and ground coffee beans twice, first at a lower temperature (70-120°C) to preserve aroma, then at a higher temperature (125-150°C) to concentrate. The extracts are combined after concentration. This two-step extraction sequence allows extracting at lower temperatures initially to preserve aroma, then concentrating at higher temperatures to remove off-flavors.

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A method to produce coffee extracts that preserve the original volatile flavor components. The process involves milling roasted coffee beans with water in a pressurized chamber, followed by extraction at low temperatures. This prevents decomposition of aroma compounds compared to traditional brewing methods. The pressurized milling step keeps volatile compounds in the extract instead of escaping. Cold extraction below 80°C reduces reactions and vapor pressure. The extract can be further processed into instant coffee or separated into aqueous extract and oil.

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Coffee filter capsule that provides improved crema extraction and filtering versus reusable capsules. The capsule has a cup body with a cover that contains a pressurizing piece above a filter holder and filter sheet. Water is inletted through the bottom and pressurized by the piece during brewing. The pressure helps extract crema while filtering the coffee.

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Method to produce a coffee concentrate with improved espresso flavor and aroma by using a two-stage extraction process with specific conditions. The process involves grinding roasted coffee beans to a size of 0.5-3 mm, extracting them using primary and secondary extractions with optimized parameters like Fourier number and yield ratio, and then evaporating the resulting extracts to concentrate the espresso flavor. This results in a liquid coffee concentrate with espresso-like taste and aroma that can be used in espresso machines instead of freshly brewed espresso.

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Device and method for extracting liquid from capsules containing powders like coffee. The device has a pump, flow rate sensor, and control unit. The pump supplies pressurized water to a capsule. The flow rate sensor detects the water flow rate. If the flow rate is lower than a threshold, the pump is stopped and restarted to try to clear blockages. After a certain number of restarts, an extraction fault is displayed.

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A coffee capsule for making intense and aromatic coffee extracts in high-pressure coffee machines using a tearable foil extraction member. The capsule has a larger volume and opening diameter than existing capsules. This allows packing more coffee grounds for a stronger extraction. The ratio of the opening size to the tearing portion on the extraction plate is optimized to limit extraction of certain undesired coffee compounds.

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A method for preparing coffee extract with improved aroma, taste, and stability compared to conventional methods. The method involves extracting coffee at a lower temperature (90-95°C) and higher pressure (5-6 atm) to produce a coffee extract with fuller aroma, rounder taste, and lower cracking compared to extracts prepared by roasting and high-temperature extraction. The lower temperature prevents aroma degradation, while the higher pressure extracts more soluble compounds. The resulting extract has richer aroma, sweeter taste, lower acidity, and lower bitterness compared to extracts prepared by roasting and high-temperature extraction.

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Preparing a coffee concentrate with improved espresso flavor for use in machines that dispense coffee without brewing fresh espresso. The concentrate is made by extracting roasted coffee beans in two stages, with a lower yield in the first stage primary extraction. The partially extracted coffee is then subjected to secondary extraction. This two-stage extraction with reduced primary yield provides a concentrate with better espresso-like flavor compared to conventional methods. The concentrate has a lactone content of at least 450 mg of 1-CQL per kg of dry matter.

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Machine for opening and extracting beverages from single dose packages such as coffee capsules with a reliable and simple mechanism to open the capsules. The machine uses a dual action actuator that pushes the package against opening protrusions to cleanly puncture it, while also using a back pressure element to reinforce the contact. This provides a consistent and reliable opening mechanism that can be used in beverage machines.

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A process for making high-quality liquid coffee concentrate that preserves the aroma and flavor of coffee extracts. The process uses cold extraction, freeze concentration, and anoxic filling with CO2 to avoid heat and oxygen that degrade coffee quality. The steps are: 1. Cold extraction of coffee grounds using adverse currents to minimize aroma loss. 2. Freeze concentration to remove water without heating. 3. Anoxic filling with CO2 to inhibit microbial growth and extend shelf life.

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A coffee machine that can brew a high quality drink from a very high percentage of capsules by reducing blockages. The machine uses a pump to push water through a coffee capsule. The pump power is controlled based on the flow rate into the capsule. If the flow decreases below a certain threshold, indicative of blockage, the pump power is reduced to prevent a complete blockage. This allows brewing to continue, albeit at a slower rate, rather than prematurely stopping due to safety features.

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A biodegradable coffee cartridge that improves extraction efficiency compared to plastic cartridges. The cartridge is made from a biodegradable material like starch (>70%), fibers, proteins, lipids, and biodegradable resins.

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A coffee capsule cup with a shape that allows needles to consistently penetrate the plastic bottom. The cup has an outwardly oriented annular wall with a circular plate at the bottom that is offset inwardly relative to the wall. The connection between the plate and wall is an inwardly inclined annular surface that forms a thin injection membrane. This shape prevents the bottom from deforming inwards when needles pierce the membrane, ensuring full penetration and a complete extraction.

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Preparing coffee drinks with consistent flavor and stability by controlling the total flow time of water through the coffee during extraction. The method involves presetting or adjusting the total flow time for extracting a fixed amount of water through a specific amount of coffee. This allows using coffee grounds of different grinds and compressions to make coffee drinks with similar flavor profiles. The flow time offsets differences in grinding by compensating for faster or slower extraction rates. The method enables extracting coffee drinks with varying flavor characteristics using the same grounds by accurately changing the flow time. It also saves coffee powder by using less for drinks of similar quality.

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Coffee extraction method using a specialized machine that allows precise control of vacuum, pressure, and atmospheric conditions to extract optimal flavor from coffee grounds. The extraction process involves multiple steps of pressing, vacuuming, and atmospheric pressure cycling to extract flavor components from the coffee. The machine has a chamber with a piston, valves, and pressure regulation to sequentially apply vacuum, pressure, and atmospheric conditions. This allows controlled extraction of flavor components from the coffee grounds.

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Extracting coffee with a unique method that allows for a wide range of flavors and enables the creation of differentiated coffee drinks compared to traditional methods. The process involves vacuum-packing roasted coffee beans, aging them, then extracting without grinding using selected solvents like water, milk, tea, fruits, vegetables, herbs, flowers, roots, etc. The extracted coffee is filtered and aged further to develop distinct flavors. This long-term extraction and aging step allows for a complex flavor profile.

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A method to extract flavorful coffee extract from coffee grounds using high-temperature dry distillation followed by vacuum distillation. The method involves: (1) Carbonizing the coffee grounds at high temperature to extract the flavor compounds. (2) Distilling the carbonized material under reduced pressure to separate the coffee extract from other components. (3) Stratifying the extract to separate the oil phase. (4) Purifying the oil phase to obtain the final coffee extract. This extract has a rich baking aroma, is colorless or yellowish, and is clean and uniform compared to traditional methods.

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A method to produce coffee extract with reduced unpleasant taste and enhanced richness for making better tasting coffee beverages. The method involves contacting the raw coffee extract with a porous adsorbent like activated carbon, followed by filtering through a specific depth filter at a higher temperature than usual. This suppresses unpleasant taste while preserving richness compared to conventional methods. The depth filter has a coarse-to-fine pore structure that captures impurities progressively as the extract flows through. Filtering at elevated temperatures prevents deterioration of the coffee flavor.

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Espresso coffee capsule with a filter that improves extraction quality by creating a more dense, even layer of crema and avoiding air bubbles in the coffee. The filter is designed to provide the optimum hydraulic resistance for emulsifying the espresso coffee during extraction while still allowing the water to pass through. This creates a more even, consistent flow of coffee that prevents air bubbles from forming.

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A two-step coffee extraction process to create coffee with a strong flavor and good aroma. The process involves extracting coffee beans first with cold water under pressure, then extracting the remaining beans with hot water. The two extracts are mixed to create the final coffee. Using cold water in the initial step preserves aroma compounds, while the hot water extraction completes the extraction. Mixing the two extracts balances flavor and aroma.

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Brewing coffee using reduced pressure extraction to create a smoother, less bitter coffee compared to conventional brewing methods. The process involves brewing coffee grounds at reflux under low pressure (3.4-84.7 kPa) for a specific time. This allows selective degradation and reaction of bitter compounds while extracting desirable flavors. After brewing, the pressure is raised to atmospheric for separation of the coffee. The low pressure brewing prevents over-extraction and bitterness.

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Coffee extraction machine that allows adjustable extraction parameters like pressure, temperature, and vacuum to customize the taste of the coffee. The machine has a chamber with a piston that can be raised and lowered to extract the coffee. It also has valves to switch between pressurized, vacuum, and atmospheric conditions inside the chamber. The extraction process involves precipitating the coffee powder, extracting under vacuum to force water out of the fine pores, and then atmospheric pressure extraction to extract flavor components.

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A coffee extracting apparatus and method that uses a combination of vacuum and pressure extraction to extract coffee flavors. The method involves selectively switching between vacuum and pressure extraction steps to efficiently extract coffee flavors from the grounds. The steps include: 1) moving the coffee grounds into the extraction chamber, 2) increasing pressure to push out air, 3) maintaining atmospheric pressure, 4) increasing vacuum to suck out more flavor, 5) maintaining vacuum, 6) returning to atmospheric pressure, 7) extracting the coffee, and 8) pressing the grounds down. This multi-step extraction process allows adjusting coffee strength and flavor profile.

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Adaptive coffee extraction system that optimizes brewing parameters for different coffee beans by grinding, squeezing, and brewing them at the best settings for each type. The system uses a custom grinder with adjustable grinding size, a press to squeeze the grounds into a cake, and an extractor with variable water pressure. A controller sets the parameters based on the bean type and records the optimal settings for that bean. This allows extracting coffee with the right texture, flavor, and strength for each specific bean.

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A method for extracting high quality espresso coffee using a quantitative grinding apparatus. The method involves grinding exactly measured amounts of coffee beans using a specialized machine that controls the volume of coffee used for each extraction. This improves consistency and stability of the extracted coffee. The ground coffee is then filled into the extraction chamber and subjected to graded pressure extraction with hot water. The coffee powder is extracted through a dense powder head, which slows water flow and increases contact time. The extraction is also done in stages at different pressures to extract hard-to-reach flavors. The extract is then held in a brewing tank to further react with air and oxidize, enhancing the flavor and mouthfeel.

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Method for producing a coffee composition for dilution that has good acidity, sweetness, richness, and flavor balance with less unpleasant taste. The method involves extracting roasted coffee beans in multiple stages at 110-170°C under pressurized conditions, followed by contacting the extracted coffee with activated charcoal. The multi-stage extraction allows concentrating chlorogenic acids without impairing coffee flavor, and the charcoal removes undesirable tastes.

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Extracting flavorful and less bitter coffee, tea, and extracts from plant materials by using pressurized conditions and optimized processing parameters. The method involves extracting the target product from finely ground plant materials (like coffee beans or barley) using pressurized liquids. The finely ground size allows efficient extraction, while pressurization helps extract flavor compounds. The pressurized extraction can be done at temperatures like 90-150°C, higher than atmospheric brewing. This allows extracting flavor compounds like pyrazines that are not easily extracted at lower temperatures. The pressurized extraction also helps prevent clogging of filters and improves yield. The finely ground size and pressurized conditions enable efficient extraction even with lower mass ratios of plant material to liquid.

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A method for producing coffee extract with enhanced richness, aroma and sharp aftertaste by steam distillation and selective adsorption. The method involves distilling off the volatile aroma components from roasted coffee beans using steam. The extracted coffee is then contacted with a specific type of activated carbon to remove undesired components while preserving the desired richness, aroma and sharpness. This selective adsorption process allows for a well-balanced coffee extract with improved richness, aroma and aftertaste compared to traditional methods.

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A process for making coffee extract that preserves the flavor components of roasted coffee beans. The process involves milling a mixture of roasted coffee beans and water at elevated pressure to extract the flavors without boiling the water. This prevents volatile aroma compounds from evaporating. The milled mixture is then separated into liquid extract and spent grounds. The resulting extract retains more of the desirable aromas compared to conventional brewing methods that involve boiling water.

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