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 coffee extract with improved aroma retention by thermal reaction of green coffee beans with organic solvents instead of roasting. The green coffee beans are heated in an organic solvent to extract aroma compounds. This avoids oxidation and loss of aroma during roasting. The extract is then concentrated and filtered to separate the solids. The solids can be further extracted with ethanol to recover more aroma compounds. This allows concentrating the aroma-rich extract without losing aroma like in traditional coffee brewing. The green bean thermal extraction method provides a coffee extract with strong smoke, roasting, and burnt aroma.

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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 for extracting cold brewed coffee that maximizes retention of aroma compounds by using low temperature processing steps. The method involves coarsely crushing roasted coffee beans, low temperature countercurrent extraction, low temperature membrane concentration, and low temperature freeze drying. The extraction temperature is kept below 70°C throughout to preserve aroma compounds. This allows extracting maximum flavor from the roasted beans while minimizing aroma loss during processing.

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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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A method for producing a coffee composition with a good aroma without using fragrances. The method involves preparing coffee extracts from green and roasted coffee beans, mixing them in specific ratios, and heat treating the mixture. The green coffee extract is made by extracting ground green beans, and the roasted coffee extract is made by extracting roasted beans. The green coffee extract:roasted coffee extract mass ratio is 10:90 to 75:25. The heat treatment is at 111-130°C for 1-10 minutes. This allows concentrating the coffee flavor without excessive heating that can degrade aroma.

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Preparing high-flavor coffee and instant coffee by supercritical extraction and selective extraction to preserve the natural aroma and flavor compounds. The method involves extracting coffee grounds using supercritical CO2 to obtain a paste extract rich in aroma compounds. This extract is dissolved and filtered to obtain an aroma extract. The coffee grounds are then water extracted and concentrated to obtain a concentrated liquid. The aroma extract and concentrated liquid are combined to create high-flavor coffee. The coffee has a better aroma and flavor profile compared to conventionally prepared coffee due to preserving the aroma compounds and other coffee components through the selective extraction process.

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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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Capsule coffee machine that prevents dripping after brewing. The machine has a brewing assembly that connects to a nozzle for dispensing the coffee. The nozzle has a liquid discharge passage on its outlet end. An elastic pressurizing member like a valve blocks the passage when the pump is off. This prevents residual coffee from dripping. When the pump starts, pressure opens the valve and coffee goes into the nozzle instead. This selective flow prevents dripping without extra parts like discharge tubes.

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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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