APPARATUS FOR COLD-BREWED COFFEE AND OTHER BEVERAGES USING PEF

Smart overview of the Invention

The patent application introduces a novel apparatus and method for cold brewing beverages like coffee, tea, and infused water using Pulse Electrical Field (PEF) technology. The system employs two or more electrodes to generate a PEF, which enhances the extraction of organic compounds from substances such as coffee grounds or tea leaves. This method can be applied to various brewing systems, including flow-through, drip, or pot brew systems, offering an efficient alternative to traditional cold brewing techniques.

Background and Need

Cold brew coffee is gaining popularity due to its superior taste compared to hot-brewed coffee. However, traditional cold brewing methods are time-consuming, taking 8 to 24 hours to steep. Existing technologies like ultrasonic and laser-based methods are either too costly or pose safety risks for home use. The proposed PEF system addresses these issues by significantly reducing the brewing time while maintaining safety and cost-effectiveness.

Technical Details

The PEF system utilizes electrical pulses to create pores in the beverage-forming substance through non-thermal reversible and irreversible electroporation. This process accelerates the solubilization of bioactive compounds into the liquid, achieving brew times comparable to those of hot brewing methods. The apparatus comprises a chamber with a liquid source, a pulse source with electrodes, a liquid pump, and a container for the brewed beverage.

System Embodiments

Several embodiments of the PEF system are described, including configurations with varying numbers of electrodes and chamber designs. The system may feature removable or permanent reservoirs and containers made from materials like glass, metal, or plastic. The electrodes deliver a field strength ranging from 0.2 KV/cm to 5.0 KV/cm and energy exposure from 5 J/ml to 50 J/ml, facilitating efficient flavor extraction.

Applications and Benefits

Beyond coffee, the PEF technology is applicable to any beverage requiring flavor extraction from solid substances, such as tea and infused water. The method is versatile in terms of water type used—tap, filtered, deionized, or distilled—and offers a scalable solution for both home and commercial use. By providing a faster and more efficient cold brewing process without compromising on taste or safety, this innovation holds significant potential for market growth.