U.S. Patent Application Publication No. 2018/0344074 (“the '074 Publication”), owned by the same Assignee as the present application, describes systems and techniques for producing fresh, flash-chilled coffee without the compromises associated with traditional methods like brew over ice and cold brew. The cold coffee production systems and techniques of the type the '074 Publication describes are referred to herein as “Snapchill.”
This Summary is provided to introduce a selection of concepts in a simplified form that are further described below in the Detailed Description. This Summary is not intended to identify key features or essential features, nor is it intended to limit the scope of the claims included herewith.
In some of the disclosed embodiments, an apparatus comprises a heater, a brewer, a chiller, and a heat exchanger. The heater is configured to heat water to produce heated water. The brewer is configured to brew a beverage using the heated water. The chiller is configured to chill the beverage to produce a chilled beverage. The heat exchanger has a first fluid flow path and a second fluid flow path in thermal communication with the first fluid flow path. An input to the first fluid flow path is configured to receive source water and an output of the first fluid flow path is configured to provide the water to the heater. An input to the second fluid flow path is configured to receive the beverage from the brewer and an output of the second fluid flow path is configured to provide the beverage to the chiller.
In some disclosed embodiments, a method involves heating water with a heater to produce heated water, brewing a beverage with a brewer using the heated water, chilling the beverage with a chiller to produce a chilled beverage, receiving source water at an input to a first fluid flow path of a heat exchanger and providing the water to the heater via an output of the first fluid flow path, the first fluid flow path being in thermal communication with a second fluid flow path of the heat exchanger, and receiving the beverage at an input to the second fluid flow path and providing the beverage to the chiller via an output of the second fluid flow path.
Objects, aspects, features, and advantages of embodiments disclosed herein will become more fully apparent from the following detailed description, the appended claims, and the accompanying figures in which like reference numerals identify similar or identical elements. Reference numerals that are introduced in the specification in association with a figure may be repeated in one or more subsequent figures without additional description in the specification in order to provide context for other features, and not every element may be labeled in every figure. The drawings are not necessarily to scale, emphasis instead being placed upon illustrating embodiments, principles and concepts. The drawings are not intended to limit the scope of the claims included herewith.
The market for iced coffee is substantial and growing. By brewing hot and rapidly chilling without ice, the Snapchill method may produce fresh coffee without the compromises associated with traditional methods like brew over ice and cold brew. Moreover, the freshness may survive in ready-to-drink (RTD) applications, such as when the flash-chilled coffee is bottled or canned for subsequent consumption. The '074 Publication, incorporated by reference above, describes systems and techniques for flash-chilling hot coffee on demand. This application describes methods for combining this chilling technology with brewing and/or filtering in order to increase throughput, improve quality, and/or decrease cost in a production environment.
There are many products and methods used to make chilled coffee at home and in cafes. Such products/methods generally fall into one of the following categories: slow chill, brew over ice, cold brew, and Snapchill. As a slow chill example, a pot of hot, fresh coffee may be put in the refrigerator to produce chilled coffee hours later. The problem here is time and oxidation, resulting in an unfortunate beverage void of freshness. For brew over ice, fresh coffee may be brewed concentrated, and poured over ice for a rapid chill. Here, the concentrated coffee has a compromised coffee extraction, and the total dissolved solids (TDS) changes as the ice melts, resulting in a taste experience ranging from overly concentrated to watery. Cold brew is currently the most popular approach. Here, the cold brewing temperature doesn't produce the same volatile aromatics as hot coffee, and the slow nature of the process introduces oxidation. With the Snapchill process, coffee may be brewed hot at the proper extraction, and then chilled rapidly without ice, resulting in a fresh iced coffee without compromise.
Salient features of the chilling technology described in the '074 Publication include a batch chilling process, coffee in direct contact with an evaporator coil, agitation, brew/chill timing, and a compressor based heat pump to reject the heat.
Heat Recovery
In some implementations, the chiller 120 may use a refrigeration cycle 124. For example, as shown in
By pre-heating the water 102, the cycle time and power consumption of the brewer 112 may be reduced. By pre-chilling the coffee 106, the throughput of the chiller 120 may be increased. Depending on the counterflow effectiveness (defined as fraction of heat recovered), in some implementations, the power consumption to brew and chill (heater 110 and compressor 132) may be less than that of brewing alone (heater 110).
The heat pump component selection may depend on scale. Consider comparisons to HVAC applications. For chilling a cup of coffee, the thermal requirements may be similar to cooling a room with a window air conditioner, which may use a rotary compressor, a forced air tube/fin condenser, and a capillary tube. For chilling a keg of coffee, the thermal requirements may be similar to cooling a house with a central air conditioner, which may use a rotary or scroll compressor, a similar condenser, and thermal expansion valve. For larger barrels, the thermal requirements may be similar to cooling a building, which may use a centrifugal compressor and a large condenser, or a refrigeration chiller in combination with a cooling tower.
Balanced Flow Control
The counterflow effectiveness may be sensitive to the profile of the water and coffee flowrates as a function of time. The coffee flow may be relatively steady. The water flow (for commercial brewers) may be periodic (on, off, on, off, etc.). In the limit of one quick water flow, the effectiveness would be reduced to zero, regardless of surface area.
Secondary Filter
It should be appreciated that, in various embodiments, any of the additional features discussed above in connection with
Batch Vs Continuous Chill
As shown in
As shown in
Batch Vs Continuous Brew
From a thermal system point of view, the continuous vs. batch process may change the hot coffee flowrate as a function of time. For the continuous process (
Bypass water is an option for quality drip brewing, especially at larger scales, where coffee 106 may be brewed slightly concentrated and then mixed with water. Typically 10-20% bypass water is used as direct hot water added to brew pot. For making Snapchilled coffee, the cold source water 102 may be used and added to the hot coffee line either upstream or downstream of the counterflow 104. In some implementations, a bypass water feedline may be connected between the a supply line for the source water 102 and the hot coffee line (either upstream or downstream of the heat exchanger 104) so as to allow the introduction of bypass water into the hot coffee 106 or the cool coffee 118. Adding the bypass water downstream of the counterflow 104 may be preferable thermally. Adding the bypass water upstream of the counterflow 104 may have the advantage of purging the coffee lines.
Throughput Calculations
The heat transfer in the chiller 120 may be given by
where ρ is density, V is volume of coffee, cp is specific heat, T is temperature and t is time. Consider two counterflow effectiveness scenarios, denoted a and b. For scaling simplicity, let the heat transfer rate be constant
where T1 is the starting temperature of the coffee, which is related to effectiveness ∈ by T1a=Tbrew−∈a(Tbrew−Twater).
As effectiveness changes from “0” to “1,” the starting temperature in the chiller 120 may change from that of the hot brew 106 to that of the source water 102. To further constrain the scaling, let the chill time be the same between the two scenarios.
The following paragraphs describe some of inventive concepts disclosed herein.
Having thus described several aspects of at least one embodiment, it is to be appreciated that various alterations, modifications, and improvements will readily occur to those skilled in the art. Such alterations, modifications, and improvements are intended to be part of this disclosure, and are intended to be within the spirit and scope of the disclosure. Accordingly, the foregoing description and drawings are by way of example only.
Various aspects of the present disclosure may be used alone, in combination, or in a variety of arrangements not specifically discussed in the embodiments described in the foregoing and is therefore not limited in this application to the details and arrangement of components set forth in the foregoing description or illustrated in the drawings. For example, aspects described in one embodiment may be combined in any manner with aspects described in other embodiments.
Also, the disclosed aspects may be embodied as a method, of which an example has been provided. The acts performed as part of the method may be ordered in any suitable way. Accordingly, embodiments may be constructed in which acts are performed in an order different than illustrated, which may include performing some acts simultaneously, even though shown as sequential acts in illustrative embodiments.
Use of ordinal terms such as “first,” “second,” “third,” etc. in the claims to modify a claim element does not by itself connote any priority, precedence or order of one claim element over another or the temporal order in which acts of a method are performed, but are used merely as labels to distinguish one claimed element having a certain name from another element having a same name (but for use of the ordinal term) to distinguish the claim elements.
Also, the phraseology and terminology used herein is used for the purpose of description and should not be regarded as limiting. The use of “including,” “comprising,” or “having,” “containing,” “involving,” and variations thereof herein, is meant to encompass the items listed thereafter and equivalents thereof as well as additional items.
This application claims priority to U.S. Provisional Application No. 62/958,508, entitled INTEGRATED METHOD TO BREW, CHILL, HEAT, AND FILTER, filed Jan. 8, 2020, the contents of which are incorporated herein by reference, in their entirety, for all purposes.
Number | Date | Country | |
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62958508 | Jan 2020 | US |
Number | Date | Country | |
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Parent | PCT/US2021/012234 | Jan 2021 | US |
Child | 17809176 | US |