Extraction cell
An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.
1. A method of preparing an edible, coffee extract, the method comprising:
loading an extraction material into an extraction cell having a bottom portion and a top portion;
introducing a first aliquot of an extraction medium through the bottom portion of the extraction cell to form the edible, coffee extract; and
introducing a second aliquot of the extraction medium through the bottom portion of the extraction cell to push the edible, coffee extract through the top portion of the extraction cell, wherein the edible, coffee extract is pushed through the top portion of the extraction cell after only a single pass through the extraction material,
wherein introducing the second aliquot of the extraction medium through the bottom portion of the extraction cell comprises introducing the second aliquot of the extraction medium at a flow rate that achieves plug flow such that the first aliquot of the extraction medium and the second aliquot of the extraction medium do not substantially mix,
wherein the extraction medium has a temperature less than about 30° C., and
wherein the edible, coffee extract has a TDS between about 40 g/L to about 140 g/L,
wherein the extraction material comprises extraction material that not been subjected to prior extractions.
2. The method of claim 1 , wherein the extraction material comprises ground roasted coffee beans.
3. The method of claim 1 , wherein the first aliquot and the second aliquot of extraction medium are each flowed into the extraction material in the extraction cell.
4. The method of claim 1 , wherein the first aliquot and the second aliquot of extraction medium are each introduced directly from an inlet to the bottom portion of the extraction cell, wherein the inlet is fitted with a filter.
5. The method of claim 1 , wherein introducing the first aliquot of extraction medium through the bottom portion of the extraction cell comprises introducing the first aliquot of extraction medium at a constant flow rate across a radial axis of the extraction cell.
6. The method of claim 1 , wherein the edible, coffee extract has a yield between about 8% and about 16%.
7. The method of claim 1 , wherein the extraction medium is water.
8. The method of claim 1 , wherein the second aliquot of the extraction medium is introduced at a rate such that about 30% to 90% of the first aliquot is displaced over a period of about 1 minute to about 2 hours.
9. The method of claim 1 , wherein the extraction material used to produce the edible, coffee extract is maintained at a pressure between about 1 bar(g) and about 16 bar(g) after the first aliquot is introduced into the extraction cell, until the edible, coffee extract is pushed from the extraction cell.
10. The method of claim 1 , wherein the extraction material to produce the edible, coffee extract is exposed to the extraction medium for between about 3 minutes to 30 minutes.