Granted Patent B2

US 12,721,359 · App. 18/957,041 · Granted Sep 1, 2026

Inventors: Kieran A. Murphy (Seattle, WA); Chelsea L. Rosenkrance (Seattle, WA)

Assignee: Starbucks Corporation

A23F5/262A23F5/26A23F3/18A47J31/0663A47J31/3671

Abstract

Claims (30)

1 . A method of preparing an edible, coffee extract, the method comprising:

loading an extraction material that has not been subjected to prior extractions into an extraction cell having a bottom portion and a top portion;

introducing a first aliquot of an extraction medium at a temperature less than about 30° C. through the bottom portion of the extraction cell to form the edible, coffee extract with a TDS between about 40 g/L to about 140 g/L and yield between about 8% to about 16%; and

introducing a second aliquot of the extraction medium through the bottom portion of the extraction cell to push the edible, coffee extract through an outlet disposed on the top portion of the extraction cell after only a single pass through the extraction material, wherein a flow rate of the second aliquot of the extraction medium displaces about 90% of a volume of the first aliquot a period of less than 5 minutes,

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 such that the first aliquot of the extraction medium and the second aliquot of the extraction medium do not substantially mix,

wherein a filter is fixed to cover the outlet of the top portion,

wherein the extraction cell comprises a length and an average width along the length, wherein an interior aspect ratio of the length to the average width is about 1:1 to about 4:1.

2 . The method of claim 1 , wherein the filter has a mean aperture diameter between about 0.05 mm to about 0.35 mm.

3 . The method of claim 1 , wherein the outlet disposed at the top portion comprises an area that is about 10% to about 100% of a cross-sectional area of the top portion of the extraction cell.

4 . The method of claim 1 , wherein the extraction material is exposed to the first aliquot for a period of about 1 minute.

5 . 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 at a temperature less than about 30° C. through the bottom portion of the extraction cell to form the edible, coffee extract with a TDS between about 40 g/L to about 140 g/L; 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 after only a single pass through the extraction material, wherein a flow rate of the second aliquot displaces about 90% of a volume of the first aliquot in a period of less than 5 minutes,

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 such that the first aliquot of the extraction medium and the second aliquot of the extraction medium do not substantially mix,

wherein the extraction cell comprises a length and an average width along the length, wherein an interior aspect ratio of the length to the average width is about 1:1 to about 4:1.

6 . The method of claim 5 , further comprising expelling gas from the extraction cell through the top portion.

7 . The method of claim 5 , further comprising tamping the extraction material.

8 . The method of claim 7 , wherein tamping the extraction material comprises tamping the extraction material within the extraction cell.

9 . The method of claim 7 , wherein an upward flow of the extraction medium tamps the extraction material.

10 . The method of claim 5 , wherein introducing the first or second aliquot of extraction medium through the bottom portion of the extraction cell comprises introducing the first or second aliquot of extraction medium at a constant flow rate across a radial axis of the extraction cell.

11 . The method of claim 5 , wherein the extraction material comprises ground roasted coffee beans.

12 . The method of claim 5 , wherein the extraction material is subjected to a pressure between about 1 bar (g) and about 16 bar (g) after the first aliquot is introduced.

13 . The method of claim 5 , wherein the extraction material is subjected to a pressure of about 9 bar (g) after the first aliquot is introduced.

14 . The method of claim 5 , further comprising controlling a flow of air from an interior of the extraction cell with at least one outlet valve.

15 . The method of claim 5 , wherein a yield of the edible, coffee extract is between about 10% to about 12%.

16 . The method of claim 5 , wherein a yield of the edible, coffee extract is between about 8% to about 16%.

17 . The method of claim 5 , wherein a filter is disposed at an outlet of the top portion, the filter having a mean aperture diameter between about 0.05 mm to about 0.35 mm.

18 . The method of claim 5 , wherein an outlet disposed at the top portion comprises an area that is about 10% to about 100% of a cross-sectional area of the top portion of the extraction cell.

19 . The method of claim 5 , wherein the extraction material is exposed to the first aliquot for a period of about 1 minute.

Assignments (1)

Continuity (4)

References Cited (143)