QUALITY ENHANCEMENT OF COFFEE USING EARTHWORM EXTRACTS AND COFFEE LEAVES

Abstract

This invention enhances coffee quality through the integration of earthworm extracts and coffee leaves, utilizing their natural properties to improve flavor, aroma, and nutritional profile. The method involves preparing nutrient-rich earthworm extracts and processing coffee leaves into a fine powder, which are then blended in a specific ratio. This blend is introduced during the coffee bean fermentation process under controlled conditions to optimize flavor extraction. The resulting coffee exhibits a more complex taste with increased sweetness and reduced bitterness, while laboratory analyses indicate higher antioxidant levels. This eco-friendly approach not only addresses consumer demands for natural products but also promotes sustainable agricultural practices by utilizing organic materials and reducing waste.

Specification

Description:The following specification particularly describes the invention and the manner it
is to be performed.
TECHNICAL FIELD
[001] The technical field of the invention pertains to coffee brewing and extraction methods that enhance beverage quality. This includes innovative designs of brewing apparatus, such as filter baskets and inline sensor systems, as well as advanced extraction techniques like cryogenic pressurization. The focus is on optimizing fluid dynamics, flavor extraction, and quality assessment to improve the consistency and sensory attributes of brewed coffee. Additionally, the integration of natural ingredients and sustainable practices is explored to meet consumer demand for health-conscious and environmentally friendly products.
BACKGROUND
[002] The increasing consumer demand for high-quality coffee has spurred innovations in brewing methods aimed at enhancing flavor and aroma. Traditional brewing techniques often result in inconsistent extraction, leading to variable beverage quality. This has created a need for new technologies that ensure a more uniform and enjoyable coffee experience.
[003] US20230404316A1, which details a filter basket design that optimizes fluid flow during coffee extraction. The incorporation of tapered sidewalls and a smooth strainer surface helps reduce channeling, a common issue that can compromise flavor consistency. Despite this, further refinements in filter design are necessary to fully address fluid dynamics and extraction efficiency.
[004] Inline sensor technology has gained traction for its ability to monitor brewing parameters in real-time. Patent AU2011227140B2 showcases a brewing system that measures total dissolved solids (TDS) to create a unique coffee signature, allowing for automated quality control. However, the technology requires enhancements to measure additional factors, such as aroma and acidity, to provide a comprehensive evaluation of beverage quality.
[005] Cold extraction methods have become increasingly popular for producing coffee with distinctive flavor profiles. The innovation outlined in patent CN110477172A involves using cryogenic pressurization to enhance flavor extraction while minimizing bitterness. This technique highlights the potential for advanced extraction methods but lacks extensive exploration of how various parameters affect flavor retention across different coffee types.
[006] Many coffee producers still rely on synthetic additives to enhance flavor and aroma, which can detract from the natural qualities of the coffee. This reliance has sparked interest in using organic alternatives, such as earthworm extracts and coffee leaves, to improve coffee quality in a sustainable manner. These organic materials could provide a dual benefit of enhancing flavor while supporting eco-friendly practices.
[007] The coffee industry faces sustainability challenges, particularly regarding the disposal of coffee leaves, often considered waste. Innovations that utilize these leaves not only contribute nutritional benefits to coffee but also promote a circular economy, reducing waste and fostering sustainable agricultural practices within the coffee supply chain.
[008] As consumers become increasingly health-conscious, there is a growing preference for beverages that offer functional benefits beyond mere refreshment. This trend underscores the importance of developing coffee products that are enriched with antioxidants and other beneficial compounds, catering to the demand for natural and organic options in the beverage market.
[009] Advancements in coffee brewing technologies are essential to meet the evolving expectations of consumers regarding quality, sustainability, and health. By optimizing extraction methods and incorporating natural ingredients, the coffee industry can enhance its product offerings while addressing environmental concerns and health-related demands, paving the way for future innovations.
SUMMARY
[010] This invention introduces a novel method for enhancing coffee quality by utilizing earthworm extracts and coffee leaves, aiming to improve flavor, aroma, and nutritional profile while promoting sustainable practices. By integrating these organic materials, the process seeks to eliminate reliance on synthetic additives, providing a natural alternative that appeals to health-conscious consumers.
[011] The method involves several key steps, including the preparation of earthworm extracts and coffee leaves, followed by a blending process that optimizes nutrient and flavor interactions during fermentation. This approach not only enhances the sensory qualities of the coffee but also increases its nutritional value, offering additional health benefits through higher antioxidant content.
[012] Through controlled fermentation, the coffee beans absorb the beneficial compounds from the earthworm extracts and coffee leaves, leading to a more consistent and rich flavor profile characterized by reduced bitterness and enhanced sweetness. The innovation allows for greater reliability in flavor and aroma across different batches, catering to consumer expectations for quality.
[013] In addition to improving beverage quality, this method promotes sustainability by utilizing agricultural byproducts, such as coffee leaves, which are often discarded. By integrating these materials into the production process, the invention supports eco-friendly practices that minimize waste and environmental impact.
[014] This innovation represents a significant advancement in coffee processing technology, aligning with current consumer trends toward natural, high-quality, and functional beverages. It positions coffee producers to meet the growing demand for sustainable and health-conscious products while enhancing the overall coffee experience.
BRIEF DESCRIPTION OF THE DRAWINGS
[015] The foregoing detailed description of embodiments is better understood when read in conjunction with the appended drawings. For the purpose of illustrating of the present subject matter, an example of the construction of the present subject matter is provided as figures; however, the invention is not limited to the specific method disclosed in the document and the figures.
[016] The present subject matter is described in detail with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to refer to various features of the present subject matter.
[017] Figure 1 provides the working prototype of the invention.
[018] The given figures depict an embodiment of the present disclosure for illustration and better understanding only.
DETAILED DESCRIPTION
[019] Some of the embodiments of this disclosure, illustrating all its features, will now be discussed in detail. The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open-ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items or meant to be limited to only the listed item or items. It must also be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise.
[020] This invention focuses on enhancing coffee quality by incorporating earthworm extracts and coffee leaves, two organic materials rich in nutrients and beneficial compounds. The goal is to improve the sensory attributes of coffee, such as flavor and aroma, while also boosting its nutritional profile and promoting sustainability within coffee production.
[021] The preparation of earthworm extracts involves sourcing earthworms from organic farms and processing them through methods like maceration or enzyme extraction. This results in a concentrated liquid rich in enzymes, amino acids, and beneficial microorganisms that promote plant growth and flavor enhancement.
[022] Fresh coffee leaves, often considered agricultural waste, are collected, washed, and dried to preserve their active compounds. Once dried, the leaves are ground into a fine powder, maximizing surface area for optimal extraction and nutrient release during the blending phase with earthworm extracts.
[023] In one embodiment it is provided that, the blending process involves mixing the prepared earthworm extract with ground coffee leaves in a predetermined ratio, optimizing the balance of nutrients and flavors. This mixture can either be added directly to the coffee bean fermentation process or used as a soil amendment to enhance the growth and flavor of the coffee plants.
[024] The fermentation step is critical, where the blended mixture is introduced to the coffee beans in a controlled environment. Parameters such as temperature and humidity are carefully monitored to promote optimal extraction of flavor compounds, typically lasting between 12 to 24 hours.
[025] Following fermentation, the coffee beans undergo standard washing, drying, and roasting procedures. Sensory evaluations and chemical analyses are performed on the brewed coffee to assess improvements in flavor, aroma, and nutritional content, with particular attention to levels of antioxidants and other beneficial compounds.
[026] In one embodiment it is provided, that Results indicate that coffee produced using this method exhibits a richer flavor profile, characterized by enhanced sweetness and reduced bitterness. Sensory tests show that consumers prefer the improved taste and aroma of the enhanced coffee over conventional options, indicating a successful enhancement of sensory qualities.
[027] Laboratory analyses reveal that the nutritional value of coffee is significantly increased, with higher levels of antioxidants, amino acids, and essential vitamins. This aligns with the growing consumer demand for functional beverages that provide added health benefits, positioning the product as a healthier option.
[028] The innovative use of organic materials not only enhances coffee quality but also supports sustainable agricultural practices. By utilizing coffee leaves, typically considered waste, the invention contributes to a circular economy in coffee production, reducing waste and promoting resource efficiency.
[029] In one embodiment it is provided, that This method demonstrates scalability, making it suitable for both small artisanal coffee producers and larger commercial operations. The adaptable nature of the process allows for its application across various market segments, catering to diverse consumer preferences for high-quality coffee.
[030] Discussions surrounding this invention emphasize its potential impact on the coffee industry, particularly in addressing challenges related to synthetic additives and environmental sustainability. By focusing on natural enhancements, this approach meets consumer trends favoring organic and health-conscious products.
[031] The integration of earthworm extracts and coffee leaves in coffee production represents a significant advancement in brewing technology. The invention not only improves the sensory and nutritional qualities of coffee but also aligns with contemporary demands for sustainability, making it a valuable contribution to the coffee sector.
[032] Referring to figure 1, depicts a comprehensive flowchart outlining the innovative process of enhancing coffee quality using earthworm extracts and coffee leaves. It begins with the sourcing of earthworms from organic farms and the collection of fresh coffee leaves, highlighting the eco-friendly nature of the materials used. The flowchart illustrates the preparation steps for both components, detailing the extraction of beneficial nutrients from the earthworms and the drying and grinding of coffee leaves. Next, it outlines the blending process, where the extracts are mixed in a specific ratio, followed by the fermentation stage where the mixture interacts with coffee beans under controlled conditions. This leads to improved flavor and aroma profiles. The flowchart culminates in quality assessment measures, showcasing sensory evaluations and chemical analyses to determine enhancements in taste, nutritional value, and overall coffee quality. Throughout the diagram, there are icons representing sustainability and health benefits, emphasizing the innovation's alignment with current consumer preferences for natural and functional beverages.
, Claims:1. A method for enhancing the quality of coffee comprising:
A. preparing earthworm extracts by sourcing earthworms from organic farms, processing them to obtain a concentrated liquid rich in nutrients and enzymes, and filtering to remove solid materials;
B. preparing coffee leaves by harvesting, drying, and grinding the leaves into a fine powder;
C. blending the earthworm extracts with the ground coffee leaves in a predetermined ratio;
D. adding the blend to coffee bean fermentation under controlled temperature and humidity conditions to improve flavor and aroma;
E. conducting quality assessment of the brewed coffee to evaluate sensory and nutritional enhancements.
2. The method of claim 1, wherein the earthworm extracts are prepared using enzymatic extraction techniques to maximize nutrient release.
3. The method of claim 1, wherein the coffee leaves are dried at low temperatures to preserve their bioactive compounds.
4. The method of claim 1, wherein the blending ratio of earthworm extracts to ground coffee leaves is between 1:2 and 1:5.
5. The method of claim 1, wherein the fermentation process occurs at a temperature range of 25-30°C and a humidity level of 60-70%.
6. The method of claim 1, further comprising the step of filtering the fermented coffee beans to remove any residual solids before brewing.
7. The method of claim 1, wherein the quality assessment includes measuring levels of antioxidants and conducting sensory evaluations by trained panels.
8. The method of claim 1, further comprising using the blend as a soil amendment to promote growth and flavor enhancement of coffee plants.

Documents