Coffee making control method and device and coffee making equipment

Abstract

The invention relates to the technical field of coffee making, and discloses a coffee making control method and device and coffee making equipment, and the method comprises the steps: obtaining the baking degree of coffee beans currently selected by a user; grinding time and extraction flow rates corresponding to different extraction stages in the extraction process are determined according to the baking degree; after coffee making enters the grinding process, coffee beans are ground according to the grinding time; after coffee making enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction flow rates, so that the coffee meeting the preset flavor corresponding to the coffee beans is obtained. The grinding parameters and the extraction parameters are dynamically adjusted according to the baking degrees of the coffee beans, it can be guaranteed that the amount of the coffee powder is enough to present the flavor characteristics of the coffee beans, special flavor substances in the coffee beans can be selectively extracted at different stages, optimal flavor extraction of the coffee beans with different baking degrees is achieved, and the extraction efficiency is improved. The technical effects of improving coffee flavor expressive force and enhancing user experience and satisfaction are achieved.

Description

Technical Field

[0001] This invention relates to the field of coffee making technology, specifically to coffee making control methods, devices, and coffee making equipment. Background Technology

[0002] Coffee is becoming increasingly popular, and fully automatic coffee products are becoming more and more common. Coffee beans with different roast levels have different flavor characteristics: light roast is mainly sweet and sour with low bitterness; medium roast has a balanced acidity and bitterness with high sweetness; dark roast is slightly sweet, heavily bitter, and low in acidity.

[0003] Currently, most coffee machines on the market use uniform extraction parameters to extract coffee beans of all roast levels. However, different roast levels of coffee beans have different flavor characteristics, and using the same extraction method cannot accurately reproduce the flavors of coffee beans at different roast levels. Furthermore, because coffee beans of different roast levels have different hardness and require different grinding speeds, and current coffee machines primarily control the amount of coffee powder by controlling the grinding time, this results in inconsistent grind sizes for different roast levels, thus destroying the inherent flavors of each roast. Therefore, they fail to meet consumers' personalized needs for different flavor profiles of coffee beans, thereby weakening the overall quality of coffee beverages and the user experience to some extent. Summary of the Invention

[0004] In view of this, the present invention provides a method, apparatus and equipment for controlling coffee making, in order to solve the problem of not being able to accurately reproduce the flavor characteristics of coffee beans.

[0005] In a first aspect, the present invention provides a method for controlling coffee making, the method comprising: obtaining the roasting degree of coffee beans currently selected by the user; determining the grinding time based on the roasting degree, and determining the extraction flow rate corresponding to different extraction stages in the extraction process based on the roasting degree; grinding the coffee beans according to the grinding time after the coffee making process enters the grinding process; and extracting the coffee at different extraction stages according to the corresponding extraction flow rate after the coffee making process enters the extraction process, so as to obtain coffee that conforms to the preset flavor of the coffee beans.

[0006] The coffee brewing control method provided by this invention determines the grinding time and extraction flow rate corresponding to different extraction stages based on the roasting degree of the coffee beans selected by the user. During grinding, the coffee beans are ground according to the specified grinding time, and during extraction, they are extracted according to the corresponding extraction flow rate at different extraction stages. By dynamically adjusting the grinding and extraction parameters according to the roasting degree of the coffee beans, this invention ensures that the amount of coffee powder is sufficient to present the inherent flavor characteristics of the coffee beans, while also enabling the selective extraction of characteristic flavor substances from the coffee beans at different stages. This achieves optimal flavor extraction for coffee beans with different roasting degrees, improves the extraction quality of coffee at different roasting degrees, and ultimately enhances the flavor expression of coffee, improves user experience, and increases satisfaction.

[0007] In one optional implementation, obtaining the roasting degree of the coffee beans selected by the user includes: obtaining the grinding current; comparing the grinding current with a preset current threshold, and determining the roasting degree of the coffee beans based on the comparison result.

[0008] This invention utilizes the fact that coffee beans at different roasting levels have varying hardness, resulting in different currents during grinding. It can predetermine a preset current threshold and compare the current grinding current with the preset current threshold to accurately identify the roasting level of the coffee beans. Based on the roasting level, the coffee brewing process can be adjusted to ensure that the coffee flavor matches the user's selected coffee bean preferences, while avoiding human error that could prevent the coffee from meeting the user's preferences.

[0009] In one optional implementation, the roasting degree includes: light roast, medium roast, and dark roast. The preset current thresholds include: a first current threshold, a second current threshold, and a third current threshold, with the first current threshold, the second current threshold, and the third current threshold decreasing sequentially. The grinding current is compared with the preset current thresholds, and the roasting degree of the coffee beans is determined based on the comparison result, including: using a first intermediate value between the first current threshold and the second current threshold as a fourth current threshold, and using a second intermediate value between the second current threshold and the third current threshold as a fifth current threshold; if the grinding current is greater than or equal to the fourth current threshold, the roasting degree is determined to be light roast; if the grinding current is less than the fourth current threshold but greater than the fifth current threshold, the roasting degree is determined to be medium roast; if the grinding current is less than or equal to the fifth current threshold, the roasting degree is determined to be dark roast.

[0010] This invention determines the corresponding current threshold based on the actual grinding of coffee beans at three different roasting levels. When identifying the roasting level, the current comparison interval is divided by the median of adjacent current thresholds. This avoids identification ambiguity caused by currents approaching the threshold, avoids interference from current fluctuations at a single threshold critical point, and reduces the risk of misjudgment.

[0011] In one optional implementation, the grinding time is determined based on the degree of roasting, and the extraction flow rate corresponding to different extraction stages during the extraction process is determined based on the degree of roasting. This includes: obtaining a time constraint range corresponding to the degree of roasting, and flow rate constraints and flow rate constraint ranges corresponding to the extraction process under the degree of roasting; determining the grinding time within the time constraint range, wherein the grinding time corresponding to light roasting, medium roasting, and dark roasting gradually decreases; and determining, within the flow rate constraint range, a first extraction flow rate corresponding to the initial extraction stage, a second extraction flow rate corresponding to the middle extraction stage, and a third extraction flow rate corresponding to the final extraction stage during the extraction process, based on the flow rate constraints, wherein the magnitude relationship between the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate is different under different degrees of roasting.

[0012] This invention determines the grinding time based on the roasting level, ensuring a consistent grind size for coffee powder at different roasting levels. This provides a stable raw material base for subsequent extraction, preventing under- or over-extraction caused by variations in powder quantity, which negatively impacts coffee flavor. Secondly, determining the extraction flow rate for different extraction stages based on the roasting level optimizes the extraction ratio of soluble substances at each stage, achieving precise flavor control and ensuring the brewed coffee accurately reflects the inherent flavor characteristics of the coffee beans.

[0013] In one optional implementation, the method further includes: a time constraint range of 8s to 10s for light roasting; a time constraint range of 6s to 8s for medium roasting; and a time constraint range of 4s to 6s for dark roasting.

[0014] This invention sets different time constraints for coffee beans with different roasting levels, taking into account the influence of coffee bean hardness on the amount of coffee ground. This allows for dynamic adjustment of the grinding time based on the actual physical characteristics of the coffee beans, ensuring that an equal and sufficient amount of coffee powder is obtained after grinding coffee beans with different roasting levels. This avoids under-extraction (too little powder) or over-extraction (too much powder) caused by deviations in the amount of powder.

[0015] In an optional embodiment, the method further includes: the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate have the same flow rate constraint range, which is 0.3 ml / s to 3 ml / s; the flow rate constraint conditions include overall flow rate constraint conditions and relative flow rate constraint conditions; the overall flow rate constraint conditions are: the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate are all greater than one-fifth of the average flow rate and less than one-third of the average flow rate, where the average flow rate is the average of the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate; at a light roasting degree, the relative flow rate constraint conditions are: the first extraction flow rate is greater than or equal to the second extraction flow rate, and the second extraction flow rate is greater than the third extraction flow rate; at a medium roasting degree, the relative flow rate constraint conditions are: the second extraction flow rate is greater than the first extraction flow rate, and the first extraction flow rate is greater than or equal to the third extraction flow rate; at a deep roasting degree, the relative flow rate constraint conditions are: the third extraction flow rate is greater than or equal to the second extraction flow rate, and the second extraction flow rate is greater than the first extraction flow rate.

[0016] This invention sets different constraints for coffee beans at different roasting levels, which can determine the extraction flow rate at each extraction stage within the constraints. This optimizes the extraction ratio of soluble substances in coffee powder at different extraction stages, determines the overall flavor profile of the coffee, and thus more accurately meets the personalized preferences of users for the coffee beans they choose.

[0017] In one optional implementation, the extraction stages are predetermined according to the proportion of the target extract volume corresponding to each extraction stage to the total extract volume in the extraction process. The extraction stages are sequentially: the initial extraction stage, the middle extraction stage, and the final extraction stage. Extraction is performed at the corresponding extraction flow rate at each extraction stage, including: after the extraction process begins, the initial extraction stage is taken as the current extraction stage, and the target extraction time is determined according to the target extract volume and extraction flow rate corresponding to the current extraction stage; the flow rate is adjusted according to the extraction flow rate corresponding to the current extraction stage, and the current extraction time is obtained; it is determined whether the current extraction time has reached the target extraction time. If it has, the next extraction stage is taken as the current extraction stage, and the process returns to the step of determining the target extraction time according to the target extract volume and extraction flow rate corresponding to the current extraction stage, until the extraction process ends.

[0018] This invention optimizes the extraction ratio of soluble substances in coffee liquid at different stages of extraction by precisely controlling the extraction process in stages. It achieves precise control over flavor components such as acidity, sweetness, and bitterness, ensuring that the coffee produced accurately presents the flavor characteristics of the coffee beans themselves, thereby enhancing the user experience and satisfaction.

[0019] In one optional implementation, the process of determining the preset current threshold includes: acquiring a coffee bean differentiation calibration instruction and the roasting degree of the currently calibrated coffee beans; determining the grinding time corresponding to the roasting degree, and grinding the currently calibrated coffee beans according to the grinding time based on the coffee bean differentiation calibration instruction; acquiring the motor current during the grinding process, and determining the preset current threshold corresponding to the roasting degree based on the motor current after grinding, wherein light roasting corresponds to a first current threshold, medium roasting corresponds to a second current threshold, and dark roasting corresponds to a third current threshold.

[0020] This invention determines the current threshold for different roasting levels during the actual grinding process, and can automatically identify the roasting level of coffee beans based on the current threshold. This allows for dynamic adjustment of the coffee making process according to the roasting level, so that the flavor of the coffee matches the flavor characteristics of the coffee beans themselves, achieving the best flavor extraction for coffee beans at different roasting levels.

[0021] Secondly, the present invention provides a coffee making control device, comprising: a degree determination module for obtaining the roasting degree of coffee beans currently selected by the user; a parameter determination module for determining the grinding time based on the roasting degree and determining the extraction flow rate corresponding to different extraction stages during the extraction process based on the roasting degree; a grinding control module for grinding the coffee beans according to the grinding time after the coffee making process enters the grinding process; and an extraction control module for extracting the coffee at different extraction stages according to the corresponding extraction flow rate after the coffee making process enters the extraction process, so as to obtain coffee that conforms to the preset flavor of the coffee beans.

[0022] Thirdly, the present invention provides a coffee making apparatus, comprising: a controller; the controller comprising: a memory and a processor, the memory and the processor being communicatively connected to each other, the memory storing computer instructions, and the processor executing the computer instructions to perform the coffee making control method of the first aspect or any corresponding embodiment described above. Attached Figure Description

[0023] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0024] Figure 1 This is a schematic diagram of an application scenario according to an embodiment of the present invention; Figure 2 This is a schematic diagram of a first type of control method for coffee making according to an embodiment of the present invention; Figure 3 This is a schematic diagram of a second process for controlling coffee making according to an embodiment of the present invention; Figure 4 This is a schematic diagram of the overall process of a coffee-making control method according to an embodiment of the present invention; Figure 5 This is a schematic diagram of a third process for controlling coffee making according to an embodiment of the present invention. Figure 6 This is a structural block diagram of a coffee-making control device according to an embodiment of the present invention; Figure 7 This is a schematic diagram of the hardware structure of the controller according to an embodiment of the present invention.

[0025] Figure descriptions: 100-Coffee making equipment; 101-Controller; 102-Grinding device; 103-Flow rate regulating device. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] It is understood that before using the technical solutions disclosed in the various embodiments of the present invention, users should be informed of the types, scope of use, and usage scenarios of the personal information involved in the present invention and their authorization should be obtained in accordance with relevant laws and regulations through appropriate means.

[0028] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0029] As an optional application scenario of this invention, such as Figure 1 As shown, the coffee making equipment 100 includes: a controller 101, a grinding device 102, and a flow rate regulating device 103. The flow rate regulating device 103 can directly adjust the flow rate, or adjust the flow rate by adjusting the pressure.

[0030] The coffee making equipment 100, taking a fully automatic coffee machine as an example, allows the user to select coffee beans of different roast levels according to their personal preferences. After the user places the coffee beans into the grinder 102, the controller 101 controls the grinder 102 to grind the coffee beans. After grinding is complete, the coffee making process begins according to the coffee type selected by the user. When the extraction process is reached, the controller 101 controls the flow rate regulating device 103 to extract the coffee powder at a certain extraction flow rate.

[0031] When users select coffee beans at different roast levels, there are technical solutions for adjusting the grind size based on the roast level during the grinding process, but these typically involve a fixed grinding time. However, coffee beans at different roast levels have significantly different densities (light roasts are denser, dark roasts are less dense). If a fixed grinding time is used, light roasts, due to their higher hardness, require less grinding per unit time, easily resulting in insufficient grounds; while dark roasts, due to their higher brittleness, require more grinding per unit time, easily resulting in excessive grounds. During the extraction process, this discrepancy in grounds directly leads to under-extraction (too little grounds) or over-extraction (too much grounds).

[0032] Furthermore, the same extraction flow rate is typically used during the extraction process. While there are technologies that adjust the extraction flow rate based on coffee type, these only apply to coffee brewing processes where the user can select a specific flavor preference. If the coffee machine cannot provide a specific flavor preference, it will still extract using the same flow rate. However, coffee beans with different roast levels have different flavor characteristics: light roasts are predominantly sweet and acidic with low bitterness; medium roasts have a balanced acidity and bitterness with high sweetness; and dark roasts are slightly sweet, intensely bitter, and low in acidity. Using the same extraction flow rate cannot effectively reproduce the flavors of coffee beans with different roast levels. This invention provides a coffee brewing control method that identifies the roast level of coffee beans and adjusts the grinding time and extraction flow rate at different stages of the extraction process accordingly to achieve optimal flavor extraction from coffee beans with different roast levels.

[0033] According to an embodiment of the present invention, a control method for coffee making is provided. It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. Furthermore, although a logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than that shown here.

[0034] This embodiment provides a coffee-making control method, which can be used in the aforementioned fully automatic coffee machine. Figure 2 This is a flowchart of a coffee-making control method according to an embodiment of the present invention, such as... Figure 2 As shown, the process includes the following steps: Step S201: Obtain the roasting level of the coffee beans currently selected by the user.

[0035] Specifically, in this embodiment of the invention, the roasting degree of coffee beans typically includes: light roast, medium roast, and dark roast. Light roast is the lightest roast category, with the core objective of preserving the original regional flavors (such as floral, fruity, and herbal aromas) and bright organic acids of the coffee beans, avoiding overheating that could damage their unique green bean characteristics. Therefore, light roast coffee beans are predominantly sweet and acidic with low bitterness. Medium roast is a balanced roast between light and dark roast, with the core objective of balancing the original flavors of the coffee beans with the nutty and caramel flavors produced by roasting, weakening the sharp acidity of light roast while avoiding the burnt bitterness of dark roast. Therefore, medium roast coffee beans have a balanced acidity and bitterness and are highly sweet. Dark roast is the heaviest roast category, with the core objective of enhancing the rich flavors of roasting, such as caramel, chocolate, and smokiness, completely masking the original flavors of the coffee beans. Through intense thermal reactions, it creates a unique "roast-dominated" taste. Therefore, dark roast coffee beans are slightly sweet, intensely bitter, and low in acidity.

[0036] To cater to individual flavor preferences, users typically consider the roast level of coffee beans when purchasing them. However, not all users can adjust brewing parameters based on different roast levels. To better showcase the unique flavor characteristics of coffee beans at different roast levels, coffee machines intelligently adjust certain brewing parameters during the brewing process based on the roast level. This precisely presents, and even amplifies, the inherent flavor characteristics of the coffee beans, satisfying the user's personalized taste preferences. Therefore, before brewing coffee, the coffee machine must first obtain the roast level of the coffee beans selected by the user.

[0037] Step S202: Determine the grinding time based on the degree of roasting, and determine the extraction flow rate corresponding to different extraction stages during the extraction process based on the degree of roasting.

[0038] Specifically, in this embodiment of the invention, after determining the roasting level of the selected coffee beans, the production parameters are adjusted according to the actual physical characteristics of the coffee beans at different roasting levels. This embodiment of the invention selects to adjust the grinding time during the grinding process and the extraction flow rate at different extraction stages during the extraction process. Furthermore, the coffee machine itself has the function of adjusting the grind size and grinding temperature according to the roasting level. The core function of the grinding time is to compensate for the differences in grinding efficiency between coffee beans at different roasting levels, outputting sufficient quantity and high quality coffee powder based on the characteristics of the coffee beans (hardness / density determined by the roasting level), and avoiding subsequent extraction from the source due to powder quantity deviation or powder layer defects. For example, lightly roasted coffee beans have a high density and hardness, requiring greater pressure and a longer grinding time to break them down. If a fixed grinding time is used, there will be insufficient grounds (e.g., 18g of grounds are needed for a single cup, but only 15g is actually produced). During subsequent extraction, the contact area between hot water and the grounds will be insufficient, resulting in under-extraction and a weak flavor with a sharp acidity. Darkly roasted coffee beans have a low density and high brittleness, making them easily broken down during grinding. If a fixed grinding time is used, there will be excess grounds (e.g., 18g of grounds are needed for a single cup, but only 22g is actually produced). During subsequent extraction, the grounds will be too thick, increasing the resistance to hot water penetration and causing over-extraction, resulting in a coffee with a prominent burnt, bitter, and astringent taste.

[0039] Furthermore, the extraction flow rate, which is the speed at which hot water penetrates the coffee grounds, directly determines the contact time between flavor compounds and hot water. The content and dissolution rate of flavor compounds (organic acids, oils, caramel compounds, etc.) of coffee beans with different roast levels vary greatly. Therefore, by adjusting the extraction flow rate in stages, the target flavor is guided to dissolve preferentially, while the dissolution of negative flavors is delayed / reduced, thereby revealing the flavor characteristics of the coffee beans themselves.

[0040] Therefore, in view of the differences in physical properties (hardness / density) and flavor substance dissolution patterns determined by the degree of roasting, the embodiments of the present invention determine the grinding time of the grinding process and the extraction flow rate corresponding to different extraction stages in the extraction process based on the roasting degree of the currently selected coffee beans. By controlling the grinding time, the quality of raw materials is ensured, and by controlling the extraction flow rate in stages, the dissolution is precisely guided, ultimately achieving the goal of releasing the best flavor of coffee beans of different roasting degrees.

[0041] Step S203: After the coffee making process enters the grinding process, grind the coffee beans according to the grinding time.

[0042] Specifically, in this embodiment of the invention, after determining the grinding time and extraction flow rate, the coffee machine begins the coffee making process. The making process differs for different types of coffee, but all require grinding and extraction. After the grinding process is complete, the coffee beans are ground according to a predetermined grinding time. During grinding, parameters such as grind size and grinding temperature are adjusted based on the roasting level and coffee type. The ground coffee beans are then transformed into coffee powder that matches the desired coffee type.

[0043] Step S204: After the coffee making process enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction flow rate to obtain coffee that matches the preset flavor of the coffee beans.

[0044] Specifically, in this embodiment of the invention, the leftmost process differs for different types of coffee. Taking espresso as an example, after filling, tamping, attaching the portafilter, and triggering the brewing process, the coffee enters the brewing process corresponding to its type, such as adding water before extraction, extracting before adding water, or adding milk after extraction. The brewing process for different types of coffee typically includes a pre-infusion process and a high-pressure extraction process. The pre-infusion process is a pretreatment process where a small amount of low-pressure hot water (or water mist) is used to moisten the coffee grounds before the formal extraction begins, enhancing the later extraction effect. The high-pressure extraction stage uses high-temperature, high-pressure water to continuously penetrate the coffee puck, extracting the soluble substances from the coffee grounds and extracting the corresponding flavor compounds. Once the coffee brewing enters the extraction stage, the coffee machine extracts according to the extraction method corresponding to the coffee type selected by the user, and controls the extraction flow rate at different extraction stages during the extraction process according to a predetermined flow rate.

[0045] The coffee brewing control method provided in this invention determines the grinding time and extraction flow rate corresponding to different extraction stages based on the roasting degree of the coffee beans selected by the user. During grinding, the coffee beans are ground according to the specified grinding time, and during extraction, they are extracted according to the corresponding extraction flow rate at different extraction stages. By dynamically adjusting the grinding and extraction parameters according to the roasting degree of the coffee beans, this invention ensures that the amount of coffee powder is sufficient to present the inherent flavor characteristics of the coffee beans, while also enabling the selective extraction of characteristic flavor compounds from the coffee beans at different stages. This achieves optimal flavor extraction for coffee beans with different roasting degrees, improves the extraction quality of coffee at different roasting degrees, and ultimately enhances the flavor expression of coffee, improves user experience, and increases satisfaction.

[0046] This embodiment provides a coffee-making control method, which can be used in the aforementioned coffee machine. Figure 3 This is a flowchart of a coffee-making control method according to an embodiment of the present invention, such as... Figure 3 As shown, the process includes the following steps: Step S301: Obtain the roasting level of the coffee beans currently selected by the user.

[0047] Specifically, step S301 includes: Step S3011: Obtain the grinding current.

[0048] Specifically, in this embodiment of the invention, the roasting level of the currently selected coffee beans can be determined by providing a roasting level selection on the operation interface. However, if the user cannot identify the roasting level of the purchased coffee beans, or identifies it incorrectly, it will affect the presentation of the coffee beans' flavor characteristics. To improve the intelligence and accuracy of the coffee machine, this embodiment of the invention can automatically identify the roasting level of the currently selected coffee beans during the grinding process. Because coffee beans with different roasting levels have different hardness, this will lead to different motor loads during grinding, resulting in differences in the corresponding grinding current. Therefore, this embodiment of the invention promptly collects the grinding current I when the motor is stable after entering the grinding process, and uses the grinding current I as the basis for identifying the roasting level of the coffee beans.

[0049] Step S3012: Compare the grinding current with the preset current threshold, and determine the roasting degree of the coffee beans based on the comparison result.

[0050] Specifically, in this embodiment of the invention, the motor current of the grinding device when grinding coffee beans at different roast levels can be obtained during the coffee machine design process, or it can be obtained during factory testing, or the user can test it at home after purchasing the coffee machine. The obtained motor current is then used as a preset current threshold. Furthermore, during the actual coffee making process, the collected grinding current is compared with the preset current threshold, and the roast level of the coffee beans to be ground is determined based on the comparison result.

[0051] In some optional implementations, step S3012 above includes: Step a1: Take the first intermediate value between the first current threshold and the second current threshold as the fourth current threshold, and take the second intermediate value between the second current threshold and the third current threshold as the fifth current threshold.

[0052] Step a2: If the grinding current is greater than or equal to the fourth current threshold, the baking degree is determined to be light roast; if the grinding current is less than the fourth current threshold but greater than the fifth current threshold, the baking degree is determined to be medium roast; if the grinding current is less than or equal to the fifth current threshold, the baking degree is determined to be dark roast.

[0053] Specifically, in this embodiment of the invention, when testing the motor current of the grinding device when grinding coffee beans of different roast levels to determine the preset current threshold, at least one grinding test is performed on coffee beans of various roast levels. Specifically, after grinding light roast coffee beans, the motor current is used as the first current threshold I1; after grinding medium roast coffee beans, the motor current is used as the second current threshold I2; and after grinding dark roast coffee beans, the motor current is used as the third current threshold I3, where I1 > I2 > I3.

[0054] To avoid misjudgment caused by current disturbances during actual use, this embodiment of the invention, based on determining the first current threshold I1, the second current threshold I2, and the third current threshold I3, uses the first intermediate value between the first current threshold I1 and the second current threshold I2 as the fourth current threshold I4, and uses the second intermediate value between the second current threshold I2 and the third current threshold I3 as the fifth current threshold I5, that is, I4=I1-ΔI1 / 2=I2+ΔI1 / 2, I5=I2-ΔI2 / 2=I3+ΔI2 / 2.

[0055] Therefore, as Figure 4 As shown, the grinding current I during the current grinding process is compared with the fourth current threshold I4 and the fifth current threshold I5 respectively: if I ≥ I4(I1-ΔI1 / 2), the selected coffee beans are determined to be light roast; if I4(I2+ΔI1 / 2) > I > I5(I2-ΔI2 / 2), the selected coffee beans are determined to be medium roast; if I ≤ I5(I3+ΔI2 / 2), the selected coffee beans are determined to be dark roast. In this embodiment of the invention, when identifying the roast level, the current comparison interval is divided by the median of adjacent current thresholds. This avoids identification ambiguity caused by currents approaching the threshold, avoids interference from current fluctuations at a single threshold critical point, and reduces the risk of misjudgment.

[0056] In one alternative implementation, if the user obtains the preset current threshold by conducting a test at home after purchasing the coffee machine, the testing steps are as follows: Step b1: Obtain the coffee bean differentiation calibration instruction and the roasting level of the coffee beans currently being calibrated.

[0057] Step b2: Determine the grinding time corresponding to the roasting level, differentiate calibration instructions based on coffee beans, and grind the currently calibrated coffee beans according to the grinding time.

[0058] Step b3: Obtain the motor current during the grinding process, and after the grinding is completed, determine the preset current threshold corresponding to the degree of baking based on the motor current, wherein the light baking degree corresponds to the first current threshold, the medium baking degree corresponds to the second current threshold, and the dark baking degree corresponds to the third current threshold.

[0059] Specifically, in this embodiment of the invention, the coffee machine's operating interface is pre-set with a coffee bean differentiation calibration option. After the user selects the coffee bean differentiation calibration option, three options will appear: light roast coffee bean calibration, medium roast coffee bean calibration, and dark roast coffee bean calibration. The user determines the option according to the roasting level of the coffee beans to be calibrated, puts the coffee beans to be calibrated into the bean hopper, and selects the corresponding calibration button.

[0060] At this point, the coffee machine receives the corresponding coffee bean differentiation calibration command and the roasting level of the coffee beans currently being calibrated. Based on this, the coffee machine grinds the coffee beans according to a pre-determined grinding time based on different roasting levels, and collects and records the motor current in real time during the grinding process. After grinding, the motor current is used as the preset current threshold corresponding to the roasting level of the coffee beans currently being calibrated. Multiple measurements can be taken for coffee beans of the same roasting level to calculate the average value, and the average value of the motor current collected multiple times during the grinding process can also be calculated to determine the corresponding preset current threshold.

[0061] After calibrating with three types of coffee beans, the coffee machine obtains and stores the following current thresholds: light roast (corresponding to a first current threshold I1), medium roast (corresponding to a second current threshold I2), and dark roast (corresponding to a third current threshold I3), where I1 > I2 > I3 and falls within the range of 0.45A to 1.4A. Alternatively, the coffee machine can calculate a first intermediate value between the first current threshold I1 and the second current threshold I2, using this as the fourth current threshold I4, and calculate a second intermediate value between the second current threshold I2 and the third current threshold I3, using this as the fifth current threshold I5, and store these values. This allows the machine to directly compare the roast level with the fourth current threshold I4 and the fifth current threshold I5, eliminating the need for intermediate value calculation.

[0062] Step S302: Determine the grinding time based on the degree of roasting, and determine the extraction flow rate corresponding to different extraction stages during the extraction process based on the degree of roasting. For details, please refer to [link to details]. Figure 2 Step S202 of the illustrated embodiment will not be described again here.

[0063] Step S303: After the coffee brewing process enters the grinding stage, grind the coffee beans according to the specified grinding time. For details, please refer to [link to details]. Figure 2 Step S203 of the illustrated embodiment will not be described again here.

[0064] Step S304: After the coffee brewing process enters the extraction phase, extraction is performed at different extraction stages according to the corresponding extraction flow rates to obtain coffee with the preset flavor profile corresponding to the coffee beans. For details, please refer to [link to details]. Figure 2 Step S204 of the illustrated embodiment will not be described again here.

[0065] The coffee brewing control method provided in this invention determines the grinding time and extraction flow rate corresponding to different extraction stages based on the roasting degree of the coffee beans selected by the user. During grinding, the coffee beans are ground according to the specified grinding time, and during extraction, they are extracted according to the corresponding extraction flow rate at different extraction stages. By dynamically adjusting the grinding and extraction parameters according to the roasting degree of the coffee beans, this invention ensures that the amount of coffee powder is sufficient to present the inherent flavor characteristics of the coffee beans, while also enabling the selective extraction of characteristic flavor compounds from the coffee beans at different stages. This achieves optimal flavor extraction for coffee beans with different roasting degrees, improves the extraction quality of coffee at different roasting degrees, and ultimately enhances the flavor expression of coffee, improves user experience, and increases satisfaction.

[0066] This embodiment provides a coffee-making control method, which can be used in the aforementioned coffee machine. Figure 5 This is a flowchart of a coffee-making control method according to an embodiment of the present invention, such as... Figure 5 As shown, the process includes the following steps: Step S501: Obtain the roasting level of the coffee beans currently selected by the user. For details, please refer to [link / reference]. Figure 3 Step S301 of the illustrated embodiment will not be described again here.

[0067] Step S502: Determine the grinding time based on the degree of roasting, and determine the extraction flow rate corresponding to different extraction stages during the extraction process based on the degree of roasting.

[0068] Specifically, step S502 includes: Step S5021: Obtain the time constraint range corresponding to the degree of roasting, and the flow rate constraint conditions and flow rate constraint range corresponding to the extraction process under the degree of roasting.

[0069] Specifically, in this embodiment of the invention, different time constraints are pre-set for different roasting degrees during the grinding process, and different flow rate constraints and flow rate constraints are set for the extraction process. Specifically, the time constraint range for light roasting is 8s~10s; the time constraint range for medium roasting is 6s~8s; and the time constraint range for dark roasting is 4s~6s.

[0070] During the extraction process, the flow rate constraints for the first extraction flow rate v1 in the pre-extraction stage, the second extraction flow rate v2 in the middle extraction stage, and the third extraction flow rate v3 in the post-extraction stage are all within the same range, ranging from 0.3 ml / s to 3 ml / s. The flow rate constraints include overall flow rate constraints and relative flow rate constraints. The overall flow rate constraints are as follows: the first extraction flow rate v1, the second extraction flow rate v2, and the third extraction flow rate v3 are all greater than one-fifth of the average flow rate v and less than one-third of the average flow rate v. The average flow rate v is the average of the first extraction flow rate v1, the second extraction flow rate v2, and the third extraction flow rate v3, i.e., v1, v2, and v3 are all greater than v / 5 and less than 3 × v, where v = (v1 + v2 + v3) / 3.

[0071] Furthermore, in coffee extraction, the extraction flow rate (the volume / mass of solvent water penetrating the coffee grounds per unit time) essentially controls the dissolution order and total amount of flavor substances (organic acids, sugars, tannins, etc.) of different molecular sizes and solubilities by changing the contact time between water and coffee grounds, ultimately determining the "acidity, sweetness, and bitterness" of the coffee flavor. The dissolution of coffee flavor substances follows a phased pattern: small-molecule organic acids in the initial stage, medium-molecule sugars in the middle stage, and large-molecule tannins / caffeine in the final stage, and the extraction flow rate directly determines the residence time of water in each dissolution stage. A fast flow rate results in a short water penetration time through the coffee grounds, allowing only brief contact and preferential extraction of readily soluble substances (small-molecule organic acids, mild aromatic oils) at the beginning of the extraction process. This hinders the full contact and dissolution of less soluble substances (sugars, tannins) in the middle and end stages. Conversely, a slow flow rate allows for longer water penetration, enabling deeper contact and extraction of not only initial and middle-stage substances but also the continued dissolution of larger molecules at the end. A stable flow rate ensures uniform contact time at each stage, allowing for the extraction of various flavor compounds in a balanced proportion according to the natural order of the initial, middle, and end stages, avoiding excessive or insufficient extraction at any one stage. Therefore, to fully capture the inherent flavor characteristics of coffee beans, this invention sets relative flow rate constraints between different extraction stages during the extraction process.

[0072] In the light roast setting, the relative flow rate constraint is: the first extraction flow rate v1 is greater than or equal to the second extraction flow rate v2, the second extraction flow rate is greater than v2 and the third extraction flow rate v3, i.e. v1≥v2>v3. Higher flow rates are used in the early and middle stages of extraction to extract more sweet and sour flavor substances, while lower flow rates are used in the later stages to reduce bitterness and highlight the sweet and sour flavor of coffee. At medium roast, the relative flow rate constraint is: the second extraction flow rate v2 is greater than the first extraction flow rate v1, the first extraction flow rate v1 is greater than or equal to the third extraction flow rate v3, that is, v2>v1≥v3. A lower flow rate is used in the early and late stages of extraction, and a higher flow rate is used in the middle stage to increase the extraction of sweet substances and highlight the sweet flavor of coffee. At the dark roast level, the relative flow rate constraint is: the third extraction flow rate v3 is greater than or equal to the second extraction flow rate v2, and the second extraction flow rate v2 is greater than the first extraction flow rate v1, that is, v2≥v3>v1. A lower flow rate is used in the early stage of extraction to reduce acidic substances, and a higher flow rate is used in the middle and later stages to enhance the sweet and bitter flavors, ensuring the sweetness while highlighting the bitterness of the coffee and reducing the acidity of the coffee.

[0073] In some alternative implementations, considering that the flavor profile of coffee varies with extraction time during the extraction process—with more acidity in the initial extraction, more sweetness in the middle, and predominantly bitterness in the final stage—using different flow rates at different stages of extraction can differentiate the flavor compounds extracted at each stage. For example, a higher flow rate in the initial stage and a lower flow rate in the middle and later stages will result in a more acidic overall flavor. Therefore, to determine the aforementioned relative flow rate constraints, this embodiment of the invention pre-tested 57 frequent coffee drinkers using coffee beans of different roast levels, extracting espresso liquid under three relative flow rate constraints. Each cup of espresso yielded 30ml of concentrate, which was then diluted with 120ml of hot water (because excessively strong espresso flavor would affect sensory perception), and then divided into five equal portions of 30ml each. Taking dark roast coffee beans as an example, the 57 participants extracted the coffee liquid 12 times under each relative flow rate constraint. The extraction flow rates corresponding to the different relative flow rate constraints for the espresso liquid are as follows: Type 1: 30ml concentrate, v1=1.35ml / s, v2=1.40ml / s, v3=0.52ml / s; The second method: 30ml of concentrate, v1=0.60ml / s, v2=2.02ml / s, v3=0.57ml / s; The third type: 30ml of concentrated solution, v1=0.55ml / s, v2=0.72ml / s, v3=2.01ml / s.

[0074] Each participant can choose a maximum of two options from the three choices: slightly sour, slightly bitter, and sweet. The experimental results are shown in the table below:

[0075] As can be seen, due to the use of dark roast coffee, increasing the flow rate in the first and middle stages significantly enhances both acidity and sweetness; increasing the flow rate in the middle stage while decreasing the flow rates in the first and last stages further enhances sweetness; and decreasing the flow rate in the first and middle stages while increasing the flow rate in the last stage significantly increases bitterness. Therefore, by setting the aforementioned relative flow rate constraints, this embodiment of the invention can adjust the flow rate in stages during the extraction process to specifically produce coffee that matches the flavor characteristics of the coffee beans, thereby enhancing the flavor expression of the coffee and meeting the personalized needs of users.

[0076] Step S5022: Determine the grinding time within the time constraint range, wherein the grinding time corresponding to the light roasting degree, medium roasting degree and dark roasting degree gradually decreases.

[0077] Specifically, in this embodiment of the invention, after determining the time constraint range for the roasting level of the currently selected coffee beans, a specific grinding time is determined within the time constraint range. For example, the median value is taken within the time constraint range, or the roasting level is further subdivided to determine a more specific grinding time. Because the time constraint ranges for different roasting levels do not overlap, and the time gradually decreases according to the roasting level, the grinding time t1 corresponding to the light roast, the grinding time t2 corresponding to the medium roast, and the grinding time t3 corresponding to the dark roast are finally determined to gradually decrease, i.e., t1 > t2 > t3.

[0078] Step S5023: Based on the flow rate constraint, determine the first extraction flow rate corresponding to the pre-extraction stage, the second extraction flow rate corresponding to the middle stage, and the third extraction flow rate corresponding to the post-extraction stage within the flow rate constraint range. The magnitude relationship between the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate is different under different roasting degrees.

[0079] Specifically, in this embodiment of the invention, the flow rate constraint range of 0.3 ml / s to 3 ml / s only determines the approximate values ​​of the first extraction flow rate v1, the second extraction flow rate v2, and the third extraction flow rate v3. Based on this, according to the overall flow rate constraint conditions corresponding to the degree of roasting and the relative flow rate constraint conditions between each extraction stage, the specific values ​​of the first extraction flow rate v1, the second extraction flow rate v2, and the third extraction flow rate v3 are determined within the flow rate constraint range, as long as the flow rate constraint conditions are met. It can be seen that the magnitude relationships between the first, second, and third extraction flow rates differ under different degrees of roasting: at a light roasting degree, v1 ≥ v2 > v3; at a medium roasting degree, v2 > v1 ≥ v3; and at a dark roasting degree, v2 ≥ v3 > v1.

[0080] Step S503: After the coffee brewing process enters the grinding stage, grind the coffee beans according to the specified grinding time. For details, please refer to [link to details]. Figure 3 Step S303 of the illustrated embodiment will not be described again here.

[0081] Step S504: After the coffee making process enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction flow rate to obtain coffee that matches the preset flavor of the coffee beans.

[0082] Specifically, step S504 includes: Step S5041: After the extraction process begins, the pre-extraction stage is taken as the current extraction stage, and the target extraction time is determined based on the target extract volume and extraction flow rate corresponding to the current extraction stage.

[0083] Specifically, in this embodiment of the invention, the coffee extraction process is divided into different extraction stages according to the proportion of the target extract volume corresponding to each extraction stage to the total extract volume in the extraction process. These extraction stages are: pre-extraction, mid-extraction, and post-extraction. The pre-extraction stage is defined as the period from the start of extraction until the coffee liquid outflow reaches 20% to 40% of the total extract volume; the mid-extraction stage is defined as the period from the start of extraction until the coffee liquid outflow reaches 30% to 80% of the total extract volume (including the target extract volume from the pre-extraction stage); and the post-extraction stage is defined as the period from the start of extraction until the coffee liquid outflow reaches 60% to 100% of the total extract volume (including the target extract volumes from the pre-extraction and mid-extraction stages). Since the flavor ranges of different coffee varieties vary, the three stages are not necessarily equally divided, but it is necessary to ensure that the target extract volume in each stage does not exceed 50% of the total extract volume (a single flavor range generally does not exceed 50% of the total extract volume) and is not less than 20% of the total extract volume.

[0084] Once the target extraction liquid volume and extraction flow rate for each extraction stage are determined, the target extraction time for each stage can be calculated. This time monitoring allows for the determination of different extraction stages and adjustment of the extraction flow rate. In practice, the liquid volume or water consumption can also be detected using the flow meter installed on the coffee machine to determine different extraction stages. To ensure the accuracy of the extraction liquid volume, the water volume in the water channel and the water absorbed by the coffee puck can be subtracted from the water consumption. The water volume in the water channel and the water absorbed by the coffee puck were determined experimentally during the coffee machine design and are not specified here.

[0085] Step S5042: Adjust the flow rate according to the extraction flow rate corresponding to the current extraction stage, and obtain the current extraction time.

[0086] Specifically, in this embodiment of the invention, after the coffee machine determines the extraction flow rate and target extraction time corresponding to each extraction stage based on the roasting level of the coffee beans currently selected by the user, it begins to make coffee. Once the extraction process begins, the initial extraction stage is taken as the current extraction stage, and during the extraction process, the flow rate is adjusted according to the extraction flow rate of the initial extraction stage, while the current extraction time is recorded.

[0087] Step S5043: Determine whether the current extraction time has reached the target extraction time. If it has, take the next extraction stage as the current extraction stage and return to the step of determining the target extraction time based on the target extract volume and extraction flow rate corresponding to the current extraction stage, until the extraction process ends.

[0088] Specifically, in this embodiment of the invention, during the extraction process, the accumulated current extraction time is compared with the target extraction time to first determine whether the target extraction time for the initial extraction stage has been reached. If the target extraction time for the initial extraction stage has not been reached, the extraction flow rate for the initial extraction stage continues to be controlled until the target extraction time for the initial extraction stage is reached. At this point, the middle extraction stage is taken as the current extraction stage, and the flow rate is adjusted according to the extraction flow rate for the middle extraction stage. The accumulated extraction time detected in real time is subtracted from the target extraction time for the initial extraction stage to obtain the current extraction time for the middle extraction stage. The current extraction time is then compared with the target extraction time for the middle extraction stage to determine whether the target extraction time for the middle extraction stage has been reached. Alternatively, the accumulated extraction time is compared with the sum of the target extraction times for the initial extraction stage and the middle extraction stage to determine whether the target extraction time for the middle extraction stage has been reached. The specific comparison method is not limited here, as long as it ensures that the corresponding target extraction time is reached for each extraction stage.

[0089] Furthermore, if the target extraction time for the middle stage of extraction has not been reached, the flow rate for the middle stage continues to be controlled until the target extraction time for the middle stage is reached. At this point, the later stage of extraction is taken as the current extraction stage, and the flow rate is adjusted according to the flow rate for the later stage. It is also determined in real time whether the target extraction time for the later stage has been reached, until the extraction process ends. At this point, the total volume of extractant in each extraction stage is the predetermined total volume of extractant.

[0090] The coffee brewing control method provided by this invention determines the grinding time and extraction flow rate corresponding to different extraction stages based on the roasting degree of the coffee beans selected by the user. During grinding, the coffee beans are ground according to the specified grinding time, and during extraction, they are extracted according to the corresponding extraction flow rate at different extraction stages. By dynamically adjusting the grinding and extraction parameters according to the roasting degree of the coffee beans, this invention ensures that the amount of coffee powder is sufficient to present the inherent flavor characteristics of the coffee beans, while also enabling the selective extraction of characteristic flavor substances from the coffee beans at different stages. This achieves optimal flavor extraction for coffee beans with different roasting degrees, improves the extraction quality of coffee at different roasting degrees, and ultimately enhances the flavor expression of coffee, improves user experience, and increases satisfaction.

[0091] This embodiment also provides a coffee-making control device for implementing the above embodiments and preferred embodiments; details already described will not be repeated. As used below, the term "module" can refer to a combination of software and / or hardware that performs a predetermined function. Although the device described in the following embodiments is preferably implemented in software, hardware implementation, or a combination of software and hardware, is also possible and contemplated.

[0092] This embodiment provides a control device for coffee making, such as... Figure 6 As shown, it includes: The roasting level determination module 601 is used to obtain the roasting level of the coffee beans currently selected by the user.

[0093] The parameter determination module 602 is used to determine the grinding time based on the degree of roasting and to determine the extraction flow rate corresponding to different extraction stages during the extraction process based on the degree of roasting.

[0094] The grinding control module 603 is used to grind coffee beans according to the grinding time after the coffee making process enters the grinding process.

[0095] The extraction control module 604 is used to extract coffee at different extraction stages according to the corresponding extraction flow rate after the coffee making process enters the extraction process, so as to obtain coffee that conforms to the preset flavor of the coffee beans.

[0096] In some alternative implementations, the degree determination module 601 includes: The grinding current acquisition unit is used to acquire the grinding current.

[0097] The grinding current comparison unit is used to compare the grinding current with a preset current threshold and determine the roasting degree of the coffee beans based on the comparison results.

[0098] In some optional embodiments, the baking degree includes: light roast, medium roast, and dark roast; the preset current threshold includes: a first current threshold, a second current threshold, and a third current threshold, wherein the first current threshold, the second current threshold, and the third current threshold decrease sequentially; the grinding current comparison unit includes: The threshold update subunit is used to take the first intermediate value between the first current threshold and the second current threshold as the fourth current threshold, and the second intermediate value between the second current threshold and the third current threshold as the fifth current threshold.

[0099] The current comparison subunit is used to determine the baking degree as light roast if the grinding current is greater than or equal to the fourth current threshold, as medium roast if the grinding current is less than the fourth current threshold but greater than the fifth current threshold, and as dark roast if the grinding current is less than or equal to the fifth current threshold.

[0100] In some alternative implementations, the parameter determination module 602 includes: The constraint acquisition unit is used to acquire the time constraint range corresponding to the degree of roasting, and the flow rate constraint and flow rate constraint range corresponding to the extraction process under the degree of roasting.

[0101] The grinding time determination unit is used to determine the grinding time within a time constraint range, wherein the grinding time corresponding to the light roasting degree, medium roasting degree and dark roasting degree gradually decreases.

[0102] The extraction flow rate determination unit is used to determine the first extraction flow rate corresponding to the pre-extraction stage, the second extraction flow rate corresponding to the middle stage, and the third extraction flow rate corresponding to the post-extraction stage within the flow rate constraint range based on the flow rate constraint conditions. The magnitude relationship between the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate is different under different roasting degrees.

[0103] In some optional embodiments, the apparatus further includes: a time constraint range of 8s to 10s for light roasting; a time constraint range of 6s to 8s for medium roasting; and a time constraint range of 4s to 6s for dark roasting.

[0104] In some optional embodiments, the apparatus further includes: the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate have the same flow rate constraint range, which is 0.3 ml / s to 3 ml / s; the flow rate constraint conditions include overall flow rate constraint conditions and relative flow rate constraint conditions; the overall flow rate constraint condition is that the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate are all greater than one-fifth of the average flow rate and less than one-third of the average flow rate, and the average flow rate is the average of the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate; at a light roasting degree, the relative flow rate constraint condition is that the first extraction flow rate is greater than or equal to the second extraction flow rate, and the second extraction flow rate is greater than the third extraction flow rate; at a medium roasting degree, the relative flow rate constraint condition is that the second extraction flow rate is greater than the first extraction flow rate, and the first extraction flow rate is greater than or equal to the third extraction flow rate; at a deep roasting degree, the relative flow rate constraint condition is that the third extraction flow rate is greater than or equal to the second extraction flow rate, and the second extraction flow rate is greater than the first extraction flow rate.

[0105] In some optional embodiments, the extraction stages are predetermined according to the proportion of the target extract volume corresponding to each extraction stage to the total extract volume in the extraction process. The extraction stages are, in order: pre-extraction stage, mid-extraction stage, and post-extraction stage. The extraction control module 604 includes: The extraction time determination unit is used to determine the target extraction time based on the target extract volume and extraction flow rate corresponding to the current extraction stage after the extraction process begins, taking the pre-extraction stage as the current extraction stage.

[0106] The extraction flow rate adjustment unit is used to adjust the flow rate according to the extraction flow rate corresponding to the current extraction stage and to obtain the current extraction time.

[0107] The extraction stage adjustment unit is used to determine whether the current extraction time has reached the target extraction time. If it has, the next extraction stage is taken as the current extraction stage, and the process returns to the step of determining the target extraction time based on the target extract volume and extraction flow rate corresponding to the current extraction stage, until the extraction process ends.

[0108] In some optional embodiments, the apparatus further includes: a coffee bean differentiation calibration module, the coffee bean differentiation calibration module comprising: The instruction acquisition unit is used to acquire the coffee bean differentiation calibration instruction and the roasting degree of the coffee beans currently being calibrated.

[0109] The grinding test unit is used to determine the grinding time corresponding to the roasting level, and grinds the currently calibrated coffee beans according to the grinding time based on the calibration instructions distinguished by coffee beans.

[0110] The threshold determination unit is used to acquire the motor current during the grinding process and determine the preset current threshold corresponding to the degree of baking based on the motor current after grinding. The light baking degree corresponds to the first current threshold, the medium baking degree corresponds to the second current threshold, and the dark baking degree corresponds to the third current threshold.

[0111] Further functional descriptions of the above modules and units are the same as those in the corresponding embodiments described above, and will not be repeated here.

[0112] In this embodiment, the coffee-making control device is presented in the form of a functional unit. Here, a unit refers to an ASIC (Application Specific Integrated Circuit) circuit, a processor and memory that execute one or more software or fixed programs, and / or other devices that can provide the above functions.

[0113] Figure 7 This is a schematic diagram of the controller in a coffee making device provided in an embodiment of the present invention.

[0114] The following is a detailed reference. Figure 7 The diagram illustrates a structural schematic suitable for implementing a controller in an embodiment of the present invention. The controller may include a processor (e.g., a central processing unit, graphics processing unit, etc.) 701, which can perform various appropriate actions and processes according to a program stored in read-only memory (ROM) 702 or a program loaded from memory 708 into random access memory (RAM) 703. The RAM 703 also stores various programs and data required for controller operation. The processor 701, ROM 702, and RAM 703 are interconnected via a bus 704. An input / output (I / O) interface 705 is also connected to the bus 704.

[0115] Typically, the following devices can be connected to I / O interface 705: input devices 706 including, for example, touchscreens, touchpads, keyboards, mice, cameras, microphones, accelerometers, gyroscopes, etc.; output devices 707 including, for example, liquid crystal displays (LCDs), speakers, vibrators, etc.; memory devices 708 including, for example, magnetic tapes, hard disks, etc.; and communication devices 709. Communication device 709 allows the controller to communicate wirelessly or wiredly with other devices to exchange data. Although Figure 7 A controller with various devices is shown, but it should be understood that it is not required to implement or have all of the devices shown, and may alternatively implement or have more or fewer devices.

[0116] In particular, according to embodiments of the present invention, the processes described above with reference to the flowcharts can be implemented as computer software programs. For example, embodiments of the present invention include a computer program product comprising a computer program carried on a non-transitory computer-readable medium, the computer program containing program code for performing the methods shown in the flowcharts. In such embodiments, the computer program can be downloaded and installed from a network via a communication device 709, or installed from a memory 708, or installed from a ROM 702. When the computer program is executed by the processor 701, it performs the functions defined in the coffee-making control method of the embodiments of the present invention.

[0117] Figure 7 The controller shown is merely an example and should not be construed as limiting the functionality and scope of use of the embodiments of the present invention.

[0118] This invention also provides a computer-readable storage medium. The methods described above according to embodiments of the invention can be implemented in hardware or firmware, or implemented as computer code that can be recorded on a storage medium, or implemented as computer code downloaded via a network and originally stored on a remote storage medium or a non-transitory machine-readable storage medium and then stored on a local storage medium. Thus, the methods described herein can be processed by software stored on a storage medium using a general-purpose computer, a dedicated processor, or programmable or dedicated hardware. The storage medium can be a magnetic disk, optical disk, read-only memory, random access memory, flash memory, hard disk, or solid-state drive, etc.; further, the storage medium can also include combinations of the above types of memory. It is understood that computers, processors, microprocessor controllers, or programmable hardware include storage components capable of storing or receiving software or computer code. When the software or computer code is accessed and executed by the computer, processor, or hardware, the coffee-making control method shown in the above embodiments is implemented.

[0119] A portion of this invention can be applied as a computer program product, such as computer program instructions, which, when executed by a computer, can invoke or provide the methods and / or technical solutions according to the invention through the operation of the computer. Those skilled in the art will understand that the forms in which computer program instructions exist in a computer-readable medium include, but are not limited to, source files, executable files, installation package files, etc. Correspondingly, the ways in which computer program instructions are executed by a computer include, but are not limited to: the computer directly executing the instructions, or the computer compiling the instructions and then executing the corresponding compiled program, or the computer reading and executing the instructions, or the computer reading and installing the instructions and then executing the corresponding installed program. Here, the computer-readable medium can be any available computer-readable storage medium or communication medium accessible to a computer.

[0120] Although embodiments of the invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations all fall within the scope defined by the appended claims.

Claims

1. A method for controlling coffee making, characterized in that, The method includes: Get the roasting level of the coffee beans currently selected by the user; The grinding time is determined based on the degree of baking, and the extraction flow rate corresponding to different extraction stages during the extraction process is determined based on the degree of baking. After the coffee making process enters the grinding stage, the coffee beans are ground according to the specified grinding time; After the coffee making process enters the extraction stage, extraction is carried out at different extraction stages according to the corresponding extraction flow rate to obtain coffee that conforms to the preset flavor of the coffee beans.

2. The method according to claim 1, characterized in that, The process of obtaining the roasting level of the coffee beans selected by the user includes: Obtain the grinding current; The grinding current is compared with a preset current threshold, and the degree of roasting of the coffee beans is determined based on the comparison result.

3. The method according to claim 2, characterized in that, The baking degree includes: light roast, medium roast and dark roast, and the preset current threshold includes: a first current threshold, a second current threshold and a third current threshold, and the first current threshold, the second current threshold and the third current threshold decrease in sequence; The step of comparing the grinding current with a preset current threshold and determining the roasting degree of the coffee beans based on the comparison result includes: The first intermediate value between the first current threshold and the second current threshold is used as the fourth current threshold, and the second intermediate value between the second current threshold and the third current threshold is used as the fifth current threshold. If the grinding current is greater than or equal to the fourth current threshold, the baking degree is determined to be the light roast degree; if the grinding current is less than the fourth current threshold but greater than the fifth current threshold, the baking degree is determined to be the medium roast degree; if the grinding current is less than or equal to the fifth current threshold, the baking degree is determined to be the dark roast degree.

4. The method according to any one of claims 1 or 3, characterized in that, The step of determining the grinding time based on the degree of roasting, and determining the extraction flow rate corresponding to different extraction stages during the extraction process based on the degree of roasting, includes: Obtain the time constraint range corresponding to the roasting degree, and the flow rate constraint conditions and flow rate constraint range corresponding to the extraction process under the roasting degree; The grinding time is determined within the time constraint range, wherein the grinding time corresponding to the light roasting degree, medium roasting degree and dark roasting degree gradually decreases; Based on the flow rate constraint, a first extraction flow rate corresponding to the pre-extraction stage, a second extraction flow rate corresponding to the mid-extraction stage, and a third extraction flow rate corresponding to the post-extraction stage are determined within the flow rate constraint range. The magnitude relationship between the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate is different under different roasting degrees.

5. The method according to claim 4, characterized in that, The method further includes: The time constraint range corresponding to the light roasting degree is 8s~10s; The time constraint range corresponding to the medium roasting degree is 6s~8s; The time constraint range corresponding to the degree of deep roasting is 4s to 6s.

6. The method according to claim 4, characterized in that, The method further includes: The first extraction flow rate, the second extraction flow rate, and the third extraction flow rate have the same flow rate constraint range, which is 0.3 ml / s to 3 ml / s. The velocity constraints include overall velocity constraints and relative velocity constraints. The overall flow rate constraint is as follows: the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate are all greater than one-fifth of the average flow rate and less than one-third of the average flow rate, where the average flow rate is the average of the first extraction flow rate, the second extraction flow rate, and the third extraction flow rate. Under the aforementioned light roasting degree, the relative flow rate constraint condition is: the first extraction flow rate is greater than or equal to the second extraction flow rate, and the second extraction flow rate is greater than the third extraction flow rate; Under the medium roasting degree, the relative flow rate constraint is: the second extraction flow rate is greater than the first extraction flow rate, and the first extraction flow rate is greater than or equal to the third extraction flow rate; Under the specified degree of roasting, the relative flow rate constraint is: the third extraction flow rate is greater than or equal to the second extraction flow rate, and the second extraction flow rate is greater than the first extraction flow rate.

7. The method according to claim 1, characterized in that, The extraction stages are predetermined based on the proportion of the target extract volume corresponding to each extraction stage to the total extract volume in the extraction process. The extraction stages are, in order: pre-extraction, mid-extraction, and post-extraction. Extraction is performed at corresponding flow rates in each extraction stage, including: After the extraction process begins, the pre-extraction stage is taken as the current extraction stage, and the target extraction time is determined based on the target extract volume and extraction flow rate corresponding to the current extraction stage. Adjust the flow rate according to the extraction flow rate corresponding to the current extraction stage, and obtain the current extraction time; Determine whether the current extraction time has reached the target extraction time. If it has, then take the next extraction stage as the current extraction stage and return to the step of determining the target extraction time based on the target extract volume and extraction flow rate corresponding to the current extraction stage, until the extraction process ends.

8. The method according to claim 3, characterized in that, The process of determining the preset current threshold includes: Obtain the coffee bean differentiation calibration instruction and the roasting level of the coffee beans currently being calibrated; Determine the grinding time corresponding to the roasting level, and grind the currently calibrated coffee beans according to the grinding time based on the coffee bean differentiation calibration instruction; The motor current during the grinding process is obtained, and after the grinding is completed, a preset current threshold corresponding to the degree of baking is determined based on the motor current, wherein the light baking degree corresponds to the first current threshold, the medium baking degree corresponds to the second current threshold, and the dark baking degree corresponds to the third current threshold.

9. A control device for coffee making, characterized in that, The device includes: The roasting level determination module is used to obtain the roasting level of the coffee beans currently selected by the user; The parameter determination module is used to determine the grinding time based on the degree of baking and to determine the extraction flow rate corresponding to different extraction stages during the extraction process based on the degree of baking. The grinding control module is used to grind the coffee beans according to the grinding time after the coffee making process enters the grinding process; The extraction control module is used to extract coffee at different extraction stages according to the corresponding extraction flow rate after the coffee making process enters the extraction process, so as to obtain coffee that conforms to the preset flavor of the coffee beans.

10. A coffee-making device, characterized in that, include: Controller; The controller includes a memory and a processor, which are communicatively connected to each other. The memory stores computer instructions, and the processor executes the computer instructions to perform the coffee making control method according to any one of claims 1 to 8.

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