Coffee extraction method and device and coffee extraction equipment

Abstract

The invention relates to the technical field of coffee making, and discloses a coffee extraction method and device and coffee extraction equipment, the method comprises the steps that flavor modes selected by a user are obtained, and the flavor modes comprise a balance mode, a preference mode, a light mode and a rich mode; determining a temperature constraint range of the extraction process according to the flavor mode, and determining extraction temperatures corresponding to different extraction stages in the extraction process in the temperature constraint range; when coffee making enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction temperatures, so that coffee conforming to the flavor mode is obtained. By performing staged control on the temperature in the extraction process, flavor substances in different stages can be regulated and controlled, so that the different flavor substances are selectively extracted in different stages, accurate and directional regulation and control on flavor are more directly realized, the diversity and hierarchy of the taste of coffee are increased, and the taste of the coffee is improved. The technical effects of improving coffee flavor expressive force and enhancing user experience and satisfaction are achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of coffee making, in particular to a coffee extraction method, a coffee extraction device and a coffee extraction equipment. BACKGROUND

[0002] Coffee is increasingly popular, and fully automatic coffee products are becoming more and more popular. However, according to different extraction parameters, the flavors of coffee are various, and the flavors preferred by users are also different. At present, the fully automatic coffee machines in the industry all adjust the flavor of coffee by adjusting the grinding degree and the powder amount, and in the coffee making process, a fixed temperature is used for extraction, and users can adjust the above parameters to meet their own needs.

[0003] During the extraction process of coffee beans, the flavor substances released are different at different extraction stages, but in the prior art, since the water temperature is constant, the flavor substances at different stages cannot be purposefully regulated, resulting in a single flavor of the finally extracted coffee, which cannot meet the individualized needs of consumers for different flavors of coffee, thereby weakening the overall quality of coffee drinks and user experience to some extent. SUMMARY

[0004] Therefore, the present application provides a coffee extraction method, a coffee extraction device and a coffee extraction equipment to solve the problem that coffee making cannot accurately meet the personal flavor preference.

[0005] In a first aspect, the present application provides a coffee extraction method, which comprises: obtaining a flavor mode selected by a user, the flavor mode comprising: a balanced mode, a preference mode, a light mode and a strong mode; determining a temperature constraint range of an extraction process according to the flavor mode, and determining an extraction temperature corresponding to different extraction stages in the extraction process within the temperature constraint range; when the coffee making enters the extraction process, extracting at the corresponding extraction temperature in different extraction stages to obtain coffee meeting the flavor mode.

[0006] The coffee extraction method provided by the present application determines the temperature constraint range of the extraction process according to the flavor mode selected by the user, and determines the extraction temperature corresponding to different extraction stages in the extraction process within the temperature constraint range, and in the coffee making process, extracts at the corresponding extraction temperature in different extraction stages to obtain coffee meeting the flavor preference. The present application controls the temperature of the extraction process based on the flavor preference of the user, can purposefully regulate the flavor substances at different stages, and selectively extracts different flavor substances at different stages, which more directly realizes the accurate directional regulation of the flavor compared with other extraction parameters, increases the diversity and hierarchy of the taste of coffee, and achieves the technical effects of improving the flavor expression of coffee and enhancing the user experience and satisfaction.

[0007] In an optional embodiment, the temperature constraint range of the extraction process is determined according to the flavor mode, and the extraction temperature corresponding to different extraction stages in the extraction process is determined within the temperature constraint range, including: if the flavor mode is the balanced mode, the light mode or the strong mode, the overall temperature constraint range corresponding to the flavor mode is obtained, and the overall temperature constraint range corresponding to each of the balanced mode, the light mode and the strong mode is different; the overall extraction temperature is determined within the overall temperature constraint range, and the first extraction temperature corresponding to the front extraction stage, the second extraction temperature corresponding to the middle extraction stage and the third extraction temperature corresponding to the rear extraction stage are set as the overall extraction temperature, and the overall extraction temperature corresponding to the light mode, the balanced mode and the strong mode increases in turn.

[0008] The present application can control the temperature of the extraction process as a whole by setting different flavor modes, and the higher the temperature is, the higher the solubility of the solute is, the faster the extraction rate is, and the more the types and total amount of flavoring substances can be extracted, thereby simplifying the control logic, focusing on the direct correlation between temperature and flavor, and realizing the adjustment of the overall flavor of the light, balanced and strong coffee.

[0009] In an optional embodiment, the temperature constraint range of the extraction process is determined according to the flavor mode, and the extraction temperature corresponding to different extraction stages in the extraction process is determined within the temperature constraint range, further including: if the flavor mode is the preference mode, the preference type under the preference mode is determined, and the preference type includes: the acidic flavor, the sour and sweet flavor, the high sweet flavor, the sweet and bitter flavor and the high bitter flavor; the segmented temperature constraint range corresponding to different extraction stages in the extraction process is determined according to the preference type, and the extraction temperature corresponding to different extraction stages is determined within the segmented temperature constraint range.

[0010] The present application can control the temperature of the extraction process as a whole by setting different flavor modes, and the higher the temperature is, the higher the solubility of the solute is, the faster the extraction rate is, and the more the types and total amount of flavoring substances can be extracted, thereby simplifying the control logic, focusing on the direct correlation between temperature and flavor, and realizing the adjustment of the overall flavor of the light, balanced and strong coffee.

[0011] In an optional embodiment, the segmented temperature constraint ranges corresponding to different extraction stages in the extraction process are determined according to the preference type, and the extraction temperatures corresponding to the different extraction stages are determined within the segmented temperature constraint ranges, comprising: determining a first temperature constraint range corresponding to a pre-extraction stage, a second temperature constraint range corresponding to a middle extraction stage, and a third temperature constraint range corresponding to a post-extraction stage according to the preference type; determining a first extraction temperature corresponding to the pre-extraction stage within the first temperature constraint range, a second extraction temperature corresponding to the middle extraction stage within the second temperature constraint range, and a third extraction temperature corresponding to the post-extraction stage within the third temperature constraint range according to a preset temperature constraint condition; wherein, in the sour flavor, the preset temperature constraint condition is that the first extraction temperature is higher than the second extraction temperature and the third extraction temperature, and the second extraction temperature is equal to the third extraction temperature; in the sour-sweet flavor, the preset temperature constraint condition is that the first extraction temperature, the second extraction temperature, and the third extraction temperature decrease in turn; in the high-sweet flavor, the preset temperature constraint condition is that the second extraction temperature is higher than the first extraction temperature and the third extraction temperature, and the first extraction temperature is equal to the third extraction temperature; in the sweet-bitter flavor, the preset temperature constraint condition is that the second extraction temperature, the third extraction temperature, and the first extraction temperature decrease in turn; and in the high-bitter flavor, the preset temperature constraint condition is that the third extraction temperature is higher than the first extraction temperature and the second extraction temperature, and the first extraction temperature is equal to the second extraction temperature.

[0012] By pre-determining the temperature constraint ranges of the extraction stages under different preference types and the temperature constraint conditions under the temperature constraint ranges, the present application can determine the size relationship of the extraction temperatures between the extraction stages under different preference types, so as to utilize the characteristics that the pre-extraction stage mainly precipitates small-molecule easily soluble substances mainly with sour feeling, the middle extraction stage mainly precipitates medium-molecule substances mainly with sweet feeling, and the post-extraction stage mainly precipitates large-molecule hardly soluble substances mainly with bitter feeling, to strengthen the target flavor and inhibit the non-target flavor, to realize the accurate regulation of sour, sweet or bitter, and to meet the more refined individual preference of the user.

[0013] In an optional embodiment, the method further comprises: the overall temperature constraint range corresponding to the light mode is 85℃-90℃; the overall temperature constraint range corresponding to the balanced mode is 90℃-95℃; and the overall temperature constraint range corresponding to the rich mode is 95℃-99℃.

[0014] By pre-setting the overall temperature constraint ranges under different flavor modes, and the overall temperature constraint ranges not overlapping and gradually increasing according to the flavor concentration, the present application can ensure that the temperature gradient (low, medium, and high) of the three modes is completely matched with the flavor intensity gradient (light, balanced, and rich), so as to realize different tastes based on the influence of temperature on the solubility of solutes by controlling the total amount and types of flavoring substances.

[0015] In an alternative embodiment, the method further comprises: the first temperature constraint range corresponding to the sourish flavor is 95-99 DEG C, the second temperature constraint range is 85-90 DEG C, and the third temperature constraint range is 85-90 DEG C; the first temperature constraint range corresponding to the sour-sweet flavor is 95-99 DEG C, the second temperature constraint range is 90-99 DEG C, and the third temperature constraint range is 85-90 DEG C; the first temperature constraint range corresponding to the high-sweet flavor is 85-90 DEG C, the second temperature constraint range is 95-99 DEG C, and the third temperature constraint range is 85-90 DEG C; the first temperature constraint range corresponding to the sweet-bitter flavor is 85-90 DEG C, the second temperature constraint range is 95-99 DEG C, and the third temperature constraint range is 90-99 DEG C; and the first temperature constraint range corresponding to the high-bitter flavor is 85-90 DEG C, the second temperature constraint range is 85-90 DEG C, and the third temperature constraint range is 95-99 DEG C.

[0016] The present application can accurately match the temperature parameters and the flavor extraction rules by pre-setting the stage temperature constraint ranges of different preference types in the preference mode, guarantee that various preference types completely match the flavor substance extraction characteristics of the front-stage acid extraction, the middle-stage sweet extraction, and the rear-stage bitter extraction, realize accurate amplification of the target flavor and effective inhibition of the non-target flavor through targeted stage temperature rising and falling, achieve extreme control of the subdivided flavor, and meet the personalized flavor needs of users.

[0017] In an alternative embodiment, the extraction stages are pre-determined according to the proportion of the target extraction liquid amount in the total extraction liquid amount in the extraction process, and the extraction stages are in sequence: the front-stage extraction, the middle-stage extraction, and the rear-stage extraction. The extraction is performed according to the corresponding extraction temperature in different extraction stages, including: after the extraction process starts, the front-stage extraction is taken as the current extraction stage, and the temperature is adjusted according to the extraction temperature corresponding to the current extraction stage; the current extraction liquid amount is obtained, and it is determined whether the current extraction liquid amount reaches the target extraction liquid amount corresponding to the current extraction stage; if so, the next extraction stage is taken as the current extraction stage, and the step of adjusting the temperature according to the extraction temperature corresponding to the current extraction stage is returned to until the extraction process ends.

[0018] The present application can extract different flavor substances in different extraction stages through fine and stage control of the extraction process, realize accurate control of the flavor components such as acid, sweet, and bitter, improve the expressiveness of coffee flavor, and enhance the user experience and satisfaction.

[0019] In an optional implementation, when the extraction temperature corresponding to each extraction stage in the extraction process is determined within the temperature constraint range, the method further includes: obtaining coffee parameters, and determining the extraction temperature corresponding to each extraction stage within the temperature constraint range according to the coffee parameters.

[0020] The present application can consider the influence of coffee material characteristics on coffee flavor extraction efficiency when determining the extraction temperature by determining the specific extraction temperature from the temperature constraint range according to the coffee parameters, realize the double precise matching of user flavor demand and coffee material characteristics, and avoid different tastes of different coffee materials in the same mode, so that the flavor regulation is more precise and stable.

[0021] In a second aspect, the present application provides an extraction device for coffee, which includes: a flavor determination module configured to obtain a user-selected flavor mode, the flavor mode including: a balanced mode, a preference mode, a light mode and a strong mode; a temperature determination module configured to determine a temperature constraint range of an extraction process according to the flavor mode, and determine an extraction temperature corresponding to each extraction stage in the extraction process within the temperature constraint range; and an extraction control module configured to perform extraction according to the corresponding extraction temperature in each extraction stage when the coffee making enters the extraction process, so as to obtain coffee meeting the flavor mode.

[0022] In a third aspect, the present application provides a coffee extraction device, which includes: a controller; the controller includes: a memory and a processor, the memory and the processor are communicatively connected with each other, the memory stores computer instructions, and the processor executes the computer instructions to perform the coffee extraction method of the first aspect or any of the corresponding embodiments thereof. BRIEF DESCRIPTION OF DRAWINGS

[0023] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the specific embodiments or prior art description. Obviously, the drawings described below are some embodiments of the present application, and those skilled in the art can obtain other drawings according to these drawings without creative labor.

[0024] Figure 1 is a schematic diagram of an application scenario according to an embodiment of the present application; Figure 2 is a first flowchart of the coffee extraction method according to an embodiment of the present application; Figure 3 is a second flowchart of the coffee extraction method according to an embodiment of the present application; Figure 4 is a third flowchart of the coffee extraction method according to an embodiment of the present application; Figure 5is a structural block diagram of a coffee extraction device according to an embodiment of the present application; Figure 6 is a hardware structure schematic diagram of a controller according to an embodiment of the present application.

[0025] The drawing description label: 100-coffee extraction device; 101-controller; 102-temperature adjustment device; 103-temperature acquisition device. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0027] It can be understood that, before using the technical solutions disclosed in the embodiments of the present application, the type, use range, use scenario, etc. of the personal information involved in the present application should be informed to the user and the authorization of the user should be obtained through appropriate means according to relevant laws and regulations.

[0028] The terms "first", "second" are only for the purpose of description, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined with "first", "second" can explicitly or implicitly include one or more of the features. In the description of the present application, the meaning of "multiple" is two or more, unless otherwise specifically limited.

[0029] As an optional application scenario of the embodiments of the present application, as shown in Figure 1 The coffee extraction device 100 includes a controller 101, a temperature adjustment device 102 and a temperature acquisition device 103. Among them, the controller 101 determines the target temperature in the coffee making process according to the coffee type selected by the user, etc., the temperature adjustment device 102 is used to adjust the temperature of the coffee making process according to the target temperature, including temperature rise and temperature drop, and the temperature acquisition device 103 acquires the actual temperature in the making process and feeds back the actual temperature to the controller 101, 101, so that the controller 101 controls the temperature adjustment device according to the actual temperature and the target temperature, so that the temperature adjustment device 102 rises or falls in temperature, to ensure that the actual temperature reaches the target temperature.

[0030] The embodiment of the present application is applicable to the scenario that a user makes coffee by using a coffee extraction device 100, for example, a coffee machine. The related art controls the flow rate in stages during the extraction process, but during the control of the flow rate, different flow rates will cause significant changes in the extraction pressure (the permeability of the cake is constant, and the greater the flow rate, the greater the pressure). Therefore, when controlling the flow rate, not only the extraction time of each stage needs to be considered, but also the extraction pressure of each stage needs to be considered, thereby causing the coffee machine to have excessively large pressure when performing high-flow-rate extraction, and a pump with higher pressure is needed for extraction, which increases the cost of the coffee machine and affects the service life of the coffee machine. The embodiment of the present application provides an extraction method of coffee, which controls the temperature in stages during the extraction process to achieve the effect of making coffee that precisely meets the flavor preference of the user, and is irrelevant to the flow rate and the pressure, and does not affect the pressure during the extraction process, and the control of the taste of coffee is more direct.

[0031] According to the embodiment of the present application, an embodiment of an extraction method of coffee is provided. It should be noted that the steps shown in the flowchart of the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and although a logical order is shown in the flowchart, in some cases, the steps shown or described herein can be executed in an order different from that shown herein.

[0032] In the embodiment, an extraction method of coffee is provided, which can be used in the coffee machine described above, Figure 2 is a flowchart of the extraction method of coffee according to the embodiment of the present application, as Figure 2 shown, the flowchart includes the following steps: In step S201, a user-selected flavor mode is obtained, and the flavor mode includes: a balanced mode, a preference mode, a light mode, and a strong mode.

[0033] Specifically, in the embodiment of the present application, in order to make coffee that meets the individualized flavor preference of the user, various flavor modes are directly displayed on the operation interface of the coffee machine, including the balanced mode, the preference mode, the light mode, and the strong mode. Among them, the light mode has a refreshing taste and a slightly light taste, and has no obvious bitter taste, which is suitable for the scenario of preferring mild flavor; the balanced mode has a full taste and a coordinated flavor, which is suitable for the mainstream preference of the public; and the strong mode has a strong aroma and a mellow taste, which is suitable for the scenario of preferring strong flavor.

[0034] Further, the balanced mode, the light mode and the strong mode can only meet the general demand of the flavor intensity, and the preference mode directly reflects the flavor preference of the user in terms of sour, sweet and bitter taste, and the proportion, intensity and coordination of the three directly determine the taste keynote (such as refreshing, mellow, balanced or stimulating) of a cup of coffee. Therefore, in the preference mode, the embodiment of the present application sets multiple preference types such as sour-flavor preference, sour-sweet flavor preference, high-sweet flavor preference, sweet-bitter flavor preference and high-bitter flavor preference for the user to select. The user can select the expected flavor model through the operation interface, and the coffee machine obtains the flavor model selected by the user and controls the coffee making process based on the flavor model.

[0035] In step S202, the temperature constraint range of the extraction process is determined according to the flavor mode, and the extraction temperature corresponding to different extraction stages in the extraction process is determined within the temperature constraint range.

[0036] Specifically, in the embodiment of the present application, the essence of coffee extraction is to dissolve and separate soluble flavor substances from coffee powder by using water as a solvent. In the extraction process, the extraction temperature will affect the solubility, extraction rate and chemical reaction activity of coffee flavor substances. Among them, the higher the temperature, the stronger the solvent activity of water, and the higher the solubility of various flavor substances (organic acids, sugars, tannins, caffeine, etc.) in coffee. Therefore, only small-molecule soluble substances can be dissolved at low temperature, and large-molecule insoluble substances can be dissolved at high temperature; the extraction rate is increased by about 1.5-2 times for every 10℃ increase in temperature, so high temperature can complete the separation of flavor substances in a shorter time, and low temperature needs longer extraction time; when the temperature exceeds 95℃, some flavor substances will undergo secondary reactions (such as caramelization reaction and degradation reaction), producing burnt smell and paste taste; when the temperature is lower than 80℃, the extraction efficiency is too low, which easily leads to weak flavor and prominent astringent taste.

[0037] Therefore, the extraction temperature can directly determine the flavor composition (sour, sweet, bitter and mellow), concentration, purity and taste balance of coffee. Moreover, with the progress of extraction, the extracted flavor will change. Small-molecule organic acids (citric acid and malic acid) and light aromatic oils are rapidly separated in the early stage, so the extracted sour taste is more, medium-molecule sugars (glucose and fructose) and mellow substances (polysaccharides and fats) are separated in the middle stage, so the extracted sweet taste is more, and large-molecule tannins (astringent taste source), caffeine (bitter taste source) and caramelization products are separated in the tail stage, so the extracted bitter taste is more.

[0038] Based on the above basic principles, the embodiment of the present application pre-tests 55 people who often drink coffee, selects medium roasted coffee beans, and makes five different flavors of espresso coffee based on the above coffee extraction process. Among them, each extraction of concentrated liquid is 30ml, and then 120ml of hot water is added to dilute (because the concentrated liquid flavor is too high to affect the sensory), and then divided into five parts, each 30ml. 55 test personnel, each extraction logic coffee liquid is extracted 12 times. The extraction logic corresponding to the five different flavors of espresso coffee is as follows: The first kind: concentrated liquid 30ml, the whole process uses 92℃ extraction, that is, t1=t2=t3=92℃; The second kind: concentrated liquid 30ml, the first 10ml uses 96℃, the middle 10ml uses 87℃, and the last 10ml uses 87℃ extraction, that is, t1=96℃, t2=87℃, t3=87℃; The third kind: concentrated liquid 30ml, the first 10ml uses 87℃, the middle 10ml uses 96℃, and the last 10ml uses 87℃ extraction, that is, t1=87℃, t2=96℃, t3=87℃; The fourth kind: concentrated liquid 30ml, the first 10ml uses 87℃, the middle 10ml uses 96℃, and the last 10ml uses 92℃ extraction, that is, t1=87℃, t2=96℃, t3=92℃; The fifth kind: concentrated liquid 30ml, the first 10ml uses 87℃, the middle 10ml uses 87℃, and the last 10ml uses 96℃ extraction, that is, t1=87℃, t2=87℃, t3=96℃.

[0039] Each person can choose at most two items from the three options of slightly acidic, slightly bitter, and sweet. The experimental results are shown in the following table:

[0040] As can be seen, due to the use of medium roasted coffee, the flavor is balanced and slightly bitter at the same temperature throughout the cup. After increasing the temperature of the first section, the acidity is significantly improved. After increasing the temperature of the middle section and reducing the temperature of the first and last sections, the sweetness is significantly improved. After reducing the temperature of the first section and increasing the temperature of the middle and last sections, the coffee retains sweetness while the bitterness is further increased. After reducing the temperature of the first and middle sections and increasing the temperature of the last section, the bitterness is significantly increased. Therefore, based on the above experimental results, the embodiment of the present application sets different flavor modes and sets temperature constraint ranges for different flavor modes, so that different flavors of coffee can be made by adjusting the temperature of the extraction process in stages, improving the flavor performance of coffee and meeting the individual needs of users.

[0041] Based on the set temperatures in the above experiments, different temperature constraint ranges were set for each flavor mode. These temperature constraint ranges were set to accommodate differences in different coffee bean varieties, thus allowing for a small-scale extrapolation from the experimentally set temperatures. Furthermore, the temperature control of typical home coffee machines also has an error of ±2~3℃. Therefore, using the experimentally set temperature as the center and a range of 5℃ as an example (not a limitation), the temperature constraint ranges for each flavor mode were obtained.

[0042] Furthermore, when setting temperature constraint ranges for the light, balanced, and strong modes, there is no need to consider flavor changes at each extraction stage; only different overall temperature constraint ranges are set. This ensures that the same extraction temperature is used at each extraction stage under a specific flavor mode, achieving overall control of coffee flavor. However, when setting temperature constraint ranges for the preference mode, considering the extraction characteristics at different stages, segmented temperature constraint conditions are set for each extraction stage. This ensures that different extraction temperatures are used at each extraction stage under a specific preference type, achieving more refined control of coffee flavor.

[0043] In the actual extraction process, the temperature constraint range corresponding to the flavor mode / preference type selected by the user is obtained, and the extraction temperature corresponding to different extraction stages in the extraction process is determined within the temperature constraint range. For example, the median value of the temperature constraint range is taken, so that the temperature is adjusted according to the corresponding extraction temperature when different extraction stages are reached.

[0044] Step S203: After the coffee making process enters the extraction process, extraction is carried out at the corresponding extraction temperature at different extraction stages to obtain coffee that conforms to the flavor pattern.

[0045] Specifically, in this embodiment of the invention, after the user fills the coffee grounds, tampers, attaches the portafilter, selects the flavor mode, and presses the extraction button, the coffee machine determines the extraction temperature corresponding to different extraction stages based on the user-selected flavor mode, and then begins making coffee. The coffee making process includes a pre-infusion process and a high-pressure extraction process. The pre-infusion process is a pretreatment process in which a small amount of low-pressure hot water (or water mist) is used to moisten the coffee grounds before the formal extraction begins, thereby improving the later extraction effect. The high-pressure extraction stage uses high-temperature and high-pressure water to continuously penetrate the coffee puck, extracting the soluble substances in the coffee grounds and extracting the corresponding flavor compounds.

[0046] In some optional embodiments, in order to control the extraction process in stages, the present invention can extract at fixed extraction pressures and corresponding extraction flow rates at different extraction stages, and control the water temperature according to a determined extraction temperature. For example, taking espresso as an example, the standard extraction pressure is 9-10 Bar. This is only an example and is not a limitation.

[0047] The coffee extraction method provided by the present application determines the temperature constraint range in the extraction process according to the flavor mode selected by the user, and determines the extraction temperature corresponding to different extraction stages in the extraction process within the temperature constraint range. In the coffee making process, the corresponding extraction temperature is used for extraction at different extraction stages to obtain coffee that meets the flavor preference. The present application controls the temperature of the extraction process in stages based on the user's flavor preference, can purposefully regulate the flavor substances at different stages, and selectively extracts different flavor substances at different stages. Compared with other extraction parameters, the present application more directly realizes the accurate directional regulation of the flavor, increases the diversity and hierarchy of the coffee taste, and achieves the technical effects of improving the coffee flavor expressiveness, enhancing the user experience and satisfaction.

[0048] In the present embodiment, a coffee extraction method is provided, which can be used in the coffee machine described above, Figure 3 is a flowchart of the coffee extraction method according to an embodiment of the present application, as shown in the figure, the flow includes the following steps: Figure 3 Step S301, obtaining the flavor mode selected by the user, the flavor mode including: balanced mode, preference mode, light mode and strong mode. For details, please refer to step S201 of the embodiment shown in Figure 2 , which will not be repeated here.

[0049] Step S302, determining the temperature constraint range of the extraction process according to the flavor mode, and determining the extraction temperature corresponding to different extraction stages in the extraction process within the temperature constraint range.

[0050] Specifically, the above step S302 includes: Step S3021, if the flavor mode is balanced mode, light mode or strong mode, obtaining the overall temperature constraint range corresponding to the flavor mode, the overall temperature constraint range corresponding to the balanced mode, light mode and strong mode being different.

[0051] Specifically, in the present embodiment, the operation interface of the coffee machine provides the user with the flavor preference options of balanced mode, light mode, strong mode and preference mode. Before making coffee, the user selects the flavor mode according to personal preference, and the coffee machine obtains the flavor mode selected by the user. If the user selects balanced mode, light mode or strong mode, it proves that the user does not have refined flavor preference for sour, sweet or bitter, so only the overall taste of the coffee needs to be regulated.

[0052] ​The coffee machine pre-stores overall temperature constraint conditions corresponding to the balanced mode, the light mode and the strong mode, and each overall temperature constraint condition is different. For example, the overall temperature constraint range corresponding to the light mode is 85°C-90°C, the overall temperature constraint range corresponding to the balanced mode is 90°C-95°C, and the overall temperature constraint range corresponding to the strong mode is 95°C-99°C, which are merely examples and are not limited thereto.

[0053] In step S3022, the overall extraction temperature is determined within the overall temperature constraint range, and the first extraction temperature corresponding to the front extraction section, the second extraction temperature corresponding to the middle extraction section and the third extraction temperature corresponding to the rear extraction section are set to the overall extraction temperature, and the overall extraction temperatures corresponding to the light mode, the balanced mode and the strong mode are sequentially increased.

[0054] Specifically, in the embodiment of the present application, when the overall temperature constraint range in the flavor mode selected by the user is determined, the overall extraction temperature T is determined within the overall temperature constraint range by taking the median value, and the first extraction temperature t1 corresponding to the front extraction section, the second extraction temperature t2 corresponding to the middle extraction section and the third extraction temperature t3 corresponding to the rear extraction section are equal, and are all set to the overall extraction temperature T, i.e. t1=t2=t3=T.

[0055] In the light mode, t1=t2=t3=T∈[85°C, 90°C], the overall extraction rate is reduced by reducing the extraction temperature; in the balanced mode, t1=t2=t3=T∈[90°C, 95°C]; in the strong mode, t1=t2=t3=T∈[95°C, 99°C], the overall extraction rate is increased by increasing the extraction temperature.

[0056] In some optional embodiments, when the overall extraction temperature T is determined within the overall temperature constraint range, coffee parameters such as coffee bean type and roasting degree can also be obtained, so that the overall extraction temperature T is determined within the overall temperature constraint range according to the coffee parameters. At this time, the overall extraction temperature T is not necessarily the median value of the overall temperature constraint range, and can take a larger value or a smaller value within the overall temperature constraint range due to the influence of the coffee parameters. The temperature control results under different coffee parameters can be determined by experiment, which is not limited herein.

[0057] In step S303, when the coffee making enters the extraction process, extraction is performed according to the corresponding extraction temperature at different extraction stages to obtain coffee meeting the flavor mode.

[0058] Specifically, the above step S303 includes: In step S3031, after the extraction process starts, the front extraction section is taken as the current extraction stage, and temperature adjustment is performed according to the extraction temperature corresponding to the current extraction stage.

[0059] Specifically, in the embodiments of the present application, the extraction process of coffee is divided into different extraction stages according to the proportion of the target extraction liquid amount corresponding to each extraction stage in the total extraction liquid amount in the extraction process. The extraction stages are, in sequence, the front extraction stage, the middle extraction stage, and the rear extraction stage. The front extraction stage is defined as the stage from the start of extraction to the coffee liquid outflow amount reaching 20-40% of the total extraction liquid amount; the middle extraction stage is defined as the stage from the start of extraction to the coffee liquid outflow amount reaching 30-80% of the total extraction liquid amount (including the target extraction liquid amount of the front extraction stage); and the rear extraction stage is defined as the stage from the start of extraction to the coffee liquid outflow amount reaching 60-100% of the total extraction liquid amount (including the target extraction liquid amount of the front extraction stage and the middle extraction stage). The extraction flavor intervals of different coffee varieties are different, so the three stages are not necessarily evenly divided, but the target extraction liquid amount of each stage must not exceed 50% of the total extraction liquid amount (a single flavor interval generally does not exceed 50% of the total extraction liquid amount) and must not be less than 20% of the total extraction liquid amount.

[0060] In some optional embodiments, if the user selects the balanced mode, the light mode, or the strong mode, the extraction temperature corresponding to different extraction stages in the same extraction process is the same, so that the final coffee produced has a balanced, light, or strong flavor; if the user selects a specific preference type in the preference mode, the extraction temperature corresponding to different extraction stages in the same extraction process is the same or different. After the coffee machine determines the extraction temperature corresponding to each extraction stage according to the flavor mode selected by the user, it starts to produce coffee. After entering the extraction process, the front extraction stage is first taken as the current extraction stage, and the temperature is adjusted according to the extraction temperature of the front extraction stage during the extraction process.

[0061] Step S3032: The current extraction liquid amount is obtained, and it is determined whether the current extraction liquid amount reaches the target extraction liquid amount corresponding to the current extraction stage.

[0062] Specifically, in the embodiments of the present application, the cumulative extraction liquid amount can be detected in real time by the flow meter attached to the coffee machine, so as to determine the cumulative extraction liquid amount. To ensure the accuracy of the extraction liquid amount, the water amount in the water channel and the water absorption amount of the powder cake can also be subtracted from the water consumption amount, wherein the water amount in the water channel and the water absorption amount of the powder cake are obtained through experiments when the coffee machine is designed. Furthermore, during the extraction process, the cumulative extraction liquid amount detected at each moment is first taken as the current extraction liquid amount, and the current extraction liquid amount is compared with the target extraction liquid amount of the front extraction stage, so as to determine whether the target extraction liquid amount of the front extraction stage is reached.

[0063] Step S3033: If the target extraction liquid amount of the front extraction stage is reached, the next extraction stage is taken as the current extraction stage, and the step of adjusting the temperature according to the extraction temperature corresponding to the current extraction stage is returned to, until the extraction process is completed.

[0064] Specifically, in the embodiment of the present application, if the target extraction liquid amount of the pre-extraction section is not reached, the extraction temperature of the pre-extraction section is continued to be controlled until the target extraction liquid amount of the pre-extraction section is reached. At this time, the middle extraction section is taken as the current extraction stage, the extraction temperature of the middle extraction section is adjusted, the real-time detected cumulative extraction liquid amount is subtracted by the target extraction liquid amount of the pre-extraction section to obtain the current extraction liquid amount of the middle extraction section, and the current extraction liquid amount is compared with the target extraction liquid amount of the middle extraction section to determine whether the target extraction liquid amount of the middle extraction section is reached. Alternatively, the cumulative extraction liquid amount is compared with the sum of the target extraction liquid amounts of the pre-extraction section and the middle extraction section to determine whether the target extraction liquid amount of the middle extraction section is reached. The specific comparison mode is not limited here, as long as the target extraction liquid amount of each extraction stage is reached.

[0065] Further, if the target extraction liquid amount of the middle extraction section is not reached, the extraction temperature of the middle extraction section is continued to be controlled until the target extraction liquid amount of the middle extraction section is reached. At this time, the post-extraction section is taken as the current extraction stage, the extraction temperature of the post-extraction section is adjusted, and it is determined in real time whether the target extraction liquid amount of the post-extraction section is reached until the extraction process is ended. At this time, the total extraction liquid amount of each extraction stage is the pre-determined total extraction liquid amount, and meets the flavor mode selected by the user.

[0066] The coffee extraction method provided by the present application determines the temperature constraint range in the extraction process according to the flavor mode selected by the user, determines the extraction temperature corresponding to different extraction stages in the extraction process within the temperature constraint range, and extracts in different extraction stages according to the corresponding extraction temperature in the coffee making process to obtain coffee that meets the flavor preference. The present application controls the temperature of the extraction process in stages based on the flavor preference of the user, can purposefully regulate the flavor substances in different stages, and selectively extracts different flavor substances in different stages. Compared with other extraction parameters, the present application more directly realizes the accurate directional regulation of the flavor, increases the diversity and hierarchy of the coffee taste, and achieves the technical effects of improving the flavor expression of coffee and enhancing the user experience and satisfaction.

[0067] In the embodiment, a coffee extraction method is provided, which can be used in the coffee machine described above, Figure 4 is a flowchart of the coffee extraction method according to the embodiment of the present application, as shown in the figure, the flow includes the following steps: Figure 4 Step S401, obtaining the flavor mode selected by the user, the flavor mode includes: balanced mode, preference mode, light mode and strong mode. For details, please refer to step S301 of the embodiment shown in Figure 3 The embodiment, which will not be repeated here.

[0068] ​In step S402, a temperature constraint range of the extraction process is determined according to the flavor mode, and an extraction temperature corresponding to each extraction stage in the extraction process is determined within the temperature constraint range.

[0069] Specifically, the step S402 includes: In step S4021, if the flavor mode is the preference mode, a preference type in the preference mode is determined, and the preference type includes an acid-preference flavor, an acid-sweet flavor, a high-sweet flavor, a sweet-bitter flavor, and a high-bitter flavor.

[0070] Specifically, in the embodiment of the present application, if the user selects the preference mode, the user is further presented with various preference types. The preference type selected by the user is obtained, and the preference type includes the acid-preference flavor, the acid-sweet flavor, the high-sweet flavor, the sweet-bitter flavor, and the high-bitter flavor.

[0071] In step S4022, a segmented temperature constraint range corresponding to each extraction stage in the extraction process is determined according to the preference type, and an extraction temperature corresponding to each extraction stage is determined within the segmented temperature constraint range.

[0072] Specifically, in the embodiment of the present application, when designing different preference types, the corresponding segmented temperature constraint range is set for different preference types, including a first temperature constraint range corresponding to a pre-extraction segment, a second temperature constraint range corresponding to a middle-extraction segment, and a third temperature constraint range corresponding to a post-extraction segment. Therefore, after determining the segmented temperature constraint range corresponding to each extraction stage according to the preference type, the specific extraction temperature corresponding to each extraction stage needs to be further determined within each segmented temperature constraint range, including a first extraction temperature t1 corresponding to the pre-extraction segment, a second extraction temperature t2 corresponding to the middle-extraction segment, and a third extraction temperature t3 corresponding to the post-extraction segment.

[0073] In some optional embodiments, the step S4022 includes: In step a1, the first temperature constraint range corresponding to the pre-extraction segment, the second temperature constraint range corresponding to the middle-extraction segment, and the third temperature constraint range corresponding to the post-extraction segment are determined according to the preference type.

[0074] In step a2, the first extraction temperature corresponding to the pre-extraction segment is determined within the first temperature constraint range, the second extraction temperature corresponding to the middle-extraction segment is determined within the second temperature constraint range, and the third extraction temperature corresponding to the post-extraction segment is determined within the third temperature constraint range according to a preset temperature constraint condition.

[0075] Specifically, in the embodiments of the present application, the first temperature constraint range corresponding to the sourish flavor is 95-99°C, the second temperature constraint range is 85-90°C, and the third temperature constraint range is 85-90°C; the first temperature constraint range corresponding to the sour-sweet flavor is 95-99°C, the second temperature constraint range is 90-99°C, and the third temperature constraint range is 85-90°C; the first temperature constraint range corresponding to the high-sweet flavor is 85-90°C, the second temperature constraint range is 95-99°C, and the third temperature constraint range is 85-90°C; the first temperature constraint range corresponding to the sweet-bitter flavor is 85-90°C, the second temperature constraint range is 95-99°C, and the third temperature constraint range is 90-99°C; and the first temperature constraint range corresponding to the high-bitter flavor is 85-90°C, the second temperature constraint range is 85-90°C, and the third temperature constraint range is 95-99°C, which are merely examples and are not limited thereto.

[0076] According to the above-mentioned different preference types corresponding to the segmented temperature constraint ranges, some of the temperature constraint ranges overlap, for example, in the sour-sweet flavor, the first temperature constraint range is 95-99°C, and the second temperature constraint range is 90-99°C, because the sweetness degree is higher, the temperature constraint range of the middle extraction section is increased. In order to accurately obtain the corresponding extraction temperature within each segmented temperature constraint range, the corresponding temperature constraint conditions are set on the basis of the above-mentioned segmented temperature constraint ranges, so as to ensure that the extraction is carried out according to the extraction temperature of each extraction stage, and the selected preference type can be met.

[0077] For example, in the sourish flavor, the preset temperature constraint condition is that the first extraction temperature t1 is higher than the second extraction temperature t2 and the third extraction temperature t3, and the second extraction temperature t2 is equal to the third extraction temperature t3. That is, in the sourish flavor, t1∈[95℃, 99℃], t2=t3∈[85℃, 90℃], t1>t2, and t1>t3. The embodiments of the present application increase the extraction temperature of the front section to make the taste of the extraction sourish.

[0078] For example, in the sour-sweet flavor, the preset temperature constraint condition is that the first extraction temperature t1, the second extraction temperature t2, and the third extraction temperature t3 decrease in turn. That is, in the sour-sweet flavor, t1∈[95℃, 99℃], t2∈(90℃, 99℃), t3∈[85℃, 90℃], t1≥t2>t3. The embodiments of the present application increase the extraction temperature of the front and middle sections to improve the sour and sweet taste, and the temperature of the middle section is slightly lower than that of the front section, further reducing the bitterness.

[0079] For example, in the high-sweet flavor mode, the preset temperature constraint condition is that the second extraction temperature t2 is higher than the first extraction temperature t1 and the third extraction temperature t3, and the first extraction temperature t1 is equal to the third extraction temperature t3. That is, in the high-sweet flavor mode, t1∈[85℃, 90℃], t2∈[95℃, 99℃], t3∈[85℃, 90℃], t2>t1, t2>t3, t1=t3. The embodiment of the present application increases the temperature of the middle section, and increases the sweetness.

[0080] For example, in the sweet-bitter flavor mode, the preset temperature constraint condition is that the second extraction temperature t2, the third extraction temperature t3 and the first extraction temperature t1 decrease in turn. That is, t1∈[85℃, 90℃], t2∈[95℃, 99℃], t3∈[90℃, 99℃], t2≥t3>t1. The embodiment of the present application increases the temperature of the middle and rear sections, and the temperature of the middle section is slightly higher than that of the rear section, thereby preventing the bitterness from being too heavy.

[0081] For example, in the high-bitter flavor mode, the preset temperature constraint condition is that the third extraction temperature t3 is higher than the first extraction temperature t1 and the second extraction temperature t2, and the first extraction temperature t1 is equal to the second extraction temperature t2. That is, in the high-bitter flavor mode, t1∈[85℃, 90℃], t2∈[85℃, 90℃], t3∈[95℃, 99℃], t3>t1, t3>t2, t1=t2. The embodiment of the present application increases the extraction temperature of the rear section, and increases the bitterness.

[0082] In step S403, when the coffee making enters the extraction process, extraction is performed at the corresponding extraction temperature in different extraction stages to obtain coffee that meets the flavor mode. For details, please refer to Figure 3 The step S303 of the embodiment shown will not be described here again.

[0083] The coffee extraction method provided by the present application determines the temperature constraint range in the extraction process according to the flavor mode selected by the user, determines the corresponding extraction temperature in different extraction stages in the temperature constraint range, and performs extraction at the corresponding extraction temperature in different extraction stages in the coffee making process to obtain coffee that meets the flavor preference. The present application controls the temperature of the extraction process in stages based on the flavor preference of the user, can purposefully regulate the flavor substances in different stages, and selectively extracts different flavor substances in different stages. Compared with other extraction parameters, the present application more directly realizes the accurate directional regulation of the flavor, increases the diversity and hierarchy of the coffee taste, and achieves the technical effects of improving the flavor expression of coffee and enhancing the user experience and satisfaction.

[0084] An apparatus for extracting coffee is also provided in the embodiments, which is used to implement the above embodiments and preferred embodiments, and will not be described again. As used below, the term "module" can be a combination of software and / or hardware that implements a predetermined function. Although the apparatus described in the following embodiments is preferably implemented in software, implementation in hardware, or a combination of software and hardware, is also possible and contemplated.

[0085] The embodiments provide an apparatus for extracting coffee, as shown in the accompanying drawings, comprising: Figure 5 a flavor determining module 501 configured to obtain a selected flavor mode of a user, the flavor mode comprising: a balanced mode, a preference mode, a light mode and a strong mode.

[0086] a temperature determining module 502 configured to determine a temperature constraint range of an extraction process according to the flavor mode, and determine extraction temperatures corresponding to different extraction stages in the extraction process within the temperature constraint range.

[0087] an extraction control module 503 configured to perform extraction according to the corresponding extraction temperatures in different extraction stages after coffee making enters the extraction process, so as to obtain coffee meeting the flavor mode.

[0088] In some optional embodiments, the temperature determining module 502 comprises: a first temperature constraint range determining unit configured to, if the flavor mode is the balanced mode, the light mode or the strong mode, obtain an overall temperature constraint range corresponding to the flavor mode, the overall temperature constraint ranges corresponding to the balanced mode, the light mode and the strong mode being different.

[0089] a first extraction temperature determining unit configured to determine an overall extraction temperature within the overall temperature constraint range, and set a first extraction temperature corresponding to a first extraction stage, a second extraction temperature corresponding to a second extraction stage and a third extraction temperature corresponding to a third extraction stage as the overall extraction temperature, and the overall extraction temperatures corresponding to the light mode, the balanced mode and the strong mode being sequentially increased.

[0090] a preference type determining unit configured to, if the flavor mode is the preference mode, determine a preference type in the preference mode, the preference type comprising: a slightly acidic flavor, an acidic and sweet flavor, a high sweet flavor, a sweet and bitter flavor and a high bitter flavor.

[0091] a second temperature constraint range determining unit configured to determine a segmented temperature constraint range corresponding to different extraction stages in the extraction process according to the preference type, and determine extraction temperatures corresponding to the different extraction stages within the segmented temperature constraint range.

[0092] In some optional embodiments, the segmented temperature constraint range determining unit comprises: ​The segmented range determining subunit is configured to determine a first temperature constraint range corresponding to the pre-extraction segment, a second temperature constraint range corresponding to the middle-extraction segment, and a third temperature constraint range corresponding to the post-extraction segment according to the preference type.

[0093] The segmented temperature determining subunit is configured to determine a first extraction temperature corresponding to the pre-extraction segment within the first temperature constraint range, a second extraction temperature corresponding to the middle-extraction segment within the second temperature constraint range, and a third extraction temperature corresponding to the post-extraction segment within the third temperature constraint range according to the preset temperature constraint condition. In the sourish flavor, the preset temperature constraint condition is that the first extraction temperature is higher than the second extraction temperature and the third extraction temperature, and the second extraction temperature is equal to the third extraction temperature. In the sour-sweet flavor, the preset temperature constraint condition is that the first extraction temperature, the second extraction temperature, and the third extraction temperature decrease in turn. In the high-sweet flavor, the preset temperature constraint condition is that the second extraction temperature is higher than the first extraction temperature and the third extraction temperature, and the first extraction temperature is equal to the third extraction temperature. In the sweet-bitter flavor, the preset temperature constraint condition is that the second extraction temperature, the third extraction temperature, and the first extraction temperature decrease in turn. In the high-bitter flavor, the preset temperature constraint condition is that the third extraction temperature is higher than the first extraction temperature and the second extraction temperature, and the first extraction temperature is equal to the second extraction temperature.

[0094] In some optional embodiments, the device further comprises: the overall temperature constraint range corresponding to the light mode is 85-90°C; the overall temperature constraint range corresponding to the balanced mode is 90-95°C; and the overall temperature constraint range corresponding to the rich mode is 95-99°C.

[0095] In some optional embodiments, the device further comprises: the first temperature constraint range corresponding to the sourish flavor is 95-99°C, the second temperature constraint range is 85-90°C, and the third temperature constraint range is 85-90°C; the first temperature constraint range corresponding to the sour-sweet flavor is 95-99°C, the second temperature constraint range is 90-99°C, and the third temperature constraint range is 85-90°C; the first temperature constraint range corresponding to the high-sweet flavor is 85-90°C, the second temperature constraint range is 95-99°C, and the third temperature constraint range is 85-90°C; the first temperature constraint range corresponding to the sweet-bitter flavor is 85-90°C, the second temperature constraint range is 95-99°C, and the third temperature constraint range is 90-99°C; and the first temperature constraint range corresponding to the high-bitter flavor is 85-90°C, the second temperature constraint range is 85-90°C, and the third temperature constraint range is 95-99°C.

[0096] In some optional embodiments, the extraction control module 503 comprises: a stage control unit configured to, after the extraction process starts, take the front stage of extraction as a current extraction stage, and adjust the temperature according to the extraction temperature corresponding to the current extraction stage.

[0097] a time determination unit configured to acquire a current extraction liquid amount, and determine whether the current extraction liquid amount reaches a target extraction liquid amount corresponding to the current extraction stage.

[0098] a stage adjustment unit configured to, if yes, take a next extraction stage as the current extraction stage, and return to the step of adjusting the temperature according to the extraction temperature corresponding to the current extraction stage, until the extraction process ends.

[0099] In some optional embodiments, the temperature determination module further comprises: a second extraction temperature determination unit configured to acquire coffee parameters, and determine the extraction temperature corresponding to different extraction stages within the temperature constraint range according to the coffee parameters.

[0100] Further function descriptions of the above-mentioned various modules and units are the same as those of the above-mentioned corresponding embodiments, and will not be repeated here.

[0101] The extraction device of coffee in the embodiment is presented in the form of functional units, and the units herein refer to ASIC (Application Specific Integrated Circuit, Application Specific Integrated Circuit) circuit, processor and memory executing one or more software or fixed programs, and / or other devices that can provide the above-mentioned functions.

[0102] Figure 6 A structural schematic diagram of a controller of a coffee extraction device provided in the embodiment of the application.

[0103] Reference will now be made in detail to Figure 6 which shows a structural schematic diagram of a controller suitable for being used to implement the controller in the embodiment of the application. The controller can include a processor (such as a central processor, a graphic processor, etc.) 601, which can perform various appropriate actions and processes according to programs stored in a read-only memory (ROM) 602 or loaded from a memory 608 into a random access memory (RAM) 603. In the RAM 603, various programs and data required for the operation of the controller are also stored. The processor 601, the ROM 602, and the RAM 603 are connected to each other through a bus 604. An input / output (I / O) interface 605 is also connected to the bus 604.

[0104] Generally, the following devices can be connected to the I / O interface 605: input devices 606 including, for example, a touch screen, a touch pad, a keyboard, a mouse, a camera, a microphone, an accelerometer, a gyroscope, etc.; output devices 607 including, for example, a liquid crystal display (LCD), a speaker, a vibrator, etc.; storage devices 608 including, for example, a magnetic tape, a hard disk, etc.; and communication devices 609. The communication devices 609 can allow the controller to communicate wirelessly or wired with other devices to exchange data. Although Figure 6 The controller is shown with various devices, but it is understood that not all of the shown devices are required to be implemented or present, and more or fewer devices can alternatively be implemented or present.

[0105] In particular, the processes described above with reference to the flowcharts can be implemented as a computer software program according to embodiments of the present application. For example, embodiments of the present application 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 illustrated by the flowcharts. In such embodiments, the computer program can be downloaded and installed from a network via the communication devices 609, or installed from the storage devices 608, or installed from the ROM 602. When the computer program is executed by the processor 601, the above-mentioned functions defined in the coffee extraction method of embodiments of the present application are performed.

[0106] Figure 6 The controller shown is merely an example and should not limit the functions and scope of use of embodiments of the present application.

[0107] Embodiments of the present application also provide a computer readable storage medium, the above-mentioned method according to embodiments of the present application can be implemented in hardware, firmware, or as computer code recordable on a storage medium, or as computer code originally stored in a remote storage medium or non-transitory machine readable storage medium and downloaded over a network and to be stored in a local storage medium, so that the method described herein can be processed by such software on a storage medium using a general purpose computer, a special purpose processor, or programmable or dedicated hardware. Among them, the storage medium can be a magnetic disk, an optical disk, a read-only memory, a random access memory, a flash memory, a hard disk or a solid state disk, etc.; further, the storage medium can also include a combination of the above-mentioned types of storage. It can be understood that the computer, processor, microprocessor controller or programmable hardware includes a storage component that can store or receive software or computer code, when the software or computer code is accessed and executed by the computer, processor or hardware, the coffee extraction method shown in the above embodiments is implemented.

[0108] Part of the present application can be applied as a computer program product, for example, computer program instructions, when executed by a computer, through the operation of the computer, can invoke or provide the method and / or technical solutions according to the present application. Those skilled in the art should understand that the form of computer program instructions in computer readable medium includes but is not limited to source files, executable files, installation package files and the like, and accordingly, the way of computer program instructions executed by computer includes but is not limited to: the computer directly executes the instructions, or the computer compiles the instructions and then executes the corresponding compiled program, or the computer reads and executes the instructions, or the computer reads and installs the instructions and then executes the corresponding installed program. Here, the computer readable medium can be any available computer readable storage medium or communication medium accessible to the computer.

[0109] Although the embodiments of the present application are described in conjunction with the drawings, various modifications and changes can be made by those skilled in the art without departing from the spirit and scope of the present application, and such modifications and changes fall within the scope defined by the appended claims.

Claims

1. A method for extracting coffee, characterized in that, The method includes: Obtain the flavor mode selected by the user, including: balanced mode, preferred mode, light mode and rich mode; The temperature constraint range of the extraction process is determined based on the flavor pattern, and the extraction temperature corresponding to different extraction stages in the extraction process is determined within the temperature constraint range. Once coffee production enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction temperatures to obtain coffee that conforms to the stated flavor profile.

2. The method according to claim 1, characterized in that, The step of determining the temperature constraint range for the extraction process based on the flavor pattern, and determining the extraction temperature corresponding to different extraction stages within the temperature constraint range, includes: If the flavor mode is the balanced mode, the light mode, or the rich mode, then the overall temperature constraint range corresponding to the flavor mode is obtained. The overall temperature constraint ranges corresponding to the balanced mode, the light mode, and the rich mode are different. Within the overall temperature constraint range, the overall extraction temperature is determined, and the first extraction temperature corresponding to the pre-extraction stage, the second extraction temperature corresponding to the middle extraction stage, and the third extraction temperature corresponding to the post-extraction stage are set as the overall extraction temperature, and the overall extraction temperatures corresponding to the light mode, the balanced mode, and the rich mode are increased sequentially.

3. The method according to claim 1, characterized in that, The step of determining the temperature constraint range for the extraction process based on the flavor pattern, and determining the extraction temperature corresponding to different extraction stages within the temperature constraint range, further includes: If the flavor pattern is a preference pattern, then the preference type under the preference pattern is determined. The preference type includes: acidic flavor, sweet and sour flavor, high sweet flavor, sweet and bitter flavor, and high bitter flavor. Based on the preference type, determine the segmented temperature constraint range corresponding to different extraction stages in the extraction process, and determine the extraction temperature corresponding to different extraction stages within the segmented temperature constraint range.

4. The method according to claim 3, characterized in that, The step of determining the segmented temperature constraint range corresponding to different extraction stages in the extraction process according to the preference type, and determining the extraction temperature corresponding to different extraction stages within the segmented temperature constraint range, includes: Based on the preference type, determine the first temperature constraint range corresponding to the pre-extraction stage, the second temperature constraint range corresponding to the middle extraction stage, and the third temperature constraint range corresponding to the post-extraction stage. According to the preset temperature constraints, the first extraction temperature corresponding to the pre-extraction stage is determined within the first temperature constraint range, the second extraction temperature corresponding to the middle extraction stage is determined within the second temperature constraint range, and the third extraction temperature corresponding to the post-extraction stage is determined within the third temperature constraint range. Wherein, under the acidic flavor, the preset temperature constraint condition is: the first extraction temperature is higher than the second extraction temperature and the third extraction temperature, and the second extraction temperature is equal to the third extraction temperature; Under the sweet and sour flavor, the preset temperature constraint is: the first extraction temperature, the second extraction temperature, and the third extraction temperature decrease sequentially; Under the high sweetness flavor, the preset temperature constraint condition is: the second extraction temperature is higher than the first extraction temperature and the third extraction temperature, and the first extraction temperature is equal to the third extraction temperature; Under the described sweet and bitter flavor, the preset temperature constraint is as follows: the second extraction temperature, the third extraction temperature, and the first extraction temperature decrease sequentially. Under the condition of high bitterness, the preset temperature constraint is: the third extraction temperature is higher than the first extraction temperature and the second extraction temperature, and the first extraction temperature is equal to the second extraction temperature.

5. The method according to claim 2, characterized in that, The method further includes: The overall temperature constraint range corresponding to the light mode is 85℃~90℃; The overall temperature constraint range corresponding to the equilibrium mode is 90℃~95℃; The overall temperature constraint range corresponding to the enrichment mode is 95℃~99℃.

6. The method according to claim 4, characterized in that, The method further includes: The first temperature constraint range corresponding to the slightly acidic flavor is 95℃~99℃, the second temperature constraint range is 85℃~90℃, and the third temperature constraint range is 85℃~90℃. The first temperature constraint range corresponding to the sweet and sour flavor is 95℃~99℃, the second temperature constraint range is 90℃~99℃, and the third temperature constraint range is 85℃~90℃. The first temperature constraint range corresponding to the high sweetness flavor is 85℃~90℃, the second temperature constraint range is 95℃~99℃, and the third temperature constraint range is 85℃~90℃. The first temperature constraint range corresponding to the sweet and bitter flavor is 85℃~90℃, the second temperature constraint range is 95℃~99℃, and the third temperature constraint range is 90℃~99℃. The first temperature constraint range corresponding to the high bitterness flavor is 85℃~90℃, the second temperature constraint range is 85℃~90℃, and the third temperature constraint range is 95℃~99℃.

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 extraction temperatures at each extraction stage, including: After the extraction process begins, the pre-extraction stage is taken as the current extraction stage, and the temperature is adjusted according to the extraction temperature corresponding to the current extraction stage. Obtain the current volume of extract and determine whether the current volume of extract has reached the target volume of extract corresponding to the current extraction stage; If the desired extraction temperature is reached, the next extraction stage is set as the current extraction stage, and the process returns to the step of adjusting the temperature according to the extraction temperature corresponding to the current extraction stage, until the extraction process is completed.

8. The method according to claim 1, characterized in that, When determining the extraction temperature corresponding to different extraction stages within the stated temperature constraint range, the method further includes: Obtain coffee parameters, and determine the extraction temperature corresponding to different extraction stages within the temperature constraint range based on the coffee parameters.

9. A coffee extraction apparatus, characterized in that, The device includes: The flavor determination module is used to obtain the flavor mode selected by the user, which includes: balanced mode, preferred mode, light mode and rich mode; The temperature determination module is used to determine the temperature constraint range of the extraction process based on the flavor mode, and to determine the extraction temperature corresponding to different extraction stages in the extraction process within the temperature constraint range. The extraction control module is used to extract coffee at different extraction stages according to the corresponding extraction temperature after the coffee making process enters the extraction process, so as to obtain coffee that conforms to the flavor pattern.

10. A coffee extraction 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 extraction method according to any one of claims 1 to 8.

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