Autonomous rapid batch beverage maker, system and method
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Solution Overview
Problem
Traditional drip coffee brewers face challenges in high-volume settings due to slow brewing times, inconsistent coffee quality, and inefficiencies in managing demand, leading to customer dissatisfaction and increased operational costs.
Innovation Solution
An autonomous beverage maker employs a two-phase method involving initial turbulent extraction under unpressurized conditions to release flavor components and subsequent dilution under pressurized conditions, allowing for rapid and precise control of beverage production, with continuous monitoring and adaptation to demand.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional drip brewing is used to brew large batches of coffee, then the brewing capacity is sufficient for high volume periods, but the brewing time is too slow and cannot meet rapid demand
Solution Approach 1:
The brewing process is divided into multiple sequential stages: initial rapid extraction phase, intermediate extraction phase, and final rinse phase. Each phase uses different flow rates and extraction parameters to optimize both speed and quality, allowing the system to produce large batches rapidly without sacrificing consistency
Solution Approach 2:
The brewing system employs periodic cycling through different extraction phases with varying water flow rates and pressures. This periodic action enables rapid throughput by alternating between high-speed extraction and quality-controlled brewing phases, meeting both speed and consistency requirements
2Manufacturing precision
If the drain opening is made small to slow drainage, then coffee concentration remains consistent, but the brewing time becomes too slow for high demand periods
Solution Approach 1:
The drain opening size is dynamically adjusted during the brewing process rather than remaining fixed. The system opens the drain at different rates and positions during various extraction phases, enabling rapid drainage when needed while maintaining concentration control during critical extraction periods
Solution Approach 2:
The system pre-establishes the extraction parameters and drain timing sequences before brewing begins. By pre-programming the optimal drain opening schedule based on predicted demand, the system can rapidly drain large batches while maintaining concentration consistency without real-time adjustments
3Productivity
If full immersion brewing is used to speed up the process, then brewing time is reduced, but the coffee grounds cannot bloom and outgas properly resulting in less desirable flavor
Solution Approach 1:
The brewing system incorporates a preliminary blooming phase where water is added and allowed to sit briefly to enable CO2 outgassing, followed by rapid extraction phases. This periodic action sequence ensures proper flavor development through blooming while maintaining overall brewing speed for high-volume periods
Solution Approach 2:
The brewing process is segmented into distinct phases: a slow blooming phase for gas release, followed by rapid extraction phases for speed. This segmentation allows the grounds to bloom properly without significantly extending the total brewing time, maintaining both flavor quality and productivity
4Quantity of substance
If multiple large batches are brewed to meet high demand, then sufficient coffee supply is provided, but the time required to complete multiple batches increases customer wait time
Solution Approach 1:
The brewing system operates continuously without idle cycles between batches. By maintaining continuous brewing operation with optimized rapid extraction phases, the system can produce multiple large batches in sequence without interruption, minimizing customer wait time while meeting high demand volumes
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables rapid production of high-quality coffee with consistent flavor, reduces waste, and optimizes inventory and labor costs by making smaller batches and continuously monitoring and adjusting to demand.
Implementation Method 1
making an initial beverage extract concentrate in a beverage making device of the beverage maker in a turbulent manner under unpressurized conditions that facilitates rapid extracting and degassing
Implementation Method 2
facilitates rapid extracting and degassing
Implementation Method 3
making a more dilute secondary extract in a second manner under pressurized conditions that also mix the extracts to complete the batch
Data Source
AI summary
An autonomous beverage maker, system and method for fresh brewed coffee, tea, and other beverages, responsive to sensed demand or inputted command, makes an initial beverage extract concentrate in a turbulent manner under unpressurized conditions, and then a dilute/secondary extract under pressurized conditions and mixes the initial extract and dilute to complete a beverage batch, successive secondary extracts/dilutes being made as required or desired to meet flavor, strength, etc., successive batches being rapidly made as required to meet demand, maintain level, etc. A parameter or parameters within a receiving or dispensing container is/are autonomously monitored to determine level, demand for additional beverage, beverage age, and or/other information, and responsive to the monitored information or an inputted command, the beverage maker autonomously adapts the beverage making operation or executes predetermined steps, such as, but are not limited to, making more or fewer beverage batches, or signals to dispose of existing beverage.