Apparatus for preparing beverages
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Solution Overview
Problem
Existing coffee preparation machines lose volatile aromatic substances due to heat during grinding, result in inefficient extraction of nutrients, and produce a small, short-lived cream layer, failing to meet consumer expectations for organoleptic properties and substance extraction efficiency.
Innovation Solution
An apparatus with an emulsifier device that recirculates and emulsifies the extracted beverage, using a rotor and stator with small perforations and blades to break down coffee particles and incorporate air, enhancing the extraction and stability of the cream layer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If dry grinding is used to increase exchange surface between coffee and extraction liquid, then extraction efficiency is improved, but volatile aromatic substances are lost due to heat and oxidative acceleration occurs
Solution Approach 1:
The coffee beans are ground immediately before extraction without prior storage, and the grinding is performed at low temperature to prevent oxidative acceleration and loss of volatile aromatic substances while maintaining extraction efficiency
Solution Approach 2:
The grinding temperature is controlled to remain low, and the particle size is optimized to provide sufficient exchange surface area for efficient extraction without generating excessive heat that would cause aromatic substance loss
2Productivity
If fine particles are used to improve extraction effectiveness, then extraction efficiency increases, but outflow of extraction liquid becomes poor
Solution Approach 1:
The particle size distribution is optimized to achieve a balance where particles are fine enough for effective extraction but not so fine as to block liquid flow, allowing both high extraction effectiveness and good outflow speed
3Speed
If water pressure is increased to maintain flow through fine coffee powder, then outflow is improved, but extraction efficiency may be compromised
Solution Approach 1:
Water pressure is optimized to provide sufficient flow through the ground coffee without being so high as to rush water through too quickly, thereby maintaining both adequate outflow and efficient extraction of aromatic substances
4Ease of operation
If known extraction methods are used, then beverage preparation is simple, but extraction efficiency is low with only about 30% of substances extracted
Solution Approach 1:
Coffee beans are ground immediately before extraction to maximize the availability of aromatic substances, and the grinding is performed under controlled conditions to preserve volatile compounds while maintaining operational simplicity
Solution Approach 2:
Optimal parameters for grinding (particle size, temperature) and extraction (water pressure, temperature, contact time) are established to achieve high extraction efficiency of approximately 90% while keeping the process simple and easy to operate
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
The apparatus significantly improves the extraction efficiency of aromatic and nutritional substances, producing a more concentrated, complex beverage with a thicker and more durable cream layer, addressing the inefficiencies and losses in traditional coffee preparation methods.
Implementation Method 1
using a rotor and stator with small perforations and blades to break down coffee particles
Implementation Method 2
The rotation of the rotor gives rise to turbulence in the liquid, which promotes the emulsion
Implementation Method 3
The increased water pressure allows to obtain a good flow of water even through a dose of finely ground coffee, while still maintaining the advantages of using a fine coffee powder in terms of efficiency of the extraction of aromas and other substances contained in the coffee
Data Source
AI summary
An apparatus for preparing flavored beverages starting from a food substrate includes at least a first tank for containing an extraction liquid, a corresponding extraction unit and at least one delivery element. The apparatus can also include at least one feed member configured to feed the extraction liquid from the first tank to the extraction unit, and a control unit for selectively controlling and commanding the feed member and the extraction unit.