Fluid line external to outside beverage machine housing
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Solution Overview
Problem
Beverage preparation machines face inefficiencies in heat management and ingredient extraction, particularly in coffee preparation, where existing systems often require complex thermal conditioning and manual handling of capsules, leading to increased energy consumption and user complexity.
Innovation Solution
A beverage preparation machine that uses centrifugation to mix water with flavoring ingredients contained in capsules, featuring a movable chamber with inlet and outlet arrangements, automatic capsule recognition, and a control device for adjusting extraction flow and temperature, allowing for efficient preparation of various beverages without the need for active thermal conditioning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If thermal conditioning is used to heat water for beverage preparation, then beverage temperature quality is improved, but energy consumption increases
Solution Approach 1:
The system pre-heats water in a thermal reservoir to a high temperature (e.g., 90-95°C) before use. This preliminary thermal conditioning allows the stored hot water to be used directly for beverage preparation without requiring active heating during the brewing process, thereby reducing energy consumption while maintaining beverage temperature quality
Solution Approach 2:
The thermal reservoir serves multiple functions: it stores hot water for immediate use, acts as a thermal buffer to maintain temperature stability, and eliminates the need for continuous active heating. This multi-functionality allows the system to achieve consistent beverage temperature without the energy penalty of continuous thermal conditioning
2Speed
If a pump is used to drive water through the system, then water flow control is improved, but device complexity increases
Solution Approach 1:
The system replaces the mechanical pump with a gravity-driven flow system. Water flows from the thermal reservoir through the brewing chamber and out to the cup solely under the influence of gravity, eliminating the need for mechanical pumping components while maintaining controlled water flow rates through proper reservoir positioning and chamber design
Solution Approach 2:
The system is designed with the thermal reservoir positioned at a higher elevation than the brewing chamber, creating a gravitational potential difference that drives water flow. This equipotentiality approach uses the height difference to generate the necessary flow pressure without mechanical intervention, simplifying the overall system architecture
3Ease of manufacture
If the chamber is stationary, then manufacturing simplicity is improved, but extraction efficiency decreases
Solution Approach 1:
The brewing chamber is designed to rotate during the brewing process. This dynamic motion enhances the extraction efficiency by creating centrifugal forces that improve water distribution through the coffee grounds and increase the contact between water and grounds, while the chamber itself remains a simple, manufacturable component that can be easily rotated
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 machine efficiently prepares a range of beverages by centrifugally driving water through flavoring ingredients, optimizing energy use and user experience through automated processes and flexible volume control, while maintaining control over temperature and extraction speed.
Implementation Method 1
preparing a beverage from a flavouring ingredient, e.g. coffee or tea or chocolate or cacao or milk or soup, by mixing water with the flavouring ingredient, e.g. by centrifugally driving such flavouring ingredient with water
Data Source
AI summary
A machine (1) for preparing a beverage (3) has a beverage processing unit (10,20) formed of a first processing unit member (10) and a second processing unit member (20) that delimit a chamber (21) and that are movable between a distant configuration in which a flavouring ingredient (2) is received in the chamber (21) and a proximate configuration in which the flavouring ingredient (2) is held and mixed with water (4) in the chamber (21). The machine include: a water source for delivering the water (4) towards the beverage processing unit (10,20); a water guide (30) for guiding the water (4) between the water source and the chamber (21); one or more electronic devices (60, 65, 721); and a support structure (70) having a base (72) that comprises a main outside housing (72′), a fluid line support (72′″) and a supporting foot (72IV) at a bottom of the main outside housing (72′). The processing unit (10,20) and the water guide (30), and optionally the water source, are supported by the base (72). The foot (72IV) is configured to rest on an external substantial horizontal surface dining beverage preparation. All electric device(s) (60, 65, 721) are confined in and/or comprised in the main outside housing and/or the foot (72IV). The beverage processing unit (10,20), the water source and the water guide (30) are located entirely outside the main outside housing (72′) and outside the foot (72IV).