Beverage Machine Flow Control Device to Reduce Extraction Backpressure
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Solution Overview
Problem
Existing beverage extraction systems face variability in pressure and flow rate due to the compaction of coffee grounds in capsules, leading to inconsistent extraction effects such as crema formation and flavor intensity, and require high backpressure which can be problematic for certain coffee blends.
Innovation Solution
A beverage preparation machine with a flow control device that adjusts the obstruction and passage size of the beverage guide to control the flow rate and pressure within the extraction seat, allowing for customizable extraction conditions by altering the position and shape of the obstruction portion and control sides, thereby optimizing the extraction process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the outlet membrane is deformed against raised elements to create extraction orifices, then filtering of coffee particles occurs, but the flow opening area is reduced and backpressure increases
Solution Approach 1:
The invention extracts the filtering function from the confined interface at the raised elements and relocates it to the beverage guide structure. The beverage guide with its multiple flow channels provides a larger area for coffee particle filtering while maintaining lower backpressure, separating the filtering function from the high-pressure extraction interface.
Solution Approach 2:
The invention transitions from a two-dimensional confined interface at the raised elements to a three-dimensional beverage guide structure with multiple flow channels. This dimensional expansion increases the filtering area and distributes the pressure more effectively, reducing backpressure while maintaining filtering reliability.
2Device complexity
If the flow rate and pressure are dictated by intrinsic properties of the capsule and pump, then the system is simple, but the extraction effects such as crema formation and flavor intensity are inconsistent
Solution Approach 1:
The invention introduces a dynamic beverage guide structure with adjustable obstruction portions that can modify the flow characteristics during extraction. This allows optimization of crema formation and flavor intensity by controlling the distribution and velocity of water flow through the coffee bed, achieving consistent extraction effects while maintaining relatively simple system architecture.
Solution Approach 2:
The beverage guide structure creates localized flow zones with different characteristics (high velocity zones for extraction, low velocity zones for crema formation) within the extraction seat. This local differentiation of flow quality enables consistent and optimized extraction effects without requiring complex system-wide modifications.
3Stress or pressure
If high backpressure is used for extraction, then the extraction pressure is sufficient, but certain coffee blends are problematic and extraction consistency deteriorates
Solution Approach 1:
The invention enables dynamic adjustment of extraction parameters including flow rate, pressure distribution, and flow channel configuration through the beverage guide structure. This allows optimization of extraction conditions for different coffee blends by modifying flow parameters rather than relying on fixed high backpressure, improving both extraction pressure control and adaptability to various coffee types.
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 solution enables precise control over the extraction process, reducing backpressure and improving the consistency of beverage extraction, allowing for enhanced crema formation and flavor intensity, and accommodating different coffee blends with adjustable flow rates and pressures.
Implementation Method 1
a flow control device (23) configured to control the flow of beverage guided along the beverage guide (224). The flow control device (23) has an obstruction portion (230a, 230b) extending adjacent the beverage guide structure (223) so as to obstruct at least a portion (224') of the total guide entry (224a) and/or total guide exit (224b)
Implementation Method 2
a pressurizer configured for raising a pressure inside the capsule when in the seat and urging the outlet membrane towards the raised elements so as to form the beverage outlet openings in the outlet membrane
Implementation Method 3
introduce water under pressure via a water injector into the capsule, to deform the outlet membrane or cover (e.g. an aluminium membrane) and to tear it under the effect of pressure of the liquid rising in the capsule
Data Source
AI summary
A machine for preparing a beverage from an ingredient has: an extraction seat, an inlet arrangement for guiding water into the seat and a dispensing arrangement for guiding beverage out of the seat. The dispensing arrangement has a face, formed by a beverage guide structure for guiding a total flow of beverage out of a total guide exit, delimiting a downstream part of the seat. The guide structure is associated with a flow control device, having an obstruction portion and one or more control sides, configured to control the flow of beverage. The control sides suitable to delimit from the obstruction portion a passage that the total flow of beverage is passed through. The obstruction portion and the control side(s) are operable over the beverage guide structure to change a position, size and/or shape of the obstructed and unobstructed portion of the total guide entry and/or exit.