Beverage Chamber Pressure Hold for Consistent Extraction
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Solution Overview
Problem
Existing beverage preparation methods are inconsistent due to variable infusion or brewing times influenced by pressure, cartridge material, and design, leading to unreliable and variable beverage quality, especially for materials like ground coffee and herbal remedies.
Innovation Solution
A process and apparatus that maintain a constant pressure of at least 3 bar, with optional interruptions and resumptions of water flow to achieve a controlled pressure profile, allowing for improved extraction and brewing without altering existing cartridges or equipment, by holding the preparation chamber at a first pressure before opening it to a second pressure for dispensing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water flow is continuously fed to the cartridge during pressurization, then the extraction process is continuous, but the infusion time becomes variable and beverage quality becomes unreliable
Solution Approach 1:
The patent applies periodic action by interrupting the water flow to the cartridge at specific moments during the pressurization process. Instead of continuous flow, the system periodically stops and resumes water supply, creating distinct phases of pressurization and extraction. This periodic interruption ensures that the cartridge reaches a predetermined pressure level and maintains it for a controlled duration, thereby standardizing the infusion time and improving beverage quality consistency.
2Productivity
If high pressure is applied to extract coffee fibers, then extraction efficiency improves, but the cartridge material and design must be precisely controlled to prevent deformation
Solution Approach 1:
The patent applies preliminary action by establishing a predetermined pressure level before the extraction process begins. The system pre-pressurizes the cartridge to a specific target pressure and maintains this level for a controlled duration before proceeding with the extraction phase. This preliminary pressurization step ensures that the cartridge is properly prepared and stabilized, allowing efficient extraction of coffee fibers without requiring complex cartridge design modifications to withstand variable pressure fluctuations.
3Stress or pressure
If the outlet is kept closed during hot water feeding, then pressure builds up for effective extraction, but the brewing time becomes dependent on pressure characteristics and material properties
Solution Approach 1:
The patent applies feedback by implementing a control mechanism that monitors the pressure level within the cartridge during the brewing process. When the predetermined pressure level is reached, the system receives feedback and automatically interrupts the water flow. This closed-loop control ensures that the pressure build-up phase is precisely controlled and that the subsequent brewing time is standardized, eliminating the dependency on variable pressure characteristics and material properties.
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 method ensures a consistent and complete extraction process, enhancing the quality and reliability of beverages by allowing water to penetrate and impregnate ingredients effectively, reducing the importance of flow rate and cartridge design, and allowing for efficient extraction of coffee fibers and compounds.
Implementation Method 1
maintain a constant pressure of at least 3 bar... holding the preparation chamber at a first pressure... water to penetrate and impregnate ingredients effectively
Implementation Method 2
allowing for efficient extraction of coffee fibers and compounds... enhancing the quality and reliability of beverages
Data Source
AI summary
A process of preparing a beverage from a beverage preparation chamber includes the steps of feeding water to the preparation chamber (2) until a first pressure (P1) of at least 3 bar is reached, interrupting the flow of water to the preparation chamber, holding said preparation chamber (2) in a closed condition for a first time interval (t1), opening said outlet (3) of the preparation chamber (2) and delivering the thus prepared beverage whereas the pressure is decreased at least once during said time interval (t1).