Brewing apparatus for preparing a hot beverage
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Solution Overview
Problem
Coffee machines experience significant fluctuations in coffee taste and quality due to variables like coffee type, grinding degree, and compression, leading to inconsistent brews, even when conditions remain constant.
Innovation Solution
A brewing device with a controllable counter-pressure valve, actuated by a motorized needle valve, regulates pressure to maintain a constant flow rate and total flow time, compensating for differences in coffee grind and optimizing coffee extraction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a mechanical control valve with spring preload is used to maintain constant flow rate, then flow rate stability is improved, but the system cannot compensate for variations in coffee grind and compression, leading to taste fluctuations
Solution Approach 1:
The patent implements a feedback control system where a flow sensor continuously measures the actual flow rate of brewing water, and a control unit adjusts the backpressure valve position based on the difference between measured and target flow rates. This closed-loop feedback enables dynamic compensation for variations in coffee grind, compression, and other parameters, resolving the contradiction between maintaining stable flow rate and adapting to coffee variations.
Solution Approach 2:
The system transitions from a static mechanical valve with fixed spring preload to a dynamic motor-driven backpressure valve that can continuously adjust its opening position. This dynamic adjustment capability allows the system to adapt to changing conditions in the coffee puck during brewing, enabling both flow rate stability and compensation for coffee variations.
2Strength
If pressure is increased to improve crema, then crema quality is improved, but flow rate control becomes less precise, affecting taste consistency
Solution Approach 1:
The feedback control system continuously monitors flow rate and adjusts the backpressure valve to maintain precise control even at elevated pressures. The control unit calculates the required valve position based on the difference between measured and target flow rates, enabling precise flow rate control regardless of the pressure level used for crema generation.
Solution Approach 2:
The patent replaces the purely mechanical spring-loaded valve with a motor-driven valve controlled by an electronic control unit. This substitution allows for more precise control of the valve opening position through electronic actuation, enabling accurate flow rate control even when operating at higher pressures needed for good crema.
3Device complexity
If manual adjustment of valve settings is used, then device complexity is reduced, but taste consistency deteriorates due to inability to adapt during brewing
Solution Approach 1:
The feedback control system automatically adjusts the backpressure valve during brewing based on real-time flow rate measurements, eliminating the need for manual adjustments. The control unit continuously compares measured flow rate with target flow rate and modifies valve position accordingly, ensuring consistent taste without adding complex manual adjustment mechanisms.
Solution Approach 2:
The system performs self-adjustment during the brewing process by automatically modifying the backpressure valve position based on feedback from the flow sensor. This self-service capability maintains taste consistency without requiring user intervention or complex manual control mechanisms, resolving the contradiction between device simplicity and taste reliability.
4Productivity
If flow rate is allowed to vary freely, then brewing speed is improved, but extraction quality deteriorates, leading to poor taste
Solution Approach 1:
The feedback control system maintains optimal flow rate throughout the brewing process by continuously measuring actual flow rate and adjusting the backpressure valve to keep flow rate within the target range. This ensures high extraction quality while maintaining efficient brewing speed, as the system adapts to prevent clogging and maintain consistent water-c coffee contact.
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 ensures consistent coffee quality by regulating the counter-pressure valve to maintain a constant flow rate and total flow time, reducing the impact of coffee grind variations and minimizing coffee powder usage while enhancing sensory characteristics.
Implementation Method 1
A brewing device according to the invention comprises a pressurizable brewing chamber for passing a predetermined total quantity of brewing water through a quantity of ground coffee held by the brewing chamber during a brewing process, as well as a measuring device arranged upstream or downstream of the brewing chamber for determining the volumetric flow rate of the brewing water or the quantity of brewing water already passed through or yet to pass through, an adjustable backpressure valve preferably arranged downstream of the brewing chamber in the direction of flow, and a control unit for actuating the backpressure valve depending on the value determined by the measuring device.
Implementation Method 2
a measuring device arranged upstream or downstream of the brewing chamber for determining the volumetric flow rate of the brewing water or the quantity of brewing water already passed through or yet to pass through
Implementation Method 3
a brewing chamber for passing a predetermined total quantity of brewing water through a quantity of ground coffee held by the brewing chamber during a brewing process
Data Source
Figure 1~6
Figure 2~2a
Figure 3~5
AI summary
In a method and an associated brewing apparatus for preparing a hot beverage, in particular a coffee beverage, in which a quantity of a flavouring source, in particular coffee powder, is introduced into a brewing chamber (12) and then, in a brewing operation, a predeterminable overall quantity of brewing water is passed through the brewing chamber (12) under pressure, the taste quality of the freshly brewed coffee beverages is enhanced, or at least the consistency of the taste of coffee beverages prepared one after the other is increased, in that, during the brewing operation, a value for the volume flow of the brewing water upstream or downstream of the brewing chamber (12), and/or for the quantity of the brewing water which has already been passed through, or is still to be passed through, is determined continuously, or at least a number of times, and a controllable counterpressure valve (9) arranged preferably downstream of the brewing chamber, as seen in the throughflow direction, is activated in accordance with the value determined. The counterpressure valve (8) is designed as a motor-operated needle valve which the controller (10) opens wider or closes by activating a corresponding drive motor (20).