Beverage Brewing 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 cartridge material, design, and pressure, leading to unpredictable beverage quality, and struggle with high granulometry materials like ground coffee, which cannot withstand high extraction pressures.
Innovation Solution
A process and apparatus that maintain a constant pressure of at least 3 to 18 bar for a controlled time in the brewing chamber, allowing for repeated interruptions and resumptions of water flow to optimize extraction, independent of cartridge design, and adjust pressure profiles based on the material for improved extraction efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high extraction pressures are used to improve extraction efficiency, then extraction quality improves, but materials with high granulometry like ground coffee cannot withstand the pressure
Solution Approach 1:
The patent applies preliminary action by pre-wetting the coffee powder with pressurized hot water before the actual extraction step. This preparation step allows the material to be ready for extraction without immediately subjecting it to high pressures that could damage the cartridge structure.
Solution Approach 2:
The patent implements periodic action by interrupting the water flow to the pod before reaching sufficient pressure to cause perforation, then resuming flow. This cyclic pattern of pressurization and interruption allows controlled extraction while preventing structural failure of the cartridge.
2Productivity
If water flow is continuously fed to the cartridge to maintain extraction pressure, then extraction continues, but the infusion time becomes variable depending on pressure build-up rate
Solution Approach 1:
The patent applies periodic action by intentionally interrupting and resuming water flow during the extraction process. This controlled discontinuity allows the system to maintain consistent infusion timing by resetting pressure build-up cycles, ensuring reproducible extraction conditions regardless of initial pressure variations.
Solution Approach 2:
The patent uses preliminary action by pre-pressurizing the system with water flow before the actual extraction begins. This preparation phase ensures that when extraction starts, the pressure conditions are already optimized and consistent, reducing variability in the main infusion time.
3Productivity
If the outlet is kept closed during hot water feeding to build pressure, then extraction efficiency improves, but the beverage cannot be dispensed until the outlet opens
Solution Approach 1:
The patent implements periodic action by cyclically interrupting and resuming water flow to the pod. This creates alternating phases of pressure build-up (when outlet is closed) and dispensing (when outlet opens), allowing the system to maintain high extraction efficiency while periodically releasing the beverage, thus reducing overall dispensing delay.
Solution Approach 2:
The patent applies preliminary action by pre-building pressure in the system before actual dispensing begins. This ensures that when the outlet does open, the beverage is ready for immediate dispensing at optimal pressure, minimizing the delay between extraction completion and beverage delivery.
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, resulting in higher quality beverages with improved extraction of coffee fibers and compounds, reducing the importance of flow rate and cartridge material characteristics, and allowing for effective extraction of materials with higher granulometry without re-designing cartridges or using heavy, rigid cartridges.
Implementation Method 1
a first pressure value P1 is reached within the chamber (5 bar in this figure) and detected by the pressure detector (9).
Implementation Method 2
the water can not only wet but also penetrate the particles of the ingredient, or material, present in the chamber, thus obtaining an excellent dissolution or extraction of the ingredient.
Data Source
Figure 1~2
Figure 3~5
Figure 6~8
AI summary
A process of preparing a beverage from a beverage preparation chamber comprises 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.