Centrifugal Brewing Collector Gap for Stable Coffee Crema
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Solution Overview
Problem
Centrifugal brewing machines produce coffee crema of poor quality, which is often soapy and unstable in the cup.
Innovation Solution
A centrifugal brewing machine with a rotating brewing unit and collector design that includes a thin annular liquid projection gap between the brewing unit and collector, optimized to a flying distance of 0.5-1.5 mm, and a heated collector to maintain temperature above ambient, enhancing the stability and quality of the coffee crema.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a conventional centrifugal brewing machine is used, then the brewing process is simple and fast, but the coffee crema quality is poor (soapy and unstable)
Solution Approach 1:
The patent applies parameter changes by precisely controlling the liquid projection gap distance (0.5-1.5 mm) between the brewing unit outlet and collector, and by heating the collector to maintain optimal temperature. These parameter optimizations transform the crema formation process, improving stability and quality without fundamentally changing the centrifugal brewing mechanism.
Solution Approach 2:
The patent introduces an intermediary heating element that acts as a mediator between the brewed liquid and the collector. This heating element transfers thermal energy to the collector, creating optimal conditions for crema formation and stability without directly contacting the liquid stream.
2Reliability
If the liquid projection gap is too small, then the crema stability improves, but the liquid flow is restricted
Solution Approach 1:
The patent optimizes the liquid projection gap parameter to a specific range (0.5-1.5 mm) that balances crema stability and liquid flow rate. This precise parameter control allows the liquid to form stable crema while maintaining adequate flow throughput, resolving the contradiction between stability and productivity.
3Reliability
If the collector is at ambient temperature, then the machine structure is simple, but the crema disappears quickly in the cup
Solution Approach 1:
The patent changes the temperature parameter of the collector from ambient to heated condition. This temperature parameter change extends crema persistence in the cup by maintaining optimal thermal conditions during the critical crema formation and transfer phases, accepting increased energy consumption as a trade-off for improved crema quality.
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 design significantly improves the quality and stability of the coffee crema, maintaining its persistence and texture by controlling the liquid projection gap and collector temperature.
Implementation Method 1
By virtue of the centrifugal forces, the brewed liquid is forced through small interstices such as a peripheral filter, perforated holes, slits and/or a valve
Implementation Method 2
a heated collector to maintain temperature above ambient, enhancing the stability and quality of the coffee crema
Data Source
AI summary
Centrifugal brewing machine (1) for preparing a beverage comprising: a rotating brewing unit (2) configured for receiving a liquid and beverage ingredients, a collector (11) disposed around the brewing unit (2) for collecting the brewed liquid projected outwardly as result of the centrifugation forces obtained from the rotation of the brewing unit, wherein a thin annular liquid projection gap (38) is provided between at least one outlet wall (43) of the rotating brewing unit comprising at least one outlet (40) and the collector (11).