Brewing Unit with Decanting Chamber to Reduce Froth in American Coffee
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Solution Overview
Problem
Automatic coffee machines struggle to produce American-type coffee without generating froth, as traditional brewing units used for espresso create turbulent motions and air bubbles due to small holes and pressure, which is undesirable for American coffee.
Innovation Solution
A brewing unit with a decanting chamber and diversion and guide means that slow down the coffee beverage flow, preventing turbulence and air bubbles, allowing it to be delivered without foam, similar to traditional percolation machines, and eliminating the need for manual coffee powder loading and unloading.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional brewing units with small holes in the filter element are used, then espresso-type coffee with crema is produced, but froth and air bubbles are generated which are undesirable for American-type coffee
Solution Approach 1:
The patent extracts the harmful function (crema generation) from the brewing system by removing the valve that whips crema between the filter element and delivery duct. This allows the system to produce American-type coffee without the froth and air bubbles characteristic of espresso machines, while maintaining reliable coffee quality through the percolation process
Solution Approach 2:
The brewing unit is segmented into distinct functional zones: a brewing chamber for percolation, a filter element for separation, and a delivery system without crema-generation components. This segmentation allows each component to perform its specific function without interfering with the others, enabling American-type coffee production
2Object-generated harmful factors
If the holes in the filter element are enlarged to reduce turbulence, then froth generation is reduced, but coffee powder transits through the holes and contaminates the beverage
Solution Approach 1:
The patent changes the parameter of hole diameter in the filter element to an intermediate value that balances two opposing requirements: large enough to minimize turbulence and froth generation, but small enough to prevent coffee powder transit. This parameter optimization allows the system to achieve both froth reduction and beverage purity
3Extent of automation
If automatic coffee machines use espresso-type brewing units, then automation is achieved, but the coffee produced does not match American-type coffee characteristics
Solution Approach 1:
The patent changes key parameters of the brewing unit including pressure (lower pressure operation), temperature (percolation temperatures), and structural configuration (removal of crema valve, modification of filter element) to transform an espresso-type automatic machine into one that reliably produces American-type coffee characteristics
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 brewing unit effectively produces American-type coffee with characteristics similar to traditional drip machines, without froth, in shorter times and without manual intervention, ensuring compliance with quality standards.
Implementation Method 1
The water heated by the boiler is fed to the brewing chamber where, due to the effect of gravity, it percolates through the coffee powder, extracting the aromatic substances
Implementation Method 2
A filter element suitable to retain the coffee powder is provided between the brewing chamber and the beverage delivery duct
Data Source
Figure 1~2
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Figure 7~12
AI summary
A brewing unit (10, 110) for an automatic machine to make coffee beverages comprises a brewing chamber (12) closed at the lower part by a first piston (13; 113) and at the upper part, on the opposite side, by a second piston (14; 114), a first inlet duct (15; 115) for the heated water, and a first outlet duct (16; 116) for the beverage, communicating respectively with an inlet side (12A) and with an outlet side (12B) of the brewing chamber (12), and a filtering element (18) disposed in the brewing chamber (12),