Cappuccino Brewing Layout for Reproducible Creamer Dissolution
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Solution Overview
Problem
Existing methods for preparing cappuccino beverages result in poorly reproducible amounts of creamer dissolution and froth characteristics, including bubble size and quality, due to unpredictable contact between coffee and creamer pads in conventional espresso machines.
Innovation Solution
The method involves positioning extraction and additive holders independently of each other, with hot water being pressed through the extraction pad to create an extract jet that is directed at an impact surface, ensuring consistent beverage preparation by maintaining the shape and position of the extraction pad regardless of the additive holder's filling level, and using a nozzle to produce a fine bubble froth layer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If the extraction pad and additive holder are positioned in contact with each other in a conventional espresso machine holder, then the preparation cycle can be carried out with both components, but the amount of creamer dissolution and froth characteristics become poorly reproducible due to unpredictable contact between the pads
Solution Approach 1:
The holder is divided into two separate receptacles: a first receptacle for the extraction pad and a second receptacle for the additive holder. This segmentation prevents contact between the coffee and creamer pads, ensuring that the extraction pad's position and shape remain independent of the additive holder's filling level, thereby achieving reproducible creamer dissolution and froth characteristics.
Solution Approach 2:
A liquid flow path acts as an intermediary between the two receptacles, allowing hot water to flow from the extraction pad through the additive holder. This intermediary mechanism enables the beverage preparation process while maintaining physical separation between the extraction pad and additive holder, preventing unpredictable contact and ensuring consistent results.
2Ease of manufacture
If the additive holder is designed as not form-retaining and manufactured from filtering paper, then it can dissolve gradually during the preparation cycle, but its changing shape and position may influence the extraction pad contact and through-flow
Solution Approach 1:
By separating the extraction pad and additive holder into different receptacles, the invention eliminates the problem of shape interference. The extraction pad maintains its position and shape independently, while the additive holder can freely dissolve and change shape without affecting the extraction pad's through-flow characteristics.
Solution Approach 2:
The liquid flow path serves as a mediator that allows the additive holder to dissolve gradually while maintaining a controlled flow of hot water from the extraction pad. This ensures that the extraction pad's through-flow remains consistent despite the additive holder's changing shape.
3Manufacturing precision
If hot water is pressed through the extract to obtain an extract jet and aimed at an impact surface, then a fine bubble froth layer is obtained, but the process requires precise control of water pressure and flow
Solution Approach 1:
The system uses the natural pressure generated during the extraction process to create the extract jet. The hot water pressure required for coffee extraction automatically propels the extract through the nozzle onto the impact surface, eliminating the need for additional pressure control mechanisms while still achieving fine bubble froth formation.
Solution Approach 2:
The nozzle acts as an intermediary that converts the pressurized extract from the extraction process into a focused jet. This intermediary component shapes the flow and directs it onto the impact surface, enabling fine bubble froth formation using the existing extraction pressure without requiring complex additional control systems.
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 approach allows for consistent and reproducible cappuccino preparation, as the independent positioning of extraction and additive holders prevents unpredictable contact, maximizing creamer dissolution and maintaining beverage quality across multiple preparations.
Implementation Method 1
hot water is pressed under pressure through the extraction pad for obtaining an extract
Implementation Method 2
the extract is contacted in the additive holder with the soluble substance for obtaining an extract having the dissolved soluble substance therein
Implementation Method 3
the extract with the soluble substance dissolved therein is fed under pressure to at least one nozzle for obtaining an extract jet
Implementation Method 4
the extract jet is aimed at an impact surface for obtaining the beverage suitable for consumption with a froth layer
Data Source
AI summary
A method for the preparation of a beverage suitable for consumption such as, for instance, cappuccino, wherein use is made of at least one extraction pad (44) at least filled with a product to be extracted such as ground coffee (45), and at least one additive holder (32) at least filled with a soluble substance such as a flavoring and/or odorant and/or colorant, more in particular such as an instant and/or liquid creamer (35), the method further having the following method steps: the extraction pad (44) and the additive holder (32) are positioned relative to each other such that they lie clear of each other; hot water is pressed under pressure through the extraction pad (44) and contacted with the soluble substance (35) for obtaining an extract with the soluble substance (35) dissolved therein;—the extract with the soluble substance (35) dissolved therein is fed under pressure to at least one nozzle (28) for obtaining an extract jet; and the extract jet is aimed at an impact surface (16) for obtaining a beverage suitable for consumption with a froth layer, such as cappuccino.