Coffee Capsule Rim Softening for Controlled Bypass Extraction
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Solution Overview
Problem
Existing coffee extraction methods from capsules often result in beverages that are too strong in taste and aroma, with potential over-extraction leading to bitterness, and fail to produce lighter strength or lower-crema coffee effectively.
Innovation Solution
A method involving a water bypass during the extraction process, where hot water is injected under pressure through a capsule with a semicrystalline polymer rim that softens, creating a temporary bypass to dilute the coffee extract, allowing for controlled dilution and reduced crema formation, using materials like polyethylene or biodegradable polyesters with specific Vicat softening points or glass transition temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high pressure extraction method is used, then coffee extract is obtained with high aroma intensity and thick crema, but the beverage becomes too strong in taste and aroma with potential over-extraction leading to bitterness
Solution Approach 1:
The extraction process is segmented into two distinct phases: a first phase with water bypass allowing lighter extraction, and a second phase where the bypass is closed to enable intense extraction through the capsule. This segmentation allows the system to achieve both light and intense extraction characteristics in sequence, resolving the contradiction between extraction effectiveness and over-extraction bitterness.
Solution Approach 2:
The water bypass mechanism is made dynamic through the use of heat-sensitive material that automatically opens or closes the bypass通道 in response to temperature changes during the extraction process. This dynamic adjustment enables the system to transition between different extraction modes, allowing light extraction initially and then intense extraction later, thus resolving the contradiction.
2Quantity of substance
If water bypass is provided during extraction, then lighter strength coffee is achieved, but extraction pressure control becomes more complex
Solution Approach 1:
The water bypass is controlled by heat-sensitive material that automatically responds to temperature changes during extraction, opening or closing the bypass通道 without external intervention. This self-service mechanism simplifies the overall system by eliminating the need for complex external control systems, valves, or actuators, thus resolving the contradiction between achieving lighter coffee strength and maintaining simple device complexity.
3Adaptability or versatility
If semicrystalline polymer rim is used for capsule, then controlled dilution is achieved through softening, but material selection constraints increase
Solution Approach 1:
The capsule rim is made from semicrystalline polymer material whose physical properties change with temperature. During extraction, the heat from the water causes the polymer to soften and transition from a rigid to a flexible state, automatically controlling the bypass opening. This parameter change approach enables dilution control through material physics rather than mechanical complexity, resolving the contradiction between adaptability and ease of manufacture.
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 achieves a weaker, lower-crema coffee by controlling the dilution ratio and extraction pressure, providing a coffee beverage with balanced flavor and aroma intensity, addressing the limitations of prior art methods.
Implementation Method 1
the material of the rim is preferably a semicrystalline polymer material chosen in a grade having a Vicat softening point (ISO 10350) between about 30 and 100° C.
Implementation Method 2
injecting water under pressure in the volume between the capsule and water injection enclosing member and in the capsule
Data Source
AI summary
Capsule for the preparation of a beverage in beverage preparation device comprising: a cup-shaped body (12) comprising a cavity containing a beverage ingredient and a flange-like rim extending outwardly from the base of said body, a delivery wall (13) connected to the flange-like rim, characterized in that the flange-like rim is formed of is a polymer material chosen in grade having a Vicat softening point (ISO 10350) between about 30 and 100° C., preferably between 40 and 90° C. or apolymer chosen in grade comprising a glass transition temperature (Tg) between 30 and 80° C., preferably between 40 and 60° C.