Coffee Capsule Extraction With Controlled Fines for Faster Long Cups
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Solution Overview
Problem
Existing coffee capsule systems take too long to deliver a long cup of coffee, resulting in a bitter and watery beverage due to high pressure extraction, while maintaining quality attributes like extraction yield and crema is challenging.
Innovation Solution
The coffee capsule system reduces pressure loss in the coffee bed by controlling the percentage of fines in the ground coffee, allowing for faster fluid flow without compromising extraction yield, and increases pressure loss at the membrane interface to enhance crema quality, using a grinding technology with radial corrugation and specific membrane design.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high pressure extraction is used to improve coffee quality attributes (extraction yield, aroma, crema), then the beverage quality is improved, but the delivery time becomes too long (one minute or more) and the beverage becomes bitter and harsh
Solution Approach 1:
The invention changes the granulometry parameters of the coffee powder, specifically controlling the D4,3 diameter and fines percentage to optimize the balance between extraction efficiency and flow rate. By adjusting these particle size parameters, the system achieves faster delivery times while maintaining acceptable coffee quality
Solution Approach 2:
The invention introduces a dual-mode extraction system that can dynamically adjust between short coffee mode (higher pressure, faster extraction) and long coffee mode (lower pressure, extended extraction). This dynamic adaptation allows the system to optimize delivery time and quality attributes based on the selected beverage type
2Quantity of substance
If the amount of water is increased to deliver a long cup of coffee, then the coffee volume is increased, but the delivery time exceeds one minute and the beverage becomes watery and thin
Solution Approach 1:
The invention optimizes the water-to-coffee ratio parameters and extraction pressure parameters specifically for long coffee preparation. By adjusting these parameters within defined ranges, the system delivers adequate coffee volume (110g ±10g) while maintaining acceptable delivery time (under one minute) and beverage concentration
3Speed
If pressure loss in the coffee bed is reduced to decrease delivery time, then the flow rate is improved, but the extraction yield decreases leading to insufficient strength and aroma
Solution Approach 1:
The invention optimizes the granulometry parameters (D4,3 diameter and fines percentage) to achieve an optimal balance between flow resistance and extraction efficiency. The specific particle size distribution allows adequate water flow through the coffee bed while maintaining sufficient contact time and surface area for effective extraction of coffee solids and aroma compounds
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 enables the delivery of a long coffee extract within 50 seconds or less with maintained extraction yield and improved crema stability, ensuring a high-quality beverage.
Implementation Method 1
injection of water under pressure within the capsule... pressurized water is injected in the capsule under pressure... pressure loss in the coffee bed is reduced
Implementation Method 2
extracted in a coffee extraction device... extraction yield... resulting coffee extract
Data Source
AI summary
A method for delivering a long coffee extract from a capsule containing ground coffee within a flow time of 50 seconds or less by injection of water under pressure within the capsule. The capsule is filled with ground coffee and has a delivery membrane. The capsule is extracted in a coffee extraction device, and pressurized water is injected in the capsule under pressure. The coffee beverage is released through the beverage delivery membrane of the capsule with engaging means engaging in and/or against the membrane. The pressure loss is reduced in the coffee bed by providing in the capsule coffee ground having a controlled percentage of fines (F) depending on the average particle size (D4,3). The flow time can be lowered to 40 seconds or even less while maintaining a coffee extraction yield within a high range of 15 to 30%.