Coffee Capsule Granulometry Control for Fast Short Extract Delivery
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Solution Overview
Problem
Existing coffee capsule systems face challenges in delivering a short coffee extract quickly while maintaining high quality attributes such as extraction yield and crema stability, as they often result in low coffee solids concentration, weak aroma, and inadequate crema formation due to high pressure extraction conditions.
Innovation Solution
The method involves controlling the granulometry of the coffee bed by reducing the fines content in the coffee grounds, with fines defined as particles less than 88.91 microns, to minimize pressure loss and increase the flow rate, allowing for a faster delivery of coffee extracts with improved extraction yield and crema stability, using capsules filled with coffee grounds of specific particle size ranges and a delivery membrane with controlled puncture resistance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high pressure extraction is used to improve extraction yield and crema formation, then coffee quality improves, but flow time increases and delivery speed decreases
Solution Approach 1:
The patent changes the granulometric parameters of the coffee grounds, specifically reducing fines content below 88.91 microns and optimizing the distribution of particle sizes. This parameter change reduces pressure loss in the coffee bed, enabling faster flow rates while maintaining extraction yield between 15-30% and crema stability for over 10 seconds.
2Quantity of substance
If finer coffee grounds are used to increase extraction yield, then coffee strength improves, but pressure loss increases and flow rate decreases
Solution Approach 1:
The patent optimizes the granulometric parameters by controlling fines content and particle size distribution. The specific parameter range of fines below 88.91 microns combined with an average particle size between 190-300 microns creates an optimal balance that maintains high extraction yield while minimizing pressure loss and maximizing flow rate.
Solution Approach 2:
The patent creates a composite granulometric structure combining different particle size ranges (fines <88.91 microns, medium particles 190-300 microns) to achieve synergistic effects where finer particles provide surface area for extraction while coarser particles maintain permeability for water flow.
3Reliability
If longer extraction time is used to improve coffee solids concentration and aroma, then coffee quality improves, but delivery time increases
Solution Approach 1:
The patent changes the granulometric parameters to reduce pressure loss, which enables the extraction process to achieve high coffee solids concentration (extraction yield 15-30%) and strong aroma in a shorter time frame. The optimized particle size distribution allows water to penetrate the coffee bed more efficiently, extracting soluble compounds faster.
4Quantity of substance
If higher fines content is present in coffee grounds to increase surface area for extraction, then extraction yield improves, but pressure loss increases significantly
Solution Approach 1:
The patent optimizes the fines content parameter by setting it below 88.91 microns, which provides sufficient surface area for extraction while preventing excessive pressure loss. This parameter optimization creates a balance where there are enough fine particles to maintain high extraction yield but not so many that they create excessive resistance to water flow.
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 enables the delivery of high-quality short coffee extracts within 20 seconds or less, maintaining an extraction yield between 15-30% and ensuring a stable crema that lasts over 10 seconds, while improving the flavor profile and body of the coffee.
Implementation Method 1
injecting water under pressure within the capsule
Implementation Method 2
extraction of the coffee bed by the pressurized water
Implementation Method 3
the pressure loss in the coffee bed plays a key role in the reduction of the pressure loss
Data Source
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AI summary
Method for delivering a short coffee extract faster from a closed capsule containing ground coffee by injecting water under pressure within the capsule. The capsule is filled with ground coffee, has a delivery membrane and 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 ground coffee having a reduced percentage of fines (F) depending on the average particle size (D4,3). The extraction yield is maintained between 15 and 30% and the coffee extract of 25 or 40 grams is delivered in a flow time of 20 seconds or less.