Coffee Capsule Extraction Using Low-Fines Grounds for Faster Flow
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Solution Overview
Problem
Existing coffee capsule systems deliver coffee extracts with low coffee solids concentration, weak aroma, and inadequate crema, and struggle to maintain quality while reducing flow time.
Innovation Solution
The method involves controlling the granulometry of the coffee bed by reducing the fines content in the coffee grounds, which decreases pressure loss and allows for faster flow without compromising extraction yield, enabling delivery of high-quality coffee extracts in reduced time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high pressure extraction conditions are maintained in the capsule, then desirable quality attributes (coffee yield, coffee solids, crema) are achieved, but the flow time is extended to 20-45 seconds
Solution Approach 1:
The invention changes the granulometry parameter of the coffee bed by controlling the fines content within specific ranges (F<16% when D4,3 is 300-350 microns, F<18% when D4,3 is 250-299 microns, etc.). This parameter change reduces pressure loss in the coffee bed, enabling faster flow rates while maintaining extraction yield between 15-30% and delivering 25 or 40 grams of coffee extract in 20 seconds or less
2Productivity
If the flow time is reduced, then delivery speed is improved, but the extraction yield and quality attributes may be compromised
Solution Approach 1:
The invention optimizes the granulometry parameter (fines content F and average particle size D4,3) to achieve a balance between flow rate and extraction efficiency. By controlling fines within specific ranges corresponding to different particle size ranges, the coffee bed allows faster water flow while maintaining sufficient contact time for extraction, achieving delivery in 20 seconds or less with extraction yield maintained between 15-30%
3Quantity of substance
If the fines content in the coffee bed is high, then extraction surface area is increased, but pressure loss in the coffee bed increases
Solution Approach 1:
The invention changes the granulometry parameter by controlling the fines content F within specific ranges (F<16-28% depending on D4,3 range). This optimization reduces excessive pressure loss in the coffee bed while maintaining adequate extraction surface area, enabling the system to deliver coffee extract faster without compromising extraction quality
Solution Approach 2:
By reducing fines content within the specified ranges, the invention allows water to flow more quickly through the coffee bed, rushing through the extraction process in 20 seconds or less while still achieving adequate extraction yield between 15-30%
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 the delivery of coffee extracts with improved flavor, body, and crema stability, maintaining extraction yield within desired ranges while significantly reducing flow time to 20 seconds or less, even to 10 seconds, with consistent quality attributes.
Implementation Method 1
injecting water under pressure within the capsule
Implementation Method 2
extraction yield is maintained between 15 and 30%
Implementation Method 3
the pressure loss is reduced in the coffee bed by providing in the capsule ground coffee having a controlled percentage of fines
Data Source
AI summary
A 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.