Coffee Capsule Cover Structure for Peripheral Cream Formation
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Solution Overview
Problem
Existing coffee capsules require external emulsifying devices to produce coffee cream, which increases manufacturing costs and reduces the reliability of coffee machines, and the deformation of aluminum foil covers leads to inefficient coffee extraction.
Innovation Solution
A coffee capsule design where the infusion exits only through the peripheral edge of the cover, with deformable membranes allowing pressure-threshold-controlled release, eliminating the need for emulsifying devices and enabling recyclability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a cover made of aluminium foil is used and deformed under pressure to create exit passages, then the capsule structure is simple and成本低, but the coffee extraction efficiency is poor and does not produce desirable cream
Solution Approach 1:
The cover is designed with differentiated local properties: a central portion made of aluminium foil for sealing, and a peripheral edge made of elastomeric material with specific hardness (Shore A 20-40) to enable controlled deformation and cream formation. This local quality differentiation allows the peripheral edge to deform under pressure to create exit passages while maintaining efficient coffee extraction and cream production.
2Reliability
If emulsifying devices are added to coffee machines to produce coffee cream, then coffee cream quality improves, but manufacturing cost increases and machine reliability decreases
Solution Approach 1:
The capsule itself performs the emulsification function through its specially designed peripheral edge that deforms under pressure to create exit passages. The elastomeric material in the peripheral edge generates friction and turbulence as coffee flows through, naturally producing cream without requiring external emulsifying devices in the machine. This transfers the emulsification function from the machine to the capsule, simplifying machine structure and improving reliability.
3Productivity
If the cover is made fully deformable to allow easy exit of infusion, then the infusion can exit freely, but coffee cream formation is poor due to lack of peripheral friction
Solution Approach 1:
The cover has differentiated local properties: the central portion remains rigid for sealing, while the peripheral edge is made of elastomeric material with specific hardness (Shore A 20-40) that allows controlled deformation. This controlled deformability enables the peripheral edge to create exit passages while maintaining sufficient friction with the coffee flow to generate cream, resolving the contradiction between free flow and cream formation.
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
The design achieves full-bodied coffee with high cream content by subjecting the infusion to peripheral friction during exit, enhancing the coffee-making process without external devices and allowing for simpler, more reliable machines, while also facilitating recyclability.
Implementation Method 1
the peripheral edge of the cover, which is made of elastomeric material, has been shaped substantially in the form of an annular ring... the peripheral edge of the cover deforms until it comes into contact with the protruding elements of the percolation chamber
Implementation Method 2
Because of the peripheral friction to which the infusion is subject as it exits from the capsule through the peripheral passage(s) between the cup-shaped body and the cover, the desired coffee cream is obtained
Implementation Method 3
As a result of the pressure increase inside the cup-shaped body due to the introduction of the pressurized hot water, the cover, which is made for example of an aluminium foil, deforms until it comes into contact with the protruding elements of the percolation chamber
Data Source
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AI summary
The capsule (100) comprises: a cup-shaped body (200) with a side wall (201) having an upper edge (203) and with a bottom wall (202) in which a plurality of openings (202A) are defined for allowing water to enter the cup-shaped body (200); and a cover (300) secured to the cup-shaped body (200) so as to close it on the opposite side from the bottom wall (202). The cup-shaped body (200) and the cover (300) are configured in such a manner as to allow, in use, the infusion to exit from the capsule (100) only at a peripheral edge (300B) of the cover (300).