Container for beverage preparation
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Solution Overview
Problem
In coffee systems, smaller coffee particles increase yield due to higher surface area but lead to blockages in containers due to agglomeration, causing high pressures and potential machine failure or leakage.
Innovation Solution
A coffee layer structure with a first layer of smaller coffee particles and a second layer of larger coffee particles with a greater volume moment mean, where the larger particles are in direct contact with the dispensing wall, preventing agglomeration and allowing water flow while maintaining high extraction yield.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If smaller sized coffee particles are used, then the yield of coffee extraction is increased due to higher surface area, but the container becomes blocked due to agglomeration of particles on the dispensing wall
Solution Approach 1:
The coffee particle population is segmented into two distinct groups with different size ranges: first coffee particles (smaller, D[4,3] ≤ 500 μm) for high extraction yield, and second coffee particles (larger, D[4,3] > 500 μm) for preventing container blockage. This segmentation allows each particle group to fulfill a specific function without compromising the other.
Solution Approach 2:
Different regions of the coffee bed are assigned different particle size qualities: the first coffee particles are positioned in the upper region for maximum surface area contact with water, while the second coffee particles are positioned in the lower region near the dispensing wall to prevent agglomeration and maintain flow channels.
2Quantity of substance
If smaller sized coffee particles are used, then more solids and flavors are extracted from the ground coffee, but high pressures and machine defects occur due to blocking
Solution Approach 1:
The second coffee particles act as an intermediary layer between the water flow and the dispensing wall, preventing direct contact and agglomeration of the finer first coffee particles with the dispensing wall. This intermediary layer maintains open flow channels and prevents pressure buildup while allowing efficient extraction from the first coffee particles.
3Productivity
If smaller sized coffee particles are used, then the surface area increases for better extraction, but the flow time becomes very long or beverage does not come out
Solution Approach 1:
The coffee bed is segmented into two functional zones: an upper extraction zone with fine first coffee particles for high surface area contact, and a lower drainage zone with coarse second coffee particles that maintain open flow paths. This segmentation enables simultaneous high extraction efficiency and rapid beverage flow without clogging.
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
Prevents container blockage while ensuring a high yield of coffee extraction by allowing water to flow through the larger particles, which have a greater volume moment mean than the smaller particles, thereby reducing pressure and ensuring efficient beverage preparation.
Implementation Method 1
a coffee layer structure and to a container... adapted to be traversed by a flow of water under pressure for preparing a beverage from the coffee particles
Implementation Method 2
The agglomeration of the coffee particles on the dispensing wall will prevent, due to the small sized coffee particles, that the water properly flows through the dispensing wall
Data Source
Figure 1
Figure 2~3
AI summary
The invention relates to a coffee layer structure and to containers for beverage preparation. According to one of the containers, the container comprises a compartment (91) containing ground coffee particles (1, 2) to be extracted, wherein the compartment (91) is adapted to be traversed by a flow of water under pressure from an injection wall (89) of the container towards a dispensing wall (92) of the container for preparing a beverage from the coffee particles (1, 2), wherein the coffee particles (1, 2) comprise: a first group of first coffee particles (1) having a first volume moment mean D[4,3], and a second group of second coffee particles (2) having a second volume moment mean D[4,3] and being arranged downstream of the first group of first coffee particles (1), wherein the second group of second coffee particles (2) is in direct contact with the dispensing wall (92), wherein the second volume moment mean is greater than the first volume moment mean.