Coffee beverage brewing extraction method and apparatus using stirring force

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Solution Overview

Problem

Conventional coffee beverage extraction methods, particularly hand drip methods, face challenges with filter clogging due to finely ground coffee beans, leading to longer extraction times and the extraction of undesirable flavors from coffee fibers, resulting in a burnt or bitter taste.

Innovation Solution

A coffee beverage extraction method and apparatus that employs a simultaneous immersion and extraction process using a rotor to increase the contact area between coffee grounds and water, applying centrifugal force and gravity to efficiently stir and extract coffee, while minimizing filter clogging by optimizing the volume and shape of the rotor and extraction port.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If coffee beans are finely ground to produce rich taste, then flavor quality is improved, but filter clogging occurs and extraction time increases

Engineering Contradiction:

Improvefilter cloggingVSAvoidextraction time

Core Design Contradiction:

Object-affected harmful factorsVSProductivity

Solution Approach 1:

The patent introduces a rotor that rotates during extraction to dynamically stir the coffee grounds and water mixture. This dynamic motion prevents static filter clogging by continuously moving particles away from the filter surface while maintaining fine grinding for rich flavor extraction.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The patent adds a rotational dimension to the traditional static drip extraction process. By introducing rotational motion through the rotor, the system transforms from a single-dimensional vertical drip process to a multi-dimensional process involving rotation and stirring, which prevents clogging without requiring coarser grounds.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

2Productivity

If coffee beans are finely ground to increase contact area with water, then extraction efficiency is improved, but resin components are over-extracted resulting in burnt taste

Engineering Contradiction:

Improveextraction efficiencyVSAvoidburnt taste

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

The rotor performs periodic rotation during extraction, creating cycles of stirring and settling. This periodic motion enhances extraction efficiency by repeatedly bringing fresh water into contact with coffee particles while also allowing brief settling periods that prevent excessive extraction of bitter resin components.

Inventive Principle:

Principle #19Periodic action

Solution Approach 2:

The continuous rotation of the rotor maintains constant movement of coffee particles and water throughout the extraction process. This continuous action ensures uniform and efficient extraction of desirable compounds while preventing localized over-extraction that would produce burnt taste.

Inventive Principle:

Principle #20Continuity of useful action

3Device complexity

If traditional hand drip method is used with simple structure, then ease of operation is improved, but extraction time is significantly prolonged

Engineering Contradiction:

Improvestructure simplicityVSAvoidextraction time

Core Design Contradiction:

Device complexityVSProductivity

Solution Approach 1:

The patent maintains the simple overall structure of hand drip method but adds a rotating stirring component. This dynamic element significantly accelerates extraction by enhancing water-coffee contact through rotation, reducing extraction time from several minutes to under a minute while preserving structural simplicity.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The rotor generates mechanical motion that agitates the coffee grounds and water mixture, creating turbulence and enhancing mass transfer. This mechanical action dramatically speeds up extraction efficiency without requiring complex equipment, maintaining ease of operation while reducing extraction time.

Inventive Principle:

Principle #18Mechanical vibration

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 significantly reduces extraction time, enhances flavor quality by preventing over-extraction of bitter tastes, and increases extraction efficiency, allowing for a deeper flavor profile similar to espresso extraction while maintaining a simple and user-friendly structure.

Implementation Method 1

centrifugal force and gravity, stirring ability work harmoniously

Methodology Applied

Scientific EffectCentrifugal force: Centrifugal Force

Implementation Method 2

centrifugal force and gravity, stirring ability work harmoniously

Methodology Applied

Scientific EffectGravity: Gravitation

Implementation Method 3

stirring ability work harmoniously

Methodology Applied

Scientific EffectStirring: Stirring

Data Source

PatentUS20230389743A1Coffee beverage brewing extraction method and apparatus using stirring force

Publication Date: 2023.12.07 LEE KANG HOON

AI summary

The present disclosure relates to a coffee beverage extractor of a hand-drip type, and to a simple and convenient coffee beverage extraction method and apparatus, wherein, to reduce filter clogging and shorten the extraction time, by installing an improved dripper having a stirring function applied thereto, a coffee beverage can be quickly extracted at an espresso level from finely ground coffee beans, and a coffee beverage with deep flavor and increased extraction efficiency can be brewed from compressed coffee bean blocks and different types of ground coffee beans.