Coffee Extraction Apparatus with Double-Boiling Temperature Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional coffee extraction methods, such as mocha pots, fail to achieve optimal extraction conditions due to insufficient internal pressure and elevated boiling temperatures, resulting in subpar espresso quality compared to commercial machines.
Innovation Solution
A coffee extraction apparatus that employs a double-boiling mechanism, where a first fluid is heated to an optimal temperature of 90° C to 95° C by a second fluid directly heated by a heat source, and steam pressure is used to extract coffee at an optimized pressure, utilizing a boil chamber, accommodation chamber, and gas supply tube to control pressure and temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If water is heated in a conventional mocha pot at atmospheric pressure, then the boiling temperature rises, but the extraction time is increased and espresso quality deteriorates
Solution Approach 1:
The patent divides the heating system into two separate chambers: a first chamber where water is heated directly by the heat source, and a second chamber where coffee is extracted using water heated indirectly through thermal conduction from the first chamber. This segmentation allows independent optimization of heating temperature and extraction conditions, resolving the contradiction between high boiling temperature and optimal extraction time.
Solution Approach 2:
The patent introduces an intermediary thermal conduction mechanism (through the bottom plate or wall separating the two chambers) to transfer heat from the first chamber to the second chamber. This intermediary allows the coffee extraction chamber to maintain optimal temperature without direct exposure to high atmospheric pressure boiling, thus reducing extraction time while maintaining quality.
2Temperature
If water is heated to high temperature in a conventional mocha pot, then boiling occurs, but the internal pressure remains around 1 atmospheric pressure resulting in subpar espresso quality
Solution Approach 1:
The patent separates the pressurization function from the heating function by placing them in different chambers. The first chamber generates steam pressure through direct heating, while the second chamber utilizes this pressure differentially to force hot water through coffee grounds, achieving both high temperature and adequate pressure for quality espresso extraction.
Solution Approach 2:
The patent employs pneumatic pressure generated by steam in the first chamber to drive hydraulic flow of hot water through the coffee grounds in the second chamber. This pneumatic-hydraulic mechanism ensures that the extraction process occurs under optimized pressure conditions, improving espresso quality while maintaining appropriate temperature.
3Temperature
If a double-boiling mechanism is introduced to control temperature, then extraction temperature is optimized, but device complexity increases
Solution Approach 1:
The patent merges multiple functions into a unified dual-chamber structure: heating, pressurization, thermal conduction, and extraction all occur within an integrated system. The bottom plate or wall separating the chambers serves multiple purposes: structural support, thermal conduction path, and pressure barrier. This merging reduces overall system complexity compared to separate independent systems.
Solution Approach 2:
The patent designs the dual-chamber structure to perform multiple functions simultaneously: the first chamber provides both heating and pressurization, while the second chamber handles both thermal reception and extraction. The separating structure serves as both a physical divider and a thermal conduction medium. This multi-functionality minimizes the number of separate components needed, managing device complexity while achieving temperature optimization.
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 apparatus ensures coffee is extracted at an optimal temperature and pressure, improving the quality of the extracted espresso by maintaining temperatures below 100° C and achieving pressures suitable for optimal extraction, thus enhancing the flavor and aroma.
Implementation Method 1
a first fluid is heated to an optimal temperature of 90° C to 95° C by a second fluid directly heated by a heat source
Implementation Method 2
steam pressure is used to extract coffee at an optimized pressure
Data Source
AI summary
According to an embodiment of the present disclosure, provided is a coffee extraction apparatus including a boil chamber portion having a hollow inside and one side that is open, a bottom plate portion arranged inside the boil chamber portion and partitioning the boil chamber portion into a plurality of regions, an accommodation chamber portion coupled to the bottom plate portion, and having a hollow inside and an opening formed in one side thereof so as to accommodate a first fluid, a basket portion that is in communication with the accommodation chamber portion and arranged in the accommodation chamber portion, and capable of accommodating coffee bean powder, and a container portion that is connected to the boil chamber portion, and receives a content that is generated when the first fluid supplied from the accommodation chamber portion passes through the basket portion, wherein an accommodation space capable of accommodating a second fluid is formed between an inner circumference of the boil chamber portion and an outer circumference of the accommodation chamber portion.