Coffee Beverage Extraction Temperature Control to Reduce Astringency
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Solution Overview
Problem
Conventional drip type coffee beverage production devices extract excessive sweetness and acidity components initially, followed by astringency and harshness components, failing to produce a coffee beverage with a cleaner taste preferred by many enthusiasts.
Innovation Solution
A coffee beverage production device with a temperature control system that adjusts the extraction temperature over time, using a higher temperature in the initial extraction period to extract sweetness and acidity components and a lower temperature in the later period to minimize astringency and harshness, along with a flow channel selection mechanism to control water distribution for optimal flavor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If constant temperature extraction is used, then extraction efficiency is maintained, but astringency and harshness components are excessively extracted in later periods
Solution Approach 1:
The patent applies dynamics by transitioning from constant temperature extraction to variable temperature extraction. The extraction temperature is dynamically adjusted based on extraction time: a first extraction temperature is used in the initial period to efficiently extract sweetness and acidity components, then a second extraction temperature is used in the later period to minimize extraction of astringency and harshness components. This dynamic temperature adjustment resolves the contradiction between maintaining extraction efficiency and reducing harmful flavor components.
Solution Approach 2:
The patent applies parameter changes by modifying the temperature parameter during the extraction process. Instead of maintaining a constant extraction temperature, the system changes the temperature parameter at different extraction stages. The first extraction temperature is set higher to maximize extraction efficiency for desirable components, while the second extraction temperature is lowered to reduce extraction of undesirable astringency and harshness components, thus resolving the technical contradiction.
2Speed
If high temperature is used throughout extraction, then extraction speed is increased, but excessive astringency and harshness are extracted
Solution Approach 1:
The patent applies periodic action by dividing the extraction process into distinct time periods with different temperature conditions. The extraction is divided into an initial period using a first extraction temperature for rapid extraction of desirable components, and a subsequent period using a second extraction temperature to reduce extraction of harmful components. This periodic temperature adjustment maintains extraction speed while minimizing astringency and harshness.
Solution Approach 2:
The patent applies dynamics by making the extraction temperature a time-dependent variable rather than a constant. The system dynamically adjusts the temperature parameter: starting with a higher first extraction temperature to achieve fast extraction, then transitioning to a lower second extraction temperature to reduce harmful component extraction. This dynamic approach resolves the contradiction between extraction speed and harmful component extraction.
3Object-affected harmful factors
If low temperature is used throughout extraction, then astringency and harshness are reduced, but extraction efficiency decreases
Solution Approach 1:
The patent applies periodic action by structuring the extraction process into two distinct temperature phases. The first phase uses a higher extraction temperature to efficiently extract sweetness and acidity components, ensuring good extraction efficiency. The second phase uses a lower extraction temperature to minimize extraction of astringency and harshness components. This periodic temperature variation resolves the contradiction between extraction efficiency and reduction of harmful components.
Solution Approach 2:
The patent applies parameter changes by adjusting the temperature parameter at different extraction stages. The system uses a first extraction temperature during the initial period to maintain high extraction efficiency for desirable components, then changes to a second extraction temperature during the later period to reduce extraction of harmful components. This time-dependent parameter adjustment resolves the technical contradiction.
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 device effectively extracts a coffee beverage with a cleaner taste by managing extraction temperatures and water flow, resulting in a product with reduced astringency and harshness, catering to diverse taste preferences.
Implementation Method 1
a heating unit configured to produce hot water by heating water pumped by a pump
Implementation Method 2
a temperature control unit configured to control the heating unit based on a temperature detected by the temperature detection unit such that the hot water reaches a target temperature
Data Source
AI summary
Water fed under pressure by a pump is heated using a heater to become hot water. The hot water flows through a main flow passage and is discharged into a dripper in which coffee ingredients have been set. A temperature control unit controls the heater based on a temperature detected by a temperature sensor that detects the temperature of the hot water, such that the temperature of the hot water reaches a target temperature set in advance by a coffee beverage manufacturing program. In an extracting step for extracting the coffee beverage, a target temperature TTb in a middle stage of the extraction and a target temperature TTc in a later stage of the extraction are lower than a target temperature TTa in an initial stage of the extraction.