Rotatable Coffee Feed Chute for Uniform Infusion Chamber Filling
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Solution Overview
Problem
Existing coffee dispensing machines face challenges in achieving optimal and repeatable beverage quality due to non-uniform coffee powder distribution, increased maintenance costs, and the need for multiple infusion chambers to accommodate different coffee volumes, leading to inconsistent extraction and wear on machine components.
Innovation Solution
A dispensing apparatus with a cylindrical infusion chamber and a rotatable feed chute, where the positions of the chamber, piston, and chute are adjusted based on the selected beverage type to ensure uniform coffee distribution, using coordinates (h1, h2, α) stored in a memory device for optimal coffee compaction and infusion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple infusion chambers are used to accommodate different coffee volumes, then the adaptability for different beverage types is improved, but the device complexity and manufacturing cost increase
Solution Approach 1:
The patent implements a movable infusion chamber that can translate vertically along its axis, allowing the chamber to dynamically adjust its position. This dynamic positioning enables a single chamber to accommodate different coffee volumes by optimizing the coffee distribution geometry, replacing the need for multiple fixed chambers with different capacities.
2Ease of operation
If coffee powder is fed by gravity into the infusion chamber, then the ease of operation is improved, but the manufacturing precision of coffee distribution deteriorates
Solution Approach 1:
The feed chute is made rotatable relative to the infusion chamber, allowing its angular position to be dynamically adjusted. This enables optimization of the coffee powder flow trajectory to achieve more uniform distribution across the chamber bottom, compensating for the random settling that occurs during gravity-fed operation.
Solution Approach 2:
The system pre-determines the optimal angular position of the feed chute based on the selected beverage type and coffee amount. By setting the chute position in advance before coffee feeding begins, the system prepares the optimal geometry for uniform coffee distribution, ensuring consistent results across different beverage preparations.
3Productivity
If the infusion chamber position is fixed, then the device complexity is reduced, but the productivity for preparing different beverage types decreases
Solution Approach 1:
The infusion chamber is designed to translate vertically along its axis, with its position being automatically adjusted based on the selected beverage type. This dynamic positioning allows the single chamber to effectively serve multiple beverage preparation needs by optimizing the coffee distribution geometry for each type, thereby improving productivity without requiring multiple fixed chambers.
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 solution allows for consistent and high-quality coffee preparation across varying coffee volumes, reducing wear on machine components and maintenance costs while ensuring uniform coffee density and extraction efficiency.
Implementation Method 1
ground coffee is measured and inserted, by gravity, into an infusion chamber
Implementation Method 2
compressed by one or more movable walls, usually one or more pistons
Implementation Method 3
An infusion liquid, usually water, is then forced through the coffee tablet compressed into the infusion chamber
Data Source
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AI summary
A process for preparing coffee in a dispensing apparatus is described, the apparatus (1) having a feed chute (6) mounted on the supporting frame (2) and being able to rotate with respect to said frame in order to feed the ground coffee to the infusion chamber (3), wherein the feed chute (6) and the infusion chamber (3) are positioned so as to obtain a desired distribution of ground coffee in the chamber (3).