Coffee Filter Supporting Edge Microroughness for Controlled Air Flow
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Solution Overview
Problem
Existing coffee filters face issues with air passage obstruction and vapor condensation during brewing, leading to inconsistent flavor due to uncontrolled water filtration time, and spacers introduce unwanted air bubbles.
Innovation Solution
Implementing a microroughened supporting edge with a surface roughness of Ra between 10 and 200 μm to ensure controlled air flow through microchannels, allowing consistent water passage and preventing vapor condensation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the supporting edge closely fits on the cup edge to provide stability, then sealing is improved, but air passage is obstructed causing uncontrolled filtration time
Solution Approach 1:
The supporting edge is given a microrough surface structure with Ra between 10 and 200 μm, creating micro-channels that allow air to pass through while maintaining the sealing function. This porous-like surface structure resolves the contradiction by enabling both sealing and air passage simultaneously.
Solution Approach 2:
The microrough surface treatment is applied specifically to the supporting edge area where it contacts the cup, creating localized micro-channels only where needed for air passage while maintaining close fitting for sealing. This local modification resolves the contradiction without affecting other functions.
2Productivity
If spacers are added to maintain air passage, then air flow is improved, but unwanted air bubbles form in the coffee
Solution Approach 1:
Instead of using discrete spacers that create large air channels and bubbles, the supporting edge is given a microrough surface that creates numerous micro-channels. These micro-channels allow air to escape gradually without forming large air bubbles in the coffee, resolving the contradiction between air passage and bubble formation.
Solution Approach 2:
The air passage function is segmented into numerous micro-channels distributed across the supporting edge surface, rather than using a single large spacer gap. This segmentation allows air to escape through many small paths simultaneously, preventing bubble formation while maintaining air flow.
3Reliability
If the filter time is extended to improve flavor, then extraction is improved, but the coffee becomes cold and less tasty
Solution Approach 1:
The microrough supporting edge creates controlled micro-channels that regulate air escape rate, enabling consistent filtration time. This controlled air passage ensures water flows through the coffee grounds at the optimal rate for extraction, achieving good flavor without excessive filtration time that would cool the coffee.
Solution Approach 2:
The microrough surface structure provides passive feedback control for air escape, automatically regulating the filtration process. The micro-channels create a self-regulating system that maintains consistent filtration time without external control, ensuring optimal extraction while preventing over-extraction and cooling.
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
Ensures consistent flavor by maintaining controlled filtration time and preventing unwanted air bubbles, enhancing brewing efficiency and taste consistency.
Implementation Method 1
executing the underside of the supporting edge as a continuous surface with a microroughness Ra between 10 and 200 μm or between 10 and 100 μm, such that between the supporting edge and the edge of the cup micro channels stay open, through which the air can flow
Implementation Method 2
The water that filters through produces rising vapours which partly condense on the level of the contact surface between filter and cup, and strengthen the sealing of the cup more
Data Source
AI summary
Disclosed herein is a filter configured for preparing coffee or an infusion for single use by being placed on a cup in a use position. The filter includes a tub and a compartment. The tub is configured to receive a liquid. The tub having has a supporting edge extending inwardly from a lower edge of the tub. The supporting edge supports the filter when the filter is placed on the cup in the use position. The compartment has a perforated base. The compartment extends from the support edge. The compartment is at least partly delimited by water-permeable layers configured to be provided with coffee or herbs. At least an outside surface of the supporting edge is provided with a microroughness Ra between IO and 200 μm.