Coffee machine and method for dispensing a milk emulsion with said coffee machine
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Solution Overview
Problem
Existing coffee machines produce milk emulsions at high temperatures, which can overpower the taste and aroma perception, and lack ease of cleaning and versatility in temperature control.
Innovation Solution
A coffee machine design featuring a Venturi-effect milk-emulsifying device with adjustable air and milk aspirating channels, allowing for the production of milk emulsions at both low and high temperatures, with interchangeable components for efficient milk aspiration and dispensing directly into a cup, maintaining a temperature no higher than 25°C for low-temperature emulsions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If steam is used to trigger the Venturi effect for milk emulsification, then the milk emulsion temperature increases significantly, but the taste perception deteriorates due to temperature exceeding optimal range
Solution Approach 1:
The system separates the steam generation function from the milk emulsification function. Steam is generated in a boiler and then injected into the mixing chamber only to create the Venturi effect, not to heat the milk. The milk remains in a separate container and is drawn into the mixing chamber where it emulsifies with minimal thermal contact.
Solution Approach 2:
The harmful thermal effect of steam is extracted and removed from the milk emulsification process. The steam's kinetic energy is utilized for creating vacuum pressure through the Venturi effect, while its thermal energy is discarded by venting the steam away from the milk container and mixing chamber.
2Productivity
If the steam flow rate is increased to improve emulsification, then the heating effect increases, but the taste perception decreases due to excessive temperature
Solution Approach 1:
The system separates the steam generation function from the milk emulsification function. Steam is generated in a boiler and then injected into the mixing chamber only to create the Venturi effect, not to heat the milk. The milk remains in a separate container and is drawn into the mixing chamber where it emulsifies with minimal thermal contact.
Solution Approach 2:
The system changes the parameters of steam utilization by controlling the steam flow rate and temperature to optimize the Venturi effect while minimizing thermal transfer to the milk. The steam parameters are adjusted to achieve sufficient vacuum pressure for emulsification without excessive heating.
3Productivity
If the milk aspirating channel has a small passage area, then the Venturi effect is enhanced, but the cleaning difficulty increases
Solution Approach 1:
The system employs interchangeable milk aspirating channels that can be removed and replaced. The channels are designed with smooth internal surfaces and minimal dead zones to facilitate easy cleaning. The dynamic aspect is the ability to swap channels between cold and hot emulsification configurations, and the cleaning ease is achieved through streamlined geometry.
4Device complexity
If a single emulsifying device is used, then the device complexity is reduced, but the adaptability for different temperature requirements is limited
Solution Approach 1:
The system achieves multi-functionality through interchangeable components. The same basic emulsifying device structure can be configured for both cold and hot emulsification by swapping the milk aspirating channels and adjusting the steam flow parameters. This universal design allows one device to perform multiple temperature-based functions.
Solution Approach 2:
The system employs interchangeable milk aspirating channels that can be removed and replaced. The channels are designed with smooth internal surfaces and minimal dead zones to facilitate easy cleaning. The dynamic aspect is the ability to swap channels between cold and hot emulsification configurations, and the cleaning ease is achieved through streamlined geometry.
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
Enhances taste perception by controlling milk emulsion temperature, improves cleaning efficiency, and offers versatility in temperature settings through adjustable components, ensuring a flow rate of 10-15 g/s with minimal thermal energy impact.
Implementation Method 1
the steam produced by a boiler of the coffee machine is fed into a mixing chamber provided in the emulsifying device where the Venturi effect creates a vacuum that draws milk from a suitable container of the milk and air from the external atmospheric environment
Implementation Method 2
the temperature of the milk emulsion is significantly greater than the environmental temperature of 25° C. and this is due to the fact that the steam required to trigger the Venturi effect has the further effect of heating the milk
Data Source
AI summary
A coffee machine comprises a water tank, steam boiler, a water pump, an external coffee dispenser, an external steam dispenser with a steam flow opening, a milk container having an emulsifying device having a mixing chamber to mix milk/steam/air, a milk aspirating channel with an inlet into the mixing chamber, an air aspirating channel having a valve and an inlet into the mixing chamber, the mixing chamber having a connection with the external steam dispenser and an outlet of the milk emulsion aligned to the steam dispensing opening and connected to an external dispenser of the milk emulsion. The outlet opening is larger than the steam dispensing opening. The milk aspirating channel has a passage area sufficiently large to provide milk aspiration by Venturi effect to the dispensing of a milk emulsion, at a temperature no more than 25° C. higher than the temperature of the milk in the milk container.