Coffee Machine Brewing Chamber Flow Control for Flavor Variability
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Solution Overview
Problem
Existing coffee machines with adjustable brewing chamber pistons struggle to vary the taste of coffee products without adjusting multiple parameters such as grinding degree, brewing temperature, and coffee amount, limiting flavor variability.
Innovation Solution
The method involves subdividing the coffee dispensing phase into multiple sub-phases with different target brewing water volume flows, allowing for the control unit to regulate the feed pump based on sensor signals from a flow meter, enabling the selection of distinct brewing profiles that differ in brewing water volume flow, duration, and sequence, thereby influencing flavor parameters without altering grinding or coffee weight.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If the brewing chamber volume is made adjustable using a piston mechanism, then the brewing capacity and flexibility are improved, but the device complexity increases due to additional mechanical components
Solution Approach 1:
The brewing chamber volume is made dynamically adjustable through a piston mechanism that can be actively controlled. The piston is displaceable in the brewing cylinder and can be adjusted by applying brewing water pressure against spring force or by means of an electric motor drive, allowing the brewing chamber volume to change during operation to accommodate different brewing requirements
Solution Approach 2:
The patent offers two approaches: a passive mechanical solution using spring force that is overcome by water pressure, or an active electromechanical solution using an electric motor drive. This substitution allows flexibility in choosing between simpler passive mechanics or more controllable active systems depending on the desired level of automation and precision
2Adaptability or versatility
If multiple parameters such as grinding degree, brewing temperature, and coffee amount are adjusted to vary coffee taste, then the flavor variability is improved, but the ease of operation deteriorates due to the need to adjust multiple parameters
Solution Approach 1:
The patent changes the physical parameter of brewing chamber volume to influence brewing characteristics. By adjusting the piston position, the volume available for coffee grounds and water interaction changes, which affects extraction dynamics and ultimately coffee taste, providing an additional degree of freedom for flavor variation without requiring changes to grinding degree, temperature, or coffee amount
Solution Approach 2:
The brewing process is divided into distinct phases: a moistening phase where ground coffee is moistened and preferably swirled by introducing brewing water into the brewing chamber, and a coffee-making phase where coffee flows through the filter cake. This segmentation allows independent optimization and control of different brewing stages, enabling flavor variation through phase-specific parameter adjustments
3Measurement precision
If the feed pump is controlled with high precision using flow meter sensor signals, then the brewing water volume flow accuracy is improved, but the device complexity increases due to additional sensors and control systems
Solution Approach 1:
A flow meter is arranged in the water path to measure the actual brewing water volume flow. The control unit receives sensor signals from the flow meter and uses this feedback information to control the feed pump, ensuring that the target brewing water volume flow is achieved and maintained throughout the brewing process, thereby improving measurement precision and brewing consistency
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 approach allows for a significant spread in coffee taste by varying brewing water volume flows, enabling the production of different coffee products with the same coffee grounds and parameters, achieving a large variance in flavor without additional technical effort.
Implementation Method 1
a piston arranged to be displaceable in the brewing cylinder... counter to the spring force of a spring
Implementation Method 2
by applying brewing water to the brewing chamber... via a supply line opening into the brewing chamber against the spring force of a spring
Implementation Method 3
water is pumped through the water path through a heating device into the brewing chamber
Implementation Method 4
an overflow control unit is provided as a function of a sensor signal in a water path arranged flow meter controllable feed pump
Data Source
Figure 1~2
Figure 3a~5b
Figure 6
AI summary
The invention relates to a method for operating a coffee machine with a brewing chamber (1) which is formed in a brewing cylinder (3) and is delimited axially by a piston which is displaceably arranged in the brewing cylinder (3). of brewing water into the brewing chamber (1), and preferably swirled, and in a coffee-making phase, coffee flows through a filter cake made of ground coffee adjacent to a sieve (8) arranged on the piston and through the sieve (8) in the direction of an outlet , and for supplying the brewing chamber (1) with brewing water, a feed pump that can be controlled via a control unit as a function of a sensor signal from a flow meter arranged in a water path is provided, with which water is fed via the water path through a heating device into the brewing chamber (1). According to the invention, the coffee dispensing phase is divided into several sub-phases, in which the control unit controls the feed pump in such a way that it supplies the brewing chamber (1) with brewing water in at least two of the sub-phases in different average brewing water volume flows.