Coffee Machine Filter Element for Dual-Mode Pressure and Filter Coffee
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Solution Overview
Problem
Existing coffee machines require separate brewing systems and dispensing points for preparing pressure-extracted and classic filter coffee, leading to high production and maintenance costs, as well as inefficiencies in producing classic coffee due to long brewing times and lack of 'crema' and particles.
Innovation Solution
A coffee maker with a filter element arranged downstream of the brewing sieve to reduce particle content and 'crema' in pressure-extracted coffee, allowing for the production of both pressure-extracted and classic filter coffee in a single device, using a filter element with a maximum pore size of 80 µm and optionally including fine and ultra-fine filters for enhanced filtration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single brewing system is used for both pressure-extracted coffee and classic filter coffee, then device complexity and production costs are reduced, but the brewing time for classic filter coffee increases and particle content cannot be controlled
Solution Approach 1:
The brewing system is segmented into two distinct pathways: a first brewing circuit for pressure-extracted coffee and a second brewing circuit for classic filter coffee. This allows each circuit to be optimized for its specific brewing method while sharing common components like the water tank and heating system, reducing overall device complexity while maintaining brewing efficiency
Solution Approach 2:
The coffee machine is designed with multi-functionality to prepare both pressure-extracted coffee and classic filter coffee using a single device. The system incorporates adjustable parameters (pressure, flow rate, brewing time) that can be modified to accommodate different coffee preparation methods, eliminating the need for separate dedicated machines
2Loss of time
If pressure extraction is used for classic filter coffee, then brewing time is reduced, but particle content and crema are created which are not desirable in classic filter coffee
Solution Approach 1:
The system applies different local qualities to each brewing circuit: the first circuit uses high pressure (4-16 bar) with coarser筛 filters to create crema and suspended particles desirable in pressure-extracted coffee, while the second circuit uses low pressure (hydrostatic only) with finer筛 filters to produce clear, particle-free classic filter coffee. Each circuit is optimized for its specific coffee type
Solution Approach 2:
The brewing parameters are changed between the two circuits: pressure extraction uses 4-16 bar with brewing times of seconds, while classic filter coffee uses hydrostatic pressure only with longer brewing times. The filter pore sizes are also adjusted accordingly, with the second circuit using 1-50 μm pore size filters to remove all suspended particles and crema
3Manufacturing precision
If two separate brewing systems are used for different coffee types, then coffee quality is optimized, but production costs and maintenance costs increase
Solution Approach 1:
The patent merges two brewing systems into a single integrated device that shares common components including water tank, heating system, pump, and control unit. Only the brewing circuits and filters are differentiated, allowing optimization of coffee quality for both types while significantly reducing production costs compared to completely separate systems
Solution Approach 2:
The coffee machine is designed with multi-functionality to prepare both pressure-extracted coffee and classic filter coffee using a single device. The system incorporates adjustable parameters (pressure, flow rate, brewing time) that can be modified to accommodate different coffee preparation methods, eliminating the need for separate dedicated machines
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
Enables quick and easy production of different coffee products with reduced particle content and 'crema', reducing production costs and time, while maintaining the quality and taste of pressure-extracted coffee.
Implementation Method 1
a filter element for reducing the particle content of coffee, which is arranged downstream of the brewing screen and is fluidly connected to the brewing screen and the spout. The filter element can be used to filter coffee extracted by pressure on the brewing unit before it is discharged at the outlet, so that suspended particles and emulsified oils of a certain size are separated from the coffee by the filter element
Implementation Method 2
Coffee machines for preparing pressure-extracted coffee specialties (e.g. espresso or cappuccino) generally use brewing systems in which the coffee drink is brewed under pressure (approx. 4-16 bar)
Data Source
Figure 1A~1B
Figure 2A~2B
Figure 3
AI summary
The invention provides a coffee machine for preparing coffee which is extracted under pressure and has a low particle content. The coffee machine differs from the machines which are known in the prior art for extracting coffee under pressure in that it contains a filter element which is intended for reducing the particle content in coffee, is arranged downstream of the brewing sieve and is fluidically connected to the brewing sieve and the outlet. By means of the filter element, coffee which is extracted under pressure at the brewing unit can be filtered before being discharged at the outlet, in which case suspended particles and emulsified oils of a certain magnitude are separated off from the coffee by the filter element to produce a new kind of coffee. It is additionally possible for the coffee machine to provide classic coffee which is extracted under pressure, since the coffee can also be directed past the filter element by the brewing unit, i.e. it need not necessarily flow to the outlet via the filter element.