Method for creating a coffee beverage in a coffee machine
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Solution Overview
Problem
Coffee machines struggle to maintain a consistent brewing temperature due to heat loss in the fluid supply line and brewing device, especially after a longer waiting period, resulting in variable temperatures of the coffee beverage, which can lead to either excessive bitterness or bland taste.
Innovation Solution
A method involving a brewing device with a brewing chamber and fluid system that includes a drainage outlet for preheating the fluid supply line and brewing device before brewing, using a brewing piston to control the volume and temperature of the brewing chamber, ensuring the coffee is brewed with heated fluid at an optimal temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If the fluid supply line is extended to accommodate brewing device components, then the brewing device can be more compact and functional, but the temperature of the fluid decreases due to greater heat loss along the line
Solution Approach 1:
The patent applies preliminary action by preheating the fluid supply line and brewing device components before the actual brewing process. A preheating phase is introduced where hot water is circulated through the fluid supply line and brewing chamber to raise their temperature, thereby reducing heat loss during subsequent brewing operations and maintaining fluid temperature despite the extended line length.
2Temperature
If the brewing temperature is increased to compensate for heat loss in the fluid supply line, then the fluid temperature at the brewing chamber can be maintained, but the coffee becomes overly bitter due to excessive extraction
Solution Approach 1:
The patent preheats the fluid supply line and brewing device before brewing, so that less temperature compensation is needed during actual brewing. This allows maintaining the optimal brewing temperature range (90-95°C) without exceeding it, thereby preventing over-extraction and bitter taste while still compensating for heat loss in the extended fluid supply line.
Solution Approach 2:
The patent incorporates temperature sensing and control mechanisms that monitor the fluid temperature at the brewing chamber and adjust the heating accordingly. This feedback system prevents overheating and ensures the temperature remains within the optimal range, avoiding excessive extraction and bitter taste while compensating for heat loss in the fluid supply line.
3Temperature
If a larger volume of fluid is used for brewing, then the temperature can be better maintained, but the coffee beverage volume becomes excessive for small coffee drinks like ristretto or espresso
Solution Approach 1:
The patent preheats the fluid supply line and brewing device before the actual brewing process. This preliminary heating action reduces the thermal mass requirement during brewing, allowing small volumes of coffee (20-50 ml for ristretto/espresso) to be brewed at the correct temperature without needing to circulate large volumes of fluid through the system.
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 method allows for precise control of the coffee beverage's temperature, ensuring it is within a desired range, improving the taste by maintaining optimal brewing conditions and reducing heat loss, thus producing a consistently high-quality coffee.
Implementation Method 1
a heating device for heating the fluid to a predetermined temperature
Implementation Method 2
the temperature of the water can decrease on the way from the heating device to the brewing chamber
Data Source
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AI summary
The invention relates to a method which serves for producing a coffee beverage in a coffee machine (10), comprising: a brewing device (30) having a brewing chamber (35) for receiving ground coffee, which brewing chamber (35) comprises at least one fluid inlet (35) and a fluid outlet (45); a fluid system (12) having a fluid feed line (26) connected to the fluid inlet (36) and a fluid conveyor (15) for conveying a heated fluid through the fluid feed line (26). The method comprises the following steps (a)-(b): (a) introducing a predetermined quantity of ground coffee (38) into the brewing chamber (35), (b) conveying heated fluid through the fluid feed line (26) into the brewing chamber (35) for preparation of a coffee beverage by brewing the ground coffee in the brewing chamber (35) and dispensing a prepared coffee beverage through the fluid outlet (45). Prior to step (a), a first quantity of heated fluid is fed through the fluid feed line (26) into the brewing chamber and at least a part of the first quantity of heated fluid fed in step (c) is dispensed through a drainage outlet (65), which is separate from the fluid outlet (45) is in fluid communication with the brewing chamber (35) and/or the fluid feed line (26), in order to the preheat the fluid feed line (26) and the brewing device (30) before the preparation of the coffee beverage.