Coffee machine with optimised end nozzle

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

The existing espresso machine terminal nozzle design experiences overpressure issues, leading to vertical projections and off-center coffee flow, with coffee tending to spread around the external face, resulting in inefficient flow and potential overflow.

Innovation Solution

The terminal nozzle features a rear face groove extending to the central part and a longitudinal rib inside the lower part, along with a flap at the upper bend and a minimized internal heel at the upper part to guide the coffee flow linearly and vertically, reducing overpressure effects and enhancing surface tension for optimal flow against the internal wall.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Speed

If the terminal nozzle has a groove extending along the upper and central parts with a flange at the lower end, then the coffee drink flows rapidly along the internal wall without attachment and bubbles are carried away, but overpressure occurs upstream causing vertical projections to escape through the groove and the flow becomes jerky and off-center

Engineering Contradiction:

Improvecoffee drink flow speedVSAvoidflow centering accuracy

Core Design Contradiction:

SpeedVSManufacturing precision

Solution Approach 1:

The terminal nozzle is divided into three distinct parts (upper, central, lower) interconnected by elbows forming a baffle. This segmentation allows each part to serve specific functions: the upper part receives tangential flow, the central part transitions the flow, and the lower part delivers the coffee, thereby controlling flow dynamics and preventing overpressure-related defects.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The central part of the terminal nozzle acts as an intermediary between the upper and lower parts. It includes a groove that extends from the upper part through the central part to the lower end, serving as a flow conduit that guides the coffee drink smoothly from the upper section to the lower delivery section, preventing jerky and off-center flow.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Reliability

If the terminal nozzle has a groove forming an open-outline infusion passage section, then bubbles do not agglomerate at the entrance and are carried away by the jet, but coffee drink spreads around the external face of the nozzle during flow

Engineering Contradiction:

Improvebubble removal efficiencyVSAvoidcoffee spread on external face

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The terminal nozzle features a curved internal wall and a groove with smooth transitions. The curvature of the groove and the rounded profile of the nozzle internal surface guide the coffee drink along a smooth path, preventing it from spreading around the external face while maintaining the open-outline configuration that effectively removes bubbles.

Inventive Principle:

Principle #14Spheroidality (Curvature)

3Ease of operation

If the terminal nozzle has a flange delimiting the groove at the lower end, then the groove provides flow guidance, but coffee drink tends to pass over the flange and spread around the external face

Engineering Contradiction:

Improveflow guidanceVSAvoidcoffee overflow

Core Design Contradiction:

Ease of operationVSObject-generated harmful factors

Solution Approach 1:

The terminal nozzle incorporates a localized lip structure at the lower end of the groove, precisely positioned to control coffee discharge. This local feature guides the coffee flow smoothly off the nozzle in a controlled manner, preventing overflow while maintaining effective flow guidance throughout the groove.

Inventive Principle:

Principle #3Local quality

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 design ensures a linear, vertical coffee flow without overflow, improving flow stability and aesthetics by minimizing backflow and promoting adherence to the internal nozzle wall, thus enhancing the coffee dispensing process.

Implementation Method 1

The phenomenon of surface tension and the configuration of the terminal nozzle ensure that the coffee drink flows rapidly along the internal wall of this terminal nozzle while following the orientation given by the latter

Methodology Applied

Scientific EffectSurface tension: Surface Tension

Implementation Method 2

Methodology Applied

Scientific EffectCoanda effect: Coanda Effect

Data Source

PatentEP3251564B1Coffee machine with optimised end nozzle

Publication Date: 2020.04.01 SEB SA

Figure 1~2
Figure 3~5

AI summary

The invention relates to a coffee machine comprising a pouring spout (5) comprising at least one terminal nozzle (10), an upper part (14) of which is connected to an infusion chamber, a lower part (16) pouring the drink from coffee out of the coffee machine and a central part (15) connecting the upper and lower parts. The upper, central and lower parts are interconnected by two elbows (17, 18) so as to form a baffle. The end nozzle (10) comprises a groove (19) on its rear face (10a), said groove opening onto the end (16a) of the lower part (16) and extending as far as at least the central part (15) . The terminal nozzle (10) comprises a beverage guide member (21) which extends longitudinally inside at least the lower part (16).