Coffee Maker Inverted Duct Design to Reduce Extraction Temperature
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Solution Overview
Problem
Existing coffee preparation devices suffer from high operating temperatures that degrade the organoleptic characteristics of the beverage, non-uniform deposition of the beverage, and exposure to hot metal parts, leading to unwanted changes in flavor and texture.
Innovation Solution
A device with a cylindrical tank, a funnel-shaped duct, and a unidirectional valve system using a silicone or rubber membrane to control fluid flow, allowing water to pass through the essence at optimal extraction temperatures and ensuring uniform beverage collection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stress or pressure
If the water is heated to high temperature to generate sufficient pressure to force water through the dispensing duct, then the water can rise up the duct and extract essence, but the organoleptic characteristics of the beverage are degraded
Solution Approach 1:
The invention changes the dimensional configuration of the dispensing duct by inverting the traditional chimney structure. The duct now has a descending portion that goes below the container bottom level, creating a negative pressure zone that facilitates water rise at lower temperatures. This dimensional reversal allows pressure generation through geometric configuration rather than thermal heating alone.
Solution Approach 2:
The invention modifies the geometric parameters of the dispensing duct, specifically the position of the outlet relative to the container bottom. By placing the outlet below the container bottom level and creating a descending portion, the system changes the pressure distribution and flow dynamics, enabling water to rise and extract essence at lower operating temperatures while maintaining sufficient pressure.
2Stress or pressure
If the dispensing duct is heated to generate pressure, then water can be forced through the filter, but the hot duct induces unwanted changes in the organoleptic characteristics of the beverage
Solution Approach 1:
The inverted duct configuration with outlet below container bottom level creates a pressure differential that enables water flow without requiring the entire duct to be heated. The geometric arrangement generates sufficient pressure through the descending portion, reducing the duct's exposure to heat and minimizing thermal impact on beverage quality.
3Stress or pressure
If water is forced through the dispensing duct at high temperature, then extraction pressure is sufficient, but the beverage is deposited in a non-uniform stratified manner
Solution Approach 1:
The inverted duct configuration with outlet positioned below the container bottom level creates a submersed outlet arrangement. This positioning allows the extracted beverage to enter the container from below and mix more uniformly with the accumulating liquid, preventing stratification and ensuring homogeneous distribution of extracted substances throughout the beverage.
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
The device maintains optimal extraction temperatures and uniform beverage distribution while minimizing contact with hot metal parts, preserving the organoleptic qualities of the beverage.
Implementation Method 1
a valve element 20 of the unidirectional or non-return type
Implementation Method 2
permeable container element 7 assigned to host or contain an essence E which, passed through by the water W, provides by percolation, dissolution or infusion the aromas and other organoleptic characteristics to the water W itself
Implementation Method 3
permeable container element 7 assigned to host or contain an essence E which, passed through by the water W, provides by percolation, dissolution or infusion the aromas and other organoleptic characteristics to the water W itself
Implementation Method 4
permeable container element 7 assigned to host or contain an essence E which, passed through by the water W, provides by percolation, dissolution or infusion the aromas and other organoleptic characteristics to the water W itself
Implementation Method 5
the water W in the boiler is heated as a result of the heating of the walls of the boiler itself, and in particular of the bottom of the latter, by means of an external heat source
Implementation Method 6
As the temperature increases, the pressure of the gases in the boiler also increases; when a predetermined operating temperature is reached, the pressure in the boiler is such that it can force the water through the dispensing duct and the filter
Data Source
Figure 1~2
AI summary
A device for preparing coffee or other beverages comprises: - a tank (3) for at least a predetermined quantity of water (W) having an upper opening (4); - a duct (5) for the water (W), having a draft end (6) and having at an opposite end a permeable container element (7) assigned to house an essence (E) for the beverage; - a container (11) for the beverage having a bottom (13) reversibly constrained to the tank (3). In an assembled condition (Z) of the device (1), the draft end (6) of the duct (5) draws into the tank (3), the container element (7) engages the upper opening (4), and the container (11) is constrained to the tank (3). The bottom (13) of the container (11) has a lower opening (17) which in the assembled condition (Z) faces the container element (7) from above and places the container (11) in flow communication with the container element (7) by interposing a valve element (20) assigned to allow a flow of the beverage only in the direction from the container element (7) to the container (11).