Coffee Milk Powder Filter Pod Segmentation

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Solution Overview

Problem

Existing coffee beverage preparation methods using combined coffee and milk powder filter pods often result in poor powder dissolution and reduced extraction, leading to a suboptimal flavor and texture in a single brewing step.

Innovation Solution

A filter paper pod composition comprising roast and ground coffee with a particle size distribution of 700 to 1250 µm and milk powder with a particle size distribution of 1 to 3 mm, in a weight ratio of 4:1 to 2:3, which enhances powder dissolution and extraction, ensuring a flavorful and milky beverage in a single preparation step.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of time

If soluble beverage ingredient (creamer) is mixed with roast and ground coffee in the same filter pod, then a single preparation step is achieved, but the dissolution of the soluble ingredient hinders the extraction of the roast and ground coffee, leading to poor final flavour

Engineering Contradiction:

Improvepreparation timeVSAvoidextraction quality

Core Design Contradiction:

Loss of timeVSReliability

Solution Approach 1:

The filter pod is divided into two separate compartments: an upper chamber containing roast and ground coffee, and a lower chamber containing soluble creamer. This segmentation allows the coffee to be extracted first through the filter paper, while the creamer remains separated until the extraction is complete, preventing the creamer from interfering with the coffee extraction process while still achieving single-step preparation.

Inventive Principle:

Principle #1Segmentation

2Productivity

If roast and ground coffee and milk powder are placed in the same filter pod, then a single preparation step is achieved, but poor powder dissolution and reduced extraction occur, leading to suboptimal flavor and texture

Engineering Contradiction:

Improvepreparation efficiencyVSAvoidflavor extraction quality

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The coffee extraction is performed first as a preliminary action before the creamer dissolves. The brewing water passes through the coffee layer first, extracting the coffee components, and only then reaches the creamer layer. This preliminary extraction ensures that the coffee flavor is fully developed before the creamer begins to dissolve, avoiding the problem of creamer interference with coffee extraction.

Inventive Principle:

Principle #10Preliminary action

3Reliability

If a rigid brewing capsule with extraction chambers is used, then improved turbidity and better final beverage are achieved, but the device complexity increases

Engineering Contradiction:

Improvebeverage qualityVSAvoidpod structure complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

Instead of using a rigid plastic capsule with complex extraction chambers, the invention uses a flexible filter paper pod with a simple two-chamber structure. The filter paper itself acts as the separation medium, eliminating the need for rigid inserts or complex mechanical structures. This flexible film approach achieves the same functional separation while dramatically reducing device complexity.

Inventive Principle:

Principle #30Flexible shells and thin films

Solution Approach 2:

The invention removes the complex rigid insert structure from the pod design and extracts only the essential function of separation, which is achieved by the filter paper and the two-chamber configuration. This simplification takes out the unnecessary complexity while retaining the core functionality of separating coffee and creamer during brewing.

Inventive Principle:

Principle #2Taking out (Extraction)

4Manufacturing precision

If fine particle size coffee is used, then extraction efficiency is improved, but turbidity in the mixing space increases, affecting the final beverage appearance

Engineering Contradiction:

Improveextraction efficiencyVSAvoidturbidity

Core Design Contradiction:

Manufacturing precisionVSObject-generated harmful factors

Solution Approach 1:

The invention extracts the creamer from the coffee extraction zone by placing it in a separate lower chamber. This prevents the creamer from interfering with the coffee extraction process, allowing optimal extraction without the harmful effect of creamer dissolution hindering the extraction. The separation ensures that fine particle size coffee can be used for efficient extraction without creating excessive turbidity in the final beverage.

Inventive Principle:

Principle #2Taking out (Extraction)

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 composition achieves full flavor extraction and increased lactose levels in the final beverage, providing a strong and balanced flavor with improved mouthfeel, even in low-pressure brewing machines, while avoiding the need for complex pod designs or rigid inserts.

Implementation Method 1

the particle size distribution of the roast and ground coffee has a X50 by volume of from 700 to 1250 μm

Methodology Applied

Scientific EffectExtraction:

Implementation Method 2

the particle size distribution of the milk powder has a X50 by volume of from 1 to 3 mm

Methodology Applied

Scientific EffectDissolution:

Data Source

PatentEP3110257B1Coffee composition

Publication Date: 2020.04.01 KONINK DOUWE EGBERTS BV

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Figure 5

AI summary

The present invention relates to a composition for making a coffee beverage, the composition comprising: roast and ground coffee having a X50 of from 700 to 1250 μm; and a milk powder with a X50 of from 50 μιm to 3 mm; wherein the ratio by weight of the roast and ground coffee to the milk powder is from 4:1 to 2:3.