Coffee Receptacle Outlet Closure for Uniform Pressure Extraction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing beverage production devices, such as those used for coffee, suffer from incomplete use of extractable materials like ground coffee due to resistance issues, leading to waste and variability in beverage quality, and previous solutions like spring-based devices are complex and hygienically problematic.
Innovation Solution
A method and device that control pressure inside the receptacle using a gate or plate to ensure complete extraction of ground coffee, with a pre-determined threshold for opening and closing the outlet, allowing for uniform liquid/solid extraction and improved hygiene.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If ground coffee is placed in the receptacle for extraction, then beverage preparation is enabled, but resistance to pressurized fluid passage forms channels leading to incomplete extraction and waste
Solution Approach 1:
The patent applies dynamics by making the outlet closure dynamic rather than static. The outlet is closed during the extraction phase to force uniform fluid distribution through the coffee, then opened to drain the beverage. This dynamic control eliminates channeling while ensuring complete extraction, resolving the contradiction between extraction completeness and material waste.
Solution Approach 2:
The patent changes the parameter of outlet state (open/closed) to control extraction. By closing the outlet during pressurized fluid passage, the system forces the fluid to distribute uniformly through the coffee bed rather than channeling, thereby improving extraction completeness and preventing coffee waste.
2Stress or pressure
If spring-based devices are used to provide back pressure, then extraction pressure control is achieved, but device complexity increases and hygiene problems occur
Solution Approach 1:
The patent extracts the complex spring-based pressure control mechanism and replaces it with a simple outlet closure system. By closing the outlet to build pressure and then opening it to drain, the system achieves pressure control without springs, valves, or complex mechanical components, thereby reducing device complexity while maintaining hygiene.
Solution Approach 2:
The patent replaces the mechanical spring-based pressure control system with a simpler outlet closure mechanism. Instead of using springs to provide back pressure, the system uses the closure itself to build and release pressure, eliminating the need for separate pressure control components and reducing overall device complexity.
3Ease of operation
If variable compression degree of ground coffee is used, then user operation flexibility is maintained, but beverage quality variability increases
Solution Approach 1:
The patent applies dynamics by closing the outlet during extraction regardless of coffee compression level. This dynamic closure compensates for variations in user packing, forcing uniform fluid distribution through the coffee bed. The outlet closure acts as a compensating mechanism that maintains consistent extraction and beverage quality even when compression degree varies.
Solution Approach 2:
The patent implements a form of feedback where the outlet closure responds to pressure buildup during extraction. By closing the outlet, the system allows pressure to build and force uniform distribution through the coffee, then opens to drain when extraction is complete. This feedback mechanism compensates for variable compression and maintains consistent beverage 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 approach results in a higher quality beverage with full exploitation of the raw material, reduced waste, and stable brewing conditions, independent of user variables, while maintaining device hygiene.
Implementation Method 1
The provided fluid interacts with the extractable products contained in the receptacle. As a result of the liquid/solid extraction created in the receptacle, a beverage or other comestible is produced.
Implementation Method 2
providing a pressurized fluid, such as water and/or water vapor, through the inlet on and/or in the extractable product
Data Source
AI summary
The present invention provides a method, a device and a system for preparing a beverage from an extractable product, such as ground coffee. Said device is provided with a receptacle (2) having an inlet for the extractable product and an outlet (3) for the extracted beverage. The method includes the steps of: providing said extractable product into the receptacle (2); closing off completely the outlet of the receptacle (2); providing a pressurized fluid, such as water and/or water vapor, through the inlet on and/or in the extractable product, thereby pre-extracting the extractable product in the closed receptacle; and opening the outlet (3) when a predetermined threshold, such as a volume, pressure or time related threshold, is reached, thereby obtaining the extracted beverage.