Coffee Pad Rigid Shell Design for Shape Retention and Fluid Seal
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Solution Overview
Problem
Existing coffee machine pads face challenges in maintaining shape and fluid seal under mechanical and hydraulic forces, leading to potential bypass effects and inconsistent beverage quality, limiting the variety of coffee preparations and requiring precise placement and positioning.
Innovation Solution
The pad features a rigid shell with a circular rib for reinforcement and positioning, along with a second sheet positioned on the bottom to ensure a static and dynamic fluid seal, and a flow restriction at the outlet to control pressure drop and flow rate, allowing for precise beverage preparation and enhanced coffee quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a flexible pillow-shaped pouch is used, then the pad can be easily manufactured and disposed of, but the pad cannot retain its shape under mechanical and hydraulic forces
Solution Approach 1:
The patent uses a flexible foil shell that can be easily manufactured and disposed of, while simultaneously providing sufficient structural support to retain the pad's shape under mechanical and hydraulic forces during brewing
Solution Approach 2:
The pad is divided into functional segments: a rigid base member (shell) for shape retention, a beverage preparation product layer, and filtering sheets. This segmentation allows each component to perform its specific function optimally
2Ease of operation
If manual adaptation of the pad to the holder is required, then the pad can be placed in the holder, but the process becomes complex and error-prone
Solution Approach 1:
The pad is pre-formed with a specific shape and rigidity that automatically positions it correctly in the holder during insertion, eliminating the need for manual adaptation or flattening by the user
Solution Approach 2:
The rigid base member enables the pad to self-position and self-align in the holder during placement, and self-seal against the holder surface during brewing without requiring user intervention
3Shape
If the pad is made rigid to retain shape, then the pad maintains its form, but the device complexity increases
Solution Approach 1:
The patent employs a thin but rigid foil base member that provides structural integrity and shape retention while remaining simple in design and easy to manufacture, avoiding complex multi-component structures
4Manufacturing precision
If a flow restriction is used to control beverage flow, then the beverage properties can be precisely controlled, but the pressure drop across the restriction increases
Solution Approach 1:
The patent incorporates a flow restriction with specifically controlled dimensions and characteristics that precisely regulate beverage flow rate and properties while minimizing excessive pressure drop through optimized design parameters
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 solution enables easier and precise placement of the pad, reduces bypass effects, and allows for the preparation of a wider range of coffee varieties, including smaller volumes with higher dry matter content and intensity, while ensuring consistent beverage properties.
Implementation Method 1
the pad includes a relatively rigid base member, which can have a hollow shape
Implementation Method 2
the pad is equipped with means for establishing a fluid seal with the holder so that a flow of the hot water from a top side of the pad around the pad to the at least one beverage exit opening of the pad holder is prevented
Implementation Method 3
the at least one outlet of the pad includes a flow restriction for the beverage
Implementation Method 4
The flexible first sheet and the second sheet each form a filter permeable to a fluid such as water and beverage
Data Source
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AI summary
Pad (1) for use in a coffee machine for preparing a beverage for obtaining at least one part of a single beverage serving which pad, for use in the coffee machine is adapted to receive an aqueous fluid that is supplied under pressure to the pad so that the fluid is forced through the pad for obtaining the at least one part of the beverage serving that then exits the pad, wherein the pad includes a covering defining an interior space that is filled with a beverage preparation product for preparing the beverage, wherein the covering comprises a flexible first sheet (8) and a rigid shell (10), wherein the shell at its outer face is equipped with at least one substantially circular rib (40) closed in itself, wherein the first sheet and the shell are connected to each other around their perimeter edges, wherein the shell is equipped with at least one outlet opening (12), wherein the pad is further equipped with a second sheet (22) that is positioned on a bottom of the shell, wherein the second sheet is located between the beverage preparation product and the shell and wherein the first sheet and the second sheet each form a filter that allows an aqueous fluid, including water, and the beverage to pass and that forms a barrier for the beverage preparation product so that, when in use an aqueous fluid under pressure is supplied to the first sheet of the pad the fluid flows through the first sheet to the beverage preparation product so that the beverage is formed which beverage then flows through the second sheet and via the at least one outlet opening leaves the pad, a combination of a primary and a secondary pad and a system comprising a coffee machine and a primary pad.