Coffee Receptacle Pressure Release for Complete Extraction

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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 are prone to hygiene problems with complex designs and spring-based systems.

Innovation Solution

A method and device that control pressure inside the receptacle using a gate or plate mechanism, allowing complete and instant opening of the outlet when a predetermined pressure, volume, or time threshold is reached, ensuring full extraction and maintaining hygiene by preventing residual fluid.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of substance

If ground coffee is placed in the receptacle for extraction, then beverage production is enabled, but resistance to pressurized fluid passage forms channels leading to incomplete extraction and coffee waste

Engineering Contradiction:

Improvecoffee wasteVSAvoidextraction completeness

Core Design Contradiction:

Loss of substanceVSReliability

Solution Approach 1:

The ground coffee is pre-compressed to a high density (0.6-0.8 g/cm³) before the extraction process begins. This preliminary compression creates a uniform, dense coffee bed that prevents channel formation during fluid passage, ensuring complete extraction of all coffee particles and eliminating waste.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention changes the physical state of ground coffee from loose to highly compressed by controlling density parameters. The coffee is compressed to achieve a specific density range (0.6-0.8 g/cm³), which fundamentally alters its resistance characteristics and prevents preferential flow paths, thereby ensuring complete and reliable extraction.

Inventive Principle:

Principle #35Parameter changes

2Ease of operation

If spring-based valve systems are used to control fluid flow, then pressure regulation is achieved, but complex design and hygiene problems arise from residual fluid in the device

Engineering Contradiction:

Improvepressure controlVSAvoidsystem design

Core Design Contradiction:

Ease of operationVSDevice complexity

Solution Approach 1:

The invention removes the complex spring-based valve system entirely and replaces it with a simple manual valve mechanism. This extraction of the problematic component simplifies the device design while maintaining pressure control functionality and eliminating the hygiene issues associated with spring mechanisms that trap residual fluid.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

Instead of using a complex automatic spring system that closes the valve, the invention uses a simple manual valve that remains open by default and is closed only when needed. This inversion of the control logic simplifies the mechanism and ensures complete fluid expulsion, as the valve can be fully opened to drain all residual fluid from the system.

Inventive Principle:

Principle #13The other way round (Inversion)

3Ease of operation

If variable compression of ground coffee is applied, then user operation is simplified, but beverage quality becomes variable due to inconsistent resistance

Engineering Contradiction:

Improvecoffee preparationVSAvoidbeverage quality consistency

Core Design Contradiction:

Ease of operationVSStability of the object's composition

Solution Approach 1:

The invention replaces the manual, variable compression process with a mechanical compression system that applies consistent, controlled force. The coffee is compressed to a predetermined density (0.6-0.8 g/cm³) using a mechanical press, eliminating the variability introduced by manual tampering while maintaining ease of operation through automated or semi-automated compression.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

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 ensures deep infusion of all coffee particles, reducing waste, stabilizing beverage quality, and maintaining hygiene by ensuring all fluid is expelled, resulting in a high-quality beverage with improved taste and crema using a smaller amount of coffee.

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.

Methodology Applied

Scientific EffectLiquid-solid extraction: Solvation

Implementation Method 2

Methodology Applied

Scientific EffectPressure control: Pressure Increase

Data Source

PatentEP2734090B1Beverage production method and devices

Publication Date: 2016.10.05 MYKOFI 1769

Figure 1a~1b
Figure 1c~2
Figure 3a

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 comprises 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.