Coffee Refractometer TDS Measurement With Temperature Compensation
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Solution Overview
Problem
The specialty coffee industry faces challenges in achieving the optimal extraction and strength of brewed coffee, as existing methods struggle to precisely balance extraction yield and solubles concentration, leading to defects such as bitterness and under-development of flavor.
Innovation Solution
A method and apparatus using a coffee refractometer to determine total dissolved solids (TDS) in brewed coffee by measuring the index of refraction and temperature, with a processor accessing a memory store containing a TDS formula to calculate the resultant TDS, allowing for precise control of brewing parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If extraction yield is increased to improve strength, then more soluble solids are extracted, but bitter taste defects increase due to over-extraction
Solution Approach 1:
The refractometer provides real-time feedback on extraction yield by measuring TDS, allowing the brewer to monitor the extraction process and stop at the optimal point (18-22%) before bitter components are extracted. This closed-loop control prevents over-extraction by continuously informing the operator of the current extraction state.
Solution Approach 2:
The patent replaces traditional mechanical brewing control methods with optical measurement (refractometry) to precisely determine extraction yield. This substitution enables accurate, non-invasive measurement of TDS, allowing for precise control of the extraction process without relying on subjective taste testing or imprecise mechanical timers.
2Measurement precision
If refractive index measurement is used to determine TDS, then precise measurement of dissolved solids is achieved, but temperature compensation is required to maintain measurement accuracy
Solution Approach 1:
The refractometer performs self-compensation for temperature variations by incorporating an internal temperature sensor and using software algorithms to correct the refractive index reading. This self-service approach eliminates the need for manual temperature correction by the user, maintaining measurement accuracy while minimizing added complexity.
Solution Approach 2:
The patent introduces a temperature sensor as an intermediary element that measures the sample temperature and provides this information to the processing system. This intermediary enables the system to compensate for temperature effects on refractive index, maintaining measurement precision without requiring complex mechanical temperature control mechanisms.
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
Enables the achievement of balanced flavor, aroma, and body in coffee by providing a precise method to adjust brewing parameters, ensuring optimal extraction and strength within the gold-cup standard range of 18-22% extraction and 1.3% TDS.
Implementation Method 1
a prism for receiving a brewed coffee sample thereon to form a prism-sample interface. The coffee refractometer also includes a processor that controls a light source to provide incident light to the prism-sample interface, the prism-sample interface refracting light toward a photodetector
Data Source
AI summary
A coffee refractometer includes a prism that receives a brewed coffee sample, thus forming a prism-sample interface. A processor or microcontroller controls a light source to provide incident light to the prism-sample interface. The prism-sample interface refracts light toward a photodetector. A temperature sensor provides temperature information to the processor. The refractometer includes a memory store that stores a TDS formula that expresses the TDS of brewed coffee as a function of the index of refraction (ns) of brewed coffee and the temperature of brewed coffee. The processor determines the TDS of the brewed coffee sample by accessing the TDS formula in the memory store and employing the determined index of refraction (ns) of the brewed coffee sample to find the TDS from the TDS formula. The refractometer displays the resultant TDS % on a display of the refractometer and/or transmits such information to an information handling system.