Crema Coffee Brewing With Low Coffee-to-Water Ratio
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Solution Overview
Problem
Existing coffee brewing methods fail to produce large servings of low-concentration coffee with the desirable characteristics of espresso, such as enhanced flavor and a lasting crema layer, which are preferred by American consumers.
Innovation Solution
A method involving transferring ground coffee to a brewing chamber, compressing it with a high force, and forcing pressurized hot water through the coffee using a microfilter to produce a coffee beverage with a ratio of 6 grams of coffee per fluid ounce or less, resulting in a 12 to 20 fluid ounce serving with a lasting crema layer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If espresso is made using traditional methods, then flavor and crema layer are enhanced, but the coffee is very thick and concentrated with small quantity per cup
Solution Approach 1:
The patent changes the coffee-to-water ratio parameter from traditional espresso proportions to a lower concentration ratio (6 grams per fluid ounce or less), enabling large servings while maintaining crema formation. This parameter adjustment transforms the output from thick espresso to dilute coffee with crema, resolving the contradiction between quantity and concentration.
2Quantity of substance
If American-style coffee is made by mixing espresso and hot water, then large servings are achieved, but the crema layer is destroyed and flavor is compromised
Solution Approach 1:
The patent applies preliminary action by forming the crema layer during the brewing process itself rather than attempting to preserve it after creation. The microfilter and controlled parameters create crema in the final large-volume beverage directly, eliminating the need for subsequent mixing that would destroy the crema. This preliminary creation of crema in the final product form resolves the contradiction between serving size and crema preservation.
3Productivity
If ground coffee is compressed with high force, then extraction efficiency is improved, but the coffee becomes more concentrated
Solution Approach 1:
The patent changes the water volume parameter to compensate for high compression. While high force compression (30-50 pounds) increases extraction efficiency, the system uses large volumes of water (12-20 fluid ounces) to dilute the extracted coffee, maintaining low concentration despite efficient extraction. This dual parameter adjustment resolves the contradiction between productivity and quantity.
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 method effectively produces a large serving of coffee with enhanced flavor and a lasting crema layer, addressing the need for American-style coffee that maintains flavor and visual appeal, while being more sustainable than mixing espresso with hot water.
Implementation Method 1
forcing pressurized hot water through the ground coffee, thereby causing brewed coffee to emerge through a micro-filter
Implementation Method 2
causing brewed coffee to emerge through a micro-filter
Implementation Method 3
forcing pressurized hot water through the ground coffee
Data Source
AI summary
A method for brewing coffee, including the steps of transferring ground coffee to a brewing chamber, compressing the ground coffee, and forcing pressurized hot water through the ground coffee, thereby causing brewed coffee to emerge through a micro-filter, wherein the ratio of weight of ground coffee contained in the brewing chamber to volume of pressurized hot water forced through the ground coffee is 6 grams per fluid ounce or less.