Device for preparing a beverage
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Solution Overview
Problem
Existing beverage preparation devices fail to maintain a stable and aesthetically pleasing fine-bubble cream layer in beverages like espresso coffee, as large bubbles burst and coalesce, reducing the cream's stability and appearance, and high water temperatures can damage coffee ingredients.
Innovation Solution
A beverage making device with a dispensing spout featuring a central collecting area and bubble-squeezing members between the collecting area and dispensing apertures, which burst larger bubbles and induce a laminar flow through an elongated flow guiding member with ribs and grooves, preserving fine bubbles and reducing heat loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If the beverage flows directly from the nozzle to the cup, then the process is simple, but large bubbles burst and coalesce reducing cream stability
Solution Approach 1:
The dispensing system is segmented into multiple functional zones: a settling chamber for initial bubble stabilization, a flow guiding member with ribs and grooves for flow control, and multiple dispensing apertures for distribution. This segmentation allows each zone to perform a specific function in the cream stabilization process, transforming a simple direct-flow system into a multi-stage processing system that maintains cream integrity.
Solution Approach 2:
The flow guiding member with ribs and grooves acts as an intermediary element between the nozzle and the cup. It mediates the beverage flow by creating controlled turbulence that bursts large bubbles while preserving fine bubbles, and by guiding the flow through specific paths that maintain cream layer stability during dispensing.
2Temperature
If hot water temperature is increased to maintain beverage temperature, then heat loss is reduced, but coffee ingredients are damaged
Solution Approach 1:
The settling chamber performs preliminary action by allowing the beverage to settle and stabilize the cream layer before dispensing. This preliminary stabilization occurs at controlled brewing temperatures (90-95°C), and the stabilized cream is then dispensed without requiring additional heating, thus preventing ingredient damage while maintaining beverage temperature.
Solution Approach 2:
The flow guiding member introduces a new dimension to temperature control by using its ribs and grooves to create laminar flow patterns that reduce surface area exposure to air, thereby reducing heat loss during dispensing without requiring temperature increase. This dimensional approach to flow control indirectly addresses temperature maintenance.
3Quantity of substance
If the cream layer is allowed to form naturally, then the process is simple, but large bubbles coalesce and burst reducing cream thickness
Solution Approach 1:
The dispensing structure segments the cream layer formation into distinct stages: initial cream formation in the brewing chamber, stabilization in the settling chamber, and controlled dispensing through the flow guiding member. This segmentation prevents large bubble coalescence by maintaining separate flow paths and controlled conditions at each stage, preserving cream thickness without requiring complex external equipment.
Solution Approach 2:
The flow guiding member applies local quality by creating different flow conditions in different regions: the ribs create high-turbulence zones for bursting large bubbles, while the grooves create low-turbulence zones for preserving fine bubbles. This localized quality control maintains cream thickness by treating different bubble sizes differently within the same dispensing structure.
4Productivity
If the beverage flows quickly to reduce service time, then productivity increases, but cream stability decreases
Solution Approach 1:
The settling chamber performs preliminary cream stabilization before dispensing, allowing the cream layer to form and stabilize quickly in a controlled environment. This preliminary action reduces the time required during actual dispensing, as the cream is already stabilized and ready for quick delivery through the flow guiding member and dispensing apertures.
Solution Approach 2:
The flow guiding member with ribs and grooves maintains continuous useful action by creating a flow pattern that continuously bursts large bubbles while preserving fine bubbles throughout the dispensing process. This continuous stabilization action occurs throughout the entire dispensing duration, maintaining cream stability even during quick service operations.
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 enhances the stability and appearance of the cream layer by bursting large bubbles and maintaining fine bubbles, resulting in a thicker, more stable, and visually appealing crema, while also preserving the beverage's high temperature without damaging the coffee ingredients.
Implementation Method 1
between the central beverage collecting area and the respective beverage dispensing aperture... bubble-squeezing member... larger bubbles present in the beverage coming from the nozzle are squeezed and eventually burst
Implementation Method 2
induce a laminar flow through an elongated flow guiding member with ribs and grooves, preserving fine bubbles
Implementation Method 3
the beverage exiting the nozzle flows in the central beverage collecting area at the bottom of the cavity of the spout
Implementation Method 4
beverage delivered by the nozzle in the central beverage collecting area flows from the central beverage collecting area through the bubble squeezing members towards the beverage dispensing apertures
Data Source
AI summary
A beverage making device for preparing a beverage suitable for human consumption with a fine-bubble top cream layer. The beverage making device includes a beverage unit for supplying the beverage, at least one nozzle in fluid communication with the beverage unit, a dispensing spout provided with a cavity with a bottom wall and side walls, a beverage collecting area in a bottom of the cavity, and a bubble-squeezing member provided between the beverage collecting area and a beverage dispensing aperture. The beverage flows from the beverage collecting area through the bubble squeezing member and towards the beverage dispensing aperture.