Espresso coffee machine with adjustment of the dispensing pressure and method for adjusting the dispensing pressure of an espresso coffee machine
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing espresso coffee machines do not effectively control the amount of fluid in relation to pressure, which affects the organoleptic properties of the coffee, as they primarily focus on pressure/time profiles without considering the solute/solvent ratio.
Innovation Solution
An espresso coffee machine equipped with a pressure sensor, a measuring device for liquid amount, and a control unit that adjusts dispensing pressure based on a profile correlated with the mass or volume of fluid, allowing precise control over the extraction process to optimize organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stress or pressure
If pressure/time profiles are used for dispensing espresso coffee, then different pressures can be applied to influence organoleptic properties, but control over the amount of fluid passing through the coffee puck is neglected
Solution Approach 1:
The control unit receives feedback from the measuring device about the amount of liquid dispensed and automatically adjusts the dispensing pressure according to a pre-defined pressure/amount profile. This closed-loop feedback system ensures that both pressure and liquid amount are precisely controlled during the extraction process, resolving the contradiction between pressure control and liquid amount control.
2Adaptability or versatility
If pressure profiles are stored and called up by the operator, then different pressure variations can be selected, but the ratio between pressure and solute/solvent ratio is not taken into account
Solution Approach 1:
The system links pressure profiles to corresponding liquid amount parameters, creating integrated extraction profiles. When an operator selects a pressure profile, the control unit automatically applies the associated liquid amount control parameters, ensuring that the ratio between pressure and solute/solvent ratio is maintained. This allows versatile profile selection while preserving organoleptic consistency through coordinated parameter changes.
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 precise and repeatable optimization of espresso coffee's organoleptic properties by continuously correlating mass/volume to pressure, allowing users to generate and reproduce desired pressure profiles, thereby improving the consistency and quality of the beverage.
Implementation Method 1
a pressure sensor positioned at the dispensing group and suitable for supplying values of a dispensing pressure in the dispensing group
Implementation Method 2
said measuring device comprises a weighing device configured to measure a mass of liquid at the outlet of said dispensing group
Implementation Method 3
a pump arranged to supply the water to the shower screen; said control unit is configured to control, using said values of said dispensing pressure received from said pressure sensor and said values indicative of said amount of liquid received from said measuring device, said dispensing pressure according to a profile of dispensing pressure as a function of said amount of liquid
Implementation Method 4
a heating unit arranged to heat the water supplied by the pump to a temperature suitable for extraction
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
An espresso coffee machine comprising at least one dispensing group (1003) which dispenses shots of espresso coffee, a pressure sensor (24, 25) positioned at the dispensing group (1003), a measuring device and a control unit (30) is described. The pressure sensor (24, 25) provides values of the dispensing pressure (P1) in the dispensing group (1003). The measuring device provides values indicating the amounts of liquid at the inlet or the outlet of the dispensing group (1003). Using the values of the dispensing pressure (P1) received from the pressure sensor (24, 25) and the values indicative of the amount of liquid which are received from the measuring device, the control unit (30) controls the dispensing pressure (P1) of each shot according to a profile of the dispensing pressure (P1) as a function of the amount of liquid.