Filter Capsule for Post-Filtration of Pressure-Extracted Coffee
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Solution Overview
Problem
Existing coffee brewing methods, particularly pressure-extracted coffee specialties, result in beverages with high particle and emulsified oil content, leading to clogging issues and an undesirable 'crema' that affects taste and appearance, while classic filter coffee lacks these components, resulting in a less desirable taste and longer brewing times.
Innovation Solution
A filter capsule for post-filtration of extracted coffee, comprising a housing with a filter element that separates suspended particles and emulsified oils, allowing for the production of a coffee product with a low particle content and 'crema' similar to classic filter coffee, while maintaining the speed of pressure-extracted coffee preparation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If pressure extraction is used to prepare coffee specialties, then brewing speed is improved, but particle content and crema formation increase leading to clogging and undesirable taste
Solution Approach 1:
The brewing system is segmented into two distinct stages: first, pressure extraction through a brewing sieve to rapidly extract coffee components; second, post-filtration through a filter capsule containing filter element to remove particles and crema. This segmentation allows the system to achieve both fast brewing and clean coffee output by separating the extraction function from the filtration function.
Solution Approach 2:
A filter capsule containing a filter element is introduced as an intermediary component between the pressure extraction system and the final coffee output. This intermediary performs the post-filtration function, removing harmful particles and crema while allowing the beneficial extracted coffee components to pass through, thus resolving the contradiction between speed and quality.
2Object-generated harmful factors
If classic filter coffee is brewed without pressure, then particle content is reduced, but brewing time increases significantly
Solution Approach 1:
Pressure extraction is performed as a preliminary action to rapidly extract coffee components and create crema, followed by post-filtration to remove the unwanted particles. This preliminary high-speed extraction followed by filtration achieves both speed and low particle content, avoiding the long brewing times of traditional filter coffee.
Solution Approach 2:
The brewing process is divided into two functional segments: pressure extraction (for speed and completeness) and post-filtration (for particle removal). This segmentation allows each stage to optimize for its specific function, achieving fast brewing without excessive particles.
3Productivity
If brewing sieve aperture is increased to prevent clogging, then brewing speed is improved, but particle content in the coffee increases
Solution Approach 1:
The filtration function is segmented into two stages: the brewing sieve with larger apertures for rapid extraction, and a separate filter capsule with finer filtration for particle removal. This allows the brewing sieve to operate at high speed without clogging while the filter capsule handles the particle removal task.
Solution Approach 2:
The filter capsule acts as an intermediary filtration stage that receives the particle-rich coffee from the brewing sieve and removes the unwanted particles and crema, allowing the brewing sieve to maintain large apertures for speed without compromising final coffee quality.
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 filter capsule effectively removes fine components and 'crema' from pressure-extracted coffee, producing a coffee product with a taste closer to classic filter coffee, offering versatile taste experiences and quick preparation in various volumes, while being inexpensive and easy to handle.
Implementation Method 1
the at least one filter element being arranged in an interior space of the housing... it is possible to subject coffee extracted on a brewing sieve to post-filtration, so that suspended particles and emulsified oils of a certain size are separated from the coffee by the filter element
Data Source
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AI summary
The invention provides a filter capsule for the post-filtration of extracted coffee, the filter capsule being characterized in that it contains, or consists of, a housing and at least one filter element. The housing contains, or consists of, a base, at least one side wall and at least one cover, wherein the at least one filter element is arranged in an interior of the housing. The filter capsule according to the invention makes it possible for coffee extracted in a brewing sieve to be subjected to post-filtration, in which case suspended particles and emulsified oils of certain magnitudes are separated off from the coffee by the filter element of the filter capsule to give a new type of coffee. The invention therefore proposes the use of the filter capsule according to the invention for the post-filtration of coffee.