Horizontal Throughflow Coffee System for Low-Pressure Crema Formation
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Solution Overview
Problem
Conventional systems for preparing coffee with a cream or crema layer face inefficiencies at low pressures, leading to suboptimal froth quality and uneven extraction of ground coffee, resulting in raw material wastage and reduced efficiency.
Innovation Solution
A system with a horizontal flow direction through a coffee pad, utilizing a nozzle assembly with air inflow openings and a configuration of entry and exit plates to ensure uniform liquid distribution and low-pressure operation, allowing for effective extraction and froth creation with reduced raw material usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional vertical throughflow systems are used with high pressure (9-10 bar), then a good crema layer is achieved, but raw material consumption increases and extraction uniformity deteriorates
Solution Approach 1:
The patent inverts the conventional vertical throughflow direction to horizontal throughflow. The liquid inlet is positioned at the periphery and outlet at the center, reversing the traditional flow path arrangement. This inversion ensures uniform saturation of ground coffee without channeling, achieving efficient extraction at lower pressures (1.5-3 bar) and reducing coffee consumption by 35-45%.
Solution Approach 2:
The patent implements local quality by positioning the liquid inlet at the periphery and outlet at the center, creating a specific flow pattern where liquid enters at the edges and converges toward the center. This localized arrangement ensures uniform distribution of liquid across the coffee bed, preventing channeling and improving extraction uniformity while reducing the amount of coffee needed.
2Reliability
If high pressure (9-10 bar) is used in conventional systems, then crema quality is improved, but system complexity and energy consumption increase
Solution Approach 1:
The patent changes the flow direction parameter from vertical to horizontal, which fundamentally alters the extraction mechanics. This parameter change allows the system to achieve high-quality crema layers at lower pressures (1.5-3 bar) compared to conventional high-pressure systems (9-10 bar), thereby reducing energy consumption while maintaining reliability of crema quality.
3Device complexity
If conventional pad placement is used, then device simplicity is maintained, but flow distribution uniformity deteriorates due to channeling
Solution Approach 1:
The patent inverts the conventional pad holder design by positioning the liquid inlet at the periphery rather than the center, and the outlet at the center rather than the periphery. This inverted configuration, combined with the horizontal flow direction, ensures uniform flow distribution across the coffee pad without requiring complex distribution mechanisms, maintaining device simplicity while improving flow uniformity.
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
This approach enables the production of high-quality coffee with a good froth layer at lower pressures, utilizing 35-45% less coffee product while maintaining or improving the quality of the beverage, and optimizing the extraction process.
Implementation Method 1
A nozzle assembly 28 is provided in or on the raw material container 14. The nozzle assembly 28 is provided with a number of inflow openings 38 arranged as air inlet in the side wall thereof.
Data Source
AI summary
The invention relates to a system and a method for making a hot beverage such as coffee. The system according to the invention includes a raw material container in which raw material for the hot beverage is arrangeable. The raw material container is provided with a liquid inlet, and an outlet with a substantially horizontal flow through the raw material. A nozzle assembly is connected operatively to the outlet and provided with an inlet, an air inlet and a nozzle. An outflow is connected operatively to the nozzle for delivery of the hot beverage.