Immersion brewing device and method
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional immersion brewing devices, such as the French press, face challenges in effectively extracting coffee without agitating the grounds, which can lead to bitter flavors and loss of quality, and lack innovation in design for over a hundred years.
Innovation Solution
A unique immersion brewing device that utilizes vacuum pressure by pulling a flange seal upward to forcefully extract brewed coffee through a bed of coffee grounds using a pull-up mechanism and agitator, preventing coffee grounds from being drawn back through the filter.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional immersion brewing devices are used, then the brewing process is simple, but the extraction quality deteriorates due to ground agitation causing bitter flavors
Solution Approach 1:
The patent applies pneumatic principles by using vacuum pressure created through a pull-up mechanism to force water through coffee grounds. The vacuum pressure pulls brewed coffee through the grounds without agitation, achieving high-quality extraction while maintaining operational simplicity.
2Productivity
If vacuum pressure is applied to extract coffee, then extraction efficiency improves, but device complexity increases
Solution Approach 1:
The device is segmented into distinct functional components: a body for holding water, a basket for coffee grounds, a pull-up mechanism for creating vacuum, and a filter for separation. This segmentation allows each component to perform its specific function efficiently while keeping the overall device relatively simple.
Solution Approach 2:
Instead of pushing coffee grounds down through water (traditional method), the patent inverts the approach by pulling the brewed coffee up through the grounds using vacuum pressure. This inversion achieves efficient extraction without the harmful agitation caused by downward pressure.
3Quantity of substance
If coffee grounds are agitated during brewing, then extraction is enhanced, but beverage quality deteriorates due to bitter flavors
Solution Approach 1:
The patent uses vacuum pressure (pneumatic force) to pull water through coffee grounds in a controlled manner. This creates sufficient extraction pressure without the mechanical agitation that causes grounds to break apart and release bitter compounds, thus achieving both adequate extraction and beverage 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
This method allows for efficient and high-quality coffee extraction without agitating the coffee grounds, maintaining the beverage's quality and introducing a novel approach to the traditional brewing process.
Implementation Method 1
engagement of the pull-up mechanism creates vacuum pressure to pull brewed coffee through the coffee grounds
Implementation Method 2
an agitator for agitating water contained within the body above the coffee grounds
Data Source
AI summary
An immersion brewing device and method of using same are disclosed. The brewing device comprises a body, a lid, a basket contained within the body, a pull-up means for creating vacuum pressure within the body, an agitator coupled to the pull-up means and detachably coupled to the basket, and a locking means for locking the agitator to the pull-up means. The pull-up means comprises a main shaft having a top and an opposing bottom, a spinner cap disposed about the top of the main shaft, and a wingnut rotatably disposed about the main shaft. The agitator comprises one or more flat blades angled to create a helicopter-blade-like-movement. The locking means comprises a detent and a detent channel adapted to receive the detent, wherein the detent is disposed about one end of each blade, and wherein the detent channel is cut into the basket.