Infusion Pressure Variation for Multi-Beverage Extraction
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Solution Overview
Problem
Existing domestic espresso machines are limited by fixed infusion pressure, restricting their ability to produce a variety of beverages such as espresso, chocolate, soup, and herbal infusions, leading to inefficiencies and a lack of versatility.
Innovation Solution
A device with an infusion chamber that allows adjustable water pressure through a control mechanism accessible from outside the machine, using a conventional pump like a vibrating pump, enabling variable pressure and flow rates for optimal taste quality across different beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a conventional fixed-pressure pump system is used, then the machine structure is simple, but the beverage variety and taste quality are limited
Solution Approach 1:
The patent implements dynamic pressure control by allowing the piston rod to move between a retracted position (for high pressure espresso) and an extended position (for low pressure beverages like chocolate or soup). This dynamic adjustment of the piston rod position changes the surface area of the piston, thereby varying the infusion pressure according to different beverage requirements without requiring multiple pumps or complex valve systems.
Solution Approach 2:
The patent changes the physical parameter of piston surface area by adjusting the piston rod position. When the piston rod is retracted, the piston has a larger surface area for high-pressure espresso extraction. When extended, the piston has a smaller surface area for lower-pressure beverages. This parameter change enables versatile beverage preparation using a single pump mechanism.
2Adaptability or versatility
If multiple separate machines are used for different beverages, then each machine can be optimized, but kitchen space and energy consumption increase
Solution Approach 1:
The patent creates a universal coffee machine that can prepare multiple types of beverages (espresso, chocolate, soup, herbal infusions) using a single integrated system. The pump mechanism serves multiple functions by adjusting piston rod position, eliminating the need for separate appliances for different beverage types and reducing overall energy consumption in the kitchen.
Solution Approach 2:
The patent merges the functions of multiple beverage preparation machines into a single device. By combining the ability to prepare high-pressure espresso with low-pressure beverages like chocolate and soup in one machine, it consolidates kitchen equipment and reduces the cumulative energy consumption of running multiple separate appliances.
3Manufacturing precision
If high pressure is maintained for all beverages, then espresso quality is good, but other beverages suffer from excessive pressure and poor taste
Solution Approach 1:
The patent applies local quality by providing different pressure conditions for different beverage types within the same machine. The piston rod position can be adjusted to create high pressure locally for espresso extraction, or low pressure for chocolate and soup preparation. This localized optimization ensures each beverage receives the appropriate pressure for optimal taste 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
Enables the production of various beverages with improved taste quality by allowing adjustable pressure and flow rates, reducing kitchen space, energy consumption, and waste, while enhancing the machine's versatility and service life.
Implementation Method 1
The power of the coil generates a magnetic field in the ferromagnetic parts around it proportional to the number of coil windings and the current flowing through it. The magnetic circuit formed of ferromagnetic parts around the core is intentionally open close to the central core. Under the effect of the coil's magnetic field, induction tend to close the magnetic circuit by the movement of the mobile core.
Implementation Method 2
A spring is applied to one side of the core to cause it to return to its initial position in the absence of a magnetic field.
Implementation Method 3
By the action of two non-return valves positioned correctly at the outlet of the tube in which moves the central magnetic core, the said core draws in water upstream of the pump intake and pushes it towards the downstream outlet. There is a relationship between the pressure in the hydraulic circuit downstream of the pump and its flowrate
Data Source
AI summary
The present invention relates to a device for infusing a substance to be infused having an infusion chamber for receiving the substance to be infused and for passing a pressurized water flow through the substance to be infused, the infusion chamber having an inlet portion (4) for feeding water into the infusion chamber and an outlet portion (2) for the infused beverage, the injection channel in fluid communication via an injection end with the inlet portion (4) and adapted for connection via an intake end (39) to a pressurized water circuit, characterized in that it comprises adjustable means for varying the water pressure in the injection channel, adapted for generating a water pressure difference between the intake end (39) and the injection end (40) and controlled by control means outside the infusion chamber.