Inverting Extraction Container for Coffee Flavor

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Solution Overview

Problem

Conventional methods for extracting coffee liquids, such as immersion and permeation, fall short in achieving a more flavorful beverage.

Innovation Solution

An extracting apparatus and method that involves an extraction container capable of changing its posture from upright to inverted, allowing for immersion and subsequent inversion to send the beverage liquid while maintaining the container's closure during inversion, facilitating a more efficient extraction process.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If conventional immersion method or permeation method is used, then the extraction process is simple, but the beverage liquid flavor is insufficient

Engineering Contradiction:

Improveextraction process simplicityVSAvoidbeverage liquid flavor quality

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The extraction container is designed to dynamically change its posture between upright and inverted positions during the extraction process. This dynamic movement allows the liquid to alternately immerse and drain through the coffee grounds, enhancing extraction efficiency and flavor quality without complicating the overall process

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The extraction container is inverted after immersion to reverse the liquid flow direction. This inversion causes the liquid to drain through the coffee grounds from bottom to top, creating a permeation effect that complements the initial immersion and significantly improves the beverage flavor

Inventive Principle:

Principle #13The other way round (Inversion)

2Productivity

If the extraction container is inverted to send beverage liquid, then extraction efficiency is improved, but liquid may leak during inversion

Engineering Contradiction:

Improveextraction efficiencyVSAvoidliquid containment

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The hole in the extraction container is closed before the inversion operation. This preliminary action ensures that no liquid can escape during the posture change, maintaining containment reliability. The hole is opened only after inversion is complete and the container is in the sending position

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The extraction process is segmented into distinct phases: immersion with hole closed, inversion with hole closed, sending with hole open, and cleaning with hole open. This segmentation allows each operation to be optimized independently, ensuring both extraction efficiency and liquid containment

Inventive Principle:

Principle #1Segmentation

3Ease of operation

If the hole is opened during inversion to send beverage liquid, then beverage dispensing is enabled, but liquid may escape during posture change

Engineering Contradiction:

Improvebeverage dispensingVSAvoidliquid escape

Core Design Contradiction:

Ease of operationVSObject-generated harmful factors

Solution Approach 1:

The hole closure operation is performed preliminarily before the inversion begins. This ensures the container is sealed against liquid escape before any posture change occurs, eliminating the harmful effect of liquid leakage during the critical inversion phase

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The hole remains closed continuously during the entire inversion process to maintain liquid containment. The opening of the hole occurs only after inversion is complete and the container is in the correct sending position, ensuring continuous control over liquid flow without interruption or leakage

Inventive Principle:

Principle #20Continuity of useful action

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 technique enhances the extraction of a more flavorful coffee liquid by ensuring thorough contact and passage of liquid through the coffee grounds, improving the extraction efficiency and flavor profile.

Implementation Method 1

extracting a beverage liquid (for example, a coffee liquid) from an extraction target (for example, ground beans of roasted coffee beans)

Methodology Applied

Scientific EffectExtraction:

Implementation Method 2

there is known an immersion method (for example, PTL 1) of immersing ground beans in hot water or a permeation method (for example, PTL 2) of making hot water permeate through ground beans

Methodology Applied

Scientific EffectPermeation: Permeation

Implementation Method 3

an inversion unit configured to invert a posture of the extraction container with the hole from a first posture in which the hole is oriented toward an upper side to a second posture in which the hole is oriented toward a lower side

Methodology Applied

Scientific EffectGravitation: Gravitation

Data Source

PatentEP3895586B1Extraction apparatus and extraction method

Publication Date: 2023.11.01 DAITO GIKEN INC

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AI summary

An extracting apparatus (3) for extracting a beverage liquid from an extraction target includes an extraction container (9) configured to store the extraction target and a liquid, and a driving unit (8B)configured to change a posture of the extraction container (9) from a first posture (ST1) in which a sending portion (911a) is oriented toward an upper side to a second posture (ST3) in which sending portion (911a) is oriented toward a lower side, wherein the beverage liquid is sent from the sending portion (911a) of the extraction container (9 ) with the second posture (ST3 ), and after sending the beverage liquid, the extraction container (9 ) is cleaned by a liquid in a state in which the posture of the extraction container (9 ) is changed from the second posture (ST3 ) to the first posture (ST1).