Low-Pressure Coffee Brew Group for Fast Full-Bodied Extraction
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Solution Overview
Problem
Existing coffee brewing methods are either time-consuming, fail to produce full-bodied coffee, or require high pressures and temperatures, which not all consumers prefer.
Innovation Solution
A brewing system with a brew group featuring a cylindrical brewing chamber, lower and upper piston assemblies, and a sliding arm assembly, allowing for pressurized brewing with adjustable pressure and efficient removal of spent grounds, integrated with a hopper, grinder, and programmable controller for automated operation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If pressure brewing methods are used, then brewing speed is improved, but pressure level increases to high levels (8-9 atmospheres)
Solution Approach 1:
The patent changes the pressure parameter from high (8-9 atmospheres in espresso) to low (1-3 atmospheres), while maintaining rapid brewing speed through the use of a pump-driven water delivery system that forces water through the coffee grounds quickly even at lower pressures
2Speed
If high pressure and temperature brewing is used, then brewing speed is improved, but beverage flavor becomes strong and distinctive that some consumers may not prefer
Solution Approach 1:
The patent modifies the brewing parameters by reducing both pressure and temperature from espresso levels (8-9 atmospheres, 91-96°C) to lower levels (1-3 atmospheres, below boiling), which produces a milder flavor profile while maintaining fast brewing speed through mechanical water forcing
3Speed
If filtration methods are used, then brewing speed is improved, but coffee body and flavor quality deteriorate
Solution Approach 1:
The patent uses hydraulic pressure (pump-driven water delivery) to force water through the coffee grounds in a filtration setup, which accelerates the extraction process while maintaining contact between water and grounds long enough to produce full-bodied coffee, combining the speed of filtration with the quality of immersion brewing
4Manufacturing precision
If boiling and steeping methods are used, then beverage flavor quality is improved, but brewing time increases to 4-7 minutes
Solution Approach 1:
The patent employs a pump-driven hydraulic system to force hot water through the coffee grounds under low pressure (1-3 atmospheres), which dramatically reduces brewing time from 4-7 minutes to a rapid extraction while maintaining adequate contact time for full flavor development through controlled water flow
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 system enables rapid brewing with adjustable pressure, producing a full-bodied beverage while minimizing the need for high pressures and temperatures, and efficiently removing spent grounds, thus addressing consumer preferences and brewing efficiency.
Implementation Method 1
the lower piston assembly defines a flow channel therethrough fluidly connecting the brewing chamber with an external water supply tube
Implementation Method 2
A pump is operable to force water through the flow channel into the brewing chamber
Implementation Method 3
A heating element is operable to heat water in the water reservoir to a predetermined temperature
Data Source
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AI summary
A brewing system (100) includes a brew group (130) having a cylindrical brewing chamber (132), a first actuator (146) attached to an upper piston assembly (140) that is movable to sealingly engage one end of the brewing chamber, a second actuator (156) attached to a lower piston assembly (150) that slidably engages the opposite end of the brewing chamber. The lower piston assembly includes a water supply tube (151) that engages a channel through the piston to supply heated water to the brewing chamber. The upper piston assembly includes a dispensing tube (141) that engages a channel through the piston to accommodate dispensing the brewed liquid. A sliding arm assembly is positioned to remove spent grounds from the brewing assembly. The current embodiment includes a controller (100), hopper (112), water heater (11) and grinder assembly (120). An optional flavoring dispenser may also be provided.