Machine for dispensing coffee and process thereof
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Solution Overview
Problem
Current coffee machines lack the ability to measure and adjust coffee quality parameters such as soluble solids and coffee cream properties in real-time, leading to inconsistent coffee production and a lack of control over brewing parameters like temperature, pressure, and flow rate.
Innovation Solution
A sensorized coffee machine equipped with a coffee quality optical sensor that measures the properties of coffee cream and liquid coffee, including soluble solids, using radiation sources and photodiodes to generate signals for processing and control units, allowing for real-time adjustments of brewing parameters and identification of coffee type.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If professional digital refractometers are used to measure coffee quality, then measurement precision is improved, but device complexity and cost increase significantly
Solution Approach 1:
The patent replaces complex mechanical refractometers with an optical measurement system using radiation sources (LEDs or lasers) and photodetectors that measure light absorption and scattering properties of coffee cream. This substitution of mechanical measurement systems with optical fields achieves comparable precision while dramatically reducing device complexity and cost.
Solution Approach 2:
The patent uses optical properties (light absorption and scattering) as a proxy or copy of the actual coffee quality parameters. Instead of directly measuring refractive index with complex instruments, the system measures optical characteristics that correlate with coffee quality, providing an indirect but effective measurement method.
2Adaptability or versatility
If manual quality adjustment by bartender is performed, then coffee quality can be customized, but productivity decreases and consistency is compromised
Solution Approach 1:
The patent implements a feedback control system where optical sensors continuously measure coffee cream properties during dispensing, and the control unit automatically adjusts brewing parameters (water flow rate, temperature, pressure) to maintain optimal quality. This closed-loop feedback enables consistent quality adjustment without manual intervention, maintaining adaptability while dramatically improving productivity.
Solution Approach 2:
The system enables self-service quality control where the machine automatically monitors and adjusts its own brewing parameters based on real-time optical measurements of coffee cream formation. This eliminates the need for bartender intervention while maintaining or improving quality consistency across different coffee preparations.
3Productivity
If pre-set operating parameters are used during production, then productivity is improved, but manufacturing precision of coffee quality deteriorates
Solution Approach 1:
The patent transitions from static pre-set parameters to dynamic parameter adjustment. The system continuously adapts brewing parameters (water flow rate, temperature, pressure, infusion time) based on real-time optical measurements of coffee cream properties. This dynamic adjustment maintains high productivity through automation while achieving precise quality control that responds to actual coffee extraction conditions.
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 on-line measurement and real-time adjustment of coffee quality, ensuring consistent and optimal coffee extraction, reducing waste, and providing economic benefits by improving reliability and safety while distinguishing coffee types and blends.
Implementation Method 1
a coffee quality optical sensor (100) adapted to intercept the coffee flow exiting the dispensing opening (9). The optical sensor (100) comprises a radiation source (101) adapted to generate a radiation (103) striking the coffee flow exiting the dispensing opening (9) and at least one front photodiode (105) placed substantially along said irradiation direction (R) on a side opposite to the radiation source (101) with respect to the coffee flow exiting the dispensing opening (9)
Data Source
Figure 1
Figure 1A~2
Figure 3
AI summary
The present finding relates to a machine (1) for dispensing coffee comprising: - at least one pump (3); - at least one heating device (6); - at least one delivery group (5), wherein said pump (3) is adapted to send pressurized water to said at least one delivery group (5), and said heating device (6) is adapted to heat said water sent to said at least one delivery group (5); - at least one container (7) of ground coffee which can be associated with said at least one delivery group (5); - a dispensing opening (9) adapted to deliver, into a cup (60), coffee obtained by percolating said pressurized heated water through a dose of coffee powder contained in said container (7), wherein said coffee comprises liquid coffee and coffee cream; The machine (1) comprises, in proximity of said dispensing opening (9), a coffee quality optical sensor (100) adapted to intercept the coffee flow exiting said dispensing opening (9) which detection is processed by a processing and control unit (15) to generate a signal indicative of the properties of said coffee cream and/or a signal proportional to the extraction of coffee in said liquid coffee.