Method for dispensing ground coffee
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Solution Overview
Problem
Existing coffee dispensing systems in automatic beverage preparation machines face issues with coffee bean oxidation due to direct contact with air, leading to taste degradation, and difficulty in adjusting grinder settings for different coffee beverages, resulting in compromised quality.
Innovation Solution
A system with receptacles made of oxygen barrier material, dosing devices for precise coffee bean dispensing, and a grinder that can move to different grinding positions for varying particle sizes, controlled by a unit to ensure optimal grinding for specific coffee beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If coffee beans are stored in a receptacle in direct contact with a grinder, then the grinding process can be continuously performed, but the coffee beans undergo oxidation and degrade in taste
Solution Approach 1:
The system divides the coffee storage and grinding process into separate chambers: a first chamber for storing coffee beans and a second chamber for grinding. The grinder can be selectively positioned to contact either the coffee beans in the first chamber or the ground coffee in the second chamber, preventing oxidation while enabling continuous operation.
Solution Approach 2:
The grinder acts as an intermediary element that can be selectively positioned between the coffee beans and the ground coffee. By moving the grinder to different chambers based on operational needs, the system prevents direct contact between coffee beans and air during storage while maintaining continuous grinding capability.
2Productivity
If the grinder is filled with coffee beans, then grinding can be performed, but the grinder cannot be adjusted to different grinding positions for different beverages
Solution Approach 1:
The grinder is designed with dynamic positioning capability, allowing it to move between different chambers (first chamber for coffee beans, second chamber for ground coffee) and adjust its grinding position. This dynamic design enables the grinder to perform grinding operations while maintaining adaptability for different beverage types by selecting appropriate grinding positions.
Solution Approach 2:
The system segments the grinding chamber into multiple positions or compartments, allowing the grinder to be located in different positions depending on the beverage type required. This segmentation enables both continuous grinding operation and adaptability for different grinding degrees without requiring the grinder to be refilled or reconfigured.
3Device complexity
If a single grinding degree is used for all beverages, then the grinder setup is simplified, but the quality of coffee beverages is compromised due to incorrect particle sizes
Solution Approach 1:
The grinder incorporates adjustable grinding positions that can be dynamically selected based on the beverage type. For example, finer grinding positions for espresso and ristretto, coarser positions for lungo. This dynamic adjustment maintains simple overall setup while ensuring optimal particle size for each beverage type, thereby preserving coffee quality.
Solution Approach 2:
The system changes the grinding parameters (grinding degree, particle size) by moving the grinder to different positions or adjusting its configuration based on the required beverage type. This parameter adjustment ensures that each beverage receives the appropriate particle size for optimal extraction and taste, while the system maintains a unified grinder design for simplicity.
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
Prevents oxidation of coffee beans and ensures precise grinding for different coffee types, reducing the risk of under- or over-extraction, thereby improving the quality of coffee beverages.
Implementation Method 1
coffee beans as a natural product is subject to oxidation... oxygen even at very low levels (less than 2%) has been found to migrate into coffee and facilitate oxidation reactions
Data Source
AI summary
The invention relates to a method for dispensing ground coffee for preparing a coffee beverage. The method comprises the steps of: providing a machine (110), which comprises one or more receptacles (13, 14) for storing one or different types of roasted coffee beans, one or more dosing devices (60, 70) for dispensing coffee beans, which are stored in the one or more receptacles (13, 14), and a grinder (30) for receiving coffee beans, which are dispensed by the one or more dosing devices (60, 70), the grinder (30) being configured to move into different grinding positions for different grinding degrees, respectively; setting up the grinder (30) so that the grinder (30) is in a specific grinding position; dispensing, with the one or more dosing devices (60, 70), a specific amount of coffee beans to the grinder (30) subsequent to the step of setting up the grinder (30); and grinding, with the grinder (30), said specific amount of coffee beans and, thus, dispensing the so ground coffee beans until the grinder (30) is free from coffee beans.