Method for operating a coffee machine, and coffee machine
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Solution Overview
Problem
Existing fully automatic coffee machines are not capable of producing filter coffee with a balanced extraction of flavor compounds due to a lack of division of the brewing process into multiple phases and the use of high pressure, which results in less caffeine, tannins, and bitter substances, failing to replicate the taste and aroma of traditional filter coffee.
Innovation Solution
A method for producing filter coffee using a fully automatic coffee machine with a brewing unit featuring a movable piston to adjust the brewing chamber volume, allowing multiple brewing phases with varying water flow rates, and a bypass line for simultaneous hot water dispensing, controlled by sensors and actuators to achieve a predetermined coffee volume and flavor balance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high pressure brewing is used in fully automatic coffee machines, then brewing speed is improved, but extraction balance deteriorates
Solution Approach 1:
The brewing process is divided into multiple phases (pre-brewing, brewing, post-brewing) with different pressure and flow rate conditions. This segmentation allows the system to achieve both fast brewing speed and balanced extraction by optimizing parameters for each phase separately rather than using uniform high pressure throughout.
Solution Approach 2:
The brewing system dynamically adjusts pressure and flow rate during the brewing process rather than maintaining constant high pressure. The piston moves between different positions (first position with larger chamber volume, second position with smaller volume) to create varying extraction conditions that balance speed and quality.
2Device complexity
If single-phase brewing is used, then device complexity is reduced, but flavor compound extraction balance deteriorates
Solution Approach 1:
The brewing process is segmented into distinct phases (pre-brewing, brewing, post-brewing) controlled by piston position changes. This allows balanced extraction of different flavor compounds without requiring complex additional hardware, using the existing piston mechanism to create multiple extraction conditions.
Solution Approach 2:
The system changes physical parameters (chamber volume, pressure, flow rate) during the brewing process by moving the piston between positions. This enables different extraction regimes for different flavor compounds while using the same brewing unit, avoiding the need for multiple separate brewing systems.
3Ease of operation
If constant flow rate is used during brewing, then control simplicity is improved, but extraction balance of different compounds deteriorates
Solution Approach 1:
The flow rate is dynamically adjusted during brewing by changing piston position between phases. The system transitions from higher flow rate in pre-brewing to lower flow rate during main brewing, and then increases again in post-brewing. This dynamic control achieves balanced extraction while maintaining relatively simple control logic based on phase timing.
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 method allows for the production of coffee with a taste comparable to traditional filter coffee by ensuring a balanced extraction of flavor compounds through multiple brewing phases with varying flow rates and pressures, replicating the taste and aroma of filter coffee in a fully automatic machine.
Implementation Method 1
a brewing unit with a brewing chamber and a piston movable in the brewing chamber, in particular linearly displaceable, for adjusting a brewing chamber volume
Implementation Method 2
the brewing process has several brewing phases in which water is passed through the ground coffee at different flow rates relative to the brewing phases
Implementation Method 3
the change between the brewing phases is effected by measuring and/or determining a physical quantity, in particular the conductivity, the refractive index
Implementation Method 4
the change between the brewing phases is effected by measuring and/or determining a physical quantity, in particular the conductivity, the refractive index
Implementation Method 5
a bypass line from a hot water boiler to a dispensing unit with one or more control elements, wherein a dispensing of hot water, preferably simultaneously with the brewing process and/or the dispensing of coffee from the brewing unit, in order to achieve a predetermined coffee volume
Data Source
Figure 1a~1c
Figure 2a~2d
Figure 2e~2g
AI summary
Method for making a coffee beverage with a filter-coffee taste by means of a coffee machine (1), wherein the coffee machine (1) has at least one brewing unit (2) with a brewing chamber and has a plunger (11), which is movable, in particular linearly displaceable, in the brewing chamber and is intended for setting a brewing-chamber volume, wherein the method comprises at least the following steps: a. filling the brewing chamber (10) with ground coffee; and b. feeding water into the brewing chamber (12) for the purpose of extraction in the course of a brewing process, wherein, during at least one brewing phase of the brewing process, at least the plunger (11) is arranged in a position in which the volume of the brewing chamber is greater than the volume of the ground coffee in a loosely filled state in the brewing chamber (12) after filling according to step a has taken place, wherein the brewing process comprises a number of brewing phases (I, II, III), in which water with different flow rates on the basis of the brewing phases (I, II, III) is made to pass through the ground coffee and wherein the change between the brewing phases (I, II, III) is performed by measuring instruments detecting and/or determining a physical variable, in particular the conductivity, the refractive index and/or the amount and/or volume of ground coffee and/or water fed in and/or the amount of coffee removed.