Method for preparing a beverage, preferably milk froth or hot milk
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Solution Overview
Problem
Existing methods for producing milk froth in coffee machines struggle to consistently achieve high quality due to manual control of steam delivery, making it difficult to adjust the quality of milk froth based on the type of beverage being prepared.
Innovation Solution
A method involving circulation of the beverage through a froth production unit, using a device with a pump, air inlet, and heating means, to achieve specific temperature and consistency, allowing for automated production of high-quality milk froth or hot milk.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If manual control of steam delivery is used, then the device is simple to operate, but the quality of milk froth cannot be consistently adjusted
Solution Approach 1:
The system automatically controls steam delivery and froth production based on sensor feedback, eliminating the need for manual adjustment while maintaining consistent quality. The control unit autonomously regulates the steam valve and monitors froth characteristics, allowing the system to serve itself rather than requiring operator intervention.
Solution Approach 2:
A sensor detects characteristics of the milk froth (such as volume, density, or temperature) and provides feedback to the control unit, which then adjusts steam delivery parameters accordingly. This closed-loop control ensures consistent froth quality while automatically compensating for variations in milk composition or environmental conditions.
2Reliability
If automated circulation through froth production unit is implemented, then consistent high-quality froth is achieved, but the device complexity increases
Solution Approach 1:
The circulation system serves multiple functions: it not only produces froth but also heats the milk, aerates it, and maintains optimal temperature throughout the process. The same pump and circulation lines are used for both froth production and temperature control, reducing the need for separate dedicated systems.
Solution Approach 2:
The patent combines the froth production unit with the heating and circulation system into an integrated assembly. The steam injection, milk circulation, and heating functions are merged into a single coordinated system, reducing the number of separate components while achieving multiple objectives simultaneously.
3Manufacturing precision
If circulation process is repeated until specific temperature and consistency are achieved, then product quality is maximized, but the preparation time increases
Solution Approach 1:
The circulation process operates continuously without interruption, repeatedly passing milk through the froth production unit until the desired temperature and consistency are achieved. This continuous circulation maximizes efficiency by maintaining constant motion and heat transfer, avoiding the need to stop and restart the process.
Solution Approach 2:
The system uses periodic circulation cycles with controlled intervals, where milk is circulated through the froth production unit for set periods, then briefly held to allow foam stabilization before the next circulation cycle. This periodic action optimizes both quality development and time efficiency.
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 high-quality milk froth production with consistent quality, enhancing operational efficiency and customer experience by allowing manual preparation while ensuring uniformity and quality.
Implementation Method 1
a pump suctioning the milk or the like out of the container and conveying it
Implementation Method 2
a heating means which can be switched on and off, for the milk or the like
Implementation Method 3
For the production of steam, in particular in a coffee machine
Implementation Method 4
The hot steam is conveyed, by way of a lance immersed into the milk, into a cup or container, such that the milk is heated
Implementation Method 5
The mixing of the two media, steam and air, therefore already takes place before the steam lance
Data Source
AI summary
Method for producing milk froth, in particular for preparing beverages containing milk froth using coffee machines. The beverage, preferably cold milk, is at least partially introduced into a container before the preparation. The introduced beverage, in the container positioned on a placement surface of a station, is guided through at least one line, which leads away from the station, to a device for preparing milk froth or hot milk. The beverage is subsequently led back into the container, and this circulation is repeated until the beverage has a certain temperature and/or consistency. Using this method, a container can be used by operating personnel in a conventional way for preparation of the beverage, because the beverage can thus be prepared manually and specifically in accordance with the desires of the guest, while the milk froth or the like can be produced and served with constant and high quality.