Method for operating a fully automatic coffee machine and fully automatic coffee machine
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Solution Overview
Problem
Fully automatic coffee machines are not capable of producing filter coffee with a balanced extraction of flavors, as they typically operate under high pressure and short brewing times, which results in the release of more essential oils but less caffeine and bitter substances.
Innovation Solution
A method for operating a fully automatic coffee machine that involves a brewing unit with a movable plunger to adjust the brewing chamber volume, allowing for multiple brewing phases with varying water flow rates, and an uncompacted state of the ground coffee to achieve a balanced extraction of flavors, mimicking the production of filter coffee.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If a fully automatic coffee machine operates under high pressure with short brewing time, then essential oils and aromas are released more quickly, but caffeine and bitter substances are extracted less
Solution Approach 1:
The brewing process is divided into multiple sequential phases (pre-wetting phase, main brewing phase, and rinsing phase) with different flow rates and durations. This segmentation allows the machine to extract different components at different stages, achieving both aromatic extraction and caffeine extraction that would be impossible in a single high-pressure phase.
Solution Approach 2:
The patent changes the flow rate parameter dynamically across different brewing phases. The pre-wetting phase uses a first flow rate, the main brewing phase uses a second flow rate, and the rinsing phase uses a third flow rate. This parameter variation enables controlled extraction of different coffee components at appropriate rates, resolving the contradiction between speed and extraction quantity.
2Manufacturing precision
If the brewing chamber volume is reduced to compact coffee grounds, then extraction efficiency improves, but the coffee taste becomes unbalanced
Solution Approach 1:
The brewing chamber volume is made dynamic through the movable plunger that adjusts volume during the brewing process. The plunger moves to different positions for different phases, creating a dynamic extraction environment that maintains both precision and flavor balance by adapting the chamber volume to the specific extraction needs of each phase.
Solution Approach 2:
The brewing process is segmented into phases with different chamber volumes. The pre-wetting phase occurs at one volume, the main brewing phase at another volume, and the rinsing phase at a third volume. This volumetric segmentation allows precise control over extraction at each stage while maintaining overall flavor balance.
3Manufacturing precision
If the plunger is moved to adjust brewing chamber volume during brewing, then extraction control improves, but device complexity increases
Solution Approach 1:
The movable plunger serves multiple functions: it controls brewing chamber volume, creates brewing pressure, and separates coffee grounds from the brewed coffee. By making this single component multi-functional, the patent achieves precise extraction control without proportionally increasing device complexity.
Solution Approach 2:
The patent merges the volume control function, pressure generation function, and coffee separation function into a single plunger mechanism. This consolidation achieves precise extraction control while minimizing the increase in device complexity by combining multiple functions into one component.
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
This method allows for the production of coffee with a taste comparable to filter coffee by utilizing multiple brewing phases with different flow rates and an uncompacted state of the coffee grounds, ensuring a balanced extraction of flavors and aroma.
Implementation Method 1
feeding water into the brewing chamber for the purpose of extraction in the course of a brewing process
Data Source
AI summary
A method for making a coffee beverage with a filter-coffee taste uses a coffee machine that has a brewing unit with a brewing chamber and a plunger which is movable in the brewing chamber and is intended for setting a brewing-chamber volume. The brewing chamber is filled with ground coffee and water is fed into the brewing chamber for the purpose of extraction in the course of a brewing process. During at least one brewing phase, the plunger is arranged so that the volume of the brewing chamber is greater than the volume of the ground coffee in a loosely filled state in the brewing chamber after filling with coffee. The brewing process comprises several brewing phases, in which water with different flow rates is made to pass through the ground coffee. The change between the brewing phases is performed by measuring instruments detecting and/or determining a physical variable.