A coffee machine and turkish coffee brewing method
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Solution Overview
Problem
Traditional Turkish coffee machines face challenges in maintaining consistency due to varying foam levels affected by coffee amount, miscibility, type, and additional ingredients, and infrared sensors' error margins, leading to undercooked or overcooked coffee.
Innovation Solution
A coffee machine with a control unit that uses a level sensor to measure and compare brewing height to a reference value, adjusting calculations based on error margins and ingredient types to maintain a consistent brewing height, preventing undercooking or overcooking by using different coefficients for measurements above and below the reference value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If infrared level sensors are used to detect foam level for brewing completion, then the brewing process can be automated and controlled, but measurement precision deteriorates due to error margins that increase with distance and vary non-linearly
Solution Approach 1:
The system performs a preliminary measurement at the beginning of brewing to establish a reference value, then uses this reference to calculate dynamic target levels during brewing. This preliminary action compensates for sensor errors by creating a baseline for comparison throughout the process.
Solution Approach 2:
The control unit continuously monitors foam level measurements and compares them against dynamically calculated target levels derived from the reference measurement. This feedback loop adjusts the brewing process in real-time, compensating for sensor error margins and maintaining measurement precision throughout the brewing cycle.
2Ease of operation
If the sensor measures foam level to determine brewing completion, then the brewing process can be controlled, but reliability deteriorates because error margins cause wrong decisions about when brewing is complete
Solution Approach 1:
The system changes the parameter used for brewing completion determination from absolute foam level to relative foam level change. By monitoring whether the foam level reaches a calculated target level (derived from the reference measurement) rather than a fixed absolute level, the system becomes reliable despite sensor error margins.
3Device complexity
If a fixed reference brewing height is used for all measurements, then the control system is simple to implement, but manufacturing precision deteriorates because it cannot account for sensor error margins varying at different measurement levels
Solution Approach 1:
The system transitions from a static fixed reference height to a dynamic target level calculation. The target level is dynamically determined based on the reference measurement taken at the beginning of brewing, allowing the control system to adapt to actual conditions while maintaining simple implementation through proportional calculation.
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
Ensures Turkish coffee is brewed consistently, minimizing sensor measurement errors and improving taste by maintaining a narrow brewing height range around a reference value, regardless of ingredient variations.
Implementation Method 1
Use of infrared level sensors is known to this end, and the sensor measures the foam level
Implementation Method 2
the coffee is brewed by heating the brewing pot
Implementation Method 3
the coffee is boiled with water, thus the coffee essence comes out
Data Source
Figure 1
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Figure 4
AI summary
The present invention relates to a coffee machine (1) comprising a body (2); at least one brewing chamber (3) that is disposed in the body (2); at least one brewing pot (4) 5 that is placed into the brewing chamber (3) and wherein water, coffee and as per the preference additional ingredients such as sugar are put and brewed; a heater (5) that is disposed under the brewing chamber (3) and that enables the brewing port (4) to be heated; a level sensor (6) that is disposed at the ceiling of the brewing chamber (3), that faces towards the brewing pot (4) and that measures the level (L) of the water-coffee 10 mixture in the brewing pot (4), and a control unit (7) that controls the heater (5) according to the data received from the level sensor (6) and that calculates a brewing height (hson) whereat the brewing process is ended.