Turkish Coffee Machine Foam Transfer and Dosing Automation
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Solution Overview
Problem
Existing Turkish coffee machines fail to automatically transfer coffee foam completely to the beverage receptacle while preventing overflows and do not adjust coffee and sugar proportions effectively, leading to manual intervention and inefficiencies.
Innovation Solution
A Turkish coffee cooking and serving machine with a heated cooking compartment, a pushing head that moves vertically between cooking and discharge positions, and a drive mechanism controlled by a motor, which ensures the coffee mixture is cooked homogeneously and transferred to the beverage receptacle using a discharge spout, along with automatic sugar and coffee dosing systems and a water transfer system, allowing for precise control and cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual Turkish coffee cooking is used, then coffee preparation flexibility is maintained, but time consumption and labor intensity increase
Solution Approach 1:
The coffee preparation system is divided into separate functional modules: a cooking unit with heater for brewing coffee, a foam transfer mechanism with pushing head for moving foam, and a control unit for automation. This segmentation allows each component to perform its specific function efficiently while keeping the overall system manageable and maintainable.
Solution Approach 2:
The machine performs automatic coffee preparation including heating water, cooking coffee, forming foam, and transferring foam to the cup without requiring manual intervention for each step. The control unit automates the entire process, eliminating the need for continuous human operation and significantly reducing preparation time and labor intensity.
2Productivity
If automatic foam transfer is implemented, then coffee serving efficiency is improved, but risk of overflow increases
Solution Approach 1:
The system incorporates sensors that detect the foam level and transfer progress in real-time. The control unit receives feedback from these sensors and dynamically adjusts the pushing head movement and discharge rate to prevent overflow while maximizing transfer efficiency. This closed-loop control ensures reliable operation during automatic foam transfer.
Solution Approach 2:
The foam transfer mechanism uses a movable pushing head that can dynamically adjust its position and movement speed based on real-time conditions. The system transitions between different operational phases (cooking, foam formation, transfer, and serving) with variable speeds and forces, allowing efficient transfer while maintaining control to prevent overflow.
3Measurement precision
If coffee and sugar proportions are manually adjusted, then flavor customization is achieved, but preparation time and precision are reduced
Solution Approach 1:
The system pre-loads measured amounts of coffee and sugar into separate hoppers or containers before the brewing process begins. The control unit automatically dispenses the pre-measured ingredients into the cooking chamber at the appropriate times, eliminating the need for manual measurement and proportion adjustment during operation. This preliminary preparation ensures precise proportions while saving time.
Solution Approach 2:
Manual measurement and mixing of coffee and sugar proportions is replaced by an automated dosing system with controlled dispensing mechanisms. The control unit manages the precise delivery of ingredients, substituting human manual adjustment with automated mechanical or electronic dosing systems that provide both precision and speed.
4Productivity
If the pushing head moves to raise coffee mixture level, then complete foam transfer is enabled, but risk of spillage during movement increases
Solution Approach 1:
The pushing head moves dynamically between different positions (cooking position and discharge position) with controlled speed and acceleration. During the movement, the system adjusts the discharge spout positioning and foam flow rate to match the changing geometry, ensuring complete foam transfer while preventing spillage through real-time dynamic adjustment of operational parameters.
Solution Approach 2:
The discharge spout acts as an intermediary element between the cooking chamber and the cup. It is positioned and oriented to receive foam from the moving pushing head and guide it smoothly into the cup. This intermediary structure bridges the gap created by the pushing head's movement, enabling complete foam transfer while preventing spillage through proper geometric design and positioning.
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 machine ensures complete transfer of coffee foam to the cup, prevents overflows, and automatically adjusts coffee and sugar proportions, providing efficient and automated preparation and serving of Turkish coffee.
Implementation Method 1
a cooking compartment whose inner volume is heated by a heater wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked
Implementation Method 2
a drive mechanism moving said pushing head between cooking and discharging positions (i, ii)
Data Source
AI summary
The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people.