Vacuum Coffee Brewer Flow Control to Reduce Temperature Loss
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Solution Overview
Problem
Conventional coffee brewers using vacuum extraction struggle to produce large quantities of coffee at desired temperatures due to excessive heat loss caused by the beverage spraying into a collection chamber, which is impractical for commercial settings.
Innovation Solution
A beverage brewing system with a flow control device that manages vacuum levels to maintain a continuous, cohesive flow during initial extraction and switches to a higher vacuum for turbulent flow towards the end, minimizing heat loss and maintaining elevated temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If vacuum extraction is used to separate brewed coffee from grounds, then coffee flavor is improved with little bitterness, but extraction time becomes too long for commercial use
Solution Approach 1:
The system dynamically adjusts vacuum levels during the extraction process. It begins with a first vacuum level for initial extraction, then transitions to a second, higher vacuum level to accelerate the separation process. This dynamic adjustment allows the system to maintain high coffee flavor quality while significantly reducing the overall extraction time to make it commercially viable.
2Productivity
If high vacuum flow rate is used to extract large quantities of coffee, then productivity is improved, but temperature loss increases due to spray formation
Solution Approach 1:
The system employs dynamic vacuum level adjustment, transitioning from a lower initial vacuum to a higher second vacuum level. This controlled progression allows efficient extraction of large coffee quantities while managing flow characteristics to minimize spray formation and associated temperature losses in the collection chamber.
Solution Approach 2:
The system changes the vacuum parameter during operation, using a first vacuum level initially and then switching to a second, higher vacuum level. This parameter change optimizes both extraction efficiency for high productivity and temperature retention by controlling the beverage flow regime.
3Productivity
If vacuum extraction is used to separate coffee from grounds, then brewing efficiency is improved, but beverage temperature drops due to heat loss during extraction
Solution Approach 1:
By dynamically adjusting vacuum levels during the brewing process, the system maintains brewing efficiency while controlling the extraction dynamics to minimize temperature loss. The transition from first to second vacuum level is timed to optimize both efficiency and temperature retention.
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 system effectively maintains coffee at commercially suitable temperatures without additional heating, efficiently extracting coffee while drying solids for reuse, reducing extraction time and minimizing temperature loss.
Implementation Method 1
a vacuum source in fluid communication with the beverage chamber
Implementation Method 2
directing a beverage formed from the hot water and solids from the brew chamber to a beverage chamber under a force applied to the brew chamber by a vacuum source
Data Source
AI summary
Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are shown. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.