Venturi Nozzle Flow Control for Stable Coffee Crema
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Solution Overview
Problem
Coffee vending machines produce crema with a light, unstable foam under low pressure, lacking the fine bubble structure and stability characteristic of crema produced at higher pressures, due to the Venturi nozzle being positioned at the capsule end in multi-drink machines where foam production is not desired.
Innovation Solution
Increasing the volumetric flow of either the coffee drink or gas through the Venturi nozzle for a specific time interval to enhance crema formation without altering the nozzle's dimensioning, allowing for improved crema stability and bubble structure without compromising the brewing process or temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If the volumetric flow through the Venturi nozzle is increased to improve crema formation, then crema stability and bubble structure are improved, but the water heating time in the flow-through heater is reduced, potentially compromising temperature quality
Solution Approach 1:
The patent applies periodic action by temporarily increasing the volumetric flow through the Venturi nozzle only during a specific time interval (second time interval) dedicated to crema production, while maintaining normal flow rates during brewing and dispensing phases. This temporal separation allows optimal crema formation without compromising overall water heating quality.
2Quantity of substance
If the volumetric flow through the Venturi nozzle is increased to enhance crema production, then the quantity of gas drawn in increases, but the residence time of water in the flow-through heater decreases, reducing heat absorption
Solution Approach 1:
The patent implements periodic action by restricting the increased volumetric flow and enhanced gas intake to a specific time interval (second time interval) when crema production is the primary objective. During brewing and normal dispensing phases, the flow rate remains at optimal levels for heat absorption, thus resolving the contradiction between gas quantity and heat absorption.
3Stability of the object's composition
If the Venturi nozzle dimensioning is modified at the machine end to improve crema formation, then crema quality improves, but the device complexity and manufacturing requirements increase
Solution Approach 1:
The patent applies parameter changes by temporarily modifying the volumetric flow parameter through the existing Venturi nozzle during a specific time interval, rather than permanently altering the nozzle's physical dimensions. This approach improves crema formation while avoiding the complexity and cost of manufacturing custom-dimensioned nozzles.
Solution Approach 2:
The patent implements dynamics by making the volumetric flow through the Venturi nozzle variable and controllable over time, switching between normal flow and increased flow based on the operational phase. This dynamic control allows optimal crema production without requiring multiple fixed-dimension nozzles or complex mechanical adjustments.
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 results in a more stable and fine-bubble crema formation, allowing users to adjust the crema production to their taste preferences without requiring additional technical resources or changes to the machine, while maintaining optimal brewing conditions and temperature.
Implementation Method 1
producing crema by mixing the coffee drink with a gas in the Venturi nozzle
Data Source
AI summary
A method for producing crema in a coffee vending machine that has a flow-through heater for heating water and that is charged with substrate capsules which include a Venturi nozzle for crema production. The method includes a) heating the water in the flow-through heater; b) brewing ground coffee using the heated water in a brewing chamber in order to produce a coffee drink; and c) producing crema by mixing the coffee drink with a gas in the Venturi nozzle. In step c), at least one of two volumetric flows of the coffee drink or the gas is increased in the Venturi nozzle during a predetermined time interval.