Coffee Robot Standardized Process for Making American Coffee
Content:
This document outlines the standardized process for a coffee robot to make American coffee, integrating specialty coffee techniques with automated control technology to achieve >98% flavor consistency for industrial-grade output:
I. Core Process Parameters
| Parameter | Standard Value | Allowable Error | Flavor Impact Dimension |
|---|---|---|---|
| Coffee Grounds Weight | 18 g | ±0.2 g | Body/Thickness |
| Grind Particle Size | 550 μm | ±20 μm | Extraction Uniformity |
| Extraction Water Temp. | 92°C | ±0.5°C | Acidity/Sweetness |
| Extraction Pressure | 9 bar | ±0.3 bar | Crema Quality |
| Extraction Time | 30 s | ±1 s | Bitterness Intensity |
| Coffee-to-Water Ratio | 1:8 | ±0.2 | Concentration Balance |
II. Fully Automated Production Process
III. Key Subsystem Technical Details
1. Precision Extraction Control
Pre-infusion Technology:
Low-pressure pre-wetting (3bar/5s) → Activates coffee bed to prevent channelingReal-time Pressure Compensation:
PID algorithm dynamically adjusts pump speed (response time <0.1s)Extraction Cut-off Strategy:
Flow meter monitoring; stops automatically when TDS <1.2%
2. Intelligent Water System
| Technology | Function | Implementation |
|---|---|---|
| Temperature Layering | Prevents thermal shock | Concentric dual-tube injection (Inner:88°C / Outer:75°C) |
| Turbulent Mixing | Enhances coffee-water fusion | Venturi tube structure (Reynolds no. Re>5000) |
| Oxygen Management | Prevents oxidation astringency | Nitrogen-purged water tank (Residual O₂ <0.5ppm) |
3. Closed-Loop Quality Monitoring
Extraction Curve Analysis:
Pressure/flow sensors collect 20 data points/sec → Compare to SCA Golden Cup standard (18-22% extraction yield)Online TDS Detection:
Real-time NIR spectroscopy concentration analysis (accuracy ±0.1%)Auto-Compensation Mechanism:
IV. Flavor Optimization Innovations
Mineral Adjustment:
Soft water system adds Ca²⁺/Mg²⁺ ions (Target: Ca²⁺ 50mg/L, Mg²⁺ 10mg/L)Segmented Temperature Control:
Initial phase: 94°C (enhances fruity acidity) → Final phase: 90°C (suppresses bitterness)Antioxidant Treatment:
Rapid-cool espresso to 4°C → Reheat before water addition (reduces oxidation time)
V. Advantages vs. Traditional Methods
| Dimension | Manual Brewing | Coffee Robot | Improvement |
|---|---|---|---|
| Extraction Consistency | ±15% TDS fluctuation | ±2% TDS fluctuation | 87% |
| Water Temp. Stability | ±3°C | ±0.5°C | 83% |
| Time per Cup | 2 min 30 sec | 38 sec | 75% |
VI. Failure Safety Strategies
Extraction Anomaly Handling:
Pressure >11bar → Auto-pressure release valve activates
Flow rate <4ml/s → Trigger reverse flushing
Water Quality Assurance:
Conductivity >50μS/cm → Switch to backup water source + alarm
Power Outage Response:
UPS sustains critical systems ≥15 minutes
VII. User Interface Example
[American Coffee Customization Panel]
► Strength Level: [1] Standard (1.2% TDS) [2] Bold (+10%) [3] Mild (-10%)
► Temperature: █ 88°C (Recommended) ▢ 75°C ▢ Room Temp
► Special Options: ▢ Decaf ▢ Double Shot
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Live Monitoring:
> Current TDS: 1.19%
> Extraction Score: 98/100
> ETA: 00:32 Ultimate Value Proposition:
Through dynamic extraction control + mineral optimization + antioxidant treatment, this system achieves specialty-grade American coffee (SCA cupping score 85+)This process transforms the "Golden Cup Principle" into programmable automated operations. While ensuring efficiency, it achieves precise balance of acidity, sweetness, and bitterness in every cup, redefining the quality benchmark for industrial-scale coffee.