What is the best water flow rate for water drip coffee maker?
I am now doing a project to optimizing the energy use of coffee machine by inverstigating the mass flow rate. I have to run
plenty of project to gather data of power input vs mass flow rate of water to find out the optimization rate. These
experiments I have done but now i face a problem. One of the objective of my project is to obtain the approriate mass flow
rate of water that can brew coffee with good flavor.
What is the mass flow rate of water that can make sure brewed coffee is in good flavor? Is there any article or study about
Can you provide a more detailed description of your coffee brewing device?
In any case, perhaps you would be best to actually do some experiments? I don't think it will be as straightforward as you may be expecting.
i use water drip coffee maker for the experiment. i am using the transformer to vary the voltage (power). the water will be heated and then drip over the coffee ground and i use the beaker and stopwatch to record the time for 50ml of water to flow through the coffee ground. finally i will get a graph of heat input vs mass flow rate of water. this is my experiment part. now i want to find out whether the optimum mass flow rate of water is suitable for brewing coffee with good flavour or not.
Originally Posted by MrJack
There is some key information missing:
a) what factor(s) control the "flowrate" of water?
b) is only the flowing water being heated, or is there a boiler?
c) what are you trying to optimise? (e.g. energy input per beverage, energy input per unit volume of coffee, energy input per unit volume of water)
d) are you sure flowrate (and not total mass) of water is what you should be concerned with?
e) have you considered the energy lost in your transformer?
I'm guessing that your system boils water which then condenses above the coffee and then drips in, right?
If so, I suspect that you might actually be interested in optimising how much water should passed through a given mass of coffee (which affects energy used), not the rate at which it occurs (which doesn't, to any significant degree).
1) you will not be able to reduce the energy required per unit volume of water (which is basically fixed by the specific heat of vapourisation and heat loss to the surroundings).
2) reducing the energy input per beverage can not be achieved in any meaningful sense by only reducing the power (I.e. the RATE of energy input) but ONLY by reducing the total water used per beverage (or improving efficiencies elsewhere).
Long story short - I think you might be barking up the wrong tree.
Agreed... If what's written is what the OP is actually trying to do, definitely up the wrong one.
Originally Posted by MrJack