Optimizing the coffee experience by developing a user-centered, internet connected, high precision coffee machine and integrated system experience
Author(s)Kuempel, Jeremy (Jeremy J.)
Massachusetts Institute of Technology. Dept. of Mechanical Engineering.
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The current state of coffee production is reviewed; from the origins of the plant grown to modem coffee brew techniques. Initial experiments are reported in which coffee was brewed at different temperatures for different lengths of time. The resultant drink was found to undergo changes in the objective properties of acidity and total dissolved solids (TDS), as well as changes in the subjective measurement of flavor depending on brew parameters. This discovery indicated that the flavor of coffee could be improved through precise control of coffee brew parameters, namely brew temperature and duration. A business model and internet-connected system for coffee brewing is presented. An automatic coffee machine that is capable of precisely controlling brew parameters was designed, manufactured, and tested. The machine showed potential by brewing two cups with exceptional flavor, but faced challenges with reliability and ease of use. Future work is planned to increase the reliability and reduce the cost of the machine so that it can be sold commercially.
Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2011.Cataloged from PDF version of thesis. Vita.Includes bibliographical references (p. 39-40).
DepartmentMassachusetts Institute of Technology. Dept. of Mechanical Engineering.
Massachusetts Institute of Technology