Throughout the duration of this design project, the chemical properties of coffee were studied through experiments fixated on pH and concentration levels, against the extraction time. Observing these variables aided in the group’s goal to maximize the extraction of the compound while delivering a product with the lowest possible acidity. Results were utilized in the establishment of analytical relationships which simplified decisions in terms of modifications of the design. As a result, a design proposal, including a recommended brewing time and prototype of a brewer, were generated. The brewer operated as a siphon brewing device; this particular method allows for easy manipulation and control of the brewing time. Challenges that arose from this design include maintaining a vacuum within one of the vessels, maintaining an appropriate pressure and temperature, as well as using pertinent materials that yielded a more desirable and safe result. At the conclusion of the project, the final deliverables will include a functioning physical prototype of a compact siphon brewer and a final report. It will also include an analysis of various chemical properties of the coffee produced by the prototype, specifically the pH levels and percent of dissolved solids that occur at different reaction rate times.
Pictured: Our first model (left), and our second and final model (right).
Pictured: Our first model (left), and our second and final model (right).
