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PublisherThe University of Arizona.
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AbstractThe goal of this Honors Thesis Project was to design and test a novel coffee brewing method that results in a cup of coffee with maximized crema volume and minimized grounds remaining after filtration. Crema is an emulsion of aromatic oils, water, and gases that is naturally created when coffee grounds are brewed in hot water. Typical filtration strategies do not preserve crema, but are effective at filtering out coffee grounds. The product that was designed in this engineering design project optimized these two variables through the use of inverted filtration and stainless steel filters of varying pore shape and size. The product, named the “Crema Cup”, was designed as an attachment to the Aero Press coffee press. Inverted filtration is the process of pushing fluids upwards through filters, rather than downward. This preserves crema because crema rests on top of the brewed coffee; the crema can move through the filters first and not be disturbed by coffee grounds settled below. Six mesh filters and three slot filters were tested (individually and in series). The best result was the 80 mesh filter in series with the 0.004” slot filter. This final filtration set up produced 4.5 mL of crema per cup and allowed only 4.8% of coffee grounds to pass through. By manufacturing the Crema Cup with polypropylene injection molding, a business selling this product could expect a 138% return on investment over a ten year period.
Degree ProgramChemical Engineering