The working principle of each device part of an automatic coffee maker (especially the Jura brand).

The working principle of each device part of the automatic coffee maker (especially the Jura brand) in detail, based on pictures and key technologies.

Main Structure and Parts (Numbered Components):

1 Coffee Bean Storage Tank (Bean Hopper):

Duty: Store raw coffee beans (roasted beans)

Working Principle: It is an airtight lid to prevent air and moisture from damaging the aroma and taste of coffee beans, and has a coffee bean level sensor to alert them when they are almost exhausted.

2 Coffee Bean Grinder (P.A.G.2 Grinder):

Duty: Grind the coffee beans into powder at the desired resolution.

Working Principle: Use Precision Conical burr grinder to achieve even grind size, which is very important for good taste extraction. P.A.G.2 technology will control speed and operation to keep quiet and preserve grinding leaves.

3 Coffee powder release channels (Powder Chute):

Duty: Conveys the ground coffee powder to the coffee dose unit.

Working Principle: It is a ramp designed to allow coffee powder to flow down freely without clotting or holding inside.

4 Coffee Dosing Unit (Dosing Unit):

Duty: Measuring the amount of coffee powder to fit for each glass brew.

Principle of operation: Use a rotating doser mechanism to supply coffee powder according to the amount defined by the control system, which will correlate with the concentration of coffee selected by the user.

5 Pre-Extraction Water Carpet (Pre-infusion Stage):

Duty: Damp the coffee powder before actual extraction.

Working Principle: The machine releases a small amount of hot water into the coffee powder carpet that is compressed in the brew group (brew group) to make the coffee powder inflate and decompress the carbon dioxide gas. This allows the next step of flavor and aroma extraction to be more thorough and complete.

6 Brew Group:

Duty: Be the main heart of coffee extraction.

Principle: Bring a dose of coffee powder and compress it into a lump (brewing chamber). Then high pressure hot water is pushed through this lump to extract the espresso. Jura's brew group also has Variable Brew Chamber technology that automatically adjusts the pressure and coffee content.

7 Coffee Outlet:

Duty: Release the finished brewed coffee water into the glass.

Working Principle: The coffee will flow through a dispenser designed to prevent splashing, and the height can be adjusted according to the size of the glass.

8 Water Tank:

Duty: Keep clean water for brewing

Principle of operation: There are water level sensors to alert when the water is running out, usually with a water filter attached inside to filter sediment and chlorine.

9 Water Pump:

Duty: Draw water from the tank and create the pressure necessary to extract it.

Principle of operation: It is a vibratory pump or a rotary pump that generates high pressure (usually 15-19 bars) to quickly push hot water through the coffee cube.

10 Thermoblocks / Boilers (Thermoblock / Boilers):

Function: Make hot water to the right temperature for brewing.

Working Principle: Use a thermoblock with a water pipe flowing through it, quickly heating water and precise temperature control (elastic heating).

11 3 Way Valve (3-Way Valve):

Function: Control the flow direction of hot water / steam

Working Principles: Toggle operation to deliver hot water to the brew group (to make coffee), deliver hot water to the hot water hydrant (to make tea or Americano), or deliver steam to the milk foaming system.

12 Steam System (Milk Frother):

Duty: Create steam to make milk bubble and hot milk.

Working principle: Boil the water superheated until it turns into steam (steam) and release it through the milk froth head to create a silky milk bubble.

13 Hot Water Outlet:

Duty: Direct hot water supply

Principle of Work: Used for making tea, or adding hot water to espresso to make Americano

14 Flow Meter & Scale Sensor (Flow Meter & Scale Sensor):

Duty: Measure the amount of water and coffee weight in the glass.

Principles of operation: The flow meter measures the amount of water used to extract, and the scale sensor (available only in some models) monitors the weight of the coffee flowing down the actual glass to get the precise amount set.

15 Electronic Control (PCB):

Function: It is the brain that controls all the functions of the machine.

Principles of Operation: Contains a circuit board and microprocessor that receives signals from various sensors and controls the operation of grinders, pumps, boilers, valves and display screens.

16 Coffee grounds storage container and water tray (Waste Container & Drip Tray):

Duty: Collect coffee grounds and water left over from brewing / washing.

Principles of operation: Pressed coffee grounds (pucks) are ejected from the brew group after the brew is completed into the storage container, and the water tray supports the remaining flowing water from the process. Alert sensors are provided when full.

Key Technologies of Jura (Key Technologies):

G.3 Grinder: Grind Coffee Fast, Quiet and Cherish Fragrance

Intelligent Water System (I.W.S.): Automatically detects the insertion of water filters.

Pulse Extraction Process (P.E.P.T.): Rhythmic hot water release to optimize short coffee extraction (ristretto, espresso)

Auto Cleaning Program: Self Wash Brew Group and Milk Frother System at the Push of a Button