Plant based milk alternatives in coffee beverages is in an ever growing demand yet they present challenges in foam quality in comparison to dairy milk. Oat soy and almond milk have different compositions leading to unstable foam structures and undesirable textures. Existing products in the market are unable to answer this need of the users since they are not specifically curated for plant based alternatives therefore the need for a specialized, user friendly solution arises. Despite the rising popularity and impact of dairy alternatives on milk based coffee beverages, achieving high quality microfoam structure in frothing dairy alternatives remains as a persistent challenge. Unlike dairy, plant based alternatives, such as soy oat and almond, lack proteins and fats required to create a stable microfoam structure. Even though some formulas introduce barista non-dairy milks with additives in order to increase frothing quality, existing frothers on the market are unable to answer for this need. Since the demand for environmentally sustainable, ethically conscious and health benefiting options are in an ever growing rise, therefore the need for a new solution arises. Existing products on the market are primarily designed for dairy milk, excluding the ever growing numbers of plant based milk consumers and providing them only subpar results compared to dairy. This research addresses this gap between customer needs and market offerings by developing an innovative coffee pod machine with an integrated frothing system, tailored not only for dairy milk but also dairy alternatives. Through literature research, user tests and market research, proposed solution offers adaptive aeration, precise temperature control and improved mechanical agitation with specific settings for different milk types. Delivering optimal results with a single touch in one glass further eliminates the need for manual adjustments, ensuring that every group of users can enjoy barista quality froth in their cups effortlessly. In the era of Anthropocene and climate change we all should reconsider our consumption habits and by combining convenience, sustainability and innovative frothing technology, this project aims to support adoption of healthier, more ethical and more sustainable lifestyle choices by improving frothing quality in plant based milk alternatives.
Nonostante la crescente popolarità e l’impatto delle alternative vegetali sul mondo delle bevande di caffè contenenti latte, ottenere una microschiuma dalla struttura di alta qualità rimane una sfida, nel campo delle bevande vegetali alternative. A differenza dei latticini classici, infatti, bevande come quelle alla soia e alla mandorla non presentano le proteine e i grassi necessari a formare una microschiuma dalla struttura stabile. Nonostante alcune formulazioni di latti vegetali presentino degli additivi in grado di migliorare la qualità della schiuma, i montalatte attualmente in commercio non soddisfano questo bisogno. Visto il crescente aumento delle richieste per opzioni che siano sostenibili, eticamente consapevoli e salutari, urge il bisogno di trovare delle nuove soluzioni. I prodotti attualmente sul mercato, difatti, sono pensati per il latte vaccino, escludendo così i bisogni dei consumatori di latti vegetali e offrendo loro dei risultati decisamente mediocri in confronto a quelli ottenuti da bevande tradizionali. Questa ricerca risolve il divario tra le esigenze dei consumatori e le offerte disponibili sul mercato, grazie alla realizzazione di una macchina da caffè innovativa con un sistema montalatte integrato, pensato non solo per il latte vaccino ma anche per le alternative vegetali. Combinando la letteratura scientifica relativa ai necessari user test e ricerche di mercato, la soluzione qui proposta offre un’aereazione adattabile, un sistema preciso di controllo della temperatura e un’agitazione meccanica migliorata con impostazioni specifiche ai diversi tipi di latte. Il risultato è una resa ottima con un semplice tocco e in un unico bicchiere, eliminando così aggiustamenti manuali e facendo sì che ciascun gruppo di utenti possa disporre di una schiumatura di alta qualità con il minimo sforzo. Nell’era dell’antropocene e del cambiamento climatico, dovremmo tutti rivalutare le nostre abitudini di consumo; combinando convenienza, sostenibilità e una tecnologia montalatte innovativa, questo progetto supporta scelte di vita più salutari, etiche e sostenibili, migliorando la qualità e la resa della schiuma dei latti a base vegetale. Questa ricerca si concentra principalmente sul miglioramento dell'esperienza dell'utente nella preparazione e nel consumo di bevande a base di caffè a base vegetale integrando uno strumento schiumatore specializzato in una macchina per caffè a cialde. Per ottenere questo risultato sono stati condotti diversi test e il prodotto finale è in grado di fornire con successo alternative al latte vegetale schiumato in un bicchiere. Questo prodotto mira a incoraggiare l'adattamento delle alternative al latte a base vegetale soddisfacendo sufficientemente le esigenze degli utenti.
Innovating milk frothing: development of a coffee pod machine with an integrated frothing device to enhance user experience and improve froth quality in dairy alternatives
Öztürk, Ekim Güney
2024/2025
Abstract
Plant based milk alternatives in coffee beverages is in an ever growing demand yet they present challenges in foam quality in comparison to dairy milk. Oat soy and almond milk have different compositions leading to unstable foam structures and undesirable textures. Existing products in the market are unable to answer this need of the users since they are not specifically curated for plant based alternatives therefore the need for a specialized, user friendly solution arises. Despite the rising popularity and impact of dairy alternatives on milk based coffee beverages, achieving high quality microfoam structure in frothing dairy alternatives remains as a persistent challenge. Unlike dairy, plant based alternatives, such as soy oat and almond, lack proteins and fats required to create a stable microfoam structure. Even though some formulas introduce barista non-dairy milks with additives in order to increase frothing quality, existing frothers on the market are unable to answer for this need. Since the demand for environmentally sustainable, ethically conscious and health benefiting options are in an ever growing rise, therefore the need for a new solution arises. Existing products on the market are primarily designed for dairy milk, excluding the ever growing numbers of plant based milk consumers and providing them only subpar results compared to dairy. This research addresses this gap between customer needs and market offerings by developing an innovative coffee pod machine with an integrated frothing system, tailored not only for dairy milk but also dairy alternatives. Through literature research, user tests and market research, proposed solution offers adaptive aeration, precise temperature control and improved mechanical agitation with specific settings for different milk types. Delivering optimal results with a single touch in one glass further eliminates the need for manual adjustments, ensuring that every group of users can enjoy barista quality froth in their cups effortlessly. In the era of Anthropocene and climate change we all should reconsider our consumption habits and by combining convenience, sustainability and innovative frothing technology, this project aims to support adoption of healthier, more ethical and more sustainable lifestyle choices by improving frothing quality in plant based milk alternatives.File | Dimensione | Formato | |
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https://hdl.handle.net/10589/235512