For today we had each prepared a concept for project 3 to share with the group. The projects that came up were a ‘keep your sour dough alive’ machine, two different types of instant ice cream makers, a weight with nutrition and recipe information, a wine cooler to keep track of your wine and the temperature, and a smart grill.
After each member had explained their idea, we had a group discussion about what would be most fitting to work on for project 3. The two concepts we saw most potential in were the sour dough machine and the ice cream maker. We discussed the two remaining ideas with Ali, to get guidance and a new angle on it. We learned that it was important to clarify the problem before creating a solution, as we risked solving a ‘self-made’ issue.
We also discussed the most challenging aspect of the two solutions. For the sour dough machine it is measuring the pH-value and dealing with the growing manner of the sour dough. As the machine should add flour and water every day or every other day, there need to be a way to discard excess sour duogh. The challenging aspect of the instant ice cream maker is how to cool the ice cream properly, to achieve a good quality with different types of ice cream.
The next step is to evaluate the two concepts up against each other, so we can make a reasoned decision about which concept we will work on in June.
Chindogu 