WO1995016377A1 - Procede et appareil permettant de preparer un cafe mousseux, destines specialement a un usage menager - Google Patents

Procede et appareil permettant de preparer un cafe mousseux, destines specialement a un usage menager Download PDF

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Publication number
WO1995016377A1
WO1995016377A1 PCT/HU1993/000070 HU9300070W WO9516377A1 WO 1995016377 A1 WO1995016377 A1 WO 1995016377A1 HU 9300070 W HU9300070 W HU 9300070W WO 9516377 A1 WO9516377 A1 WO 9516377A1
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WO
WIPO (PCT)
Prior art keywords
coffee beverage
water
set forth
outlet pipe
beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/HU1993/000070
Other languages
English (en)
Inventor
Antal Vass
Antalné VASS
Éva VASS
Tibor Vass
Zoltán VASS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FERR-MAX KFT
Original Assignee
FERR-MAX KFT
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FERR-MAX KFT filed Critical FERR-MAX KFT
Priority to PCT/HU1993/000070 priority Critical patent/WO1995016377A1/fr
Publication of WO1995016377A1 publication Critical patent/WO1995016377A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
    • A47J31/0657—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines
    • A47J31/0663—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines to be used with loose coffee
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
    • A47J31/0605—Filters or strainers for coffee or tea makers ; Holders therefor with a valve at the filter-outlet; Anti-drip devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A47J31/30—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under steam pressure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/4496—Means to produce beverage with a layer on top, e.g. of cream, foam or froth

Definitions

  • the invention refers to a method of and an apparatus for preparing a frothy coffee beverage, especially for household use.
  • the method and the apparatus are based on the application of low pressure in preparing coffee beverage of frothy con ⁇ sistence, having a natural creamy layer on the top.
  • the proposed method comprises the known steps of heating water in a closed space compartment, generating steam from the water, pressing water by the use of the steam pressure through a batch of ground coffee for preparing a basic coffee beverage and accelerating the stream of the prepared basic coffee beverage to speed in the range from 2 m/s to 30 m/s before collecting it as frothy coffee at the outlet of the space compartment.
  • the apparatus of the invention includes a vessel prepared for heating water, cover for sealing the ves ⁇ sel, a holder for receiving ground coffee, at least one filtering element, an outlet pipe and a constriction for diminishing the cross-section of the outlet on a part of its length and for accelerating the stream of a pressurised liquid to the speed range defined above.
  • the espresso apparatuses for preparing Italian type coffee beverage comprise sophisticated regulating systems for heating up the water.
  • Such solutions are shown in a plurality of patent documents.
  • the German patent application pub ⁇ lished under No. DE-OS 29,52,556 discloses a mechanical system including different moving elements for regulating the heating process. This apparatus is big and its reli ⁇ ability is low.
  • the Swiss patent No CH-596,810 discloses the use of a nozzle having a re ⁇ stricted cross-section part of diameter about 0,5 to 1 ,2 mm for preparing a coffee beverage.
  • the nozzle is a rigid construction which can be clogged by the grains of the ground coffee which inevitably leave the holder. This disadvantage is common in all of the known espresso apparatuses.
  • the present invention is directed to creating a method and an apparatus whereby the frothy coffee beverage can be produced in households and in restau ⁇ rants and coffee houses by simple means.
  • the invention is based on the recognition that only one space compartment is also sufficient for preparing high vapour pressure for pressing water through the ground coffee and further that the coffee beverage will be frothy when directing it through an opening made in a membrane element of high elasticity.
  • the traditional appara ⁇ tuses for preparing coffee beverage having no frothy consistence are capable of creating the most important features of an apparatus for preparing frothy coffee if the water is heated up but not to boiling point and the low pressure steam generated from the water is applied for pressing the water through the ground coffee.
  • the low pres ⁇ sure means that it is sufficient to apply pressure about 10 kPa or more for preparing the frothy coffee.
  • Pressure in the range of about 10 kPa can be generated by water of temperature as low as 45 °C. This low temperature is sufficient for preparing the cof- fee beverage and if this pressure is ensured the steam used previously for pressing the water can be applied also for making the beverage.
  • the simplest solution is to stop the heating process after reaching this temperature and this can be detected by the fact that on reaching this temperature the first droplets of the beverage can be collected, and steam begins to flow through the output of the apparatus. Based on the recognition depicted above a method of and an apparatus for preparing a frothy coffee beverage were created, especially for household use. As - 3 -
  • frothy consistence means that the coffee beverage is coverec with a light colour creamy surface layer.
  • the proposed method of preparing a frothy coffee beverage comprises the known steps of heating water in a closed space compartment, generating steam from the water, pressing water by the means of the steam generated through a batch of ground coffee for preparing a basic coffee beverage and accelerating the stream of the prepared basic coffee beverage to speed in the range from 2 m/s to 30 m/s before collecting it as a frothy coffee beverage at the outlet of the space compartment, wherein according to the invention the heating step is continued only up to transfer- ring a limited amount of heat energy to the water by creating conditions limiting heat transfer in water and/or by stopping the heating process during preparing the basic coffee beverage and the pressing step is carried out by the application of low pres ⁇ sure steam and at least one opening capable of widening and wherein further an im ⁇ pacting surface is arranged in the space for collecting the accelerated basic coffee beverage leaving the outlet of the space compartment.
  • the upper layer of the water is only heated in the space compartment for limiting the heat transfer, whereto especially an electric heating element immersed into water can be applied.
  • the heating process is stopped after receiving the first droplets of the basic coffee beverage or when a previously determined amount of the basic coffee beverage has been col ⁇ lected, the amount being determined according to the experience won from the appli ⁇ cation of the method and the related apparatus. The stop can be done for example by manual intervention, or by the use of known electric or mechanical means.
  • the pressing step can reliably carried out when in the method of the invention generating steam of pressure in the range from about 10 kPa to about 180 kPa, pref ⁇ erably from about 20 kPa to about 40 kPa for pressing water through the batch of ground coffee.
  • appli- cation of at most six openings capable of widening in the pressing step is proposed.
  • the generation of the creamy layer covering the coffee beverage, i.e. the preparation of a frothy coffee beverage is very simple in another advantageous reali ⁇ sation of the proposed method when impacting the basic coffee beverage into a sur ⁇ face of a collecting vessel under right angle or into the surface of the coffee beverage earlier collected under any appropriate angle.
  • the apparatus for preparing a frothy coffee beverage especially in households constituting also the object of the present invention comprises a vessel prepared for heating water, a cover for sealing the vessel, a holder for receiving a batch of ground coffee, at least one filtering element, an outlet pipe and a constriction for diminishing the cross-section of the outlet pipe on a part of its length, the construction being ca ⁇ pable of accelerating a stream of a pressurised liquid to speed in the range from about 2 m/s to about 30 m/s.
  • the apparatus in its outlet pipe is equipped with a self-regulating membrane valve system having at least one opening of non-linear operation capable of closing the outlet pipe until pressure of the pressurised liquid reaches a threshold value.
  • the self-regulating membrane valve system is equipped with a valve house, a membrane of thickness in the range from about 0,01 mm to about 0,8 mm made of a material of high elasticity, especially rubber, at least one disc for adjusting the position of the membrane and a fixing ring for securing the adjusted position.
  • This system can be easily made, e.g. a rubber membrane is punctured, wherein advantageously openings of different diameters are applied.
  • the pressure conditions of preparing the desired frothy coffee beverage can be regulated in a very advantageous manner in a further preferred embodiment of the proposed novel apparatus, wherein the self-regulating membrane valve system is equipped with at least one and at least six valve like openings of non-linear character- istics comprised in the membrane and/or with openings of free cross-section each having cross-section area corresponding to a circle of diameter in the range from about 0,05 mm to about 1 ,0 mm, the openings being preferably arranged in the mem ⁇ brane, the last openings of free cross-section being closed up to a threshold pressure value determined by the surface tension of the pressurised liquid.
  • the membrane of the apparatus is arranged at the outlet part of the outlet pipe supported on the disc and the fixing ring, it is prepared of a material of lin ⁇ ear characteristics in the pressure range of the pressurised liquid.
  • the outlet pipe is a one-branch pipe comprising the valve house receiving or di- rectly supporting the membrane or a more-branch pipe comprising a tap joint con ⁇ nected with a valve forming the outlet for forwarding the pressurised liquid.
  • the process of preparing the frothy coffee beverage is facilitated by another preferred embodiment of the novel apparatus of the invention thereby that the outlet pipe is connected with an adaptor means for cooling and dividing arranged in the way of forwarding the pressurised liquid by the application of a fix or disconnectable sup ⁇ port, wherein advantageously the adaptor means are equipped with a lattice, mixing chamber and channels, the number of channels being between two and six.
  • the heating process can effectively be influenced also in conditions of open flame heating when the apparatus of the invention is prepared with vessel equipped with a flame directing element width in the range from about 15 mm to about 30 mm, the element being arranged at the bottom level of the vessel and made of material of low heat conductivity.
  • the process and the apparatus proposed by the invention are capable of creating conditions of preparing a frothy coffee beverage whereto relatively low over ⁇ pressure is sufficient.
  • Fig. 1. is a side-view of the cross-section of the apparatus as proposed
  • Fig. 2. is a side-view of the apparatus shown in Fig. 1 partly in cross-section
  • Fig. 3. is a side-view of an adapter for cooling and dividing
  • Fig. 4. is the cross-section in side-view of a membrane of high elasticity applied in the apparatus, in open state
  • Fig. 5. is the cross-section in side-view of the membrane of Fig. 4. in closed state.
  • the apparatus of the invention constitutes a development of the traditional apparatuses for preparing espresso type coffee, and it is intended to be used especially in households, however, its principle can be applied also in professional apparatuses for cafeteria, restaurants etc.
  • the apparatus of the invention prepared for house ⁇ hold use is based on a vessel 1 forming a closed space compartment sealed by a cover 12 in a housing 13.
  • the space compartment is connected with an outlet pipe 15.
  • the space compartment is filled out with water 7 up to a level and steam 6.
  • a heating element 8 preferably of electric system is arranged within the vessel 1 under this level.
  • a membrane 21 made of a material of high elasticity, for example of rubber and/or at least one opening 25 are arranged, the last forming a constriction in the cross-section of the outlet pipe 15.
  • the inlet end of the outlet pipe 15 is connected with an outlet side of a holder 2 for receiving a batch of ground coffee, the holder 2 being supported on a sealing 9 it the space compartment.
  • the holder 2 is covered on its inlet side communicating with the space compartment by the means of an inlet pipe 4 and on its outlet side communicating directly with the outlet pipe 15 by filters 10 allowing rela ⁇ tively free flow of hot water and a coffee beverage.
  • the outlet side is arranged in the case upwardly and the inlet side downwardly.
  • the outlet pipe 15 is terminated by a pipe 26 and a tap joint 14, in the last a valve house 20 for receiving the membrane 21 can be arranged.
  • the tap joint 14 communicates with a valve 3 and thereby with a container 11 for collecting the beverage.
  • a heating element 8 connected to a heat source or to an electric supply can be arranged and it is also advantageous to fix a flame directing element 5 to the bottom part of the ves ⁇ sel 1 (housing 13).
  • the membrane 21 forms a self-regulating membrane valve of non-linear characteristics ensured either by the means of elasticity, either of surface tension or by both.
  • the apparatus of Fig. 1 contains the holder 2 within the space defined by the vessel 1 and cover 12. It can be arranged, however, as it is usual in the apparatuses for preparing espresso type coffee, outside of the vessel 1 as illustrated in Fig. 2.
  • the outlet pipe 15 is a short pipe section prepared in an outlet of an outer holder 27 for receiving the holder 2, commonly supported on the seal 9.
  • the outlet of the holder 2 has in this case inlet side directed upwardly and an outlet side directed downwardly, and the valve house 20 with the membrane 21 is arranged in the men ⁇ tioned short section of the outlet pipe 15.
  • the outlet pipe 15 of the apparatus can be completed at its end with an adaptor 28 (Fig. 3) for cooling and dividing the coffee beverage prepared in the appa ⁇ ratus.
  • This adaptor 28 is shown in Fig. 3. It is connected with the valve house 20 and the outlet pipe 15 and is based on a support 16. It comprises a lattice 17, a mixing chamber 18 and preferably at least two and at most six channels 19.
  • Figures 4 and 5 the most preferred embodiment of the self-regulating mem ⁇ brane valve system of the apparatus of the invention can be seen in opened and closed positions, respectively, wherein a valve house 20 is connected with the outlet pipe 15, it supports the membrane 21 which is made of a material of high elasticity, surrounds a disc 22 for adjusting the position of the membrane 21 and a fixing ring 23 for securing the adjusted position.
  • the membrane 21 is not a straight plane element, it is curved with approximately ellipsoi ⁇ dal or spherical shape.
  • at least one opening 24 is arranged at its highest (or lowest) point which is closed or opened according to the conditions by the coffee beverage prepared forming a pressurised liquid. When more openings 24 are applied, they can be made by needles of different diameters.
  • the openings 25 can b
  • the apparatuses shown above constitute some preferred embodiments of the invention especially for household use. The skilled artisan can design many other embodiments taking into account the important features of the apparatuses listed above and those of the method of the invention as described herein below.
  • the frothy coffee beverage can be prepared when a basic coffee beverage lacking bubbles is made flow with speed in the range from about 2 m/s to about 30 m/s.
  • the speed is ensured by conducting the flow of the beverage through one or more openings 24, 25 forming a constriction in the cross-section of flow, the cross-section undergoing an increases with increasing pressure.
  • This ability of in ⁇ creasing is a very important feature of the invention, however, the opening per se plays practically no rule in ensuring the speed.
  • the filtering processes in the apparatuses for preparing coffee beverage ensured in the present case by the filters 10 cannot be complete. Hence, the ideal case when no grains of the ground coffee are taken by the flow of the beverage, does not exist.
  • the small grains and some solid compounds precipitating from the ground coffee under the influence of the hot water are always present in the stream of the beverage. These components do not deteriorate the taste of the coffee beverage but they are capable of clogging every rigid opening which has been applied according to the art.
  • the openings 24 made in the membrane 21 of high elasticity can offer solution to this problem, be ⁇ cause they do not hinder the grains of the coffee in flow through the opening. Hence, by the application of the membrane 21 of high elasticity the process of making the coffee beverage is not negatively influenced.
  • the membrane 21 can be made e.g. by a thin rubber plate wherein a small opening 24 is made e.g. by a needle.
  • the normal household needles make in the rubber small openings which are closed under normal conditions but open when pressure exceeding a threshold limit is applied.
  • the frothy consistence of the coffee beverage can be ensured by impacting the coffee beverage flowing with required speed in the range from about 2 m/s to about 30 m/s to a surface wherein cavitation process takes place.
  • this impacting step is realised e.g. by con ⁇ ducting the coffee beverage to the inner surface of the space for collecting the bever ⁇ age, i.e. of the container 11. It can be done also by impacting the coffee to the sur ⁇ face of the coffee beverage previously prepared and collected.
  • the valve opening 24 gives way for the beverage to flow with speed at least 2 m/s.
  • the required characteristic can be realised by the membrane unit shown in Figs 4 and 5, the unit comprising a mem- brane 21 of thickness in the range from about 0,01 mm to about 0,8 mm.
  • the mem ⁇ brane there is at least one opening 24 closed by the elastic structure of the mem ⁇ brane 21 when no or low overpressure is present. So before opening the membrane 24 its material is elongated and its shape is changed. So a confusor element is cre ⁇ ated with a relatively narrow inlet part. With this way of operation the membrane 21 withstands the pressure at the beginning of the process and remains closed.
  • the opening 24 in the membrane is opened in a non-linear way, i.e. the opening 24 will be free in the moment of reaching the pre ⁇ scribed pressure.
  • the confusor part of the valve is continued with a short diffusor part. The length of the two parts depends on the thickness of the membrane but the dif- fusor plays the role of a nozzle and together with the confusor makes the speed pro ⁇ file of the flow of the beverage homogeneous.
  • each opening 24, 25 should be small, with a diameter at most about 1.0 mm, preferably in the range from about 0,05 mm to about 1.0 mm. The small diameter allows the surface tension of the beverage to act and the bever ⁇ age itself closes the openings unless the pressure reaches a higher threshold value.
  • the membrane 21 with free openings 25 can be arranged in the outlet pipe 15 and it operates in the same manner as the membrane 21 punctured with openings 24 . Both mentioned solutions are advantageous because they ensure conditions where the grains of the coffee are taken by the flow of the beverage.
  • the invention refers also to an apparatus equipped with an adaptor 28 (Fig. 3) which can cool and divide the beverage prepared.
  • This adaptor 28 is arranged in the way of flow of the beverage, i.e. not in the closed space of the vessel 1. It comprises two to six channels 19 connected with the mixing chamber 18 and it is arranged under angle about 30° or higher in relation to the horizon.
  • the channels 19 are as wide as from about 6 mm to about 10 mm and as long as about 25 mm to about 35 mm. This angle position is necessary because the coffee beverage flows relatively slowly, it is cooled intensively, but the creamy layer on the surface of the beverage remains in the channel, the beverage without steam and bubbles flow to the container 11.
  • the mix- ing chamber 18 is a vessel or appropriate, e.g. not rectangular cross-section, it can comprise the beverage in a layer of height at most about 3 mm and the beverage leaving the closed chamber of the vessel 1 impacts into this layer directly or after re ⁇ flecting on an appropriate surface.
  • the upper wall of the mixing chamber ensures re ⁇ flection of the beverage in direction that the beverage cannot spread out.
  • the flow of the beverage is turbulent, if the stream of the beverage is directed to the surface of the beverage collected under angle differing from 90°.
  • the stream under exactly 90° is rather difficult to realise, the angle position can be changed during the flow e.g. because of grains of coffee taken by the beverage. Therefore the mixing chamber 18 is covered with a lattice 17 of spheroid or other ap- muscularte shape form.
  • the beverage can flow through the lattice 17 to the mixing chamber 18 and when its direction changes the frothy consistence can be ensured thereby that the beverage impacts the saddle points of the lattice 17 consisting of thin wires of diameter from about 0,5 mm to about 0,8 mm.
  • the saddle points of the lattice 17 are intended to modify the direc- tion of flow of the beverage, which flows partly to the beverage collected and partly to the wall of the mixing chamber 18 wherefrom it is reflected.
  • the mixing chamber 18 has a volume from approximately 0,8 ml to about 3 ml. Its opening is preferably circu ⁇ lar with diameter in the range from about 8 mm to about 12 mm.
  • the lattice 17 com ⁇ prises gaps of rectangular cross-section with lateral side length in the range from about 1.5 mm to about 2.5 mm.
  • the adaptor 28 cools and divides the beverage in a way that no other cooling means are necessary when using the proposed apparatus. It is very advantageous also because if the coffee beverage is mixed with steam - this is not desired but can occur at the end of the process of making the beverage - the steam is directed away from the container 11 of the beverage by the channels 19 of the adaptor 28, i.e. the steam cannot reach the frothy coffee beverage.
  • the apparatus of the invention is equipped with an auxiliary element 5 for directing flames. This is arranged outside of the chamber and is intended to protect the apparatus against direct contact with flames.
  • the auxiliary element 5 is a circular ring with inner diameter equal to the outer diameter of the housing 13 at its lowest (bottom) level.
  • This element 5 has width in the range from about 15 mm to about 30 mm, the thickness is from about 0,5 mm to about 3.0 mm.
  • the ring shaped element 5 can be a one-layer construction or made of different heat insulating and refractive materials. In the one-layer construction of the element 5 a metal of relatively low heat conductance should be applied. It is intended to direct the heat flow from the flames away from the side wall of the housing 13 (vessel 1) of the apparatus, thus the contents of the vessel 1 are heated up only from the bottom level of the housing 13. The heat transfer process is of convective character so water flows back to the lower layers and this means cooling thereby the lower layers when the vessel 1 is not heated from the lateral side surface.
  • the outer pipe of the apparatus is arranged with one or two branches. If one branch is applied the membrane valve is arranged, in the construction of more branches valve can be arranged which ensures in opened position the process of making traditional coffee.
  • the apparatus works as follows: In the vessel 1 the water 7 in amount necessary for preparing the coffee bev ⁇ erage is arranged. In the holder 2 between the filters 10 the ground coffee is placed and the holder 2 arranged either within the vessel 1 (Fig. 1) or in the outer holder 27 (Fig. 2) and thereafter the apparatus is closed either by the cover 12 or the outer holder 27 pressed against the seal 9. The contents of the vessel 1 are heated up either by flame or with a heat source or a heating element 8 using electricity. It is ad ⁇ vantageous to apply the flame directing element 5 surrounding the housing 13 of the proposed apparatus if flames are applied.
  • the heating process is conducted until the first droplets of the beverage leave the outlet pipe 15 or it can be previously deter ⁇ mined by experiences how much beverage should be collected in the container 11 until the heating process is stopped. Of course, it can be continued also but in this case the longer the heating process the less frothy or the shorter frothy the consis ⁇ tence of the coffee beverage prepared.
  • the flame directing element 5 is advantageous because when it is applied the vessel 1 can be disconnected with the heat source in any moment sharply stopping thereby the process of heating up. It is, however, disadvantageous when the heating element 8 is applied that the heating process is not sharply stopped and when it is done too late, the frothy consistence of the coffee remains short time.
  • the beverage is collected in the container 11 and it can be divided into portions.
  • the advantage of the apparatus of the invention is that it works at a pressure range being not higher than the pressure range of the traditional household appara- tuses and especially at most about 40 kPa - it can be operated within the pressure range from about 10 kPa to about 40 kPa, the higher values being more preferred - it makes coffee beverage of frothy consistence covered by a creamy layer of thickness more centimetres. This thickness can be experienced when the coffee beverage is collected in a glass of diameter from about 4 cm to about 6 cm and preparing the beverage from any kind of coffee including all coffee type ground substances as cof ⁇ fee surrogates.
  • the low pressure is advantageous because of safety of the household and it allows to use materials meeting not too strict conditions as for strength.
  • a further advantage can be seen in the fact that the beverage flows through openings which are capable of changing the cross-section area. This is important be- cause the grains of the coffee cannot cause stopping the flow of the beverage, they are taken away by the stream.
  • the openings of different threshold pressure values and the free openings of different diameters ensure the conditions of homogeneous flow of the beverage, the steam can be released without problems, the beverage remains in the vessel, it bears all valuable aromatic components of the coffee bones.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Apparatus For Making Beverages (AREA)

Abstract

L'invention concerne un procédé permettant de préparer du café mousseux, destiné spécialement à un usage ménagé et comprenant les étapes suivantes: chauffage de l'eau dans un compartiment fermé; génération de vapeur à partir de ladite eau; passage de l'eau, sous l'effet de la vapeur générée, à travers le café moulu, produisant un café de base; accélération de la vapeur dudit café de base pour qu'elle atteigne une vitesse comprise entre environ 2 m/s et environ 30 m/s, le café étant recueuilli sous forme de café mousseux à la sortie du compartiment. La nouveauté de l'invention réside dans le fait que l'étape de chauffage est exécutée de façon à transférer une quantité limitée de chaleur à l'eau, par création de conditions limitant le transfert de chaleur à l'eau et/ou par arrêt du processus du chauffage pendant la préparation du café de base, et que l'étape de passage de l'eau à travers le café moulu se fait avec application de vapeur sous basse pression et au moyen d'au moins une ouverture pouvant s'élargir, et également dans le fait qu'une surface d'impact est ménagée dans l'espace où le café de base accéléré quittant la sortie dudit compartiment est recueuilli. L'appareil proposé comprend un récipient (1), un couvercle (12) fermant ledit récipient (1), un support (2) destiné au café moulu, au moins un élément filtrant (10), un tuyau de sortie (15) pourvu, sur une partie de sa longueur, d'un étranglement servant à accélérer la vapeur de liquide sous pression jusqu'à ce qu'elle atteigne une vitesse comprise entre environ 2 m/s et 30 m/s. Ledit tuyau de sortie (15) est également pourvu d'un système de soupape à diaphragme d'autorégulation présentant au moins une ouverture (24), fonctionnant de façon non linéaire, et pouvant fermer le tuyau de sortie (15) jusqu'à ce que la pression du liquide sous pression atteigne une valeur seuil.
PCT/HU1993/000070 1993-12-13 1993-12-13 Procede et appareil permettant de preparer un cafe mousseux, destines specialement a un usage menager Ceased WO1995016377A1 (fr)

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Application Number Priority Date Filing Date Title
PCT/HU1993/000070 WO1995016377A1 (fr) 1993-12-13 1993-12-13 Procede et appareil permettant de preparer un cafe mousseux, destines specialement a un usage menager

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Application Number Priority Date Filing Date Title
PCT/HU1993/000070 WO1995016377A1 (fr) 1993-12-13 1993-12-13 Procede et appareil permettant de preparer un cafe mousseux, destines specialement a un usage menager

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WO1995016377A1 true WO1995016377A1 (fr) 1995-06-22

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Cited By (36)

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Publication number Priority date Publication date Assignee Title
NL1006039C2 (nl) * 1997-05-13 1998-11-16 Sara Lee De Nv Inrichting voor het bereiden van koffie met een kleinbellige schuimlaag.
FR2838947A1 (fr) * 2002-04-25 2003-10-31 Carasso Bossert S A Porte-filtre a cafe
EP1440636A1 (fr) * 2003-01-24 2004-07-28 Kraft Foods R & D, Inc. Cartouche et méthode pour la préparation de boissons
EP1323366A3 (fr) * 2001-12-24 2005-08-17 Ph. et M.-C. Carasso-Bossert S.A. Porte-filtre à café
US7097074B2 (en) 2003-01-24 2006-08-29 Kraft Foods R&D, Inc. Machine for the preparation of beverages
US7213506B2 (en) 2003-01-24 2007-05-08 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
US7219598B2 (en) 2003-01-24 2007-05-22 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
US7231869B2 (en) 2003-01-24 2007-06-19 Kraft Foods R & D Inc. Machine for the preparation of beverages
US7243598B2 (en) 2003-01-24 2007-07-17 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
US7255039B2 (en) 2003-01-24 2007-08-14 Kraft Foods R & D, Inc. Machine for the preparation of beverages
US7287461B2 (en) 2003-01-24 2007-10-30 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
US7308851B2 (en) 2003-01-24 2007-12-18 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages and method of manufacturing a cartridge
US7316178B2 (en) 2003-01-24 2008-01-08 Kraft Foods R & D, Inc. Machine for the preparation of beverages
US7322277B2 (en) 2003-01-24 2008-01-29 Kraft Foods R & D, Inc. Cartridge and method for the preparation of beverages
US7328651B2 (en) 2003-01-24 2008-02-12 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
US7340990B2 (en) 2003-01-24 2008-03-11 Kraft Foods R & D, Inc. Cartridge and method for the preparation of beverages
US7418899B2 (en) 2001-02-08 2008-09-02 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
WO2008120060A1 (fr) * 2007-03-29 2008-10-09 Gino Rapparini Dispositif pour obtenir des infusions crémeuses pour tous types de machines à expresso
US7533604B2 (en) 2003-01-24 2009-05-19 Kraft Foods R & D, Inc. Cartridge system for the preparation of beverages and method of manufacturing said system
US7533603B2 (en) 2003-01-24 2009-05-19 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
US7592027B2 (en) 2003-01-24 2009-09-22 Kraft Foods R & D, Inc. Method for the preparation of beverages
US7607385B2 (en) 2003-01-24 2009-10-27 Kraft Foods R & D, Inc. Machine for the preparation of beverages
US7640843B2 (en) 2003-01-24 2010-01-05 Kraft Foods R & D, Inc. Cartridge and method for the preparation of beverages
US7921766B2 (en) 2004-02-17 2011-04-12 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
CN102052753A (zh) * 2009-10-30 2011-05-11 李坚 开水供给装置和烧水器
US8033211B2 (en) 2004-02-17 2011-10-11 Kraft Foods R & D, Inc. Insert, a machine and a system for the preparation of beverages
US8087347B2 (en) 2004-02-17 2012-01-03 Kraft Foods R & D, Inc. Insert, a machine and a system for the preparation of beverages
ITMI20101499A1 (it) * 2010-08-05 2012-02-06 Mo El Srl Metodo e macchina per la produzione di caffè espresso
US8567304B2 (en) 2007-05-18 2013-10-29 Kraft Foods R&D, Inc. Beverage preparation machines
US8887622B2 (en) 2007-02-27 2014-11-18 Kraft Foods R & D, Inc. Machine for the preparation of beverages
US8950317B2 (en) 2007-05-18 2015-02-10 Kraft Foods R & D, Inc. Beverage preparation machines
US8974846B2 (en) 2007-05-18 2015-03-10 Kraft Foods R & D, Inc. Beverage preparation machines and methods for operating beverage preparation machines
US9084509B2 (en) 2007-05-18 2015-07-21 Kraft Foods R & D, Inc. In or relating to beverage preparation machines
US9386877B2 (en) 2007-05-18 2016-07-12 Kraft Foods R & D, Inc. Beverage preparation machines and beverage cartridges
CN106691202A (zh) * 2017-01-22 2017-05-24 广西喜爱家饮水设备有限公司 一种防止反复加热的饮水装置
EP4599741A1 (fr) * 2024-02-06 2025-08-13 Versuni Holding B.V. Ensemble de sortie de boisson pour un récipient d'infusion de cuisine

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EP1169956A3 (fr) * 1997-05-13 2007-11-21 Sara Lee/DE N.V. Appareil à préparer du café muni d'une couche de crème à pores fins
EP0878158A3 (fr) * 1997-05-13 1999-01-27 Sara Lee/DE N.V. Appareil à préparer du café muni d'une couche de crema à pores fins
US6119582A (en) * 1997-05-13 2000-09-19 Sara Lee/De N.V. Apparatus for preparing coffee having a small-bubbled foam layer
EP1169956A2 (fr) 1997-05-13 2002-01-09 Sara Lee/DE N.V. Appareil à préparer du café muni d'une couche de crème à pores fins
NL1006039C2 (nl) * 1997-05-13 1998-11-16 Sara Lee De Nv Inrichting voor het bereiden van koffie met een kleinbellige schuimlaag.
US7418899B2 (en) 2001-02-08 2008-09-02 Kraft Foods R & D, Inc. Cartridge for the preparation of beverages
EP1323366A3 (fr) * 2001-12-24 2005-08-17 Ph. et M.-C. Carasso-Bossert S.A. Porte-filtre à café
FR2838947A1 (fr) * 2002-04-25 2003-10-31 Carasso Bossert S A Porte-filtre a cafe
US7640843B2 (en) 2003-01-24 2010-01-05 Kraft Foods R & D, Inc. Cartridge and method for the preparation of beverages
US9451847B2 (en) 2003-01-24 2016-09-27 Koninklijke Douwe Egberts B.V. Cartridge and method for the preparation of beverages
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WO2004064584A1 (fr) * 2003-01-24 2004-08-05 Kraft Foods R & D, Inc. Cartouche et procede de preparation de boissons
US10676273B2 (en) 2003-01-24 2020-06-09 Koninklijke Douwe Egberts B.V. Cartridge and method for the preparation of beverages
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US7607385B2 (en) 2003-01-24 2009-10-27 Kraft Foods R & D, Inc. Machine for the preparation of beverages
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US10442611B2 (en) 2003-01-24 2019-10-15 Koninklijke Douwe Egberts B.V. Machine for the preparation of beverages
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WO2008120060A1 (fr) * 2007-03-29 2008-10-09 Gino Rapparini Dispositif pour obtenir des infusions crémeuses pour tous types de machines à expresso
US10952562B2 (en) 2007-05-18 2021-03-23 Koninklijke Douwe Egberts B.V. Beverage preparation machines and beverage cartridges
US8567304B2 (en) 2007-05-18 2013-10-29 Kraft Foods R&D, Inc. Beverage preparation machines
US9386877B2 (en) 2007-05-18 2016-07-12 Kraft Foods R & D, Inc. Beverage preparation machines and beverage cartridges
US9084509B2 (en) 2007-05-18 2015-07-21 Kraft Foods R & D, Inc. In or relating to beverage preparation machines
US9730547B2 (en) 2007-05-18 2017-08-15 Koninklijke Douwe Egberts B.V. Beverage preparation machines
US9907432B2 (en) 2007-05-18 2018-03-06 Koninklijke Douwe Egberts B.V. Beverage preparation machines
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US8950317B2 (en) 2007-05-18 2015-02-10 Kraft Foods R & D, Inc. Beverage preparation machines
CN102052753A (zh) * 2009-10-30 2011-05-11 李坚 开水供给装置和烧水器
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ITMI20101499A1 (it) * 2010-08-05 2012-02-06 Mo El Srl Metodo e macchina per la produzione di caffè espresso
CN106691202A (zh) * 2017-01-22 2017-05-24 广西喜爱家饮水设备有限公司 一种防止反复加热的饮水装置
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