WO2026018149A1 - Procédé et dispositif d'extraction de café mettant en œuvre le procédé ci-dessus - Google Patents

Procédé et dispositif d'extraction de café mettant en œuvre le procédé ci-dessus

Info

Publication number
WO2026018149A1
WO2026018149A1 PCT/IB2025/057148 IB2025057148W WO2026018149A1 WO 2026018149 A1 WO2026018149 A1 WO 2026018149A1 IB 2025057148 W IB2025057148 W IB 2025057148W WO 2026018149 A1 WO2026018149 A1 WO 2026018149A1
Authority
WO
WIPO (PCT)
Prior art keywords
volume
water
movable septum
mechanical compression
compression means
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.)
Pending
Application number
PCT/IB2025/057148
Other languages
English (en)
Inventor
Clino D’EPIRO
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.)
Caputo Giovanni
STC Srl
Original Assignee
Caputo Giovanni
STC Srl
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 Caputo Giovanni, STC Srl filed Critical Caputo Giovanni
Publication of WO2026018149A1 publication Critical patent/WO2026018149A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A47J31/24—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
    • A47J31/34—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 liquid pressure
    • A47J31/36—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 liquid pressure with mechanical pressure-producing means
    • A47J31/38—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 liquid pressure with mechanical pressure-producing means operated by hand
    • 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
    • A47J31/18—Apparatus in which ground coffee or tea-leaves are immersed in the hot liquid in the beverage container
    • A47J31/20—Apparatus in which ground coffee or tea-leaves are immersed in the hot liquid in the beverage container having immersible, e.g. rotatable, filters
    • 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
    • A47J31/34—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 liquid pressure
    • A47J31/36—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 liquid pressure with mechanical pressure-producing means
    • A47J31/3666—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 liquid pressure with mechanical pressure-producing means whereby the loading of the brewing chamber with the brewing material is performed by the user
    • A47J31/3676—Cartridges being employed
    • A47J31/368—Permeable cartridges being employed

Definitions

  • the present invention relates to the field of methods for extracting liquid cof fee from ground cof fee powder and in particular to the field of manual and automatic cof fee machines .
  • ground co f fee is simply infused in hot water and then filtered through metal mesh or paper filters ;
  • high-temperature , high-pressure water extraction in which the ground cof fee is placed in a container equipped with a filter on one side and water is passed through it . This water is heated to a boil , thus providing suf ficient pressure to overcome the resistance of the compacted ground cof fee ;
  • the degree of roasting of the coffee which the more roasted it is, the more it allows water to flow, but at the cost of a greater loss of volatile compounds that give the beverage its flavour
  • the grain size of the ground coffee which directly affects the resistance to the passage of water and which is combined with
  • the temperature and pressure of the hot water which determine the degree of extraction but which depend somewhat unpredictably on the combination of grain size and roasting of the coffee.
  • the resistance to the passage of water determines the pressure, or rather the counterpressure at the pressure source, which can be a boiler, a piston, or a pump.
  • Piston and pump solutions prove to be the most ef ficient , as the water temperature and water pressure are independent variables . While pressure is always linked to the counterpressure provided by the cof fee powder, the temperature is at least set in various ways by the machine . Many cof fee machines , in which the pressure source is a pump, work with capsules or pods in which the grain size and roasting degree of the coffee is controlled by the manufacturer of the machine itsel f to adapt to the characteristics of the machine .
  • water pressure can be independent of water temperature , it is not independent of the characteristics of the contents of the pods and capsules .
  • Grain si ze and roasting are aspects on which manufacturers can intervene to adapt to the characteristics of the machines produced and marketed .
  • the purpose of the present invention is to present a coffee extraction method that is at least alternative to known methods .
  • the basic idea of the present invention is to extract cof fee by forcing water through a volume filled with coffee powder, acting against a movable septum loaded by a resilient element .
  • a first volume containing the cof fee powder is identi fied, along with a second volume communicating with the first volume and designed to receive the water that passes through the first volume by retracting the movable septum, which separates the first volume from the second volume .
  • the cof fee contained in the first volume does not need to be pressed in any way, but simply released, so as not to contribute to the backpressure provided by the resilient element acting on the movable septum .
  • the pressure is only marginally af fected by the characteristics of the cof fee powder, and more importantly, it is not af fected in any way by temperature . Therefore , ignoring the fact that it is a dynamic process , it can be stated that , ideally, the backpressure depends only on the reaction of fered by the movable septum loaded by the resilient element.
  • the amount of water forced through the powder may also be measured, i.e., predetermined. Otherwise, if it were excessive, once the movable septum reached its end stop, the pressure would necessarily increase, as it is no longer is determined essentially by the reaction force of the septum.
  • US2014356501 shows a method of extracting coffee from a pod .
  • the piston is loaded by a spring that allows it to retract .
  • the spring has no ef fect on the liquid . Therefore , once the liquid has passed through the pod, the spring causes the piston to retract without af fecting the liquid in the chamber opposite the piston .
  • the present extraction method is capable of making the percentage of soluble substances extracted and the creation of foam independent of the quantity of cof fee , the degree of grinding and roasting of the powder, and the manual compression of the powder itsel f , which is normally performed precisely when preparing espresso .
  • a controlled and nearly constant pressuri zation level allows the C02 extracted from the cof fee , which is always roasted to some degree and therefore porous , to remain dissolved .
  • Roasting being a combustion process , produces both C02 and the porous structure of the cof fee granules , similar to activated carbon, which partially absorbs it .
  • This C02 which only becomes desaturated at the end of extraction, when the liquid stops being pressed, is responsible for the creation of a dense foam .
  • This foam is what is commonly called " cream” and is typical of espresso cof fee .
  • the pressuri zed water source ceases its ef fect and the resilient element is arranged to push the water back .
  • the water can then be forced through the ground cof fee again or released into a cup .
  • the water passes through the first volume at least twice .
  • the water can be forced through the first volume any number of times . Therefore , the extraction of the substances contained in the ground cof fee is achieved at a temperature lower than the boiling temperature of water and through two or more water crossings .
  • the predetermined volume of water once forced through the first volume , can be kept pressuri zed for a settable time by blocking the flow, and then forced by the resilient element to pass through the first volume again to be poured into the cup .
  • the present invention also relates to various devices that implement the method described above .
  • the water is stored in a third volume or reservoir . It can be heated in the third volume or can be heated in a conduit connecting the third volume to the first volume .
  • the water can be heated separately and introduced into the third volume to be then forced through the first volume .
  • the present invention is suitable for both the creation of fully manual household machines and for the creation of bar or automatic machines .
  • Fig . 1 shows a first diagram of a cof fee machine according to a first preferred variant of the invention
  • Fig . 2 shows a detail of the cof fee extraction unit of the machine of Figure 1 without the lever structure required to provide force to the piston .
  • Fig . 3 shows an exemplary diagram of the extraction method steps for the machine of Figure 1 .
  • Figs . 4 and 6 show two additional diagrams of co f fee machines according to two preferred variants of the invention .
  • Fig . 5 shows a construction detail of some parts of the machine of Fig. 4.
  • Figs. 7a and 7b show two views, one in section and one from above, respectively, of a construction element of the machine of Fig. 6.
  • Fig. 1 schematically shows a machine in which a pressure source is provided by a piston P.
  • the piston can be operated manually or by an electric motor .
  • the extraction unit shown in detail in Figure 2, can be separated from the machine structure to allow the extracted cof fee to be poured .
  • the machine comprises a casing H, to which the piston is slidably coupled, in which a first volume VI is arranged to accommodate cof fee powder CP .
  • the first volume borders and is separated from a second volume V2 by a sealed movable septum MS , hereinafter referred to as the "movable septum" , loaded by a resilient element SPR .
  • the movable septum can be sealed by a perimeter gasket adhering to the perimeter walls defining the second volume V2 .
  • the casing H and other components be cylindrically symmetrical to simpli fy coupling .
  • the resilient element for example , is a spiral spring that pushes the movable septum toward the first volume in a predetermined position .
  • This predetermined position can be achieved, for example , by a contact ring (not shown) attached internally to the cylinder .
  • the piston P together with the third volume, defines a source of pressurized water.
  • the water content also has a predetermined volume, larger than the first volume containing the ground coffee.
  • the compression movement of the piston causes the volume of water to pass through the first volume against the movable septum; therefore, the water passes through the first volume and partially reaches the second volume.
  • the third volume at this stage contains liquid coffee.
  • a first port can be identified between the first and second volumes, and a second port between the pressurized water source and the first volume. Furthermore, a third port connects the first, second, or third volumes to the outside environment to collect the liquid coffee in a cup.
  • the second and third ports can coincide.
  • the piston can be removed to manually pour the liquid coffee into a cup.
  • the first port is equipped with a first filter FS1, which represents a fixed septum with filter passages.
  • the first filter FS1 divides the first from the second volume, and the movable septum is arranged to face and preferably contact the first filter FS1.
  • the second door is equipped with a second filter FS2 to prevent the coffee powder from dispersing into the liquid coffee during the second passage of the coffee powder.
  • a tap for collecting the coffee can be provided, for example, associated with the first or third volume.
  • the mobile septum MS compresses the liquid coffee, forcing it to pass through a portion of the first volume and through the tap.
  • the tap defines the third port and should be equipped with an additional filter .
  • the tap can be associated with the third volume V3 and positioned near filter FS2, so that it is sufficient to move the piston away from filter FS2 enough to uncover the opening of the tap, while the mobile septum compresses the liquid coffee, forcing it to exit through the tap after having passed through the first volume at least a second time.
  • a cycle includes an advancement and subsequent retraction of the piston .
  • multiple cycles can be performed before collecting the liquid cof fee .
  • the second and third ports coincide , and therefore the second filter appears as a second fixed septum separating the first from the third volume .
  • the first volume is intermediate between the second and third volumes .
  • the water can be heated in the third volume using an electric resistor or can be introduced into the third volume V3 , previously heated in a known manner .
  • the piston P is preferably equipped with a vent valve VC that eliminates any air cushion between the free surface of the water and the piston .
  • Fig . 1 shows a manual machine implementing the solution in Fig . 2 .
  • the casing H is inserted into a special support S to which a lever L is hinged, arranged to act on the piston P described in Fig . 2 .
  • the volume of the third volume V3 is less than the sum of the first and second volumes , but greater than the volume of the first volume VI . Therefore , the pressure inside the first and second volumes is due essentially exclusively to the action of the movable septum SM, which can preferably be calibrated to provide a pressure of 9 bar.
  • the pressure inside the first volume does not depend on the force with which the lever is operated, but essentially exclusively on the calibration of the resilient element that loads the movable septum.
  • the spring defining the resilient element is of the cup type, capable of maintaining a constant force exerted on the movable septum, regardless of its position.
  • the liquid coffee can be recovered, for example, by removing the casing H from its seat in the holder S, and removing the piston from the third volume V3.
  • Figure 3 describes the liquid coffee extraction steps according to the method of the present invention:
  • Fig. 3 does not show the steps for loading the ground coffee into the first chamber, filling the third chamber with hot water, and attaching the piston to the third chamber.
  • step 3d in which the piston is removed, is entirely optional, since, as will be described later, the system for supplying pressurized hot water may vary.
  • Fig. 4 shows another piston-based variant of the present invention .
  • the body of the device is upside down compared to the previous figures, but this is irrelevant.
  • the piston P is operated by a crank-and-connector system or by a linear actuator.
  • the piston operates , as in the previous variant , in the third chamber, which can be f illed from above after removing the GC capsule assembly described below .
  • the third chamber V3 can be associated with an electric resistor to heat the water introduced into the third chamber, or the water must be introduced already hot . Subsequently, the capsule assembly is inserted, into which the cof fee powder is loaded, and extraction can be performed as described above .
  • a tap is provided for the third volume .
  • the opening of the tap can advantageously be determined by the position of the piston inside the third volume , so that when the liquid cof fee is being discharged, the discharge port is open, while once the discharge phase is complete , the piston rises , closing the discharge port to accommodate new water .
  • Fig . 5 shows an exploded view of the capsule assembly GC . The latter comprises
  • a tubular-shaped outer body Cl configured to enclose the first and second volumes VI and V2 , with a bottom wall defined by the filter FS 1 ,
  • tubular-shaped inner body C2 configured to enclose the second volume V2 and therefore equipped with a bottom wall defined by the f ilter FS2 and the mobile septum MS loaded by the spring SPR, in which the inner body is configured to fit at least partially into the outer body .
  • the components it is preferable for the components to have cylindrical symmetry to s impli fy coupling, so the outer body is cylindrical in shape and has a single base defined by the FS 1 filter .
  • the inner body is cylindrical in shape and has a closed upper base and a lower base defined by the FS2 filter .
  • the inner body fits securely into the outer body, for example using a thread or a bayonet fitting .
  • the capsule assembly can be disassembled to remove used ground cof fee and introduce fresh ground cof fee .
  • the capsule assembly is sealed with the casing H to perform the steps described above .
  • the seals G1 and G2 are also disclosed between the inner body and the outer body, and G3 between the outer body and the casing H into which the capsule assembly is intended to be inserted .
  • This solution is particularly convenient because it allows for very quick cof fee preparation by removing only the capsule assembly from the holder (not shown in Fig . 4 ) , rather than the entire H-shaped container .
  • the amount of water to be added to the H-shaped container can be indicated by a speci fic mark or by using a measuring cup . As described above, it is important that the volume of water be greater than the first volume VI and less than the sum of the volumes VI and V2 .
  • Precise temperature control independent of the extraction pressure , which is controlled by the elastic water-reacting element , makes the compression of the coffee powder unnecessary . Indeed, this practice , mandatory with state-of-the-art extraction systems to create counterpressure to the water flow that generates the necessary extraction pressure , is absolutely contraindicated here .
  • the flow of water through the powder is controlled by the speed of the piston, or the flow rate of the water pump, while the pressure is controlled by the aforementioned elastic reaction element . No compression of the powder is necessary, and the flow itsel f is also independent of the degree of roasting and grinding of the cof fee .
  • This feature is particularly signi ficant because the solid residue of the beverage , even when contained in the bags , is easi ly and completely compostable by disposing of it in the organic waste bin .
  • the infusion time which can be set, once the number of passes has been determined, by adjusting the speed of the piston .
  • roasting and grind are no longer essential for maintaining extraction pressure, and therefore the method can ensure, once the parameters are adjusted, perfect extraction regardless of the ground coffee used.
  • the number of passes is always performed under pressure to prevent the CO2 that the water absorbs from the roasted coffee from being desorbed.
  • Roasted coffee acts like activated carbon, also adsorbing gases derived from the roasting process. This allows the CO2 to be desorbed only during the last pass, i.e., when the liquid is released into the cup.
  • the method guarantees a thick and persistent foam, giving the drink the typical appearance that the customer expects from espresso cof fee .
  • the control of the piston P drive motor can be operated so that the piston itsel f , during certain sections of its stroke , advances and retracts by very small distances , ef fectively oscillating around an equilibrium position, thus creating a vibration in the liquid that improves , as ultrasonic cleaners do , the extraction of soluble substances from the cof fee powder .
  • This mode should preferably be implemented either during the pre-infusion period, as described above , or around its top dead center, corresponding to the maximum retraction of the mobile septum .
  • the mode used during pre-infus ion is also particularly suitable for preparing, as will be explained in more detail later, a beverage known as "Cuban Cof fee , " obtained by mixing powdered sugar directly with the cof fee powder in the filter holder .
  • Fig . 6 shows a third configuration of a machine capable of extracting cof fee from ground cof fee using the method of the present invention . It is operated by a volumetric pump VP that draws water from a separate tank V3 , which contains a water heating resistor R .
  • the pump sends water to filter FS2 , forcing it through the first volume VI until the mobile septum MS retracts .
  • the volume of water pumped is predetermined, such that the mobile septum retracts without exceeding the pressure value determined by the resilient element .
  • valve VAI opens , connecting volume VI to the outside environment to collect the liquid cof fee , while the mobile septum returns to its rest position .
  • the solution shown in Fig . 6 optionally involves heating volume V2 using a j acket arranged around it and circulating hot water from volume V3 through the j acket .
  • valve VA2 in a first phase, valve VA2 is opened, connecting pump VP to j acket J constructed around volume V2 . After heating volume V2 , valve VA2 is closed and a predetermined volume of water is pumped into volume VI until the movable septum MS is at least partially retracted . Subsequently, pump VP is stopped and valve VAI is opened to collect the extracted liquid cof fee .
  • the cof fee powder can be loaded in the same way as in the solution shown in Figs . 4 and 5 , using a removable capsule assembly .
  • the cof fee powder can be loose or collected in pods .
  • Collecting the powder in pods is advantageous because it ensures the correct dosage of the cof fee powder, preventing an excessive amount of cof fee from causing additional backpressure beyond the pressure generated by the resilient element coupled with the movable septum .
  • the VA2 valve can also be operated in a pulsed manner at a suitable frequency, causing a series of vibrations— micro-water hammers— which, similar to the high- frequency reciprocating motion of the piston in previous variants , can produce an additional extraction ef fect similar to that found in ultrasonic cleaners .
  • This mode of operation can be implemented during the seconds of pre-infusion, or during a period when the mobile septum MS is in its fully retracted position, or both .
  • the first mode of operation is particularly interesting for creating a very unique beverage called "Cuban Cof fee .
  • This name corresponds to a beverage composed of sweetened cof fee with a thick, dark cream obtained by vigorously mixing sugar with the very first cof fee extract , which is rich in fatty substances .
  • a wide audience appreciates this type of cof fee for the pleasure of drinking the liquid mixed with the aforementioned sweet foam .
  • the machine operating method which creates strong shock waves in the liquid during the preinfusion period, is designed to create the aforementioned foamy cream by reacting with the sugar and fats from the initial extraction of the cof fee , i f a mixture of ground cof fee and ground sugar (preferably unrefined brown sugar ) is placed in the filter holder .
  • This method creates the beverage known as "Cuban Cof fee" with no ef fort on the part of the user other than adding sugar mixed with the ground cof fee .
  • Figs . 7a and 7b show two views of the GC unit , which houses the ground cof fee of the machine shown in Fig . 6 .
  • This figure illustrates how the unit is removable for convenient refilling and can be attached to the rest of the machine using a system TN that engages with inclined planes on the body of the machine , similar to a bayonet fitting .
  • This coupling system is known from standard espresso machine cof fee holders .
  • the inclined planes allow for a first , sealed connection between the GC unit and the machine body .
  • the gasket GT indicates the perimeter of the first , sealed hydraulic connection created between the unit GC and the machine body .
  • the GC unit according to the present invention di f fers from the prior art in that it features a second, sealed hydraulic connection with the machine body, created during the translation and rotation o f the unit GC using the handle MN .
  • the O-ring indicates the lip of the unit GC opening used to create the second, sealed hydraulic connection with the machine body .

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

Abstract

Procédé d'extraction de café comprenant un procédé pour exercer une pression sur un volume prédéterminé d'eau pour le forcer à traverser un premier volume confiné (VI) contenant de la poudre de café contre une cloison mobile (MS) chargée par un élément élastique (SPR), le volume prédéterminé d'eau étant tel qu'une valeur de pression à l'intérieur du premier volume est déterminée par une rétraction de ladite cloison mobile.
PCT/IB2025/057148 2024-07-17 2025-07-15 Procédé et dispositif d'extraction de café mettant en œuvre le procédé ci-dessus Pending WO2026018149A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT202400016534 2024-07-17
IT102024000016534 2024-07-17

Publications (1)

Publication Number Publication Date
WO2026018149A1 true WO2026018149A1 (fr) 2026-01-22

Family

ID=92926141

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2025/057148 Pending WO2026018149A1 (fr) 2024-07-17 2025-07-15 Procédé et dispositif d'extraction de café mettant en œuvre le procédé ci-dessus

Country Status (1)

Country Link
WO (1) WO2026018149A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4763566A (en) * 1986-01-22 1988-08-16 Spidem S.R.L. Manually operated coffee-making machine
US20140356501A1 (en) 2013-06-03 2014-12-04 Starbucks Corporation D/B/A Starbucks Coffee Company Apparatus and method for brewing a beverage
CN106974551A (zh) * 2016-01-15 2017-07-25 韩健 一种利用蓄能咖啡机制备意式浓缩咖啡的方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4763566A (en) * 1986-01-22 1988-08-16 Spidem S.R.L. Manually operated coffee-making machine
US20140356501A1 (en) 2013-06-03 2014-12-04 Starbucks Corporation D/B/A Starbucks Coffee Company Apparatus and method for brewing a beverage
CN106974551A (zh) * 2016-01-15 2017-07-25 韩健 一种利用蓄能咖啡机制备意式浓缩咖啡的方法

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