WO2008004072A2 - Percolating method and machine for making a beverage from anhydrous powdered material - Google Patents
Percolating method and machine for making a beverage from anhydrous powdered material Download PDFInfo
- Publication number
- WO2008004072A2 WO2008004072A2 PCT/IB2007/001797 IB2007001797W WO2008004072A2 WO 2008004072 A2 WO2008004072 A2 WO 2008004072A2 IB 2007001797 W IB2007001797 W IB 2007001797W WO 2008004072 A2 WO2008004072 A2 WO 2008004072A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- percolating
- channel
- machine
- emulsion
- chamber
- Prior art date
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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
- A47J31/24—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
- A47J31/3671—Loose coffee being employed
-
- 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
- A47J31/0668—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines specially adapted for cartridges
-
- 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
- A47J31/4403—Constructional details
- A47J31/446—Filter holding means; Attachment of filters to beverage-making apparatus
- A47J31/4464—Filter holding means; Attachment of filters to beverage-making apparatus by means of bayonet-type engagement
-
- 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 present invention relates to a percolating method for making a beverage from anhydrous powdered material .
- the present invention relates to a percolating method for making a beverage from anhydrous powdered material, wherein pressurized hot water is fed through a fluidtight percolating chamber containing a measure of said material and communicating with the outside via a discharge channel.
- pressurized hot water is fed through a fluidtight percolating chamber containing a measure of said material and communicating with the outside via a discharge channel.
- Formation of the cream normally depends on various factors, such as the grain size of the ground coffee; the amount of ground coffee used and the extent to which it is compressed inside the percolating chamber; and the pressure of the hot water fed through the percolating chamber . Correct interaction of all these parameters is necessary, in fact, to produce sufficient hydraulic resistance inside the percolating chamber to oppose flow of the water and form in the percolated beverage stationary emulsion swirl, which forms microscopic air bubbles inside the beverage.
- Claim 1 and, preferably, in any one of the following
- a percolating machine for making a beverage from anhydrous powdered material, as claimed in independent Claim 3 and, preferably, in any one of the following Claims depending directly or indirectly on Claim 3.
- Figure 1 shows a schematic side view of a preferred embodiment of the coffee machine according to the present invention
- Figure 2 shows a larger-scale axial section of an infusion device of the Figure 1 machine
- Figure 3 shows an exploded view of the Figure 2 infusion device
- Figure 4 shows a section along line IV-IV in Figure 2;
- Figure 5 shows a larger-scale detail of Figure 2
- Figure 6 shows a top plan view of Figure 5 ;
- Figure 7 shows a left side view of Figure 5
- Figure 8 shows an underside view of Figure 7.
- Number 1 in Figure 1 indicates as a whole a coffee machine comprising an outer casing 2; and an infusion device 3 having a substantially vertical axis 4 and located over a flat horizontal surface of outer casing 2 defining a cup supporting surface.
- infusion device 3 comprises a removable percolating cup 5; a pressurized-hot-water sprinkler 6 coaxial with axis 4; and a casing 7 integral with outer casing 2 and comprising a C-shaped bottom portion defining a seat 8 for supporting cup 5 in a percolating position ( Figure 1) , in which cup 5 is coaxial with, and connected in fluidtight manner to, sprinkler 6 to form, with sprinkler 6, a percolating chamber 9.
- cup 5 comprises a body 10, which, has an axis coincident with axis 4 in the percolating position, has a radial handle 11, and is bounded at the top by a flat surface 12 having a central cavity 13 defining a bottom half- chamber of percolating chamber 9 , and for partly housing a known wafer 14 containing a measure of ground coffee.
- Cavity 13 is fitted at the bottom with a perforated disk 15, which defines a filter for the beverage extracted from wafer 14, and separates the centre of cavity 13 from a conical, downward-tapering catch chamber 16 communicating with the outside via a coffee discharge channel 17.
- Cup 5 comprises an emulsifying device 18 which is inserted inside a seat 19 formed, coaxially with axis 4, at the bottom of catch chamber 16, and has a sinusoidal emulsion channel 20 which, as explained in detail below, defines a first portion of discharge channel 17, receives a coffee-air mixture from catch chamber 16, and imparts a swirling movement to the mixture to emulsify the liquid particles with the air particles and so form a thick, stable surface layer of cream on the resulting beverage .
- a sinusoidal emulsion channel 20 which, as explained in detail below, defines a first portion of discharge channel 17, receives a coffee-air mixture from catch chamber 16, and imparts a swirling movement to the mixture to emulsify the liquid particles with the air particles and so form a thick, stable surface layer of cream on the resulting beverage .
- Emulsifying device 18 is defined by a contoured body comprising a cylindrical main portion 21 coaxial with axis 4, housed precisely inside a respective cylindrical portion of seat 19, and having, at the top end facing catch chamber 16, a cylindrical appendix 22 coaxial with axis 4, and, at the opposite end, a circular flange 23 coaxial with axis 4. and housed precisely inside a respective wider cylindrical portion of seat 19.
- Appendix 22 projects inside catch chamber 16 from portion 21, and is connected to disk 15 by a screw 24 inserted through a central hole in disk 15 and a through hole formed in emulsifying device 18 and coaxial with axis 4.
- emulsifying device 18 is locked inside seat 19 by a coffee spout 25 connected rigidly to the rest of cup 5' by a respective circular flange 26, which is inserted inside a wide end portion of seat 19, and is tightened by screws to body 10, with the interposition of an annular seal 27.
- Spout 25 has a central hole 28, which is coaxial with axis 4, defines a second, and end, portion of discharge channel 17, and has, at the end facing emulsifying device 18, a wide portion 29 defining a header for the emulsified beverage from emulsifying device 18.
- Spout 25 also comprises .a tubular appendix 30, which projects axially from the free edge of wide portion 29 up to and into contact with flange 23, and surrounds a bowl-shaped projection 31 projecting inwards of wide portion 29 from the centre of flange 23, and which in use converges the coffee from emulsion channel 20 towards axis 4 and hole 28.
- emulsion channel 20 is defined by a peripheral groove, which is formed in the cylindrical wall of emulsifying device 18 along a path substantially coiling about axis 4 from catch chamber 16 to wide portion 29, and is closed laterally by the lateral surface- of seat 19.
- emulsion channel 20 comprises a helical first portion 32 formed in main portion 21 and extending " up to flange 23 from an inlet I communicating with catch chamber 16; a helical second portion ' 33 formed in flange 23 as an extension of portion 32, and extending up to an outlet Ul facing wide portion 29; and a third portion 34, in turn comprising a first portion coaxial with axis 4 and formed along roughly a quarter of a circle at the base of main portion 21, and a helical second portion formed in flange 23 as an extension of the first portion, and which comes out inside wide portion 29 at an outlet U2 roughly diametrically opposite outlet Ul with respect to axis 4 ( Figure 8) .
- emulsion channel 20 is defined by one groove, which coils about axis 4 from an inlet I facing catch chamber 16, to an outlet U facing wide portion 29.
- emulsion channel 20 may in turn comprise two or more channels coiling from catch chamber 16 to wide portion 29 along respective fully or partly independent paths .
- emulsion channel 20 may be formed entirely inside emulsifying device 18, or may be defined by a helical groove formed in the lateral wall of seat 19 and closed laterally by a lateral wall of an insert inserted inside seat 19.
- the cross section of emulsion channel 20 is small enough to prevent a fall in pressure- of the mixture flowing from catch chamber 16 into emulsion chamber 20, and is such as to keep the mixture at a pressure higher than an outside pressure outside discharge channel 17, i.e. at the outlet end of hole 28.
- the small cross section and helical design of emulsion channel 20 produces, in the pressurized mixture flowing along first portion 32, second portion 33, and third portion 34, strong turbulence caused by the formation of stationary microswirls, so that the liquid particles in the mixture are emulsified with the air particles in the mixture to form a thick froth of liquid coffee mixed with fine air bubbles.
- percolating cup 5 may be one of various known types commonly- used in percolating machines, e.g. a removable bayonet-connection or non-removable type.
- percolating cup 5 may be designed to house a measure of loose ground coffee, or a known perforated or sealed capsule containing a measure of ground coffee.
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Non-Alcoholic Beverages (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
A percolating method for making a beverage from anhydrous powdered material housed inside a percolating chamber (9) communicating with the outside via a discharge channel (17); wherein pressurized hot water is fed through the percolating chamber (9) to obtain a liquid beverage-air mixture, and the mixture is emulsified by imparting a swirling movement to the mixture- by means of an emulsion channel (20), which forms part of. the discharge channel (17) and is substantially helical.
Description
PERCOLATING METHOD AND MACHINE FOR MAKING A BEVERAGE FROM ANHYDROUS POWDERED MATERIAL
TECHNICAL FIELD
• The present invention relates to a percolating method for making a beverage from anhydrous powdered material .
More specifically, the present invention relates to a percolating method for making a beverage from anhydrous powdered material, wherein pressurized hot water is fed through a fluidtight percolating chamber containing a measure of said material and communicating with the outside via a discharge channel. Though the method according to the present invention applies to making any beverage by feeding pressurized hot water through powdered material, the
■ following description refers, purely by way of example, to a method of making coffee from ground coffee. BACKGROUND ART
In the coffee, and particularly "espresso" coffee, percolating machine industry, machines are produced for
making a beverage covered with a thick, stable layer of fine froth or so-called "cream" which is extremely- popular among consumers .
Formation of the cream normally depends on various factors, such as the grain size of the ground coffee; the amount of ground coffee used and the extent to which it is compressed inside the percolating chamber; and the pressure of the hot water fed through the percolating chamber . Correct interaction of all these parameters is necessary, in fact, to produce sufficient hydraulic resistance inside the percolating chamber to oppose flow of the water and form in the percolated beverage stationary emulsion swirl, which forms microscopic air bubbles inside the beverage.
In the past, to form "cream" on the coffee, regardless of whether or not the above conditions are achieved, and in particular to increase the amount and quality of the creamy layer, various technical solutions have been employed designed, normally, to mix outside air into the coffee issuing from the percolating chamber. This is done, for example, by increasing the flow speed of the coffee by means of a valve member located along the discharge channel, and directing the resulting jet onto a normally rough surface of an emulsion chamber, where the turbulence formed in the fluid incorporates the surrounding air particles into
the coffee, thus forming froth.
Though effective, this solution, in most cases, has the drawback of seriously complicating the design of the percolating device of the machine, thus ' impairing the simplicity, sturdiness, and manufacturing cost of the machine itself.
DISCLOSURE OF INVENTION
It is an object of the present invention to provide a percolating method, for making a beverage from anhydrous powered material, designed to produce, in a straightforward, effective, low-cost manner, a beverage covered with a thick, air-emulsified surface layer or so-called "cream".
According to the present invention, there is provided a percolating method for making a beverage from anhydrous powdered material, as claimed in independent
Claim 1 and, preferably, in any one of the following
Claims depending directly or indirectly on Claim 1.
According to the present invention, there is also provided a percolating machine for making a beverage from anhydrous powdered material, as claimed in independent Claim 3 and, preferably, in any one of the following Claims depending directly or indirectly on Claim 3. BRIEF DESCRIPTION OF THE DRAWINGS
A non-limiting embodiment of the invention will be described by way of example with reference to the
accompanying drawings, in which:
Figure 1 shows a schematic side view of a preferred embodiment of the coffee machine according to the present invention; Figure 2 shows a larger-scale axial section of an infusion device of the Figure 1 machine;
Figure 3 shows an exploded view of the Figure 2 infusion device;
Figure 4 shows a section along line IV-IV in Figure 2;
Figure 5 shows a larger-scale detail of Figure 2;
Figure 6 shows a top plan view of Figure 5 ;
Figure 7 shows a left side view of Figure 5;
Figure 8 shows an underside view of Figure 7. BEST MODE FOR CARRYING OUT THE INVENTION
Number 1 in Figure 1 indicates as a whole a coffee machine comprising an outer casing 2; and an infusion device 3 having a substantially vertical axis 4 and located over a flat horizontal surface of outer casing 2 defining a cup supporting surface.
More specifically, as shown in Figures 1, 2 and 4, infusion device 3 comprises a removable percolating cup 5; a pressurized-hot-water sprinkler 6 coaxial with axis 4; and a casing 7 integral with outer casing 2 and comprising a C-shaped bottom portion defining a seat 8 for supporting cup 5 in a percolating position (Figure 1) , in which cup 5 is coaxial with, and connected in
fluidtight manner to, sprinkler 6 to form, with sprinkler 6, a percolating chamber 9.
With reference to Figures 2, 3 and 4, cup 5 comprises a body 10, which, has an axis coincident with axis 4 in the percolating position, has a radial handle 11, and is bounded at the top by a flat surface 12 having a central cavity 13 defining a bottom half- chamber of percolating chamber 9 , and for partly housing a known wafer 14 containing a measure of ground coffee. Cavity 13 is fitted at the bottom with a perforated disk 15, which defines a filter for the beverage extracted from wafer 14, and separates the centre of cavity 13 from a conical, downward-tapering catch chamber 16 communicating with the outside via a coffee discharge channel 17.
Cup 5 comprises an emulsifying device 18 which is inserted inside a seat 19 formed, coaxially with axis 4, at the bottom of catch chamber 16, and has a sinusoidal emulsion channel 20 which, as explained in detail below, defines a first portion of discharge channel 17, receives a coffee-air mixture from catch chamber 16, and imparts a swirling movement to the mixture to emulsify the liquid particles with the air particles and so form a thick, stable surface layer of cream on the resulting beverage .
Emulsifying device 18 is defined by a contoured body comprising a cylindrical main portion 21 coaxial
with axis 4, housed precisely inside a respective cylindrical portion of seat 19, and having, at the top end facing catch chamber 16, a cylindrical appendix 22 coaxial with axis 4, and, at the opposite end, a circular flange 23 coaxial with axis 4. and housed precisely inside a respective wider cylindrical portion of seat 19.
Appendix 22 projects inside catch chamber 16 from portion 21, and is connected to disk 15 by a screw 24 inserted through a central hole in disk 15 and a through hole formed in emulsifying device 18 and coaxial with axis 4.
At the opposite end, emulsifying device 18 is locked inside seat 19 by a coffee spout 25 connected rigidly to the rest of cup 5' by a respective circular flange 26, which is inserted inside a wide end portion of seat 19, and is tightened by screws to body 10, with the interposition of an annular seal 27.
Spout 25 has a central hole 28, which is coaxial with axis 4, defines a second, and end, portion of discharge channel 17, and has, at the end facing emulsifying device 18, a wide portion 29 defining a header for the emulsified beverage from emulsifying device 18. Spout 25 also comprises .a tubular appendix 30, which projects axially from the free edge of wide portion 29 up to and into contact with flange 23, and
surrounds a bowl-shaped projection 31 projecting inwards of wide portion 29 from the centre of flange 23, and which in use converges the coffee from emulsion channel 20 towards axis 4 and hole 28. As shown in Figures 5-8, emulsion channel 20 is defined by a peripheral groove, which is formed in the cylindrical wall of emulsifying device 18 along a path substantially coiling about axis 4 from catch chamber 16 to wide portion 29, and is closed laterally by the lateral surface- of seat 19.
More specifically, emulsion channel 20 comprises a helical first portion 32 formed in main portion 21 and extending" up to flange 23 from an inlet I communicating with catch chamber 16; a helical second portion '33 formed in flange 23 as an extension of portion 32, and extending up to an outlet Ul facing wide portion 29; and a third portion 34, in turn comprising a first portion coaxial with axis 4 and formed along roughly a quarter of a circle at the base of main portion 21, and a helical second portion formed in flange 23 as an extension of the first portion, and which comes out inside wide portion 29 at an outlet U2 roughly diametrically opposite outlet Ul with respect to axis 4 (Figure 8) . In an alternative embodiment not shown, emulsion channel 20 is defined by one groove, which coils about axis 4 from an inlet I facing catch chamber 16, to an
outlet U facing wide portion 29.
In other embodiments not shown, emulsion channel 20 may in turn comprise two or more channels coiling from catch chamber 16 to wide portion 29 along respective fully or partly independent paths .
In other variations not shown, emulsion channel 20 may be formed entirely inside emulsifying device 18, or may be defined by a helical groove formed in the lateral wall of seat 19 and closed laterally by a lateral wall of an insert inserted inside seat 19.
Operation of machine 1 will now be described, as of when cup 5, loaded with a wafer 14, is set to the percolating position (Figures 2 and 4) , in which an
' outer annular flange of wafer 14 is gripped in . fluidtight manner between sprinkler 6 and surface 12 of cup 5 to close percolating chamber 9 containing wafer
14. ' ■ ■ ' ;" . . •
When pressurized hot water from sprinkler 6 is fed through wafer 14, the ground coffee in wafer 14 is percolated, and a liquid coffee-air mixture flows out of wafer 14 and filters through' disk 25 into catch chamber
16. - - ■ ;. ' .•
The remaining pressure forces the liquid coffee-air mixture from catch chamber 16 into emulsion channel 20 through inlet I .
In this connection, it should be pointed out that the cross section of emulsion channel 20 is small enough
to prevent a fall in pressure- of the mixture flowing from catch chamber 16 into emulsion chamber 20, and is such as to keep the mixture at a pressure higher than an outside pressure outside discharge channel 17, i.e. at the outlet end of hole 28.
The small cross section and helical design of emulsion channel 20 produces, in the pressurized mixture flowing along first portion 32, second portion 33, and third portion 34, strong turbulence caused by the formation of stationary microswirls, so that the liquid particles in the mixture are emulsified with the air particles in the mixture to form a thick froth of liquid coffee mixed with fine air bubbles.
The emulsified coffee issuing from emulsifying device 18 through outlets Ul and U2 flows into wide portion 29, out of spout 25 through hole 28, and into a cup, placed beforehand underneath spout 25, to form, inside the cup, a bottom layer of liquid coffee, and a thick, stable top layer of "cream" . With reference to the above, it is important to stress the advantage afforded by the method according to the present invention.
By swirling the percolated- beverage flow to emulsify the liquid particles with air particles "inside" the flow, a thick layer of cream is formed on the coffee with no need to emulsify the flow from the percolating chamber with "outside" air, and therefore
with no need for a flow-accelerating system or an emulsion chamber inside the percolating cup, in which to create turbulence.
Moreover, ' by producing swirl by means of a helical emulsion channel formed in an emulsifying device located along the discharge channel - of which the emulsifying channel defines a first portion - the resulting percolating cup is straightforward in design, cheap and easy to produce, and highly compact, being not much larger than a normal cup with no emulsifying device.
In this connection, it should be pointed out that, though the example described and shown in the drawings relates to a removable percolating cup with a slide-in fastening system inside seat 8, in other embodiments not shown, percolating cup 5 may be one of various known types commonly- used in percolating machines, e.g. a removable bayonet-connection or non-removable type.
In other embodiments not shown, as opposed to a wafer 14, percolating cup 5 may be designed to house a measure of loose ground coffee, or a known perforated or sealed capsule containing a measure of ground coffee.
Claims
1) A percolating method for making a beverage from anhydrous powdered material housed inside a percolating chamber (9) communicating with the -outside via a discharge channel (17), the method comprising the steps of feeding pressurized hot water through the percolating chamber (9) to obtain a liquid beverage-air mixture from the percolating chamber (9) ; and emulsifying the mixture along ■ the discharge channel (17); and being characterized in that the step of emulsifying the mixture comprises imparting a swirling movement to the mixture by means of an emulsion channel (20), which forms -.part of the discharge channel (17) and is substantially helical.
2) A method as claimed in Claim 1, wherein the mixture is fed to the emulsion channel (20) at a pressure higher than an outside pressure at an outlet end of the discharge channel (17) . ■ • 3 ) A percolating machine for- making a beverage from anhydrous powdered material, the machine comprising a percolating , chamber (9) at least partly defined by a percolating cup (5) for housing a measure of material; a discharge channel (17) connecting the percolating chamber (9) to the outside; feed means (6) for feeding pressurized hot water through the percolating chamber
(9) to obtain a liquid beverage-air mixture from the
percolating chamber (9) ; and emulsifying means (18) for emulsifying the mixture; the machine (1) being characterized in that the discharge channel (17) comprises a substantially helical emulsion channel (20) . 4) A machine as claimed in Claim 3, wherein the emulsion channel (20) is small enough in cross section to maintain the mixture fed to the emulsion channel (20) at a pressure higher than an outside pressure at an outlet end of the discharge channel (17) . 5) A machine as claimed in Claim 3 or 4, wherein the emulsion channel (20) defines an inlet portion of the discharge channel (17).
6) A machine as claimed in one of Claims 3 to 5, wherein the discharge channel (17) is formed in the percolating cup (5) , which has a longitudinal axis (4) ; and the emulsion channel (20) coils about said longitudinal axis (4) . '
7) A machine as claimed in Claim 5 or 6, wherein the discharge channel (17)- comprises an outlet portion (28) coaxial with the longitudinal axis (4).
8) A machine as claimed in Claim 7, wherein the percolating cup (5) comprises, upstream from said outlet portion (28) , a seat (19) located along the longitudinal axis (4) , between the percolating chamber (9) and the outlet portion (28) ; the percolating cup (5) comprising an emulsifying device (18), which forms part of the emulsifying means (18) , is housed in the seat (19) , and
at least partly defines the emulsion channel (20) .
9) A machine as claimed in Claim 8, wherein the seat (19) is a cylindrical seat coaxial with the longitudinal axis (4); and the emulsifying device (18) comprises a substantially cylindrical body (21, 23) coaxial with the longitudinal axis (4) , mounted in fluidtight manner inside the seat (19), and having a peripheral groove coiling about the longitudinal axis
(4) and closed laterally by the seat (19) to define, with the seat (19), the emulsion channel (20).
10) A machine as claimed in one of Claims 3 to 9, wherein the emulsion channel (20) comprises at least one inlet (I) communicating.' with the percolating' chamber
(9) . "■ • 11) A machine as claimed in one of Claims 3 to 10, wherein the discharge channel (17) comprises an outlet portion (28) .. located downstream from 'the emulsion channel (20) ; and the emulsion channel (20) comprises at least one outlet (Ul; U2) communicating with said outlet portion (28) .
12 ) A machine as claimed in any one of Claims 3 to 11, wherein the emulsion channel (20) comprises a helical first portion (32) communicating with the percolating chamber (9) via an inlet (I); and a ' substantially helical second and third portion (33, 34) connected in parallel to an outlet of the first portion (32) and having respective outlets (Ul, U2) .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07789465A EP2040585A2 (en) | 2006-06-30 | 2007-06-29 | Percolating method and machine for making a beverage from anhydrous powdered material |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITTO20060481 ITTO20060481A1 (en) | 2006-06-30 | 2006-06-30 | METHOD AND PERCULATION MACHINE FOR THE PREPARATION OF A BEVERAGE FROM A POWDERED ANHYDROUS MATERIAL |
| ITTO2006A000481 | 2006-06-30 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2008004072A2 true WO2008004072A2 (en) | 2008-01-10 |
| WO2008004072A3 WO2008004072A3 (en) | 2008-11-06 |
Family
ID=38894936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2007/001797 WO2008004072A2 (en) | 2006-06-30 | 2007-06-29 | Percolating method and machine for making a beverage from anhydrous powdered material |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP2040585A2 (en) |
| IT (1) | ITTO20060481A1 (en) |
| WO (1) | WO2008004072A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011048485A2 (en) | 2009-10-23 | 2011-04-28 | La Marzocco S.R.L. | Improved portafilter for espresso coffee machines |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003055366A2 (en) | 2001-12-24 | 2003-07-10 | Koninklijke Philips Electronics N.V. | Beverage device for making a beverage with a foam layer on top |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202004020920U1 (en) * | 2004-09-24 | 2006-04-13 | BSH Bosch und Siemens Hausgeräte GmbH | Espresso or coffee pad machine has brewing chamber, from which coffee flows down into cup fitted with outlet pipe, base of cup having vertical ribs on its base |
| US8256343B2 (en) * | 2005-04-18 | 2012-09-04 | Koninklijke Philips Electronics N.V. | Coffee maker comprising means for generating a rotation in a flow of beverage |
-
2006
- 2006-06-30 IT ITTO20060481 patent/ITTO20060481A1/en unknown
-
2007
- 2007-06-29 WO PCT/IB2007/001797 patent/WO2008004072A2/en active Application Filing
- 2007-06-29 EP EP07789465A patent/EP2040585A2/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003055366A2 (en) | 2001-12-24 | 2003-07-10 | Koninklijke Philips Electronics N.V. | Beverage device for making a beverage with a foam layer on top |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011048485A2 (en) | 2009-10-23 | 2011-04-28 | La Marzocco S.R.L. | Improved portafilter for espresso coffee machines |
| WO2011048485A3 (en) * | 2009-10-23 | 2011-06-16 | La Marzocco S.R.L. | Improved portafilter for espresso coffee machines |
| CN102595982A (en) * | 2009-10-23 | 2012-07-18 | 拉玛祖克有限公司 | Improved portafilter for espresso coffee machines |
| RU2523252C2 (en) * | 2009-10-23 | 2014-07-20 | Ла Мардзокко С.Р.Л. | Improved portafilter for espresso coffee machines |
| CN102595982B (en) * | 2009-10-23 | 2015-01-07 | 拉玛祖克有限公司 | Improved portafilter for espresso coffee machines |
| AU2010309509B2 (en) * | 2009-10-23 | 2016-06-09 | La Marzocco S.R.L. | Improved portafilter for espresso coffee machines |
| US9402499B2 (en) | 2009-10-23 | 2016-08-02 | La Marzocco, Srl | Portafilter for espresso coffee machines |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2008004072A3 (en) | 2008-11-06 |
| EP2040585A2 (en) | 2009-04-01 |
| ITTO20060481A1 (en) | 2008-01-01 |
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