WO2008120060A1

WO2008120060A1 - Device to obtain creamy infusions for all types of espresso machines

Info

Publication number: WO2008120060A1
Application number: PCT/IB2008/000691
Authority: WO
Inventors: Gino Rapparini
Original assignee: Gino Rapparini
Priority date: 2007-03-29
Filing date: 2008-03-25
Publication date: 2008-10-09
Also published as: ITBO20070225A1

Abstract

Device to obtain creamy infusions for all types of espresso machine characterized by an elastic diaphragm (D), having a preferably circular shape and appropriate depth (S), featuring at least a passing fissure (F) kept closed by means of its own elasticity, being such elastic diaphragm (D) inserted between the product (I), either loose, packaged (P; P') or package in capsules (T), and the exit conduit (A) of the espresso machine (M).

Description

Device to obtain creamy infusions for all types of espresso machines .

Field of the art

The present invention refers to the technology of the equipments to obtain infusions such as espressos. The international classification pf reference is B65c. State of the art

Machines to obtain infusions such as espressos, widely employed in public or domestic environments, are well known. However, all devices to obtain creamy infusions in a cup ready for use are complex and costly to produce.

The problem to be solved is to realize a simple, reliable and economic device that is able to make emulsion from the processing fluid in contact with the air and transform it in the typical high quality espresso cream. Such device can be applied to all machines of the espresso kind.

The solution proposed by the device that is the object of the present invention consists essentially in an elastic diaphragm of appropriate depth, presenting at least one passing fissure maintained closed by effect of its own elasticity, being such elastic diaphragm inserted between the product, either loose or packaged in pads or capsules, and the exit conduit of the espresso machine. Description

The invention is now disclosed in details with reference to the figures of the drawings, attached as non restrictive example.

Figure 1 shows the stable insertion of the elastic diaphragm (D) , provided with at least one passing figure (F) closing the exit conduit (A) of a machine for espresso (M) .

Figure 2 shows the stable application of the pierced metallic disc (L) protecting the elastic diaphragm (D) already steadily fixed.

Figure 3 represents the use of a loose product (I) . One can observe the stable insertion of the pierced metallic disc (L) .

Figure 4 shows the employment of the product packaged in a symmetric pad (P) .

Figure 5 represents the employment of a product packaged in an asymmetric pad (P' ) .

Figure 6 represents the employment of a packaged product in a capsule (T) .

Figure 7 represents in axonometric view the preparation of a machine to make infusions.

Figure 8 represents in an axonometric view a machine for espresso ready for use. Figure 9 represents in section the exit conduit (A) of an espresso machine (M) . It can be noticed the positioning of the loose product (I) directly on top of the pierced metallic disc (L) that protects the elastic diaphragm (D) . In this figure one can notice that the fissure (F) remains closed for the elasticity of said diaphragm (D) .

Figure 10 represents in section the unfolding of the infusions process of the loose product (I) . It should also be noticed that the fissure present itself open (F' ) to allow the outflow of the fluid that becomes emulsion in contact with the air and transforms itself in the typical cream (C) of high quality espresso.

Figures 11 and 12 represent in section the unfolding of the infusion process of a product packaged in symmetric pads (P) .

Figures 13 and 14 represent in section the unfolding of the infusion process of a product packaged in asymmetric pads (P' ) .

Figures 15 and 16 show the process of infusion of a product packaged in capsules (T) .

Figure 17 shows the extraction of a capsule (T) employed to obtain an espresso with creamy infusion (C) that is a feature of its quality.

In all figures each single detail is marked as follows: A is the exit conduit of the espresso machine (M) . C indicates the typical cream of the high quality espresso delivered in a cup.

D indicates an elastic diaphragm.

E indicates the infusion process.

F indicates a fissure passing through the depth of the elastic diaphragm in closing position .

F' indicates the opening position of the fissure passing through the depth of the elastic diaphragm (D) .

I indicates an infusion product.

L indicates the pierced metallic disc.

M indicates an espresso machine.

P indicates a product packaged in a symmetrical pad.

P' indicates a product packaged in an asymmetrical pad.

S indicates the appropriate depth of the elastic diaphragm

(D) .

T indicates a capsule containing the infusion product.

The clearness of the figures highlights the simplicity of the proposed device. It should be highlighted the combination of the following circumstances: the elasticity of the material out of which the diaphragm is made of, and its calibrated depth; the fissure or hole (F) done without the removal of chips but with blade, or sharpened spear or conical tip. The fissure (F) , when the diaphragm is resting in its flat natural lying, closed an opening only by virtue of the preset calibrated pressure.

The heuristic gradient finds its inventive core exactly in the simplicity with which the surprising creamy effect was achieved.

The invention of course allows for several forms of practical realization, both for the dimensioning and the structural proportioning, and for the technological features of the material used for the realization of the diaphragm or of the elastic membrane.

It is also evident that the said diaphragm (D) and the fissure (F) can be simultaneously obtained. It should be highlighted the extreme simplicity of the economical, reliable and easy to maintain device. In its transparent conceptual simplicity the solution is not obvious but the result of inventive effort.

Now that the peculiar inventive features have been disclosed, any average technician could realize diaphragms that are apt to obtain espresso with persistent cream having the same features of the present invention such as substantially described, illustrated and hereinafter claimed.

Claims

1) Device to obtain creamy infusions for all types of espresso machines characterized by an elastic diaphragm (D) having a preferably circular shape and appropriate depth (S) , featuring at least a passing (F) kept closed by means of its own elasticity, being such elastic diaphragm (D) inserted between the product (I), either loose, packaged in pads (P; P') or packaged in capsules (T) , and the exit conduit (A) of the espresso machine (M) .

2) Device to obtain creamy infusions for all types of espresso machines, as in the characterized by the fact that the elastic diaphragm (D) subjected to the pressure fluid (E) is deformed elastically divaricating the passing fissure that opens (F') allowing the outflow of the fluid that, turned into an emulsion in contact with the air, transforms into the typical cream of high quality espresso.

3) Device to obtain creamy infusions for all types of espresso machines, as in the previous claim, characterized by the fact that the elastic diaphragm (D) is protected by a pierced metallic disc (L) that, while preventing the outflow of the loose product (I) through the divaricated passing fissure (F'), ensures the stable positioning of the pads or the capsules during the infusion process .