CA2372941A1 - Device for preparing coffee and method for preparing a coffee drink using said device - Google Patents
Device for preparing coffee and method for preparing a coffee drink using said device Download PDFInfo
- Publication number
- CA2372941A1 CA2372941A1 CA002372941A CA2372941A CA2372941A1 CA 2372941 A1 CA2372941 A1 CA 2372941A1 CA 002372941 A CA002372941 A CA 002372941A CA 2372941 A CA2372941 A CA 2372941A CA 2372941 A1 CA2372941 A1 CA 2372941A1
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- Canada
- Prior art keywords
- coffee
- water
- compartment
- boiling
- preparing
- 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.)
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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
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/48—Clips, rings, hooks, or like devices to support filter parts while not in use
-
- 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
- A47J27/00—Cooking-vessels
- A47J27/21—Water-boiling vessels, e.g. kettles
- A47J27/21008—Water-boiling vessels, e.g. kettles electrically heated
- A47J27/2105—Water-boiling vessels, e.g. kettles electrically heated of the cordless type, i.e. whereby the water vessel can be plugged into an electrically-powered base element
-
- 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
- A47J31/04—Coffee-making apparatus with rising pipes
- A47J31/043—Vacuum-type coffee-making apparatus with rising pipes in which hot water is passed to the upper bowl in which the ground coffee is placed and subsequently the heat source is cut-off and the water is sucked through the filter by the vacuum in the lower bowl
- A47J31/047—Vacuum-type coffee-making apparatus with rising pipes in which hot water is passed to the upper bowl in which the ground coffee is placed and subsequently the heat source is cut-off and the water is sucked through the filter by the vacuum in the lower bowl with automatic cut-off of heat supply
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Apparatus For Making Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
With a device for preparing coffee of the type, where water in a closed container (1) is being boiled, after which the water through an ascension pipe (12) is pressed into an open compartment (6), where the boiling water extracts aromatic carriers from the ground coffee, after which the prepared coffee drink is filtered back to the closed compartment (1) through a filter arranged at the outlet from the open compartment, it is the aim to provide a device for preparing coffee, where the aromatic components in the ground coffee is utilised in the best way under careful temperature monitoring, where the user can do without external heat sources, and where the possiibility in advance for deciding a special initiating time and later deciding a temperature sequence are present. This aim is met if the closed container (1) is equipped with at the least one heating element (10), which together and/or single have a suitable power for bringing the water in the closed compartment (1) to the boil, and that the heating element complex is controlled depending on time and temperature using suitable control means and have at least two power steps with a view to keeping the temperature of the coffee drink within a narrow temperature range below the boiling point of the coffee drink.
Description
DEVICE FOR PREPARING COFFEE AND METHOD FOR PREPARING A COFFEE DRINK
USING SAID DEVICE.
Technical Field The invention relates to a type, w device h a r a for preparing coffee of the s water in a closed containerbeingboiled, after which through is the water a n ascension pipe is pressed an en compartment, where into op the boiling water extracts aromatic carriersm ground coffee, after the prepared fro the which coffee drink is filtered to closed compartment througha filter back the ar-ranged at the outlet from opencompartment.
the ~o The Prior Art Such device for preparing coffee has been known since 1958, where it was made as a novel and improved way of preparing coffee, whereby a constant a n d high temperature was secured during the extraction or infusion time. Part of ~s this prior art has been published in DK 90776 and DK 98310.
After finishing the ascension the closed compartment must be cooled so a s to bring back the ready made coffee through a filter arrangement thereby a s -ing the vacuum resulting from the cooling, where the coffee grounds will b a retained in the open compartment by a filter not further specified.
ao However, a series of problems are connected with this preparation method, as it is dependent on an external heating source and further can not b a automated without large costs with a view to initiating preparation of coffee at a distinct, prior fixed time, like what has been common at devices for p r a p a r i n g coffee.
zs From EP 292 649 a similar device is known for the preparation of tea, where the device comprises two containers for fresh water, and for the extrac-tion of the aromatic carriers, respectively. The two containers are connected with an ascension pipe being axially slideable with a view to allowing a vari-able infusion time in the extraction compartment. A varying amount of water so stays in the fresh water container, which is equipped with at least one h a a t i n g element, dependent on the distance between the lower edge of the ascension pipe and the bottom of the fresh water container, the evaporation time of which is deciding the infusion time for the tea. The characterising features of the specified invention are, that the ascension pipe is slidingly mounted, and ss the rest amount of water is decided by the position of the ascension pipe, a n d that the ascension pipe in a manner known per se has the function of an as-cension pipe and an outlet. However, those known features are made with t h a intention to enable the user to adjust the infusion time for the tea. For b a i n g able to make the adjustment of the remaining amount of water, the bottom of the fresh water container is split in two levels. The infusion time for tea c a n perfectly vary from 5 minutes for an Assam or Ceylon tea, whereas Kemun tea is characteristic by its long infusion time of 15 minutes as a consequence of its low contents of tannic acid. Such needs are not present in the actual i n v a n t i o n , where the coffee shall be prepared in a known manner, which with the i n v a n -tion can fulfil the expectations of the consumers.
~ o Further, it is known to make coffee, where water is heated with a h a a t i n g source built into the device, after which the water is guided through an ascen-sion pipe to a position, from which the water can drip down into the g r o a n d coffee, after which the prepared coffee is filtered in a filter funnel. This method is often mentioned the "Melitta~"-method. The drawbacks at this method ~s are that a constant, high temperature of the dripping water can not always b a secured, and that the water, as a result of the dripping, only is distributed over a very small area, having as a consequence, that the aromatic components are not exhaustively utilised, as the distribution of the dripping water at the ri g h t temperature is very heterogeneous.
zo Object of the invention It is therefore the object of the present invention to provide a device f o r preparing coffee, where the aromatic components in the ground coffee is util-ised in the best way under careful temperature monitoring, where the user c a n zs do without external heat sources, and where the possibility in advance for de-ciding a special initiating time and later deciding a temperature sequence a r a present.
This object is met according to the invention by a device for preparing coffee according to the ingress of the specification, where the closed container so is equipped with at the least one heating element, which together and/or single have a suitable power for bringing the water in the closed compartment to t h a boil, and that the heating element complex is controlled depending on time an d temperature using suitable control means and have at the least two power steps with a view to keeping the temperature of the coffee drink within a n a r r o w 3s temperature range below the boiling point of the coffee drink.
A method for preparing a coffee drink using the device for preparing c of-fee comprise initially the following known steps a - f:
a) Filling of water into the container being equipped with ele-the heating ment complex;
b) Mounting the open compartment with filter;
s c) Filling of ground coffee beans;
d) Initiating heating of the water until boiling, where t the water before h a boiling as a consequence of the heat dilatation and increasingres-steam p sure is displaced through the ascension pipe to the open compartment;
e) Boiling of the water during a suitable time, where steamling from the boi ~o rise through the ascension pipe to the open compartment,t where h a contents is heated to the boiling point temperature;
f) Switching off the boiling, whereby the closed compartmentand is cooled build up a vacuum sucking down the prepared coffee drinkt back to h a open compartment;
~s the method is distinctive from the prior art technique and in that g) The heating element complex belonging to the open compartmenti s switched at the discontinuation of the boiling to a powerout-step with an put power being less than the necessary power for maintaining the boil-ing, where the means for time control and temperature in adjustment a zo switching complex are used, and at the termination of the filtering h ) Is switched to a power step maintaining an optimum temperaturet for h a prepared coffee drink.
With the method according to the invention the cooling time can be de-ns termined so that the contents of the open compartment can extract aromatic components during the time, fixed by the user according to his or her taste, being in the range between seconds until 2 to 3 minutes.
In the case, where the closed compartment is only equipped with o n a heating element, a time dependent extension of the cooling time can be p r o so vided in that the heating element is supplied with pulsating power, where t h a mean value correspond to a lower power step.
In an advantageous embodiment, it is suggested that the heating element be supplied with electric energy, whereby optimum possibilities for an effec-tive control of the process are provided. This can be accomplished with a time 3s controlled initiation of the process and an electric control of the cooling phase, step g), and the final phase, step h), where the prepared coffee drink is k a p t optimally warm.
Another power supply is possible in that the heating element is a catalyst carrier over which a combustible gas, e.g. a common gas for lighters. A b a t t a r y -powered control of gas valves at the boiling of the water is here possible in lo-cations, where a supply grid is not available.
s In another advantageous embodiment of the device for preparing coffee i t is equipped with a socket containing the control electronics, a switching com-plex and possibly an energy storage in the form of a gas container/cartridge o r a connection to an electric power supply.
Further advantageous embodiments of the invention are deductible from the dependent claims.
An example of the invention is shown in the drawings which in:
fig. 1. shows an perspective view of the device for p r a p a r i n g coffee according to the invention, ~ s fig. 2. shows an axial section through the device for p r a p a r i n g coffee according to the invention, and fig. 3. shows a perspective view as in fig. 1, but with the fly-out arm shown in the outer position.
zo In fig. 1 and 2 a device is shown for preparing coffee being run w i t h electricity; this is described in the following. The device for preparing coffee according to the embodiment is equipped with a closed compartment 1 standing on a socket 2 with not further shown coupling means to the power supply. Un-der the handle 3, a window 4 is seen, through which the process can be fol-zs lowed. Under the window, an electric switching arm 5 is arranged, which i s controlled partly manually, partly automatically by means of time and/or tem-perature parameters. The closed compartment 1 is closed by means of a plug 14 encirculating a pipe 12 reaching out from the open compartment 6 and through the plug 14 arranged in an opening 15 in the closed compartment 1.
so This opening 15 can, when the open compartment 6 is removed from the device for preparing coffee, be further closed by means of a lid 7. In addition, the o p a n compartment 1 is equipped with a lid 16 impeding the evaporation of aromatic components form the ground coffee being filled into the open compartment 6 before the preparation of the coffee. The pipe 12, which is not shown in fig.
1, ss reaches down to the bottom of the closed compartment 1 without, after all, touching this.
The bottom of the closed compartment 1 is in preferred embodiments a v a n with a view to the cleaning of the closed compartment. Depending of the cal-careousnes of the water scale can be deposited on that part of the closed com-partment being in direct contact with the heating element 10.
s Under the switch 5 there is, in the embodiment shown, arranged a window 8 on a projection on the socket 2, where different parameters can be electroni-cally displayed. It could be the temperature of the water in the closed compart-ment 1, the volume filled in or a time display. Fig. 3 shows further, that, on a n -other place of the socket 2, an extensible fly-out arm 9 is arranged, which, to-gether with a pop-up holder 17 can keep the open compartment 6 with its as-cension pipe 12 after finishing the preparation of the ready coffee drink.
Thereby the open compartment 6 is secured against overturning, and possible remainings in the form of drops from the ascension pipe 12, can be catched in a not further shown tray suitable for this purpose, forming a part of the extensi-~s ble fly-out arm 9. When the fly-out arm is not in use, it can be turned into t h a socket 2. To this purpose, the holder 17 can be turned down into a recess 18 i n the fly-out arm 9.
In fig. 2 it is seen, that under the bottom of the closed compartment 1 a heating element 10 is arranged, the power supply of which is controlled by t h a zo not further shown switching complex 11, which in principle can be an arbi trary type regarding manually or automatic working function. Concerning t h a automatic function not further shown, thermoelectric sensors are used, de-tecting boiling and assisting at the switching off the power supply, when boil-ing occur.
is The function of the device for preparing coffee is the following, partly known series of process steps:
i. Water is filled into the closed compartment, before the open compartment 6 is put into the opening 15 as a plug.
ii. After the arrangement of the filter 13 ground coffee is filled into the o p a n so compartment 6 in an amount corresponding the amount of water filled into the closed compartment 1.
iii. The switch 5 is activated, whereby the water in the closed compartment 1 is heated. During heating, the water, as the steam pressure increases above the water, will be lifted up into the ascension pipe 12, leading to t h a 3s open compartment 6 with the filter 13.
iv. Immediately before boiling occurs, all water will be pressed up into t h a open compartment 6, and the residual in the closed compartment is quickly brought to the boiling point.
v. Hereby steam is conducted through the ascension pipe 12, through t h a s filter 13, to the mixture of water and ground coffee.
vi. When a suitable amount of steam has been guided through the ascension pipe 12, the process shall be stopped; i.e. the boiling shall be terminated.
The time for the termination of the boiling depends on many parameters, among these the coffee sort and the infusion time for the aromatic com-~o pounds in the ground coffee, the calcareousnes of the water and contents of other substances. For the control of this, the means in the switching complex 11 are employed for time control and temperature adjustment.
To this end, a time controlled delay can be employed for securing a fixed boiling time, during which the steam enters the ascension pipe 12 and f a r t h a r ~s through the filter 13 and the mixture of water and ground coffee above that.
When the steam is guided through the fluid, it will condense and the large amount of condensing heat passes from the steam to the fluid around it, w h a t also will secure a stable temperature, being only dependent on the barometric pressure. The idea behind such heating is that the contents of the open com-zo partment 6 cannot be warmer than the ascending steam, as at temperature equilibrium no condensation takes place in the fluid. This is one of those c h ar acteristics at vacuum coffee, where the temperature demand for minimum 96°C
can be met homogeneously for all the contents of the open compartment 6.
Hereby, the temperature of the contents will asymptotically approach the tem as perature of the ascending steam from the closed compartment 1.
After the pre-set boiling time, the circuit for the heating element 10 i s switched off, or it is switched to a lower power, so that the cooling down of t h a closed compartment 1 can take place in a controlled time, whereby the aromatic carriers from the ground coffee will have time for the infusion. During t h a 3o cooling down a vacuum is built up in the closed compartment 1, whereby t h a contents of the open compartment 6 is sucked down into the closed compart-ment 1. These principles belong, properly speaking, to the prior art, but as a matter of form, they are repeated here.
After having terminated the process, i.e. when the prepared coffee is b a c k ss in the closed compartment l, the open compartment 6 with the filter is removed and is arranged in the holder 17 on the fly-out arm 9, which is turned out f r o m the socket 2 under the closed compartment 1, and the lid 7 is turned down cov Bring the contents of the closed compartment 1. After this, the coffee drink i s ready to be served and consumption. With a view to keep the coffee drink at a n optimal temperature, the heating element 10 can in a way known per se b a switched to a power level, where the coffee drink is kept within a narrow tern s perature range below the boiling point for the coffee drink.
Starting the preparation can at an electrically controlled heating be con trolled electrically with a time delay, so that water and ground coffee can b a filled into the closed compartment 1 and the open compartment 6, respectively, whereby at any arbitrary time coffee can be made without direct human i n t a r ~o ference.
A similar automatic start of the heating can be arranged at a gas/catalysing heating, as the control can take place based on an electric bat-tery.
Such automation has not earlier been possible at the preparation of "V ac-uum" coffee, where the preparation until now has been dependent on external heating sources in the form of e.g. a spirit flame or a hot plate.
The embodiment shown is only presented as an example, but is not limited to what is shown in the drawing. In addition, amendments and variants evident to a person skilled in the art are included in the invention.
USING SAID DEVICE.
Technical Field The invention relates to a type, w device h a r a for preparing coffee of the s water in a closed containerbeingboiled, after which through is the water a n ascension pipe is pressed an en compartment, where into op the boiling water extracts aromatic carriersm ground coffee, after the prepared fro the which coffee drink is filtered to closed compartment througha filter back the ar-ranged at the outlet from opencompartment.
the ~o The Prior Art Such device for preparing coffee has been known since 1958, where it was made as a novel and improved way of preparing coffee, whereby a constant a n d high temperature was secured during the extraction or infusion time. Part of ~s this prior art has been published in DK 90776 and DK 98310.
After finishing the ascension the closed compartment must be cooled so a s to bring back the ready made coffee through a filter arrangement thereby a s -ing the vacuum resulting from the cooling, where the coffee grounds will b a retained in the open compartment by a filter not further specified.
ao However, a series of problems are connected with this preparation method, as it is dependent on an external heating source and further can not b a automated without large costs with a view to initiating preparation of coffee at a distinct, prior fixed time, like what has been common at devices for p r a p a r i n g coffee.
zs From EP 292 649 a similar device is known for the preparation of tea, where the device comprises two containers for fresh water, and for the extrac-tion of the aromatic carriers, respectively. The two containers are connected with an ascension pipe being axially slideable with a view to allowing a vari-able infusion time in the extraction compartment. A varying amount of water so stays in the fresh water container, which is equipped with at least one h a a t i n g element, dependent on the distance between the lower edge of the ascension pipe and the bottom of the fresh water container, the evaporation time of which is deciding the infusion time for the tea. The characterising features of the specified invention are, that the ascension pipe is slidingly mounted, and ss the rest amount of water is decided by the position of the ascension pipe, a n d that the ascension pipe in a manner known per se has the function of an as-cension pipe and an outlet. However, those known features are made with t h a intention to enable the user to adjust the infusion time for the tea. For b a i n g able to make the adjustment of the remaining amount of water, the bottom of the fresh water container is split in two levels. The infusion time for tea c a n perfectly vary from 5 minutes for an Assam or Ceylon tea, whereas Kemun tea is characteristic by its long infusion time of 15 minutes as a consequence of its low contents of tannic acid. Such needs are not present in the actual i n v a n t i o n , where the coffee shall be prepared in a known manner, which with the i n v a n -tion can fulfil the expectations of the consumers.
~ o Further, it is known to make coffee, where water is heated with a h a a t i n g source built into the device, after which the water is guided through an ascen-sion pipe to a position, from which the water can drip down into the g r o a n d coffee, after which the prepared coffee is filtered in a filter funnel. This method is often mentioned the "Melitta~"-method. The drawbacks at this method ~s are that a constant, high temperature of the dripping water can not always b a secured, and that the water, as a result of the dripping, only is distributed over a very small area, having as a consequence, that the aromatic components are not exhaustively utilised, as the distribution of the dripping water at the ri g h t temperature is very heterogeneous.
zo Object of the invention It is therefore the object of the present invention to provide a device f o r preparing coffee, where the aromatic components in the ground coffee is util-ised in the best way under careful temperature monitoring, where the user c a n zs do without external heat sources, and where the possibility in advance for de-ciding a special initiating time and later deciding a temperature sequence a r a present.
This object is met according to the invention by a device for preparing coffee according to the ingress of the specification, where the closed container so is equipped with at the least one heating element, which together and/or single have a suitable power for bringing the water in the closed compartment to t h a boil, and that the heating element complex is controlled depending on time an d temperature using suitable control means and have at the least two power steps with a view to keeping the temperature of the coffee drink within a n a r r o w 3s temperature range below the boiling point of the coffee drink.
A method for preparing a coffee drink using the device for preparing c of-fee comprise initially the following known steps a - f:
a) Filling of water into the container being equipped with ele-the heating ment complex;
b) Mounting the open compartment with filter;
s c) Filling of ground coffee beans;
d) Initiating heating of the water until boiling, where t the water before h a boiling as a consequence of the heat dilatation and increasingres-steam p sure is displaced through the ascension pipe to the open compartment;
e) Boiling of the water during a suitable time, where steamling from the boi ~o rise through the ascension pipe to the open compartment,t where h a contents is heated to the boiling point temperature;
f) Switching off the boiling, whereby the closed compartmentand is cooled build up a vacuum sucking down the prepared coffee drinkt back to h a open compartment;
~s the method is distinctive from the prior art technique and in that g) The heating element complex belonging to the open compartmenti s switched at the discontinuation of the boiling to a powerout-step with an put power being less than the necessary power for maintaining the boil-ing, where the means for time control and temperature in adjustment a zo switching complex are used, and at the termination of the filtering h ) Is switched to a power step maintaining an optimum temperaturet for h a prepared coffee drink.
With the method according to the invention the cooling time can be de-ns termined so that the contents of the open compartment can extract aromatic components during the time, fixed by the user according to his or her taste, being in the range between seconds until 2 to 3 minutes.
In the case, where the closed compartment is only equipped with o n a heating element, a time dependent extension of the cooling time can be p r o so vided in that the heating element is supplied with pulsating power, where t h a mean value correspond to a lower power step.
In an advantageous embodiment, it is suggested that the heating element be supplied with electric energy, whereby optimum possibilities for an effec-tive control of the process are provided. This can be accomplished with a time 3s controlled initiation of the process and an electric control of the cooling phase, step g), and the final phase, step h), where the prepared coffee drink is k a p t optimally warm.
Another power supply is possible in that the heating element is a catalyst carrier over which a combustible gas, e.g. a common gas for lighters. A b a t t a r y -powered control of gas valves at the boiling of the water is here possible in lo-cations, where a supply grid is not available.
s In another advantageous embodiment of the device for preparing coffee i t is equipped with a socket containing the control electronics, a switching com-plex and possibly an energy storage in the form of a gas container/cartridge o r a connection to an electric power supply.
Further advantageous embodiments of the invention are deductible from the dependent claims.
An example of the invention is shown in the drawings which in:
fig. 1. shows an perspective view of the device for p r a p a r i n g coffee according to the invention, ~ s fig. 2. shows an axial section through the device for p r a p a r i n g coffee according to the invention, and fig. 3. shows a perspective view as in fig. 1, but with the fly-out arm shown in the outer position.
zo In fig. 1 and 2 a device is shown for preparing coffee being run w i t h electricity; this is described in the following. The device for preparing coffee according to the embodiment is equipped with a closed compartment 1 standing on a socket 2 with not further shown coupling means to the power supply. Un-der the handle 3, a window 4 is seen, through which the process can be fol-zs lowed. Under the window, an electric switching arm 5 is arranged, which i s controlled partly manually, partly automatically by means of time and/or tem-perature parameters. The closed compartment 1 is closed by means of a plug 14 encirculating a pipe 12 reaching out from the open compartment 6 and through the plug 14 arranged in an opening 15 in the closed compartment 1.
so This opening 15 can, when the open compartment 6 is removed from the device for preparing coffee, be further closed by means of a lid 7. In addition, the o p a n compartment 1 is equipped with a lid 16 impeding the evaporation of aromatic components form the ground coffee being filled into the open compartment 6 before the preparation of the coffee. The pipe 12, which is not shown in fig.
1, ss reaches down to the bottom of the closed compartment 1 without, after all, touching this.
The bottom of the closed compartment 1 is in preferred embodiments a v a n with a view to the cleaning of the closed compartment. Depending of the cal-careousnes of the water scale can be deposited on that part of the closed com-partment being in direct contact with the heating element 10.
s Under the switch 5 there is, in the embodiment shown, arranged a window 8 on a projection on the socket 2, where different parameters can be electroni-cally displayed. It could be the temperature of the water in the closed compart-ment 1, the volume filled in or a time display. Fig. 3 shows further, that, on a n -other place of the socket 2, an extensible fly-out arm 9 is arranged, which, to-gether with a pop-up holder 17 can keep the open compartment 6 with its as-cension pipe 12 after finishing the preparation of the ready coffee drink.
Thereby the open compartment 6 is secured against overturning, and possible remainings in the form of drops from the ascension pipe 12, can be catched in a not further shown tray suitable for this purpose, forming a part of the extensi-~s ble fly-out arm 9. When the fly-out arm is not in use, it can be turned into t h a socket 2. To this purpose, the holder 17 can be turned down into a recess 18 i n the fly-out arm 9.
In fig. 2 it is seen, that under the bottom of the closed compartment 1 a heating element 10 is arranged, the power supply of which is controlled by t h a zo not further shown switching complex 11, which in principle can be an arbi trary type regarding manually or automatic working function. Concerning t h a automatic function not further shown, thermoelectric sensors are used, de-tecting boiling and assisting at the switching off the power supply, when boil-ing occur.
is The function of the device for preparing coffee is the following, partly known series of process steps:
i. Water is filled into the closed compartment, before the open compartment 6 is put into the opening 15 as a plug.
ii. After the arrangement of the filter 13 ground coffee is filled into the o p a n so compartment 6 in an amount corresponding the amount of water filled into the closed compartment 1.
iii. The switch 5 is activated, whereby the water in the closed compartment 1 is heated. During heating, the water, as the steam pressure increases above the water, will be lifted up into the ascension pipe 12, leading to t h a 3s open compartment 6 with the filter 13.
iv. Immediately before boiling occurs, all water will be pressed up into t h a open compartment 6, and the residual in the closed compartment is quickly brought to the boiling point.
v. Hereby steam is conducted through the ascension pipe 12, through t h a s filter 13, to the mixture of water and ground coffee.
vi. When a suitable amount of steam has been guided through the ascension pipe 12, the process shall be stopped; i.e. the boiling shall be terminated.
The time for the termination of the boiling depends on many parameters, among these the coffee sort and the infusion time for the aromatic com-~o pounds in the ground coffee, the calcareousnes of the water and contents of other substances. For the control of this, the means in the switching complex 11 are employed for time control and temperature adjustment.
To this end, a time controlled delay can be employed for securing a fixed boiling time, during which the steam enters the ascension pipe 12 and f a r t h a r ~s through the filter 13 and the mixture of water and ground coffee above that.
When the steam is guided through the fluid, it will condense and the large amount of condensing heat passes from the steam to the fluid around it, w h a t also will secure a stable temperature, being only dependent on the barometric pressure. The idea behind such heating is that the contents of the open com-zo partment 6 cannot be warmer than the ascending steam, as at temperature equilibrium no condensation takes place in the fluid. This is one of those c h ar acteristics at vacuum coffee, where the temperature demand for minimum 96°C
can be met homogeneously for all the contents of the open compartment 6.
Hereby, the temperature of the contents will asymptotically approach the tem as perature of the ascending steam from the closed compartment 1.
After the pre-set boiling time, the circuit for the heating element 10 i s switched off, or it is switched to a lower power, so that the cooling down of t h a closed compartment 1 can take place in a controlled time, whereby the aromatic carriers from the ground coffee will have time for the infusion. During t h a 3o cooling down a vacuum is built up in the closed compartment 1, whereby t h a contents of the open compartment 6 is sucked down into the closed compart-ment 1. These principles belong, properly speaking, to the prior art, but as a matter of form, they are repeated here.
After having terminated the process, i.e. when the prepared coffee is b a c k ss in the closed compartment l, the open compartment 6 with the filter is removed and is arranged in the holder 17 on the fly-out arm 9, which is turned out f r o m the socket 2 under the closed compartment 1, and the lid 7 is turned down cov Bring the contents of the closed compartment 1. After this, the coffee drink i s ready to be served and consumption. With a view to keep the coffee drink at a n optimal temperature, the heating element 10 can in a way known per se b a switched to a power level, where the coffee drink is kept within a narrow tern s perature range below the boiling point for the coffee drink.
Starting the preparation can at an electrically controlled heating be con trolled electrically with a time delay, so that water and ground coffee can b a filled into the closed compartment 1 and the open compartment 6, respectively, whereby at any arbitrary time coffee can be made without direct human i n t a r ~o ference.
A similar automatic start of the heating can be arranged at a gas/catalysing heating, as the control can take place based on an electric bat-tery.
Such automation has not earlier been possible at the preparation of "V ac-uum" coffee, where the preparation until now has been dependent on external heating sources in the form of e.g. a spirit flame or a hot plate.
The embodiment shown is only presented as an example, but is not limited to what is shown in the drawing. In addition, amendments and variants evident to a person skilled in the art are included in the invention.
Claims (12)
1. Device for preparing coffee of the type, where water in a closed container (1) is being boiled, after which the water through an ascension pipe (12) is pressed into an open compartment (6), where the boiling water extracts aro-matic carriers from the ground coffee, after which the prepared coffee drink is filtered back to the closed compartment (1) through a filter arranged at the outlet from the open compartment, characterised in, that the closed con-tainer (1) is equipped with at the least one heating element (10), which to-gether and/or single have a suitable power for bringing the water in the closed compartment (1) to the boil, and that the heating element complex is controlled depending on time and temperature using suitable control means and have at the least two power steps with a view to keeping the temperature of the coffee drink within a narrow temperature range below the boiling point of the coffee drink.
2. Device for preparing coffee according to claim 1, characterised in, that the heating element (10) is supplied with electric energy.
3. Device for preparing coffee according to claim 1 and 2, characterised in, that it is equipped with a time and temperature control, being controlled by the supplied electrical energy.
4. Device for preparing coffee according to claim 1, characterised in, that the heating element (10) is made as a carrier of a catalyst being supplied with chemical energy.
5. Device for preparing coffee according to claim 1 and 4, characterised in, that it is equipped with a time and temperature control, being controlled by an electrical energy store.
6. Device for preparing coffee according to claim 5, characterised in, that the electrical energy store is an electrical battery.
7. Device for preparing coffee according to any of the preceding claims, characterised in, that it is equipped with a socket (2) containing the control electronics, a switching complex (11) and possibly an energy storage in the form of a gas container/cartridge or a connection to an electric energy supply.
8. Device for preparing coffee according to any of the preceding claims, characterised in, that the socket (2) is further equipped with a fly-out arm (9) being equipped with a pivoting holder (17) with a view to fixing the open compartment (6) using its ascension pipe (12) after the termination of the preparation of the finished coffee drink.
9. Device for preparing coffee according to claim 5, characterised in, that the holder (17) could be turned down into a recess (18) in the fly-out arm.
10. Method for preparing a coffee drink employing the device for preparing coffee including the following known steps a - f:
a) Filling the compartment being equipped with the heating element com-plex;
b) Arranging the open compartment with filter;
c) The filling of ground coffee;
d) Initiation of heating the water filled into the closed compartment until boiling, where the water before boiling as a consequence of the heat dilatation and increasing steam pressure of the water filled in for boiling, where the water, before boiling, caused by heat and increasing steam pressure is displaced through the ascension pipe to the open compart-ment;
e) Boiling of the water in a suitable amount of time, whereby steam of water from the boiling penetrate through the ascension pipe to the open com-partment, where the contents is heated to the boiling point temperature;
f) Termination of boiling, whereby the closed compartment is cooled and built up a vacuum sucking the prepared coffee drink back to the closed compartment;
And which is characterised in, that g) The heating element complex belonging to the closed compartment at the termination of the boiling is switched over to a power level with an output power being essentially lower than the power needed for maintaining the boiling, where the means included in the switching complex (11) are used for time control and temperature adjustment;
h) The lower power level is switched over after the emptying of the open compartment (6) with a view to maintaining the temperature of the coffee drink inside a narrow temperature range below the boiling point of the coffee drink.
a) Filling the compartment being equipped with the heating element com-plex;
b) Arranging the open compartment with filter;
c) The filling of ground coffee;
d) Initiation of heating the water filled into the closed compartment until boiling, where the water before boiling as a consequence of the heat dilatation and increasing steam pressure of the water filled in for boiling, where the water, before boiling, caused by heat and increasing steam pressure is displaced through the ascension pipe to the open compart-ment;
e) Boiling of the water in a suitable amount of time, whereby steam of water from the boiling penetrate through the ascension pipe to the open com-partment, where the contents is heated to the boiling point temperature;
f) Termination of boiling, whereby the closed compartment is cooled and built up a vacuum sucking the prepared coffee drink back to the closed compartment;
And which is characterised in, that g) The heating element complex belonging to the closed compartment at the termination of the boiling is switched over to a power level with an output power being essentially lower than the power needed for maintaining the boiling, where the means included in the switching complex (11) are used for time control and temperature adjustment;
h) The lower power level is switched over after the emptying of the open compartment (6) with a view to maintaining the temperature of the coffee drink inside a narrow temperature range below the boiling point of the coffee drink.
11. Method according to claim 10, characterised in, that during the method steps d) -h) electrical energy is supplied to the means (10, 11) for the heating and control of the preparation of the coffee.
12. Method according to claim 10, characterised in, that during the method steps d) -h) chemical energy is supplied to the means (10, 11) for the heating and control of the preparation of the coffee, where the mean (10) is a catalyst carrier, and the means (11) are control means driven by electrical, stored energy for control of the chemical energy.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DKPA199900771 | 1999-06-01 | ||
| DK199900771A DK176265B1 (en) | 1999-06-01 | 1999-06-01 | Coffee maker and method for preparing a coffee beverage by means of the coffee maker |
| PCT/DK2000/000290 WO2000072736A1 (en) | 1999-06-01 | 2000-05-30 | Device for preparing coffee and method for preparing a coffee drink using said device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2372941A1 true CA2372941A1 (en) | 2000-12-07 |
Family
ID=8097371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002372941A Abandoned CA2372941A1 (en) | 1999-06-01 | 2000-05-30 | Device for preparing coffee and method for preparing a coffee drink using said device |
Country Status (11)
| Country | Link |
|---|---|
| EP (1) | EP1187546A1 (en) |
| JP (1) | JP3834681B2 (en) |
| CN (1) | CN1209064C (en) |
| AU (1) | AU772899B2 (en) |
| CA (1) | CA2372941A1 (en) |
| DK (1) | DK176265B1 (en) |
| HK (1) | HK1045243A1 (en) |
| NO (1) | NO320811B1 (en) |
| NZ (1) | NZ515306A (en) |
| TW (1) | TW487561B (en) |
| WO (1) | WO2000072736A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4169711B2 (en) * | 2004-03-03 | 2008-10-22 | 三洋電機株式会社 | Beverage production equipment |
| DE202006016221U1 (en) * | 2006-10-19 | 2008-03-13 | Wik Far East Ltd. | Water cooker |
| DE102010040921A1 (en) | 2010-09-16 | 2012-03-22 | Basf Se | Process for the preparation of acrylic acid from methanol and acetic acid |
| JP5657332B2 (en) * | 2010-10-08 | 2015-01-21 | 株式会社マキタ | Electrical equipment |
| TW201509354A (en) | 2013-06-03 | 2015-03-16 | Starbucks Corp Dba Starbucks Coffee Co | Apparatus for brewing a beverage and method using the same |
| CN103735165B (en) * | 2014-01-24 | 2016-06-22 | 苏州顺和丰家电科技有限公司 | Switch type filter |
| CN109276132B (en) | 2017-07-19 | 2021-11-02 | 株式会社牧田 | Electrical device |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3909626A1 (en) * | 1989-03-23 | 1990-10-04 | Darboven J J | Method for making a coffee drink and device suitable therefor |
| FR2708184B1 (en) * | 1993-06-30 | 1996-02-02 | Moulinex Sa | Infusion machine. |
| DE4441226A1 (en) * | 1994-11-19 | 1996-05-23 | Joachim Bremer | Portable espresso coffee-making machine |
| US5892204A (en) * | 1997-03-17 | 1999-04-06 | Chiaphua Industries Limited | Vacuum coffee maker |
| DE19833911A1 (en) * | 1998-07-28 | 1999-03-11 | Stoeckhert Heinz | Coffee pot with integrated hot water treatment |
-
1999
- 1999-06-01 DK DK199900771A patent/DK176265B1/en not_active IP Right Cessation
-
2000
- 2000-05-30 AU AU53903/00A patent/AU772899B2/en not_active Ceased
- 2000-05-30 NZ NZ515306A patent/NZ515306A/en unknown
- 2000-05-30 CN CNB008082642A patent/CN1209064C/en not_active Expired - Fee Related
- 2000-05-30 EP EP00938576A patent/EP1187546A1/en not_active Ceased
- 2000-05-30 WO PCT/DK2000/000290 patent/WO2000072736A1/en active IP Right Grant
- 2000-05-30 CA CA002372941A patent/CA2372941A1/en not_active Abandoned
- 2000-05-30 JP JP2000620854A patent/JP3834681B2/en not_active Expired - Fee Related
- 2000-05-31 TW TW089110546A patent/TW487561B/en not_active IP Right Cessation
-
2001
- 2001-11-08 NO NO20015457A patent/NO320811B1/en unknown
-
2002
- 2002-09-09 HK HK02106617.8A patent/HK1045243A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2000072736A1 (en) | 2000-12-07 |
| JP2003500144A (en) | 2003-01-07 |
| NO20015457D0 (en) | 2001-11-08 |
| HK1045243A1 (en) | 2002-11-22 |
| NO320811B1 (en) | 2006-01-30 |
| CN1353588A (en) | 2002-06-12 |
| TW487561B (en) | 2002-05-21 |
| NZ515306A (en) | 2003-06-30 |
| NO20015457L (en) | 2001-12-11 |
| JP3834681B2 (en) | 2006-10-18 |
| DK199900771A (en) | 2000-12-02 |
| CN1209064C (en) | 2005-07-06 |
| DK176265B1 (en) | 2007-05-14 |
| AU5390300A (en) | 2000-12-18 |
| EP1187546A1 (en) | 2002-03-20 |
| AU772899B2 (en) | 2004-05-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |