DE102016122352B4 - Multipart espresso coffee machine - Google Patents

Abstract

Multi-part espresso coffee machine (2), the at least one lower kettle (4) for holding water, an upper part (6) for holding brewed coffee (38 '), which can be fastened on its top and equipped with at least one riser pipe (8), and an in between an insertable receiving element (14) for receiving loose coffee or coffee powder located in a coffee capsule (18) or an intermediate container, a bottom surface (4 *) of the kettle (4) forming a contact surface for heat transfer from an external heat source (36), the kettle (4) is equipped with an external pressure source (28, 28 ') for, in particular, adjustable pressurization of the interior of the kettle (4), and • a lower riser pipe reaching from a bottom side of the receiving element (14) into the kettle (4) (20) is equipped with a temperature-controlled switching valve (34, 34 ') which is heated at a limit temperature of the in the kettle (4) Water opens and the pressurized water passes through the receiving element (14) filled with coffee powder and can flow as brewed coffee (38 ') through the riser pipe (8) located in the top part of the pot (6) into the top part of the pot (6), the temperature-controlled switching valve (34) is a thermostatic valve (34 ').

Description

The present invention relates to a multi-part espresso coffee machine according to the features of independent claim 1 and to a method having the features of method claim 16.

So-called espresso coffee machines, also referred to as espresso pots or mocha, are often used for the mobile and electricity-independent preparation of caffeinated hot drinks, such as coffee or espresso in particular. In particular, hikers, campers or people who pursue various outdoor activities use such devices in many cases in order to be able to cook hot drinks without the possibility of a power connection, but only with the help of a heat source. In addition, such coffee machines are also very popular for making coffee in the household.

Such an espresso coffee machine usually consists of a lower kettle, often also referred to as a so-called boiling kettle, in which water must be filled. A funnel-shaped receiving element, which has a receiving area for coffee powder, can be inserted into the kettle so that the funnel of the funnel-shaped receiving element extends into a lower area of the kettle and thus below the surface of the water filled into the kettle. The upper part of the jug, into which the ready-brewed coffee finally flows, is provided with a riser pipe. The kettle and the upper part of the can are usually joined together by means of a screw connection, for example, so that a fluid connection is created between the lower kettle and the upper part of the can via the funnel-shaped receiving element and the riser pipe.

In order to be able to heat the water in the kettle or boiler, all that is necessary is a heat source, such as a gas or petrol stove or a fireplace, which are often used to heat food during outdoor activities. When used in the household, the water-filled kettle can be heated using a conventional hotplate. A bottom surface of the lower water boiler forms a preferred contact surface for heat transfer. The water heated by the heat supplied to the kettle evaporates, so that the heated water is now pressed via the funnel of the funnel-shaped receiving element to the coffee powder received in the receiving area and flows through it due to the resulting overpressure in the kettle. In order to prevent the coffee powder from being carried away from the receiving area, espresso coffee machines usually have a fine sieve between the receiving element and the riser pipe of the top part of the pot. After the heated water has flown through the coffee powder, the fully brewed coffee finally flows through the riser pipe of the top part of the pot into the top part of the pot, from which the coffee can be poured.

However, conventional espresso coffee machines have several disadvantages. For example, a water temperature of 92 ° C to 96 ° C when the heated water flows through the coffee powder is ideal for creating a good coffee taste. In particular, the water temperature has a major influence on how many and which aromatic substances are released from the coffee powder. If the water temperature is higher than 96 ° C, the finished coffee has a taste that is usually classified as bitter, acrid or burnt. Coffee that has been brewed for too long at too high a temperature also affects the taste of the coffee. Too low a water temperature, for example less than 85 ° C, can result in a watery to sour coffee taste. If one of the above-mentioned heat sources, i.e. a gas or petrol stove, a fireplace or a stove, is used to prepare the coffee with an espresso coffee machine, the temperature or the duration of the heating of the water can hardly be monitored at all or influence, so that usually the ideal water temperature for making the coffee is missed and the brewed coffee has a bad taste.

Water temperatures that are too high can also result in an enormous increase in pressure within the kettle. Conversely, high pressure can also have a certain influence on the water temperature. If the heated water is pressed through the coffee powder at too high a pressure, the brewed coffee can also acquire a bitter taste. In order to avoid the safety risk of excessive pressure being created in the kettle, which should not be underestimated, newer models of espresso coffee machines are already equipped with safety valves so that air can escape in a controlled manner from the kettle due to the overpressure. In conventional espresso coffee machines, the pressure is limited to 1.5 bar to 3 bar with the aid of the safety valve. However, this low pressure is already too low for the production of a real espresso, so that such espresso coffee machines can only be used for the production of coffee. Due to the low pressure mentioned, no or only slightly volatile so-called “crema” can form on the coffee during the brewing process.

From the document DE 60 2005 006 315 T2 For example, a mocha coffee maker is known which has a kettle to be filled with water, which can be connected to a container having a dispenser. A coffee filter and an intermediate filter are provided between the boiler and the dispenser. To control the temperature of the water to be heated by means of a burner, a temperature control device, for example in the form of a thermometer, is attached to the boiler. As soon as a specified temperature is measured, the pressure in the boiler can be increased by means of a pressurized gas cylinder, which contains a gaseous fluid, whereby the temperature-controlled water is pressed through the coffee filter, and then the brewed coffee can flow into the dispenser.

However, the system described has several disadvantages. The temperature control device must always be observed in order to be able to recognize and use the moment of the ideal water temperature. In addition, a pressure increase must be triggered manually by means of the pressurized gas cylinder and depending on the water temperature. The pressurized gas cylinder also represents a significant cost factor that should not be underestimated, as it has to be replaced regularly when it is used up.

Furthermore, the use of loose coffee powder, which is usually provided by users of the espresso coffee machines described, is often viewed as unwieldy and cumbersome. The loose coffee powder is impractical to transport and difficult to portion without additional aids, such as a scale or measuring device. Improper storage of the loose coffee powder also results in a loss of aroma and taste in the coffee. The grind of the coffee powder also has an influence on the taste of the coffee. The finer the grind of the coffee powder, the shorter the preparation time, but fine coffee powder is even more difficult to portion and often leads to contamination from coffee particles flying around. Excessively fine coffee powder can also be carried away by the rising water flow through the fine sieve into the upper container. Espresso coffee machines are already known, which are therefore designed for the use of so-called coffee capsules instead of using loose coffee powder.

For example, the EP 2 451 323 B1 a funnel-shaped coffee holder for a mocha coffee machine, which protrudes into the kettle of the coffee machine. In a receiving area of the coffee holder, a coffee capsule can be received, which is perforated by means of a piercing device so that heated water can flow from the kettle through the coffee capsule into the holding device.

The DE 28 33 351 A1 discloses an espresso machine in which water is heated in a lower closed chamber. This water is transported into an upper chamber by the pressure of the steam, which is generated by a riser pipe. This upper chamber contains ground coffee. A valve in the machine prevents the transport of water as long as the steam pressure does not exceed a predetermined level. The spring force of the pressure spring of the valve is dimensioned so that the valve only opens when the brewing temperature is optimal.

The object of the present invention is therefore to provide an espresso coffee machine which bypasses the disadvantages of the prior art described above, allows comfortable and safe use of the coffee machine, and allows the use of ideally tempered water for the brewing process.

The above object is achieved by an espresso coffee machine which includes the features of claim 1. Further advantageous refinements are described by the subclaims. To achieve the stated aim, the invention proposes a multi-part espresso coffee machine which comprises at least one lower kettle for holding water and an upper part for holding brewed coffee that can be fastened to the top and equipped with at least one riser pipe. Furthermore, the espresso coffee machine according to the invention has a receiving element which can be inserted between the kettle and the top part of the pot for receiving coffee powder either loose or in a coffee capsule or an intermediate container. A bottom surface of the water boiler forms a contact surface for heat transfer from an external heat source. The heat source can be any external heat source, for example in the form of a gas or petrol stove, a fireplace or a stove top.

The kettle is equipped with an external pressure source for, in particular, adjustable pressurization of the interior of the kettle.

Furthermore, a lower riser pipe reaching into the kettle from the bottom of the receiving element is equipped with a temperature-controlled switching valve. The temperature-controlled switching valve opens at a limit temperature of the water heated in the kettle. The opened temperature-controlled switching valve lets that Pressurized water pass through the receiving element filled with coffee powder and flow as brewed coffee through the riser pipe located in the top part of the pot into the top part of the pot. According to the invention, the temperature-controlled switching valve is a thermostatic valve.

The receiving element preferably has a receiving area for receiving a coffee capsule or an intermediate container. In this way, the espresso coffee machine is no longer dependent on the use of loose coffee powder. Coffee capsules in particular are characterized by their handiness and ease of use. In addition, the coffee powder in the coffee capsule is flavor-sealed so that brewed coffee can have a full-bodied aroma even after the coffee capsule has been stored for a long time. Intermediate containers also offer the advantage of being easy to handle, but must be filled with coffee powder before being used in the espresso coffee machine. In many cases, intermediate containers represent a more cost-effective alternative to conventional coffee capsules. The coffee capsules to be used can preferably be commercially available coffee capsules. The intermediate containers that may be provided can also represent commercially available inserts, but the formation of an intermediate container specially designed for the present espresso coffee machine is also conceivable.

In order to perforate a coffee capsule or an intermediate container to be inserted in the receiving area of the receiving element, the receiving element can have means for perforation so that heated water can flow from the kettle into the coffee capsule or the intermediate container. The means for perforating the coffee capsule or the intermediate container can be, for example, pointed or needle-shaped elements. These elements can be part of a grooving plate. Since the material of conventional coffee capsules is mostly aluminum, more rarely a plastic, it is possible to perforate the coffee capsule in a simple manner by means of the perforation means. For example, when the coffee capsule is inserted into the receiving area of the receiving element, the means for perforating can be pressed or pushed through the material of the coffee capsule by light pressure. It is also conceivable that the coffee capsule is pressed against the means for perforation when the kettle and the upper part of the jug are joined together. Since intermediate containers are designed in most cases for multiple use, these can already have holes that match the means for perforation, so that further perforation of the intermediate container is not necessary.

Furthermore, the upper part of the pot can have a means for perforating a closure element provided for covering and / or closing a coffee capsule or an intermediate container. The means for perforation is preferably a so-called pyramid plate. Coffee capsules or intermediate containers usually have a closure element in order to enclose coffee powder located in the coffee capsule or in the intermediate container. Closure elements used in coffee capsules can, for example, be thin metal, cellulose and / or plastic films. In the case of intermediate containers, rubber, plastic or metal closures, for example, are also provided in addition to the aforementioned foils. The means for perforation preferably has a plurality of perforation elements evenly distributed over the area of the closure element, for example in the form of pyramid-shaped protruding elements. Through the perforation elements, the perforations can be introduced into the closure element, so that the heated water or the finished brewed coffee, which arises or has arisen due to the flow of the heated water through the coffee powder located in the coffee capsule or the intermediate container, from the Coffee capsule or the intermediate container can flow in the direction of the top part of the pot. If the closure element of an intermediate container is a closure element made of metal or plastic, the closure element can in turn already have perforations that match the perforation elements. The means for perforation can furthermore have an evenly distributed fine perforation or fine channels, which in particular establish a connection to the riser pipe of the can upper part. The means for perforation can be brought into the direct vicinity of the closure element of the coffee capsule or the intermediate container by connecting the kettle to the upper part of the pot. As the heated water flows through the coffee capsule or the intermediate container and the pressure prevailing in the kettle at least during the brewing process, the coffee capsule or the intermediate container or its closure element is preferably also pressed against the means for perforation, and thereby perforated.

The espresso coffee machine according to the invention can also have a receiving element which is designed to receive loose coffee powder. In order to prevent coffee powder particles from being carried along through the riser pipe and thus into the upper part of the pot, a fine filter holder can be provided which covers coffee powder received in the receiving area of the receiving element. The portafilter can in assembled form of the kettle and the Can upper part are in direct connection with the riser pipe of the can upper part.

In a further preferred embodiment of the espresso coffee machine according to the invention, the thermostatic valve is designed as a mechanical thermostatic valve. Mechanical thermostatic valves can contain so-called expansion elements, for example, oil, wax, hard paraffin or metals which have a certain temperature-dependent expansion behavior are particularly suitable here. By means of the expansion element, the thermostatic valve can be designed in such a way that the flow path through the riser is only cleared at a water temperature of 92 ° C to 96 ° C. Manual intervention to release the riser or a power connection to supply the switching valve is not necessary. Because the water flow is regulated automatically and manual intervention is not necessary, the risk of injury from heated water, which for example causes skin burns, can be minimized.

It can also be provided that the espresso coffee machine according to the invention has an external pressure source in the form of a manually operated air pump. The manually operable air pump is particularly suitable for generating an initial pressurization of the interior of the kettle from 5 bar to 10 bar, preferably from 6 bar to 8 bar. The air pump is preferably operated before the water is heated. In this way, the cold water can be manually pressurized with a predetermined pressure without the risk of burns due to heated water or hot metal in the kettle. Only muscle power is required to operate the air pump, so there is no need for any additional energy supply. In order to be able to read off the current pressure, the kettle can also be equipped with a pressure display element. If the pressure inside the kettle is too low, the pressure can easily be increased by means of the external pressure source or the air pump. Overall, such a high pressure can be generated inside the kettle that the espresso coffee machine according to the invention is also suitable for producing espresso, in which brewing process usually at least a pressure of 9 bar is required.

The kettle can also be equipped with a pressure valve through which air flows out when a predetermined pressure reference value is exceeded. Air flowing out as a result can still be seen as a sign of sufficient pressurization by the external pressure source. In addition, the subsequent heating of the water within the water boiler can also result in further pressure. In general, as already mentioned, the water can be heated by means of any external heat source, for example in the form of a gas or petrol stove, a fireplace or a stove top. In many cases, the heat input from the external heat source, and therefore the heating of the water and the associated pressure generation, are difficult to control and are irregular. In order to avoid, for example, the kettle bursting due to an uncontrolled increase in pressure, and thus a not inconsiderable source of danger, air can continue to flow out in a controlled manner through the pressure valve when the predetermined pressure reference value is exceeded.

Another pressure valve can be provided on the riser pipe of the can upper part. By pressing the finished brewed coffee through the pressure valve shortly before it flows out into the top of the jug, a crema can arise. The pressure valve is preferably a so-called cremator or a so-called crema valve.

Furthermore, it can also be provided that the kettle is divided into a first chamber and a second chamber, which first chamber is provided for receiving water and which second chamber is provided for receiving milk. The first chamber can have an external pressure source and a lower riser, which is equipped with a first temperature-controlled switching valve, and the second chamber can also have an external pressure source and a riser, which is equipped with a second temperature-controlled switching valve. The temperature-controlled switching valve can be configured in such a way that it allows water to flow through the lower riser of the receiving element at a water temperature of 90 ° C to 100 ° C, preferably at a water temperature of 92 ° C to 96 ° C. As already described above, heated water, which has a temperature between 92 ° C to 96 ° C, is best suited for making a tasty coffee or espresso. The flow control of the temperature-controlled switching valve at a water temperature of 92 ° C to 96 ° C can thus ensure that only water with an ideal brewing temperature can flow to the coffee powder in the coffee capsule or the intermediate container or loose coffee powder. If the water has a lower or higher temperature, the water flow is closed. By means of an embodiment configured in this way, water for brewing the coffee and milk can be heated at the same time, for example to make a cappuccino or a milk coffee
to be able to manufacture. The first chamber of the kettle provided for receiving water, the first external pressure source and the first temperature-controlled switching valve can be designed in accordance with the previously illustrated embodiments of the kettle. While the external pressure source of the second chamber can be configured accordingly to the external pressure source of the first chamber, the second temperature-controlled switching valve provided in the second chamber provided for receiving milk can, however, be configured to a temperature of 55 ° C to 60 ° C, so that the milk to be heated is not boiled over or over. The sufficiently heated milk can be pressed out of the second chamber via the riser pipe due to the application of pressure and, for example, passed directly into a container, and is already foamed in the process. In order to improve the frothing effect of the heated milk, the second riser line can also be equipped with a milk frother valve.

• • Eingießen einer vorgesehenen Wassermenge in den unteren Wasserkessel,
• • Einsetzen des mit einer Steigleitung versehenen Aufnahmeelements in den Wasserkessel, welches Aufnahmeelement in einem Aufnahmebereich mit losem oder in einer Kaffeekapsel oder einem Zwischenbehälter befindlichem Kaffeepulver versehen ist,
• • Verbinden des mit einem Steigrohr versehenen Kannenoberteils mit dem Wasserkessel, sodass zwischen dem Wasserkessel und dem Kannenoberteil eine Fluidverbindung entsteht,
• • Druckbeaufschlagung des Inneren des Wasserkessels mittels einer externen Druckquelle,
• • Beaufschlagung des druckbeaufschlagten Wasserkessels mit Wärmeenergie,
• • Öffnung des Wasserdurchflusses durch die Steigleitung mittels eines an der Steigleitung angeordneten temperaturgesteuerten Schaltventils bei einer Wassertemperatur zwischen 90°C und 100°C, vorzugsweise zwischen 92°C und 96°C.

A further component of the present invention is a method for producing a hot beverage, preferably coffee or espresso, using an espresso coffee machine as described above. The method according to the invention comprises at least the following method steps:

• • Pour a designated amount of water into the lower kettle,
• • Insertion of the receiving element provided with a riser into the kettle, which receiving element is provided in a receiving area with coffee powder either loose or in a coffee capsule or an intermediate container,
• • Connecting the upper part of the can with a riser pipe to the kettle so that a fluid connection is created between the kettle and the upper part of the kettle,
• • pressurization of the inside of the kettle by means of an external pressure source,
• • loading of the pressurized water boiler with thermal energy,
• • Opening of the water flow through the riser by means of a temperature-controlled switching valve arranged on the riser at a water temperature between 90 ° C and 100 ° C, preferably between 92 ° C and 96 ° C.

• 1 zeigt eine schematische Ansicht einer erfindungsgemäßen Espresso-Kaffeemaschine;
• 2 zeigt einen Detailausschnitt einer Espresso-Kaffeemaschine gemäß 1;
• 3a bis 3d zeigen mehrere Verfahrensschritte eines erfindungsgemäßen Verfahrens zur Herstellung eines Heißgetränks mittels einer Espresso-Kaffeemaschine;
• 4 zeigt eine weitere Ausführungsform einer erfindungsgemäßen Espresso-Kaffeemaschine.

In the following, exemplary embodiments are intended to explain the invention and its advantages in more detail with reference to the accompanying figures. The proportions of the individual elements to one another in the figures do not always correspond to the real proportions, since some forms are simplified and other forms are shown enlarged in relation to other elements for better illustration.

• 1 shows a schematic view of an espresso coffee machine according to the invention;
• 2 shows a detail of an espresso coffee machine according to 1 ;
• 3a to 3d show several method steps of a method according to the invention for producing a hot beverage using an espresso coffee machine;
• 4th shows another embodiment of an espresso coffee machine according to the invention.

For elements of the invention that are identical or function in the same way, use the 1 to 4th identical reference numbers in each case. Furthermore, for the sake of clarity, only reference symbols are shown in the individual figures which are necessary for the description of the respective figure.

In the 1 is an espresso coffee machine according to the invention 2 shown. The espresso coffee machine 2 has a lower kettle 4th on, which is intended to hold water. On the top 4 ' of the kettle 4th is a jug top 6th attachable. Preferably, the can upper part 6th by means of a screw connection 26th on the kettle 4th can be screwed on, so that a pressure-proof connection between the kettle 4th and the top of the jug 6th is formed. The top of the jug 6th is intended to receive ready-brewed coffee or espresso, which is provided via at least one riser pipe 8th in the top of the jug 6th can flow. The riser pipe 8th can also be equipped with a pressure valve 16 be provided. The top part of the jug is used to comfortably pour the brewed coffee 6th with a spout 10 fitted. To continue grabbing the espresso coffee machine 2 to facilitate points the kettle 4th a handle that is preferably difficult to heat 12 on. To in the kettle 4th The espresso coffee machine will heat the absorbed water 2 with a floor area 4 * of the kettle 4th to an external heat source 36 , for example in the form of a gas or petrol stove, a fireplace or a stove top, so that a contact surface is formed for heat transfer.

A preferably funnel-shaped receiving element 14th can between the kettle 4th and the top of the jug 6th can be used. As in 2 shown enlarged, has the receiving element 14th a recording area 14 ' to pick up loose coffee powder or coffee powder, which is in a coffee capsule 18th or in an intermediate container. In the embodiment of 1 shown espresso coffee machine 2 is especially for the use of coffee capsules 18th intended. Coffee capsules are usually used 18th Made of aluminum or plastic, so that the coffee aroma inside the closed coffee capsule 18th can be preserved. An optionally usable intermediate container, which can be filled with loose coffee powder, can also be made of aluminum or plastic. The receiving element 14th is with a lower riser 20th provided, which is in an inserted state of the receiving element 14th down to a lower area 4 " of the kettle 4th extends. The receiving element 14th is in the lower part of the recording area 14 ' with a means for perforation, for example in the form of a puncture plate 22nd , provided, which tapered elements 24 having. Due to the pointed elements 24 can the coffee capsule 18th when introducing it into the receiving area 14 ' be provided with holes so that it goes through the riser 20th pouring heated water to that in the coffee capsules 18th contained coffee powder can flow. There coffee capsules 18th usually by a closure element, for example formed by a film element 18 ' (see. 2 ), are closed, is the top part of the jug 6th in the area of the riser pipe 8th also with a means for perforation, preferably in the form of a so-called pyramid plate 30th , provided which the foil element 18 ' can perforate. Preferably, the pyramid plate 30th pyramidal protruding elements 30 ' on. To the flow connection through the riser 20th and the riser pipe 8th to maintain is the pyramid plate 30th provided with fine channels.

The kettle 4th is by means of an external pressure source 28 pressurized. It is preferably the pressure source 28 a manually operated air pump 28 ' . Using the air pump 28 ' can air into the kettle 4th be pumped so that an overpressure is created inside it. An inside the kettle has proven to work ideally 4th by means of the air pump 28 ' proved to be generated pressure of, for example, 8 to 10 bar. The current pressure inside the kettle 4th to be able to read, a pressure indicator element 50 be provided. To avoid excessive overpressure inside the kettle 4th is the kettle 4th also with a safety valve, preferably in the form of a pressure valve 32 , through which air can flow out when a specified pressure guide value is exceeded.

The riser 20th which in the kettle 4th protrudes is with a temperature controlled switching valve 34 fitted. The temperature-controlled switching valve 34 is preferably used as a thermostatic valve 34 ' designed. It is provided here that the temperature-controlled switching valve 34 at a predetermined limit temperature in the kettle 4th heated water opens and pressurized heated water through the riser 20th in the direction of the receiving element equipped with coffee powder 14th can flow. A water temperature of 92 ° C to 96 ° C is ideal for the brewing process. It is therefore only useful as a predetermined limit temperature of the temperature-controlled switching valve 34 specify a temperature of 92 ° C to 96 ° C. As soon as the water has the ideal temperature for the brewing process, the temperature-controlled switching valve opens 34 so that the heated water through the suction line 20th can rise. By in the recording area 14 ' of the receiving element 14th If the coffee capsule is picked up and filled with coffee powder, the water flows over the riser pipe 8th further into the pot top 6th . Through the pressure valve 16 , which is on the riser 8th is appropriate, so-called "crema" is also formed. The crema is created when the brewed coffee is pressurized through the pressure valve 16 is pressed. In some cases you can even use a pressure valve to make a crema 16 can be dispensed with, since the existing pressure with which the water or the brewed coffee is pressed upwards can also contribute to the formation of a crema. From the top of the can 6th ready-brewed coffee can then be removed. This can be done on the espresso coffee machine 2 In addition, a display means (not shown) may be present, by means of which it is indicated as soon as the finished brewed coffee is in the top part of the pot or the brewing process is complete.

In 2 is a section of the area of the receiving element 14th shown in enlarged form. The kettle 4th and the top of the jug 6th the espresso coffee machine 2 are here by means of the screw connection 26th screwed together. The kettle 4th is already filled with water, as indicated by the dash-dotted line 38 is symbolized. With the intended amount of water, it is only necessary to ensure that the filling level of the water is below the safety valve 32 results. The receiving element 14th is in the kettle 4th inserted. Overall, the receiving element 14th or the kettle 4th and the top of the jug 6th designed such that between the screwed together components of the espresso coffee machine 2 only through the riser 20th , the recording area 14 ' of the receiving element 14th who have favourited the pyramid plate 30th as well as the riser pipe 8th a flow connection between the kettle 4th and the top of the jug 6th consists.

In the recording area 14 ' of the receiving element 14th is a coffee capsule 18th brought in. Through the in the recording area 14 ' arranged, with pointed elements 24 provided grooving plate 22nd becomes the coffee capsule 18th when inserting into the receiving area 14 ' provided with holes through which water enters the coffee capsule 18th or through the coffee powder in the coffee capsule 18th can flow. The one for the top of the jug 6th belonging pyramid plate 30th is made by screwing the top part of the jug together 6th and the kettle 4th near the foil element 18 ' the coffee capsule 18th placed so that the slide element 18 ' is also perforated, especially as soon as there is pressure in the kettle 4th is generated or heated water in the direction of the coffee capsule 18th flows. As the coffee capsule 18th thereby in the direction of the pyramid plate 30th is pressed, produce the pyramidal protruding elements 30 ' the pyramid plate 30th Perforations in the foil element 18 ' .

Before that is in the kettle 4th located water is heated, can with the pressure source 28 in the form of an air pump 28 ' Pressure inside the kettle 4th be generated. A pressure to be generated of, for example, 8 bar to 10 bar is provided here. By the heat source 36 that will be in the kettle 4th The water is then heated until the water reaches a water temperature of 92 ° C to 96 ° C. As soon as the water has a water temperature of 92 ° C to 96 ° C, the temperature-controlled switching valve opens 34 so that the heated water through the riser 20th in the direction of the receiving element 14th can flow. If the water is too hot and has a temperature above 96 ° C, the temperature-controlled switching valve closes 34 again.

The 3a to 3d show using several images of an espresso coffee machine according to the invention 2 a method also belonging to the invention for the production of a hot beverage. 3a shows an espresso coffee machine 2 which already has water in the kettle 4th is located. In the recording area 14 ' of the receiving element 14th is a coffee capsule 18th used, and due to the in the receiving area 14 ' arranged grooving plate 22nd provided with holes. The receiving element 14th is in the kettle 4th inserted and the top part of the can 6th on the kettle 4th unscrewed. With the help of the air pump 28 ' should now be an overpressure, symbolized by the arrow 40 , in the kettle 4th be generated. Overall, an (excess) pressure of 8 bar to 10 bar to be generated is provided. Since the water does not have the required temperature of 92 ° C to 96 ° C, the temperature-controlled switching valve is 34 closed so that no water through the riser 20th in the coffee capsule 18th can flow.

In the following step, which is in 3b is shown, should now be a contact surface of the espresso coffee machine 2 with a heat source 36 be brought into contact. In this way, heat energy, symbolized by the arrows 36 ' , from the heat source 36 to the one floor area 4 * of the kettle 4th , and thus to the water in the kettle 4th be transmitted. The temperature-controlled switching valve 34 is still closed because the water has not yet reached the required temperature of 92 ° C to 96 ° C. Provided the pressure inside the kettle 4th due to the progressive warming of the water exceeds a limit value, pressure can be exerted via the safety valve 32 be dismantled (see arrow 32 ' ).

As soon as the water reaches the intended water temperature of 92 ° C to 96 ° C, the temperature-controlled switching valve opens 34 like the following step in 3c shows. The one created by heating the water and by pumping with the air pump 28 ' The overpressure generated (see 40) now presses the heated water through the open, temperature-controlled switching valve 34 in the riser 20th , and then in the in the recording area 14 ' of the receiving element 14th located coffee capsule 18th . Because of the pressure 40 and the incoming water becomes the coffee capsule 18th sealing foil element 18 ' to the pyramid plate 30th pressed and therefore securely perforated. The water can now do that in the coffee capsule 18th The coffee powder that has been picked up flows through so that the coffee is ready to brew 38 ' into the riser 8th increases.

This is again in the 3d clarified. The finished brewed coffee 38 ' can now over the riser pipe 8th climb up and into the top of the jug 6th flow. There the brewed coffee 38 ' through the one at the top of the riser 8th arranged pressure valve 16 flows, a stable crema is created on the coffee 38 ' . The heated water can continue in the direction of the coffee capsule 18th flow until the overpressure is too low, the water level 38 below the accessibility through the riser 20th has dropped or the temperature of the water is too high or too low.

4th shows a modified embodiment of an espresso coffee machine according to the invention 2 ' . As in the previous ones 1 to 3 illustrated espresso coffee machine 2 instructs the espresso coffee maker 2 ' a kettle 4b as well as a jug top 6th on. The top of the jug 6th is with a pyramid plate 30th as well as a riser pipe 8th fitted. The kettle 4b is here in a first chamber 42a and a second chamber 42b divided. The first chamber 42a is equipped in a similar way to the kettle 4th the in the 1 to 3 described espresso coffee machine 2 and intended to hold water.

So is a pumping element 28 in the form of an air pump 28 ' on the kettle 4b provided, by means of which manually a pressure of 5 bar to 10 bar in the first chamber 42a by joining with the top part of the can 6th closed kettle 4b can be generated. Also a pressure valve 32 is for the first chamber 42a in the wall of the kettle 4b brought in. A receiving element 14th can in the kettle 4b can be used. The receiving element 14th has a recording area 14 ' for holding a coffee capsule, for example 18th on, which with a grooving plate 22nd is provided. In addition, the receiving element is 14th with a riser 20th equipped, through which heated water towards the coffee capsule 18th can flow. At the riser 20th is a first temperature-controlled switching valve 34a preferably in the form of a thermostatic valve 34a ' appropriate. The first temperature-controlled switching valve 34 is designed such that the flow through the riser 20th is only released if the water has a temperature of 92 ° C to 96 ° C.

The second chamber 42b is intended for the intake of milk. The second chamber is for this purpose 42b through the opening of the kettle 4b accessible if the receiving element 14th not in the kettle yet 4b is introduced. Another pumping element 28 in the form of an air pump 28 ' is to increase the pressure in the second chamber 42b intended. For example, a pressure of 5 bar to 10 bar in the second chamber can also be used here 42b be generated. In addition, the kettle 4b another pressure valve 32 for the second chamber 42b on. A riser 44 runs from the bottom of the second chamber 42b through an outside wall 42b ' of the kettle 4b outside so that there is a sink 44 ' for the heated milk. The riser 44 is also with a second temperature-controlled switching valve 34b preferably in the form of a thermostatic valve 34b ' Mistake. In contrast to the high water temperatures required to prepare coffee, a maximum temperature of 60 ° C is required to prepare milk. The second temperature controlled switching valve 34b is thus configured in such a way that the valve 34b at a milk temperature of 55 ° C to 60 ° C opens and heated milk through the riser 44 lets flow. In order to obtain frothed milk in particular for the preparation of a cappuccino or a milk coffee, for example, the riser pipe 44 in the area of the sink 44 ' with a pressure valve 46 in the form of a milk frother valve 46 ' Mistake. The one through the sink 44 ' Hot milk that escapes can be placed in a container 48 be caught.

Such a configuration of the kettle 4b coffee can be prepared and milk heated at the same time. For example, by means of an upstream arrangement of the second chamber 42b a slower heating of the milk is possible, because on the one hand it has to be at a lower temperature and on the other hand there is no direct contact surface to the heat source 36 owns. This can also reduce the risk of the milk stinging. The interior of the second chamber can serve as additional protection against burning 42b have a special coating, such as a coating made of polytetrafluoroethylene.

List of reference symbols

2, 2 '

Espresso coffee machine

4th

Kettle

4 '

Top of the kettle

4 "

lower area of the kettle

4 *

Bottom surface of the kettle

4b

Kettle

6th

Jug top

8th

Riser pipe

10

Pourer

12

Handle

14th

Receiving element

14 '

Recording area

16

Pressure valve

18th

Coffee capsule

18 '

Closure element, film element

20th

Riser

22nd

Grooving plate

24

pointed elements

26th

Screw connection

28

Pressure source

28 '

Air pump

30th

Pyramid plate

30 '

pyramidal protruding elements

32

Pressure valve

32 '

Depressurization

34

temperature controlled switching valve

34 '

Thermostatic valve

34a, 34a '

first temperature-controlled switching valve / thermostatic valve of the first chamber

34b, 34b '

second temperature-controlled switching valve / thermostatic valve of the second chamber

36

Heat source

36 '

Thermal energy

38

Water / water level

38 '

ready-brewed coffee

40

Arrow (positive pressure)

42a

first chamber

42b

second chamber

42b '

Outer wall of the second chamber or the kettle

44

Riser

44 '

spout

46

Pressure valve

46 '

Milk frother valve

48

vessel

50

Pressure indicator

Claims (16)

Multi-part espresso coffee machine (2), the at least one lower kettle (4) for holding water, an upper part (6) for holding brewed coffee (38 '), which can be fastened on its top and equipped with at least one riser pipe (8), and an in between an insertable receiving element (14) for receiving loose coffee or coffee powder located in a coffee capsule (18) or an intermediate container, a bottom surface (4 *) of the water boiler (4) forming a contact surface for heat transfer from an external heat source (36), • the kettle (4) being equipped with an external pressure source (28, 28 ') for, in particular, adjustable pressurization of the interior of the kettle (4), and • wherein a lower riser (20) reaching from a bottom side of the receiving element (14) into the kettle (4) is equipped with a temperature-controlled switching valve (34, 34 ') which opens at a limit temperature of the water heated in the kettle (4) and the pressurized water pass through the receiving element (14) filled with coffee powder and let it flow as brewed coffee (38 ') through the riser pipe (8) located in the top part of the pot (6) into the top part of the pot (6), • wherein the temperature-controlled switching valve (34) is a thermostatic valve (34 '). Coffee machine (2) Claim 1 , wherein the receiving element (14) has a receiving area (14 ') for receiving a coffee capsule (18) or an intermediate container. Coffee machine (2) Claim 2 wherein the receiving element (14) has means for perforating (22, 24) a coffee capsule (18) or an intermediate container to be inserted into the receiving area (14 ') of the receiving element (14). Coffee machine (2) after one of the Claims 1 to 3 wherein the upper part of the pot (6) has a means for perforating a closure element (18 ') provided for covering and / or for closing a coffee capsule (18) or an intermediate container. Coffee machine (2) Claim 4 wherein the means for perforating the closure element is a pyramid plate (30). Coffee machine (2) Claim 1 wherein a fine filter holder covers loose coffee powder received in the receiving area (14 ') of the receiving element (14). Coffee machine (2) after one of the Claims 1 to 6th , wherein the temperature-controlled switching valve (34, 34 ') allows water to flow through the lower riser (20) at a water temperature of 90 ° C to 100 ° C, preferably at a water temperature of 92 ° C to 96 ° C. Coffee machine (2) after one of the Claims 1 to 7th , wherein the thermostatic valve (34 ') is a mechanical thermostatic valve (34') which has an expansion element. Coffee machine (2) according to one of the preceding claims, wherein the external pressure source (28) is a manually operated air pump (28 ') which is used to generate a pressure of 5 bar to 10 bar on the interior of the kettle (4), preferably from 6 bar to 8 bar, is suitable. Coffee machine (2) after one of the Claims 1 to 9 , wherein the kettle (4) is equipped with a pressure display element (50). Coffee machine (2) after one of the Claims 1 to 10 , the kettle (4) being equipped with a pressure valve (32) through which air flows out when a predetermined pressure reference value is exceeded. Coffee machine (2) after one of the Claims 1 to 11 , wherein the riser pipe (8) of the can upper part (6) is provided with a pressure valve (16). Coffee machine (2 ') according to one of the preceding claims, wherein the kettle (4) is divided into a first chamber (42a) and a second chamber (42b), which first chamber (42a) for receiving water and which second chamber (42b) ) are intended for the intake of milk. Coffee machine (2 ') Claim 13 , wherein the first chamber (42a) has an external pressure source (28, 28 ') and a lower riser (8) which is equipped with a first temperature-controlled switching valve (34a, 34a'), and the second chamber (42b) also an external pressure source (28, 28 ') and a riser (44) which is equipped with a second temperature-controlled switching valve (34b, 34b'). Coffee machine (2, 2 ') according to one of the preceding claims, wherein the external heat source (36) is a gas or gasoline cooker, a fireplace or a hotplate. Method for producing a hot beverage by means of an espresso coffee machine (2, 2 ') according to one of the Claims 1 to 15th , comprising at least the following process steps: pouring a specified amount of water into the lower kettle (4), inserting the receiving element (14) provided with a riser pipe (20) into the kettle (4), which receiving element (14) is in a receiving area (14 ') is provided with coffee powder either loose or in a coffee capsule (18) or an intermediate container, • connecting the upper part of the jug (6) with a riser pipe (8) to the kettle (4) so that between the kettle (4) and the upper part of the jug (6) a fluid connection is created, • pressurization of the interior of the water boiler (4) by means of an external pressure source (28, 28 '), • application of heat energy to the pressurized water boiler (4), • opening of the water flow through the riser (20) by means of a on the riser (20) arranged temperature-controlled switching valve (34, 34 ') at a water temperature between 90 ° C and 100 ° C, preferably between en 92 ° C and 96 ° C.

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