EP3873307A1

EP3873307A1 - Method and machine for preparing a brewed beverage

Info

Publication number: EP3873307A1
Application number: EP20701297.2A
Authority: EP
Inventors: Kerstin Fernandes De Carvalho; Jan Pahnke; Holger Feldmann
Original assignee: Melitta Single Portions GmbH and Co KG
Current assignee: Melitta Single Portions GmbH and Co KG
Priority date: 2019-01-22
Filing date: 2020-01-17
Publication date: 2021-09-08
Also published as: CN113365533A; US20220079373A1; DE102019101537A1; JP7431835B2; BR112021010032A2; WO2020152052A1; CA3124031A1; JP2022518750A

Abstract

The invention relates to a method for preparing a brewed beverage, said method comprising the following steps: positioning a filter cartridge (1) filled with an extraction material (8) on a filter holder (10); heating water using a heating device and conveying the heated water to an inlet (20) above the filter cartridge (1); moving the inlet (20) relative to the filter cartridge (1) in order to wet the extraction material (8) with hot water, wherein the the inlet (20) moves relative to to the filter paper cartridge (1) in different patterns depending on the set brewing strength; the temperature of the supplied hot water is different depending on the set brewing strength, and/or the volume flow rate of hot water supplied through the inlet (20) is different depending on the set brewing strength. The invention also relates to a machine for preparing a brewed beverage.

Description

Method and machine for preparing a brewed beverage

The present invention relates to a method for preparing a brewed beverage according to the preamble of claim 1 and a machine for preparing a brewed beverage according to the preamble of claim 8.

DE 10 2015 121 634 B4 discloses a coffee machine in which hot water is provided via an outlet device above a filter vessel in order to prepare coffee. The coffee strength can be set using a selector switch, and depending on the switch position, the hot water is dispensed in different quantities at different outlet openings. Due to the stationary arrangement of the outlet openings and the filter insert, the surface of the ground coffee is not evenly wetted, as is possible with a Flandbrew, for example.

A coffee machine with a plurality of stationary outlet openings above a fixed filter holder is also shown in DE 20 2014 104 028 U1.

DE 10 2018 114 588 therefore proposes to turn the inlet for hot water in a coffee machine during the brewing process. As a result, annular trajectories for the inlet openings can be seen before, in order to maintain a more uniform wetting of the ground coffee. Due to the ring-shaped movement path, only a part of the surface of the ground coffee is wetted, and the adjustment of the brewing strength can only be achieved by choosing the outlet openings.

It is therefore an object of the present invention to provide a method and a machine for preparing a brewed beverage with which improved extraction is achieved and different brewing strengths can be set.

This object is achieved with a method with the features of claim 1 and a machine with the features of claim 8.

In the method according to the invention, the brewing strength can be adjusted, the choice being the relative movement of the feed to the filter paper depending on the brewing strength set in different patterns, the temperature of the hot water supplied depending on the set Brewing strength is different and / or the volume flow of hot water that flows through the inlet is different depending on the brewing strength set. As a result, the brewing strength can be changed by one or more of the measures mentioned, with the same amount of extraction material and the same amount of beverage, in order to produce an optimized brewing drink.

The relative movement of the inlet to the filter paper insert can take place in different patterns. The inlet or the filter paper insert can be moved by a drive, optionally both the inlet and the filter paper insert can also be moved during the brewing process. Due to the relative movement of the inlet to the filter paper insert, the hot water can be applied to a surface of the extraction material as in different patterns, so that a comparatively large area of the extraction material is wetted with hot water.

The surface covered with the inlet is determined by the size of the inlet and the relative movement between the inlet and filter paper insert during the brewing process, i.e. while hot water flows from the inlet. The size of the opening or openings of the inlet is multiplied by the distance of the inlet relative to the filter insert, so that the area of the movement path is obtained. Areas to be deducted are areas that are covered twice by the inlet. The surface covered with the feed during the brewing is preferably at least 10% of the total surface of the extraction material, in particular between 20% and 70%. This makes it possible to achieve a particularly uniform extraction of the extraction material, regardless of the surface geometry of the extraction material, since almost all areas of the extraction material can be wetted.

In a preferred embodiment, a small amount of water is first introduced via the inlet to a still closed filter insert in order to open a closure device provided on the top of the filter insert by the hot water being supplied. This opening can, for example, be caused by swelling processes, the closure device having one or more flaps that open by the swelling processes, so that an upper opening of the portion pack is released for the brewing process. After opening, hot water can then be supplied via the inlet for wetting the extraction material. This combines Facilitates handling when preparing the brewed beverage, as the closed filter insert can already be used when filled.

In the method according to the invention, when setting a strong brewing strength, hot water for pre-brewing can be added via the inlet, in order to then wait a pause of at least 10 s, preferably between 15 s and 30 s, before hot water for the further brewing Broth is abandoned. This intensifies the extraction, since the extraction material has enough time to expand and bloom due to the pre-brewing.

When setting a mild brewing strength, there is preferably no pause between a pre-brewing and a brewing, but hot water is continuously supplied via the inlet. This results in a lower degree of extraction, which leads to a milder taste.

In the method according to the invention, three different brewing strengths can preferably be set, a different degree of extraction being obtained from the brewing drink, depending on the brewing strength set. For example, a mild brewing strength can have an extraction level between 18% to 20%, a medium brewing strength an extraction level between 19 to 21% and a strong brewing strength an extraction level between 20 to 22%.

In the machine according to the invention, the brewing strength can be adjusted, where the relative movement of the inlet to the filter paper insert takes place in different patterns depending on the brewing strength set, the temperature of the hot water supplied is different depending on the brewing strength set and / or the volume flow of hot water, which is pumped through the inlet by a pump or passed through by gravity, varies depending on the brewing strength set. This enables the production of a brewed beverage with an optimized extraction level, depending on the taste of the user and the selected brewing strength.

The temperature of the water supplied can be higher with a stronger brewing strength than with a mild brewing strength, the temperature difference for example between 2 ° C and 8 ° C. The volume flow, ie the volume of hot water delivered per unit of time, can vary depending on the brewing strength, in particular by at least 10%. Due to a higher volume flow, the contact time of the extraction material with the hot water is shorter, so that a lower degree of extraction is achieved. This Effect is enhanced by the fact that a higher liquid level in the filter insert during preparation results in a larger active filter area, which in turn allows more volume to flow away per unit of time.

In the machine according to the invention, the filter insert is preferably arranged on a stationary holder of the machine, and only the inlet can be moved by a drive. The inlet can be driven in several directions, for example via a curve guide or other means, in order to run under different patterns when brewing. For example, the inlet seen from above can follow a pattern in the form of several circles with different diameters, a spiral, star-shaped, meandering and / or wave-shaped. In an alternative embodiment, the filter insert can also be moved by a drive, the inlet optionally also being moved or arranged in a stationary manner.

A temperature sensor is preferably provided in front of the inlet in order to be able to set a predetermined temperature when hot water is supplied in order to obtain a certain brewing strength.

In the machine according to the invention, a filter insert is preferably used as a portion pack, which has an opening device on an upper side and is used in a filled state. It is also possible to fill a filter insert only on the machine and to insert a filter insert without a closure device.

In order to simulate a brewing of Fland during the preparation of the brewed beverage, in particular coffee, the inlet can only have a single opening on its underside through which hot water flows. The feed can then be moved in a predetermined pattern over a surface of the extraction material to replicate the Flandbrew.

The invention is explained in more detail below using several exemplary embodiments with reference to the accompanying drawings. Show it:

FIGS. 1A and 1B show two views of a portion pack for use in a machine according to the invention; Figures 2 to 4 several schematic views of a holder with egg nem filter insert in the preparation of a brewed beverage;

Figures 5 to 7 several views to explain the relationship between the path of movement of the inlet relative to the filter insert with regard to the degree of extraction;

Figures 8 to 10 several representations of patterns to represent possible trajectories of the inlet relative to the filter insert;

Figure 1 1 is a diagram showing the degree of extraction depending on the set brewing strength, and

Figure 12 is a view of a machine according to the invention for the preparation of a brewed beverage.

A filter insert 1 is designed as a portion pack and comprises filter walls 2 made of a liquid-permeable material, which open at a lower tip 3. The filter insert 1 is pyramid-shaped and comprises a closure device 4 on a substantially flat upper side in the closed state, which is formed from a plurality of pivotable flaps. The flaps can be pivoted over folded edges 5 and are essentially triangular. At one end of the flaps holding means 6 are provided, by means of which the flaps are locked together in a closed position.

If the filter insert 1 is to be opened from the closed position shown in FIG. 1A, a small amount of hot water can be added to the top of the filter insert in order to start swelling processes which cause swelling, in particular at the folded edges 5, which leads to pivoting of the flaps and opening of the filter insert 1, as shown in FIG. 1B. The filter insert 1 can be formed as disclosed in document DE 10 2018 101 338.

In the open position, an interior 7 of the filter insert 1 is accessible from above, an extraction material, in particular coffee or tea, being filled in the interior 7. To prepare a brewed beverage, a filter insert 1 can be inserted into a filter holder 10, as shown in FIG. The filter holder 10 comprises an upwardly open receptacle 11, on which several ribs 12 protrude inwards from the side walls. At the bottom of the filter holder 10, an outlet 13 is provided for the brewed beverage.

As shown in Figure 3. The filter insert 1 shown in FIG. 1A can be inserted into the filter holder 10, the filter insert 1 already being filled with extraction material 8.

In FIG. 4, the filter insert 1 has been brought into an open position in which a mixture 8 ″ of the extraction material with water is accessible from above and an upper surface 9 can be wetted with water. For the brewing process, an inlet 20 is provided which can be moved via a schematically illustrated drive in order to be able to run off the surface 9 of the mixture 8 'with different patterns. From the inlet 20, schematically represented hot water 22 is applied via an outlet opening 21 to the surface 9 of the mixture 8 ', in order to then collect the finished brewed beverage at the outlet 13.

The filter insert 1 is shown in plan view in FIGS. 5 to 7, and it is shown how a movement of the inlet 20 relative to the filter insert 1 changes the extraction result.

In FIG. 5, the inlet is rigidly arranged above the surface 9 of the extraction material, and hot water is only added in the middle. As the graphic below shows, an over-extraction is obtained in a central area, since in the central area all the hot water is fed in. In an edge area, on the other hand, hardly any hot water is passed through the extraction material, so that there is too little extraction there. Only in a transition area between the edge area and the middle loading area is an optimal amount of hot water supplied by the extraction material. Due to the over- and under-extraction, the taste result deteriorates.

The filter insert 1 is shown in plan view in FIG. 6 when an inlet 20 rotating on an annular path is provided. The extraction result is improved because in the area of the ring-shaped path of the inlet an over-extraction is still obtained, but the degree of extraction is now in an optimized range at several points. An under-extraction takes place in the edge area and in the middle, since too little hot water is conducted through the extraction material there.

In Figure 7, a spiral pattern is shown, which can be obtained by a relative movement between filter insert 1 and inlet 20. The degree of extraction is optimized by this pattern, since the surface of the upper side 9 covered with the inlet 20 is enlarged, so that there is no longer any over- or under-extraction, but rather the extraction material is extracted in an ideal area. This enables an optimized setting of the extraction and the brewing strength.

FIG. 8 shows a pattern of a movement path of the inlet 20 relative to the surface 9, in which hexagonal ring-shaped paths are used which have a different radius. As a result, the surface 9 can be optimally wetted with hot water.

FIG. 9 shows a substantially star-shaped movement path of the inlet, which is moved relative to the surface 9 of the extraction material in order to wet the surface 9 with water as far as possible.

In Figure 10 a spiral trajectory is shown schematically.

Due to the movement of the inlet 20 relative to the surface 9, a surface which is at least 10%, preferably between 20% and 70%, of the surface of the extraction material is covered over during the brewing process, preferably with the openings on the inlet. This avoids that areas of the extraction material are exposed to under-extraction.

An extraction diagram is shown in FIG. 11, the degree of extraction being plotted on the X axis and the TDS value in percent on the Y axis. This is a chemical parameter and, as an abbreviation for the English expression 'total dissolved solids', represents the entirety of all inorganic and organic substances dissolved in a solvent. When extracting ground coffee, it represents the strength of the coffee beverage. In Europe, a value between 1.2% and 1.45% is ideal for filter coffee. By setting the brewing parameters, a different brewing drink can be obtained with the same filter insert 1 with extraction material, which has a different degree of extraction. For example, with the "mild" setting, the temperature of the hot water can be set between 87 and 89 ° C. The volume flow of hot water can be between 200 ml / min and 220 ml / min, with no pause between a pre-broth and a broth. The pattern of the inlet 20 can be chosen, for example, according to FIG. 8, the outer traces being driven away more frequently than the inner ones, in order to wet the edge regions of the pyramid-shaped filter insert 1 with water and thus to produce a milder brewing beverage.

If the medium brewing setting "medium" is selected, the temperature of the hot water supplied can be between 91 ° C and 93 ° C, for example. By reducing the volume flow to 150 to 170 ml / min, the residence time of the hot water on the extraction material is lengthened, which increases the degree of extraction. Optionally, a pre-brewing can additionally take place, in which a certain amount of hot water is initially added to the extraction material 8, in order then to provide a waiting time for the extraction material to unfold, for example between 5 s and 15 s, before further hot water is then brewed on the Filter insert 1 is abandoned. The pattern of the movement of the inlet can be chosen according to FIG. 8 or also according to the outer areas of FIG. 8 combined with FIG. 9.

If a brewing strength of "strong" is set, the temperature of the hot water supplied can be increased, for example to a range between 93 ° C. to 96 ° C. In addition, the volume flow can be reduced to a quantity between 100 to 120 ml / min. Furthermore, to increase the degree of extraction, a pause between a pre-brewing and the actual brewing process can be provided, for example between 15 s and 30 s. This allows the extraction material to swell after a first application of hot water, and only then is more hot water added to increase the degree of extraction. The feed movement can take place according to a predetermined pattern, for example according to FIG. 9 or FIG. 8 with a focus on the inner traces, so more water is added in particular in the central region than in an edge region, since the fleas of the extraction material in the central region Area through the pyramid shape is larger. By setting various parameters, the degree of extraction of the brewed beverage can thus be adapted to the taste of the user, where the degree of extraction with the setting "mild" is preferably in a range of 19%, with the setting "medium" in a range of 20 % and in the setting "strong" in a range of 21%.

FIG. 12 shows a machine 14 for preparing a hot beverage, which comprises a base station 15 which has a housing in which a heating device, a pump and a control are arranged. At the base station 15, a removable tank 16 for fresh water is provided, via which water to the pump, the heating device and to an inlet 20 can be conveyed. The inlet 20 is designed as a pipeline which projects upwards from the base station 15. The inlet 20 is not stationary on the Ge housing of the base station 15, but movable via a drive device. For this purpose, a carriage 19 is provided, which is linearly movable along a guide path under a slot 25 at the base station 15. In addition, the carriage 19 can be rotated via a further drive, so that the inlet 20 can be rotated about a vertical axis and can also be moved linearly along the guideway. Other drives can also be used to move the inlet 20.

The inlet 20 has a vertical section and a horizontal section, the inlet 20 opening at an outlet opening 21 which is arranged above a filter holder 10, into which a filter insert 1 according to FIG. 1 can be inserted. At the inlet 20, a holder 23 is also provided above the outlet opening 21, on which, for example, an illuminant, in particular an LED illuminant, is provided, which can be controlled via a controller in the base station 15. In addition, an optical sensor can be provided on the holder 23, which detects whether a filter holder 10 is inserted on the holder 18 or not. Optionally, such a sensor can also determine whether a filter insert is arranged in the filter holder 10 and / or whether an extraction material is arranged in the filter insert. For example, an optical sensor with appropriate color recognition can be used for this.

The machine has a fixed holding device 17 at the base station 15, on which the bowl-shaped holder 18 is provided for releasably inserting the filter holder 10. On the underside of the holder 18, an outlet 13 for the brewed beverage is seen before, in particular for coffee or tea. A drip tray 24 is provided under the outlet 13 for receiving residual liquid.

Reference list

1 filter insert

2 filter wall

3 top

4 locking device

5 folded edge

6 holders

7 interior

8 extraction material

8 'mixture

9 surface

10 filter holders

11 recording

12 rib

13 process

14 machine

15 base station

16 tank

17 folding device

18 folding

19 sledges

20 inflow

21 outlet opening

22 water

23 holder

24 drip tray

25 slot

Claims

Expectations

1. A method of preparing a brewed beverage, comprising the following steps:

- Positioning a filter insert (1) filled with an extraction material (8) and a filter holder (10);

- Heating water by means of a pickling device and conveying the heated water to an inlet (20) above the filter insert (1);

- Moving the inlet (20) relative to the filter insert (1) for wetting the extraction material (8) with hot water,

characterized in that

a) the relative movement of the inlet (20) to the filter paper insert (1) takes place in different patterns depending on the brewing strength set; b) the temperature of the hot water supplied varies depending on the brewing strength set, and / or

c) the volume flow of hot water that flows through the inlet (20) is different depending on the brewing strength set.

2. The method according to claim 1, characterized in that the surface swept with the inlet (20) during the brewing process is at least 10% of the total surface (9) of the extraction material (8), preferably between 20% to 70%.

3. The method according to claim 1 or 2, characterized in that a small amount of water is initially added to the still closed filter insert (1) via the inlet (20), a provided on the top of the filter insert closure device (4) by the Task of hot water is opened, and then hot water for wetting the extraction material (8) is fed via the inlet (20).

4. The method according to any one of claims 1 to 3, characterized in that when setting a strong brewing strength via the inlet (20) hot water for pre-brewing is placed on the filter insert (1) and a pause of at least 10 s before further brewing, preferably between 15 s to 30 s.

5. The method according to any one of claims 1 to 4, characterized in that when setting a mild brewing strength no pause between a pre-brewing and a broth is provided and consistently hot Water is fed via the inlet (20) to the extraction material (8).

6. The method according to any one of the preceding claims, characterized in that the inlet (20) is moved relative to the filter insert (1) in patterns in the form of several circles, a spiral, star-shaped, meandering and / or undulating.

7. The method according to any one of the preceding claims, characterized in that three different brewing strengths can be set for the brewing process, in which the degree of extraction of the extraction onsmaterials (8) is different.

8. machine (14) for the preparation of a brewed beverage, with an inlet (20) for hot water, which is arranged above a liquid-permeable filter insert (1) with an extraction material (8), the hot water via the inlet (20) a surface (9) of the extraction material (8) can be fed in order to collect the brewed beverage at an outlet (13) below the filter insert (1), with a relative movement between the filter insert (1) during the supply of hot water Extraction material (8) and the inlet (20) is carried out and different brewing strengths can be set via a control, characterized in that

a) the relative movement between inlet (20) and filter paper insert (1) takes place in different patterns depending on the brewing strength set; b) the temperature of the hot water supplied varies depending on the brewing strength set, and / or

c) the volume flow of hot water, which is pumped through the inlet (20) ge, is different depending on the brewing strength set.

9. Machine according to claim 8, characterized in that the filter insert (1) is arranged on a stationary holder (10) of the machine and the inlet (20) is movable by a drive.

10. Machine according to claim 8, characterized in that the inlet (20) is arranged stationary on the machine and the filter insert (1) is movable by a drive.

11. Machine according to claim 8, characterized in that the relative movement between the filter insert (1) with the extraction material (8) and the inlet (20) by a combination of a movement of the filter insert (1) and a movement of the inlet ( 20) arises.

12. Machine according to claim 8 or 9, characterized in that a temperature sensor is provided in front of the inlet (20) and the supply of hot water at the inlet (20) can be carried out at different temperatures depending on the brewing strength set.

13. Machine according to one of claims 8 to 12, characterized in that the filter insert (1) is designed as a portion pack, which has an opening device (4) on an upper side.

14. Machine according to one of claims 8 to 13, characterized in that the inlet (20) has on its underside a single opening through which the hot water flows.

15. Machine according to one of claims 8 to 14, characterized in that three different brewing strengths can be set on the machine, with which a different degree of extraction of the brewed beverage can be produced.