ITBO20090410A1 - METHOD AND DEVICE FOR THE PRODUCTION OF AN INFUSED DRINK, IN PARTICULAR TURKISH CAFFE - Google Patents

Description

METHOD AND DEVICE FOR THE PRODUCTION OF AN INFUSED BEVERAGE, IN PARTICULAR TURKISH COFFEE

Description

The present invention relates to the sector of the production and distribution of hot infused drinks, in particular coffee, normally prepared by using machines designed for this purpose, in particular but not exclusively for espresso coffee.

In greater detail, the present invention relates to a method and a device for the production of a type of coffee, known as Turkish coffee, using normal espresso coffee machines or for other types of infused beverages, suitably modified by integrating them or associating them with a suitable device object of the invention.

Probably born in Egypt in the 16th century, Turkish coffee has spread to this day throughout the Middle East. As far as Europe is concerned, Turkish coffee has found particular favor in the countries of Eastern Europe and as a result of the vast migratory flows towards the countries of Western Europe, its request has gained importance in various areas, even in those countries more oriented towards the preparation of coffee using filters that remove the solid product after infusion and / or that prevent its presence in the drink as served.

Turkish coffee owes its strong and concentrated character to the particular method of preparation: unlike coffee as traditionally known above all in Italy, where the consumption of so-called espresso coffee has established itself, generally prepared in bars, together with the one prepared in a domestic environment â € œa Neapolitan styleâ € or with the aid of the so-called Moka, types of coffee in which the drink is filtered as aforementioned and only the liquid is served to the consumer. In Turkish coffee, water, sugar and coffee powder are mixed together, and most of the coffee and sugar particles remain suspended in the final drink, with a thick and syrupy consistency.

Real Turkish coffee is prepared in the cezve, a special copper or brass pot with a long handle. It is then drunk in small, low cups. The coffee must be ground evenly and very finely, until it becomes a real powder.

Even in the commercial preparation of Turkish coffee, the only mode currently in use is the manual one, which involves mixing water and coffee in a container or in a cup, or other suitable container, in which it is then drunk.

Obviously, this system does not lend itself to a rational, economically advantageous exploitation with acceptable quality levels, and an automatic mode that allows the preparation of Turkish coffee with a good qualitative yield is practically unknown.

The purpose of the present invention is to provide a method which allows to carry out the classic operations of the preparation of Turkish coffee in an automated way, obtaining a drink of high quality, in a simple and economical way.

Another purpose of the invention is to propose a device that allows to implement the aforementioned method, and that can be installed in or associated with a machine designed for the preparation of beverages by infusion, in particular espresso coffee, therefore equipped with means for the production of hot water and steam.

A further object of the present invention is to propose a method and a device which can be carried out in a simple way, without having a decisive negative impact on the overall costs foreseen for the production of the machine for beverages obtained by infusion.

A further object of the present invention is to propose a device that can be provided on an automatic dispenser for beverages produced by infusion, in order to implement the method also object of the invention.

Finally, an object of the invention is to propose a device that can be produced and sold on its own, to be installed or applied on machines for the preparation of beverages produced by infusion, already existing or even operating.

Another object of the present invention is to propose a method and a device that can also be used for the preparation of other beverages whose preparation methods are similar, such as for example beverages based on barley, powdered milk, cocoa. and more.

The aforementioned and other purposes will be achieved, as reported in the independent claims, by means of the method and the device object of the present invention, in which a device for the preparation of an infused drink, in particular Turkish coffee, is housed for example in an equipment for the production of beverages equipped with a boiler for the supply of steam and hot water. A manual or automatic dosing coffee tank pours a pre-determined dose of coffee into an infusion container. A first conduit connects the boiler with the infusion container, to conduct hot water to the latter, to the opening of a first solenoid valve, while a second conduit connects the boiler with the infusion container, to conduct steam to the latter, when a second solenoid valve is opened. Finally, a dispensing conduit connects the infusion container with a dispensing nozzle, when it is opened by the release of a clamp actuated by squeezing by an electromagnet. According to the method, the water with the coffee infused in the container is kept at temperature by the injection of steam as a consequence of the opening of a third solenoid valve. A jet of water at the end cleans the infusion container of coffee residues.

At the end of the dispensing, in order to obtain a creamier drink, an additional solenoid valve is activated from which water heated by the boiler, or cold water from the water mains, can come by means of a pump.

Alternative or integrative characteristics of the method and of the device are reported in the dependent claims.

The device and the method object of the present invention will now be described with reference to the attached drawing tables, in which:

Figure 1 schematically represents the device object of the invention in its constructive configuration and in its functional configuration relating to the first phase of the method object of the invention.

Figures 2 to 5 illustrate the device in its functional configurations relating to the steps of the method subsequent to the first.

In accordance with the invention, the device for preparing an infused beverage, in particular Turkish coffee, in an apparatus 1 for the production of various types of beverages prepared by infusion, and therefore provided with a boiler 2 for the supply of steam and hot water, it is located in or near the appliance 1 (not illustrated in detail), which can be constituted, for example, by a classic machine for the preparation of espresso coffee, for example example, but not exclusively, of the bar type.

It is emphasized that the device proposed here can be applied or associated with machines for the preparation of beverages of a type other than espresso, provided they are equipped with a boiler capable of producing steam and hot water.

The present method and the device which implements it can also be advantageously used for the preparation of other beverages whose preparation methods are similar, such as for example beverages based on barley, powdered milk, cocoa and the like.

The boiler, indicated with 2 in the drawings, connected to a water supply 16 in a known way, is therefore part of the equipment on which the device is mounted, but this does not constitute a binding feature, as it may possibly be equipped with the device itself of means able to produce steam and hot water in a different and autonomous way.

With reference to Figure 1, the device object of the invention first of all comprises an infusion container 3, also known as a kettle, within which the drink is prepared by boiling a dose of ground coffee 18 in a predetermined quantity of water. The infusion container 3 is preferably shaped like a sort of funnel with a rounded bottom, in particular hemispherical.

For this purpose, manual or automatic dosing devices 4 are provided for the introduction into the infusion container 3 of doses of coffee of a predetermined quantity. The dosing devices 4 consist of a tank that contains ground coffee and which is arranged, for example, above the infusion container 3. It is understood that other different arrangements are also possible, as long as they allow the Introduction of the coffee doses into the infusion container, possibly with the aid of conveyor means, not shown in the drawings.

A first pipe 21 connects the boiler 2 with the infusion container 3, to conduct hot water to the latter, and in particular connects the bottom of the boiler 2, where hot water 15 is available, with the base of the container infusion 3.

The inlet at the base of the infusion container 3 is made by means of a vertical tube 7 with a mushroom-shaped upper cap 10. Outlet holes 17 are made along the tube 7 and in the lower surface of the mushroom-shaped cap 10 facing downwards.

Along the path of said first duct 21, first interception means 11 are provided, made in the form of a solenoid valve.

A second duct 22 connects the boiler 2 with the infusion container 3, to conduct steam to the latter, and in particular the second duct 22 originates from the top, or near the top as shown in the figures, of the boiler 2, at a point where the steam 19 produced by the boiler itself is made available for withdrawal.

Along the second duct 22 there are second interception means 12 also in this case made by means of a solenoid valve.

A delivery duct 24 then connects the infusion container 3 with a delivery nozzle 5; this delivery duct 24 originates in particular at the base of the infusion container 3, or kettle, and normally is develops up to the outside of the device and / or equipment 1, or up to an area made accessible from the outside.

Below the dispensing nozzle 5 there is arranged, in a manner known and accessible to the user, a receptacle 8, for example a cup or a glass or other receptacle suitable for serving the drink to the user.

Along the dispensing duct there are some interception devices for the outlet dispensing 6, consisting, for example, of a pincer suitable for crushing the dispensing duct 24, which is flexible, and which is It is controlled by an electromagnet. The use of the pliers that closes the conduit 24 by crushing presupposes that the latter is made of a flexible material, but this does not exclude that, in the case of using another type of conduit, for example rigid, it is possible to prepare an additional solenoid valve or other similar interception device.

A third duct 23 is also provided which connects the boiler 2 with the infusion container 3 for the supply of hot water in the upper part of the infusion container. In particular, the third duct 23 originates from the base of the boiler 2, where hot water 15 is available, and enters the infusion container 2 at or near its top. Third interception means 13 are arranged along the third duct 23, also consisting of a solenoid valve.

Fourth interception means 14, also consisting of a solenoid valve, are adapted to connect a hot or cold water supply source 9 with the delivery duct 24, in order to introduce hot or cold water into the beverage after disbursement, as better explained below.

As previously mentioned, the first 11, second 12, third 13 and fourth 14 interception means are made up of corresponding solenoid valves, and this allows them to be controlled simply and flexibly by means of a suitable control unit, not shown as its construction and its operation will be easy to conceive, and indeed obvious, for the technician of the sector.

However, the use of a different type of interception means may be envisaged depending on the materials used for the preparation of the first 21, second 22 and third 23 ducts, as well as the general construction configuration of the device and / or the € ™ equipment on / to which the device is mounted / associated.

It should also be noted that the first, second and third ducts can be directly connected to the boiler and the infusion container, or short sections in common can be provided, in particular at the connection points with the boiler and the container. 3. This last possibility, which corresponds to what is illustrated in the drawings, allows to realize the device in a more rational and economical way, improving its functionality and facilitating maintenance.

There is a control unit, not illustrated as it is of obvious conception by the technician in the sector.

With reference to Figures 1 to 5, the method, also object of the invention, which the device described above allows to be implemented will now be described.

The first phase a, involves the introduction of a dose of substance 18 for the preparation of the infused drink, in this case of ground coffee, inside an infusion container 3 (figure 1). For this purpose the tank 4 is operated, which delivers a predetermined dose of coffee 18.

As shown in figure 2, a phase b follows in which the solenoid valve 11 (first means of interception) of the first pipe 21 is opened, while the second and third solenoid valves (second means of interception and third means of ™ interception) 12 and 13 are kept closed (Figure 2).

The pincer 6 (means of interception of the outgoing dispensing) for closing the dispensing duct 24 is also activated to interrupt the flow towards the dispensing nozzle 5.

In this way, a predetermined quantity of hot water is introduced into the container 3, defined by a certain opening time of the solenoid valve 11. During this time, the water 15 pushed into the container 3 by the steam 19 into the boiler, comes out of the holes 17 of the tube 7 and of the lower surface of the mushroom-shaped cap 10, thus creating a vortex, a turbulence on the bottom of the container 3 itself. Since the water is kept inside the boiler 2 at temperatures much higher than the boiling point (roughly, at least 120-130 ° C) and at a pressure higher than the atmospheric one, upon entering the Water 15 in container 3 the consequent depressurization produces the formation of water vapor, which mixes with the water and the coffee powder, thus increasing the turbulence effect.

This determines a mixing effect of the coffee 18 and the water 15, improving the preparation of the drink. The hot water is then kept during a phase c in the container 3 until the completion of the preparation of the drink.

The injection of steam mixed with water further improves the mixing of the water 15 coffee 18 mixture and keeps the temperature high, a fundamental requirement for the qualitative yield of the drink. Overall, the time required for introducing water (+ steam) into the container and for completing the infusion amounts to approximately 30 seconds.

Then follows a phase d of discharging the drink from the container 3 for its dispensing. Illustrated in figure 3, phase d provides for the closing of the solenoid valve 11 and the opening of the second solenoid valve 12 (second means of interception) in addition to the opening of the clamp 6 which opens the delivery duct 24 .

Finding no obstacles, the drink pours by gravity from the container 3, through the spout 7, the delivery duct 24 and the dispensing nozzle 5, into a container 8, for example a cup, provided under the nozzle dispenser 5 to serve the drink to the user. The opening of the second solenoid valve 12 allows the steam 19 present in the boiler 2 to flow through the second conduit 22 and to push the drink along the dispensing conduit, facilitating and speeding up its dispensing. At the same time the steam thus dispensed allows to further heat the outgoing beverage.

After the drink discharge phase is finished, the fourth solenoid valve 14 is kept closed, the first and second solenoid valves 11 and 12, provided along the first 21 and second 22 ducts, are kept closed, the third solenoid valve 13 is opened and the open the gripper 6 (figure 4).

In this way, a determined aliquot of water 15 is pushed into the infusion container 3 through the third duct 23, at or near the top of the container itself, ie in its upper part. The adequate positioning and the suitable conformation of the terminal part of the third duct 23 allow a spray of water to be introduced against the internal wall of the container 3, which descends along the latter rotating against it, with an effective cleaning effect.

This allows the coffee residues to be dragged away, which are then discharged and introduced with this aliquot of water into the dispensed drink.

After the rinsing phase of the container 3, the second solenoid valve 12 is closed again and a fourth solenoid valve (fourth interception means) 14 is opened instead, provided in connection with a hot or cold water supply source 9 (figure 5 ).

As a consequence, a determined quantity of hot or cold water is poured into the dispensed beverage, apt to cause the formation of a cream or foam in the beverage.

The rinsing phase can optionally be carried out also after the phase of adding hot or cold water as previously described, without however departing from the spirit and results of the invention.

At this point the drink is ready to be served or taken directly by the user, while the device is already ready to prepare a subsequent dose of the drink.

The advantages that the device and the method described above allow to obtain are manifold.

The proposed method makes it possible to carry out the classic operations of preparing Turkish coffee in an automated way, obtaining a high-quality drink in a simple and economical way.

The described device can be easily installed in or associated with a machine intended for the preparation of beverages by infusion, in particular espresso coffee, therefore equipped with means for the production of hot water and steam.

Another advantage resulting from the device of the present invention is that it can also be used, without substantial structural or procedural modifications, for the preparation of other beverages whose preparation methods are similar to that of Turkish coffee, such as for example drinks based on barley, powdered milk, cocoa and more.

Overall, the proposed method and device can be implemented in a simple way, without having a decisive negative impact on the overall costs foreseen for the production of the machine for beverages obtained by infusion.

The proposed device can also be easily installed on an automatic dispenser for beverages produced by infusion and finally it can be easily produced and sold on its own, to be installed or applied on machines for the preparation of beverages produced by infusion, already existing or even operating.

It is understood that what above has been described by way of non-limiting example, therefore any variants and alternative forms are understood to be included in the scope of protection as described above and claimed below.

Claims (13)

CLAIMS 1. Method for the preparation of an infused drink, in particular Turkish coffee, in an apparatus 1 for the production of beverages equipped with a boiler for the supply of steam and hot water, characterized in that it comprises the following steps : to. introduction of a dose of substance for the preparation of the infused drink, in particular of ground coffee, inside an infusion container 3 arranged in or near the equipment 1; b. introduction into the container 3 of a predetermined quantity of hot water; c. maintaining the water, together with the aforementioned product by infusion, in the container 3 until the completion of the preparation of the beverage with the simultaneous introduction of steam inside said beverage; d. discharge of the beverage from the container 3 for its dispensing. 2. Method according to claim 1, in which after the phase of discharging the beverage for its dispensing, a determined quantity of hot or cold water is poured into the dispensed beverage, apt to cause the formation of a cream or foam in the beverage . 3. Method according to claim 1 or 2, characterized in that after the phase of discharging the beverage for its dispensing, a quantity of water suitable for dragging away the coffee residues is introduced into the container 3, which is then discharged and added to the dispensed drink. 4. Method according to one of claims 1 to 3, characterized in that the introduction of water into the container of phase b is carried out by opening first interception means 11 placed along the path of a first duct 21 which carries water from the boiler of the equipment to the lower part of the container 3, while the supply of the steam of phase c is carried out by opening second interception means 12 operating along the path of one second conduit 22 which carries steam from the boiler of the appliance to the base of the container. 5. Method according to one of claims 1 to 4, characterized in that for the preparation of the beverage the closure of interception means at the outlet 6 provided along the path of a dispensing duct 24 from the bottom of the container 3 up to a dispensing nozzle 5, while the opening of said interception means at the outlet 6 is arranged for the dispensing of the drink, at the same time as the opening of said second solenoid valve 12 for the supply of steam to facilitate the dispensing of the drink. 6. Method according to one of claims 2 to 5, characterized in that for the introduction of further water into the container 3 during or after the discharge of the beverage for its dispensing, third interception means 13 located along the path of a third duct 23 which develops from the boiler 2 and flows into said infusion container 3 at a predefined height from the bottom. 7. Device for the preparation of an infused beverage, in particular Turkish coffee, in an apparatus 1 for the production of beverages equipped with a boiler for the supply of steam and hot water, characterized in that it comprises: ∠’an infusion container 3, placed in or near the beverage preparation equipment; â ’dosing devices 4 for the introduction into said infusion container 3 of doses of product for infusion of a predetermined quantity; - a first duct 21 that connects said boiler 2 with the infusion container 3, to conduct hot water to the latter, with first interception means 11 arranged along the path of said first duct 21, - a second duct 22 which connects said boiler 2 with the infusion container 3, to conduct steam to the latter, with second interception means 12 arranged along the path of said second duct 22, delivery duct 24 which connects said infusion container 3 with a delivery nozzle 5, with devices for intercepting the outlet delivery 6 arranged along said delivery duct 24. 8. Device according to claim 7, characterized in that it comprises a third duct 23 which connects the boiler 2 with the infusion container 3 for the supply of hot water at a predefined height of the infusion container, with third interception means 13 arranged along it. 9. Device according to claim 7 or 8, characterized in that in order to introduce hot or cold water into the beverage after dispensing, fourth interception means 14 are provided, suitable for connecting a hot or cold water supply source 9 with said delivery duct 24. 10. Device according to one of claims 7 to 9, characterized in that said dosing members 4 consist of a tank containing powdered coffee, arranged above said infusion container 3, provided with an automatic dosing device or manual. 11. Device according to one of claims 7 to 10, characterized in that said first 11, second 12, third 13 and fourth 14 interception means are constituted by corresponding solenoid valves. 12. Device according to one of claims 7 to 11, characterized by the fact that said outlet delivery interception means 6 consist of a pincer adapted to close the delivery duct 24 by squeezing, which is flexible, and which is controlled by an electromagnet. 13. Device according to one of claims 7 to 12, characterized in that the inlet at the base of the infusion container 3 is made by means of a vertical tube 7 with a mushroom-shaped upper cap 10, with of the outlet holes 17 made along the sleeve 7 and in the lower surface, facing downwards, of the mushroom-shaped cap 10.