US20010022138A1 - Coffee machine - Google Patents
Coffee machine Download PDFInfo
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- US20010022138A1 US20010022138A1 US09/795,755 US79575501A US2001022138A1 US 20010022138 A1 US20010022138 A1 US 20010022138A1 US 79575501 A US79575501 A US 79575501A US 2001022138 A1 US2001022138 A1 US 2001022138A1
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- Prior art keywords
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- coffee
- body member
- machine according
- coffee machine
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 195
- 239000000843 powder Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000013505 freshwater Substances 0.000 claims description 7
- 230000004044 response Effects 0.000 claims description 4
- 239000013013 elastic material Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 238000010276 construction Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 239000008187 granular material Substances 0.000 abstract description 6
- 235000015114 espresso Nutrition 0.000 description 12
- 230000003247 decreasing effect Effects 0.000 description 7
- 241000533293 Sesbania emerus Species 0.000 description 6
- 230000007423 decrease Effects 0.000 description 4
- 230000007246 mechanism Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004913 activation Effects 0.000 description 1
- 230000000712 assembly Effects 0.000 description 1
- 238000000429 assembly Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
- A47J31/0605—Filters or strainers for coffee or tea makers ; Holders therefor with a valve at the filter-outlet; Anti-drip devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
- A47J31/34—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure
- A47J31/36—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/4496—Means to produce beverage with a layer on top, e.g. of cream, foam or froth
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
- A47J31/461—Valves, e.g. drain valves
Abstract
Description
- The present invention refers to a coffee machine, comprising a fresh water supply, for example a water reservoir, a coffee brewing unit provided with a brewing chamber, means for supplying coffee powder to said brewing chamber, a coffee beverage outlet and a pump for conveying water under pressure from the fresh water reservoir through the brewing chamber containing the coffee powder to the coffee beverage outlet.
- More specifically, the invention refers to a so-called “Espresso Machine” in which coffee powder contained in a dedicated brewing chamber or in a sieve holder is subjected to hot pressurized water, flowing there through, thus yielding a coffee beverage. In recent espresso coffee machines, meanwhile, there is provided a possibility for the user or operator of the machine to select or adjust the amount of coffee powder to be used for preparing a coffee beverage, as well as to select or adjust the grinding rate of the coffee powder, i.e. the granule size thereof. As a consequence of these possibilities, problems can arise insofar as by varying the above mentioned parameters, the pressure drop in the brewing water flowing through the brewing chamber is influenced as well. It is understood that the pressure drop is increasing the greater the amount of coffee powder is and the finer the coffee beans are ground. In contrast, the pressure drop decreases if the amount of coffee powder in the brewing chamber is decreased and the coffee beans are ground to yield a coarser coffee powder.
- Besides these facts, however, the above mentioned pressure drop depends on further parameters that usually cannot be influenced by the user or operator of the coffee machine, for example on the degree of compacting the coffee powder in the brewing chamber. By the above mentioned parameters, it is understood that also the flow rate of the brewing water through the brewing chamber and, thereby, the amount of coffee beverage available at the beverage outlet per time unit is influenced. The result is, depending on the interference of the selected or predetermined parameters, that the coffee beverage flows out of the beverage outlet anyhow between slow and fast without a possibility for the user or operator to control it.
- For example, studies performed by the applicant have shown that fundamental differences in habits of the kind of preferred coffee exist between northern countries and southern countries. Generally speaking, in southern countries, a coffee beverage preferably in the form of an “espresso” is preferred, while in northern countries a “standard” coffee or a cappuccino is preferred. These studies have further shown that, in southern countries, an espresso coffee beverage is considered to be of high quality if the coffee beverage flows into the cup but very slowly, while a quick preparation of a standard coffee is preferred in northern countries, since the amount of coffee to be prepared in the case of a standard coffee is much higher than the one in the case of an espresso coffee. It is understood that the dwell time of the brewing water in the brewing chamber is longer if the flow rate, i.e. the amount of brewing water flowing through the brewing chamber per time unit, is low than is the case of a high flow rate; thus, selecting a low flow rate results in a more effective extraction of the coffee powder. Thereby, it can also be explained why the flow rate has an influence on the taste of the prepared coffee beverage. However, the flow rate of the brewing water flowing through the compacted coffee powder received in the brewing chamber can be influenced only indirectly by the user or operator of a coffee machine known in the art, for example by adjusting the degree of grinding of the coffee beans and the granule size of the coffee powder, respectively.
- Known in the prior art are coffee machines comprising a valve assembly with a design to increase the pressure in the brewing chamber, resulting in the fact that a foam is created appearing on the top surface of the coffee beverage dispensed into a coffee cup. However, such known valve assemblies, as far as the flow rate of the brewing water flowing through the compacted coffee powder received in the brewing chamber is concerned, have only an effect insofar as they increase the back pressure in the brewing chamber and, thereby, decrease the flow rate of the brewing water in any case.
- Such a valve assembly is disclosed, for example in the
document DE 30 35 157. In that document, a brewing head for an espresso coffee machine is described which is provided with a sieve insert for receiving the coffee powder. At the outlet of that sieve insert, a spring biased check valve is provided by means of which the pressure in the brewing head is increased to such an extent that a foaming coffee beverage is dispensed. - Moreover, the document EP 0 542 045 discloses a coffee brewing device in which a valve is located at the outlet of the brewing chamber. The valve body member thereof is biased against the flow direction of the coffee beverage. The valve body member can be moved, against the force of the bias spring, under the influence of the coffee beverage escaping from the brewing chamber. Again, with that design, a back pressure in the region of appr. 1 bar shall be created for providing a coffee beverage having a durable foam on its top.
- The document CH 668 543 discloses an espresso coffee machine of the kind referred to herein, having a spring-biased ball valve located at the outlet of the brewing chamber. Again, by means of that ball valve, a coffee beverage having a durable foam on its top shall be created.
- Finally, the document EP 0 726 053 discloses an apparatus for dispensing a coffee beverage, having a filter container for receiving the coffee powder and an outlet channel connected to that filter container and comprising a check valve member. That check valve member comprises a valve body member kept in contact with a valve seat by an elastic means. Between the valve body member and the valve seat, a closed gap is formed in which the solid particles released from the coffee powder can collect in order to form a plug. As soon as a predetermined pressure is reached in the filter container, the valve body member is moved against the spring force of the elastic means, with the result that the gap between the valve seat and the valve body member is increased and opens towards the bottom. Thus, the plug is released and the extract liquid can flow out downwards. By virtue of this design, a complete extraction of the coffee powder shall be ensured.
- Thus, on the basis of the afore mentioned prior art, it is an object of the present invention to provide a coffee machine in which the user or operator can directly influence the amount of coffee beverage to be brewed per time unit.
- It is a further object of the present invention to provide a coffee machine in which the brewing water flows through the coffee powder received in the brewing chamber with an essentially constant flow rate, independent of the amount of coffee powder received in the brewing chamber and the granule size thereof.
- To meet these and other objects, the invention provides a coffee machine, comprising a fresh water supply, for example a water reservoir, a coffee brewing unit provided with a brewing chamber, means for supplying coffee powder to the brewing chamber, and a coffee beverage outlet. Further, a pump is provided for conveying water under pressure from the fresh water supply through the brewing chamber containing the coffee powder to the coffee beverage outlet. A valve assembly is inserted between the brewing chamber and the coffee beverage outlet whereby the valve assembly comprises means for adjusting the amount of coffee beverage flowing through the valve assembly per time unit.
- Preferably, the valve assembly comprises a valve chamber and a valve body member movable in the valve chamber from an open position in which the coffee beverage can flow through the valve assembly to a closed position in which the flow of the coffee beverage through the valve assembly is blocked. Moreover, a spring acting on the valve body member is provided to bias the valve body member to move into the open position. The valve body member has a surface exposed to the coffee beverage flowing into the valve assembly, whereby the valve body member is adapted to be moved, against the biasing force exerted by the spring, into the closed position when the afore mentioned surface is charged by the pressure of the coffee beverage.
- By the provision of means for adjusting the amount of coffee beverage flowing through the brewing chamber per time unit, the user or operator of the coffee machine can directly influence the flow rate of the brewing water flowing through the coffee powder contained in the brewing chamber and, thereby, the amount of coffee brewed per time unit. Since the valve assembly is designed as a regulating valve in which the spring is set to keep the valve body member in the open position, and since the valve body member can be moved under the influence of the coffee beverage flowing through the valve, against the force of the spring, towards the closed position, also the relative flow rate can be kept constant within certain limits. It is understood that the flow rate of the brewing water flowing through the coffee powder cannot be kept on an absolutely exact constant level by means of a valve assembly of the kind referred to herein, since the regulation behavior of the valve assembly depends, amongst else, on the viscosity of the liquid flowing there through. Thus, a varying viscosity of the coffee beverage flowing out of the brewing chamber can have, to a certain extent, an effect on the flow velocity of the brewing water flowing through the coffee powder contained in the brewing chamber.
- In the following, some embodiments of the coffee machine according to the invention will be further described, with reference to the accompanying drawings, in which:
- FIG. 1 shows a schematically illustrated coffee machine equipped with a valve assembly for adjusting the amount of coffee beverage supplied per time unit;
- FIG. 2 shows a longitudinal sectional view of a first embodiment of a valve assembly in the position “normal coffee”;
- FIG. 2a shows an enlarged portion of FIG. 2;
- FIG. 3 shows a longitudinal sectional view of the valve assembly of FIG. 2 in the position “espresso coffee”;
- FIG. 4 shows a longitudinal sectional view of an alternative embodiment of a valve assembly;
- FIG. 5 shows a longitudinal sectional view of a valve assembly having an alternative embodiment of the adjustment mechanism; and
- FIG. 6 shows a top view of the valve assembly of FIG. 5.
- FIG. 1 shows an embodiment of a coffee machine according to the invention in a simplified overall perspective view. Coffee machines of the kind referred to herein fundamentally comprise a
fresh water reservoir 2, acompartment 3 for receiving fresh coffee beans, a coffeebean grinding device 4, abrewing unit 5 provided with abrewing chamber 6, anoutlet 7 for the final coffee beverage, arecipient 8 for receiving coffee grounds, anoutlet 9 for hot water or steam as well as an operating andcontrol unit 10. It is understood that also a pump required for supplying water to the brewing chamber is provided; however, that pump is not shown in FIG. 1. - The
brewing chamber 6 located in thebrewing unit 5 serves for receiving the coffee powder to be brewed, whereby the coffee powder is compressed by means of a not shown movable piston member prior to the real brewing operation and, thereafter, pressurized hot water is forced to flow through the compressed coffee powder. It is understood that the compressed coffee powder provides a certain resistance to the hot water, having an initial inherent pressure of between 8 and 12 bar, flowing through the compressed coffee powder, with the result that the pressure of the water leaving the compressed coffee powder has a reduced pressure. Such reduction in pressure is influenced particularly by the compacting degree of the coffee powder, by the amount of the coffee powder and by its granule size. Since these parameters can be controlled by the operator or user of the coffee machine only to a certain extent, up to now, the operator or user hardly could influence the amount of coffee beverage supplied by the coffee machine per time unit. - According to the present embodiment of the coffee machine of the invention, there is provided a
valve assembly 12 located between thebrewing unit 5 and thebeverage outlet 7. Now, for the first time, the amount of coffee beverage flowing through the system and, thereby, the amount of coffee beverage flowing out of theoutlet 7 per time unit can be adjusted by the operator or user. For this purpose, thevalve assembly 12 is provided with anadjustment screw member 27. - FIG. 2 shows a longitudinal sectional view of a first embodiment of the
valve assembly 12 in a first position thereof particularly suitable for preparing so-called “normal” or “standard” coffee. Thevalve assembly 12 comprises avalve housing 14 consisting ofseveral housing portions inlet 15 as well as anoutlet 16. Theinlet 15 is provided with aninlet channel 15 a and theoutlet 16 is provided with anoutlet channel 16 a. Theinlet 15 of thevalve assembly 12 is connected to the outlet of the brewing chamber (not shown in FIG. 2). Thus, the freshly brewed coffee beverage can flow through theinlet channel 15 a into thevalve assembly 12. Theoutlet 16 of thevalve assembly 12 is connected to the beverage outlet (not shown in FIG. 2) of the coffee machine. In other words, the brewed coffee beverage flows from theoutlet channel 16 a via a not shown pipe member to the beverage outlet 7 (FIG. 1). - Located in the
inlet channel 15 a is aninsert 18 made of an elastic material and constituting a valve seat member. Behind thatinsert 18, theinlet channel 15 a opens into avalve chamber 19. Thevalve chamber 19 is connected to theoutlet channel 16 a through abore 17 having a well-defined, predetermined cross sectional area. In thevalve housing 14, a movablevalve body member 21 is received, having ahead portion 24 provided with a conically shapedcontrol surface portion 25. Thehead portion 24 extends through theinsert 18. Moreover, thevalve body member 21 is provided with abase portion 23 that is exposed to the pressurized coffee beverage flowing through thevalve assembly 12. Since theinsert 18 is made of an elastic material, it can be slid over thehead portion 24 of thevalve body member 21 during the assembly of thevalve assembly 12. The afore mentionedadjustment screw 27 is located in the back portion of thevalve housing 14 and provided with anut 28. Aspring 29 received in aposterior chamber 30 of thevalve assembly 12 and serving for biasing thevalve body member 21 is supported by thatnut 28. For the purpose of sealing theposterior chamber 30, adiaphragm 32 is provided and fixed between two adjacentvalve housing portions 14 b, 14 c. For fixing the onevalve housing portion 14 b to the other valve housing portion 14 c, a snap-on mechanism comprising a plurality ofsnap elements 35 is provided. Thediaphragm 32 comprises anannular recess 33; in the region of thatrecess 33, the diaphragm has only a reduced thickness such that a good flexibility of thediaphragm 32 is ensured. Moreover, the diaphragm comprises a central opening through which theshaft 22 of thevalve body member 21 extends. - FIG. 2a shows a partial cross sectional view of the front portion of the
valve assembly 12, enlarged as compared to the view of FIG. 2. As can be seen in FIG. 2a, theinsert 18 is provided with avalve seat 20 of conical shape, decreasing in diameter as seen in the flow direction of the coffee beverage (i.e. from the left to the right in FIG. 2a), whereby thehead portion 24 of thevalve body member 21 comprises a conically shapedcontrol surface portion 25 corresponding to the shape of thevalve seat 20. In a non-pressurized state of thevalve assembly 12, thevalve body member 21 is in its left side end position, namely under the influence of the spring 29 (FIG. 2), with the result that apassage 26 is present between thevalve seat 20 and the conicalcontrol surface portion 25 of thehead portion 24 through which the coffee beverage can flow from theinlet channel 15 a into thevalve chamber 19. - In the following, the operation of the
valve assembly 12 will be further explained, with reference to FIGS. 2 and 2a. Upon activation of a (not shown) pump, the brewing water flows through the compressed coffee powder received in the brewing chamber. Therefrom, the so prepared coffee beverage gets into theinlet channel 15 a and further, through thepassage 26 between thevalve seat 20 and theconical portion 25 of thehead portion 24 into thevalve chamber 19. The coffee beverage once being in thevalve chamber 19, an over-pressure is created therein whereby the value of the pressure depends on the amount of coffee beverage entering thevalve chamber 19 per time unit. This over-pressure acts, via thediaphragm 32, on thebase portion 23 of thevalve body member 21 and exerts a force onto the valve body member that is directed opposite to the bias force exerted by thespring 29. - As soon as the force exerted by the pressurized coffee beverage on the
valve body member 21 is greater than the bias force of the spring 29 (whereby possible frictional losses are not considered here), thevalve body member 21 is moved to the right, as seen in FIGS. 2 and 2a. By such movement to the right, the cross sectional area of thepassage 26 betweenvalve seat 20 and theconical surface 25 of thehead portion 24 available for the coffee beverage to flow through is continuously decreased. - Due to the fact that the area of the
base portion 23 of thevalve body member 21 subjected to the coffee beverage is relatively large, a comparatively low over-pressure in thevalve chamber 19 is sufficient to move thevalve body member 21 further to the right. Thereby, the cross sectional area of thepassage 26 between thevalve seat 20 and theconical portion 25 of thehead portion 24 is decreased again, with the result that the over-pressure in thevalve chamber 19 is decreased as well, since the coffee beverage may escape through thebore 17 into theoutlet channel 16 a. - This design of the
valve assembly 12 corresponds to a mechanical control valve that controls the flow rate in dependence of the bias force of the spring. In the embodiment shown in FIG. 2, the bias force of the spring is comparatively large, with the result that a comparatively high over-pressure has to be established in thevalve chamber 19 to move thevalve head portion 24 to the right by a certain amount. Consequently, the coffee beverage flows through the valve assembly with a high flow rate. Thus, this adjustment of thevalve assembly 12 is suitable for preparing so-called “normal” or “standard” coffee. - In the state of the
valve assembly 12 shown in FIG. 3, thenut 28 is moved to a position more to the right, as compared to FIG. 2. Thus, thespring 29 is biased with a lower force. Consequently, only a lower over-pressure is required, as compared to the situation shown in FIG. 2, to move thevalve body member 21 to the right and, thereby, to decrease the cross sectional area of thepassage 26 between thevalve seat 20 and theconical portion 25 of thehead portion 24. Thereby, an earlier decrease of the size of thepassage 26 at thevalve seat 20 is caused, resulting in a lower flow rate of the coffee beverage through thevalve assembly 12. Consequently, also the brewing water flows relatively slowly through the coffee powder received in the brewing chamber, resulting in a stronger coffee beverage. Thus, this pre-adjustment of the valve assembly is particularly suitable for preparing a so-called “espresso” coffee. - Preferably, the
adjustment screw 27 is provided with athread 31 having a large pitch, such that for example a rotation by only 300° is required to change the position of thenut 28 from the position “standard coffee” of FIG. 2 to the position “espresso coffee” of FIG. 3. However, preferably, a further intermediate position could be provided for preparing a moderate strong coffee, or it is possible to provide for a continuous adjustment. - By virtue of the design of the
valve assembly 12 as herein before described and of the control behavior resulting therefrom, it can be ensured that the brewing water flows through the coffee powder received in the brewing chamber with a relative constant flow velocity. Thereby, the absolute flow rate is predominantly determined by the adjustment of thevalve assembly 12. As a consequence of the control behavior of thevalve assembly 12, the earlier mentioned parameters as compacting rate, amount and granule size of the coffee powder have but a minor effect on the flow rate of the brewing water through the coffee powder. In the case of coarsely ground coffee powder, the brewing water flowing there through is subjected only to a relatively small resistance, resulting in a low pressure drop; consequently, the water having passed the brewing chamber still has a relatively high inherent pressure. In contrast thereto, in the case of finely ground coffee powder, the brewing water flowing there through is subjected to a considerably high resistance, resulting in a higher pressure drop; consequently, the water having passed the brewing chamber has a relatively low inherent pressure. By virtue of the resulting control behavior of thevalve assembly 12, i.e. quick response and decreasing the size of thepassage 26 between thevalve seat 20 and theconical portion 25 of thehead portion 24 at high pressure, slow response and decreasing the size of thepassage 26 between thevalve seat 20 and theconical portion 25 of thehead portion 24 at lower pressure, the afore mentioned parameters of the coffee powder received in the brewing chamber have but a small influence on the flow rate of the brewing water through the compressed coffee powder. Thereby, not only a good reproducibility of the quality of the desired coffee beverage is ensured, but the further advantage results that the coffee grinding device does not have to be provided with an adjustment mechanism for adjusting the grinding rate of the coffee beans within relatively wide limits; thus, the operation of the coffee machine is simplified. - It is understood that the coffee machine itself can be provided with an adjustment means, for example a rotary knob, by means of which the
adjustment screw 27 can be manually rotated into the desired position. However, instead of a manually operated adjustment, for example also a motorized and, if appropriate, electronically controlled adjustment of theadjustment screw 27 could be provided. For instance, the coffee machine could be provided with a number of keys to be pressed by the operator to select a “standard”, a moderately strong or a strong “espresso” coffee. Such keys would be coupled to an electronic adjustment means for adjusting the position of theadjustment screw 27 in response to the pressed key. - FIG. 4 shows a cross sectional view of an alternative embodiment of the valve assembly. In this embodiment, the bias force of the
spring 29 a biasing thevalve body member 21 is not adjustable. In order to be nevertheless in a position to vary the volume of the beverage flowing out of the beverage outlet per time unit, aneedle valve 37 is provided, connected to anadjustment screw 39 and located in the end region of thebore 17 connected to thevalve chamber 19. By rotating theadjustment screw 39, theneedle tip 38 of theneedle valve 37 is moved in axial direction such that the cross sectional area of the outlet of thevalve chamber 19 and of thebore 17 connected to thevalve chamber 19, respectively, determining the flow rate, can be adjusted. In this case, the spring biasedvalve body member 21 primarily serves for the purpose of keeping constant the flow rate of the coffee beverage flowing through thevalve assembly 12. - FIG. 5 shows a cross sectional view of still another embodiment of a valve assembly, having a different design of the adjustment mechanism. Fundamentally, the valve assembly is similarly constructed as the one shown in FIG. 2, whereby the
back portion 41 of the housing is provided with anexternal thread 42. For varying the bias of thespring 29, a slidingmember 43 is provided. The inner side of the slidingmember 43 comprises aninternal thread 44, engaging theexternal thread 42 of theback portion 41 of the housing. The slidingmember 43 has acylindrical protrusion 45 for supporting thespring 29 provided for biasing thevalve body member 21 via aspring plate member 49. Theprotrusion 45 includes anopening 46 having hexagonal cross section and receiving a correspondingly shapedshaft 47 of anadjustment disc member 48. For the operation of that assembly, i.e. for moving the slidingmember 43, arotary knob 52 is provided, havingcam members 53 at its front side that engage corresponding openings in theadjustment disc member 48. Thus, a rotation of theknob 52 is transferred to the slidingmember 43 by means of theadjustment disc member 48. Thereference numeral 50 designates indexing elements, the function of which will be described in connection with FIG. 6 herein after. - FIG. 6 shows a top view of the valve assembly according to FIG. 5. In this view, it can be seen that a plurality of
indexing elements 50 are provided. On the one hand, theseindexing elements 50 provide for an indexing of the rotational movement of theknob 52, and on the other hand, they ensure that theadjustment disc member 48 as well as the slidingmember 43 keep their selected positions, thereby avoiding an unintentional variation in spring bias force. - It is understood that the valve assembly herein before described can be used not only in connection with a fully automatically operated coffee machine, but also in a conventional manual espresso machine having a manually insertable sieve holder. In this case, the valve assembly is located preferably between the sieve holder and the beverage outlet of the coffee machine.
Claims (24)
Applications Claiming Priority (2)
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CH4902000 | 2000-03-15 | ||
CH490/00 | 2000-03-15 |
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EP (1) | EP1133944B1 (en) |
JP (1) | JP2001275839A (en) |
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AT (1) | ATE294525T1 (en) |
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TR (1) | TR200100739A2 (en) |
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US20120328748A1 (en) * | 2006-12-06 | 2012-12-27 | Rhea Vendors S.P.A. | Beverage dispensing machine and operating method |
CN102958406A (en) * | 2010-06-29 | 2013-03-06 | 皇家飞利浦电子股份有限公司 | Infusion unit with variable volume infusion chamber |
US8833238B2 (en) | 2009-05-01 | 2014-09-16 | Kraft Foods R&D, Inc. | Beverage preparation machines |
US20150196160A1 (en) * | 2014-01-15 | 2015-07-16 | De'longhi Appliances S.R.L. | Device Associable With A Steam Dispensing Nozzle Of A Coffee Machine For The Production Of A Milk-Based Beverage |
US9375112B2 (en) | 2011-07-29 | 2016-06-28 | Kraft Foods R&D, Inc. | Method for delivering a beverage |
US9756978B2 (en) | 2011-04-20 | 2017-09-12 | Luigi Lavazza S.P.A. | Adaptive flow control device for a flow of a liquid, in particular for use in a coffee-making machine |
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DE50309729D1 (en) | 2003-01-23 | 2008-06-12 | Wmf Wuerttemberg Metallwaren | coffee machine |
EP1641371B1 (en) * | 2003-06-25 | 2007-07-25 | Koninklijke Philips Electronics N.V. | Beverage maker with adjustable brew chamber |
ITGE20030045A1 (en) * | 2003-06-26 | 2004-12-27 | Termozeta Spa | ESPRESSO COFFEE MACHINE. |
CA2490500A1 (en) * | 2003-12-18 | 2005-06-18 | Espro Inc. | Calibrated handheld espresso tamper |
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US9375112B2 (en) | 2011-07-29 | 2016-06-28 | Kraft Foods R&D, Inc. | Method for delivering a beverage |
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US20150196160A1 (en) * | 2014-01-15 | 2015-07-16 | De'longhi Appliances S.R.L. | Device Associable With A Steam Dispensing Nozzle Of A Coffee Machine For The Production Of A Milk-Based Beverage |
US9962033B2 (en) * | 2014-01-15 | 2018-05-08 | De'longhi Appliances S.R.L. | Device associable with a steam dispensing nozzle of a coffee machine for the production of a milk-based beverage |
Also Published As
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HK1040042B (en) | 2005-05-06 |
JP2001275839A (en) | 2001-10-09 |
TR200100739A3 (en) | 2001-10-22 |
CA2340543A1 (en) | 2001-09-15 |
AU2310901A (en) | 2001-09-20 |
EP1133944A3 (en) | 2002-09-04 |
CN1162112C (en) | 2004-08-18 |
MXPA01002647A (en) | 2005-04-28 |
ATE294525T1 (en) | 2005-05-15 |
CA2340543C (en) | 2004-02-10 |
SG87206A1 (en) | 2002-03-19 |
EP1133944B1 (en) | 2005-05-04 |
EP1133944A2 (en) | 2001-09-19 |
AU759650B2 (en) | 2003-04-17 |
DK1133944T3 (en) | 2005-09-05 |
RU2214147C2 (en) | 2003-10-20 |
TR200100739A2 (en) | 2001-10-22 |
PT1133944E (en) | 2005-06-30 |
HK1040042A1 (en) | 2002-05-24 |
HU0100896D0 (en) | 2001-05-28 |
DE50106064D1 (en) | 2005-06-09 |
IN192798B (en) | 2004-05-22 |
HUP0100896A3 (en) | 2002-06-28 |
NZ510050A (en) | 2001-06-29 |
BR0100980B1 (en) | 2010-12-28 |
US6382083B2 (en) | 2002-05-07 |
HUP0100896A2 (en) | 2001-09-28 |
CN1313065A (en) | 2001-09-19 |
IL141795A0 (en) | 2002-03-10 |
AR042377A1 (en) | 2005-06-22 |
ES2240383T3 (en) | 2005-10-16 |
BR0100980A (en) | 2001-10-16 |
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