WO2013111128A1

WO2013111128A1 - Compact espresso brewing apparatus & method

Info

Publication number: WO2013111128A1
Application number: PCT/IL2013/050052
Authority: WO
Inventors: Aviran SHELLY
Original assignee: HOREV, Doron
Priority date: 2012-01-25
Filing date: 2013-01-17
Publication date: 2013-08-01

Abstract

The present invention is an espresso brewing apparatus (100) and method. The espresso brewing apparatus (100) includes a hot water vessel (208), configured to receive hot water from an external hot water dispenser (700). The espresso brewing apparatus (100) also comprises a spring mechanism (201), which is configured to store potential energy, and is mechanically coupled to a piston (211). The piston (211) applies pressure to the hot water stored in the hot water vessel (208), when the spring mechanism (201) is actuated. The hot water vessel (208) comprises a hollow needle (209), located at its bottom. The hollow needle (209) is configured to puncture a coffee capsule (10), positioned inside a capsule holder (600), when the capsule (10) is forced against the needle (209). The capsule holder (600) is configured to rupture the capsule (10) then the hot water is injected into the capsule (10). The capsule holder (600) also contains holes (603) through which the espresso exits the holder (600). The espresso brewing apparatus is configured to be easily attached to a standard hot water dispenser (700).

Description

COMPACT ESPRESSO BREWING APPARATUS & METHOD

BACKGROUND OF THE INVENTION

1. Technical Field The invention relates to a convenient device for making or brewing a hot beverage, such as an espresso. More specifically, the invention relates to a compact espresso brewer wherein hot water for brewing is supplied from a faucet of a hot water dispenser.

2. Description of the Related Art

Many coffee makers and brewing devices exist in the art, and such devices have been utilized by coffee shops, cafes, and other establishments for a long time. In particular, devices for brewing espresso enjoy a special distinction, where espresso lovers are able to enjoy a special coffee beverage resulting in a flavorful product with a foamy crema top finish from a unique brewing process.

A good espresso can be sweet without requiring sugar, drank without scalding, and leaves a rich taste that lasts for hours. An espresso that can achieve all of these qualities is made by quickly and thoroughly extracting many of the flavors from the ground coffee through a high operating pressure that does not allow time for the development of burnt or bitter overtones. These same qualities are also imparted to the brewed liquid that forms the majority of the resulting coffee. The release of carbon dioxide trapped within the coffee grounds produces a finely-frothed crema that coats the palate and continues to impart flavor long after the coffee itself has been consumed.

The science and physical requirements for producing a good espresso and its accompanying crema are well known to those versed in the art. They include high pressures of approximately 130 psi - 145 psi (9-10 bars), although this may vary to as high as 240 psi (19 bars) on machines such as those marketed under the Nespresso™ brand for example.

The espresso extraction by running the hot water through the coffee grounds should take no longer than 25-30 seconds. Failure to meet any of these requirements can result in coffee that may be lacking in taste, too bitter to the taste, or that may be lacking sufficient crema in part or in whole. Since the hot water typically prepared is so close to the natural boiling point of water at sea level, it can be used to deliver a consistent pressure required to produce a good espresso.

The first espresso machine built relied on a pressure created at the base of a tall column of hot water. Steam pressure was used to force water up into the raised piping system, where it would then force its way down through the espresso grounds and into a cup. Due to its size and elaborate piping, this was an impractical design and expensive solution.

In order to easily control the pressure produced within an espresso machine, to provide a convenient supply of water at the correct temperature, and to provide the entire package in a more practical size, current espresso makers are almost always electrically powered. The design, although with many variations, generally includes a boiler that can hold sufficient water to make several cups of espresso, a water heater unit, a water pump, and a "portafilter group" to hold the coffee grounds. The design may also contain a steaming wand for heating and frothing milk, and in more expensive machines, a separate kettle dedicated to producing the steam for the steaming wand.

Electricity is used to heat an internal water boiler, an optional secondary steam boiler, and a high pressure water pump. The water pump forces the water from the boiler through fine coffee grounds either compressed ("tamped") into a portafilter basket (the removable container that holds the coffee grounds and is typically attached to the machine using a "twisting" action), or contained within a "pod" that sits within the portafilter or, in the case of the Nespresso machines, within its own disposable aluminum pod. In smaller machines the electrical pump will cause a significant amount of noise. This noise is hidden in larger machines, or masked by the background noise of a busy restaurant or cafe.

There are also many devices that claim an "Espresso" capability that by design are unable to achieve the required operating pressure to extract sufficient flavor compounds and essential oils from the coffee beans.

Because water boilers and high-pressure water pumps and their necessary pipes, pressure bypass valves and other engineering requirements tend to be large and heavy, most espresso machines tend to be quite bulky and heavy.

However, the market for compact espresso makers does exist and to date has been served by several classes of devices, including steam powered Moka pots, water expansion devices, manual water-pumped devices, manual air-pumped devices, and other devices.

Moka pots rely on a low steam pressure to force heated water through the coffee grounds. The result is often called espresso but fails to produce a real crema due to the low operating pressure. It can be more accurately considered as a strong coffee. The Moka pot consists of three sealed chambers arranged vertically. The middle chamber is connected to each other chamber by a narrow pipe. The water is heated in the bottom chamber where it also develops a head of steam. This pushes the water into the middle chamber where the coffee grounds are stored. It passes through the coffee grounds and is forced by the continual release of steam from the lowest chamber into the upper chamber where it is stored awaiting decampment by the operator. All of the devices in this class must be operated on top of a heat source either external or built in. Their steam-based design lacks the required pressure for crema production. Manual water-pumped machines use a single-stroke piston-pump attached to a large handle. The user pulls down on the handle in a steady action to force the piston into a chamber holding the hot water, and therefore to push that water through the grounds. These machines tend to be large and heavy, and require significant skill to operate. Smaller alternatives have been developed that are unable to reach a suitable operating pressure.

The newest category of devices is the manual air-pumped machine. There are two types of such devices which we shall call stored-pressure and continuous-pressure devices. A stored-pressure device such as the Handpresso, disclosed in the US patent application No.2010/0011966 to Nielsen, uses a pump similar to that used to inflate bicycle tires to compress air into a small storage cylinder. Once the cylinder has reached a sufficient pressure that stored gas is vented into a chamber containing hot water. The hot water is then expelled under pressure through a second chamber containing coffee grounds and from there into the beverage container. Producing a pressurized gas charge sufficient to produce an espresso with the Handpresso requires approximately 40 strokes of the pump handle. Despite this strenuous effort the espresso produced suffers because the device rapidly reduces in operating pressure.

The continuous-pressure device such as the Preva xSport Espresso Maker (see http://www.youtube.com/watch7v-pRmNarR3DaE,

http://www.singleservecoffee.com/archives/006565.php, http://www.24-7pressreiease.com/pdf/20Q6/Q6/17/press release 15051.pdf ) attaches the manually driven piston air-pump directly to the chamber containing the hot water. As soon as the user starts operating the device it commences releasing pressure through the bottom of the chamber, thus forcing the water through the coffee grounds. Only a small amount of pressure is built-up by the Preva and the resultant beverage lacks most of the qualities of a good espresso. As the operator continues to pump after all the water has been expelled then the air will mix with the water stored in the coffee grounds and come out as a slight froth on top of the coffee. This froth is not the same as crema. So far, the correct operating pressure for good quality espresso production has only been achieved with large hand-pumped or water pump-driven solutions. The size of espresso machines, their electrical requirement, and the use of an internal water heater, prevents the design of a compact and simple unit based on the same methods. In order to produce a compact and not complicated espresso machine that has no requirement for external power it is necessary to develop a new design.

Therefore, there exists a need in the art for an improved espresso machine that is simple in construction and easy to use and that also brews a quality espresso beverage. As will be seen, the invention provides such a device and related method in an elegant manner.

SUMMARY OF THE INVENTION

The invention provides a beverage maker, illustrated and described as an espresso brewing apparatus that derives the operating pressure for extracting an espresso beverage from ground coffee (or "brew compound") where the pressure required for such extraction is stored as a potential energy in a spring mechanism, which is coupled to a piston that applies pressure to a hot water contained in a water vessel. Other beverages may be brewed from this method, and a beverage maker configured according to the invention can have many diverse applications, such as having a general purpose hot beverage device. Or, it could be a specialized device that brews only espresso, or that only brews tea, etc. Those skilled in the art will understand the adaptability of the invention, and the ability to make, use or sell useful products that include elements of the invention. The invention, however, is not limited to any particular application, and extends to all equivalents embodied within the scope of the application.

In one embodiment, a brewing apparatus for brewing a hot beverage such as espresso is provided that includes a hot water vessel which is configured to receive a hot water from an external hot water dispenser. A spring mechanism, which is configured to store a potential energy, and is mechanically coupled to a piston. The piston applies pressure to the hot water stored in the hot water vessel, when the spring mechanism is actuated. The hot water vessel comprises a hollow needle, located at the bottom of the hot water vessel. The hollow needle is configured to puncture a coffee capsule (pod) positioned inside a capsule holder, when the capsule is forced against the needle. The capsule holder is configured to rupture the capsule then the hot water is injected into the capsule. The capsule holder also contains holes through which the espresso exits the holder.

In one embodiment, the invention may be configured to be easily attached to a standard hot water dispenser (water bar), the invention may include a telescopic support leg to be reliably secured and yet easily dismounted from the water bar. The invention may also comprise a conduit to connect the invention to the hot water faucet of the water bar.

The present invention also comprises a method of making an espresso. The method for making an espresso comprises steps of: connecting a brewing apparatus with a capsule to a hot water faucet of a water dispenser; manually actuating a lever by a downward push or pull movement, and wherein upon an activation of the lever the capsule is punctured and a spring is compressed; adding hot water to the hot water vessel; by pressing a hot water button; releasing the spring, thus causing a downward movement of a piston which pushes hot water through the needle into the capsule.

BRIEF DESCRIPTION OF THE DRAWINGS

Exemplary embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings, in which:

FIG.IA is a perspective view of an embodiment of the espresso brewing apparatus of the present invention.

FIG.IB is a perspective view of an embodiment of the espresso brewing apparatus of the present invention, showing an actuated lever. FIG.2A is a side cut-off view of an embodiment of the espresso brewing apparatus of the present invention.

FIG.2B is a front cut-off view of an embodiment of the espresso brewing apparatus of the present invention.

FIG.3 is a rear cut-off view of an embodiment of the espresso brewing apparatus of the present invention.

FIG.4 is a top view of an upper body of an embodiment of the espresso brewing apparatus of the present invention.

FIG.5 is an exploded view of an embodiment of the espresso brewing apparatus of the present invention.

FIG.6 is a perspective view of an upper body of the espresso brewing apparatus of the present invention.

FIG.7 is another exploded view of an embodiment of the espresso brewing apparatus of the present invention.

FIG.8 is a perspective view of a lower body of the espresso brewing apparatus of the present invention.

FIG.9 is another perspective view of a lower body of the espresso brewing apparatus of the present invention.

FIG.10A is a front cut-off view of an upper and a lower body of the espresso brewing apparatus of the present invention, showing a punctured capsule.

FIG.10B is a front cut-off view of an upper and a lower body of the espresso brewing apparatus of the present invention, showing an unpunctured capsule.

FIG.ll is a perspective view of the espresso brewing apparatus of the present invention connected to a water dispenser.

FIG. 12 is a flowchart of an exemplary method for brewing an espresso, according to one embodiment of the present invention. FIG.13 is a perspective view of the another embodiment of the espresso brewing apparatus of the present invention.

DETAILED DESCRIPTION In the following detailed description of the invention, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be obvious to one skilled in the art that the invention may be practiced without these specific details. In other instances well known methods, procedures, components, and elements have not been described in detail so as not to unnecessarily obscure aspects of the invention.

It will be readily understood that the components of the present invention, as generally described and illustrated in the figures, may be arranged and designed in a wide variety of different configurations. Thus, the following more detailed description of the embodiments of the apparatus and methods of the present invention, as represented in the figures, is not intended to limit the scope of the invention, but is merely representative of selected embodiments of the invention.

The invention has been developed in response to the present state of the art, and in particular, in response to the problems and needs in the art that have not yet been fully solved by currently available espresso and other beverage brewing methods and architectures. Accordingly, the invention has been developed to provide a compact brewing apparatus and methods for brewing espresso. The features and advantages of the invention will become more fully apparent from the following description, or may be learned by practice of the invention as set forth hereinafter.

While the following description provides specific details relevant to the production of an espresso extract from ground coffee with hot water, the invention may be used to provide an extraction from any suitable base product using any suitable liquid, including using flavored liquids, ground tea, herbs and spices, and any other combination of extraction liquid and extraction compound that is required.

In one embodiment, a brewing device for brewing a hot beverage such as espresso is provided that includes a hot water vessel which is configured to receive a hot water from an external hot water dispenser. A spring mechanism, which is configured to store a potential energy, and is mechanically coupled to a piston. The piston applies pressure to the hot water stored in the hot water vessel, when the spring mechanism is actuated. The hot water vessel comprises a hollow needle, located at the bottom of the hot water vessel. The hollow needle is configured to puncture a coffee capsule (pod) positioned inside a capsule holder, when the capsule is forced against the needle. The capsule holder is configured to rupture the capsule then the hot water is injected into the capsule. The capsule holder also contains holes through which the espresso exits the holder.

In the embodiment shown in the figures it can be seen that a brewing apparatus 100 comprises an upper body 101 and a lower body 102, wherein said lower body 102 and upper body 101 are configured to slide on tracks 301 towards each other, then a lever 105 is actuated (Figures 1A, IB show a vertical movement of the lever 105 on a rod 302). The brewing apparatus 100 also comprises a telescopic support leg 103 connected to a base 104 at one end and to the lower body 102 at the other end. The lower body 102 also comprises a capsule holder 600 which is configured to hold a capsule 10. The capsule holder 600 comprises an outlet funnel 602 and a plate 601 with exit holes 603, said plate 601 is positioned on the top of the funnel 602. The funnel 602 also comprises a rapture means 604, which are projected towards the capsule 10 and configured to rupture the capsule 10 then hot water is injected into the capsule 10.

The actuation of the lever 105 causes the upper body 101 and the lower body 102 to move towards each other, this movement causes a compression of a spring 201. The spring 201 is positioned on a spring rod 303 and is connected mechanically, via a first gear 202 (positioned on the spring rod 303) and a second gear 203 (positioned on a gear rod 304) to a piston head 205. The piston head 205 has a threaded outer surface and is configured to be screwed into a column 207 which has a threaded inner surface.

The actuation of the lever 105 also causes the capsule 10 to be punctured by a hollow needle 209 which is located at the bottom of a hot water vessel 208. The hot water vessel 208 is filled with hot water, through a water inlet 108 and a water conduit 204, from an external hot water dispenser 700. The hot water vessel 208 may include a sensor for measuring a water level and/or pressure inside the hot water vessel 208. The water dispenser 700 may be connected to a water inlet 108 by a connector 109.

Upon an actuation of a switch 107, the spring 201 is released and the potential energy stored in the spring 201 is transferred, via rotation of the gears 202, 203, to the piston head 205 which is connected to the gear 203 by a rod 206. The rotation of the gear 203 causes the piston head 205 to be screwed into the column 207, thus creating a downward movement of a piston 211 (which is connected to the piston head 205), inside the hot water vessel 208. The downward movement of the piston 211 pushes the water from the hot water vessel 208, through a filter 212 and the needle 209, to the capsule 10, which is firmly held by a stabilizer 213 at the capsule holder 600. At the end, the espresso liquid from the capsule 10 comes out of the nozzle 106.

The present invention also comprises a method of making an espresso. In one embodiment of this method, a brewing apparatus 100 is placed underneath a hot water faucet 702 of a water dispenser 700. When the brewing apparatus 100 is connected to the hot water faucet 702, a spring 201 of the brewing apparatus 100 is compressed by manually actuated lever 105, wherein said lever 105 could be activated by push/pull or any other manual movement. After actuation of the lever 105 (which also causes a capsule 10 to be punctured) the brewing apparatus 100 is filled with hot water from the hot water faucet 702. In the next step, the release of the spring 201 drives a piston 211, thus creating pressure on the hot water and forces it through a hollow needle 209 and into the capsule 10.

In case there a water dispenser includes a dispensing bay, a brewing apparatus may be placed inside said dispensing bay, between a hot water faucet and a catch basin. In that case, a support leg of the brewing apparatus may contain a spring in one of its sections, in order to exert pressure on the catch basin.

An exemplary method 800 of making an espresso is shown in the Fig. 12. The method 800 comprises of the following steps: Step 801: connecting a brewing apparatus 100 with a capsule 10 to a hot water faucet 702 of a water dispenser 700;

Step 802: manually actuating a lever 105 by a downward push or pull movement; upon an activation of the lever 105, the capsule 10 is punctured and a spring 201 is compressed; Step 803: adding hot water to the hot water vessel 208, by pressing a hot water button 701;

Step 804: releasing the spring 201, thus causing a downward movement of a piston 211 which pushes hot water through the needle 209 into the capsule 10.

Another embodiment of the present invention is shown in the Fig. 13. A brewing apparatus 900 includes two or more separately actuated springs 902 configured to be compressed by a hand lever 901. Some of the springs 902 could be selectively disabled and not compressed when the lever 901 is actuated. This allows a more precise control of the water pressure inside the hot water chamber and inside the coffee capsule. Alternatively, the hand lever 901 can be pumped a few times to ensure the desirable bar pressure is achieved. A gear mechanism can be used to ensure controlled release of the generated pressure.

Having thus described the present invention by reference to certain of its preferred embodiments, it is noted that the embodiments disclosed are illustrative rather than limiting in nature and that a wide range of variations, modifications, changes, and substitutions are contemplated in the foregoing disclosure and, in some instances, some features of the present invention may be employed without a corresponding use of the other features.

Claims

WHAT IS CLAIMED IS:

1. A hand operated espresso brewing apparatus characterized by: a. an upper body; b. a lower body adapted to move towards the upper body upon activation of a lever; c. at least one spring located between the upper and lower bodies and adapted to compress upon an activation of the lever; d. a hot water vessel for retaining water received from an external hot water supply; e. a piston mechanically connected to the spring and connected to the hot water vessel; f. a capsule holder adapted to hold a capsule located beneath the hot water vessel; g. at least one hollow needle located at the bottom of the hot water vessel and adapted to puncture the capsule and deliver hot water into it upon release of the compressed spring.

2. A hand operated espresso brewing apparatus of claim 1, further characterized in that each spring is compressed separately and independently from each other.

3. A hand operated espresso brewing apparatus of claim 1, further characterized in that the piston is connected to the at least one spring via at least one gear.

4. A hand operated espresso brewing apparatus of claim 1, further characterized in that the hot water vessel is connected to a hot water dispenser.

5. A hand operated espresso brewing apparatus of claim 4, further characterized in that the espresso brewing apparatus has a size that allows placement of the said brewing apparatus inside the dispensing bay of the hot water dispenser.

6. A hand operated espresso brewing apparatus of claim 5, further characterized in that it additionally comprises a support leg connected to the lower body.

7. A hand operated espresso brewing apparatus of claim 6, further characterized in that the support leg is a telescopic support leg.

8. A hand operated espresso brewing apparatus of claim 6, further characterized in that the support leg contains a spring.

9. A hand operated espresso brewing apparatus of claim 3, wherein the at least one spring is compressed by pumping the lever.

10. A hand operated espresso brewing apparatus of claim 3, wherein the gear is utilized for controlled release of the at least one spring.

11. A hand operated espresso brewing apparatus of claim 4, wherein the hot water dispenser is a commercial water bar.

12. An espresso brewing method characterized by the following steps: a. inserting a capsule into a hand operated espresso brewing apparatus; b. connecting the hand operated espresso brewing apparatus to an external hot water source; c. compressing at least one spring of the hand operated espresso brewing apparatus; d. puncturing the capsule; e. releasing the compressed spring and converting the spring movement into the movement of a piston; f. pressing hot water from the hot water vessel and into the capsule via the piston.

13. An espresso brewing method of claim 12, further characterized by the step of positioning the hand operated brewing apparatus inside the dispensing bay of the external hot water dispenser.

14. An espresso brewing method of claim 12, wherein the external hot water dispenser is a commercial water bar.

15. An espresso brewing method of claim 12, further characterized by the step of activating a gear mechanism for controlling the pressure applied on the at least one spring.

16. An espresso brewing method of claim 15, wherein the compressing of the at least one spring is performed by pumping a lever.

17. An espresso brewing method of claim 12, further characterized by the step of activating a gear mechanism for controlling the pressure released by the at least one spring.