Apparatus and Method for Extracting a Hot Beverage

• US 20100034942A1
• Filed: 11/15/2007
• Published: 02/11/2010
• Est. Priority Date: 11/16/2006
• Status: Abandoned Application

• Current Assignee: WHY? SRL
• Original Assignee: Petervin SA
• Inventors: Parenti, Alessandro, Spugnoli, Paolo, Illy, Francesco
• Application Number:
  US12/515,167
• Publication Number:
  US 20100034942A1
• Time in Patent Office: Days
• US Class Current: 426/433
• CPC Class Codes: A47J 31/002 following a specific operational sequence, e.g. for improving the taste of the extraction product
• CPC Class Codes: A47J 31/3614 Means to perform transfer from a loading position to an infusing position
• CPC Class Codes: A47J 31/4496 Means to produce beverage with a layer on top, e.g. of cream, foam or froth

Abstract

A method for preparing a hot beverage, in particular a coffee beverage or a tea beverage, with flavors being extracted from a flavor carrier, which is prepared from roasted coffee or dried tea, by means of water or steam having a plurality of steps: a predetermined quantity of the flavor carrier, in which the flavors are contained, is added to an extraction chamber which can be closed in a fluid-tight manner in a first step; water or steam for extracting flavors from the flavor carrier is added to the extraction chamber in a subsequent step; the extracted beverage flows out of the extraction chamber in a subsequent step; before the step of introducing water or steam into the extraction chamber, a step of introducing pressurized gas into the extraction chamber is executed. In the process, the internal pressure in the extraction chamber rises.

Claims

1-12. -12. (canceled)

13. :

An apparatus for preparing a hot beverage through extracting flavors from a flavor carrier comprising;

an extraction chamber, which can be sealed in a fluid-tight manner to the surroundings,

a filter for filtering the beverage which is produced by the extraction,

a compressed gas device adapted to supply compressed gas, wherein the apparatus is adapted to feed into the extraction chamber the flavor carriers followed by pressurized gas to build an internal pressure in the extraction chamber between 0.1 bar and 16 bar after the introduction of the pressurized gas, wherein the apparatus is further adapted to maintain the internal pressure in the extraction chamber for a predetermined waiting time before water or steam is additionally introduced into the extraction chamber, and wherein the hot beverage is a coffee beverage or a tea beverage.

14. :

The apparatus according to claim 13, wherein the compressed gas device is a pump or one or more compressed-gas cylinders.

15. :

The apparatus according to claim 13, wherein the gas which can be emitted by the device which supplies compressed gas is an inert gas.

16. :

The apparatus according to claim 13, wherein the internal pressure in the extraction chamber is between 0.2 and 10 bar after the introduction of the pressurized gas.

17. :

The apparatus according to claim 13, wherein the duration of the waiting time is between 0.1 and 5 seconds.

18. :

The apparatus according to claim 13, wherein the internal pressure in the extraction chamber is between 5 bar and 50 bar after the introduction of the steam or water.

19. :

The apparatus according to claim 13, wherein the steam or the water is held in the extraction chamber for a predetermined pre-brewing time.

20. :

The apparatus according to claim 19, wherein the duration of the pre-brewing time is between 0.1 and 50 seconds.

21. :

The apparatus according to claim 13, wherein the apparatus is adapted to fill the extraction chamber with the flavor carrier up to 40% to 60% of the empty volume of the extraction chamber.

30. :

The apparatus according to claim 15, wherein the inert gas is selected from the group consisting of carbon dioxide (CO₂), nitrogen (N₂), and air.

31. :

The apparatus according to claim 18, wherein the internal pressure in the extraction chamber is between 7 and 18 bar.

22. :

A method for preparing a hot beverage with flavors being extracted from a flavor carrier which is prepared from roasted coffee or dried tea by means of water of steam comprising the steps of;

adding a predetermined quantity of the flavor carrier to an extraction chamber;

subsequently closing said extraction chamber in a fluid-tight manner;

introducing pressurized gas into the extraction chamber, raising the internal pressure in the extraction chamber above the ambient pressure;

maintaining the internal pressure in the extraction chamber for a predetermined waiting time;

adding water or steam for extracting flavors from the flavor carrier to the extraction chamber; and

opening said extraction chamber, allowing the extracted beverage to flow out of the extraction chamber,

wherein the resulting extracted beverage is a coffee beverage or a tea beverage.

23. :

The method according to claim 22, wherein the internal pressure in the extraction chamber is between 0.1 bar and 16 bar after the introduction of the pressurized gas.

24. :

The method according to claim 22, wherein the duration of the waiting time is between 0.1 and 5 seconds.

25. :

The method according to claim 22, wherein the internal pressure in the extraction chamber is between 5 and bar and 50 bar after the introduction of the steam.

26. :

The method according to claim 22, wherein before opening of the extraction chamber, a waiting step is introduced, wherein the steam or the water is held in the extraction chamber for a predetermined pre-brewing time.

27. :

The method according to claim 26, wherein the duration of the pre-brewing time is between 0.1 and 50 seconds.

28. :

The method according to claim 22, wherein the flavor carrier which is filled into the extraction chamber takes up 40% to 60% of the empty volume of the extraction chamber.

29. :

The method according to claim 22, wherein after adding a predetermined quantity of the flavor carrier, a compression step is introduced, the flavor carrier being compressed to below its initial volume after it is filled into the extraction chamber.

32. :

The method according to claim 25, wherein the internal pressure in the extraction chamber is between 7 and 18 bar.