Saralee/de N.v.

Jan Anne Muis

Petrus Josephus Carolus Piscaer

Adrianus Petrus Matthijs Van Straten

E H Rusche

Willem Nanko Mels

A J Oude Wahsink

Andre L&uuml;ssi

Johannes H Edelbroek

An emulsifying assembly comprising a milk supply duct and a mixing device for mixing at least steam and milk for preparing hot milk for cappuccino and similar beverages. The mixing device comprises at least one steam inlet, at least one milk inlet and an outlet while a first end of the milk supply duct is connected to the at least one milk inlet, a second open end of the at least one milk supply duct is situated at a height lower than the highest point of the at least one milk supply duct, while further, in use, the second open end of the milk supply duct is in fluid communication with a milk-filled milk container. The emulsifying assembly further comprises an aeration valve which is connected to the at least one milk supply duct, and with which the at least one milk supply duct can be aerated when the aeration valve is in its opened position. The milk container is placed in a cooling unit. The milk supply duct extends substantially inside the cooling unit.

Assembly for preparing hot and frothed milk

According to the method for preparing frothed milk or caf&eacute; cr&egrave;me, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber, located downstream of the venturi chamber, is used, which is in fluid communication with the outlet. The water is supplied under pressure via the water inlet to the venturi chamber, so that a reduced pressure is created in the venturi chamber. The concentrate inlet is brought into fluid communication with a stock of milk or coffee concentrate, so that, as a result of the reduced pressure in the venturi chamber, via the concentrate inlet, milk or coffee concentrate is sucked into the venturi chamber. The milk or coffee concentrate and the water then flow together via the outlet to the whirl chamber, and the milk or coffee concentrate and the water are beaten in the whirl chamber to form frothed milk or caf&eacute; cr&egrave;me.

Method for preparing frothed milk or caf&eacute; cr&egrave;me

There is described an apparatus for preparing a beverage, in particular coffee, of the type wherein an electric motor drives a piston in a filling chamber. In accordance with the invention, the motor power is controlled with a closed loop control, so that the rotational speed can be held constant and the attainment of an end position of the piston can be detected from the increase of the motor power required, without requiring elements mounted on parts which are to be cleaned regularly. Preferably, the apparatus is adapted to slightly press the coffee powder by means of the piston, and to slightly squeeze out the residual dregs, after the coffee-making process has ended, by means of the piston.

Method and apparatus for preparing a beverage

The invention relates to a method of preparing beverages such as coffee, tea, soup or the like through extraction, in which the product to be extracted is accommodated in a chamber and is confined by a piston, whereafter liquid is supplied to the chamber via a liquid supply duct provided in the piston, the product to be extracted being extracted and the extract being discharged from the chamber. During the supply of liquid the flow rate is measured and, depending on these measurements, the supply of liquid is regulated in such a manner that for a specified desired total amount of extract the time of contact between the liquid and the product to be extracted has a predetermined desired duration. The invention further relates to an apparatus for carrying out the method, this apparatus comprising chambers of equal dimensions.

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Odijk, Netherlands

Jan Anne Muis