Eugster/frismag Ag

Max Oehninger

In an espresso coffee maker having an espresso brew unit () and a coffee outflow duct () in fluid-conductive connection with the espresso brew unit via a crema valve () and having an end sided coffee outflow (), no brewed residual coffee should remain in the coffee outflow duct nor leak out, for instance as leakage, through the coffee outflow. In order to avoid this, a return-flow suction unit (), which is preferably independent except for a drive means, is in fluid-conductive connection with the coffee outflow duct () between crema valve () and coffee outflow (), which is automatically activated when a brewing process is finished.

Espresso coffee maker having an espresso brew unit

In a coffee automat, a vertically adjustable and lockable outflow unit (), which comprises at least one coffee outflow tube () in fluid-conductive connection with a coffee brewing device is continuously height-adjustable relative to a cup base and can be locked by a locking means. In order to easily and smoothly adjust, in a coffee automat rationally to be manufactured, the outflow unit () with the locking means released, the outflow unit () is supported on housing () by means of a longitudinal ball bearing () as a first bearing element, which embraces a vertical longitudinal ball bearing shaft () as a second bearing element. One of the two bearing elements is connected with outflow unit () and the other of the two bearing elements is in solid connection with a housing () of the coffee automat.

Coffee automat having a vertically adjustable and lockable outflow unit

Based on an outflow distributor for espresso coffee makers comprising one common coffee inlet () and at least two partial outflow openings () connected to it in a flow conducting manner, and flow dampening means disposed upstream of the partial outflow openings, brewed coffee is to be equally distributed over two cups while avoiding considerably differently-sized air bubbles. To this end, two partial outflow ducts () branched off from the common coffee inlet () include an open end section () each, which is directed in a baffle chamber () each against a baffle wall (). One of the baffle chambers () each is formed in one outflow body () each which includes, in spaced relationship below said baffle wall (), one of the partial outflow openings ().

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Stäfa, Switzerland

Max Oehninger