Abstract:
Method for preparing cappuccino wherein at least one coffee pad filled with ground coffee and an instant and/or liquid creamer are utilized, the method further comprising the following method-steps: hot water is forced under pressure through the coffee pad for obtaining coffee extract;—the coffee extract is supplied under pressure to at least one nozzle for obtaining a coffee extract jet, the coffee extract jet is aimed at a first buffer reservoir already filled with the creamer so that in the first buffer reservoir the cappuccino is formed and the cappuccino is discharged from the first buffer reservoir.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
   The present application is a continuation of International Patent Application Serial No. PCT/NL02/00614 filed on Sep. 23, 2002; which claimed priority to The Netherlands Application Serial No. NL1019013 filed on Sep. 21, 2001. 

   BACKGROUND 
   The invention relates to a method for preparing cappuccino wherein at least one coffee pad filled with ground coffee is utilized. The invention also relates to an apparatus for preparing a cappuccino. 
   A method for preparing cappuccino is known per se. With this method, first, with au apparatus known per se, a coffee extract is made which is collected in, for instance, a cup. Then, with the aid of further means known per se, hot milk with a fine-bubble froth layer is prepared. This hot milk with fine-bubble froth layer is added to the coffee extract in the cup whereupon the cappuccino is ready. The known method has as a drawback that it is laborious and takes up relatively much time. 
   The invention contemplates providing a solution to this problem. 
   BRIEF SUMMARY OF THE INVENTION 
   The method for preparing a cappuccino according to the invention utilizes at least one coffee pad filled with ground coffee, and an instant or liquid creamer, the method comprising the allowing method-steps:—hot water is forced under pressure through the coffee pad for obtaining coffee extract;—the coffee extract is fed under pressure to at least one nozzle for obtaining a coffee extract jet, the coffee extract let is aimed at a first buffer reservoir which is already filled with the creamer so that in the first buffer reservoir the cappuccino is formed, and the cappuccino is discharged from the first buffer reservoir. 
   As preparing the coffee extract and obtaining a foamed milky layer on the coffee extract is carried out in one and the same method, all this can be realized very rapidly and easily. 
   In particular, it applies that the cappuccino flowing from the first buffer reservoir is supplied to an impact surface while, after the cappuccino has flowed onto the impact surface, the cappuccino is discharged for consumption. What can thus be avoided is that, when the impact surface is at least substantially horizontal, the creamer, which has possibly been brought into the first buffer reservoir, before the method is started, ends up in a cup along the same path along which, during execution of the method, the cappuccino formed in the first buffer reservoir is transported from the buffer reservoir to the cup. The fact is that if a small amount of liquid creamer or an instant creamer were to flow from the buffer, this would fall on the impact surface and would remain lying here. 
   In particular, it applies here that the impact surface is formed by a bottom of a second buffer reservoir which is also filled with the cappuccino, while the cappuccino is discharged from the second buffer reservoir for consumption. 
   The apparatus according to the invention for preparing cappuccino is provided with a holder having an inlet and an outlet, while, in use, the holder is filled with ground coffee, the apparatus being further provided with hot water means for supplying hot water under pressure to the inlet of the holder so that the hot water is forced through the ground coffee for obtaining a coffee extract, at least one nozzle which is in fluid communication with the outlet for generating a coffee extract jet, and a first buffer reservoir which, in use, is filled with an instant and/or liquid creamer, the first buffer reservoir being positioned relative to the at least one nozzle such that the coffee extract jet spouts into the first buffer reservoir thereby forming the cappuccino, the first buffer reservoir being provided with at least one first outflow path for discharging the cappuccino from the first buffer reservoir, while the apparatus is further provided with an impact surface positioned relative to the first buffer reservoir such that the cappuccino flowing from the first buffer reservoir impacts on the impact surface before leaving the apparatus. With such an apparatus, the cappuccino can be promptly prepared. 
   In particular, it applies that the impact surface forms part of a second buffer reservoir which is provided with at least one second outflow path for discharging the cappuccino from the second buffer reservoir for consumption. 
   Preferably, it applies that the first buffer reservoir is removably arranged in the apparatus. This has as an advantage that to a known apparatus, as described in the Dutch patent application 1013270, only the first buffer reservoir needs to be added so as to make it possible to prepare a cappuccino with the known apparatus. The first buffer reservoir is then placed above the second, existing buffer reservoir. Preferably, it applies that the first buffer reservoir has a bottom which is smaller than a bottom of the second buffer reservoir. Consequently, the first buffer reservoir can simply overflow while the cappuccino formed in the first buffer reservoir ends up directly in the second buffer reservoir. Preferably, the first buffer reservoir can be formed by an opened, disposable cup filled with a creamer, or by a refillable holder. The fist outflow path of the first buffer reservoir can further be provided with at least one opening arranged in the bottom of the first buffer reservoir. In the case where the bottom of the first buffer reservoir is smaller than the bottom of the second buffer reservoir, this opening can always be located above the second buffer reservoir, so that the second buffer reservoir can collect the cappuccino from the first buffer reservoir. If, prior to the preparation of cappuccino, creamer present in the first buffer reservoir were to fall via the opening into the second buffer reservoir, it will remain lying here until it dissolves in cappuccino supplied from the first buffer reservoir to the second buffer reservoir. This prevents that creamer ends up in a cup in undissolved form. 

   
     BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS 
     The invention will now be further elucidated with reference to the drawing. In the drawing: 
       FIG. 1   a  shoves a side view of an apparatus according to the invention; 
       FIG. 1   b  shows, in perspective, a view of a holder receiving unit of the apparatus according to  FIG. 1   a;    
       FIG. 1   c  shows a top plan view of the holder receiving unit according to  FIG. 1   b;    
       FIG. 1   d  shows a cross section of the holder receiving unit along to the line  1   d  of  FIG. 1   a;    
       FIG. 1   e  shows a cross section along the line  1   e  of  FIG. 1   c  of the holder receiving unit without a first buffer reservoir and with the coffee holder of  FIGS. 2   a  and  2   b  placed thereon; 
       FIG. 1   f  shows a cross section along the line  1   e  of  FIG. 1   e  of the holder receiving unit with the coffee holder and wherein the first buffer reservoir is arranged in the second buffer reservoir; 
       FIG. 2   a  shows the placed coffee holder of  FIG. 1   e;    
       FIG. 2   b  shows a cross section of the coffee holder along the line  2   b  of  FIG. 2   a;    
       FIG. 2   e  shows a detail of an encircled part of  FIG. 2   b;    
       FIG. 3   a  shows a side view of a possible embodiment of the first buffer reservoir according to the invention; and 
       FIG. 3   b  shows a top plan view of the first buffer reservoir according to  FIG. 3   a.    
   

   DETAILED DESCRIPTION OF THE INVENTION 
   In  FIG. 1   a , with reference numeral  1 , an apparatus for preparing a cappuccino with a milky fine-bubble froth layer is shown. The apparatus is provided with a holder receiving unit  2  in which a removable coffee holder  4  as shown in  FIG. 2   a  is included. The coffee holder  4  rests on the holder receiving unit  2  and, with it underside, reaches into the holder receiving unit  2  (see  FIG. 1   e ). In  FIG. 1   b , in perspective, the holder receiving unit  2  is shown. As is apparent from this Figure, the holder Receiving unit  2  is provided with a receiving space  6 , in which, in use, the coffee holder  4  can be received. 
   The apparatus is further provided with a removable lid  8  with which the holder receiving unit  2  can be closed off when the coffee holder  4  is placed in the receiving space  6 . In this example, the lid  8  is contiguous to the coffee holder  4  and the coffee holder  4  closes off the holder receiving unit. The lid  8  is detachably fluid-tightly connected to the coffee holder  4 . The apparatus further comprises a hot water unit  10  arranged for supplying, via a tube  12 , hot water under pressure to the coffee holder  4  closed off by the lid  8 . 
   The coffee holder  4  is designed to be filled with ground coffee. In this example, the coffee holder  4  is provided with a bottom  14  on which a coffee pad filled with ground coffee can be placed. The bottom can for instance be designed as described in European patent 0 904 717 B1. 
   The bottom  14  is further provided with an outflow opening  16  in which a nozzle  18  is received. Preferably, the nozzle  18  is manufactured from a rigid material. Here, for instance, a hard plastic or a metal can be involved. 
   The holder receiving unit  2  is further provided with a second buffer reservoir  20  provided with, viewed from above, a substantially convex bottom  22  and upstanding sidewalls  24 . The bottom  22  constitutes an impact surface  22 . However, near the center of the bottom, the bottom is of substantially flat design. In  FIG. 1   c , the flat part of the bottom is indicated with reference numeral  22   a , while the convex part is indicated with reference numeral  22   b . In this example, at the bottom of the receiving space  6 , below the bottom  22  of the second buffer reservoir  20 , two outlets  26   a  and  26   b  are situated, for dispensing the cappuccino with the fine-bubble froth layer (see  FIG. 1   c ). Further, in the bottom  22  of the second buffer reservoir, two further openings  28   a  and  28   b  are included. These openings  28   a  and  28   b  are located at a low, and in this example, the lowest level of, viewed from above, the convex bottom  22 . The coffee holder  4 , the nozzle  18  and the second buffer reservoir  20 , respectively, are therefore included in succession in a liquid flow path extending from the hot water unit  10  to the outlets  26   a ,  26   b.    
   The apparatus is further provided with a first buffer reservoir  40 , as shown in  FIGS. 3   a  and  3   b . Prior to use, this first buffer reservoir is filled with an instant and/or liquid creamer. This can be both a dairy and a non-dairy creamer. The first buffer reservoir  40  is placed in the holder receiving unit  2  above the second buffer reservoir  20 . This arrangement is shown in  FIG. 1   f . In this example, the first buffer reservoir rests on the bottom  22  of the second buffer reservoir. This is, however, not required. The first buffer reservoir can also be clampingly received between the upstanding sidewalls  24  of the second buffer reservoir at a distance above the bottom  22 . Then, the coffee holder  4  is placed in the holder receiving unit  2  (see  FIG. 1   f ). The first buffer reservoir  40  is positioned relative to the at least one nozzle  18  such that, in use, a coffee extract jet spouts from the nozzle  18  into the first buffer reservoir. The first buffer reservoir  40  is further provided with a first outflow path  42  for discharging cappuccino which is formed in the first buffer reservoir. This first outflow path  42  is arranged such that from the first buffer reservoir  40  cappuccino is supplied to the second buffer reservoir  20 . In this example, the bottom  22  of the buffer reservoir also constitutes an impact surface positioned relative to the first buffer reservoir such that the cappuccino flowing from the first buffer reservoir impacts on the impact surface before leaving the apparatus. 
   The operation of the apparatus is as follows. In the coffee holder  4 , a coffee pad  80  is arranged. This can be a coffee pad  30  as described in European patent EP 0 904 717. 
   The coffee holder  4  and the coffee pad together form the assembly described in this European patent. 
   The first buffer reservoir is filled with the creamer and the first buffer reservoir is placed in the holder receiving unit  2  as shown in  FIG. 1   f . Then, the coffee holder  4 , filled with the coffee pad  30 , is placed in the holder receiving unit  2  as shown in  FIG. 1   f . Thereafter, the lid  18  is placed on the holder receiving unit  2  such that the lid  18  closes off the coffee holder as shown in  FIG. 1   a . Hereupon, the hot water unit  10  will supply hot water via the tube  12  to the receiving space  6 . The pressure then arising can, for instance, be approximately 0.4 bar. Hence, the hot water is supplied to an upper side of the coffee holder and is forced through the coffee pad  30  (the coffee pad is schematically shown in  FIG. 2   b  and indicated with reference numeral  30 ). Then, in the coffee pad  30 , coffee extract is formed. This coffee extract will leave the underside of the coffee pad and flow along the bottom of the coffee holder to the outflow opening  16 . In the outflow opening  16 , the coffee extract proceeds to flow to the nozzle  18 . The nozzle  18  ensures that the coffee extract spouts from the nozzle  18 . Thus, from the nozzle, a coffee extract jet is generated which spouts into the first buffer reservoir  40 , hereby, firstly, striking the creamer present in the first buffer reservoir, and also a bottom  44  of the first buffer reservoir  40 . As a result of the impact on the bottom  44 , also, air is beaten into the coffee extract. At the same time, the creamer will start to dissolve in the coffee exact. At this point already, a fine-bubble milky froth layer will start to be formed. Then, the first buffer reservoir  40  starts to fill up slowly. The result is that the coffee extract jets impacts on the liquid surface of the coffee extract already present in the first buffer reservoir  40 . Even more air will then be beaten-in so that even more milky froth is formed so that, thus, a cappuccino is formed. When the first buffer reservoir  40  is full, it will overflow. This overflowing forms a part of the first outflow path  42 . In this example, the first buffer reservoir  40  is placed above the second buffer reservoir  20 . Moreover, the first buffer reservoir  40  has a bottom  44  which is smaller than the bottom  22  of the second buffer reservoir  20 . This has as a result that when the first buffer reservoir overflows the cappuccino ends up in the second buffer reservoir  20  which will be filled with cappuccino. When the liquid level in the second buffer reservoir has sufficiently risen, this cappuccino will flow via the two outflow openings  29   a ,  29   b  arranged in the sidewall  24  of the buffer reservoir to the outlets  26   a    26   b , respectively, to leave the holder receiving unit  2 . A lowest point of the outflow openings  29   a  and  29   b  is located above the level of the bottom  22  near the sidewall  24  of the second buffer reservoir. Hence, the cappuccino flowing from the second buffer reservoir will flow to a position at the bottom of the receiving unit  2 . This position is below the bottom  22  of the second buffer reservoir  20 . As stated, at the bottom of the holder, the outlets  26   a ,  26   b  are included via which the cappuccino with fine-bubble milky froth layer can leave the holder unit  2  to be collected in, for instance, one or two cups. Here, the outflow openings  29   a ,  29   b  and the outlets  26   a ,  26   b  form a second outflow path for discharging the cappuccino from the second buffer reservoir for consumption. 
   In the first buffer reservoir, two further openings  46  are arranged which, after the hot water supply unit has dispensed the desired amount of hot water, provide that the first buffer reservoir  40  can drain via these openings into the second buffer reservoir  20 . These openings  46  also form part of the above-mentioned first outflow path  42  of the first buffer reservoir  40 . 
   Likewise, in the bottom  22  of the second buffer reservoir  20 , the outflow openings  28   a ,  28   b  are arranged, ensuring that the second buffer reservoir drains completely after the supply of coffee extract to the second buffer reservoir has cease. The outflow openings  28   a ,  28   b  are arranged such that via these openings the cappuccino can be supplied to the outlets  26   a ,  26   b , respectively. The outflow openings  28   a  and  28   b  too form part of the above-mentioned second outflow path. 
   The apparatus described up to this point substantially corresponds with the apparatus as described in Dutch patent application 1013270, the difference being that with this latter apparatus, the first buffer reservoir  40 , which, in use, is filled with water, is not present. 
   If the first buffer reservoir is left out, the coffee extract jet generated with the nozzle  18  will, in use, spout directly into the second buffer reservoir and coffee with a fine-bubble froth layer will be formed as described in the Dutch patent application 1013270. The bottom  22  of the second buffer reservoir then serves as impact surface. Directly after the coffee extract jet has started, it will impact on the second impact surface  22  so that air is beaten into the coffee so that coffee with a fine-bubble froth layer is formed. Hereupon, the second buffer reservoir will start to fill so that the jet of coffee extract impacts on the coffee extract already present in the second buffer reservoir. As a result, even more air will be beaten into the coffee extract. The coffee extract with the fine-bubble froth layer can leave the second buffer reservoir via the outflow openings  29   a  and  29   b  and the outflow openings  28   a  and  28   b.    
   Preferably, the first buffer reservoir can be formed by a refillable holder or an opened, disposable cup filled with creamer. The disposable cup is then closed off at upper side  48  with a removable foil. This foil can be removed for opening the cup at its upper side  48  so that the first buffer reservoir  40  is formed as shown in the  FIGS. 8   a ,  3   b . Also, a removable foil can be arranged at the underside  50  of the disposable cup for closing off the openings  46 . This foil too is then to be removed for making the first buffer reservoir  40  ready for use. The disposable cup is then arranged to be placed on top of the second buffer reservoir  20  such that the first outflow path  42  terminates in the second buffer reservoir  20 . Therefore, the invention is embodied both in the apparatus as such and in the disposable cup as such. It is essential that the disposable cup can be fittingly arranged on or in the second buffer reservoir so that the first outflow path of the disposable cup terminates in the second buffer reservoir. 
   The invention is not limited in any way to the embodiments outlined hereinabove. For instance, the second buffer reservoir  20  can be replaced by the impact surface  22  alone. This can be formed by the bottom  22  of the second buffer reservoir  20  while the upstanding sidewall  24  of the second buffer reservoir  20  is left out. The impact surface  22  can then serve to prevent coffee creamer possibly ending up via the openings  46  of the first buffer reservoir on the impact surface  22 , from not directly finishing up in a cup via the outlets  26   a  and  26   b . The creamer (certainly when it is in powder form) will then remain lying on the impact surface  22  until it is flushed away by (an excess of) cappuccino which is formed in the first buffer reservoir and which then ends up on the impact surface  22 . In case the second buffer reservoir  20  is used and is filled with cappuccino, the upstanding sidewalls  24  therefore have no functional meaning. Only the impact surface  22  then serves to prevent, before the hot water unit is started, coffee creamer from ending up in a cup in undissolved form, via the first outflow path end the outlets  26   a ,  26   b . The upstanding sidewalls  24  of the second buffer reservoir  20  do have a functional meaning when the first buffer reservoir is left out for preparing coffee with a fine-bubble froth layer as discussed hereinabove. However, it is also possible to leave out the upstanding sidewalls for preparing coffee with a fine-bubble froth layer while the first buffer reservoir is also left out. In that case, air is beaten into the coffee extract by impact of the coffee extract jet on the impact surface. The impact surface  22  does not need to be placed horizontally because air is already beaten into a jet of coffee extract upon impact on this impact surface. Preferably, the impact surface  22  is then of roughened design. Naturally, when preparing cappuccino, such a slopingly arranged impact surface  22  cannot retain creamer which leaves the first buffer reservoir prematurely. In all cases, therefore, the upstanding sidewalls of the second buffer reservoir can be left out so that only the impact surface  22  remains. The impact surface is then connected to the rest of the holder receiving unit in a different manner, for instance with supporting arms. 
   When in this application a nozzle is mentioned, any spout opening suitable for generating at least one liquid jet is meant. 
   The coffee holder can also consist of a small cup of, for instance, metal with a filter bottom so that the coffee holder can be filled with loose coffee. The coffee holder can also be filled with refillable coffee pads. These coffee pads are, for instance, manufactured from a washable filter material such as a metal or plastic. 
   As already stated, the first buffer reservoir can also be clampingly received between the upstanding sidewalls  24  of the second buffer reservoir. As the first buffer reservoir at its outside does not entirely abut against the upstanding sidewall the cappuccino can still flow to the bottom  22  upon overflow of the first buffer reservoir. 
   Also when the first buffer reservoir rests on the bottom  22 , it can be clampingly received between the upstanding sidewalls  24  of the second buffer reservoir. Thus, if one so wishes, the first buffer reservoir can be prevented from floating in the second buffer reservoir. The creamer can be both an instant and a liquid creamer. Such variants are all understood to fall within the scope of the invention.