US 12,185,865 B2
Method and apparatus for high yield foaming of coffee
Feng Zhao, Guangdong (CN)
Assigned to MAKETUBE S.r.l, (IT)
Appl. No. 17/275,489
Filed by MAKETUBE S.r.l., Fermo (IT)
PCT Filed Aug. 23, 2019, PCT No. PCT/CN2019/102105
§ 371(c)(1), (2) Date Mar. 11, 2021,
PCT Pub. No. WO2020/057320, PCT Pub. Date Mar. 26, 2020.
Claims priority of application No. 201811080180.3 (CN), filed on Sep. 17, 2018.
Prior Publication US 2021/0307554 A1, Oct. 7, 2021
Int. Cl. A47J 31/44 (2006.01); A23F 5/26 (2006.01); A47J 31/00 (2006.01); A47J 31/32 (2006.01); A47J 31/36 (2006.01); A47J 31/24 (2006.01)
CPC A47J 31/3676 (2013.01) [A23F 5/26 (2013.01); A47J 31/005 (2013.01); A47J 31/4403 (2013.01); A47J 31/4496 (2013.01); A47J 31/24 (2013.01)] 9 Claims
OG exemplary drawing
 
1. An apparatus for high yield foaming of coffee, comprising a pressure control mechanism connected with a gas pressure source at an inlet of the pressure control mechanism and connected with a water reservoir at an outlet of the pressure control mechanism, a coffee placement cavity being arranged below the water reservoir, a back pressure resonance mechanism being arranged below the coffee placement cavity, and a coffee outlet being arranged at a lower part of the back pressure resonance mechanism, wherein the back pressure resonance mechanism comprises a guide plate with guide holes distributed on the guide plate circumferentially, with the guide holes communicated with an annular space,
the back pressure resonance mechanism further comprising a back pressure cartridge, with a cartridge bottom surface of the back pressure cartridge pressed by a colloid ring;
one resonance needle being arranged on the cartridge bottom surface, a resonance groove being arranged at a contact position of the colloid ring with the resonance needle, the resonance groove being buckled on the resonance needle, with a resonance cavity constituted between the resonance groove and the resonance needle, when the coffee slurry having the brewing pressure passes through the resonance cavity, due to the brewing pressure and a special structure of the resonance cavity, the coffee slurry having the brewing pressure being sufficiently foamed after high-frequency oscillation and flowing out of the coffee outlet.