Method for producing a beverage, preferably for brewing tea, and brewing device for carrying out the method

Abstract

The invention relates to a method for producing a beverage, preferably for brewing tea, wherein ground tea leaves as tea powder (19) or another powder is led into a brewing chamber (17) and a medium for the brewing process is added and the extracted beverage is preferably conveyed via a line (45) to an outlet (33), wherein the beverage is produced in the following steps:  feeding the powder (19) through the filling opening (16) in the cylinder (15) into the brewing chamber (17),  feeding the medium, which is used in the form of water and / or steam, through the feed line into the closed brewing chamber (17),  brewing, in the form of at least one brewing phase,  then the extracted beverage is left in the brewing chamber (17) for a certain period of time,  the brewed beverage is led to the outlet (33),  wherein, after the powder (19) is fed into the brewing chamber (17), the powder is treated in order to achieve an acceleration and / or other purposes of the extraction of the powder, and / or, during the brewing phase and / or during the certain period of time in which the extracted beverage is left in the brewing chamber (17), at least the powder and / or the medium in the brewing chamber (17) is treated in order to achieve an acceleration and / or other purposes of the extraction of the powder.

Description

[0001] T1-P42-PCT

[0002] STEINER AG WEGGIS, 6353 Weggis, Switzerland

[0003] Method for producing a beverage, preferably for brewing tea, and a brewing device for carrying out the method

[0004] The invention relates to a method for producing a beverage, in particular for brewing tea, in which ground tea leaves are fed into a brewing chamber as tea powder, a medium for the brewing process is added, and the extracted beverage is preferably conveyed via a line to an outlet, as well as a brewing device for carrying out the method, according to the preamble of claim 1 or claim 14. A device for carrying out a method for brewing tea according to publication JP 20041 18680 A1 comprises a tea leaf container for receiving tea leaves, a mill for producing ground tea leaves, and a dispensing device for the ground tea leaves for dispensing a prescribed quantity of ground tea leaves from this container. In addition, a flow heater with a solenoid valve for dispensing a prescribed quantity of hot water is provided.Furthermore, a tea beverage extractor is provided for preparing the tea beverage, through which the brewed tea is directed into a cup. This is intended to enable the rapid preparation of a tea beverage. However, the disadvantage of this preparation method with this tea beverage extractor is that the extracted tea beverage cannot be optimally utilized in terms of flavor development.

[0005] Document EP 3 415 050 A1 discloses a tea vending machine designed for the automatic preparation of a tea beverage in a brewing chamber. This tea vending machine is equipped with a control unit to manage a brewing program such that a series of infusions is performed using a single portion of ingredients placed in the machine. The control unit allows brewing parameters, such as volume and temperature, to be set for each infusion within a series of infusions.

[0006] The invention is based on the objective of creating a method for producing a beverage, preferably for brewing tea, by means of which an excellent development of the beverage's flavor is achieved, without achieving an optimal brewing process with a short brewing time from the moment the tea extraction is triggered by grinding, the subsequent extraction process until the brew is released into the container, for example a cup.

[0007] This problem is solved according to the invention by the features of claims 1 and 14.

[0008] In the inventive process, after the tea powder is added, it undergoes pretreatment in the brewing chamber. During or following this pretreatment, the medium, used as water and / or steam, is fed into the closed brewing chamber via the supply line, and the powder is brewed in at least one brewing phase. Afterwards, the extracted beverage rests in the brewing chamber for a specific period of time, and the brewed beverage is then directed to the outlet.

[0009] With this inventive method, a maximally flavorful tea beverage can be produced in an optimal manner, primarily to accelerate the extraction of the powder and / or for other purposes of extraction, regardless of the type of tea and the quality of the tea leaves.

[0010] After brewing and dispensing the extracted tea beverage, the brewing chamber is opened and the used tea powder is directed into a collection container, or a second brewing phase is carried out by introducing water again through the supply line into the brewing chamber with the remaining powder, using the same procedure as explained above.

[0011] As a pretreatment for the powder metered into the brewing chamber, steam is introduced into the brewing chamber in a controlled manner, preferably being discharged from the brewing chamber through an open line. This steam pretreatment is preferably carried out at approximately ambient pressure and at temperatures between 90 and 140°C. This wets the powder and brings it into a hydrophilic state. This enables accelerated extraction of the powder during the subsequent brewing process, and it has also been found that this pretreatment has a very beneficial effect on the development of the beverage's flavor. The steam pretreatment duration is preferably 1 to 30 seconds, more preferably 1 to 15 seconds.

[0012] It is highly advantageous to then perform at least one backflush of rinse water from the outlet into the re-closed brewing chamber. The tea powder residues loosened by this backflush and the rinse water are then preferably conveyed into the collection container by reopening the brewing chamber.

[0013] This backflushing ensures that the brewing unit is always returned to the required clean state after each brewing process, because the tea powder tends to stick to the inner walls of the brewing chamber during brewing. Furthermore, it is advantageous to perform a forward rinse in the closed brewing chamber after backflushing. In this rinse, water is introduced into the brewing chamber via the first piston, just as during brewing, and then discharged as wastewater at the outlet.

[0014] During each of the at least two brewing phases, a controlled amount of water is fed into the brewing chamber such that a container at the outlet, such as a teacup, is filled in two or more partial fillings with interruptions, depending on the number of brewing phases, until the predetermined total amount in the container is reached.

[0015] The brewing device for carrying out the above-described method is equipped with an axially displaceable cylinder with at least one filling opening for the tea powder and two pistons within it, which are displaceable relative to each other and form a closable brewing chamber. A supply line for hot water runs through at least the first piston, and the second piston is formed from a sieve and is fluid-connected to an outlet. The preferably freshly ground tea powder can be fed into this brewing chamber, and the first piston is displaceable relative to the second piston, at least partially, within the cylinder.

[0016] The invention provides that a control valve in the supply line for the hot water is actuated by the first piston and a control valve in the line connection to the outlet is actuated by a control unit. When brewing is started, tea powder and then hot water in specific quantities are fed into the brewing chamber, and the brewing process is controlled accordingly based on the predetermined duration of each resting phase of the brewed tea beverage as detected by the control unit.

[0017] The invention and further advantages thereof are explained in more detail below with reference to exemplary embodiments and the drawing. It shows:

[0018] Figs. 1 to 4 each show a longitudinal section of a brewing unit, in particular of tea powder, in four different positions for carrying out the method according to the invention;

[0019] Fig. 5 shows a hydraulic scheme of the brewing unit with the water and steam supply line, the tea beverage outlet and a control unit with the control valves;

[0020] Fig. 6 shows a longitudinal section through a mill with a tea container at the top; and

[0021] Fig. 7 shows a partially enlarged longitudinal section through the mill.

[0022] Figures 1 to 4 show a brewing unit 10 of a brewing device, which is designed in particular for extracting tea powder. The brewing device can be integrated into a standalone unit, a coffee machine or a beverage dispenser and has at least one outlet through which the beverage can be poured into a container 35, such as a teapot, a cup or the like.

[0023] In addition to the usual types of tea, a mixture of tea leaves and other leaves, or flavoring powders, can be used to produce the beverage. Naturally, the resulting tea can be mixed with common flavorings such as lemon or other juices, rum, or other spirits, either mechanically or by hand.

[0024] The brewing device can, of course, also be used with other powders or powder-like brewing materials, such as coffee, cascara, lupin, medicinal herbs, etc., or mixtures thereof. Brewing is best done with hot water, but it can also be done with cold or warm water.

[0025] This brewing unit 10 of the brewing device is provided with an axially displaceable cylinder 15 with at least one lateral filling opening 16 for the tea powder and / or other powders, and with two pistons 20, 25, which are displaceable relative to each other and form a closable brewing chamber 17 within it. The cylinder 15 is adjustable by a linear drive 30 mounted in an indicated frame housing 11 of the brewing unit 10. The linear drive 30 includes a spindle 14 mounted in the frame housing 11 and in a bearing structure 38, with a nut 31 mounted thereon, which is coupled to the cylinder 15 by a connecting element 32. When the spindle 14, which is rotatable and controlled by a drive 36, is rotated, the nut 31 is moved together with the cylinder 15 into the correspondingly controlled position.

[0026] The first piston 20 is equipped with a piston head 21 mounted in the cylinder 15 and a piston shaft 22. The cylinder 15 has a sleeve collar 18 that surrounds the piston head 21 and is adjustably mounted on the piston shaft 22. A supply line 23 for hot water for brewing runs through this first piston 20 and opens into the brewing chamber 17 at the front of the piston head 21. Furthermore, a heating cartridge 24 is integrated into the piston shaft 22, which preheats the piston 20 and thus also the brewing chamber. In a simpler design, however, this heating cartridge could be omitted.

[0027] The second piston 25, opposite the first piston 20, is stationary in the frame housing 1 1 of the brewing unit 10 and has a sieve 26' adjacent to the brewing chamber 17, a piston head 26 holding the sieve, a piston shaft 27, and an outlet line 28 fluid-connected to an outlet 33. This second piston 25 is enclosed by an insulating outer casing 27'. Of course, it could be designed differently than shown, for example, without this outer casing.

[0028] According to the invention, the method for producing the tea beverage proceeds in the following steps: The tea powder 19 is fed through the side filling opening 16 of the cylinder 15 and at least lightly compressed in the brewing chamber 17 by the two pistons 20, 25. The powder is pretreated by supplying steam through the supply line 23 into the brewing chamber 17, and after the powder, which has been brought into a hydrophilic state, has been moistened, the steam is released from the brewing chamber 17 through the open outlet line 28 in the piston 25. Consequently, hot water is fed through the supply line 23 into the

[0029] The extracted tea beverage is fed into brewing chamber 17 and a brewing process takes place as the first brewing phase. Afterwards, the extracted tea beverage is left in brewing chamber 17 for a specific period of time, and subsequently the brewed tea beverage is directed through the outlet line 28 in the second piston 25 to the outlet 33. During the brewing phase and / or during the specific period of time during which the extracted beverage is left in brewing chamber 17, at least the powder and / or the medium in brewing chamber 17 is treated to achieve an acceleration and / or other purposes of extracting the powder.

[0030] However, instead of pretreating the powder, treatment can also be carried out only during the brewing phase and / or during the resting phase for a specific duration, during which the extracted beverage remains in brewing chamber 17. Advantageously, at least this pretreatment is carried out in a controlled manner by introducing steam into the brewing chamber.

[0031] Alternatively, at least one further second brewing phase of the powder 19 located in the brewing chamber 17 can take place, in which hot water is again supplied through the supply line 23 into the brewing chamber 17 with the tea powder remaining therein, and the brewed tea is left to rest again for a certain dwell time in the brewing chamber 17, and then the tea beverage is also directed to the outlet 33.

[0032] These brewing and resting phases can be repeated more than twice according to the invention, depending on the circumstances. In each of these phases, hot, cold, or warm water is added to the brewing chamber 17 using the same procedure, the tea powder remaining therein is repeatedly brewed, then left to steep, and the extracted tea beverage is dispensed. This preferably occurs with a closed outlet 33. Such a third brewing and resting phase can be triggered automatically, for example, if a larger quantity than a single cup is requested.

[0033] The duration of the resting phases after each brewing phase can be set to be the same or different. For example, with at least two brewing phases, the first resting phase can be shorter than the second, because the freshly added tea powder is extracted more quickly during the first. These resting phases can last only seconds during the brewing process, until the hot water has saturated the powder, while the steeping or resting phase can last from, for example, 10 seconds to one minute, depending on the setting.

[0034] During each of the at least two brewing phases of the brewing process, a controlled amount of water is added so that a container (e.g., a teacup) is filled in two or more partial fills, depending on the number of brewing phases, until the predetermined total amount in the container is reached. In principle, after each brewing phase, the tea powder could be removed, fresh tea powder added, and the brewing phases repeated until the container is full.

[0035] During the resting phase of the extracted beverage, the pistons in the brewing chamber can preferably be moved away from each other several times in the millimeter range and then back towards each other, so that the contents of the brewing chamber are actively mixed and the extraction of the powder and the beverage is thus accelerated.

[0036] After the last of the two or more brewing cycles and the extraction of the tea beverage, the brewing chamber 17 is opened and the used tea powder is directed into a collection container (not shown). Subsequently, at least one backflush of rinse water is carried out from the outlet through the second piston 25 into the again closed brewing chamber 17, with the two pistons positioned approximately as during brewing. The tea powder residues loosened by the backflush and the introduced rinse water are also preferably directed into the collection container by opening the brewing chamber 17.

[0037] It could also be handled such that each backflushing could be carried out by several pressure pulses or the like of rinse water, and / or that such backflushing is not carried out after every completed filling of the container, but after a certain number of filled containers, each after multiple brewing cycles and resting periods, which could be determined empirically. After backflushing, a forward rinse is advantageously carried out in the brewing chamber 17, which is in the closed state. In this process, rinse water is directed into and through the brewing chamber 17 by the first piston 20, as during brewing, and then discharged through the outlet line 28 of the piston 25 and a connecting line 39 into a collection vessel 41. The forward rinse could also be carried out by several pressure pulses of rinse water or the like, and / or not after every completed filling of the container, but likewise after a certain number of container fillings.

[0038] The individual process steps are illustrated in Figs. 1 to 4 as follows:

[0039] Fig. 1 shows the open position of the brewing unit 10, in which the cylinder 15 is extended with its front end 15' over the second piston 25, while the first piston 20 abuts the rear sleeve collar 18 of the cylinder 15 and the filling opening 16, projecting into the brewing chamber 17, is positioned in the cylinder wall in front of the second piston 25. This filling opening 16 connects on the inlet side to the outlet opening of the grinder 50 (not shown in detail), so that freshly ground tea powder 19 can be metered in.

[0040] Fig. 2 shows the brewing position of the brewing unit 10 with the tea powder 19 filled in. The cylinder 15, together with the first piston 20, is advanced against the second piston 25 such that the tea powder 19 is located between them without being compressed, or it can be compressed. If the tea powder is to be compressed in the brewing chamber before and during brewing under controlled pressure, the pressure should be low and approximately equal to atmospheric pressure, but it can also be set higher depending on the application. The front end 15' of the cylinder 15 is advanced to the outer circumference of the second piston 25 to such an extent that the filling opening 16 is covered by it. The first piston 20 abuts the rear sleeve collar 18 of the cylinder 15 and has been advanced by it into the compression position.

[0041] According to the inventive method with the pretreatment, brewing and resting phases in this brewing position, as shown in Fig. 3, the cylinder 15 and the first piston 20 are retracted in the frame housing 11 of the brewing unit 10, the brewing chamber 17 is fully open, and the used tea powder can fall downwards, for example, into a collection container. The cylinder 15 is shifted back relative to the first piston 20 to such an extent that the front end face 21' of the piston head 21 projects at least to the front end 15' of the cylinder, so that any remaining powder residue inside the cylinder is pushed out by the piston 20. Furthermore, the filling opening 16 is visible on a frame part 13 on the side of the frame housing 11.

[0042] Fig. 4 shows the brewing unit 10 in the foremost position of the cylinder 15 and the first piston 20, in which the two pistons 20, 25 are in end-to-end contact. In this position, forward rinsing is advantageously carried out, in which rinsing water is directed through the supply line 23 of the first piston 20, through the sieve 26' to be cleaned, through the outlet line 28 of the piston 25, and via a connecting line 39 to a collection container 41 and into a collection vessel 41. Fig. 5 illustrates the hydraulic-electrical control of the method according to the invention, in which a control unit 40 is provided by means of which a control valve 42 in the supply line 43 for the water and a control valve 44 in the connecting line 45 to the outlet 33 can be actuated.In addition, a steam source 70 with a connecting line 73 leading into the supply line 43 is provided for the pretreatment of the powder, in which at least one control valve 72 is provided, which can also be switched on or off by the control unit 40.

[0043] When steam is supplied, the control valve 72 and a two-way valve 49 are opened such that the steam can be directed via the supply line 23 through the first piston 20 into the brewing chamber 17. After the pretreatment wetting of the powder, which has been brought into a hydrophilic state, the steam is discharged from the brewing chamber 17 through the open outlet line 28 in the piston 25 via a line connection 39.

[0044] In principle, steam could be supplied to brewing chamber 17 instead of, or in addition to, water. However, a corresponding device would have to be integrated into the brewing unit to condense the steam in, or preferably after, the brewing chamber and direct it to the outlet as water.

[0045] The hydraulic diagram illustrates check valves 71 and dashed lines depict electrical signal connections between the control unit 40 and the valves, which are not explained in detail. The connecting line 73 from the steam source 70 could also be routed directly into the brewing chamber 17, parallel to the supply line 23 in the piston head 21 of the piston 20.

[0046] When the brewing process begins, the tea powder, which is fed into the brewing chamber 17 of the brewing unit in a specific quantity, and the hot water, and based on the predetermined duration of each stirring or resting phase of the tea beverage to be produced, as determined by the unit, the brewing process can be controlled or regulated accordingly.

[0047] The control valve 42 for the water supply is switched by the control unit 40 during backflushing in such a way that the water can be supplied via a backflush line 47 through the second piston 25 into the brewing chamber 17, wherein the brewing chamber 17 can be adjusted from the closed state to an open position by axially moving the cylinder 15 by the control unit 40 in order to drain the tea powder residues dissolved during backflushing and the supplied rinse water preferably into the collection container.

[0048] During forward rinsing with the brewing chamber 17 closed, as shown in Fig. 4 for the brewing unit 10, the control valve 42 in the supply line 43 for the rinsing water and a control valve 46 of a line connection 39 to a collection container 41 are opened by the control unit 40, but the control valve 44 to the outlet is not opened, in order to allow a certain amount of water to pass through the pistons 20, 25 and be collected in the collection container 41.

[0049] As another option, during the resting phase, in which the water remains in the brewing chamber 17, the water could be circulated from the brewing chamber by a pump and back into the same chamber to enhance the extraction of the beverage.

[0050] An actuator for the water supply quantity is advantageously arranged in the water supply line 43, and preferably several pressure sensors are arranged in the brewing chamber 17 to determine the pressure of the medium during brewing and send it to the control unit 40 for comparison with a setpoint. The actuator can be controlled accordingly if the setpoint pressure deviates, in order to achieve constant pressure conditions in the brewing chamber during brewing. The actuator can be a proportional valve, another quantity-regulating element, a volume-controlled pump, or similar device. Such an actuator is also advantageously suitable for brewing coffee.

[0051] The volumes of the brewing chamber 17 in the brewing position, as well as the tea powder and water contained therein, are predetermined in a specific ratio for brewing. These volumes are detected by the control unit 40, which actuates the control valve 42 in the supply line 43 for the hot water and a closing valve in a through-opening for the supply of tea powder into the at least one filling opening 16 in the cylinder 15. The quantity of tea powder can also be determined by the grinding time.

[0052] Figures 5 and 6 show a mill 50 of the brewing device, which serves, in particular, to grind the tea leaves placed in a tea container 51. It comprises a mill housing 55, on which the tea container 51 is detachably mounted, and in which two cooperating grinding discs 56, 57 are mounted. The lower grinding disc 57 is rotatable by a rotary motor with a drive shaft 58, on which a pinion 59 and a toothed belt 59' for connection to the rotary motor are visible. The tea container 51 is designed with a downwardly tapered funnel shape 52, which leads into a mill chamber 65 and from there to the grinding discs 56, 57 arranged below. The funnel shape 52 is preferably designed at a steep angle to the vertical, for example between 15 and 30°, so that the tea leaves sink evenly downwards and do not get stuck in it.

[0053] According to the invention, this mill 50 is provided with a mixing element 60 which is rotatably connected to the rotatable grinding disc 57, the mixing element extending through the mill chamber 65 preferably upwards into the lower part of the tea container 51 and performing the rotational movement together with the grinding disc 57 during grinding. This mixing element 60 could also be rotatably arranged by means of a separate drive or a bearing provided in the mill housing 55.

[0054] With this mixing element 60, the tea leaves placed in the tea container 51 and the mill chamber 65 are separated by a mixing process and aligned for subsequent grinding. This optimally guides the tea leaves downwards between the grinding discs. This minimizes resistance and promotes a smooth transition and flow of tea leaves into the grinding discs. The rotatable grinding disc 57, and thus this mixing element 60, can be rotated at speeds of up to 1,000 revolutions per minute, for example.

[0055] This mixing element 60 consists of a rotating shaft 61 running coaxially to the grinding disc 57 and connected to the drive shaft 58, with drive elements 62 projecting along its circumference. These drive elements 62 are each designed as hook-shaped grippers extending radially outwards, arranged one above the other and offset from each other at an angle of 180°. They are arranged along the vertical rotating shaft 61 such that each drive element 62 follows the next. Of course, they could be designed differently than shown, for example as projecting straight or curved bolts or in the manner of a screw conveyor. The milling chamber 65 is dimensioned with a sufficiently wide diameter to allow the tea leaves to move downwards successively and not become clogged.

[0056] The driving elements of the mixing device can also consist of at least one curved hook projecting from the rotating shaft, at least one projecting cutting element, for example a knife with its cutting edges radially aligned in the direction of rotation, and / or a curved stirring element extending from the rotating shaft, which advantageously extends into the tea container.

[0057] The interacting grinding discs 56, 57 are adjustable relative to each other along the axis of rotation A by an adjustment mechanism 63, 64 in order to change the grind of the material being ground. This adjustment mechanism 63, 64, preferably provided with adjustment means 66 on opposite sides of the mill housing 55, has a sleeve body 67 in the mill chamber 65, to which the fixed grinding disc 56 is interchangeably attached on its underside. By manually rotating at least one adjustment means 66, the sleeve body 67, and with it the grinding disc 56, is adjusted in the direction of the axis of rotation A via an eccentric (not shown). This adjustment of the grind could also be carried out by an electrical control, but this is not shown.

[0058] The specific quantities of tea powder supplied to the brewing unit 10 can be regulated by the duration of grinding, but a quantity regulator could also be provided by means of a flap, a slide or the like.

[0059] The grinding discs 56, 57, which are U-shaped in cross-section and designed as rings, are each equipped with a multitude of teeth 54 arranged approximately radially on their facing end faces. The teeth 54 have sharp cutting edges to ensure that the tea leaves are cut and not crushed. These approximately radially oriented teeth 54 are each slightly rounded along their cutting surface and are arranged at specific intervals. Advantageously, these cutting surfaces together form a V-shaped inlet in cross-section, so that the tea leaves are drawn outwards from the grinding chamber 65. The grinding discs 56, 57 are designed to generate only minimal frictional heat during the grinding process. This is important to preserve the delicate aromas and essential oils of the tea leaves. The tea container 51, which tapers downwards in a funnel shape, is fitted with a removable protective cover on its upper surface.

[0060] 53, for example, is equipped with a grid structure that ensures that the operator can only reach into the tea container with their fingers to a limited extent when loading tea leaves, so that they cannot touch the rotating mixing organ.

[0061] The invention is sufficiently demonstrated by the above exemplary embodiments. However, it could be further explained or illustrated by additional variations. For example, the intended lines could also be piping systems with multiple sub-lines. Furthermore, the medium used as water can be cold, warm, or hot water; there is no restriction to hot water, even if hot water is explicitly stated. The same applies to the specification of tea as a powder or beverage, which could be other substances such as coffee, etc.

[0062] Before and / or during the brewing phase and / or the at least one resting phase of the extracted beverage, the contents of the brewing chamber could be subjected to treatment with an ultrasonic and / or a so-called PEF device, preferably installed in the cylinder (15), in order to achieve accelerated extraction of the powder.

[0063] An ultrasonic device vibrates the contents of the brewing chamber, which enhances mixing and alters the cell membranes of the tea in such a way as to accelerate extraction. Key parameters here are vibration frequency, temperature, and power. The generated vibration frequency of the ultrasonic device is preferably in the range of 1 to 60 kilohertz, and the temperature of the brewing chamber contents is preferably in the range of 30 to 70°C. A pulsed electric field (PEF) device generates a pulsating electric field on the contents of the brewing chamber, which also alters the cell membranes of the tea in such a way as to accelerate extraction. Key parameters here are pulse duration and / or pulse frequency and / or pulse amplitude. The pulse duration is preferably in the range of 1 to 500 microseconds, and the pulse amplitude is preferably in the range of 1 to 50 kilovolts.

Claims

- 22 - T1-P42-PCT PATENT CLAIMS 1. A method for producing a beverage, preferably for brewing tea, in which ground tea leaves as tea powder (19) or another powder are fed into a brewing chamber (17), a medium for the brewing process is added, and the extracted beverage is preferably conveyed via a line (45) to an outlet (33), characterized in that the method for producing the beverage proceeds in the following steps: feeding the powder (19) through the filling opening (16) of the cylinder (15) into the brewing chamber (17), feeding the medium used as water and / or steam through the supply line into the closed brewing chamber (17), brewing as at least one brewing phase, after which the extracted beverage is left in the brewing chamber (17) for a certain period of time, and the brewed beverage is conveyed to the outlet (33).wherein, after the powder (19) is introduced into the brewing chamber (17), the powder is treated to accelerate and / or for other purposes of extracting the powder, and / or that during the brewing phase and / or during the specified time period in which the extracted beverage remains in the brewing chamber (17), is left untreated, and at least the powder and / or the medium in the brewing chamber (17) is treated to achieve acceleration and / or other purposes of extracting the powder.

2. Method according to claim 1, characterized in that, as a treatment after the supply of the powder in order to achieve the accelerated extraction of the powder, a controlled supply of steam through the supply line (23, 73) into the brewing chamber (17) takes place, wherein the steam is preferably carried away from the brewing chamber (17) through the open outlet line (28).

3. Method according to claim 1 or 2, characterized in that the powder and the medium in the brewing chamber (17) are treated during the brewing phase and / or a resting phase of the extracted beverage for the purpose of accelerating the extraction of the powder by means of an ultrasonic and / or a PEF (Pulsed Electric Field) device, which are preferably installed in the cylinder (15).

4. Method according to one of claims 1 to 3, characterized in that during the brewing phase and / or resting phase of the extracted beverage, the pistons in the brewing chamber are preferably moved away from each other several times in the millimeter range and then moved back towards each other, so that the powder and the medium in the brewing chamber (17) are mixed and the extraction of the powder is accelerated.

5. Method according to one of claims 1 to 4, characterized in that at least a second brewing phase is carried out by the renewed supply of water and / or steam through the supply line (23) into the brewing chamber (17) with the powder remaining therein from the first brewing phase, wherein the brewed beverage is again allowed to rest for a certain residence time in the brewing chamber (17), and then the beverage is directed to the outlet.

6. Method according to one of claims 1 to 5, characterized in that after brewing and dispensing the extracted tea beverage, the brewing chamber (17) is opened and the used tea powder is directed into a collection container, and that subsequently at least one backwash of rinse water is carried out from the outlet into the again closed brewing chamber (17), and that the tea powder residues dissolved by the backwash and the introduced rinse water are also preferably conveyed into the collection container by opening the brewing chamber (17).

7. Method according to claim 6, characterized in that during backflushing, the water is supplied in reverse direction to the brewing chamber (17) through a second piston (25) formed from a sieve (26') and provided for draining the tea liquid after brewing, wherein the brewing chamber in the closed state is formed by this piston (25), a movable cylinder (15) surrounding it and a first piston (20) partially guided in it. - 25 - det is, the latter being formed with the supply line (23) of the medium and being movable relative to the other piston (25).

8. Method according to one of claims 1 to 7, characterized in that preferably after backwashing a forward rinse takes place in the brewing chamber (17) in the closed state, in which rinse water is passed through the brewing chamber and then discharged as wastewater at the outlet.

9. Method according to claim 8, characterized in that during forward rinsing a certain quantity of the medium is directed through the first piston (20) with the water supply for brewing into the brewing chamber (17) and then through the second piston (25) provided with the sieve (26') and is carried away as wastewater.

10. Method according to one of claims 1 to 9, characterized in that the respective time periods of the resting phases after the respective brewing phases are set to be the same or different lengths. 1.

1. Method according to one of claims 1 to 10, characterized in that, in at least two brewing phases, a controlled quantity of water is supplied to the brewing chamber (17) such that a container (35), such as a teacup, is emptied at the outlet in two or more partial fillings, depending on the number of brewing phases, with interruptions. - 26 - is filled until the specified total quantity in the container (35) is reached.

12. Method according to one of claims 1 to 1 1 , characterized in that if the compression of the tea powder in the brewing chamber (17) is controlled with a low pressure before and during brewing, then this pressure corresponds approximately to atmospheric pressure.

13. Method according to one of claims 1 to 12, characterized in that during the pretreatment and / or the resting phase, in which the medium remains in the brewing chamber (17), a circulation of the medium from the brewing chamber through a pump and back into the same takes place in order to enhance the extraction of the beverage.

14. Brewing device for carrying out the method according to any one of claims 1 to 13, which is provided with an axially displaceable cylinder (15) having at least one filling opening (16) for the tea powder and two pistons (20, 25) displaceable relative to each other, forming a closable brewing chamber (17) therein, of which at least the first piston (20) is connected to a supply line (43) for a medium and the second piston (25) has a sieve (26') and is fluid-connected to an outlet (33), characterized in that the powder can be supplied into this brewing chamber (17) through the filling opening (16) of the cylinder (15) and at least the first piston is displaceable relative to the second piston at least partially within the cylinder (15), wherein at least one control valve (42, 72) is located in the respective supply line. - 27 - (43, 73) for which water and steam as medium can be actuated by the first piston (20) and at least one control valve (44) in the line connection (45) to the outlet of a control unit (40), through which powder can be filled into the brewing chamber (17) at start-up and water can be supplied to the brewing chamber (17) in specific quantities for brewing and the brewing process is controlled accordingly based on the specified duration of a respective resting phase of the brewed beverage detected by the control unit (40).

15. Brewing device according to claim 14, characterized in that for the pretreatment of the powder, in particular in the brewing chamber (17), at least the control valve (72) can be actuated by the control unit (40) in the supply line (73) originating from a steam source (70), through which the steam can be directed into the brewing chamber (17).

16. Brewing device according to claim 14, characterized in that the control valve (42) and a two-way valve (49) in the supply line (43) for the water supply during backflushing are switched by the control unit (40) in such a way that the water can be supplied through the second piston (25) via a backflush line (47) into the brewing chamber (17), wherein the brewing chamber can be adjusted from the closed state to an open position by axially displacing the cylinder (15) by the control unit (40) in order to flush the tea powder residues dissolved during backflushing and the supplied rinse water preferably into the collection container. - 28 - 17. Brewing device according to claim 14, characterized in that during forward rinsing with the brewing chamber (17) closed, control valves (42, 46) in the supply line (43) for the hot water and the line connection (39, 45) from the control unit (40) are open to allow a certain amount of water to pass through the pistons (20, 25) and preferably collect it in a collection container (41).

18. Brewing device according to one of claims 14 to 17, characterized in that an actuator for the amount of water supplied and preferably several pressure sensors are arranged in the brewing chamber (17) in the supply line (43) for the hot water in order to determine the pressure during brewing and to send it to the control unit (40) for comparison with a setpoint, wherein this actuator can be controlled accordingly in case of deviation in order to always achieve controlled pressure conditions during brewing in the brewing chamber (17), wherein this is particularly suitable for brewing coffee.

19. Brewing device according to one of claims 14 to 18, characterized in that the volumes of the brewing chamber (17) in the brewing position, as well as the volumes of the tea powder and the water for brewing contained therein, are predetermined in a specific ratio to each other, and the temperature is determined by the control unit (40), and by which the control valve (42) in the supply line (43) for the water and preferably a valve in a through-opening for controlling the quantity of tea powder supplied to the at least one filling opening (16) in the cylinder (15) can be actuated. - 29 - 20. Mill, preferably for a brewing device according to one of claims 14 to 19, which is provided for grinding, in particular, tea leaves filled into a tea container, with at least two cooperating grinding discs (56, 57), one of which is preferably rotatable by a drive, wherein the material to be ground can be guided into this brewing chamber (17) through at least one filling opening (16) in the cylinder (15), characterized in that the tea container (51) which is designed with a downwardly tapered funnel shape (52) leads into a mill chamber (65) and from there to the grinding discs (56, 57), the rotatable grinding disc (57) of which is rotatably connected to a mixing element (60) which extends through this mill chamber (65) preferably upwards into the tea container (51) and performs a rotational movement together with the one grinding disc (57) during grinding, by which the tea leaves are stirred.or that this mixing element (60) is rotatably arranged by means of a separate drive or a bearing provided in the mill housing (55).

21. Mill according to claim 20, characterized in that the mixing element (60) is formed from a rotating shaft (61) extending coaxially to and connected with the grinding disc (57) with at least one projecting drive element (62) distributed along its circumference. - 30 - 22. Mill according to claim 21, characterized in that the driving elements of the mixing element are formed from at least one projecting hook extending from the rotating shaft, a projecting cutting element and / or a curved stirring element extending from the rotating shaft.

23. Mill according to one of claims 20 to 22, characterized in that the tea container (51) formed with this downwardly tapered funnel shape (52) is provided on its upper side with a protective cover (53) which ensures that the operating personnel can only reach into the tea container to a limited extent with their fingers when loading tea leaves.

24. Mill according to one of claims 20 to 23, characterized in that the cooperating grinding discs (56, 57) are adjustable relative to each other along the axis of rotation by an adjustment mechanism (63, 64) in order to change the degree of grinding of the material being ground by them.

25. Grinding disc for a mill according to one of claims 20 to 24, characterized in that the grinding discs (56, 57) have a plurality of teeth (54) on their mutually facing end faces, which are approximately radially oriented and are flat transversely to the axis of rotation (A), or that these cutting surfaces together form a V-shaped cross-section. - 31 - form a shaped inlet, wherein the teeth (54) are provided with sharp cutting edges so that the tea leaves are cut and not crushed.

26. Grinding disc according to claim 25, characterized in that the approximately radially oriented teeth (54) are arranged at certain intervals and are slightly rounded along their cutting surface.

Images