Mengmi Umatshini Wokwenza I-Espresso Ophathwayo ngu-Foshan Mengmi Technology Co., Ltd.

Uyilo olubizwa ngokuba yi-Mengmi Umatshini Wokwenza I-Espresso Ophathwayo olwenziwe ngu-Foshan Mengmi Technology Co., Ltd. ngumwini obekekileyo webhaso elinobukhazikhazi le-2026 Ibhaso Lebhronzi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweZixhobo zaseKhaya.

IbhronziIsixhobo saseKhaya· 2026

Mengmi Umatshini Wokwenza I-Espresso Ophathwayo

ngu Foshan Mengmi Technology Co., Ltd.

Umxhasi: Foshan Mengmi Technology Co., Ltd.

Umwini we-Ibhaso Lebhronzi le-A' Design Award Kudidi Lwe-Isixhobo saseKhaya

6,082

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#179939

Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Mengmi Umatshini Wokwenza I-Espresso Ophathwayo

IMengmi ngumatshini wokwenza i-espresso ophathwayo owenzelwe ukusetyenziswa ekhaya nangaphandle. Impompo encinci (micropump) kunye nenkqubo yokulungelelanisa uxinzelelo zibonelela ngoxinzelelo lokukhupha oluzinzileyo lwe-20 bar. Ulawulo lobushushu lwe-NTC lugcina amanzi kwi-92 degrees Celsius, lukhulula ivumba leembotyo kwaye lwenza i-crema. Ukufudumeza okukhawulezayo kwe-MCH kuvelisa i-40 ml yokukhutshwa kwikofu kwimizuzwana engama-25. Umzimba omile njengekholamu ulinganisa i-73 ngo-73 ngo-250 leemilimitha kwaye udibanisa imodyuli yokukhupha engentla kunye nekomityi ecacileyo esezantsi. Kungasetyenziswa zombini iikhapsuli zekofu kunye nekofu esiliweyo. Isikhuselo esimbala we-beige senziwe nge-ABS.

Ukuqatshelwa

Malunga ne-Ibhaso Lebhronzi le-A' Design Award

Mengmi Umatshini Wokwenza I-Espresso Ophathwayo ngumphumeleli weIbhaso Lebhronzi le-A' Design Award, ukuqatshelwa okuhlonitshwayo kakhulu okunikwa imiyilo ephawulekayo eyahlukaniswa kukuyila, ubukrelekrele nobukrelekrele. Abaphumeleleyo beBhronzi ziimveliso ezinobuchule obukhulu nezidala ngokumangalisayo ezingqina amava aphangaleleyo, ukucinga nokwazi ukuzenzela kwabayili bazo. Mengmi Umatshini Wokwenza I-Espresso Ophathwayo iyathenjwa ukuba ibe yimpahla exatyiswa kakhulu, edunyiswayo nethandwayo enobungcali obuphawulekayo nezinto ezintsha. Lo myilo uphumeleleyo weIbhaso Lebhronzi le-A' Design Award ubandakanya iindlela ezilungileyo kakhulu kubugcisa, inzululwazi, uyilo kunye nobuchwephesha kwaye ugqwesile ngenxa yokunikela ingqalelo kwiinkcukacha. Mengmi Umatshini Wokwenza I-Espresso Ophathwayo iyanelisa iimfuno ngokumangalisayo, ichukumisa iinqwenelo, ikhwebela iimvakalelo kwaye itsala umdla.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: The compact product introduces professional extraction technology commonly used in cafes, creating a portable coffee bar. It offers 20 bar of stable extraction pressure and maintains water at 92 degrees Celsius, unlocking the aroma of coffee beans and ensuring crema generation to deliver a rich Italian flavor. MCH rapid heating technology allows a premium 40 ml extraction in only 25 seconds. The integrated beige body paired with wood grain accents adapts to both home and outdoor settings.
Imilinganiselo nePakishini: 73mm*73mm*250mm
Iithegi: Portable Espresso Maker, Italian Flavor, High Pressure Micropump, Smart Pressure Compensation System, High Precision Temperature Control, Rapid Heating, Integrated Form, Modern Minimalism
Ubuchwepheshe Bokuvelisa: The top lid employs water transfer printing to replicate the warm texture and natural grain of real wood, reminiscent of handmade crafts to give a sense of approachability. Below it, the smooth beige ABS housing presents a modern minimalist aesthetic. The button is made from soft silicone in vibrant orange, not only providing a pleasant tactile feel but also creating a striking contrast against the light colored body, thus improving visual layering and adding a dynamic touch.
Umngeni Woyilo: The challenge was enabling authentic espresso within a compact body. This product adopts a powerful micropump and a smart pressure compensation system to monitor the real time state of ground coffee and dynamically adjust related parameters like water flow rate, delivering a consistent 20 bar pressure. NTC temperature control technology maintains water at 92 degrees Celsius to unlock the aroma of coffee beans and ensure crema generation for a rich Italian flavor.
Uphando: As the demand for premium coffee experiences continues to rise, traditional espresso makers remain largely confined to home environments due to their bulky size, reliance on wall outlets, and complex operation. While portable alternatives offer convenience, they often compromise on extraction quality. This compact product integrates professional grade high pressure extraction and rapid heating, enabling users to enjoy barista level espresso whether camping in the wild or traveling on business.
Inkuthazo: Inspired by Scandinavian aesthetics and modern minimalism, the product takes beige as the main color, supplemented by wood grain accents, merging simplicity with warmth. Its columnar form draws from household objects, allowing it to sit quietly like a piece of furniture and blend naturally into everyday life.
Ubude Beprojekthi: The project started in October 2024 and finished in April 2025. The product successfully entered production and began sales in September 2025.
Ukuhamba Komsebenzi: The integrated columnar product consists of an upper extraction module and a lower transparent drinking cup, offering a one stop coffee solution from making to savoring while visualizing the extraction process and giving a sense of ritual. Designed with a snap fit connection to the main unit, the cup can be rotated to extend the height by 14 mm, accommodating larger servings.
The product is compatible with both coffee capsules and coffee powder, flexibly catering to personal preferences.