CA2200458A1 - Coffee and tea brewing apparatus and system - Google Patents
Coffee and tea brewing apparatus and systemInfo
- Publication number
- CA2200458A1 CA2200458A1 CA002200458A CA2200458A CA2200458A1 CA 2200458 A1 CA2200458 A1 CA 2200458A1 CA 002200458 A CA002200458 A CA 002200458A CA 2200458 A CA2200458 A CA 2200458A CA 2200458 A1 CA2200458 A1 CA 2200458A1
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- water
- brewing
- brewing chamber
- brewed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/002—Apparatus for making beverages following a specific operational sequence, e.g. for improving the taste of the extraction product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/262—Extraction of water-soluble constituents the extraction liquid flows through a stationary bed of solid substances, e.g. in percolation columns
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
- A47J31/0621—Filters or strainers for coffee or tea makers ; Holders therefor with means for varying the infusion outflow velocity, e.g. for brewing smaller quantities
Abstract
A method and system for brewing a desired volume of coffee at a selected brew time, in which a volume of water corresponding to the desired volume of coffee is heated and directed into contact with coffee grounds (400) in a brewing chamber (312). Contact between at least a portion of the heated water and the coffee grounds is maintained for approximately the selected brew time to form brewed coffee. The brewing time, however, is substantially independent of the desired volume of coffee to be brewed and is controlled by ontrol of the rate at which heated liquid flows into or out of the brewing chamber. At the expiration of the brewing time, brewed coffee is released through an opening (376) in the brewing chamber and into an underlying receptacle (16).
Description
WO 97/03~68 2 ;~ O iJ 4 J ~ PCT/US96/11972 COFFEE AND TEA BREWING APPARATUS AND SYSTEM
Field Of The Invention The present invention relates generally to the field of cooking appliances and particularly to the field of appa,aLuses and ~y~ lls for l)le~illg coffee and tea.
Background Of The Invention Coffee is brewed by placing hot water into contact with ground, roasted coffee for a given period of time. Coffee beans contain approximately 600 çhPmir~l compounds, a high pelct;ll~ge of which result in bitter and poor tasting coffee, which is often incorrectly referred to as "strong coffee. " These undesirable compounds are normally released into brewed coffee when the hot water remains in contact with the ground coffee beans for relatively long durations. A
~,i,lla.~ influence on the taste of brewed coffee is therefore the "brew time," the amount of time that the heated water is in contact with the ground coffee beans. Brew time is similarly important to the brewing of teas.
Experts in the coffee industry recommend brewing so-called "regular grind" coffee using brew times within the range of two to four minutes, where the brew time is the amount of time for which heated liquid is in contact with the ground beans. For fine grinds (often called "espresso grinds"), brew times of approximately 20 to 30 seconds are recommended. It is also recommP~ that water which has been heated to approximately 205~ F be used for brewing coffee.
In a typical coffee maker available for commercial and consumer use, coffee grounds are held in a paper filter which rests inside a cone-shaped plastic or metal chamber. An apellule having fixed dimensions is formed at the bottom of the chamber. Heated water (which in the prior art is usually only heated to between 170~ and 185~ F) is pumped onto the coffee grounds in the plastic chamber at a relatively constant ~2004~ ~
rate (which, as ~ eclle~eed below, is too low and thus results in a brew time that is too long). Brewed coffee flows from the brewing chamber through the apcllurc~ and ~cc~mnl~tee in a receptacle positioned below the blc~illg chamber. The rate at which the brewed coffee flows out of S the brewing chamber is relatively constant and is dependent upon the mPt~r of the aperture and the flow restriction caused by coffee ac(c~m--l~tion on the filter surface.
Rec~llse this prior art coffee maker pumps heated water onto the coffee ,~oullds and dischalges brewed coffee from the bl~.ing chamber at col~ flow rates, the amount of time during which the liquid is in colltact with the coffee grounds is pl~ollional to the amount of coffee to be brewed. For example, if a large quantity of coffee is to be brewed, the large volume of brewed coffee will take longer to flow into and drain from the brewing chamber than would a smaller volume.
The brew time for a volume of four cups of coffee is thus approximately one-third the time of that for twelve cups. The prior art coffee maker therefore m~int~ine contact bcl~.~n the coffee grounds and the liquid for durations that are much longer time than those lccoll~ ded. Amongst cullclllly available coffee makers, these durations range from approximately eight .. i.. ~ ,s to 15 minutes for 12 cups, where a "cup" of coffee is normally approximately S fluid ounces.
Prior art coffee makers utilize various m~ nieme for ~um~ g heated water in the brewing chamber. One such prior art coffee maker utilizes a "thermal pump" to heat water and deliver the heated water into the brewing chamber.
To brew coffee in a thermal pump device, a user fills a reservoir in the coffee maker with cool water. The water flows dOwllwaldly from the reservoir through flexible tubing, then through a check valve, and WC> 97/~356X ~ ~ O U 4 ~ ~ PCT/US!~6/1 197:Z
finally into a metal tube which is heated by a hot plate that also supports a coffee pot. A vertically-oriented plastic tube is continuous with the heated tube and has a discharge end which extends into the brewing chamber.
When the reservoir is filled with water, both the heated tube and the plastic tube become filled with a column of water. The user activates a power switch to begin brewing, causing the heating tube to heat the water inside it to the point of boiling. The boiling water gelle.ales a steam bubble which rises and pushes the column of water in the vertical section of tube upwardly, until the column of water flows out the discharge end of the tube and flows over the ground coffee. As the water exits the tube, the pl~,SSUl~ on the bubble is redllreA The bubble thus expands rapidly and pushes the column of water out in a short burst. The check valve prevents the steam bubble from pushing the water back into the reservoir.
Once the steam bubble has exited the tube, additional water enters the tube from the ICSc~oil and the cycle repeats. This system produces a "pulsed" flow which has a relatively constant flow rate averaged over the total flow time.
Another cu--~,.lLly available coffee maker employs thermal pulse technology in combination with a diverter valve that diverts a portion of the heated water directly into the coffee pot below the brewing chamber, while the rçm~in~çr of the heated water is directed into the brewing chamber. The diverted water dilutes the brewed coffee and reduces its perceived "strength." This method, which is som~otim~s referred to as the 80/20 method since approximately 20% of the heated water is diverted, is found in brewing systems sold for commercial use as well as those sold for the home.
A third type of ~;ullcnlly available coffee blc~ g system has a 2 2 0 0 4 ;) ~ PCT/US96tll972 ~
g ,~Pc~ ." which utilizes a heated vessel similar to a rec;-l~nti~l hot water heater. At all times, water having a L~ alule of 200~F is held in the heated vessel. To brew coffee, a user pours the a~pl~liate amount of cool water through an opening on the top of the m~rhin~. The cool water flows through a tube into the heated vessel and displaces the heated water, causing it to exit from the heated vessel via an outlet positioned over the coffee grounds. The cool water poured into the heated vessel subseqllently becomes heated to 200~F in pl~p~alion for the next coffee-making cycle.
The heated vessel system is advantageous over the thermal pulse sys~em in that the rate at which heated water flows onto the coffee grounds in the heated vessel system is subst~nti~lly higher. For example, 10 cups of coffee are typically brewed in approximately four minntes.
Although each of the above-described coffee brewing systems are somewhat s~ticf~etc-ry for brewing small qll~ntiti~s of coffee, it has been found that the taste of coffee brewed using those systems is incon~ over the range of volumes of coffee that those systems can produce. It has been discovered that coffee having co~ lelll flavor can be produced, regardless of the volume of coffee being brewed at one time, if the brew time used in the brewing process is suhst~nti~lly the same for anv volume of coffee being brewed in the system. Each of the prior art sy~L~llls described above lacks a feature which will m~int~in a consistent brew time regardless of the quantity of coffee to be made in the system. A new coffee making system which utilizes a consistent brew time is therefore desirable.
wo 97/03568 L~ J 4 ~ ~ PCT/USg6/11972 S~JI~ Of The Invention The present invention is a method and system for blc:wh~g a desired volume of coffee at a se!ected brew time. A volume of water col,esyollding to the desired volume of coffee is heated and directed into contact with coffee grounds in a bl'~;WiJlg chamber. Contact between at least a portion of the heated water and the coffee grounds is m~int~in~cl for approximately the selectecl brew time to form brewed coffee. The l)ç~ g time, however, is independent of the desired volume of coffee to be brewed. At the expiration of the bl~ g time, brewed coffee is released through an opel~ ~lg in the b~ . ~g chamber and into an undellyiilg receptacle.
The advantage of this new coffee maker is that it allows a user to brew coffee which will be of col~ enl quality regardless of the amount of coffee brewed. This is achieved by m~int~ining a constant "brew time," i.e. the time the ground coffee is exposed to hot water, regardless of the amount of coffee to be made. In the ylcifell. d embodiment, this is achieved by quickly disyel~illg heated water into a blewing chamber that contains the ground coffee. The flow of the water out of the brewing chamber is controlled so that the ground coffee is exposed to heated water in the brewing chamber for the desired brewing time.
The coffee making system of the present invention provides conci.ct~ntly superior tasting coffee and further allows the user to control the bl~willg time to adjust the coffee taste accordil.~ to personal yleferellce and experience and is adaptable to standard ground coffee and fine ground espresso type grind.
.
WO 97/03568 ~ ~ ~ 3 ,J ~ PCT/US96/11972 o Brief Desclil.Lion Of The Drawin~s Fig. 1 is a pe.~eclive view of a coffee maker acco,dil,g to the present invention.
Figs. 2A and 2B are a front cross-section view and a side cross-section view, respectively, of a coffee maker according to the present invention.
Fig. 3 is a side plan view of a brewing chamber assembly according to the present invention.
Figs. 4A, 4B, and 4C are side plan views of the screen assembly, filter, and cone of the brewing çh~mher assembly of Fig. 3.
Figs. 5A and 5B are s~h~ models of fluid flow through a prior art coffee maker brewing assembly and through a br~ g assembly according to the present invention, respectively.
Figs. 6A and 6B are cross-sectional side views of a second embodiment of a brew chamber assembly according to the present invention.
Figs. 7A and 7B are partial cross-section views of the underside of the plere~fed valve body of the coffee maker of the present invention.
Figs. 8A and 8B are partial cross-section views of the underside of a second embodiment of a valve body for use with the coffee maker of Fig. 2A, and Fig. 8C is a side view of the roller of the valve body shown in Figs. 8A and 8B.
Fig. 9 is a front plan view of a valve body accoldil~ to the present invention, showing the control knob and its surrounding m~rking~ .
Figs. lOA and lOB are partial cross-section views of the underside of a third alternative of a valve body of the coffee maker of the present invention.
~ WO 97103568 '~ 2 iJ ~) 4 ~ ~ PCT/US96/1197'' Figs. 11A and 11B are partial cross-section views of the underside of a fourth embodiment of a valve body of the coffee maker of the present invention.
Fig. 12 is a simplified srh~ s~ linn of a coffee brewing system using the valve body of Figs. llA and llB.
Fig. 13 is a simplified flow diagram ill~ operation of a coffee brewing system using the valve body of Figs. llA and llB.
Fig. 14 is a side section view of a brewing ch~mher assembly for a fifth embodiment of a valve system according to the present invention.
Figs. 15A through lSD are a series of top section views of the I)l~whlg chamber of Fig. 14, showing varying degrees of ~lignm.ont of the apertures of the inner and outer cones.
Figs. 16 and 17 are side views of the brewing chamber of Fig.
14, illustrating different m~rking~ which may be printed on the side of the cone to facilitate user control of brew time.
Fig. 18 is a side plan view of a sixth embodiment of a valve system according to the present invention, showing an amplifier circuit, a timer, and an input device in simplified sch~m~tir form.
Fig. 19 is a partial cross-sectional side view of a seventh embodiment of a coffee making system accoldillg to the present invention, in which brew time is controlled by controlling flow rate of water into the brewing chamber.
Fig. 20 is a side elevation view of an ~It~orn~te embodiment of a screen component, in which the screen has a convoluted surface.
WO 97/03568 2 2 0 0 4 ~ ~ PCT/US96/11972 o Detailed Deswi~lion Of The Invention The present invention controls the amount of time for which heated liquid is in contact with ground coffee in order to enable co,.~i~le~,l production of superior tasting coffee, regardless of the voilume of coffee to be made. Control of brew time is m~int~in~l by controlling the rate of fluid flow at one of two points in the brewing system: at the point where brewed coffee exits the brewing chamber (the charnber in which the heated water and grounds are combined) or at lthe point where heated water is introduced into the brewing chamber.
Exarnples of each type of brewing tiIne control will be described below.
Al~hough these examples are given with respect to coffee, it should be understood that the invention is equally applicable to other brewed liquids, such as teas.
Output Control The plefcllc;d embodiment and several of the alternative embodirnents control brew tirne by regulating the rate of flow of brewed coffee out of the bl~villg chamber.
Referring to Fig. 2A, the l,.efelled embodiment is coln~lised generally of a housing 10, a heated water vessel 32, a brewing chamber assembly 12, a valve body 14, and a coffee receptacle 16. Generally speaking, during operation water is heated in the vessel 32 and pumped in a continuous flow into the l)re~ g chamber 12 where it cQnt~tc coffee grounds. A pre-~etermin~d "brew time," i.e. the approximate tirne for which heated water is in contact with the coffee grounds, is ensured by the valve body 14 which is adjusted to increase or decrease the rate of liquid flow from the brewing chamber 12.
A front section view of the coffee maker according to the rell~d embodiment is shown in Fig. 2A and a side section view is wo 97/03568 2 ~ O ù 4 J ~ FcT/us967ll972 .
_ 9 _ shown in Fig. 2B. As can be seen, the housing 10 inrlllde~ a base wall 18, a pair of side walls 20, 22, and a back wall 24. As shown in Fig.
1, a front wall 26 covers one side of the housing 10. The housing 10 also has a top wall 28 which has an opening 30 on one side.
S ReL~ g again to Figs. 2A and 2B, water to be heated for use in the b~. hlg process is heated in a vessel 32 which is mounted to back wall 24 of the housing 10. The vessel preferably has a two-liter capacity and is preferably made of st~inlPs~ steel. A lid 34 for the vessel 32 is preferably sealed to a flange 36 welded to the vessel by conventional means. An ope~g 38 is formed in the lid 34 (Fig. 2B).
A fill tube 40 extends through the u~ , 38 in the lid 34 and through the opening 30 in top wall 28 of the housing 10 (Fig. 1). Fill tube 40 has a cap 42 which seals the fill tube against some steam and/or pressure loss, although a vent 44 having a ~ mPter of approximat~ly 0.030 inches is formed in the fill tube 40 just beneath the cap 42.
During use the vent 44 allows a small amount of steam to escape from the vessel when water in the vessel is heated.
A second hole 46 in the lid 34 of vessel 32 r_ceives a discharge tube 48. In the pl~fe,l~,d emb~imPnt, discharge tube 48 has a long vertical portion 50 which extends dowllwdr~ly through the hole 46 in the lid 34 and which reaches to within 1/8" of the bottom of the vessel 32. Fxten-ling approximately perpen-lic~ rly of vertical portion 50 is subst~nti~lly horizontal portion 52 which is in fluid co..-..-~ tinn with vertical portion 50. Finally, a discharge end 54 extends downwardly from (and is in fluid co---.. -~ tion with) horizontal portion 52.
Discharge end 54 provides an outlet through which heated water enters ~ the brewing chamber 12 as will be described in detail below.
A heater 56 is ~tt~rhP~l to the exterior of vessel 32. Heater 56 is preferably a 900 to 1200 Watt band heater which is electrically 220~4~ o coupled (by conventional means) via a thermostat 62 to a power switch 58. The power switch is in turn electrically coupled in a conventional er to a source of power such as a battery (not shown) or a power co]rd 60 which may be plugged into a wall outlet.
S ThPrmost~t 62 is f~ed to the vessel 32 just above the heater 56.
When the thermostat detects a vessel wall telll~ldlul~ of in excess of 240 F, it autom~tir~lly switches off the power to the heater to prevent overhP~ting of the vessel.
The brewing chamber 12 will next be described. Rert;~ lg to Figs. 3 and 4A-4C, it can be seen that one ~ler~ d b~ g chamber assembly 12 has three general col~ollell~. The first co,ll~oll~l is a screen component 64 which includes a plastic ring 66 having upper and lower edges 65, 67. ~tt~chPcl to edge 67 of the ring 66 is a screen 68.
The screen 68 is preferably formed of 20 mesh screen using 0.010 inch f~i~mPter st~inlps~ steel wire.
A second part of the brewing chamber assembly 12 is a plastic or metal cone 70 (Fig. 4C) which is circular in cross-section and which has an open top 72. The bottom of the cone 70 is closed by bottom wall 74. A tube 76 which is in fluid c~ tion with the interior of the cone 70 protrudes from the cone as shown in Fig. 4C. The tube 76 is preferably made of food grade silicone and has a pler~ d inner mPter of 0.5 inches.
A filter 78 is disposed between the screen component 64 and the cone 70 in the brewing chamber assembly 12. The filter 78 is preferably a paper, nylon or gold filter of the type generally available for use with drip coffee makers, although filters of any of a variety of materials may be used in the system. For the purpose of this description, the term "filter" will be used to denote any of type of filter useful for brewing coffee and/or tea, including those made from paper, WO 97/0356~ ~ ~ i) U 4 ~ ~ PCT I 596/1197Z
nylon or metal. Teas having large or whole leaves may be brewed without a filter, since such teas are relatively free of small particles which would require removal by a filter.
When brewing chamber assembly 12 is assembled, upper edge 80 of filter 78 is pinched belweell a skirt 82 at the base of ring 66 and the top 72 of cone 70 in order to trap and seal the edge of the filter.
This prevents the filter from collapsing or folding during use, and prevents heated water from by-passing the filter. The connection b~lweell ring 66 and top 72 of cone 70 should preferably be leak-proof, since the entire brew cll~mber (which preferably has a capaci~y of approximately 60 oz, coll~s~onding to 12 "cups" of coffee) may fill with heated water during use.
As described above, a beneficial way to m~int~in a constant brew time is to closely control the rate at which water exits the brewing chamber, since the more quickly water exits the brewing chamber the shorter the brew time. The screen holder 66 and screen 68 in the blc~willg chamber assembly 12 facilitate control of the rate at which water enters and exits the brewing chamber 12.
As described above, in conventio~l coffee makers the wet bed of coffee grounds and the wet paper filter inside the brewing chamber restrict flow out of the blC;Willg chamber. The flow of the water out of the brewing chamber can be modeled as a pipe P1 with a series of l~e~ iclions as shown in Fig. 5A. Water flowing through the pipe model P1 is l~reselll~d by arrows labeled W1. As shown, the water must flow through a bed of coffee grounds C1, then through the filter F1, and finally through an orifice O1 which has a set ~ m~t~r opening and which includes a flow control valve V1 for controlling rate of flow through the orifice O1. Since active control of the liquid flow is most easily carried out at the flow control valve, the flow control valve WO 97/03568 ,~ ~ o () ~ PCT/US96/11972 should be the most restrictive element along the flow path of the water.
However, because of the thir~n~s and density of the bed of coffee which is placed inside the brewing chamber, the bed of coffee is instead the most fe~L,icliv-e element in the flow path and it thus impedes lthe S erre~;liv~lless of the flow control valve. It is tl~ ror~ desirable toreduce the amount of flow restriction caused by the coffee bed, so that the flow control valve will more effectively control the flow rate of the water.
The l)lGWil~g chamber design of the present invention is an effective means for reducing the amount of restriction caused by the bed of coffee in the blCwing cll~mher. When coffee is loaded into the brewing chamber, the coffee grounds are trapped by the screen 68. As heated water quickly enters the brewing chamber, a slurry is formed and as the water drains from the brewing chamber approximately 70%
of Ithe grounds are trapped by the screen while others fall through the screen and onto the filter 78. The screen therefore prevents the bed of coffee ~l~ul~ds from becoming too thick on lthe filter and it allows wal:er to flow easily through the screen and through grounds trapped on the screen. The bed of coffee on the filter (which is thus reduced by a~ru~ lately 70%) is less restrictive than it would be without the screen and the flow rate through this layer is thus increased. The overall r~L,l;live effect of the coffee grounds is less than it would be without the screen and it leaves the flow control valve with a dominant role in controlling the flow of water. This point is illustrated in the "pipe model~ P2 of Fig. SB, in which flow restriction of the brewing chamber of the present invention is modeled and in which W2, C2, F2 and V2 ~lesi~n~te the water flow, coffee layers, filter, and control valve, respectively. Referring to Fig. 20, it may also be desirable to replace screen 68 with a screen or weir 468 which has a convoluted ~ WO 97/03568 ~ 4 ~ PCT/US96/1 t 972 surface in order to increase the screen's surface area such that the bed of coffee which forms on the screen has a smaller thi~
An ~ liv~ b~ g chamber assembly 312 is shown in Figs.
6A and 6B. The b~ .i~ chamber assembly 312 inrludes a cone 370 and a tube 376 exlP~ -g ~ 1ly dowllwardly of the cone 370. A
filter 378 is positioned inside the cone 370.
Det~rh~bly mounted to the top of the cone 370 is an extension 371 which includes a pair of subst~nti~lly parallel weirs 373 extending across it. Each weir 373 has an opening 375 formed through it which is preferably vertically aligned with the opel~ing in the other of the weirs 373. During use of the alternative bl~ g ch~l,~r 312, the extension 371 is removed from the cone 370 and ground coffee 400 is placed in the filter 378. When heated water is pumped into the brewing chamber (as will be described in detail below), the coffee grounds and water form a slurry that rises above the weirs 373. As liquid flows through the brew chamber assembly 312 into the coffee pot (see pot 16 in Fig. 2A), the liquid level L (Fig. 6B) in the brewing chamber decreases and the ground coffee in the slurry begins to settle. A
sllhst~nti~l portion of the ground coffee 400 settles on the top surfaces of the weirs as shown in Fig. 6B, thereby ~l~Vt;ll~i~lg a flow restrictive (i.e. thick) layer of coffee grounds from Ç<~llllillg on the filter.
Refellillg to Fig. 2A, brewing chamber assembly 12 (ort al~ll~Liv~ely, brewing ch~mher assembly 312 of Figs. 6A and 6B) mounts to a cover 84 which is ~tt~h~Cl to rear wall 24 of the housing 10. Cover 84 has an opening 86 through which discharge end 54 of the discharge tube 48 extends.
When brewing chamber assembly is mounted to the cover, tube 76 is made to extend through valve body 14. Valve body 14 is mounted to side wall 20 and back wall 24 of the housing 10. Generally WO 97/03568 PCT/US96/11972 ~
22 ~04 J~
speaking, the valve body 14 includes a valve through which brewed coffee flows to exit the brewing chamber 12. The rate at which the co~fee exits the control chamber is controlled by the valve in order to control the brew time of the coffee. For example, assume a brew time S of two ~ es is desired and further assume that a volume of twelve cups of coffee is to be made. There will be a large volume of water in the brewing chamber during brewing, and because it will take that large volume a longer time to exit the bl~willg chamber than it would a sm~aller volume, the flow rate out of the ble~ g chamber must be l~lali~,~ly high in order for all of the brewed coffee to have exited the ble.. hlg chamber at the end of the two minute brew time. On the other hand, when only four cups of coffee are to made, the flow rate out of the brewing chamber will be slower in order that water in the brewing chamber can remain in contact with the coffee grounds for the full two mimlt~s.
The control valve which controls the rate of flow of brewed cofffee out of the brewing cham,ber is shown in Figs. 7A and 7B, which are cross-sectional bottom views of the valve body 14. As shown, the valve body 14 has a re~ ular opening 88, which extends completely through the valve body in a vertical direction, and a second opening 89 which extends from the back 24 of the housing towards the front 94 of the valve body and which does not pass completely through the valve body. The openings 88 and 89 join one another as shown in Fig. 7A.
The silicone tube 76 which extends from cone 70, see Fig. 4C, (or tubing 376 on cone 370, Fig. 6A) extends dowllwardly through the opening 88.
A control knob assembly, ~le~ign~te~l generally as 98, includes a rod 102 ext~nt1ing through a bore which extends from front 94 of the valve body 14 to the opening 88. The rod 102 includes a threaded ~W097/03568 ~ 3 i) 4 ~ ~ PCTJUS96/11972 portion 103 which engages with threads 105 in the valve body. At one end of the rod 102 is a control knob 100 which is located at the front 94 of the valve body. The other end of the rod 102 abuts a rocker arm 107 which is pivotal about rocker arm pivot 109 fixed within the valve body 14.
Rocker arm 107 is in turn in abutment with a U-shaped yoke 111 that has a pair of parallel arms 113. The yoke 111 is slidable within the openings 88, 89 in a direction parallel to the longit~ in~l axis of rod 102. Yoke 111 is biased in the position shown in Fig. 7A
(i.e. towards back wall 24) by springs 121 ç~t~ntlin~ ~Iween yoke 111 and back wall 24.
A pair of wedge-shaped valve cams 115 are pivotally mounted to the arms 113 by pivot pins 117. Each cam 115 has a rounded side which faces the rounded side of the other cam. Tube 76 is positioned beLwee-~ the rounded sides of the cams as shown.
Each valve cam 115 has a guide pin 119 which is slidable within a guide slot (not shown, but its orientation relative to the pins is shown in dashed lines and design~te-l 119 in Figs. 7A and 7B) in valve body 14.
Fig. 7A shows the control valve assembly in a fully open position. To close the valve, control knob 100 is rotated in the direction inrlicatec1 in Fig. 7B, causing rod 102 to advance within the valve body due to the interaction of threaded portion 103 with threads 105. As rod 102 advances, it pushes against the rocker arm causing the rocker arm to pivot about rocker arm pivot 109 and to in turn push the yoke 111 towards the front 94 of the valve body 14. As the yoke 111 moves forward, it causes the cams 115 to pivot in the direction of the arrows shown in Fig. 7B and to thereby squeeze the tube 76 between themselves. The yoke may also be moved forward in other ways within W O 97/03568 2 ~ ~ U ~ ~ ~ PCTAJS96/11972 the scope of the present invention, such as by a leadscrew coupled bc;L\h~n it and an electric motor. To open the valve, knob 100 is rota.ted in the direction intlirpt~d in Fig. 7A, causing rocker arm 107 to pivot away from yoke 111 and ~ .ill;..g yoke 111 to slide by action of S springs 121 towards back wall 24. This bac~w~ds mo~ie.~elll of the yoke 111 causes the cams 115 to pivot into the oli~n~lion shown in Fig. 7A and to thereby relieve colllpl~,ssion on the tube 76.
The degree by which the cams 115 are made to constrict the tubing 76 is d~elldelll upon ~e flow rate which, for a given volume of coffee, is needed in order to expose liquid to the ~ is~ullls for the desired brew time. Fig. 9 shows an example of m~rkin~!~ which may be hll~lillled on the valve body 14 surrounding the control knob 100 in order to inform a user as to how far the knob should be turned in a certain direction for a desired brew time. Arrow 112 is printed on con~.rol knob 100. As shown in the example of Fig. 9, for each volume of coffee (e.g. 4 cups, 8 cups, 12 cups) available to be made by the coffee maker, there is a range of brew tirnes which extends from minimllm ("min") to m~ximllm ("max"). This preferably leprc~se~
the 2 minute to 4 minute range of brew times at which standard ground coffee has been found to be most successfully brewed, and shorter durations for fine ground coffee. Thus, for any volume of coffee, the amount by which the silicone tubing is constricted for a 2 minute brew time is less than the constriction which will be used for a 4 minute brew time. Moreover, the amount of constriction needed to brew four cups of coffee for a two minute brew time is ~ignifil-~ntly more than that needed to brew twelve cups of coffee for a two minute brew time, due to the dirrt~ ces in volume between the two.
An alternative control valve design is shown in Figs. 8A, 8B, and 8C. As shown, the valve body 14b has a subst~nti~lly rectangular ~ WO 97/03568 2 ' IJ ~ PCT~US96~1~972 opening 88b. A short wall 90 extends into the o~enillg 88b near back wall 24 of the housing 10. The silicone tube 76 which extends from cone 70 (see Fig. 4C) extends through the o~enil,g 88b such that it rests within a corner formed belw~ell short wall 90 and a side wall 91.
S A threaded bore 92 extends through the valve body 14b from front 94 of the valve body 14b to the rectangular ~,l,enillg 88b. Bore 92 has a reduced rli~m~t~r section 96 which is not threaded.
A control knob assembly, ~esi~nAt-d generally as 98b, is disposed within the bore 92. Control knob assembly 98b inrltl~es a rod 102b rx~ fli.. g into the bore 92. At one end of the rod 102b is a control knob lOOb which is located at the front 94b of the valve body.
At the other end of the rod 102b is a roller mount 104 and a roller 106 mounted to the mount by a pin 108 so that it spins axially about the pin 108. The roller 106 is preferably made of rubber, plastic, or any other suitable material. Rod 102b includes a threaded portion 110 which is disposed within the threaded portion of the bore 92.
The control valve o~.~tes to control flow rate out of the brt;w"~g ch~"ber by compressillg the silicone tube 76 (or tube 376 of Fig. 6A) to restrict flow from it when a smaller volume of coffee is to be made, in order to ensure that the heated water remains in contact with the coffee grounds in the bl~ g chamber for the desired brew time. When a large volume of coffee is to be made, it is n~cec!~A. y to increase the flow rate through the valve so that the liquid is not exposed to the coffee grounds for too long. Little or no co.,l~,ession of the silicone tube is thus needed when large qUAntiti~s of coffee are to be brewed.
~ Referring to Fig. 8A, when control knob lOOb is turned in the direction of arrow Al, the interaction between the threaded portion of bore 92 and threaded sleeve 110 causes the control knob assembly 98 to WO 97/03568 2 2 (~ ~ 4 3 ~ PCT/US96/11972 move in the direction of arrow A2, away from the sili~c?n~ tube 76.
This is tne "open" condition, at which m~ximllm flow Mte out of the brewing charnber is achieved, because there is no ~)lCS~iUlC by tne roller 106 against tne silicone tube 76.
When control knob is turned in the direction of arrow A3 in Fig. 8B, control knob assembly 98 moves in the direction of arrow A4.
The roller 106 thus presses against the silicone tubing 76 to constrict the tubing. Rec~ e the tube 76 is po.siti~ ntq~l in a corner, however, its op~ening cannot be completely constricted by the roller.
Operation of the pç~f~ d embodiment will next be desclibcd.
At the start of the coffee making process, the blcwillg cnamber assembly 12 is disco....~lç~ from the coffee maker and the screen component 64 is separated from the cone 70. A user places a clean filter 78 in cone 70, and assembles tne brewing chamber assembly 12 im:o the configuration shown in Fig. 3. The user next puts the a~p,opli~te quantity of ground coffee into the screen component 64.
The ~lerelled ~u~ os of y,l~ullds are: 10 scoops (where a ~lldald coffee scoop is appro~im~t~ly 2 tablespoons) for 12 cups of coffee; 6 2/3 scoops for 8 CUpS of coffee; and 3 1/3 scoops for 4 cups of coffee for regular grind coffee (preferably using No. 7 grind coffee).
Where an "espresso grind" is plefell~d, 7 1/2 scoops of No. 5 grind coffee is used to make 4 cups of coffee.
The grounds are initially trapped by the screen 68, but later approximately 30% of the grounds fall through to the filter after a slurry is formed by the grounds and the heated water. The y,lounds may also be placed directly on the filter. In such a case, the grounds are: carried through the screen as the grounds and the heated water form a s,lurry. Approximately 30% of these grounds then fall through the screen and onto the filter after liquid begins to drain from the chamber.
~ WO 97~03568 ~ 2 ;) ~ 4 ~ ~ PCT/US96/11972 Next, the l~r~,~ving ch~mher assembly 12 is mounted in the housing 10, such that screen holder 66 is coupled to the cover 84 and such that tube 76 is fed through ope~il.g 88 (Fig. 7A) of valve body 14 as shown in Fig. 7A.
If brew chamber assembly 312 of Figs. 6A and 6B is used, extension 371 is first sepaldted from cone 370, a clean filter 378 is placed in cone 370, and extension 371 is re~ rh-ocl to cone 370.
Ground coffee is scooped into the cone 370 and the brewing r~l~mber 312 is mounted in the housing such that ext~on~ion 371 is coupled to the cover 84 and such that tube 376 is fed through u~ g 88 of valve body 14 and positioned belw~ll the cams 115.
Next, cap 42 is removed from fill tube 40 (Fig. 2A), and a volume of cool or room tempel~Lulc~, or partially heated or preheated water equivalent to the volume of coffee to be brewed is poured through fill tube 40 and into vessel 32. It may also be desirable to use a quantity that is slightly more than the desired volume of coffee to account for losses due to absorption of water in the coffee grounds and to a smaller percelllage due to steam ~v~olalion. The cap 42 is then sealed in place on top of fill tube 40.
The user turns power switch 58 (Fig. 1) to the "on" position to activate heater 56. As the water in vessel 32 becomes heated, its volume increases. Vent 44 l,re~ this increase in volume from causing the water to flow through discharge tube 48 and onto the coffee grounds by allowing some of the air displaced by the çxp~nf1ing water to leave the vessel 32.
Once the water begins boiling, steam fills the space within the vessel 32 which lies above the water surface W. A small amount of steam is expelled by vent 44. Recause the vent is small, the rate of steam pro~iUctio~ far exceeds the rate at which steam is released from WO 97/03568 PCT/US96/1197'' 22U04~
the vent 44, and so p.cs~ù~ within the vessel 32 continl-çs to increase.
The increased pl~,s~ule inside the chamber forces the water duwllwaldly in the vessel, and pushes it through discl~g~ tube 48.
The m~ximnm ~ ule reached within the vessel 32 is a~roxill ately lS inches of water. The rate at which heated water flows through dischalge tube 48 is ~ulJ~nlially constant (and is a function of the dischalge tube size and the rate of steam production within the vessel).
The pr~r~ ,d discha.~5e tube ~ le~ of 0.5 inches was selectçd for the ~l~,rell~d embo~limP!nt b~lse it provides a cc ~l flow and bec~Luse it provides a flow rate that is sllffiri~ontly strong to cause complete mixing of water and grounds in the bl~wiilg c~ . The ~rer~ d embodiment pumps 12 cups (1.8 liters) of water out of vessel 32 in approximately 30 seconds. This is advantageous over prior art systems, such as the thermal pump system, because it delivers water to the brewing chamber at or near the industry-recommended ~ llpel~ture of 205~ F. By contrast, the thermal pump systems deliver water at ~mpe.~lu.~:s of between 170~ and 185~ F to the blc~lvhlg chamber.
It may also be desirable to configure the chamber such that water pre-heated and is ~ d at an elevated l~ clalur~, and then elevated to the brewing tc~ e-~ture upon activation of a switch by t_e user. The heating ch~mher/discharge tube 48 may also be replaced by a heating chamber which is positioned directly above the brewing chamber and which, upon re~ching blcwillg temperature, releases the wa.ter directly into the brewing chamber. In such a system, the ~mp~ lu.~ may be detçctçd by a sensor such as one of the sensor types described with respect to Fig. 18, and release of the water into the brewing chamber may be carried out by use of a solenoid arrangement of the type described with respect to the embodiment of Fig 18.
Field Of The Invention The present invention relates generally to the field of cooking appliances and particularly to the field of appa,aLuses and ~y~ lls for l)le~illg coffee and tea.
Background Of The Invention Coffee is brewed by placing hot water into contact with ground, roasted coffee for a given period of time. Coffee beans contain approximately 600 çhPmir~l compounds, a high pelct;ll~ge of which result in bitter and poor tasting coffee, which is often incorrectly referred to as "strong coffee. " These undesirable compounds are normally released into brewed coffee when the hot water remains in contact with the ground coffee beans for relatively long durations. A
~,i,lla.~ influence on the taste of brewed coffee is therefore the "brew time," the amount of time that the heated water is in contact with the ground coffee beans. Brew time is similarly important to the brewing of teas.
Experts in the coffee industry recommend brewing so-called "regular grind" coffee using brew times within the range of two to four minutes, where the brew time is the amount of time for which heated liquid is in contact with the ground beans. For fine grinds (often called "espresso grinds"), brew times of approximately 20 to 30 seconds are recommended. It is also recommP~ that water which has been heated to approximately 205~ F be used for brewing coffee.
In a typical coffee maker available for commercial and consumer use, coffee grounds are held in a paper filter which rests inside a cone-shaped plastic or metal chamber. An apellule having fixed dimensions is formed at the bottom of the chamber. Heated water (which in the prior art is usually only heated to between 170~ and 185~ F) is pumped onto the coffee grounds in the plastic chamber at a relatively constant ~2004~ ~
rate (which, as ~ eclle~eed below, is too low and thus results in a brew time that is too long). Brewed coffee flows from the brewing chamber through the apcllurc~ and ~cc~mnl~tee in a receptacle positioned below the blc~illg chamber. The rate at which the brewed coffee flows out of S the brewing chamber is relatively constant and is dependent upon the mPt~r of the aperture and the flow restriction caused by coffee ac(c~m--l~tion on the filter surface.
Rec~llse this prior art coffee maker pumps heated water onto the coffee ,~oullds and dischalges brewed coffee from the bl~.ing chamber at col~ flow rates, the amount of time during which the liquid is in colltact with the coffee grounds is pl~ollional to the amount of coffee to be brewed. For example, if a large quantity of coffee is to be brewed, the large volume of brewed coffee will take longer to flow into and drain from the brewing chamber than would a smaller volume.
The brew time for a volume of four cups of coffee is thus approximately one-third the time of that for twelve cups. The prior art coffee maker therefore m~int~ine contact bcl~.~n the coffee grounds and the liquid for durations that are much longer time than those lccoll~ ded. Amongst cullclllly available coffee makers, these durations range from approximately eight .. i.. ~ ,s to 15 minutes for 12 cups, where a "cup" of coffee is normally approximately S fluid ounces.
Prior art coffee makers utilize various m~ nieme for ~um~ g heated water in the brewing chamber. One such prior art coffee maker utilizes a "thermal pump" to heat water and deliver the heated water into the brewing chamber.
To brew coffee in a thermal pump device, a user fills a reservoir in the coffee maker with cool water. The water flows dOwllwaldly from the reservoir through flexible tubing, then through a check valve, and WC> 97/~356X ~ ~ O U 4 ~ ~ PCT/US!~6/1 197:Z
finally into a metal tube which is heated by a hot plate that also supports a coffee pot. A vertically-oriented plastic tube is continuous with the heated tube and has a discharge end which extends into the brewing chamber.
When the reservoir is filled with water, both the heated tube and the plastic tube become filled with a column of water. The user activates a power switch to begin brewing, causing the heating tube to heat the water inside it to the point of boiling. The boiling water gelle.ales a steam bubble which rises and pushes the column of water in the vertical section of tube upwardly, until the column of water flows out the discharge end of the tube and flows over the ground coffee. As the water exits the tube, the pl~,SSUl~ on the bubble is redllreA The bubble thus expands rapidly and pushes the column of water out in a short burst. The check valve prevents the steam bubble from pushing the water back into the reservoir.
Once the steam bubble has exited the tube, additional water enters the tube from the ICSc~oil and the cycle repeats. This system produces a "pulsed" flow which has a relatively constant flow rate averaged over the total flow time.
Another cu--~,.lLly available coffee maker employs thermal pulse technology in combination with a diverter valve that diverts a portion of the heated water directly into the coffee pot below the brewing chamber, while the rçm~in~çr of the heated water is directed into the brewing chamber. The diverted water dilutes the brewed coffee and reduces its perceived "strength." This method, which is som~otim~s referred to as the 80/20 method since approximately 20% of the heated water is diverted, is found in brewing systems sold for commercial use as well as those sold for the home.
A third type of ~;ullcnlly available coffee blc~ g system has a 2 2 0 0 4 ;) ~ PCT/US96tll972 ~
g ,~Pc~ ." which utilizes a heated vessel similar to a rec;-l~nti~l hot water heater. At all times, water having a L~ alule of 200~F is held in the heated vessel. To brew coffee, a user pours the a~pl~liate amount of cool water through an opening on the top of the m~rhin~. The cool water flows through a tube into the heated vessel and displaces the heated water, causing it to exit from the heated vessel via an outlet positioned over the coffee grounds. The cool water poured into the heated vessel subseqllently becomes heated to 200~F in pl~p~alion for the next coffee-making cycle.
The heated vessel system is advantageous over the thermal pulse sys~em in that the rate at which heated water flows onto the coffee grounds in the heated vessel system is subst~nti~lly higher. For example, 10 cups of coffee are typically brewed in approximately four minntes.
Although each of the above-described coffee brewing systems are somewhat s~ticf~etc-ry for brewing small qll~ntiti~s of coffee, it has been found that the taste of coffee brewed using those systems is incon~ over the range of volumes of coffee that those systems can produce. It has been discovered that coffee having co~ lelll flavor can be produced, regardless of the volume of coffee being brewed at one time, if the brew time used in the brewing process is suhst~nti~lly the same for anv volume of coffee being brewed in the system. Each of the prior art sy~L~llls described above lacks a feature which will m~int~in a consistent brew time regardless of the quantity of coffee to be made in the system. A new coffee making system which utilizes a consistent brew time is therefore desirable.
wo 97/03568 L~ J 4 ~ ~ PCT/USg6/11972 S~JI~ Of The Invention The present invention is a method and system for blc:wh~g a desired volume of coffee at a se!ected brew time. A volume of water col,esyollding to the desired volume of coffee is heated and directed into contact with coffee grounds in a bl'~;WiJlg chamber. Contact between at least a portion of the heated water and the coffee grounds is m~int~in~cl for approximately the selectecl brew time to form brewed coffee. The l)ç~ g time, however, is independent of the desired volume of coffee to be brewed. At the expiration of the bl~ g time, brewed coffee is released through an opel~ ~lg in the b~ . ~g chamber and into an undellyiilg receptacle.
The advantage of this new coffee maker is that it allows a user to brew coffee which will be of col~ enl quality regardless of the amount of coffee brewed. This is achieved by m~int~ining a constant "brew time," i.e. the time the ground coffee is exposed to hot water, regardless of the amount of coffee to be made. In the ylcifell. d embodiment, this is achieved by quickly disyel~illg heated water into a blewing chamber that contains the ground coffee. The flow of the water out of the brewing chamber is controlled so that the ground coffee is exposed to heated water in the brewing chamber for the desired brewing time.
The coffee making system of the present invention provides conci.ct~ntly superior tasting coffee and further allows the user to control the bl~willg time to adjust the coffee taste accordil.~ to personal yleferellce and experience and is adaptable to standard ground coffee and fine ground espresso type grind.
.
WO 97/03568 ~ ~ ~ 3 ,J ~ PCT/US96/11972 o Brief Desclil.Lion Of The Drawin~s Fig. 1 is a pe.~eclive view of a coffee maker acco,dil,g to the present invention.
Figs. 2A and 2B are a front cross-section view and a side cross-section view, respectively, of a coffee maker according to the present invention.
Fig. 3 is a side plan view of a brewing chamber assembly according to the present invention.
Figs. 4A, 4B, and 4C are side plan views of the screen assembly, filter, and cone of the brewing çh~mher assembly of Fig. 3.
Figs. 5A and 5B are s~h~ models of fluid flow through a prior art coffee maker brewing assembly and through a br~ g assembly according to the present invention, respectively.
Figs. 6A and 6B are cross-sectional side views of a second embodiment of a brew chamber assembly according to the present invention.
Figs. 7A and 7B are partial cross-section views of the underside of the plere~fed valve body of the coffee maker of the present invention.
Figs. 8A and 8B are partial cross-section views of the underside of a second embodiment of a valve body for use with the coffee maker of Fig. 2A, and Fig. 8C is a side view of the roller of the valve body shown in Figs. 8A and 8B.
Fig. 9 is a front plan view of a valve body accoldil~ to the present invention, showing the control knob and its surrounding m~rking~ .
Figs. lOA and lOB are partial cross-section views of the underside of a third alternative of a valve body of the coffee maker of the present invention.
~ WO 97103568 '~ 2 iJ ~) 4 ~ ~ PCT/US96/1197'' Figs. 11A and 11B are partial cross-section views of the underside of a fourth embodiment of a valve body of the coffee maker of the present invention.
Fig. 12 is a simplified srh~ s~ linn of a coffee brewing system using the valve body of Figs. llA and llB.
Fig. 13 is a simplified flow diagram ill~ operation of a coffee brewing system using the valve body of Figs. llA and llB.
Fig. 14 is a side section view of a brewing ch~mher assembly for a fifth embodiment of a valve system according to the present invention.
Figs. 15A through lSD are a series of top section views of the I)l~whlg chamber of Fig. 14, showing varying degrees of ~lignm.ont of the apertures of the inner and outer cones.
Figs. 16 and 17 are side views of the brewing chamber of Fig.
14, illustrating different m~rking~ which may be printed on the side of the cone to facilitate user control of brew time.
Fig. 18 is a side plan view of a sixth embodiment of a valve system according to the present invention, showing an amplifier circuit, a timer, and an input device in simplified sch~m~tir form.
Fig. 19 is a partial cross-sectional side view of a seventh embodiment of a coffee making system accoldillg to the present invention, in which brew time is controlled by controlling flow rate of water into the brewing chamber.
Fig. 20 is a side elevation view of an ~It~orn~te embodiment of a screen component, in which the screen has a convoluted surface.
WO 97/03568 2 2 0 0 4 ~ ~ PCT/US96/11972 o Detailed Deswi~lion Of The Invention The present invention controls the amount of time for which heated liquid is in contact with ground coffee in order to enable co,.~i~le~,l production of superior tasting coffee, regardless of the voilume of coffee to be made. Control of brew time is m~int~in~l by controlling the rate of fluid flow at one of two points in the brewing system: at the point where brewed coffee exits the brewing chamber (the charnber in which the heated water and grounds are combined) or at lthe point where heated water is introduced into the brewing chamber.
Exarnples of each type of brewing tiIne control will be described below.
Al~hough these examples are given with respect to coffee, it should be understood that the invention is equally applicable to other brewed liquids, such as teas.
Output Control The plefcllc;d embodiment and several of the alternative embodirnents control brew tirne by regulating the rate of flow of brewed coffee out of the bl~villg chamber.
Referring to Fig. 2A, the l,.efelled embodiment is coln~lised generally of a housing 10, a heated water vessel 32, a brewing chamber assembly 12, a valve body 14, and a coffee receptacle 16. Generally speaking, during operation water is heated in the vessel 32 and pumped in a continuous flow into the l)re~ g chamber 12 where it cQnt~tc coffee grounds. A pre-~etermin~d "brew time," i.e. the approximate tirne for which heated water is in contact with the coffee grounds, is ensured by the valve body 14 which is adjusted to increase or decrease the rate of liquid flow from the brewing chamber 12.
A front section view of the coffee maker according to the rell~d embodiment is shown in Fig. 2A and a side section view is wo 97/03568 2 ~ O ù 4 J ~ FcT/us967ll972 .
_ 9 _ shown in Fig. 2B. As can be seen, the housing 10 inrlllde~ a base wall 18, a pair of side walls 20, 22, and a back wall 24. As shown in Fig.
1, a front wall 26 covers one side of the housing 10. The housing 10 also has a top wall 28 which has an opening 30 on one side.
S ReL~ g again to Figs. 2A and 2B, water to be heated for use in the b~. hlg process is heated in a vessel 32 which is mounted to back wall 24 of the housing 10. The vessel preferably has a two-liter capacity and is preferably made of st~inlPs~ steel. A lid 34 for the vessel 32 is preferably sealed to a flange 36 welded to the vessel by conventional means. An ope~g 38 is formed in the lid 34 (Fig. 2B).
A fill tube 40 extends through the u~ , 38 in the lid 34 and through the opening 30 in top wall 28 of the housing 10 (Fig. 1). Fill tube 40 has a cap 42 which seals the fill tube against some steam and/or pressure loss, although a vent 44 having a ~ mPter of approximat~ly 0.030 inches is formed in the fill tube 40 just beneath the cap 42.
During use the vent 44 allows a small amount of steam to escape from the vessel when water in the vessel is heated.
A second hole 46 in the lid 34 of vessel 32 r_ceives a discharge tube 48. In the pl~fe,l~,d emb~imPnt, discharge tube 48 has a long vertical portion 50 which extends dowllwdr~ly through the hole 46 in the lid 34 and which reaches to within 1/8" of the bottom of the vessel 32. Fxten-ling approximately perpen-lic~ rly of vertical portion 50 is subst~nti~lly horizontal portion 52 which is in fluid co..-..-~ tinn with vertical portion 50. Finally, a discharge end 54 extends downwardly from (and is in fluid co---.. -~ tion with) horizontal portion 52.
Discharge end 54 provides an outlet through which heated water enters ~ the brewing chamber 12 as will be described in detail below.
A heater 56 is ~tt~rhP~l to the exterior of vessel 32. Heater 56 is preferably a 900 to 1200 Watt band heater which is electrically 220~4~ o coupled (by conventional means) via a thermostat 62 to a power switch 58. The power switch is in turn electrically coupled in a conventional er to a source of power such as a battery (not shown) or a power co]rd 60 which may be plugged into a wall outlet.
S ThPrmost~t 62 is f~ed to the vessel 32 just above the heater 56.
When the thermostat detects a vessel wall telll~ldlul~ of in excess of 240 F, it autom~tir~lly switches off the power to the heater to prevent overhP~ting of the vessel.
The brewing chamber 12 will next be described. Rert;~ lg to Figs. 3 and 4A-4C, it can be seen that one ~ler~ d b~ g chamber assembly 12 has three general col~ollell~. The first co,ll~oll~l is a screen component 64 which includes a plastic ring 66 having upper and lower edges 65, 67. ~tt~chPcl to edge 67 of the ring 66 is a screen 68.
The screen 68 is preferably formed of 20 mesh screen using 0.010 inch f~i~mPter st~inlps~ steel wire.
A second part of the brewing chamber assembly 12 is a plastic or metal cone 70 (Fig. 4C) which is circular in cross-section and which has an open top 72. The bottom of the cone 70 is closed by bottom wall 74. A tube 76 which is in fluid c~ tion with the interior of the cone 70 protrudes from the cone as shown in Fig. 4C. The tube 76 is preferably made of food grade silicone and has a pler~ d inner mPter of 0.5 inches.
A filter 78 is disposed between the screen component 64 and the cone 70 in the brewing chamber assembly 12. The filter 78 is preferably a paper, nylon or gold filter of the type generally available for use with drip coffee makers, although filters of any of a variety of materials may be used in the system. For the purpose of this description, the term "filter" will be used to denote any of type of filter useful for brewing coffee and/or tea, including those made from paper, WO 97/0356~ ~ ~ i) U 4 ~ ~ PCT I 596/1197Z
nylon or metal. Teas having large or whole leaves may be brewed without a filter, since such teas are relatively free of small particles which would require removal by a filter.
When brewing chamber assembly 12 is assembled, upper edge 80 of filter 78 is pinched belweell a skirt 82 at the base of ring 66 and the top 72 of cone 70 in order to trap and seal the edge of the filter.
This prevents the filter from collapsing or folding during use, and prevents heated water from by-passing the filter. The connection b~lweell ring 66 and top 72 of cone 70 should preferably be leak-proof, since the entire brew cll~mber (which preferably has a capaci~y of approximately 60 oz, coll~s~onding to 12 "cups" of coffee) may fill with heated water during use.
As described above, a beneficial way to m~int~in a constant brew time is to closely control the rate at which water exits the brewing chamber, since the more quickly water exits the brewing chamber the shorter the brew time. The screen holder 66 and screen 68 in the blc~willg chamber assembly 12 facilitate control of the rate at which water enters and exits the brewing chamber 12.
As described above, in conventio~l coffee makers the wet bed of coffee grounds and the wet paper filter inside the brewing chamber restrict flow out of the blC;Willg chamber. The flow of the water out of the brewing chamber can be modeled as a pipe P1 with a series of l~e~ iclions as shown in Fig. 5A. Water flowing through the pipe model P1 is l~reselll~d by arrows labeled W1. As shown, the water must flow through a bed of coffee grounds C1, then through the filter F1, and finally through an orifice O1 which has a set ~ m~t~r opening and which includes a flow control valve V1 for controlling rate of flow through the orifice O1. Since active control of the liquid flow is most easily carried out at the flow control valve, the flow control valve WO 97/03568 ,~ ~ o () ~ PCT/US96/11972 should be the most restrictive element along the flow path of the water.
However, because of the thir~n~s and density of the bed of coffee which is placed inside the brewing chamber, the bed of coffee is instead the most fe~L,icliv-e element in the flow path and it thus impedes lthe S erre~;liv~lless of the flow control valve. It is tl~ ror~ desirable toreduce the amount of flow restriction caused by the coffee bed, so that the flow control valve will more effectively control the flow rate of the water.
The l)lGWil~g chamber design of the present invention is an effective means for reducing the amount of restriction caused by the bed of coffee in the blCwing cll~mher. When coffee is loaded into the brewing chamber, the coffee grounds are trapped by the screen 68. As heated water quickly enters the brewing chamber, a slurry is formed and as the water drains from the brewing chamber approximately 70%
of Ithe grounds are trapped by the screen while others fall through the screen and onto the filter 78. The screen therefore prevents the bed of coffee ~l~ul~ds from becoming too thick on lthe filter and it allows wal:er to flow easily through the screen and through grounds trapped on the screen. The bed of coffee on the filter (which is thus reduced by a~ru~ lately 70%) is less restrictive than it would be without the screen and the flow rate through this layer is thus increased. The overall r~L,l;live effect of the coffee grounds is less than it would be without the screen and it leaves the flow control valve with a dominant role in controlling the flow of water. This point is illustrated in the "pipe model~ P2 of Fig. SB, in which flow restriction of the brewing chamber of the present invention is modeled and in which W2, C2, F2 and V2 ~lesi~n~te the water flow, coffee layers, filter, and control valve, respectively. Referring to Fig. 20, it may also be desirable to replace screen 68 with a screen or weir 468 which has a convoluted ~ WO 97/03568 ~ 4 ~ PCT/US96/1 t 972 surface in order to increase the screen's surface area such that the bed of coffee which forms on the screen has a smaller thi~
An ~ liv~ b~ g chamber assembly 312 is shown in Figs.
6A and 6B. The b~ .i~ chamber assembly 312 inrludes a cone 370 and a tube 376 exlP~ -g ~ 1ly dowllwardly of the cone 370. A
filter 378 is positioned inside the cone 370.
Det~rh~bly mounted to the top of the cone 370 is an extension 371 which includes a pair of subst~nti~lly parallel weirs 373 extending across it. Each weir 373 has an opening 375 formed through it which is preferably vertically aligned with the opel~ing in the other of the weirs 373. During use of the alternative bl~ g ch~l,~r 312, the extension 371 is removed from the cone 370 and ground coffee 400 is placed in the filter 378. When heated water is pumped into the brewing chamber (as will be described in detail below), the coffee grounds and water form a slurry that rises above the weirs 373. As liquid flows through the brew chamber assembly 312 into the coffee pot (see pot 16 in Fig. 2A), the liquid level L (Fig. 6B) in the brewing chamber decreases and the ground coffee in the slurry begins to settle. A
sllhst~nti~l portion of the ground coffee 400 settles on the top surfaces of the weirs as shown in Fig. 6B, thereby ~l~Vt;ll~i~lg a flow restrictive (i.e. thick) layer of coffee grounds from Ç<~llllillg on the filter.
Refellillg to Fig. 2A, brewing chamber assembly 12 (ort al~ll~Liv~ely, brewing ch~mher assembly 312 of Figs. 6A and 6B) mounts to a cover 84 which is ~tt~h~Cl to rear wall 24 of the housing 10. Cover 84 has an opening 86 through which discharge end 54 of the discharge tube 48 extends.
When brewing chamber assembly is mounted to the cover, tube 76 is made to extend through valve body 14. Valve body 14 is mounted to side wall 20 and back wall 24 of the housing 10. Generally WO 97/03568 PCT/US96/11972 ~
22 ~04 J~
speaking, the valve body 14 includes a valve through which brewed coffee flows to exit the brewing chamber 12. The rate at which the co~fee exits the control chamber is controlled by the valve in order to control the brew time of the coffee. For example, assume a brew time S of two ~ es is desired and further assume that a volume of twelve cups of coffee is to be made. There will be a large volume of water in the brewing chamber during brewing, and because it will take that large volume a longer time to exit the bl~willg chamber than it would a sm~aller volume, the flow rate out of the ble~ g chamber must be l~lali~,~ly high in order for all of the brewed coffee to have exited the ble.. hlg chamber at the end of the two minute brew time. On the other hand, when only four cups of coffee are to made, the flow rate out of the brewing chamber will be slower in order that water in the brewing chamber can remain in contact with the coffee grounds for the full two mimlt~s.
The control valve which controls the rate of flow of brewed cofffee out of the brewing cham,ber is shown in Figs. 7A and 7B, which are cross-sectional bottom views of the valve body 14. As shown, the valve body 14 has a re~ ular opening 88, which extends completely through the valve body in a vertical direction, and a second opening 89 which extends from the back 24 of the housing towards the front 94 of the valve body and which does not pass completely through the valve body. The openings 88 and 89 join one another as shown in Fig. 7A.
The silicone tube 76 which extends from cone 70, see Fig. 4C, (or tubing 376 on cone 370, Fig. 6A) extends dowllwardly through the opening 88.
A control knob assembly, ~le~ign~te~l generally as 98, includes a rod 102 ext~nt1ing through a bore which extends from front 94 of the valve body 14 to the opening 88. The rod 102 includes a threaded ~W097/03568 ~ 3 i) 4 ~ ~ PCTJUS96/11972 portion 103 which engages with threads 105 in the valve body. At one end of the rod 102 is a control knob 100 which is located at the front 94 of the valve body. The other end of the rod 102 abuts a rocker arm 107 which is pivotal about rocker arm pivot 109 fixed within the valve body 14.
Rocker arm 107 is in turn in abutment with a U-shaped yoke 111 that has a pair of parallel arms 113. The yoke 111 is slidable within the openings 88, 89 in a direction parallel to the longit~ in~l axis of rod 102. Yoke 111 is biased in the position shown in Fig. 7A
(i.e. towards back wall 24) by springs 121 ç~t~ntlin~ ~Iween yoke 111 and back wall 24.
A pair of wedge-shaped valve cams 115 are pivotally mounted to the arms 113 by pivot pins 117. Each cam 115 has a rounded side which faces the rounded side of the other cam. Tube 76 is positioned beLwee-~ the rounded sides of the cams as shown.
Each valve cam 115 has a guide pin 119 which is slidable within a guide slot (not shown, but its orientation relative to the pins is shown in dashed lines and design~te-l 119 in Figs. 7A and 7B) in valve body 14.
Fig. 7A shows the control valve assembly in a fully open position. To close the valve, control knob 100 is rotated in the direction inrlicatec1 in Fig. 7B, causing rod 102 to advance within the valve body due to the interaction of threaded portion 103 with threads 105. As rod 102 advances, it pushes against the rocker arm causing the rocker arm to pivot about rocker arm pivot 109 and to in turn push the yoke 111 towards the front 94 of the valve body 14. As the yoke 111 moves forward, it causes the cams 115 to pivot in the direction of the arrows shown in Fig. 7B and to thereby squeeze the tube 76 between themselves. The yoke may also be moved forward in other ways within W O 97/03568 2 ~ ~ U ~ ~ ~ PCTAJS96/11972 the scope of the present invention, such as by a leadscrew coupled bc;L\h~n it and an electric motor. To open the valve, knob 100 is rota.ted in the direction intlirpt~d in Fig. 7A, causing rocker arm 107 to pivot away from yoke 111 and ~ .ill;..g yoke 111 to slide by action of S springs 121 towards back wall 24. This bac~w~ds mo~ie.~elll of the yoke 111 causes the cams 115 to pivot into the oli~n~lion shown in Fig. 7A and to thereby relieve colllpl~,ssion on the tube 76.
The degree by which the cams 115 are made to constrict the tubing 76 is d~elldelll upon ~e flow rate which, for a given volume of coffee, is needed in order to expose liquid to the ~ is~ullls for the desired brew time. Fig. 9 shows an example of m~rkin~!~ which may be hll~lillled on the valve body 14 surrounding the control knob 100 in order to inform a user as to how far the knob should be turned in a certain direction for a desired brew time. Arrow 112 is printed on con~.rol knob 100. As shown in the example of Fig. 9, for each volume of coffee (e.g. 4 cups, 8 cups, 12 cups) available to be made by the coffee maker, there is a range of brew tirnes which extends from minimllm ("min") to m~ximllm ("max"). This preferably leprc~se~
the 2 minute to 4 minute range of brew times at which standard ground coffee has been found to be most successfully brewed, and shorter durations for fine ground coffee. Thus, for any volume of coffee, the amount by which the silicone tubing is constricted for a 2 minute brew time is less than the constriction which will be used for a 4 minute brew time. Moreover, the amount of constriction needed to brew four cups of coffee for a two minute brew time is ~ignifil-~ntly more than that needed to brew twelve cups of coffee for a two minute brew time, due to the dirrt~ ces in volume between the two.
An alternative control valve design is shown in Figs. 8A, 8B, and 8C. As shown, the valve body 14b has a subst~nti~lly rectangular ~ WO 97/03568 2 ' IJ ~ PCT~US96~1~972 opening 88b. A short wall 90 extends into the o~enillg 88b near back wall 24 of the housing 10. The silicone tube 76 which extends from cone 70 (see Fig. 4C) extends through the o~enil,g 88b such that it rests within a corner formed belw~ell short wall 90 and a side wall 91.
S A threaded bore 92 extends through the valve body 14b from front 94 of the valve body 14b to the rectangular ~,l,enillg 88b. Bore 92 has a reduced rli~m~t~r section 96 which is not threaded.
A control knob assembly, ~esi~nAt-d generally as 98b, is disposed within the bore 92. Control knob assembly 98b inrltl~es a rod 102b rx~ fli.. g into the bore 92. At one end of the rod 102b is a control knob lOOb which is located at the front 94b of the valve body.
At the other end of the rod 102b is a roller mount 104 and a roller 106 mounted to the mount by a pin 108 so that it spins axially about the pin 108. The roller 106 is preferably made of rubber, plastic, or any other suitable material. Rod 102b includes a threaded portion 110 which is disposed within the threaded portion of the bore 92.
The control valve o~.~tes to control flow rate out of the brt;w"~g ch~"ber by compressillg the silicone tube 76 (or tube 376 of Fig. 6A) to restrict flow from it when a smaller volume of coffee is to be made, in order to ensure that the heated water remains in contact with the coffee grounds in the bl~ g chamber for the desired brew time. When a large volume of coffee is to be made, it is n~cec!~A. y to increase the flow rate through the valve so that the liquid is not exposed to the coffee grounds for too long. Little or no co.,l~,ession of the silicone tube is thus needed when large qUAntiti~s of coffee are to be brewed.
~ Referring to Fig. 8A, when control knob lOOb is turned in the direction of arrow Al, the interaction between the threaded portion of bore 92 and threaded sleeve 110 causes the control knob assembly 98 to WO 97/03568 2 2 (~ ~ 4 3 ~ PCT/US96/11972 move in the direction of arrow A2, away from the sili~c?n~ tube 76.
This is tne "open" condition, at which m~ximllm flow Mte out of the brewing charnber is achieved, because there is no ~)lCS~iUlC by tne roller 106 against tne silicone tube 76.
When control knob is turned in the direction of arrow A3 in Fig. 8B, control knob assembly 98 moves in the direction of arrow A4.
The roller 106 thus presses against the silicone tubing 76 to constrict the tubing. Rec~ e the tube 76 is po.siti~ ntq~l in a corner, however, its op~ening cannot be completely constricted by the roller.
Operation of the pç~f~ d embodiment will next be desclibcd.
At the start of the coffee making process, the blcwillg cnamber assembly 12 is disco....~lç~ from the coffee maker and the screen component 64 is separated from the cone 70. A user places a clean filter 78 in cone 70, and assembles tne brewing chamber assembly 12 im:o the configuration shown in Fig. 3. The user next puts the a~p,opli~te quantity of ground coffee into the screen component 64.
The ~lerelled ~u~ os of y,l~ullds are: 10 scoops (where a ~lldald coffee scoop is appro~im~t~ly 2 tablespoons) for 12 cups of coffee; 6 2/3 scoops for 8 CUpS of coffee; and 3 1/3 scoops for 4 cups of coffee for regular grind coffee (preferably using No. 7 grind coffee).
Where an "espresso grind" is plefell~d, 7 1/2 scoops of No. 5 grind coffee is used to make 4 cups of coffee.
The grounds are initially trapped by the screen 68, but later approximately 30% of the grounds fall through to the filter after a slurry is formed by the grounds and the heated water. The y,lounds may also be placed directly on the filter. In such a case, the grounds are: carried through the screen as the grounds and the heated water form a s,lurry. Approximately 30% of these grounds then fall through the screen and onto the filter after liquid begins to drain from the chamber.
~ WO 97~03568 ~ 2 ;) ~ 4 ~ ~ PCT/US96/11972 Next, the l~r~,~ving ch~mher assembly 12 is mounted in the housing 10, such that screen holder 66 is coupled to the cover 84 and such that tube 76 is fed through ope~il.g 88 (Fig. 7A) of valve body 14 as shown in Fig. 7A.
If brew chamber assembly 312 of Figs. 6A and 6B is used, extension 371 is first sepaldted from cone 370, a clean filter 378 is placed in cone 370, and extension 371 is re~ rh-ocl to cone 370.
Ground coffee is scooped into the cone 370 and the brewing r~l~mber 312 is mounted in the housing such that ext~on~ion 371 is coupled to the cover 84 and such that tube 376 is fed through u~ g 88 of valve body 14 and positioned belw~ll the cams 115.
Next, cap 42 is removed from fill tube 40 (Fig. 2A), and a volume of cool or room tempel~Lulc~, or partially heated or preheated water equivalent to the volume of coffee to be brewed is poured through fill tube 40 and into vessel 32. It may also be desirable to use a quantity that is slightly more than the desired volume of coffee to account for losses due to absorption of water in the coffee grounds and to a smaller percelllage due to steam ~v~olalion. The cap 42 is then sealed in place on top of fill tube 40.
The user turns power switch 58 (Fig. 1) to the "on" position to activate heater 56. As the water in vessel 32 becomes heated, its volume increases. Vent 44 l,re~ this increase in volume from causing the water to flow through discharge tube 48 and onto the coffee grounds by allowing some of the air displaced by the çxp~nf1ing water to leave the vessel 32.
Once the water begins boiling, steam fills the space within the vessel 32 which lies above the water surface W. A small amount of steam is expelled by vent 44. Recause the vent is small, the rate of steam pro~iUctio~ far exceeds the rate at which steam is released from WO 97/03568 PCT/US96/1197'' 22U04~
the vent 44, and so p.cs~ù~ within the vessel 32 continl-çs to increase.
The increased pl~,s~ule inside the chamber forces the water duwllwaldly in the vessel, and pushes it through discl~g~ tube 48.
The m~ximnm ~ ule reached within the vessel 32 is a~roxill ately lS inches of water. The rate at which heated water flows through dischalge tube 48 is ~ulJ~nlially constant (and is a function of the dischalge tube size and the rate of steam production within the vessel).
The pr~r~ ,d discha.~5e tube ~ le~ of 0.5 inches was selectçd for the ~l~,rell~d embo~limP!nt b~lse it provides a cc ~l flow and bec~Luse it provides a flow rate that is sllffiri~ontly strong to cause complete mixing of water and grounds in the bl~wiilg c~ . The ~rer~ d embodiment pumps 12 cups (1.8 liters) of water out of vessel 32 in approximately 30 seconds. This is advantageous over prior art systems, such as the thermal pump system, because it delivers water to the brewing chamber at or near the industry-recommended ~ llpel~ture of 205~ F. By contrast, the thermal pump systems deliver water at ~mpe.~lu.~:s of between 170~ and 185~ F to the blc~lvhlg chamber.
It may also be desirable to configure the chamber such that water pre-heated and is ~ d at an elevated l~ clalur~, and then elevated to the brewing tc~ e-~ture upon activation of a switch by t_e user. The heating ch~mher/discharge tube 48 may also be replaced by a heating chamber which is positioned directly above the brewing chamber and which, upon re~ching blcwillg temperature, releases the wa.ter directly into the brewing chamber. In such a system, the ~mp~ lu.~ may be detçctçd by a sensor such as one of the sensor types described with respect to Fig. 18, and release of the water into the brewing chamber may be carried out by use of a solenoid arrangement of the type described with respect to the embodiment of Fig 18.
3'768 PCT/US96/11972 ~) iJ 4 A third embodiment of a control valve assembly 98c is shown in Figs. lOA and lOB. This control valve assembly 98c includes a rod 102c extending into a threaded bore 92c formed in the valve body 14c.
At one end of tne rod 102c is a control knob lOOc which is located at the front 94c of the valve body 14c. The other end of the rod 102c is in contact with the silicone tube 76 extending from cone 70 (see Fig.
4C, or tubing 376 from cone 370, Fig. 6A), which extends through a subst~nti~lly rectangular ~e~ g 88c in the valve body 14c. By lol~L~llg the control knob lOOc in the lllallll~,~ described above, the rod 102c is made to constrict (Fig. lOA) or release ~Fig. lOB) the silicone tubing 76.
A fourth embodiment of a valve body 14d is shown in Figs. 1 lA
and llB. As with the other valve body configurations, the valve body 14d includes an opening 88d through which the silicone tubing 76 from cone 70 (see Fig. 4C) at least partially extends. A stepper motor 130 is mounted to back wall 24d of the coffee maker housing 10 (housing shown in Figs. 1-2B). A plunger 132 having a beveled end extends from the stepper motor 130 and through an openillg in the back wall 24c. The plunger 132 and stepper motor 130 are coupled to one another such that activation of the stepper motor 130 moves the plunger 132 incrementally towards or away from the tube 76 in response to application of a drive signal to the stepper motor 130.
Fig. 12 is a simplified schPm~tir diagram illustrating a coffee brewing system embodying the fourth embodiment of the valve body 14d. A user interface device 134 (which may be a keypad, dial, or any other form of input device) is provided which enables a user to input volume information ~ se~ g the amount of coffee to be brewed (e.g. 4 cups, 6 cups, etc.) and to input the desired brew time (e.g. 2 mim-tes or 4 mim-t~s). Alternatively, the apparatus may be pre-set to 2 ~ l~ ,!3 ~
provide only a sirlgle brew time, such as 4 ~ s, in which case the user input would relate only to the volume to be brewed. The user interface 134 interfaces with stepper motor 130 via a cont3roller 136 which gel~la~s drive signals responsive to the user input.
The steps carried out by the system of Figs. llA and llB are illustrated in the simplified flow diagram of Fig. 13. At step 500, input is received from the user (via interface 134). Controller 136 converts the input to drive signals for the stepper motor at step 502. It is preferable for the controller 136 to include memory tables rt~ s~
the flow rates needed to achieve the desired brew times for the sele~ted volumes. Also stored in the controller are data l~r~se-.li.-g the drive signals needed to activate the stepper through the number (and direction) of step increments which will advance plunger 132 to constrict the tube 76 by the amount which will achieve the flow rate for the desired brew time. Thus, at step 502, the controller first detennines the flow rate needed to give the ap~ro~liate desired brew time for the desired volume, and it then clete~.-li"~s the stepper motor drive signals needed to constrict or open tube 76 by an amount which will achieve that flow rate.
Finally, at step 504, the drive signals are delivered to the stepper motor and the stepper motor is activated to set the aperture opening of the tube 76 (i.e. to constrict or release ~l~s~ule against the tube by the plunger 132). After the a~,.lu,e of the tube 76 is set, the brewing cycle is initi~t~d at step 506 by manual activation of a power sw;;tch as described above or by other means (such as delivery of a signal by the controller 136 to the heater 56 of Fig. 2A).
In the above-described emb~~ , flow rate is controlled (in order to achieve a prede~ d brew time) by the use of various means for ~ ing flow through a silicone tube which discharges ~ WO 9~/03568 ~ 2 ~J U 4 ~ ~ PCT/US96~1 1972 brewed coffee into a coffee pot or other recept~le. It should be appreciated that llUUllClous other means for controlling the flow rate and/or setting the brew time may be utilized without ext~.ee(lin~ the scope of the present invention.
For example"ert;"i.,g to the fifth embodiment of Figs. 14 through 17, a brewing ch~mher 200 may be provided which includes a pair of nested cones 202, 204. A first aperture 206 is formed in the floor of inner cone 204 and a second a~e.Lule 208 is formed in the floor of outer cone 202. The ble~ g ch~mber 200 may be mountable within a hL,using similar to the holl~in~ 10 in Fig. 1, or it may be provided with flanges 211 which allow it to be placed directly on top of a coffee receptacle.
Inner cone 204 is m~nll~lly rotatable within outer cone 206. A
lip 210 extends from the upper perimeter of the inner cone 204 to facilitate grasping of the inner cone for rotation. As shown in Figs.
15A through l5D, rotation of inner cone 204 relative to outer cone 202 causes ap~l~ule 206 in inner cone to move low~uds or away from the a~.lu,c: 208 in outer cone. When there is no overlap of the ~c;llulc:s 206, 208, liquid cannot flow through the apc.lu,ts into an underlying coffee receptacle. As inner cone 204 is rotated relative to outer cone 202, the apel~ule 206 begins to overlap the ape,Lu,c~ 208 to increase the effective u~enillg of the ~ ~lur~s as shown in Figs. 15B - l5D, and to thereby increase the rate at which liquid will flow out of the brewing chamber 200. It should be a~lllecialed that other configurations, in which a first body having apelLules is moved relative to a second body having second apelLules in order to increase or decrease partial overlap ~ of the apelLures, may likewise be used within the scope of the present invention.
Referring to Figs. 16 and 17, an in~ tor arrow 212 extends WO 97/03568 ~ 2 () ~ 4 ~ ~ PCT/US96/11972 ~
dOwllwal.lly from the lip 210. Printed on the exterior surface of the outer cone 206 are m~rkin~ r~lese~ g the volume of coffee to be brewed (see Fig. 16) and/or the volume to be brewed in combi~ ion with a range (preferably a "...i~ .." of 2 ~-.i..~les and a "m~ximllm"
time of 4 ~.-i..~es) of available brew times (see Fig. 17). The location of each m~rking is se)~cted such that the flow rate of liquid passing through the apelLules gives the appr~lia~e brew time for the selected volume of coffee. For example, in the embodiment of Fig. 16 a user desiring to brew four cups of coffee would position inrlic~tor 212 into 0 ~lignmtollt with the ,.. ~.kii~ ;"rlirA~ "4 cups." In the embodiment of Fig 17, which provides the user with a short range of available brew times, a user desiring to brew 4 cups of coffee using the m~ximllm brew time of 4 mimltes would rotate the inner cone 204 until the intlic~tor 212 is positioned as shown in Fig. 17. A user wishing to brew 8 cups of coffee at the m~ximnm brew time of 4 ~--i-,~Les would rotate inner cone 204 until inflicator 212 pointed to "max" in the "8 cups" band. As with all of the brew ti nes given herein, it should be pointed out that the brew times described with respect to this embodiment are used for illustration ~ oses only. The variations by design and application are far greater than these examples.
Alternatively, a cone may be configured to have interchangeable bo~tom inserts, each having dirferelllly-sized apertures each of which peImits release of coffee from the brew chamber into a coffee pot at a dirr.,.~ flow rate. Such a configuration would allow the user to select an insert having apertures which would provide the desired brew time for a particular volume of water.
A sixth embodiment of a control valve is shown in Fig. 18. In this emb~imPnt, which is particularly useful for b~ g teas, the heaLted water is held in the brewing chamber for ~e duration of the , W O 97/03~68 ~ 4 ~ ~ PCTAUS96/11972 desired brew time, and then quickly released into an underlying COlll~u~ at the end of the brew time.
ReÇ~ g to Fig. 18, tube 76 which extends from cone 70 is equipped with a sensor 114 for d~ P. the ~ euce of heated water in the bl~ illg cl~ .. hcr 14. The sensor 114 can be one of several types of generally known sensors capable of sensing liquid, an increase in mass, or an increase in Lclllpe~alule. For example, the sensor 114 may be a thermocouple which detects an increase in ~el~e~lulc in the tube 76. ~ ly, the sensor 114 may be a conductivity probe which senses the ~ ,e~ce of water inside the tube, since water is more highly conductive than air.
The open,llg of the tube 76 is covered by a valve door 116.
Valve door 116 is pivotable about a pin 118 bclwcell an opened condition (shown in dashed lines) and a closed position, and it is biased in its opened condition by conventional means. A spring loaded solenoid 120 is mounted to the valve body 14c, and includes a pin 122 which, when the solenoid 120 is in a non-ell~ ed state, abuts the valve door 116 to hold it in the closed condition.
The sensor 114 is electrically coupled to an amplifier circuit 124 capable of amplifying a detPction signal from the sensor (inrlic~tin~ that heated water has entered the blt:willg chamber). A timer 126 is electrically coupled to the amplifier circuit 124. An input device 128 (such as a keypad, control knob, or other input device) is also coupled to the timer 126. The output of the timer 126 is electrically coupled to the solenoid 120.
Prior to begilll.ing the brewing process, a user uses the input device 128 to set the timer 126 by hl~u~ lg data corresponding to the desired brew time. The user then activates the power switch for the heating elen-~nt as described above. Once the sensor 114 detects the presence of heated water in the brewing chamber, it delivers a signal to the timer 126 via amplifier cil~;uiLI~ 124. The timer 126 counts down for the desired brew time, at the end of which it delivers a current pulse to solenoid 120.
~~ on of solenoid 120 causes pin 122 to retract and to thereby allow valve door 116 to pivot in accordance with its bias into the open condition. The brewed coffee is thus released from the ch~mher. For this embodiment, it is desirable to provide the tube 76 to have as large a r3i~m~ter as possible. This will allow brewed coffee to exit the blGvving ell~mher at a fast flow rate so as not to h.w~,ase the brew time. The time it takes for brewed coffee to leave the chamber is calculated into, and is a function of, the brew time.
In the sixth embodiment, a bi-metallic spring (not shown) positioned within or adjacent to the brewing chamber may be used in place of the sensor 114. Such a spring would m~cl~ni~lly deform in response to the presence of heat and would be used to mloch~ni~lly activate the countdown timer 126.
Input Control The above-described embo~iim~nt~ m~int~in a co~ llL brew time regardless of volume by controlling fluid flow out of the brG~ g chamber. Fluid flow may al~ llatively be controlled at the input side of the blGwing chamber. In other words, the rate at which heated water is pumped into the brewing chamber may be controlled in order to m~int~in a pred~t~ (l brew time.
One embodiment of a coffee maker having input-side control is shown in Fig. 19. Many of the co.llpollelll~ in the Fig. 19 embodiment are like those of the l,lef~,ll~ embodiment shown in Fig. 2A and will not be re-described. However, unlike the pl'Gf~ d embo lim~ont ~ WO 97/03568 2 ;~ ~ ~ 4 ~ ~ PCT/US96/11972 discl~ e tube 54e is formed of flexible silicone tubing and cover 84e is a valve body which has a control knob 55 and which may have a structure similar to that of one of the valve bodies shown in Figs. 7A-7B, 8A-8B, lOA-lOB, and 12A-12B. Thus, by turning knob 55, a user can control the rate at which heated water flows into the b~ . ing çh~mher 12e. As with those embo~limpnt~ turning the knob applies or removes plcs~urc against the tube to alter its erre.;~ive area or aperture.
The Fig. 19 embodiment also differs from the pleftln_d embodiment in that body 14e is not a valve body but simply a body having a wide dischdl~e ~el~illg 15 which is aligned with a simil~rly proportioned ope.~il~g at the bottom of cone 70e. Since brew time will be regulated by controlling the rate of flow into the brewing chamber, the large ~i~mPt~Pr opening is desired so that coffee can quickly drain from the brewing chamber 12e so as to not extend the brewing time.
Many other means for controlling flow into the brewing chamber may also be utilized without exceef1ing the scope of the present invention. For example, a pump having a variable stroke rate can be used to pump heated water into the ble~. illg chamber.
~ltern~tively, the power to the heater (such as heater 56 in Fig. 2B) can be varied to control the rate at which it pumps heated water into the brewing chamber.
Conclusion Several embc~limPntc of a new system for making brewed beverages have been shown and described. These examples have been ~ 25 described by way of example and are not intPnr1P,rl to limited the scope of the appended claims. It should be appreciated that additional embodiments may be devised (such as, but not limited to, by combining wo 97/03s68 PcT/US96/11972 ~2U~)4~ ~
the f~alules of the various emb~lim~nt~ des~ribed above, or by adding a pre-heat function for water in the reservoir) which fall within the scope of the present invention.
At one end of tne rod 102c is a control knob lOOc which is located at the front 94c of the valve body 14c. The other end of the rod 102c is in contact with the silicone tube 76 extending from cone 70 (see Fig.
4C, or tubing 376 from cone 370, Fig. 6A), which extends through a subst~nti~lly rectangular ~e~ g 88c in the valve body 14c. By lol~L~llg the control knob lOOc in the lllallll~,~ described above, the rod 102c is made to constrict (Fig. lOA) or release ~Fig. lOB) the silicone tubing 76.
A fourth embodiment of a valve body 14d is shown in Figs. 1 lA
and llB. As with the other valve body configurations, the valve body 14d includes an opening 88d through which the silicone tubing 76 from cone 70 (see Fig. 4C) at least partially extends. A stepper motor 130 is mounted to back wall 24d of the coffee maker housing 10 (housing shown in Figs. 1-2B). A plunger 132 having a beveled end extends from the stepper motor 130 and through an openillg in the back wall 24c. The plunger 132 and stepper motor 130 are coupled to one another such that activation of the stepper motor 130 moves the plunger 132 incrementally towards or away from the tube 76 in response to application of a drive signal to the stepper motor 130.
Fig. 12 is a simplified schPm~tir diagram illustrating a coffee brewing system embodying the fourth embodiment of the valve body 14d. A user interface device 134 (which may be a keypad, dial, or any other form of input device) is provided which enables a user to input volume information ~ se~ g the amount of coffee to be brewed (e.g. 4 cups, 6 cups, etc.) and to input the desired brew time (e.g. 2 mim-tes or 4 mim-t~s). Alternatively, the apparatus may be pre-set to 2 ~ l~ ,!3 ~
provide only a sirlgle brew time, such as 4 ~ s, in which case the user input would relate only to the volume to be brewed. The user interface 134 interfaces with stepper motor 130 via a cont3roller 136 which gel~la~s drive signals responsive to the user input.
The steps carried out by the system of Figs. llA and llB are illustrated in the simplified flow diagram of Fig. 13. At step 500, input is received from the user (via interface 134). Controller 136 converts the input to drive signals for the stepper motor at step 502. It is preferable for the controller 136 to include memory tables rt~ s~
the flow rates needed to achieve the desired brew times for the sele~ted volumes. Also stored in the controller are data l~r~se-.li.-g the drive signals needed to activate the stepper through the number (and direction) of step increments which will advance plunger 132 to constrict the tube 76 by the amount which will achieve the flow rate for the desired brew time. Thus, at step 502, the controller first detennines the flow rate needed to give the ap~ro~liate desired brew time for the desired volume, and it then clete~.-li"~s the stepper motor drive signals needed to constrict or open tube 76 by an amount which will achieve that flow rate.
Finally, at step 504, the drive signals are delivered to the stepper motor and the stepper motor is activated to set the aperture opening of the tube 76 (i.e. to constrict or release ~l~s~ule against the tube by the plunger 132). After the a~,.lu,e of the tube 76 is set, the brewing cycle is initi~t~d at step 506 by manual activation of a power sw;;tch as described above or by other means (such as delivery of a signal by the controller 136 to the heater 56 of Fig. 2A).
In the above-described emb~~ , flow rate is controlled (in order to achieve a prede~ d brew time) by the use of various means for ~ ing flow through a silicone tube which discharges ~ WO 9~/03568 ~ 2 ~J U 4 ~ ~ PCT/US96~1 1972 brewed coffee into a coffee pot or other recept~le. It should be appreciated that llUUllClous other means for controlling the flow rate and/or setting the brew time may be utilized without ext~.ee(lin~ the scope of the present invention.
For example"ert;"i.,g to the fifth embodiment of Figs. 14 through 17, a brewing ch~mher 200 may be provided which includes a pair of nested cones 202, 204. A first aperture 206 is formed in the floor of inner cone 204 and a second a~e.Lule 208 is formed in the floor of outer cone 202. The ble~ g ch~mber 200 may be mountable within a hL,using similar to the holl~in~ 10 in Fig. 1, or it may be provided with flanges 211 which allow it to be placed directly on top of a coffee receptacle.
Inner cone 204 is m~nll~lly rotatable within outer cone 206. A
lip 210 extends from the upper perimeter of the inner cone 204 to facilitate grasping of the inner cone for rotation. As shown in Figs.
15A through l5D, rotation of inner cone 204 relative to outer cone 202 causes ap~l~ule 206 in inner cone to move low~uds or away from the a~.lu,c: 208 in outer cone. When there is no overlap of the ~c;llulc:s 206, 208, liquid cannot flow through the apc.lu,ts into an underlying coffee receptacle. As inner cone 204 is rotated relative to outer cone 202, the apel~ule 206 begins to overlap the ape,Lu,c~ 208 to increase the effective u~enillg of the ~ ~lur~s as shown in Figs. 15B - l5D, and to thereby increase the rate at which liquid will flow out of the brewing chamber 200. It should be a~lllecialed that other configurations, in which a first body having apelLules is moved relative to a second body having second apelLules in order to increase or decrease partial overlap ~ of the apelLures, may likewise be used within the scope of the present invention.
Referring to Figs. 16 and 17, an in~ tor arrow 212 extends WO 97/03568 ~ 2 () ~ 4 ~ ~ PCT/US96/11972 ~
dOwllwal.lly from the lip 210. Printed on the exterior surface of the outer cone 206 are m~rkin~ r~lese~ g the volume of coffee to be brewed (see Fig. 16) and/or the volume to be brewed in combi~ ion with a range (preferably a "...i~ .." of 2 ~-.i..~les and a "m~ximllm"
time of 4 ~.-i..~es) of available brew times (see Fig. 17). The location of each m~rking is se)~cted such that the flow rate of liquid passing through the apelLules gives the appr~lia~e brew time for the selected volume of coffee. For example, in the embodiment of Fig. 16 a user desiring to brew four cups of coffee would position inrlic~tor 212 into 0 ~lignmtollt with the ,.. ~.kii~ ;"rlirA~ "4 cups." In the embodiment of Fig 17, which provides the user with a short range of available brew times, a user desiring to brew 4 cups of coffee using the m~ximllm brew time of 4 mimltes would rotate the inner cone 204 until the intlic~tor 212 is positioned as shown in Fig. 17. A user wishing to brew 8 cups of coffee at the m~ximnm brew time of 4 ~--i-,~Les would rotate inner cone 204 until inflicator 212 pointed to "max" in the "8 cups" band. As with all of the brew ti nes given herein, it should be pointed out that the brew times described with respect to this embodiment are used for illustration ~ oses only. The variations by design and application are far greater than these examples.
Alternatively, a cone may be configured to have interchangeable bo~tom inserts, each having dirferelllly-sized apertures each of which peImits release of coffee from the brew chamber into a coffee pot at a dirr.,.~ flow rate. Such a configuration would allow the user to select an insert having apertures which would provide the desired brew time for a particular volume of water.
A sixth embodiment of a control valve is shown in Fig. 18. In this emb~imPnt, which is particularly useful for b~ g teas, the heaLted water is held in the brewing chamber for ~e duration of the , W O 97/03~68 ~ 4 ~ ~ PCTAUS96/11972 desired brew time, and then quickly released into an underlying COlll~u~ at the end of the brew time.
ReÇ~ g to Fig. 18, tube 76 which extends from cone 70 is equipped with a sensor 114 for d~ P. the ~ euce of heated water in the bl~ illg cl~ .. hcr 14. The sensor 114 can be one of several types of generally known sensors capable of sensing liquid, an increase in mass, or an increase in Lclllpe~alule. For example, the sensor 114 may be a thermocouple which detects an increase in ~el~e~lulc in the tube 76. ~ ly, the sensor 114 may be a conductivity probe which senses the ~ ,e~ce of water inside the tube, since water is more highly conductive than air.
The open,llg of the tube 76 is covered by a valve door 116.
Valve door 116 is pivotable about a pin 118 bclwcell an opened condition (shown in dashed lines) and a closed position, and it is biased in its opened condition by conventional means. A spring loaded solenoid 120 is mounted to the valve body 14c, and includes a pin 122 which, when the solenoid 120 is in a non-ell~ ed state, abuts the valve door 116 to hold it in the closed condition.
The sensor 114 is electrically coupled to an amplifier circuit 124 capable of amplifying a detPction signal from the sensor (inrlic~tin~ that heated water has entered the blt:willg chamber). A timer 126 is electrically coupled to the amplifier circuit 124. An input device 128 (such as a keypad, control knob, or other input device) is also coupled to the timer 126. The output of the timer 126 is electrically coupled to the solenoid 120.
Prior to begilll.ing the brewing process, a user uses the input device 128 to set the timer 126 by hl~u~ lg data corresponding to the desired brew time. The user then activates the power switch for the heating elen-~nt as described above. Once the sensor 114 detects the presence of heated water in the brewing chamber, it delivers a signal to the timer 126 via amplifier cil~;uiLI~ 124. The timer 126 counts down for the desired brew time, at the end of which it delivers a current pulse to solenoid 120.
~~ on of solenoid 120 causes pin 122 to retract and to thereby allow valve door 116 to pivot in accordance with its bias into the open condition. The brewed coffee is thus released from the ch~mher. For this embodiment, it is desirable to provide the tube 76 to have as large a r3i~m~ter as possible. This will allow brewed coffee to exit the blGvving ell~mher at a fast flow rate so as not to h.w~,ase the brew time. The time it takes for brewed coffee to leave the chamber is calculated into, and is a function of, the brew time.
In the sixth embodiment, a bi-metallic spring (not shown) positioned within or adjacent to the brewing chamber may be used in place of the sensor 114. Such a spring would m~cl~ni~lly deform in response to the presence of heat and would be used to mloch~ni~lly activate the countdown timer 126.
Input Control The above-described embo~iim~nt~ m~int~in a co~ llL brew time regardless of volume by controlling fluid flow out of the brG~ g chamber. Fluid flow may al~ llatively be controlled at the input side of the blGwing chamber. In other words, the rate at which heated water is pumped into the brewing chamber may be controlled in order to m~int~in a pred~t~ (l brew time.
One embodiment of a coffee maker having input-side control is shown in Fig. 19. Many of the co.llpollelll~ in the Fig. 19 embodiment are like those of the l,lef~,ll~ embodiment shown in Fig. 2A and will not be re-described. However, unlike the pl'Gf~ d embo lim~ont ~ WO 97/03568 2 ;~ ~ ~ 4 ~ ~ PCT/US96/11972 discl~ e tube 54e is formed of flexible silicone tubing and cover 84e is a valve body which has a control knob 55 and which may have a structure similar to that of one of the valve bodies shown in Figs. 7A-7B, 8A-8B, lOA-lOB, and 12A-12B. Thus, by turning knob 55, a user can control the rate at which heated water flows into the b~ . ing çh~mher 12e. As with those embo~limpnt~ turning the knob applies or removes plcs~urc against the tube to alter its erre.;~ive area or aperture.
The Fig. 19 embodiment also differs from the pleftln_d embodiment in that body 14e is not a valve body but simply a body having a wide dischdl~e ~el~illg 15 which is aligned with a simil~rly proportioned ope.~il~g at the bottom of cone 70e. Since brew time will be regulated by controlling the rate of flow into the brewing chamber, the large ~i~mPt~Pr opening is desired so that coffee can quickly drain from the brewing chamber 12e so as to not extend the brewing time.
Many other means for controlling flow into the brewing chamber may also be utilized without exceef1ing the scope of the present invention. For example, a pump having a variable stroke rate can be used to pump heated water into the ble~. illg chamber.
~ltern~tively, the power to the heater (such as heater 56 in Fig. 2B) can be varied to control the rate at which it pumps heated water into the brewing chamber.
Conclusion Several embc~limPntc of a new system for making brewed beverages have been shown and described. These examples have been ~ 25 described by way of example and are not intPnr1P,rl to limited the scope of the appended claims. It should be appreciated that additional embodiments may be devised (such as, but not limited to, by combining wo 97/03s68 PcT/US96/11972 ~2U~)4~ ~
the f~alules of the various emb~lim~nt~ des~ribed above, or by adding a pre-heat function for water in the reservoir) which fall within the scope of the present invention.
Claims (8)
1. A method of brewing a desired volume of coffee, the method comprising the steps of:
(a) providing a receptacle for receiving brewed coffee and further providing a brewing chamber including a filter within the brewing chamber for holding coffee grounds;
(b) selecting a volume of water corresponding to the desired volume of coffee to be brewed;
(d) directing the water, heated to brewing temperature into the brewing chamber for contact with the coffee grounds in the filter basket;
(e) maintaining contact between at least a portion of the heated water and the coffee grounds for a period of time which is substantially independent of the selected volume of coffee to be brewed; and (f) transferring the brewed coffee into the receptacle.
(a) providing a receptacle for receiving brewed coffee and further providing a brewing chamber including a filter within the brewing chamber for holding coffee grounds;
(b) selecting a volume of water corresponding to the desired volume of coffee to be brewed;
(d) directing the water, heated to brewing temperature into the brewing chamber for contact with the coffee grounds in the filter basket;
(e) maintaining contact between at least a portion of the heated water and the coffee grounds for a period of time which is substantially independent of the selected volume of coffee to be brewed; and (f) transferring the brewed coffee into the receptacle.
2. The method of claim 1 in which a reservoir is provided for containing the selected volume of water prior to brewing, and both the brewing chamber and the receptacle are larger in volume than the reservoir.
3. The method of claim 2 characterized further by the inclusion of the step of heating the selected volume of water substantially to brewing temperature in the reservoir prior to commencing transfer of the water to the brewing chamber.
4. The method of claim 1 including the step of interposing a screen in the brewing chamber between the reservoir and the filter to intercept coffee grounds before the grounds reach the filter to increase the coffee flow rate through the filter.
5. Apparatus for brewing a desired volume of coffee comprising:
(a) a receptacle for receiving brewed coffee;
(b) a brewing chamber including a filter within the brewing chamber for holding coffee grounds;
(b) means for selecting a volume of water corresponding to the desired volume of coffee to be brewed;
(d) means for heating the water to brewing temperature and directing the heated water into the brewing chamber for contact with the coffee grounds in the filter basket;
(e) means for maintaining contact between at least a portion of the heated water and the coffee grounds for a period of time which is substantially independent of the selected volume of coffee to be brewed; and (f) means for transferring the brewed coffee into the receptacle.
(a) a receptacle for receiving brewed coffee;
(b) a brewing chamber including a filter within the brewing chamber for holding coffee grounds;
(b) means for selecting a volume of water corresponding to the desired volume of coffee to be brewed;
(d) means for heating the water to brewing temperature and directing the heated water into the brewing chamber for contact with the coffee grounds in the filter basket;
(e) means for maintaining contact between at least a portion of the heated water and the coffee grounds for a period of time which is substantially independent of the selected volume of coffee to be brewed; and (f) means for transferring the brewed coffee into the receptacle.
6. The apparatus of claim 5 having a reservoir for containing the selected volume of water prior to brewing with both the brewing chamber and the receptacle being larger in volume than the reservoir.
7. The apparatus of claim 6 in which the means for heating the selected volume of water comprises means for heating the water substantially to brewing temperature in the reservoir prior to commencing transfer of the water to the brewing chamber.
8. The apparatus of claim 5 in which a screen is mounted in the brewing chamber between the reservoir and the filter to intercept coffee grounds before the grounds reach the filter to increase the coffee flow rate through the filter.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/504,701 | 1995-07-20 | ||
| US08/504,701 US5669287A (en) | 1995-07-20 | 1995-07-20 | Coffee and tea brewing apparatus and system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2200458A1 true CA2200458A1 (en) | 1997-02-06 |
Family
ID=24007377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002200458A Abandoned CA2200458A1 (en) | 1995-07-20 | 1996-07-19 | Coffee and tea brewing apparatus and system |
Country Status (8)
| Country | Link |
|---|---|
| US (3) | US5669287A (en) |
| EP (1) | EP0781098A4 (en) |
| JP (1) | JPH10506316A (en) |
| CN (1) | CN1165472A (en) |
| AU (1) | AU717016B2 (en) |
| BR (1) | BR9606533A (en) |
| CA (1) | CA2200458A1 (en) |
| WO (1) | WO1997003568A1 (en) |
Families Citing this family (93)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH688019A5 (en) * | 1994-02-07 | 1997-04-30 | Blaser Cafe Ag | Coffee machine. |
| US6148717A (en) | 1998-08-11 | 2000-11-21 | Food Equipmet Technologies Company, Inc. | Beverage maker with intermittent beverage liquid dispenser and apparatus and method for uniform contact of brew ingredient with brew |
| USD423284S (en) * | 1999-05-20 | 2000-04-25 | S&D Coffee, Inc. | Coffee brew basket |
| US6759072B1 (en) | 1999-08-14 | 2004-07-06 | The Procter + Gamble Co. | Methods and systems for utilizing delayed dilution, mixing and filtration for providing customized beverages on demand |
| EP1204351A2 (en) * | 1999-08-14 | 2002-05-15 | The Procter & Gamble Company | Methods and systems for utilizing delayed filtering to provide customized varieties of fresh-brewed coffee on-demand |
| IN192798B (en) * | 2000-03-15 | 2004-05-22 | Fianara Int Bv | |
| US6425317B1 (en) | 2000-09-12 | 2002-07-30 | Objective Design | Coffee maker filter basket with steeping feature |
| NL1020835C2 (en) * | 2002-06-12 | 2003-12-15 | Sara Lee De Nv | Sachet is for dispensing product, such as ground coffee, and has casing surrounding inner space in which product to be extracted is located, casing being produced from fluid-permeable filtering material |
| US6840158B2 (en) * | 2002-12-09 | 2005-01-11 | Edward Z. Cai | Device for making coffee drink having a crema layer |
| US7735414B2 (en) * | 2003-01-06 | 2010-06-15 | Koninklijke Philips Electronics N.V. | Container receiving unit with even distribution of beverage |
| US7243597B2 (en) * | 2003-02-21 | 2007-07-17 | Nestec S.A. | Unit for the preparation of a foamy beverage from a capsule and an opening plunger |
| US20040226452A1 (en) * | 2003-05-13 | 2004-11-18 | Lyall Lucian H. | Brewing apparatus with volumetric compensation for temperature changes |
| CN1552264A (en) * | 2003-06-05 | 2004-12-08 | 韦坤莲 | Multifunctional coffee maker controlling method and use thereof |
| US20050203305A1 (en) * | 2004-03-11 | 2005-09-15 | Britt Michael L. | Oil extraction system |
| US20060011069A1 (en) * | 2004-07-19 | 2006-01-19 | Spencer William L | Coffee maker and method of use |
| MX2007011943A (en) * | 2005-03-29 | 2007-12-12 | Nestec Sa | Standalone drink dispensing machine. |
| US9844292B2 (en) | 2009-10-30 | 2017-12-19 | Adrian Rivera | Coffee maker with multi and single cup modes |
| US7565860B1 (en) | 2005-11-21 | 2009-07-28 | Liu Donald C | Multi-functional hot beverage brewing device |
| US7815955B2 (en) * | 2005-12-19 | 2010-10-19 | The Folgers Coffee Company | Processes for controlling the strength of an extractable beverage |
| EP2700340A1 (en) * | 2006-01-30 | 2014-02-26 | Illycaffe' S.P.A. | Method and apparatus for producing beverages |
| US7739946B2 (en) * | 2006-02-13 | 2010-06-22 | Eldom Rothrist Ag | Apparatus for brewing coffee |
| US20070193451A1 (en) * | 2006-02-17 | 2007-08-23 | Brown Mark E | 12 Volt DC or Alkaline Battery Coffee Maker |
| US20070209525A1 (en) * | 2006-03-09 | 2007-09-13 | Michael Garman | Brew tank with integrated fluid level gauge |
| US7594469B2 (en) * | 2006-06-09 | 2009-09-29 | Sunbeam Products, Inc. | Method to steep teas for the optimal times and at the optimal steeping temperatures |
| US20080000357A1 (en) * | 2006-06-30 | 2008-01-03 | Frank Yang | Hot beverage brewing device |
| JP2010508032A (en) * | 2006-11-01 | 2010-03-18 | ティーチャ ティーウエア ピーティーワイ リミテッド | Method and apparatus for producing tea concentrate |
| US8109411B2 (en) | 2007-02-01 | 2012-02-07 | Simplehuman, Llc | Electric soap dispenser |
| US8096445B2 (en) | 2007-02-01 | 2012-01-17 | Simplehuman, Llc | Electric soap dispenser |
| US8087543B2 (en) | 2007-02-01 | 2012-01-03 | Simplehuman, Llc | Electric soap dispenser |
| US8635946B2 (en) * | 2007-02-13 | 2014-01-28 | Breville Pty Limited | Coffee maker with single serve setting |
| TW200900033A (en) * | 2007-06-21 | 2009-01-01 | Wen-Qing Li | Automatic brewing machine |
| US7980168B2 (en) * | 2007-06-26 | 2011-07-19 | Maurer Scott D | Hot beverage maker with filter deforming member |
| US11832755B2 (en) | 2007-07-13 | 2023-12-05 | Adrian Rivera | Brewing material container for a beverage brewer |
| US11337543B2 (en) | 2007-07-13 | 2022-05-24 | Adrian Rivera | Brewing material holder |
| US9271597B2 (en) * | 2007-07-13 | 2016-03-01 | ARM Enterprises | Single serving reusable brewing material holder |
| US7836820B2 (en) * | 2007-09-19 | 2010-11-23 | Sunbeam Products, Inc. | Brewing device having a delayed release mechanism |
| CA2640783A1 (en) * | 2007-10-08 | 2009-04-08 | William L. Spencer | Coffee maker brewbasket with carafe locking mechanism |
| US9259116B2 (en) * | 2007-11-23 | 2016-02-16 | Otto IP PTY Ltd. | Stove top device for making espresso coffee |
| US20090317526A1 (en) * | 2008-06-18 | 2009-12-24 | Christopher Tacklind | Coffee brewing system |
| US9332875B2 (en) * | 2009-08-13 | 2016-05-10 | Breville Pty Limited | Coffee maker with single serve setting |
| CN102058336A (en) * | 2009-11-18 | 2011-05-18 | 新璞修人有限公司 | Soap dispenser |
| US8387517B2 (en) | 2010-04-07 | 2013-03-05 | National Presto Industries, Inc. | Tea kettle with detachable infuser and integrated thermometer |
| KR200450676Y1 (en) * | 2010-06-22 | 2010-10-21 | 컨벡스코리아(주) | Receptacles for Coffee Capsules |
| US9427104B1 (en) * | 2010-07-06 | 2016-08-30 | Shearwater Investment Co. | Method for determining coffee brewing parameters and coffee brewing parameters developed thereby |
| CA2807516A1 (en) * | 2010-08-10 | 2012-02-16 | Rheavendors Services Spa | Beverage dispensing machine with brewing chamber heater |
| EP2428143A1 (en) * | 2010-09-14 | 2012-03-14 | Gruppo Cimbali S.p.A. | Device for preparing espresso coffee |
| JP5657332B2 (en) | 2010-10-08 | 2015-01-21 | 株式会社マキタ | Electrical equipment |
| DK2680730T3 (en) | 2011-03-04 | 2021-08-23 | Simplehuman Llc | SOAP DISPENSER UNIT WITH DROP CATCHER VALVE |
| USD659452S1 (en) | 2011-03-04 | 2012-05-15 | Simplehuman, Llc | Soap pump |
| US8707855B2 (en) | 2011-05-09 | 2014-04-29 | Eko Brands, Llc | Beverage Brewing Device |
| FR2976778B1 (en) * | 2011-06-24 | 2013-07-12 | Philippe Lazareth | FORCED CIRCULATION INFUSION DEVICE |
| US8739687B1 (en) | 2011-08-11 | 2014-06-03 | Shearwater Investment Company | Device for metering coffee brewing |
| EP2570056A1 (en) * | 2011-09-13 | 2013-03-20 | Jura Elektroapparate AG | Method for creating a coffee drink and coffee machine for carrying out the method |
| US20130098249A1 (en) * | 2011-10-14 | 2013-04-25 | Michael Fidler | Coffee Apparatus |
| US10687652B1 (en) * | 2012-12-06 | 2020-06-23 | Food Equipment Technologies Company, Inc. | Beverage brewer with dispense pump |
| US8911811B2 (en) | 2011-12-27 | 2014-12-16 | Whirlpool Corporation | Method of operating a coffee maker |
| US8850958B2 (en) | 2011-12-27 | 2014-10-07 | Whirlpool Corporation | Coffee maker with drip stop supporting single serve and carafe operation |
| US8904923B2 (en) | 2011-12-27 | 2014-12-09 | Whirlpool Corporation | Coffee maker supporting single serving and multiple serving operation |
| US9265383B2 (en) | 2012-02-08 | 2016-02-23 | Simplehuman, Llc | Liquid dispensing units |
| USD693597S1 (en) | 2012-03-09 | 2013-11-19 | Simplehuman, Llc | Soap pump |
| USD674636S1 (en) | 2012-03-09 | 2013-01-22 | Simplehuman, Llc | Soap pump |
| USD699475S1 (en) | 2013-02-28 | 2014-02-18 | Simplehuman, Llc | Soap pump |
| TW201500025A (en) * | 2013-06-18 | 2015-01-01 | Hern Juei Co Ltd | Tea brewing machine |
| ITPN20130035A1 (en) * | 2013-06-26 | 2014-12-27 | Osmap Asia Pacific Pte Ltd | PERFECT MACHINE FOR THE PREPARATION OF ONE OR A PLURALITY OF DRINKS |
| US9125521B2 (en) * | 2014-01-02 | 2015-09-08 | Brookstone Purchasing, Inc. | Combined multiple beverage brewing apparatus and brewing basket for use in same |
| US9173519B2 (en) * | 2014-01-17 | 2015-11-03 | Keurig Green Mountain, Inc. | Method and apparatus for beverage carafe detection |
| CN106998936A (en) * | 2014-08-20 | 2017-08-01 | 布瑞威利私人有限公司 | Coffee making device |
| EA030331B1 (en) * | 2014-09-19 | 2018-07-31 | Богдан Кринитчко | Machine for brewing tea |
| US10076216B2 (en) | 2015-02-25 | 2018-09-18 | Simplehuman, Llc | Foaming soap dispensers |
| USD770798S1 (en) | 2015-02-25 | 2016-11-08 | Simplehuman, Llc | Soap pump |
| CN105982548A (en) * | 2015-03-04 | 2016-10-05 | 曾文昌 | Coffee machine filter cup structure and coffee machine with coffee machine filter cup |
| CA2922625A1 (en) | 2015-03-06 | 2016-09-06 | Simplehuman, Llc | Foaming soap dispensers |
| USD773848S1 (en) | 2015-03-06 | 2016-12-13 | Simplehuman, Llc | Liquid dispenser cartridge |
| US10517420B2 (en) | 2015-10-09 | 2019-12-31 | Bunn-O-Matic Corporation | Accelerated brewing system, method, and apparatus |
| USD785970S1 (en) | 2016-01-25 | 2017-05-09 | Simplehuman, Llc | Soap pump head |
| CN105615662B (en) * | 2016-02-29 | 2018-08-14 | 宁波全景电器技术有限公司 | A kind of quantity of coffee gearshift of coffee machine |
| USD797487S1 (en) * | 2016-04-14 | 2017-09-19 | Alpha Dominche Holdings, Inc. | Commercial beverage brewer |
| US20170354290A1 (en) * | 2016-06-13 | 2017-12-14 | Curt Jones | Preparation of Heated Beverages |
| DE102017200950A1 (en) * | 2017-01-20 | 2018-07-26 | Wmf Group Gmbh | Beverage preparer for the preparation of hot drinks and use thereof |
| USD818741S1 (en) | 2017-03-17 | 2018-05-29 | Simplehuman, Llc | Soap pump |
| EP3403555B1 (en) | 2017-03-17 | 2021-01-06 | Simplehuman LLC | Soap pump |
| IT201700058729A1 (en) * | 2017-05-30 | 2018-11-30 | Simonelli Group Spa | COFFEE MACHINE WITH PRE-INFUSION SYSTEM. |
| EP3638839B1 (en) * | 2017-06-16 | 2023-08-02 | Spectrum Brands, Inc. | Steam generator with pre-heat chamber and filter |
| CN111065277A (en) | 2017-07-11 | 2020-04-24 | 努布鲁有限责任公司 | Method and apparatus for improving consistency of espresso |
| CN113925347A (en) | 2017-07-19 | 2022-01-14 | 株式会社牧田 | Electrical device |
| DE202019103927U1 (en) * | 2019-07-16 | 2019-07-25 | Melitta Europa Gmbh & Co. Kg | Device for preparing coffee |
| USD927250S1 (en) | 2020-03-23 | 2021-08-10 | Eko Brands, Llc | Reusable filter cartridge |
| USD962672S1 (en) | 2020-08-26 | 2022-09-06 | Simplehuman, Llc | Dispenser |
| US11805934B1 (en) | 2020-10-21 | 2023-11-07 | Adrian Rivera | Brewing material lid and container for a beverage brewer |
| USD967650S1 (en) | 2020-10-26 | 2022-10-25 | Simplehuman, Llc | Liquid dispenser |
| US11918156B2 (en) | 2021-02-05 | 2024-03-05 | Simplehuman, Llc | Push-pump for dispensing soap or other liquids |
| US11759060B2 (en) | 2021-02-08 | 2023-09-19 | Simplehuman, Llc | Portable consumer liquid pump |
| BR102022013443A2 (en) * | 2022-07-06 | 2022-11-01 | Naxos Ind E Comercio De Utilidades Domesticas Ltda | FILTER HOLDER TO STRAIN DRINKS |
Family Cites Families (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE234790C (en) * | ||||
| US2599682A (en) * | 1946-05-11 | 1952-06-10 | Arthur F Wirtel | Method, apparatus for making coffee beverages |
| US3423209A (en) * | 1965-11-23 | 1969-01-21 | Robert L Weber | Brewing selectable variable quantities of coffee |
| US3927608A (en) * | 1974-06-14 | 1975-12-23 | John S Doyel | Beverage making device |
| US4108053A (en) * | 1976-03-29 | 1978-08-22 | North American Philips Corporation | Variable brew coffee maker |
| US4191100A (en) * | 1976-11-15 | 1980-03-04 | North American Systems, Inc. | Brewing apparatus for coffee and the like |
| US4099453A (en) * | 1977-04-20 | 1978-07-11 | Steven Kaplan | Coffee-maker assembly |
| US4149454A (en) * | 1978-03-30 | 1979-04-17 | General Electric Company | Coffeemaker basket and filter assembly |
| DE2839295B2 (en) * | 1978-09-09 | 1980-09-11 | Stiebel Eltron Gmbh & Co Kg, 3450 Holzminden | Electric coffee or tea machine |
| FR2457095A1 (en) * | 1979-05-22 | 1980-12-19 | Moulinex Sa | HOUSEHOLD COFFEE MAKER |
| NL7908339A (en) * | 1979-11-15 | 1981-06-16 | Philips Nv | COFFEE MACHINE. |
| US4550027A (en) * | 1983-01-19 | 1985-10-29 | Wood Manufacturing Co. | Coffee making |
| ATE29373T1 (en) * | 1983-09-29 | 1987-09-15 | Intropa Trading Sa | ELECTRICALLY HEATED FILTER COFFEE MACHINE. |
| DD234790A1 (en) * | 1985-02-27 | 1986-04-16 | Elektromechanik Berlin Kaulsdo | FILTER DEVICE FOR COFFEE AND TEAM MACHINES |
| DE3637378A1 (en) * | 1986-11-03 | 1988-05-05 | Braun Ag | ELECTRIC WATER HEATER FOR DEVICES OF PERSONAL NEED |
| DE8705978U1 (en) * | 1987-04-24 | 1988-08-18 | Robert Krups Stiftung & Co Kg, 5650 Solingen, De | |
| DE8705964U1 (en) * | 1987-04-24 | 1988-09-01 | Robert Krups Stiftung & Co Kg, 5650 Solingen, De | |
| DE3723018A1 (en) * | 1987-07-11 | 1989-01-19 | Krups Stiftung | ELECTRICALLY OPERATED DEVICE FOR THE PRODUCTION OF TEA |
| US4805523A (en) * | 1987-12-07 | 1989-02-21 | Sunbeam Corporation | Combination electric coffee maker and water heater |
| DE3743050C1 (en) * | 1987-12-18 | 1989-02-09 | Braun Ag | Beverage preparation machine |
| DE3803728A1 (en) * | 1988-02-08 | 1989-08-17 | Braun Ag | BREW BEVERAGE PREPARATION MACHINE |
| DE3815355A1 (en) * | 1988-05-05 | 1989-11-16 | Krups Stiftung | ELECTRICALLY OPERATED DEVICE FOR PREPARING HOT DRINKS, LIKE COFFEE, TEA OD. DGL. |
| US4882983A (en) * | 1989-01-17 | 1989-11-28 | Mr. Coffee, Inc. | Appliance for brewing coffee/tea |
| DE3928785C2 (en) * | 1989-08-31 | 2003-11-06 | Krups Fa Robert | Device for preparing hot drinks, such as coffee, tea or the like. |
| DE3935384A1 (en) * | 1989-10-24 | 1991-05-02 | Siegfried Keusch | Electric tea or coffee maker - has individual filter compartments within filter unit and water dosing system for prepn. of individual cup |
| US5265517A (en) * | 1991-10-09 | 1993-11-30 | Industria Columbiana De Electronicos Y Electrodomesticos, Incelt S.A. Of Carrera | Method and apparatus for brewing coffee |
| US5478586A (en) * | 1994-08-16 | 1995-12-26 | Connor; Linda | Coffee, tea or beverage maker |
| US5461968A (en) * | 1994-09-02 | 1995-10-31 | Portman; Jill | Brewing pot |
-
1995
- 1995-07-20 US US08/504,701 patent/US5669287A/en not_active Ceased
-
1996
- 1996-07-19 WO PCT/US1996/011972 patent/WO1997003568A1/en not_active Application Discontinuation
- 1996-07-19 CA CA002200458A patent/CA2200458A1/en not_active Abandoned
- 1996-07-19 EP EP96925378A patent/EP0781098A4/en not_active Withdrawn
- 1996-07-19 AU AU65499/96A patent/AU717016B2/en not_active Ceased
- 1996-07-19 JP JP9506900A patent/JPH10506316A/en active Pending
- 1996-07-19 CN CN96191046.1A patent/CN1165472A/en active Pending
- 1996-07-19 BR BR9606533A patent/BR9606533A/en not_active Application Discontinuation
-
1997
- 1997-05-13 US US08/855,063 patent/US5980965A/en not_active Expired - Fee Related
-
1999
- 1999-09-23 US US09/401,718 patent/USRE37173E1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| AU717016B2 (en) | 2000-03-16 |
| EP0781098A1 (en) | 1997-07-02 |
| US5669287A (en) | 1997-09-23 |
| CN1165472A (en) | 1997-11-19 |
| WO1997003568A1 (en) | 1997-02-06 |
| BR9606533A (en) | 1997-12-23 |
| EP0781098A4 (en) | 2001-01-17 |
| JPH10506316A (en) | 1998-06-23 |
| USRE37173E1 (en) | 2001-05-15 |
| US5980965A (en) | 1999-11-09 |
| AU6549996A (en) | 1997-02-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2200458A1 (en) | Coffee and tea brewing apparatus and system | |
| AU2016204401B2 (en) | Device and method for preparation of beverages with differing tastes | |
| US4911067A (en) | Infusion beverage maker | |
| US11311023B2 (en) | Automatic coffee maker process for preparing a cold brewed beverage | |
| US20050160918A1 (en) | Apparatus for making brewed coffee and the like | |
| US20040187694A1 (en) | Holder for pressure-brewing coffee drink | |
| EP1522243A2 (en) | Seal in a coffeemaker | |
| US20090317526A1 (en) | Coffee brewing system | |
| JPH0236821A (en) | Espresso maker | |
| US4532142A (en) | Automatic coffee maker | |
| EP1802221A2 (en) | Funnel insert for coffee cartridge | |
| US2911901A (en) | Coffee making apparatus | |
| WO2006052257A1 (en) | Apparatus for making brewed coffee and the like | |
| MXPA97002138A (en) | Apparatus and system for the preparation of coffee and | |
| JPS6210652B2 (en) | ||
| JPH07249170A (en) | Extraction and filtering device in vending machine | |
| JPS6210651B2 (en) | ||
| JPH02147026A (en) | Coffee extracter | |
| JPH07249171A (en) | Cup-type vending machine | |
| JPS6141207B2 (en) | ||
| JPS6142564B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |