Note: Descriptions are shown in the official language in which they were submitted.
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1
TITLE OF THE INVENTION
METHOD AND APPARATUS FOR THE PREPARATION OF HOT
BEVERAGES
FIELD OF THE INVENTION
The present invention relates to a method and apparatus for preparing hot
beverages. In particular, but not exclusively, the present invention relates
to
a method and an associated apparatus for the preparation of a range of
teas, the infusion of each type of tea being controlled in terms of water
temperature and infusion time.
BACKGROUND OF THE INVENTION
Different varieties of tea, for example, the three major types of tea: black
tea; green tea; or oolong; require very specific brewing conditions for
optimal
extraction of polyphenols (tannins), theine (caffeine) and aromatic oils.
Additionally, a too lengthy duration of infusion may yield a bitter taste in
certain teas.
Tea leaves of different varieties may vary greatly in terms of their
volumetric
density and a given weight of tea leaves may therefore represent a widely
variable volume of leaves and surface area which will be exposed to water
during the infusion process. Lower density teas generally require a longer
duration of infusion in order to provide full extraction of the flavour. Also,
according to their individual characteristics, teas of different varieties
require
different infusion temperatures for optimal flavour extraction. Through
experimentation, preferred infusion duration and temperature may be
determined for the optimal preparation of a variety of fine teas. Of note,
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however, is that a relatively constant mass of tea leaves is required for the
preparation of a given volume of tea, regardless of the type.
For instance, Gyokiro requires 2 minutes of infusion at a temperature of
50°C while Keemun must be infused at a temperature of 95°C for 3
minutes
and Sencha is best prepared at a temperature of about 75°C for 2
minutes.
Some very light white teas may require up to 12 minutes of infusion at low
temperature (for example 65°C) for optimal taste.
In order to support the preparation of fine teas in tea rooms, tea sections of
coffee shops and restaurants, a method and apparatus capable of providing
high quality teas on a commercial basis is required.
A number of devices have been developed to assist in the preparation of
tea, but these devices present major limitations.
For example, in U.S. patent No. 5,188,019, issued to Vahabpour on
February 23, 1993, boiling water from a reservoir is conveyed into a strainer
containing the tea leaves by activation of a manually operated valve. After a
user evaluated infusion time, a second manually operated flow valve can be
operated to pour the prepared tea into a serving vessel, while
simultaneously mixing the tea with water to reduce strength. Although the
tea leaves are in contact with the hot water for an extended amount of time,
the user is required to determine the proper length of time for brewing the
tea.
U.S. patent No. 4,888,466, issued to Hoffmann on December 19, 1989,
discloses a machine for making hot tea in which boiling water is
automatically conveyed through a riser to an infusion receptacle provided
with a discharge valve at its bottom. The discharge valve can be electro-
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mechanically controlled so as to provide automatic discharge of the
beverage into the serving vessel after a desired infusion time has elapsed.
This design, however, does not provide for the selection of a desired
infusion temperature and provides no indication of the appropriate infusion
time for a given type of tea.
The majority of these tea preparation devices are based on a drip principle,
similar to that typically used in drip-brew coffee machines, where boiling
water is pumped and dispensed over a soft filter basket containing the
leaves and supported into a rigid closed basket comprising an outlet at its
lower end. The continuously circulating hot water extracts flavour contained
in the tea leaves and exits the basket through a possibly adjustable outlet,
filling a serving vessel. Although an adjustable outlet enables a user to set
the time required for a volume of water to pass from the filter basket through
the outlet and to the serving vessel, such a concept cannot ensure that each
leaf is able to loosely float in water for the specific period of time
required to
optimally dissipate its flavour.
Additionally, with such a concept, infusion time varies as a function of the
volume of water to flow through the outlet, which is inadequate since
preparation of a larger volume of tea with the accordingly selected mass of
leaves (e.g. 4g per 225 ml of beverage) should take no longer than for a
smaller volume in optimal conditions. Furthermore, the concept generally
operates with boiling water, which is often too hot for optimal infusion of
fine
teas. U.S. patent No. 5,901,635 issued to Lucas et al. on May 11, 1999 and
U.S. patent No. 4,825,758 issued to Snowball on May 2, 1989 provide
examples of such automatic drip type tea brewing machine offered for
commercial use.
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Japanese application No JP2013693 (Murakami - laid open in February
1992) teaches a sophisticated tea vending machine also based on the drip
principle. Nevertheless, it features the use of two or more hot water
reservoirs maintained at different temperatures and from which water is
selectively drawn according to the type of tea to be prepared. Once again,
however, proper control of the extraction of the flavour from tea leaves can
not be achieved as there is no through wetting by contact with surrounding
water for a required period of time.
Another highly automated brewer intended for black tea beverage
preparation is disclosed in Japanese application JP10328031 (Fugiwara),
laid open on December 15, 1998. The brewer provides for infusion with
agitation of the leaves to promote contact with water and two infusion times
depending on the leaf size (Large: 2'30" or Small: 4'30") as inputted by the
user. The beverage is automatically discharged into the serving vessel when
the steeping time is elapsed. The apparatus also determines from a chart
and weights the quantity of leaves required as a function of the number of
servings indicated by the user. It is apparent, however, that the apparatus
has not been designed to provide the level of versatility required for the
preparation of the three major types of tea. The principal limitation being
the
unique infusion water temperature set to 90°C and the choice from two
infusion times only. Moreover, this device does not allow for the controlled
re-heating of a tea infused at a low temperature or come equipped with
practical commercial features, such as automatic flush cleaning of the
infusion chamber and other parts coming into contact with the tea prior to
preparation of a new batch of potentially different types of tea.
From the above survey of tea preparation methods and apparatuses, it is
apparent that they fail to respond to the need for the automatic preparation
of a wide range of fine teas according to optimal conditions as provided by
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the traditional methods. There is thus a need for a method and an apparatus
responding to the increasing market need for automatic preparation of fine
teas for use on a commercial basis in tea rooms, tea sections of coffee
shops or restaurants.
5
SUMMARY OF THE INVENTION
The present invention relates to a method for producing a quantity of a hot
beverage, comprising:
providing a source of a liquid having an adjustable temperature;
selecting an infusion time and an infusion temperature;
supplying from the source liquid substantially at the selected infusion
temperature, the supplied liquid having a volume equal to or slightly larger
than the quantity;
mixing the supplied liquid with a flavour ingredient having the selected
infusion time and infusion temperature;
infusing the flavour ingredient in the supplied liquid substantially for the
selected infusion time whereby the flavour ingredient is at least partially
dissipated in the supplied liquid thereby forming a brew; and
following the infusion time, removing an undissipated portion of the flavour
ingredient from the brew thereby yielding the beverage.
The present invention also relates an apparatus for producing a quantity of a
hot beverage comprising:
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a hot beverage production controller;
a source of a liquid having an adjustable temperature connected to the
controller;
a selector of infusion time and infusion temperature connected to the
controller;
a valve system interposed between the source and an infusion chamber, the
valve system being connected to and controlled by the controller to supply
liquid substantially at the selected infusion temperature from the source to
the infusion chamber;
the infusion chamber for infusing a flavour ingredient with the liquid
substantially at the selected infusion temperature substantially for the
selected infusion time, wherein the infusion chamber has an outlet, the
flavour ingredient has the selected infusion time and infusion temperature,
and the flavour ingredient dissipates in the liquid thereby forming a brew;
a dispensing circuit interposed between the outlet of the infusion chamber
and a vessel, and connected to and controlled by the controller to discharge
the brew into the vessel; and
a mechanical filter disposed for removing an undissipated portion of the
flavour ingredient from the brew prior to discharging it in the vessel.
The foregoing and other objects, advantages and features of the present
invention will become more apparent upon reading of the following non-
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restrictive description of illustrative embodiments thereof, given for the
purpose of illustration only with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is an isometric side elevation view of an apparatus for preparing hot
beverages according to a first illustrative embodiment of the present
invention;
Figure 2 is an isometric side elevation view from left hand side of the
apparatus of Figure 1, with an outer casing removed, showing an infusion
chamber in an open position as well as main elements of one of two hot
beverage preparation stations;
Figure 3 is a side elevation view from the right hand side of the apparatus of
Figure 1, with the outer casing removed, showing the main elements of one
of the two hot beverage preparation stations with an infusion chamber in a
closed position;
Figure 4 is a schematic representation of a control panel and controller of
the apparatus of Figure 1 showing the electrical connections to the other
elements of the apparatus;
Figure 5a) presents a first isometric side elevation view of a combined
infusion/warm-up chamber of the apparatus according to a second
illustrative embodiment of the present invention;
Figure 5b) presents a second isometric side elevation view of a combined
infusion/warm-up chamber of the apparatus according to the first illustrative
embodiment of the present invention;
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Figures 5c) presents a third isometric side elevation view of a combined
infusion/warm-up chamber of the apparatus according to said first illustrative
embodiment of the present invention; and
Figure 6 is an isometric side elevation view of an apparatus for preparing hot
beverages according to a third illustrative embodiment of the present
invention.
DETAILED DESCRIPTION OF THE ILLUSTRATIVE EMBODIMENTS
The illustrative embodiments of the method and apparatus for preparation of
hot beverages by infusion according to the present invention will now be
described.
Referring to Figure 1, there is illustrated an apparatus for the preparation
of
hot beverages by infusion, generally represented by the numeral 2. The
apparatus 2, as illustrated, typically comprises an outer casing enclosing two
substantially independent brewing stations such as 4. Two brewing stations
provide a higher level of productivity. Each brewing station 4 comprises a
compartment to receive a cup 6, this compartment having a drain grid 8 to
capture any overflow or spill or fluid used to self-flush the system during
cleaning. A gate 10 equipped with a handle 12 is provided to close the cup-
receiving compartment of each brewing station 4. This gate 10 is closed
during self-cleaning, impeding the escape of any fluid and also improving
the aesthetic appearance of the apparatus 2, for example when the
apparatus 2 is not in use. A clip 14 is provided above each brewing station 4
for attaching, for example, an order slip 16 or similar.
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Although the first illustrative embodiment of the present invention is herein
described in relation to a pair of brew stations, it will be apparent to one
of
ordinary skill in the art that a single or a plurality of brewing stations may
be
assembled in a common housing, sharing or not common water sources and
a common controller in order to provide higher productivity and versatility
and match the needs of a variety of commercial applications. A liquid other
than water could also be used.
Each brewing station 4 has an associated control panel 18 equipped with an
upper power indicator light 20 to indicate electrical supply of the apparatus
with electrical power. The associated panel 18 is also equipped with a series
of control buttons such as 22 for selection of the beverage to be brewed at
the brewing station 4 and the quantity thereof. Associated with each control
button 22 is a control button indicator light 24 for providing a visual
indication
of the type and quantity of beverage selected. Additionally, indicator light
26
is provided to indicate that a beverage is being warmed up and indicator
light 28 is provided to indicate that the selected beverage is now ready.
Further associated with each brewing station 4 is an infusion chamber
access door 30 and infusion chamber access door handle 32 for accessing
(see Figure 2) an infusion chamber 34 thereby allowing a filter basket 36
containing the appropriate flavour ingredient to be placed in the infusion
chamber 34.
The top of the apparatus is formed as a ridged storage tray 38 providing
handy storage of, for example, clean cups such as 40.
Referring now to Figure 2, the apparatus 2 first comprises two hot water
reservoirs 42 and 44 each being fed by gravity at its base with cold water
through the base of a common main reservoir 46 (shown cutaway in Figure
2) via tubes 48 and 50. The common main reservoir 46 is located at the
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same vertical level as the reservoirs 42 and 44, which have their top portion
maintained at atmospheric pressure through vents 52 and 54 respectively.
Therefore, the water in all reservoirs 42, 44 and 46 tends to stabilise at the
same absolute level should water be drawn from reservoirs 42 and/or 44 or
5 added to main reservoir 46.
Main reservoir 46 is provided with a pair of liquid level sensors (or
indicators)
56 and 58 connected to the electronic controller 60 which controls an
external pump/feed valve assembly (not shown, see V1 in Figure 4)
10 connected to an external source of cold water (not shown). The pump/feed
valve assembly feeds fresh water to the communicating reservoirs through
feed tube 62 when a low level is detected by lower sensor 58 and stops
feeding when a full level is detected by upper sensor 56. Alternatively,
single
point liquid level detection may also be used for each reservoir, while
providing for hysteresis in the control of the valve through time delays or
other means, in order to prevent too frequent cycling of the pump/feed valve
assembly switching.
Each one of water reservoirs 42 and 44 is also provided with a thermostatic
water heating system 64, 66 controlled by controller 60 to heat water in each
reservoir to a different temperature to enable performing the infusion at
different predetermined readily available water temperatures. Typically one
water reservoir is heated to 95°C and the other to 50°C. Hot
water from
reservoirs 42 and 44 is tapped at a level near the top of the water columns
and directed toward an infusion chamber assembly 68 through respective
outlet tubes 70 and 72 connected to the inlets of source valves 74 and 76
respectively. Dispensing outlets 78 and 80 of, respectively, source valves 74
and 76 are in turn in direct fluid communication with the top of the infusion
chamber 34. Outlet tubes 70 and 72 are connected to their respective
reservoirs 42 and 44 at such a height above the dispensing outlets 78 and
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80 that sufficient hydrostatic pressure (head) is provided to feed the
infusion
chamber 34 by gravity at adequate flow rates. It should be noted that the
.system design assures that both hot water feed lines have substantially
identical hydrostatic pressures and elements (outlet tubes 70 and 72 and
source valves 74 and 76), such that substantially identical water flows are
obtained at the dispensing outlets 78 and 80.
Given the above described symmetry, it will be apparent to one of ordinary
skill in the art that appropriate control of source valves 74 and 76 by the
electronic controller 60, infusion can be carried out not only with water from
either reservoir 42 or reservoir 44, but also with a mixture of water drawn
from both of these reservoirs, thus providing the possibility of performing
the
infusion at an intermediate temperature. Indeed, the symmetry of both water
supply systems enables for the selective mixing of water from both
reservoirs 42 and 44 in a definite ratio by merely simultaneously cycling
source valves 74 and 76 for accordingly set, and potentially different time
delays. For example, equal delays would provide a 50:50 mixing ratio and a
temperature of the infusion water that is proximate to the arithmetic mean of
the temperatures of water in the reservoirs 42 and 44.
Referring now to Figure 3 in addition to Figure 2, the apparatus 2 comprises
an infusion chamber assembly 68 itself comprising an infusion chamber 34.
The latter infusion chamber is provided with a thermally insulated housing
82 pivotally assembled at pivot 84 to a rigid bracket 86 which, in turn, is
connected to a main frame assembly 88. A filter basket 36 is removably
installed into chamber 34 and a filter basket presence switch 90 is
electrically connected to controller 60 and so located as to indicate the
presence or absence of filter basket 36 in the infusion chamber 34. In
addition, at least one liquid level sensor such as 92 is installed in the
infusion chamber 34 and is electrically connected to controller 60 to indicate
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when a desired level of liquid is reached in the infusion chamber 34. The
infusion chamber assembly 68 can be pivoted about pivot 84 to thereby pull
out this assembly 68 by pulling the handle 32 mounted on the infusion
chamber access door 30, thus allowing the insertion or removal of the filter
basket 36.
It will be apparent to one of ordinary skill in the art that when at least one
of
the source valves 74 and 76 is triggered by the controller 60, hot water from
the corresponding reservoir 42 or 44 is supplied to the filter basket 36
through the open top thereof, or directly into infusion chamber 34 when filter
basket 36 has been removed. The supplied hot water thereby mix with any
flavour ingredients (not shown) contained in the filter basket 36 or infusion
chamber 34. Mixing of flavour ingredients with hot water causes the flavour
ingredients to at least partially dissipate in the water, thereby creating a
brew.
On transfer of the brew out of the infusion chamber 34 following expiration
of the appropriate infusion time, any undissipated flavour ingredients or
other residues, for example larger particulate matter such as tea leaves,
remain behind in the filter basket 36. These residues can be discharged by
removing the filter basket 36 from the infusion chamber 34 and either
cleaning or replacing the filter basket 36. Insertion and withdrawal of the
filter basket 36 is enabled through tilting of the chamber assembly 68
outwardly about the pivot 84 using the handle 32 as described in the
foregoing description.
Referring now to Figure 3, the apparatus 2 further comprises, for each brew
station, a warm-up chamber 94 in fluid communication with the lower end of
infusion chamber 34 through transfer valve 96 assembled to the lower
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portion of the infusion chamber assembly 68 and controlled through the
controller 60.
Similarly, the lower end of the warm-up chamber 94 is in fluid
communication with the inlet 98 of dispensing valve 100 also controlled
through the controller 60. The outlet 102 of dispensing valve 100 is
connected to a dispensing nozzle 104 through which the prepared hot
beverage can be dispensed into a cup 6. In order to enable cleaning of the
infusion chamber 34 and the warm-up chamber 94 through purging, the
lower ends thereof are formed into a funnel shape and are respectively in
fluid communication with valves 96 and 100.
The warm-up chamber 94 is provided with a temperature sensor (not
shown), such as a thermistor, to indicate to controller 60 the temperature of
the internal wall of warm-up chamber 94, and eventually of a brew contained
therein. Furthermore, an electrical band heater 106 is mounted on the
external wall of the warm-up chamber 94. Band heater 106 constitutes a
source of heat for warming up the brew inside chamber 94 to a serving
temperature, typically about 75°C. The source of heat is spread
substantially
over the surface of the external wall of the warm-up chamber 94. Chamber
94 is made of a corrosion proof and heat conductive material such as
stainless steel. Heat is therefore communicated to the infused beverage
inside warm-up chamber 94 without creating excessive hot points which
could bring the beverage to boiling locally and alter its properties and
taste.
A thermal isolation material is provided on the outside of the warm-up
chamber 94 to limit heat losses, reduce power requirements and speed up
the warming up of beverages.
Referring back to Figure 2, a cup presence sensor (not shown) indicates to
the controller 60 the presence or absence of a cup 6 under the dispensing
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nozzle 104. This prevents a ready hot beverage being dispensed prior to a
cup being placed under the dispensing nozzle 104 also controlled by the
controller 60. Therefore, the beverage is kept at the serving temperature in
the warm-up chamber 94 until it is served.
The gate 10 is equipped with a gate-closed sensor (not shown) indicating to
the controller 60 when the gate has been correctly shut. Additionally, a
solenoid actuator 108 enables the controller 60 to lock the gate 10 in a
closed position when hot water is being circulated through the system during
self-cleaning.
Controller 60 of the apparatus 2 is able to perform periodic self-cleaning
flush cycles. During a flush cycle, hot water is circulated from the hottest
water reservoir through the infusion chamber 34 and warm-up chamber
being subsequently ejected into the drain grid 8 via the nozzle 104. A flush
cycle will take place, for example, when the filter basket presence switch 90
indicates to the controller 60 removal of the filter basket 36 at the end of
an
infusion cycle. For safety purposes, dispensing of the waste hot cleaning
water is enabled only when the system detects a closed gate status through
the gate closed sensor, indicating that the gate 10 is locked thereby
preventing hot water from escaping. Whenever purging of the waste fluid is
enabled, dispensing valve 100 is triggered and the waste water is dispensed
into a waste recuperating vessel 110 through the drain grid 8. The waste
recuperating vessel 110 can be periodically emptied by hand or, as
illustrated in Figure 3, continuously purged into a drain through a drain tube
112 in fluid communication with the lower end of vessel 110.
Referring now to Figure 4, for each brewing station 4 the control panel 18 is
used by an operator to communicate commands to the controller 60 via a
series of control buttons such as 22. At the same time, the control panel 18
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indicates current operational status via indicator lights 20, 26 and 28 as
well
as current selections via indicator lights such as 24. Interconnections of
inputs and outputs of controller 60 to the sensors and controllable members
of the apparatus 2 are also represented in Figure 4. In the first illustrative
5 embodiment of the apparatus 2, at least six (6) control buttons such as 22
are provided, each one triggering the start of a distinct hot beverage
preparation program stored in controller 60.
Each hot beverage preparation program refers to and selects a specific
10 infusion temperature and infusion time combination according to the
requirements of the beverage to be prepared. For example, a green tea can
be automatically prepared by pressing the button 22 (GREEN)
corresponding to three (3) minutes of infusion at a temperature of
95°C.
Although most program buttons such as 22 refer to factory set and carefully
15 selected values of infusion temperature and time, at least one additional
key
such as 114 may be provided to start a special user settable custom
program. The infusion temperature and time can be adjusted respectively
through an infusion time selector 116 and an infusion temperature selector
118 both provided on the controller 60.
Optionally, serving size buttons such as 120 can be provided to select the
volume of beverage to be prepared. For that purpose, a plurality of level
sensors 92 are located inside the infusion chamber 34, and depression of
one of the buttons 120 causes selection of one sensor 92 corresponding to
the selected volume of beverage. The selected sensor 92 will provide the
controller 60 with a feedback signal to fill the infusion chamber 34 with the
appropriate volume of hot water through control of the valves 74 and/or 76.
Selecting the volume of water to be dispensed into the filter basket 36 and
the infusion chamber 34 can also be used to control the preparation of
servings of similar net volume (size) from ingredients (for example, tea
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leaves) characterised by substantially different water absorption
characteristics. In this regard, given the varying rates of absorption of
water
by differing ingredients it will be apparent to one of ordinary skill in the
art
that a given ingredient may require a slightly greater quantity of hot water
to
yield an amount of beverage.
The three-state indicator light 20 turns red to indicate that power is
supplied
to the apparatus 2, and turns green once the apparatus 2 is ready to
prepare a hot beverage. The apparatus 2 is ready to prepare a hot beverage
when, referring to Figure 2 in addition to Figure 4, reservoirs 42 and 44
contain sufficient water at the required temperature.
When a beverage preparation cycle is started, a red indicator light such as
24 is illuminated to indicate that the brewing station 4 is busy, carrying out
the infusion operation. The transfer valve 96 is closed and the water source
valves 74 and 76 are selectively actuated (opened) by the controller 60
according to a time-on ratio determined by the selected water temperature.
These source valves 74 and 76 are automatically shut-off when the selected
fluid level sensor 92 in infusion chamber 34 indicates that the appropriate
level (volume) of water for preparation of the selected beverage size has
been supplied. The controller 60 then starts the infusion cycle and at the
same time commences heating the warm-up chamber 94, typically to an
inside wall temperature of marginally higher than 75°C to build-up a
heat
reserve. Indeed, a relatively small heating power is provided to prevent
overheating of the beverage and to limit the total power requirement of the
apparatus. Therefore, heating is started in advance and the thermal energy
is stored in the warm-up chamber 94 walls, which are manufactured from a
relatively high mass of heat absorbing material.
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After the required infusion time has expired, the controller 60 activates the
transfer valve 96 for a predetermined period of time to transfer the hot
beverage to the warm-up chamber 94. The yellow indicator light 26 is then
illuminated, indicating that the warm-up operation is being carried out. The
beverage temperature is then continuously monitored through a temperature
sensor (not shown) until the serving temperature, typically 75°C, is
reached.
It will be apparent to one of ordinary skill in the art that when infusion is
carried out at a temperature higher than the serving temperature, warm-up
may not be required and the serving temperature will rapidly be detected. At
that time, controller 60 halts heating of the warm-up chamber 94, illuminates
a green indicator light 28, indicating that the beverage is ready, and
optionally activates an audible signal through an acoustic transducer such
as 122. At this point, the gate switch (not shown) is continuously monitored.
If the presence of a cup 6 is sensed through the cup presence sensor (not
shown), or alternatively through detection of an open gate condition,
dispensing valve 100 is triggered for a fixed period of time sufficient to
dispense the largest size of beverage into the cup 6.
Referring now to Figure 2 and Figure 3, in order to access the filter basket
36, the infusion chamber assembly 68 can be moved from its operating
position to an open position by pulling the handle 32, thereby tilting the
infusion chamber assembly 68 about pivot 84. By removing the filter basket
36 from the infusion chamber 34, the filter basket presence switch 90
changes its status thereby allowing the controller 60 to detect the absence
of a filter basket in the infusion chamber 34. Once the infusion chamber
assembly 68 is placed back in its normal operating position, and provided
the gate 10 is closed, a flush cycle is started to clean all fluid lines and
chambers with the hottest water contained in reservoirs 42 and 44.
Following the flush cycle, a new beverage may be prepared by opening the
infusion chamber assembly 68, placing a determined quantity of flavour
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ingredient (e.g. tea leaves) into a filter basket 36, placing the filter
basket 36
into the infusion chamber 34, closing infusion chamber assembly 68, and
depressing a control button 22. Optionally a beverage serving size button as
in 120 can be depressed.
Turning now to the second illustrative embodiment of the apparatus 2,
Figures 5a), 5b) and 5c) illustrate a combined infusion/warm-up chamber
assembly 600 replacing the infusion chamber assembly 68, warm-up
chamber 94, and transfer valve 96 (see Figures 2 and 3). Assembly 600
comprises a combined infusion/warm-up chamber 601 and a lid 606
provided with a clear window 609.
Combining both chambers requires withdrawing the filter basket from the
liquid (typically water) to stop steeping when the infusion time has elapsed
and the hot beverage preparation cycle enters the warm-up phase. This is
automatically accomplished by forming combined chamber 601 into a
semicircular profile and providing a similarly shaped conforming filter basket
602 pivoting about an axle 603 forming a rod extension 604 connected to a
transverse arm 605. Arm 605 is in turn connected to a bi-directional linear
actuator (not shown). Optionally, the axle 603 can be rectangular in cross-
section and rotated by a filter rotary actuator (not shown). The actuator is
controlled through the controller 60 in order to automatically insert and
withdraw the filter basket 602 from the hot water and thereby respect the
infusion time required to prepare the hot beverage. The semicircular
chamber 601 is also pivotally mounted about a central axis on support
bracket 608 and can be tilted forward by hand or by an actuator (not shown)
under the control of the controller 60 to pour the hot beverage into a serving
vessel through a spout such as 609 of the chamber 601. Alternatively,
chamber 601 may be stationary and provided with a dispensing outlet and
valve (not shown) at its lower end.
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Hot water can be supplied to the chamber 601 through, for example, conduit
610.
Of course, the lid 606 is pivoted to open chamber 601 and enable access to
the basket 602 to replace the flavour ingredient. A sensor (not shown will
allow the controller 60 to detect opening of the lid 606 in order to disable
operation of the apparatus 2.
Finally, a heater (not shown) will be provided to warm-up the brew.
Referring to Figure 6, a third illustrative embodiment 200 of the apparatus
for the preparation of hot beverages is illustrated.
The apparatus 200 comprises a reservoir 202 for receiving a certain quantity
of liquid, typically water (not shown). The level of liquid is visible through
a
transparent window 204 located in front of the reservoir 202. A heating
element 206 is disposed in the bottom of the reservoir 202 to heat the liquid
poured therein. The temperature of the liquid is controlled through a
thermostat 208. Both the thermostat 208 and the heating element 206 are
electrically connected to a controller (not shown) such as controller 60.
An infusion chamber 210 is mounted directly below the reservoir 202. The
flow of liquid from the reservoir 202 into the infusion chamber 210 is carried
out through a source valve (not shown). Opening and closure of the source
valve is controlled through a first solenoid assembly 212 including a rod 214.
Actuation of the first solenoid assembly 212 causes the rod 214 to move
axially and thereby open the source valve (not shown). Opening of this
source valve causes the liquid to flow from the reservoir 202 to the infusion
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chamber 210. The first solenoid assembly 212 is electrically connected to
the controller (not shown).
Prior to liquid being transferred therein, an adequate amount of flavour
5 ingredient (typically tea, not shown) is placed in the infusion chamber 210.
Once the liquid in the reservoir 202 reaches the optimal temperature of
infusion as pre-programmed into the controller and selected by the user at
the beginning of the infusion cycle, the liquid from the reservoir 202 is
released by the source valve (not shown) and transferred into the infusion
10 chamber 210 where it mixes with the flavour ingredient to form a brew. Once
the optimal infusion time as pre-programmed into the controller and selected
by the user at the beginning of the infusion cycle has elapsed, the controller
(not shown) activates a second solenoid assembly 216. The optimal time
and temperature of infusion can be selected through a push-button control
15 panel such as 18 of Figures 1, 2 and 4 associated to the controller. This
second solenoid assembly 216 is electrically connected to the controller and
includes a rod 218. Activation of the second solenoid assembly 216 causes
the rod 218 to move axially and open an infusion valve 220 thereby allowing
the brew held in the infusion chamber 210 to flow into a vessel, for example
20 a removable carafe 222. The carafe 222 is typically fabricated from a heat
resistant transparent material such as glass and is provided with a handle
224 and spout 226 so that it may serve as a handy serving pot.
A flat filter 228 is placed on the bottom of the infusion chamber 210 to deter
the flow of larger particulate matter from the infusion chamber 210 into the
carafe 222. After the infusion cycle this particulate matter may be removed
from the infusion chamber 210 by removing it from the apparatus 200 and
flushing it with clean water. Additionally, a standard paper or gauze
coffee/tea filter (not shown) can also be placed in the infusion chamber 210
CA 02371404 2002-02-12
21
prior to adding flavour ingredients in order to simplify their removal after
infusion.
A heating plate 230 is disposed at the bottom of the apparatus 200 for
heating a brew contained in the carafe 222 to the brew's optimal serving
temperature. The heating plate 230 is electrically connected to and
controlled by the controller (not shown) and a second thermostat (not
shown) disposed in the base plate 232. Of course, the thermostat is
electrically connected to the controller.
Although the present invention has been described hereinabove by way of
illustrative embodiments thereof, it can be modified at wilt within the scope
of
the appended claims, without departing from the spirit and nature of the
subject invention.
