Note: Descriptions are shown in the official language in which they were submitted.
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AUTOMATIC COFFEE MAKER AND METHOD OF PREPARING A BREWED
BEVERAGE
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application claims the benefit of U.S. patent application serial
number
14/307,289 filed June 17, 2014, U.S. patent application serial number
14/568,471 filed
December 12, 2014, and U.S. patent application serial number 14/812,731 filed
July 29,
2015, the entire contents of which are incorporated herein by reference.
BACKGROUND
[0002] Exemplary embodiments of the present disclosure relate to a system and
method for brewing beverages, and more particularly to a system and method of
automatically brewing a beverage having a desired flavor profile.
[0003] Various systems and methods for brewing a beverage, such as coffee, are
known. Known systems include drip brewing systems in which hot water is
filtered through
coffee grounds and into a carafe and French press systems in which coffee
grounds and hot
water are mixed in a container and a water permeable plunger is pressed into
the container
from above to trap the ground coffee at the bottom of the container.
[0004] Accordingly, a beverage brewing system capable of automatically brewing
a
beverage having a desired flavor profile, regardless of the type or volume of
beverage
selected, is desirable.
SUMMARY
[0005] According to one embodiment, a beverage system is provided including a
housing having a water outlet. A water reservoir is mounted to the housing.
The water
reservoir is arranged in fluid communication with the water outlet via at
least one fluid
conduit. A flow meter is disposed within the at least one fluid conduit. The
flow meter is
configured to measure a volume of water supplied to the water outlet. A
heating mechanism
is configured to heat at least a portion of the water within the at least one
fluid conduit.
Water is selectively supplied to the water outlet without a pump.
[0006] In addition to one or more of the features described above, or as an
alternative,
in further embodiments water is selectively supplied to said water outlet by
operating said
heating mechanism.
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[0007] In addition to one or more of the features described above, or as an
alternative,
in further embodiments pressure generated by operating said heating mechanism
is
configured to supply a volume of water to said water outlet.
[0008] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said heating mechanism and said flow meter are operably
coupled to
a controller.
[0009] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said controller is configured to control operation of
said heating
mechanism based on said volume of water measured by said flow meter.
[0010] In addition to one or more of the features described above, or as an
alternative,
in further embodiments water from said water reservoir is fed to said flow
meter by gravity.
[0011] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said flow meter is a paddle wheel.
[0012] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said heating mechanism is operable only when the water
reservoir
contains a fluid.
[0013] According to another embodiment, a beverage system is provided
including a
housing configured to receive a container for storing a beverage prepared by
the beverage
system. A heating mechanism is positioned within the housing. The heating
mechanism is
configured to selectively heat the beverage within the container. A thermal
regulation device
is operably coupled to the heating mechanism. The thermal regulation device is
configured
to monitor a temperature of at least one of the beverage and container such
that the
temperature remains within a predetermined threshold to maintain a flavor
profile of the
beverage.
[0014] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said heat provided by said heating mechanism affects
said flavor
profile of said beverage when said heat breaks down one or more compounds
within said
beverage.
[0015] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said thermal regulation device is a thermistor.
[0016] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said thermal regulation device is a thermostat.
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[0017] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said housing includes a floor configured to receive
said container and
said heating mechanism is positioned within said floor.
[0018] According to another embodiment, a beverage system is provided
including a
housing configured to receive a container. A shower head is mounted to the
housing. The
shower head is substantially vertically aligned with the container. A water
reservoir is
removably coupled to a portion of the housing. A brew basket is removably
mounted to the
housing directly beneath the shower head. The brew basket includes a generally
hollow body
configured to define a brew chamber therein. At least one outlet opening
formed in the body
of the brew basket is fluidly coupled to the brew chamber.
[0019] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said generally hollow body includes at least one
overflow orifice
configured to stow a volume of fluid to prevent overflow.
[0020] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said at least one overflow orifice is positioned
adjacent a sidewall of
said hollow body.
[0021] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said at least one outlet opening includes two
substantially identical
outlet openings.
[0022] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said at least one outlet opening includes a single
outlet opening.
[0023] In addition to one or more of the features described above, or as an
alternative,
in further embodiments the single outlet opening includes a siphon having a
pipe fluidly
coupled to the brew chamber and extending from a sidewall of said hollow body.
[0024] In addition to one or more of the features described above, or as an
alternative,
in further embodiments a flow control device is mounted to said hollow body
adjacent said at
least one opening. The flow control device is configured to selectively
control a flow of the
fluid through the at least one opening.
[0025] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said flow control device is movable between a first
position where
fluid is configured to flow freely through said at least one opening, and a
second position
where no fluid is configured to flow through said at least one opening.
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[0026] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said hollow body is configured to slidably mount to one
or more rails
of said housing.
[0027] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said water reservoir and said portion of said housing
to which said
water reservoir is coupled are substantially identical in diameter.
[0028] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said brew basket and said shower head are laterally
offset from said
water reservoir.
[0029] In addition to one or more of the features described above, or as an
alternative,
in further embodiments a platform is mounted to said housing. The platform is
movable
between a retracted position and an extended position. In the extended
position said floor,
said platform, said brew basket, and said shower head are substantially
aligned about a
vertical axis.
[0030] According to another embodiment, a beverage system is provided
including a
housing having a flow meter. A water reservoir configurable with the housing
including a
chamber for receiving a liquid. The water reservoir is arranged in fluid
communication with
the flow meter. The water reservoir is disposed vertically above the flow
meter such that a
flow of liquid from the chamber to the flow meter is driven by gravity.
[0031] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said liquid is configured to flow from said chamber
until reaching
equilibrium.
[0032] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said flow meter is arranged within a fluid conduit,
upstream from a
heating mechanism.
[0033] In addition to one or more of the features described above, or as an
alternative,
in further embodiments said flow meter is a paddle wheel.
BRIEF DESCRIPTION OF THE FIGURES
[0034] The accompanying drawings incorporated in and forming a part of the
specification embodies several aspects of the present disclosure and, together
with the
description, serves to explain the principles of the disclosure. In the
drawings:
[0035] FIG. 1 is a graph representing Strength (% TDS) vs. Extraction (%) of
Brewed
Coffee;
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[0036] FIG. 2 is a schematic diagram of a beverage brewing apparatus according
to
an embodiment;
[0037] FIG. 3 is a perspective view of a beverage brewing apparatus according
to an
embodiment;
[0038] FIG. 4 is a perspective view of another beverage brewing apparatus
according
to an embodiment;
[0039] FIG. 5 is a perspective view of yet another beverage brewing apparatus
according to an embodiment;
[0040] FIG. 6 is a schematic diagram of a cross-section of a beverage brewing
apparatus according to an embodiment;
[0041] FIG. 7 is another perspective view of a beverage brewing apparatus
according
to an embodiment;
[0042] FIG. 8 is a perspective view of a water reservoir of a beverage brewing
apparatus according to an embodiment;
[0043] FIG. 8a is a front view of another water reservoir of a beverage
brewing
apparatus according to an embodiment;
[0044] FIG. 9 is a perspective view of a lid of the water reservoir of a FIG.
8
according to an embodiment;
[0045] FIG. 10 is a cross-sectional view of a brew basket of the beverage
brewing
apparatus according to an embodiment;
[0046] FIG. ha is a bottom view of a brew basket of the beverage brewing
apparatus
when a drip stop assembly is in a first position according to an embodiment;
[0047] FIG. lib is a bottom view of a brew basket of the beverage brewing
apparatus
when a drip stop assembly is in a second position according to an embodiment;
[0048] FIG. 12a is a cross-sectional view of a shower head of the beverage
brewing
apparatus according to an embodiment;
[0049] FIG. 12b is a bottom view of a shower head of the beverage brewing
apparatus
according to an embodiment of the invention;
[0050] FIG. 13 a graph representing Strength (% TDS) vs. Extraction (%) of
Brewed
Coffee including the flavor profiles achieved by the beverage brewing
apparatus according to
an embodiment;
[0051] FIG. 14 is a flow chart of a method of preparing a brewed beverage
using the
beverage brewing apparatus according to an embodiment;
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[0052] FIG. 15 is a graph representing Volume of Water Delivered vs. Time
(Cool
Temperature Water);
[0053] FIG. 16 is a graph representing Time to First Delivery vs. Time Elapsed
Since
Previous Operation of the Heating Mechanism;
[0054] FIG. 17 is a top perspective view of a portion of a brew basket
according to
another embodiment;
[0055] FIG. 18 is a cross-sectional view of the portion of the brew basket of
FIG. 17
according to another embodiment; and
[0056] FIG. 19 is a perspective view of the housing of the beverage brewing
apparatus according to another embodiment.
[0057] The detailed description explains embodiments of the disclosure,
together with
advantages and features, by way of example with reference to the drawings.
DETAILED DESCRIPTION
[0058] Aspects and embodiments disclosed herein include a system and method
for
preparing various brewed beverages. Although the disclosure is described
herein with
reference to preparing a brewed coffee beverage, preparation of other brewed
beverages is
within the scope of the disclosure. As the term is used herein, "coffee"
refers to a beverage
including solids extracted from coffee beans and dissolved in water. Brewed
coffee is
typically prepared by passing hot water through dried and ground coffee beans,
referred to
herein as "ground coffee." Solids from the ground coffee are dissolved in the
hot water as it
passes there through.
[0059] The flavor profile of brewed coffee is a balance between strength
(solubles
concentration) and extraction (solubles yield), as shown in FIG. 1. Strength
refers to the
measured amount of solids extracted into the coffee. Strength is typically
expressed as a
percentage of total dissolved solids (% TDS). For example, for 100g of coffee
measuring 1.2
% TDS, 98.8g of the coffee is water and 1.2g is dissolved coffee solids.
Extraction, or
solubles yield, refers to the percentage of the ground coffee by weight that
is removed by
dissolving water during the brewing process. Up to 30% of the available
soluble solids in
ground coffee can be extracted, with most of the remaining 70% being insoluble
in water.
The solubles yield of brewed coffee is dependent on multiple factors,
including, but not
limited to, the temperature of the water passed through the ground coffee, the
grind size of
the ground coffee, and the amount of time that the water is in contact with
the ground coffee.
For example, ground coffee with a larger grind size may require a higher water
temperature
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or a longer water contact time at a lower temperature to achieve an equivalent
amount of
soluble extraction as a ground coffee having a smaller grind size.
[0060] Over the years, various institutions and committees within the coffee
industry
have established a "gold cup" standard that coffee having an extraction
between about 18%
and 22% and a percentage of total dissolved solids between about 1.15 and 1.35
percent will
generally yield the best quality of brewed coffee. As shown in the FIG.,
coffee with an
extraction of greater than 22% will have a sharp increase in the soluble
components that
contribute to the bitter taste associated with over-extraction, and coffee
with an extraction of
less than 18% is generally associated with sour, under-developed taste.
[0061] The amount of water used to brew the coffee should also be controlled
to
produce a coffee having a pleasant flavor and strength. The strength of the
coffee will vary
depending on multiple factors including, the ratio of ground coffee to water
being used, grind
size, and contact time between the coffee grounds and the water for example.
In a general
application, the use of too much water may result in coffee that is weak, and
the use of too
little water may result in coffee which is undesirably strong.
[0062] The temperature of the water used is also considered an important
variable in
determining a proper balance and taste. This is because cooler water may not
extract a
desirable quantity of solubles that make up the flavor of brewed coffee.
Similarly, hotter
water may extract a higher ratio of bitter solubles than desired. As a result,
it is generally
desirable to use water for brewing coffee such that temperature in the brewing
chamber is
between about 195 F and 205 F (91 C-96 C).
[0063] It is known that pre-soaking or wetting the ground coffee with water,
such as
prior to delivering the majority of the hot water used to brew the coffee, may
result in a
brewed coffee having a more pleasant taste than brewed coffee produced without
pre-soaking
the ground coffee. Pre-soaking the ground coffee releases gasses trapped
within the coffee
grounds, such as carbon dioxide for example. As a result, the portion of the
ground coffee
configured to evenly absorb and filter the water is increased. The water used
for pre-soaking
the ground coffee may be referred to herein as "bloom water" and the amount of
time that the
boom water is exposed to the ground coffee to pre-soak the ground coffee is
referred to as
"bloom time." The water used to brew the coffee from the ground coffee after
the bloom
water, will be referred to herein as "brew water." The brew water is delivered
to the ground
coffee after completion of pre-soaking of the ground coffee with the bloom
water for a bloom
time. The ratio of the volume of bloom water to the mass of ground coffee, in
addition to
other factors, also contributes to the production of a balanced, pleasant
tasting coffee.
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[0064] Referring now to FIGS. 2-12 and 17-19, an automated beverage brewing
apparatus 20 according to an embodiment of the disclosure is illustrated in
more detail. The
apparatus 20 is capable of producing a pleasantly flavored beverage, such as
coffee for
example, by controlling not only the quantity of water used to brew the
coffee, but also the
time for which the water is in contact with the ground coffee. The apparatus
includes a
housing 22, a water reservoir 30, a heating mechanism 44, a shower head 50,
and a brew
basket 60. The water reservoir 30 is a generally hollow container affixed to a
portion of the
housing 22. The reservoir 30 is configured to store a desired amount of water
therein for
brewing a beverage, such as coffee for example, and in some embodiments may be
detachable from the housing 22 for ease of use.
[0065] An example of the water reservoir 30 is illustrated in more detail in
FIGS. 8,
8a and 9. In the illustrated, non-limiting embodiment, the reservoir 30
includes one or more
contours 32, such as recessed grips for example, to allow a user to transport
the water
reservoir 30 with one hand. One or more markings 34 may be formed on the
reservoir 30 to
indicate to a user a sufficient amount of water appropriate for one or more of
the selectable
brewing sizes. As shown in the embodiment of FIG. 8a, the water reservoir 30
may be
formed including one or more ribs extending horizontally about a periphery of
the reservoir
30.
[0066] A lid 36 for the reservoir may be integrally formed into the housing
22, or
alternatively, may be a separate component, removably attached to the
reservoir 30. As
shown in FIG. 8, the lid 36 may include a first portion 36a configured to
attach, such as by
threaded engagement for example, to a portion of the reservoir 30, and a
second portion 36b
coupled to the first portion 36a and movable between a closed position (FIG.
8) and an open
position (FIG. 9) to easily fill the reservoir 30 with water. In one
embodiment, the first
portion 36a of the lid 36 is movable about 180 degrees between the closed
position and the
open position.
[0067] In one embodiment, an outlet end 38 of the reservoir 30 includes at
least one
connector 40 configured to slidably engage a plurality of complementary
connectors (not
shown) arranged within a portion of the housing 22 to lock the reservoir in
place. A plug 42,
best seen in FIG. 8a, is generally arranged within the opening (not shown)
formed at the
outlet end 38 of the reservoir 30. The plug 42 generally includes a shaft 43
positioned at least
partially within the opening and a base 45 having a diameter larger than the
adjacent opening.
When the reservoir 30 is detached from the housing 22, the base 45 is arranged
in contact
with the end 38 of the reservoir 30 to block a flow of water from the outlet
end 38 thereof.
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However, when the reservoir 30 is connected to the housing 22, the plug 42 is
configured to
move vertically, thereby creating a gap between the base 45 and the outlet end
38 to allow a
flow of water through the outlet end 38. In one embodiment, the plug 42 is
spring loaded and
is biased to the position to block a flow from the reservoir 30. A particulate
filter may also be
formed within the plug 42 or directly within the opening of the outlet end 38.
[0068] The heating mechanism 44, arranged within an interior of the housing
22, is
fluidly coupled to the outlet end 38 of the water reservoir 30 via a first
conduit 46 and is
arranged in fluid communication with the shower head 50 via a second conduit
48. Another
plug 47 may be disposed within either the housing 22 or the first conduit 46,
adjacent the
outlet end 38 of the water reservoir 30. Similar to plug 42, plug 47 may
include a biasing
mechanism, such as a spring for example, configured to bias the plug 47 into a
position to
block a flow of water through the end of the first conduit 46 when the water
reservoir 30 is
not connected to the housing 22. When connected to the housing 22, the water
reservoir 30
applies a force to plug 47, opposite the biasing mechanism, such that the plug
47 is moved to
a second position and the water reservoir 30 and first conduit 46 are arranged
in fluid
communication. The first conduit 46 and the second conduit 48 may be formed
from the
same or different food safe materials, such as food grade silicone tubing,
stainless steel
tubing, or polymeric tubing for example. In one embodiment, the heating
mechanism 44 is a
boiler and is configured to heat the water from the reservoir 30 before
supplying it to the
showerhead 50.
[0069] The brew basket 60 is removably coupled to the housing 22, such as via
one or
more rails 61 (see FIG. 19) for example, at a position vertically below the
shower head 50.
When viewed from the side, as shown in FIG.6, the brew basket 60 extends
further forward
beyond the adjacent water reservoir 30. The brew basket 60 is generally hollow
and includes
a brew chamber 62 configured to receive ground coffee and to brew the ground
coffee when
hot water is introduced therein. In one embodiment, the brew chamber 62 is
configured to
receive a disposable or permanent coffee filter (not shown) in which the
ground coffee may
be disposed.
[0070] From the brew basket 60, the brewed coffee is directed into a
vertically
adjacent container 80 either directly or through one or more conduits or
chambers. Examples
of containers 80 configured for use with the beverage brewing apparatus 20,
include, but are
not limited to, a carafe, a half-carafe, a travel mug, and a mug for example.
In one
embodiment, the brewed beverage may drip from the outlet end 64 of the brew
basket 60 into
a straw 84 disposed within the container 80. The straw 84 may include an
opening 86 located
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at any position, such as near a top of the container 80 or a bottom 82 of the
container 80 for
example. In a non-limiting embodiment, the straw 84 includes a single tooth
configured to
direct a flow direction of the brewed beverage in a single direction into the
container 80.
[0071] In one embodiment, the housing 22 includes a floor 24 configured to
support a
container 80 thereon. The floor 24 may be arranged generally adjacent a base
26 of the
apparatus and may extend generally parallel to the shower head 50, such as
beyond an
adjacent portion of the housing including a user interface (best shown in FIG.
5).
Alternatively, or in addition, a platform 28 movable between a stored position
and a deployed
position may be attached to a portion of the housing 22 such that when the
platform 28 is in
the deployed position, the platform 28 is configured to support a container 80
thereon. When
the platform 28 is in the deployed position, the shower head 50, brew basket
60, platform 28,
and floor 24 are substantially aligned about a vertical axis A (FIG. 7). In
one embodiment,
the platform 28 is generally parallel to the floor within about 5 when in the
deployed
position. As shown, the platform 28 is configured to pivot about an axis B
extending
generally perpendicular to the vertical axis A. However, other embodiments,
such as where
the platform is configured to pivot about an axis B, substantially parallel to
axis A for
example, are also within the scope of the disclosure. By positioning the
platform 28 between
the floor 24 and the brew basket 60, the platform 28 may be used to support
smaller
containers, such as a mug or travel mug for example, to limit the distance the
brewed
beverage drips from the outlet end 64 of the brew basket 60 into the container
80.
[0072] As best shown in FIG. 10, at least one overflow channel or orifice 66
may be
formed in the brew basket 60, such as adjacent an edge 68 thereof. The
overflow channel 66
is configured to drain excess water from the brew basket directly into the
adjacent container.
In one embodiment, the brew basket 60 includes a plurality of overflow
channels 66 spaced
about the periphery of the brew basket 60. In the event that an excess of
water is supplied
from the shower head 50 into the brew basket 60, a portion of the water will
flow into the at
least one overflow channel 66 to prevent the water from spilling over the edge
68 of the brew
basket 60.
[0073] In one embodiment, the brew basket 60 is configured with a drip stop 70
including a movable collar 72 arranged at the outlet end 64 of the brew basket
60. The collar
72 has a specific geometric configuration including at least one gasket 73 and
is rotatable
between a first position and a second position. When the collar 72 is in the
first position
(FIG. 11a), the geometric configuration and the at least one gasket 73 are
arranged to allow
the brewed beverage to drip from at least one opening 74 formed in the outlet
end 64 of the
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brew basket 60 into an adjacent container 80. When the collar 72 is in the
second position
(FIG. 11b), the geometric configuration and the at least one gasket 73
interfere with the at
least one opening 74 of the brew basket 60 to block a flow of coffee
therefrom. Inclusion of
the drip stop 70 temporarily stops the flow of the brewed beverage from the
brew basket 60,
such as to allow the container 80 within which the brewed beverage is being
collected to be
changed. In one embodiment, the brew chamber 62 is capable of accumulating
excess water
without overflowing for at least 5 seconds when the drip stop assembly is
closed.
[0074] In the embodiments illustrated in FIG. 10 and 11, the brew basket 60
includes
a plurality of substantially identical openings 74 formed at the outlet end 64
thereof. In
another embodiment, shown in FIGS. 17 and 18, the brew basket 60 includes a
single
opening 74 configured to provide a stream of fluid to the adjacent container
80. The single
opening 74 may be formed adjacent the outlet end 64 of the brew basket 60, or
alternatively,
may include a siphon having a pipe 77 fluidly coupled to the brew chamber 62
and extending
parallel to or at an angle to a sidewall 69 of the brew chamber 62 such that
the exit point of
the pipe 77 lies below the lowest surface holding fluids in the brew chamber
62. In such
embodiments, filtrate is configured to flow out of the brew basket 60 in a
siphoned manner if
during the brewing process at least enough water has been poured into the brew
chamber 62
to completely fill the bend in the pipe section 77. A brew basket 60 having a
siphoned single
stream provides the added benefits of reduced splashing due to a more laminar
flow and a
clean cut off with minimal dripping at the end of a brew operation. The drip
stop 70 may be
adapted for use with a brew basket 60 having one or more openings 74. For
example, in
embodiments where the brew basket 60 includes a single siphoned opening 74,
the drip stop
70 may be configured to apply a pressure to or squeeze the pipe 77 to restrict
a flow there
through. In addition, a user interface 76 may be configured to indicate to an
operator or user,
such as via a light or other indicator for example, that the drip stop 70 is
in a closed position.
[0075] With reference now to FIGS. 12a and 12b, an example of the shower head
50
is illustrated in more detail. The shower head 50 is configured to evenly
distribute the heated
water over the ground coffee arranged within the brew chamber 62 of the brew
basket 60.
The shower head 50 includes a substantially hollow container having an inlet
52 fluidly
connected to the heating mechanism 44 by the second conduit 48. In one
embodiment, the
base 54 of the shower head 50 is disposed above or within an orifice defined
in a lid of the
brew basket 60. As is visible in the FIGS., a vertical position of the shower
head 50 is not to
be lower than the lid 36 of the water reservoir 30.
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[0076] At least one distribution hole 56 is formed in a base 54 of the shower
head 50
to allow the heated water to flow there through and onto the ground coffee. As
shown, the
shower head 50 may include a plurality of distribution holes 56, each
distribution hole 56
being configured to distribute water to a desired portion of the exposed
surface area of the
ground coffee. The plurality of distribution holes 56 may, but need not be
substantially
identical in size and shape. In the illustrated, non-limiting embodiment, the
plurality of
distribution holes 56 is arranged about the base 54 to evenly cover a surface
of the ground
coffee with minimal overlap of coverage provided by adjacent distribution
holes 56. In one
embodiment, the shower head 50 may include eight distribution holes 56 having
a diameter
of 2.5 mm equally spaced at a radius of 25 mm, three distribution holes 56
having a diameter
of 2.5 mm equally spaced at a radius of 8.5 mm, and a central hole having a
diameter of 7
mm. In addition, the outermost ring of holes may be offset from the
centerline, such as 22.5
for example. The distribution holes 56 may also include a tapered boss (not
shown)
configured to encourage water to flow through the distribution holes 56 in
droplet formation.
[0077] The plurality of distribution holes 56 may also be positioned about the
base 54
to minimize or prevent the water from directly contacting the sides of the
brew basket 60 or a
filter arranged within the brew basket 60. In addition, the shower head 50 may
be configured
to fill at least partially with water before supplying the water to the brew
chamber 60 via the
one or more distribution holes 56. As a result, the water within the shower
head 50 is
supplied to each of the distribution holes 56, and therefore the ground
coffee, evenly.
[0078] The apparatus 20 also includes a user interface 76, such as a panel
arranged at
an exterior of the housing for example. Examples of various configurations of
the user
interface 76 are illustrated in FIGS. 4, 5, and 19. The user interface 76 may
include one or
more buttons, knobs, or other control input devices 78, such as for selecting
one of a plurality
of sizes of the brewed beverage. Alternatively, the user interface 76 may
include a touch
screen. In one embodiment, the brew size may be selected from a mug (between
about 6 and
about 10 ounces), a travel mug (between about 12 and about 16 ounces), a half-
carafe
(between approximately 16 and 24 ounces), and a carafe (between about 34 and
about 44
ounces). The user interface 76 additionally includes an input device 78 for
selecting the type
of beverage to be brewed, such as regular coffee, rich coffee, over-ice
coffee, or specialty
coffee for example.
[0079] In the illustrated, non-limiting embodiment, the beverage brewing
apparatus
20 does not include a pump configured to supply water from the water reservoir
30 to the
shower head 50. Rather, pressure generated by operation of the heating
mechanism 44 is
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used to supply a desired volume of water to the shower head 50. When the
heating
mechanism 44 is inactive, the level of water within the water reservoir 30 and
the level of
water within the second conduit 48 are generally even, or arranged within the
same horizontal
plane, due to pressure equalization. When the heating mechanism 44 is active,
the water
disposed within the heating mechanism 44 is converted to hot water and steam.
As a result of
this expansion, the pressure within the second conduit 48 increases and forces
the expulsion
of a bubbling slug of water from the heating mechanism 48, through the second
conduit 48,
and into the shower head 50. After delivery of the slug, additional water
flows from the
water reservoir 30 into the heating mechanism 44 and second conduit 48 until
the pressure
acting on the water is again equalized.
[0080] Operation of the beverage brewing apparatus 20 is controlled by a
controller
90 operably coupled to the heating mechanism 44 and the one or more input
devices 78 of the
user interface 76. The controller 90 is configured to operate the heating
mechanism 44 to
brew a beverage in response to the input signals received from the input
devices 78 indicating
at least a known size and type of brewed beverage. The controller 90 may
include one or
more or a microprocessor, microcontroller, application specific integrated
circuit (ASIC), or
any other form of electronic controller known in the art.
[0081] As indicated in Tables la-id, parameters for brewing one or more sizes
of
various beverages are accessible by the controller. Based on a suggested
amount of ground
coffee used for each size, the parameters include an amount of bloom water, a
bloom time,
and an amount of brew water selected to achieve a desired flavor profile for
each type of
beverage. In the illustrated, non-limiting embodiment, the beverage brewing
apparatus is
configured to prepare any of a regular coffee, a rich coffee, an over-ice
coffee and a specialty
coffee. With reference to FIG. 13, the parameters used to prepare a regular
coffee are
intended to achieve a flavor profile having a % TDS between 1.15 and 1.35 and
an extraction
between about 18% and 22%. Similarly, the parameters used to prepare a rich
coffee are
intended to achieve a flavor profile having a % TDS between 1.35 and 1.55 and
an extraction
between about 18% and 22%. The flavor profiles of both the regular and rich
coffees brewed
by the apparatus 20 are indicated on FIG. 13, as region A and B, respectively.
However, the
ratio of water to ground coffee used to prepare the rich coffee may be less
than used in the
preparation of a regular coffee.
[0082] The parameters used to prepare an over-ice coffee are intended to
achieve a
brewed coffee flavor profile having a % TDS between 2.30 and 2.80 and an
extraction
between about 16% and 20%. The flavor profile of the over-ice coffee is
indicated on FIG.
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13 as region C. In one embodiment, the brewed ultra-rich coffee is configured
to be received
in a container filled at least partially with ice to form an iced coffee
beverage. As is apparent,
the flavor profile of the over-ice coffee is shifted diagonally relative to
the profile for regular
coffee to account for the dilution that occurs when over-ice coffee is
provided to the
container and dissolves at least a portion of the ice therein.
[0083] The parameters used to prepare a specialty coffee are intended to
achieve a
brewed coffee flavor profile having a % TDS between 2.80 and 3.80 and an
extraction
between about 15.5% and 20%. The flavor profile of the specialty coffee is
indicated on FIG.
13 as region D. In one embodiment, the brewed specialty coffee is configured
for use as
flavoring in another food or beverage item. As is apparent, the flavor profile
of the specialty
coffee is shifted diagonally relative to the profile for regular coffee to
account for the dilution
that occurs when ultra-rich coffee is provided to the container and dissolves
at least a portion
of the ice therein.
Table la: Example of Regular Coffee Parameters
REGULAR COFFEE
Ground Bloom Total Target
Bloom
Coffee Water Water End
Size Duration
Mass Volume Volume Volume
(sec)
(8) (mL) (mL) (8)
Cup 17 50 30 339 281
Travel
25.9 70 25 493 414
Mug
1/2
34 120 15 658 562
Carafe
Carafe 68 200 15 1281 1123
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Table lb: Example of Rich Coffee Parameters
RICH COFFEE
Ground Bloom Total Target
Bloom
Coffee Water Water End
Size Duration
Mass Volume Volume Volume
(sec)
(8) (mL) (mL) (8)
Cup 17 50 45 314 258
Travel
25.9 70 40 465 390
Mug
1/2
34 120 30 618 527
Carafe
Carafe 68 200 15 1225 1054
Table lc: Example of Over-Ice Parameters
OVER-ICE COFFEE
Ground Bloom Total Target
Bloom
Coffee Water Water End
Size Duration
Mass Volume Volume Volume
(sec)
(8) (mL) (mL) (8)
Cup 17 50 45 163 111
Travel
25.9 70 60 244 174
Mug
1/2
34 120 30 311 225
Carafe
Carafe 68 200 15 609 468
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Table id: Example of Specialty Parameters
SPECIALTY COFFEE
Ground Bloom Total Target
Bloom
Coffee Water Water End
Size Duration
Mass Volume Volume Volume
(sec)
(8) (mL) (mL) (8)
Cup 17 50 30 133 93
Travel
25.9 70 60 176 123
Mug
1/2
34 120 60 233 149
Carafe
Carafe 68 200 60 453 298
[0084] In one embodiment, the recommended mass of ground coffee and volume of
bloom water used generally remains constant for each brew size, regardless of
which type of
beverage is being prepared. For example, to prepare a cup or mug brew size of
any of regular
coffee, rich coffee, over-ice coffee, or specialty coffee, between about 14-
20g of ground
coffee and between about 40-60 mL of bloom water is recommended to achieve a
beverage
having a flavor profile within region A, B, C, or D, respectively. Use of
about 20-30g of
ground coffee and 60-80 mL of bloom water are suggested to prepare travel mug
brew size of
any of regular coffee, rich coffee, over-ice coffee, or specialty coffee.
Similarly, to achieve a
half carafe brew size of regular coffee, rich coffee, over-ice coffee, or
specialty coffee having
a desired flavor profile, between about 27-41g of ground coffee and about 100-
140mL of
bloom water are recommended. Preparation of a carafe brew size of regular
coffee, rich
coffee, over-ice coffee, or specialty coffee includes between about 54-82g of
ground coffee
and between about 170-230mL of bloom water.
[0085] The bloom time of a regular coffee of any size may be between about 12-
36
seconds, the bloom time of a rich coffee of any size may be between about 12-
54 seconds, the
bloom time of an over-ice coffee of any size may be between 15-72 seconds, and
the bloom
time of a specialty coffee of any size may be between about 24-72 seconds.
However, the
bloom time, volume of brew water, and target end volume generally varies, not
only based on
the brew size selected, but also the beverage being prepared. A mug size
portion of regular
coffee has a recommended bloom time between about 24-36 seconds, a brew water
volume
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between about 270-400 mL, and a target end volume between about 225-337mL to
achieve a
flavor profile within region A. A mug size portion of rich coffee has a
recommended bloom
time between about 36-54 seconds, a brew water volume between about 235-345
mL, and a
target end volume between about 189-283mL to achieve a flavor profile within
region B. A
mug size portion of over-ice coffee has a recommended bloom time between 36-54
seconds,
a brew water volume between 130-196mL, and a target end volume between about
89-133mL
to achieve a flavor profile within region C. Similarly, a mug size portion of
specialty coffee
has a recommended bloom time between 24-36 seconds, a brew water volume
between 110-
150mL, and a target end volume between about 80-100mL to achieve a flavor
profile to
achieve a flavor profile within region D.
[0086] Similarly, preparation of a travel mug portion of regular coffee has a
recommended bloom time between about 20-30 seconds, a brew water volume
between about
395-591mL, and a target end volume between about 331-497mL to achieve a flavor
profile
within region A. A travel mug portion of rich coffee has a recommended bloom
time
between about 32-48 seconds, a brew water volume between about 351-527mL, and
a target
end volume between about 293-439mL to achieve a flavor profile within region
B. A travel
mug portion of over-ice coffee has a recommended bloom time between 48-72
seconds, a
brew water volume between 195-293mL, and a target end volume between about 139-
209mL
to achieve a flavor profile within region C. Similarly, a travel mug size
portion of specialty
coffee has a recommended bloom time between 48-72 seconds, a brew water volume
between
150-200mL, and a target end volume between about 100-140mL to achieve a flavor
profile to
achieve a flavor profile within region D.
[0087] Preparation of a half carafe of regular coffee has a recommended bloom
time
between about 12-18 seconds, a brew water volume between about 526-790mL, and
a target
end volume between about 465-674mL to achieve a flavor profile within region
A. A half
carafe of rich coffee has a recommended bloom time between about 24-36
seconds, a brew
water volume between about 458-698mL, and a target end volume between about
393-
589mL to achieve a flavor profile within region B. A half carafe of over-ice
coffee has a
recommended bloom time between 24-36 seconds, a brew water volume between 249-
373mL, and a target end volume between about 180-270mL to achieve a flavor
profile within
region C. Similarly, a half carafe size portion of specialty coffee has a
recommended bloom
time between 48-72 seconds, a brew water volume between 210-250mL, and a
target end
volume between about 130-170mL to achieve a flavor profile to achieve a flavor
profile
within region D.
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[0088] Lastly, preparation of a carafe of regular coffee includes a
recommended
bloom time between about 12-18 sec, a brew water volume between about 1025-
1537mL,
and a target end volume between about 898-1348mL to achieve a flavor profile
within region
A. Recommendations for preparing a rich coffee include a bloom time between
about 12-18
seconds, a brew water volume between about 919-1379mL, and a target end volume
between
about 788-984mL to achieve a flavor profile within region B. A carafe of over-
ice coffee has
a recommended bloom time between 12-18 seconds, a brew water volume between
496-
745mL, and a target end volume between about 374-562mL to achieve a flavor
profile within
region C. Similarly, a carafe size portion of specialty coffee has a
recommended bloom time
between 48-72 seconds, a brew water volume between 430-470mL, and a target end
volume
between about 280-320mL to achieve a flavor profile to achieve a flavor
profile within region
D.
[0089] Various methods exist for controlling the amount of water supplied to
the
ground coffee as either bloom water or brew water. As illustrated in FIG. 2, a
flow meter 92
may be arranged within the first conduit 46 extending between the water
reservoir 30 and the
heating mechanism 44. As shown, the water reservoir 30 may be vertically
aligned with the
flow meter 92 such that water is fed to the system 20, and more specifically
to the flow meter
92, by gravity. The flow meter 92 is operably coupled to the controller 90 and
is configured
to monitor an amount of water passing there through. Due to the equalized
pressure within
the fluid system, the amount of water that passes through the flow meter 92 is
generally
indicative of the amount of water provided to the shower head 50. Various
types of flow
sensors are within the scope of the disclosure. In embodiments where the flow
meter 92 is a
paddle wheel, each rotation of the wheel sends a signal to the controller 90
indicating that a
known amount of water has passed through the flow meter 92. Once a
predetermined volume
of water has passed through the flow meter 92, the controller 90 turns off the
heating
mechanism 44 to limit further flow of the water to the shower head 50. In
another
embodiment, the flow meter 92 is an ultra-sonic flow meter configured to
measure a velocity
of the water via ultrasound to calculate a volume flow. Alternatively, the
flow meter 92 may
be a capacitive flow sensor configured to measure a displacement thereof
caused by dynamic
water pressure to measure the velocity of the flow of the water.
[0090] In another embodiment, the amount of water supplied to the shower head
50
is monitored by an algorithm stored within the controller 90. The algorithm is
a function of
the delivery rate of a cool temperature water to the shower head and the
amount of time since
the heating mechanism 44 was last used. As illustrated in Graph 1 of FIG. 15,
the graph
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representing the volume of water delivered vs. time includes an initial "warm-
up" period
where power is applied to the heating mechanism 44, but no water is delivered
to the shower
head 50. Only once the delivery of the water to the shower head 50 is
initiated does the graph
become linear. The slope of the line varies based on the temperature of the
water within the
reservoir 30. The volume delivered at any given time period can be represented
by the
equation:
Vol = rate * (time ¨ warm up time).
[0091] The warm up period is directly influenced by the time since the heating
mechanism 44 was last energized. Graph 2 of FIG. 16 illustrates the warm-up
period of the
heating mechanism 44 as a function of the time elapsed since operation of the
heating
mechanism 44.
[0092] As shown, as the temperature of the heating mechanism 44 reaches
ambient
conditions, the time required to warm-up the heating mechanism 44 will
asymptotically
approach its limit. In the illustrated, non-limiting embodiment, Graph 2 is
based on the
assumption that the temperature of the heating mechanism 44 will equal the
ambient
temperature for any elapsed time greater than or equal to one hour. The time
required to
warm-up the heating mechanism 44 may also vary based on the temperature of the
water. In
one embodiment, the apparatus 20 may include a thermistor or other sensor
configured to
monitor the temperature of the water. In such instances, the algorithm may be
adapted to
account for water temperature to more accurately determine a length of time
for which the
heating mechanism 44 should be energized to supply a desired amount of water
to the shower
head 50.
[0093] Alternatively, a temperature sensor (not shown), such as a negative
temperature coefficient thermistor for example, may be configured to monitor a
temperature
of the heating element. The temperature sensor is operably coupled to the
controller such that
the controller continuously monitors a temperature of the heating mechanism.
The controller
compares a value recorded by the temperature sensor with a stored reference
value to
determine a state of the heating mechanism. When the value recorded by the
temperature
sensor reaches a predetermined threshold, it can be determined that the warm-
up of the
heating mechanism 44 is complete.
[0094] A method 120 of brewing a beverage using the beverage brewing apparatus
20
is illustrated in the flowchart of FIG. 14. In operation, a user selects a
brew size and a type of
beverage to be brewed by the apparatus, for example using the one or more
input devices 78,
as shown in block 125. In block 130, the user adds a sufficient amount of
water to the water
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reservoir 30 to brew a beverage of the selected size. Similarly, in block 135,
the user
additionally adds ground coffee to the brew chamber 62 of the brew basket 60
in an amount
appropriate for the selected brew size. In one embodiment, the brew basket 60,
or the filter
arranged therein, may include one or more markings 65 (see FIG. 10), such as
formed on an
exterior surface thereof or within the brew chamber 62 for example, indicating
a suggested
amount of ground coffee appropriate for one or more of the selectable brew
sizes. In other
embodiments, the apparatus 20 may be configured to automatically add water to
the water
reservoir 30 and/or ground coffee to the brew basket 60 from sources of water
and ground
coffee, respectively.
[0095] In one embodiment, a sensor 94 (see FIG. 2) is operably coupled to the
controller 90 and configured to detect the presence of water in the reservoir
30. An example
of the sensor 94 may include two conductive pins mounted near the outlet end
38 of the
reservoir 30 adjacent the input tube 46. A circuit between the pins is shorted
when water is
present within the reservoir 30. If the sensor 94 generates a signal
indicating that there is no
water within the reservoir 30, the controller 90 will either cease operation
of the heating
mechanism 44 or will not energize the heating mechanism 44. In addition, the
user interface
76 may be configured to indicate to an operator or user, such as via a light
or other indicator
for example, that not water is present within the reservoir 30.
[0096] In block 140, after an appropriate amount of water and ground coffee
has been
added to the apparatus 20, the user may initiate the brewing process, such as
via an input
device 78 for example. Alternatively, the apparatus 20 may be configured to
automatically
begin brewing a beverage in response to a signal from a timer or other
programming device.
Water within the heating mechanism 44 is heated to a desired temperature. The
heated water
and steam generated builds up a pressure within the heating mechanism 44 such
that a first
portion of the water, used as the bloom water, is supplied through the second
conduit 48 to
the shower head 50 where it is distributed onto the ground coffee in the brew
chamber 62, as
shown in block 145. The volume of bloom water supplied to the ground coffee is
a
predetermined amount that varies based on the selected brew size and the type
of beverage
being brewed. The amount of bloom water supplied to the ground coffee is
sufficient to
moisten a portion or all of the ground coffee in the brew chamber 62, but
insufficient to cause
a significant amount of, or any, water to exit into the container 80.
[0097] The bloom water pre-soaks the ground coffee for a predetermined period
of
time, as shown in block 150. The bloom time is also variable based on the
selected brew size
and the type of beverage being brewed. After allowing the bloom water to pre-
soak the
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ground coffee for the bloom time, as shown in block 155, the controller 90
again energizes
the heating mechanism 44 to heat and direct a volume of brew water to the brew
chamber 62.
In block 160, the heated brew water enters the brew chamber 62 to produce
coffee which is
directed through the ground coffee and into the container 80, thereby
completing the brew
cycle.
[0098] A heater plate 96, shown in FIG. 2, may be positioned within the
housing 22,
such as directly adjacent the floor 24 for example. The heater plate 96 is
operably coupled to
the controller 90 and may be configured to selectively heat a brewed beverage
stored within a
container 80 located on the floor 24. To prevent the heat supplied by the
heater plate 96 from
negatively affecting the flavor of the brewed beverage, such as by breaking
down the fats or
compounds within the coffee for example, a thermal regulation device 98 may be
configured
to monitor the temperature of the container 80 and/or the brewed beverage. In
one
embodiment, the thermal regulation device 98 is a thermostat configured to
automatically
block power to the heater plate 96 when the container 80 exceeds a
predetermined
temperature. In another embodiment, the thermal regulation device 98 is a
thermistor
coupled to the controller 90. In such embodiments, if the resistance of the
thermistor is
outside of an allowable rangeõ thereby indicating that the temperature of the
container 80 is
greater than a desired temperature, the controller 90 will remove power from
the heater plate
96.
[0099] By allowing the controller 90 to vary the parameters for a brewed
beverage
based on the volume and the type of beverage being brewed, the apparatus 20 is
configured to
prepare a plurality of brewed beverages, each having an optimized flavor
profile. As a result
of this customization, more pleasant tasting beverages may be achieved.
[0100] All references, including publications, patent applications, and
patents cited
herein are hereby incorporated by reference to the same extent as if each
reference were
individually and specifically indicated to be incorporated by reference and
were set forth in
its entirety herein.
[0101] The use of the terms "a" and "an" and "the" and similar referents in
the
context of describing the disclosure (especially in the context of the
following claims) is to be
construed to cover both the singular and the plural, unless otherwise
indicated herein or
clearly contradicted by context. The terms "comprising," "having,"
"including," and
"containing" are to be construed as open-ended terms (i.e., meaning
"including, but not
limited to,") unless otherwise noted. Recitation of ranges of values herein
are merely
intended to serve as a shorthand method of referring individually to each
separate value
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falling within the range, unless otherwise indicated herein, and each separate
value is
incorporated into the specification as if it were individually recited herein.
All methods
described herein can be performed in any suitable order unless otherwise
indicated herein or
otherwise clearly contradicted by context. The use of any and all examples, or
exemplary
language (e.g., "such as") provided herein, is intended merely to better
illuminate the
disclosure and does not pose a limitation on the scope of the disclosure
unless otherwise
claimed. No language in the specification should be construed as indicating
any non-claimed
element as essential to the practice of the disclosure.
[0102] Exemplary embodiments of this disclosure are described herein,
including the
best mode known to the inventors for carrying out the disclosure. Variations
of those
embodiments may become apparent to those of ordinary skill in the art upon
reading the
foregoing description. The inventors expect skilled artisans to employ such
variations as
appropriate, and the inventors intend for the disclosure to be practiced
otherwise than as
specifically described herein. Accordingly, this disclosure includes all
modifications and
equivalents of the subject matter recited in the claims appended hereto as
permitted by
applicable law. Moreover, any combination of the above-described elements in
all possible
variations thereof is encompassed by the disclosure unless otherwise indicated
herein or
otherwise clearly contradicted by context.
22
