PROCEDES ET SYSTEMES UTILISANT LA DILUTION, LE MELANGE ET LE FILTRAGE DIFFERES POUR LA PREPARATION, A LA DEMANDE, DE VARIETES PERSONNALISEES DE CAFE FRAIS

METHODS AND SYSTEMS FOR UTILIZING DELAYED DILUTION, MIXING AND FILTERING TO PROVIDE CUSTOMIZED VARIETIES OF FRESH-BREWED COFFEE ON-DEMAND

Abrégé français

Un système amélioré permet de préparer, à la demande du consommateur, une boisson du type café frais personnalisée, en fonction dune large palette de variétés et de forces. Ledit système est destiné à la préparation de quantités relativement grandes de boissons fraîchement préparées de café (notamment, personnalisées en fonction de critères tels que la variété, le corps, le caractère et/ou la force), selon le choix de plusieurs consommateurs individuels et juste avant leur consommation. Ledit système est facile à utiliser par le consommateur ou tout autre individu (par exemple, le personnel de service dun restaurant) qui souhaite obtenir la boisson personnalisée. En outre, lentretien du matériel ne demande que peu dattention de la part du propriétaire/utilisateur de lappareil. Lobjet général de la présente invention est dutiliser la « dilution différée » dun extrait concentré pour réaliser un système de préparation de boissons qui permet dobtenir immédiatement (selon le choix du client) une dilution sélective (sur la base de la sélection effectuée par chacun des consommateurs) dun extrait de café frais après avoir laissé infuser ledit extrait et lavoir conservé sous la forme dun extrait avant la dilution. La présente invention a également pour objet général lutilisation de lextrait non dilué pour le mélange et la dissolution dautres composés de la boisson, en vue de la préparation de cafés aromatisés, de cappuccinos, de cafés au lait et analogues. On peut également avoir recours au « mélange différé » et/ou au « filtrage différé ».

Abrégé anglais

An improved system for providing an individually customized fresh brewed coffee beverage on demand by a customer, in a wide range of variety and strength. Said brewing system for making relatively large quantities of fresh brewed coffee beverages (in particular, customized as to desired variety, body, character and/or strengths), as chosen by multiple individual consumers just prior to their consumption. Said system is easy to use by the consumer or other individual (e.g., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. A general object of the present invention is to utilize "delayed dilution" of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumer's selections) of a fresh-brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution. It is also a general object of the present invention to utilize the undiluted extract to mix and dissolve other beverage compounds to make flavored coffees, cappuccinos, lattes, and the like. "Delayed mixing" and/or "delayed filtering" may also be utilized.

Revendications

What is claimed is:
1. A process for making a plurality of customized brewed coffee beverages
comprising:
a) brewing a first coffee extract in a brewer;
b) storing the first coffee extract in the brewer in contact with coffee
grounds for from 5
minutes to 48 hours after onset of brewing the extract;
c) filtering a first portion of said stored first coffee extract thereby
creating a first filtered
extract and a second extract wherein the second extract is left in contact
with the coffee grounds and
is of a sufficient amount to prepare at least a second customized brewed
coffee beverage;
d) diluting a portion of said first filtered extract, the dilution being at
a ratio of water to
first filtered extract that is consistent with one or more characteristics of
a first customized coffee
beverage; and
e) dispensing a portion of said first filtered extract after diluting,
thereby creating the first
customized coffee brewed beverage;
f) filtering a portion of the second extract thereby creating a second
filtered extract;
g) diluting a portion of said second filtered extract after the second
coffee extract has
been stored in the brewer for from 5 minutes to 48 hours, the dilution being
at a ratio of water to
second filtered extract that is consistent with one or more characteristics of
a second customized
brewed coffee beverage; and
h) dispensing a portion of said second filtered extract after
diluting, thereby creating the
second customized brewed coffee beverage.
2. The process of claim 1, wherein the characteristics of the first and
second customized coffee
beverages are defined after the first and second filtering steps and prior to
the first and second
dispensing steps, respectively.
3. The process of claim 1 or 2 wherein the characteristics are one or more
of temperature,
strength, body, roast, acidity, sweetness, bitterness and mouthfeel.
4. The process of any one of claims 1 to 3 wherein one or more of the
characteristics of the first
and second customized brewed coffee beverages are different.
5. The process of any one of claims 1 to 3, wherein the characteristics of
the first and second
customized brewed coffee beverages are the same.
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6. The process of any one of claims 1 to 3 wherein the step of filtering a
portion of the second
extract further comprises creating a third extract that is left in contact
with the coffee grounds and is
of a sufficient amount to prepare at least a third customized brewed coffee
beverage.
7. The process of claim 6 further comprising repeating steps f), g) and h)
one or more times to
create the third and optionally more customized brewed coffee beverages.
8. The process of claim 6 wherein one or more of the characteristics of the
first, second and
third customized brewed coffee beverages are different.
9. The process of claim 6 wherein the characteristics of the first, second
and third customized
brewed coffee beverages are the same.
10. The process of any one of claims 1 to 9 wherein the first coffee
extract stored in contact with
the grounds is sealed from oxygen.
11. The process of any one of claims 1 to 10 wherein the portion of the
first coffee extract is
diluted with water at a coffee:water ratio of from 1:1 to 1:15.
12. The process of any one of claims 1 to 11 wherein the portion of first
coffee extract is diluted 5
minutes to 48 hours after filtering but before dispensing.
13. The process of claim 12 wherein the portion of first coffee extract is
diluted with water at a
coffee:water ratio of from 1:1 to 1:15.
14. The process of any one of claims 1 to 13 comprising filtering the
portion of the first coffee
extract at least 15 minutes after onset of brewing the coffee extract.
15. The process of any one of claims 1 to 14 wherein the first coffee
extract is stored in the
brewer for less than 24 hours after onset of brewing the coffee extract.
16. The process of any one of claims 1 to 15 wherein the first coffee
extract has brew solids of
from 1.2% to 10% by weight.

17. The process of any one of claims 1 to 16 wherein the first coffee
extract is brewed using from
1100 milliliters to 4500 milliliters of water.
18. The process of any one of claims 1 to 17 wherein the first coffee
extract has a water to dry
coffee ratio of from 5:1 to 24:1, by weight of the water and dry coffee.
19. The process of any one of claims 1 to 18 wherein the first coffee
extract is brewed using from
76.5 grams to 410 grams of coffee.
20. The process of any one of claims 1 to 19 wherein the first coffee
beverage has brew solids of
from 0.35% to 1.5%.
21. The process of any one of claims 1 to 20 wherein the first coffee
extract is stored at less than
170° F after filtering but prior to dilution.
22. The process of any one of claims 1 to 21 wherein the first coffee
extract is stored at a
temperature of greater than 170° F prior to filtering.
23. The process of any one of claims 1 to 22 wherein the first coffee
beverage is dispensed in a
serving of from 200 milliliters to 500 milliliters.
24. The process of any one of claims 1 to 23 wherein the first coffee
extract is brewed using a
variety selected from Robusta, Arabica, Columbian, Mexican, Costa Rican,
Guatemalan, or
combinations thereof.
25. The process of any one of claims 1 to 24 wherein the first coffee
extract is brewed using a
coffee selected from whole bean, roast and ground, flaked, or combinations
thereof.
26. The process of any one of claims 1 to 5 wherein the step of filtering a
portion of the second
extract further comprises creating a third extract that is left in contact
with the coffee grounds and is
of a sufficient amount to prepare at least a third customized brewed coffee
beverage.
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Description

CA 02568239 2006-12-11
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METHODS AND SYSTEMS FOR UTILIZING DELAYED DILUTION, MIXING AND FILTERING TO
PROVIDE CUSTOMIZED VARIETIES OF FRESH-BREWED COFFEE ON-DEMAND
Cross-Reference to Related Applications
This application is a Divisional of Application No. 2,379,406, filed August
14, 2000.
FIELD OF THE INVENTION
The present invention is directed to methods and systems to provide consumers
(at home
or away from home) quantities of ready-to-drink fresh brewed coffee. The
consumer may
customize a selection of coffee based Upon his/her taste preferences and the
serving of fresh-
brewed coffee will be provided almost immediately to the consumer.
More particularly, the present invention is directed to a system in which
information is
collected from a consumer regarding certain quantity, taste and strength
preferences of the
consumer. The information collected will be used to customize a suitable
coffee beverage for the
individual consumer. The means for dilution of the coffee extract is linked to
the information
system so that a coffee extract which has been recently (in the past several
minutes and no more
than 48 hour before) brewed is diluted according to the individual consumers
strength
preferences.
The "delayed dilution" aspects of the present invention are used to
accommodate the
individual consumers taste preferences by utilizing multiple varieties of
roast and ground coffee
types in the brewing system, and by using the undiluted extract to
mix/dissolve other beverage
compounds or flavors to make cappuccinos, lattes, etc., with minimal dilution
to the final beverage.
The "delayed mixing" aspect of the present invention may be utilized to
accommodate consumers'
taste preferences by taking separated selected fraction(s) of the fresh
brew(s) and diluting and/or
mixing appropriate fraction(s) in accordance with the consumers preferences.
The "delayed
filtering" aspects of the present invention may be utilized to accommodate
various consumer
preferences by offering variations in processing that would impact various
aspects of body,
mouthfeel, and character to accommodate a wide range of consumer taste
preferences.
By providing a high volume, fresh-brewed coffee making apparatus and
dispensing
successive servings of coffee, the invention is particularly desirable in the
restaurant, (especially
fast food) environment, as well as commercial and industrial settings (office
buildings, workplaces,
hospitals, and the like, with large waiting areas). The intent is to brew and
hold the fresh brewed
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CA 02568239 2006-12-11
coffee extracts in quantities sufficient to satisfy demand, without the
necessity of making large
quantities of coffee extracts and then storing them in several containers and
eventually discarding
the deteriorated old brew.
This invention may also be used in household environments where it may be
desirable to
make several different types of finished coffee products tailored to the taste
preferences of several
household members. Because these many variations may be made from earlier,
initial brew(s),
the variations can be provided immediately upon each individual selection.
BACKGROUND OF THE INVENTION
Much study has been given to the most satisfactory way to brew roast and
ground coffee
and it is a fact that an excellent grade of coffee (properly grown and
optimally roasted) can be
effectively ruined for consumption by improper methods of preparation. In
general, a high quality
and most satisfying coffee drink is obtained only when it possesses fine
aroma, delicacy of flavor,
and fullness of body, as well as warmth and stimulating character.
Also importantly, many consumers have come to appreciate the many various
options
available with respect to coffee products (e.g., variations in strength,
varietal type, creaminess,
flavors) and there are a wide variety of coffee options. However, especially
in a
commercial/industrial setting (e.g., restaurant, fast-food industry,
workplace, hospitals), there are
many hurdles (e.g., space, difficulty, time, inconvenience) to be overcome in
delivering, especially
on demand, the preferred choice of coffee to a wide range of consumers.
Additionally, most individual households comprise family members with various
taste
preferences; heretofore, it has been, at best, cumbersome and bothersome to
address individual
preferences, and would generally require many different brewing cycles and
many different
receptacles to accommodate mixing. It would be desirable to employ one (or at
least a minimum
number of) brewing process in a single countertop station to efficiently
accommodate various taste
preferences in a household environment.
Coffee beverages comprise an aqueous solution of the water-soluble (and
sometimes
insoluble) constituents of the roasted and ground beans of the tree of the
family Rubiaciae. There
are many varieties of this plant, but the two having the most significance
commercially is Caffea
arabica and Caffea canephora (robusta).
Almost universally, the extract is brewed by contacting the roasted and ground
coffee with
hot water at a temperature from moderately-below boiling to moderately-above
boiling, for a
predetermined brewing time, separating the extract (including the solutes)
from the insolubles, and
consuming the resulting beverage.
Brewing methods can generally be categorized in three broad groups: (1) single-
pass
infusions in which the water is percolated or pumped through the roasted and
ground coffee
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CA 02568239 2006-12-11
(which may partially serve as its own filter) then filtered through a metal,
paper, or cloth sieve; (2)
percolation methods which recycle the extract through one or more volumes of
grind
consecutively, in either a co-current or counter-current flow, before the
extract is siphoned off at
the requisite strength; and (3) batch-slurry methods in which a fixed volume
of coffee is mixed with
a fixed volume of water in a brewing vessel, permitted to steep with or
without agitation, then
filtered or mechanically separated to produce the extract.
Equipment for brewing beverages such as coffee and the like have typically
have been of
the "single station" type, in which an empty carafe or pot is positioned on a
heating element below
a receptacle or brewing funnel which contains a measured quantity of dry
beverage-making
material, e.g. roast and ground coffee. Hot water is then passed through the
material to extract the
essential oils, flavor and body that make up the beverage, and then drains
downwardly through an
opening in the funnel into the pot or carafe. if and when a second pot or
carafe of beverage is
needed, the first must be moved to a separate heating element or plate.
Although such prior beverage brewers work satisfactorily for making relatively
small
quantities of beverage, in restaurants and other commercial and institutional
establishments, there
is a continuing need for equipment to make large quantities of coffee, but be
able to
instantaneously accommodate the taste preferences of a wide variety of
consumers, furthermore,
this equipment must be easy to use and relatively automatic so as not to
require an unreasonable
amount of personal attention during the brewing cycle. The needs of
restaurants, institutions and
other commercial establishments are of particular concern in regard to
equipment for brewing and
making an acceptable cup of coffee to a consumer, given the limitations of
space, labor, and time.
Some currently available beverage brewing devices provide essentially
instantaneous hot
water to brew beverages in a short amount of time. These devices typically
have a hot water
reservoir which maintains a volume of water at a predetermined temperature. A
cold water fill tube
is attached inside the reservoir, with one end close to, but not abutting, the
bottom of the hot water
reservoir, of a separate cold water reservoir or basin positioned above the
heated reservoir. A hot
water discharge tube has one end positioned in the hot water reservoir near an
outlet zone
generally at the top of the hot water reservoir. Another end of the discharge
tube delivers hot
water transported through the tube to a beverage brewing substance in order to
produce a brewed
beverage concentrate.
In order to brew a beverage in a beverage brewing device as described above,
cold water
is poured into the basin. The cold water flows through the cold water fill
tube and accumulates at
the bottom of the hot water reservoir due to temperature variations between
the cold and hot
water. The hot water is displaced by the cold water and moves upwardly towards
the top of the
hot water reservoir, which is sealed by a cover, and through the hot water
discharge tube. Upon
being dispensed into a beverage brewing substance, the hot water and beverage
brewing
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CA 02568239 2006-12-11
substance create a brewed beverage concentrate. (For examples of
representative instantaneous
hot water beverage brewing apparati, see U.S. 3,385,201 to Martin, U.S.
4,920,871 to Anson, and
U.S. 5,025,714 and U.S. 5,113,752, both to Brewer.)
Dilution of the brewed extract/concentrate is necessary in order to prevent
the brewed
extract/concentrate from being too strong as well as preventing an additional
manual step of
diluting the extract/concentrate after it has been brewed. Dilution of the
brewed concentrate is
achieved by feeding water from the basin to either the brewing funnel and
allowing it to pass
through the grounds/leaves or the area between the inner brewing funnel and
the outer brewing
funnel.
It is necessary to provide equipment which requires minimum maintenance by the
employees. It is important to provide equipment which will make a sufficient
volume of brew to
meet the customer demands without over-producing, but in adequate quantities
which can be
replenished within a reasonable time with minimum attention by the employees.
Additionally, and
preferably, the equipment should be compact.
It is, therefore, desirable to provide a beverage-brewing system which will
allow a
consumer to customize their preferred variety of beverages from a virtually
endless selection of
possibilities; the system of the present invention will provide an
individually customized serving of
beverage delivered at the, desired temperature and ready to drink.
SUMMARY OF THE INVENTION
Accordingly, it is a general aspect of the present invention to provide an
improved system
for providing an individually customized fresh brewed coffee beverage on
demand by a consumer,
in a wide range of variety and strength.
It is a further aspectof the present invention to provide a brewing system for
making
relatively large quantities of fresh brewed coffee beverages (in particular,
customized as to desired
variety, body, character and/or strengths), as chosen by multiple individual
consumers just prior to
their consumption. Said system is easy to use by the consumer or other
individual (e.g.,
restaurant wait staff) obtaining the customized beverage. Further, maintenance
of the equipment
requires only a small amount of personal attention by the owner/operator of
the equipment.
A general aspect of the present invention is to utilize "delayed dilution" of
a concentrated
extract to provide a beverage brewing system which immediately (upon customer
selection)
provides selective dilution (based on individual consumer's selections) of a
fresh-brewed coffee
extract after the extract has been allowed to brew and held as an extract
before dilution. It is also a
general aspect of the present invention to utilize the undiluted extract to
mix and dissolve other
beverage compounds to make flavored coffees, cappuccinos, lattes, and the
like.
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CA 02568239 2006-12-11
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One aspect of the present is the method for delivering an individually
customized
beverage product to a consumer. An exemplary method comprises the steps of
obtaining
consumer preference data from the consumer; determining a beverage formulation
corresponding
to the consumer preference data; and providing the consumer a customized
beverage product
corresponding to the beverage formulation.
Another aspect of the present invention is the interactive system for
delivering a
customized beverage product to a consumer. In one example, the system
comprises a user
interface; a customization director in communication with a customization data
store, wherein the
customization director comprises executable instructions for determining a
users customized
formulation; and a beverage delivery system in communication with the
customization director
comprising executable instructions for delivering a customized beverage
product.
Yet another aspect is a computer-readable medium containing instructions for
controlling
a beverage delivery system to produce a customized beverage product. In one
embodiment, the
instructions comprise the steps of: obtaining consumer preference data;
determining a consumer
beverage formulation corresponding to the consumer preference data; and
providing the
consumer a customized beverage corresponding to the consumer beverage
formulation.
Still other aspects, advantages and novel features of the present invention
will become
apparent to those skilled in the art from the following detailed description,
which is simply, by way
of illustration, various modes contemplated for carrying out the invention. As
will be realized, the
invention is capable of other different obvious aspects all without departing
from the invention.
Accordingly, the drawings and descriptions are illustrative in nature and not
restrictive.
These and other aspects of the present invention are set forth more clearly
and fully in the
following detailed description.
Brief Description of the Drawings
While the specification concludes with claims particularly pointing out and
distinctly
claiming the present invention, it is believed that the same will be
understand from the following
description taken in conjunction with the accompanying drawings in which:
Fig. 1 is a schematic illustration of an exemplary interactive system for
conducting
business according to the present invention;
Fig. 2 depicts a flowchart of a method of providing a customized beverage
product to a
consumer according to the present invention;
Fig. 3 is a schematic illustration of an exemplary serveric.lient network
according to the
present invention; and
Fig. 4 depicts a flowchart of an exemplary method of providing a customized
beverage to
a consumer.
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Fig. 5 represents another embodiment of the present invention wherein various
components of the customizable beverage delivery system 100 are located and/or
replicated at
different physical locations. System 100 comprises one or more away from home
customizable
beverage delivery systems 502, one or more at home customizable beverage
delivery systems
504, and one or more remote beverage programming stations 506. The away from
home systems
502 may be located in restaurants, at work, in convenience or grocery stores,
and the like. The
remote programming stations 506 may be located either at the same physical
location as the at
home system 504 and away from home system 502, or at another, remote physical
location.
The components of system 100 are each connected by a network 507 by network
connector 509. Network connector 509 may be any network connector known in the
arrincluding,
but not limited to, token ring, Ethernet, telephone line, fiber optic,
cellular, coaxial cable, universal
serial bus, parallel cable, serial cable, IEEE 1394 Firewire, Bluetooth,
infrared (IR), radio
frequency (RF), laser, and the like, or combinations thereof. Network
connector 509 is connected
to the various components via a network connection device 508. The network
connection device
includes, but is not limited to, telephone modems, cable modems, DSL modems,
peripheral ports
(e.g., serial, parallel, USB, IR), and the like and combinations thereof.
Network 507 may be a peer-
to-peer network, a client-server network, the Internet, an intranet, and the
like, or combinations
thereof.
In one embodiment of the present invention both the away from home system 502
and the
at home system 504 comprises a customization director 104, a beverage delivery
system 109, a
data display device 510, a data input device 512, a data storage device 106,
and network
connection device 508. It will be appreciated by those skilled in the art that
both the data display
device 510 and the data input device 512 may be the same device (as in the
case of a touch
screen) or may be separate devices (e.g. a keyboard and an LCD display
screen). It will also be
appreciated that the data input and display devices (512 and 510) can be any
such device known
or used in the art including, but not limited to those that work by sight,
sound, magnetism, light,
electrical signal, and the like or combinations thereof. The customization
director 104 is connected
to the network and other components of system 100 via the network connection
device 508. The
customization director 104 is also connected to the data input device 512,
data display device 510,
the beverage delivery system 109 and the data storage device 106. The data
storage device 106
may be comprised of one or more data storage devices of those commonly known
and used in the
art. The data storage device 106 may contain data of beverage formulations,
user identification,
user preferences, and the like.
Remote programming station 506 is connected to network 507 via a network
connection
device 508, which is in turn connected to customization director 104, a data
display device 510, a
data input device 512, and a data storage device 106. The remote programming
station 506 may
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CA 02568239 2006-12-11
be a stand alone, dedicated computer device, such as a work station.
Alternatively, station 506
may be the combination of a generic computer device running a software program
that allows the
user to create a customized beverage formula and store the information on data
storage device
106. Suitable programs could be constructed using such programming languages
java, cgi script,
html, xtml, shtml, and the like.
It will be appreciated that with respect to system 100 as represented in Fig.
5 it is within
the skill of those in the art to design and build systems that share system
resources and reduce
the redundancy of system components. In such systems, for example, network 507
could employ
a single data storage device 106 that may, or may not, be located in physical
proximity to the
system component at which the user is currently located. Additionally, system
100 could employ a
single data director 104 to which all devices are connected to over network
507.
Another embodiment of the present invention is represented by Fig. 6 and
described in
detail below. The customizable beverage system 100 is contained within housing
608. A touch
screen display 602 located within housing 608 serves as both the input device
for the collection of
data from the system user and the output device for displaying information
relating to the user's
beverage selection. Touch screen 602 displays a series of Graphical user
Interfaces (GUI) 603
which serve to facilitate the collection and display of information between
the user and the
customized beverage system 100. Information may also be collected
electronically by system 100
through the use of a card reader 604 which reads information stored on
identification card 607. For
system users' who are visually impaired, or simply to further facilitate the
exchange of information,
microphone 606 can be utilized to input verbal commands to system 100 and
speaker 609 can be
utilized to communicate choices and other information to the user. Verbal
commands via
microphone 606 would be translated using speech recognition software into
instructions that could
be interpreted by customization director 104 (not shown).
With reference to the presently described embodiment the user would approach
system
100 and be presented with a standard welcome GUI 603. The information
displayed on the
standard welcome GUI could be either static, dynamic, or mixtures thereof. In
one embodiment of
the present invention the standard welcome GUI 603 displays current news,
weather and sports
information, in addition to information describing the types of customizable
beverages system 100
can provide. System use instructions may also be displayed on the standard
welcome GUI 603.
The user then activates System 100 by either touching touch-screen 602
displaying the
standard welcome GUI 603, inserting the user's identification card 607 into
card reader 604, or
alternatively vocalizing a session start command that would be picked-up by
microphone 606.
Following system activation, system 100 alters the display on touch-screen
display 602 from the
standard welcome GUI 603 to the beverage selection GUI 700.
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Fig. 7 shows the beverage selection GUI 700. Beverage selection GUI 700
contains a
personalized greeting area 702 which displays information referring to the
current user. This
information could include the users name, account information such as
remaining balance,
beverage selection suggestions based on previous consumption patterns and/or
predicted
beverage choice desires, and the like. Beverage selection GUI 700 also
contains additional data
display area 704 which can display a variety of information that may or may
not be associated with
the current user. For example, additional data display area 704 could display
an update of users
financial portfolio, e-mail account information (i.e., new message status,
message sender, subject,
or alternatively the entire message), weather updates, news headlines, sports
scores, and the like.
The exact information content displayed may be selected by the user, by system
100 based on
previous and/or current experience with the user (e.g. demographic criteria,
beverage selection,
and the like), or a combination of the two. Additional data display area 704
may also display
advertisements and other promotional information.
Beverage selection GUI 700 also contains predetermined beverage selection
icons and
labels 706 which correspond to standard beverage formulations. These standard
beverage
formulations may be displayed for every user, regardless of the time of
activation, or may be
alternated by system 100 depending on the time of day, season, weather, and
the like.
Alternatively, the predetermined beverage selection icons and labels 706 may
correspond to
beverage formulations saved by the current user, for example, the current
users favorite
afternoon beverage choice. The saved beverage formulation may be located on
and accessed
from the user identification card, may be stored in a local data storage
device, or may be located
on a remote data storage device that is accessed by system 100. Beverage
selection GUI 700
also displays a customization option icon and label 708 which when selected by
the user will
initiate activation and display of the customization GUI 800.
Fig. 8 details a beverage customization GUI 800 which display information
corresponding
to the design of a customized beverage. The beverage customization GUI 800 may
optionally
contain personalized greeting area 702 and/or additional data display area
704. Principally, the
beverage customization GUI 800 displays one or more customizable beverage
characteristic
indicators 802 which correspond to a given beverage characteristic which
system 100 can adjust
in conformity with the indicated preference of the system user. Customizable
beverage
characteristic indicators 802 comprises a customizable beverage characteristic
scale 804 which
conveys the total degree of variability possible with the given customizable
beverage characteristic
(i.e., roast color, beverage strength, beverage temperature, additional
flavors, and the like), and
customizable beverage characteristic position marker 805 which corresponds to
the current level
of customizable beverage characteristic on the customizable beverage
characteristic scale 804.
The system user would, in the case of a touch-screen, touch that portion of
the customizable
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beverage characteristic scale 804 that represents the desired level of the
given customizable
beverage characteristic. The beverage customization GUI 800 would then update
such that the
customizable beverage characteristic indicator 802 would reflect the user's
preference by
displaying the customizable beverage characteristic position marker 805 over
the appropriate
portion of the customizable beverage characteristic scale 804. When the user
has finished
formulating a customized beverage the user may either save the customized
beverage formulation
via selection of the save icon 806, or the user may have system 100 dispense
the beverage via
selection of the dispensing icon 808. Upon selection of the save icon 806
system 100 may transfer
the programmed beverage formulation to any device capable of storing the
customized beverage
information. Optionally, the user may return to a previous GUI through
selection of the return icon
810 which will prompt the system to display a previous GUI, such as the
beverage selection GUI
700.
Another embodiment of the present invention is detailed in Figure 9 and the
corresponding
description below. System 100 is capable of dispensing both customized
beverages and
beverages with predetermined, non-customizable formulations. The beverage
variety is indicated
by the beverage variety indicator icon 902, which displays information
pertaining to a given
beverage choice. If a given beverage variety indicator icon 902 corresponds to
a beverage choice
that is customizable then one or more customizable beverage characteristic
indicators 802 will be
located in close proximity such that the user may customize the beverage. In
one embodiment of
the present invention the customizable beverage characteristic indicator 802
comprises two or
more discrete customizable beverage characteristic indicators 908 which
correspond to a
customizable beverage characteristic (i.e., roast color, beverage strength,
beverage temperature,
additional flavors, and the like). System 100 also allows the user to select a
non-customizable
beverage. Once the user has selected the desired beverage, and customized the
beverage if the
desired beverage choice corresponds to a customizable beverage, the beverage
may be
dispensed via depression of dispense button 906.
DETAILED DESCRIPTION OF THE INVENTION
Reference will now be made in detail to various embodiments of the invention,
various
examples of which are illustrated in the accompanying drawings, wherein like
numerals indicate
corresponding elements throughout the views.
The present invention is directed to a system for the individual customization
of ready to
drink coffee products for multiple consumer, as well as the provision of the
customized ready to
drink coffee on demand, after consumer input. The method of the present
invention comprises
three basic steps: collecting information from a consumer regarding the
consumer's desires as to
the variety of coffee he/she desires at that point in consumption; a system
linking the consumer's
9

CA 02568239 2006-12-11
choice of coffee product to a holding area which contains an amount of fresh-
brewed concentrate
and an area where the dilution of the coffee occurs at a ratio of water to
fresh-brewed coffee
extract that is consistent with the consumer's choice as to brew strength and
variety. The system
of the present invention may optionally utilize (either or both) the aspects
of "delayed mixing" and
"delayed filtration" to further increase the options of "fresh brewed" coffee
deliverable, on demand,
to the individual consumer based upon their preferences.
A. Definition
As used herein the terms "ready-to-serve beverage" and "ready-to-drink
beverage" are
used interchangeably to refer to beverage products that are in a ready-to-use,
consumable form.
They are made from fresh-brewed coffee extracts and can also include dry
mixes, powders,
liquids, extracts, concentrates, and emulsions, in a wide variety of
formulations
The term 'fresh-brewed" as used herein refers to beverage extracts which have
been
extracted and held for a "hold-time" for at least about 5 minutes, desirably
at least about 15
minutes and most preferably at least about 30 minutes and no more than about
48 hours,
preferably no more than about 24 hours, more preferably no more than about 12
hours, most
preferably no more than about 6 hours.
The term "hold-time" means that period of time beginning with the onset of
brewing of the
extract and ending when dilution begins. For multiple brews into one holding
tank, the "hold-time"
would be the weighted average of the extracts still in the tank.
The temperature of the brew as it leaves the extractor is greater than 100 F,
preferably
greater than 120 F, more preferably greater than 150 F, and most preferably
greater than about
170 F, and the brew solids is less than about 10%, preferably less than about
5%, more preferably
less than about 4%, most preferably less than about 3.5%.
The term "classifications" as used herein means characteristics or attributes
of certain
types of beverage and include temperature, strength, body (full or light),
roast (color or degree),
acidity, sweetness, bitterness and/or mouthfeel.
The term "variety" means country of origin (grown) and/or specific growing
region (e.g.,
varietal), including harvesting and post-harvesting techniques, within a given
species or a
specifies within a genus. Coffee beans useful in the present invention can be
either of a single
type or grade of bean or can be formed from blends of various bean types or
grades, and can be
undecaffeinated or decaffeinated. These high-grown-type beans are typically
referred to as high
grade coffees. Suitable high grade coffee having high acidity include Arabicas
and Colombians
characterized as having "excellent body," "acid," "fragrant," "aromatic" and
occasionally
"chocolatey." Examples of typical high quality coffees are "Milds" often
referred to as high grade
Arabicas, and include among others Colombians, Mexicans, and other washed
Milds such as
strictly hard bean Costa Rica, Kenyas A and B, and strictly hard bean
Guatemalans.

CA 02568239 2012-11-01
As used herein, the term "comprising" means that the various coffees, other
ingredients,
or steps, can be conjointly employed in practicing the present invention.
Accordingly, the term
"comprising" encompasses the more restrictive terms "consisting essentially
of' and "consisting
of,"
B. Making the Coffee Beverage Extract
Almost universally, the extract is brewed by contacting the roasted and ground
coffee
with hot water at a temperature from moderately-below boiling to moderately-
above boiling, for a
predetermined brewing time, separating the extract (including the solutes)
from the insolubles, and
consuming the resulting beverage. Any extract/concentrate which is generally
available can be
used in the practice of the system of this invention. In one embodiment, the
roast and ground
coffee is contained in pods or sachets that are inserted into the brewing
chamber. An example of
this type of pod is the "K-Cup", manufactured by Keurig, Inc. and disclosed in
U. S. Patent
Numbers 5,325,765 and 5,840,189.
Brewing methods can generally be categorized in three broad groups: (1) single-
pass infusions in
which the water is percolated or pumped through the roasted and ground coffee
(which may
partially serve as its own filter) then filtered through a metal, paper, or
cloth sieve; (2) percolation
methods which recycle the extract through one or more volumes of grind
consecutively, in either a
co-current or counter-current flow, before the extract is siphoned off at the
requisite strength; and
(3) batch-slurry methods in which a fixed volume of coffee is mixed with a
fixed volume of water in
a brewing vessel, permitted to steep with or without agitation, then filtered
or mechanically
separated to produce the extract.
Systems providing fresh brewed coffee, typically been of the "single station"
type, in which
an empty carafe or pot is positioned on a heating element below a receptacle
or brewing funnel
which contains a measured quantity of dry beverage-making material, e.g.
ground coffee. Hot
water is then passed through the material to extract the essential oils,
flavor and body that make
up the beverage, and then drains downwardly through an opening in the funnel
into the pot or
carafe. If and when a second pot or carafe of beverage is needed, the first
must be moved to a
separate heating element or plate. Although such prior beverage brewers work
satisfactorily for
making relatively small quantities of beverage, in restaurants and other
commercial and
institutional establishments, there is a continuing need for equipment to make
large quantities of
beverages which is easy to use and relatively automatic so as not to require
an unreasonable
amount of personal attention during the brewing cycle.
In the practice of the present invention, the weight ratio of the extraction
portion of water to
dry, roast and ground coffee is from about 5:1 to about 24:1; preferably from
about 8:1 to about
13:1. When this amount of water is used for (drip) extraction, a relatively
strong (meaning
11

CA 02568239 2012-11-01
concentrated but not bitter) filtered coffee extract is issued. Normally, this
extract will have a
soluble solids content by weight of greater than about 1.2%, preferably 1.5%.
The relatively strong
filtered coffee extract is then diluted with a sufficient amount of dilution
water to a preferred
beverage concentration.
While several embodiments of the present invention have been illustrated and
described,
it is not intended to thereby limit the present invention. Rather, it will be
obvious to those skilled
in the art that various changes and modifications can be made without
departing from the
invention described herein. The scope of the claims should not be limited to
the preferred
embodiments but should be given the broadest interpretation consistent with
the description as a
whole.
C. Delayed Dilution
The system of the present invention offers customization of fresh brewed
coffee based
upon consumer preferences by utilization of delayed dilution of the fresh
brewed coffee extract.
As used herein, the term "delayed dilution" refers to the aspect of holding
the fresh
brewed coffee extract for a minimum period of about 5 minutes, preferably of
about 15 minutes,
more preferably of about 30 minutes; "delayed dilution" also refers to the
aspect of holding the
extract for a maximum period of time of about 48 hours, preferably of about 24
hours, more
preferably of about 12 hours, most preferably of about 6 hours.
The fresh brewed extract produced by the process of the present invention has
a brew
solids of less than about 10%, preferably less than about 5%, more preferably
less than about 4%,
most preferably less than about 3.5%. In a particularly preferred embodiment
of the process of
the present invention, the extract has a minimum brew solids of greater than
about 1.2%,
preferably greater than about 1.5%, most preferably greater than about 2%.
It is important to recognize that a key aspect of the present invention allows
customization
of the preferred coffee just prior to dispensing; there is no predetermination
of characters or
strength as is seen with many automated systems. The "delayed dilution" aspect
allows multiple
servings of individually tailored coffee to be prepared from a minimum number
of brew cycle(s),
preferably one. Additionally, these individually tailored servings are
dispensed on demand.
Said dilution ratios will be from about zero (no dilution) to about 1:15
coffee/water, and can
be easily varied, utilizing currently available methods, upon receiving the
consumer's selection
input regarding strength. Also, the temperature of the dilution water may be
varied to
accommodate individual consumer preferences around consumption temperature;
there are
several ways that this could readily be accomplished, but one preferred way
would be to have two
dilution lines; one for hot (170-200 F) and one for cold (40-80 F) water and
coordinate their rate
and flow to deliver the coffee to each individual consumer at their preferred
temperature.
12

CA 02568239 2006-12-11
In the practice of the present invention, the weight ratio of the extraction
portion of water to
dry, roast and ground coffee is from about 5:1 to about 24:1; preferably from
about 8:1 to about
13:1. When this amount of water is used for (drip) extraction, a relatively
strong (meaning
concentrated but not bitter) filtered coffee extract is issued. Normally, this
extract will have a
soluble solids content by weight of greater than about 1.2%, preferably 1.5%.
The relatively strong
filtered coffee extract is then diluted with a sufficient amount of dilution
water to a preferred
beverage concentration.
Clearly, this aspect of the system of the present invention imparts many
benefits to the
fresh-brewed extract that result in a better final coffee beverage for the
consumer. For instance,
delaying dilution of the extracted coffee removes the need to hold the coffee
in a "consumption-
ready," i.e., "ready-to-drink", state (e.g., diluted and at the preferred
temperature). In the undiluted
state, the coffee has less water and degrades at a slower rate. Additionally,
the need to heat or
cool during holding is minimized.
Further, the undiluted extract takes up less space and can be more easily
surged in a
given physical geometry. An additional benefit of the smaller space is that
the equipment (station)
can be more economically sealed against oxygen contact. Because of the
concentration of the
extract, the extract will also have less dissolved oxygen per dissolved coffee
solids which will slow
down the oxidation reactions (less volume of aqueous solution per coffee
solids).
Employing the "delayed dilution" aspect of this present invention results in
many benefits
to the finished cup of coffee; this ultimately results in less "too old" or
"stale" coffee being served.
The reaction rates that occur during holding are minimized by delayed
dilution. In a particularly
preferred embodiment of the present invention, the brewed extract may be
cooled or refrigerated,
to less than 170 F, preferably to less than 160 F, more preferably to less
than 140 F, and most
preferably between 35 F and 50 F to further reduce the changes occurring
during holding the
extract much less energy and space will be required to run this system, as it
is easier to heat and
keep hot water than to keep brewed hot coffee ready to dispense. It will be
recognized by those
skilled in the art that cooling or refrigerating the extract will further
increase maximum hold times
that can still maintain desirable flavor attributes.
D. Delayed Mixing
In another aspect of the present invention, the coffee extract/concentrate can
be
automatically fractionated previous to initial, or a subsequent (if any)
dilution. By mixing various
fractions of the extract, the character and body of the resulting coffee
beverage can be changed.
For example, in coffee, the early fraction will be more acid, "high grown" and
less ashy and dirty.
The later fractions will be less acid and stronger in bitter ashy dirty
flavors. To accommodate
various consumer preferences, the coffee beverages could be made from the
earlier extract alone,
13

CA 02568239 2006-12-11
the latter extract alone, or a mix of fractions in various ratios. The
potential variety created could
cover "high grown" to "low" coffees and could also cover some of the aspects
character and body
resulting from a degree of roasting.
As used herein, the term "delayed mixing" refers to the aspect of holding the
fresh brewed coffee extract for a minimum period of about 5 minutes,
preferably of about 15
minutes, more preferably of about 30 minutes; "delayed mixing" also refers to
the aspect of
holding the extract for a maximum period of time of about 48 hours, preferably
of about 24 hours,
more preferably of about 12 hours, most preferably of about 6 hours.
It is recognized that novel coffee beverage products could be prepared using
this aspect
of the present invention. Clearly, some substances that result in character
and body appear in
initial fractions only (or appear in initial fractions and disappear upon
continued heating) while
other such substances appear in later fractions only. By mixing fractions and,
further, by mixing
them in various ratios, a multitude of beverage types can be prepared which
have heretofore been
unavailable using standard brewing equipment and practices.
E. Delayed Filtering
The "delayed filtering" aspect of the present invention would allow the coffee
extract/concentrate to stay in contact with the coffee grounds or tea leaves
during holding of the
extract While not wanting to be limited by theory, it is believed that the
grounds or leaves would
help absorb the reaction compounds during extract storage and would also
buffer the acids
created during storage. Filtering could also be customized at dispensing,
e.g., metal filter vs.
paper filter, and could also be in stages (e.g., coarse metal mesh, followed
by dilution, and then
paper filtering).
As used herein, the term "delayed filtering" refers to the aspect of holding
the
fresh brewed preferably coffee extract for a minimum period of about 5
minutes, preferably of
about 15 minutes, more preferably of about 30 minutes; "delayed filtering"
also refers to the aspect
of holding the extract for a maximum period of time of about 48 hours,
preferably of about 24
hours, more preferably of about 12 hours, most preferably of about 6 hours.
F. Customization System
System Interface
Because of the potential purchase cost, personal time investment, and fear of
negative
experience, consumers may find experimentation or the "trial-and-error"
associated with finding
their most desired type of beverage product to be unacceptable or unpleasant.
Marty consumers
do not understand how the various options available with respect to beverage
products
14

CA 02568239 2006-12-11
corresponds to their own individualized taste preferences. Further
complicating this situation is
that, in a given location, literally dozens of options with respect to
beverage products might be
available for consumption.
It is, therefore, desirable to provide a method which will allow a consumer to
identify one or more beverage products which that consumer has a statistically
greater chance of
accepting and enjoying from a taste preference standpoint than other available
beverage products.
Ideally, such a system should be simple to learn and use.
The method of the present invention comprises three basic steps: collecting
information
from a consumer regarding the consumer's desires as to the variety of beverage
they desire at
that point in consumption; a process linking the consumer's choice of beverage
product to a
holding area which contains an amount of fresh-brewed extract; and an area
where the dilution of
the beverage occurs at a ratio of water to fresh-brewed beverage extract that
is consistent with the
consumer's choice as to brew strength and variety. The system of the present
invention may
optionally utilize (either or both) the aspects of "delayed mixing" and
"delayed filtration" to further
increase the options of "fresh brewed" beverage deliverable, on demand, to the
individual
consumer based upon their preferences.
2. Definitions:
The term "variety creating systems/devices" as used herein refers to devices
and
processes that can transform one or more input materials into multiple
varieties of beverages.
Such systems and devices including delayed dilution means/systems; delayed
filtering
means/systems, and/or delayed filtration means/systems.
The term "customization interface", as used herein, refers to the non-human
vehicle which
transmits the information (e.g. consumer information, customization
information, and
customization recommendation) between the consumer and the beverage delivery
system. This
interface can be embodied in many ways, and the consumer may access the
customization
interface from a remote location.
The term "beverage delivery system" as used herein refers to the station,
apparatus,
device, equipment, or series thereof that is linked with the customization
interface and is,
optionally, equipped with "variety creating systems/devices" including delayed
dilution
means/systems; delayed mixing means/systems, and/or delayed filtration
means/systems.
The term "customized selection identification" as used herein refers to the
process in
which, and the means by which, the customization interface or the beverage
delivery system
recognizes the consumer and is able to deliver ( in the case of the beverage
delivery system) or to
direct the delivery ( in the case of the customization interface) the
customized beverage to the
consumer. Suitable ways of identifying the consumer include, but are not
limited to, personal

CA 02568239 2006-12-11
identification number (PIN) either communicated to the system via a keypad,
touchscreen, matrix
card, retinal scanner, thumbprint reader, or radio frequency identification
tags (RFID).
The term "consumer identification" as used herein refers to the process in
which, and the
means by which, the customization director or the ID device recognizes the
applicable consumer
preferences and is able to develop and determine the appropriate customized
beverage
accordingly. Suitable ways of identifying the applicable consumer preferences
include, but are not
limited to, personal identification number (PIN), username, pass code, and the
like which can be
communicated to the system via an input device or process, such as a keypad,
touch screen,
matrix card, retinal scanner, thumbprint reader, magnetic card readers, bar
codes, or radio
frequency identification tags (RFID), and the like.
The term" consumer' as used herein refers to any user of the system
interacting with the
customization director for the purpose of inputting a beverage option,
customization information,
customization recommendation, or receiving a beverage product. This individual
can be a chef,
clerk, customer, "wait staff', servers, etc., and the like. The consumer may
access the user
interface from a remote location, e.g. by phone, Internet, wireless
connection, or the like.
The term "beverage formulation" as used herein is the information determined
by the
customization director providing a customized selection corresponding to the
selected products,
options, characteristics or beverage products that has been processed by the
customization
director to be relevant to the individual consumer or consumer preference(s)
(i.e. in the case of
large volume orders for multiple beverage drinkers).
The term 'customization information" as used here in the information delivered
by the
customization interface or the beverage delivery system providing an
individualized selection of
customized information regarding products, option, characteristic or beverage
products that has
been processed by the customization interface to be relevant to the individual
consumer.
The term "customization recommendation" as used herein is the information
determined
by the customization director to provide an individualized customized
recommendation regarding
products, option, characteristic or beverage products that has been processed
by the
customization director to be relevant to the individual consumer or consumer
preference(s). In
one embodiment customization recommendations will be based on past
interactions. In another
embodiment, the customization recommendations may include promotional and/or
seasonal
selections.
The system of the present invention can also allow individual consumers to
communicate
with the system so that their personal customized selections can be
accommodated by the
beverage delivery system. There are many ways that individual systems can be
developed to
achieve this aspect of the present invention; the examples discussed herein
are representative
only and are not intended to be limiting. Suitable ways of communicating with
the consumer
16

CA 02568239 2006-12-11
include, but are not limited to, voice, keyboard, Internet, touchscreen, and
conventional means
such as selectors, slide bars, buttons, and switches. By understanding what
individual consumers
desire either by certain key questions, sampling or direct taste questions the
system can deliver
consumers preferred taste and needs.
An individuals' desires can also be dynamic and changing over time and/or by
event or
experience, e.g. time of day, day of week, day of month, seasonal, occasion,
environment,
work/pleasure, mood, physical, mental, etc. Their desires can also evolve
based on
experimentation, experience, education, knowledge, lifestyle changes, and age.
The
customization interface can include this type of personal or historical
information as it processes
the consumer information, as well as incorporate demographical trends and
traits, and common
experiences as it processes consumer information. In another embodiment, the
customization
recommendation may include promotional and/or seasonal selections. For
example, as
individuals' age, they may choose to add supplements to their customized
beverages (e.g., post-
menopausal women may want to add calcium). Beverage delivery systems in
particular venues
may offer special additives (e.g., health food stores or health clubs may want
to add new product
lines like vitamins or minerals in powders) as samples to increase retail
sales and health clubs
may wish to offer rehydration support after workouts.
Additionally, the customization interface may be continually assimilating
available data to
increase customization capability and ongoing recommendations. In a
particularly prepared
embodiment of the system of the present invention, this type of information
and inputs are
continually monitored, updated, and refined, to changes and predicts options
tailored to individual
consumers; this aspect of information processing is Global Assimilator
Customization System.
The system of the present invention must be equipped with sufficient and
suitable memory
function so that both of the consumer and the menu items can be accommodated.
This includes
product use and incidence and consumer selection and response. There are many
ways that
individual systems can be developed to accommodate this aspect of the present
invention; the
examples discussed herein are representative only and are not intended to be
limiting. Suitable
embodiments of the memory functions of the system of the present invention can
include, but are
not limited to, central databases, system databases, portable databases.
In one preferred embodiment of the invention herein, the system uses
information around
the consumer's taste preferences to suggest particular retail beverages that
the consumer might
try. In one version of this aspect, a consumer could use the beverage system
to sample various
retail brands. Conversely, various retail brands could refer to, or otherwise
be associated with,
certain flavors or gelatins in the beverage supply system.
The system of the present invention can have a means for the customization
interface to
identify, i.e. recognizeõ individual consumers. This allows individual
consumers to go/return to the
17

CA 02568239 2006-12-11
physical location(s) of the system(s) (either the customization interface or
beverage delivery
system) and transmit to the system(s) their desired beverage selection without
repeating the step-.
by-step sequence of selection programming. These individual preferences may
also include time
and place based adjustments that are determined by past system use histories.
There are many
ways that individual systems can be developed to accommodate this aspect of
the present
invention; the examples discussed herein are representative only and are not
intended to be
limiting. Suitable ways of identifying the consumer include, but are not
limited to, personal
identification number (PIN) either communicated to the system via a keypad,
touchscreen, matrix
card, retinal scanner, thumbprint reader, or radio frequency identification
tags (RFD). In addition,
the system(s) can be pre-programmed, periodically programmed, and/or networked
to allow for
the individual consumers' identification and associated preferences to be
universally recognized
by all such systems.
One aspect of the present invention, schematically depicted in Fig. 1, can be
understood
from the system 100 for delivering a customized beverage product to a
consumer, comprising: a
user interface 102; a customization director 104 in communication with the
user interface 102; a
data store 106 in communication with the customization director 104; and a
beverage delivery
system 109 in communication with the customization director 104. In another
embodiment of the
present invention, the system further comprises an identification device 108
in communication with
the customization director 104 and a consumer identifier 110.
The customization director 104, might comprise a set of executable
instructions such as
in the form of software, routines, programs, algorithms, code, logic and the
like, which would, inter
alia, facilitate the determination of customized beverage formulations.
In one embodiment of the present invention, the customization director 104 is
provided in
communication, such as via a token ring, Ethernet, telephone modem connection,
radio or
microwave connection, parallel cables, serial cables, telephone lines,
universal serial bus "USB",
Firewire, Bluetooth, fiber optics, infrared "IR", radio frequency "RF" and the
like, or combinations
thereof, with the data store 106 and the user interface 102. The customization
director 104 may
be integrated into a beverage dispensing device, or in an alternative
embodiment might be hosted
or housed on a remote device. Remote devices may include other consumer
appliances, a
personal computer, or an external server located somewhere on the Internet.
In another embodiment of the present invention, the user interface 102 might
comprise a
computer, a personal digital assistant (PDA), a kiosk, a device with wireless
application protocol
programs (WAP) such as cell phone, auto computer or PDA, interactive TV, or an
Internet
appliance, or the like. User interface 102 allows the user to interact with
the interactive system
100 and, as will be understood, can take any of a virtually unlimited number
of alternative audio,
visual and/or other communicative forms. In an exemplary embodiment, the user
interface 104
18

CA 02568239 2006-12-11
=
may comprise a computer system comprising a CPU, memory, a visual display
device and an
input means. Preferred input means comprise a keyboard/keypad or mouse or
other means of
input such as an input microphone with speech recognition input devices, touch
screen input
devices, and/or visual input utilizing a video camera. In the illustrated
embodiment, the user
interface 104 might comprise a computer connected to the Internet through a
communication link
120 and running a web browser such as Internet Explorer from Microsoft Corp.
or Netscape
Navigator from Netscape Communications Corp. An example of the consumer input
to be
provided by the consumer might comprise the desired temperature of the brewed
beverage, for
example, hot, warm or cold, or in an alternative embodiment, the input may
request an actual
temperature to be inputted. Additional areas of input may further include
beverage strength (i.e.
varying level of blackness), beverage size (i.e. container size), additives
such as cream, sugar,
milk, artificial sweeteners, flavors and the like.
The beverage delivery system 109 of this example can be a standard beverage
delivery
system known to one skilled in the art. Examples include single-pass infusion
systems,
percolation systems, and batch-slurry systems. In one embodiment of the
present invention, the
interactive system 100 is integrated into the beverage delivery system 109. In
another
embodiment, the interactive system 100 is separate from the beverage delivery
system 109.
In yet another embodiment of the present invention, consumers desiring a
customized
beverage are provided an identifier 110 such as an identification card,
password or number which
comprises any available identification device or protocol known to one skilled
in the art. Such
identification may comprise any combination of bar codes, radio frequency
identification tags,
data, chips, smart cards and the like. Various identification/identification
device combinations are
known to one skilled in the art, and may be employed by various embodiments of
the present
invention.
In another embodiment of the present invention, the identification device 108
comprises a
bar code scanner. Various bar code scanners are known to one skilled in the
art and include 1)
pen type readers and laser scanners, 2) CCD readers, and 3) camera based
readers. Pen type
readers include a light source and a photo diode that are placed next to each
other in the tip of a
pen or wand. To read a bar code, the user passes the tip of the pen across the
bars and the photo
diode measures the intensity of the light reflected back from the light source
and generates a
waveform that is used to measure the widths of the bars and spaces in the bar
code. Dark bars in
the bar code absorb light and white spaces reflect light so that the voltage
waveform generated by
the photo diode is an exact duplicate of the bar and space pattern in the bar
code. This waveform
is decoded by the scanner. Laser scanners work the same way as pen type
readers except that
they use a laser beam as the light source and typically employ either a
reciprocating mirror or a
rotating prism to scan the laser beam back and forth across the bar code. AS
with the pen type
19

CA 02568239 2006-12-11
reader, a photo diode is used to measure the intensity of the light reflected
back from the bar
code. In both pen readers and laser scanners, the light emitted by the reader
is tuned to a specific
frequency and the photo diode is designed to detect only this same frequency
light. Pen type
readers and laser scanners can be purchased with different resolutions to
enable them to read bar
codes of different sizes. The scanner resolution is measured by the size of
the dot of light emitted
by the reader. CCD (Charge Coupled Device) readers use an array of hundreds of
tiny light
sensors lined up in a row in the head of the reader. Each sensor can be
thought of as a single
photo diode that measures the intensity of the light immediately in front of
it. Each individual light
sensor in the CCD reader is extremely small and because there are hundreds of
sensors lined up
in a row, a voltage pattern identical to the pattern in a bar code is
generated in the reader by
sequentially measuring the voltages across each sensor in the row. The
important difference
between a CCD reader and a pen or laser scanner is that the CCD reader is
measuring emitted
ambient light from the bar code whereas pen or laser scanners are measuring
reflected light of a
specific frequency originating from the scanner itself. The newest type of bar
code reader
currently available are camera based readers that use a small video camera to
capture an image
of a bar code. The reader then uses sophisticated digital image processing
techniques to decode
the bar code. Video cameras use the same CCD technology as in a CCD bar code
reader except
that instead of having a single row of sensors, a video camera has hundreds of
rows of sensors
arranged in a two dimensional array so that they can generate an image.
In another embodiment of the present invention, the identification device 108
comprises a
radio frequency scanning device. Radio Frequency Identification (RF ID) uses
radio frequency
communication to automatically identify, track and manage objects, people or
animals. A
low-frequency, passive, magnetically-coupled RF ID system is made up of two
parts: a reader and
a tag. The tags are typically attached to objects or animals that require a
unique identification
number. The tags include an electronic circuit (transponder) and tuned antenna-
capacitor circuit.
The tags are small sophisticated radio transmitters and receivers. They are
powered by the RF
field generated by the reader. Upon being powered up, the tag will
continuously transmit, by
damping the incoming RF power field, its data. The RF ID reader has three main
functions:
energizing, demodulating and decoding. The reader, using a tuned antenna-
capacitor circuit,
emits a low-frequency radio wave field. This is used to power up the tags. The
information sent
by the tag must be demodulated. The encoded information is decoded by the
reader's on-board
micro-controller. This information can then be used by a controlling
processor. In both the reader
and the tag, the antenna can be shaped and sized in different ways. Because of
the small size of
the tag, it can be formed to fit almost any situation. Since there is no
contact or viewing required,
the RP ID system allows great freedom of movement and placement of the tag and
reader become
less of a critical issue.

CA 02568239 2006-12-11
=
In one embodiment of the present invention, an administrative user may access
the
customization director 104 and data store 106 by utilizing an administrative
interface 130 to utilize,
analyze or otherwise apply the customization data and consumer feedback data
to develop or
improve products of the enterprise and to develop or improve components of the
beverage
brewing system. This insight gained from the consumer may also provide very
beneficial
information for the research, development, marketing and improvement of future
products and
systems. It can be contemplated as well, that an enterprise might make its
interactive data store
results and analysis of the data available to other entities. This might
entail allowing such entities
to have access to such data via the Internet, via printed reports, via
interactive software on
computers, periodic data subscription services or the like.
In yet another embodiment of the present invention, the system may further
comprise a
retail interface 180. The retail interface may be adapted to communicate
purchase data and
consumer data to and from the customization director 104. For example, a
consumer may make a
purchase for a beverage at a cashier checkout, but the beverage system may not
be directly
accessible from the checkout. The retail interface 180 may send data to the
customization
director 104 which will then prepare the beverage upon interaction by the
purchaser. In another
embodiment, the retail interface 180 communicates with the customization
director 104 to ensure
that the consumer is authorized to receive the beverage product For example, a
consumer may
purchase the beverage from a remote locate and then enter a special access
code at the user
interface which then dispenses the beverage to the consumer,
There can be a number of ways to determine relevant customized brewing
formulations of
the beverage delivery system. In one embodiment, the consumer is prompted to
enter consumer
preference data through the user interface. This data may then be stored for
later retrieval during
subsequent visits to the beverage delivery system. As an example, the consumer
preference data
inputted through the user interface or retrieved from the data store might be
matched against one
or more decision trees. A decision tree typically comprises a set of
responses/traits/categories
against which the consumer preference data can be compared against. For
example, a decision
tree might comprise every combination of possible consumer preference data.
The preference
data is then compared against the decision tree for a matching branch and the
matching branch
provides further instructions to be executed as a result of the match. Such
decision trees would
preferably comprise potential combinations of consumer preference data which
have been
designed with the system's intended application in mind, so that appropriate
optimized operating
conditions can be established that pertain to the customized beverage to be
delivered. Preferably,
the decision trees are converted to mathematical algorithms which then process
the decision tree
comparisons or "decisions" electronically to quickly ascertain the appropriate
optimized beverage
formulation for the beverage delivery system.
21

CA 02568239 2012-11-01
In order to update the optimization process to allow for modification or
"morphing" as
appropriate, one embodiment of the present invention comprises the decision
trees or algorithms
of the customization director 104 being updated by a neural network 111. In
the customized
beverage delivery example, the neural network 111 would assess various
applicable consumer
preferences and feedback data retrieved from the data store to determine if
any changes to the
mathematical algorithms or dialog scripts are needed to facilitate or optimize
the decision making
process of determining customized beverage formulations. For example, a neural
network can
continuously update its decision making algorithm by incorporating user input
such as feedback
into the decision making process akin to artificial intelligence or "smart"
logic. According to
Haykin, S (1994), Neural Networks A Comprehensive Foundation, NY Macmillan, p
2, a neural
network is a massively parallel distributed processor that has a natural
propensity for storing
experiential knowledge and making it available for use. It resembles the brain
in two respects: 1)
Knowledge is acquired by the network through a learning process; and 2)
Interneuron connection
strengths known as synaptic weights are used to store the knowledge. The
neural network
analyzes the data store 106 for trends, feedback data, consumer preference
data and other
additional data to develop and refine algorithms for decision making. In one
embodiment, a neural
network would automatically make changes to the customization director's 104
decision trees or
algorithms based upon the growing base of consumer preference and user
feedback data. A
description of one such suitable neural network can be found in W02001/012041
which claims
priority from U S Patent Application No 60/149,857, filed August 19, 1999 in
the name of Robert
P. Piotrowski et al.
Another embodiment of the present invention, depicted in Fig 2, includes the
method for
providing a customized beverage product to a customer. The method comprises
the steps of
obtaining consumer preference data corresponding to a customer (step 200);
determining a
consumer beverage formulation corresponding to the consumer preference data
(step 204); and
providing the consumer a customized beverage corresponding to the consumer
beverage
formulation (step 206).
The system of the present invention can also allow individual customers to
communicate
with the beverage delivery system so that their customized selections can be
accommodated by
the beverage delivery system. There are many ways that individual systems can
be developed to
achieve this aspect of the present invention, the examples discussed herein
are representative
only and are not intended to be limiting. Suitable ways of communicating with
the consumer
include, but are not limited to, voice, keyboard, Internet, touchscreen, and
conventional means
such as selectors, slide bars, buttons, and switches. By understanding what
individual consumers
desire either by certain key questions, sampling or direct taste questions the
system can deliver
consumers preferred taste and needs. A customer's desires can also be dynamic
and changing
22

CA 02568239 2006-12-11
over time and/or by event or experience, e.g. time of day, day of week, day of
month, seasonal,
occasion, environment, work/pleasure, mood, physical, mental, etc. Their
desires can also evolve
based on experimentation, experience, education, moods, health conditions,
knowledge, lifestyle
changes, and age. The customization interface can include this type of
personal or historical
information as it processes the consumer information, as well as incorporate
demographic trends
and traits, and common experiences as it processes consumer information.
Additionally, the
customization interface may be continually assimilating available data to
increase customization
capability and ongoing recommendations. In a particularly prepared embodiment
of the system of
the present invention, this type of information and inputs are continually
monitored, updated, and
refined, to changes and predicts options tailored to individual consumers;
this aspect of
information processing can be accomplished by a neural network or other
technologies known to
one skilled in the art.
Fig. 3 schematically illustrates a sample client/server network 300 which
might be
employed to implement an embodiment of the present invention. As one with
ordinary skill in the
art will readily appreciate, a client/server network is only one type of
network, and a variety of
other configurations, such as peer-to-peer connections, are also considered
networks. In a
client/server network, a plurality of nodes are interconnected such that the
various nodes send
and/or receive information to/from one another. As shown here, a server node
302 is
interconnected with a plurality of client nodes 314 using a connection 316
such as a token ring,
Ethernet, telephone modem connection, radio or microwave connection, parallel
cables, serial
cables, telephone lines, universal serial bus "USB", Firewire, Bluetooth,
fiber optics, infrared "IR",
radio frequency "RF", or other wireless communications, and the like, or
combinations thereof.
A computer-readable medium, shown here as a CD ROM (318), holds information
readable by a computer, such as programs, data, logic, files, etc. As will be
readily appreciated,
computer-readable medium can take a variety of forms, including magnetic
storage (such as hard
=
disk drives, floppy diskettes, etc.), optical storage (such as laser discs,
compact discs, DVD's,
etc.), electronic storage (such as random access memory "RAM", read only
memory "ROM",
programmable read only memory "PROM", etc.), and the like.
One embodiment of the present invention comprises the method for providing a
customized beverage product to a consumer. An exemplary embodiment is depicted
in the
flowchart of Fig. 4. In this example, the consumer has previously registered
with the beverage
system and has been issued an RF ID key tag to utilize the system. The
consumer passes the RF
ID key tag across the ID device area of the system (step 400). The ID device
activates the RF ID
tag and receives the customer identifier stored in the tag (step 402). This
customer identifier is
then passed to the customization director (step 404), which in turn searches
the data store for
consumer data corresponding to the consumer identifier (step 406). The
consumer data is
23

CA 02568239 2006-12-11
retrieved and the customization director analyzes the data (step 408) and then
presents to the
consumer one or more customization options (step 410). In one embodiment, the
customization
director might also prompt the consumer to enter feedback data for the last
interaction and
beverage delivery with the system. In another embodiment, the customization
director may
present one or more promotional and/or seasonal option selections to the
consumer.
Customization options include but are not limited to strength, flavor, type of
bean (coffee),
temperature, and finishing options (cream, milk, etc.) The customization
director can also display
express formulations which enable the consumer to select the express
formulation and all other
decisions are automatically completed by the system. In one embodiment, the
consumer can
manually create and save customization options as express formulations to save
time and reduce
formulation errors for future beverage deliveries. Once the consumer has
inputted his/her
customization options (step 412), the customization director will analyze the
options (step 414)
and send corresponding commands to the beverage delivery system (step 416). In
addition, the
customization director preferably stores the selected customization options in
the data store in a
record corresponding to the consumer identifier.
In one embodiment, the customization director will, during a later
interaction, prompt the
consumer to input feedback data corresponding to the previous beverage
formulation. For
example, the customization director may prompt the consumer to input a rating
of 1 to 10 on the
beverage product customized during the last visit. In another embodiment, the
consumer may
select to speak with a customer service representative and the customization
director will establish
a connection which places the consumer in communication with the customer
service person. In
yet another embodiment of the present invention, the customization director
will display previous
beverage purchases associated with the consumer's identification and prompt
the consumer to
enter feedback data or complete a survey regarding the previous beverage
purchases. The
consumer may receive a reward (i.e. con, discount, etc.) for complete feedback
data.
In another embodiment of the present invention, the consumer can access the
user.
interface to preselect his/her beverage preferences in advance from a remote
location. For
example, the system may comprise numerous customization formulation options
whereby the
desired formulations could be customized ahead of actual purchase to save
time. In an exemplary
embodiment, a web site might be hosted on a network such as a wide-area
network, local-area
network, or the Internet, and the like, which the consumer can access through
some
communications device. The web browser contacts a web server and requests data
information,
in the form of a Uniform Resource Locator (URL). This data information
comprises the user
interface of the interactive system of the present invention. Typically, URL
addresses are typed
into the browser to access web pages, and URL addresses are embedded within
the pages
themselves to provide the hypertext links to other pages. A hypertext link
allows the user to click
24

CA 02568239 2006-12-11
on the link and be redirected to the corresponding web site to the URL address
of the hypertext
link. Many browsers exist for accessing the World Wide Web, such as Netscape
Navigator from
Netscape Communications Corp. and the Internet Explorer from Microsoft Corp.
Similarly,
numerous web servers exist for providing content to the World Wide Web, such
as Apache from
the Apache Group, Internet Information Server from Microsoft Corp., Lotus
Domino Go Webserver
from IBM, Netscape Enterprise Server from Netscape Communications Corp. and
Oracle Web
Application Server from Oracle Corp. These browsers and web servers can be
utilized to allow
access to the present invention from virtually any web-accessible device.
In another embodiment of the present invention, the system is configured to
communicate
with a remote data store. This ability allows the customization director to
identify individual
customers who have not previously interacted with the system at the present
location and to
retrieve the consumer's centrally-stored profile. This allows individual
consumers to go to various
physical locations of the system and transmit to the system their desired
beverage selection
without repeating the step-by-step sequence of selection programming. These
individual
preferences may also include time and place based adjustments that are
determined by past
system use histories. There are many ways that individual systems can be
developed to
accommodate this aspect of the present invention; the examples discussed
herein are
representative only and are not intended to be limiting. Suitable ways of
identifying the consumer
include, but are not limited to, personal identification number (PIN) either
communicated to the
system via a keypad, touchscreen, matrix card, retinal scanner, thumbprint
reader, or radio
frequency identification tags (RFID). In addition, the system(s) can be pre-
programmed,
periodically programmed, and/or networked to allow for the individual
consumers' identification
and associated preferences to be universally recognized by all such systems.
= In one embodiment of the present invention, an administrative user may
access the customization
director 104 and data store 106 by utilizing an administrative interface 130
to utilize, analyze or
otherwise apply the customization data and consumer feedback data to develop
or improve
products of the enterprise and to develop or improve components of the
beverage brewing
system. This insight gained from the consumer may also provide very beneficial
information for
the research, development, marketing and improvement of future products and
systems. It can be
contemplated as well, that an enterprise might make its interactive data store
results and analysis
of the data available to other entities. This might entail allowing such
entities to have access to
such data via the Internet, via printed reports, via interactive software on
computers, periodic data
subscription services or the like.
In yet another embodiment of the present invention, the system may further
comprise a
retail interface 180. The retail interface may be adapted to communicate
purchase data and
consumer data to and from the customization director 104. For example, a
consumer may make a

CA 02568239 2012-11-01
purchase for a beverage at a cashier checkout, but the beverage system may not
be directly
accessible from the checkout. The retail interface 180 may send data to the
customization
director 104 which will then prepare the beverage upon interaction by the
purchaser. In another
embodiment, the retail interface 180 communicates with the customization
director 104 to ensure
that the consumer is authorized to receive the beverage product For example, a
consumer may
purchase the beverage from a remote locate and then enter a special access
code at the user
interface which then dispenses the beverage to the consumer.
EXAMPLES
While particular embodiments of the present invention have been illustrated
and
described, it would be obvious to those skilled in the art that various other
changes and
modifications can be made without departing from the invention described
herein.
Example 1
Consumer establishes a personal profile over the Internet or at the system and
answers a
few simple questions around beverage and related preferences. These questions
help deliver the
product with the right profile, and may allow the system to make suggestions
and/or formulation
modifications appropriate for the user during the instant or future
transaction. The profile is
maintained in a central database accessed by the system via wireless, local
area network (LAN)or
telephony communication devices wherever the consumer is. The consumer is
recognized via a
personal identification number (PIN) stored in radio frequency identification
tags RFID, matrix
cards, or their credit card. Consumer can get their own designed drink or
choose from a variety of
drinks that are close to their prescribed beverage in personal acceptance.
Consumer is allowed to choose from flavor profile of different attributes in
creating their
own cup. This is done with slide bars and selectors or a multidimensional
space representing the
world of beverage taste including strength, sweetness, creaminess, and flavor.
User selects at various times the character of the coffee they prefer via an
consumer
interface window.
The consumer establishes a personal profile over the Internet or at the system
which may
entail and answering a few questions about beverage preferences. The responses
to these
questions are analyzed by the customization director to formulate and deliver
the product with the
right profile. The consumer is presented the opportunity to customize their
own beverage or
choose from a variety of pre-configured drinks that approximately match the
consumer's personal
profile.
Example 2
26

CA 02568239 2006-12-11
A.) The coffee is prepared by placing 410 grams of all arabica roast and
ground coffee in a
standard brew basket/funnel of a 1 'A gallon satellite brewer. 4500
milliliters of water is
delivered to the brew basket at atmospheric pressure. Water is delivered at
200 F and 10
milliliters per second. The brew is filtered with standard paper coffee
filters the resultant
brew is 2.8% brew solids. The extract exit temperature was 175'F.
B.) The coffee extract is held for up to 48 hours on a Bunn SoftheatTM
satellite system at
180 F.
C.) Products are selected based on images and words surrounding the strength
characteristics. A push button or spigot delivers coffee of differing
characteristics. The
consumer samples product variety until they find what is most appealing to
them.
D.) Products are delivered to the consumer via a system that combines the held
extract with
water at 170 F for hot beverages. The ratio of water to extract controls the
resultant
strength of the brew.
Example 3
A.) The coffee is prepared by placing 205 grams of roast and ground
decaffeinated coffee into
an automatic slurry brewer equipped with a metal mesh filter. While the brew
basket exit
is closed, an initial 200m1 of 203 F water is delivered to the closed system
and allowed to
steep for 200 seconds. The brew basket is allowed to open and the extract is
allowed to
drain. An additional 900 ml of 203 F water is then delivered to the coffee at
5 ml/s under
constant pressure. The final coffee extract is 7.7% brew solids.
B.) The coffee extract is held in a closed tank heated to 160 F.
C.) Consumer establishes a personal profile over the Internet or at the system
and answers a
few simple questions around preference. These questions help deliver the
product with
the right profile. The profile is maintained in a central database accessed by
the system
via wireless, local area network (LAN)or telephony communication devices
wherever the
consumer is. The consumer is recognized via a personal identification number
(PIN)
stored in radio frequency identification tags RF1D, matrix cards, or their
credit card.
Consumer can get their own designed drink or choose from a variety of drinks
that are
close to their prescribed beverage in personal acceptance.
D.) The extract is diluted with water to produce a variety of strengths from
0.1% brew solids to
7.7% brew solids.
Example 4
27

CA 02568239 2006-12-11
Ne
A.) The coffee is prepared by placing 76.5 grams of roast and ground coffee in
a standard
brew basket of a % gallon bottle brewer. 1860 milliliters of water is
delivered to the brew
basket at 200 F and 12 milliliters per second and ambient pressure. The brew
is filtered
with standard paper coffee filters the resultant brew is 1.4% brew solids. The
extract exit
temperature was 172 F.
B.) The coffee extract is held for up to 48 hours at near adiabatic conditions
in a sealed glass
lined thermos maintained at 160 F.
C.) Consumer is allowed to choose from flavor profile of different attributes
in creating their
own cup. This is done with slide bars and selectors or a multidimensional
space
representing the world of beverage taste including strength, sweetness,
creaminess, and
flavor.
D.) The extract is diluted with hot water at any proportions from all extract
to all water. The
extract was diluted to full strength (0:1), half strength (1:1, 0.7% brew
solids), third
strength (2:1, 0.47% brew solids) and quarter strength (3:1, 0.35% brew
solids). The
resultant extract was also mixed with 20% cappuccino powder at similar
strengths. The
resultant products range from very sweet creamy cappuccinos to high coffee
flavored
cappuccinos. The cappuccinos were then blended with a 50% solution of sized
ice to
create slushed cappuccinos.
Fxample 5
A.) The coffee is prepared by placing 176.5 grams of roast and ground coffee
in a standard
brew basket of a 1/2 gallon bottle brewer. 1860 milliliters of water is
delivered to the brew
basket at 200 F and 12 milliliters per second and atmospheric pressure. The
brew is
filtered with standard paper coffee filters. During extraction, the first half
of the extract is
diverted to one holding chamber resulting in a 2.8% brew solids and a 15% brew
solids
yield. The last half of the brew, a resultant extract of 1.1% brew solids and
10% yield, is
collected in a second chamber.
B.) The two fractions of the brew are delivered to a three chambered glass
lined thermos,
including a hot water reservoir.
C.) The user selects the character of the coffee they prefer with a dial that
controls the
delivery rate of the three streams. The range of delivery is from all first
half to all second
half to any ratio in between and a dilution 0.1% brew solids to full strength.
Example 6
28

CA 02568239 2006-12-11
1. .
,i
A.) The coffee is prepared by placing 410 grams of all roast and ground coffee
in a standard
brew basket/funnel of a 1 'A gallon satellite brewer. 4500 milliliters of
water is delivered to
the brew basket at atmospheric pressure. Water is delivered at 200 F and 10
milliliters
per second. The brew is filtered with standard paper coffee filters. This brew
is
fractionated into five equal volumes over the length of the brew.
B.) User selects at various times the character of the coffee they prefer via
an consumer
interface window.
C.) Table of Use History. Coffee fractions were blended together as stated
below and then
diluted at the designated ratios.
User Time Fraction Fraction Fraction Fraction Fraction Water
to
(Hour) 1 2 3 4 5 Extract Ratio
1 0.5 0 65% 0 0 35% 3:1
2 1.5 15% . 35% 0 40% 10% 4:1
3 2 55% 15% 0 0 30% 1:1
4 3 70% 0 30% 0 0 3:1
5 4 15% 35% 0 40% 10% 4:1
6 5 0 100% 0 0 0 5:1
7 6 15% 15% 15% 25% 30% 2.5:1
8 7 100% 0 0 0 0 2:1
9 8 15% 30% 15% 25% 15% 3:1
Example 7
A) The extract from Example 1 and the extract from Example 2 were loaded into
a system.
B) User selects at various times the character of the coffee they prefer via
an consumer
interface window.
C) Table of Use History. The coffee extracts were blended together as stated
below and
then diluted at the designated ratios.
User Time (Hour) Extract 1 Extract 2 Water to
Extract Ratio
1 0.75 50% 50% 3:1
2 1.5 40% 60% 4:1
3 4 100% 0% 3:1
4 6 25% 75% 6:1
Example 8
29

CA 02568239 2006-12-11
A.) An all Arabica roast and ground and flaked coffee was brewed with Delayed
Filtering by
placing 206 grams of the dry flaked coffee in a standard paper coffee filter
in a stainless
steel basket for a % gallon bottle brewer. The outlet of the steel basket was
plugged to
"delay" the exit of the extract from the basket. The basket was then placed in
position
under the spray head of the % gallon bottle brewer and 1300 milliliters of 200
F water was
allowed to enter the basket via the sprayhead at a rate of 9 mlisec. The water
and coffee
were allowed to be in contact with each other during this hold period and the
basket was
left uninsulated to an ambient temperature of 70 F.
B.) Products are selected based on images and words surrounding the strength
characteristics. A push button or spigot delivers coffee of differing
characteristics.
Consumer samples product variety until they find what is most appealing to
them.
C.) At 30 minutes, 100 ml of the extract was allowed to be drained from the
basket and
therefore filtered from the remaining coffee grounds via, the paper filter.
This extract had
6.1% brew solids and an exit temperature of 127 F. This extract was diluted
4:1 water to
extract ratio. At 35 minutes, 100 ml of the extract was allowed to be drained
from the
basket and therefore filtered from the remaining coffee grounds via, the paper
filter. This
extract had 6.1% brew solids and an exit temperature of 125 F. This extract
was diluted
3:1 water to extract ratio. The remaining extract was drained from the basket
and likewise
filtered at 60 minutes and also had 6.1% brew solids and an exit temperature
of 123 F.
Example 9
A.) An all Arabica roast and ground and flaked coffee was brewed with Delayed
Filtering by
placing 368 grams of the dry flaked coffee in a 5 inch wide by 10 inch long
filter pouch
made from a woven nylon material. The pouch was left open on one end and then
inserted into a Bunn SoftheatTM satellite tank via the top entrance. The pouch
was then
suspended inside the tank by screwing the top lid on with the pouch extending
out through
the lid threads. 4400 ml of 200 F water was then introduced into the pouch via
the
downspout tube in the tank. The coffee in the filter pouch was then totally
immersed in
water and the tank was maintained at 181 F.
B.) Users select at various times the character of the coffee they prefer via
an consumer
interface window.
C.) Extract was then drained from the tank at 1, 6 and 17 hours having
respective brew solids
levels of 2.18%, 2.24% and 2.22%, with dilution ratios of 3:1, 3.5:1, and 2:1
respectively.
Example 10

CA 02568239 2006-12-11
A.) A roast and ground coffee containing 30% robustas was brewed in a sealed
vessel at a
coffee to water ratio of 0.079. The water was preheated to 185 F and the
sealed vessel
was then maintained at 183 F.
B.) Users select at various times the character of the coffee they prefer via
an consumer
interface window.
C.) 100 milliliters of the extract was filtered via coffee filter paper at 0.5
hours and had 1.95%
brew solids and was diluted at 3:1. 100 milliliters of the extract from the
sealed vessel
was filtered at 20.5 hours via a metal mesh screen and had a brew solids of
2.0% and a
dilution ratio of 1:1.
Example 11_
A.) The coffee is prepared by placing 205 grams of roast and ground
decaffeinated coffee into
an automatic slurry brewer equipped with a metal mesh filter. While the brew
basket exit
is closed, an initial 200m1 of 203 F water is delivered to the dosed system
and allowed to
steep for 200 seconds. The brew basket is allowed to open and the extract is
allowed to
drain. An additional 900 ml of 203 F water is then delivered to the coffee at
5 ml/s under
constant pressure. The final coffee extract is 7.7% brew solids.
B.) The coffee extract is held in a closed tank heated to 180 F.
C.) Consumer establishes a personal profile over the Internet or at the system
and answers a
few simple questions around preference. These questions help deliver the
product with
the right profile. Consumer can get their own prescribed beverage or choose
from a
variety of drinks that approximate prescribed beverage in their personal
acceptance
profile.
D.) The extract is diluted with water to produce a variety of strengths from
0.1% brew solids to
7.7% brew solids. A diluted extract of 2.0% brew solids was whipped in a high
shear
blender to produce a cream. This blend was then dosed with a 0.05% vanilla
flavoring
and 5% sugar.
The steps A-D in each the above Examples may be substituted for each other,
e.g., A.) in
Example 1 for A.) in Example 4.
Example 12
In this example, an exemplary interaction with the customization director will
be described.
The consumer, Frank, approaches the user interface and slides his beverage
card through the
card reader which is part of the user interface. Frank previously had
completed an application for
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the beverage card and was subsequently sent his own beverage card. Frank's
beverage card
contains a unique identification number that is utilized by the customization
director to retrieve
Frank's profile. In this example, Frank had previously chosen a
password/passnumber to protect
unauthorized use of his beverage card. Upon swiping his card through the card
reader, the
customization director through the user interface prompts Frank to input his
password. Frank
inputs his password through the touch screen display of the user Interface.
The customization
director transmits the identification number and password to the data store to
determine if they
matched an existing record. Finding a match, the customization director
retrieves Franks
customization profile and analyzes the profile to determine the beverage
options to display to
Frank. The customization director displays numerous customization options to
Frank such as
coffee been type, temperature, strength, finishing options as well as a few
express options such
as your last coffee purchase, store's special pick and beverage of the month.
Frank then inputs
the selection of the special of the month. The customization director receives
Frank's selection
and determines the corresponding commands to send to the beverage delivery
system. The
beverage delivery system receives the commands and delivers the selected
beverage to Frank.
The customization director records Frank's beverage purchase in the data
store.
Example 13
In this example, another exemplary interaction with the customization director
will be
described. A typical consumer, Alice, approaches the user interface to
customize a beverage
purchase. Alice has never used the customization system before and has not pre-
registered her
preferences. The user interface prompts Alice to enter her user ID number or
select "NEW if the
consumer is new. Alice selects "NEW on the touch screen of the user interface.
The
customization director receives the "NEW' selection and determines which
selection options to
present to Alice. The customization director presents various customization
options to Alice
through the user interface. Some of the options include express
recommendations, formulation
options and a registration option. The registration option contains various
input areas for the
consumer to enter his/her preference data. The customization director then
creates a new record
for the consumer in the data store and associates the record with a new user
identification
(number, password, and the like). This new identification is then displayed to
the user and
preferably is sent to the user through an additional means. In this example,
Alice chooses the
formulation options and is asked to select the type of bean. Alice selects her
desired bean type
and then is prompted by the customization director to enter the desired
temperature range of the
beverage. Alice then selects some finishing options such as addition of cream
and sugar to the
formulation. The customization director then determines the corresponding
commands for the
beverage delivery system to produce the customized beverage. The customization
director sends
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the commands to the beverage delivery system and records the customized
formulation in the
data store. The beverage delivery system receives the commands and produces
the customized
beverage for Alice.
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