HYBRID BREW CARTRIDGE

Abstract

A hybrid brew cartridge for brewing a cup of coffee with the ability to deliver liquid cream E directly during the drip cycle having contour cup 18A nested inside coffee pod 24A affixed into an integral unit with cavity F therein to stow liquid cream E until ready to consume. The bottom surface of coffee pod 24A has dimple 32A that cooperated with a brew spike 200PA to provide a tactile experience to determine the exact location to pierce waferoid 34A and discoid 28A that cooperate to release liquid cream E from cavity F into brew spike 200PA and open conduit 20A to allow hot water to drip into coffee grounds and pass through conduit 20A.

Description

FEDERALLY SPONSORED RESEARCH

Not Applicable

SEQUENCE LISTING OR PROGRAM

Not Applicable

BACKGROUND OF INVENTION

Field of Invention

This invention relates to brew cartridges that enhance the art of brewing beverages, specifically hybrid brew cartridges that utilize frangible plastic to form a specialized impermeable barrier to prevent oxidation and preserve freshness and to allow storage of liquid and dry media in the one brew cartridge at the same time, until ready to brew.

Prior Art (PA)

There is a myriad of brew cartridges that have been developed for the purpose of providing a simple and efficient way to brew a cup of coffee with the desired ratio of coffee to water during the brew process. The single-serve brew cartridge is a means to provide a labor-saving device that does not require skill or practice to get excellent results. The operator simply loads a brew cartridge and water into a brewing machine and activates a switch to begin the brew cycle.

U.S. Pat. No. 5,325,765 SYLVAN et al. (SYLVAN) 1994 demonstrates a compact permeable filter element (PFE) hermetically sealed inside an impermeable truncated conical shaped container (ITCSC) with a flange at the open portion. The PFE is attached to the ITCSC flange area and is suspended without touching the bottom portion of the ITCSC. The PFE will hang in suspension when water passes through it and will not sag into contact with the bottom portion of the ITCSC to improve the filtration process. The media inside the PFE is hermetically sealed by the ITCSC from outside elements such as air and water. SYLVAN's device allows for long term storage of dry media inside the ITCSC due to its impermeable barrier. Sylvan's invention is designed to cooperate with sharp elongated implements or brew spikes to pierce the top and bottom portions of the ITCSC allowing water to flow pass through the PFE to flavor the water with media and prevent contamination (loose coffee grounds) after brewing. The gauge (cross sectional width of a given material used to form ITCSC is designed to be pierceable by the brew spike without collapsing the ITCSC from the pressure required to pierce the material. It would be advantageous to utilize the minimum amount of material to accommodate form and function. The diameter of the brew spike would be designed with the minimum amount of material to accommodate the requirement of having a diameter large enough to allow hot coffee to drain through it in a reasonable amount of time acceptable to a given population size of consumers with the expectation of how long it should take to fill a cup of coffee from a brew machine without deforming the brew spike during the piercing of the ITCSC. Thus, SYLVAN's invention is an effective device for keeping fresh ground coffee at the peak of freshness by employing the ITCSC and only exposing the PFE to outside elements during the brewing process. It should be noted that since the PFE is permeable, air and water can pass through it. PFE acts as a porous barrier containing the dry media inside it. Since the PFE has less volume than the ITCSC there is empty space outside of the PFE within the ITCSC. The outside space is utilized as clearance for the lower brew spike preventing it from puncturing the PFE and compromising its integrity and preventing a fowl beverage with loose coffee grounds. This means that the brew spike is of a predetermined length to pierce the ITCSC without damaging the PFE. Additionally, protecting the PFE by utilizing clearance space prevents the lower brew spike from piercing the PFE compromising the integrity of the PFE, preventing coffee grinds from escaping through the breach. This will result in coffee grounds contaminating the beverage and clogging the brew spike. Since the brew spike is designed for liquids only to pass through it, the substantially large coffee ground particles will clog the opening of the hollow portion of it. PFE is permeable and is limited to containing dry ingredients such as coffee grounds and various granular media to maintain separation of spent media after extraction from hot water applied.

SYLVAN teaches his brew cartridge is a compact design to maintain high efficiency with no wasted space. Since a brew cartridge is used only once and then discarded, multitudes of brew cartridges need to be present and available at a brew station for repeated use and a trash can needs to be present for the collection of spent cartridges. This involves storage space for the fresh brew cartridges and storage space for the spent cartridges. Thus, it is advantages and desirable to design a brew cartridge as efficient and compact as possible to minimize the space required to store fresh brew cartridges and to dispose of spent brew cartridges. SYLVAN describes in his abstract the following language that illustrates the efforts to perfect the size and shape of his brew cartridge with the statement, “A beverage filter cartridge includes an impermeable yieldably pierceable base having a predetermined shape”. SYLVAN's “predetermined shape” refers to his efforts to determine the standard size and shape of a single-serve brew cartridge that is efficient in terms of function and its subsequent efficiency in terms of space saving of each brew cartridge to reduce the multiplying effect that would result in wasted storage space to store a multitude of brew cartridges in the field. This means that SYLVAN would be required to calculate the exact amount of coffee necessary to brew a delicious cup of coffee to save space. Too little coffee and the brew is weak and too much coffee and the brew is too strong. SYLVAN also describes that the coffee packing industry utilizes the standard practice of replacing the oxygen in the freshly ground coffee with nitrogen to preserve freshness before hermetic seal (column 4 line 27). This means that the coffee grounds are held loose and not tamped down to facilitate the purging of oxygen that surrounds each grain of ground coffee. SYLVAN considered the volume of loose ground coffee required to brew a delicious cup of coffee in his calculation. SYLVAN would also calculate the clearance space inside the brew cartridge for a brew spike to pierce the cartridge and miss the filter to save space. It would be advantageous to perfect the size and shape of the brew cartridge as a standard before designing a brew machine to receive the brew cartridge. A brewing machine is a complex device and expensive to develop and manufacture. The size and shape of the brew chamber is predicated on SYLVAN's work in perfecting the size and shape of the brew cartridge. It would also be advantageous to design the output brew spike of sufficient size to handle the drippings from the PFE so that only one output brew spike was needed. Since adding a second output brew spike would increase the cost and complexity of manufacturing it would be advantageous to utilize one output brew spike only. Since the output brew spike is below the PFE, it has no effect on the brewing process and simply directs the flow of the flavored media into a cup below. Thus, increasing the number of output brew spikes would have no effect on the time required to brew a cup of coffee. Since the brewing process is drip-by-drip percolation, the time it takes to brew a cup of coffee is governed by the speed of the drip process. Thus, adding an additional output brew spike will not increase the speed at which a cup of coffee is brewed. It should be noted that since the brew spike is designed to miss the PFE it would be advantageous to keep the “pierce-through” of the brew spike into the ITCSC to be as short as possible to avoid striking the PFE. It would not be warranted to have two brew spikes and further unwarranted to have two brew spikes of different “pierce-through” length.

In fact, SYLVAN'S invention has had tremendous commercial success and has set the standard for brew cartridges. Thus, changing the size and shape of SYLVAN's brew cartridge would not be warranted as this would lead to major disruption in the marketplace because a new brewing machine would have to be made and consumers would have to buy a new machine. This would be unreasonable given the tremendous commercial success of SYLVAN's brew cartridge. SYLVAN's invention was assigned to KEURIG INC of WALTHEM MA at the time of filing.

Although SYLVAN's invention is effective at keeping coffee fresh prior to brewing there are limitations to his device that cannot be remedied in its present form giving rise to the new and unexpected benefits demonstrated heretofore.

U.S. Pat. No. 4,859,337 WOLTERMANN 1989 displays a cupped-shaped supporting vessel (CSSV) with an opening at the top. A filter element with conforming shape to the CSSV and is attached to the top flange area of the CSSV to prevent the filter from loosening as heated water is poured through the opening. The CSSV supports the filter with ribs in a meridian fashion from the top of the CSSV to the bottom portion. The ribs raise the filter off the internal wall of the CSSV so that heated water can pass completely through the filter before draining at the bottom of the CSSV where a through hole is centrically located. The CSSV is to be placed on a cup for support as heated water is poured through the open portion of the CSSV. WOLTERMANN utilizes an impermeable annular container (IAC) with a top flange area in cooperation with an annular plastic/foil (APF) surface that is be welded to the flange area hermetically sealing the CSSV that is positioned on the flange area where it rests until the welding process is complete and remains dormant until use. It should be noted that the CSSV rests on the flange area of the IAC but is not welded to the IAC during the welding process. The CSSV floats inside the hermitic chamber until opened facilitating the removal of the CSSV from the IAC. The APF has an ear tangent to the annular edge to facilitate peeling-off of the welded APF prior to use. The IAC is required because the CSSV has a through hole that prevents hermetic action. Prior to use, the APF is peeled off and the CSSV is exposed resting on the flange of the IAC. Once the CSSV is removed from the assembly, the IAC and APF are discarded and are no longer of any use. WOLTERMANN teaches the space between the IAC and the CSSV is to be filled with an inert gas to prevent oxidation of the coffee during storage. The inert gas saturates all areas inside the IAC including the coffee grounds during purging. Inert gas in this context refers to gas naturally occurring gas in the air such as nitrogen displacing all the oxygen inside the IAC including ambient air in the coffee grounds since the centrally located through hole in the CSSV allows access of the inert gas when purging out the ambient air containing the active oxygen. WOLTERMANN states that heated liquid is to be poured into the opening of CSSV. WOLTERMANN does not describe the implement to be used (i.e., a cup) in the operation of his patent to receive the hot brew, but he does describe pouring hot water into the CSSV once removed from the IAC and this alludes to a cup of some sort being utilized by the operator. Since pouring hot water is a manual process, this operation eliminates the use of brewing spikes utilized in automated coffee brewing machines and militates toward a cup being placed under CSSV while pouring. WOLTERMANN cites U.S. Pat. No. 5,324,574 DOUGLAS 1967 and U.S. Pat. No. 3,615,708 ABILE-GAL 1971 clearly demonstrating pouring hot liquid into devices set on top of a cups. WOLTERMANN does not teach or suggest that the IAC is to cooperate with the CSSV during the brewing process.

U.S. Pat. No. 9,750,370 BEAULIEU ET AL (BEAULIEU) 2017, shows brew cartridge with a flange with an attached porous filter with space at the bottom portion. In this space resides a stab resistant annular ring with a through hole centrally located. Reviewing FIG. 9 of BEAULIEU's patent, shows an embodiment with an annular ring with upward protruding walls and a centrally located through hole. BEAULIEU demonstrates adherence to SYLVAN's invention by acknowledging the size constraints of the brew cartridge (industry standards). Over packing the brew cartridge resulted in reduced clearance for the brew spike (the filter bottom is closer to the bottom portion of the brew cartridge). To prevent brew spike damage to the filter, the STAR is employed. Adding more coffee grounds than was designed by SYLVAN is not warranted, nevertheless, by doing so results in new and unexpected results giving rise to BEAULIEU's invention being employed to protect the filter from a brew spike strike would happen when the cover is lowered without BEAULIEU's solution. BEAULIEU teaches that his invention is limited to the use of dry media and is consistent with SYLVAN in this respect.

U.S. Pat. No. 8,720,320 RIVERA 2014 displays a truncated conical brew cartridge (TCBC) that has an annular flange at the top portion and an offset through hole located on the bottom portion. The TCBC has a plurality of upward protruding stand-offs on the inside bottom portion of it. The TCBC cooperates with an annular lid with a through hole centrally located. The annular lid contains an annular seal (the applicant extrapolates the seal to be an O-ring that mates to a groove not shown as this is well established PA and O-rings are available in a myriad of sizes). The annular lid cooperates with the TCBS to provide a water-tight seal when engaged (push fitting the two parts together by hand). RIVERA's brew cartridge is made of a durable material for repeated use. RIVERA states that his invention can be made of “metal and plastics”. In this case, plastic refers to durable plastics not frangible plastics. RIVERA states that the offset through hole is required to prevent the brew spike from striking the durable material and damaging it when the brewing machine is activated (i.e., when the upper brew spike is lowered by closing the brew machine's top cover). RIVERA teaches that when the brew cartridge is loaded into the brewing chamber, the operator is to line up the through hole with the brew spike to allow the brew spike to pass through the hole without damage. RIVERA teaches that SYLVAN's invention can cooperate with RIVERA's invention and is subject to the constraints established by SYLVAN regarding the size and shape of the brew cartridge. RIVERA's invention necessitates a through hole because it is made from durable materials that would impede the brew spike. This would cause a collision with the bottom of the brew cartridge because once the brew machine top cover is lowered it would force RIVERA's brew cartridge into the brew spike. This would result in a catastrophic failure damaging the brewing machine. RIVERA's invention is limited to utilizing dry media that either dissolved on its own (i.e., sweetened cocoa powder) or dry media contained within a filter.

U.S. Pat. No. 9,938,075 TROMBLEY 2018 displays several ramifications of a brew cartridge. Reviewing FIG. 5 in TROMBLEY's invention displays a brew cartridge that has a substantially horizontal dividing wall that divides the brew cartridge into an upper and lower portion filled with media. The dividing wall is to be of “suitable material” such that it “partially or completely disintegrates” when exposed to water facilitating the mixing of the two chambers. The scope of material used in the divider wall is limited to self-disintegrating materials (wax) that use hot water as a catalyst to melt the divider and allow hot water to pass through it. This is because a coffee brewing machine has a brew spike of a predetermined length, as discussed in view of SYLVAN, that will not reach the dividing wall as displayed in TROMBLEY's invention. The dividing wall would have to be lowered substantially for the brew spike to pierce it and this is not suggested by TROMBLEY. It would be problematic and disadvantageous to substantially lower the dividing wall to allow the brew spike to pierce it because the media volume in the lower chamber would be severely reduced. Thus, the scope of media that could be utilized would be severely limited. TROMBLEY's dividing wall as prescribed in embodiment of FIG. 5, allows for the mixing of both media chambers after catalytic action during the brewing process.

Reviewing FIG. 6 in TROMBLEY's invention displays a brew cartridge that has a plurality of vertical hollow compartments or vertical naval segment(s) (VNS) that fill the brew cartridge. The VNS(s) are hermetically sealed by a foil/plastic top. The VNS(s) remain in statis until the brewing operation begins. The VNS(s) have a radially relief at the edge facing the center section of the brew cartridge. This allows the upper brew spike to pierce the hermitic foil/plastic top and miss the VNS(s). The lower brew spike is offset as discussed by SYLVAN. This allows only one of the VNS(s) to be pierced during the brewing process. The VNS has a frangible area at the bottom to allow the brew spike to break it open to allow the media inside to flow downward. The water from the top brew spike flows down and around the VNS(s) and mixes with the media at the lower brew spike. It should be noted that TROMBLY clearly describes the upper brew spike as having a substantially sharp end consistent with SYLVAN but the lower brew spike depicted in TROMBLEY's FIG. 6 shows a blunt end with the edge of the brew spike square to the length it. A blunt end would be an effective ram to break the frangible area open as compared to a sharp end that would militate toward piercing instead of breaking. Although a brew spike with a blunt end is an effective solution employed by TROMBLY, it is inconsistent with SYLVAN and is not utilized in the commercial marketplace where the lower brew spike with a sharp end is the standard in a well-established mature market. TROMBLEY teaches that mixing the media in his invention is accomplished by brewing twice. The operator is to lift the brew cartridge and turn it to the desired VNS and repeat the brewing process. TROMBLEY does describe how the operator is to know how much to turn the brew cartridge to strike the next desired VNS for brewing. TROMBLEY suggests that up to four VNS could be utilized in a brew cartridge. TROMBLEY depicts only two VNS(s) in FIG. 6. TROMBLEY does not have an element to assist with index rotation, it would be advantageous to limit the scope to no more than four VNS as described by TROMBLEY. This would allow the operator a visual guide when turning the brew cartridge. Exact placement (precise degrees of rotation using an indexing element) of the brew cartridge is not required and is not suggested by TROMBLEY.

U.S. patent 2014/0178538A1 HUSBAND et al. (HUSBAND) shows a beverage cartridge with a truncated conical shape with a portion of the side wall having a helical shape channel (HSC) with a flat bottom with a half dome shape protruding upwards inside the beverage cartridge. HUSBAND teaches that the HSC “creates a lower pressure region toward the outer portion” of the brew cartridge that creates a “cyclonic pressure system” around the perimeter of the cup. HUSBAND teaches that the HSC has the added benefit of providing a “crushable” brew cartridge “post-use”. HUSBAND teaches that the filter tends to “swell” due to the introduction of fluid and that creates hydraulic pressure sufficient to cause the filter to deform and “grip” the helical portion of his invention. This hydraulic action mitigates the “crushable” feature that HUSBAND refers to because hydraulic action of the filter has effectively increased the internal pressure of the brew cartridge after use. The increased internal pressure will increase the opposing force against crushing attempts after use. It would be advantageous for the brew cartridge to just be discarded in a trash can after use (i.e., as trash) rather than the user attempting to crush the brew cartridge with an increased internal pressure due to swelling of the filter. HUSBAND's invention relates to the field of beverage cartridges used with coffee machines. Since SYLVAN has set the standard for the single single-serve and shape of the brewing chamber used in the commercial single-serve brewing machine market; HUSBAND adheres to the design constraints of the standard single-serve brewing chamber (designed around SYLVAN's invention) describing the “void” created by the protruding half dome as clearance for the brew spike to operate without breaching the filter with a puncture strike during actuation of the brewing machine. HUSBAND invention is limited to dry media such as ground coffee grinds or dry tea leaves. Other dry additives can be used to create a mixed media such as adding sugar or powder creamer to the coffee grounds prior to hermetically sealing. HUSBAND's invention is limited to dry media such as ground coffee or dry hybrid media only.

U.S. Pat. No. 6,708,600 WINKLER et al. (WINKLER) 2004, displays cylindrical inner tube supported axially by radial ribs that divide the tube into four sections that radiate outward into an outer tube that is sharpened on the business end to form integral channels. The annular inner tube is hollow to cooperate with a solid annular spike (sharpened pin) that projects past the integral tube array. WINKLER teaches that the sharpened pin is to penetrate the plastic/foil top of a brew cartridge when the brew machine cover is lowered onto the brew cartridge. The sharpened pin forms an annular hole in the frangible plastic brew cartridge that is in intimate contact with the sharpened pin. The sharpened pin pierces the plastic/foil top followed by the integral channels that widen the annular breach caused by the sharpened pin. This action results in the creation of fissures in the plastic/foil of the annular breach. WINKLER provides an annular gasket that is in intimate contact with the outer tube to prevent leakage from the fissures during brewing. WINKLER's invention is designed to prevent debris from entering the four integral channels and fowling drainage of the brew cartridge. Since the sharpened pin is solid, foreign debris cannot enter the solid sharp pin. Frangible material lodged inside a hollow spiked tube would be a catastrophic failure to operation of a brew machine. This would require a specialized annular tool (a sized pin to match the internal diameter of the hollow spike) to displace the lodged debris. This action is beyond the scope of the user. WINKLER's invention has advantages in view of SYLVAN's hollow tubular brew spike that is sharpened at the business end.

U.S. Pat. No. 7,347,138 BRAGG et al. (BRAGG) 2008, displays a modern single-serve brew machine that utilizes a single-serve brew cartridges invented by SYLVAN. FIG. 3 of BRAGG's invention shows a phantom brew cartridge that fits inside the displayed brew chamber with conformity. FIG. 5 of BRAGG's invention shows the brew cartridge seated into the brew chamber (no reference numeral used). The flange of the brew cartridge rests on the rim of the brew chamber. BRAGG's invention utilizes a substantial looped handle that is pinned at the end of each handle loop. The handle provides substantial fulcrum leverage to seat the brew cartridge and pierce the plastic/foil top frangible top and the frangible plastic bottom of the brew cartridge. BRAGG's invention was assigned to KEURIG INC of WAKEFIELD MA at the time of filing.

Amazon® advertisement 2023, replacement brew cartridges for use in the KEURIG Coffee Maker®, Kirkland Signature® Summit Roast Organic Medium Roast Coffee Pods®.

“https://www.amazon.com/Kirkland-Signature-Pacific-Coffee-Roast/dp/B074DKHMBR/ref=sr_1_3?crid=XOI9PYMIXSWA&keywords=k+cups+coffee+COSTC O&qid=1698176662&sprefix=k+cups+coffee+costco%2Caps%2C148&sr=8-3”

Physical examination of an actual fresh brew cartridge acquired from Amazon® utilizing the above link, reveals the details of the Kirkland Signature® Summit Roast Organic Medium Roast Coffee Pods® as referenced/illustrated PA heretofore contained therein as: standard brew cartridge 100PA with the include elements; foil/plastic lid 101PA, flange 102PA, filter 103PA, flange 104PA, coffee cad 105PA, raised annular ring 106PA, and central raised portion 107PA. Physical examination of the coffee grounds reveals loose grains within filter 103PA as evident when agitation to standard brew cartridge 100PA is applied (i.e., hand shaking) produces a sound consistent to loose grains striking the interior wall of filter 103PA.

Amazon® advertisement 2023, replacement part cup holder needle for KEURIG Coffee Maker® Blendin® Replacement Pod Holder Part with Exit Needle, K Cup Holder Insert, Compatible with Keurig® K10, K15 K40, K45, K50, K60, K65, K70, K75, K77, K79 & Classic Models.

• • “https://www.amazon.com/Blendin-Replacement-Holder-Needle-Keurig/dp/B07BFGZQ65/ref=sr_1_8?crid=BOIKEGA20TTX&keywords=keurig+parts+replacemen t&qid=1693931701&sprefix=keurig+pa%2Caps%2C419&sr=8-8”

Amazon's® display and advertisement for cup holder needle assembly for the KEURIG® coffee maker. The brew spike is not shown in the advertisement because the assembly is being sold as a unit that contains the brew spike. The brew spike itself is not available for sale. Physical examination of the actual replacement assembly acquired from Amazon® utilizing the above link, reveals the details of the Blendin® Replacement Pod Holder Part with Exit Needle, as referenced/illustrated PA heretofore contained therein as: Brew chamber 200PA, brew spike 300PA, and brew spike seal 400PA. Brew chamber 200PA has a truncated conical shape that is concentric to central axis X. Top dead center of raised portion 204PA intersect central axis X to determine the location of a point of origin that is tangent to top dead center of raised portion 204PA and tangent to the center bottom planar surface of coffee cad 105PA (point of origin is tangent to the plane that is coplanar with the bottom surface). The point or origin exist between the tangency of both surface and plane at the same time during operation. Brew spike bore 205PA is concentric to centroidal axis Y and is offset from central axis X. Brew spike 300PA employs WINKLER's solid tip demonstration to prevent debris from entering the output channel. Brew spike 300PA is a sharp elongated implement (steel shaft) that is sharpened at the business end with a bias end forming an axially bias plane in the shape of an ellipse or sharp 301PA (comparable to the business end of a hypodermic needle not shown, except it is solid at the tip). Brew spike 300PA is held in place with an interference fit with brew spike bore 205PA. The other end of brew spike 300PA is tubular port 304PA that is concentric to centroidal axis Y and runs toward sharp 301PA to form an end wall inside brew spike 300PA underneath sharp 301PA. Brew spike 300PA has cut-away 302PA where material is removed from a section of tubular port 304PA area forming port 303PA in tubular port 304PA that is elongated and perpendicular to centroidal axis Y of brew spike 300PA and is centered in location on cut-away 302PA. The outside area of tubular port 304PA area opposite of sharp 301PA is parallel to centroidal axis Y forming inside and outside diameter walls. The end portion of tubular port 304PA is pressed into brew chamber 200PA. Brew spike 300PA employs seal 400PA that is annular and elongated with a contoured shape to allow for pliable compression of seal 400PA as brew cartridge 200PA is pierced by brew spike 300PA. Seal 400PA compresses onto itself when pressure is applied. Spring force is generated while seal 400PA under compression allowing intimate contact with the bottom surface of coffee cad 105PA to prevent leaking. It should be noted that brew chamber 200PA has drain segment(s) D at the bottom of brew chamber 200PA to allow fluid to drip if fluid bypasses brew spike 300PA. Drain segment(s) D will allow unconventional brew media such as a tea bag to be utilized where brew spike 300PA will be bypassed.

The PA heretofore know demonstrates many examples of brew cartridges that attempt to enhance various aspects of a functioning brew cartridge such as, over filling of a brew cartridge and protecting the permeable filter from injury from the brew spike, increasing the rigidity of the sidewall of a brew cartridge, partitioning of a brew cartridge to allow different media to be brew utilizing the same brew cartridge, contouring the shape of a brew cartridge side wall to improve the brewing process, and utilizing durable plastic in the shape of a brew cartridge with a removable lid for manually filling it with media. Nevertheless, all the devices known suffer from several disadvantages:

(a) The start-up cost of manufacturing is considerable for complex custom component assemblies. Complex components require many hours of engineering to perfect. Substantial investment in labor, tools, and equipment is needed to achieve an acceptable unit cost to market. Complex components require production runs that must be inventoried before being sold in the marketplace. Cash flow must be able to cover unsold inventory costs. Unsold inventory increases investment risk. The cost of retooling to employ the known PA is not justified when compared to the benefits gained.

(b) The cost of replacement of a brew machine due to catastrophic malfunction due to operator error is prohibitively expensive. The cost of repair/replacement is a disadvantage for product owners. Owners must ship or deliver their defective units to authorized dealerships or claim total loss and purchase a new coffee brew machine outright. Custom parts are expensive to replace. Owners must order replacement parts from the factory or outlet and wait for delivery. Product owners suffer the opportunity cost associated with a malfunctioning machine. Since an owner's personal time is limited, it is disadvantageous to spend time repairing or replacing a brew machine that is broken due to operator error. Catastrophic failure utilizing the above devices as described would happen during use at a most inopportune time such as in the morning or whenever coffee is desired.

(c) A person using these devices will be required to spend extra time and money to employ them. A person must learn how to use these devices without damaging the brew machine with insignificant benefits gained from the use of these devices. The disadvantage of these devices militates against commercial success and widespread acceptance. Economy of scale cannot be achieved without commercial success justifying the upfront cost associated with manufacturing these devices.

BACKGROUND OF INVENTION

Objects and Advantages

Several objects and advantages of the present invention are:

(a) To provide a new hybrid brew cartridge with substantial unexpected benefits gained from utilizing it. Substantial cost savings are achieved by inventing a means to allow liquid organic media to be stored inside the brew cartridge next to dry media with a permeable filter until ready to brew. Having liquid organic media inside a new hybrid brew cartridge is a cost savings unexpected benefit to the consumer because a separate purchase of liquid organic media is no longer necessary.

(b) To provide a new hybrid brew cartridge with the new and unexpected benefit of convenance. Having liquid organic media inside a new hybrid brew cartridge allows the consumer to cream their coffee without requiring a secondary operation to achieve cream in their coffee. This new and unexpected benefit allows consumers to focus on a new hybrid brew cartridge only to have cream in their coffee. The user does not have to retrieve cream. Since the liquid organic media is inside the new hybrid brew cartridge, consumers will never run out of cream for their coffee because the liquid organic media is an integral part of a new hybrid brew cartridge. The consumer has the ultimate flexibility in brewing a cup of coffee cream or black coffee in one convenient new hybrid brew cartridge.

(c) To provide a new hybrid brew cartridge that is easy to use that allows for greater fulfillment when brewing a cup of coffee because the space or integral cavity provides synergy to the process. The consumer will never experience the unsatisfactory reality that there is no liquid cream available after brewing that can result from a standard brew cartridge. The new and unexpected benefit of synergy is provided because the consumer must only carry and store a new and improved hybrid brew cartridge with the integral liquid media as compared to carrying and storing separate liquid cream containers. The new and unexpected benefits of a new hybrid brew cartridge with integral liquid cream provides the freedom from perpetual inventorying of separate cream containers. The user is no longer required to account for cream in their coffee. Increased consumer satisfaction is achieved from the new and unexpected benefit of only being required to purchase a new hybrid brew cartridge with an integral liquid cream contained therein. The consumer is only required to shop for the new improved hybrid brew cartridge and does not have to shop for cream cartridges. This will save time and money for the consumer without the drawbacks of standard brew cartridges. Thus, synergistic action is achieved with the new and unexpected benefit of less shopping labor and increased savings from the new and improved brew cartridge with hybridity. A new hybrid brew cartridge with an integral liquid cream container therein will increase the weight of the new hybrid brew cartridge as compared to a standard brew cartridge providing perceive value. The increase weight of the new hybrid brew cartridge signifies more value to the consumer with a side-by-side comparison with a standard brew cartridge. Additionally, the new and improved hybrid brew cartridge provides an unexpected sensation of a wave of liquid as the consumer handles the new hybrid brew cartridge agitating the liquid contained and distinguishing it from a standard brew cartridge. The unique sensation of a liquid wave within the new hybrid brew cartridge will spur curiosity and increase sales.

Further object and advantages are to provide a new hybrid brew cartridge with an internal variable selection that can accommodate different individual preferences, such as coffee drinkers that prefer no cream added utilizing the new and improved hybrid brew cartridge. To provide a new and improved hybrid brew cartridge that is easy to use, easy to purchase, and to provide a unique pleasurable tactile experience when handled and consumed. Still further objects and advantages will become apparent from consideration of the ensuing description and drawings.

SUMMARY

In accordance with the present invention two open containers nested together to form an affixed integral unit with a cavity therein,

• • (A) a waferoid that is center perpendicular to a central axis that is divided at a point of origin along said central axis into a positive direction and a negative direction wherein said point of origin exist on the bottom center planar surface of said waferoid wherein said waferoid contains on the top surface therein at least one planar profile of a protrusion centered to a centroidal axis that is offset and parallel to said central axis wherein said protrusion terminates in a positive direction with a continuous surface to said waferoid wherein said waferoid contains on the bottom surface therein at least one planar profile of an indentation centered to said centroidal axis that terminates in a positive direction with a continuous surface to said waferoid wherein the boundary of said waferoid merges into a pipette that terminates in a positive direction that has a planar top surface center perpendicular to said central axis wherein the inside surface of said pipette and the top surface of said waferoid and the top surface of said protrusion form a continuous surface area that is open whereby said indentation cooperates with an elongated sharp implement to provide a perceptive tactile sense of the exact location to pierce said waferoid,
  • (B) a tubette that has a planar top surface center perpendicular to said central axis wherein the top surface of said tubette is coplanar to the top surface of said pipette wherein said tubette terminates in a negative direction and merges into a conduit that terminates in a negative direction with loft and merges into a discoid that is center perpendicular to said centroidal axis wherein the inside surface of said tubette and the inside surface of said conduit and the top surface of said discoid form a continuous surface area that is open wherein the distance from the bottom surface of said discoid to the top planar surface of said tubette is equal to or less than the distance from the top center surface of said protrusion to the top planar surface of said pipette wherein the outside surface of said tubette is tangent to the inside surface of said pipette whereby both surfaces are combined into said affixed integral unit that contains therein said cavity that is impermeable to moisture and oxygen whereby said cavity can stow liquid organic media in optimum status until consumption whereby during operation said discoid provides the exact location to pierce the open portion of said tubette.

DRAWINGS—References Alphanumeric

A gap clearance              B zero clearance
C media flow                 D drain area
E liquid cream               F cavity
G open portion               H open portion
X central axis               Y centroidal axis
Z concentric axis            {−} negative direction
{+} positive direction       10 sub assembly
12 lot                       14 shipping box
16A flange                   16B flange
16C flange                   16D flange
16E flange                   17A tubette
17B tubette                  17C tubette
17D tubette                  17E tubette
17F tubette                  17G tubette
17H tubette                  17I tubette
17J tubette                  18A contour cap
18B contour cap              18C contour cap
18D contour cap              18E contour cap
18F contour cap              18G contour cap
18H contour cap              18I contour cap
18J contour cap              19A sump
19B sump                     19C sump
19D sump                     19E sump
19F sump                     20A conduit
20B conduit                  20C conduit
20D conduit                  20E conduit
20F conduit                  20G conduit
20H conduit                  20I conduit
22A flange                   22B flange
22C flange                   22D flange
22E flange                   23A pipette
23B pipette                  23C pipette
23D pipette                  23E pipette
23F pipette                  23G pipette
23H pipette                  23I pipette
23J pipette                  24A coffee pod
24B coffee pod               24C coffee pod
24D coffee pod               24E coffee pod
24F coffee pod               24G coffee pod
24H coffee pod               24I coffee pod
24J coffee pod               26A prepack
26B prepack                  26C prepack
26D prepack                  26E prepack
26F prepack                  26G prepack
26H prepack                  26I prepack
26J prepack                  28A discoid
28B discoid                  28C discoid
28D discoid                  28E discoid
28F discoid                  28G discoid
28H discoid                  28I discoid
28J discoid                  28K discoid
30A bump                     30B bump
30C bump                     30D bump
30E bump                     30F bump
32A dimple                   32B dimple
32C dimple                   32D dimple
32E dimple                   32F dimple
34A waferoid                 34B waferoid
34C waferoid                 34D waferoid
34E waferoid                 34F waferoid
34G waferoid                 34H waferoid
34I waferoid                 34J waferoid
36 bellows                   38A relief area
38B relief area              38C relief area
40 spike perforation         42A crush pack
42B crush pack               42C crush pack
44 index pin                 46 index pin
48 flashing                  50 flashing
52A brew cartridge           52B brew cartridge
52C brew cartridge           54 brew cartridge
56 brew cartridge            58A scribe dot
58B scribe dot               58C scribe dot
60 scribe line               62A scribe arrow
62B scribe arrow             64A multi-unit
64B multi-unit               66 constructive tubette
68 constructive sump         70A constructive conduit
70B constructive conduit     72 abrupt curves
74 continuous curves         100PA brew cartridge
101PA foil/plastic lid       102PA flange
103PA filter                 104PA flange
105PA coffee cad             106PA raised annular ring
107PA central raised portion 200PA brew chamber
201APA arc relief            201BPA arc relief
202PA rim                    203PA rib
204PA raised portion         205PA brew spike bore
300PA brew spike             301PA sharp
302PA cut-away               303PA port
304PA tubular port           400PA seal
500PA funnel                 501PA element
502PA element                600PA tube
601PA flange                 602PA internal flange
603PA contraction arrows     604PA expansion arrows
700PA brew chamber           701APA brew spike bore
701BPA brew spike bore       800PA brew spike
801PA sharp                  802PA cut-away
803PA port                   804PA tubular port

DRAWINGS—FIGURES

FIG. 1 displays an exploded pictorial view of embodiment number 1.

FIG. 2 displays a cross-sectional of embodiment 1 number with liquid cream E.

FIG. 3 displays a pictorial view of embodiment number 1 assembled into brew cartridge 52A.

FIG. 4 displays an exploded pictorial view of embodiment number 2.

FIG. 5 displays a cross-sectional of embodiment 2 number with liquid cream E.

FIG. 6 displays a pictorial cross-sectional view of embodiment number 2 with prepack 26B assembled into brew cartridge 52B.

FIG. 7 displays an exploded pictorial view of embodiment number 3.

FIG. 8 displays a cross-sectional of embodiment 3 number with liquid cream E with central axis X and centroidal axis Y intersecting discoid 28D and dimple 32D.

FIG. 9 displays a pictorial cross-sectional view of embodiment number 3 with prepack 26C assembled into brew cartridge 52C.

FIG. 10 displays an exploded pictorial view of embodiment number 4.

FIG. 11 displays a cross-sectional of embodiment 4 number with liquid cream E.

FIG. 12 displays an exploded pictorial view of embodiment number 5.

FIG. 13 displays a cross-sectional of embodiment 5 number with liquid cream E.

FIG. 14 displays an exploded pictorial view of embodiment number 6.

FIG. 15 displays a cross-sectional of embodiment 6 number with liquid cream E.

FIG. 16 displays an exploded pictorial view of embodiment number 7.

FIG. 17 displays a cross-sectional of embodiment 7 number with liquid cream E.

FIG. 18 displays an exploded pictorial view of embodiment number 8.

FIG. 19 displays a cross-sectional of embodiment 8 number with liquid cream E.

FIG. 20 displays a pictorial cut-away section of prepack 26H inserted into brew chamber 200PA.

FIG. 21 displays an exploded pictorial view of embodiment number 9.

FIG. 22 displays a cross-sectional of embodiment 9 number with liquid cream E.

FIG. 23 displays a pictorial cut-away section of prepack 26I with brew spike 300PA pierced through waferoid 34I (before natural compression of coffee pod 24I).

FIG. 24 displays a pictorial cut-away section of prepack 26I with brew spike 300PA pierced through waferoid 34I and discoid 28J with crush pack 42C.

FIG. 25 displays a pictorial cut-away section of prepack 26D assembled into brew cartridge 54 (before compression) with waferoid 34D resting on sharp 301PA.

FIG. 26 displays a pictorial cut-away section of prepack 26D assembled into brew cartridge 54 (after compression) with brew spike 300PA pierced through waferoid 34D and contour cap 18D.

FIG. 27 displays a pictorial cut-away section of prepack 26E assembled into brew cartridge 56 (before compression) with waferoid 34E resting on sharp 301PA.

FIG. 28 displays a pictorial cut-away section of prepack 26E assembled into brew cartridge 56 (after compression) with brew spike 300PA pierced through waferoid 34E and contour cap 18E.

FIG. 29 displays a pictorial cut-away section of prepack 26B assembled into brew cartridge 52B resting on waferoid 34B with brew spike 300PA.

FIG. 30 displays a pictorial cut-away section of prepack 26B assembled into brew cartridge 52B with sharp 301PA resting on dimple 32B with brew spike 300PA.

FIG. 31 displays a pictorial cut-away section of prepack 26C assembled into brew cartridge 52C with brew spike 300PA pierced through dimple 32D and discoid 28D of conduit 20D with media flow C.

FIG. 32 displays a pictorial cut-away section of prepack 26C assembled into brew cartridge 52C with brew spike 300PA pierced through waferoid 34C with brew spike 300PA engaged with seal 400PA with intimate contact with waferoid 34C with spike perforation 40 allowing media flow C to pass through conduit 20D and waferoid 34C.

FIG. 33 displays a pictorial cut-away section of prepack 26F with sharp 301PA resting on dimple 32E inside brew chamber 200PA.

FIG. 34 displays a pictorial cut-away section of prepack 26G with brew spike 300PA pierced through waferoid 34G resting on seal 400PA (uncompressed).

FIG. 35 displays a pictorial cut-away section of prepack 26G with brew spike 300PA pierced through waferoid 34G and discoid 28G with the bottom outside surface of waferoid 34G having intimate contact with seal 400PA (compressed).

FIG. 36 displays pictorial cross section of coffee pod 24A.

FIG. 37 displays pictorial cross section of coffee pod 24B.

FIG. 38 displays pictorial cross section of coffee pod 24C.

FIG. 39 displays pictorial cross section of coffee pod 24F.

FIG. 40 displays pictorial cross section of coffee pod 24D.

FIG. 41 displays pictorial cross section of coffee pod 24E.

FIG. 42 displays pictorial cross section of coffee pod 24G.

FIG. 43 displays pictorial cross section of contour cap 18A.

FIG. 44 displays pictorial cross section of contour cap 18B.

FIG. 45 displays pictorial cross section of contour cap 18C.

FIG. 46 displays pictorial cross section of contour cap 18F.

FIG. 47 displays pictorial cross section of contour cap 18D.

FIG. 48 displays pictorial cross section of contour cap 18E.

FIG. 49 displays pictorial cross section of contour cap 18G.

FIG. 50 displays pictorial cross section of coffee pod 24A with bump 30A.

FIG. 51 displays pictorial cross section of coffee pod 24A inverted with dimple 32A.

FIG. 52 displays pictorial cross section of coffee pod 24B with bump 30B and bump 30C.

FIG. 53 displays pictorial cross section of coffee pod 24B inverted with dimple 32B and dimple 32C.

FIG. 54 displays pictorial cross section of coffee pod 24C with bump 30D.

FIG. 55 displays pictorial cross section of coffee pod 24C inverted with dimple 32D.

FIG. 56 displays pictorial cross section of coffee pod 24F with bump 30E.

FIG. 57 displays pictorial cross section of coffee pod 24F inverted with dimple 32E.

FIG. 58 displays pictorial cross section of contour cap 18H.

FIG. 59 displays pictorial cross section of coffee pod 24H with bump 30F.

FIG. 60 displays pictorial cross section of coffee pod 24H inverted with dimple 32F.

FIG. 61 displays pictorial cross section of contour cap 18I.

FIG. 62 displays pictorial cross section of coffee pod 24I with waferoid 34I.

FIG. 63 displays pictorial cross section of coffee pod 24I inverted with waferoid 34I.

FIG. 64 displays pictorial cross sections of coffee pod 24A with bump 30A, coffee pod 24B with bump 30B, coffee pod 24H with bump 30F, and coffee pod 24C with bump 30D.

FIG. 65 displays an inverse pictorial cross sections of coffee pod 24A with dimple 32A, coffee pod 24B with dimple 32B, coffee pod 24H with dimple 32F, and coffee pod 24C with dimple 32D.

FIG. 66 displays pictorial cut-away section of sub assembly 10 with multi-unit 64A with ganged coffee pod(s) 24A with flashing 48 with index pin 46 axially aligned with multi-unit 64B ganged contour cap(s) 18A with flashing 50 with index pin 44.

FIG. 67 displays a pictorial view of shipping box 14 with consigned prepack(s) 26A stacked in random order lot 12.

FIG. 68 displays a pictorial cross section of abrupt curves 72 with constructive tubette 66 intersecting constructive sump 68 with constructive conduit 70A.

FIG. 69 displays a pictorial cross section of continuous curves 74 with constructive tubette 66 tangent with constructive conduit 70B.

FIG. 70 displays a pictorial cross section of PA, brew chamber 700PA with brew spike 300PA and brew spike 800PA with prepack 26J of coffee pod 24J and contour cap 18J.

FIG. 71 displays a pictorial exploded view of PA standard brew cartridge 100PA consisting of the following elements contained therein: foil/plastic lid 101PA, filter 103PA with flange 102PA, coffee cad 105PA, with flange 104PA, raised annular ring 106PA, and central raised portion 107PA.

FIG. 72 displays a pictorial cut-away section of PA brew chamber 200PA with arc relief 201APA and arc relief 201BPA with rim 202PA, rib 203PA, raised portion 204PA, and brew spike 300PA and seal 400PA.

FIG. 73 displays a pictorial view of PA brew spike 300PA with the following elements contained therein: sharp 301PA, cut-away 302PA and port 303PA.

FIG. 74 displays a pictorial cross-sectional view of PA, brew spike 300PA with the following elements contained therein: sharp 301PA, port 303PA, and tubular port 304PA.

FIG. 75 displays a pictorial view of PA, brew spike 300PA with sharp 301PA.

FIG. 76 displays a pictorial cross-sectional view of PA, brew chamber 200PA with central axis X concentric to the conic section of brew chamber 200PA and centroidal axis Y concentric to brew spike bore 205PA wherein centroidal axis Y is offset from central axis X and centroidal axis Y is parallel to central axis X. Top dead center of raised portion 204PA intersects central axis X to determine the location of a point of origin (not shown) that is tangent to the top dead center of raised portion 204PA and tangent to a plane at central axis X that is coplanar to the center bottom surface of waferoid 34A-34H respectively at central axis X. Positive direction {+} and negative direction {−} are indicated at the ends of each axis respectively.

FIG. 77 displays pictorial cross section of PA, funnel 500PA with element 501PA and element 502PA with open portion G and open portion H.

FIG. 78 displays a pictorial cross section of PA, tube 600PA with concentric axis Z with flange 601PA with expansion arrow(s) 604PA pointing away from concentric axis Z with internal flange 602PA with contraction arrow(s) 603PA pointing toward concentric axis Z.

DETAILED DESCRIPTION—FIGS.—EMBODIMENTS NUMBER 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10

Extrude is defined heretofore as projecting a boundary into an elongated shape of the boundary at a determined distance from the boundary with the exact same shape of the boundary at the terminal end of the elongated body.

Boundary is defined heretofore as a finite closed loop on an infinite plane that contains a planar surface area that is the shape of the finite closed loop.

Planar profile is defined heretofore as a finite closed loop within a finite closed loop. Thus, the planar surface area of a planar profile shape is contained within the planar surface area of a boundary and is a subset of the boundary.

Cut-away is defined heretofore as a combination of intersecting and/or parallel cross sections.

Draft is defined heretofore as two nonparallel lines or surfaces that intersects each other forming an angle with a degree of taper.

Loft is defined heretofore as projecting a boundary or planar profile into an elongated shape a determined distance from the boundary or planar profile whereby the original boundary shape or planar profile shape transitions into a differing boundary/planar profile shape and/or different size at the terminal end of the elongated shape.

A wafer is defined heretofore as an annular planar profile that is extruded into an annular planar body that has a cross-sectional width that is substantially less than the defined circumference. An example of a wafer is a coin where the cross-sectional width is substantially less than its circumference in terms of equal units of measure applied. The cross-sectional width of a coin is determined by measuring in units the distance between the top surface of the coin and the bottom surface of the coin. For example, a coin with a cross-sectional width of one unit of measure would have a circumference with an order of magnitude or greater than one unit of measure. A waferoid is defined heretofore as any wafer with a geometric perimeter to include circular and noncircular shapes. Examples of waferoid shapes included but not limited to are annular, elliptical, hexagonal, square, rectangular, polygonal, irregular shapes, and any combination thereof.

Cross section is defined heretofore as a constructive planar dissection of an object or body.

Coplanar is defined heretofore as two or more planes and/or planar surfaces that occupy the same infinite plane.

Merge is defined heretofore as a transition between two or more elements combined into a single integral unit. An example of a single integral unit with two combined elements that are transitional to each other is a funnel that has two distinct elements that merge to form a single integral unit. Funnel 500PA comprising element 501PA that merges into element 502PA to form a continuous surface with open portion G and open portion H at each terminal end wherein open portion G is greater than open portion H whereby open portion G is designed to capture media downpour and channel it to open portion H that is designed to channel the media therein into a confined space preventing spills (see FIG. 76).

A tube is defined heretofore as a hollow annular planar profile that is extruded into an elongated hollow body wherein the hollow body has an inside surface and an outside surface. The width of the cross section is determined by measuring the distance between the inside surface and the outside surface. The cross-sectional width of a tube is determined by measuring in units the distance between the inside surface of the tube and the outside surface of the tube. For example, a tube with a cross-sectional width of one unit of measure would have a circumference with an order of magnitude or greater than one unit of measure. A tubette is defined heretofore as any tube that is extruded or lofted with any geometric planar cross sections to include circular and noncircular shapes of the same or differing transitional terminal ends. Examples of tubette shapes included but not limited to are annular, elliptical, hexagonal, square, rectangular, polygonal, irregular shapes, and any combination thereof.

Universal direction is defined heretofore as either a contraction or expansion of an object in all directions within parameter limits. For example, a tube with a concentric axis wherein a terminal end expands encompassing all directions perpendicular to the concentric axis to form a round flange. For example, a tube with a concentric axis wherein the median contracts encompassing all directions perpendicular to the concentric axis to form an internal flange. FIG. 77 shows a pictorial cross section example of universal direction applied. External flange 601PA depicts expansion arrow(s) 604PA pointing away from concentric axis Z indicating that external flange 601PA has a positive universal direction. Internal flange 602PA depicts contraction arrow(s) 603PA pointing towards concentric axis Z indicating that internal flange 602PA has a negative universal direction.

A conduit is defined heretofore as a hollow planar profile that is extruded or lofted into an elongated hollow body wherein the hollow body has an inside surface and an outside surface. The width of the cross section is determined by measuring the distance between the inside surface and the outside surface. The cross-sectional width of a conduit is determined by measuring in units the distance between the inside surface of the conduit and the outside surface of the conduit. For example, a conduit with a cross-sectional width of one unit of measure would have a circumference greater than one unit of measure. Conduit heretofore can be extruded or lofted with any geometric planar cross sections to include circular and noncircular shapes of the same or differing transitional terminal ends to include but not limited to annular, elliptical, hexagonal, square, rectangular, polygonal, irregular shapes, and any combination thereof.

A disc is defined heretofore as an annular planar profile that is extruded into an annular planar body that has a cross-sectional width that is substantially less than the defined circumference. An example of a disc is a coin where the cross-sectional width is substantially less than its circumference in terms of equal units of measure applied. The cross-sectional width of a coin is determined by measuring in units the distance between the top surface of the coin and the bottom surface of the coin. For example, a coin with a cross-sectional width of one unit of measure would have a circumference with an order of magnitude or greater than one unit of measure. A discoid is defined heretofore as any disc with a geometric perimeter to include circular and noncircular shapes. Examples of discoid shapes included but not limited to are annular, elliptical, hexagonal, square, rectangular, polygonal, and irregular shapes. A sealed down example of a discoid would be a cross-sectional slice of a pencil whereby a pencil is crosscut perpendicular to its axis and an additional crosscut is made such that “coin symmetry” is fabricated.

A pipe is defined heretofore as a hollow annular planar profile that is extruded into an elongated hollow body wherein the hollow body has an inside surface and an outside surface. The width of the cross section is determined by measuring the distance between the inside surface and the outside surface. The cross-sectional width of a pipe is determined by measuring in units the distance between the inside surface of the pipe and the outside surface of the pipe. For example, a pipe with a cross-sectional width of one unit of measure would have a circumference with an order of magnitude or greater than one unit of measure. A pipette is defined heretofore as any pipe that is extruded or lofted with any geometric planar cross sections to include circular and noncircular shapes of same or differing transitional terminal ends. Examples of pipette shapes included but not limited to are annular, elliptical, hexagonal, square, rectangular, polygonal, irregular shapes, and any combination thereof.

Abrupt curve is defined heretofore as two or more curved objects that merge into a single integral unit whereby the curves are not tangent to each other and the extension of each non-tangent curve will intersect each other. FIG. 68 displays a pictorial cross section of abrupt curves 72 with constructive tubette 66 intersecting constructive sump 68 with constructive conduit 70A.

Continuous curvature is defined heretofore as two or more curved objects that merge into a single integral unit whereby the curves at the point of intersection 76 create a continuous tangent curve to each other. FIG. 69 displays a pictorial cross section of continuous curves 74 with constructive tubette 66 tangent with constructive conduit 70B.

A sump is defined heretofore as an end portion to any defined tubette wherein the end portion defines a continuous surface with an abrupt curvature change when the tubette merges into the sump. Whereby a portion therein of the sump extends into conduit. The bottom end portion of the sump can be convex or planar or irregular or any combination thereof wherein the conduit can extend outward. It should be noted that all sumps will have an associated conduit to conduct liquid media flow but not all conduits utilize a sump for liquid media flow. In other words, an abrupt change in curvature is not used wherein the tubette merges into the conduit without an abrupt change in curvature where a sump is not required (see FIGS. 68 and 69).

Embodiment number 1 of the present invention is illustrated in FIG. 1. Shows is two containers nested together to form an affixed integral unit or prepack 26A (FIG. 2) that has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIGS. 29, 30, 31, and 32 (substituting brew cartridge 52A for brew cartridges(s) 52B and 52C respectively). Coffee pod 24A can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Coffee pod 24A has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA that penetrates coffee pod 24A without deforming. Waferoid 34A is centered perpendicular to central axis X of brew chamber 200PA of waferoid 34A of coffee pod 24A. The perimeter of waferoid 34A merges into pipette 23A of coffee pod 24A that terminates perpendicular to central axis X and forms perimeter flange 22A with the top surface of perimeter flange 22A parallel to waferoid 34A. A protrusion or bump 30A protrudes upwards in a continuous surface on the top planar surface of waferoid 34A (FIG. 64) that is centered to centroidal axis Y of brew spike bore 205PA (during index operation). Bump 30A has a terminal dome surface that is centered to centroidal axis Y. The top dead surface of bump 30A intersects a plane at the highest point whereby the intersecting plane is parallel to waferoid 34A. Looking at coffee pod 24A while inverted (FIG. 51) shows the inverse of bump 30A (FIG. 50) as an indentation or dimple 32A (FIG. 51) on the bottom continuous surface of waferoid 34A. Dimple 32A is the inverse fraternal twin of bump 32A and both share centroidal axis Y. Dimple 32A has a terminal convex surface that is centered to centroidal axis Y. Bump 30A is inextricably linked to dimple 32A during formation (mold core and mold cavity). In other words, bump 30A and dimple 32A are formed simultaneously during the formation process of waferoid 34A. Looking at coffee pod 24A through the open portion reveals bump 30A. Looking at the outside of coffee pod 24A while inverted reveals dimple 32A. Contour cap 18A can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). The inside surface of pipette 23A and the top surface of waferoid 34A and the top surface of bump 30A form a water-tight or continuous surface that defines the open area of coffee pod 24A. Contour cap 18A has a determined material and cross-sectional width to form the shape of contour cap 18A that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18A without deforming. The top surface of contour cap 18A terminates into perimeter flange 16A that is centered perpendicular to central axis X. Perimeter flange 16A merges into tubette 17A that merges into sump 19A that is centered to central axis X. Tubette 17A and sump 19A form an abrupt and continuous surface and a portion of sump 19A merges into conduit 20A and terminates at discoid 28A that is axially aligned to bump 30A that forms gap clearance A in FIG. 3. The inside surface of tubette 17A and the top surface of sump 19A and the inside surface of conduit 20A and the top surface of discoid 28A form a continuous surface that defines the open area of contour cap 18A. FIG. 2 displays liquid cream E that resides in the space or cavity F that is created when coffee pod 24A and contour cap 18A arc integrally affixed together at flange 22A and flange 16A to form prepack 26A. Coffee pod 24A and contour cap 18A are aligned to each other at central axis X and centroidal axis Y is parallel to central axis X. The size and shape of conduit 20A and discoid 28A has a perimeter and slope large enough for brew spike 300PA to pierce at centroidal axis Y of conduit 20A without touching the inside surface of conduit 20A to maximize the volume capacity of cavity F to maximize the volume of liquid cream E that can be stored in prepack 26A. In other words, minimizing the size and shape of conduit 20A (within parameter limits) minimizes the total displaced volume that is subtracted from the volume of cavity F since conduit 20A occupies mass inside cavity F. Thus, maximizing volume for liquid cream E can be achieved given the parameter limits of coffee cad 105PA (FIG. 71). Liquid cream E is pasteurized and coffee pod 24A and contour cap 18A are sterilized before filling cavity F with liquid cream E. Flange 22A and flange 16A are bonded together after liquid organic matter (cream) has been added forming prepack 26A that protects liquid cream E from outside elements (moisture and oxygen) by hermetic action preserving shelf life.

FIG. 66 shows an exploded view subassembly 10 axially aligned to index pin(s) 44 and index pin(s) 46 prior to assembly. Multi-unit 64A and multi-unit 64B are formed using a vacuum-forming process whereby a planar sheet of plastic is preheated until pliable and placed flat on top of a defined cavity creating an air-tight seal where ambient air is vacuumed from the cavity therein that draws the pliable plastic into the form where it cools and retains the shape of the vacuum-form. Coffee pod(s) 24A ganged together to form a multi-unit 64A for efficient manufacturing. Ganged contour cap(s) 18A ganged together to form a multi-unit 64B for efficient manufacturing. Liquid cream E (not shown for clarity) is precisely metered into the open portion of coffee pod(s) 24A. Flashing 48 defines a rectangular shape with ganged coffee pod(s) 24A centered about flashing 48 with index pin(s) 46 axially aligned with index pin(s) 44. Flashing 50 defines a rectangular shape with ganged contour cap(s) 18A centered about flashing 50 with index pin(s) 44 axially aligned with index pin(s) 46. Index pin(s) 44 and index pin(s) 46 are axially aligned with each other so that the offset distance of conduit 20A and bump 30A will be axially aligned during the assembly process. An example of the assembly process is as follows: ganged coffee pod(s) 24A are positioned on a level conveyor belt and positioned directly under axially aligned liquid dispensing nozzles to inject a precise amount of liquid cream into the center open portion of ganged coffee pod(s) 24A. After this process, ganged coffee pod(s) 24A are transferred by conveyor to a station that positions ganged coffee pod(s) 24A directly under ganged contour cap(s) 18A in a precise manner to facilitate precise placement of index pin(s) 44 into index pin(s) 48 as flashing 50 is directly lowered onto flashing 48. This allows the nested parts to stack in unison with each other before integrally affixed together (i.e., welding) occurs to form subassembly 10 that is conveyed to a station with perimeter cutter(s) (not shown) with equal circumference to welded flange(s) 22A and flange(s) 16A. The perimeter cutters are to strike subassembly 10 so that prepack(s) 26A are free from flashing 48 and flashing 50. The prepack(s) 26A are gathered into lot 12 and consigned to shipping box 10 (FIG. 67) for delivery to a brew cartridge manufacturing plant for assembly into brew cartridges and/or sold as is directly to consumers (see operations below).

FIG. 3 displays prepack 26A processed into brew cartridge 52A (liquid cream E omitted from view for clarity). Filter 103PA is annular with a rounded bottom portion. Filter 103PA has annular flange 102PA that provides a land area for assembly to prepack 26A during the manufacturing process. Annular planar foil/plastic or lid 101PA has an annular perimeter that equals the circumferences of flange 22A, flange 16A, and flange 104PA. Filter 103PA conforms to prepack 26A and flange 102PA and lid 101PA conforms to flange 22A and flange 16A. Filter 103PA and lid 101PA are assembled to prepack 26A to form brew cartridge 52A. Once assembled, heat and pressure are applied to the mating surfaces to weld the plastic materials together forming a hermetic seal to prevent leakage and protect the filter 103PA media (coffee grounds) from oxidation during storage.

Embodiment number 2 of the present invention is illustrated in FIG. 4. Shows is two containers nested together to form prepack 26B (FIG. 5) that has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIGS. 29, 30, 31, and 32 (substituting brew cartridge 52B for brew cartridge 52C in FIGS. 31 and 32 respectively). Coffee pod 24B can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Coffee pod 24B has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA and penetrate coffee pod 24B without deforming. Waferoid 34B is centered perpendicular to central axis X of brew chamber 200PA of waferoid 34B of coffee pod 24B. The circumference of waferoid 34B merges into pipette 23B of coffee pod 24B that terminates perpendicular to central axis X and forms flange 22B with the top surface of flange 22B parallel to waferoid 34B. Bump 30B and bump 30C protrude upwards in a continuous surface on the top planar surface of waferoid 34B (FIG. 37) that are centered to centroidal axis Y (during operation of prepack 26B either bump 30B or bump 30C can be rotated into centricity with centroidal axis Y) of brew spike bore 205PA. Bump 30B and bump 30C have a terminal planar surface that is parallel to the surface of waferoid 34B. Looking at coffee pod 24B while inverted (FIG. 53) shows the inverse of bump 30B and bump 30C (FIG. 52) as dimple 32B and dimple 32C (FIG. 53) on the bottom continuous surface of waferoid 34B. Looking at coffee pod 24B through the open portion reveals bump 30B and bump 30C. Looking at the outside of coffee pod 24B while inverted reveals dimple 32B and dimple 32C. Dimple 32B and dimple 32C have a terminal planar surface that is parallel to the surface of waferoid 34B. Contour cap 18B can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Contour cap 18B has a determined material and cross-sectional width to form the shape of contour cap 18B that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18B without deforming. The top surface of contour cap 18B terminates into flange 16B the is centered perpendicular to central axis X. Flange 16B merges into tubette 17B that abruptly merges into sump 19B that is centered to central axis X. Two portions of sump 19B merge into conduit 20B and conduit 20C that terminate at discoid 28B and discoid 28C that are axially aligned to bump 30B and bump 30C that forms gap clearance A and zero clearance B in FIG. 6. FIG. 5 displays liquid cream E that resides in cavity F that is created when coffee pod 24B and contour cap 18B are integrally affixed together at flange 22B and flange 16B to form prepack 26B. Coffee pod 24B and contour cap 18B are aligned to each other at central axis X and parallel to centroidal axis Y. The size and shape of conduit 20B and conduit 20C to discoid 28B and discoid 28C have a perimeter and slope large enough for brew spike 300PA to pierce at centroidal axis Y of conduit 20B or conduit 20C without touching the inside surface of conduit 20B or conduit 20C to maximize the volume capacity of cavity F to maximize the volume of liquid cream E that can be stored in prepack 26B. In other words, minimizing the size and shape of conduit 20B and conduit 20C (within parameter limits) minimizes the total displaced volume that is subtracted from the volume of cavity F since conduit 20B and conduit 20C occupy mass inside cavity F. Thus, maximizing volume for liquid cream E can be achieved given the parameter limits of coffee cad 105PA (FIG. 71). Liquid cream E is pasteurized and coffee pod 24B and contour cap 18B are sterilized before filling cavity F with liquid cream E. Flange 22B and flange 16B are bonded together after liquid organic matter (cream) has been added forming prepack 26B that protects liquid cream E from outside elements (moisture and oxygen) by hermetic action preserving shelf life.

Embodiment number 2 employs the same manufacturing techniques of embodiment number 1 (not shown) that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively.

FIG. 6 displays prepack 26B processed into brew cartridge 52B. Filter 103PA is annular with a rounded bottom portion. Filter 103PA has annular flange 102PA that provides a land area for assembly to prepack 26B during the manufacturing process. Annular planar foil/plastic or lid 101PA has an annular perimeter that equals the circumferences of flange 22B, flange 16B, and flange 104PA. Filter 103PA conforms to prepack 26B and flange 102PA and lid 101PA conforms to flange 22B and flange 16B. Filter 103PA and lid 101PA are assembled to prepack 26B to form brew cartridge 52B. Once assembled, heat and pressure are applied to the mating surfaces to weld the plastic materials together forming a hermetic seal to prevent leakage and protect the filter 103PA media (coffee grounds) from oxidation during storage.

Embodiment number 3 of the present invention is illustrated in FIG. 7. Shows is two containers nested together to form prepack 26C (FIG. 8) that has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIGS. 29, 30, 31, and 32 (substituting brew cartridge 52C for brew cartridge 52B in FIGS. 29 and 30 respectively). Coffee pod 24C can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Coffee pod 24C has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA and penetrate coffee pod 24C without deforming. Waferoid 34C is centered perpendicular to central axis X of brew chamber 200PA of coffee pod 24C. The boundary of waferoid 34C merges into pipette 23C that terminates in a positive direction and merges into flange 22C that terminates in a positive universal direction. Flange 22C is parallel to waferoid 34C and is centered perpendicular to central axis X. Bump 30D protrudes upwards in a continuous surface on the top planar surface of waferoid 34C (FIG. 38) and is elongated compared to bumps (30A, 30B, 30C, 30E, and 30F respectively). Bump 30D has terminal planar surface that is parallel to the surface of waferoid 34C. Central axis X and centroidal axis Y intersect bump 30D. Looking at coffee pod 24C while inverted (FIG. 55) shows the inverse of bump 30D (FIG. 54) as dimple 32D (FIG. 55) on the bottom surface of waferoid 34C. Dimple 32D is the inverse fraternal twin of bump 32D and both intersect with central axis X and centroidal axis Y. Dimple 32A has terminal planar surface that is continuous and parallel to the surface of waferoid 34C. Looking at coffee pod 24C through the open portion reveals bump 30D. Looking at the outside of coffee pod 24C while inverted reveals dimple 32D. Contour cap 18C has a determined material and cross-sectional width to form the shape of contour cap 18C that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18C without deforming. The top surface of contour cap 18C terminates in a positive universal direction forming flange 16C that is centered perpendicular to central axis X. Flange 16C merges into tubette 17C that terminates in a negative direction and merges into conduit 20D that terminates in a negative direction with loft and merges into discoid 28D that is axially aligned to bump 30D that forms zero clearance B in FIG. 9. FIG. 8 displays liquid cream E that resides in cavity F that is created when coffee pod 24C and contour cap 18C are integrally affixed together at flange 22C and flange 16C to form prepack 26C. Coffee pod 24C and contour cap 18C are aligned to each other at central axis X and parallel to centroidal axis Y. The size and shape of conduit 20D and discoid 28D has a perimeter and slope large enough for brew spike 300PA to pierce at centroidal axis Y of conduit 20D (and a strike from a brew spike relocated to the center of brew chamber 200PA and axially aligned to central axis X) without touching the inside surface of conduit 20D to maximize the volume capacity of cavity F to maximize the volume of liquid cream E that can be stored in prepack 26C. In other words, minimizing the size and shape of conduit 20D (within parameter limits) minimizes the total displaced volume that is subtracted from the volume of cavity F since conduit 20D occupies mass inside cavity F. Thus, maximizing volume for liquid cream E can be achieved given the parameter limits of coffee cad 105PA (FIG. 71). Liquid cream E is pasteurized and coffee pod 24C and contour cap 18C are sterilized before filling cavity F with liquid cream E. Flange 22C and flange 16C are bonded together after liquid organic matter (cream) has been added forming prepack 26C that protects liquid cream E from outside elements (moisture and oxygen) by hermetic action preserving shelf life.

Embodiment number 3 employs the same manufacturing techniques of embodiment number 1 (not shown) that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively.

FIG. 9 displays prepack 26C processed into brew cartridge 52C (liquid cream E omitted from view for clarity). Filter 103PA is annular with a rounded bottom portion. Filter 103PA has annular flange 102PA that provides a land area for assembly to prepack 26C during the manufacturing process. Annular planar foil/plastic or lid 101PA has an annular perimeter that equals the circumferences of flange 22C, flange 16C, and flange 104PA. Filter 103PA conforms to prepack 26C and flange 102PA and lid 101PA conforms to flange 22C and flange 16C. Filter 103PA and lid 101PA are assembled to prepack 26C to form brew cartridge 52C. Once assembled, heat and pressure are applied to the mating surfaces to weld the plastic materials together forming a hermetic seal to prevent leakage and protect the filter 103PA media (coffee grounds) from oxidation during storage.

Embodiment number 4 of the present invention is illustrated in FIG. 10. Prepack 26D has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIGS. 25 and 26 with the exception that the overall length of coffee pod 24D extends past rim 202PA (FIG. 25) before dynamic action is applied (FIG. 26). The overall length of coffee pod 24D is extended to create cavity F for liquid cream E when coffee pod 24D and contour cap 18D are affixed together at flange 22D and flange 16D to form prepack 26D (FIG. 11). After dynamic action, coffee pod 24D has the same overall length as coffee pod 24A, 24B, and 24C respectively. Coffee pod 24D has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA and penetrate coffee pod 24D without deforming. Waferoid 34D is centered perpendicular to central axis X of brew chamber 200PA of coffee pod 24D. The circumference of waferoid 34D merges into pipette 23D of coffee pod 24D that terminates perpendicular to central axis X and forms flange 22D with the top surface of flange 22D parallel to waferoid 34D. The lower portion of pipette 23D has a defined accordion shape or bellows 36. Coffee pod 24D can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Waferoid 34D is a defined perimeter area that defines the shape of coffee pod 24D. The inside surface of pipette 23D and the inside surface of bellows 36 and the top surface of waferoid 34D form a continuous surface that defines the open area of coffee pod 24D. Contour cap 18D can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Contour cap 18D has a determined material and cross-sectional width to form the shape of contour cap 18D that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18D without deforming. The top surface of contour cap 18D terminates into flange 16D that is centered perpendicular to central axis X. Flange 16D merges into tubette 17D that merges into discoid 28F. Contour cap 18D has relief area 38A that is a defined perimeter area and defines the lower portion of contour cap 18D that rests inside bellows 36 (after dynamic action). The inside surface of tubette 17D and the inside surface of relief area 38A and the top surface of discoid 28F form a continuous surface that defines the open area of contour cap 18D.

Embodiment number 4 employs the same manufacturing techniques of embodiment number 1 (not shown) that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively except the vacuum-form is modified into modular vacuum-form cavities that are mirror opposite of each other so that each are held in tangent symmetry on a split-line during the vacuum-forming process and pulled apart after the process so that multi-unit 64A and multi-unit 64B respectively can be ejected from the vacuum-form due to bellows 36 creating under cuts in the geometry. Index pin(s) 44 and index pin(s) 46 respectively can be omitted from multi-unit 64A and multi-unit 64B respectively because conduit 20G is concentric to brew chamber 200PA.

FIG. 25 displays prepack 26D processed into brew cartridge 54. Filter 103PA is annular with a rounded bottom portion. Filter 103PA has annular flange 102PA that provides a land area for assembly to prepack 26D during the manufacturing process. Annular planar foil/plastic or lid 101PA has an annular perimeter that equals the circumferences of flange 22D, flange 16D, and flange 104PA. Filter 103PA rests in prepack 26D. Flange 102PA and lid 101PA conform to flange 22D and flange 16D. Filter 103PA and lid 101PA are assembled to prepack 26D to form brew cartridge 54. Once assembled, heat and pressure are applied to the mating surfaces to weld the plastic materials together forming a hermetic seal to prevent leakage and protect the filter 103PA media (coffee grounds) from oxidation during storage.

Embodiment number 5 of the present invention is illustrated in FIG. 12. Prepack 26E has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIGS. 27 and 28 with the exception that the overall length of coffee pod 24E extends past rim 202PA (FIG. 27) before dynamic action is applied (FIG. 28). The overall length of coffee pod 24E is extended to create cavity F for liquid cream E when coffee pod 24E and contour cap 18E are affixed together at flange 22E and flange 16E to form prepack 26E. Coffee pod 24E has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA and penetrate coffee pod 24E without deforming. Waferoid 34E is centered perpendicular to central axis X of brew chamber 200PA of waferoid 34E of coffee pod 24E. The circumference of waferoid 34E merges into pipette 23E of coffee pod 24E that terminates in a positive universal direction perpendicular to central axis X and forms flange 22E with the top surface of flange 22E parallel to waferoid 34E. Coffee pod 24E can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Waferoid 34E is a defined boundary area that defines the bottom portion of coffee pod 24E. Flange 22E is extended in positive universal direction as compared to flange 22D so that tubette 17E of contour cap 18E will provide relief for crush pack 42A (FIG. 28) that results after dynamic action is applied to brew cartridge 56 (before dynamic action FIG. 27). After dynamic action, coffee pod 24E has the same overall length as coffee pod 24A, 24B, and 24C respectively. Contour cap 18E can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Contour cap 18E has a determined material and cross-sectional width to form the shape of contour cap 18E that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18E without deforming. The circumference of discoid 28H merges into tubette 17E of contour cap 18E that terminates in a positive universal direction perpendicular to central axis X and forms flange 16E with the top surface of flange 16E parallel to discoid 28H that is parallel to waferoid 34E.

Embodiment number 5 employs the same manufacturing techniques of embodiment number 1 (not shown) that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively. Index pin(s) 44 and index pin(s) 46 respectively can be omitted from multi-unit 64A and multi-unit 64B respectively because discoid 28H is concentric to brew chamber 200PA.

FIG. 27 displays prepack 26E processed into brew cartridge 56. Filter 103PA is annular with a rounded bottom portion. Filter 103PA has annular flange 102PA that provides a land area for assembly to prepack 26E during the manufacturing process. Annular planar foil/plastic or lid 101PA has an annular perimeter that equals the circumferences of flange 22E, flange 16E, and flange 104PA. Filter 103PA rests in prepack 26E. Flange 102PA and lid 101PA conform to flange 22E and flange 16E. Filter 103PA and lid 101PA are assembled to prepack 26E to form brew cartridge 56. Once assembled, heat and pressure are applied to the mating surfaces to weld the plastic materials together forming a hermetic seal to prevent leakage and protect the filter 103PA media (coffee grounds) from oxidation during storage.

Embodiment number 6 of the present invention is illustrated in FIGS. 14, 15, and 33. Shows prepack 26F that has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIG. 33. Coffee pod 24F can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Coffee pod 24F has a determined material and cross-sectional width to form the shape of coffee pod 24F that can yield to a strike of brew spike 300PA to allow piercing the outer surface of coffee pod 24F without deforming. The circumference of waferoid 34F merges into pipette 23F of coffee pod 24F. Bump 30E protrudes upwards in a continuous surface from waferoid 34F (FIG. 39). Bump 30E has terminal planar surface that is parallel to the surface of waferoid 34F. Looking at coffee pod 24F while inverted (FIG. 57) shows the inverse shape of bump 30E (FIG. 56) as dimple 32E (FIG. 57). Dimple 32E is the inverse fraternal twin of bump 32E and both share centroidal axis Y. Dimple 32E has terminal planar continuous surface that is parallel to the surface of waferoid 34F. Looking at coffee pod 24F through the open portion reveals bump 30E. Looking at the outside of coffee pod 24F while inverted reveals dimple 32E. The inside surface of pipette 23F and the top surface of waferoid 34F and the top surface of bump 30E form a continuous surface that defines the open area of coffee pod 24F. Contour cap 18F can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Contour cap 18F has a determined material and cross-sectional width to form the shape of contour cap 18F that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18F without deforming. The top portion of contour cap 18F has tubette 17F that terminates in a negative direction and abruptly merges into sump 19F. A portion of sump 19F merges into conduit 20E that terminates in a negative direction and merges into discoid 28E. The inside surface of tubette 17F and the top surface of sump 19F and the inside surface of conduit 20E and the top surface of discoid 28E form a continuous surface that defines the open area of contour cap 18F. Conduit 20E is axially aligned to bump 30E that forms gap clearance A in FIG. 15. Liquid cream E resides in cavity F that is created when coffee pod 24F and contour cap 18F are integrally affixed at the tangency of pipette 23F and tubette 17F to form prepack 26F. The size and shape of conduit 20E and discoid 28E has a perimeter and slope large enough for brew spike 300PA to pierce at centroidal axis Y of conduit 20E without touching the surface section of conduit 20E to maximize the volume of cavity F to maximize the volume of liquid cream E that can be stored in prepack 26F. Liquid cream E is pasteurized and coffee pod 24F and contour cap 18F are sterilized before filling cavity F with liquid cream E. Upper portion of coffee pod 24F and contour cap 18F are affixed together forming integral prepack 26F protecting liquid cream E from outside elements by hermetic action preserving shelf life.

Embodiment number 6 employs the same manufacturing techniques of embodiment number 1 that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively except that elemental flanges are trimmed away from flashing 48 and flashing 50 respectively by using a cutting implement parallel to and under flashing 48 and flashing 50 respectively (bandsaw, hot wire, circular saw, waterjet, laser) that slices the flashing off liberating prepack(s) 26F from flashing 48 and flashing 50 respectively whereby the cutting implement is parallel to the planar face of flashing 48 and flashing 50 respectively and is position so that the cutter will slice under flashing 48 and flashing 50 respectively yielding prepack 26F (flangeless). The top surface of coffee pod 24F and contour cap 18F are coplanar after trimming flashing 48 and flashing 50. Either the cutting implement or multi-unit 64A and 64B respectively would be stationary during the cutting operation utilizing a conveyor.

Embodiment number 7 of the present invention is illustrated in FIGS. 16, 17, 34, and 35. Shows prepack 26G that has a size and shape conforming to the inside surface of brew chamber 200PA shown in FIG. 34 with the exception that coffee pod 24G extends past rim 202PA before dynamic action of lowering the coffee brew machine cover is lowered into position whereby the extended length of coffee pod 24G is naturally compressed and collapses onto itself forming crush pack 42B (FIG. 35). The overall length of coffee pod 24G is extended to create cavity F for liquid cream E when coffee pod 24G and contour cap 18G are affixed together at tubette 17G and pipette 23G to form prepack 26G (FIG. 17). After dynamic action, coffee pod 24G has the same overall length as coffee pod 24A, 24B, and 24C respectively. Coffee pod 24G can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Coffee pod 24G has a determined material and cross-sectional width to form the shape of coffee pod 24G that can yield to a strike of brew spike 300PA to allow piercing the outer surface of coffee pod 24G without deforming. Waferoid 34G is a defined perimeter area that merges into pipette 23G of coffee pod 24G. The inside surface of pipette 23G and the top surface of waferoid 34G form a continuous surface that defines the open area of coffee pod 24G. Contour cap 18G can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Contour cap 18G has a determined material and cross-sectional width to form the shape of contour cap 18G that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18G without deforming. The top portion of contour cap 18G has tubette 17G that merges into relief area 38B that merges into discoid 28G. The inside surface of tubette 17G and the inside surface of relief area 38B and the top surface of discoid 28G form a continuous surface that defines the open area of contour cap 18G. Liquid cream E resides in cavity F that is created when coffee pod 24G and contour cap 18G are integrally affixed at tapered interference of pipette 23G and tubette 17G to form prepack 26G. Liquid cream E is pasteurized and coffee pod 24G and contour cap 18G are sterilized before filling cavity F with liquid cream E.

Embodiment number 7 employs the same manufacturing techniques of embodiment number 1 that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively except that elemental flanges are trimmed away from flashing 48 and flashing 50 respectively by using a cutting implement parallel to and under flashing 48 and flashing 50 respectively (bandsaw, hot wire, circular saw, waterjet, laser) that slices the flashing off liberating prepack(s) 26G from flashing 48 and flashing 50 respectively whereby the cutting implement is parallel to the planar face of flashing 48 and flashing 50 respectively and is position so that the cutter will slice under flashing 48 and flashing 50 respectively yielding prepack 26G (flangeless). The top surface of coffee pod 24G and contour cap 18G are coplanar after trimming flashing 48 and flashing 50. The cutting implement or multi-unit 64A and 64B respectively would be stationary during the cutting operation utilizing a conveyor. Index pin(s) 44 and index pin(s) 46 respectively can be omitted from multi-unit 64A and multi-unit 64B respectively because conduit 20H is concentric to brew chamber 200PA.

Embodiment number 8 of the present invention is illustrated in FIGS. 18, 19, and 20. Shows two containers nested together to form an affixed integral unit or prepack 26H (FIG. 19) that has a size and shape that fits inside brew chamber 200PA shown in FIG. 20. Coffee pod 24H is formed utilizing 3D printing. Coffee pod 24H has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA and penetrate coffee pod 24H without deforming. Waferoid 34H is centered perpendicular to central axis X of brew chamber 200PA of waferoid 34H of coffee pod 24H. The perimeter of waferoid 34H merges into pipette 23H of coffee pod 24H that terminates perpendicular to central axis X. Bump 30F protrudes upwards in a continuous surface on the top planar surface of waferoid 34H (FIG. 58) that is centered to centroidal axis Y of brew spike bore 205PA. Looking at coffee pod 24H while inverted (FIG. 60) shows the inverse of bump 30F (FIG. 59) as dimple 32F (FIG. 60) on the bottom surface of waferoid 34H. Dimple 32F is the inverse fraternal twin of bump 32F and both share centroidal axis Y. Looking at coffee pod 24H through the open portion reveals bump 30F (FIG. 64). Looking at the outside of coffee pod 24H while inverted reveals dimple 32F (FIG. 65). Contour cap 18H is formed utilizing 3D printing. The inside surface of pipette 23H and the top surface of waferoid 34H and the top surface of bump 30F form a water-tight or continuous surface that defines the open area of coffee pod 24H. Contour cap 18H has a determined material and cross-sectional width to form the shape of contour cap 18H that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18H without deforming. The top surface of contour cap 18H is centered perpendicular to central axis X. Tubette 17A abruptly merges into sump 19E that is centered to central axis X. Tubette 17A and sump 19E form a continuous abrupt surface change that merges into conduit 20F (FIG. 58) and terminates at discoid 28F that is axially aligned to bump 30F that forms gap clearance A in FIG. 19. The inside surface of tubette 17H and the top surface of sump 19E and the inside surface of conduit 20F and the top surface of discoid 28F form a continuous surface that defines the open area of contour cap 18H. FIG. 19 displays liquid cream E that resides in cavity F that is created when coffee pod 24H and contour cap 18H are integrally affixed together to form prepack 26H. Coffee pod 24H and contour cap 18H are aligned to each other at central axis X and centroidal axis Y is parallel to central axis X. The size and shape of conduit 20F and discoid 28F has a perimeter and slope large enough for brew spike 300PA to pierce at centroidal axis Y of conduit 20F without touching the inside surface of conduit 20F to maximize the volume capacity of cavity F to maximize the volume of liquid cream E that can be stored in prepack 26H. In other words, minimizing the size and shape of conduit 20F (within parameter limits) minimizes the total displaced volume that is subtracted from the volume of cavity F since conduit 20F occupies mass inside cavity F. Thus, maximizing volume for liquid cream E can be achieved given the parameter limits of coffee cad 105PA (FIG. 71). Liquid cream E is pasteurized and coffee pod 24H and contour cap 18H are sterilized before filling cavity F with liquid cream E. The top portions of coffee pod 24H and contour cap 18H are bonded together after liquid organic matter (cream) has been added forming prepack 26H that protects liquid cream E from outside elements (moisture and oxygen) by hermetic action preserving shelf life.

Embodiment number 8 employs the same manufacturing techniques of embodiment number 1 that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively except that elemental flanges are trimmed away from flashing 48 and flashing 50 respectively by using a cutting implement parallel to and under flashing 48 and flashing 50 respectively (bandsaw, hot wire, circular saw, waterjet, laser) that slices the flashing off liberating prepack(s) 26H from flashing 48 and flashing 50 respectively whereby the cutting implement is parallel to the planar face of flashing 48 and flashing 50 respectively and is position so that the cutter will slice under flashing 48 and flashing 50 respectively yielding prepack 26H (flangeless). The top surface of coffee pod 24H and contour cap 18H are coplanar after trimming flashing 48 and flashing 50. The cutting implement or multi-unit 64A and 64B respectively would be stationary during the cutting operation utilizing a conveyor.

Embodiment number 9 of the present invention is illustrated in FIGS. 21, 22, 23, and 24. Shows prepack 26I that fits inside surface of brew chamber 200PA shown in FIG. 23 with the exception that coffee pod 24I extends past rim 202PA before dynamic action of lowering the coffee brew machine cover is lowered into position whereby the extended length of coffee pod 24I is naturally compressed and collapses onto itself forming crush pack 42C (FIG. 24). The overall length of coffee pod 24I is extended to create cavity F for liquid cream E when coffee pod 24I and contour cap 18I are affixed together at tubette 17I and pipette 23I to form prepack 26I (FIG. 22). After dynamic action, coffee pod 24I has the same overall length as coffee pod 24A, 24B, and 24C respectively. Coffee pod 24I is formed utilizing 3D printing. Coffee pod 24I has a determined material and cross-sectional width to form the shape of coffee pod 24I that can yield to a strike of brew spike 300PA to allow piercing the outer surface of coffee pod 24I without deforming. Waferoid 34I is a defined perimeter area that merges into pipette 23I of coffee pod 24I. The inside surface of pipette 23I and the top surface of waferoid 34I form a continuous surface that defines the open area of coffee pod 24I. Contour cap 18I is formed utilizing 3D printing. Contour cap 18I has a determined material and cross-sectional width to form the shape of contour cap 18I that can yield to a strike of brew spike 300PA to allow piercing the outer surface of contour cap 18I without deforming. The top portion of contour cap 18I has tubette 17I that merges into relief area 38C that merges into discoid 28J. The inside surface of tubette 17I and the inside surface of relief area 38C and the top surface of discoid 28J form a continuous surface that defines the open area of contour cap 18I. Liquid cream E resides in cavity F that is created when coffee pod 24I and contour cap 18I are integrally affixed at tapered interference of pipette 23I and tubette 17I to form prepack 26I. Liquid cream E is pasteurized and coffee pod 24I and contour cap 18I are sterilized before filling cavity F with liquid cream E.

Embodiment number 9 employs the same manufacturing techniques of embodiment number 1 that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively except that elemental flanges are trimmed away from flashing 48 and flashing 50 respectively by using a cutting implement parallel to and under flashing 48 and flashing 50 respectively (bandsaw, hot wire, circular saw, waterjet, laser) that slices the flashing off liberating prepack(s) 26I from flashing 48 and flashing 50 respectively whereby the cutting implement is parallel to the planar face of flashing 48 and flashing 50 respectively and is position so that the cutter will slice under flashing 48 and flashing 50 respectively yielding prepack 26I (flangeless). The top surface of coffee pod 24I and contour cap 18I are coplanar after trimming flashing 48 and flashing 50. The cutting implement or multi-unit 64A and 64B respectively would be stationary during the cutting operation utilizing a conveyor. Index pin(s) 44 and index pin(s) 46 respectively can be omitted from multi-unit 64A and multi-unit 64B respectively because conduit 20I is concentric to brew chamber 200PA.

Embodiment number 10 of the present invention is illustrated in FIG. 70. Shows two containers nested together to form prepack 26J that has a size and shape conforming to the inside surface of brew chamber 700PA and is concentric to central axis X respectively. Coffee pod 24J can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Coffee pod 24J has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 300PA and brew spike 800PA to penetrate waferoid 34J that is centered perpendicular to central axis X of brew chamber 700PA of coffee pod 24J without deforming. The circumference of waferoid 34J merges into pipette 23J. Brew spike 300PA and brew spike 800PA are concentric to brew spike bore 701APA and brew spike bore 701BPA respectively. Brew spike 800PA is longer than brew spike 300PA increasing the length of tubular port 804PA compared to tubular port 304PA. Contour cap 18J can be formed out of impermeable plastics utilizing vacuum forming, injection molding, machining, casting, and additive technologies (i.e., 3D printing). Contour cap 18J has a determined material and cross-sectional width to allow the material to yield and give way to a strike from brew spike 800PA to penetrate discoid 28K that is centered perpendicular to central axis X of brew chamber 700PA of contour cap 18J without deforming. Sharp 301PA, cut-away 302PA, and port 303PA share the same characteristics to sharp 801PA, cut-away 802PA, and port 803PA. The outside portion of tubette 17J is affixed to the inside portion of pipette 23J to form an integral unit with cavity F therein.

Embodiment number 10 employs the same manufacturing techniques of embodiment number 1 that are comparable to the manufacturing techniques illustrated in FIG. 66 respectively except that elemental flanges are trimmed away from flashing 48 and flashing 50 respectively by using a cutting implement parallel to and under flashing 48 and flashing 50 respectively (bandsaw, hot wire, circular saw, waterjet, laser) that slices the flashing off liberating prepack(s) 26I from flashing 48 and flashing 50 respectively whereby the cutting implement is parallel to the planar face of flashing 48 and flashing 50 respectively and is position so that the cutter will slice under flashing 48 and flashing 50 respectively yielding prepack 26J (flangeless). The top surface of coffee pod 24J and contour cap 18J are coplanar after trimming flashing 48 and flashing 50. The cutting implement or multi-unit 64A and 64B respectively would be stationary during the cutting operation utilizing a conveyor. Index pin(s) 44 and index pin(s) 46 respectively can be omitted from multi-unit 64A and multi-unit 64B respectively because no indexing is required.

Operation—FIGS. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, and 70.

The manner of using embodiment number 2 incorporated into brew cartridge 52B (FIGS. 4, 5, 6, 29, and 30) requires the consumer to select brew cartridge 52B and insert it into brew chamber 200PA. The bottom surface of waferoid 34B of coffee pod 24B will land onto sharp 301PA as pictured in FIG. 29. Brew cartridge 52B is raised above rim 202PA due to brew spike 300PA protruding above the planar height area of rib 203PA. The transcript shown on lid 101PA depicts scribe arrow 62A and scribe arrow 62B pointing in opposite directions with annularly descriptive outcomes of choice printed around the circumference of lid 101PA. Dot 58B and dot 58C represent the perceived axial alignment to brew spike 300PA to dimple 32B or dimple 32C when brew cartridge 52B is manually turned in either direction according to desired outcome (i.e., coffee cream or black coffee). Dot 58B and dot 58C represent a division of lid 101PA into equal opposite sides separated into equal divisions by scribe line 60. Brew cartridge 52B is manually turned (left or right) until dimple 32B or dimple 32C intersects with sharp 301PA causing brew cartridge 52B to drop an incremental amount further into brew chamber 200PA that is perceived by the user indicating the exact placement of brew cartridge 52B in brew chamber 200PA prior to lowering the cover of a coffee brewing machine (not shown) to start a brewing process. Black coffee requires the consumer to choose dot 58C as brew cartridge 52B drops an incremental amount further into brew chamber 200PA that is perceived by the user indicating the exact placement before lowering the coffee machine cover. Coffee cream requires the consumer to choose dot 58B (FIG. 30) as brew cartridge 52B drops an incremental amount further into brew chamber 200PA that is perceived by the user indicating the exact placement before lowering the coffee machine cover.

The manner of using embodiment number 1 incorporated into brew cartridge 52A (FIGS. 1, 2, and 3) requires the consumer to select brew cartridge 52A and insert it into brew chamber 200PA. The bottom surface of waferoid 34A of coffee pod 24A will land onto sharp 301PA (substitute brew cartridge 52A in place of brew cartridge 52B in FIG. 29 for visualization respectively). Brew cartridge 52A is raised above rim 202PA due to brew spike 200PA protruding above the planar height area of rib 203PA. Brew cartridge 52A is manually turned (left or right) until dimple 32A intersects with sharp 301PA causing brew cartridge 52A to drop an incremental amount further into brew chamber 200PA that is perceived by the user indicating the exact placement of brew cartridge 52A in brew chamber 200PA prior to lowering the cover of the coffee brewing machine (not shown) to start the brewing process. Dot 58A is axially aligned with conduit 20A, discoid 28A, bump 30A, and dimple 32A (FIG. 3) to act as a visual aid for the consumer when rotating brew cartridge 52A into position.

The manner of using embodiment number 3 incorporated into brew cartridge 52C (FIGS. 7, 8, 9, 31, and 32) requires the consumer to select brew cartridge 52C and insert it into brew chamber 200PA. The bottom surface of waferoid 34C of coffee pod 24C of brew cartridge 52C will land onto sharp 301PA. Brew cartridge 52C is raised above rim 202PA due to brew spike 300PA protruding above the planar height area of rib 203PA (substitute brew cartridge 52C in place of brew cartridge 52B shown in FIG. 29 for visualization). The transcript shown on lid 101PA depicts scribe arrow 62A and scribe arrow 62B pointing in opposite directions with annularly descriptive outcomes of choice printed around the circumference of lid 101PA (FIGS. 29-32 respectively). Dot 58B and dot 58C represent the perceived axial alignment to brew spike 300PA to dimple 32C when brew cartridge 52C is manually turned in either direction according to desired outcome (i.e., black coffee or coffee cream). Dot 58B and dot 58C represent a division of lid 101PA into equal opposite sides separated into equal divisions by scribe line 60. Brew cartridge 52C is manually turned (left or right) until dimple 32D intersects with sharp 301PA causing brew cartridge 52C to drop an incremental amount further into brew chamber 200PA that is perceived by the user indicating the exact placement of brew cartridge 52C for brewing black coffee only. Zero clearance B allows only media flow C (FIG. 31) while restricting liquid cream E (FIG. 8). As shown in FIG. 9 discoid 28D of conduit 20D is in intimate contact with bump 30D. This intimate contact between discoid 28D and bump 30D prevents liquid cream E (FIG. 8) from escaping the hermetically sealed cavity F of the assembled (welded) elements of coffee pod 24C and contour cap 18C of prepack 26C.

Consumer choice of coffee cream utilizing brew cartridge 52C requires a preparatory operation before brewing. First, a coffee cup (not shown) is placed directly under brew chamber 200PA and then brew cartridge 52C is inserted into brew chamber 200PA where it rests on sharp 301PA of brew spike 300PA. Brew cartridge 52C is manually turned until dimple 32D intersects with sharp 301PA causing brew cartridge 52C to drop an incremental amount further into brew chamber 200PA. The consumer is required to lower the cover of the coffee brewing machine (not shown) to pierce dimple 32D and discoid 28D to access conduit 20D to allow hot water from spike perforation 40 to flow through filter 103PA (during brewing) and exit brew chamber 200PA at media flow C (FIGS. 31 and 32). Second, the cover of the coffee brewing machine must be lifted again into the open position. Brew cartridge 52C is manually lifted above rim 202PA (substitute brew cartridge 52C for brew cartridge 52B in FIG. 29 for visualization) to clear the planar tip height of sharp 301PA. Brew cartridge 52C is subsequently turned towards dot 58B (approximate one-half turn precise indexing not required) proceeded by lowering the coffee brewing machine cover to pierce waferoid 34C twice allowing liquid cream E to escape through brew spike 300PA where it enters port 303PA and passes through tubular port 304PA into the cup below. The brew cycle can now be started. The manner of using embodiment number 4 incorporated into brew cartridge 54 (FIGS. 10, 11, 25, and 26) requires a cup (not shown) to be placed under brew chamber 200PA. The consumer is to select brew cartridge 54 and insert it into brew chamber 200PA. The bottom surface of waferoid 34D of coffee pod 24D rest on sharp 301PA of brew spike 300PA. Brew cartridge 54 is raised above rim 202PA due to brew spike 300PA protruding above the planar height area of rib 203PA. The consumer lowers the coffee brew machine cover (not shown) onto brew cartridge 54. The lowering action of the coffee brew machine cover applies downward pressure to brew cartridge 54. As downward pressure is applied, cavity F begins to pressurize preventing bellows 36 from collapsing allowing sharp 301PA to pierce waferoid 34D. Brew cartridge 54 immediately drops into brew chamber 200PA and makes intimate contact with seal 400PA resting on raised portion 204PA. Liquid cream E enters port 303PA under metered pressure and flows through tubular port 304PA into the cup below. The internal pressure in cavity F is released as bellows 36 is allowed to operate correctly and collapse with consistent dynamic compression allowing sharp 301PA to pierce discoid 28I of contour cap 18D. Relief area 38A allows discoid 28I of contour cap 18D to contact waferoid 34D of coffee pod 24D without interference from bellows 36.

The operator proceeds to start the brew cycle. Hot water will flow through spike perforation 40 and percolate through the coffee grounds (not shown) contained by filter 103PA. The percolated media drips into contour cap 18D and drains into port 303PA and passes through tubular port 204PA into the cup below. A stirring effect occurs as hot coffee falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the coffee. Once the brew cycle is completed the beverage of coffee cream is ready to enjoy.

The manner of using embodiment number 5 incorporated into brew cartridge 56 (FIGS. 12, 13, 27, and 28) requires a cup (not shown) to be placed under brew chamber 200PA. The consumer is to select brew cartridge 56 and insert it into brew chamber 200PA. Waferoid 34E of coffee pod 24E rest on sharp 301PA of brew spike 300PA. Brew cartridge 56 is raised above rim 202PA due to brew spike 300PA protruding above the planar height area of rib 203PA. The consumer lowers the coffee brew machine cover onto brew cartridge 56. The lowering action of the coffee brew machine cover applies downward pressure to brew cartridge 56. As downward pressure is applied, cavity F begins to pressurize preventing allowing sharp 301PA to pierce waferoid 34E. Brew cartridge 56 immediately drops into brew chamber 200PA and makes intimate contact with seal 400PA resting on raised portion 204PA. Liquid cream E enters port 303PA under metered pressure and flows through tubular port 304PA into the cup below. The internal pressure in cavity F is released as crush pack 42A is naturally formed as coffee pod 24E is forced to collapse allowing sharp 301PA to pierce discoid 28H of contour cap 18E without interference from crush pack 42A.

The operator proceeds to start the brew cycle. Hot water will flow through spike perforation 40 and percolate through the coffee grounds (not shown) contained by filter 103PA. The percolated media drips into contour cap 18E and drains into port 303PA and passes through tubular port 204PA into the cup below. A stirring effect occurs as hot coffee falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the coffee. Once the brew cycle is completed the beverage of coffee cream is ready to enjoy.

The manner of using embodiment number 6 requires a cup (not shown) to be placed under brew chamber 200PA and utilizes prepack 26F in cooperation with plastic/foil lid 101PA welded to filter 103PA (FIGS. 14, 15, and 33). Prepack 26F is lowered into brew chamber 200PA and the operator is to turn prepack 26F either clockwise or counterclockwise until the operator feels the tactile drop of prepack 26F as sharp 301PA of brew spike 300PA contacts dimple 32E. The operator then places plastic/foil lid 101PA welded to filter 103PA onto the open portion of prepack 26F.

It should be noted that prepack 26F will perform in the exact same manner regardless whether plastic/foil lid 101PA welded to filter 103PA is utilized. Using prepack 26F in a solitary fashion will result in liquid cream E entering port 303PA and passing through tubular port 304PA into the cup below. Subsequently starting a brew cycle will allow hot water to drip into the open portion of contour cap 18F and pass through conduit 20E and drain into brew spike 200PA into the cup below. Other dry media can be substituted for plastic/foil lid 101PAR welded to filter 103PA such as a tea bag placed into the open portion of contour cap 18F.

The operator then lowers the cover of a coffee brewing machine that applies pressure to plastic/foil lid 101PA welded to filter 103PA that transfers to prepack 26F. This action allows sharp 301PA to pierce dimple 32E and discoid 28F. Waferoid 34F of prepack 26F rest on rib 203PA. The top portion of prepack 26F will be level with rim 202PA. Liquid cream E enters port 303PA and flows through tubular port 304PA of brew spike 300PA into the cup below. The percolated media drips into contour cap 18F and drain into port 303PA and pass through tubular port 204PA into the cup below. A stirring effect occurs as hot coffee falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the coffee. Once the brew cycle is completed the beverage of coffee cream is ready to enjoy.

The manner of using embodiment number 7 requires a cup (not shown) to be placed under brew chamber 200PA and utilizes prepack 26G in cooperation with plastic/foil lid 101PA welded to filter 103PA (FIGS. 16, 17, 34, and 35). Prepack 26G is lowered into brew chamber 200PA. The operator then places plastic/foil lid 101PA welded to filter 103PA onto the open portion of prepack 26G. The consumer lowers the coffee brew machine cover onto prepack 26G. The lowering action of the coffee brew machine cover applies downward pressure to prepack 26G. As downward pressure is applied, cavity F begins to pressurize allowing sharp 301PA to pierce waferoid 34G. Prepack 26G immediately drops into brew chamber 200PA and makes intimate contact with seal 400PA resting on raised portion 204PA. Liquid cream E enters port 303PA under metered pressure and flows through tubular port 304PA into the cup below. The internal pressure in cavity F is released and crush pack 42B is naturally formed as coffee pod 24G is forced to collapse allowing sharp 301PA to pierce discoid 28G of contour cap 18G as discoid 28G of contour cap 18G contacts waferoid 34G of coffee pod 24G without interference from crush pack 42B.

It should be noted that prepack 26G will perform in the exact same manner regardless whether plastic/foil lid 101PA welded to filter 103PA is utilized. Using prepack 26G in a solitary fashion will result in liquid cream E entering port 303PA and passing through tubular port 304PA into the cup below. Subsequently starting a brew cycle will allow hot water to drip into the open portion of contour cap 18G and enter port 303PA and pass through tubular port 304PA drain into brew spike 200PA into the cup below. Other dry media can be substituted for plastic/foil lid 101PA welded to filter 103PA such as a tea bag placed into the open portion of contour cap 18F.

The operator proceeds to start the brew cycle. Hot water will flow through spike perforation 40 and percolate through the coffee grounds (not shown) contained by filter 103PA. The percolated media drips into contour cap 18G and drains into port 303PA and passes through tubular port 204PA into the cup below. A stirring effect occurs as hot coffee falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the coffee. Once the brew cycle is completed the beverage of coffee cream is ready to enjoy.

The manner of using embodiment number 8 requires a cup (not shown) to be placed under brew chamber 200PA and utilizes prepack 26H (FIGS. 18, 19, and 20). Prepack 26H is lowered into brew chamber 200PA and the operator is to turn prepack 26H either clockwise or counterclockwise until the operator feels the tactile drop of prepack 26H as sharp 301PA of brew spike 300PA contacts dimple 32F. The operator then places a tea bag or other suitable dry filtered media into the open portion of prepack 26H. The operator then lowers the cover of a coffee brewing machine (not shown) that applies pressure to the top surface of prepack 26H. This action allows sharp 301PA to pierce dimple 32F and discoid 28F. Waferoid 34H of prepack 26H rest on rib 203PA. The top portion of prepack 26H will be level with rim 202PA. Liquid cream E enters port 303PA and flows through tubular port 304PA of brew spike 300PA into the cup below. The percolated media drips into contour cap 18F and drain into port 303PA and pass through tubular port 204PA into the cup below. A stirring effect occurs as hot coffee falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the coffee. Once the brew cycle is completed the beverage of coffee cream is ready to enjoy.

The manner of using embodiment number 9 requires a cup (not shown) to be placed under brew chamber 200PA and utilizes prepack 26I in cooperation with a tea bag (not shown) (FIGS. 21, 22, 23, and 24). Prepack 26I is lowered into brew chamber 200PA. The operator then places a tea bag into the open portion of prepack 26I. The consumer lowers the coffee brew machine cover (not shown) onto prepack 26I. The lowering action of the coffee brew machine cover applies downward pressure to prepack 26I. As downward pressure is applied, cavity F begins to pressurize allowing sharp 301PA to pierce waferoid 34I. Prepack 26I immediately drops into brew chamber 200PA and makes intimate contact with seal 400PA resting on raised portion 204PA. Liquid cream E enters port 303PA under metered pressure and flows through tubular port 304PA into the cup below. The internal pressure in cavity F is released and crush pack 42C is naturally formed as coffee pod 24I is forced to collapse allowing sharp 301PA to pierce discoid 28J of contour cap 18I as the bottom surface discoid 28J contacts the top surface of contour cap 18I and the bottom surface of contour cap 18I contacts the top surface of waferoid 34I of coffee pod 24I without interference from crush pack 42C.

The operator proceeds to start the brew cycle. Hot water will flow through spike perforation 40 and percolate through the tea bag (not shown). The percolated media drips into contour cap 18I and drains into port 303PA and passes through tubular port 204PA into the cup below. A stirring effect occurs as hot tea falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the tea. Once the brew cycle is completed the beverage of tea cream is ready to enjoy.

The manner of using embodiment number 10 requires a cup (not shown) to be placed under brew chamber 700PA and utilizes prepack 26J (FIG. 70). Prepack 26J is lowered into brew chamber 700PA. The operator then places plastic/foil lid 101PA assembled to filter 103PA onto the top open portion of prepack 26J. Filter 103PA is suspended above discoid 28K for brew spike 800PA clearance. It should be noted that a tea bag or other equivalent dry media can be placed into the open portion of prepack 26J.

The consumer lowers the coffee brew machine cover (not shown) onto prepack 26J. The lowering action of the coffee brew machine cover applies downward pressure to prepack 26J. Waferoid 34J is simultaneously struck by sharp 301PA and sharp 801PA of brew spike 300PA and brew spike 800PA respectively. Discoid 28K is struck by sharp 801PA when the lowering action of the coffee brew machine cover is completely closed. Liquid cream (not shown) enters port 303PA and flows through tubular port 304PA into the cup below.

The operator proceeds to start the brew cycle. Hot water will flow through spike perforation 40 and percolate through. The percolated media drips into contour cap 18J and drains into port 803PA and passes through tubular port 804PA into the cup below. A stirring effect occurs as hot coffee falls into the cup of cream below obviating the need to stir the beverage with an implement (spoon) to homogenize the cream into the coffee. Once the brew cycle is completed the beverage of coffee cream is ready to enjoy.

Advantages

From the description above, several advantages of my hybrid brew cartridge become evident:

• • (a) Product development is substantially simplified using proven manufacturing methods available for efficient production. Funding product development is substantially simplified for financial investors due to minimized custom tooling needed to produce the product. Product growth is significantly easier to manage because cash flow is reduced. Proven commodity components and design allow better control over inventory cost with economies of scale for production runs.
  • (b) Consumer confidence is bolstered by the fact that the product is affiliated with a growing successful market for coffee brewing machines. Consumer confidence is reinforced by the fact of knowing that the product is straightforward and easy to understand and use.
  • (c) Product satisfaction and fulfillment is honored by the ergonomic approach to beverage brewing and consumption. Effortless fulfillment is achieved by the synergist effect when using the product for consumers that desire more.

CONCLUSIONS, RAMIFICATIONS, AND SCOPE

Accordingly, the reader will see that the new hybrid brew cartridge device of this invention can be used to address the associated limitations of brewing a cup of coffee. In addition, the method of fulfilling a meaningful and satisfying coffee brewing experience is done so under a seamless interface between this invention and the individual user. Furthermore, the new hybrid brew cartridge has the additional advantages in that:

• • it permits flexibility of suppliers relied upon to manufacture the product, ensures that competitive pricing is available, and provides insurance against shortages and price increases.
  • it permits accelerated market acceptance through successful product affiliation. Using proven manufacturing methods in association with proven market success affiliation decreases sales resistance by consumers.
  • it permits coffee brewing fulfillment to a wide range of individuals that use cream in their coffee.

Although the description above contains much specificity, this should not be construed as limiting the scope of the invention but as merely providing illustrations of some of the presently listed embodiments of this invention. For example, prepack 26A is not required to be conical and annular. It could be hexagonal with tapered side walls or square with tapered side walls provided it fits inside the parameter limit of brew chamber 200PA. Likewise, bellows 36 are not required to be annular and they could be hexagonal or square. Contour cap 18A does not require an annular convex sump, it could be a planar bottom portion that matches the side wall profile such as a hexagonal or square with tapered side walls. Conduit 20A does not require a conical shape, it could be hexagonal or square with tapered side walls. It should be noted that the above examples can be manufactured with different methods that would obviate manufacturing requirements for drafted side walls for ejection of parts. For example, 3D printing does not require draft to be added to side walls. Thus, side walls could be exactly perpendicular to the planar bottom or top portions provided it fits inside brew chamber 200PA. It should be said that the physical examination of brew chamber 200PA reveals that it is suitable for injection molding with proper draft angles included for mold ejection. Thus, the scope of the invention should be determined by the appended claims and their legal equivalents, rather than by the examples given.

Claims

1. A. A waferoid that is center perpendicular to a central axis that is divided at a point of origin along said central axis into a positive direction and a negative direction wherein said point of origin exist on the bottom boundary center of said waferoid wherein said waferoid contains on the top surface therein at least one planar profile of a protrusion centered to a centroidal axis that is offset and parallel to said central axis wherein said protrusion terminates in a positive direction with a continuous surface to said waferoid wherein said waferoid contains on the bottom surface therein at least one planar profile of an indentation centered to said centroidal axis that terminates in a positive direction with a continuous surface to said waferoid wherein the boundary of said waferoid merges into a pipette that terminates in a positive direction that has a planar top surface center perpendicular to said central axis wherein the inside surface of said pipette and the top surface of said waferoid and the top surface of said protrusion form a continuous surface area that is open whereby said indentation cooperates with an elongated sharp implement to provide a perceptive tactile sense of the exact location to pierce open said waferoid, B. a tubette that has a planar top surface center perpendicular to said central axis wherein the top surface of said tubette is coplanar to the top surface of said pipette wherein said tubette terminates in a negative direction and merges into a conduit that terminates in a negative direction with loft and merges into a discoid that is center perpendicular to said centroidal axis wherein the inside surface of said tubette and the inside surface of said conduit and the top surface of said discoid form a continuous surface area that is open wherein the distance from the bottom surface of said discoid to the top planar surface of said tubette is equal to or less than the distance from the top center surface of said protrusion to the top planar surface of said pipette wherein the outside surface of said tubette is tangent to the inside surface of said pipette whereby both surfaces are combined into said affixed integral unit that contains therein said cavity that is impermeable to moisture and oxygen whereby said cavity can stow liquid organic media in optimum status until consumption whereby during operation said discoid provides the exact location to pierce open said discoid.

2. Wherein claim 1 said top surface of said tubette terminates in a positive universal direction perpendicular to said central axis forming an alpha flange that is parallel to said waferoid.

3. Wherein claim 1 said top surface of said pipette terminates in a positive universal direction perpendicular to said central axis forming a beta flange that is parallel to said waferoid.

4. Wherein claim 1 said tubette has a positive draft from the top portion of said conduit to the top surface of said tubette.

5. Wherein claim 1 said pipette has a positive draft from said waferoid to the top surface of said pipette.

6. Wherein claim 1 said protrusion has a negative draft from the top surface of said waferoid to the top surface of said protrusion.

7. Wherein claim 6 said protrusion has a terminal planar surface.

8. Wherein claim 1 said indentation has a negative draft from the bottom surface of said waferoid to the top surface of said indentation.

9. Wherein claim 8 said indentation has a terminal planar surface.

10. Wherein claim 1 said protrusion is elongated and intersects said central axis.

11. Wherein claim 1 said indentation is elongated and intersects said central axis.

12. Wherein claim 1 said discoid is elongated and intersects said central axis.

13. A. A waferoid that is center perpendicular to a central axis that is divided at a point of origin along said central axis into a positive direction and a negative direction wherein said point of origin exist on the bottom boundary center of said waferoid wherein the boundary of said waferoid merges into a pipette that terminates in a positive direction with a planar top surface center perpendicular to said central axis wherein the inside surface of said pipette and the top surface of said waferoid form a continuous surface area that is open, B. a tubette that has a planar profile top surface center perpendicular to said central axis wherein the top surface of said tubette is coplanar to the top surface of said pipette that terminates in a negative direction and merges into a sump that terminates in a negative universal direction to said central axis and merges into a conduit that terminates in a negative direction and merges into a discoid that is center perpendicular to said central axis wherein the inside surface of said tubette and the top surface of said sump and the inside surface of said conduit and the top surface of said discoid form a continuous surface that is open wherein the distance from the bottom surface of said discoid to the top planar surface of said tubette is less than the distance from the top center surface of said waferoid to the top planar surface of said pipette wherein the upper outside surface of said tubette is tangent to the inside surface of said pipette whereby both surfaces are combined into said affixed integral unit that contains therein said cavity that is impermeable to moisture and oxygen whereby said cavity can stow liquid organic media in optimum status until consumption whereby during operation said waferoid is pierced open by said elongated sharp implement facilitating a crush pack of said pipette so that said discoid can cooperate with said elongated sharp implement to provide a location to pierce open said discoid.

14. Wherein claim 13 the top surface of said tubette terminates in a positive universal direction perpendicular to said central axis forming said alpha flange that is parallel to said waferoid.

15. Wherein claim 13 the top surface of said pipette terminates in a positive universal direction perpendicular to said central axis forming said beta flange that is parallel to said waferoid.

16. Wherein claim 13 said tubette has a positive draft from the top portion of said conduit to the top surface of said tubette.

17. Wherein claim 13 said conduit has a positive draft from said discoid to the bottom surface of said sump.

18. Wherein claim 13 said pipette has a positive draft from said waferoid to the top surface of said pipette.

19. Wherein claim 13 said pipette has an accordion shaped bellows on the lower portion of said pipette whereby said accordion shaped bellows provide consistent dynamic compression of the lower portion of said pipette during operation.

20. A. A waferoid that is center perpendicular to a central axis that is divided at a point of origin along said central axis into a positive direction and a negative direction wherein said point of origin exist on the bottom boundary center of said waferoid wherein the boundary of said waferoid merges into a pipette that terminates in a positive direction that has a planar top surface center perpendicular to said central axis wherein on the top planar surface of said pipette terminates in a positive universal direction perpendicular to said central axis to form said beta flange that is parallel to said waferoid wherein the inside surface of said pipette and the top surface of said waferoid form a continuous surface area that is open, B. a tubette that has a planar top surface center perpendicular to said central axis wherein the top planar surface of said tubette terminates in a positive universal direction perpendicular to said central axis to form a delta flange that is parallel to said waferoid wherein said tubette terminates in a negative direction and merges into a discoid that is center perpendicular to said central axis wherein the inside surface of said tubette and the top surface of said discoid form a continuous surface area that is open wherein the distance from the bottom surface of said discoid to the bottom surface of said delta flange is less than the distance from the top center surface of said waferoid to the top surface of said beta flange wherein the bottom surface of said delta flange is tangent to the top surface of said beta flange whereby both surfaces are combined into said affixed integral unit that contains therein said cavity that is impermeable to moisture and oxygen whereby said cavity can stow liquid organic media in optimum status until consumption whereby during operation said waferoid is pierced open by said elongated sharp implement facilitating said crush pack of said pipette so that said discoid can cooperate with said elongated sharp implement to provide a location to pierce open said discoid wherein said tubette is not tangent to said pipette wherein a space exist between the outside surface of said tubette and the inside surface of said pipette whereby said space cooperates with said crush pack to allow said crush pack to compress inside said space without interference.

21. Wherein claim 20 said tubette has a positive draft from the top portion of said discoid to the top surface of said delta flange.

22. Wherein claim 20 said pipette has a positive draft from said waferoid to the top surface of said beta flange.

23. Wherein claim 20 said pipette has said accordion shaped bellows on the lower portion of said pipette whereby said accordion shaped bellows provide consistent dynamic compression of the lower portion of said pipette during operation.

24. A. A waferoid that is center perpendicular to a central axis that is divided at a point of origin along said central axis into a positive direction and a negative direction wherein said point of origin exist on the bottom boundary center of said waferoid wherein the boundary of said waferoid merges into a pipette that terminates in a positive direction with a planar top surface center perpendicular to said central axis wherein the inside surface of said pipette and the top surface of said waferoid form a continuous surface area that is open, B. a tubette that has a planar profile top surface center perpendicular to said central axis wherein the top surface of said tubette is coplanar to the top surface of said pipette that terminates in a negative direction and merges into a discoid that is center perpendicular to said central axis wherein the inside surface of said tubette and the top surface of said discoid form a continuous surface that is open wherein the distance from the bottom surface of said discoid to the top planar surface of said tubette is less than the distance from the top center surface of said waferoid to the top planar surface of said pipette wherein the upper outside surface of said tubette is tangent to the upper inside surface of said pipette whereby both surfaces are combined into said affixed integral unit that contains therein said cavity that is impermeable to moisture and oxygen whereby said cavity can stow liquid organic media in optimum status until consumption whereby during operation said waferoid is pierced by said elongated sharp implement whereby said cavity is pierced opened and whereby said waferoid and said discoid are pierced by a elongate sharp implement alpha whereby the continuous surface of said tubette is pierced open.

25. Wherein claim 24 the top surface of said tubette terminates in a positive universal direction perpendicular to said central axis forming said alpha flange that is parallel to said waferoid.

26. Wherein claim 24 the top surface of said pipette terminates in a positive universal direction perpendicular to said central axis forming said beta flange that is parallel to said waferoid.

27. Wherein claim 24 said tubette has a positive draft from the top portion of said conduit to the top surface of said tubette.

28. Wherein claim 24 said pipette has a positive draft from said waferoid to the top surface of said pipette.