The present disclosure relates to a handheld implement for infusing tea or coffee or other dried granular food substance to provide an infused beverage.
Implements for beverage infusion, steeping, or brewing are well represented in prior art. Infusible granular food substances such as tea and coffee solids may be provided in combination with stirring devices to provide an infused beverage such as tea or coffee. Various methods of preparation of infused, steeped or brewed beverages such as coffee or tea are well known. Among the “instant” methods of preparation, a granular substance such as ground coffee that comes packed in a permeable filter is immersed in water to provide an infused beverage.
Infused, steeped or brewed beverages are commonly prepared by pouring water through dried, granular food substances such as ground coffee or dried leaf tea, which is separated by a filter; or by infusing dried, granular food substances in water. Filters are used to separate the granular or leaf food substance from the beverage. Non-woven materials for coffee or tea filters, infuser pouches or infuser bags are commonly made of nylon micron mesh fabric; spun-bond, needle-punched, or spun-lace synthetic fabric; chemical-bond lightweight synthetic fabric; felt; paper; polypropylene, or viscose.
The present disclosure relates to a hand-held, disposable infusing implement for preparing infused beverages. It comprises a planar, elongate member with first and second ends. The first end is referred to as a proximal end and the second end, a distal end. Along one plane of the distal end of the planar member, a separately releasable, permeable textile container (which in some embodiments is cup-shaped) and a matching lid are removably mounted via a catching mechanism in a structural housing. The proximal end of the member serves as a handle for directing the distal end into a vessel of liquid, where it may be left to steep or agitated to aid in steeping of dry solids such as tea, ground coffee, or to infuse in cold liquid, dry solids such as fruit or spices. The distal end's permeable textile container holds such dry solids, and a planar, locking lid is held in place with a catching flange.
The implement steeps infusible, dried solids into liquid to make an infused beverage such as tea or coffee, or an infused cold beverage such as flavored water. One skilled in the art understands that dry solids include coffee, tea, dried fruit or powdered flavoring, or charcoal for purposes of infusing in water to purify it by adsorbing impurities; or a chemical preparation for reducing sulfites in wine. In some embodiments the dry solids are provided enclosed as single servings within the implement's permeable textile chamber. After steeping/infusion/adsorption, the permeable-textile container portion may be disposed of and the handle used again with another textile container portion.
In some embodiments the permeable textile container is rotated between 3 and 7 degrees clockwise. In a preferred embodiment, the permeable textile container is rotated approximately 5 degrees clockwise.
The implement's method of manufacture involves the permeable textile container's textile chamber part to be heated and pressed in a die. Infusible, granulated, dried solids are apportioned to fill the permeable textile container, and then a lid and flange are pressed atop to adhere to the permeable textile container, allowing the implement to be packed, formed and sealed from one side.
The references below are made to assist those of skill in the art in making and using the disclosed apparatus and method. The description is intended to define but not limit the scope of the invention.
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Number | Date | Country | |
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62669495 | May 2018 | US |