Patent Application
20150305544
The subject matter of this disclosure is generally related to beverages which are prepared by introducing a liquid such as water to a flavoring material such as ground coffee beans or tea leaves. A variety of different brewing styles are known. In general, the taste of the brewed beverage is a function of variables which may include ground size, volume of grounds, water volume, water temperature, water pressure, contact time between the liquid and the grounds, and the average volumetric ratio of water to grounds during contact. Different brewing styles are characterized by differences in these variables, resulting in different flavors being extracted from the grounds.
Tea is typically prepared by steeping a tea-filled filter bag in a vessel containing heated water. The filter bag is removed when the desired flavor has been attained. Steeping times vary according to the preferences of the consumer. Depending on the type of tea and other factors the tea leaves may steep for 1-6 minutes.
One style of coffee brewing is “French press.” A French press coffee maker includes a beaker, a lid, and a filter with a backing plate and plunger. The filter and backing plate are attached to the plunger, which passes through a hole in the lid. A coarse grind coffee is typically used, e.g., average particle size of about 0.6 mm to 1 mm. The ground coffee is placed in the beaker and all of the heated water to be used in the finished beverage is poured into the beaker. After a contact time of about four minutes the plunger is used to apply force to the filter, thereby moving most of the coffee grounds toward the bottom of the beaker. The resulting beverage may then be poured. Although it is a manually operated device, the French press does not require much skill or knowledge to operate and produces relatively uniform results with proper attention to using the proper ground size and contact time. However, the cleanup can be messy and fine particles tend to pass through the filter and settle at the bottom of the cup after the coffee is poured.
Another style of coffee preparation is “automatic drip.” Residential and commercial automatic drip coffee makers are widely used in North America. A typical automatic drip coffee maker includes a water reservoir, a heating element, a water pump, a filter basket, and a carafe. A medium grind coffee is typically used, e.g., average particle size of about 0.4 mm. The ground coffee is placed in a filter which is inserted into the filter basket. The filter basket is positioned above the carafe. Heated water from the reservoir is then introduced to the filter basket via the water pump. The filter basket has an opening via which liquid can exit. Consequently, the heated water passes through the coffee grounds and into the carafe via the force of gravity. The heated water may be introduced to the filter basket in a steady stream or in multiple pulses. The flow rate of the liquid exiting the filter basket may be less than the flow rate of the liquid entering the filter basket during inflow pulses. Consequently, liquid tends to pool in the filter basket while the grounds are in contact with the liquid. Automatic drip coffee makers are popular because they do not require skill or knowledge to operate, and produce relatively uniform results without messy cleanup. However, they are not generally viewed as producing a high quality beverage.
Another style of coffee preparation may be generally referred to as “pour-over.” Pour-over is a craft brewing technique that includes variations such as “Chemex,” “Melitta,” and “Hario.” A medium-fine grind coffee may be used, e.g., average particle size of about 0.3 mm. The ground coffee is placed in a filter which is placed in a special cone. The cone is placed over a carafe, cup, beaker or other receptacle. Heated water is then manually poured over the grounds. The cone includes an outlet opening via which liquid can exit. Consequently, the heated water passes through the coffee grounds and into the receptacle via the force of gravity. The ratio of water to grounds during extraction is managed by manually adjusting pouring rate or even stopping and restarting pouring, depending on desired results. Contact time is a function of the rate at which the water is manually introduced, and also filter type, grind size, cone shape, cone outlet size and other cone features such as ribs which provide channels between the cone and the filter. Consequently, the quality and flavor of the beverage depends on the skill and knowledge of the person preparing the beverage in addition to the type of cone and filter being utilized. However, if properly implemented this style is generally viewed as producing a high quality beverage.
Some other more specialized methods use even finer grind sizes. For example, espresso uses a fine grind of about 0.2 mm average particle size and forces the heated water through the grounds under high pressure with an espresso coffee maker. Turkish coffee uses grounds that are even finer than the espresso grind, e.g., a flour-like grind.
All examples and features mentioned below can be combined in any technically possible way.
In accordance with an aspect, an apparatus comprises: a brewing vessel; and an adjustable outflow valve connected to the brewing vessel. Implementations may include one of the following features, or any combination thereof. In some implementations the outflow valve controls contact time between water and grounds in the brewing vessel. In some implementations a water reservoir and an adjustable inflow valve are connected to the brewing vessel, and the inflow valve controls a rate at which water flows into the brewing vessel. In some implementations the inflow valve and outflow valve are set to achieve a predetermined contact time between water and grounds in the brewing vessel. In some implementations the inflow valve and outflow valve are set to achieve a predetermined average volumetric ratio of water to grounds in the brewing vessel during contact. In some implementations a diffuser is connected to the inflow valve to distribute water flowing into the brewing vessel in a predetermined pattern. In some implementations an inflow valve setting indicator and an outflow valve setting indicator are provided for an automatic drip style. In some implementations an inflow valve setting indicator is provided for a pour-over style.
In accordance with another aspect a method comprises: placing a predetermined amount of grounds in a brewing vessel; setting an adjustable outflow valve connected to the brewing vessel to a setting selected plurality of settings corresponding to different brew styles; and causing water to flow into the brewing vessel. Implementations may include one of the following features, or any combination thereof. In some implementations the method comprises changing the setting of the outflow valve to control contact time between the water and the grounds in the brewing vessel. In some implementations the method comprises setting an adjustable inflow valve connected to the brewing vessel to a setting selected plurality of settings corresponding to the brew styles, and in which the inflow valve controls a rate at which the water flows into the brewing vessel. In some implementations the method comprises changing the settings of the inflow valve and outflow valve to achieve a different brew style corresponding to a different contact time between water and grounds in the brewing vessel. In some implementations the method comprises changing the settings of the inflow valve and outflow valve to achieve a different brew style corresponding to a different average volumetric ratio of water to grounds in the brewing vessel during contact.
Referring to
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The water reservoir 102 and brew vessel 100 may be stackably mounted during brewing. The bottom of the truncated conical section 200 of the water reservoir 102 presents a circular contact surface which is mated with the brew vessel 100 via the base plate 206. A gasket 208 may be placed between the reservoir and the base plate to inhibit fluid leakage. The base plate 206, which is secured to the water reservoir, rests on top of the brew vessel and functions as a lid in order to help retain heat within the brew vessel. The inflow valve 104 may be used to secure the water reservoir to the base plate. For example, a threaded distal end 210 of the inflow valve may be secured to a diffuser 212 with matching threads, with the base plate located therebetween. The inflow valve may be located inside the reservoir 102 and have a flange 214 which helps to secure the reservoir against the base plate. The outflow valve 106 may be located outside of the brew vessel 100, being secured thereagainst by a retaining nut 216 located within the brew vessel. More particularly, the retaining nut and outflow valve have matching threads. A gasket 218 may be disposed between the outflow valve and the brew vessel to help inhibit fluid leakage. A threaded valve nozzle 220 may be secured to a threaded lower distal end of the outflow valve. A strainer 222 may be provided within the brew vessel to support a removable filter and separate grounds from the outflow valve. The water reservoir and brew vessel may be supported by an upright pole member 108 and base 110 with drip pan 111, or stacked as a freestanding unit, e.g., resting on a carafe, cup, beaker or other receptacle 112. The various elements may be described as being “connected” or “mated” when stacked, regardless of whether they are secured to one another and regardless of whether other elements, e.g., gaskets, are disposed therebetween.
The inflow and outflow control valves 104, 106 may be implemented with any of a wide variety of valve types including but not limited to ball valves, butterfly valves, disc valves, choke valves, diaphragm valves, gate valves, globe valves, knife valves, needle valves, pinch valves, piston valves, plug valves, and poppet valves. In the illustrated example the inflow valve 104 is a type of choke valve which includes a cylindrical body 224 and a regulating pin 226. The regulating pin fits snugly but rotatably against inner walls of the cylindrical body. An opening 228 through the cylindrical body allows fluid to flow from the water reservoir into the cylindrical body when the opening is unblocked. Rotational movement of the retaining pin 226 determines the extent to which the opening 228 is blocked. A handle 113 may allow control of the retaining pin from outside the water reservoir. For example, the regulating pin may be settable such that the opening 228 can be completely blocked, completely unblocked, and partially blocked to various degrees, thereby allowing control of the rate at which fluid flows out of the reservoir via gravitational force. Markings or other indicia 230 may be provided to facilitate simple and repeatable setting at any of various rates of flow. In the illustrated example the outflow valve 106 is a butterfly valve. The valve includes a cylindrical body and a disk which is located within the body and has a diameter of similar dimensions as the inner diameter of the cylindrical body. A handle enables the disk to be rotated within the body such that the inner body can be completely blocked, completely unblocked, and partially blocked to various degrees, thereby allowing control of the rate at which fluid flows out of the brew vessel via gravitational force. Markings or other indicia 232 may be provided to facilitate simple and repeatable setting at any of various rates of flow. It will therefore be appreciated that both the rate of water inflow to the brew vessel and rate of beverage outflow from the brew vessel can be set and dynamically adjusted during brewing in order to implement various brewing styles.
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It will be appreciated that the French press style could be reproduced without the water reservoir 102 and inflow valve 104. For example, heated water could be poured from a kettle or other source directly into the brewing vessel 100 because the volumetric ratio of water to grounds for the French press style is determined by the total amount of water and grounds being used rather than inflow relative to outflow. The base plate might still be used to help maintain the temperature of the water. Moreover, tea could be prepared by following the French press procedure but using potentially different contact time.
A variation of the French press style is cold infusion. The technique for producing a cold infusion style coffee is similar to the French press technique described above. However, cold or room temperature water is used rather than hot water. Further, the infusion time tends to be much longer, e.g., up to 24 hours. The ground size may also differ. Cold infusion produces a beverage that is lower in acidity, which may sometimes be preferable. Cold infusion can be used for tea as well as coffee preparation.
Referring to
A variation on the automatic drip method described above is to introduce the heated water in multiple pulses. For example, the inflow valve 104 can be dynamically adjusted between full open and full closed at timed intervals during brewing such that pulses of heated water are delivered into the brew vessel.
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A variation on the pour-over method described above is to introduce the heated water in multiple pulses. For example, the inflow valve can be reset between partially or fully open and fully closed at timed intervals such that pulses of heated water are delivered into the brew vessel.
A number of implementations have been described. Nevertheless, it will be understood that additional modifications may be made without departing from the scope of the inventive concepts described herein, and, accordingly, other embodiments are within the scope of the following claims.
