VACUUM BREWED BEVERAGE MACHINE AND VACUUM BREWING METHOD

Abstract

The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top can be elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the vacuum is removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.

Claims

1. An apparatus for brewing beverages comprising: a vessel having a single chamber and an open top; a lid configured to connect to the vessel top and seal the chamber from atmosphere; a port configured to communicate water through the lid; a port configured to communicate vacuum pressure through the lid and connected to a vacuum source located outside of the chamber; and a surface configured to move the vessel towards the lid to connect and seal the lid onto the open top.

2. The apparatus of claim 1, wherein the surface is configured to move the vessel directly up toward said lid.

3. The apparatus of claim 1, wherein the port configured to communicate water and the port configured to communicate vacuum are the same port.

4. The apparatus of claim 1, wherein the port configured to communicate water and the port configured to communicate vacuum are different ports.

5. The apparatus of claim 1, further comprising: an energy source configured to heat water.

6. The apparatus of claim 5, wherein the energy source is configured to heat the water between 185 and 212 F.

7. The apparatus of claim 1 further comprising: a screen configured at a bottom of the chamber.

8. The apparatus of claim 1, wherein the vacuum source is a vacuum pump.

9. The apparatus of claim 1, wherein the vacuum source comprises a venturi vacuum.

10. The apparatus of claim 1 further comprising: a one-way valve in fluid communication with at least one of the port configured to communicate water through the lid and the port configured to communicate vacuum pressure.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0024] For the purpose of illustrating the invention, there is shown in the accompanying drawing one form that is presently preferred; it being understood that the invention is not intended to be limited to the precise arrangements and instrumentalities shown.

[0025] FIG. 1 is a schematic representation of a beverage brewing machine illustrating the features of the invention.

[0026] FIG. 2 is a schematic representation of a portion of a beverage brewing machine, showing a modified brew chamber.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0027] Referring now to the drawing there is shown in FIG. 1 a schematic representation of a beverage brewing machine constructed in accordance with the principles of the present invention. The entire process for the brewing/infusing dried media such as coffee, tea or herbs, in accordance with the invention, takes place inside a sealed vacuum chamber 3. This chamber 3 may comprise but is not limited to, a vessel as the main body of the vacuum chamber, wherein the hot or cold water and dried media 19 will remain throughout the process. A seal may be created by a top or lid 15 with a gasket of silicone or a similar material to create the airtight seal between the vessel 3 and the lid 15. The lid 15 may have one or more ports, such as shown at 20 and 21, which may be utilized for evacuation of atmosphere, pressure transducers/sensors/switches, gauges and or for directing water into the chamber.

[0028] Means are also provided for applying pressure between the lid 15 and the vessel or chamber 3 to insure that the gasket creates a proper seal. This is accomplished through the use of a lift table having a table surface 24 on which the vessel 3 is placed. The table surface 24 is supported by a frame comprised of an angle bracket 23 a and a vertical bracket 23 b. The vertical bracket 23 b slides in a fixed linear slide support 22 and can be moved up and down through the movement of adjustable arms 25 a, 25 b and 25 c. A hold down clamp 26 holds the table surface 24 with the vessel 3 placed thereon in the upper sealed position as seen the FIG. 1. The foregoing is, of course, by way of example only. The lift or pressure to achieve a proper seal may be created with the use of many other available lifting mechanisms such as hydraulic or pneumatic pistons, gas springs, screws, pulleys, latches, clamps or twist lock systems known in the art. As should also be readily apparent to those skilled in the art, in lieu of holding the lid 15 still and moving the vessel 3, one could hold the vessel fixed and move the lid downwardly to create a seal or both could move toward the other.

[0029] The vessel or brew chamber 3 could be in the form of a glass vessel 18. High temperature tempered glass with properties such as that sold under the PYREX trademark would be most suitable for the invention due to the temperature resistance, transparency and the chemical resistance. The transparency of the glass allows for one to visually inspect the process during the brewing/infusing cycle, while also allowing for a visual/theatrical element which allows not just the operator but the audience/customer an opportunity to see the process to completion. The chemical resistance of the glass is required to ensure that the vessel can be washed after each use without retaining any oils or flavors from the previous brew cycle, so as not to contaminate the beverage. This lack of residual flavors from pervious cycles gives the process the ability to brew both coffee and tea without contaminating the taste of the beverages.

[0030] The process and apparatus may use an energy source 27 which may create light or heat or both, during the brewing/infusing cycle. Adding light above, below or behind the vessel while brewing creates an illumination of the contents of the vessel. The light allows the operator to inspect and the audience to observe the movement of the liquid and dried media during the brewing/infusing process. This light may also provide necessary heat to help maintain liquid temperature during the brewing/infusing cycle. The heat may be transmitted to the glass 18 and the liquid 19 in order to offset the temperature loss of the liquid when the initial vacuum is evacuated. This heat may be required in order to maintain the proper temperature range of the liquid during the process.

[0031] The process works best when the heated water is in the range of about 185-212 F. for hot brewing/infusing. This temperature is required to properly brew and/or infuse the dried media. Temperatures above this range may burn or scorch the desired solids inside the dried media as well as over extract the solids from the dried media, thus possibly resulting in an undesirable flavor or beverage. If temperatures below the desired range are utilized during the hot brew/infuse cycle the process will not fully achieve the extraction of the desired solids thus resulting in an underdeveloped flavor or beverage. However, the cold brewing/infusing process achieves the proper extraction of solids due to the prolonged brew/infuse time of 0.5-5 hrs while under a controlled vacuum pressure.

[0032] The hot water process requires that the temperature range be maintained within the necessary range throughout the brewing/infusion process in order to properly extract the desired solids. Temperature loss of the hot liquid can occur when a vacuum is created within the chamber 3, when the water begins to boil below temperature and the water vapors are removed. At standard atmospheric pressure, water boils at 212 F. However, a boiling effect occurs when the vacuum decreases air pressure above the liquid thus allowing the water to become unstable and boil although under 212 F.

[0033] The cooler the temperature of the water, the deeper the vacuum needs to be in order to achieve the boiling action. Rather than continuously pull a deep vacuum to maintain the boiling action of the liquid throughout the process in order to cool and rapidly remove the water vapors from their foodstuff as done in the Smaltz's and Larson's processes described above, the present hot water process is designed to regulate the predetermined negative pressure, within the optimal range of vacuum pressures at about 5 to 20 Hg in (inches of mercury) throughout the brewing/infusing process. This regulation is necessary in order to allow for the hot water to boil below temperature at the start of the brewing/infusing process in order to start a release of gasses from within the dried media. The boiling action occurs once the vacuum enters the desired range and the vacuum becomes regulated. This boiling action would slow or stop because of temperature loss. These gasses are created as a result the pores of the dried media opening up while under the regulated vacuum, allowing water molecules to displace the gases inside the pores of the dried media and rise to the surface. This occurrence continues the agitation and movement of the liquid and dried media, throughout the remainder of the brewing/infusing cycle, which is essential to the brewing/infusing process.

[0034] The release of gasses as just explained eliminates the need to use a deepening vacuum pressure to maintain the movement of the water throughout the brew/infuse cycle, therefore minimizing temperature and water vapor loss, thus allowing the liquid and dried media to stay within the necessary temperature range. As pointed out above, a source of energy 27 may also be used, and may provide heat to offset or minimize temperature losses during the brewing/infusing process and to provide light to add a visual aid and or theatrical element to the process, or both.

[0035] The temperature of the liquid for the hot water process may be achieved and maintained by numerous available methods. Methods for heating the water to the desired temperature may include but is not limited to available mechanisms such as hot water holding tanks, as seen in conventional commercial brewing equipment or hot water on demand heat exchange systems, similar to those utilized commercially and in homes which replace traditional hot water heaters. A modified version of the hot water on demand system 5 may be used with a variable volume regulating valve 9 (similar to omega.com # FLV400) in order to decrease or increase the contact time of the liquid while passing throughout the heat exchanger/block. Such control of contact time would allow the operator to change the exact temperature of each specific brew cycle for the specific ideal temperatures that the tea or coffee might need to create the best final product. A thermister 8 may be used to read the temperature of the liquid exiting the heat exchanger, therefore sending the information to the PLC 16 or digital control system, which may increase of decrease the flow of the liquid through the heat exchanger in order to regulate to the desired temperature. Whereas, the more traditional hot water holding/heating tanks 5 may achieve the regulation of temperature using available means such as, but not limited to, gas mechanical thermostats or thermocouples 6 in communication with the control unit 16.

[0036] The inventive process also requires that there be a means of evacuating the atmosphere from the brew/infusion chamber 3. The process requires that the evacuation of atmosphere is achieved quickly, therefore such available mechanisms as vacuum pumps 1 and a venturi vacuum may be utilized to achieve evacuation in the required time. The preferred apparatus is a vacuum pump 1, purchased from KNF. This pump may be located internally or externally of a housing for the machine depending on mechanical configurations.

[0037] The vacuum system may be controlled by a central control unit, such as a PLC 16, or may be controlled with more conventional methods such as timers and relays. The negative pressure may be, but is not limited to, regulated with the use of a mechanical vacuum switch 12 which activates a means of stopping the evacuation, by deactivating the pump or closing a valve, when the desired set point of negative pressure is attained. In the event that there is a leak and pressure inside the chamber rises above the set limit. The vacuum pump may operate in conjunction with electrically controlled valves 10 to avoid starting and stopping the pump if needed to maintain proper pressure during the cycle. A vacuum gauge 14, visible to the operator, can be used to show the pressure within the vessel 3.

[0038] The basic mechanical functions of all process parameters can be controlled individually through low tech available mechanisms such as timers, thermostats, relays and mechanical switches and buttons. However, the system may be automated by controlling process parameters through the use of a central control unit such as a PLC 16 (programmable logic controller) with external visual displays 17 and buttons. The central control unit can allow for greater accuracy with each process parameter. In addition to the basic control of process parameters, the central control unit can add the capability to allow for the creation of specific brewing parameters or recipes for individual coffees, teas, or herbs. This may allow the user to program a specific name of the product to be brewed and the exact parameters such as, but not limited to, water temperature, vacuum pressure, brew time, hold times, and liquid volumes.

[0039] The Central control unit may also allow the apparatus to be linked into a network via, Ethernet or Wi Fi. This connectivity may allow access via the local network or remote access to data such as a variety of accounting information, error codes, service alerts, as well as the ability to change or alter standard system process parameters and add or edit Recipes.

[0040] As should be readily apparent from the forgoing, the apparatus described above is used in the following manner. The desired amount of ground coffee, tea, herbs or other material is placed in the chamber 3 of the glass vessel 18. The vessel is then placed on the moveable table top 24 while it is in its lowered position. The table top is then elevated until the upper edge of the vessel 18 seals against the top 15. Once the top is sealed, the desired amount of hot water, in a temperature range of about 185-212 F., is introduced into the chamber 3 through the port 20. (In lieu of introducing hot water into the chamber, it is also possible to provide an arrangement wherein cold or tap water is used and the combined water and brewing material are then heated to the desired temperature.) Thereafter, a vacuum is drawn in the chamber 3 by activating valve 10 and/or turning on vacuum pump 1 which also communicates with the chamber 3 through port 20.

[0041] The vacuum within the chamber 3 is preferably held within the optimal range of about 5 to 20 Hg in. Using the energy source 27 or some other external heat source, the liquid within the chamber 3 is maintained at the desired temperature of about 185-212 F. Alternatively, it has been found that good results are achieved if the vacuum is pulsed. That is, after the dried media is mixed with water, it is put under a vacuum for about 5 seconds and then brought back to atmospheric pressure for approximately 30 to 60 seconds. The vacuum is then reapplied for another 5 seconds. This is, of course, by way of example only as the process is not limited to these on/off times or to the number of pulses that may be applied during each brewing cycle. As should be readily apparent, the Central control unit can be used to control the brewing cycle and the number and duration of pulses as desired.

[0042] After the coffee, tea or other beverage has brewed for the desired amount of time, the heat and vacuum are turned off and the chamber is returned to atmospheric pressure. The table top 24 is then lowered to release the vessel 18. The contents of the chamber can then be strained by any traditional means such as by using French press screens or paper filters.

[0043] The separation of liquid and media may also occur as an automated step in the process. This process would occur once the brewing is complete and the vacuum is released. The pump 1 could then activate and, through proper valving, pressurize the brew chamber, forcing the liquid through a screen below the coffee grounds or other media and out a one way valve in the bottom of the chamber. Such a step would, of course, require a modified brew chamber. Referring to FIG. 2, an embodiment of a modified brew chamber 18 is shown that includes a one way valve 31 in the center of the base and a screen 33 to cover the inside bottom of the vessel in order to separate the solid media from the liquid during the dispensing process.

[0044] The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof and accordingly, reference should be made to the appended claims rather than to the foregoing specification as indicating the scope of the invention.