Apparatus for providing brewed beverage
阅读说明:本技术 提供冲泡饮料的设备 (Apparatus for providing brewed beverage ) 是由 保罗·帕尔默 詹姆斯·约瑟夫·塞利 布拉德利·坎宁安 罗伯特·菲尔兹 吉尔曼·格兰迪 于 2019-02-25 设计创作,主要内容包括:一种用于提供浸泡或冲泡饮料的设备,其包括冲泡装置,该冲泡装置配置为根据多个冲泡工艺中所选择的一个来冲泡饮料,其中至少一个是热泡工艺,而至少一个是冷泡工艺。该设备包括控制器,该控制器配置为接收用户对于所需饮料的选择指示,并根据用户选择来控制冲泡装置。该设备例如可以根据需要用于提供热泡咖啡或冷冲泡咖啡,而无需多台机器。(An apparatus for providing an infused or brewed beverage includes a brewing device configured to brew a beverage according to a selected one of a plurality of brewing processes, at least one of which is a hot brewing process and at least one of which is a cold brewing process. The apparatus includes a controller configured to receive an indication of a user selection of a desired beverage and to control the brewing device in accordance with the user selection. The device may be used, for example, to provide hot or cold brew coffee as desired, without the need for multiple machines.)
1. An apparatus for providing a brewed beverage, comprising:
a brewing device configured to brew a beverage according to a selected one of a plurality of brewing processes, at least one of which is a hot brewing process and at least one of which is a cold brewing process; and
a controller configured to receive an indication of a user selection of a desired beverage and to control the brewing device according to the user selection.
2. The apparatus of claim 1, wherein the at least one cold bubble process comprises: the substance is infused with the fluid at a temperature between 25 ℃ and 75 ℃, more preferably at a temperature between 30 ℃ and 50 ℃.
3. The apparatus according to claim 1 or 2, wherein the at least one hot bubble process comprises: the substance is infused with a fluid at or near its boiling point.
4. Device as claimed in claim 1, 2 or 3, characterized in that the brewing means comprise a brewing chamber having an inlet for the brewing substance and the brewing fluid and an outlet for the brewed fluid.
5. The apparatus according to any one of the preceding claims, wherein the plurality of brewing processes comprises at least one of the following processes: a filter-infusion coffee process; a trickling filtration process; nitriding and brewing; and espresso brewing processes.
6. The apparatus of any preceding claim, wherein the user selection indicates at least one of: the volume of the beverage; the amount of brewing substance; brewing time; the particle size of the brewing substance; and brew strength.
7. The apparatus according to any one of the preceding claims, wherein at least one of said plurality of brewing processes comprises a hot dipping process comprising: soaking the brewing substance in a pre-brewing fluid, optionally above 80 ℃, before brewing with the brewing fluid in the brewing chamber.
8. The apparatus of any of claims 4 to 7, comprising a temperature controller configured to control a temperature of the brewing fluid in the brewing chamber.
9. The apparatus according to any one of claims 4 to 8, comprising a grinder for grinding the brewing substance, the grinder preferably being controllable to provide a selected particle size of ground material.
10. The apparatus of claim 9, wherein the grinder comprises a pair of grinding elements and is controllable to vary a distance between the grinding elements.
11. The apparatus of claim 9 or 10, wherein when the user selection indicates a cold frothing process, the controller is configured to control the grinder to grind the substance such that the average particle size is between 1150 and 1600 microns, more preferably the average particle size is between 1300 and 1400 microns, more preferably the average particle size is about 1350 microns.
12. The apparatus of any one of claims 4 to 11, further comprising a pressurizing device configured to pressurize the brewing chamber, preferably wherein the pressurizing device is configured to selectively increase the pressure within the brewing chamber to above atmospheric pressure and/or decrease the pressure within the brewing chamber to a level below atmospheric pressure.
13. The device according to any one of claims 4 to 12, characterized by comprising a chamber heater configured to heat the infusion chamber and/or the infusion substance contained in the infusion chamber.
14. The apparatus according to any one of claims 4 to 13, comprising a storage container for storing the brewed beverage, preferably wherein the storage container is in communication with the outlet of the brewing chamber.
15. Device according to any one of claims 4 to 14, comprising at least one filter for the infusion substance, wherein the filter is preferably located in at least one of the following locations: the brewing chamber; an outlet of the brewing chamber; and a dispensing outlet of an apparatus for dispensing the brewed beverage, and wherein preferably the filter has a mesh size of about 50 microns or less.
16. The apparatus according to any one of claims 4 to 15, comprising: a pump configured to deliver the brewing substance through the chamber outlet.
17. The apparatus of any one of claims 4 to 16, further comprising an agitation device configured to agitate the contents of the brew chamber, preferably wherein the agitation device is at least one of a stirrer, a pump and a pressurised gas.
18. The apparatus according to any one of claims 4 to 17, wherein the brewing chamber comprises a pH sensor arranged to sense a pH value of the brewing fluid, and wherein the controller is configured to control one or more parameters of the brewing process and/or device in dependence on an output of the pH sensor, preferably wherein the parameters comprise at least one of: a volume of fluid supplied to the brewing chamber; and the temperature of the fluid and/or the infusion substance supplied to or contained in the infusion chamber; the duration of brewing.
19. An apparatus for making a brewed beverage, comprising:
a brewing device having a brewing chamber;
a pH sensor for sensing a pH of the brewing fluid; and
a controller configured to control one or more parameters of the brewing process and/or apparatus as a function of the output of the pH sensor, preferably wherein the parameters include at least one of: a volume of fluid supplied to the brewing chamber; the temperature of the fluid and/or the brewing substance supplied to or contained in the brewing chamber; the duration of brewing.
20. The apparatus according to claim 18 or 19, wherein the controller is configured to control the one or more parameters to obtain a predetermined beverage pH value, preferably between 4.9 and 6, more preferably between 5.4 and 5.7, even more preferably 5.5, and/or to obtain a pH value of the beverage corresponding to a user selection.
21. The apparatus according to any of the preceding claims, further comprising a neutralization device configured to selectively deliver a neutralizing substance, preferably comprising calcium carbonate and/or magnesium oxide, to the beverage to change the pH of the beverage.
22. The apparatus of claim 21, wherein the neutralizing device is configured to deliver the neutralizing substance upstream of an inlet of the brewing chamber, within the brewing chamber, or downstream of an outlet of the brewing chamber.
23. The apparatus of any one of the preceding claims, further comprising: at least one sensor comprising a chromatographic sensor and/or a spectrometer, and wherein the controller is arranged to control one or more components of the brewing apparatus in dependence on the output of the brewing device and a user selection.
24. The apparatus according to any of the preceding claims, further comprising a roaster for roasting the brewing substance, preferably wherein the controller is arranged to control the roaster in accordance with at least one of: the output of the temperature sensor; the output of the color sensor; and/or the output of a timer, and the property of the substance.
25. The apparatus according to any one of the preceding claims, comprising a source of pressurized gas configured to selectively add gas to the brewing fluid.
26. An apparatus for providing a brewed beverage, comprising:
a brewing device configured to brew a beverage; and
a source of pressurized gas configured to selectively add gas to the brewing fluid, preferably in response to a user selection.
27. The apparatus according to claim 25 or 26, wherein the source of pressurized gas is configured to add gas to the fluid before, during or after brewing with the fluid.
28. An apparatus according to any one of claims 25 to 27, wherein the source of pressurised gas comprises a source of carbon dioxide and/or nitrogen.
29. The apparatus of claim 28, wherein the pressurized gas source is configured to provide a combination of carbon dioxide and nitrogen, wherein the amount of carbon dioxide is at least about 25%, and preferably about 30%.
30. The apparatus according to any one of claims 25 to 29, wherein the source of pressurised gas is configured to provide gas at no less than 25PSI, preferably no less than 30PSI, more preferably between 30 and 40 PSI.
31. The device according to any of the claims 25 to 30, further comprising pressurizing means for pressurizing the fluid in the brewing device, preferably wherein the fluid is pressurized to a pressure at which gas is dissolved in the fluid, and preferably wherein the fluid in the brewing chamber is pressurized.
32. The apparatus of any one of the preceding claims, further comprising a restrictor plate at an outlet of the brewing device, wherein the restrictor plate contains one or more holes.
33. The apparatus of claim 32, wherein the restrictor plate is movable between a first position blocking the outlet and a second position unblocking the outlet, preferably wherein the restrictor plate is also movable to a third position partially blocking the outlet.
34. The apparatus of claim 32 or 33, further comprising a dispensing device configured to dispense the brewed beverage through the restrictor plate at a pressure of no less than 25PSI, preferably no less than 30PSI, more preferably between 30PSI and 40 PSI.
35. The apparatus of any one of the preceding claims, further comprising: diluting means for diluting the brewed beverage with a fluid, preferably wherein the fluid is water.
36. A beverage making device as claimed in any one of claims 1 to 35, characterized in that said beverage is coffee.
37. A beverage making device as claimed in any one of claims 1 to 35, wherein said beverage is tea.
38. Kitchen appliance for beverages, characterized in that it comprises a beverage making device according to any one of claims 1 to 37.
Technical Field
The present invention relates to a coffee machine or other machine for infusion/brewing of substances by extraction of solutes from a solid matrix or by infusion, also often referred to herein as "brewing".
Background
In recent years, cold brew coffee, i.e. coffee grinds brewed by immersing them in unheated or even frozen water, has become increasingly popular because coffee brewed in this manner is less bitter. One of the disadvantages of cold brewing is that it takes more time to brew the coffee to have the mouthfeel and flavor that is usually preferred by consumers. Especially after freezing, brewing may take up to 72 hours. In addition, current cold-brew methods are generally suitable for mass commercial cold-brew manufacturing for sale in stores or markets, and are not suitable for brewing at home.
Various independent machines have been proposed for cold-frothing at home. However, these are generally not faster than the cold brew method described above, and also require the consumer to purchase them in addition to their existing coffee machines, which then take up space in the kitchen. If these stand-alone machines include means to accelerate brewing (e.g., by agitation), they are often complex and result in unsatisfactory flavor.
It is also popular to produce nitrided and/or carbonated coffee, particularly nitrided and/or carbonated cold brew coffee, but it is currently inconvenient to make it in the home.
It is therefore desirable to provide a coffee maker capable of cold-brewing coffee, which at least partially solves the above mentioned problems of the prior art.
Disclosure of Invention
According to one aspect of the present invention, there is provided an apparatus for providing an infused (brewed) beverage, the apparatus comprising: a brewing device configured to brew a beverage according to a selected one of a plurality of brewing processes, at least one of which is a hot brewing process and at least one of which is a cold brewing process; and a controller configured to receive an indication of a user selection of a desired beverage and to control the brewing device according to the user selection. Thus, the device can be used to provide hot or cold brew coffee as required, without the need for multiple (often expensive and large) machines.
It should be understood that "brewing" in this application refers to the infusion process commonly used to make tea or coffee. In this process, a liquid such as water, oil or alcohol may be brought to an appropriate temperature (e.g. boiling or cooling) and then added to the material, which is then soaked in the liquid for a period of time. The liquid may then be filtered or otherwise removed of material from the liquid to produce an infusions that can be consumed as a flavored beverage. This can be achieved simply by passing the liquid through a substance in a filter container such as a filter or drip coffee maker. The amount of material and liquid used may vary depending on how concentrated the material or infusion is. A typical ratio may be about 28 grams (or 1 ounce) of steeped material to about 0.5 liters (or 1 pint) of liquid.
The cold brewing process may comprise brewing the substance with a fluid at between 25 ℃ and 75 ℃, preferably between 30 ℃ and 50 ℃, and may also comprise a hot dipping process comprising soaking the brewing substance in a pre-brewing fluid, optionally above 80 ℃, before brewing with the brewing fluid in the brewing chamber. The hot brewing process may include brewing the substance with a brewing fluid at or near the boiling point. The plurality of brewing processes preferably includes at least one of the following processes: a filter-infusion coffee process; a trickling filtration process; nitriding and brewing; and espresso brewing processes.
Preferably, the brewing device comprises a brewing chamber having an inlet for the brewing substance and the brewing fluid, and an outlet for the brewed fluid. In addition to the brewing process selected, the user's selection may indicate the volume of the beverage, the amount of brewing substance, the brewing time, the particle size of the brewing substance (coarseness), and the brewing concentration (a brew strength).
Preferably, the device comprises a temperature sensor and a controller, and the controller is configured to control the temperature of the brewing fluid in the brewing chamber. For example, it is preferred to have a heater configured to heat the blister and/or the brewing substance and/or the brewing fluid contained in the blister.
The apparatus may further comprise a grinder configured to grind the brewing substance, the grinder preferably being controllable to provide a selected particle size of the ground material. For example, the grinding machine may include a pair of grinding elements, and may be controlled to vary the distance between the grinding elements. The control may be dependent on the brewing process used, such that when the user chooses to indicate a cold brewing process, the controller is configured to control the grinder to grind the substance such that the average particle size is between 1150 and 1600 microns, more preferably the average particle size is between 1300 and 1400 microns, more preferably the average particle size is about 1350 microns.
Preferably, a pressurizing device is provided, which is configured to pressurize the brewing chamber, wherein preferably the pressurizing device is configured to selectively increase the pressure within the brewing chamber to a level above atmospheric pressure in a hot brewing process or to decrease the pressure to a level below atmospheric pressure in a cold brewing process. This may reduce the brewing time.
Preferably, a storage container for storing the brewed beverage is provided, preferably wherein the storage container is in communication with the outlet of the brewing chamber. This enables the storage of brewed beverages dispensed according to the user's choice, and is particularly suitable for cold-brew beverages, the taste of which does not degrade as rapidly as hot-brew beverages. The storage container may include a level sensor, and the controller may be configured to provide additional brewed beverage based on an output of the level sensor.
Preferably, at least one filter for the infusion substance is provided, preferably located in at least one of the following locations: a brewing chamber; and a chamber outlet; and a dispensing outlet of the device for dispensing the brewed beverage. This allows the solid substance (e.g. coffee grounds) to be separated from the brewed beverage.
Preferably, a pump is provided which is configured to deliver the brewing substance through the chamber outlet.
Preferably, there is provided an agitation device configured to agitate the contents of the brew chamber, preferably wherein the agitation device is at least one of: an agitator, a pump, and a pressurized gas. For example, the brewing fluid may circulate through the filter and thus circulate over the brewing substance.
Preferably, the infusion chamber comprises: a pH sensor arranged to sense a pH value of the brewing fluid; and a controller configured to control one or more parameters of the brewing process and/or brewing device as a function of the output of the pH sensor. Preferably, the parameters include at least one of: a volume of fluid supplied to the brewing chamber; the temperature of the fluid and/or the infusion substance supplied to or contained in the infusion chamber; the duration of brewing. Thus, a beverage of a desired pH may be produced, wherein the pH may have an effect on the taste of the brewed beverage.
According to another aspect of the present invention, there is provided an apparatus for making a brewed beverage, the apparatus comprising: a brewing device having a brewing chamber; a pH sensor for sensing a pH of the brewing fluid; a controller configured to control one or more parameters of the brewing process and/or the brewing device as a function of the output of the pH sensor, preferably wherein the parameters comprise at least one of: a volume of fluid supplied to the brewing chamber; and the temperature of the fluid and/or the infusion substance supplied to or contained in the infusion chamber; the duration of brewing.
Preferably, the controller is configured to control one or more parameters to obtain a predetermined beverage pH value, preferably between 4.9 and 6, more preferably between 5.4 and 5.7, more preferably 5.5, and/or to obtain a pH value of the beverage corresponding to the user selection. As mentioned above, the pH of a beverage is known to have an effect on the taste of the beverage. Controlling the pH can be used to obtain the best flavored beverage.
A neutralization device may be provided that is configured to selectively deliver a neutralizing substance, preferably comprising calcium carbonate and/or magnesium oxide, to the beverage to alter the pH of the beverage. The neutralizing device is preferably arranged to deliver the neutralizing substance upstream of the inlet of the brewing chamber, inside the brewing chamber, or downstream of the outlet of the brewing chamber.
Preferably, there is provided: at least one sensor comprising a chromatographic sensor and/or a spectrometer, and the controller is configured to control one or more components of the brewing device according to an output of the sensor and a user selection. These sensors can be used to detect when the beverage brewing process should be stopped for optimal flavor.
The apparatus may further comprise a roaster for roasting the brewing substance, preferably wherein the controller is arranged to control the roaster in dependence on at least one of: the output of the temperature sensor; the output of the color sensor; and/or the output of the timer and the property of the substance.
The restrictor plate may be located at the outlet of the brewing device, wherein the restrictor plate comprises one or more apertures and is movable between a first position blocking the outlet and a second position unblocking the outlet, preferably wherein the restrictor plate is further movable to a third position partially blocking the outlet. The dispensing device may be configured to dispense the brewed beverage through the metering plate at a pressure of no less than 25PSI, preferably no less than 30PSI, and more preferably between 30PSI and 40 PSI. Preferably, a source of pressurized gas is provided that is configured to selectively add gas to the brewing fluid prior to dispensing through the restrictor plate.
According to another aspect of the present invention, there is provided an apparatus for providing a brewed beverage, comprising: a brewing device configured to brew a beverage; and a source of pressurized gas configured to selectively add gas to the brewing fluid.
Preferably, the source of pressurized gas is arranged to selectively add gas to the fluid before brewing the beverage with the fluid, or during brewing with the fluid, or after brewing with the fluid. Each of these may have different effects on the brewing of the beverage and the mouthfeel of the brewed beverage.
Preferably, the source of pressurized gas comprises a source of carbon dioxide and/or a source of nitrogen, preferably wherein the amount of carbon dioxide is at least about 25%, and preferably at least about 30%. The source of pressurized gas may be configured to be no less than 25PSI, preferably no less than 30PSI, more preferably between 30 and 40 PSI.
Preferably, a pressurizing means for pressurizing a fluid in the brewing device is provided, preferably where the fluid is pressurized to a pressure at which the gas is dissolved in the fluid, and preferably where the fluid is pressurized in the brewing chamber.
Dilution means may be provided to dilute the brewed beverage with a fluid, preferably wherein the fluid is water. This dilution can be used to alter the strength of the brewed beverage prior to dispensing, and the use of water can result in little or no adverse taste being potentially imparted to the beverage during dilution.
Preferably, the beverage is coffee or tea and the appliance is preferably a household or kitchen appliance.
The invention extends to a method and/or apparatus substantially as described herein and/or as illustrated with reference to the accompanying drawings.
The invention extends to any novel aspect or feature described and/or illustrated herein. Additionally, device aspects may apply to method aspects, and vice versa. Furthermore, any, some, and/or all features of one aspect may be applied to any, some, and/or all features of any other aspect in any suitable combination.
It is also to be understood that particular combinations of the various features described and defined in any aspect of the invention may be implemented and/or provided and/or used independently.
As used herein, means-plus-function features may alternatively be expressed in terms of their respective structures, such as a suitably programmed processor and associated memory.
Aspects and embodiments of the invention are set out in the appended claims. These and other aspects and embodiments of the invention are also described herein.
Drawings
At least one embodiment of the invention will now be described, by way of example only, with reference to the accompanying drawings, in which:
FIG. 1 is a schematic cross-sectional view showing a machine for brewing coffee;
FIG. 2 is a schematic cross-sectional view showing a coffee bean storage suitable for use in the machine of FIG. 1;
FIG. 3 is a schematic cross-sectional side view showing an outlet suitable for use in the machine of FIG. 1;
FIG. 4 is a schematic plan view of a restrictor plate for use in the outlet of FIG. 3; and the combination of (a) and (b),
fig. 5 is a top view of a user interface suitable for use with the machine of fig. 1.
Detailed Description
Fig. 1 shows a
Conduit 12 (and all other conduits disclosed herein) may be closed by an automatically actuated valve at one or both ends to control the flow of water or other material through that end. All valves/gates can be automatically controlled by
Once the desired water temperature is reached, water of heating/cooling/room temperature can flow from the heating and/or cooling
A
The ground coffee may be placed manually in the
The
The
Once the
A
The
In the event that
In addition to or as an alternative to providing the
While
Cold frothing in a machine capable of hot frothing
The
By controlling the distance between the two grinding elements of
The distance between the abrasive elements may be controlled manually or by
The amount of ground coffee automatically prepared by
The
In
In
The water used in the "hot dip" can be retained in the
The
The
In one example of such a system, the high TDS coffee may then be brewed in a 1: dilution ratio of 2-one concentrate plus two water-to form a diluted coffee with a TDS of about 1.05%. In another example, coffee is produced as about 3% TDS concentrate and then diluted to about 1.5% for consumption.
Alternatively, the coffee may be delivered directly to the
The machine may incorporate TDS sensors in the
Fine filter screen
Although it is believed that larger average particle sizes (such as those discussed above) may be used to make cold brew coffee, the use of smaller average particle sizes may be used to speed up the cold brew, thereby increasing the surface area of contact between the coffee and water and increasing the rate of dissolution of the solids in water. However, this has the disadvantage that some users perceive an unpleasant "smoky" taste and a "cloudy" appearance due to the fine particle dust generated during the fine coffee grinding process.
However, if a particularly
pH value sensor or chemical sensor
The main selling point of cold brew coffee is low bitterness. Experiments have shown that for a given coffee bean, all at RTP-given that the pH is on a logarithmic scale, there is a significant difference in acidity, with french press coffee brewing at a pH of about 5.2 and cold brew at a pH of about 5.5. For other types of coffee beans, depending on the manner in which they are roasted, the pH produced by cold brewing is about 4.9-6, but in each case the pH is higher (e.g., about 0.2-0.4 higher) than for hot brewing. It is reported that the acidity of cold brew coffee is reduced by about 50-70% compared to hot brew coffee which roasts the same coffee beans in the same manner.
Although coffee is normally cold brewed at RTP and possibly at lower temperatures, it can be brewed at temperatures above RTP but below those known to cause an acidic taste (e.g., 90 degrees or higher), the brewing process being very difficult due to the higher extraction rate of the desired flavonoids at the higher temperatures. For example, temperatures of 25-75 deg.C, more preferably 30-50 deg.C, may be used. The temperature depends on the coffee beans used, the roasting mode, the particle size of the ground coffee, etc.
The
Desirably, the target pH is about 4.9 to about 6, more preferably about 5.4 to about 5.7. The user may select the desired pH value by directly setting the target pH value or by selecting preset options (e.g., "light", "strong", etc.) from a menu of options in the
The
Different target concentrations of each of these compounds/solubles may result in a user-selected stored flavor profile, and the machine will seek to achieve this by varying the amount of water and temperature, the amount of coffee and particle size, the brew chamber temperature and pressure, and other factors that can be controlled by the
Carbonation/nitridation
The liquid flowing through the machine may be nitridized and/or carbonated until dispensed. Carbonation/nitridation of the water prior to or during brewing with the coffee grounds is also useful because bubble formation in the water enhances the extraction of flavonoids from the coffee grounds. Alternatively or additionally, nitriding/carbonation may occur within the brewed
It is desirable to have the coffee flow through a so-called "nitro tap" or tap that includes a
The orifice diameter of the restrictor plate holes is preferably equal to or less than 1mm in diameter, and more preferably in the range of 0.3-0.7mm in diameter, as these are known to produce bubbles with good mouth feel. Each restrictor plate preferably has a substantially uniformly sized aperture to provide uniformity.
Fig. 3 illustrates an embodiment in which the
The gas used may be any gas suitable for forming bubbles in a liquid. Preferably, the gas used for this is a mixture of carbon dioxide and nitrogen. Can be about 25% CO by volume2And 75% nitrogen (so-called "beer gas"). Other CO2: nitrogen ratios are also possible, including 30: 70. 50: 50 and 60: 40. Preferably, the pressure of the gas is at least about 25PSI to aid dispensing, and more preferably, it is still between about 30-40 PSI. In case the gas supply pressure is higher than desired (e.g. a high pressure gas cylinder), a regulator similar to that used in the SCUBA apparatus may be provided between the gas supply and the beverage to reduce the gas supplied to the beverage to a lower pressure, meaning that more gas can be stored. The output pressure of the regulator may be controlled via the
Further reducing bitterness
To ensure that cold brew coffee is not as bitter as hot coffee, a neutralizing filter may be added to the coffee maker to filter and treat before mixing the water with the coffee beans. For example, the filter may be a calcium carbonate and/or synthetic magnesium oxide "cartridge" and is located in the
A pH sensor may be incorporated to measure the pH of the water filled in the
Roasting unroasted coffee beans in a machine
Furthermore, the machine may comprise a chamber which allows roasting of unroasted coffee beans to an optimal state. For example, the
Other agitation means may be used instead of or in addition to the drum 100 to agitate the coffee beans during roasting. This includes the vibration of the motor-driven paddles and/or the chamber in which the roasted beans are located. By providing a heating element in
The roasting time may be controlled directly by the user or may be controlled by the
To obtain the correct combination of "acidity/aroma and body", the
the color of the roasted beans (from the RGB color sensor 104);
duration of roasting the beans (by timer — not shown); and
the temperature of the coffee beans/heating element (from a temperature sensor — not shown).
Based on these inputs, the algorithm will then determine the correct environment for the type of coffee selected by the user by modifying the time that the coffee beans are roasted and the amount of heat applied to the coffee beans.
Once the desired roasting conditions are reached, the coffee beans may be removed from the roasting drum 100 and placed into a roasted bean container (e.g., at the bottom of the
Alternatively, the roasted coffee beans may be characterized by using the RGB color sensor 104 or by a machine that uses a fixed amount of water at a set temperature through the coffee bean sample and then measures the pH of the water after it has passed through the coffee grind to determine the brewing time based on the type of coffee that has been added to the coffee machine.
The
The
Cooling element
A
The
User interface
As shown in fig. 5,
The style of making coffee may be selected via an interface 42 (e.g., via a touch screen), which may be a touch screen interface. Selection of "espresso" in interface 2 causes
Variables in the coffee making may be controlled using a slider interface 43, which slider interface 43 includes a plurality of scales for use by a user in controlling each variable. The "Weak-Strong" slider can be used to control the final strength (e.g., TDS) of the coffee output to the user through the
Feedback may be provided to the user via the display 44. This may include a progress bar showing the progress of the machine making coffee. This may also include information obtained from level sensors in the
Substitutions and modifications
The invention described herein may be used in any kitchen appliance and/or as a stand-alone device. This includes any household food processing and/or preparation machine, including top-driven machines (e.g., stand blenders) and bottom-driven machines (e.g., food processors). It can be implemented in a machine that is heated and/or cooled. The invention may also be implemented in hand-held (e.g., hand blenders) and table-top (e.g., blenders) machines. It can be used in machines built into a work bench or work surface, or in stand-alone devices. The invention may also be provided as a stand-alone device, whether motor-driven or manually powered.
Although the invention has been described in the field of domestic food processing and preparation machines, it can also be implemented on an industrial scale and/or in small quantities in any application field where it is necessary to prepare and/or treat materials efficiently, effectively and conveniently. Fields of use include the following preparation and/or processing: a chemical; a pharmaceutical; coating; a building material; a garment material; agricultural and/or veterinary feeds and/or treatments, including fertilizers, cereals and other agricultural and/or veterinary products; an oil; a fuel; a dye; a cosmetic; plastic; tar oil; surface materials (finishes); a wax; varnish; a beverage; medical and/or biological research materials; welding flux; alloying; wastewater and/or other substances. Any reference herein to "food," "beverage" (or similar language) may be substituted for such working media.
It will be understood that the invention has been described above by way of example only and that modifications of detail can be made within the scope of the invention, for example: although coffee is described as being prepared by the
An agitation device, such as a stirring device, a pump, or a pressurized gas, may be included within the brew chamber, wherein the agitation device is configured to promote mixing of the ground coffee with the water. This reduces the brewing time required.
Each feature disclosed in the description and (where appropriate) the claims and drawings may be provided independently or in any appropriate combination.
Reference signs appearing in the claims are by way of example only and have no limiting effect on the scope of the claims.
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