Beverage making machines

Abstract

A beverage making machine comprises: a housing; a fluid reservoir mounted to the housing; a pump connected to the water reservoir; a heating unit; and a brewing station having an outlet; wherein the fluid reservoir, the pump, the heating unit and the brewing station define a fluid path. The beverage making machine further comprises a controller configured to: (a) detect the performance of a pre-brewing action and, in response, initiate preheating of the heating unit; and then (b) detect the performance of a brewing activation action and, in response, activate the pump to deliver fluid from the fluid reservoir along the fluid path to the outlet of the brewing station to prepare a brewed beverage.

Description

[0001] Related Applications

[0002] This application claims priority to and the benefit of U.S. patent application No. 17 / 119,540 filed on December 11, 2020 and No. 17 / 119,516 filed on December 11, 2020, the disclosures of which are incorporated herein by reference. Technical Field

[0003] The present invention relates generally to small electrical appliances and, more particularly, to beverage makers. Background Art

[0004] Automatic drip coffee makers are well known and widely used. They can effectively brew several bottles of coffee, which typically contain five to eight cups of liquid or more. Automatic drip coffee makers can also be used to brew smaller quantities (one to four cups).

[0005] A typical automatic drip coffee maker includes a brew basket (loosely placed in a bowl-shaped filter or in a "pod" type package, commonly referred to as a "K-cup") containing ground coffee. Heated water is delivered to the brew basket and released, where it flows downward through the coffee grounds under the action of gravity and into a receptacle such as a carafe or pot. Exemplary automatic drip coffee makers are discussed in U.S. Patent Nos. 5,001,969 to Moore et al., 7,066,080 to Hsu, and 8,065,952 to Wang, the disclosures of which are incorporated herein by reference in their entireties. Some coffee makers are designed to brew coffee in different forms; for example, the 100% automatic drip coffee maker available from Hamilton Beach Brands (Richmond, Virginia) is available from the manufacturer. The coffee machines offered in the range include an insert that enables the user to choose between pod coffee or loose ground coffee.

[0006] also, Another coffee machine offered in the series has two different "stations," one of which can brew a full pot or carafe, and another of which brews a single serving (typically using a pod as described above). This coffee machine can offer the user the flexibility of brewing a single serving (if that is all that is desired) or multiple servings (carafe or pot).

[0007] It would be desirable to provide improved performance to coffee machines. Summary of the invention

[0008] As a first aspect, embodiments of the present invention relate to a method for brewing a beverage using a beverage making machine. The beverage making machine comprises: a housing; a controller; a fluid reservoir, the fluid reservoir being mounted to the housing; a pump fluidly connected to the water reservoir; a heating unit; a brewing station having an outlet; and a fluid path defined by the fluid reservoir, the pump, the heating element and the brewing station, the method comprising:

[0009] (a) detecting, by the controller, execution of the pre-brewing action;

[0010] (b) initiating preheating of the heating unit in response to detecting the execution of the pre-brew action;

[0011] (c) detecting, by the controller, execution of a brewing activation action, the brewing activation action being different from the pre-brew action; and

[0012] (d) transferring fluid from a reservoir along the fluid path to an outlet of the brewing station to prepare a brewed beverage in response to detecting performance of the brew enabling action.

[0013] As a second aspect, an embodiment of the present invention relates to a method for brewing a beverage using a beverage making machine. The method comprises:

[0014] (a) initiating preheating of a heating unit of the beverage making machine by a controller of the beverage making machine in response to detecting performance of a pre-brew action by the controller of the beverage making machine, wherein the pre-brew action is selected from the group consisting of: selecting a brew strength; selecting a brew volume; manipulating a fluid reservoir; positioning a receptacle adjacent an outlet of a brew station; and manipulating the brew station to add brewing solids, and wherein the heating unit is preheated to an equilibrium temperature between about 50 and 90 degrees Celsius; and then

[0015] (b) transferring fluid from the fluid reservoir along a fluid path to an outlet of the brewing station to brew the beverage in response to detecting performance of a brewing enabling action different from the pre-brew action.

[0016] As a third aspect, an embodiment of the present invention is directed to a beverage making machine, comprising: a housing; a fluid reservoir, the fluid reservoir being mounted to the housing; a pump, the pump being fluidically connected to the water reservoir; a heating unit; and a brewing station, the brewing station having an outlet; wherein the fluid reservoir, the pump, the heating unit, and the brewing station define a fluid path. The beverage making machine further comprises a controller, the controller being configured to:

[0017] (a) detecting the execution of a pre-brewing action and, in response, initiating pre-heating of the heating unit; and then

[0018] (b) detecting performance of a brew activation action and, in response, activating the pump to deliver fluid from the fluid reservoir along the fluid path to an outlet of the brew station to prepare a brewed beverage.

[0019] As a fourth aspect, an embodiment of the present invention relates to a method for determining whether a fluid is present in a beverage making machine. The method comprises the following steps:

[0020] (a) operating a beverage making machine, the beverage making machine comprising:

[0021] case;

[0022] a fluid reservoir mounted to the housing;

[0023] Flow meter;

[0024] a pump in fluid connection with the water reservoir;

[0025] a heating unit; and

[0026] a brewing station having an outlet;

[0027] wherein the fluid reservoir, pump, flow meter, heating unit and brewing station define a fluid path;

[0028] (b) measuring the flow rate of the fluid flowing through the flow meter during step (a);

[0029] (c) if the flow rate measurement of step (b) is below a first predetermined level, determining a level of an operating parameter of the pump;

[0030] (d) determining that the beverage production machine requires replenishment of fluid in the reservoir if the level of the operating parameter of the pump determined in step (c) is above a second predetermined level; or

[0031] (e) if the level of the operating parameter determined in step (c) is below the second predetermined level, determining that the beverage making machine does not require replenishment.

[0032] As a fifth aspect, an embodiment of the present invention is directed to a method of determining whether a fluid is present in a beverage making machine, comprising:

[0033] (a) measuring a flow rate of a fluid flowing through a flow meter and comparing the measured flow rate of the measured fluid to a first predetermined level;

[0034] (b) in response to detecting that the measured flow rate is below a first predetermined level of about 1.0 ml / s, determining an operating parameter level of the pump, and comparing the determined operating parameter level of the pump to a second predetermined level; and

[0035] (c) if the level of the operating parameter determined in step (b) is above the second predetermined level, determining that the beverage production machine requires replenishment; or

[0036] (d) if the level of the operating parameter determined in step (b) is below the second predetermined level, determining that the beverage maker does not require replenishment.

[0037] As a sixth aspect, an embodiment of the present invention relates to a beverage making machine, comprising: a housing; a fluid reservoir, the fluid reservoir being mounted to the housing; a flow meter; a pump, the pump being fluidically connected to the water reservoir; a heating unit; and a brewing station, the brewing station having an outlet; wherein the fluid reservoir, the pump, the flow meter, the heating unit, and the brewing station define a fluid path. The beverage making machine also includes a controller, the controller being configured to:

[0038] (a) receiving a measurement of a flow rate of a fluid flowing through the flow meter during operation of the beverage making machine;

[0039] (b) receiving a measurement of a level of an operating parameter of the pump if the flow rate measurement is below a first predetermined level; and

[0040] (c) determining that the beverage production machine requires replenishment of fluid in the reservoir if the level of the operating parameter of the pump is above a second predetermined level; or

[0041] (d) if the level of the operating parameter of the pump is below the second predetermined level, determining that the beverage making machine does not require replenishment. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 2 is a front perspective view of a multifunctional coffee machine according to an embodiment of the present invention.

[0043] Figure 2 yes Figure 1 perspective cutaway view of a large service station for coffee machines.

[0044] Figure 3 yes Figure 2 Side cutaway view of a large service station.

[0045] Figure 4 yes Figure 1 Side cutaway view of a small service station for a coffee machine.

[0046] Figure 5yes Figure 1 A partial side perspective view of a small service station with its side walls removed.

[0047] Figure 6 yes Figure 5 Front perspective cutaway view of a small service station.

[0048] Figure 7 yes Figure 5 An enlarged partial side perspective view of the hot water pump and accumulator of a small service station.

[0049] Figure 8 yes Figure 5 Side cutaway view of the brew basket of the small service station.

[0050] Fig. 9 is a partial perspective view of the interior of a multi-function coffee machine according to an alternative embodiment of the present invention.

[0051] Fig.10 is a side partial perspective view of a multi-function coffee machine according to an alternative embodiment of the present invention.

[0052] Fig.11 It is shown Figure 5 The operating curve of a small service station.

[0053] Fig.12 It further shows Figure 5 The operating curve of a small service station.

[0054] Fig.13 It is shown Figure 5 Alternative operating curves for a small service station.

[0055] Fig.14 It is shown Figure 1 and 9 Flowchart of an exemplary overall operation of a coffee machine.

[0056] Fig.15 It is shown Figure 1 and 9 Flowchart of an exemplary preheating operation of a coffee machine.

[0057] Fig.16 It is shown Figure 1 and 9 Flowchart of an exemplary heating unit filling operation of a coffee machine.

[0058] Fig.17 It is shown Figure 1 and 9 Flowchart of an exemplary brewing operation of a coffee machine.

[0059] Fig.18 It is shown Figure 1 and9 Flow chart of an exemplary "lack of water" detection operation of a coffee machine.

[0060] Fig.19 It is shown Figure 1 and 9 Flowchart of an exemplary brew termination operation of a coffee machine. DETAILED DESCRIPTION

[0061] The present invention is now described more fully hereinafter with reference to the accompanying drawings, in which embodiments of the present invention are shown. However, the present invention may be implemented in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the present invention to those skilled in the art.

[0062] In the accompanying drawings, for the sake of clarity, some layers, components or features may be exaggerated, and dashed lines illustrate optional features or operations, unless otherwise specified. However, the present invention can be implemented in many different forms and should not be interpreted as limited to the embodiments set forth herein; on the contrary, these embodiments are provided so that this disclosure will become thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0063] It should be understood that although the terms first, second, etc. can be used herein to describe various elements, components, regions, layers and / or sections, these elements, components, regions, layers and / or sections should not be limited by these terms. These terms are only used to distinguish an element, component, region, layer or section from another region, layer or section. Therefore, without departing from the teachings of the present invention, the first element, component, region, layer or section discussed below can be referred to as the second element, component, region, layer or section. Unless otherwise expressly stated, the order of operations (or steps) is not limited to the order shown in the claims or drawings.

[0064] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as those commonly understood by those skilled in the art to which the present invention belongs. It will be further understood that terms such as those defined in commonly used dictionaries should be interpreted as having the same meaning as they have in the context of the specification and in the relevant field, and unless specifically defined in this document, should not be interpreted in an idealized or overly formal sense. For the sake of brevity and / or clarity, well-known functions or structures may not be described in detail.

[0065] The terms used herein are only used for the purpose of describing specific embodiments and are not intended to limit the present invention. As used herein, the singular forms "a", "an" and "the" are also intended to include plural forms, unless the context clearly indicates otherwise. It will be further understood that when used in this specification, the terms "include" and / or "comprise" specify the presence of stated features, wholes, steps, operations, elements, and / or parts, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, parts, and / or their collections. As used herein, the term "and / or" includes any and all combinations of one or more related listed items.

[0066] As used herein, phrases such as "between X and Y" and "between about X and Y" should be interpreted to include X and Y. As used herein, phrases such as "between about X and Y" mean "between about X and about Y." As used herein, phrases such as "from about X to Y" mean "from about X to about Y."

[0067] Now referring to the accompanying drawings, Figure 1 1 shows a multifunctional coffee machine, generally designated 10. The coffee machine 10 has a large service station 12, which is configured to brew conventional coffee from loose grounds or pods, and a small service station 14, which is configured to brew coffee from pods. The large service station 12 and the small service station are activated via a control panel 202 operably connected to a controller 200, which can control the operation of the coffee machine 10. The coffee machine 10 has an overall housing 20 covering the exterior of the device. The large service station 12 and the small service station 14 are located at the front of the housing 20.

[0068] refer to Figure 1-3 , the large serving station 12 includes separate components for brewing from the small serving station 14. These include a water reservoir 22, a pump 24, a heater 26, an outlet nozzle 28, and a brew basket 30. The grounds are positioned in the brew basket 30, and water is directed from the reservoir 22 through the pump 24, heater 26, outlet nozzle 28, and brew basket 30 into a jug 32 or other container resting at a platform 34 of the large serving station 12. These components may be conventional and need not be described in detail herein; exemplary large serving stations are illustrated and described in, for example, U.S. Patent No. 9,585,513, the disclosure of which is incorporated herein in its entirety. Typically, the large serving station 12 may be configured to brew between approximately 20 and 70 ounces of beverage.

[0069] Reference now Figure 4-8, in which a small service station 14 is shown. The small service station includes a water reservoir 40 mounted on the upper rear portion of the housing 20. The water reservoir 40 can be removable to facilitate filling. The water reservoir 40 can also be transparent to enable a user to discern the fill level. In some embodiments, the water reservoir 40 can include a water filter 42 (typically as a removable insert within a holder). At its lower end, the water reservoir 40 has an outlet 46 that leads to a fitting 48. The fitting 48 includes a spring-loaded seal that prevents leakage through the outlet 46 when water is not being pumped through the outlet 46.

[0070] A hose 52 leads from the connector 48 to a cold water pump 54. The cold water pump 54 is combined with a flow meter 56 in a single unit. The flow meter 56 is used to regulate and measure the flow rate of the fluid in the small service station 14. Typically, the flow meter 56 is capable of achieving a flow rate of about 480 to 500 cc / min. In addition, the cold water pump 54 is usually a relatively low pressure pump (e.g., 0.2 to 0.6 psi).

[0071] A hose 58 leads from the flow meter 56 to a heating unit 60. The heating unit 60 includes a hollow elongated conduit 62 and an adjacent heating element 64 that advances along a path defined by the conduit 62. The heating unit 60 is generally V-shaped (with a large bend angle at the apex) and is generally vertically oriented so that the conduit 62 and the heating element 64 gradually increase in height from a lower end 66 (where the hose 58 is attached to the conduit 62) and an upper end 68.

[0072] The conduit 62 is typically formed of a metallic material, such as aluminum. The heating element 64 may be formed of any number of materials, including nickel-chromium alloys. Although shown as a single heating unit 60, in some embodiments, the conduit 62 and the heating element 64 may be present as separate and distinct components.

[0073] A hose 80 is connected to the conduit 62 at the upper end 68 of the heating unit 60. The hose 80 leads to a generally horizontal accumulator 82 having an internal cavity that serves as a reservoir for heated water. A hose 84 leads from the accumulator 82 to a second high pressure hot water pump 86. In addition, a vent line 88 leads from the accumulator 82 to an interior space within the multi-serving station 12. A line 90 (see FIG. B) runs from the hot water pump 86 to a small serving brew basket 100 (described in detail below).

[0074] refer to Figure 5 and Figure 6As shown, two negative temperature coefficient thermistors (NTCs) 70, 71 are mounted adjacent to the upper end 68 of the heating unit 60. More specifically, the NTC 71 is positioned outside the heating unit 60 and measures the temperature of the heating element 64. The NTC 70 is located within the conduit 62 or hose 80 and is positioned to detect the temperature of the water as it leaves the heating unit 60 and travels into the hose 80. The NTCs 70, 71 can have conventional structures and need not be described in detail herein; an exemplary NTC is Model No. KPD-EX224-LJ19026, available from Shenzhen Kepenga Elecronics, Ltd. The NTCs 70, 71 are electrically connected to the controller 200, which in turn is connected to the cold water pump 54. The signal from the NTC 70 is used to adjust the speed of the cold water pump 54 via the controller 200.

[0075] Reference now Figure 8 , shows the brew basket 100 of the small service station 14. The brew basket 100 depends from the base 136 and is mounted below the pivot rod 134. The rod 134 has an outer cover 138 and an inner cover 140 that form a hollow cavity. A connector 142 is mounted in the inner cover 140; the connector 142 is in fluid communication with the pipeline 90 at one end and is in fluid communication with a hollow needle 144 at an opposite end, which extends into the brew basket 100 and serves as an inlet thereof. An outlet 146 extends from the bottom surface of the brew basket 100. A receiver platform 148 is positioned below the outlet 146 of the brew basket 130 (see Figure 4 ).

[0076] It is worth noting that the brew basket 100 can be configured for "dual brewing", which means that it can receive loose grounds of coffee (in a filter package or in a filter) or a coffee pod. If a coffee pod is to be used, a pod insert or adapter is typically positioned within the brew basket 100, with the pod placed in the brew basket. The insert or adapter typically includes a structure, such as a hollow needle at its base, which can pierce or puncture the pod at or near the lower end to provide an outlet for it. If loose grounds are to be brewed, another adapter configured to brew loose grounds or a package containing the loose grounds can be positioned in the brew basket 100. Such an adapter typically includes a porous "filter" portion that allows water to drain from it while keeping the coffee in the brew basket 100. In either case, the adapter and the inner cover 140 form a brewing chamber. An exemplary dual brewing arrangement of this type is discussed in U.S. Patent Publication No. 2014 / 0208952 to Starr et al., the disclosure of which is incorporated herein in its entirety.

[0077] In operation, the user fills the water reservoir 40 with water. When the lever 134 is pivoted to the raised position, the user inserts loose grounds (usually in a filter or package, and in many cases with an attached adapter, such as one of the adapters described above) or a capsule (usually with another of the adapters described above) into the brew basket 132. The lever 134 is then pivoted to the lowered position; if a capsule is used, the lowering of the lever 134 causes the needle 144 to penetrate the upper surface of the capsule, and the aforementioned blade on the adapter pierces the lower front edge of the capsule. The user also places a cup or other receptacle on the receptacle platform 148.

[0078] The user then presses one of the buttons on the control panel 202 to start brewing. Pressing the button sends a signal to the controller 200 to activate the heating element 64 of the heating unit 60. The pressing of the button also activates the cold water pump 54, although the activation of the cold water pump 54 may cause a short delay in the operation of the heating unit 60 (this will be discussed in more detail below). Water is drawn from the water reservoir 40 through the connector 48 and the hose 52 into the cold water pump 54 and the flow meter 56. The water leaves the flow meter 56 at the desired flow rate and flows through the hose 58 into the conduit 62 of the heating unit 60.

[0079] As the water travels through the conduit 62, it is heated by the heating element 64. The water is heated to a desired temperature (e.g., 190-205 degrees Fahrenheit) within the conduit 62. The heated water exits the conduit 62 and enters the lower end of the hose 80. As the water passes through the NTC 70, the NTC 70 detects the temperature of the water and sends a signal to the controller 200. Based on the temperature detected by the NTC 70, the controller 200 can increase or decrease the speed of the cold water pump 54 to ensure that the water leaving the heating unit 60 is at the desired temperature.

[0080] It is noteworthy that the construction and orientation of the heating unit 60 can improve the accuracy of the temperature measurement obtained by the NTC 70, which measures the temperature of the water leaving the heating unit 60. More specifically, when the water traveling through the conduit 62 of the heating unit 60 is heated by the heating element 64, some of the water has a tendency to convert to steam, especially if there are bubbles in the water. If this conversion to steam occurs, and the fluid passing through the NTC 70 is a mixture of water and steam, the signal sent by the NTC 70 to the controller 200 may be inaccurate. In other words, when the NTC 70 is submerged in water, the measurement of the NTC 70 is most accurate, and when steam exists with the water, the measurement of the NTC 70 is less accurate. In fact, the presence of steam will cause the NTC 70 to provide a signal indicating that the temperature is lower than the actual temperature to the controller 200 and therefore send a signal to the cold water pump 54 to reduce its speed. The lower pump speed causes the water to remain in the heating unit 60 for a longer time, which in turn causes the water to be heated more evenly. Therefore, it may be advantageous to prevent the water from converting to steam in the heating unit.

[0081] Because the conduit 62 of the heating unit 60 is oriented so that it is monotonically (i.e., it increases in height as it travels from its lower end, with no loss of height during such travel), the tendency of the water therein to bubble and thereby become steam is also reduced (if not completely eliminated). As a result, the temperature measurements taken by the NTC 70 may be more accurate, which results in better feedback to the cold water pump 54 (and therefore more efficient operation).

[0082] Those skilled in the art will appreciate that the heater unit 60 may take other forms in which the water path substantially continuously increases in height. For example, the conduit may take a coiled or spiral form, a serpentine, a straight line or other shape.

[0083] Additionally, it is noteworthy that the NTC 70 is positioned directly adjacent to the outlet of the heater unit 60. This positioning can provide particularly accurate information about the temperature of the water as it leaves the heater unit 60. In some embodiments, the NTC 70 can be positioned between about 0 and 1 inch from the end of the heater unit 60, and in particular can be positioned between about 0 and 0.5 inches from the end of the heater unit 60.

[0084] The water exiting the heater unit 60 flows in a hose 80 to an accumulator 82. From there, the water is drawn by and through a hot water pump 86 and then into a line 90 through which the water travels to the brew basket 100. The water flows through the line 90 into a needle 144 and through the needle 144 into the brew basket 132. The brewed coffee is discharged from the brew basket 100 through an outlet 146 into a cup or other receptacle on a receptacle platform 148.

[0085] In some embodiments, the hot water pump 86 can continue to operate after the water has stopped flowing. This action can help dry the grounds still present in the brew basket 100 (in a pod or as loose grounds), which can help prevent dripping from the outlet 146 after brewing.

[0086] The vent line 88 from the accumulator 82 can prevent the system from over-pressurizing (e.g., if the needle 144 becomes clogged with coffee grounds). The vent line 88 can also prevent any back pressure from drawing coffee grounds back through the needle 146 and into the system, which could occur if the user interrupts the brew cycle by opening the brew chamber before closing the unit.

[0087] Those skilled in the art will appreciate that the coffee machine 10 may take other forms. For example, the small service station 14 may take a different form; for example, rather than being configured to receive and process either a pod or loose grounds, it may be configured to receive and process only one or the other. Furthermore, the small service station 14 may have different mechanisms for holding and / or piercing a pod. Other variations are also suitable for use herein.

[0088] Fig.11 and 12 1 shows the timing characteristics of a brew cycle. More specifically, startup of the coffee maker 10 turns on the heater element 64. Typically, residual water from a previous brew remains in the conduit 62 and is heated during this period. After a short duration (e.g., 15 seconds) to allow the heating element 64 to warm up, the cold water pump 54 is enabled and delivers water from the reservoir 40 through the heating unit 60 (where the water is heated) and into the accumulator 82. The NTC 70 (via the controller 200) provides feedback to the cold water pump 54 regarding the temperature of the water, thereby adjusting its speed to produce water at the desired temperature.

[0089] After another short duration (e.g., 0-5 seconds), the hot water pump 86 is also enabled and begins delivering heated water from the accumulator 82 to the hot water pump 86 itself and then to the brew basket 100. The pumps 54, 86 continue to operate for a longer duration (e.g., 30-80 seconds) with the speed of the cold pump 54 being controlled by feedback from the NTC 70. As water flows through the pump 54, the flow meter 56 monitors the flow rate therethrough.

[0090] When the flow meter 56 measures that a certain predetermined remaining volume has been delivered from the target volume of service-spec water, the flow meter 56 sends a signal to the controller 200 to deactivate the heating unit 60. The pumps 54, 86 continue to operate for the duration of time until the target volume is reached (e.g., 10-15 seconds). During this period, the temperature of the water leaving the heating unit 60 decreases slightly (this may be due to the temperature of the water leaving the heating unit 60). Fig.11 and12 , a typical decrease in temperature is between about 2 and 25 degrees Celsius). When the flow meter 56 detects that the target volume has passed through the flow meter 56, the cold water pump 54 is deactivated. However, the hot water pump 86 continues to operate and does so even after all the water required for brewing has passed through the hot water pump 86 in order to dry the wet grounds in the brew basket 100. When the available water is exhausted, the residual heat in the heating unit 60 can cause the water in the heating unit 60 to heat up and convert to steam. Pumping pressurized steam from the hot water pump 86 may be undesirable for a variety of reasons. Therefore, by deactivating the heating unit 60 to reduce the temperature of the water before the target volume is reached, the tendency of water to be pumped from the hot water pump 86 to the brew basket 100 to convert to steam is reduced or eliminated.

[0091] Reference now Fig.13 , showing operation for producing a "significant" brew. For a "significant" brew, instead of operating at approximately the same speed, the hot water pump 86 is operated in a "pulse" mode, where the pressure is repeatedly increased and then decreased (this is in Fig.13 , where the "hot water pump" line indicates the repeated rise and fall of the pressure of the hot water pump 86.) This pulse pattern can have the effect of releasing more flavor from the coffee grounds, thereby producing a beverage with a "more pronounced" flavor. Nevertheless, for a "pronounced" brew, the sequence of activation and deactivation remains the same as described above: the heating unit 60 is deactivated (this is indicated by the "hot water pump" line) while the cold water pump 54 and the hot water pump 86 continue to operate. Fig.13 ), and while the hot water pump 86 continues to operate, the cold water pump 54 is deactivated.

[0092] Those skilled in the art will appreciate that the coffee machine 10 may take other forms. For example, the coffee machine may have only components of a small serving station 14, without a large serving station at all. In addition, the small serving station 14 may be configured to brew a portion of a higher or lower volume than shown.

[0093] In addition, the coffee maker 10 can include different ways to vent from the hot water pump 86. For example, a pressure relief valve can be used. In addition, in some embodiments, the coffee maker 10 can rely solely on the cold water pump 54 to deliver water to the brew basket 100, without the accumulator 82 and the hot water pump 86.

[0094] As another alternative, the coffee maker 10 may employ temperature sensors other than the above-described NTCs 70, 71. Furthermore, in some embodiments, the NTC 71 (which detects the temperature of the heating unit) may be omitted.

[0095] Furthermore, the coffee machine 10 may employ different means for activating and deactivating components during a brew cycle. For example, deactivation of the heating unit 60 may be regulated based on a predetermined time or based on a fluid level in a reservoir rather than based on a flow meter reading. Similarly, deactivation of the cold water pump 54 and / or the hot water pump 86 may be regulated by time or a temperature level detected by the NTC 70, and / or deactivation of the cold water pump 54 may be regulated by a flow meter reading. Other possibilities will be apparent to those skilled in the art.

[0096] As another alternative, the coffee machine 10 ′ Fig. 9 and 10 Coffee maker 10' is similar to coffee maker 10, except that hose 80' exiting heating unit 60 runs to hose 81, which itself runs to accumulator 82. Hose 80' and hose 81 form a conduit 83 that follows a path that rises from heating unit 60 to a height approximately equal to or exceeding the fill line F of water reservoir 40 (see FIG. Fig. 9 and 10 ), and then descends to enter the accumulator 82 from above.

[0097] Including conduit 83 may provide an operation assurance feature for coffee maker 10'. In the configuration of coffee maker 10, if there is a leak in cold water pump 54 when coffee maker 10 is not in use, water may leak through cold water pump 54, through heating unit 60, through hose 80 and into accumulator 82. This action will be driven by the pressure head created by the water in water reservoir 40 under the action of gravity; the leaking cold water pump 54 will allow cold water to travel into the accumulator until the water level reaches the water level in water reservoir 40. Thus, when coffee maker 10 is turned on again, accumulator 82 will be filled with cold water, which will be used to brew the next serving of coffee. Thus, as an example, if a user fills water reservoir 40 with water and leaves water reservoir 40 to fill without operating the coffee maker for a long period of time (e.g., overnight), the first serving of coffee prepared when the coffee maker is next operated will contain a large amount of cold water. The configuration of coffee maker 10' addresses this potential problem. If the cold water pump 54 leaks, water will only travel through the conduit 83 to a level that is equal in height to the height of the water level in the water reservoir 40, because at this level, the pressure heads of the water in the water reservoir 40 and the conduit 83 will be the same. Therefore, even if the water reservoir is filled to the fill line F, cold water will not reach the accumulator 82, because the highest height of the conduit 83 is above the fill line F. When the coffee machine is next used, only a small amount of water in the heating unit 60 and a small amount of water in the "rising" portion of the conduit 83 will be cold, and this amount is insignificant compared to the total amount of water in a serving. Therefore, the conduit 83 acts as a check valve for the system.

[0098] As mentioned above, this configuration can also help prevent any water from converting to steam.

[0099] Those skilled in the art will appreciate that the effect of conduit 83 can take other forms. As one example, hose 80' and hose 81 can be combined into a single hose that serves as conduit 83. As another example, hose 52 from connector 48 to cold water pump 54 can run to a maximum height that is approximately equal to or exceeds the fill line of water reservoir 40; this configuration will achieve the same effect of preventing cold water leaking through cold water pump 54 from reaching accumulator 82 (in this case, cold water will not reach cold water pump 54 at all). Other configurations are also contemplated.

[0100] In other embodiments, the order of heating the water and operating the pump can be changed. For example, the coffee maker 10 can be configured to preheat the water before a "brew button" (e.g., a "start" or "on" button / switch / panel) is actively actuated. Preheating of the water in the coffee maker is common in large commercial devices or urns (such as "pour-over" coffee makers often used in restaurants), where a water tank is heated when the coffee maker is turned on, which allows the coffee maker to begin brewing immediately when the consumer presses "brew". On a typical single-serve device, pressing the "on" button heats the water in the water tank, and the water is only delivered through the system for brewing after it is heated.

[0101] In contrast, the coffee machine 10 may be configured to begin the heating process based on detecting that the consumer has taken one or more actions, which are typically performed before brewing is initiated on the kiosk 14. Rather than the coffee machine 10 beginning to heat water only after the consumer presses a "brew" button, the coffee machine 10 may be configured to enable the heating unit 60 in response to the controller 200 detecting that the consumer has performed a "pre-brew" action, such as opening the lever 134 to insert loose grounds or a pod, adding water to the water reservoir 40, pressing any button on the unit to select brew strength, brew volume, etc., placing a cup or receptacle on the platform 148, etc. Thus, the coffee machine 10 may "intuitively" preheat (i.e., brewing is typically immediately followed by these "pre-brew" actions by the consumer, so the coffee machine 10 "intuitively" believes that brewing will begin soon and begins heating the heating unit 60).

[0102] In the embodiment of the coffee machine 10 shown herein, the heating unit 60 may only require a relatively short time (e.g., 1-25 seconds, and in some cases 1-10 seconds) to reach the desired predetermined temperature (e.g., 50-90° C., and in some embodiments 70-90° C.). Therefore, when the consumer sets up the coffee machine 10 and presses the "brew" button, in many cases, the heating unit 60 is already sufficiently heated so that brewing can begin quickly, thereby saving overall brewing time. (In the event that the consumer takes longer than the predetermined period, such as 30 minutes, the heating unit 60 will be deactivated).

[0103] As discussed above, the heating device 60 is of the "flow-through" type (as opposed to a heating unit that heats a tank or reservoir of water). Typically, flow-through heaters are not preheated because, in such heaters, steam pressure may build up in the heater that forces the water to flow forward in the system. Preheating to operating temperature may force the water through the unit prematurely before the consumer is ready. In the coffee maker 10, a cold water pump 54 is used to pump water through the heating unit 60 at various rates to control the temperature. However, given the relatively small mass of water to be heated, and the small mass of the heating unit 60 itself, preheating can be rapid, and, if the water becomes too hot (and in some cases turns to steam), it may move forward in the system before the consumer is ready.

[0104] In the coffee machine 10, this potential problem is addressed by controlling the cold water pump 54 and the heating device 60. As described above, the heating unit 60 is preheated based on one of the above-described "intuitive" steps; however, the heating of the heating unit 60 is controlled (via measurements made by the NTCs 71, 72 and controlled by the controller 200) so that no steam is generated in the heating unit 60. When the consumer presses the brew button to initiate brewing, the cold water pump 54 is turned on momentarily. The cold water pump 54 is then paused while the heating unit 60 further heats the water to a brewing temperature (e.g., 50 to 90°C), and then continues to pump at different power levels in the manner described above until brewing is complete. This operation is referred to herein as "priming" the heating unit 60.

[0105] An exemplary operational control logic of the coffee maker 10 (and more specifically, the controller 200 thereof) is described in Figure 14-19 As shown in the flow chart. Fig.14 As shown, the general process may include preheating (operation 300 and Fig.15 ), filling the heating unit (operation 400 and Fig.16 ), brewing (operation 500 and Fig.17 ) and perform an "end brewing" termination check (operation 700 and Fig.19 ). These operations are described in more detail below.

[0106] First reference Fig.15 As described above, the preheating process is initiated based on the detection of one or more "intuitive" pre-brew activation events, such as opening the lever 134 to insert loose grounds or a coffee pod, adding water to the water reservoir 40, placing a cup on the platform 148, pressing any button on the device to select brew strength, brew volume, etc. (box 310). The heating unit 60 is activated to heat the water in the heating unit 60 for a predetermined time and / or to a predetermined temperature (e.g., between 70 and 90° C.), with the goal of increasing the temperature of the water without generating steam (box 320). In box 330, the coffee machine 10 detects whether the user has activated brewing, for example by pressing a "brew" button. If the user has not activated brewing, the heating unit 60 maintains the water at the predetermined temperature (the "no" branch of box 330), which may involve intermittent activation and deactivation of the heating unit 60 (e.g., intervals of 1-10 seconds) to maintain the water within the desired temperature range. This activation and deactivation may be triggered by the temperature detected by one or both of the NTCs 71 , 72 .

[0107] If the user has enabled brewing (the "yes" branch of block 330), the coffee machine 10 enables the heating unit to continue and performs filling and brewing (operations 400 and 500). In some embodiments, during block 320, operation 300 may include starting a timer when the water is heated to a predetermined temperature, and block 330 may include detecting that the user has not enabled brewing before the timer expires or the timer has exceeded a predetermined threshold (e.g., 30 minutes), which may cause the controller 200 to deactivate the heating unit 60.

[0108] Reference now Fig.16 , the activation of brewing (block 330 above) initiates the filling of the heating unit 60 (operation 400). The operation begins by activating the cold water pump 54 (block 410), which turns on briefly and then pauses (block 430) while the heating unit 60 continues to heat water to brewing temperature (block 420). During the filling, an "out of water (OOW) check" is performed (this will be combined with the following Fig.18 600). Under the conditions discussed below, when the OOW check does not determine a lack of water, the cold water pump 54 remains paused for a predetermined time and / or until the heating unit 60 reaches a brewing temperature (block 430), at which time brewing begins (operation 500).

[0109] In some embodiments, the filling of the heating unit 60 may be preceded by a brief check (typically 1-2 seconds) to determine whether residual water is already present in the heating unit 60. This check involves measuring an operating parameter of the cold water pump 54 (e.g., impedance, drive voltage, or power usage of the cold water pump 54) at a predetermined operating level. If the detected operating parameter level is below a predetermined threshold (e.g., 50-55% of maximum impedance), this indicates that the heating unit 60 is not filled with residual water, and the filling is performed. Fig.16 If the predetermined operating parameter threshold is met or exceeded, this indicates that water is already present in the heating unit 60 and the filling process is omitted. Fig.16 filling process.

[0110] Reference now Fig.17 Once the heating unit 60 is primed, brewing begins (operation 500); as described above, the operation of the cold water pump 54 is controlled by the controller 200 based on feedback from the NTCs 71, 72 (box 510), and the power level (PWM) of the cold water pump 54 varies based on the temperature of the heating unit 60. The system continues with an OOW check (operation 600 - discussed below), and once the flow meter 56 detects that the desired volume has been brewed (box 530), a "heater off" and "end brew" check will also be performed as part of the termination process when brewing is complete (operation 700, discussed below in conjunction with Fig.19 for further discussion).

[0111] Reference now Fig.18, showing the OOW check mentioned above and generally indicated at operation 600. In the OOW check, the controller 200 detects whether the flow meter count has not increased within a preset time interval (block 610). If the flow meter count has not increased within the preset time interval (the "yes" branch of block 610), the controller 200 also detects whether the operating parameter (e.g., power or drive voltage) of the cold water pump 54 exceeds a certain preset value (e.g., 15% of the full drive voltage) (block 620). In some embodiments, the order of operations of blocks 610 and 620 can be reversed. If the flow meter count has not increased within the preset interval, and the operating parameter of the cold water pump 54 exceeds the preset value (i.e., the "yes" branch of block 620), the controller 200 can determine that the coffee machine 10 is out of water and needs to be refilled, and the controller 200 can pause brewing and provide an alarm (block 640). Using these two evaluations (i.e., fixed flow meter reading and exceeding pump operating parameter level) can enable the controller 200 to distinguish between a true "out of water" situation (where the cold water pump 54 is still trying to pump the missing water) and a situation where the water flow is slowed down due to the cold water pump 54 being greatly reduced in speed (i.e., having a low drive voltage) as part of the preheating and filling process. In some embodiments, the heating unit 60 is a relatively low-quality heater, and temperature fluctuations in the heating unit 60 may be significant, especially at the beginning of a brewing cycle. Since the operation of the cold water pump 54 depends on the temperature detected by the NTC 71, 72, such large temperature changes can also cause the pump power level to fluctuate significantly. Therefore, without verifying the pump operating parameter level detected at block 620, the system may indicate an OOW situation every time the operating parameter level of the cold water pump 54 drops below a certain operating capacity (such as during a filling period). By using these two parameters to determine whether there is a lack of water, "false positives" of OOW caused by lower pump operation (such as during heating unit filling) can be reduced or avoided, and brewing can continue (block 630).

[0112] Reference now Fig.19 , shows an "end brew" termination procedure generally indicated above as operation 700. During the termination procedure, the controller 200 detects that the flow meter measurement or "count" is greater than or equal to the user selected target volume (e.g., 8 ounces) (box 710). If the flow meter count is less than the target volume, the heating unit 60 will continue to operate. Once the flow meter measurement equals or exceeds the target volume, the system will deactivate the heating unit 60 (box 720). The system will air purge the brew basket 100 (box 730). Upon completion, the system will confirm that the brew cycle has ended.

[0113] Finally, it will be appreciated that although the device is designated as a coffee machine 10, 10', the device may also be used to brew other beverages, such as tea.

[0114] The foregoing is an explanation of the present invention and should not be construed as limiting the present invention. Although exemplary embodiments of the present invention have been described, it will be readily appreciated by those skilled in the art that many modifications may be made in the exemplary embodiments without materially departing from the novel teachings and advantages of the present invention. Therefore, all such modifications are intended to be included within the scope of the present invention as defined in the claims. The present invention is defined by the following claims, and the equivalents of the claims are included therein.

Claims

1. A method of brewing a beverage by a beverage making machine, the beverage making machine comprising a housing, a controller, a fluid reservoir mounted to the housing, a pump fluidly connected to the fluid reservoir, a heating unit, a brewing station having an outlet, and a fluid path defined by the fluid reservoir, the pump, the heating unit and the brewing station, the method comprising: (a) detecting the execution of a pre-brewing action by the controller; (b) initiating preheating of the heating unit in response to detecting the execution of the pre-brew action; (c) detecting, by the controller, execution of a brewing activation action, the brewing activation action being different from the pre-brew action; as well as (d) in response to detecting performance of the brew enabling action, transferring fluid from the reservoir along the fluid path to an outlet of the brewing station to prepare a brewed beverage, The heating unit comprises a hollow elongated conduit and an adjacent heating element advancing along a path defined by the conduit, and the heating unit is V-shaped so that the conduit and the heating element gradually increase in height from a lower end portion to an upper end portion of the conduit.

2. The method according to claim 1, wherein: The pre-brew action is selected from the group consisting of: selecting a brew strength; selecting a brew volume; manipulating the fluid reservoir; positioning a receptacle adjacent the outlet; and manipulating the brew station to add brewing solids.

3. The method according to claim 1, wherein: The heating unit is a flow-through heating unit.

4. The method according to claim 1, wherein: The preheating is performed for a predetermined duration.

5. The method according to claim 4, wherein: The predetermined duration of step (b) is between 1 and 10 seconds.

6. The method according to claim 4, wherein: The controller is configured to deactivate the heating unit if no brewing enabling action is performed within a second predetermined duration.

7. The method according to claim 1, wherein: The heating unit is configured to reach an equilibrium temperature between 50 and 90 degrees Celsius during pre-heating.

8. A method for brewing a beverage by a beverage making machine, comprising: (a) initiating preheating of a heating unit of the beverage making machine by a controller of the beverage making machine in response to detecting performance of a pre-brewing action by the controller of the beverage making machine, wherein the pre-brewing action is selected from the group consisting of: selecting a brew strength; selecting a brew volume; manipulating a fluid reservoir; positioning a receptacle adjacent an outlet of a brewing station; and manipulating the brewing station to add brewing solids, and wherein the heating unit is preheated to an equilibrium temperature between 50 and 90 degrees Celsius; and then (b) in response to detecting performance of a brewing activation action different from the pre-brew action, transferring fluid from the fluid reservoir along a fluid path to an outlet of the brewing station to brew the beverage, The heating unit comprises a hollow elongated conduit and an adjacent heating element advancing along a path defined by the conduit, and the heating unit is V-shaped so that the conduit and the heating element gradually increase in height from a lower end portion to an upper end portion of the conduit.

9. The method according to claim 8, wherein: The heating unit is a flow-through heating unit.

10. The method according to claim 8, wherein: The preheating is performed for a predetermined duration.

11. The method according to claim 10, wherein: The predetermined duration is between 1 and 10 seconds.

12. The method according to claim 10, wherein: The controller of the beverage production machine is configured to deactivate the heating unit if no brewing enabling action is performed within a second predetermined duration.

13. A beverage making machine comprising: case; a fluid reservoir mounted to the housing; a pump in fluid connection with the fluid reservoir; Heating unit; a brewing station having an outlet; a fluid path defined by the fluid reservoir, the pump, the heating unit, and the brewing station; as well as A controller, wherein the controller is configured to: (a) detecting the execution of a pre-brewing action and, in response, initiating pre-heating of the heating unit; and then (b) detecting performance of a brew activation action and, in response, activating the pump to deliver fluid from the fluid reservoir along the fluid path to an outlet of the brew station to prepare a brewed beverage, The heating unit comprises a hollow elongated conduit and an adjacent heating element advancing along a path defined by the conduit, and the heating unit is V-shaped so that the conduit and the heating element gradually increase in height from a lower end portion to an upper end portion of the conduit.

14. A beverage making machine according to claim 13, wherein: The pre-brew action is selected from the group consisting of: selecting a brew strength; selecting a brew volume; manipulating the fluid reservoir; positioning a receptacle adjacent the outlet; and manipulating the brew station to add brewing solids.

15. The beverage making machine of claim 13, wherein: The heating unit is a flow-through heating unit.

16. The beverage making machine of claim 13, wherein: The controller is configured to cause the preheating to continue for a predetermined duration.

17. A beverage making machine according to claim 16, wherein: The predetermined duration is between 1 and 10 seconds.

18. The beverage making machine of claim 13, wherein: The controller is configured to deactivate the heating unit if no brewing enabling action is performed within a second predetermined duration.

19. The beverage making machine of claim 13, wherein: The controller is configured such that during pre-heating, the heating unit reaches an equilibrium temperature between 50 and 90 degrees Celsius.

20. A method of determining the presence of a fluid in a beverage making machine, comprising the steps of: (a) operating a beverage making machine, the beverage making machine comprising: case; a fluid reservoir mounted to the housing; Flow meter; a pump in fluid connection with the fluid reservoir; a heating unit; and a brewing station having an outlet; wherein the fluid reservoir, pump, flow meter, heating unit and brewing station define a fluid path; (b) measuring the flow rate of the fluid flowing through the flow meter during step (a); (c) if the flow rate measurement of step (b) is below a first predetermined level, determining a level of an operating parameter of the pump; (d) determining that the beverage production machine requires replenishment of fluid in the reservoir if the level of the operating parameter of the pump determined in step (c) is above a second predetermined level; or (e) determining that the beverage making machine does not require replenishment if the level of the operating parameter determined in step (c) is below the second predetermined level, The heating unit comprises a hollow elongated conduit and an adjacent heating element advancing along a path defined by the conduit, and the heating unit is V-shaped so that the conduit and the heating element gradually increase in height from a lower end portion to an upper end portion of the conduit.

21. The method according to claim 20, wherein: The heating unit is a flow-through heating unit.

22. The method according to claim 20, wherein: The flow meter and the pump are combined into a single unit.

23. The method according to claim 20, wherein: The first predetermined level is less than 1.0 ml / s.

24. The method according to claim 20, wherein: The second predetermined level is higher than 15% of the full drive voltage.

25. The method of claim 20, further comprising the step of providing an alert if step (d) indicates that replenishment is required.

26. The method of claim 20, further comprising the step of ceasing operation of the beverage making machine if step (d) indicates that refilling is required.

27. The method according to claim 20, wherein: Step (a) comprises detecting a temperature in the heating unit, and the level of the operating parameter of the pump detected in step (c) is responsive to the temperature detected in the heating unit.

28. A beverage making machine comprising: case; a fluid reservoir mounted to the housing; Flow meter; a pump in fluid connection with the fluid reservoir; Heating unit; as well as a brewing station having an outlet; wherein the fluid reservoir, pump, flow meter, heating unit and brewing station define a fluid path; and A controller, the controller being configured to: (a) receiving a measurement of a flow rate of a fluid flowing through the flow meter during operation of the beverage making machine; (b) receiving a measurement of a level of an operating parameter of the pump if the flow rate measurement is below a first predetermined level; and (c) determining that the beverage production machine requires replenishment of fluid in the reservoir if the level of the operating parameter of the pump is above a second predetermined level; or (d) determining that the beverage making machine does not require replenishment if the level of the operating parameter of the pump is below the second predetermined level, The heating unit comprises a hollow elongated conduit and an adjacent heating element advancing along a path defined by the conduit, and the heating unit is V-shaped so that the conduit and the heating element gradually increase in height from a lower end portion to an upper end portion of the conduit.

29. A beverage making machine according to claim 28, wherein The heating unit is a flow-through heating unit.

30. The beverage making machine of claim 28, wherein: The flow meter and the pump are combined into a single unit.

31. The beverage making machine of claim 28, wherein: The first predetermined level is less than 1.0 ml / s.

32. The beverage making machine of claim 28, wherein: The second predetermined level is higher than 15% of the full drive voltage.

33. The beverage making machine of claim 28, wherein: The controller is further configured to generate an alarm if replenishment is required.

34. The beverage making machine of claim 28, wherein: The controller is further configured to stop operation of the beverage making machine if refilling is required.

35. The beverage making machine of claim 28, wherein: The controller is further configured to receive a signal indicative of a temperature detected in the heating unit, and wherein the operating parameter level of the pump is responsive to the temperature detected in the heating unit.

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