Method for preparing a brewed beverage and method for using a beverage brewing device

Abstract

The present application relates to a method of preparing a brewed beverage and a method of using a beverage brewing device. The method of preparing a brewed beverage using a beverage brewing device includes: providing a flavorant; identifying a process cycle that includes one or more infusion cycles for preparing the brewed beverage; performing the one or more infusion cycles, wherein the performing of the one or more infusion cycles includes providing a fluid to the flavorant; and changing the temperature of the fluid provided to the flavorant during a single infusion cycle of the one or more infusion cycles or between multiple infusion cycles of the one or more infusion cycles.

Description

[0001] This application is a divisional application of the invention application with the application date of June 20, 2019, the application number of 201980047704.5, and the title of "Automatic coffee machine and process for preparing cold brew beverages". Technical Field

[0002] This application relates to the field of beverage preparation, and particularly to methods for preparing brewed beverages and methods for using beverage brewing equipment. Background Art

[0003] Exemplary embodiments of the present disclosure relate to systems and methods for brewing beverages, and more particularly, to systems and methods for preparing various types of brewed beverages using different flavorings.

[0004] Various systems and methods for brewing beverages such as coffee or tea are known. Known systems include drip brewing systems in which hot water brews through coffee grounds and into a carafe, and French press systems in which coffee grounds and water are mixed in a container and a permeable plunger is pressed into the container from above to collect the ground coffee at the bottom of the container. Additionally, various systems and methods specifically for preparing cold brew or iced brew beverages are also known. One form of cold brew technology combines a certain volume of coffee grounds retained in a filter device with ambient or chilled liquid dispensed onto the coffee grounds. This technology steeps or infuses the ground coffee in a large volume container such as a barrel over an extended period of time and requires draining and filtering after the steeping cycle. Another cold brew technology uses controlled slow dispensing or drip dispensing of ambient or chilled water onto the coffee grounds over an extended period of time to limit the contact time of the water with the coffee grounds as the water passes through the coffee grounds and filter, for subsequent dispensing into a collection container. These cold brew processes can take several hours to achieve the desired flavor.

[0005] Therefore, it is desirable for a beverage brewing system to be able to brew hot and cold beverages with various flavor profiles using various types of flavorings in a time-saving manner. Summary of the Invention

[0006] According to one embodiment, a method for preparing a brewed beverage using a beverage brewing device includes: providing a flavoring; identifying a process cycle that includes one or more steeping cycles for preparing the brewed beverage; performing the one or more steeping cycles, wherein the performing of the one or more steeping cycles includes providing a fluid to the flavoring; and changing the temperature of the fluid provided to the flavoring during a single steeping cycle of the one or more steeping cycles or between multiple steeping cycles of the one or more steeping cycles.

[0007] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the temperature changes from a first temperature to a second temperature, and the first temperature is higher than the second temperature.

[0008] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the temperature changes from a first temperature to a second temperature, and the second temperature is higher than the first temperature.

[0009] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the temperature of the predetermined volume of fluid depends on the flavorant.

[0010] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, at least one of a volume of a beverage to be prepared and a style of the beverage to be prepared is selected, and the one or more infusion cycles are identified in response to selecting at least one of the volume of the beverage to be prepared and the style of the beverage to be prepared.

[0011] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, a flavorant category is selected.

[0012] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the flavorant category is selected from at least coffee and tea.

[0013] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, selecting the flavorant category includes attaching a brewing basket to a housing of the beverage brewing device.

[0014] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, selecting a flavorant type from within the flavorant category is included.

[0015] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the one or more infusion cycles further include heating the fluid in a heating mechanism before providing the fluid to the flavorant.

[0016] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the temperature of the heating mechanism is substantially equal to the temperature of the fluid provided to the flavorant.

[0017] According to another embodiment, a method of preparing a brewed beverage using a beverage brewing device includes: providing a flavorant in a brewing basket; selecting a brewing process including at least a first infusion period and a second infusion period; performing the first infusion period, the first infusion period including providing a first volume of fluid to the flavorant; and performing the second infusion period, the second infusion period including providing a second volume of fluid to the flavorant such that at least a portion of the first volume of fluid and at least a portion of the second volume of fluid are mixed within the brewing basket.

[0018] In addition to one or more of the features described above, or as an alternative, in a further embodiment, performing the second infusion period further includes discharging the first volume of fluid from the flavorant.

[0019] In addition to one or more of the features described above, or as an alternative, in a further embodiment, performing the second infusion period further includes providing the second volume of fluid to the flavorant when the first volume of fluid is discharged from the flavorant.

[0020] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the at least one in the first infusion period further includes infusing the flavorant in the first volume of fluid for a pre-defined time length.

[0021] In addition to one or more of the features described above, or as an alternative, in a further embodiment, infusing the flavorant in the volume of fluid for the pre-defined time length further includes keeping an infusion valve in a closed position for the pre-defined time length.

[0022] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the first volume of fluid has a first temperature and the second volume of fluid has a second temperature different from the first temperature.

[0023] In addition to one or more of the features described above, or as an alternative, in a further embodiment, includes selecting at least one of a volume of the beverage to be prepared and a style of the beverage to be prepared.

[0024] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the brewing period is selected in response to selecting at least one of the volume to be prepared and the type of flavorant provided.

[0025] In addition to one or more of the features described above, or as an alternative, in a further embodiment, includes selecting a flavorant category.

[0026] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, selecting the flavorant category includes attaching a brewing basket to the housing of the beverage brewing device.

[0027] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, selecting a flavorant type from within the flavorant category is included.

[0028] According to another embodiment, a method of preparing a brewed beverage includes: selecting a brewing cycle including at least one infusion cycle; and performing the at least one infusion cycle, the at least one infusion cycle. Performing the at least one infusion cycle includes: providing a volume of fluid to the flavorant; cooling the volume of fluid; and removing the cooled volume of fluid from the flavorant.

[0029] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, providing the cooled volume of fluid to a container at least partially filled with ice is included.

[0030] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, performing the brewing cycle includes infusing the flavorant in the volume of fluid, the volume of fluid having a temperature between about 30°C and about 50°C.

[0031] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, removing the cooled volume of fluid from the flavorant includes discharging the volume of fluid by gravity.

[0032] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the flavorant and the volume of fluid are housed in a brewing basket, and removing the cooled volume of fluid further includes operating a pressure source to increase the pressure within the brewing basket.

[0033] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, when operating the pressure source, the brewing basket is sealed against an adjacent component.

[0034] In addition to, or as an alternative to, one or more of the features described above, in a further embodiment, the flavorant and the volume of fluid are housed in a brewing basket, and wherein removing the cooled volume of fluid from the flavorant further includes opening an infusion valve to expose an opening in the brewing basket.

[0035] According to another embodiment, a method of preparing a brewed beverage using a beverage brewing device in communication with a user interface includes: coupling a brewing basket to a housing of the beverage brewing device; and in response to the coupling of the brewing basket, displaying, on the user interface, a category of one or more input options.

[0036] In addition to one or more of the features described above, or as an alternative, in a further embodiment, it includes: coupling a second brewing basket to the housing of the beverage brewing device; and in response to the coupling of the second brewing basket, displaying a second category of one or more input options, the second category of one or more input options being different from the first category.

[0037] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the first brewing basket and the second brewing basket are interchangeably coupled to the housing.

[0038] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the first category of one or more input options corresponds to a coffee beverage, and the second category of one or more input options corresponds to a tea beverage.

[0039] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the first brewing basket defines a first brewing chamber having a first configuration, and the second brewing basket defines a second brewing chamber having a second configuration, the first configuration being different from the second configuration.

[0040] In addition to one or more of the features described above, or as an alternative, in a further embodiment, it includes sensing the brewing basket coupled to the housing to identify the first category of one or more input options.

[0041] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the sensing of the brewing basket includes reading a sensor connected to the brewing basket.

[0042] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the sensor is a magnet.

[0043] In addition to one or more of the features described above, or as an alternative, in a further embodiment, the sensor is a radio frequency identification sensor.

[0044] In addition to one or more of the features described above, or as an alternative, in a further embodiment, it includes selecting a brewing cycle from the one or more input options.

[0045] In addition to one or more of the features described above, or as an alternative, in another embodiment, selecting the brewing cycle further includes selecting at least one of a volume of the beverage to be prepared and a style of the beverage to be prepared, and the brewing cycle is identified in response to at least one of the volume of the beverage to be prepared and the style of the beverage to be prepared.

[0046] According to another embodiment, a method of using a beverage brewing device includes: selecting a first brewing cycle that includes at least one first steeping cycle associated with the preparation of a first beverage, the first beverage being determined in response to a first flavorant type, a first brewing style, and a first specification; performing the at least one first steeping cycle to prepare the first beverage; selecting a second brewing cycle that includes at least one second steeping cycle associated with the preparation of a second beverage, the second beverage being determined in response to a second flavorant type, a second brewing style, and a second specification; and performing the at least one second steeping cycle to prepare the second beverage.

[0047] In addition to one or more of the features described above, or as an alternative, in another embodiment, the first flavorant type is different from the second flavorant type.

[0048] In addition to one or more of the features described above, or as an alternative, in another embodiment, the first flavorant type is the same as the second flavorant type.

[0049] In addition to one or more of the features described above, or as an alternative, in another embodiment, the first brewing style is different from the second brewing style.

[0050] In addition to one or more of the features described above, or as an alternative, in another embodiment, the first brewing style is the same as the second brewing style.

[0051] In addition to one or more of the features described above, or as an alternative, in another embodiment, the first specification is different from the second specification.

[0052] In addition to one or more of the features described above, or as an alternative, in another embodiment, the first specification is the same as the second specification.

[0053] In addition to one or more of the features described above, or as an alternative, in another embodiment, a parameter associated with the at least one steeping cycle of the first brewing cycle is different from a parameter associated with the at least one steeping cycle of the second brewing cycle.

[0054] In addition or as an alternative to one or more of the features described above, in further embodiments, the parameter includes at least one of fluid temperature, fluid volume, fluid flow rate, and soak duration per soak cycle.

[0055] In addition to one or more of the features described above, or as an alternative, in another embodiment, the at least one first soaking cycle includes a plurality of first soaking cycles, and the at least one second soaking cycle includes a plurality of second soaking cycles, wherein one of the plurality of first soaking cycles is the same as one of the plurality of second soaking cycles. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] The accompanying drawings, which are incorporated in and form a part of this specification, embody several aspects of the present disclosure and, together with the description, serve to explain the principles of the present disclosure. In the drawings:

[0057] Figure 1 is a schematic diagram of a beverage brewing device according to an embodiment;

[0058] Figure 2 is a schematic diagram of a beverage brewing device according to another embodiment;

[0059] Figure 3 is a schematic diagram of a beverage brewing device according to an embodiment;

[0060] Figure 4 is a front view of a beverage brewing device according to an embodiment;

[0061] Figure 5 is a schematic diagram of a system for detecting a brew basket according to an embodiment;

[0062] Figure 6 is a perspective view of a first brewing basket for use with a beverage brewing apparatus according to an embodiment;

[0063] Figure 7A , 7B 7C are various perspective views of a second brewing basket for use with a beverage brewing apparatus according to an embodiment;

[0064] Figure 8A and 8B are various views of a shower head of a beverage brewing device according to an embodiment; and

[0065] Figure 9 is a flow chart of a soaking cycle according to an embodiment.

[0066] The detailed description explains embodiments of the disclosure, together with advantages and features, by way of example with reference to the drawings. DETAILED DESCRIPTION

[0067] Aspects and embodiments disclosed herein include systems and methods for preparing various types of brewed beverages, including hot brewed beverages and cold brew beverages. Although the present disclosure is described herein with reference to preparing brewed coffee or tea beverages, the preparation of other brewed beverages is also within the scope of the present disclosure. As used herein, the term "coffee" refers to a beverage that includes solids extracted from coffee beans and dissolved in a fluid.

[0068] Reference is now made to Figures 1-4 , which shows an example of a system configured to prepare a brewed beverage. In the illustrated non-limiting embodiment, the beverage brewing system 20 includes a housing 22 and a fluid reservoir 24. The fluid reservoir 24 is configured to store therein a desired amount of fluid for brewing a beverage such as coffee or tea, and in some embodiments, it may be removably coupled to the remainder of the housing 22 for ease of use. However, embodiments in which the system 20 does not include a fluid reservoir 24 are also contemplated herein. In such embodiments, the system 20 may be connected to a fluid source (not shown) and configured to receive a desired amount of fluid from the fluid source as needed. Although the fluid commonly used for preparing brewed beverages is a fluid, it should be understood that as used herein, the term "fluid" may include water or any other suitable liquid or fluid.

[0069] The system 20 further includes a generally hollow brewing basket 26 having a brewing chamber 28 in which a flavorant F, such as coffee powder or tea leaves, may be received. In an embodiment, the brewing chamber 28 is configured to receive a pre-packaged cartridge of flavorant. As used herein, the term "cartridge" is intended to encompass any capsule, shell, sachet, packaging material, or other container or enclosure that holds material suitable for use with the beverage brewing system 20. Alternatively or additionally, the brewing basket 26 may be used with bulk flavorant. In one embodiment, the brewing chamber 28 is configured to receive a disposable or permanent filter (not shown), such as is commonly used in combination with bulk flavorant during the beverage brewing process.

[0070] The outlet end 30 of the brewing basket 26 generally includes an opening 32 through which the fluid infused with flavorant F exits the brewing chamber 28. In an embodiment, a steeping valve 34 disposed adjacent the outlet end 30 is operable to selectively seal the opening 32 and hold the fluid within the brewing chamber 28, for example to allow the flavorant F to steep in the fluid. The steeping valve 34 may be operated between an open position and a closed position by any suitable means, such as an actuator 36.

[0071] The brewed beverage is directed from the brewing basket 26 directly or through one or more conduits or chambers to an adjacent container 38. Examples of containers 38 suitable for use with the beverage brewing system 20 include, but are not limited to, for example, carafes, half-carafes, travel cups, and mugs or tumblers. In Figure 1In the illustrated embodiment, the brewed beverage can be configured to drip by gravity from an opening 32 formed in an outlet end 30 of the brewing basket 26 into an adjacent container 38.

[0072] In Figure 2 In another illustrated embodiment, a pressure source 40 is arranged to be in fluid communication with the brewing chamber 28 and is configured to push the infused fluid from the brewing basket 26 into the brewing chamber 28. Examples of the pressure source 40 include but are not limited to a motorized air pump or a pressure pump, for example, which can be operable to pressurize the interior of the brewing basket 26. In such an embodiment, the brewing basket 26 can be sealed substantially against an adjacent component. Additionally, a valve or other venting mechanism (not shown) associated with the brewing chamber 28 of the brewing basket 26 can be operated to selectively break the seal between the brewing basket 26 and the adjacent component, such that the pressure is discharged or released from the brewing chamber 28 to the atmosphere. The valve (not shown) can be operably coupled to the pressure source 40 or a controller of the beverage brewing system 20, which will be described in more detail below.

[0073] The fluid delivery system 42 is configured to deliver a fluid, such as water, from the fluid reservoir 24 to the brewing basket 26. The fluid delivery system 42 includes a first supply line or fluid conduit 44 that extends between an outlet end of the fluid reservoir 24 and a pumping mechanism 46. A second supply line 48 connects a downstream end of the pumping mechanism 46 to the brewing basket 26. Any suitable type of pumping mechanism 46 (including but not limited to, for example, a gear pump, a peristaltic pump, a piston pump, a wave pump, and a diaphragm pump) is within the scope of the present disclosure. The pumping mechanism 46 provides a positive pumping action to suck the fluid from the fluid reservoir 24 through the first supply line 44 and deliver the fluid to the brewing chamber 28 of the brewing basket 26 through the second supply line 48.

[0074] The fluid delivery system 42 further includes a heating mechanism 50 that is operable to heat the fluid supplied from the fluid reservoir 24 to a desired temperature and then deliver it to the brewing basket 26. Thus, the heating mechanism 50 is generally disposed between the pumping mechanism 46 and the brewing basket 26 with respect to the fluid flow path. In an embodiment, the heating mechanism 50 is a flow-through heater or boiler that is configured to heat the fluid in the second supply line 48 as the fluid passes through, for example, the heating mechanism 50. However, it should be understood that any suitable heating mechanism 50, such as a heating mechanism that includes a chamber for holding a quantity of fluid and a heating element (not shown) for heating the fluid held in the chamber, can be included in the fluid delivery system.

[0075] In an embodiment, the pressure relief valve 52 is arranged to be in communication with the heating mechanism 50 and / or the second supply line 48. The pressure relief valve 52 can be selectively operated to release pressure therefrom by discharging steam and / or fluid. In the illustrated non-limiting embodiment, the pressure relief valve 52 is arranged to be in fluid communication with the fluid reservoir 24 such that the discharged steam and / or fluid can be circulated within the system 20. In other embodiments, the steam can be discharged to the atmosphere adjacent to the system 20.

[0076] The pumping mechanism 46 can be operable for a predetermined period of time to supply a predetermined amount of fluid to the heating mechanism 50 and thus to the brewing chamber 28 based on the specifications of the beverage being prepared. Alternatively or additionally, a flow meter 54 can be used to monitor the amount of fluid passing therethrough. The flow meter 54 can be located between the fluid reservoir 24 and the pumping mechanism 46, as Figure 1 and 2 shown, or at another location within the fluid delivery system 42, such as between the heating mechanism 50 and the brewing basket 26. The amount of fluid passing through the flow meter 54 can represent the amount of fluid provided to the brewing chamber 28 of the brewing basket 26. Various types of flow meters 54 are within the scope of the present disclosure.

[0077] After being heated within the heating mechanism 50, the fluid is delivered to the brewing chamber 28 of the brewing basket 26. In the illustrated non-limiting embodiment, the fluid delivery system 42 further includes a spray head 56 positioned adjacent an end of the brewing basket 28. The spray head 56 is configured to receive the heated fluid from the second supply line 48 and deliver the heated fluid to the flavorant within the brewing chamber 28. The spray head 56 generally includes a plurality of openings (not shown) that distribute the fluid over the flavorant F within the brewing chamber 28 in a desired pattern.

[0078] The beverage brewing system 20 may include a user interface 60 for receiving one or more inputs from a user. In an embodiment, the user interface 60 may include one or more buttons, knobs, or other control input devices (not shown), such as for selecting one of a plurality of sizes. Alternatively or additionally, the user interface 60 may include a touch screen or may be configured to receive inputs from a smart device such as a mobile phone or tablet computer via an "app" or other suitable connection. Optional brewing sizes may include a large cup (between about 6 ounces and about 10 ounces), an extra-large cup (between about 8 ounces and about 12 ounces), a travel cup (between about 12 ounces and about 16 ounces), an extra-large travel cup (between about 16 ounces and about 24 ounces), a half carafe (between about 24 ounces and 34 ounces), and a carafe (between about 44 ounces and about 54 ounces). The user interface 60 may additionally include input devices for selecting one of a plurality of types of beverages to be brewed, such as coffee or tea (tea may include black tea, herbal tea, oolong tea, white tea, green tea, and specialty tea), and for selecting a brewing style, such as classic, strong, iced, cold brew, and specialty. It should be understood that the various inputs described herein are merely illustrative, and other optional parameters and options within the disclosed parameters are also within the scope of the present disclosure.

[0079] The operation of the beverage brewing device 20 is controlled by a controller 70, which is operatively coupled to a pumping mechanism 46, a flow meter 54, a heating mechanism 50, an actuator 36 associated with an infusion valve 34, and in some embodiments, a pressure source 40 responsive to one or more input signals received from the user interface 60. The controller 70 may include one or more microprocessors, microcontrollers, application specific integrated circuits (ASICs), or any other form of electronic controller known in the art. In an embodiment, the device 20 includes one or more temperature sensors, such as temperature sensors positioned adjacent to the fluid reservoir 24 and / or at the inlet and / or outlet of the heating mechanism 50, for example, to measure the temperature of the fluid within the fluid delivery system 42. The controller 70 is configured to control the operation of the fluid delivery system 42 to ensure that the heating mechanism 50 and thus the fluid provided to the brewing chamber 28 has the desired temperature.

[0080] As previously described, the beverage brewing device 20 may be suitable for use with several different types of flavorings, such as coffee and tea. Now referring to Figure 5 , in an embodiment, the beverage brewing device 20 includes a first brewing basket 26a configured to receive coffee flavoring and a second brewing basket 26b configured to receive tea or other botanical flavoring. The first brewing basket 26a and the second brewing basket 26b may be interchangeably coupled to the housing 22 of the beverage brewing device 20.

[0081] The controller 70 can be configured to determine which brewing basket 26 is coupled to the housing 22 and automatically adjust one or more options selectable via an input of the user interface 60. In an embodiment, the first brewing basket 26a includes a first device D1, and the second brewing basket 26b includes a second device D2. The devices D1, D2 can be coupled or embedded within the corresponding brewing baskets 26a, 26b. A corresponding reader 72 disposed within the housing 22 generally adjacent to the brewing basket 26, such as near the showerhead 56, is configured to sense and identify the first device D1 and the second device D2 to determine which brewing baskets 26a, 26b are attached to the housing 22. In an embodiment, the devices D1, D2 are magnetic sensors, and the reader 72 is configured to distinguish the first device D1 from the second device D2 based on the position of each device D1, D2 when the corresponding brewing baskets 26a, 26b are mounted relative to the housing 22. However, it should be understood that any suitable device configured to communicate with the reader 72 to determine the identity of the brewing basket 26, such as a mechanical switch or a plunger, is within the scope of the present disclosure. For example, in an embodiment, the devices D1, D2 can be RFID tags, and the reader 72 can be an RFID reader.

[0082] In addition, as suggested, the controller 70 can be configured to automatically adjust one or more options selectable via an input of the user interface 60 based on which brewing basket 26 is coupled to the housing 22. For example, after detecting the first brewing basket 26a associated with preparing a coffee beverage, the user interface 60 can allow the user to select one of a plurality of specifications and one of a plurality of styles for preparing the coffee beverage. Similarly, after detecting the second brewing basket 26b associated with preparing a tea beverage, the user interface 60 can not only allow the user to select one of a plurality of specifications and one of a plurality of styles for preparing the tea beverage, but also select one of a plurality of different types of tea.

[0083] Now referring Figure 6 and Figure 7A , each of the brewing baskets 26a, 26b includes a first end 74, an opposite second end 76, and at least one sidewall 78 extending between the first end 74 and the second end 76 to define an internal brewing chamber 28 of the brewing baskets 26a, 26b. As shown and previously described, the first end 74 of the brewing baskets 26a, 26b is generally open, and the second end 76 of the brewing baskets 26a, 26b is generally closed, with only an opening 32 formed therein.

[0084] In an embodiment, the brewing chambers 28 of each of the first brewing basket 26a and the second brewing basket 26b are configured differently. For example, the cross-sectional area of the brewing chamber 28 of the brewing basket 26a associated with preparing a coffee beverage may gradually decrease from a first end 74 to a second end 76 of the brewing basket 26a. However, the shape of the cross-sectional area of the brewing basket 26a may remain generally circular over the height of the brewing basket 26a such that the brewing chamber 28 is generally frustoconical. In an embodiment, as Figures 7A-7C shown, the shape of the cross-sectional area of the brewing chamber 28 of the brewing basket 26b associated with preparing a tea beverage varies over the height of the brewing basket 26b. For example, the brewing chamber 28 may transition from a generally circular cross-sectional shape disposed near the first end 74 to an oval cross-sectional shape disposed near the second end 76. By forming sidewalls 78 with a desired slope to limit the expansion of the tea leaves when wetted and to discharge fluid from the brewing chamber 28 at a specific rate, the brewing chamber 28 tapers towards the second downstream end 76 of the brewing basket 26b.

[0085] In an embodiment, the brewing basket 26b associated with preparing a tea beverage may additionally include one or more retaining elements 80 that at least partially span across the brewing chamber 28. Although a single strip-shaped retaining element 80 is shown in the figures, other embodiments including multiple retaining elements 80 having similar or different configurations are also contemplated herein. Additionally, the retaining element 80 need not be formed of solid material. The retaining element 80 may be removable or may be permanently attached to the surface of the brewing basket 26b, such as the second end 76 of the brewing basket. The one or more retaining elements 80 are located at a position offset from the second end 76 within the brewing chamber 28 to facilitate submerging all of the tea leaves or other botanical flavorings disposed therein in the fluid provided to the brewing chamber 28. The retaining element 80 can be particularly useful during the preparation of cold brew or iced beverages. This is because during the preparation of cold beverages, the fluid provided to the brewing chamber 28 is colder, which makes it more difficult for the flavorings to be wetted and thus more likely to float to the top of the cold fluid.

[0086] Now refer to Figure 8A and 8B, an example of the spray head 56 is shown in more detail. The spray head 56 is disposed within the housing 22, at a position directly above the brewing basket 26 vertically. The spray head 56 is arranged to be in fluid communication with the brewing chamber 28. In an embodiment, a plurality of holes 82 are formed in the spray head 56, for example, formed in the bottom 84 of the spray head facing the brewing basket 26, and the plurality of holes 82 are arranged in an oval pattern. In an embodiment, the overall size and spacing of the oval pattern of the holes 82 are designed to uniformly moisten a relatively small volume of coffee flavoring agent located within a standard conical filter paper. Additionally, the oval cross-sectional area of the brewing chamber 28 near the second end 76 of the brewing basket 26b associated with preparing a tea beverage may be complementary to the oval pattern of the holes 82. In an embodiment, the length of the oval cross-sectional shape portion of the tea basket 26b is adjusted in height such that the maximum amount of flavoring agent received in the tea basket (i.e., the flavoring agent required when preparing a full carafe) will nest within the oval vertical wall section below the spray head 56. By forming a portion of the brewing basket 26 to hold the flavoring agent (i.e., tea leaves in a shape generally complementary to the plurality of holes 82 of the spray head 56), when fluid is supplied into the brewing chamber 28, even in embodiments where the maximum amount of flavoring agent is disposed within the brewing chamber 28, the flavoring agent disposed within the brewing chamber 28 will be substantially uniformly moistened and immersed.

[0087] Various parameters associated with the brewing cycle for any optional combination of the brewing specifications, brewing style, and flavoring agent type are stored within and / or accessible by the controller 70. In an embodiment, the parameters for performing each brewing cycle are associated with the recommended volume of the flavoring agent. The recommended or suggested volume of the flavoring agent depends not only on the specifications of the beverage being prepared, but also on the type of flavoring agent used. For example, the suggested amount of flavoring agent for preparing a cup of cold brew black tea may be different from the suggested amount of flavoring agent for preparing a cup of cold brew green tea. In an embodiment where the beverage being prepared is cold brew coffee, the suggested amount of the flavoring agent, i.e., coffee powder, increases or decreases approximately linearly based on the specifications of the beverage being prepared. In an embodiment, the amount of flavoring agent recommended for preparing 9.5 ounces of coffee is approximately 17 grams, and the amount of flavoring agent recommended for preparing 18 ounces of coffee is approximately 21 grams. However, it should be understood that in some embodiments, the recommended amounts of flavoring agents for different styles of preparing beverages of the same specification and type may be different, i.e., the carafe specifications for classic coffee and cold brew coffee may be different.

[0088] The stored parameters associated with each brewing cycle include the total number of infusion cycles and the fluid temperature, fluid volume, fluid flow rate, and infusion duration for each infusion cycle. Each brewing cycle associated with preparing one of a plurality of beverages by the brewing device 20 includes one or more infusion cycles. In some embodiments, the total number of infusion cycles within a brewing cycle can exceed ten infusion cycles, such as twelve infusion cycles. However, it should be understood that brewing cycles having any number of infusion cycles are within the scope of the present disclosure. The total number of infusion cycles and / or the parameters associated with each infusion cycle can be adjusted to obtain the desired flavor profile for a given beverage type, brewing specification, and brewing style.

[0089] Figure 9 A flow diagram showing an example of an infusion cycle 100 is shown. In an embodiment, the infusion cycle 100 first includes energizing the heating mechanism 50 to a pre-defined temperature, as shown in block 102. Then the operation of the fluid delivery system 42 is initiated, as shown in block 104, to supply fluid to the heating mechanism 50. The pumping mechanism 46 is configured to move the fluid through the heating mechanism 50 at a controlled flow rate that is intended to maximize the heat transfer imparted to the fluid and thereby minimize the volume of fluid below the pre-defined temperature. The pumping mechanism 46 continues to operate until a predetermined volume of heated fluid is delivered to the brewing chamber 28 of the brewing basket 26, as shown in block 106. After delivering a predetermined volume of fluid heated to the desired temperature to the brewing chamber 28, the pumping mechanism 46 and the heating mechanism 50 are de-energized.

[0090] In an embodiment, when fluid is supplied into the brewing chamber 28, the infusion valve 34 can be in a closed position, thereby allowing the fluid to accumulate within the brewing chamber 28, which allows the flavorant to "infuse" within the fluid. Thus, an infusion cycle in which the infusion valve 34 is closed when fluid is supplied to the brewing chamber 28 can also be referred to herein as an "infusion" cycle. After delivering the fluid to the brewing chamber 28, the infusion valve 34 remains closed for a predetermined length of time, as shown in block 108. After this infusion time has elapsed, the infusion valve 34 is opened within a particular amount of time and the fluid infused with flavorant is allowed to drain into an adjacent container 38 through an opening 32 formed in the outlet end 30 of the brewing basket 26, as shown in block 110. As previously described, the infused fluid can be drained by gravity or in response to an air purge generated by the operation of the pressure source 40.

[0091] Alternatively, in some embodiments, the infusion valve 34 may be arranged in an open configuration when fluid is supplied to the brewing chamber 28. Thus, a portion of the fluid provided to the brewing chamber 28 will continuously drain through the opening 32 into the adjacent container 38 until all of the fluid that has not been absorbed by the flavorant has been discharged from the brewing chamber 28, as shown in block 112. Accordingly, the infusion period during which the infusion valve 34 is at least partially open when fluid is supplied to the brewing chamber 28 may also be referred to herein as a "flow-through" period. In the case where the flow rate of the fluid provided to the brewing chamber 28 is greater than the flow rate of the fluid at the opening 32, the fluid may accumulate at least partially within the brewing chamber 28.

[0092] In embodiments, subsequent infusion periods within a brewing cycle may overlap each other to "mix" the fluid infused with flavorant for each infusion period. In such embodiments, a volume of fluid associated with an infusion period is provided to the brewing chamber 28 while the brewing chamber 28 is still at least partially filled with fluid from a previous infusion period. Thus, the fluid from a first-order infusion period and a second-order infusion period is mixed within the brewing chamber 28, thereby enhancing the consistency between the fluids infused with flavorant produced during sequential infusions. Such infusion mixing can be particularly useful in brewing cycles associated with the preparation of large-volume tea beverages such as half carafe or carafe sizes. However, it should be understood that such mixing of infusion periods may be used during the preparation of any beverage by the beverage brewing apparatus 20.

[0093] The total number of infusion periods performed by the system 20 within a single brewing cycle will vary based on a number of factors, including the arrangement of the flavorant, and more specifically based on whether the flavorant is bulk or disposed within a cartridge. For example, to achieve proper extraction, a brewing cycle for preparing cold brew coffee using bulk powder in an open brewing basket 26 typically requires fewer infusion periods than a brewing cycle for preparing cold brew coffee using a cartridge. Similarly, preparing cold brew tea using whole leaf tea may require more infusion periods, or a different number of infusion periods, compared to the case where the flavorant is disposed within, for example, a tea bag. Additionally, the total number of infusion periods may also vary based on the complexity and / or grind size of the flavorant, which may affect the extraction of the flavorant. In embodiments where the flavorant has a fine grind size, the flavor will be extracted more quickly than from a flavorant having a larger or coarser grind size. Accordingly, the brewing cycle may be adapted to compensate for the configuration (bulk or in a cartridge), complexity, and specifications of the flavorant used to achieve the desired flavor profile.

[0094] In embodiments where the brewing cycle includes multiple infusion cycles, each of the multiple infusion cycles can be the same or can be different. In an embodiment, during the preparation of a beverage having multiple infusion cycles, the temperature of the fluid provided for each sequential infusion cycle can vary. Since different components or solutes and thus flavors are extracted from the flavorant at different fluid temperatures, particularly during the preparation of a tea beverage, the temperature of the fluid provided to the flavorant can be controlled to enhance the flavor profile of the resulting beverage. Thus, the fluid temperature can be actively adjusted during the infusion cycle to achieve the desired balance between the extracted flavors of the brewed beverage. Thus, a fluid having a first temperature can be used to extract a first flavor during a first infusion cycle, and a fluid having a second temperature can be used to extract a second flavor different from the first flavor during a second infusion cycle. The difference between the first temperature and the second temperature can be achieved by controlling the operation of the heating mechanism 50 and / or by controlling the rate of fluid delivery to the spray head 56 and the brewing chamber 28. In an embodiment, the temperature of the fluid provided for sequential infusion cycles can gradually decrease. Alternatively, the temperature of the fluid provided for sequential infusion cycles can gradually increase. In other embodiments, the temperature can be configured to increase between sequential infusion cycles and to decrease between sequential infusion cycles.

[0095] In yet another embodiment, the temperature of the fluid provided to the brewing chamber 28 within a single infusion cycle can vary. For example, the initial fluid provided to the brewing chamber 28 can have a first temperature. After a first volume of fluid at the first temperature has been provided to the brewing chamber 28, the temperature of the fluid can be adjusted such that a second volume of fluid r having a second temperature different from the first temperature is provided to the brewing chamber 28. In such embodiments, the first volume and the second volume of fluid are provided to the brewing chamber 28 substantially continuously. This temperature variation can distinguish the present invention from existing beverage brewing systems for automatically preparing brewed beverages, as these machines are typically designed to maintain the fluid provided to the flavorant at a constant temperature throughout the length of the beverage preparation process.

[0096] Furthermore, in an embodiment, during the preparation of a beverage having multiple infusion cycles, in the case where the flavorant is infused in the fluid provided to the brewing chamber 28, the infusion length of each infusion cycle can vary. In an embodiment, the infusion length decreases sequentially. Using a longer infusion time followed by gradually shorter infusions can enhance the flavor profile of the resulting beverage. In an embodiment, the volume of the fluid provided to the brewing chamber 28 depends on the length of the infusion. Thus, the volume of the fluid can also gradually decrease with each infusion cycle. However, embodiments where the infusion lengths are equal and the fluid volumes are equal, increase sequentially, or vary randomly are also contemplated herein.

[0097] In addition, during the preparation of cold brew beverages, the temperature of the fluid delivered to the brewing chamber 28 can affect the overall taste of the beverage produced by the system 20. If the fluid is too cold, less extraction of flavorings may occur, and alternatively, if the fluid is too hot, too much acidity may be released from the coffee grounds and too much astringency may be released from the tea leaves. During the preparation of cold brew beverages, the fluid temperature associated with each steeping cycle is between approximately 30°C and approximately 50°C. In an embodiment, the fluid temperature associated with the preparation of tea beverages is generally hotter than the fluid temperature associated with the preparation of coffee beverages (which is typically between 38°C and 42°C, such as 40°C), for example, between 48°C and 52°C, such as 50°C.

[0098] In addition, each of the cold brew beverages and iced beverages prepared by the beverage brewing device is intended to be received within a container 38 that is at least partially filled with ice. For example, at least half of the volume of the container can be filled with, for example, ice cubes. When a hot or warm beverage, such as tea, contacts the ice cubes, the beverage becomes cloudy, which generally greatly reduces its appeal to consumers. In an embodiment, to prevent or reduce such cloudiness, the flavorant-infused fluid output from the brewing basket 26 is cooled and then dispensed onto the ice in the adjacent container. This cooling can be performed by allowing the flavorant to soak in the fluid and / or by controlling the flow rate of the fluid provided to the container 38.

[0099] The beverage brewing device as shown and described herein is capable of better achieving the desired flavor for each combination of the type, style, and specifications of the beverage prepared.

[0100] All references cited herein, including publications, patent applications, and patents, are hereby incorporated by reference herein to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and set forth in its entirety herein.

[0101] Unless otherwise indicated herein or clearly contradicted by context, the terms "a", "the", and similar references used in the context of describing the present disclosure (especially in the context of the appended claims) shall be construed to cover both the singular and the plural. The terms "comprising", "having", "including", and "containing" shall be understood to be open-ended terms (i.e., meaning "including but not limited to") unless otherwise noted. Recitation of ranges of values herein is merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, and each separate value is incorporated into the specification as if it were individually recited herein. Unless otherwise indicated herein or otherwise clearly contradicted by context, all methods described herein may be performed in any suitable order. The use of any and all examples, or exemplary language (e.g., "such as") provided herein is merely intended to better illustrate the disclosure and does not pose a limitation on the scope of the disclosure. Any language in the specification should not be construed as indicating any non-claimed element as essential to the practice of the disclosure.

[0102] Exemplary embodiments of the disclosure are described herein, including the best mode known to the inventors for carrying out the disclosure. Variations of these embodiments will become apparent to those of ordinary skill in the art upon reading the foregoing description. The inventors expect those of ordinary skill in the art to employ such variations as appropriate, and the inventors anticipate the disclosure to be practiced otherwise than as specifically described herein. Accordingly, the disclosure includes all modifications and equivalents of the subject matter recited in the appended claims as permitted by applicable law. In addition, unless otherwise indicated herein or otherwise clearly contradicted by context, the disclosure covers any combination of the elements described above in all possible variations thereof.

Claims

1. A method for preparing a brewed beverage, the method using a beverage brewing device in communication with a user interface, the method comprising: Connecting a first brewing basket to a housing of the beverage brewing device, the first brewing basket including an open first end and a second end having an opening and an infusion valve adjacent the opening, the infusion valve being actuated via an actuator communicatively coupled to a controller of the beverage brewing device, the beverage brewing device displaying a first category of one or more input options on the user interface in response to the connection of the first brewing basket.

2. The method according to claim 1, further comprising: Connecting a second brewing basket to the housing of the beverage brewing device; and Displaying a second category of one or more input options in response to the connection of the second brewing basket, the second category of one or more input options being different from the first category.

3. The method according to claim 2, wherein The first brewing basket and the second brewing basket are interchangeably connectable to the housing.

4. The method according to claim 2, wherein The first category of one or more input options corresponds to a coffee beverage, and the second category of one or more input options corresponds to a tea beverage.

5. The method according to claim 2, wherein, The first brewing basket defines a first brewing chamber having a first configuration, and the second brewing basket defines a second brewing chamber having a second configuration, the first configuration being different from the second configuration.

6. The method according to claim 2 further comprises: Sensing the first brewing basket connected to the housing to identify the first category of one or more input options.

7. The method according to claim 2, wherein The first category or the second category of the one or more input options includes multiple styles or multiple specifications for preparing a brewed beverage.

8. The method according to claim 1, wherein The user interface includes at least one of a button, a knob, or a touch screen.

9. A system for preparing a brewed beverage, the system comprising: A reservoir that houses a fluid therein; A brewing basket that includes a brewing chamber configured to receive a flavoring associated with a brewed beverage; A pump fluidly coupled to the reservoir; A heater configured to heat the fluid received from the pump and provide the heated fluid to the brewing basket; A controller operatively coupled to the pump and the heater, the controller configured to determine the type of brewing basket and provide one or more input options associated with the brewed beverage based on the determined brewing basket type; and An actuator operatively coupled to the controller, the actuator configured to actuate an infusion valve of the brewing basket based on at least one of the one or more input options.

10. The system according to claim 9, wherein, The one or more input options include at least one of a beverage specification or a beverage type.

11. The system according to claim 9, wherein, The one or more input options are provided via a user interface communicatively coupled to the controller.

12. The system according to claim 9, wherein, The controller is configured to receive data for identifying the type of brewing basket from at least one identification device coupled to or embedded within the brewing basket.

13. A system for preparing a brewed beverage, the system comprising: A reservoir that houses a fluid therein; A fluid delivery system operatively coupled to the reservoir via a first conduit; A brewing basket, which is operably coupled to the fluid delivery system via a second conduit, the brewing basket having a brewing chamber therein, the brewing chamber configured to receive a flavorant associated with a brewed beverage; A controller, which is operably coupled to the fluid delivery system, the controller storing non-transitory instructions that, when executed by the controller, cause the controller to perform one or more brewing cycles to brew the brewed beverage; and A user interface, which is operably coupled to the controller, the user interface configured to provide one or more input options associated with the brewed beverage, wherein, in response to receiving a selection of the one or more input options via the user interface, the controller is configured to actuate an actuator communicatively coupled to the controller, the actuator being operably coupled to an infusion valve coupled to the brewing basket and configured to actuate the infusion valve based on at least one infusion cycle, the at least one infusion cycle being included in a brewing cycle of the one or more brewing cycles.

14. The system according to claim 13, wherein, The brewing cycle includes a plurality of infusion cycles, which are configured to infuse the flavorant in the brewing chamber with a fluid provided via the fluid delivery system.

15. The system according to claim 14, wherein, The plurality of infusion cycles gradually decrease in duration.

16. The system according to claim 14, wherein, The volume of fluid supplied in each of the plurality of infusion cycles gradually decreases in volume.

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