Beverage preparation device and method

Abstract

A system for producing a foamed beverage, the system comprising: a vessel comprising fluid deflection formations; a support element configured to be arranged within the vessel; and an impeller supported by the support element.

Description

BEVERAGE PREPARATION DEVICE AND METHOD.TECHNICAL FIELD

[0001] The disclosure relates to systems and methods of preparing beverages. Particularly, the present invention relates to the preparation of frothed milk or milk-like products.

[0002] Hot beverages made from milk products are an increasing market in the field of beverage preparation and consumption. In particular, the rise in popularity of caffeinated beverages has led to public awareness and demand for beverages comprising frothed milk or milk-like products.

[0003] To meet this demand, producers of caffeinated products have established a number of establishments to which consumers must go to acquire the aforementioned beverages. This approach is merited by the difficulty of providing frothed milk or milklike products without specialised equipment. Furthermore, such frothed products have a limited lifetime during which their palatability reduces due to the foam structure of the milk collapsing.

[0004] Processes and equipment for producing high quality frothed milk or milklike products are typically expensive and require skill to use, for example steam wands are the standard tool employed by establishments selling caffeinated frothed milk products.

[0005] Equipment which can be used by the inexperienced consumer to produce high-quality foamed milk or milk-like products are therefore desirable. Such equipment must also be easy to use for an inexperienced consumer in a domestic environment.SUMMARY

[0006] The present disclosure provides systems, methods and foamed milk or milk-like products which address one or more of the above described problems, needs and desires. In particular, the present disclosure provides for the preparation of high- quality foamed milk or milk-like products. Advantageously, the preparation can be carried out in a manner easy to use for an inexperienced consumer.

[0007] According to a first aspect of the present disclosure, there is provided a system for producing a foamed beverage, the system comprising: a vessel comprisingfluid deflection formations; a support element configured to be arranged within the vessel; and an impeller supported by the support element.

[0008] Also provided herein is a method of preparing a foamed milk or foamed milk-like product comprising (a) adding milk or a milk-like product to a system for producing a foamed beverage, wherein the system comprises: a vessel comprising fluid deflection formations; a support element configured to be arranged within the vessel; and an impeller supported by the support element, wherein the milk or milk-like product is added to the vessel, and (b) aerating the milk or milk-like product by rotating the impeller thereby forming a foamed milk or milk-like product.

[0009] Fluid deflection formations (which can interchangeably be referred to as liquid deflection formations) advantageously prevent or inhibit the liquid from forming a vortex, allowing higher impeller speeds to be used when foaming milk. The fluid deflection formations also encourage removal of large bubbles from the fluid, increasing homogeneity of foam and, as a consequence, the quality of foam, produced in the device.

[0010] In some example implementations, the vessel does not comprise any fluid deflection formations.

[0011] In some example implementations, the vessel may comprise one or more fluid deflection formations.

[0012] In some example implementations, the vessel comprises: a base; and a wall, wherein the wall comprises the fluid deflection formations.

[0013] The fluid deflection formations are provided on the wall of the vessel, thereby able to interact with a greater volume of fluid than if they were arranged on the base of the vessel.

[0014] In some example implementations, the fluid deflection formations are integrally formed with the wall.

[0015] The fluid deflection formations can thereby impede rotational flow without disrupting flow around the base, which is necessary to achieve mixing of solids which will tend to collect on the base of the vessel.

[0016] In some example implementations, the fluid deflection formations comprise alternating projections and recesses.

[0017] At least one recess and adjacent projection deflects fluid back into the centre of the vessel.

[0018] In some example implementations, the recesses are curved.

[0019] A smooth profile of the fluid deflection formations prevents splashing of the fluid during operation.

[0020] In some example implementations, the fluid deflection formations extend from the base of the vessel towards an open top end of the vessel.

[0021] The arrangement of the fluid deflection formations inhibits rotational flow of the fluid towards the walls of the vessel, whilst permitting vertical flow of the fluid (or at least preferentially inhibiting rotational flow).

[0022] In some example implementations, the fluid deflection formations are arranged to terminate a distance from the open top end of the vessel.

[0023] The fluid deflection formations are arranged to inhibit rotational flow during the foaming process, but not to inhibit fluid flow when the fluid is poured from the vessel.

[0024] In some example implementations, the vessel comprises 1 fluid deflection formation. In some example implementations, the vessel comprises at least 2 fluid deflection formations. In some example implementations, the vessel comprises at least 4 fluid deflection formations. In some example implementations, the vessel comprises at least 6 fluid deflection formations. In some example implementations the vessel comprises at least 8 fluid deflection formations. In some example implementations the vessel comprises at least 12 fluid deflection formations. In some example implementations the vessel comprises at least 14 fluid deflection formations.

[0025] In some example implementations the vessel comprises at least 10 fluid deflection formations.

[0026] A vessel with 10 fluid deflection formations has been experimentally verified as producing a high quality foam.

[0027] In some example implementations, the device is sized such than an internal volume of the vessel is between sooml- ooml. In some example implementations, the device is sized such that an internal volume of the vessel is about 592ml or about 577 ml.

[0028] A vessel with an internal volume of about 592ml or about 577 ml is advantageous in producing a foamed beverage of between 2ooml-25oml in volume. In some example implementations, the device is sized such that an internal volume of the vessel is less than 500ml.

[0029] In some example implementations, the vessel 116 has a depth such that the volume of the vessel 116 is between 1.0L-1.1L whilst the diameter and cross-section of the vessel 116 is as described above. In such implementations, a central portion 124 of the mixing element 106 maybe adapted to extend towards the open end 310 of the vessel 116 from the shaft 110 such that the gripping portion can be accessed by a user.

[0030] A vessel with an internal volume of between 1L to 1.1L allows for the preparation of a sufficient volume of beverage for two or more approx. 440ml servings.

[0031] In some example implementations, the device is sized to be portable. In some example implementations, a housing of a device has a maximum diameter less than 8.5cm.

[0032] A diameter of 8.5cm or less advantageously enables the device to be portable and to fit into a typical beverage holder, such as a vehicle beverage holder.

[0033] In some example implementations, the housing has a lower portion configured to fit into a typical average holder by having a maximum diameter less than about 8.5cm.

[0034] In some example implementations, the support element comprises: a central portion; a shaft arranged below the central portion; and one or more support arms configured to extend from the central portion towards the vessel.

[0035] In some example implementations the support element comprises at least 2 support arms. In some example implementations, the support element comprises at least 3 support arms. In some example implementations, the support element comprises at least 4 support arms.

[0036] The arms of the support element advantageously provide additional support to the impeller. Two support arms are particularly stable and efficient in the present device.

[0037] In some example implementations, the one or more support arms are configured to extend towards the vessel in a spiral.

[0038] It is believed that advantageously, the spiral formation of the arms allows the disruption of a vortex to be provided at all angles from the centre of the vessel, and from the centre to the edge of the vessel in addition.

[0039] In some example implementations, the spiral formed by the one or more support arms follows a direction of rotation of the impeller in use.

[0040] The spiral of the arms following the direction of rotation of the impeller and thus the fluid encourages flow at low speeds of the fluid, whilst presence of the arms inhibits flow at high speeds.

[0041] In some example implementations, the support element comprises a fluid impeding surface arranged to disrupt fluid rotation.

[0042] The support element further disrupts rotational flow of the fluid to inhibit vortex formation.

[0043] In some example implementations, the support arms comprise a fluid impeding surface arranged to disrupt fluid rotation.

[0044] Forming a fluid impeding surface in the support arms advantageously provides further destabilisation of vortex formation.

[0045] In some example implementations, the one or more support arms further comprise one or more feet arranged to rest on the base of the vessel when the support element is inserted into the vessel.

[0046] The feet of the support arms allow fluid to flow beneath the arms, improving fluid flow at the base to encourage mixing. The feet further reduce the contact patch between the support element and the base, improving thermal contact between the fluid and the base.

[0047] In some example implementations, the feet are configured to space the support arms from the base of the vessel.

[0048] Spacing the arms from the base of the vessel maximises flow at the base and encourages mixing of solids which have accumulated on the base of the vessel.

[0049] In some example implementations, the impeller comprises: an impeller body; and at least one blade arranged on an upper surface of the impeller body.

[0050] As the blades pass through the fluid they displace the fluid to create voids behind which maybe filled by air, creating bubbles in the fluid.

[0051] In some example implementations, the at least one blade is arranged to extend in a radial direction away from a centre of rotation of the impeller.

[0052] Radially extending blades advantageously increase frictional forces between the impeller and the fluid, thereby encouraging fluid to be dragged by the impeller by increasing shear forces within the fluid.

[0053] In some example implementations, the impeller comprises at least 12 blades and up to 20 blades.

[0054] This range of a number of blades for an impeller has been experimentally verified as optimal for producing high-quality foam.

[0055] In some example implementations, the impeller comprises: an impeller body; and at least one groove arranged in the upper surface of the impeller body.

[0056] The grooves pull the surrounding fluid and air from above the impeller downwards and impel the fluid and bubble mixture towards the walls of the vessel along the base.

[0057] In some example implementations, the at least one groove is arranged to extend in a radial direction away from a centre of rotation of the impeller.

[0058] Radially extending grooves encourage fluid to be dragged by the impeller by increasing shear forces within the fluid.

[0059] In some example implementations, the impeller comprises at least 12 grooves and up to 20 grooves.

[0060] This range of a number of grooves for an impeller has been experimentally verified as optimal for producing high-quality foam.

[0061] In some example implementations, the impeller comprises: an impeller body; at least one blade arranged on an upper surface of the impeller body; and at least one groove arranged in the upper surface of the impeller body.

[0062] As the blades pass through the fluid they displace the fluid to create voids behind which maybe filled by air, creating bubbles in the fluid. The grooves pull the surrounding fluid and air from above the impeller downwards and force the bubbles intothe bulk fluid via impelling the fluid and bubble mixture towards the walls of the vessel along the base.

[0063] In some example implementations, the at least one blade is arranged adjacent the at least one groove.

[0064] Arranging the blades adjacent the grooves improves shear forces within the fluid and therefore bubble mixing. Furthermore, it is believed that any bubbles created by the blade are drawn downwards into the groove.

[0065] In some example implementations, the impeller comprises at least 2 blades and / or grooves. In some example implementations, the impeller comprises at least 4 blades and / or grooves. In some example implementations, the impeller comprises at least 6 blades and / or grooves.

[0066] In some example implementations, the impeller comprises at least 12 blades and / or grooves and up to 20 blades and / or grooves.

[0067] This range of a number of grooves and blades for an impeller has been experimentally verified as optimal for producing high-quality foam.

[0068] In some example implementations, the at least one groove and / or the at least one blade are arranged to extend in a radial direction away from a centre of rotation of the impeller.

[0069] Radially extending grooves and blades increase frictional forces between the impeller and the fluid, thereby increasing shear forces in the fluid and thus encourage fluid to be dragged by the impeller.

[0070] In some example implementations, the at least one blade comprises, at an end away from the centre of rotation of the impeller, a displacement portion extending upwardly from the upper surface of the impeller.

[0071] It is believed that the upwards arrangement of the end of the blade forms bubbles above the impeller such that they are drawn downwards towards the impeller grooves by fluid motion. It is believed that compared to other locations for the blades, this allows bubbles to be drawn directly into the impeller.

[0072] In some example implementations, the displacement portion comprises a pointed tip at an end furthest from the centre of rotation of the impeller.

[0073] The pointed tip further increases shear forces within the fluid and improves mixing of air with the fluid to be foamed. Increased shear forces further improves distribution of proteins and fat within milk or milk-like fluids, improving foam quality.

[0074] In some example implementations, the displacement portion is generally sigmoid shaped.

[0075] This shape further increases shear forces, providing high quality foam.

[0076] In some example implementations, the impeller body comprises one or more magnets configured to magnetically couple to a shaft of a motor arranged beneath the vessel.

[0077] Using a magnetic coupling allows for a flat base of the vessel and avoids any potential leak a mechanical coupling could introduce. It also assists with cleaning the device.

[0078] According to a second aspect of the present disclosure, there is provided a foamed beverage preparation device comprising: a system as described above; a housing arranged to contain the system; a motor arranged to drive the impeller; a heater arranged to heat the vessel; and control electronics configured to control operation of the heater and motor.

[0079] Thereby an easy-to-use device appropriate for producing foamed beverages in the domestic environment is provided. The device is easy to clean and produces foamed beverages without requiring user skill or effort.BRIEF DESCRIPTION OF THE DRAWINGS

[0080] In order to describe the manner in which the above-recited and other advantages and features of the disclosure can be obtained, a more particular description of the principles briefly described above will be provided by reference to specific embodiments thereof which are illustrated in the appended drawings. Understanding that these drawings depict only exemplary implementations of the disclosure and are therefore not to be considered to be limiting of its scope, the principles herein are described and explained with additional specificity and detail by way of example toillustrate aspects of the disclosure and with reference to the accompanying drawings, in which:Fig. 1 shows a cross-section of an example implementation of a milk frothing device;Fig. 2 shows a dock for use with the device of Fig. 1;Fig. 3 shows a vessel for use with the device of Fig. 1;Fig. 4 shows a top view of the device of Fig. 1 when empty;Fig. 5a shows a top perspective view of a lid for the device of Fig. 1;Fig. 5b shows a bottom perspective view of the lid of Fig. 5a;Fig. 6 shows a mixing element for use with the device of Fig. 1;Fig. 7 shows a bottom perspective view of the mixing element of Fig. 6a;Fig. 8 shows a side view of the mixing element of Fig. 6;Fig. 9a shows a cross-section of an impeller for use with the mixing element ofFig. 6;Fig. 9b shows a perspective view of the impeller of Fig. 9a;Fig. 10 shows a top view of the device of Fig. 1 when the mixing element of Fig. 6 is inserted;Fig. 11 shows a perspective view of the device of Fig 1;Fig. 12 shows a method for using the device of Fig. 1;Fig. 13 shows a process of making a hot foamed liquid product; andFig. 14 shows a process of making a cold foamed liquid product.Throughout the description and the drawings, like reference numerals refer to like features.DETAILED DESCRIPTION

[0081] The following includes a description of certain embodiments of the invention, given by way of example only and with reference to the drawings.

[0082] Various implementations and examples of the disclosure are discussed in detail below. While specific implementations and examples are discussed, it should be understood that this is done for illustration purposes only. A person skilled in the relevant art will recognise that other components and configurations maybe used without parting from the spirit and scope of the disclosure. Thus, the following description and drawings are illustrative and are not to be construed as limiting. Numerous specific details are described to provide a thorough understanding of the disclosure. However, in certain instances, well-known or conventional details are not described in order to avoid obscuring the description. A reference to an implementation or example in the present disclosure can be a reference to the same implementation or example, or any other implementation or example. Such references thus relate to at least one of the implementations or examples herein.

[0083] The terms used in this specification generally have their ordinary meanings in the art, within the context of the disclosure, and in the specific context where each term is used. Alternative language and synonyms maybe used for any one or more of the terms discussed herein, and no special significance should be placed upon whether or not a term is elaborated or discussed herein. In some cases, synonyms for certain terms are provided. A recital of one or more synonyms does not exclude the use of other synonyms. The use of examples anywhere in this specification including examples of any terms discussed herein is illustrative only and is not intended to further limit the scope and meaning of the disclosure or of any example term. Likewise, the disclosure is not limited to various implementations given in this specification. References to ranges of values or values “between” two values should be interpreted as encompassing the end points of those ranges unless otherwise specified.

[0084] As used herein, the term “comprising”, which is inclusive or open-ended and does not exclude additional unrecited elements or method steps, is intended to encompass as alternative embodiments, the phrases “consisting essentially of’ and “consisting of’ where “consisting of” excludes any element or step not specified and “consisting essentially of’ permits the inclusion of additional unrecited elements or steps that do not materially affect the essential or basic and novel characteristics of the composition or method under consideration.

[0085] It will be readily understood that milk-like products may be used in place of milk in the described apparatus and processes. Throughout the description, any reference to a fluid should be understood as including liquids.

[0086] In existing devices, a common problem is mitigation of vortex formation when milk is foamed. Existing solutions include arranging a whisk offset from a central location of a mixing vessel, or development of whisks which can work at low speeds.

[0087] However, low speed or offset whisks do not resolve the problem of low circulation of fluid. Such devices are therefore unsuitable for achieving a homogeneous mixture of different substances placed within them. For example, low circulation of fluid does not adequately encourage suspension of solid products in a fluid.

[0088] Furthermore, known whisk designs which are capable of producing high volumes of foam at low rotation speeds present difficulties in cleaning of the whisk after use. For example such whisks are typically include a coil type impelling device which is challenging to clean easily.

[0089] The present invention is based on a new system for preparing foamed- milk and milk-based products, which products have excellent foam quality and sensory profiles.

[0090] In the method of the first aspect of the invention, the starting materials milk and milk-like products, optionally with further ingredients, are processed into foamed milk product and foamed milk-like products, respectively.

[0091] By milk is meant milk from an animal such as milk from a cow, camel or goat. It can be fresh, pasteurised or sterilised. The milk can be whole, skimmed or semiskimmed milk. Milk-like products include products that can be used in place of animal milk, and include plant-based milks such as soy milk, almond milk, oat milk and coconut milk. The milk and milk-like products can have a protein content of 1 to 8 wt % based on the total weight of the milk or the milk-like product. The milk and milk-like products can have a fat content of up to 6 wt %, or from 1 or 1.5 to 6 wt %, or from 2 or 3 to 6 wt % based on the total weight of the milk or the milk-like product. In some example implementations, the milk or milk-like product is a cream having a fat content of up to 18, 36 or 48 wt % based on the total weight of the milk or the milk-like product. This can be cream from cow’s milk or a substitute for same.

[0092] In the absence of the addition of further ingredients, the method of the invention will simply prepare foamed milk from milk, and a foamed milk-like product from a milk-like product. Typically, the foamed milk or milk-like product is a foamed beverage. However, if the starting material is a cream, i.e. a high fat milk or milkproduct, the foamed milk or milk-like product maybe a mousse.

[0093] In the method of the invention, at least one further ingredient can be added to the vessel along with the milk or milk-like product. Thus one or more further ingredients can be added to the vessel along with the milk or milk-like product. Typically, the at least one further ingredient is added to the vessel after the milk or milklike product is added to the vessel, i.e. the at least one further ingredient is added to the milk or milk-like product in the vessel. Typically the at least one further ingredient is not added continuously to the vessel during the preparation of the foamed milk or milk-like product.

[0094] Further ingredients include flavourings such as flaked chocolate, such as disclosed in GB2616043A incorporated herein by reference, powdered or granulated chocolate and cocoa powder. Flavourings also include powdered or granulated coffee and sugar. The at least one further ingredient can be in powder or granulated form. Typically the further ingredients will be solids, e.g. solids that will dissolve in the milk or milk-like products in the preparation of the foamed milk or milk-like product. The further ingredients can include liquids, such as liquid flavourings. When a liquid further ingredient is added or more than one liquid further ingredients are added to the vessel along with the milk or milk-like product, the milk or milk-like product may occupy greater than 50 % of the total volume of the milk or milk-like product and the liquid further ingredient(s), i.e. the milk or milk-like product maybe present in an amount of greater than 50 % by volume based on total volume of the milk or milk-like product and the liquid further ingredient(s). When a liquid further ingredient is added or more than one liquid further ingredients are added to the vessel along with the milk or milk-like product, the milk or milk-like product can occupy greater than 80 %, 90 % or 95 % by volume of the total volume of the milk or milk-like product and the liquid further ingredient(s), i.e. the milk or milk-like product maybe present in an amount of greater than 80 %, 90 % or 95 % by volume based on total volume of the milk or milk-like product and the liquid further ingredient(s).

[0095] The method of the invention is particularly suited to the preparation of a foamed milk or milk-like product in which the further ingredient of flaked chocolate is added to the vessel. The term “chocolate” is intended to refer to all chocolate or chocolate-like compositions with a fat-based component phase or fat-like composition. The term is intended, for example, to include standardized and non-standardized chocolates, i.e., including chocolates with compositions conforming to the U.S. Standards Of Identity (SOI) and compositions not conforming to the U.S. Standards Of Identity, respectively, including dark chocolate, baking chocolate, milk chocolate, sweet chocolate, semi-sweet chocolate, buttermilk chocolate, skim-milk chocolate, mixed dairy product chocolate, low fat chocolate, white chocolate, aerated chocolates, compound coatings, non-standardized chocolates and chocolate-like compositions, unless specifically identified otherwise. Chocolate is subject to a legal definition based on The Cocoa and Chocolate Products (England) Regulations 2003. Complete definitions and designated products are defined within the complete regulations. Additional regions of the world also have legal definitions for chocolate and the term “chocolate” used herein encompasses all legal definitions.

[0096] For example, chocolate may be finely milled suspension of roasted, shelled cocoa beans and sugar often containing additional cocoa butter, milk powder (milk / white / caramel types only) and lecithin (commonly soya or sunflower). Nonstandardized chocolates are those chocolates which have compositions which fall outside the specified ranges of the standardized chocolates.

[0097] Chocolates also include those containing crumb solids or solids fully or partially made by a crumb process.

[0098] Nonstandardized chocolates result when, for example, the nutritive carbohydrate sweetener is replaced partially or completely; or when the cocoa butter, cocoa butter alternative, cocoa butter equivalent, cocoa butter extender, cocoa butter replacer, cocoa butter substitute or milkfat are replaced partially or completely; or when components that have flavors that imitate milk, butter or chocolate are added or other additions or deletions in formula are made outside standards of identity or other legal definition of chocolate or combinations thereof. Chocolate-like compositions are those fat-based compositions that can be used as substitutes for chocolate in applications such as panning, molding, or enrobing; for example, carob.

[0099] The following definitions can apply to the chocolate as used as a further ingredient in the method of the present invention.Chocolate - The product obtained from cocoa products and sugars which contains not less than 35 per cent total dry cocoa solids, including not less than 18 per cent cocoa butter and not less than 14 per cent of dry non-fat cocoa solids.Milk Chocolate - The product obtained from cocoa products, sugars and milk or milk products which contains-- not less than 25 per cent total dry cocoa solids;- not less than 14 per cent dry milk solids obtained by partly or wholly dehydrating whole milk, semi-skimmed or skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat;- not less than 2.5 per cent dry non-fat cocoa solids; and- not less than 3.5 per cent milk fat; — not less than 25 per cent total fat (cocoa butter and milk fat).White Chocolate - The product obtained from cocoa butter, milk or milk products and sugars which contains not less than 20 per cent cocoa butter and not less than 14 per cent dry milk solids obtained by partly or wholly dehydrating whole milk, semi-skimmed or skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat, of which not less than 3.5 per cent is milk fat.

[0100] In general, high quality foams are (i) homogenous, i.e. contain bubbles that are mostly of a similar size (diameter) / fall mostly within a limited size (diameter) range and (ii) comprise small bubbles. The fluid deflection formations of the system serve to (i) inhibit vortex formation and thus aid mixing and prevent too much air being taken down to the impeller and (ii) knock out large bubbles in the foam, thereby forming a denser foam. Thus the fluid deflection formations can serve to convert what would be a low quality foam, i.e. a foam with large bubbles, to a higher quality foam, i.e. a foam with smaller bubbles. This decreases the volume of the foam and, for example, high rotational speeds can be employed to compensate for that if required. High rotational speeds serve to increase the volume of foam. Speeds are given as ‘no load’ speeds (i.e.speed in free air) unless stated otherwise, for example by stating that a speed is “in liquid” or similar. The impeller can be rotated at a speed of: greater than 2000 RPM; up to 6000 RPM; from 3000 to 6000 RPM; or from 4000 to 6000 RPM. Advantageously the impeller is rotated at a speed of from 4000 to 6000 RPM. The impeller can be rotated at a speed of up to 6500 RPM or at a speed of from 3500 to 6500 RPM.

[0101] The method can involve the addition of at least one further ingredient in the form of a powder or granulate to the milk or milk-like product in step (a). In this case, the at least one further ingredient may have a tendency to float on top of the liquid, i.e. the milk or milk-like product, for example, in one or more rafts or clumps of powder or granulate. Powder or granulate particles tend to adhere to each other and the liquid will not tend to penetrate a raft formed by the powder or granulate particles due to surface tension at the interface between the liquid and the raft. In particular, raft formation tends to occur where the powder or granulate contains chocolate, due to the hydrophobic qualities of chocolate. Further, raft formation tends to occur when the liquid is cold (as no melting of the components of the powder or granulate can occur to aid mixing). If the impeller is turned on after the powder or granulate is added to the liquid, the powder or granulate may tend to remain on top of the liquid in an unbroken ‘raft’, with the liquid rotating below. If the liquid can rotate beneath the powder raft, effectively sliding over the underside of the powder raft, then the powder will not get mixed into the liquid effectively. The result is that by adding powder or granulate to the liquid and turning on the impeller, not all of the powder or granulate may get mixed into the liquid and large clumps of dry powder may get stuck to the walls of the vessel.

[0102] It has been found that if the impeller is operated in a pulsed manner, also referred to herein as ‘pulsed mode’, after the granulate or powder is added to the liquid, any rafts or clumps of powder or granulate floating on the surface of the liquid can be broken up thus allowing the powder or granulate to be drawn under the surface of the liquid and mixed into the liquid.

[0103] Thus the method of the invention includes a method of preparing a foamed milk or milk-like product comprising(a)(i) adding milk or a milk-like product to a system for producing a foamed beverage, wherein the system comprises:a vessel comprising fluid deflection formations; a support element configured to be arranged within the vessel; and an impeller supported by the support element; wherein the milk or milk-like product is added to the vessel,(ii) adding a further ingredient in the form of a powder or granulate to the vessel;(iii) operating the impeller in a pulsed manner; and(b) aerating the milk or milk-like product by rotating the impeller thereby forming a foamed milk or milk-like product.

[0104] By operating the impeller in a pulsed manner includes turning the impeller on and keeping it on for a period of time and then turning the impeller off and keeping it off for a period of time, and repeating as necessary. By turning on or turning off the impeller is meant turning on or turning off the motor which powers rotation of the impeller, respectively. When the impeller is turned on, the impeller will accelerate from stationary to a (first) target speed and then will continue to rotate at the target speed. The acceleration and the target speed can be selected so as to ensure the most effective breaking up of any rafts or clumps of powder or granulate. When the impeller is turned off, the impeller will decelerate from the target speed to stationary. In the method disclosed herein, a pulse (e.g., turning the impeller on and keeping it on for a period of time and then turning the impeller off and keeping it off for a period of time) is repeated as often as is required to break up any rafts or clumps of powder or granulate floating on the surface of the liquid, i.e. to ensure that any powder or granulate floating on the surface of the liquid is drawn into the body of the liquid so that it can be mixed effectively into the liquid in step (b). Advantageously, the target speed is from 4500 to 6500 RPM. The target speed can be about 5900 RPM. The periods of time can be up to 5 seconds, for example and the number of pulses can be up to 5 or up to 7. In an exemplary implementation, the impeller is kept on for 3 seconds and kept off for 2 seconds and the pulse is repeated 3 times. In this exemplary implementation, the target speed can be 5900 RPM.

[0105] By operating the impeller in a pulsed manner also includes turning the impeller on and keeping it on until the liquid at the surface rotates at substantially the same speed or at the same speed as the impeller (this can be determined, e.g., visually byobserving that the surface of the liquid is rotating at a substantially constant speed or at a constant speed, i.e. it is not accelerating), and then turning the impeller off and keeping it off until the liquid at the surface stops rotating or substantially stops rotating. This is one pulse and is repeated as necessary.

[0106] The impeller is operated in a pulsed manner so as to allow powder or granulate that is floating on the surface of the liquid to become drawn into the liquid. It is believed that the initial period of acceleration of the impeller, when the liquid is going from zero to a target speed, is important for breaking any rafts or clumps of powder or granulate up. Without wishing to be bound by theory, it is believed that two main processes are occurring - firstly, when the impeller is accelerating, the surface of the liquid is turbulent. This creates vortices and currents that work to pull the powder beneath the surface of the liquid. The second is a mechanical shock to the powder itself - if the liquid is pulling the lower surface of the powder with it, then because of the inertia of the rest of the powder above it, it creates a shear force, the powder starts breaking up, spreading out, and gradually is pulled beneath the surface. Having this initial period of acceleration occur multiple times results in multiple ‘shocks’ to the powder floating on the surface of the liquid. Thus multiple pulses, i.e. more than one pulse, maybe required to break up the rafts or clumps, and allow the powder to get drawn into the body of the liquid to be mixed. The same consideration applies to granulate. The acceleration is also important. If the speed of the impeller ramps up too slowly the turbulence or shear force induced may not be enough to obtain the desired effect. In this case, the speed of the impeller will need to be ramped up at a faster rate, thus increasing the turbulence and shear force induced.

[0107] It is believed that operating the impeller in pulsed mode results in turbulence at the surface of the liquid and in the inducement of high shear forces to any rafts or clumps of powder or granulate floating on the surface of the liquid, thus aiding the breaking up of the raft or clumps. As a result the powder gets drawn into the body of the liquid. When all of the rafts or clumps of powder or granulate floating on the surface of the liquid have disappeared, the pulsing of the impeller can be stopped. In step (b), the impeller is rotated so as to aerate the milk or milk-like product. Step (b) also serves to mix the at least one further ingredient into the milk or milk-like product.

[0108] When operating the impeller in a pulsed manner, decelerating the impeller to a lower speed or changing the direction of rotation of the impeller can have the sameeffect as turning the impeller off. Thus, by operating the impeller in a pulsed manner includes turning the impeller on so that it accelerates to a first target speed and keeping it at the first target speed for a period of time and then decelerating the impeller to a second target speed and keeping it at the second target speed for a period of time, wherein the second target speed is different (e.g. lower) than the first target speed. This is one pulse and is repeated as necessary. Further, by operating the impeller in a pulsed manner also includes turning the impeller on for a period of time and then reversing the direction of rotation of the impeller for a period of time. This is one pulse and is repeated as necessary.

[0109] In some example implementations, a pulse comprises ramping the motor to a target speed for 1 second, holding the motor at the target speed for 2 seconds and then turning the motor off for two seconds. In some example implementations, this pulse is performed 3 times to incorporate any rafts or clumps of powder floating on the surface of the liquid.

[0110] In some example implementations, one or more pulses are performed in addition to a ramp-up and check period, which may precede the one or more pulses. In some example implementations, the ramp-up and check period comprises a 1 second ramp-up of the motor to a target speed and maintaining the target speed for 3 seconds. In some example implementations, control electronics may perform checks on the motor and vessel contents during the ramp-up and check period.

[0111] The method can be carried out using a cold milk or milk-like product. The milk or milk-like product can be chilled, e.g. as it would be if it was stored in a refrigerator. A chilled milk or milk-like product can be at a temperature of below or up to room temperature. Typically room temperature is 22 °C. For example, a chilled milk or milk-like product can be at a temperature of less than 10 °C or about 5 °C. Similarly, a cold milk or milk-like product can be at a temperature of below or up to room temperature. For example, a cold milk or milk-like product can be at a temperature of less than 10 °C or about 5 °C. If the method does not involve a heating step, a chilled or cold foamed milk or milk-like product results. The method may not involve a heating step. In these instances, it is advantageous to operate the impeller in a pulsed manner as described above.[oii2] Alternatively, the method can involve a heating step. Advantageously, the foam properties of the foamed product can be improved for milks or milk-like products having a fat content or a relatively high fat content, if the milk or milk-like product is heated to a temperature of about 40°C or above, or from about 40°C to about 73°C or about 83°C. Without wishing to be bound by theory, it is believed that, at these higher temperatures, the fats in the milk or milk-like product are fully dissolved and are rendered unable to destabilise the bubbles. Advantageously, the method involves adding milk to the vessel in step (a), and heating the milk and at least one further ingredient if present, to a temperature of about 40°C or above, or from about 40°C to about 73°C or about 83°C. AS discussed elsewhere in this description, heating can serve to melt any solid further ingredients, such as flaked chocolate, that are added to the vessel. In this case, it is advantageous that the heating occurs during step (b) of the method.

[0113] Typically during step (b), the impeller is rotated at a target speed continuously for a period of time until the desired foamed product is obtained. The target speed and the period of time can be readily determined.

[0114] In an exemplary implementation, the method of the first aspect of the invention comprises rotating the impeller at a speed of from 4000 to 6000 RPM; adding at least one further ingredient in to the vessel wherein said at least further ingredient is flaked chocolate; and heating the milk or milk-like product and at least one further ingredient to a temperature of from about 40°C to about 83°C, during step (b). In an exemplary implementation, the method of the first aspect of the invention comprises rotating the impeller at a speed of from 4000 to 6500 RPM; adding at least one further ingredient in to the vessel wherein said at least further ingredient is flaked chocolate; and heating the milk or milk-like product and at least one further ingredient to a temperature of from about 40°C to about 83°C, during step (b). In some example implementations, the impeller is rotated at a speed of from 1600 to 2350 RPM in liquid.

[0115] The foamed milk or milk-like products obtainable / obtained by the method of the invention have a very high quality of foam, superior to that of known foamed products. Typically, the foamed milk or milk-like products obtained / obtainable by the method of the invention are foamed beverages. Homogeneity can be assessed by visual inspection of the top of the foam. Advantageously the foams of the invention contain greater than 50 %, 70 % or 90 % in number of bubbles having a diameter in the range of about 20 to 50 pm, determined by counting the bubbles in an image from a microscopeof the top of the foam. High quality foams also have a substantial foam volume. In particular, foamed beverages of the invention can have a layer of foam that is about 13 to 16 vol % based on the volume of the contents of the vessel prior to aerating step (b), i.e. based on the volume of the milk or milk-like product and any further ingredient present. Foamed beverages of the invention can have a layer of foam that has a depth or 30 to 35 mm as measured in a measuring cylinder having a diameter of 50 mm. The volume or depth of the layer of foam in the foamed beverage can be measured by pouring the foamed beverage into a measuring cylinder and allowing it to settle for about 15 seconds before reading the measurement.

[0116] The foam formed in the method of the present invention is also referred to herein as a micro foam. The micro foam has an improved sensory profile because it enhances the overall experience of the foamed product, e.g., drinking chocolate, by creating a richer mouth feel, i.e. making the product feel more luxurious in the mouth. Also, if you taste a drinking chocolate without the micro foam, it will taste “thinner”. The micro foam also serves to further enhance the depth of flavour of high cacao / low sugar content chocolate drinks.Device overview

[0117] Fig. 1 shows a cross-section of an example implementation of a device too as shown in Fig. 11 for producing frothed milk products, the device comprising a vessel 116, a mixing element 106, a motor 114 comprising a shaft 126, a heater 112, control electronics (not shown), a lid 104, and a housing 102. The device too further comprises a handle 122 by which a user can lift the device too, and an electrical socket 120 on the base of the device too for connecting to a power source (not shown in Fig. 1) and further control electronics (not shown in Fig. 1). The device too is further operable to homogenise a beverage, where such a beverage comprises a number of components such as a liquid component, a solid component, and / or a semi-solid or viscous component such as fats or proteins in suspension.

[0118] As shown in the example implementation of Fig. 1, the mixing element 106 comprises a central portion 124, a shaft 110, an impeller or whisk 108, and support arms 118. The central portion 124 may also be described as a handle 124, comprising a gripping portion.

[0119] As shown in Fig. 1, the heater 112 is provided in thermal contact with a base of the vessel 116, and such that the motor 114 maybe arranged close to the base of the vessel such that an arrangement of magnets 128 on the shaft 126 of the motor 114 may magnetically engage an arrangement of magnets or magnetic element 130 of an impeller 108 provided on the interior of the vessel 116.

[0120] At the top of the housing 102, a vessel 116 that extends within the housing102 is unitarily or integrally formed with the housing 102, which further contains at least some of the control electronics and at least one thermometer (not shown) in thermal contact with the base of the vessel 116.

[0121] In some example implementations, the housing 102 is made from a material that is resistant to deformation or deterioration under thermal stress or thermal cycling and durable. In some example implementations, the housing 102 is formed from stainless steel, such as stainless steel according to the specification SS304.

[0122] In some example implementations, the device too is sized such than an internal volume of the vessel 116 is between sooml- ooml. In some example implementations, the device too is sized such that an internal volume of the vessel 116 is about 592ml or about 577 ml. Such a size is advantageous in producing a foamed beverage of between 2ooml-25oml in volume. In some example implementations, the device too is sized such that an internal volume of the vessel 116 is less than 500ml.

[0123] In some example implementations, the device too is sized to be portable. In some example implementations, a housing 102 of a device too has a maximum diameter less than 8.5cm. Such a diameter advantageously enables the device too to be portable and to fit into a typical beverage holder, such as a vehicle beverage holder. In some example implementations, the housing 102 has a lower portion configured to fit into a typical average holder by having a maximum diameter less than about 8.5cm.

[0124] Although not shown, control electronics may comprise one or more processors and a memory storing computer readable instructions.Dock

[0125] Shown in Fig. 2 is a dock 200, comprising a surface 202 to support the device too and an electrical connector 204 which is removably electrically engageable with the electrical socket 120. The dock 200 further comprises a control element 206such as a selector and a number of user feedback indicators 208 such as a light. The dock further comprises additional control electronics (not shown) configured to interact with the control element 206 and user feedback indicators 208 and to communicate with the control electronics of the device too via the electrical connector 204 and electrical socket 120.

[0126] The control element 206 is for a user to input a selection of operation mode. In some example implementations, the control element 206 is a selector type switch. For example, as illustrated in Fig. 2 the control element 206 is a rotary selector which is actuatable to select an option and also to confirm said selection. In some example implementations, the control element 206 is centrally biased such that it returns to a neutral position after being rotated towards a selection option. In some example implementations, the control element provides tactile feedback such as a click or vibration to indicate that selection has been successful or that the selector has rotated to a maximum rotation angle permitted. In some example implementations, such feedback is achieved by haptic feedback elements comprised in the dock. In some example implementations, a selection is confirmed by pushing the control element 206 downwards towards the dock 200, actuating a further sensor or selection element. In some example implementations, the dock or control element provides further tactile feedback such as a click to indicate such a confirmation is successful. In some example implementations, such feedback is achieved by haptic feedback elements comprised in the dock.

[0127] In some example implementations, the user feedback indicators 208 are operable to indicate operation of the device to a user. In some example implementations, the indicator 208 is a light provided beneath the control element 206 and arranged to project light onto the surrounding dock 200 elements, such as the surface 202. In some example implementations, the light maybe a Light Emitting Diode (LED). In some example implementations, the light may be operable to change between different lighting states such as between different colours. In some example implementations, the light is configured to illuminate elements of the dock beneath the control element.Vessel

[0128] Fig. 3 shows an view of the vessel 116 with the housing 102 and upper lip of the vessel 116 cut away for visibility purposes. The vessel 116 is for foaming milk ormilk-like substances, the vessel comprising a base 300 formed unitarily or integrally with a circumferential wall 302 extending upwardly therefrom. The base 300 is generally circular in profile when viewed from above. The wall 302 of the vessel is formed integrally with the base and comprises fluid deflection formations or baffles 304. Throughout this disclosure, the terms ‘fluid deflection formation’ and ‘baffle’ are used interchangeably. Each fluid deflection formation or baffle 304 comprises a recessed portion 306 and projections 308 extending towards the axial centre of the vessel 116 from the circumferential wall 302. Typically, the baffles 304 are formed such that they form a continuous surface with the base of the vessel 116, such that there is no crease or discontinuity in the material forming both the wall 302, the baffles 304 and the base 300.

[0129] The vessel 116 has an open end 310 at the opposite end of the vessel 116 from the base 300. Towards the open end 310, at a tapering point, the baffles 304 reduce in curvature (i.e. the radius of curvature increases) and accordingly the distance the projections 308 extend from the wall reduce until the wall 302 is shaped generally cylindrically at the open end 310 of the vessel 116. The full vertical length of the baffles 304 is considered as from the base 300 of the vessel 116 to the open end 310. Over the vertical length of the baffles 304 relative to the vessel 116 the projections 308 may have a constant projection distance into the vessel until the tapering point. The tapering point maybe located between 0.5 to 0.9 of the full vertical length of the baffles 304 as measured from the base 300 of the vessel 116. In some implementations, the tapering point maybe between 0.6 and 0.8 of the full vertical length of the baffles 304 as measured from the base 300 of the vessel 116. In some example implementations, the tapering point is about 0.75 of the full vertical length of the baffles as measured from the base 300 of the vessel 116.

[0130] In some example implementations, the vessel 116 does not comprise any fluid deflection formations or baffles 304, and has a generally cylindrical interior wall 302. Although the fluid deflection formations or baffles 304 are not present in such example implementations, the benefits set out below of the other elements such as the impeller or whisk 108 or the support element or mixing element 106 are maintained. The synergistic effects of the impeller or whisk 108 and the support element together with the baffles or fluid deflection formations 304 are not present in such an example implementation.

[0131] Projecting upwards from the open end 310, the wall 302 of the vessel 116 is curved outwardly from the centre of the vessel to form a pouring lip 312. When the device too is tilted to pour the contents of the vessel 116 the baffles 302 assist in evacuating the contents of the vessel 116 by guiding the frothed milk or milk-like product to the pouring lip 312. The form of the baffles 304 diminishes towards the pouring lip 312 beyond a tapering point, thus the lip 312 itself is smooth and free of any baffle 304 structure, allowing the fluid to be poured from the vessel 116 at any angle.

[0132] Fig. 4 shows the vessel 116 in the housing 102 as viewed from above. As shown in Fig. 4, the baffles form recessed portions 306 of the wall 302 terminating in peaks or projections 308 towards the axial centre of the vessel 116 where the recessed portions meet. As shown in Fig. 4, baffles 304 are arranged radially around the entire circumference of the vessel 116 to form a generally undulating wall 302 profile. Baffles 304 may also be described as forming scalloped edges arranged radially about the vessel 116.

[0133] In some example implementations, the recessed portions 306 may comprise substantially flat surfaces such that each recessed portion 306 has a polygonal cross section. In some example implementations, the recessed portions 306 comprise continuous surfaces such that they are curved. In some example implementations, the recessed portions 306 comprise a uniformly curved surface. In some example implementations, below the tapering point, a radius of curvature of uniformly curved surface maybe about 15mm. In some example implementations, below the tapering point, the depth of a recessed portion 306 as measured from the tip of the projections 308 is between 4mm and 5mm. In some example implementations the depth is between 2mm and 6mm. In some example implementations, the depth is between 10mm and 15mm. In some example implementations, the width of a baffle 304 is between 24mm and 26mm. In some example implementations, the width of a baffle 304 is between 20mm and 30mm. In some example implementations, the width of a baffle 304 is about 25mm In some example implementations, the width of a baffle 304 is between 40mm and 60mm. In some example implementations, the width of a baffle 304 is about 49mm.

[0134] In some example implementations, the vessel 116 comprises 1 baffle 304. In some example implementations, the vessel 116 comprises at least 2 baffles 304. In some example implementations, the vessel 116 comprises at least 4 baffles 304. In some example implementations, the vessel 116 comprises at least 6 baffles 304. In someexample implementations, the vessel 116 comprises at least 8 baffles 304. In some example implementations, the vessel 116 comprises at least 10 baffles 304. In some example implementations, the vessel 116 comprises at least 12 baffles 304. In some example implementations, the vessel 116 comprises at least 14 baffles 304.

[0135] A vessel 116 with 10 baffles 304, as shown in Fig. 4, has been experimentally verified to produce a high quality foam.

[0136] In creating high quality foam, it is important to ensure a ratio of the depth of the baffles 304, B, (shown in Fig. 4) to the maximum diameter of the vessel base 300, D (shown in Fig. 4) is present. That is to say, how far the projections 308 of the baffles 304 extend into the vessel 116. The maximum diameter D of the vessel base 300 is measured from the deepest part of the recessed portions 306, and is the same as the diameter of the open end 310. Herein, where a maximum diameter of the vessel is mentioned, the maximum diameter of the vessel base 300, D, is meant unless otherwise specified. The ratio is referred to herein as B:D. This ratio B:D may be between 1:5 and 1:8 to obtain high quality foam. In some implementations the ratio is between 1:6 and 1:7. In some implementations the ratio is 1:6.7. In some example implementations, the ratio is between 1:17 - 1:20. In some further example implementations, the ratio is between 1:18 and 1:19. In some example implementations, the ratio is 1:18.6.

[0137] In some example implementations, the maximum diameter of the vessel base 300, D, is between 90mm and 110mm between the deepest part of the recessed portions 306. In some example implementations, the maximum diameter of the vessel base 300, D, is about 103mm between the deepest part of the recessed portions 306. In some example implementations, the maximum diameter of the vessel base 300, D, between projections 308 is between 70mm and 90mm. In some example implementations, the maximum diameter of the vessel base 300, D, between projections 308 is about 80mm.

[0138] In some example implementations, the maximum diameter of the vessel base 300, D, is between 90mm and 110mm between the deepest part of the recessed portions 306. In some example implementations, the maximum diameter of the vessel base 300, D, is about 88.5mm between the deepest part of the recessed portions 306. In some example implementations, the maximum diameter of the vessel base 300, D, between projections 308 is between 70mm and 85mm. In some exampleimplementations, the maximum diameter of the vessel base 300, D, between projections 308 is about 80mm.

[0139] The baffles 304 introduce a destabilising influence on circuiting fluids in the vessel 116 when the device too is in operation. In doing so, circulating fluid is prevented or inhibited from forming a stable vortex, thus preventing the fluid reaching a momentum sufficient to flow out of the vessel 116 when spinning at speeds attained in the vessel 116 when milk is foamed.

[0140] The baffles 304 further encourage high speed fluid at the top of the vessel to ‘fold’ back towards the centre of the vessel 116 by directing it inwards from the angled or curved surfaces of the baffles 304. This encourages circulation of the fluid towards the centre of the vessel 116 at the top of the vessel 116, in combination with the impeller or whisk 108 at the base 300 of the vessel 116 encouraging fluid towards the wall 302 of the vessel 116.

[0141] The destabilising effect of the baffles 304 on the rotating fluid further disrupts large bubbles that form in the whisking process. Such large bubbles are undesirable as they reduce homogeneity of the foam structure. It is an advantage of the baffles 304 that they interact with the rotating fluid to ‘knock out’ or ‘pop’ larger bubbles that have formed in the fluid during the foaming process. Provision of the baffles 304 around the entire wall 302 of the vessel 116 ensures that large bubbles created by the whisk 108 meet the baffles 304 very rapidly and are knocked out of suspension before they can circulate. This improves homogeneity of the foam. It is believed that, importantly, bubbles below the maximum target bubble size of 50pm diameter are not knocked out by the baffles.

[0142] Furthermore, provision of the baffles 304 around the perimeter of the vessel 116 wall 302 assists homogeneity by interrupting fluid flow consistently around the wall 302 of the vessel 116.

[0143] The vessel 116 is formed from a resilient and thermally conductive foodsafe material such as stainless steel. In some example implementations, the vessel 116 is formed from 0.8mm thick stainless steel according to the specification SS304.

[0144] In some example implementations, the vessel 116 is provided with a nonstick coating upon its inner surface. In some example implementations the non-stick coating is formed from silicone polyester. In some example implementations, the non-stick coating is “ILAFLON Resist SP-500”. Advantageously, a non-stick surface enables better heat distribution and reduced chocolate or milk burning on the base 300 of the vessel 116. A further advantageous effect is that a non-stick surface enables easy cleaning of the vessel.Lid

[0145] Fig. 5a and Fig. 5b show an example implementation of a removable lid 104 is which comprises a body portion 500 and a sealing element 502. The body portion 500 is configured to occlude the open end 310 of the vessel 116. The body portion comprises a downwardly protruding portion 506 arranged to extend downwardly into the vessel 116 a short distance, as shown in Fig. 1.

[0146] As shown in Fig. 5b, the sealing element 502 is arranged on an outwardly facing radial surface 508 of the downwardly protruding portion 506 to provide a seal between the body portion 500 and the wall 302 of the vessel 116.

[0147] The lid 104 is configured such that the sealing element is compressed between the lid body and the wall 302 of the open end 310 of the vessel 116, where no baffles 304 are present. This provides a good seal to prevent liquids or fluids from flowing out of the vessel 116.

[0148] As shown in the example implementation of Fig. 5b the body portion 500 comprises a central recess 504 in the downwardly extending portion 506. In some example implementations, the central recess 504 has an indicator of a volume equal to that of a required volume of solids such as chocolate flakes or powder for use in the device too.

[0149] In some example implementations, the body portion 500 of the lid 104 is formed from a metal. In some example implementations, the body portion 500 is formed from Aluminium. In some example implementations, the sealing element 502 is formed from silicone.Mixing element (Whisk & Support)

[0150] As shown in Fig. 1, a mixing element 106 is disposed within the vessel 116 comprising a central portion 124, an impeller or whisk 108, a shaft 110, and support arms 118. The whisk or impeller 108 is configured to rotate above and close to the base 300 of the vessel 116. The mixing element 106 is operable to produce foamed milk ormilk-like products. The mixing element 106 is further operable to homogenise a beverage, where such a beverage comprises a number of components such as a liquid component, a solid component, and / or a semi-solid or viscous component such as fats or proteins in suspension. The mixing element 106 may also be referred to interchangeably as an impeller system 106.

[0151] An example implementation of the mixing element 106 is shown in perspective view in Fig. 6. The whisk 108 is supported by a shaft 110, arranged to pass through the rotational axis of the whisk 108 such that the whisk 108 rotates about the shaft 110 when in use. The mixing element 106 is also shown in its correct upright orientation when placed in the vessel 116 of the device too in Fig. 1, Fig. 10 and Fig. 11.

[0152] The shaft is further connected to a main support body comprising a central portion 124 and support arms 118. The central portion 124 extends upwardly from the shaft 110 and the support arms 118 extend radially from the central portion 124. The central portion 124 thereby provides a convenient surface for a user to grip and remove the mixing element 106. The support arms 118 provide support for the whisk 108 from each side of the element, advantageously allowing base of the shaft 110 to have a domed shape as will be further described below, because support for the whisk 108 is provided by the support arms 118 and not exclusively the shaft 110 base. Such support is necessary due to the high rotational speeds of the whisk 108 in use.

[0153] In some example implementations, the central portion 124 comprises an indicator of a maximum fluid level or liquid level indicator 600 to be loaded into the device. Such an indicator of a maximum fluid level 600 on a central portion 124 is easily visible to a user.

[0154] The support arms 118 are arranged to extend from the central portion 124 towards the base 300 of the vessel 116 to support the central portion 124, shaft 110 and whisk 108. The support arms 118 extend from the central portion 124 in a generally spiral formation to the base 300 of the vessel 116. The support arms 118 comprise extensions 608 on the ends of the support arms 118 that are configured to abut the baffles 304 of the vessel 116, preventing the central portion 124, shaft 110 and support arms 118, which collectively maybe known as a support element, from spinning when in use. The extensions 608 are arranged to project at least partially in a radial direction from the axis of the shaft such that they abut the baffles 304 when or if the centralportion 124, shaft 110 and support arms 608 are rotated. The support arms 118 further comprise feet portions 606 extending from the lowermost surface of the support arms 118 to the base 300 of the vessel 116 to support the support arms 118 above the base of the vessel 116 and allow fluid to pass beneath the support arms 118.

[0155] In some example implementations the mixing element 106 comprises a fluid impeding surface 602 arranged to disrupt fluid rotation. Such a fluid impeding surface 602 is arranged to face against rotation of the fluid in the vessel 116, for example comprising at least a portion that is out of or orthogonal to a plane of rotation of the fluid.

[0156] The support arms 118 comprise a flat side or flat portion 602 and a curved side or curved portion 604. A portion 610 of the flat side 602 of the support arms 118 is arranged to face against the rotation fluid as it rotates in response to rotation of the whisk 108 in use. The portion 610 of the flat side 602 is thereby a fluid impeding surface 602 configured and arranged to disrupt fluid rotation, and further disrupt flow of the fluid and impede vortex formation.

[0157] Advantageously, the flat side 602 of the support arms 118 works together with the baffles 304 to impede vortex formation in the fluid. This allows the whisk 108 to rotate at a higher speed without causing the fluid to flow out of the vessel 116. This provides an appropriate environment for increased impeller 108 speed and thus improved foaming performance, whilst also allowing for a smaller vessel 116 volume to be used for a given volume of fluid without the fluid flowing out of the vessel 116.

[0158] A further view of the mixing element 106 is shown in Fig. 7, in which the whisk 108 is not shown to enable visibility of the shaft 110. The shaft 110 comprises a base portion 700 configured to prevent the whisk 108 from passing beyond the base 700 of the shaft 110, in that an opening in the whisk 108 through which the shaft too passes is narrower than the base portion 700 of the shaft. The domed base portion 700 of the shaft comprises a convex curved portion or domed portion 702 configured to abut the base 300 of the vessel 116 in use, and a flat portion (not shown) configured to abut the whisk 108 in use.

[0159] The shaft 110 is configured such that it allows the whisk 108 to travel slidably along its length at least a distance equal to twice the depth of the whisk 108, thus enabling easy cleaning of the shaft 110 surface by sliding the whisk 108 to allow access tothe shaft no surface. The depth of the whisk 108 in this context is measured coaxially with the shaft 110. During operation of the whisk 108, it does not move from the lowest possible position on the shaft 110 as it is held in place by the arrangement of magnets 128 on the shaft 126 of the motor 114 shown in Fig. 1.

[0160] In some example implementations, the shaft 110 is formed from a material which is corrosion resistant, resilient to deformation under heat and durable. Further, it is advantageous if the material of the shaft 110 is similar in hardness to the material from which the vessel 116 is formed, to prevent excessive wear of either the vessel 116 or the shaft 110. In some example implementations, the shaft 110 is formed from stainless steel of the specification SS304.

[0161] As shown in Fig. 8, in some example implementations the feet portions 606 of the support arms 118 and the domed base portion 702 are configured to rest on the base 300 of the vessel 116. In some example embodiments, the whisk 108 is configured to magnetically engage with the motor 114 and the support arms 118 are resiliently deformable and formed such that magnetic engagement of the whisk 108 with the motor 114 urges the arms to splay away from the centre of the base 300 of the vessel 116. For example, the support arms 118 maybe formed such that without magnetic engagement, the domed base portion 702 is supported above the vessel 116 base 300. Magnetic engagement of the whisk 108 with the motor 114 pulls the whisk 108 towards the base 300 of the vessel 116 and brings the domed base 702 into contact with the base 300 of the vessel 116. This action forces the support arms 118 apart from one another, and thus further urges the extensions 608 on the ends of the support arms 118 against the baffles 304 of the vessel 116. In some example implementations, resiliently deformable support arms 118 can be achieved by forming the support arms 118 from Polyoxymethylene or POM.

[0162] In some example implementations, the support arms 118 and central portion 124 are formed from a material which is corrosion resistant, resilient to deformation under heat and durable. Polymers such as Polyethylene are disadvantageous for use in forming the support arms 118 or central portion 124 because such polymers lack rigidity at the operating temperatures of the device too. In some example implementations, the support arms 118 and central portion 124 are formed from Polyoxymethylene or POM. In some example implementations, the support arms 118 and central portion 124 are formed from POM-C. In some example implementations,the support arms 118 and central portion 124 are formed from POM-H. In some example implementations, the support arms 118 and central portion 124 are formed from glass filled POM.

[0163] In some example implementations, any of the support arms 118, central portion 124 or whisk 108 are formed from glass-filed nylon. In some example implementations, glass filled nylon of 30% wt glass or greater is used. In some example implementations, glass filled nylon of 15% wt glass or greater is used. Advantageously, glass-filled nylon is resistant to wear and temperature fluctuations.

[0164] Shown in Fig. 9a and Fig 9b is an example implementation of the whisk or impeller 108. Fig. 9a shows a cross-section taken through the centre of the whisk 108. The whisk 108 comprises an upper body portion 900 comprising blades 908, a lower body portion 902 and a magnetic portion 130. The whisk 108 further comprises an hole 904 for passage of the shaft 110, and a receiving portion 906 configured to receive the base 700 of the shaft 110. The hole 904 is arranged at the centre of rotation of the whisk 108.

[0165] The magnetic portion 130 is configured to be magnetically coupled to a motor 114 beneath the base 300 of the vessel 116, such that there is no direct mechanical connection between the shaft 126 of the motor 114 and the whisk 108. The magnetic coupling allows rotation of the shaft 126 of the motor 114 to cause rotation of the whisk 108. As shown in Fig. 9a, the magnetic portion 130 is encapsulated by the upper body portion 900 and the lower body portion 902. The magnetic coupling is configured to draw the whisk 108 and the motor 114 shaft towards one another such that the whisk 108 is drawn towards the base 300 of the vessel 116 when the mixing element 106 is inserted into the vessel 116. In some example implementations the motor 114 is configured to ramp rotational speed gradually when activated, to prevent shock loading of the motor 114 and to prevent disruption of the magnetic coupling.

[0166] In some example implementations, the device is configured to operate in a first state wherein the duration of a gradual rotational speed ramp up of the motor 114 maybe 1 second. In some example implementations, a ramp-up is 1 second in duration when cocoa solids such as powdered chocolate is expected to have been added to the liquid. Advantageously, this reduces beverage preparation times.

[0167] In some example implementations, the device is configured to operate in a second state wherein the duration of a gradual rotational speed ramp up of the motor 114 maybe 5 seconds. In some example implementations, a ramp-up is 5 seconds in duration when cocoa solids such as chocolate flakes is expected to have been added to the liquid. Advantageously, this allows the whisk 108 to agitate chocolate flakes at the base 300 of the vessel 116 gradually, and avoids decoupling the whisk 108 from the motor 114.

[0168] In some example implementations, the magnetic portion 130 comprises a plurality of magnets arranged within the upper 900 and lower 902 body portions of the whisk 108. In some example implementations, the whisk 108 comprises at least 4 magnets as the magnetic portion 130. In some example embodiments, the magnets of the magnetic portion 130 are arranged such that they have alternating polarities to their nearest neighbours within the whisk 108. In some example implementations, the magnets are formed from Neodymium.

[0169] Upper body portion 900 detail of an example implementation of the whisk108 is shown in Fig. 9b. The top surface of the upper body portion 900 is formed from a series of alternating grooves 910 and blades 908 arranged to extend in a direction radially from the rotational axis of the whisk to the outer edge of the whisk 108, having a pointed end or tip 914. The upper body portion 900 comprising both the grooves 910 and the blades 908 thereby comprises an impelling formation, formed from the grooves 910 and blades 908. The blades 908 have a first height near the centre of rotation of the whisk 108 and a second height at a first radius further away from the centre of rotation of the whisk 108. The blades 908 are configured to extend in a generally upward direction at the outer edge the outer edge of the whisk 108 to define upstanding portions or displacement portions 912 of the impeller or whisk 108. Throughout the description, upstanding portion 912 and displacement portion 912 are used interchangeably. The grooves 910 are configured to have a lesser maximum radius from the centre of the whisk than the blades 908. In other words, in a direction away from the centre of the whisk, the grooves terminate before the blades terminate. In some example implementations, the first radius is also the maximum radius of the grooves 910.

[0170] In some example implementations, the first height of the blades 908 is greater than the second height, giving the blades 908 a downward sloping profile away from the centre of rotation of the whisk 108 towards the first radius.[oi ijln some example implementations, the diameter L of the lower body portion 902 is the same as the diameter of the grooves 910 of the upper body portion 900. In some example implementations, half the diameter L of the lower body portion is equal to the first radius. In some example implementations, the diameter L of the lower body portion 902 is between 20mm and 30mm. In some example implementations, the diameter L of the lower body portion 902 is between 20mm and 25mm. In some example implementations, the diameter L of the lower body portion 902 is between 23mm and 24mm. In some example implementations, the diameter L of the lower body portion 902 is about 23.5mm.

[0172] In creating high quality foam, it is important to ensure a ratio of the diameter of the lower body portion 902, L (shown in Fig. 9A), to the maximum diameter of the vessel 116, D (shown in Fig. 4) is present. The ratio is referred to herein as L:D. This ratio L:D maybe between 1:3 and 1:6 to obtain high quality foam. In some example implementations, the ratio is between 1:4 and 1:5. In further example implementations, this ratio is 1:4.2.

[0173] In some example implementations this ratio L:D maybe between 1:2 and 1:6 to obtain high quality foam. In some example implementations, the ratio is between 1:3 and 1:4. In further example implementations, this ratio is 1:3.8.

[0174] In some example implementations, the diameter T of the upper body portion 900 as measured from the tips 914 of the upstanding portions 912 is between 30mm and 40mm. In some example implementations, the diameter T of the upper body portion 900 as measured from the tips 914 of the upstanding portions 912 is between 35mm and 37mm. In some example implementations, the diameter T of the upper body portion 900 as measured from the tips 914 of the upstanding portions 912 is about 36.2mm.

[0175] In creating high quality foam, it is important to ensure a ratio of the diameter of the upper body portion 900 as measured from the tips 914 of the upstanding portions 912, T (Shown in Fig. 9A), to the maximum diameter of the vessel 116, D (Shown in Fig. 4) is present. The ratio is referred to herein as T:D. This ratio T:D maybe between 1:2 and 1:4 to obtain high quality foam. In some example implementations, the ratio is between 1:2 and 1:3. In further example implementations, this ratio is 1:2.8.

[0176] In some example implementations this ratio T:D maybe between 1:2 and 1:5 to obtain high quality foam. In some example implementations, this ratio is 1:2.5.

[0177] The ratio of the diameter T of the whisk 108 to the maximum diameter D of the vessel 116 has a strong influence on the volume and quality of the foam produced. As the relative size of the whisk 108 for a given vessel 116 increases, foam volume increases. However, if the whisk 108 is too large there is a decrease in foam volume as the whisk 108 ceases to efficiently to cooperate with the structure of the vessel 116 to incorporate air into the fluid.

[0178] In some example implementations, the grooves 910 are configured to have a tapered depth, increasing in depth radially outward from a first depth the centre of the whisk 108 to a second depth at a maximum radius of the grooves 910. The depth of the grooves 910 is measured from the surface of the impelling formation. In some example implementations, the depth of the grooves 910 is between 0.1mm and 2mm. In some example implementations, the depth of the grooves 910 is between 0.2mm and 1.6mm. In some example implementations, the depth of the grooves 910 increases linearly from 0.2mm to 1.6mm towards the maximum radius of the groove from the centre of the whisk 108.

[0179] The upper surface of the impelling formation of the upper body portion900 is commensurate with the upper surface of the blades 908. For example, the uppermost surface of the blades maybe the same as the upper surface of the impelling formation, or coplanar with the upper surface of the impelling formation, or at the same height as the upper surface of the impelling formation.

[0180] In some example implementations, the width of the base of the grooves 910 is configured to taper, increasing in width radially outward from the centre of the whisk 108. In some example implementations, the width of the grooves 910 is between imm and 2.5mm. In some example implementations, the width of the grooves 910 is between 1.3mm and 2.3mm. In some example implementations, the width of the grooves increases linearly from 1.3mm to 2.3mm towards the maximum radius of the groove from the centre of the whisk 108.

[0181] In some example implementations the blades 908 may have a width between 3mm and 6mm. In some example implementations, the blades 908 have a width between 4mm and 5mm.

[0182] In some example implementations, the upstanding portions 912 have a tapered width between a body end proximal to the whisk 108 and a tip end 914 distal from the whisk 108. In some example implementations the upstanding portions 912 have a maximum width at the body end of the upstanding portion, and reduce in width towards the tip end 914 at the maximum radius of the blade 908 from the centre of the whisk 108. In some example implementations, a tip 914 of the upstanding portions has a width of between 0.5mm and imm. In some example implementations, the width of a tip 914 of the upstanding portions 912 is about 0.8mm. In some example implementations, the width of a tip 914 of the upstanding portions 912 is about 0.78mm. In some example implementations, the thickness of the upstanding portions 912 is between imm and 2mm. In some example implementations, the thickness of the upstanding portions 912 is about 1.8mm.

[0183] The profile of the blades 908 is important in increasing shear forces in the fluid. Particularly, the tapered shape of the upstanding portions 912 and the tip 914 increase shear forces in the fluid which aids in incorporation of air into the fluid, and additional homogenisation of the fluid. In particular, in milk or milk-like liquids such as those containing proteins and fats in suspension, increased shear forces improves homogenisation of the liquid and distribution of fats and proteins within milk or milklike liquids at the same time as introducing air into the liquid. In milk or milk-like liquids, it is important that proteins and fat in the liquid are distributed within the foam to improve longevity of the bubbles. When proteins and fats are properly distributed in the foam, the bubbles have improved lifetime due to increased viscosity of the fluid from which the bubbles are formed.

[0184] The above described dimensions of the whisk 108 have been experimentally demonstrated to improve foaming of milk-based products, and allow foam with small bubble sizes and greater homogeneity and volume to be produced at high whisking speeds, compared to known devices. The speeds in RPM disclosed herein are “no load” speeds, i.e. the speed the motor that is arranged to drive the impeller would rotate at when there is no impeller present. Although the “no load” speeds given herein are also referred to the speed of the impeller, the “no load” speeds are the “no load” speeds of the motor and may not, in practice, correspond to the speed of the impeller (as the impeller constitutes a load). In particular, the speeds relate to systems having the dimensions described herein. For example, in particular, the speeds relate to systemswherein the ratio of the diameter T of the whisk to the maximum diameter D of the vessel is between 1:2 and 1:4, and, optionally, wherein the vessel has an internal volume of from 500 to 700 ml.

[0185] When the whisk 108 is caused to spin by the magnetic coupling to the motor 114, the upstanding portions 912 are configured to ‘cut’ the fluid. The action of ‘cutting’ the fluid effectively displaces a small volume of fluid into which air can rush in and be trapped by the fluid to form foam.

[0186] The grooves 910 in the impeller or whisk 108 capture and drag fluid with the direction of motion of the impeller 108 as it spins. Because the grooves 910 are arranged to extend radially from the axis of rotation, fluid trapped in the grooves 910 is urged from the impeller 108 towards the wall 302 of the vessel 116. This then encourages downward flow from above the impeller 108 towards the grooves 910, drawing the bubbles of air which have been trapped by the action of the upstanding portions 912 towards the grooves 910 which in turn force the bubbles towards the wall 302 of the vessel 116. Additionally, the grooves 910 are formed to angle towards the base 300 of the vessel 116 from the axis of rotation. This further encourages the fluid to flow towards the base 300 of the vessel 116 when the impeller 108 rotates, by directing the flow along the base of the grooves 910.

[0187] In some example implementations the whisk 108 has between 12 to 20 grooves 910 and between 12 to 20 blades 908. In some example implementations, the whisk 108 comprises an equal number of grooves 910 and blades 908. In some example implementations, the whisk 108 has 12 grooves 910 and 12 blades 908.

[0188] The above mentioned action of the impeller or whisk 108 causes the fluid in the vessel 116 to rotate and circulate, encouraging air to be captured in the fluid and encouraging circulation and therefore mixing of the fluid.

[0189] The whisk 108 according to the description above produces a high volume of foam and a close structure of microfoam (i.e. a homogenous microfoam comprising bubbles between 20pm-50pm in diameter) when rotated at between 1600 RPM and 2350RPM in milk in a vessel 116 as described above. In some example implementations, the whisk 108 is rotated between 4000RPM to 6000RPM in milk. In some example implementations a foam layer 30mm-35mm thick results atop of the foamed fluid product. In the present disclosure, a high quality foamed fluid product or high qualityfoam is characterised by a homogenously distributed high density of bubbles suspended in liquid. A foam with a high density of bubbles is to be understood as a foam formed from bubbles between 20pm and 50pm in diameter. In milk or milk-like liquids, it is further important that proteins and fat in the liquid are distributed within the foam to improve longevity of the bubbles. When proteins and fats are properly distributed in the foam, the bubbles have improved lifetime due to increased viscosity of the fluid from which the bubbles are formed. Advantageously, the grooves 910 and blades 908 of the impeller 108 as described above improve shear forces in the liquid, which improves homogenisation of the liquid and distribution of fats and proteins within milk or milklike liquids at the same time as introducing air into the liquid. As will be appreciated, a high-quality foam does not comprise many bubbles larger than 50pm in diameter. The term 'homogenous’ should be understood in the context of this disclosure to mean that a foam is very highly comprised of bubbles within a defined range of sizes, but not excluding foams which also comprise a small number of larger bubbles.

[0190] In some example implementations the whisk 108 is formed from a material which is corrosion resistant, resilient to deformation under heat and durable. Polymers such as Polyethylene are disadvantageous for use in whisk 108 because such polymers lack rigidity at the operating temperatures of the device too. In some example implementations, the whisk is formed from Polyoxymethylene or POM. In some example implementations, the whisk 108 is formed from POM-C. In some example implementations, the whisk 108 is formed from POM-H. In some example implementations, the whisk 108 is formed from glass filled POM.

[0191] In some example implementations, the whisk is formed from glass-filed nylon. In some example implementations, glass filled nylon of 30% wt glass or greater is used. In some example implementations, glass filled nylon of 15% wt glass or greater is used. Advantageously, glass-filled nylon is resistant to wear and temperature fluctuations.

[0192] The combination of the whisk 108 features which urges flow of the fluid downwardly in the centre of the vessel, the baffles 304 which prevent vortex formation at high whisk 108 speeds, the feet portions 606 of the support arms 118 allowing fluid flow beneath the support arms 118, and the flat portion 602 of the support arms 118 preventing vortex formation contribute to simultaneous mixing and frothing of the milk or milk-like product. In particular, the features listed above operate synergistically toprovide improved mixing of a fluid whilst frothing the fluid, which is particularly important when producing a frothed flavoured beverage. Importantly, flow beneath the support arms 118 and close to the whisk 108 is achieved, both by the shape of the support arms 118 and by the feet portions 606 spacing the support arms 118 from the base 300. Allowing flow of liquid between the support arms 118 and the whisk 108 enables a relatively unimpeded liquid flow at the base 300 of the vessel 116, whilst the support arms 118 above the whisk impede vortex formation. Advantageously, flow beneath the support arms 118 and close to the whisk 108 enables agitation of liquid and solids at or on the base 300 of the vessel 116. In some example implementations, the liquid volume between the support arms 118 and the whisk 108 is greater than 5% of the total liquid volume in use. In some example implementations, the liquid volume between the support arms 118 and the whisk 108 10% or greater of the total liquid volume in use.

[0193] Furthermore, when solids such as a powder or cocoa solids are mixed into milk, it is important that high circulation of the fluid is maintained and that good flow of the fluid is present at the base of the vessel 116. This ensures that the solids, which will tend to settle at the base of the vessel when introduced, are encouraged into suspension in the fluid by mixing.

[0194] Furthermore, a whisk 108 as described above and shown in Fig. 9a and 9b provides optimal mixing and foaming at high revolution speeds. High rotation speed of the whisk 108 in fluid tends to result in a high rotational speed of the fluid which will tend to flow up the walls of the vessel 116. Advantageously, the device described herein solves this problem due to the interaction of the rotating fluid with the baffles 304 and the support arms 118 of the mixing element 106 disrupting rotational flow of the fluid. Thus higher whisking speeds can be used without fluid flowing out of the vessel 116.

[0195] Shown in Fig. 10 is a view from above the device when the mixing element is inserted. In the example implementation of Fig. 10, the extensions 608 are shown in the recessed portions 306 of the baffles 304. When the whisk 108 rotates anticlockwise, there is a chance that the support arms are ‘dragged’ by the whisk 108 or ‘pushed’ by the rotating fluid in the vessel 116. As explained above, the extensions will then be urged against the projections 308 and prevent further rotation of the support arms 118. Furthermore, the magnetic coupling of the whisk 108 to the motor shaft 126 will cause the support arms 118 to splay outwards and resist the extensions 608 from being pushed towards the centre of the vessel 116.

[0196] Shown in Fig. 11 is a perspective view of the device too as assembled without the lid. Visible in this view is the housing 102 placed upon the dock 202, the pouring lip 312 of the vessel 116, the vessel 116 interior, the mixing element 106, the handle 122 of the device too, the control element 206 and the user feedback indicator 208.Error Logic

[0197] In some example implementations, the control electronics are configured to detect errors in operation and convey that information to the user.

[0198] The control electronics may comprise an ammeter, voltmeter or power meter operably connected to measure parameters such as the current, voltage or power consumption of the motor 114 when in use.

[0199] The control electronics measure the parameters of the motor 114 when the motor 114 is caused to rotate by the control electronics to infer the load on the motor 114.

[0200] If the motor 114 current is low, or below a first threshold current level, the control electronics infers that this is because the motor 114 is not operably coupled to the whisk 108 or that the whisk 108 is not immersed in fluid.

[0201] If the motor 114 current is high, or above a second threshold current level, the control electronics infer that the whisk 108 is prevented from moving or otherwise obstructed.Operation

[0202] Fig. 12 shows an example method for using the device too to make a foamed milk or milk-like product.

[0203] Operation of the device too is set out with reference to the example process set out in Fig. 12. At step S100, a user places the mixing element 106 into the vessel 116, thereby assembling the device too. When inserted, the mixing element is oriented such that the whisk 108 magnetically engages with the arrangement of magnets 128 of the shaft 126 of the motor 114. The mixing element 106 is thereby arranged such that direction of rotation of the whisk 108 is arranged to follow the direction of the spiral of the support arms 118 of the mixing element 106.

[0204] At step S105, a user then places a liquid such as milk or a milk-like product into the vessel 116 of the device too. For example, a user may place a quantity less than or equal to a level indicated by the maximum fluid level indicator 600 provided on the central portion 124.

[0205] At step S110 the user may then optionally add further ingredients to the milk or milk-like product, for example flaked chocolate or powdered chocolate. The user may use the lid 104 as described above as a measuring tool to measure the correct volume of solids into the vessel 116 by inverting lid 104 and filling the central recess 504 up to the indicator with the further ingredients.

[0206] At step S115 the user optionally selects, using the control element 206 on the dock 202 of the device too, a cold operation mode or a hot operation mode. The device too may then optionally give the user an indication that a mode has been selected via the user feedback indicator 206, such as a light of the user feedback indicator 206 flashing red for a hot operation mode or blue for a cold operation mode.

[0207] At step S120 the user optionally confirms the operation mode by via interaction with the control element 206, such as depressing the control element 206. The device too will then perform the selected operation and indicate to the user when the liquid foamed product is ready to be removed from the vessel 116 via the user feedback indicator 206.

[0208] At step S125 the user removes the foamed liquid product for consumption.Hot operation mode

[0209] The operation of the device too when the user selects a ‘hot’ operation mode is now described with reference to Fig. 13.

[0210] Fig. 13 sets out the operations which may occur in the device too between and inclusive of steps S115 and S125 of Fig. 12.

[0211] Optionally, before an operation mode starts, the device too pauses to allow the user to correct any mistakes. In some example implementations, the pause is for 2 seconds.

[0212] In an example implementation, the hot mode is used with flaked chocolate which typically will melt in milk once the milk has arrived at the temperature of 40°C. It is therefore important that whisking and mixing is performed throughout the meltingphase of the chocolate whilst the milk is heated. If the whisking and mixing is not performed throughout the melting phase, chocolate may collect on the base 300 of the vessel 116, insulating the milk or milk-like liquid from the heated base 300 and potentially burning chocolate onto the base 300.

[0213] In the hot operation mode, the control electronics cause the motor 114 to ramp up S200 from stationary to a target rotation speed and cause the heater 112 to heat S205 the vessel 116. The direction of rotation is arranged to follow the direction of the spiral of the support arms 118 of the mixing element 106. In some example implementations, the duration of a ramp up S200 is 5 seconds. In some example implementations, the target rotation speed is between 1600 RPM and 2350 RPM in liquid. In some example implementations, the target rotation speed is between 1600 RPM and 1900 RPM in liquid. In some example implementations the target rotation speed is between 1600 RPM and 2250 RPM in liquid. In some example implementations the target rotation speed is between 1600 RPM and 2350 RPM in liquid. In some example implementations the target rotation speed is about 2200RPM in liquid. In some example implementations the target rotation speed is between 2000 RPM and 2350RPM in liquid.

[0214] Optionally, at step S210 the control electronics performs a check on the motor 114 to determine whether or not the whisk 108 or liquid are present. As described above, this check is achieved by measuring the power consumption of the motor 114. In some example implementations, the error checking is based on a current drawn by the motor 114.

[0215] If the whisk 108 is present and liquid is present in the vessel 116, the heating element 112 continues to heat S215 the vessel 116 until the base 300 of the vessel 116 reaches a first temperature threshold.

[0216] In some example implementations, the temperature is checked at set intervals rather than continuously throughout operation, a technique known as ‘polling’. The temperature of the base 300 of the vessel 116 is determined by obtaining data from the thermometer in thermal contact with the base 300 of the vessel 116. In some example implementations, the control electronics checks whether the whisk 108 and liquid are present each time the temperature of the vessel 116 is checked.

[0217] In some example implementations, the first threshold is a temperature of approximately 9O°C or higher, and further a temperature of approximately 95°C. When the base 300 of the vessel 116 is at these temperatures, the temperature of the milk is approximately 7O°C ± 3°C. Advantageously, this prevents the milk from ‘scalding’ which occurs at approximately 83°C.

[0218] In some example implementations, the first threshold is approximately 660C.

[0219] At step S220, once the first temperature threshold has been reached by the vessel 116, the heater 112 is then turned off, but the motor 114 remains on.

[0220] The motor continues to run to keep the liquid flowing whilst the liquid and vessel 116 move towards thermal equilibrium. This has the effect of preventing the liquid such as milk from burning onto the base 300 of the vessel 116, or otherwise developing an undesirable temperature gradient over the bulk liquid.

[0221] In some example implementations, the control electronics continue to ‘poll’ the thermometer until temperature of the base of the vessel 116 passes or meets a second threshold. In some example implementations, measurement of the temperature is not achieved via polling but by event-driven measurement. In some implementations the second thermal threshold maybe lower than the first thermal threshold. In some example implementations the second thermal threshold maybe greater than the first thermal threshold. In some example implementations, the presence of the whisk 108 and liquid is checked each time the thermometer is polled by the control electronics.

[0222] At step S225, once the temperature of the vessel 116 passes or meets the second threshold, the motor 114 is turned off causing the motor 114 to slow from the target speed to stationary. In some example implementations, the motor 114 is ramped from the target speed down to stationary, which may preserve foam integrity and improve longevity of the foam. In some example implementations, a duration of ramping the motor 114 to stationary is 5 seconds. In some example implementations, a duration of ramping the motor 114 to stationary is 10 seconds.

[0223] In some example implementations, the second threshold is approximately 75°C. In some example implementations, it is from 6s°C to 75°C, and in further example implementations from 7O°C to 75°C. In some example implementations, the second threshold is 68°C.

[0224] In some example implementations, if the temperature of the vessel 116 does not meet or pass the second threshold and 8 seconds have passed since the heater 112 was turned off, the motor 114 is ramped down from target speed to stationary.

[0225] At step S230, once the motor 114 is stationary, the control electronics cause the user feedback indicator 206 to indicate to the user that the operation is complete and that the foamed product is prepared. For example, the user feedback indicator 206 may flash to indicate that the preparation is complete. In some example implementations, the user feedback indicator 206 may change state, such as turning from an ‘on’ state to an ‘off state to indicate that the preparation is complete.Cold operation mode

[0226] The operation of the device when the user selects a ‘cold’ operation mode is now described with reference to Fig. 14.

[0227] Fig. 14 sets out the operations which may occur in the device too between and inclusive of steps S115 and S125 of Fig. 12.

[0228] Optionally, before an operation mode starts, the device too pauses to allow the user to correct any mistakes. In some example implementations, the pause is for 2 seconds.

[0229] In an example implementation, the cold mode is used with solids such as chocolate powder.

[0230] At step S300, in the cold operation mode, the control electronics cause the motor 114 to ramp from stationary to a target rotation speed and maintain that speed for a predetermined time. This is step (b) of the method described herein. In some example implementations, a duration of the ramp from stationary is 1 second. In some example implementations, the pre-determined time is up to 2.5 minutes. The heater 112 is not engaged in this operational mode.

[0231] Optionally, prior to step S300, in cold operation mode, the control electronics cause the motor 114 to operate in pulsed mode (step (a) (iii) of the method described herein). The control electronics cause the motor 114 to ramp from stationary to a target rotation speed and maintain that speed for a first predetermined time and then to turn off the motor for a second predetermined period time, and then to repeat this pulse for a predetermined number of times. In some example implementations, boththe first and second predetermined periods of time are up to 5 seconds and the predetermined number of times that the pulse is repeated is up to 5 or 7 times. In some example implementations, the first predetermined period is up to 3 seconds and the pulse is repeated up to 3 to four times. In some example implementations, the target rotation speed is between 2200 RPM and 2400RPM in liquid. In some example implementations, the target rotation speed is about 2200 RPM in liquid.

[0232] Optionally, at step S305, the control electronics performs a check on the motor 114 to determine whether or not the whisk 108 and / or liquid are present. As described above, this check is achieved by measuring the power consumption of the motor 114. In some example implementations, the error checking is based on a current drawn by the motor 114.

[0233] In some example implementations, the control electronics periodically checks whether or not the whisk 108 and / or liquid is present, as described above.

[0234] At step S310, when the predetermined time has expired, the control electronics cause the motor 114 to turn off, thereby reducing speed of the motor 114 to stationary. In some example implementations, the motor 114 is ramped from the target speed down to stationary, which may preserve foam integrity and improve longevity of the foam.

[0235] At step S315, once the motor 114 is stationary, the control electronics cause S315 the user feedback indicator 206 to indicate to the user that the operation is complete and that the foamed product is prepared. For example, the user feedback indicator 206 may flash to indicate that the preparation is complete.Faults

[0236] If at any time the control electronics identify that the whisk 108 and / or liquid is not present during the hot or cold operation mode, the control electronics cause the motor 114 to stop and, if in the hot operation mode, the heater 112 to cease heating the vessel 116. The control electronics then cause the user feedback indicator 206 to indicate that there is an error to the user.Penultimate comments

[0237] Control electronics as referred to in the foregoing may relate to a control electronics. The term “control electronics” shall also be taken to include any collection ofmachines (e.g., computers) that individually or jointly execute a set (or multiple sets) of instructions to perform any one or more of the methodologies discussed herein. Alternatively, a plurality of processors within a single set of control electronics, can perform the independent computations. Example control electronics may comprise a processor, a main memory (e.g., read-only memory (ROM), flash memory, dynamic random access memory (DRAM) such as synchronous DRAM (SDRAM) or Rambus DRAM (RDRAM), etc.), a static memory (e.g., flash memory, static random access memory (SRAM), etc.), and a secondary memory (e.g., a data storage device), which communicate with each other via a bus.

[0238] A processor as described above may represent one or more general- purpose processors such as a microprocessor, central processing unit, or the like. More particularly, the processor maybe a complex instruction set computing (CISC) microprocessor, reduced instruction set computing (RISC) microprocessor, very long instruction word (VLIW) microprocessor, processor implementing other instruction sets, or processors implementing a combination of instruction sets. The processor may also be one or more special-purpose processors such as an application specific integrated circuit (ASIC), a field programmable gate array (FPGA), a digital signal processor (DSP), network processor, or the like. The processor is configured to execute processing logic for performing the operations and steps discussed herein.

[0239] The control electronics may include one or more machine-readable storage media (or more specifically one or more non-transitory computer-readable storage media) on which is stored one or more sets of instructions embodying any one or more of the methodologies or functions described herein.

[0240] The various methods described above may be implemented by a computer program. The computer program may include computer code arranged to instruct a computer to perform the functions of one or more of the various methods described above. The computer program and / or the code for performing such methods maybe provided to an apparatus, such as a computer, on one or more computer readable media or, more generally, a computer program product. The computer readable media maybe transitory or non-transitory. The one or more computer readable media could be, for example, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, or a propagation medium for data transmission, for example for downloading the code over the Internet. Alternatively, the one or more computer readable mediacould take the form of one or more physical computer readable media such as semiconductor or solid state memory, magnetic tape, a removable computer diskette, a random access memory (RAM), a read-only memory (ROM), a rigid magnetic disc, and an optical disk, such as a CD-ROM, CD-R / W or DVD.

[0241] In an implementation, the modules, components and other features described herein can be implemented as discrete components or integrated in the functionality of hardware components such as ASICS, FPGAs, DSPs or similar devices.

[0242] A “hardware component” is a tangible (e.g., non-transitory) physical component (e.g., a set of one or more processors) capable of performing certain operations and maybe configured or arranged in a certain physical manner. A hardware component may include dedicated circuitry or logic that is permanently configured to perform certain operations. A hardware component maybe or include a special-purpose processor, such as a field programmable gate array (FPGA) or an ASIC. A hardware component may also include programmable logic or circuitry that is temporarily configured by software to perform certain operations.

[0243] Accordingly, the phrase “hardware component” should be understood to encompass a tangible entity that maybe physically constructed, permanently configured (e.g., hardwired), or temporarily configured (e.g., programmed) to operate in a certain manner or to perform certain operations described herein.

[0244] In addition, the modules and components can be implemented as firmware or functional circuitry within hardware devices. Further, the modules and components can be implemented in any combination of hardware devices and software components, or only in software (e.g., code stored or otherwise embodied in a machine- readable medium or in a transmission medium).

[0245] It is to be understood that the above description is intended to be illustrative, and not restrictive. Many other implementations will be apparent to those of skill in the art upon reading and understanding the above description. Although the present disclosure has been described with reference to specific example implementations, it will be recognized that the disclosure is not limited to the implementations described, but can be practiced with modification and alteration within the spirit and scope of the appended claims. Accordingly, the specification and drawings are to be regarded in an illustrative sense rather than a restrictive sense. The scope of thedisclosure should, therefore, be determined with reference to the appended claims, along with the full scope of equivalents to which such claims are entitled.

[0246] Aspects and implementations of the present disclosure are hereby summarised in the following enumerated clauses:Al. A system for producing a foamed beverage, the system comprising: a vessel comprising fluid deflection formations; a support element configured to be arranged within the vessel; and an impeller supported by the support element.A2. A system according to clause Al, wherein the vessel comprises: a base; and a wall, wherein the wall comprises the fluid deflection formations.A3. A system according to clause A2, wherein the fluid deflection formations are integrally formed with the wall.A4. A system according to any of clause Al to clause A3, wherein the fluid deflection formations comprise alternating projections and recesses.A5. A system according to any preceding ‘A’ clause, wherein the fluid deflection formations comprise curved recesses.A6. A system according to any preceding ‘A’ clause, wherein the fluid deflection formations extend from the base of the vessel towards an open top end of the vessel.A7. A system according to clause A6, wherein the fluid deflection formations are arranged to terminate a distance from the open top end of the vessel.A8. A system according to any preceding ‘A’ clause, wherein the support element comprises: a central portion; a shaft arranged below the central portion; andone or more support arms configured to extend from the central portion towards the vessel.Ag. A system according to clause A8, wherein the one or more support arms are configured to extend towards the vessel in a spiral.Aio. A system according to clause A9, wherein the spiral formed by the one or more support arms follows a direction of rotation of the impeller in use.An. A system according to any preceding ‘A’ clause, wherein the support element comprises a fluid impeding surface arranged to disrupt fluid rotation.A12. A system according to any of clauses A8-A10, wherein the support arms comprise a fluid impeding surface arranged to disrupt fluid rotation.A13. A system according to any of clauses A8 to Aio or A12, wherein the one or more support arms further comprise one or more feet arranged to rest on the base of the vessel when the support element is inserted into the vessel.A14. A system according to clause A13, wherein the feet are configured to space the support arms from the base of the vessel.A15. A system according to any preceding ‘A’ clause, wherein the impeller comprises: an impeller body; and at least one blade arranged on an upper surface of the impeller body.A16. A system according to clause A15, wherein the at least one blade is arranged to extend in a radial direction away from a centre of rotation of the impeller.At 7. A system according to clause A15 or A16, comprising at least 12 blades and up to 20 blades.A18. A system according to any of clauses Al to A14, wherein the impeller comprises: an impeller body; and at least one groove arranged in the upper surface of the impeller body.A19- A system according to clause A18, wherein the at least one groove is arranged to extend in a radial direction away from a centre of rotation of the impeller.A20. A system according to clause A18 or A19, comprising at least 12 grooves and up to 20 grooves.A21. A system according to any of clauses Al to A14, wherein the impeller comprises: an impeller body; at least one blade arranged on an upper surface of the impeller body; and at least one groove arranged in the upper surface of the impeller body.A22. A system according to clause A21, wherein the at least one blade is arranged adjacent the at least one groove.A23. A system according to clause A21 or A22, comprising at least 12 blades and / or grooves and up to 20 blades and / or grooves.A24. A system according to any of clauses A21 to A23, wherein the at least one groove and / or the at least one blade are arranged to extend in a radial direction away from a centre of rotation of the impeller.A25. A system according to any of clauses A15-A17 and A21-A24, wherein the at least one blade comprises, at an end away from the centre of rotation of the impeller, a displacement portion extending upwardly from the upper surface of the impeller.A26. A system according to clause A25, wherein the displacement portion comprises a pointed tip at an end furthest from the centre of rotation of the impeller.A27. A system according to clause A25 or A26, wherein the displacement portion is generally sigmoid shaped.A28. A system according to any preceding ‘A’ clause, wherein the impeller body comprises one or more magnets configured to magnetically couple to a shaft of a motor arranged beneath the vessel.A29. A foamed beverage preparation device comprising:a system according to any preceding ‘A’ clause; a housing arranged to contain the system; a motor arranged to drive the impeller; a heater arranged to heat the vessel; and control electronics configured to control operation of the heater and motor.Bi. An impeller system for homogenising a beverage, the impeller system comprising: an impeller; and a support for the impeller, wherein the support comprises a fluid impeding surface arranged to disrupt fluid rotation.B2. An impeller system according to clause Bi, wherein the impeller comprises an impelling formation comprising at least one groove and / or at least one blade.B3. An impeller system according to clause B2, wherein the impelling formation comprises at least 12 grooves and up to 20 grooves.B4. An impeller system according to clause B2 or clause B3, wherein the impelling formation comprises at least 12 blades and up to 20 blades.B5. An impeller system according to any of clause B2 to clause B4, wherein the impelling formation comprises at least one groove adjacent to at least one blade.B6. An impeller system according to any of clause B2 to clause B5, wherein the impelling formation is arranged on an upper surface of the impeller.B7. An impeller system according to any of clause B2 to clause B6, wherein the at least one groove and / or the at least one blade are arranged to extend in a radial direction away from a centre of rotation of the impeller.B8. An impeller system according to any of clause B2 to clause B7, wherein the at least one groove has a first depth near a centre of rotation of the impeller, and a second depth away from a centre of rotation of the impeller, and the seconddepth is greater than the first depth as measured from an upper surface of the impelling formation.B9. An impeller system according to any of clause B2 to clause B8, wherein an upper surface of the one or more blades has a first height near a centre of rotation of the impeller and second height towards a first radius from a centre of rotation of the impeller, wherein the first height is greater than the second height.Bio. An impeller system according to clause B9, wherein the first radius is a maximum radius of the one or more grooves.Bit. An impeller system according to any of clause B9 to clause Bio, wherein the upper surface of the blades is commensurate with the upper surface of the impelling formation.B12. An impeller system according to any of clause B2 to clause Bit, wherein the at least one blade comprises a pointed tip at an end furthest from the centre of rotation of the impeller.B13. An impeller system according to any of clause B2 to clause B12, wherein the at least one blade comprises, at an end away from the centre of rotation of the impeller, a displacement portion extending upwardly from the upper surface of the impeller.B14. An impeller system according to clause B13, wherein the displacement portion has a body end and a tip end, the body end proximal to the impeller and the tip distal from the impeller, wherein the tip end has a width less than a width of the body end.B15. An impeller system according to either clause B13 or clause B14, wherein the displacement portion has a thickness less than a thickness of the impeller measured close to a centre of rotation of the impeller.B16. An impeller system according to any of clause B2 to clause B15 wherein at least a portion of the blade is generally sigmoid shaped.B17. An impeller system according to any preceding ‘B’ clause, wherein the impeller comprises one or more magnets configured to magnetically couple to ashaft of a motor, optionally wherein the one or more magnets are for coupling to a motor beneath a vessel when the impeller system is placed in a vessel.B18. An impeller system according to any preceding ‘B’ clause, wherein the support comprises a shaft about which the impeller is rotatably mounted.B19. An impeller system according to clause B18, wherein the impeller is slidably mounted to the shaft.B20. An impeller system according to clause B19, wherein the shaft comprises a head portion arranged to abut a base of the impeller and prevent the impeller from sliding free of the shaft.B21. An impeller system according to clause B20, wherein the head portion comprises a domed side, optionally, wherein the domed side is for abutting a vessel when the impeller system is placed within a vessel.B22. An impeller system according to clause B20 or clause B21, wherein the head portion comprises a flat side configured to abut a surface of the impeller.B23. An impeller system according to any of clause B19 to clause B22, wherein the impeller is slidable along a length of the shaft equal to at least twice a depth of the impeller measured coaxially with the shaft.B24. An impeller system according to any preceding ‘B’ clause, wherein the support comprises one or more support arms.B25. An impeller system according to clause B24, wherein the one or more support arms are configured to extend from above the impeller when the impeller system is placed within a vessel, optionally, wherein the one or more support arms are for abutting against a vessel when the impeller system is placed within a vessel.B26. An impeller system according to clause B25, wherein the one or more support arms extend from above the impeller in a spiral, optionally, wherein the one or more support arms are for abutting against a vessel when the impeller system is placed within a vessel.B27. An impeller system according to clause B24 or clause B25, wherein the one or more support arms are for abutting against a vessel when the impeller system is placed within a vessel by extending towards a base of a vessel.B28. An impeller system according to clause B26 or clause B27, wherein the spiral formed by the one or more support arms follows a direction of rotation of the impeller in use.B29. An impeller system according to any of clause B24 to clause B28, wherein the support arms comprise the fluid impeding surface.B30. An impeller system according to any of clause B24 to clause B29, wherein the one or more support arms comprise one or more feet for resting on the base of a vessel.B31. An impeller system according to clause B30, wherein the feet are for spacing the support arms from the base of a vessel.B32. An impeller system according to clause B30 or clause B31, wherein the feet comprise rounded base portions for contacting the base of a vessel.B33. An impeller system according to any of clause B24 to clause B32, wherein the one or more support arms comprise abutment members arranged to project at least radially outward from the support arm for abutting a vessel.B34. An impeller system according to any preceding ‘B’ clause, comprising a handle arranged above the impeller.B35. An impeller system according to clause B34, wherein the handle comprises a gripping portion, wherein the gripping portion is arranged at the top of the handle.B36. An impeller system according to clause B35, wherein the gripping portion has a greater diameter than the shaft.B37. An impeller system according to any of clause B34 to clause B36, wherein the handle is arranged coaxially with the impeller.B38. An impeller system according to any of clause B34 to clause B37, wherein the handle comprises a liquid level indicator.

Claims

CLAIMS1. A system for producing a foamed beverage, the system comprising: a vessel comprising fluid deflection formations; a support element configured to be arranged within the vessel; and an impeller supported by the support element.

2. A system according to claim 1, wherein the vessel comprises: a base; and a wall, wherein the wall comprises the fluid deflection formations.

3. A system according to claim 2, wherein the fluid deflection formations are integrally formed with the wall.

4. A system according to any of claim 1 to claim 3, wherein the fluid deflection formations comprise alternating projections and recesses.

5. A system according to any preceding claim, wherein the fluid deflection formations comprise curved recesses.

6. A system according to any preceding claim, wherein the fluid deflection formations extend from the base of the vessel towards an open top end of the vessel.

7. A system according to claim 6, wherein the fluid deflection formations are arranged to terminate a distance from the open top end of the vessel.

8. A system according to any preceding claim, wherein the support element comprises: a central portion; a shaft arranged below the central portion; and one or more support arms configured to extend from the central portion towards the vessel when the support element is arranged within the vessel.

9. A system according to claim 8, wherein the one or more support arms are configured to extend towards the vessel in an axial spiral.

10. A system according to claim 9, wherein the spiral formed by the one or more support arms follows a direction of rotation of the impeller in use.

11. A system according to any preceding claim, wherein the support element comprises a fluid impeding surface arranged to disrupt fluid rotation.

12. A system according to any of claims 8-10, wherein the support arms comprise a fluid impeding surface arranged to disrupt fluid rotation.

13. A system according to any of claims 8 to 10 or 12, wherein the one or more support arms further comprise one or more feet arranged to rest on the base of the vessel when the support element is inserted into the vessel, to allow liquid to flow beneath the support arms.

14. A system according to claim 13, wherein the feet are configured to space the support arms from the base of the vessel.

15. A system according to any preceding claim, wherein the impeller comprises: an impeller body; andat least one blade arranged on an upper surface of the impeller body.

16. A system according to claim 15, wherein the at least one blade is arranged to extend in a radial direction away from a centre of rotation of the impeller.

17. A system according to claim 15 or 16, comprising at least 12 blades and up to 20 blades.

18. A system according to any of claims 1 to 14, wherein the impeller comprises: an impeller body; and at least one groove arranged in the upper surface of the impeller body.

19. A system according to claim 18, wherein the at least one groove is arranged to extend in a radial direction away from a centre of rotation of the impeller.

20. A system according to claim 18 or 19, comprising at least 12 grooves and up to 20 grooves.

21. A system according to any of claims 1 to 14, wherein the impeller comprises: an impeller body; at least one blade arranged on an upper surface of the impeller body; and at least one groove arranged in the upper surface of the impeller body.

22. A system according to claim 21, wherein the at least one blade is arranged adjacent the at least one groove.

23. A system according to claim 21 or 22, comprising at least 12 blades and / or grooves and up to 20 blades and / or grooves.

24. A system according to any of claims 21 to 23, wherein the at least one groove and / or the at least one blade are arranged to extend in a radial direction away from a centre of rotation of the impeller.

25. A system according to any of claims 15-17 and 21-24, wherein the at least one blade comprises, at an end away from the centre of rotation of the impeller, a displacement portion extending upwardly from the upper surface of the impeller.

26. A system according to claim 25, wherein the displacement portion comprises a pointed tip at an end furthest from the centre of rotation of the impeller.

27. A system according to claim 25 or 26, wherein the displacement portion is generally sigmoid shaped.

28. A system according to any preceding claim, wherein the impeller body comprises one or more magnets configured to magnetically couple to a shaft of a motor arranged beneath the vessel.

29. A foamed beverage preparation device comprising: a system according to any preceding claim; a housing arranged to contain the system; a motor arranged to drive the impeller; a heater arranged to heat the vessel; and control electronics configured to control operation of the heater and motor.

30. An impeller system for homogenising a beverage, the impeller system comprising: an impeller; anda support for the impeller, wherein the support comprises a fluid impeding surface arranged to disrupt fluid rotation.

31. An impeller system according to claim 30, wherein the impeller comprises an impelling formation comprising at least one groove and / or at least one blade.

32. An impeller system according to claim 31, wherein the impelling formation comprises at least 12 grooves and up to 20 grooves.

33. An impeller system according to claim 31 or claim 32, wherein the impelling formation comprises at least 12 blades and up to 20 blades.

34. An impeller system according to any of claim 31 to claim 33, wherein the impelling formation comprises at least one groove adjacent to at least one blade.

35. An impeller system according to any of claim 31 to claim 34, wherein the impelling formation is arranged on an upper surface of the impeller.

36. An impeller system according to any of claim 31 to claim 35, wherein the at least one groove and / or the at least one blade are arranged to extend in a radial direction away from a centre of rotation of the impeller.

37. An impeller system according to any of claim 31 to claim 36, wherein the at least one groove has a first depth near a centre of rotation of the impeller, and a second depth away from a centre of rotation of the impeller, and the second depth is greater than the first depth as measured from an upper surface of the impelling formation.

38. An impeller system according to any of claim 31 to claim 37, wherein an upper surface of the one or more blades has a first height near a centre of rotation of the impeller and second height towards a first radius from a centre of rotation of the impeller, wherein the first height is greater than the second height.

39. An impeller system according to claim 38, wherein the first radius is a maximum radius of the one or more grooves.

40. An impeller system according to any of claim 38 to claim 39, wherein the upper surface of the blades is commensurate with the upper surface of the impelling formation.

41. An impeller system according to any of claim 31 to claim 40, wherein the at least one blade comprises a pointed tip at an end furthest from the centre of rotation of the impeller.

42. An impeller system according to any of claim 31 to claim 41, wherein the at least one blade comprises, at an end away from the centre of rotation of the impeller, a displacement portion extending upwardly from the upper surface of the impeller.

43. An impeller system according to claim 42, wherein the displacement portion has a body end and a tip end, the body end proximal to the impeller and the tip distal from the impeller, wherein the tip end has a width less than a width of the body end.

44. An impeller system according to either claim 42 or claim 43, wherein the displacement portion has a thickness less than a thickness of the impeller measured close to a centre of rotation of the impeller.

45. An impeller system according to any of claim 31 to claim 44 wherein at least a portion of the blade is generally sigmoid shaped.

46. An impeller system according to any of claim 31 - claim 45, wherein the impeller comprises one or more magnets configured to magnetically couple to a shaft of a motor, optionally wherein the one or more magnets are for coupling to a motor beneath a vessel when the impeller system is placed in a vessel.

47. An impeller system according to any of claim 31 - claim 46, wherein the support comprises a shaft about which the impeller is rotatably mounted.

48. An impeller system according to claim 47, wherein the impeller is slidably mounted to the shaft.

49. An impeller system according to claim 48, wherein the shaft comprises a head portion arranged to abut a base of the impeller and prevent the impeller from sliding free of the shaft.

50. An impeller system according to claim 49, wherein the head portion comprises a domed side, optionally, wherein the domed side is for abutting a vessel when the impeller system is placed within a vessel.

51. An impeller system according to claim 49 or claim 50, wherein the head portion comprises a flat side configured to abut a surface of the impeller.

52. An impeller system according to any of claim 48 to claim 51, wherein the impeller is slidable along a length of the shaft equal to at least twice a depth of the impeller measured coaxially with the shaft.53- An impeller system according to any of claim 31 - claim 52, wherein the support comprises one or more support arms.

54. An impeller system according to claim 53, wherein the one or more support arms are configured to extend from above the impeller when the impeller system is placed within a vessel, optionally, wherein the one or more support arms are for abutting against a vessel when the impeller system is placed within a vessel.

55. An impeller system according to claim 54, wherein the one or more support arms extend from above the impeller in a spiral, optionally, wherein the one or more support arms are for abutting against a vessel when the impeller system is placed within a vessel.

56. An impeller system according to claim 53, claim 54 or claim 55, wherein the one or more support arms are for abutting against a vessel when the impeller system is placed within a vessel by extending towards a base of a vessel.

57. An impeller system according to claim 55 or claim 56, wherein the spiral formed by the one or more support arms follows a direction of rotation of the impeller in use.

58. An impeller system according to any of claim 53 to claim 57, wherein the support arms comprise the fluid impeding surface.

59. An impeller system according to any of claim 53 to claim 58, wherein the one or more support arms comprise one or more feet for resting on the base of a vessel.

60. An impeller system according to claim 59, wherein the feet are for spacing the support arms from the base of a vessel.

61. An impeller system according to claim 59 or claim 60, wherein the feet comprise rounded base portions for contacting the base of a vessel.

62. An impeller system according to any of claim 53 to claim 61, wherein the one or more support arms comprise abutment members arranged to project at least radially outward from the support arm for abutting a vessel.

63. An impeller system according to any of claim 31 - claim 62, comprising a handle arranged above the impeller.

64. An impeller system according to claim 63, wherein the handle comprises a gripping portion, wherein the gripping portion is arranged at the top of the handle.

65. An impeller system according to claim 64, wherein the gripping portion has a greater diameter than the shaft.

66. An impeller system according to any of claim 63 to claim 65, wherein the handle is arranged coaxially with the impeller.

67. An impeller system according to any of claim 63 to claim 66, wherein the handle comprises a liquid level indicator.

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