Modular Double-Layer Beverage Brewing Apparatus

Abstract

The invention is a modular brewing apparatus structured for brewing coffee and similar beverages; - The lower chamber module (100) includes a lower chamber (110) which forms the main reservoir volume where the water is boiled, a water transfer base platform (120) with water intake holes (121) which ensures the controlled entry of water into the central system and a central transfer pipe (130) which allows the heated water to be transported to the upper chamber (210) and - It is characterized by having a distribution pipe (220) which ensures that the hot water conveyed from the transfer pipe (130) is distributed homogeneously to the brewing surface, a raw material reservoir (230) which holds the raw material particles where extraction takes place, and an upper reservoir (210) in which the raw material brewed after extraction is filtered and collected, especially independently of the coffee grounds and the boiling process in the lower reservoir (110).

Description

1 TAR I FNAME Modular Double-Layer Beverage Brewing Apparatus Technical Area The invention is a modular system structured for brewing coffee and similar hot beverages. It relates to a brewing apparatus. Previous Technique With current technology, soluble coffee beans can be obtained from roasted and ground coffee beans. In the literature and in practice, there is a wide variety of methods for extracting components. Brewing systems and methods have been described. These traditional systems are based on 15 basic principles. These include electric filter coffee machines, French press setups, moka pots, different types of brewing devices such as pour-over brewing apparatus and coffee percussionists It includes brewing devices that operate on mechanical and thermal principles. the technologies in question, the application method and the equipment configuration used According to; immersion, pressure extraction, gravity filtration or 20 different extraction mechanisms such as recirculation boiling processes It is based on. Despite their widespread use, current technologies for extraction control, 25 with filtration efficiency, thermal stability, sustainability and material safety It presents various technical limitations. Electric filter machines typically use internal heating elements to heat water. It heats the water and distributes the heated water over the coffee grounds through plastic-based structures. These machines require electricity, which makes their use possible outdoors or in places without electricity. It limits the environments. Also, polymeric components in contact with boiling water. 2 Its presence can affect the taste, aroma, and chemical purity of the beverage. In addition, this These types of machines generally do not have a modular structure and the degree of filtration It does not allow for selective control. Coffee percussionists, developed in the nineteenth century, produced 5 coffees in a single chamber. It works by continuously circulating boiling water through the coffee grounds. This continuous process... Recirculation exposes the coffee grounds to boiling water multiple times, and This often leads to overextraction, bitterness, and degradation of volatile aroma compounds. Why does it happen? Perculators are typically used for water boiling and extraction processes. It does not provide a distinction between them and lacks controlled single-pass extraction. 10 French presses are devices where coffee grounds are completely submerged in heated water. It uses immersion brewing. A single mesh plunger filter removes the material from the extraction. Then it separates the liquid from the grounds. However, such systems are usually thin. It allows particles to pass into the beverage and has a limited 15% impact on filtration accuracy. It provides control. In addition, French press devices feature multi-stage filtration and integrated heating. It lacks functionality. Pour-over and drip brewing devices rely on manually heated water and They typically require disposable paper filters. These systems provide heating and 20 It enables limited integration of extraction processes and consumable waste. It also creates modular filtration control or controlled fluid transfer. They do not provide the mechanisms. Current brewing systems are generally inadequate in providing the following: 25 remains: • Separation of water boiling and coffee extraction rooms, • Controlled single-pass extraction, • Multi-stage filtration, • Modular, demountable structure, 30 • Eliminating contact between hot water and plastic or cellulose, 3 • Controlled heat distribution, • Compatibility with multiple coffee grind sizes, • Optimized extraction consistency. Therefore, while preserving flavor, reducing sediment, and increasing thermal efficiency, 5 an advanced coffee that can perform controlled extraction using direct heat A brewing apparatus is needed. Purpose of the Invention The purpose of the invention is to separate water heating and raw material extraction processes. The goal is to obtain a modular brewing apparatus that allows for independent operation. The purpose of the invention is to produce heat directly from a heat source without the need for electrical power. The goal is to obtain a modular brewing apparatus that provides working possibilities. 15 The purpose of the invention is to achieve controlled top-down extraction under the influence of gravity. The goal is to obtain a modular brewing apparatus that provides the necessary mechanism. The purpose of the invention is to return the brewed raw material, especially the coffee, back into the water reservoir. Modular brewing that provides a structure preventing it from recirculating by spinning. The goal is to obtain the apparatus. The purpose of the invention is to provide multi-stage filtration support at different sensitivity levels. The goal is to obtain a modular brewing apparatus that provides 25 The aim of the invention is to create an operational system fully compatible with different coffee grind sizes. The goal is to obtain a modular brewing apparatus that provides flexibility. The invention aims to eliminate the need for disposable paper filters by 30 The goal is to obtain a modular brewing apparatus that ensures sustainable use. 4 The aim of the invention is to minimize the contact of hot water with polymeric materials. The goal is to obtain a modular brewing apparatus that ensures the chemical purity of the beverage. The purpose of the invention is to create an easily detachable and 5-piece set that facilitates cleaning and maintenance. The goal is to create a modular brewing apparatus that provides an ergonomic design. The aim of the invention is to maximize aroma preservation and extraction with each use. The goal is to obtain a modular brewing apparatus that ensures consistency. The brewing apparatus developed to achieve the aforementioned purposes; Water a lower chamber (110) which forms the volume of the main reservoir where the water is boiled, the center of the water a water transfer system with water intake holes (121) which ensures controlled entry into the system base platform (120) and enables the heated water to be transported to the upper tank (210) lower reservoir module (100) containing a central transfer pipe (130) and the aforementioned 15 Hot water is transferred from the transfer pipe (130) to the brewing surface in a homogeneous manner. a distribution pipe (220) that enables distribution, where extraction takes place a raw material hopper (230) that holds the raw material particles and after extraction from the raw material being brewed, especially the coffee grounds and the lower chamber (110) 20 containing the upper chamber (210) in which the water is filtered and collected regardless of the boiling process. Includes upper chamber module (200). Explanation of the Figures Figure 1, attached, shows a front view of the modular brewing apparatus. Figure 2 shows an exploded perspective view of the brewing apparatus. Figure 3 shows the disassembled view of the brewing apparatus. Figure 4 shows the disassembly of the multi-stage filtration system of the brewing apparatus. It is the appearance. 30 Figure 5 shows the disassembly of the multi-stage filtration system of the brewing apparatus. It is the appearance. The main parts shown in the figures are listed below by number and name. (D) Brewing apparatus 5 (100) Lower chamber module (110) Lower chamber (111) Handle (120) Water transfer base platform (121) Water intake holes 10 (130) Transfer pipe (140) Cover plate (141) Pipe hole (200) Upper chamber module (210) Upper chamber 15 (211) Pouring chute (212) Pouring chute filter (213) Handle (220) Distribution pipe (230) Raw material reservoir 20 (240) Replaceable filter (241) Upper chamber pipe hole (250) Cover filter (260) Cover (261) Discharge port 25 (262) Handle (265) Deflector (300) Induction base 6 Detailed Description of the Invention The invention is a two-stage liquid heating and brewing system, mounted on a vertical axis. Consisting of a lower heating chamber and an upper brewing chamber positioned by gravity. and a modular coffee brewing apparatus that works on the thermal transfer principle 5 It is related. The subject of the invention is the brewing apparatus (D), generally consisting of the lower chamber module (100) and the upper It consists of two separate main components: the reservoir module (200). Lower reservoir module (100), bottom chamber (110), water base platform (120), transfer pipe (130) and 10 It includes the lower chamber cover plate (140). The upper chamber module (200); upper chamber (210), distribution pipe (220), raw material hopper (230), replaceable filter (240), It includes a cover filter (250), cover (260) and deflector (265). Also a bottom chamber. The induction base (300) is positioned at the bottom of the module (100). The invention In alternative applications, bases made of different materials can be used. 15 The brewing apparatus (D) that is the subject of the invention shall have a modular structure. It has been designed with a modular structure in which the components operate independently of each other. This makes it possible to disassemble and reassemble it; thus facilitating cleaning, maintenance, and parts. 20 It provides. The brewing apparatus (D) can be made of stainless steel, copper, aluminum, heat-resistant glass or can be manufactured from other materials suitable for direct exposure to heat It is designed in this way. The selected material has thermal resistance, mechanical strength and 25 It is of a quality that will meet the usage safety criteria, and during the brewing process. It exhibits characteristics suitable for the resulting temperature and pressure conditions. This This allows both the water and the brewed coffee to come into contact with the polymeric materials. It has been completely cut off. 7 High heat resistant and heat resistant located at the bottom of the lower chamber module (100) induction base (300) which retains the energy it receives from the heat source for a long time It is designed to transmit the message homogeneously to the lower chamber (110). induction base (300), ferromagnetic layer compatible with induction cooktops It can include and also provide thermal stabilization thanks to the thermal mass effect. 5 Induction base (300), compatible with induction and / or conventional heat sources. It is designed to work in this way. Thanks to its high thermal conductivity, it transfers heat. It ensures that the transmission to the lower chamber (110) is balanced and homogeneous. Due to its thermal mass effect, it retains heat for a longer period of time. 10 It contributes to this. However, it also supports structural integrity. It provides mechanical stability and acts as a vibration damper. The lower chamber (110) is the basic volume where the liquid is boiled and which operates at atmospheric pressure. It creates. By absorbing the applied heat energy, it accelerates the evaporation process of water by 15 It starts. In addition, it will enable controlled hot water delivery to the upper tank (210). It includes an internal volume structure and connection interfaces designed in this way. The hot water transfer base platform (120) is located inside the lower tank (110). and the heated water is transferred to the central transfer pipe (130) in a controlled manner. It enables the redirection of flow regime stabilization and sediment particles. The surface geometry has been optimized to facilitate decomposition. Water intake holes (121) are located on the hot water transfer base platform (120). It takes in water. Water intake holes (121), the center of the water in the lower chamber (110) 25 It ensures controlled entry into the transfer system. Water intake holes (121) Diameter and distribution configuration regulate flow rate and system pressure. It is designed to optimize its balance. 8 The handle (111) located in the lower compartment (110) ensures the safety of the aforementioned lower compartment (110). It facilitates transportation. Thanks to its heat-insulated ergonomic design, it ensures user safety and It offers control capabilities. The lower chamber (110) forms the unpressurized main reservoir volume where the water is boiled. 5 In order to direct the hot water into the aforementioned lower chamber (110), the hot water is directed. The water transfer base platform (120) is positioned. Hot water transfer base platform (120), the water in the lower chamber (110) in a specific flow pattern It ensures that it is collected and conveyed to the transfer pipe (130). The transfer pipe (130) carries the water heated in the lower chamber (110) to the upper chamber (210). It is the central transmission element that provides the system. The aforementioned transfer pipe (130) is the system's It extends along the central axis and provides both flow transmission and structural rigidity. The transfer pipe (130) is fixed by the cover plate (140) and the lower chamber It provides a leak-proof transition between (110) and the upper chamber (210). Transfer pipe 15 (130) generally thermal pressure, convection effects or steam-driven flow It operates through this method. The cover plate (140) is a mechanical connection between the lower chamber (110) and the upper chamber (210). It is the intermediate structure that provides alignment and liquid tightness. The mentioned cover plate (140), 20 centering of the transfer pipe (130) and ensuring the axial stability of the system. does. The upper chamber (210) extracts coffee particles by contacting the hot water. It is the volume in which the process is carried out. The main raw material is in the upper chamber (210) 25 It includes a reservoir (230) and a replaceable filter (240). There is also an upper reservoir (210), coffee pouring spout (211), coffee pouring spout filter (212) and handle (213) It has. The coffee pouring spout (211) allows the brewed liquid to be poured in a controlled and directed manner. It is a structural component that ensures the transfer of the coffee to the external environment. The aforementioned coffee pouring 9 channel (211) to ensure the continuity and stability of the fluid flow It is designed to prevent dripping, splashing, or irregular flow during operation. It has a flow profile that minimizes this. This flow profile refers to the fluid's will enable the discharge to be directed out of the container along a single and uniform flow line It includes geometric features and controlled casting during use. 5 It provides performance. Coffee pouring spout filter (212), solids found in the liquid during pouring It is a filtering element that prevents particles from passing into the external environment. Coffee pouring The gutter filter (212) is located on the flow line and has a sediment retention function. While observing, it ensures that the fluid flow continues in a regular and homogeneous manner. This structure Thanks to this process, the brewed liquid is purified from sediment and released into the environment in a controlled flow. is being transferred. To ensure that the upper chamber (210) can be held by hand, the aforementioned upper chamber (210) 15 The handle (213) is positioned on it. The handle (213) is on the upper container (210) It ensures safe transport. The handle (213) is thermally insulated and It has an ergonomic design. Hot water distribution pipe (220) located in the upper tank module (200), transfer 20 The hot water conveyed through the pipe (130) is homogeneously distributed in the upper chamber (210). It is a transmission and routing element that enables distribution. The distribution pipe (220) in question delivers hot water to the brewing surface in a controlled manner and geometric and structural features that will ensure its directed delivery 25 It possesses and ensures a balanced flow during the brewing process. In the preferred application of the invention, on the upper part of the distribution pipe (220) Distribution openings are included. Heated water and coffee grounds are distributed through these openings. It is evenly distributed throughout. This ensures even extraction and a consistent taste profile. is obtained. 30 The raw material hopper (230) located in the upper hopper (210) contains the coffee particles. It is the main filtration unit where the material is retained and extraction takes place. Porous Its structure is designed to provide optimum flow and taste balance. The raw material hopper (230) can be replaced as a second filter layer 5 The filter (240) is located. With the replaceable filter (240), smaller particles can be filtered. Filtration quality is improved by ensuring retention. Replaceable filter (240), It has a removable structure, offering ease of cleaning and maintenance. The raw material hopper (230) is covered with a cover filter (250). Cover filter 10 (250), controlling foam and overflow that may occur during the brewing process It is a top-closing and filtering element that enables the intake of water. In addition, by performing steam release and pressure equalization functions within the system. It ensures controlled regulation of pressure distribution. The upper chamber (210) is closed with the lid (260). The drain is on the lid (260). It includes a port (261) and a handle (262). The handle (262) has a mechanical connection and It is fixed to the lid (260) with a separate installation to ensure leak tightness. In addition, the lid (260) allows observation of the brewing process. It is made of glass material. Tempered glass is preferred as the glass material. It is used in various applications. Tempered glass has high resistance to temperatures and thermal shock. The handle (262) located on the lid (260) allows the user to securely close the lid (260). It allows for easy opening and closing. It is made of heat-resistant material. The drain port (261) located on the lid (260) removes excess material from the upper chamber (210). It ensures controlled steam release. It prevents pressure build-up, thus ensuring safety. It creates the working conditions. The cover prevents hot water splashing and directs it towards the filter. deflector (265) is located under the cover handle and on the hot water pipe Check for hot water droplets splashing from the hot water pipe towards the lid. 30 It is designed to direct the data to the filter. 11 The glass lid (260) is reinforced circumferentially with a circular steel frame. The steel frame in question provides environmental support for the glass cover (260). By providing this, it increases mechanical strength; and at the same time, it provides a seal. It contributes to ensuring performance and assembly integrity. 5 The brewing apparatus (D) system described above is an example of an application. and is limited to the scope of the invention as defined in the claims. with different materials, sizes, connection methods and filter configurations applicable. 10 The filters mentioned above are designed to accommodate different coffee grind sizes. for the purpose of interchangeable mesh elements with different pore sizes. It may contain sediment. Thanks to the filtration system, the amount of sediment is reduced and the extraction is improved. Clarity is improved. 15 The operating principle of the system described in the invention is as follows: - The lower reservoir (110) is filled with water. - Heat is applied to the system to obtain heated water. - The heated water is transferred from the hot water base platform (120) to the transfer pipe (130) 20 It is transmitted. - Water taken from the transfer pipe (130) is distributed in the upper tank (210). It is transmitted to the pipe (220). - Through the distribution pipe (220) to the raw material reservoir (230) equal and It is transferred homogeneously. 25 - Hot water comes into contact with the coffee grounds. - The resulting brewed liquid is passed through multiple filtration stages. It is purified. - The purified brewed raw material is collected in the upper chamber (210). 12 In the brewing apparatus (D) system, which is the subject of the invention, hot water is poured over the coffee once. This is done by bringing the coffee into contact with the hot water, which is the boiling process. This is done in the upper chamber (210) and not in the lower chamber (110). In this way This prevents the brewed coffee from constantly boiling and burning. However, the coffee grounds should also be in contact with the brewing coffee, not in the hot water. 5 It is positioned on the distribution pipe (220) in such a way that it will not be affected. Brewed The coffee doesn't become stale or bitter because it's not constantly immersed in hot water. It is not. The upper chamber module (200) is positioned on top of the lower chamber module (100). Lower 10 The indirect heat of the chamber (110) is transferred to the upper chamber (210). Here, the indirect heat is transferred to the upper chamber (210). by heat conduction the brewed coffee in the upper chamber (210) cools down quickly It has been blocked. Alternative applications of the invention include different pressure regulation mechanisms, 15 adjustable flow distribution systems, insulated tank walls, interchangeable different Filtration cartridges and temperature sensing components can be used. The subject of the invention is a brewing apparatus (D), although it is preferred in the description. Although the application is exemplified through coffee extraction, preservation 20 Its scope is not limited to this. The brewing apparatus in question (D) is for linden, all kinds of herbal teas such as sage and green tea, aromatic and medicinal herbs or water all similar brewable raw materials whose extraction can be achieved It can be used without requiring any structural changes in its preparation. Suitable. 25 The subject of the invention, the brewing apparatus (D), can be used directly on the stove without electricity. It can be used. However, in alternative applications of the invention, the lower reservoir electric heating resistor at the bottom of module (100) It can be positioned. 30 13 As a result, this invention is a modular brewing apparatus (D) with stacking structures. inside, hot water flows from the lower tank (110) through a transfer pipe (130) to the upper tank is transferred to the hopper (210). The raw material hopper (230) in the upper hopper (210) by applying it to the ground raw material contained within Brewing is carried out. 5 is filtered through the holes under the raw material hopper (230). The filtered brewed liquid is collected at the bottom of the upper chamber (210) and passes through a single pass. It enables the extraction to take place. The system is brewed with hot water. by keeping the raw materials in separate chambers, using a clean and controlled distillation principle. It is a steel-structured device that can be used over a fire or with an electric heating element. It is designed as a brewing system. In the preferred application of the invention, 10 Coffee is used as the raw material. The invention is a modular system structured for brewing coffee and similar beverages. It is a brewing apparatus; - A lower chamber (110) forming the main reservoir volume where the water is boiled, 15 water intake holes that ensure the controlled entry of water into the central system (121) has a water transfer base platform (120) and heated water to the upper chamber (210) includes a central transfer pipe (130) that enables its transport. reservoir module (100) and - The hot water conveyed through the said transfer pipe (130) is used for brewing 20 a distribution pipe that ensures the homogeneous distribution of the surface (220), a raw material that holds the raw material particles in which the extraction takes place the reservoir (230) and the raw material brewed after extraction, especially independent of coffee grounds and the boiling process in the lower chamber (110) The upper chamber module (200) containing the upper chamber (210) where the filtered and collected water is collected 25 It is characterized by its inclusion.

Claims

14 SYSTEMS 1. The invention describes a modular system structured for brewing coffee and similar beverages. It is a brewing apparatus and its features are; - A lower chamber (110) forming the main reservoir volume where the water is boiled, 5 of the water having water intake holes (121) which provide controlled entry into the central system water transfer base platform (120) and transfer of heated water to the upper tank (210) lower reservoir module (100) containing a central transfer pipe (130) and - Hot water conveyed from the said transfer pipe (130) to the brewing surface a distribution pipe (220) that ensures homogeneous distribution, 10 a raw material that holds the raw material particles in which the extraction takes place the reservoir (230) and the raw material brewed after extraction, especially coffee filtered independently of the sediment and the boiling process in the lower chamber (110) It contains the upper chamber module (200) which contains the upper chamber (210) where it is collected.

2. The modular brewing apparatus mentioned in Claim 1 is characterized by its lower chamber (110) Mechanical connection, alignment and liquid sealing between the upper chamber (210) It includes a cover plate (140) which provides 3. The modular brewing apparatus mentioned in Claim 1 is characterized by its multi-stage 20 positioned inside the raw material hopper (230) to provide filtration and a replaceable structure with a removable design that allows for the retention of smaller particles. It contains a filter (240).

4. The modular brewing apparatus mentioned in Claim 1 is characterized by its raw material capacity of 25. covering the top of the reservoir (230) to control any foam and overflow that may occur a device that enables the extraction of steam, as well as providing steam release and pressure equalization functions. It contains a cover filter (250).

5. The modular brewing apparatus mentioned in Claim 1 is characterized by its upper chamber being 30 (210) enabling the closure and controlled release of excess steam on it a drain port (261) and a hot water pipe mounted on the cover, a cover with a droplet deflector (265) that directs the droplets to the filter (260) is included.

6. The lid (260) mentioned in claim 5 is characterized by the fact that the mentioned lid (260) is used for brewing 5 high temperature and thermal shock to allow observation of the process Made from tempered glass material with high durability and mechanical strength. a circumferentially circular steel to improve sealing performance It is reinforced with a frame.

7. The modular brewing apparatus mentioned in Claim 1 is characterized by its function of; brewed a pouring chute that ensures the controlled transfer of liquid to the external environment (211) and the solid particles in the liquid during this casting are released to the outside environment It contains a pouring chute filter (212) that prevents its passage.

8. The modular brewing apparatus mentioned in Claim 1 is characterized by its ability to draw heat from the heat source. to transmit the energy it receives to the lower chamber (110) in a homogeneous manner an induction base (300) located at the bottom of the module (100) It includes.

9. Claim 1 refers to a modular brewing apparatus whose characteristic feature is heat generation. Alternatively, an electric heater at the bottom of the lower chamber module (100) The resistance is positioned accordingly.

10. The modular brewing apparatus mentioned in Claim 1 is characterized by its capacity to hold water and 25 completely preventing the brewed raw material from coming into contact with polymeric materials For the purpose of making the apparatus (D) stainless steel, copper, aluminum or heat resistant It is made of glass.