Method and apparatus for brewing, mixing, and delivering a beverage
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Solution Overview
Problem
Conventional commercial tea brewing and dispensing systems face issues such as temperature variability, microbial growth leading to quality deterioration, high waste due to premature discarding of tea, and time-consuming manual cleaning processes, resulting in inconsistent and costly tea quality.
Innovation Solution
An automated brewing system that uses a heat exchanger to cool brewed tea concentrate from 200°F to 70°F and further to 40°F, incorporating a refrigerated storage receptacle to extend shelf life, sensors for automated brewing replenishment, and a self-cleaning mechanism to maintain hygiene and reduce waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If diluted tea is held in tea urns for extended periods, then customers can access tea longer, but microbial growth occurs and quality deteriorates after 6-8 hours
Solution Approach 1:
The patent changes the temperature parameter of the tea from room temperature to refrigerated temperature (below 40°F). This parameter change inhibits microbial growth and extends the shelf life of diluted tea from 6-8 hours to potentially several days, resolving the contradiction between extended availability and quality deterioration
Solution Approach 2:
The system performs preliminary cooling of the tea urns before brewing, and maintains refrigeration throughout the holding period. This preliminary and continuous action prevents microbial growth from the outset, allowing the tea to be held for extended periods without quality loss
2Object-affected harmful factors
If manual cleaning of tea urns is performed, then hygiene is maintained, but the process is time-consuming and may not be completed regularly
Solution Approach 1:
The patent implements a self-cleaning mechanism where the system automatically cleans its own components. The tea urns are designed to be easily removable and cleanable, and the refrigerated environment itself helps prevent bacterial growth, reducing the need for frequent manual intervention and making cleaning more consistent
Solution Approach 2:
The manual mechanical cleaning process is replaced with an automated or semi-automated cleaning system. The refrigeration system acts as a continuous cleaning mechanism by maintaining temperatures that inhibit microbial growth, supplementing or replacing manual cleaning efforts
3Ease of manufacture
If tea is brewed and diluted at conventional temperatures, then the brewing process is simple, but temperature varies widely between 80°F and 100°F leading to inconsistent quality
Solution Approach 1:
The patent changes the holding temperature parameter from room temperature to refrigerated temperature (below 40°F). This parameter change, combined with controlled brewing temperature, narrows the temperature variation range and maintains consistent tea quality throughout the holding period
Solution Approach 2:
The system incorporates temperature monitoring and control mechanisms that provide feedback to maintain consistent temperatures. The refrigeration system adjusts cooling based on temperature sensors to keep the tea within the desired temperature range, ensuring consistent quality
4Object-affected harmful factors
If sweetened tea is discarded after 6-8 hours, then quality is maintained, but expensive sweetener is wasted
Solution Approach 1:
The patent changes the temperature parameter to refrigerated conditions (below 40°F), which dramatically slows microbial growth in sweetened tea. This allows sweetened tea to be held for extended periods (potentially several days) without quality deterioration, eliminating the need to discard it after 6-8 hours and preventing expensive sweetener waste
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system maintains tea quality for an extended period, reduces microbial growth, minimizes waste, and automates brewing and cleaning, ensuring consistent and fresh tea delivery while occupying a small space.
Implementation Method 1
reducing a temperature of the beverage concentrate from a first temperature to a predetermined second temperature upon the brewing of the concentrate
Implementation Method 2
further reducing the temperature of the beverage concentrate from the predetermined second temperature to a third temperature
Data Source
AI summary
A method and apparatus for brewing a beverage. A beverage concentrate is brewed using hot water. The temperature of the beverage concentrate is reduced from a first temperature to a predetermined second temperature upon the brewing of the concentrate. The temperature of the beverage concentrate is further reduced from the predetermined second temperature to a third temperature. An apparatus used to brew the beverage is self-cleaning. In the apparatus, a brewed cleaning solution is recirculated, for a predetermined period of time, between a reservoir and the storage receptacles that hold beverage concentrates.