Method and apparatus for the preparation of hot beverages

• US 6,612,224 B2
• Filed: 02/12/2002
• Issued: 09/02/2003
• Est. Priority Date: 02/12/2001
• Status: Active Grant

• Current Assignee: Placements Pierre Mercier, Inc.
• Original Assignee: Les Thes Du Monde Enr.
• Inventors: Pham, Viet, Mercier, Pierre, Archambault, Marc-Antoine
• Primary Examiner(s): ALEXANDER, REGINALD
• Application Number:
  US10/072,978
• Publication Number:
  US 20020121197A1
• Time in Patent Office: 567 Days
• Field of Search: 992/81, 992/82, 992/83, 992/80, 993/00, 992/99, 993/05, 992/88, 426/433
• US Class Current: 99/282
• CPC Class Codes: A23F 3/18 Extraction of water soluble tea constituents A23F3/166 takes precedence; isolation of tea flavour or tea oil A23F3/42
• CPC Class Codes: A47J 31/002 following a specific operational sequence, e.g. for improving the taste of the extraction product
• CPC Class Codes: A47J 31/14 Coffee or tea-making apparatus with filters placed in or behind pouring spouts
• CPC Class Codes: A47J 31/40 Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
• CPC Class Codes: A47J 31/467 for the infusion
• CPC Class Codes: A47J 31/60 Cleaning devices

Abstract

A method and apparatus for producing a quantity of a hot beverage, comprising providing a source of a liquid having an adjustable temperature, selecting an infusion time and an infusion temperature, supplying from the source liquid substantially at the selected infusion temperature, the supplied liquid having a volume equal to or slightly larger than the quantity, mixing the supplied liquid with a flavor ingredient having the selected infusion time and infusion temperature, infusing the flavor ingredient in the supplied liquid substantially for the selected infusion time whereby the selected ingredient is at least partially dissipated in the supplied liquid thereby forming a brew, and following the infusion time, removing an undissipated portion of the flavor ingredient from the brew thereby yielding the beverage.

Claims

1. A method for producing a quantity of a hot beverage, comprising:

providing a source of a liquid having an adjustable temperature;

selecting an infusion time and an infusion temperature;

supplying from the source liquid substantially at the selected infusion temperature, said supplied liquid having a volume equal to or slightly larger than said quantity;

mixing said supplied liquid with a flavour ingredient having the selected infusion time and infusion temperature;

infusing said flavour ingredient in said supplied liquid substantially for said selected infusion time whereby said selected ingredient is at least partially dissipated in said supplied liquid thereby forming a brew; and

following said infusion time, removing an undissipated portion of the flavour ingredient from said brew thereby yielding the beverage.

2. A method for producing a quantity of a hot beverage as defined in claim 1, wherein providing a source of a liquid comprises providing at least two sources of said liquid at respective, predetermined different temperatures.

3. A method for producing a quantity of a hot beverage as defined in claim 2 wherein supplying liquid substantially at the selected infusion temperature comprises combining liquid from said at least two sources.

4. A method for producing a quantity of a hot beverage as in claim 1 wherein the flavour ingredient has a corresponding serving temperature, said method further comprising warming the beverage to said serving temperature.

5. A method for producing a quantity of a hot beverage as in claim 2 comprising maintaining the liquid of one of said at least two sources slightly below boiling at a temperature of about 95°

C., and maintaining the liquid of the other of said at least two sources at a temperature of about 50°

C.

6. A method for producing a quantity of a hot beverage as in claim 1, comprising selecting a flavour ingredient from a plurality of different flavour ingredients, and selecting the infusion time and infusion temperature of said selected flavour ingredient.

7. A method for producing a quantity of a hot beverage as in claim 6, wherein said liquid is water and said plurality of different flavour ingredients comprises a variety of different tea leaves.

8. An apparatus for producing a quantity of a hot beverage comprising:

a hot beverage production controller;

a source of a liquid having an adjustable temperature connected to said controller;

a selector of infusion time and infusion temperature connected to the controller;

a valve system interposed between said source and an infusion chamber, said valve system being connected to and controlled by said controller to supply liquid substantially at the selected infusion temperature from said source to said infusion chamber;

the infusion chamber for infusing a flavour ingredient with said liquid substantially at the selected infusion temperature substantially for the selected infusion time, wherein said infusion chamber has an outlet, said flavour ingredient has the selected infusion time and infusion temperature, and said flavour ingredient dissipates in said liquid thereby forming a brew;

a dispensing circuit interposed between the outlet of the infusion chamber and a vessel, and connected to and controlled by said controller to discharge said brew into said vessel; and

a mechanical filter disposed for removing an undissipated portion of the flavour ingredient from said brew prior to discharging it in the vessel.

9. An apparatus for producing a quantity of a hot beverage as in claim 8, wherein the controller comprises means for performing a flush cycle by:

supplying hot liquid from said source to the infusion chamber through said valve system;

transferring water from the infusion chamber to the vessel compartment through the dispensing circuit.

10. An apparatus for producing a quantity of a hot beverage as defined in claim 8, wherein:

said source comprises at least two sources of said liquid at respective, predetermined different temperatures; and

said valve system comprises at least two valves interposed between said at least two sources and the infusion chamber, said valve system being connected to and controlled by said controller to mix liquid from said at least two sources and thereby supply liquid substantially at the selected infusion temperature from said at least two sources to said infusion chamber.

11. An apparatus for producing a quantity of a hot beverage as in claim 8, wherein the selector comprises a plurality of push buttons.

12. An apparatus for producing a quantity of a hot beverage as in claim 8, wherein said filter comprises a filter basket fitting inside the infusion chamber.

13. An apparatus for producing a quantity of a hot beverage as in claim 8, wherein at least one of said sources comprises a reservoir and a thermostatic heating system.

14. An apparatus for producing a quantity of a hot beverage as in claim 8, wherein the dispensing circuit comprises:

a warm-up chamber connected to the controller; and

a first valve interposed between the infusion chamber and the warm-up chamber, said first valve being connected to and controlled by the controller to transfer the brew from the infusion chamber to the warm-up chamber in view of warming-up the brew prior to discharging said brew in the vessel.

15. An apparatus for producing a quantity of a hot beverage as in claim 8, further comprising a vessel detector connected to the controller, wherein the controller discharge the brew in the vessel through the dispensing circuit only when a vessel is detected by said vessel detector.

16. An apparatus for producing a quantity of a hot beverage as in claim 14, wherein:

the warm-up chamber has an outlet; and

the dispensing circuit further comprises a second valve connected to the output of the warm-up chamber and to the controller, whereby the warmed up brew is discharged from the warm-up chamber to the vessel through the second valve under the control of the controller.

17. An apparatus for producing a quantity of a hot beverage as in claim 16, further comprising a vessel compartment in which the vessel is placed, said compartment comprising a gate for closing said compartment.

18. An apparatus for producing a quantity of a hot beverage as in claim 17, wherein the controller comprises means for performing a flush cycle by:

supplying hot liquid from said source to the infusion chamber through said valve system;

transferring water from the infusion chamber to the warm-up chamber through the first valve; and

transferring water from warm-up chamber to the vessel compartment through the second valve.

19. An apparatus for producing a quantity of a hot beverage as in claim 14, wherein the infusion chamber comprises an infusion chamber access door, and the infusion chamber and infusion chamber access door are pivotally mounted for easy access to said infusion chamber.

20. An apparatus for producing a quantity of a hot beverage as in claim 14, comprising an infusion chamber assembly comprising:

an infusion chamber for containing liquid;

a filter basket movably mounted in said infusion chamber between a first position in which the filter basket is immersed in the liquid and a second position in which the filter basket is located outside the liquid; and

a first actuator connected to the controller and the filter basket, and which, in operation, is actuated by the controller between a first position corresponding to the first position of the filter basket and a second position corresponding to the second position of the filter basket.

21. An apparatus for producing a quantity of a hot beverage as in claim 20 wherein said infusion chamber is a combined infusion/warm-up chamber.

22. An apparatus for producing a quantity of a hot beverage as in claim 21, wherein the infusion/warm-up chamber is pivotally mounted and provided with a spout.

23. An apparatus for producing a quantity of a hot beverage as in claim 22 wherein the combined infusion/warm-up chamber assembly further comprises a second actuator connected to the controller and the infusion/warm-up chamber to pivot, under the control of the controller, the infusion/warm-up chamber to discharge the liquid from the infusion/warm-up chamber to the vessel through the spout.