HK1174803B - Method and apparatus for controlling brewed beverage quality - Google Patents

Description

Method and apparatus for controlling the quality of a brewed beverage

Background

Coffee preparation, that is to say the process of producing a beverage using coffee beans, generally requires the execution of 4 basic steps: (i) the raw coffee beans are roasted; (ii) the roasted coffee beans are ground; (iii) the ground coffee beans are brewed, i.e., mixed with hot water for a period of time; and (iv) the liquid coffee beverage is separated from the unwanted grounds. Additional steps may include, for example, adding milk, sweeteners, flavorants, and/or other additives to the brewed liquid. Typically, in many parts of the world, roasted coffee beans are purchased by a user, who then performs the remaining steps. Various coffee brewing systems are well known in the art, ranging from personal brewers, such as drip coffee makers (drip coffee makers) and French presses (French presses), to the large commercial system of the quintessential ten series for producing flavored espresso-based beverages.

Ground Coffee can be brewed in many different ways, which can be classified into four basic methods (as discussed in http:// en. wikipedia. org/wiki/Coffee preparation). The four methods are (1) boiling, e.g., placing ground coffee into a cup and pouring hot water over the grounds, allowing the grounds to settle; (2) infusion, for example, placing ground coffee into a french press and waiting for several minutes before depressing the filtered plunger and pouring the brewed liquid into the cup; (3) filtration, such as drip brewing (drip brewing), wherein the ground coffee is placed into a filter holder and hot water drips onto the coffee grounds into a carafe or the like; and (4) a pressure process for making espresso, in which hot water, typically between 91 ℃ and 96 ℃, is forced through a loosely packed matrix of finely ground coffee or "park" (puck) at a pressure between 8 and 9 atmospheres.

Different modulation methods have various disadvantages. For example, the boiling and infusion process requires some time, typically 4-7 minutes, to produce an optimally flavored beverage. The filtration process may be faster, but does not produce a full bodied coffee that many consumers prefer, and/or may require more coffee grounds to produce an acceptable taste. Espresso may be relatively fast, but require relatively high pressures (8-9 atmospheres). Furthermore, high pressures are typically generated with steam, while relatively high temperatures and pressures produce a very strong and distinctive taste that some consumers may dislike.

Similar considerations apply to other brewable beverages, such as tea, which may be similarly brewed.

Accordingly, there is a need for a system and method for brewing coffee and other beverages that preserves the benefits associated with brewing coffee grinds suspended in heated water with the rapid brewing associated with pressure brewing methods.

It is also important for consumers and manufacturers to be able to produce consistently high quality brewed beverages, such as coffee beverages. The quality of the brewed coffee depends on many different and often relevant parameters. The quality of the brewed coffee will generally depend on both the amount of coffee soluble components in the brewed liquid and what coffee soluble components are present. If the coffee is not brewed sufficiently, for example, certain desired taste and aroma components may not be available from the coffee beans, resulting in an inferior product. Conversely, if the coffee is over brewed, some unwanted bitter soluble components may be dissolved in the liquid, again resulting in an inferior product. Conventionally, the quality of brewed coffee liquid is characterized by measuring the total dissolved solids in the brewed beverage and determining the percentage of soluble available for extraction from the coffee. However, the rate of extraction is not constant, so the prior art quality determination is made from the final brewed product. It can be difficult or inconvenient to obtain these parameters in the final product, which is typically provided to the end user and may contain flavoring or other additives at the time of dispensing.

In prior art brewing devices, objective assessment of the quality of the brewed product, if any, is typically only available daily, weekly, monthly, and the like. Thus, the manufacturer of the coffee product may not be aware of the need to adjust the brewing cycle or to maintain the brewing apparatus in a timely manner. It would be particularly advantageous to be able to automatically monitor and adjust the quality of the brewed product so that the "gold cup" criteria can be consistently achieved to meet consumer expectations and build brand loyalty.

In prior art brewing devices it is also difficult or impossible to identify whether a particular mix or brand of coffee is used in conjunction with the device, which may be important when the device is provided to the consumer in accordance with the desire that a particular coffee brand will be used.

For these and further reasons, it would be advantageous to have a brewing apparatus with means for regularly monitoring the quality of the brewed beverage, without having to analyze the final brewed product.

Disclosure of Invention

This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the detailed description. This summary is not intended to identify key features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.

A modulation system is disclosed, the modulation system comprising: a source of brewable product, such as ground coffee or tea; a source of heated water; and a brewing chamber for brewing the product in heated water. An electronic system for controlling the operation of the modulation system is provided, preferably comprising a computer processor, communication facilities and associated data storage capabilities. The system also includes an in-line sensor positioned to intercept the flow of liquid discharged from the brewing chamber and measure one or more properties of the flow of liquid, wherein the sensor generates time-related data corresponding to the measured property or properties. For example, the sensor may measure the total dissolved solids in the conditioned liquid. This data is communicated to a controller which can use the data to continuously or periodically adjust the brewing parameters, for example, by adjusting the grinder time to adjust the amount of brewable product received into the brewing chamber.

In one embodiment, the time-dependent sensor data is used to identify the brewable product to identify the particular brand or blend of coffee being used.

In a particular embodiment, the controller uses the sensor data to monitor the operation of the modulation system and identify whether service or maintenance is required.

In one embodiment, the conditioning system includes a grinder and a conductivity sensor, and the controller controls operation of the grinder using time-dependent data from the conductivity sensor.

In a specific embodiment, the brewing system comprises a cylindrical chamber brewing chamber, a lower piston attached to the first linear actuator and sealably engaged with the open bottom end of the brewing chamber, an upper piston assembly attached to the second linear actuator and sealably and releasably engaged with the open upper end of the brewing chamber, and a slide arm assembly attached to the third linear actuator and operable to slide over the open upper end of the brewing chamber.

In one embodiment, the brewing system includes a display for displaying the total dissolved solids or other mass of the brewed beverage based on the property of the brewed liquid measured by the sensor.

In another aspect of the invention, a method for producing a brewable beverage is disclosed, the method comprising: providing a quantity of brewable product and heated water to a brewing chamber to produce a brewed beverage; forcing the conditioned liquid from the chamber into a liquid stream: and measuring a property of the modulated liquid at the fixed location as the liquid stream passes by the fixed location to generate a time-dependent data set of the liquid stream corresponding to the measured property.

Drawings

The foregoing aspects and many of the attendant advantages of this invention will become more readily appreciated as the same become better understood by reference to the following detailed description, when taken in conjunction with the accompanying drawings, wherein:

FIG. 1 is a front-to-right perspective surround view of a beverage brewing system according to the present invention;

FIG. 2 is a plan view of the beverage brewing system of FIG. 1 with some of the exterior panels removed to expose the interior components;

FIG. 3 is a perspective view of a brewing assembly of the beverage brewing system shown in FIG. 1;

FIG. 4 is a cross-sectional view of the upper piston assembly of FIG. 3;

FIG. 5 is a cross-sectional view of the lower piston assembly shown in FIG. 3;

FIGS. 6A-6E illustrate the modulation combination of FIG. 3 with the modulation chamber partially cut away in various positions during a modulation cycle;

FIG. 7 illustrates a coffee brewing control diagram;

FIG. 8 is a simplified block diagram of the modulation system shown in FIG. 1;

FIG. 9 graphically depicts output data from an embodiment of a sensor array of the system of FIG. 9, the system including a TDS meter; and

FIG. 10 plots TDS curves from the sensor array of FIG. 9, showing curves for different coffee blends;

Detailed Description

Specific embodiments of a modulation system according to the present invention will now be described with reference to the accompanying drawings, in which like numerals refer to like parts. One or more of the inventors of the present invention, also related and co-pending U.S. patent application No.13/038,195, filed 2011, 3/1, the disclosure of which is incorporated herein by reference in its entirety. Fig. 1 shows a perspective, surround view of a brewing system 100 according to the present invention, the brewing system 100 having a hopper 102 disposed at the top of the system 100 and holding beverage bottles 90 in a dispensing area 104. A beverage selection and/or control panel 106 is shown generally above the dispensing region 104. It is contemplated that the hopper 102 may define a plurality of selectable compartments containing different brewing materials, such as different types or kinds of coffee beans. For example, the beverage selection panel 106 may give the user the option of selecting a beverage size (e.g., 12, 16, or 20 ounces) in addition to a beverage selection (e.g., regular coffee, decaffeinated coffee, tea), and/or in addition to a flavoring or other additive option (e.g., cream, sweetener, syrup flavor). The beverage selection panel 106 may also allow for parameter selection of the brewed beverage (e.g., strength) and/or provide feedback regarding the quality of the brewed beverage.

The brewing system 100 may be adapted for brewing a variety of different brewable materials, such as ground coffee, tea, and the like. While the following discussion may refer specifically to an on-site coffee brewing system, it should be understood that the teachings of the present invention are equally applicable to other brewing systems, including tea brewing systems.

Fig. 2 depicts a top view of brewing system 100 with hopper 102 and some other portion removed to expose internal components. In this embodiment, the brewing system 100 includes a brewing combination controller 110, a power supply 112, an optional flavor controller 116, and a water heater/container 114. The grinder assembly 120 includes two grinders 122, 124 positioned to receive a product, such as coffee beans, from the hopper 102. The brewable product from the grinder assembly 120 is discharged through the common chute base 126 and chute assembly 160.

The brewing assembly 130, shown in greater detail in fig. 3, is vertically positioned to receive hot water from the vessel 114 and is configured to receive a brewable product from the grinder assembly 120. The brewing assembly 130 comprises a cylindrical brewing chamber 132, currently formed by a cylindrical sleeve arranged in a block assembly 131. The brew chamber 132 is positioned to receive coffee grounds from the grinder assembly 120. In a presently preferred embodiment, the brew chamber defines a cylindrical volume having a diameter of between 2 inches and 3.5 inches and a height of between 2.5 inches and 5.0 inches. However, the brewing combination, which includes the brewing chamber 132, can be easily scaled to other sizes.

A slide arm assembly 134 is slidably disposed over the brewing chamber 132 and is configured to push spent grounds or other brewed material out of the block assembly 131. In this embodiment, the slider arm assembly 134 includes a C-arm 134A that extends across the width of the brewing chamber 132. The lower lateral edge of the C-arm 134A is chamfered. The arm 134A is drivably attached to a drive arm subassembly 134B. Drive arm subassembly 134B is linearly movable by actuator 134C such that C-arm 134A controllably moves across the upper surface of block assembly 131. In the present embodiment, the actuator 134C includes a turbine system (not shown) driven by an electric motor with a toothed belt drivingly engaged with the drive arm subassembly 134B.

Although not required by the present invention, the actuator 134C and the piston actuators discussed below are preferably configured with encoders (not shown) to enable precise positioning of the various components. In the present embodiment, a rotary sensor/encoder is provided on the drive motor, and a linear sensor/encoder is provided on the drive shaft, so that precise position control can be achieved. An exemplary sensor is a hall effect sensor with a magnet.

The novel aspect of the illustrated sliding arm assembly 134 is the flexibility of the assembly which provides a very reliable and efficient mechanism for removing used coffee grounds, as discussed below. In particular, drive arm subassembly 134B slides along the upper surface of actuator 134C and includes a spring-loaded hinge connection 134D. A portion of drive arm subassembly 134B extends behind C-arm 134A and is connected thereto by pivot 134E. The flexibility of the sliding arm assembly 134 provides a very reliable mechanism for scraping used abrasive from the block assembly 131.

The modulation assembly 130 includes an upper piston assembly 140 pivotally attached to an upper support arm 142, the upper support arm 142 being attached to a first linear actuator 146. The upper piston assembly 140 is movable between a carrier piston (shown in FIG. 3) and a brewing position wherein the upper piston assembly 140 sealingly engages the brewing chamber 132 from the open top end of the brewing chamber 132. The upper piston assembly 140 includes a dispensing tube 141 for dispensing the brewed beverage. The upper piston assembly 140 is described in more detail below.

The modulation assembly 130 further comprises a lower piston assembly 150 pivotally attached to a lower support arm 152, the lower support arm 152 being pivotally attached to a second linear actuator 156. The lower piston assembly 150 is sized and configured to sealingly engage the brewing chamber 132 from the open bottom end of the chamber 132 and includes a water supply tube 151.

The first and second linear actuators 146, 156 also include a guide slot 135 and an anti-rotation pin 136 (only one of the anti-rotation devices 135, 136 is visible in fig. 3) to ensure that the corresponding piston moves only longitudinally.

Fig. 4 shows a cross section of the upper piston assembly 140. The upper piston assembly 140 defines a piston having a first piston unit 140A configured to be pivotally attached to an upper support arm 142 and including a fixed handle arm 140B to facilitate pivoting of the piston assembly 140. The passage 140C is defined to start from the front surface of the first piston unit 140A and extend to the lower surface. Dispense tube 141 is attached to first piston unit 140A with a half-cartridge fitting 140D and an O-ring 140E for fluid-tight engagement with channel 140C. The shaped recess 140F defines a lower surface of the first piston unit 140A.

The second piston unit 143A is configured to telescope and engage with the shaped recess 140F. A plurality of passages 143C extend through the second piston unit 143A and fluidly engage the passages 140C in the first piston unit 140A. O-rings 143D are provided to seal the connection between the channel 140C and the plurality of channels 143C. The channels 140C, 143C thereby cooperatively define a plurality of liquid paths extending from the lower surface of the second piston unit 143A to the dispensing tube 141. The porous plate 148 is detachably attached to the bottom surface of the second piston unit 143A with a fastening screw 149.

Fig. 5 shows a cross-sectional view of the lower piston assembly 150. The lower piston assembly 150 includes a first piston unit 150A configured to be attached to a lower support arm 152. The passage 150C extends from a lower opening in the first piston unit 150A to an upper surface. The water supply tube 151 is attached to the first piston unit 150A with a half-cartridge fitting 150D and an O-ring 150E to fluidly and sealingly engage the channel 150C. The shaped recess 150F defines a lower surface of the first piston unit 150A.

The second piston unit 153A is configured to telescope and engage the contoured recess 150F and removably attach thereto. The plurality of passages 153C extend through the second piston unit 153A and fluidly engage the passage 15C in the first piston unit 150A. An O-ring 153D is provided to seal the connection. The passages 150C, 153C thereby cooperatively define fluid paths extending from the water supply tube 151 to the upper surface of the second piston unit 153A. The perforated plate 158 is detachably attached to the second piston unit 153A with a fastening screw 159.

The operation of the brewing assembly 130 will now be described with reference to fig. 6A-6E, which depict isolated brewing assemblies 130 with a portion of the brewing chamber 132 cut away at various different stations in the brewing cycle. It is contemplated that the operation of the components of the brewing system 100 will be automatically controlled by the controller 110 and associated system in response to a specified beverage request input by the user from the beverage selection panel 106. Additional means for inputting a beverage request are also contemplated, for example, using a remote beverage input system that is wirelessly (e.g., using RF, blue) with the brewing system 100And the like) or communicate signals using a card reading system or the like.

Fig. 6A shows the brewing assembly 130 in a position to receive a brewable material, such as ground coffee from the grinder assembly 130. A lower piston assembly 150 sealingly engages the brewing chamber 132, the lower piston assembly 150 being positioned by a second linear actuator 156 near the lower end of the brewing chamber 132. The upper piston assembly 140 is positioned upwardly away from the brewing chamber 132 by the first linear actuator 146 and is pivoted back above the load position. The brewable material from the grinder assembly 120 is received into the brew chamber 132.

As shown in FIG. 6B, the upper piston assembly 140 is moved to a brewing position to sealingly engage the upper end of the brewing chamber 132. As the upper piston assembly 140 moves downward, it rotates back to the upright orientation or brewing position. It is contemplated that the vertical position of the lower piston assembly 150 may also be adjusted, for example, to accommodate a selected beverage size. For example, if a "small" or "8 ounce" beverage is selected, the lower piston assembly 150 may be moved upwardly in the brew chamber 132. A valve (not shown) is placed to close the outlet of liquid from the brewing chamber 132 and to fluidly connect the heated water container 114 to the water supply line 151. This begins to flow hot water through the lower piston assembly 150 and into the brew chamber 132. Preferably, the water pressure is maintained at a desired value to optimize the brewing quality and/or speed. Preferably, a nominal pressure in the range of between 10 and 100psig is maintained, more preferably in the range of 20-60psig for coffee, and in the range of 10-50psig for other brewable products, such as tea.

When the required amount of water and the required pressure have been provided, the water supply may optionally be stopped in order to provide the time required for brewing. It will be clear to those skilled in the art that the pressurized brewing chamber 132, although at a lower pressure than the espresso maker, will in any case speed up the brewing process compared to prior art systems in which the brewing chamber is not pressurized. In the current embodiment, the source of pressurized water from the heater/reservoir is regulated to provide the desired pressure. It is contemplated that the regulated pressure may be between 10 and 100 psig.

In a first embodiment or mode of operation of the system 100, water flow is resumed (or maintained) and a dispensing valve (not shown) is opened to allow brewed beverage to begin flowing through the upper piston assembly channels 140C, 143C to the dispensing tube 141 and then eventually be dispensed into a cup, carafe, or other container 90. In a further second mode of operation, the lower piston assembly 150 is moved upwardly through the brewing chamber 132 to cause brewed liquid to flow through the upper piston assembly 140 and to the dispensing tube 141.

Fig. 6C depicts the brewing assembly 130 in which the lower piston assembly 150 has moved part of the way up through the brewing chamber 132. In a first mode of operation, one or more valves (not shown) redirect fluid to an exhaust port, which preferably enters the system 100 vertically. In a second mode of operation, the lower piston assembly 150 moves upward to dispense the brewed liquid. Either way, the now used brewing material is compressed between the upper piston assembly 140 and the lower piston assembly 150 so that a significant portion of the water is removed.

Referring now to FIG. 6D, the upper piston assembly 140 is moved upward, disengaged from the brewing chamber 132, and pivoted back to the loading position. The lower piston assembly 150 is moved upward so that the piston is substantially flush with the upper surface of the block assembly 131. The compressed used abrading article is thereby placed in a removed position and the upper piston assembly 140 is moved out of the way of the sliding arm assembly 134.

Fig. 6E depicts the sliding arm assembly 134 after sliding the C-arm 134A over the brew chamber 132 to remove the used abrading article. The system 100 may contain an internal storage compartment or chute for used abrading articles, or may be placed on an external storage compartment positioned to receive the abrading articles. The sliding arm assembly 134 may then be retracted to return to the ready position shown in fig. 6A.

As should be apparent from the foregoing, the presently preferred system provides for liquid flow through the brew chamber 132, the brew chamber 132 being activated by heated water entering through the lower piston assembly 150 on the bottom of the brew chamber 132, while brewed liquid exits through the upper piston assembly 140. Although not preferred, it will be clear to those skilled in the art that the invention can be practiced with liquids flowing in opposite directions, with simple and clear changes.

Fig. 7 depicts a typical coffee brewing control diagram 60 attributed to doctor e.e.lockhart. The control graph 60 relates the concentration or richness 62 (a measure of total dissolved solids in the liquid) of the solubles in the brewed coffee liquid to the production of the solubles or extraction 64 from the coffee from which the coffee liquid was produced. Under this control chart, coffee liquids with less than 1.15% solubles concentration will have a "weak" taste, while coffee liquids with greater than 1.35% solubles concentration will have a "strong" taste. If less than 18% of the solubles are extracted from the brewed coffee, the taste of the coffee liquid will be "undertasted", but if more than 22% of the solubles are extracted from the brewed coffee, the taste will be "bitter". Thus, the control graph defines "ideal" taste zones within these boundaries. The diagonal curve indicates a particular "brew recipe," i.e., the ratio of ground coffee (e.g., in ounces) to brewed water (e.g., in gallons). For example, line 66 corresponds to a ratio of 7.5 ounces of coffee to one gallon of water. Lines to the right and below line 66 indicate progressively lower coffee to water ratio formulations, while lines to the left and above line 66 indicate progressively higher coffee to water ratio formulations.

Thus, if the brewing recipe is known and the total dissolved solids ("TDS") in the brewed liquid is known, the beverage location on the control graph 60 can be accurately determined. It should be clear that the control diagram provides a guideline for producing a high quality coffee beverage, whereas the preferred coffee liquid intensity and extraction parameters are not necessarily in the center of the "ideal" box in the control diagram. In practice, all that needs to be done is to determine the optimal intensity and extraction parameters for a particular coffee blend, e.g. to control a certain preferred position on the graph 60, and then to control the brewing cycle parameters, aiming at these optimal values. It should also be clear that the preferences of the individuals may differ. For example, one person may prefer a beverage closer to the top of the "ideal" box, while another user may prefer a beverage that is relatively lower in the "ideal" box.

It will be appreciated that, as mentioned above, the intensity and extraction rate (extraction) of the brewed beverage may be controlled or modified by different parameters in the brewing process, for example by adjusting one or more of the following: (i) coffee to water formulation, (ii) brew time, (iii) water temperature, (iv) water pressure, (v) grind size, etc. The optimal intensity and extraction rate goals will also generally depend on the specific blend or brand of coffee. Although the control chart 60 is specific to brewing coffee, it is contemplated that a very similar approach may be used to characterize the quality of other brewing liquids, such as tea, among others.

One difficulty with using control graph 60 in an automated brewing system, such as system 100, is that the concentration or TDS in the brewed liquid in the control graph is the last or first batch value at the end of the brewing cycle. This primary ingredient value is often inconvenient or difficult to obtain.

Fig. 8 depicts a simplified block diagram of a brewing system 100 showing a hopper 102, a water container 114, a grinder assembly 120, and a brewing assembly 130 as described above. The in-line sensor or sensor array 200 is fluidly connected to the distribution conduit 141 so that the modulated liquid flows alongside the sensor array 200 or through the sensor array 200. (As used herein, the sensor array may contain a single sensor or multiple sensors.) this sensor array 200 measures properties of the brewed liquid at specific inline locations along the fluid path as the brewed liquid flows from the brewing assembly 130 toward the dispensing container 90. Thus, sensor array 200 will produce a time-dependent output indicative of the property of the liquid stream as it flows as measured by sensor array 200. In the present embodiment, the sensor array 200 is positioned a short distance downstream along the liquid path of the brewing assembly 130, although other locations are contemplated, including the dispensing station of the brewed liquid.

The sensor array 200 provides specific data regarding the quality of the brewed liquid that may be used, for example, to monitor the quality of a beverage. This data provides feedback that can be used for specific settings of the initial configuration of the system 100 and/or monitors each modulation to provide feedback that can be used to adjust the modulation parameters to maintain optimal product quality.

In this embodiment, a controller 210, comprising a programmable processor 212, a memory module 214, a plurality of data input ports 216, a control signal generator 218, and a program interface module 220, is in signal communication with the sensor array 200. The controller 210 may additionally be in signal communication with other components of the modulation system, as indicated by the dashed lines in fig. 8.

The sensor array 200 preferably generates an unstable or time-dependent signal throughout the cycle of the modulated liquid passing through the sensor array 200 or alongside the sensor array 200. The signal is representative of the measured property of the modulating liquid. The instability signal is sent to the controller 210. Additional data, such as data from other system components, such as the grinder 120, the water supply 114, and so forth, may also be sent to the controller 210. For example, a temperature sensor (e.g., a modulating chamber temperature thermocouple) may provide information useful for interpreting data from the sensor array 200. Also, the current grinder settings may be sent to the controller 210.

In a particular embodiment, external data may also be provided to the controller 210. For example, a coffee mix and/or brand may be provided with a reader (e.g., a bar code or RF system, etc.) that obtains data from the coffee package and sends the data to the controller 210.

The controller 210 processes the received data and uses the data to generate control signals to adjust one or more modulation parameters for achieving a desired and consistent modulation quality. For example, grinding time (i.e., the amount of coffee ground), the size of the grind, the hot water temperature, brewing pressure, and brewing time are all potentially adjustable parameters.

The controller 210 may also include a communication port 94, for example, wired or wirelessly connected to a network (not shown) so that sensor array 200 data and related information (e.g., TDS/intensity, modulation recipe, extraction rate, etc.) and status of various modulation parameters can be reported externally. For example, the quality (e.g., richness and extraction rate) of each brewed beverage may be reported and recorded to confirm that the desired quality is consistently maintained in the "gold cup" box of fig. 7.

Fig. 9 graphically depicts data output from an embodiment of a sensor array 200 that includes a TDS meter, such as a conductivity meter, calibrated to indicate the level of total dissolved solids in the liquid stream. In this example, the individual curves relate to the measured TDS 302 as a function of time 304 measured by the sensor array 200 during a beverage dispensing cycle. These curves show measurements for different brewing recipes in which the amount of ground coffee deposited into the brewing chamber 132 is varied. In this exemplary graph, curve 306 shows an unstable TDS measurement with 14.9g of coffee, curve 308 shows an unstable TDS measurement with 18.5g of coffee, curve 310 shows an unstable TDS measurement with 22.5g of coffee, curve 312 shows an unstable TDS measurement with 26.0g of coffee, and curve 314 shows an unstable TDS measurement with 29.7g of coffee, all with a predetermined volume of water.

It should be noted that the primary ingredient value of TDS in the brewed liquid can be determined by appropriate integration of the measured TDS over time, with a flow-weighted measurement. For example, if the fluid rate is constant during a dispense cycle measurement, the one-time ingredient TDS will be the average of the measured TDS over the dispense cycle. It is contemplated that the sensor array 200 may also include temperature sensors. When a conductivity sensor is used, the temperature can affect the TDS of the measurement, so that for improved accuracy, the conductivity measurement of the TDS can be adjusted to account for the temperature.

It should also be appreciated that the shape of the time-dependent curve, or "coffee map" (data), provides additional information about the coffee and brewed coffee liquid. The shape of the curve provides information about the dissolution rate of the solid from the coffee matrix. The coffee map data may be used to direct which of the various parameters in the brewing cycle should be adjusted to improve the quality of the brewing liquid. For example, the system may choose to either add more coffee to the brewing recipe or adjust to a finer grind of coffee in order to move the system to the point on the control chart 60 where it is needed. An automated optimization strategy can be readily heuristically determined and then programmed into the controller 210 for subsequent modulation. It should be clear that heuristic equations, for example, can be derived independently for different coffee blends.

It is also contemplated that the coffee map data may be used to determine the specific type, blend, or brand of coffee present in the system 100. For example, data from the sensor array 200 may be used to distinguish between different coffee bean species, such as coffee beans of the Arabica species (also commonly referred to as "Arabica") and coffee beans of the Robusta species (also commonly referred to as "Robusta"), as well as to identify sub-varieties, types, and specific blends of coffee. Fig. 10 shows a TDS curve from sensor array 200, where curve 320 is one coffee blend and curve 322 is another different coffee blend. The modulation parameters and the modulation recipe are the same for both curves 320, 322. The data from the sensor array 200 can thus be used to identify the coffee blend used. The identification of the coffee blend may also be used to customize and optimize the brewing parameters (for subsequent brewing cycles) of the particular coffee blend.

In one embodiment, the memory module 214 is provided with a database of coffee map profiles or families of profiles, and the processor 212 compares the measured coffee map data to the database of profiles to identify coffee blends and/or to determine whether the coffee blends are in a particular group or family.

Furthermore, identifying the coffee mix may be important to ensure that the intended coffee mix or brand is used for a particular brewer device. In some business models for providing coffee in a commercial setting, for example, a coffee vendor may provide brewing equipment at low or no cost, relying on promotional offers of consumer products to work with the business model. The ability to identify the coffee used in the brewing equipment is from the vendor, which is important in this case.

The time-related data may also be used to identify and provide diagnostic information if maintenance is required. For example, the time-related data may indicate that the ground coffee has not reached the desired particle size, indicating that the grinder may have to be maintained or adjusted.

As noted above, user taste preferences may vary. Most users would prefer coffee that is brewed, for example, in the "ideal" box of fig. 7, but the preferred location within that box may vary from person to person. It is contemplated that the user may input 92 a certain desired beverage from the control panel 106 of the brewing system, as shown in fig. 8. The input may comprise a mechanism for selecting the desired modulation parameter within a certain range. For example, the user may select a "rich intensity" rating to adjust the target TDS in the brewed liquid. In another example, the control panel 106 may display a chart, such as the control chart 60 (FIG. 7), and allow the user to select a two-dimensional location on the control chart 60 of brewed coffee beverage. The controller 210 will then receive the user's input and adjust the modulation parameters to achieve the target quality. Because the sensor array 200 is arranged inline with the brewed liquid, the brewing system 100 may also be configured to report or display (e.g., on the control panel 106) the measured results to a user, e.g., display the measured TDS and/or temperature, or display the location on the control chart 60 based on the sensor array output and the brewing parameters.

The disclosed apparatus and method are new and unique in that it describes a method and apparatus for sensing and measuring a continuously time varying pattern of physical characteristics in a stream of brewed liquid for a beverage dispensing system. The resulting map (signature) gives: a) means (means) for predicting an end-item of beverage quality in a cup (in-the-cup); b) means for monitoring the production of the (in-process) beverage during the process, and means for adjusting or correcting the quality of the beverage; c) means for monitoring system 100 performance and maintenance needs; d) means for protecting brand integrity (integrity), such as with a coffee roaster or with a fine tea producer; and e) means for providing manual or automatic calibration to the system 100.

It is contemplated that one or more visible and invisible light wave sensors in several locations, along with a temperature sensor, may be used to provide both means of monitoring beverage properties, such as temperature. In particular, one or more near infrared sensors have been found to be useful. Other suitable sensors contemplated include acoustic sensors.

Multiple sensors of the same type, e.g., two near infrared sensors, can be employed in the array to provide redundancy and improved signal-to-noise characteristics. Furthermore, if multiple visible light sensors are employed, they may or may not be of the same wavelength if desired to observe different modulation stream characteristics. In its current embodiment, a temperature sensor is also placed to monitor the temperature of equipment such as the brewing chamber 132.

For example, the method may comprise the steps of:

1) the modulated liquid flow is configured to pass, or bypass, the sensor array 200.

2) The electronics of the system capture the output of the sensor array 200.

3) A time-based profile, which is then analyzed and/or correlated by profile comparison with known or desired beverage quality standards (such as refractometer or total dissolved solids) for the end primary ingredient, numerical algorithms, look-up tables, and the like.

Additional features and advantages of particular embodiments of the present invention include:

a. prediction of the quality of the beverage in the cup that reaches the consumer. The brewing system 100 provides a means for verifying that a consistent "golden cup" standard beverage or the like has been produced, and may be configured to send results from the sensor array 200, alerting others, for example, if maintenance is required.

b. Means enabling monitoring and adjustment during processing in order to maintain beverage quality in the cup. Comparing the map and/or analysis results and making adjustments, such as adding more ground coffee, or adjusting the coffee grinder 130, temperature, etc., to consistently obtain a "golden cup" coffee beverage.

c. Pro-active means for establishing the maintenance needs of the system 100 can be implemented.

d. And (4) protecting the integrity of the brand. With the high value brands of the present system 100, each has a unique modulated flow pattern with their various coffee roast. The system 100 will be able to determine if other brands, or lower quality coffee products, are being substituted and may take appropriate action, such as shutting down the system 100.

e. Self-calibration of the system 100 can be achieved when different products, such as different coffee roasts, or mixes, are introduced.

While illustrative embodiments have been shown and described, it will be appreciated that various changes can be made therein without departing from the spirit and scope of the invention.

Claims (23)

1. A modulation system, comprising:

a source of modulatable products;

a source of heated water;

a brew chamber receiving a brewable product from a source of the brewable product and heated water from the source of heated water, wherein the brew chamber is configured to dispense in a liquid flow a brewed liquid produced from the received brewable product and heated water;

a controller to control operation of the modulation system, the controller comprising a processor, an input signal port, an output signal port, and a memory module;

a sensor positioned to intercept the flow of liquid and operable to measure a property of the brewed liquid at a fixed location as the brewed liquid is dispensed, wherein the sensor generates time-dependent data corresponding to the measured property and communicates the time-dependent data to the controller.

2. The modulation system according to claim 1, wherein the controller controls at least one modulation parameter of the modulation system using the time-dependent data.

3. The brewing system of claim 2, wherein the time-dependent data is used to control the amount of brewable product received by the brewing chamber.

4. The brewing system of claim 1, wherein the controller uses the time-dependent data to identify a brewable product.

5. The brewing system of claim 1, wherein the controller uses the time-dependent data to identify whether the brewing system needs servicing.

6. The brewing system of claim 1, wherein the brewable product comprises coffee and the source of brewable product comprises a coffee grinder.

7. The brewing system of claim 6, wherein the sensor measures total dissolved solids in the brewed liquid.

8. The brewing system of claim 7, further comprising means for displaying measured total dissolved solids in the brewed liquid.

9. The brewing system of claim 6, wherein the controller is in signal communication with the grinder, and further wherein the controller controls the operation of the grinder using time-dependent data.

10. The modulation system according to claim 1, wherein the sensor comprises a conductivity sensor.

11. The brewing system of claim 1, wherein the brewing chamber comprises a cylindrical chamber and is part of a brewing assembly, the brewing assembly further comprising: a lower piston attached to the first linear actuator and sealably engaging the open bottom end of the brewing chamber; an upper piston assembly attached to the second linear actuator and sealably and releasably engaged with the open upper end of the brewing chamber; and a sliding arm assembly attached to the third linear actuator and operable to slide over the upper open end of the brewing chamber.

12. The brewing system of claim 1, wherein the controller further identifies the brand of the brewable product using the time-related data.

13. The brewing system of claim 6, wherein the controller further identifies the brand of coffee using the time-related data.

14. The brewing system of claim 1, further comprising means for displaying the quality of the brewed beverage based on the property of the brewed liquid measured by the sensor.

15. A method for producing a brewable beverage, comprising:

providing a quantity of brewable product to a brewing chamber;

providing a quantity of heated water to the brew chamber;

allowing the brewable product to brew in heated water in a brewing chamber to produce a brewed liquid;

forcing at least a portion of the brewed liquid from the brewing chamber into a liquid stream;

the properties of the modulated liquid are measured at a fixed location as the liquid stream flows past the fixed location to produce a time-dependent data set of the liquid stream corresponding to the measured properties.

16. The method of claim 15, wherein the time-dependent data set is used by the controller to assess the quality of the dispensed brewed liquid.

17. The method of claim 15, wherein the time-dependent data set is used by a controller to control at least one modulation parameter of the modulation system.

18. The method of claim 15, wherein the time-dependent data set is used by the controller to identify a brand of the modulatable product.

19. The method of claim 15, wherein the time-dependent data set is used by a controller to identify whether the modulation system requires maintenance.

20. The method of claim 15, wherein the brewable product is coffee, and further wherein a sensor measures total dissolved solids in the brewed liquid.

21. The method of claim 20, further comprising the step of: grinding coffee beans with a grinder to produce a brewable product; and using the time-dependent data set to control the operation of the grinding machine.

22. The method of claim 20, wherein the sensor is a conductivity meter.

23. The method of claim 15, wherein the brewing chamber is part of a brewing assembly, the brewing assembly further comprising: a lower piston attached to the first linear actuator and sealably engaging the open bottom end of the brewing chamber; an upper piston assembly attached to the second linear actuator and sealably and releasably engaged with the open upper end of the brewing chamber; and a sliding arm assembly attached to the third linear actuator and operable to slide over the upper open end of the brewing chamber.