HK1184032A - Beverage brewing apparatus and method - Google Patents

Description

Beverage brewing apparatus and method

Technical Field

The present invention relates to beverage brewing machines adapted to consistently provide individual single servings of multiple freshly brewed beverages.

Background

Apart from water, tea is the most widely consumed of all beverages. The global average human consumption of tea is estimated to be 0.1 litres/day. In addition, other brewed beverages such as fruit infusions, iced tea and coffee are increasingly consumed worldwide. In western countries, brewed beverages are often prepared at home, but there is an increasing trend for consumers to consume such beverages outside of home (e.g., at cafes and bars). It is believed that consumers prefer to enjoy the beverage brewing experience involving more than just obtaining infusible material and hot water. There is therefore a need for an alternative brewing method.

Beverage brewing machines are known. For example, U.S. patent application publication No. US 2007/0034083 discloses a brewing device for preparing brewed products and infusions such as coffee, tea, roasted barley coffee, camomile tea and the like. In one embodiment, hot water contained in the hopper flows downward through the valve to create an umbrella effect to force the downward flowing water against the walls of the brew chamber, thereby causing them to clear the brewing residues. However, the use of such "umbrella" sprinklers is inefficient and requires a large amount of water.

US 2,827,845 discloses a beverage maker comprising a tangential water or air inlet or tuyere in the lower part of the brewing chamber and a flushing system comprising a tangentially oriented nozzle or tuyere in the upper end of the brewing chamber.

GB 1,040,095 discloses a beverage brewing apparatus in which brewed water and air enter a brewing chamber through an opening substantially tangential to a wall.

WO 02/43540 discloses a tea brewing machine having a housing, a vessel for receiving leaf tea, hot water supply means for supplying hot water to the vessel, means for physically agitating the leaf tea within the vessel to maximise the rate and extent of infusion, and a siphon structure for siphoning the infusion out of the vessel prior to dispensing. In one embodiment, the hot water is pumped into the brew vessel as a jet of water.

While such machines perform well, there are drawbacks associated with the efficacy of the brewing process, including the removal of the entire brewer between each serving for cleaning and the addition of a new serving of ingredients. Furthermore, the use of a water jet directed into the brewer from above requires high operating pressures.

The present invention preferably relates to one or more of the following objects.

It is an object of the present invention to provide a beverage brewing apparatus that is simple to operate, that includes few moving parts and that can perform an efficient and effective brewing process.

It is an object of the present invention to provide a beverage brewing apparatus adapted to consistently provide individual servings of a plurality of freshly brewed beverages; and provides an effective rinsing step to prevent taint between individual blisters.

It is an object of the present invention to provide a beverage brewing apparatus that provides an attractive brewing experience for the consumer.

Disclosure of Invention

It has now been found that a variety of single servings of freshly brewed beverages can be provided using a brewing apparatus that is simple to operate and includes few moving parts. One or more of the above objects can be achieved by using and operating the device. Furthermore, it has been found that improved flushing is achieved by introducing water into the brew chamber of the beverage brewing machine using a water inlet that directs the water to flow around the walls of the brew chamber. In particular, it was found that when such a water inlet is combined with a stirring device for stirring the infusible material with air or water, an improved brewing process, e.g. with improved stirring, is achieved.

Accordingly, in a first aspect, the present invention provides a beverage brewing machine comprising at least one water source and a brew chamber, wherein the brew chamber is bounded by a wall and a base, wherein the brew chamber further comprises an outlet and at least one water inlet in communication with the at least one water source,

wherein

At least one water inlet is arranged at an angle less than 45 degrees with respect to the wall (theta-plug tower) to direct incoming water around the wall of the brew chamber;

it is characterized in that

a. The brewing machine further comprises an air pump and the brew chamber further comprises at least one fluid outlet in communication with the air pump, and/or

b. The brewing machine further comprises at least one lower water inlet positioned below the at least one inlet and arranged at an angle (alpha) of at least 45 degrees with respect to the wall.

It has been found that introducing water into the brew chamber in this manner results in more efficient flushing and cleaning of the brew chamber and requires less water and less complex moving parts than conventional beverage brewing machines. Furthermore, it has been found that the combination of a water inlet arranged to direct incoming water around the wall of the brewing chamber and a stirring device that stirs the infusible material in the brewing water by air or water flow results in additional benefits, such as improved stirring, reduction of waste water, reduction of the amount of water splashing during brewing and a brewing process that appears more appealing to the consumer.

In a second aspect, the invention provides a method for brewing a beverage comprising the following steps in order:

introducing infusible material into a brew chamber having a wall;

supplying water to the infusion chamber;

allowing the infusible material to mix with water, thereby forming an infusate;

allowing the infusion liquid to be emptied from the infusion chamber; and

supplying a portion of water to the brewing chamber via at least one water inlet;

characterized in that the quantity of water is directed around the wall so as to flush the infusion chamber.

Definition of

Beverage and its preparing process

As used herein, the term "beverage" refers to a substantially aqueous drinkable composition suitable for human consumption. Preferably, the beverage comprises at least 85% water, more preferably at least 90%, and most preferably from 95 to 99.9% by weight of the beverage.

Infusible material

As used herein, the term "infusible material" refers to a substance that, when mixed with an aqueous liquid, releases some substance into the liquid thereby forming a beverage.

Infusion

As used herein, the term "brewing" refers to adding liquid to infusible material to form a beverage. The brewing may be carried out at any temperature, but is preferably carried out at least 40 ℃, more preferably at least 55 ℃, more preferably at least 70 ℃, more preferably at least 80 ℃, and preferably less than 120 ℃, more preferably less than 100 ℃, still more preferably less than 95 ℃. Alternatively, the water temperature may be maintained at ambient temperature or even cooled to a temperature below ambient temperature in order to brew a cold beverage, such as iced tea.

Infusion liquid

As used herein, the term "brew" refers to a beverage formed as a result of a brewing process by which certain substances are released from infusible material into a liquid, thereby forming a brew.

Stirring the mixture

As used herein, the term "agitation" refers to the process used to mix the infusible material and the liquid. Agitation may be achieved by mechanical means (e.g. by agitation) or by the action of water (herein referred to as "water agitation") or by the action of air (herein referred to as "air agitation").

Rinsing

As used herein, the term "flush" refers to the removal of infusible material or brewing liquid residue from any equipment associated with the brewing process, particularly the brewing chamber.

Tea

As used herein, the term "tea" refers to leaf material from the species camellia sinensis or assam tea from the species castanopsis sclerophylla. It also includes the leja teas obtainable from the linear aspalaxyl. Tea is also intended to include products that blend any two or more of these teas. The leaf material may be substantially fermented (i.e. black tea), semi-fermented (i.e. oolong tea) or substantially unfermented (i.e. green tea). The tea may be flavoured and/or flavoured tea.

Leaf tea

As used herein, the term "leaf tea" refers to a tea product comprising one or more tea sources in substantially un-infused form.

Tea-based beverage

As used herein, the term "tea-based beverage" refers to a beverage comprising at least 0.01% by weight tea solids. Preferably, the tea-based beverage comprises from 0.04 to 3 wt% tea solids, more preferably from 0.06 to 2 wt%, most preferably from 0.1 to 1 wt%.

Tangential direction

As used herein, the term "tangential" has the same meaning as understood by those skilled in the art, i.e., it refers to a line that can be drawn on a curve at any given point, the line being a straight line that touches the curve at that point. In the simplest example of a curve (i.e., a circle), any straight line that touches the curve at an angle of 90 degrees to the radius is "tangential". The term "substantially tangential" refers to a line that touches a curve within 15 degrees, preferably within 10 degrees, most preferably within 5 degrees of a line that is tangential to the curve.

Infusible material particle size and grade

For the purposes of the present invention, the infusible material particle size is characterized by a mesh size using the following convention: taylor mesh size is used throughout; the "+" before the mesh indicates the particles retained by the screen; the "-" before the screen mesh indicates the particles passing through the screen mesh. For example, if the particle size is described as-5 +20 mesh, the particles will pass through a 5 mesh screen (particles less than about 4.0 mm) and will be retained by a 20 mesh screen (particles greater than about 841 microns).

Leaf particle size may additionally or alternatively be characterized using the grades listed in international standard ISO 6078-. These ratings are discussed in detail in our european patent specification EP 1365657B1 (especially paragraph [0041] and table 2), which is incorporated herein by reference.

For the avoidance of doubt, the word "comprising" is intended to mean including, but not necessarily "consisting of or" consisting of. In other words, the listed options or steps are not necessarily exhaustive.

All numbers expressing quantities of materials or temperatures used in the specification are to be understood as being modified, optionally, by the word "about".

Drawings

The following drawings illustrate the invention and are not to be construed as limiting the invention.

Figure 1 shows a projection of a part of a first preferred embodiment of the beverage brewing machine of the present invention.

Figure 2 shows a cross-sectional view along the line a-a, seen from the direction indicated by the arrow a' of the beverage brewing machine of figure 1.

Figure 3 shows a plan view of a section along the line B-B, seen from the direction indicated by the arrow B' of the beverage brewing machine of figure 1.

Figure 4 shows a projection of a portion of a second preferred embodiment of the beverage brewing machine of the present invention.

Figure 5 shows a cross-sectional view along the line C-C, seen from the direction indicated by the arrow C' of the beverage brewing machine of figure 4.

Figure 6 shows a plan view of a section along the line D-D, seen from the direction indicated by the arrow D' of the beverage brewing machine of figure 4.

Figure 7 shows a projection of parts of a third, fourth and fifth preferred embodiment of the beverage brewing machine of the present invention.

Figure 8 shows a plan view in section of part of a further preferred embodiment of the beverage brewing machine of the present invention.

Figure 9 shows a portion of a preferred infusion chamber having a base formed by the cartridge.

Detailed Description

The present invention relates to a beverage brewing machine with improved flushing. The present invention relates to beverage brewing machines that are capable of consistently providing individual servings of multiple freshly brewed beverages.

With reference to fig. 1 to 7, in a first aspect, the present invention provides a beverage brewing machine comprising at least one water source and a brew chamber 1, wherein the brew chamber 1 is delimited by a wall 2 and a base 2.1, wherein the brew chamber further comprises an outlet 3 and at least one water inlet 4 communicating with the at least one water source, wherein the at least one water inlet 4 is arranged at an angle of less than 45 degrees (theta-plug tower) with respect to the wall 2 to direct incoming water around the wall 2 of the brew chamber 1;

it is characterized in that

a. The brewing machine further comprises an air pump, and the brew chamber 1 further comprises at least one fluid outlet 6 in communication with the air pump,

and/or

b. The brewing machine further comprises at least one lower water inlet 5 positioned below the at least one inlet 4 and arranged at an angle (alpha) of at least 45 degrees with respect to the wall 2.

Referring to fig. 1 and 2, a first preferred embodiment of the beverage brewing machine has a brew chamber 1 bounded by a wall 2, a base 2.1 and a top 2.2, wherein the wall 2 extends substantially vertically from the base 2.1 to the top 2.2. The base 2.1 also preferably comprises an outlet 3, the outlet 3 comprising a liquid permeable material. Water is supplied to the brew chamber 1 via a water inlet 4, the water inlet 4 being in communication with a water source (not shown) via food grade tubing (not shown). The top 2.2 also preferably includes a fluid outlet 6 which communicates with an air pump via tubing. The base 2.1 and the top 2.2 are preferably removable from the wall 2 to facilitate maintenance, routine cleaning and to allow infusible material to be introduced into the brewing chamber 1. Standard clamps known to those skilled in the art may be employed, but the base 2.1 is preferably removably attached to the wall 2 by means of a bayonet attachment or the like, and the top 2.2 is preferably removably attached to the wall 2 by means of a hinged joint or the like. The attached means preferably provide a water and air tight seal between the top 2.2 and the wall 2 and between the base 2.1 and the wall 2.

In operation, the top 2.2 is opened by means of a hinged joint, infusible material such as leaf tea is introduced into the brew chamber 1, the top 2.2 is closed to form a seal with the wall 2, and an air pump is activated to draw air from the brew chamber 1 via the fluid outlet 6. Air is removed from the headspace of the brewing chamber 1 via the outlet 3 at a rate greater than the rate at which air can enter the brewing chamber 1, resulting in a pressure differential between the brewing chamber 1 and the outside atmosphere. The water source is then activated to pump water into the brew chamber 1 via the water inlet 4, the amount of water added depending on the amount and strength of beverage desired. However, the maximum level of water will not be higher than the position of the water inlet 4. Due to the pressure difference created, the water is retained in the infusion chamber 1, while air is drawn through the outlet 3 and through the infusion to agitate the water and infusible material. As can be appreciated, the fluid outlet 6 is positioned above the liquid inlet 4 to avoid water being drawn into the air pump.

One of the advantages of the combination of the water inlet 4 arranged to guide water around the wall 2 of the brewing chamber 1 with the air agitation device as described above is that the brewing process can be easily optimized to minimize spillage and dripping of water through the outlet 3 during container filling. Spillage and dripping are minimized, as water flowing down the wall in a spiral fashion is thus allowed to gradually wet the infusible material. Since too high an air flow may result in crumbling and excessive foaming of the infusible material, it is desirable to keep the air flow as low as possible for good mixing, but preferably not dripping or spilling, which is facilitated by the smooth inflow of water along the wall. The brewing machine according to the preferred embodiment allows for such a filling process.

The pressure differential is maintained until the desired beverage strength is achieved, at which point the air pump is deactivated to allow the pressure in the brew chamber to equilibrate with atmospheric pressure, and the brew exits the brew chamber 1 via outlet 3 under the force of gravity into a waiting vessel (not shown). Alternatively, the air pump may be turned to pump air into the brew chamber 1 to squeeze the brew out under pressure. The liquid permeable material constituting the outlet 3 is configured to allow the infusion to pass through, but to trap the used infusible material. The infusion chamber is thus emptied.

However, additional used infusible material and brewing liquid residues often remain adhered to the wall 2 of the brewing chamber 1. The water source is thus reactivated to supply a flushing volume of water via the water inlet 4. Effective flushing is achieved by the arrangement of the water inlets 4, and referring to fig. 3, the water inlets 4 are arranged at an angle θ (plug tower) of less than 45 degrees relative to the wall 2 to direct incoming water around the wall 2 of the brew chamber 1. Preferably, the angle θ (plug tower) is less than 30 degrees, more preferably less than 15 degrees, and even more preferably the water inlet 4 is arranged substantially tangential to the wall 2. Most preferably, the water inlet 4 is arranged tangentially to the wall 2. To ensure that water is directed around the wall 2, the inlet 4 is arranged to direct water into the brewing chamber 1 in a substantially horizontal manner, so that the water travels along the wall 2 in a downward spiral, thereby effecting a flushing. Optimal rinsing is achieved if the water flow can reach at least a large part of the inner wall 2, and therefore preferably at least one water inlet 4 is positioned close to the top of the infusion chamber 1. The amount of flushing is sufficient to fill the waiting vessel to the desired level, at which point the beverage can be consumed. Flushing is even more effective when more than one water inlet 4 is employed, and therefore the beverage brewing machine preferably comprises two or more water inlets 4 which may be in communication with the same or separate water sources.

The base 2.1 is then separated from the wall 2 by means of a bayonet attachment, cleaned (for example under running water) and replaced in preparation for the operation of the next cycle. In this way, a beverage, preferably a tea based beverage, is efficiently prepared and the device is clean and free of residues. As such, the next operating cycle may use a different infusible material without fear of contamination or taint.

As can be appreciated, the above-described beverage brewing machine and its operation provide an attractive and efficient process for preparing an infused beverage, and thus in order to allow a consumer to see an improved brewing process and an efficient rinsing, it is preferred that at least a portion of the wall 2 of the brewing chamber 1 is transparent, more preferably the entire wall 2 of the brewing chamber 1 is transparent, and accordingly the wall 2 of the brewing chamber 1 is preferably made of glass, plexiglas, pyrex or other transparent heat resistant plastic.

Figures 4 and 5 show a second preferred embodiment of a beverage brewing machine having a brew chamber 1 delimited by a wall 2, a base 2.1, wherein the wall 2 extends substantially vertically from the base 2.1 to an open top 3.2, the open top 3.2 being optionally closable, preferably with a lid (not shown). The base 2.1 also preferably comprises an outlet 3, the outlet 3 preferably being controllable by a valve 8. Water is supplied to the brew chamber 1 via a water inlet 4 (preferably located adjacent the top portion 3.2) and through at least one lower water inlet 5 located adjacent the base portion 2.1, both the water inlet 4 and the lower water inlet 5 being in communication with a source of water (not shown) via food grade tubing (not shown). The water inlet 4 and the lower water inlet 5 may be in communication with the same or separate water sources. The base 2.1 and the lid are preferably removable from the wall 2 to facilitate maintenance, routine cleaning and to allow infusible material to be introduced into the brew chamber 1. Standard clamps known to those skilled in the art may be employed, but the base 2.1 is preferably removably attached to the wall 2 by means of a bayonet attachment or the like, and the cover is preferably removably attached to the wall 2 by means of a hinged joint or the like. The attached means preferably provide a water and air tight seal between the top 2.2 and the wall and between the cover and the wall 2.

In operation infusible material such as leaf tea is in this second preferred embodiment preferably introduced into the brew chamber 1 via the top portion 3.2 so as to rest on the base 2.1 and the water supply is activated to pump water into the brew chamber 1 via the lower water inlet 5. Preferably, before water is added via the preferred lower water inlet 5, a small amount of water may be introduced via the water inlet 4 in order to pre-wet the infusible material and thus ensure that the infusible material can mix with water from the preferred lower water inlet 5. The addition of water through the preferred lower inlet 5 causes the infusible material to be stirred within the water stream entering the brewing chamber 1 adjacent the base 2.1 thereby initiating brewing. In order to improve the mixing process by optionally introducing water via at least one lower inlet 5, the lower inlet 5 is arranged at an angle a (alpha) of at least 45 degrees, preferably at least 60 degrees, more preferably at least 75 degrees with respect to the wall 2, see fig. 6. More preferably, the lower water inlet 5 is arranged substantially perpendicular to the wall 2, and most preferably the underground water inlet 5 is arranged perpendicular to the wall 2. The amount of water added will also depend on the desired amount and strength of the beverage, however, the maximum level of water will not be higher than the position of the water inlet 4. When the desired volume of water has been introduced into the brewing chamber, the water source is deactivated and the contents of the brewing chamber 1 continue to mix and brew in the agitated water, thereby forming a brew, such as a tea-based beverage.

By this efficient mixing process, an efficient brewing process can be performed, which results in a good quality beverage in a relatively short time.

An arrangement with an angle alpha (alpha) of less than 45 degrees, in particular an arrangement with the lower nozzle 5 substantially tangential with respect to the wall 2, is less suitable, since in this case the introduction of water into the infusion chamber via the inlet 5 would result in an undesired vortex-like motion, rather than turbulent stirring. Such a swirling motion results in less efficient stirring and mixing of the infusible material with water and will require a longer brewing time.

When the desired beverage strength is achieved, the optional valve 8 is opened and the brew exits the brew chamber 1 via the outlet 3 under the force of gravity and enters a waiting vessel (not shown). To trap the used infusible material, the beverage brewing machine preferably comprises a filter (not shown) external to the brew chamber, for example positioned directly below the optional valve 8. As in the first embodiment, the additional used infusible material and infusion residue often remain adhered to the wall 2 of the infusion chamber 1. As described for the first embodiment above, the water supply is thus reactivated to supply a flush volume of water via the water inlet 4 sufficient to fill the waiting vessel to the required level at which time the beverage can be consumed.

The infusion chamber is therefore clean and free of residues, and as such, the next operating cycle can use different infusible materials without fear of contamination or taint.

The apparatus according to the invention may further comprise an air pump and the infusion chamber 1 may further comprise at least one fluid outlet 6 communicating with the air pump in combination with at least one lower water intake 5 positioned below the at least one inlet 4 and arranged at an angle (alpha) of at least 45 degrees with respect to the wall 2. Preferably, the inlet 5 is arranged at an angle (α alpha) of at least 60 degrees, more preferably at least 75 degrees, with respect to the wall 2. More preferably, the lower water inlet 5 is arranged substantially perpendicular to the wall 2, and more preferably the lower water inlet 5 is arranged perpendicular to the wall 2. An advantage of the arrangement as described herein is that agitation of the infusible material is achieved by both air bubbles emerging from the outlet 3 and water from the inlet 4. To prevent leakage of the outlet 3, the inlet 4 only provides water to the brew chamber 1 when air is introduced into the brew chamber 1 through the outlet 3.

As with the first embodiment, the beverage brewing machine and its operation described above provide an attractive and efficient process for preparing a brewed beverage, and therefore in order to allow the consumer to see an improved brewing process and an efficient rinsing, it is preferred that at least a portion of the wall 2 of the brewing chamber 1 is transparent, more preferably the entire wall 2 of the brewing chamber 1 is transparent, and accordingly the wall 2 of the brewing chamber 1 is preferably made of glass, plexiglas, pyrex or a transparent heat resistant plastic.

With reference to fig. 9 and as previously indicated, preferably, the base 2.1 is removable from the infusion chamber 1. Referring to fig. 9, in this case the base 2.1 may be formed by a cartridge 10, the cartridge 10 preferably containing infusible material 12 and being attachable to the bottom rim 25 of the wall 2 of the brew chamber 1. In this way a third preferred embodiment of the beverage brewing machine is shown. Such a cartridge 1 comprises side walls 14 and a bottom wall 15 and is made of a water impermeable material. The bottom wall comprises at least one outlet 3 for emptying the content of the infusion chamber 1. The outlet 3 comprises a filter 17. Such a cartridge 10 comprises a top rim 13 which can be connected to a bottom rim 25 of the infusion chamber 1 so as to form a water-tight connection. In the case where the cartridge 10 is used as the base 2.1, the cartridge will form an integral part of the brew chamber 1. Since the cartridge preferably contains fresh infusible material, infusible material is introduced into the infusion chamber by connecting such a cartridge as a base 2.1 to the infusion chamber 1. In the case of use of the cartridge 10, an optional filter external to the brew chamber as previously described would not be required.

By introducing the cartridge into the infusion chamber, the cartridge becomes an integral part of the infusion chamber and it will form the base 2.1 of the infusion chamber. Thus, the material from which the cartridge is made has properties suitable for use in connection with a brewing process. For example, if the beverage to be brewed is tea, the cartridge should be capable of withstanding a temperature of at least 100 ℃ for a period of time of preferably at least 10 minutes, more preferably at least 5 minutes. This requirement limits the materials suitable for use in the manufacture of the cartridge. For example, materials like plastics having a softening or melting point below 100 ℃ are not suitable as cartridge materials. In addition, the material of the cartridge may be selected such that it does not deform when water is added to the brew chamber, so as to prevent leakage at the connection between the brew chamber and the cartridge. Preferably, the material from which the cartridge is made comprises polypropylene (PP), for example a PP/PET laminate, preferably polypropylene homopolymer. Alternatively, the cartridge comprises aluminium.

The filter 17 in the cartridge is designed so that infusible material remains in the filter when the brew is discharged so that the beverage provided to the consumer is a clear liquid. The filter 17 may be made of any suitable material that can withstand the conditions normally applied for brewing a beverage. For example, if the beverage to be brewed is tea, the filter should be able to withstand a temperature of at least 100 ℃. This requirement limits the materials suitable for use in making the filter. For example, materials like plastics having a softening or melting point below 100 ℃ are not suitable as filter materials. Suitable materials are for example the same as those used for the walls and bottom of the cartridge.

The filter 17 may be an integral part of the cartridge. For example, if the cartridge is made of a plastic material and is prepared by a moulding process, the filter may be moulded as an integral part of the cartridge together with the walls and base of the cartridge. Preferably, this means that the filter 17 may be a flat plate with holes. Alternatively, the filter may be secured into the cartridge after the walls 14 and bottom 15 have been prepared, for example by gluing a woven cloth or film to the bottom 15 to cover the opening 6, in which case the filter may be a flexible material, such as a woven, non-woven or perforated film.

Most preferably, the filter 17 is integrally moulded in the cartridge and preferably the filter material is the same as the construction material of the base of the cartridge. In another preferred embodiment, the filter 17 is made of the same material as a conventional tea bag, for example cellulose with a PET/PP layer, or woven or non-woven PET.

The filter openings are sized so that the filter effectively retains the used infusible material after the brewing process. The shape of the pores in the filter may take any shape, for example, channels having a square or rectangular or octagonal cross-section. Alternatively, the channel may be shaped as a cylinder with a circular or elliptical cross-section. Alternatively, the aperture in the filter may be a channel having a conical shape with the wider opening of the cone being in the interior of the filter (which is defined as the area of the filter surface facing the interior of the cartridge and in contact with the infusible material), or vice versa (the wider opening being outside the filter). Alternatively, the bore may also be shaped as a cylinder with a waist. The shape of the filter pores depends on the desired flow rate of the beverage and the flow conditions at the time of discharge of the beverage. Furthermore, the size of the filter pores may depend on the size of the infusible particulate material used to brew the beverage. If the infusible material has a relatively small particle size, the desired size of the filter pores is also relatively small, and vice versa. This means that the size of the filter pores is preferably between 0.1 and 1 mm. This may for example result in a filter pore size of between 0.25 and 0.35 mm, or between 0.4 and 0.9 mm, or between 0.5 and 0.7 mm, or between 0.8 and 1.0 mm, or any other size between 0.1 and 1 mm, inclusive. The shape of the holes in the filter may be square, rectangular, circular, octagonal or any other suitable shape. In this context, the size of the filter pores is understood to mean the largest cross-sectional dimension of the filter pores. For example, for a circular shape this represents the diameter, and for a rectangular shape this represents the length of the diagonal between two opposing corners.

The infusible material can be any suitable ingredient for brewing a hot beverage. Particularly suitable ingredients to be used in conjunction with the preferred cartridge are tea, herbs, coffee and cocoa. Most preferred for use as infusible material is tea and/or herbal composition. In addition to tea leaves and/or herbal compositions, the infusible material preferably can also contain ingredients that provide a particular aroma to the brewed beverage, such as pieces of spices, lemons or other fruits. The tea leaves may be flavoured, for example with bergamot oil, to provide a comte tea or any other flavouring. The tea can also be flavored with fruit. The tea may be green tea or black tea. Herbal compositions can be used to make so-called herbal infusions. Non-limiting examples of herbal infusions are peppermint and chamomile. In addition, any combination of tea, herbs, fruits and flavors is possible.

The particle size of the infusible material is selected so that the beverage is preferably brewed within the brewing time, and preferably so that the infusible particulate material comprises tea leaves and/or a herbal composition. Thus, the infusible material remains on the filter when the beverage is drained in step d) of the method according to the invention. Preferably, the infusible material is reduced in size by cutting or grinding or chopping or crushing or by any other suitable method such that the infusible particulate matter has an average particle size of between 0.1 and 10 millimeters, corresponding to a mesh size of about 150 to about 2.5. Preferably, the minimum size of the infusible material corresponds to the size of the filter pores. For example, in the case of filter pores having a size of about 0.6 millimeters, the infusible material has also been cut to a size of at least 0.6 millimeters (about 28 mesh). More preferably, the infusible material has been cut to a size of between 1 and 8 millimeters (about 16 and 3 mesh), most preferably between 1 and 5 millimeters (about 16 and 4 mesh). However, the infusible material may comprise some very fine material or dust that will be able to pass through the filter.

When using the cartridge 10 as the base 2.1, the cartridge may be combined with an optional valve 8 to be located below the outlet 3 and thus also below the cartridge 10. In this case, an air-tight closed brewing chamber is formed, which in turn includes the contents of the cartridge 10. When the optional valve 8 is opened, the brew liquid exits the brew chamber 1 through the liquid outlet 3 in the cartridge 10 into a receptacle under the force of gravity.

Alternatively, instead of using an optional valve 8, the system can be operated in the manner as indicated for the first preferred embodiment of the beverage brewing machine. If the infusion chamber 1 is not provided with an optional valve 8 and the cartridge 10 is used to form the base 2.1, the system can be kept closed whilst infusion is taking place by introducing air through the filter 17 and outlet 3. This air may be introduced by drawing air out of the headspace of the brewing chamber through an opening 6 in the headspace of the brewing chamber, the opening 6 being above the level of the brewing liquid. This creates an underpressure in the headspace which will be compensated by sucking air through the filter 17 and the outlet 3. The flow of air introduced into the infusion chamber should be such that it prevents infusion from dripping out of the outlet 3 before the flow of air is terminated. Thus, there is an interplay between the gas flow rate, the volume of the brew chamber, and the cross-sectional area of the filter aperture. During the brewing process, air bubbles rise from the outlet 3 to the headspace of the brewing chamber 1, causing additional agitation. Preferably, the air drawn out of the headspace of the infusion chamber is sucked out by an air pump, which is preferably integrated in the infusion device and connected to the infusion chamber by means of similar conduits, valves, tubes, connectors and other devices known to the skilled person. Alternatively, air is drawn by an external air pump.

As can be appreciated, the above-described beverage brewing machine and its operation provide an attractive and efficient process for preparing an infused beverage, and thus in order to allow a consumer to see an improved brewing process and an efficient rinsing, it is preferred that at least a portion of the wall 2 of the brewing chamber 1 is transparent, more preferably the entire wall 2 of the brewing chamber 1 is transparent, and accordingly the wall 2 of the brewing chamber 1 is preferably made of glass, plexiglas, pyrex or a transparent heat resistant plastic.

A transparent infusion chamber has the advantage that the operator and the consumer can observe (at least partially) the improved infusion process. This observation has the advantage that the consumer feels that the consumed beverage is more specific to him or her. This is in contrast to similar beverages which are provided to the consumer without the consumer observing their brewing process, or which have been prepared in a conventional manner (e.g., tea using a tea bag). By perceiving the beverage more particularly, the perceived high quality and uniqueness of the beverage is enhanced. Moreover, by using transparent side walls, operators and consumers will be assured that the brew chamber is indeed clean after flushing before a new brew cycle will begin.

In order to allow the incoming water to be directed around the wall 2 of the brew chamber 1, the beverage brewing machine preferably comprises a substantially cylindrical brew chamber 1 as described above in the two previous embodiments. In a further preferred embodiment shown in fig. 7, the infusion chamber 1 can be, for example, spherical (fig. 7a), frustoconical (fig. 7b) or conical (fig. 7 c). As described above in the two previous embodiments, the cylindrical infusion chamber 1 has a cross section in the form of a circle, but may take other configurations and may therefore take a cross section in the form of a regular polygon having sides of at least 6 (fig. 8 a). However, it is preferred that the inner surface of the infusion chamber 1 is substantially curved to allow water to flow around the inner surface, and therefore a more preferred cross-section is in the form of a rounded-edged rectangle (fig. 8b), more preferably an ellipse (fig. 8c), even more preferably a cross-section having a circular form (fig. 8 d).

In a second aspect, the invention provides a method for brewing a beverage comprising the following steps in order:

a) introducing infusible material into a brew chamber 1 having a wall 2;

b) supplying water to the infusion chamber 1;

c) allowing the infusible material to mix with water, thereby forming an infusate;

d) allowing the infusion liquid to empty from the infusion chamber; and

e) supplying a portion of water to the infusion chamber 1 via at least one water inlet 4;

characterized in that this quantity of water is directed around the wall 2 so as to flush the infusion chamber 1.

Preferably, the present invention relates to a method of brewing a beverage using a beverage brewing machine according to the first aspect of the present invention.

In step b), water is preferably added to the infusion chamber 1 via at least one water inlet 4. Alternatively, water may be supplied to the brew chamber 1 via at least one water inlet 5, which is preferably present. Alternatively, water may be supplied using both inlets 4 and 5. In a preferred embodiment, in step b) water is first supplied via at least one water inlet 5 in order to pre-wet and agitate the infusible material with water, and then supplied via inlet 4.

In step c) the infusible material is mixed with water, which may be achieved by supplying water through the water inlet 4 and/or the optional water inlet 5.

Preferably, in step d), the infusion chamber 1 is emptied through the optional outlet 3. This can be achieved by opening the optional valve 8.

Alternatively, when air is drawn out of the headspace of the brewing chamber 1 via the fluid outlet 6, air is simultaneously drawn into the brewing chamber 1 via the outlet 3 due to the formation of a pressure differential. Thus, in step c), the infusible material is mixed with water. In step d), when the extraction of gas from the head space of the infusion chamber 1 is finished, no air is drawn through the outlet 3, resulting in the emptying of the infusion chamber 1 by making the infusion flow through the outlet 3. In the case of application of the method, air is drawn before and at the same time as step b) and at the same time as step c).

In the case where the preferably removable base 2.1 is formed by using a cartridge as described hereinbefore, the infusible material is preferably introduced into the infusion chamber 1 in step a) by connecting the cartridge 10 containing the infusible material to the bottom rim 25 of the infusion chamber 1 so that a water-tight connection is made, and

wherein the cartridge comprises side walls 14 and a bottom wall 15, and

wherein the bottom wall contains at least one outlet 3 having a filter 17 and wherein the cartridge is made of a water impermeable material.

As previously described, when air is introduced into the brew chamber through the outlet 3 of the cartridge and the filter 17, dribbling of the brew chamber 1 can be prevented while the brewing process is in progress. In the case of application of the method with the brewing chamber closed while brewing the liquid, the following method steps are applied to brew the beverage. After connecting the cartridge 10 (containing infusible material) to the brew chamber 1, gas is drawn from the headspace of the brew chamber 1 via the fluid outlet 6. At the same time, the infusion chamber is filled with water in the manner previously described. Once the water is introduced, brewing is performed simultaneously by mixing the infusible material with the water. The brewing process is stopped by terminating the extraction of gas from the brewing chamber and discharging the brewed beverage through the outlet 3. The brew liquid will leave the brew chamber under gravity and the infusible material will be retained by the filter 17, thereby dissipating the energy to provide the consumer with a clear beverage. Subsequently, a rinsing step as described previously will be applied.

In another preferred embodiment, the following method for brewing a beverage is applied (when the cartridge is not used). In addition to the steps in the method according to the second aspect of the invention, the following steps are applied. Supplying water to the infusion chamber 1, wherein the infusion chamber 1 comprises a base 2.1, and wherein the water is supplied between steps a) and b) via at least one lower water inlet 5 arranged adjacent to the base 2.1, and a step of opening a valve 8 between steps c) and d) to allow the infusion to be emptied through the outlet 3.

The preferred aspects disclosed in connection with either of the first or second aspects of the invention are applicable to the other aspects of the invention mutatis mutandis. The various features and embodiments of the invention recited in the various sections below are applicable to the other sections where appropriate with necessary modifications. Thus, features specified in one section may be combined with features specified in other sections as appropriate. All publications mentioned in this specification are herein incorporated by reference. Various modifications and variations of the described methods and products of the invention will be apparent to those skilled in the art without departing from the scope of the invention. While the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in the relevant fields are intended to be within the scope of the following claims.

Claims (15)

1. Beverage brewing machine comprising at least one water source and a brewing chamber (1), wherein the brewing chamber (1) is delimited by a wall (2) and a base (2.1), wherein the brewing chamber further comprises an outlet (3) and at least one water inlet (4) communicating with the at least one water source,

wherein the at least one water inlet (4) is arranged at an angle (theta-plug tower) of less than 45 degrees with respect to the wall (2) to direct incoming water around the wall (2) of the brew chamber (1);

it is characterized in that

a. The brewing machine further comprises an air pump and the brewing chamber (1) further comprises at least one fluid outlet (6) in communication with the air pump, and/or

b. The brewing machine further comprises at least one lower water inlet (5), the at least one lower water inlet (5) being positioned below the at least one inlet (4) and being arranged at an angle (alpha) of at least 45 degrees with respect to the wall (2).

2. Beverage brewing machine according to claim 1, wherein said at least one water inlet (4) is arranged substantially tangentially to said wall (2).

3. Beverage brewing machine according to claim 1 or 2, wherein the outlet (3) is controllable by a valve (8) for emptying the contents of the brew chamber.

4. The beverage brewing machine according to any of the preceding claims, wherein a water inlet (5) is positioned adjacent to the base (2.1).

5. Beverage brewing machine according to any of the preceding claims, wherein the water inlet (5) is arranged substantially perpendicular to the wall (2).

6. Beverage brewing machine according to any of the preceding claims, wherein the brew chamber (1) has a substantially curved inner surface.

7. Beverage brewing machine according to any of the preceding claims, wherein at least a part of the brew chamber (1) is transparent.

8. Beverage brewing machine according to any of the preceding claims, wherein the base (2.1) is removable from the brew chamber (1).

9. Beverage brewing machine according to claim 8, wherein the removable base (2.1) is formed by a cartridge (10), wherein the cartridge (10) is connectable to the bottom rim (25) of the brewing chamber (1) such that a water-tight connection is formed, and

wherein the cartridge comprises a side wall (14) and a bottom wall (15), and

wherein the bottom wall comprises at least one outlet (3) having a filter (17), and wherein the cartridge is made of a water impermeable material.

10. The beverage brewing machine according to claim 9, wherein the cartridge (10) contains infusible material.

11. A method for brewing a beverage comprising the following steps in order:

a) introducing infusible material into an infusion chamber (1) having a wall (2);

b) supplying water to the infusion chamber (1);

c) allowing the infusible material to mix with water, thereby forming a brew;

d) allowing the brew liquid to empty from the brew chamber; and

e) supplying a portion of water to the infusion chamber (1) via said at least one water inlet (4); characterized in that said quantity of water is directed around said wall (2) so as to flush said infusion chamber (1).

12. Method according to claim 11, using a beverage brewing machine according to any of claims 1 to 10.

13. Method according to claim 11 or 12, wherein in step a) infusible material is introduced into the brewing chamber (1) by connecting a cartridge 10 containing said infusible material to the bottom rim (25) of the brewing chamber (1) such that a water-tight connection is formed, and

wherein the cartridge comprises a side wall (14) and a bottom wall (15), and

wherein the bottom wall comprises at least one outlet (3) having a filter (17), and wherein the cartridge is made of a water impermeable material.

14. Method for brewing a beverage according to any of the claims 11 to 13, further comprising the step of supplying water to the brewing chamber (1), wherein the brewing chamber (1) comprises a base (2.1), and wherein between steps (a) and (b) the water is supplied via at least one down-entry nozzle (5) arranged adjacent to the base (2.1), and between steps c) and d) the step of opening a valve (8) allowing the brewing liquid to drain through the outlet (3).

15. A method for brewing a beverage according to any one of claims 11 to 14, further comprising the step of drawing air out of the headspace of the brewing chamber (1) via a fluid outlet (6) so as to simultaneously draw air into the brewing chamber (1) via an outlet (3), wherein said air is drawn out before and simultaneously with step (b) and simultaneously with step (c), so as to mix the infusible material with water in step (c).