GB2403645A

GB2403645A - Beverage making apparatus

Info

Publication number: GB2403645A
Application number: GB0315981A
Authority: GB
Inventors: Phillip Hughes
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-07-09
Filing date: 2003-07-09
Publication date: 2005-01-12
Anticipated expiration: 2023-07-09
Also published as: GB2403645B; GB0315981D0; WO2005004682A1; EP1643888A1

Abstract

An apparatus for making coffee or other beverages comprises an upper tubular portion 11 and a lower tubular portion 12 telescopically connected, the lower portion 12 being perforate and the upper portion 11 being imperforate. The lower end of the lower tubular portion 12 is closed by a perforate end wall, whilst the upper end of the upper portion 11 is open. The lower end of the upper portion comprises a hook 13 for engaging a cup or mug 10 in which the beverage is to be produced. In use, the coffee grinds etc are placed into the apparatus and hot water is poured onto the coffee grinds through the upper portion 11 such that the grinds held in the lower portion 12 become saturated with water and create a head of water which extends up the tubular body. The derived coffee passes through the perforate section into the cup or mug 10.

Description

BEVERAGE MAKING APPARATUS

This invention relates to an apparatus for making a beverage such as tea and more particularly coffee by the extraction of flavours from a substance.

Apparatus for making coffee are well known. Such apparatus contain ground coffee in a manner so that the flavours can be extracted by water. 30% of the weight of ground coffee can be extracted by water but only 18-22% is actually desirable, the last 8% being bitter undesirable elements. Most apparatus for extracting the flavours from coffee ignore this fact and rely on the person making the beverage to have the necessary knowledge and skill to not over or under extract the coffee. Therefore there is a need for an efficient apparatus that will make a beverage quickly without over extracting the coffee but will still ensure that the crucial 18-22% is extracted.

There are many disadvantages to making coffee by infusion in or over a cup or mug. Firstly, the large volume of coffee grinds required to make a mug of coffee, combined with an apparatus to hold the large volume, displaces a large amount of the final product resulting in a mug that is only half full.

Secondly, there is a need for a constant supply of non- saturated water at a near boiling temperature to pass through the coffee. Most devices require a mug to be filled with water first which lowers the temperature considerably and when the device is placed into the water the water becomes partly saturated: both of these disadvantages lower the waters efficiency to extract further flavours.

Thirdly, devices placed over a mug and filled with coffee intentionally have a small filter area to allow the water to flow through the coffee slowly so that extraction will take place. This will produce only one strength of coffee since no adjustments can be made to the time that the water is in contact with the coffee and the coffee is often cooled before the process is complete. Also this type of device does not allow the user to see into the vessel being used and overfilling can occur.

Finally, the normal brewing process when coffee is simply suspended in water requires a brewing time of 4-5 minutes, after 2-3 minutes the water has cooled considerably and the water is in a part saturated state this means that towards the end of the process extraction is slowed down considerably. After 5 minutes over extraction can start to take place, also if too little coffee is used over extraction is more likely to take place.

It is widely accepted that to extract the desirable flavours from the coffee grinds, water at a temperature of 95- 98 c should be used over a set contact time with the grinds.

The greater the area of the ground coffee that is brought into contact with the liquid, the more quickly the extraction can be made. Also, the extraction can be achieved more quickly if water flow is maintained through the ground coffee to repeatedly introduce liquid of lower solid concentration to the solid at the optimum temperature of 95 98 C.

US Patent Number 4 806 369 discloses one such apparatus for making coffee in the form of a container having a perforated wall which can be immersed in hot water. In use, the hot water permeates through the perforated wall and infuses into ground coffee contained within the container. The flavours diffuse into the water however, into order to speed up the process, the apparatus comprises a handle which enables the apparatus to be agitated in the water.

A disadvantage of making coffee by infusion is that the extraction is slow and requires the user to agitate the coffee grinds in the water to disperse the flavours. However, following the initial immersion in fresh water, the process of extraction slows as the water used for infusion contains more of the coffee flavours.

Apparatus for making coffee are also known which comprise a receptacle formed of filter paper. In use, coffee grinds are placed in the filter paper and water is then poured into the filter paper to percolate through the coffee.

A disadvantage of this arrangement is that if the correct amounts of grounds are used to make a specific size of beverage then a set contact time will occur and only one strength of coffee can be produced. Using less coffee to make a weaker beverage could over extract the coffee.

Another disadvantage is that the filter papers contain chemicals which affect the taste of the coffee and are harmful to the environment. Also, the filter papers can act to filter oils and other substances which are beneficial to the flavour of the coffee.

I have now devised an apparatus for making a beverage such as tea and more particularly coffee by the extraction of flavours from a substance which alleviates the above-mentioned problems.

In accordance with this invention, there is provided an apparatus for making a beverage comprising an upright elongate tubular body, means intermediate opposite ends of the body for engaging the rim of a vessel in which the beverage is to be produced and a bottom end wall closing the lower end of the tubular body, the upper and lower ends of the body respectively being imperforate and perforate.

In use, in order to make coffee, the body is partially filled with ground coffee and the apparatus is then engaged with the rim of a vessel such as a mug or cup in which the coffee is to be produced. Near boiling water is then poured into the body of the apparatus and onto the coffee grinds. Once saturated the coffee grinds in the bottom of the tubular body will emit gas and climb up the body, thereby blocking the perforations. No water passes through the perforated lower end of the tubular body until the upper end is full: this allows the coffee to bloom before the filtering process begins.

The body of the apparatus is elongate and extends above the rim of the cup or mug. Accordingly, a head of water builds up and the resultant pressure ensures that causes the water, which is at the optimum temperature, to pass through the coffee grinds and to leach out of the apparatus through the blocked perforations.

The pressure and the large surface area of the body covered by the perforations ensures that the extraction process takes very little time to complete. The water leaves the lower section of the body through the large number of perforations which are blocked by the coffee grinds that are forced against the inner surface of the body. Thus all of the water leaving the upper section of the body is held in close proximity to the grinds by the tubular section and the water travels over the grinds and further extraction takes place.

Since, the apparatus is elongated and protrudes above the rim of the cup or mug, the apparatus can have a narrow cross section and therefore displaces very little fluid within the mug. Some of the coffee grinds stay within the upper section of the filter above the final fluid line. This ensures a minimum of displacement by the coffee grinds and a full cup or mug is easily achieved. The coffee grinds that remain below the final fluid level can be left to infuse if required. The narrow cross section also allows a spoon to be placed within the cup or mug and the water can be agitated making the water level rise and fall though the coffee grinds giving another means of extraction if required.

One other advantage of the narrow cross section is that it enables the user to see into the cup or mug, thereby alleviating the risk of overfilling which can occur with other coffee making apparatus. Also, other coffee making apparatus can cover the cup or mug completely, thereby making it difficult to add water directly to the cup: Adding water is the recognized method of weakening the coffee, rather than using less coffee grinds which has the risk of over extracting the coffee grinds.

The apparatus is easy to clean by simply inverting the body and tapping it onto a suitable surface to remove the majority of the grinds then placing it under running water for a few seconds.

The apparatus is unusual in that it employs all the main types of extraction. Pressure forces the water through the coffee grinds and water also runs over the coffee grinds. The coffee grinds can be left to infuse and the water in the cup or mug can be agitated to create a rise and fall of water through the coffee.

The apparatus is also unusual in that it is engaged with the side of a mug or cup and thus occupies space above and within the mug or cup rather than completely covering it or being completely within it. The water being supplied by a kettle just off the boil is ideal for extracting the coffee flavours because it is at the optimum temperature of 95-98c and is fresh and non-saturated. The first point of contact for the water is the coffee grinds and thus there is no cooling of the water before it reaches the grinds, ensuring efficient extraction and a hot beverage.

Preferably the lower end of the tubular body comprises a perforated sidewall: the large surface covered by the perforations ensures the water being forced through the grinds does so in a reasonable time whilst still extracting enough coffee to make a good beverage. Because the perforations cover a large area, the body can have a narrow cross section whilst still having a large area for the water to pass through the grinds: this means that as the water is poured into the apparatus and onto the coffee grinds, the grinds are saturated and the water level rises quickly within the apparatus. The rising water level carries the floating and gassing coffee grinds to the entire length of the perforated lower portion of the body, thereby blocking the perforations. The level of water rises to create a gentle pressure on the grinds trapped inside the lower portion of the body and the water passes through.

Preferably the lower end wall is also perforated and is preferably formed of the same material as the lower portion of the body.

The tubular section of the apparatus ensures that water leaving the lower portion is kept in close proximity to the grinds being forced against the inside of the lower portion.

The elongation of the lower portion and the length of the tubular body provide a height of water above the final fluid level ensuring a pressure is maintained keeping the entire surface area covered with the grinds.

Preferably, the upper and lower portions of the body comprise respective members which are telescopically interconnected, so that the length of the body can be adjusted to suit different sizes of cup or mug and different strengths of beverage required by altering the speed of flow of the water and thus the contact time of the water with the coffee.

Different amounts of extraction can be achieved to suit individual tastes and different sizes of vessels.

Preferably the engaging means extends from the lower end of the upper portion of the body.

Preferably, the engaging means comprises one or more hooks for engaging the rim of the cup or mug.

Preferably a projection extends radially outwards from the lower portion of the body to maintain the apparatus in an upright position against the side wall of the cup or mug.

An embodiment of this invention will now be described by way of an example only and with reference to the accompanying drawings, in which: Figure 1 is a rear exploded view of a coffee making apparatus in accordance with this invention; Figure 2 is a plan view of the coffee making apparatus of Figure 1; Figure 3 is a sectional view along the lines III-III of Figure 2; Figure 4 is a side view of the coffee making apparatus of Figure 1; Figure 5 is a bottom view of the coffee making apparatus of Figure 1; and Figure 6 is a side view showing the coffee making apparatus of Figure 1 when attached to a mug.

Referring to Figures 1 to 5 of the drawings, there is shown a coffee making apparatus comprising an elongate upright tubular body formed of upper and lower tubular body members 11,12 which are telescopically slidably mounted to each other.

The upper body member 11 is formed of plastics and comprises two circumferentially spaced plastics hooks 13 which project radially adjacent its lower end for engaging the rim of a cup or mug. A radially projecting handle 14 extends from the upper body member 11 at a point above and between the hooks 13.

The lower body member 12 forms a filter and comprises a tubular plastics frame having upper and lower annular portions 16,17 interconnected by a plurality of circumferentially-spaced struts 20 which extend axially of the frame. A filter element is fitted inside the inside tubular plastics frame and comprises an inner and an outer tubular member 15,22 formed respectively of fine and coarse wire meshes. The coarse mesh 22 acts as a support for the fine mesh 22. The upper annular frame portion 16 projects radially has an external diameter which is slightly less than the internal diameter of the tubular upper body member 11.

The lower end of the lower tubular body member 12 is closed by a window 18 formed of a fine wire mesh.

The upper and lower body members 11,12 can be telescopically interengaged by inserting the lower member 12 into the lower end of the upper member 11. The upper annular frame portion 16 of the lower body member 12 is a close but sliding fit within the upper body member 11 and thus the two members are securely held together. The relative positioning of the two members 11,12 can be adjusted by sliding the lower body member 12 axially of the upper body member 11 to adjust the amount by which the lower body member 12 projects below the upper body member 11. The upper and lower portions 11,12 of the apparatus are a friction fit with each other to retain the portions 11,12 of the apparatus in the set configuration.

Referring to Figure 6 of the drawings, in use the apparatus is attached to a mug 10 by engaging the hooks 13 with the rim of the mug 10, once the lower body member 12 has been adjusted to the correct length to fit the mug 10. A radial projection 19 on the lower annular frame 17 abuts the internal wall of the mug 10 to keep the apparatus upright. The hooks 13 are configured and positioned to enable the apparatus to be used on any size of cup or mug.

The appropriate amount of coffee grinds are then placed into the apparatus and preferably markings are provided inside the apparatus to indicated the required amount.

Water at near boiling temperature is then poured into the apparatus. Once saturated the coffee grinds will emit gas and float with the rising level of water within the apparatus.

As the water leaves the apparatus through the mesh, the coffee grinds are carried with it and the mesh is quickly blocked.

A head of water builds up above the rim of the mug 10 and the resultant pressure ensures that all of the water at the optimum temperature passes through the coffee grinds trapped against the large surface area of the filter. The pressure and the large surface area of the filter ensures that the extraction process takes very little time to complete. The water leaves the apparatus through the large number of perforations in the filter which are blocked by the coffee grinds that are forced against the inner surface of the lower body member 12. thus all of the water leaving the lower body member 12 travels over the coffee grinds and is held in close proximity to the grinds by the upper body 11 and further extraction takes place. The coffee grinds that remain below the final fluid level can be left to infuse if required.

The efficient manner in which the apparatus extracts the flavours from the coffee grinds means that a good cup of coffee can be made very quickly. Therefore the present invention provides an apparatus which extracts the desired flavours from coffee grinds without over extraction taking place.

The apparatus employs several methods of extraction providing a quick and efficient extraction method resulting in a well flavoured, hot, full cup or mug of coffee. The apparatus is also easy to clean and store, making the whole process from start to finish quick and easy.

Claims

Claims 1. An apparatus for making a beverage, the apparatus comprising an

upright elongate tubular body, means intermediate opposite ends of said body for engaging a vessel in which the beverage is to be produced, and a bottom end wall closing the lower end of said tubular body, said upper and lower ends of the body being imperforate and perforate respectively.
2. An apparatus as claimed in claim 1, in which said bottom end wall of said lower perforated end of said tubular body is perforated.
3. An apparatus as claimed in claim 2, in which said bottom end wall is formed of the same material as said lower perforated end of said tubular body.

4. An apparatus as claimed in any preceding claim in which said lower end of the body comprises a mesh in which the perforations are provided.
4. An apparatus as claimed in any preceding claim, in which said upper and lower portions of said tubular body comprise respective members which are telescopically interconnected.
5. An apparatus as claimed in any preceding claim, in which said vessel engaging means comprises one or more hooks for engaging the rim of said vessel.
6. An apparatus as claimed in any preceding claim, in which said vessel engaging means extends from a lower end of said upper portion of said tubular body.
7. An apparatus as claimed in any preceding claim, in which a projection extends radially outwards from the lower; portion of said tubular body.
8. An apparatus substantially as herein described with reference to the accompanying drawings. -