WO2005089602A1

WO2005089602A1 - Apparatus for and method of making a beverage

Info

Publication number: WO2005089602A1
Application number: PCT/GB2005/001140
Authority: WO
Inventors: Barry Jansen
Original assignee: Tetley Gb Limited
Priority date: 2004-03-20
Filing date: 2005-03-18
Publication date: 2005-09-29
Also published as: GB0406303D0; GB2427123A; GB0618152D0

Abstract

Apparatus for making a beverage, the apparatus comprising a container (1) for producing hot water, and a chamber attached to the container (1) for holding a beverage material (12), such as tea or coffee, at a position where the beverage material is out of contact with the water in the container (1), the container and chamber being capable of being tipped to allow the hot water to past from the container through the chamber and the beverage material held therein and hence into a receptacle to dispense the beverage. Also a disposal e chamber attachable to the container of such apparatus and a method of making a beverage using such apparatus.

Description

Title: Apparatus for and Method of Making a Beverage

Field of the Invention

This invention relates to apparatus for and a method of making a beverage such as tea or coffee.

Background to the Invention

The invention was devised to provide a simple and convenient way of making a single cup or mug of tea, although the invention may be applied to the making of greater quantities of tea or to the making of other beverages.

Tea making in the domestic environment has progressed from the traditional method in which loose tea is placed in a heated teapot, boiling water is poured into the teapot, the resulting mix of tea and water is allowed to stand and brew for a short period, typically 3 to 5 minutes, then the beverage is poured into a cup with or without milk. For many years teabags have been available. Originally most tea drinkers continued to use a teapot, simply substituting teabags for loose tea. It is now more common to make a single cup or mug of tea by placing a teabag directly in an empty cup or mug, adding boiling water, stirring the teabag to encourage brewing, removing the teabag and then adding milk and sugar to taste. This process is effective, but not convenient because removing a wet teabag from a full cup or mug of tea is messy and even dangerous if carried out with nearly boiling water.

Narious designs of tea making apparatus have been proposed and marketed. Known tea making machines may provide separate chambers for heating water and brewing tea. As a result, the tea is steeped for a time which may or may not be determined by the machine. Such machines require a method of transferring boiling water from the heated chamber to the steeping chamber, such as gravity, siphon or vapour pressure. As a result the machines tend to be complicated. The present invention provides a simple approach to tea making by dispensing with the steeping step.

Summary of the Invention

According to a first aspect of the invention apparatus for making a beverage comprises a container for producing hot water, and a chamber attached to the container for holding a beverage material, such as tea or coffee, at a position where the beverage material is out of contact with the water in the container, the container and chamber being capable of being tipped to allow the hot water to pass from the container through the chamber and the beverage material held therein and thence into a receptacle to dispense the beverage.

The container is preferably provided by the body of a device similar to an electric kettle which is operative to heat the water in the container to boiling point, conveniently under thermostatic control, before the apparatus is tipped to dispense the beverage.

It is envisaged that the chamber may be a disposable chamber that is removably attached to the container, the chamber being removed from the container and discarded after a beverage has been dispensed, and a fresh disposable chamber being attached to the container to make a further beverage.

In the preferred embodiment, the chamber is defined by a spout which is attached to the container and which is shaped so as to retain the beverage material, for example a teabag, in the spout during the tipping action. The spout may be moveable with respect to the container for cleaning of the spout, and the spout may be removably attached to the container, for example by being slideable thereon. Alternatively, the spout may be pivotally moveable on the container.

The container may communicate with the chamber by a water delivery outlet the effective cross-sectional area of which is capable of being adjusted to alter the volumetric flow rate of the hot water entering the chamber so as to vary the strength of the beverage dispensed. The effective cross-sectional area of the outlet may be varied by an adjustable weir, moveable flap or moveable valve member controlled by a manually operable control member.

Alternatively or additionally, the chamber may be provided with a beverage delivery outlet the effective cross-sectional area of which is capable of being adjusted to alter the volumetric flow rate of the beverage dispensed from the chamber so as to vary the strength of the beverage dispensed. Again, the effective cross-sectional area of the beverage delivery outlet may be varied by an adjustable weir, moveable flap or moveable valve member controlled by a manually operable control member.

The water delivery outlet preferably terminates above the base of the chamber to prevent drops from the infused beverage material falling into the container. Also, means may be provided to extract moisture from the infused beverage material before the latter is removed from the apparatus, and these means may be constituted by a blade which is moveable in the chamber to apply a squeezing action to the infused beverage material.

According to a second aspect of the invention there is provided a disposable chamber for attachment to the container of apparatus according to the first aspect of the invention, the disposable chamber containing a beverage material and being provided with first and second apertures arranged such that when the chamber is attached to a container and the container is tipped, hot water can pass through the first aperture into the chamber and beverage material contained in the chamber, and the beverage thus formed can pass through the second aperture out of the chamber into a receptacle.

The disposable chamber may advantageously be adapted to form a spout when attached to the container.

The disposable chamber may advantageously be provided with retaining means adapted to prevent the beverage material from passing through the first or second aperture. The retaining means is preferably a filter.

Preferably at least one of the first and second apertures is provided with means for varying the effective cross-sectional area of the first and/or second aperture.

In this way the volumetric flow rate of the hot water entering the chamber and/or the beverage dispensed from the chamber can be altered so as to vary the strength of the beverage dispensed.

Preferably the means for varying the effective cross-sectional area of the first and/or second aperture comprises a moveable valve member controlled by a manually operable control member.

According to a third aspect of the invention there is provided a method of making a beverage, the method comprising heating water in a container to which is attached a chamber holding a beverage material, such as tea or coffee, at a position where the beverage material is out of contact with the water, and tipping the container and chamber to cause the hot water to pass through the beverage material whilst the latter is retained in the chamber, thereby dispensing the beverage into a receptacle.

Brief Description of the Drawings

Apparatus according to the invention, together with modifications thereof, will now be described, by way of example, with reference to the accompanying drawings in which:

Figure 1 is a vertical sectional view through the preferred embodiment of apparatus; Figure 2 shows (in two views) the apparatus of Figure 1 but with a modified base; Figure 3 shows the apparatus tilted to dispense tea;

Figure 4 shows (in two views) a modification for removing a teabag from the apparatus; Figure 5 shows (in two views) a modification for squeezing excess moisture from the teabag; and Figure 6 shows an alternative construction for a spout of the apparatus.

Detailed Description of the Drawings

Referring first to Figure 1, the apparatus is made in the form of a jug/kettle having a body 1 with a handle 2 and defining a water reservoir 4 in the base of which is an electrical resistance heating element 3. The capacity of the reservoir 4 is sufficient to hold one or more cups or mugs of water 5. Electrical power is supplied to the element 3 through the side or base of the body by a connector 6. The connector 6 is attached directly to a power lead 7. Alternatively, a separate base 8, which engages with the power connector 9 on the body 1, may be used to provide cordless operation, as shown in Figure 2. A fhermostatic switch 10 is provided at a convenient position in the base, body or handle, together with a safety thermal cut out. The switch is operated by a knob 11 incorporated in the handle 2.

A teabag 12 is placed in a chamber formed by a spout of the jug/kettle. A partition 13, pierced with holes 14, retains the teabag in the spout 17. The holes 14 do not extend to the base of the partition 13, leaving a void 15 to retain any moisture that drips from the teabag after the apparatus has been used. This arrangement avoids the possibility of brewed tea falling back into the heated reservoir. The teabag itself is porous to allow boiling water to flow through it and into a cup or mug 16 when the apparatus is tilted, as shown in Figure 3.

Instead of using a teabag, the apparatus may use loose tea leaves, preferably enclosed in a porous material such as paper, or other mesh material.

Figure 4 shows a spout 18 which is slideably moveable on the body 1 and such a spout may either be captive on the body 1 or may be slideably removable therefrom for cleaning of die spout. It will be apparent that the spout should be shaped to conform to the shape of the adjacent part of the apparatus. Instead of a tea bag, a tea container of an alternative shape may be used. For example, the tea container might be cylindrical and positioned within a tubular spout such that water flows along its entire length to achieve an effective brewing action. Many different shapes of tea container are possible, for example shapes designed to provide a good fit of the tea container in the spout.

It is advantageous for excess moisture to be extracted from the tea before the teabag is removed from the apparatus. Moisture could be extracted by squeezing the teabag. Figure 5 shows one method of squeezing, using a blade 19 operated by a lever 20. Alternatively, the tea could be dried by heat, either using a heating device such as an electric heater or by diverting heat from the water heating element.

A convenient aid to disposal of the teabag would be a hinged spout 21 (as shown in Figure 6). In this arrangement the spout is retained in the upright position by a latch 22 until released, possibly using a lever positioned in the handle 2.

To make one cup of tea, the user pours the required amount of water into the reservoir of the apparatus and operates the switch 11, whereupon the water is heated. The user also places a teabag 12 in the spout. When the water reaches boiling point, the fhermostatic switch 10 turns off the heater. If a tea strength device is provided, the user sets it to the required position. The user then pours water from the apparatus into the cup or mug 16 by lifting and tilting the entire apparatus. As the boiling water passes from the container into the cup it comes into contact with the tea in the teabag, creating a brewing action to produce hot tea. The geometry of the spout, and in particular the shape and position of the pouring lip, is chosen to ensure that all of the tea in the teabag is brought into contact with the flowing water and that the teabag is retained within the spout chamber during tipping of the apparatus.

Whether or not any tea strength device is utilised, the strength of the brew dispensed can be varied by controlling the tipping action to vary the flow rate of the boiling water passing through the teabag. Thus, the tea is not steeped in water but imparts flavour to the water as a result of the water moving through the tea at a flow rate controlled by the user.

Once all the water has been poured to produce tea, the user may operate the tea drying device, then remove the teabag from the apparatus, ready for subsequent use.

Claims

1. Apparatus for making a beverage, the apparatus comprising a container for producing hot water and a chamber attached to the container for holding a beverage material, such as tea or coffee, at a position where the beverage material is out of contact with the water in the container, the container and chamber being capable of being tipped to allow the hot water to pass from the container through the chamber and the beverage material held therein and thence into a receptacle to dispense the beverage.

2. Apparatus according to Claim 1, wherein the container is provided by the body of an electric kettle which is operable to heat the water in the container.

3. Apparatus according to Claim 1 or 2, wherein the chamber is defined by a spout attached to the container.

4. Apparatus according to Claim 3, wherein the spout is moveable with respect to the container for cleaning of the spout.

5. Apparatus according to Claim 4, wherein the spout is removeably attached to the container, for example by being slideable thereon.

6. Apparatus according to Claim 4, wherein the spout is moveably attached to the container, for example being pivotally moveable on the container.

7. Apparatus according to any of the preceding claims, wherein the container communicates with the chamber by a water delivery outlet the effective cross- sectional area of which is capable of being adjusted to alter the volumetric flow rate of the hot water entering the chamber so as to vary the strength of the beverage dispensed.

8. Apparatus according to Claim 7, wherein the effective cross-sectional area of the outlet is varied by an adjustable weir, moveable flap or moveable valve member controlled by a manually operable control member.

9. Apparatus according to Claim 7 or 8, wherein the water delivery outlet terminates above the base of the chamber to prevent drips from the infused beverage material falling into the container.

10. Apparatus according to any of the preceding claims, wherein means are provided to extract moisture from the infused beverage material before the latter is removed from the apparatus.

11. Apparatus according to Claim 10, wherein the means are constituted by a blade which is moveable in the chamber to apply a squeezing action to the infused beverage material.

12. A disposable chamber for attachment to the container of apparatus according to any preceding claim, the chamber containing a beverage material and being provided with first and second apertures arranged such that when the chamber is attached to a container and the container is tipped, hot water can pass through the first aperture into the chamber and beverage material contained in the chamber, and the beverage thus formed can pass through the second aperture out of the chamber into a receptacle.

13. A disposable chamber according to claim 12, further comprising retaining means adapted to prevent the beverage material from passing through the first or second aperture.

14. A disposable chamber according to claim 12 or 13, wherein at least one of the first and second apertures is provided with means for varying the effective cross- sectional area of the first and/or second aperture.

15. A method of making a beverage, the method comprising heating water in a container to which is attached a chamber accommodating a beverage material, such as tea or coffee, at a position where the beverage material is out of contact with the water, tipping the container and chamber to cause the hot water to pass through the beverage material and thereby dispense the beverage into a receptacle.