WO2018029538A2 - Machine à boisson à commande d'intensité - Google Patents

Machine à boisson à commande d'intensité Download PDF

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Publication number
WO2018029538A2
WO2018029538A2 PCT/IB2017/001150 IB2017001150W WO2018029538A2 WO 2018029538 A2 WO2018029538 A2 WO 2018029538A2 IB 2017001150 W IB2017001150 W IB 2017001150W WO 2018029538 A2 WO2018029538 A2 WO 2018029538A2
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WO
WIPO (PCT)
Prior art keywords
fluid
beverage
cartridge
conduit
present disclosure
Prior art date
Application number
PCT/IB2017/001150
Other languages
English (en)
Other versions
WO2018029538A3 (fr
Inventor
Bruce D. Burrows
Original Assignee
Remington Designs, Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Remington Designs, Llc filed Critical Remington Designs, Llc
Publication of WO2018029538A2 publication Critical patent/WO2018029538A2/fr
Publication of WO2018029538A3 publication Critical patent/WO2018029538A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea

Definitions

  • the present disclosure generally relates to liquid delivery systems, and more specifically to machines that are capable of brewing either coffee or espresso from a common cartridge and apparatuses and methods for making crema and/or beverages based on multiple fluids.
  • Leaves from certain laurel trees may be steeped in sauces or stews to add fragrance and/or a subtle flavor similar to cinnamon. Infusion of other laurel leaves, such as the Mountain Laurel, could produce solutes that are poisonous to humans.
  • non-toxic bay leaves are often left in the sauce or finished dish, mastication of even non-toxic bay leaves may produce a bitter taste, and the texture of the bay leaf may cause irritations to the digestion tract. Such taste, texture, toxicity, and/or other characteristics of the slurry and/or solutes may be undesirable in the solution.
  • some slurries may be substantially separated or removed from and/or by the infusion process after a desired quantity of and/or desired solute (extracted material) has been infused with the solvent (fluid).
  • slurry separation after infusion are the removal of the slurries of coffee grounds or tea leaves from solution after the desired solute infusion has occurred. This separation may vary based on the desired end product, e.g., weak or strong tea, bitter or smooth coffee, etc.
  • the slurries and/or other undesired material may be removed from the infusion by one or more devices and/or methods, e.g., filtration, containment of the solid, decanting, etc.
  • slurry material also referred to as a beverage medium, (e.g., ground coffee)
  • a beverage medium e.g., ground coffee
  • water e.g., the solvent
  • the slurry (coffee grounds, tea leaves, etc.) may remain in the container or cartridge to reduce introduction of unwanted flavors, textures, additional solute extraction, or other deleterious properties of the slurry into the solution (solvent-solute mixture).
  • These apparatuses may use a stationary inlet port that pierces the cartridge and injects a relatively constant stream of solvent (e.g., water) toward the slurry (e.g., coffee grounds) into the cartridge.
  • solvent e.g., water
  • This solvent stream may channel or tunnel through the slurry and not fully extract solute from some portions of the slurry, while over-extracting solute from other portions of the slurry, resulting in a solvent-solute solution comprising undesirable solute properties, e.g., bitter taste, undesirable after-taste, etc.
  • undesirable solute properties e.g., bitter taste, undesirable after-taste, etc.
  • other solutes may be added to mask the undesirable solutes and/or other properties that have been infused into the solution. Examples of added solutes are sugar, cream, etc., which may be used to mask the bitter and/or other undesirable solutes in the solvent-solute solution produced by apparatuses using stationary solvent inlet ports.
  • Single serve coffee machines have become popular with consumers. Such machines often utilize cartridges that contain various beverage mediums, e.g., ground coffee beans, tea leaves, chocolate powder, etc., such that a single serving of beverage, e.g., coffee, tea, hot chocolate, etc., can be made using the machine. Such cartridges have found favor with many consumers, because of the ease of use and relatively easy cleanup compared to other brewing machines.
  • beverage mediums e.g., ground coffee beans, tea leaves, chocolate powder, etc.
  • each entry in the line may contains different beverage mediums, different types of filters, etc. to provide consumers with a choice of beverages that single serve machines can produce.
  • one cartridge may contain a dark roast coffee beverage medium, while another cartridge may contain a blond roast coffee beverage medium, such that consumers can prepare the type and/or style of beverage they desire.
  • espresso and/or espressolike beverages are at least partially based on the froth, or "crema” that is a combination of carbon dioxide and coffee.
  • crema is a combination of carbon dioxide and coffee.
  • Many people also add steamed milk, cream, or other liquids to espresso and/or espresso-like beverages to create drinks known as cappuccino, latte, cafe au lait, tea latte, etc. Consumers would like to produce such beverages at home, but many machines are unable to produce the desired effects on milk, cream, or other liquids that may be added to coffee, tea, or other beverages.
  • each entry in the cartridge product line is designed to produce a single style of beverage, such as dark roast coffee, blond roast coffee, etc.
  • the machine automatically set the parameters of the machine, e.g., brewing time, amount of water, etc., based on a determination of the type of cartridge that is placed in the machine.
  • the machine may be incapable of producing certain desired beverages from that cartridge.
  • the consumer cannot override the machine's ability to, for example, increase the temperature and decrease the fluid flow to create espresso and/or espresso-like beverage from a coffee cartridge.
  • aspects of the present disclosure comprise methods and apparatuses and methods for liquid or fluid infusion. More specifically, the present disclosure relates to apparatuses configured to extract soluble portions of slurries through infusion, and methods related thereto.
  • the present disclosure describes beverage and/or brewing systems, and specifically systems for rotating, spinning or vertically oscillating an inlet nozzle within the interior of a beverage cartridge (e.g., a single-serve cartridge), wherein the moving inlet nozzle delivers a stream or spray of fluid, e.g., water, that wets and fiuidizes at least a portion of the beverage medium therein to create a brewed beverage (e.g., a cup of coffee).
  • a beverage cartridge e.g., a single-serve cartridge
  • fluid e.g., water
  • aspects of the present disclosure comprise methods and apparatuses for utilizing a common (particular) cartridge to produce a variety of beverages.
  • the present disclosure allows for a cartridge that was originally designed to produce brewed coffee to instead produce espresso and/or an espresso-like beverage from that same cartridge if the user so desires.
  • aspects of the present disclosure comprise methods and apparatuses for multiple fluid flow delivery within beverage systems. Such control may be with external inputs and may be remotely controlled from a different geographic location. Such methods and apparatuses, in certain aspects of the present disclosure, may also provide a second liquid, such as milk, cream, or other liquids, to produce additional beverages using such second liquids.
  • a second liquid such as milk, cream, or other liquids
  • FIG. 1 illustrates a perspective view of one embodiment of a beverage brewer in accordance with an aspect of the present disclosure
  • FIG. 2 is a perspective view of an embodiment of a beverage brewer, illustrating a lid of a brewer head in an open position in accordance with an aspect of the present disclosure
  • FIG. 3 is an enlarged front view of the brewer head taken about circle 6 in FIG. 2, further illustrating rotation or spinning motion of an inlet nozzle in an aspect of the present disclosure
  • FIGS. 4 A - 4E illustrate a beverage cartridge and/or brewer head that may be employed with the beverage brewer in an aspect of the present disclosure
  • FIG. 4F illustrates a pump in accordance with an aspect of the present disclosure
  • FIG. 5 is a cross-sectional view of the brewer head taken about the line 7-7 in
  • FIG. 2 in accordance with an aspect of the present disclosure
  • FIG. 6 is a schematic view of the brewer head, illustrating a motor for rotating the inlet nozzle in accordance with an aspect of the present disclosure
  • FIGS. 7-16 illustrate a cross-sectional view of an inlet nozzle in accordance with an aspect of the present disclosure
  • FIG. 17 is a cross-sectional view of a brewer head in accordance with an aspect of the present disclosure.
  • FIG. 18 illustrates a block diagram of a beverage brewer in accordance with an aspect of the present disclosure
  • FIG. 19 illustrates a flow diagram showing possible steps used in an embodiment of the present disclosure
  • FIG. 20 illustrates an inlet nozzle in accordance with an aspect of the present disclosure
  • FIGS. 21-25 illustrate a coffee maker with the jaw in various positions in
  • FIG. 26 illustrates a cross-sectional view of a beverage system in accordance with an aspect of the present disclosure
  • FIG. 27 illustrates a top view of a brewer head in accordance with an aspect of the present disclosure
  • FIG. 28 illustrates a cross-sectional view of a beverage system in accordance with an aspect of the present disclosure
  • FIG. 29 is a diagrammatic view of a microcontroller according to the present disclosure that can operate embodiments of brewing systems according to the present disclosure
  • FIG. 30 illustrates a lid of a brewing system in an open position in accordance with an aspect of the present disclosure
  • FIG. 31 illustrates the lid of a brewer system in an intermediate position in
  • FIG. 32 illustrates a lid in a closed position in a system in accordance with an aspect of the present disclosure
  • FIG. 33 illustrates a system in accordance with an aspect of the present disclosure
  • FIG. 34A illustrates a motor used in accordance with an aspect of the present disclosure
  • FIG. 34B illustrates an alternative embodiment of cooling motor 458 in
  • FIG. 34C illustrates an alternative embodiment of cooling motor 458 in
  • FIG. 35 illustrates a brewing strength control in accordance with an aspect of the present disclosure
  • FIG. 36 is a schematic view of one embodiment of a beverage system according to an aspect of the present disclosure.
  • FIG. 37 is an exploded view of a flow meter for use with a beverage system according to an aspect of the present disclosure
  • FIG. 38 is a cross-sectional view of a flow meter according to an aspect of the present disclosure.
  • FIG. 39 illustrates an electrical circuit associated with the flow meter in an aspect of the present disclosure.
  • FIG. 40 illustrates a block diagram in accordance with an aspect of the present disclosure.
  • FIG. 41 is a diagrammatic view of a microcontroller according to the present disclosure that can operate embodiments of brewing systems according to the present disclosure.
  • FIG. 42 is a diagram in accordance with an aspect of the present disclosure.
  • FIGS. 43A-43D illustrate an embodiment of the brewing head in accordance with an aspect of the present invention.
  • FIGS. 44A-44B illustrate views of the impeller in an aspect of the present disclosure.
  • FIGS. 45A-45B illustrate an embodiment of the second reservoir in an aspect of the present disclosure.
  • FIGS. 46 A and 46B illustrate a cartridge reader in accordance with an aspect of the present disclosure.
  • FIGS. 47A-47B illustrate a reusable cartridge in accordance with an aspect of the present disclosure.
  • FIG. 48 illustrates a fluid container in an aspect of the present disclosure.
  • FIG. 49 illustrates a portion of the system in accordance with an aspect of the present disclosure.
  • FIG. 50 illustrates a liquid container in accordance with another aspect of the present disclosure.
  • FIG. 51 illustrates a portion of the system in accordance with an aspect of the present disclosure.
  • FIG. 52 illustrates a steam generator in accordance with an aspect of the present disclosure.
  • FIG. 53 illustrates a transducer in accordance with an aspect of the present disclosure.
  • FIG. 54 illustrates a heat exchanger in accordance with an aspect of the present disclosure.
  • Coffee machines For coffee makers, some of the most consumed beverages, e.g., brewed coffee, have many different devices employed in consumer homes. Percolators, drip machines, pod machines, presses, and other types of small appliances are often used. These machines allow for some variation in brewing characteristics for individual consumers, e.g., different amounts or types of coffee, different amounts or temperatures of water used in brewing, and different techniques to attempt to extract various flavors from coffee, tea, or other brewing materials. Although the discussions herein are mostly directed to the brewing or other methods of brewing coffee, similar methods may be applied to tea, soup, or other beverages or foods within the scope of the present disclosure.
  • measurement of fluid e.g., water
  • fluid e.g., water
  • the beverage may be too weak; if too little water is used, the beverage may be too strong. If the water is not delivered at the proper rate, the beverage may have different taste characteristics, e.g., bitter, acrid, etc., than if the water were delivered at the proper rate during brewing.
  • FIG. 1 illustrates a perspective view of one embodiment of a beverage brewer in accordance with an aspect of the present disclosure.
  • a beverage brewer 10 may be designed for use with container-based beverage cartridges, such as single-serve coffee cartridges.
  • the beverage brewer 10 may include a generally upright housing 12 having a base or platen 14 extending out at the bottom and positioned generally below an outwardly extending brewer head (also referred to as a "beverage head” herein) 16.
  • a brewer head 16 also referred to as a "brew head 16" or a "beverage head 16" herein
  • the vertical distance between the platen 14 and the brewer head 16 can adequately accommodate a coffee external container or other external receptacle for delivery of the beverage from the beverage brewer 10.
  • the receptacle may be capable of retaining at least 6 oz. of beverage, and possibly 10 oz. or more of beverage.
  • the housing 12 may further comprise a rear housing 18 having a gravity-fed and/or other type of water reservoir 20 on one side and an outer shell 22 that houses or protects the internal features of the beverage brewer 10, including, for example, a conduit system between the water reservoir 20 and the brewer head 16.
  • Such features within the housing 12 of the beverage brewer 10 may generally include a fluid conduit system, a pump, and/or a heating element, in order to deliver a fluid from the reservoir 20 (or other source) to the brewer head 16 and/or to the receptacle external to the beverage brewer 10.
  • FIG. 2 is a perspective view of a beverage brewer, illustrating a lid of a brewer head in an open position (also referred to as a first position, second position, and/or access position herein) in accordance with an aspect of the present disclosure.
  • the brewer head 16 may be a clam-shell structure including a stationary lower support member 24 and a movable upper member or lid 26 that pivots relative to the lower support member 24 about a hinge 28.
  • the scope of the present disclosure includes embodiments where the lower support member 24 and the lid 26 may both be movable, or that the lower support member 24 may be movable relative to a stationary lid 26. Additionally, the lower support member 24 and/or the lid 26 may pivot or rotate about the common hinge 28, or separate hinges or points within the beverage brewer 10.
  • the lower support member 24 and the lid 26 are selectively opened and closed and form a brew chamber therebetween during a brew cycle (also known as a preparation cycle) for selective retention of a beverage cartridge 32 in a receptacle 30 of the brewer head 16.
  • the beverage cartridge 32 may include any liquid medium known in the art, including, but not limited to, liquid and/or beverage medium used to form various types of coffee, espresso and/or espresso-like beverage, tea, hot chocolate, lemonade and other fruit-based drinks, carbonated drinks such as soda, soups and other liquid foods, etc.
  • a jaw lock 176 includes an externally accessible release button 172 which may be at or near the brewer head 16 and configured for hand manipulation.
  • a user presses or otherwise activates the release button 172.
  • Activation of the release button 172 selectively disengages the jaw lock 176 when the brewer head 16 is in the closed position shown in FIG. 1.
  • the lid 26 is able to pivot away from the lower support member 24 which allows access to the receptacle 30. In the position shown in FIG. 2, a user may selectively insert or remove a beverage cartridge 32.
  • the user may again activate the release button 172, and/or may push on the lid 26 to move the lid 26 closer to the lower support member 24.
  • the jaw lock 176 may selectively lock during a brew cycle and/or preparation cycle to prevent any liquid delivered by the beverage brewer 10 from being expelled by the beverage brewer 10 external to the receptacle located proximate to the platen 14. In this respect, the contact between the stationary support member 24 and the jaw lock 176 selectively holds the brewer head 16 closed as shown in FIG. 1.
  • the beverage brewer 10 also comprises an inlet nozzle 44 that generally extends downwardly out from underneath the lid 26, as shown within the brewer head 16.
  • the inlet nozzle 44 is coupled to, e.g., in fluid communication with, a conduit system, e.g., the pump 112, for injecting at least a first fluid, such as turbulent or laminar hot water and steam, a liquid such as water and/or milk, or other gas and/or other liquid in a fluid or semi-fluid form, into the beverage cartridge 32 through the inlet nozzle 44.
  • a conduit system e.g., the pump 112
  • the inlet nozzle 44 may be a needle, spine, spout, spigot, jet, projection, spike, and/or other inlet means for delivering the at least first fluid to a beverage medium 78.
  • FIG. 3 is an enlarged front view of the brewer head taken about circle 6 in FIG.
  • the lid 26 is moved from a closed position (shown in FIG. 1) to an open position (shown in FIG. 2).
  • the beverage cartridge 32 can be inserted into and/or removed from the receptacle 30.
  • the receptacle 30 is configured to selectively receive and accept the beverage cartridge 32 within the receptacle 30 of the brewer head 16 when the brewer head 16 is in the open position shown in FIG. 2.
  • the beverage cartridge 32 generally comprises a sealed container including an outer surface and an inner volume or chamber, although the beverage cartridge 32 can also include unsealed containers.
  • a beverage medium 78 such as coffee, tea, soup, chocolate, etc., is contained within the inner volume of the beverage cartridge 32.
  • the lid 26 of the beverage brewer 10 may comprise an encapsulation cap 146 having a diameter sized for at least partial slide-fit insertion over the receptacle 30 to encapsulate and retain the beverage cartridge 32 therebetween.
  • the beverage cartridge 32 may thus be held in a substantially stationary position with respect to the beverage brewer 10 while the brewer head 16 is in the closed position, although it is understood that the beverage cartridge 32 can be held in a substantially stationary position via other means, and/or can be non-stationary.
  • FIGS. 4 A - 4D illustrate a beverage cartridge and/or brewer head that may be employed with the beverage brewer in an aspect of the present disclosure.
  • a beverage cartridge such as the beverage cartridge 32
  • a beverage cartridge 32 may be employed within an aspect of the present disclosure.
  • other types of containers or uncontained mediums can also be used in embodiments of the present disclosure, such as soft pods, sealed or unsealed packets containing a liquid medium (e.g., coffee grounds), tea bags, grounds or leaves, etc.
  • Beverage cartridge 32 may allow for easier brewing or making of beverages.
  • Beverage cartridge 32 may comprise an outer surface 2 and an inner chamber 50.
  • Beverage medium 78 may be contained or otherwise located within the inner chamber 50 (also referred to as an inner volume herein) of the beverage cartridge 32.
  • Other features, such as a filter, etc. may also be included in the inner chamber 50 of the beverage cartridge 32, to filter coffee grounds, tea leaves, etc., that may be part of the beverage medium 78 not desired in a final beverage or liquid.
  • FIG. 4A illustrates an open or exposed inner chamber 50.
  • beverage cartridge 32 may also comprise a cover 49.
  • Cover 49 may comprise foil or other material to seal the beverage cartridge 32 from external environments that may be deleterious to the beverage medium 78 in the inner chamber 50.
  • beverage cartridge 32 may be sealed against air, water, or other external hazards until one or more entry points are made to access the inner chamber 50.
  • Beverage cartridges 32 such as those that comprise a cover 49 and/or comprise one or more sealed inner chambers 50, may use a needle or other instrument, such as inlet nozzle 44, to direct a fluid into and/or out of the inner chamber(s) 50 of the beverage cartridge 32.
  • Beverage cartridge 32 also comprises a height 51, also referred to as a vertical height herein. It is understood that while the beverage cartridge 32 is a sealed container, many different types of cartridges and/or mediums can be used.
  • FIG. 4C illustrates an aspect of the present disclosure where the beverage cartridge 32 is accessed by the inlet nozzle 44 and/or the outlet conduit 400.
  • the outlet conduit 400 is coupled to the brewer head 16, and is selectively coupled to the beverage cartridge 32 when the brewer head 16 is in a certain position.
  • the outlet conduit 400 can comprise a point 402 that, when the lid 26 is pushed downward toward the lower support member 24 or the lid 26 is otherwise closed as shown by arrow 404, the beverage cartridge 32 is pressed onto the point 402 (and/or vice versa), and the outlet conduit 400 now has access to the inner chamber 50 of the beverage cartridge 32.
  • beverage cartridge 32 may be pressed onto the point 402 upon user placement of the beverage cartridge 32 into the brewer head receptacle 30.
  • an outlet conduit according to the present invention can access a medium, such as a medium within a beverage cartridge, with or without a point 402.
  • the lid 26 can be pushed downward toward the lower support member 24 such that the inlet nozzle 44 is placed proximate the beverage medium 78, and in some embodiments, at least below a level of the height 51 of the beverage cartridge 32.
  • the lid 26 is pushed downward toward the lower support member 24 and/or is closed, e.g., such that the lid 26 is locked and/or otherwise sealed against the lower support member 24.
  • the inlet nozzle 44 may be placed proximate to the beverage medium 78 to direct the fluid from the flow port 74 toward the beverage medium 78.
  • the inlet nozzle 44 may pierce the beverage cartridge 32 through the cover 49 and/or through another portion of the outer surface 2, which provides the flow port 74 with access to the inner chamber 50 of the beverage cartridge 32.
  • the inlet nozzle 44 may be placed proximate to the beverage medium 78 in the beverage cartridge 32.
  • the proximate placement of inlet nozzle 44 to the beverage medium 78 includes the inlet nozzle 44 being partially or fully immersed in the beverage medium 78 as well as being maintained at a level above and/or near the beverage medium 78, whether or not the beverage medium 78 is contained in a beverage cartridge 32.
  • the inlet nozzle 44 pierces the beverage cartridge 32 approximately on a center line 406 of the beverage cartridge 32, e.g., through the cover 49, although it is understood that, in other embodiments, an inlet nozzle 44 may puncture the beverage cartridge 32 in off-center locations or other locations of the outer surface 2 of the beverage cartridge 32.
  • the inlet nozzle 44 may be rotated as shown by arrow 408 while coupled to the inner chamber 50.
  • the beverage cartridge may be substantially stationary with respect to the beverage brewer 10, as motion of both the inlet nozzle 44 and the beverage cartridge 32 may result in fluid from the beverage cartridge 32 being directed somewhere other than the outlet conduit 400.
  • it may be desirable to move both the inlet nozzle 44 and the beverage cartridge 32 e.g., simultaneously.
  • Embodiments are also envisioned where only the beverage cartridge moves. For many applications, delivery of fluid from the beverage cartridge somewhere other than outlet conduit 400 is undesired.
  • FIG. 4D illustrates a beverage cartridge 32 when the brewer head 16 is in a closed position.
  • the inlet nozzle 44 pierces the cover 49 of the beverage cartridge 32, as lid 26 is closed, i.e., moved in the direction of arrow 404.
  • Inlet nozzle optionally rotates or otherwise moves as shown by arrow 408.
  • flow port 74 is also inserted into the beverage cartridge 32 such that fluid from heater tank 160, or other locations within brewing system 10, may be delivered to beverage cartridge 32. Further, flow port 74 and/or inlet nozzle 44 may be inserted into the beverage medium 78.
  • beverage medium 78 may be contained in only a portion of beverage cartridge 32, separated by a filter 450 which acts as a screen or sieve to filter out any portions of beverage medium 78 (e.g., coffee grounds, tea leaves, etc.) that may be undesired in the final beverage delivered to the external container 268 (e.g., external container, cup, etc.) for consumption.
  • a filter 450 acts as a screen or sieve to filter out any portions of beverage medium 78 (e.g., coffee grounds, tea leaves, etc.) that may be undesired in the final beverage delivered to the external container 268 (e.g., external container, cup, etc.) for consumption.
  • the receptacle 30, as part of the brewer head 16, may have a second chamber 452 that is shaped to deliver the fluid from the beverage cartridge 32 through a conduit 454 before delivering the fluid to external container 268.
  • the conduit 454 can be pressurized and/or substantially sealed when the system 10 is operating.
  • an impeller 456, coupled to motor 458 via shaft 460 within at least a portion of conduit 454, and possibly extending into second chamber 452 of receptacle 30, may be an impeller 456, coupled to motor 458 via shaft 460. It is understood that devices other than impellers, including but not limited to other members designed to rotate about a shaft and/or shaft end, can be used without departing from the scope of the present disclosure.
  • Shaft 460 may run through a sleeve 462 to connect the impeller 456 to motor 458, such that motor 458 may be located at other locations within system 10. As shown in FIG. 4D, motor 458 may also be located proximate or even within conduit 454 without departing from the scope of the present disclosure.
  • Shaft 462 may also extend through impeller 456 to a bearing race 464 or similar.
  • Bearing race 464 may not be used in system 10 if the design of system 10 is such that impeller 456 may rotate substantially along the axis or otherwise within conduit 454 without damage to impeller 456 and/or conduit 454. However, bearing race 464 may be desirable if shaft 460 is a flexible shaft and/or if motor 458 is placed at a location more distant from conduit 454 than that shown in FIG. 4D. Motor 458 may be a physical motor, or may be another motor (such as inlet nozzle motor 52 that is coupled to inlet nozzle 44) coupled to impeller 456 via shaft 460, gears, or other mechanical and/or electrical attachments to impeller 456.
  • System 10 as fluid exits cartridge 32 through outlet conduit 400, may energize motor 458 through motor wire 466.
  • Energizing motor 458 may be performed as a timed sequence after inlet nozzle 44 begins spinning or otherwise moving, by a fluid sensor 468 coupled or read through fluid sensor wire 470 that senses fluid in the second chamber 452 of receptacle 30, or by other methods without departing from the scope of the present disclosure.
  • fluid i.e., the beverage fluid
  • fluid flowing through conduit 454 is aerated and/or otherwise infused with gaseous molecules (e.g., oxygen, carbon dioxide, nitrogen, and/or other gasses), and/or takes gaseous molecules out of the liquid solution, prior to delivery of the beverage fluid to external container 268.
  • gaseous molecules e.g., oxygen, carbon dioxide, nitrogen, and/or other gasses
  • a crema for espresso and/or an espresso-like beverage or coffee, froth for milk or latte, or other types of aeration of beverage fluid may be created by system 10.
  • Impeller 456 may be operated at different speeds, times of the preparation cycle, and/or durations depending on several factors.
  • system 10 may be programmed to operate impeller 456 at a given speed (e.g., 8000 revolutions per minute) for a given amount of time (e.g., 10 seconds) at a given portion of the preparation time (e.g., the first and/or final ten seconds of a 45 second espresso and/or espresso-like beverage preparation).
  • the system may also be programmed to operate at a different speed, time, and/or duration for a different beverage medium or different desired beverage (e.g., 6000 rpm for the final 15 seconds of a one minute tea latte preparation).
  • the programmed speeds, times, and durations may also be user-programmed or overridden by user input to provide a beverage that is more desirable to a specific user.
  • the system 10 may also be programmed, either automatically or by the user, to store the user inputs and/or overrides such that the user is not required to reenter the overrides for each preparation cycle.
  • system 10 may include impeller
  • a separate fluid inlet 472, coupled via secondary conduit 474, may provide additional fluid to second chamber 452 of receptacle 30 to assist in cleaning impeller 456 and/or conduit 454, as well as second chamber 452 if desired.
  • Fluid inlet 472 may be coupled to the outlet of heater 160, pump 112, or otherwise.
  • heater 160 may provide a burst of steam or hot water at or near the end of the preparation cycle to clean second chamber 452, conduit 454, and/or impeller 456 as desired.
  • fluid from inlet nozzle 44 introduces heated liquid (e.g., water) to a beverage medium 78 in cartridge 32. If the beverage medium 78 is coffee grounds, then the temperature of the fluid (water) from inlet nozzle 44 releases a solute (e.g., oils) from the coffee that is mixed with the water, along with carbon dioxide and/or other byproducts. It is understood that with other beverage mediums, other solutes and/or products may be formed.
  • heated liquid e.g., water
  • solute e.g., oils
  • Some or all of the carbon dioxide may dissolve or otherwise return to solution upon passing through outlet conduit 400 and into second chamber 452 of receptacle 30.
  • the carbon dioxide and/or other gasses are either introduced to the solution and/or are again separated from the solution, creating a crema and/or froth as a portion of the solution (i.e., beverage) that is delivered to external container 268.
  • a "top-off crema made at or toward the end of a preparation cycle, a crema or froth that is created throughout the preparation cycle, and/or other types of froth or crema may be made without departing from the scope of the present disclosure.
  • Impeller 456 is shown in side view in FIG. 4E. Shaft 460 is shown central to impeller 456, with blades 476-480 of impeller shown. A larger or smaller number of blades 476- 480 are possible within the scope of the present disclosure.
  • Blades 476-480 are shown as being of different dimensions and/or different widths, lengths, and or pitch with respect to the flow of fluid that impeller 456 may encounter, although it is understood that the blades 476-480 could be the same or similar to each other without departing from the scope of the present disclosure.
  • the length of blade 480 shown as less than the length of blade 476, may provide additional aeration or removal of gasses and/or other solutes from the fluid 480.
  • Any number of impeller 456 designs are possible in various aspects of the disclosure.
  • Impeller 456 may also have curved or roughened surfaces on one or more of the blades 476-480, to allow for more precise control of the aeration and/or removal functions provided by impeller 456.
  • FIG. 4E embodiment is shown as including blades, other impellers are possible.
  • one example of an embodiment of an impeller according to the present disclosure can be disk-shaped.
  • the outer diameter of such an impeller can also have various shapes, such as serrations and/or other irregularities, which can assist in crema and/or froth production.
  • Such disk-shaped impellers can also, for example, include holes therethrough.
  • impeller 456 is horizontally oriented, it is understood that other arrangements are also possible.
  • an impeller 456 according to another aspect of the present disclosure may be vertically oriented within conduit 454 (such that, e.g., FIG. 4E would be a top or bottom view), such that the impeller faced upward or downward.
  • impeller 456 could be placed at an angle within conduit 454, at the bottom of second chamber 452, and/or elsewhere between outlet conduit 400 and external container 268.
  • Multiple impellers 456 within system 10, on the same shaft 460 and/or different shafts 460, are also within the scope of the present disclosure.
  • Impeller(s) 456 may also operate at variable speeds in a given preparation cycle if desired.
  • Pump 482 may be used as an alternative to impeller 456, or in addition to impeller 456, and/or in addition to other devices or means for degasification of fluids in an aspect of the present disclosure.
  • pump 482 may be placed in conduit 454 in series with, in parallel with, and/or instead of impeller 456, such that fluid flowing from outlet conduit 400 selectively passes through pump 482.
  • the fluid selectively passes through pump 482 based on the configuration of pump 482 in system 10, and whether or not impeller 456 is being implemented in system 10 in addition to pump 482.
  • pump 482 and/or impeller 456, and/or other means may also be used to introduce gas into a fluid in an aspect of the present disclosure.
  • Pump 482 may be a vibration pump as shown in FIG. 4F, or may be another type of pump without departing from the scope of the present disclosure.
  • Pump 482 operates when power from source 483, which may be an alternating current (AC) source such as 110 Volts, 60 Hertz AC power that is readily available in the United States, or may be another mains source of power available in other countries, and/or a DC source of power.
  • source 483 may be an alternating current (AC) source such as 110 Volts, 60 Hertz AC power that is readily available in the United States, or may be another mains source of power available in other countries, and/or a DC source of power.
  • source 483 is an AC source
  • diode 484 creates a half-wave rectified waveform that is applied to coil 485 that is wrapped around pump 482.
  • current flows through coil 485, i.e., during the positive half of the AC waveform piston 486 moves away from inlet 487 and toward outlet 488. This motion compresses forward spring 489 and relax
  • Pressure chamber 493 is pressurized when current flows through coil 485.
  • the pressure in pressure chamber 493 compresses valve 494 against valve spring 495, which opens a pathway to allow fluid to flow from outlet 488.
  • valve 494 When enough pressure is applied to valve 494 to overcome the spring constant of valve spring 495, the contents in pressure chamber 493 open valve 494 and flow to outlet 488.
  • FIG. 37 is an exploded view of a flow meter for use with a beverage system according to an aspect of the present disclosure.
  • the beverage brewing system 10 may include the flow meter 48 disposed between the first check valve 46 and the pump 1 12 for measuring the volume of water pumped from the water reservoir 20 to the heater tank 160.
  • the flow meter 48 may measure the quantity of water required to initially fill the heater tank 160. Additionally or alternatively, once the heater tank 160 is full, the flow meter 48 may measure the quantity of water delivered to the beverage cartridge 32 in real-time during a brew cycle. This information is important, as it can allow the system 10 to set and track the amount of beverage that has been brewed and/or that needs to be brewed during the brew cycle.
  • the flow meter 48 provides measurements which can be used to ensure that the pump 1 12 displaces the correct amount of water (i.e., the desired serving size) from the reservoir 20 to the brew cartridge 32.
  • the flow meter 48 may be positioned on the outlet side of the pump 1 12.
  • flow meter 48 may comprise a body 700.
  • the body 700 may also comprise an inlet 40, and an outlet 702, where fluid flows into the body 700 from inlet 40 and flows out of the body 700 at outlet 702.
  • a plunger 704 may be inserted into an interior cavity of body 700, with rod 706, crossbar 708, and cap 710 completing the construction of flow meter 48.
  • wire 712 which may be insulated wire to reduce electrical shorts between turns of wire 712, is coupled as an external wrapping on body 700.
  • Cap 710 and crossbar 708 ensure containment of fluid within body 700 and/or proper placement of plunger 704 and/or rod 706 within body 700.
  • FIG. 38 is a cross-sectional view of a flow meter according to an aspect of the present disclosure.
  • Plunger 704 may comprise a core 714, which, when fluid is not flowing through body 700, is substantially aligned with wire 712.
  • Core 714 may comprise silicon steel, iron, ferrite, metal, or other conductive and/or magnetic material in an aspect of the present disclosure.
  • Core 714 may be isolated from the fluid flow by plunger 704 as plunger 704 encapsulates or otherwise isolates core 714 from moisture or other intrusions of the fluid flow. This isolation may be created by using a specific material for plunger 704, e.g., plastic, and ensuring that the core 714 is completely covered or isolated from the fluid flow by the material of plunger 704 when manufactured. Other methods of encapsulating core 714 may be to dip and/or coat core 714 in a liquid that dries substantially conformally coated on core 714.
  • Core 714 may be isolated from the fluid flow and/or core 714 may be watertight to decrease effects of the core 714 on any taste or minerals present in the fluid flow introduced by core 714, as well as protecting core 714 from any deleterious effects caused by the fluid flow, e.g., erosion of the core 714. Since wire 712 is wrapped around an exterior of body 700, any current that is passing through wire 714 creates a magnetic field within the height 716 of the turns of wire 712 wrapped on body 700. When core 714 is substantially aligned with wire 712, the magnetic flux is concentrated and/or better contained within the windings of wire 712. This increased
  • Fluid flow from inlet 40 to outlet 702 provides increased pressure on plunger 704, and moves plunger in a direction 718 away from inlet 40 and toward outlet 702. Because rod 706 passes through plunger 704, plunger 704 moves along rod 706 , which is coupled to a retainer 719 portion of body 700, to an "open" position. As fluid flow decreases, plunger moves in direction 718 toward inlet 40. As fluid flow increases, plunger 706 moves in direction 718 toward outlet 702. Further, the outer surface of plunger 704, and, if desired, an inner surface 720 of body 700 may be tapered, such that for a given fluid flow rate, the plunger 704 a
  • the amount of movement of plunger 704 with respect to wire 712 may or may not be linear with respect to the flow rate.
  • the amount of taper of either plunger 704 and/or inner surface 720 may be selected to assist in the measurement of flow rate of fluid from inlet 40 to outlet 720.
  • the taper may increase by a specific amount per unit length of height 716 and/or heights 722 and/or 724, such that the size and/or volume of the aperture between inlet 40 and outlet 703 can be determined at any position of plunger 704.
  • the amount of intersection of core 714 and wire 712 may have a unique characteristic, which may be a unique inductance. Measurement of the unique characteristic during fluid flow through body 700 under such conditions may be related to fluid flow between inlet 40 and outlet 702.
  • a measurement may be made while plunger 702 is "closed," i.e., when there is minimal or no fluid flow between inlet 40 and outlet 702.
  • This measurement may determine any magnetic, mineral, composition, electrical, or other characteristics of the fluid, which may vary based on the fluid input, and any changes in the material of plunger 702, body 700, rod 706, etc., that are within the measurement scope. These portions of the measurement may be removed from any final determination of position with respect to fluid flow as plunger 702 moves between closed and open positions.
  • Measurement of the characteristic during operation of system 10 may now provide a measurement of fluid flow from and/or to pump 112, which will assist in delivering a more precise amount of liquid to beverage medium 78 through inlet nozzle 44.
  • flow meter 48 may include a temperature probe 726 and/or one or more conductivity probes 728. Although shown at the inlet 40, the temperature probe 726 and/or conductivity probes 728 may be placed at any location in flow meter 48 without departing from the scope of the present disclosure. Probes 726 and 728 may measure characteristics of the fluid flowing through flow meter 48, as well as when fluid is not flowing through flow meter 48, to better provide conductivity, temperature, or other characteristics, to assist system 10 in determining a more accurate and/or precise flow rate through flow meter 48.
  • the probes 726 and 728 may provide data points for other operations within system 10, e.g., a temperature probe 726 measuring temperature of water at inlet 48 may provide information that is used to operate heater 82, conductivity probes 728 may provide information about the fluid at inlet 40 that is used to control the preparation time for a particular beverage, etc. Further, viscosity of the fluid at inlet 40 may change with respect to temperature. As such, temperature probe 726 may assist in determining more accurate fluid flow measurements. Conductivity probes 728 may further assist in determining total dissolved solids in the fluid from inlet 40, which may provide a correction factor to measurements made using wire 712. Information provided by probes 726 and 728 may be used with flow meter 48, for other parts of system 10, and/or both.
  • FIG. 39 illustrates a Colpitts oscillator circuit 900.
  • Other oscillator circuits may be used without departing from the scope of the present disclosure.
  • a gain device 902 such as a bipolar junction transistor (shown), field effect transistor, etc., with a feedback loop of variable inductor (L) 904 and two capacitors (C) 906 and 908.
  • a current source 910 which sets the voltage level between the capacitors 906 and 908, is also shown.
  • the circuit may be powered from a voltage Vcc to ground, or other voltage differentials may be used.
  • the inductor 904 is shown as a variable inductor. As described with respect to
  • VFO variable frequency oscillator
  • the frequency of the oscillations of circuit 900 is based on the inductance of inductor 904. Since the amount of inductance changes as a function of position of plunger 704, the frequency of oscillations of circuit 900 also changes as a function of position of plunger 704. Measurement of the frequency of oscillations from circuit 900 will yield the position of plunger 704, which may be related to flow rate as described with respect to the measurement of such frequencies before, during, and/or after operation of pump 112.
  • the voltage across inductor 904 is in parallel with the voltage across the series connection of capacitors 906 and 908. As such, the voltage is equal across inductor 904 and series capacitors 906 and 908. The resonant frequency of this loop is based on the values of the inductor 904 and the capacitors 906 and 908.
  • This "inductive" voltage divider comprising inductor 904 and the series capacitors 906 and 908 form a parallel resonant "tank" that oscillates.
  • the voltage across capacitor 908, in the common-collector configuration of circuit 900 provides feedback to create the oscillations of circuit 900.
  • Changes in the inductance of inductor 902 tune the circuit to a different resonance, and thus change the oscillation frequency.
  • Other circuit configurations such as common-base or common-collector (when used with bipolar junction transistors), common source, drain, or gate (when used with field-effect transistors), or other Colpitts designs, or other oscillator circuits, may be used without departing from the scope of the present disclosure.
  • FIG. 40 illustrates a block diagram in accordance with an aspect of the present disclosure.
  • System 1000 which may be included in system 10, illustrates reservoir 20 delivering fluid to pump 112, through flow meter 48, and to heater tank 160.
  • Flow meter 1002 may also deliver fluid on path 1002 to solenoid 1004, which selectively delivers fluid to optional cooler 1006, which can deliver cold and/or ambient temperature fluid 1008 (e.g., water, and/or whatever fluid is in reservoir 20 or introduced through other conduits to system 1000) to receptacle (external container) 268.
  • optional cooler 1006 which can deliver cold and/or ambient temperature fluid 1008 (e.g., water, and/or whatever fluid is in reservoir 20 or introduced through other conduits to system 1000) to receptacle (external container) 268.
  • the heated fluid flow 1010 may be delivered to a valve 1012, which can deliver the heated fluid in flow 1008 to inlet nozzle 44 or, if desired, to a heated fluid (e.g., water) only line 1014.
  • the inlet nozzle 44 delivers heated fluid in flow 1008 to cartridge 32, and a hot beverage 1016 (which may optionally be aerated or carbonated by impeller 456 as shown in FIG. 4D) is delivered to external container 268.
  • system 1000 may deliver one or more of the following fluids to external container 268: cold fluid (e.g., water) or ambient temperature fluid from reservoir 20 to receptacle 30 as fluid 1008; hot fluid (e.g. water) alone via flow 1014, and/or a hot beverage 1016 through a cartridge 32. Because system 1000 can deliver at least one, and possibly any combination of these fluids, in an aspect of the present disclosure, system 1000 can mix these fluids to create additional beverages at external container 268 that could not be created by a system that lacked this multiflow fluid delivery system 1000.
  • cold fluid e.g., water
  • hot fluid e.g. water
  • a specialty coffee drink known as an
  • System 1000 may, in an aspect of the present disclosure, accept inputs from input device 1018 to create an Americano or Americano-like drink, and create an espresso or espresso-like portion of the Americano through inlet nozzle 44 (with or without the impeller 456 as described with respect to FIG. 4D), and add water to the espresso and/or espresso-like beverage 1016 in external container 268.
  • An Americano may be created by adding hot water through flow 1014, whereas an iced Americano may be created by adding cold (or ambient) temperature through flow 1008.
  • the mixture of fluids 1008, 1014, and 1016 may vary based on the final taste, temperature, and/or beverage desired, as well as allowing for inputs through input device 1018 and/or external connection 1020 to alter or deliver the beverage comprising fluids 1008, 1014, and/or 1016.
  • the delivery of fluids 1008, 1014, and/or 1016 to external container 268 may occur in sequence (i.e., one after the other), in parallel (i.e., at the same time), or staggered (e.g. , one fluid 1008 begins, and at some later time, fluid 1014 delivery begins). Any combination of serial, parallel, and/or staggered delivery of fluids 1008, 1014, and/or 1016 in any order is possible within the scope of the present disclosure.
  • Processor 512 is coupled to pump 1002, flow meter 48, heater tank 160, valve
  • Processor 512 may provide this control via programming stored in processor 512 or in external memory, or may receive instructions from an input device 1018 coupled to processor 512.
  • Input device 1018 may be a button, knob, selector switch, or any combination of devices coupled to system 1000, e.g., as a user control, switch, or other device accessible to the user, including a display and/or other readout to guide the user as to the inputs to processor 512, that allows for control of the various devices within system 1000 via processor 512 and/or directly from input device 1018.
  • processor 512 may have an external connection 1020 that may have a
  • USB port 1022 Universal Serial Bus (USB) port 1022 and/or a wireless port 1024.
  • external devices such as cellular telephones, wireless networks, wi-fi enabled devices, or USB-enabled devices may be coupled to system 10 and, if desired, to processor 512.
  • cellular phones may be coupled to USB port 1022 for charging of the cellular phone through system 1000, as well as allowing for communication (either one-way and/or two-way communication) between system 1000 and the cellular phone.
  • processor 512 may be reduced in size and/or complexity because an external device coupled to processor 512 via external connection 1020 may comprise a processor internal to the separate device.
  • an external device coupled to processor 512 via external connection 1020 may comprise a processor internal to the separate device.
  • a cellular telephone has a processor that can couple to the external connection 1020 and "run" system 1000 and/or system 10 using the processor internal to whatever device is coupled to external connection 1020.
  • an application on an external device such as a software program (an application, or "app") resident or otherwise stored on a cellular telephone, may control system 1000 and/or system 10 from a remote location, either through communication with processor 512, through the processing power of the external device, through commands from the external device to processor 512, and/or any combination of control and/or processing power shared by the external device and system 1000.
  • a software program an application, or "app” resident or otherwise stored on a cellular telephone
  • an aspect of the present disclosure allows for an app on a cellular telephone or similar device to control system 1000 remotely. If a person has an alarm function and/or app that is set on their cellular telephone, the alarm, when it is triggered, may send a signal to system 1000 through external connection 1020, to start system 1000, either immediately or through a delay of a predetermined or user-defined amount of time or through the alarm's snooze function, to begin a preparation cycle in system 1000.
  • control of system 1000 through a separate app that may be resident on the cellular phone and/or resident on system 1000 may be designed specifically to remotely operate system 1000 and/or may be a generic application that has been coupled to system 1000 (via Bluetooth®, Zigbee, and/or other wired and/or wireless protocols).
  • the app or other control functions may communicate commands to system 1000 to perform various functions, e.g., begin a preparation cycle, report status of system 1000, send sensor readings from system 1000 to determine if, e.g., reservoir 20 contains enough fluid to prepare a beverage, etc.
  • two-way communication between the external device and system 1000 allows for any control that a user may have when able to physically touch system 1000 (and/or system 10) via user controls resident on system 1000, can be performed remotely through external connection 1020.
  • system 1000 may insure that system 1000 will not cause damage or create an unsafe condition for users and/or property.
  • system 1000 may comprise, in an aspect of the present disclosure, one or more cartridge sensors 1026 to detect the presence of a cartridge 32 in system 1000.
  • system 1000 may comprise one or more external container sensors 1028 to detect the presence of a external container 268.
  • Sensors 1026 may detect that an unused cartridge 32 has been placed in and/or is present in system 1000. This may occur, for example, by processor 512 detecting the opening and/or closing of lid 26, a mechanical carttridge sensor 1026 that detects the removal of a cartridge 32 after a preparation cycle and the depression of the mechanical "button" sensor and closure of lid 26 after the preparation cycle is completed, an infrared or other light beam transmitter/receiver/carttridge sensor 1026 that senses removal and replacement of a cartridge, or by other methods or sensors. Any sensing of a cartridge 32 presence in system 1000 may be employed without departing from the scope of the present disclosure.
  • external container sensors 1028 may be an infrared and/or other light beam transmitter/receiver/sensor that detects the presence of external container 268 on platen 14.
  • the external container sensors 1028 may be a weighing scale to determine if platen 14 is holding any weight above a certain amount, indicating the presence of a external container 268.
  • any sensing of the presence of a external container 268 may be employed without departing from the scope of the present disclosure. If a external container 268 is not detected in system 1000, or external container 268 is determined as not being of sufficient size to contain the beverage desired (as determined by system 1000), or external container 268 is determined as not in accordance with other commands sent to system 1000, system 1000 may report an "error” or “unable to make beverage” message, or other message reporting the status determined by system 1000, to the remote external device through external connection 1020.
  • the system 1000 may accept instructions from the remote device via wireless connection 1024 (and/or USB connection 1022) and begin a preparation cycle that may be delivered by the app or programmed into processor 512.
  • the cartridge 32 may be encoded or otherwise indicate to sensors 1026 and/or system 1000 to perform a specific preparation cycle
  • the app may deliver specific instructions to system 1000 via external connection 1020 to prepare a specific beverage and thus a specific preparation cycle, or other methods or means may be used without departing from the scope of the present disclosure to allow for remote starting and/or preparation of beverages within system 1000.
  • FIG. 5 illustrates at least some of the internal fluid, e.g., water, steam, etc., flow paths in the beverage brewer 10 that pass through the brewer head 16, the inlet nozzle 44, and a plurality of flow ports 74, and into the inner chamber 50 of a container-based beverage cartridge 32.
  • the inlet nozzle 44 is correspondingly moved into a position to puncture or otherwise pass through an outer surface 2 of the beverage cartridge 32 and extend down into an inner beverage medium-filled chamber 50 of the beverage cartridge 32.
  • the inlet nozzle 44 may be rotated by an inlet nozzle motor 52 or other means coupled to the inlet nozzle 44 for at least a portion of the time while fluid is being delivered to the inner volume of the sealed container or for at least a portion of the time that the beverage brewer 10 is in the closed position.
  • the same or different motor or means may also selectively vertically, horizontally, and/or rotationally (or otherwise) move or position the inlet nozzle 44 with respect to the beverage cartridge 32 and/or the beverage medium 78.
  • the inlet nozzle 44 in accordance with an aspect of the present disclosure may comprise a blunt or rounded nose 54 that force pierces the surface 2 to permit entry of the inlet nozzle 44 into the interior of the beverage cartridge 32.
  • the nose of the inlet nozzle 44 may be sharpened, e.g., with jagged edges, having a point on the inlet nozzle 44, etc., to make the piercing of the outer surface 2 easier, but such a sharp or jagged edge may be less desirable since such an embodiment carries an inherently higher risk of user injury when the inlet nozzle 44 is exposed to the user as shown in FIG. 2.
  • the brewer head 16 may further include a gasket 56 having a concentric aperture with an inner diameter sized to snugly slide-fit around the exterior surface diameter of the inlet nozzle 44.
  • the gasket 56 may be made from any sealing material, e.g., rubber, silicone, other food-safe materials, etc.
  • FIG. 5 shows the gasket 56 with a generally larger mushroom-shaped head 58 forming a ledge or step 60 that has a relatively smaller diameter neck 62 including an outer diameter sized for snug slide-fit reception into a corresponding aperture 64 in the brewer head 16 permitting extension of the inlet nozzle 44 into the beverage cartridge 32.
  • the gasket 56 pressure seals the inlet nozzle 44 relative to the interior of the brewer head 16 and related hot water conduit system.
  • Other shaped gaskets are possible within the scope of the present disclosure.
  • a fluid conduit 66 terminates at an upper end 68 of the inlet nozzle 44 and is generally aligned with an inlet channel 70 bored into the exterior diameter of the inlet nozzle 44.
  • the inlet channel is coupled to, e.g., in fluid communication with, a central shaft 72 that channels fluid water from the upper end 68 toward the nose 54 and out through one or more flow ports 74.
  • O-rings 76, 76' may be positioned on each side of the inlet channel 70 to assist in minimizing leakage from pressurized fluid leaving the fluid conduit 66 for flow into the inlet channel 70.
  • the inlet channel 70 may be a reduced diameter bore that remains coupled with the fluid conduit 66 during the preparation cycle, and may remain coupled to the fluid conduit 66 while the inlet nozzle 44 spins or rotates within the beverage cartridge 32. As such, any fluid delivered to the beverage cartridge 32 through the inlet nozzle 44 while the inlet nozzle 44 is spinning or rotating may cause the beverage medium 78 to move as described herein.
  • an inlet nozzle motor 52 couples to the upper end 68 and rotates or spins the inlet nozzle 44 during a brew cycle to rotate or spin the one or more flow ports 74 within the beverage cartridge 32 to more thoroughly mix the fluid delivered through inlet nozzle 44 with the beverage medium 78.
  • a secondary fluid comprising a mixture of the fluid delivered through the inlet nozzle 44 and a portion of the beverage medium 78, is thus created during the preparation cycle.
  • the secondary fluid may be, for example, coffee, tea, etc., where the secondary fluid does not include, or includes only limited, solids from the beverage medium 78 ( e.g., coffee grounds, tea leaves, etc.).
  • beverage medium 78 may remain in the beverage cartridge 32 after mixture with the fluid delivered through the inlet nozzle 44, whether or not the inlet nozzle 44 is rotated or otherwise moved while coupled to the inner chamber of the beverage cartridge 32.
  • This secondary fluid may be referred to as a "fluidized mixture" herein.
  • the embodiment of the present disclosure shown in FIG. 5 illustrates four flow ports 74, but the inlet nozzle 44 may have as few as one flow port 74 or more than four flow ports 74 without departing from the scope of the present disclosure.
  • the ports 74 may be structured or otherwise designed to inject fluid (e.g., hot water) into the beverage cartridge 32 in a variety of different ways, including an upward stream or spray and/or a downward stream or spray. Rotational movement of the inlet nozzle 44 and the injection stream or spray of hot water from the nozzle 44 may create a fluidized mixture of hot water and coffee within the interior of the beverage cartridge 32.
  • an aspect of the beverage brewer of the present disclosure described herein helps minimize channeling and/or overexposure of beverage medium (e.g., coffee grounds) during the preparation cycle. At least with respect to coffee, this may
  • rotation of the inlet nozzle 44 within the beverage medium 78 in an aspect of the present disclosure may also produce a noticeable layer of coffee crema after the brewed coffee dispenses from the brewer head 16 into the receptacle (e.g., external container, cup, etc.) proximate the platen 14.
  • the receptacle e.g., external container, cup, etc.
  • the top view of the brewer head 16 illustrates a top mounted inlet nozzle motor 52 that may be used to rotate the inlet nozzle 44 (which is located opposite the view shown in FIG. 6) 360 degrees at a constant speed (typically measured in revolutions per minute, or RPMs) or at variable speeds (e.g., higher RPMs when the brew cycle first initiates and relatively slower RPMs closer to the end of the brew cycle, or vice versa).
  • the inlet nozzle motor 52 may only partially rotate or pivot the inlet nozzle 44 (e.g., 300 degrees), then stop and reverse rotation (e.g., an opposite 300 degrees). This same or similar partial rotational feature may also be accomplished through use of a solenoid (not shown), as opposed to the inlet nozzle motor 52.
  • the inlet nozzle motor 52 is shown next to the entry point of the hot water conduit 66.
  • hot water flow to the brewer head 16 may be regulated by a solenoid 83.
  • FIG. 6 also illustrates the extension spring 45 coupled within the interior of the lid 26, which urges the lid 26 to pivot from the closed position shown in FIG. 1 to the open position shown in FIG. 2 when the jaw clip 36 is released.
  • the inlet nozzle 44 may rotate at variable speeds within a brew cycle, or may rotate at a constant speed for part of a brew cycle and for another portion of the brew cycle the inlet nozzle 44 may rotate at variable speeds or in a different direction.
  • the inlet nozzle 44 may do more than rotate about its own central axis; the inlet nozzle 44 may oscillate, nutate, rotate about a non-central axis such as an axis remote from the inlet nozzle 44 itself, or otherwise move within the brewer head 16 (including combinations of the movements mentioned above), whether or not the inlet nozzle 44 is inserted into the beverage cartridge 32, at least in part to agitate, move, or otherwise assist in the infusion of the fluids from the inlet nozzle 44 with the beverage medium 78.
  • the inlet nozzle 44 may be moved, rotated, nutated, oscillated, vibrated, or subjected to any combination of various motions based on the brew cycle duration, type of beverage cartridge 32, water temperature, or other factors as desired to create a desired mixture of the beverage medium 78 with one or more fluids delivered through the inlet nozzle 44.
  • a "rotation" may only be a partial rotation, rotation or motion in a different direction, or movement about one or more different axes of the inlet nozzle 44 or about an axis of another device (e.g., the motor 52) of the beverage system 10.
  • the present disclosure also envisions various methods for moving the inlet nozzle 44.
  • the inlet nozzle 44 may be attached to a motor 52, and thus the inlet nozzle 44 is rotated as the inlet nozzle motor 52 is energized.
  • the inlet nozzle 44 may be stationary and attached to another device that is part of the beverage system that moves.
  • the inlet nozzle 44 may move with respect to the beverage medium 78, the inner chamber 50, and/or the beverage cartridge 32.
  • the beverage cartridge 32 is substantially stationary relative to the beverage brewer 10.
  • FIG. 7 illustrates a pressurized fluid flow 84, e.g., hot water, steam, or other fluids as provided by a pump or other pressure source internal or external to beverage brewer 10, flowing through the interior of the inlet nozzle 44 toward the nose 54.
  • the pressurized hot water flow 84 contacts an angled or concave interior portion of the nose 54 as shown and is ejected out therefrom as the stream or spray 80 through one or more of the flow ports 74'.
  • the interior of the nose 54 can be shaped as desired to obtain the desired direction and intensity of directional outflow or spray 80.
  • the inlet nozzle 44 may rotate about its axis, or otherwise move, such that the stream or spray 80 fluidizes and rotates the beverage medium 78 (e.g., ground coffee) in the beverage cartridge 32.
  • the beverage medium 78 e.g., ground coffee
  • FIG. 8 illustrates an embodiment wherein the shaft of the inlet nozzle 44 is stationary and includes a spinning or rotating platform 86 designed to disperse the incoming flow 84 into the aforementioned stream or spray 80.
  • the platform 86 may include a shaft 88 coupled to the inlet nozzle motor 52 and driven at a constant or variable rate (RPM) to attain substantial rotational fiuidized mixture of the hot water and beverage medium 78 in the beverage cartridge 32.
  • the platform may be coupled to the nose 54 if desired.
  • the platform 86 may also have serrations or other surface features to disperse the incoming flow 84 as desired.
  • a modified platform 86' may include one or more straight or angled fans or blades 90 attached or otherwise extending therefrom and configured to be hydraulically driven by the pressurized fluid flow 84 travelling through the interior of the inlet nozzle 44.
  • the fluid flow 84 contacts the blades 90 and causes the modified platform 86' to spin or rotate about its shaft 88' in a comparable manner as if driven by the inlet nozzle motor 52 in response to the fluid flow 84 contacting the blades 90.
  • This embodiment may be employed as a mechanism for saving energy and/or cost related to the installation, use and power requirements of the inlet nozzle motor 52.
  • FIG. 10 illustrates an aspect of the present disclosure wherein four flow ports 74 are positioned generally horizontal and perpendicular to the vertical length of the inlet nozzle 44 and generally opposite one another.
  • the embodiment of the present disclosure illustrated in FIG. 10 provides for a stream or spray 80 exiting the inlet nozzle 44 that is generally tangential to the inlet nozzle 44. More than or less than four flow ports 74 can be used.
  • FIG. 11 illustrates an alternative embodiment wherein four flow ports 74" ' channel the fluid flow 84 out from the inlet nozzle 44 at an acute angle.
  • the discharge angle from the inlet nozzle may vary between the generally tangential flow (e.g., 90 degree turn) shown in FIG. 9 and near parallel flow (e.g., on the order of 5 or 10 degrees) as shown in FIG. 11 (not to scale).
  • the discharge angle of the flow ports could, of course, be the reverse of the acute angles shown in FIG. 11, or at any desired angle with respect to the inlet nozzle 44.
  • the inlet nozzle 44 produces a downwardly projecting stream or spray of incoming fluid flow 84 into the beverage cartridge 32.
  • FIG. 12 illustrates one embodiment of the present disclosure wherein a plurality of flow ports 74" " are oriented to direct the stream or spray 80 in an upward manner at angles larger than 90 degrees relative to the incoming flow 84, and upwards of 170 or 175 degrees relative to the incoming fluid flow 84. Other angles of stream or spray 80 are possible within the scope of the present disclosure.
  • the inlet nozzle 44 could include a mixture of the flow ports
  • FIG. 13 illustrates an inlet nozzle 44 comprising horizontal flow ports 74 that produce tangential outward flow of the stream or spray 80, the downwardly facing or acute flow ports 74' " that direct the stream or spray 80 in a downward or acute manner relative to the incoming fluid flow 84, and upwardly facing or obtuse flow ports 74"" that direct the stream or spray 80 in an upward or obtuse manner relative to the incoming fluid flow 84.
  • each of the flow ports 74-74" " can be mixed and matched as desired along the length of the inlet nozzle 44 or the nose 54 to attain the desired outward flow of fluid to adequately mix and fiuidize the beverage medium 78 within the beverage cartridge 32 during the preparation cycle.
  • the pressure delivered to the flow ports 74-74" " can also be constant or variable during the course of the preparation cycle.
  • the beverage brewer 10 may initiate incoming fluid flow 84 through the inlet nozzle 44 prior to rotation or movement of the inlet nozzle 44 to prevent clogging any of the flow ports 74-74" " at the start of the preparation cycle.
  • the flow ports 74-74" " may be of a shape and size such that they may collect beverage medium 78 as the inlet nozzle 44 spins, similar to a scoop or receptacle. The collected beverage medium 78 may occlude the flow ports 74-74" ", thereby substantially occluding or otherwise preventing fluid from adequately exiting the inlet nozzle 44.
  • Initiating fluid flow 84 may allow the pressurized fluid 84 to establish an exit stream that otherwise prevents beverage medium 78 from entering the flow ports 74-74" ", to substantially reduce or eliminate the potential for the beverage medium 78 to block any one of the flow ports 74-74" ".
  • the beverage brewer 10 may stop rotation of the inlet nozzle 44 before stopping the flow of fluid flow 84 water through any of the flow ports 74-74" " to flush any beverage medium 78 away from the flow ports 74-74"" at the end of the preparation cycle.
  • the delay after fluid flow exiting the inlet nozzle 44 and the before the beginning of inlet nozzle 44 movement can be a non-zero time of less than two seconds.
  • this time is 0.1 to 1.0 second, and in another embodiment this time is 0.5 second.
  • the delay between cessation of inlet nozzle 44 movement and the cessation of fluid flow can be a non-zero time of less than two seconds; 0.1 to 1.0 second; and/or 0.5 second. Under certain circumstances, this goal can be achieved by beginning fluid flow and inlet nozzle 44 movement simultaneously.
  • FIG. 14 illustrates an embodiment wherein the flow ports are elongated and form one or more exit channels 92.
  • the exit channels 92 may be particularly configured to attain a wider or open flow of the stream or spray 80 as shown in FIG. 14.
  • the elongated channel 92 may track the vertical height 51 (shown in FIG. 4B) of the beverage cartridge 32 by as little as 50% of the vertical height 51 and by as much as 95% of the vertical height 51, although embodiments of less than 50% and above 95% are contemplated.
  • the elongated channels 92 may be centered within the inner chamber 50, but the channels 92 may also be at a staggered height relative to the beverage cartridge 32 sidewalls, or staggered relative to each other if more than one channel 92 is configured in the inlet nozzle 44.
  • the elongated channel 92 may be able to better disperse fluid flow 84, e.g., laminar or turbulent hot water, into the inner chamber 50 such as, e.g., when the inlet nozzle 44 rotates, spins, or otherwise moves within the beverage cartridge 32.
  • the flow port of the inlet nozzle 44 may be in the form of a downwardly extending spiral channel 94 that generally tracks the outer periphery of the inlet nozzle 44.
  • the number and orientation of the flow ports 74-74" ", the elongated channels 92 and the spiral channel 94 may be mixed and matched as desired in a given beverage brewer 10 to obtain the desired stream or spray 80 exiting the inlet nozzle 44.
  • the flow ports 74-74"" or the channels 92, 94 could be staggered, positioned opposite one another, or positioned at various angles (e.g., every 30, 60 or 90 degrees) along a given inlet nozzle 44.
  • FIG. 16 illustrates an embodiment of the inlet nozzle 44, including at least one, and in the embodiment illustrated in FIG. 16, a plurality of serrations 178 disposed or otherwise formed along the outer periphery of the inlet nozzle 44 for agitating the beverage medium 78 in the cartridge 32.
  • the serrations 178 preferably act as paddles that stir or otherwise move the beverage medium 78 and heated water in the beverage cartridge 32 during the preparation cycle. Such agitation with the serrations 178 may enhance fluidized mixing of the beverage medium 78 with the incoming fluid flow 84, which may provide a more homogeneous wetting and/or heating of the beverage medium 78 and more consistent flavor extraction.
  • the serrations 178 may be any shape known in the art (e.g., rectangular, triangular, hemispherical, blade-shaped, etc.). Moreover, the serrations 178 may extend outwardly from the periphery of the inlet nozzle 44 or may be cut into the periphery thereof. The periphery of the inlet nozzle 44 may also be smooth, or may comprise some smooth portions and some serrations 178 as desired to produce a desired flow of incoming fluid flow 84 with the beverage medium 78 and/or a desired agitation or extraction of flavors from beverage medium 78.
  • FIG. 17 illustrates another embodiment where the inlet nozzle 44 vertically oscillates instead of, or in addition to, spinning and/or rotating.
  • the beverage brewer 10 may comprise an inlet nozzle solenoid 174 that causes the inlet nozzle 44 to vertically oscillate as generally illustrated in FIG. 17.
  • the inlet nozzle 44 slidably or otherwise couples to the lid 26 and is generally spring biased in an upper position.
  • the solenoid 174 may extend an oscillation shaft 175 down into contact with the inlet nozzle 44, thereby forcing the inlet nozzle 44 downwardly against the return force of the spring and into an extended position.
  • the solenoid 174 then retracts the oscillation shaft 175, and the spring-bias returns the inlet nozzle 44 to the upper position.
  • the beverage brewer 10 may pulse the solenoid 174, thereby causing the inlet nozzle 44 to move up and down at a predetermined or desired rate.
  • the inlet nozzle 44 may move up and down at a rate of 50-70 Hertz, such as a rate of 60 Hertz, as 60 Hertz is the frequency used for power delivery in the United States, thereby simplifying the coupling of the solenoid 174 to a frequency source.
  • the inlet nozzle 44 may vertically oscillate at any rate within the scope of the present disclosure, and the vertical oscillation rate may change during the course of a brew cycle.
  • the beverage brewer 10 may alternately use a cam or other means to vertically oscillate the inlet nozzle 44 in accordance with the embodiments described herein.
  • the inlet nozzle 44 may also simultaneously vertically oscillate and rotate, as described above, at least in part to assist in the agitation or movement of beverage medium 78. Indeed, many different combinations of inlet nozzle 44 movement as described herein are possible.
  • FIG. 1 An aspect of the present disclosure is shown in the drawings for the purposes of illustration, such as a beverage brewing system 10, can generally include a pump 1 12 that can be configured to pump unheated water from an ambient temperature water reservoir 20 to a heater tank 160, which can heat the water to a desired temperature (referred to herein as a "brewing temperature,” although other temperature types - e.g., “mixing temperature,” “soup temperature,” etc. - are possible, and this term should not be construed as limiting) for eventual delivery to a brew head 16 (referred to herein as a "brew head,” although many different types of heads are possible and this term should not be construed as limiting).
  • a desired temperature referred to herein as a "brewing temperature”
  • a brew head 16 referred to herein as a "brew head” although many different types of heads are possible and this term should not be construed as limiting.
  • the brew head 16 can include a receptacle 30 (e.g., a "brew chamber”) that can house a cartridge 32 (e.g., a "brew cartridge”) containing a single-serve or a multi-serve amount of a beverage medium 78, such as coffee grounds, tea, hot chocolate, lemonade, etc., for producing a beverage dispensed from the brew head 16.
  • a receptacle 30 e.g., a "brew chamber”
  • a cartridge 32 e.g., a "brew cartridge”
  • the beverage can be dispensed into an underlying container, such as a external container 268 or other similar container (e.g., a carafe) which can be placed on a platen 14, as part of a brew cycle.
  • the reservoir 20 stores ambient temperature water used to brew a cup or multiple cups of beverage (e.g., coffee) in accordance with the embodiments and processes disclosed herein.
  • Embodiments utilizing water at temperatures other than ambient are also possible, such as but not limited to pre-heated water that is hotter than ambient.
  • the reservoir 20 may be top accessible for pour-in reception of water and may include a pivotable or fully removable lid or other closure mechanism that provides a watertight seal for the water in the reservoir 20.
  • the water may exit the reservoir 20 during the brew process via an outlet 131 at the bottom thereof.
  • the water may exit the reservoir 20 from locations other than the bottom, such as the sides or the top such as via a reservoir pickup 34 extending down into the reservoir 20, or other locations as desired or feasible.
  • the reservoir 20 includes a water level sensor 38 for measuring the volume of water present therein.
  • An optional reservoir closure switch 36 such as a Hall Effect sensor or the like, may detect whether the reservoir 20 is sealed by the lid, and may correspond with the brewer circuitry to prevent initiation of the brew cycle in the event the lid is open as shown in FIG. 2.
  • the reservoir 20 may be sized to hold a sufficient quantity of water to brew at least one cup of brewed beverage, e.g., a 6 ounce ("oz.") cup of coffee.
  • the reservoir 20 could be of any size or shape, and may be sized to hold enough water to brew more than 6 oz., such as 8, 10, 12, 14 oz. or more.
  • the water reservoir 20 could be replaced by other water sources, such as a water main.
  • the pump 1 12 can be used for the dual purpose of pressurizing and/or pumping water (e.g., from the reservoir 20 to the brew cartridge 32) and/or for pressurizing and/or pumping air (e.g., for efficiently purging remaining water or brewed beverage from the system 10, such as near, at, or after the end of the brew cycle).
  • the pump 1 12 can initially pump water from the reservoir 20 through a first conduit 40 to the heater tank 160 via heater inlet 780 where the water can be pre-heated and/or heated to a predetermined brew temperature before delivery to the brew cartridge 32 to brew the beverage medium 78.
  • the pump 112 pumps pressurized air through the system 10 to purge any remaining water or brewed beverage therein to reduce and/or eliminate dripping at the end of the brew cycle.
  • the pump 112 is able to operate in both wet and dry conditions, i.e., the pump 112 can switch between pumping water and air without undue wear and tear. Accordingly, the pump 112 may eliminate the need for a two-pump system, thereby reducing the overall complexity of the brewing system 10, and is advantageous over conventional systems that require one pump for water and a second pump for purging the remaining fluid with air.
  • the pressure at outlet 131 (or in systems 10 connected to a water main, the pressure of the water main) and against the flow direction of check valve 46 may vary.
  • pump 112 can deliver a constant volume of liquid per rotation as described herein, the monitoring of the current draw by pump 112 may not be sufficient to determine the pressure differential across pump 112.
  • the voltage delivered to pump 112 may be clamped such that the current delivered to operate pump 112 determines the speed and timing of each rotation of pump 112.
  • the number of windings on the stator of pump 112 may vary from pump to pump, and, as such, a calibration for each pump may be made to determine the current drawn by each pump prior to installation in system 10.
  • These current spikes may correspond to the movement of the pistons in pump 112, or may be calibrated to determine any delay between the current spikes and the full displacement of one or more of the pistons in pump 112.
  • Processor 512 or other similar means may take the measurements into account to change the amount of fluid delivered to heater tank 160, and ultimately to cartridge 32, to produce a more consistent fluid flow within system 10.
  • check valve 88 may control the minimum pressure entering heater tank 160, and check valve 122 controls the minimum pressure leaving heater tank 160 to be delivered to nozzle 44 and cartridge 32.
  • the actual pressure may be much more than the minimum cracking pressure that check valve 122 will accept. Because this pressure is, other than a minimum value, uncontrolled, additional pressure and/or liquid may be delivered to cartridge 32, causing inconsistent results for system 10.
  • check valve when a brew cycle starts, check valve
  • heating element(s) 82 have obtained a minimum cracking pressure and fluid flows through nozzle 44 into cartridge 32. If, during the brew cycle, heating element(s) 82 are energized, the pressure in heater tank will rise, thus creating additional pressure through check valve 122. Since this additional pressure may not be controlled by check valve 122, or vented through vent 128, the additional pressure may be delivered through nozzle 44 to cartridge 32. For the next brew cycle, heating element 82 may not be energized (or may be energized less), and thus the additional pressure and/or fluid caused by expansion of water due to the additional heat from heating element(s) 82 will not (or will only to a lesser extent) be delivered to the next cartridge 32. Since the beverage mediums 78 received different pressures, the tastes, temperatures, or other characteristics to be gleaned from the beverage mediums 78 may be different.
  • the present disclosure may employ processor
  • processor 512 or other means to monitor current delivered to heating element(s) 82, and adjust the time that fluid is delivered to nozzle 44 accordingly.
  • the present disclosure may also employ processor 512 to monitor the difference in pressure delivered to check valve 122 in other ways, e.g., temperature measurement, pressure measurement at the input to check valve 122, etc., to vary the time fluid is delivered or other aspects of system 10 to obtain more consistent results.
  • each cartridge 32 provides resistance to the flow of fluid through cartridge 32 to external container 268.
  • This resistance varies based on, among other things, the beverage medium within cartridge 32.
  • bouillon within cartridge 32 may provide less resistance to fluid flow than ground coffee, because bouillon dissolves in the heated fluid from nozzle 44 while coffee grounds do not.
  • the pressure drop across the beverage medium 78 can result in back pressure against the outlet of check valve 122. If this back pressure is high enough (e.g., equal to or greater than the difference in pressure between the inlet and outlet of the check valve 122), check valve 122 may close, or cartridge 32 (or filter paper that is internal to cartridge 32) may be "blown out” by the pressure created by the incoming pressure of the heated fluid through nozzle 44.
  • processor 512 may monitor the position of check valve 122 (such as through a sensor), and/or there may be a coupling of check valve 122 and vent 132.
  • a brewing machine may heat water for a certain amount of time, called the heating time, and pass water through a brewing material (e.g., coffee) for a certain amount of time called the brewing time.
  • a brewing material e.g., coffee
  • the brewing machine likely does not take into account the ambient or prior temperature of the water, the hardness or other minerals present in the water, the amount of water in the machine, and/or the pressure that the water is being delivered at, among other things.
  • a simple timer likely does not take into account the amount, grind, and/or density of beverage medium, and/or actual temperature of the water as the water passes through the brewing material.
  • a device or system in accordance with the present disclosure may take several variables into account for brewing different materials in different ways. Further, a device or system in accordance with the present disclosure may take into account one or more variables that may change during and/or between brewing cycles.
  • a brewing cycle may comprise, for example, several different periods of time.
  • the conditions of the water, brewing material, and/or brewing machine may be determined, approximated, measured, interpolated, extrapolated, or otherwise taken into account prior to a request for brewing by a consumer or user.
  • the temperature of the water in a reservoir, heater tank, or other area may be measured to determine how long a heating element should be energized to heat the water to a desired temperature, etc.
  • Such initial conditions of the water, brewing material, system parameters, and other conditions prior to delivery of the water to the brewing material may be referred to as the "pre -brewing period" of a brew cycle herein.
  • Another period within the brewing cycle may be referred to as the "brew period" of the brew cycle.
  • the brew period is the time during the brew cycle that water is delivered to the brewing material.
  • conditions of the water, brewing materials, system parameters, and other conditions during delivery of the water to the brewing materials may be monitored, measured, or otherwise inferred or determined to more precisely control the conditions for brewing during the brew period.
  • the water temperature may be measured and/or controlled after being heated to provide a consistent water temperature to the brewing material, etc.
  • Another period during the brew cycle may be referred to as the "purge period.”
  • the purge period may be employed to remove water or other materials from the brewing device.
  • the brewing machine may change the flow of water within the brewing device to stop delivery of the heated water to the brewing material and pump air through the tubing, pumps, and other pipes inside the brewing machine to reduce or eliminate dripping from the machine after the desired beverage has been brewed.
  • a brewing device in accordance with the present disclosure can determine, measure, infer, or otherwise determine one or more conditions of one or more of the brewing variables, e.g., water temperature, pressure, backpressure, amount or type of brewing material, time, time of water delivery, amount of water delivery, amount of water delivery at temperature, purge time, pre-existing conditions, and/or other characteristics that may control brewing performance for one or more brewing materials used in the brewing machine.
  • the brewing variables e.g., water temperature, pressure, backpressure, amount or type of brewing material, time, time of water delivery, amount of water delivery, amount of water delivery at temperature, purge time, pre-existing conditions, and/or other characteristics that may control brewing performance for one or more brewing materials used in the brewing machine.
  • the first conduit 40 fluidly couples the reservoir 20 to the pump 112.
  • the first conduit 40 may carry water from the reservoir 20, through a first check valve 46 and an optional flow meter 48 to the pump inlet 42.
  • the first check valve 46 may be a one-way check valve that only permits forward flow from the reservoir 20 to the pump 1 12 when in a first position, and otherwise prevents fluid from flowing in the reverse direction (i.e. , backwards) back toward the reservoir 20 when in a second position.
  • the first check valve 46 has a positive cracking pressure (i.e., a positive forward threshold pressure needed to open the valve).
  • the first check valve 46 is generally biased in a closed position unless the positive forward flow (e.g., induced by the pump 1 12) exceeds the cracking pressure.
  • the first check valve 46 may have a cracking pressure of 2 pounds per square inch ("psi").
  • psi pounds per square inch
  • the pressure pulling fluid through the first conduit 40 must exceed 2 psi to open the first check valve 46 for fluid to flow there through.
  • water from the reservoir 20 will not flow past the first check valve 46 unless the pump 1 12 pressurizes the first conduit 40 to at least 2 psi.
  • the cracking pressure may vary depending on the specific pump and/or other components used.
  • FIG. 26 illustrates a cross-sectional view of a beverage system in accordance with an aspect of the present disclosure.
  • System 700 which may be included in system 10, illustrates three paths 702-706 for fluid to flow from reservoir 20 to outlet conduit 400 and then to external container 268. Paths 702-706 may be used separately or in any combination without departing from the scope of the present disclosure.
  • path 702 fluid is pumped through coil 708, which provides fluid flow from pump 1 12 to heater inlet 780 of heater tank 160.
  • Coil 708 is coupled to heat sink 710, which is optionally coupled to heat sink 712 between coil 708 and heat sink 712.
  • heat sink 710 When cartridge 32 is placed in physical contact with heat sink 712, a thermal path from the outer surface 2 to the inner surface 716 of heat sink 712 may be created. Further, depending on the presence and/or absence of heat sink 710, there may be a thermal path between heat sink 712 and heat sink 710.
  • pump 112 pumps fluid from reservoir 20.
  • the fluid in reservoir 20 may be at ambient temperature, and, as such, may be at a lower temperature than fluid delivered by heater tank 160 to inlet nozzle 44.
  • the heated fluid is delivered to cartridge 32 through inlet nozzle 44 (which may rotate or otherwise move as shown by arrow 714), the heated fluid transfers thermal energy (heat) from the fluid to the beverage medium 78 in cartridge 32, as well as to cartridge 32.
  • Cartridge 32 may be made from plastic, and depending on the composition of the material, thermal energy and/or additional pressure from the fluid delivered by inlet nozzle 44 may also degrade or decompose the material into its monomers or other byproducts, which may be undesirable in the beverage delivered to external container 268 via outlet conduit 400. If enough deformation or degradation of cartridge 32 occurs, cartridge 32 may become lodged and/or stuck in the brew head, which makes removal of a used cartridge 32 more difficult.
  • the temperature of the fluid delivered by heater 160 is usually controlled to be less than the temperature that would cause the aforementioned deleterious effects on cartridge 32.
  • the temperature of the fluid delivered by heater 160 may be controlled such that the fluid temperature does not exceed a predetermined temperature (e.g., the temperature at which brewed coffee may be produced by system 10).
  • the cartridge 32 material may begin to experience undesirable deformation at a slightly higher temperature than the predetermined temperature ("the undesirable deformation temperature”), and may begin to degrade or decompose into its monomers at a second temperature higher than the undesirable deformation temperature, unless the heat is somehow removed from the outer surface 2 of cartridge 32.
  • the heat sink 712 is thermally coupled to the cartridge 32. Further, the heat sink 712 may be in close physical contact with cartridge 32, and designed to match the shape of cartridge 32, such that deformation and/or degradation of cartridge 32 is slowed or prevented.
  • the cartridge 32 is shown in FIG. 26 as having smooth outer surfaces, some embodiments of cartridges can include surfaces including shapes such as, for example, vertical fins, with a heat sink including corresponding female portions. This can increase the surface area through which heat can diffuse from the cartridge.
  • Fluid flowing through coil 708 may be at ambient temperature or below. As cartridge 32 is heated by fluid from nozzle 44, heat that would otherwise be lost to heating inlet nozzle 44 and/or elsewhere in the system may be "recycled" to heat fluid being delivered to heater tank 160. Such thermal recycling may reduce energy input to heater 160, and, for serial preparation of several beverages in close succession, may allow system 700 to produce additional beverages without extending preparation time. Because it is difficult to heat successively larger amounts of fluid, the recycling of heat to the incoming fluid decreases the amount of thermal transfer taking place in heater tank 160, as incoming fluid at heater inlet 780 is at a higher temperature than fluid in reservoir 20.
  • lid 26 may also be coupled to cartridge 32.
  • an aspect of the present disclosure provides a sealed receptacle to allow for increased pressure fluid to be delivered through inlet nozzle 44.
  • a cartridge 32 that is designed for brewed coffee may be used to make espresso and/or an espresso-like beverage.
  • espresso and/or espresso-like beverages may be made using coffee grounds that are exposed to a smaller volume of liquid (sometimes as little as one ounce), at a higher temperature and possibly also under higher pressure for a shorter period of time than brewed coffee.
  • the lid 26 and/or thermal mass of heat sink are identical to the lid 26 and/or thermal mass of heat sink
  • heat sink 712, and/or fluid in coil 708 may allow for brewing either coffee, espresso and/or an espresso-like beverage from the same (common) cartridge.
  • a user may choose, through a button or selection device on system 700 (and/or system 10) to brew coffee from a cartridge 32, or, as desired, to make espresso and/or an espresso-like beverage from that cartridge 32.
  • a cartridge 32 may also be designed to brew espresso and/or an espresso-like beverage exclusively, taking into account one or more aspects of the present disclosure, without necessarily manufacturing such a cartridge 32 from more costly materials that can withstand higher temperatures.
  • FIGS. 18, 29, 40 and 41 illustrate block diagrams of a beverage brewer in accordance with an aspect of the present disclosure.
  • Beverage brewer 10, as shown in dashed lines in FIGS. 18, 29, and 40, may be coupled to a fluid source 500.
  • the fluid source 500 may be a reservoir 20 that is included within and/or attached to a beverage brewer 10, but such a fluid source may also be the water supply for a home or building, a filtered water supply, a carbon dioxide (C02) line, or other fluid source as desired. Further, more than one fluid source 500 may be coupled to the beverage brewer 10.
  • a pump 502 is coupled to the fluid source 500.
  • the pump 502, which may be pump 112, may provide pressure to the fluid 504 within the beverage brewer 10, such that the pump 500 delivers the fluid 504, e.g., water, milk, C0 2 , etc., at a desired, known, and/or predetermined pressure to the remainder of the beverage brewer 10.
  • the pump 502 is coupled to a flow meter 505 which may be flow meter 48.
  • the flow meter 505 is coupled to heater 506, which may be heater tank 160, and delivers fluid 504 to heater 506 for those fluids 504 that may need to be heated prior to delivery to the beverage cartridge 32.
  • Heater 506 heats (or optionally cools) the fluid 504 as desired.
  • Flow meter 505 measures the flow rate of the fluids 504 passing through pump 404, and heater 506 heats (and/or optionally cools) the fluid 504 as desired.
  • heater 506 is provided with a bypass flow from flow meter 505 in order to allow ambient temperature fluid to pass without heating or cooling, although other methods of providing ambient temperature fluid (such as not heating the heater 506) are possible without departing from the scope of the present disclosure.
  • valves may be placed between flow meter 505, heater 506, and/or pump 502, as well as along the bypass of heater 506, as desired to selectively control the flow of fluid 504 through system 10.
  • Heater 506 when employed by the beverage brewer 10, delivers the heated or otherwise processed fluid 504 to the inlet nozzle 44.
  • the brewer head 16 When the brewer head 16 is in the proper position (i.e., the closed position as shown in FIG. 1), at least a portion of the inlet nozzle 44 is coupled to the inner chamber 50 of the beverage cartridge 44. Fluid 504 that is delivered to the inlet nozzle 44 may then be delivered to the inner chamber of the beverage cartridge 32.
  • inlet nozzle motor 52 and/or other means within beverage brewer 10 may spin, rotate, nutate, vibrate, oscillate, or otherwise move inlet nozzle 44.
  • Fluid 504 delivered through the moving inlet nozzle 44 may then move the beverage medium 78 (as shown in FIGS. 5, 16, and 46) to assist in the fiuidizing and/or mixture of fluid 504 with beverage medium 78.
  • the outlet conduit 400 is also coupled to the inner chamber 50 of the beverage cartridge 32 when the brewer head is in the closed position.
  • a secondary fluid 508 is delivered from the inner chamber 50 of the beverage cartridge 32 to an impeller 456 and then to a receptacle 510, e.g., a coffee external container, glass, cup, external container 268, or other container that may be external to the beverage medium 10.
  • the beverage brewer 10 may also comprise receptacle 510, e.g., a carafe, etc., however, in many applications the receptacle eventually is used externally to the beverage brewer 10.
  • processor 512 provides computer-based control of the pump 502, motor 52, impeller 456 and heater 506, and receive inputs from flow meter 505 and/or other sensors. Further, processor 512 may control other components within beverage brewer 10.
  • the processor 512 may receive a signal or other input from a sensor coupled to the fluid source 500, to indicate to the beverage brewer 10 that there is not enough fluid 504 available to brew a beverage. The processor 512 may then prevent the beverage brewer 10 from initiating a preparation cycle for a beverage cartridge 32.
  • the processor 512 may sense a particular type of beverage cartridge 32 present in the brewer head 16. Once the type of beverage cartridge 32 is known, the processor 512 may provide different inputs to the pump 502, motor 52, heater 506, impeller 456, or other components in the beverage brewer 10 to change one or more variables in the mixture of fluid 504 and the beverage medium in the particular beverage cartridge 32. The processor 512 may increase or decrease the speed of rotation of motor 52, may insert the inlet nozzle 44 further into the beverage container 32, provide pulsed or different types of current to the pump 502 and/or heater 506, or may change some path for the fluid 504 prior to introduction into the inner chamber 50 of the beverage cartridge 32.
  • the processor 512 may select a particular kind of inlet nozzle 44 motion or combination of motions based on the type of beverage cartridge 32 that is sensed or a specific user input.
  • the processor 512 may also provide inputs to selectively rotate the impeller 456 to create crema and/or other aeration of the secondary fluid 508 based on the type of beverage medium 78, user inputs, or other variables. These and/or other inputs to the processor 512 may cause the processor 512 to access memory 514 to provide such instructions to various components of the beverage brewer 10.
  • the system 10 may include one or more of the microcontrollers 512, and that the microcontroller(s) 512 can be used to control various features of the system 10 beyond simply turning the pump “on” or “off.
  • the microcontroller and/or processor 512 may also control, receive feedback from, or otherwise communicate with the heater tank temperature sensor 84 (e.g., to monitor heater tank water temperature), the water level sensor 38 in the reservoir 20 (e.g., determine if there is any water to brew), the flow meter 48 (e.g., monitoring the quantity of water pumped to the heater tank during a brew cycle), the heating element 82 (e.g., regulate water temperature in the heater tank 160), heater tank water level sensor 90 (e.g., determine fill state of the heater tank 160), the emitter 100 (e.g., to turn “on” or “off the light beam 102), the photoreceptor 104 (e.g., to determine occlusion of the light beam 102), the rotating inlet nozzle 44
  • microcontroller 512 may control the pressure delivered by pump 1 12 and the heat delivered by heater 160.
  • a user may provide an input to microcontroller 512 to brew espresso and/or an espresso-like beverage instead of brewed coffee, which may indicate to microcontroller 512 to reduce the amount of fluid delivered by pump 1 12 (which may be measured by flow meter 48), increase the pump 112 speed (and therefore pressure), and/or to energize heating element 82 in heater tank 160 to achieve a higher temperature of fluid delivered by inlet nozzle 44.
  • such an input may change the movement, direction(s) and/or speed of movement of inlet nozzle 44 when engaged and/or inserted into cartridge 32.
  • FIG. 19 is a process diagram 1900 illustrating possible steps used in an
  • Block 1902 illustrates configuring a beverage head comprising a receptacle to selectively receive a sealed container when the beverage head is in a first position (e.g., open).
  • Block 1904 illustrates configuring an inlet nozzle to pass through an outer surface of the sealed container and coupling at least a portion of the inlet nozzle to an inner volume of the sealed container when the beverage head is in a second position (e.g., closed).
  • Block 1906 illustrates maintaining the beverage container substantially stationary with respect to the single-serve beverage device while the beverage head is in the second position.
  • Block 1908 illustrates delivering at least a first fluid to a beverage medium in the inner volume of the sealed container through the inlet nozzle.
  • Block 1910 illustrates selectively rotating the inlet nozzle with respect to the beverage medium while the inlet nozzle is passed through the outer surface of the sealed container and coupled to the inner volume of the sealed container, and when the at least first fluid is being delivered to the inner volume of the sealed container for at least a portion of a time that the beverage head is in the second position.
  • Block 1912 illustrates creating an at least second fluid comprising at least a portion of the at least first fluid and at least a portion of the quantity of beverage medium during operation of the single-serve beverage making device.
  • Block 1914 illustrates coupling an outlet conduit to the inner volume of the sealed container of beverage medium.
  • Block 1916 illustrates directing at least a portion of the second fluid through the outlet conduit to a receptacle external to the beverage head.
  • FIG. 20 illustrates an inlet nozzle in accordance with an aspect of the present disclosure.
  • pump 502 may direct fluid 2000, which may be one or more fluids, to one or more conduits 2002-2008 at specified times.
  • fluid 2000 may be one or more fluids
  • conduits 2002-2008 may deliver fluid 2000 to conduit 2002 for a first time period, then discontinue delivery of fluid 2000 to conduit 2002 and begin delivering fluid 2000 to conduit 2004 for a second time period.
  • delivery of the fluid 2000 to different conduits may overlap; for example, delivery of the fluid 2000 to conduit 2002 may end after delivery of fluid to another conduit, e.g. the conduit 2004, has begun.
  • fluid 2000 may be selectively delivered through channels 2010-2016 in inlet nozzle 44 to flow ports 74a-74b.
  • Flow port 74a is shown in phantom lines to indicate that flow port 74a is on a surface not visible from the perspective of FIG. 20.
  • flow ports 74b and 74d are shown as being approximately in the plane of perspective of FIG. 20, and flow port 74c is shown as facing the perspective plane of FIG. 20.
  • a sequence of fluid flows 2018-2024 may be created.
  • a sequence of fluid flows 2018- 2024 may be sequential, e.g., first fluid flow 2018, then fluid flow 2020, then fluid flow 2022, then fluid flow 2024 (also referred to as a "chaser" sequence)
  • any sequence of fluid flows 2018- 2024 including but not limited to exclusive and/or overlapping fluid flows may be employed within the scope of the present disclosure.
  • the sequencing of fluid flows 2018-2024 may be obtained by, for example, pump 502 comprising and/or being coupled to a manifold that has a rotating or movable plenum that selectively directs the fluid 2000 to one or more of the conduits 2002-2008.
  • pump 502 comprising and/or being coupled to a manifold that has a rotating or movable plenum that selectively directs the fluid 2000 to one or more of the conduits 2002-2008.
  • Other means for obtaining selective delivery of fluid 2000 to one or more of the conduits 2002-2008 are possible within the scope of the present disclosure.
  • the fluid flows 2018-2024 may create a fluid flow, agitation, or other movement of beverage medium 78 with the fluid flows 2018-2024.
  • control of the sequencing of fluid flows 2018-2024 may be performed by processor 412, and the speed, order, and pressure of fluid flows 2018-2024 may be varied or constant during a preparation cycle, or may be combined with rotational, vibrational, and/or other motion of inlet nozzle 44 to create a preferred time, concentration, and/or other mixture or agitation of fluid 2000 with beverage medium 78.
  • the control of the order, speed, and pressure of fluid flows 2018-2024 may also be based on other factors, such as the type of beverage medium 78, the presence or absence of a beverage cartridge 32, the presence or absence of a cover 49 on the beverage cartridge 32, manual inputs or overrides to the beverage brewer 10, or other factors.
  • Path 704 which may be utilized in conjunction with or separate from paths 702 and/or 706, couples fluid from reservoir 20, which is at a lower temperature, to the outer surface 2 of cartridge 32.
  • Small holes or vents 718 may be placed on surface 716 of heat sink 712, and, depending on the surface texture of surface 716, a thin film 720 of liquid may travel along the outside surface 2 of cartridge 32.
  • the thin film 720 may be converted to steam during the heat transfer process.
  • Excess fluid on path 704 may exit through outlet conduit 400, and/or may be purged via air and/or other gasses from pump 112 through path 704 to reduce fluid dripping from outlet conduit 400 after the preparation cycle is complete.
  • Path 706 which may be utilized in conjunction with or separate from paths 702 and/or 704, couples fluid from reservoir 20 into a chamber 722 resident between the inner surface 716 and the outer surface 724 of heat sink 712.
  • the fluid may act as a larger thermal mass than a solid heat sink 712, as the fluid is flowing and thus carrying heat away from heat sink 712 to the inlet 780 of heater 160.
  • FIG. 27 illustrates a top view of a brewer head in accordance with an aspect of the present disclosure.
  • View 800 illustrates conduit 802, which may be one or more paths 702-706, coupled between pump 112 and bladder/fluid line 804.
  • Bladder/fluid line 804 may be coil 708 as desired.
  • Bladder/fluid line 804 is shown as expanded, i.e., filled with fluid and pressurized when pump 112 is pumping, and then delivered to heater tank 160 as described with respect to FIG. 26.
  • bladder/fluid line 804 expands to move, urge, or otherwise provide movement 806 of heat sink 712 (and/or heat sink 710 if desired) toward cartridge 32 (e.g., toward outlet conduit 400).
  • the heat sink 712 can be in an "open" position when the brew head 16 is open, allowing for easier insertion and/or removal of cartridge 32 from brew head 16 and/or heat sink 710.
  • bladder/fluid line 804 may expand to provide better thermal contact with cartridge 32.
  • bladder/fluid line 804 releases, which may create movement 806 away from cartridge 32 (e.g., away from outlet conduit 400). Although shown as creating movement 806 of two heat sinks 712, only one of the heat sinks 712 may move, and/or more than two heat sinks 712 may move upon pressurization of conduit 802 without departing from the scope of the present disclosure.
  • movement 806 is shown as being created by pump 1 12 and/or pressurization of bladder/fluid line 804, other devices may create movement 806.
  • movement 806 may be created by a spring, gears, or other devices within system 10 without departing from the scope of the present disclosure.
  • one or more stops 808 may be provided to limit the movement 806 of heat sink(s) 712.
  • the cartridge 32 material may soften.
  • the force per unit area provided by movement 806 may exceed the Young's modulus of the heated cartridge material, and cause deformation of the cartridge 32.
  • stop(s) may limit the motion of heat sinks 806 to a specific distance.
  • the specific distance may be, for example, the diameter of the cartridge 32, or may be slightly smaller than the diameter of the cartridge 32 in order to increase the thermal conductivity between heat sink 712 and cartridge 32.
  • the distance may be, for example 5/1000 of an inch smaller than the diameter of the cartridge 32, in order to maintain the cartridge 32 in a linear or reversible region of deformation of the cartridge 32.
  • FIG. 28 illustrates a cross-sectional view of an inlet nozzle in an aspect of the present disclosure.
  • heat fins 730 may be attached to heat sink 712, and rather than using fluid cooling as shown in FIG. 26, air cooling of cartridge 32 may be possible in an aspect of the present disclosure. Fluid cooling with heat fins 730 is also possible. Any combination of air, fluid, thermal mass, or other heat transfer mechanisms, such as heat pipes, peltier cells, or other heat transfer devices or approaches are possible without departing from the scope of the present disclosure.
  • a fan 732, heat pipe 734, and/or peltier cell 736 may be used in various locations without departing from the scope of the present disclosure.
  • Position 1 is an "open” position, such that brewer head 16 is accessible for insertion and/or removal of a beverage cartridge 48. Position 1 may be a fully opened position, or may be a position of lid 26 such that brewer head 16 is accessible. Position 2 is a "between open and closed” position, where the brewer head 16 may be accessible and/or inaccessible, and Position 3 is a "closed” position, where the brewer head 16 is inaccessible to the user. Position 1, where lid 26 is open, is shown in FIGS. 21 and 30. Position 2 is illustrated in FIGS. 22 and 31. Position 3 is shown in FIG. 23 and 32.
  • system 10 may perform specific actions and/or be prevented from performing specific actions.
  • One or more sensors, switches, or other devices may be placed within system 10 such that the position and/or an approximate position of jaw 26 may be determined so that other actions may be allowed and/or disallowed within system 10.
  • FIGS. 21 and 30 illustrate a lid of a brewing system in an open position in accordance with an aspect of the present disclosure.
  • Lid 26 pivots about a pivot axle or rod 548 in direction 549 such that lid 26 may move with respect to the beverage cartridge 48 and the receptacle 30.
  • a receptacle sensor 200 may be placed in the receptacle 30 to determine whether a beverage cartridge 48 is present.
  • Receptacle sensor 200 may also indicate whether a "reusable" beverage cartridge 48 is present in receptacle 30.
  • Receptacle sensor 200 may be an optical, mechanical, or other type of sensor without departing from the scope of the present disclosure.
  • FIGS. 21 and 30 illustrate a single-serve beverage cartridge 48 with a cover 49, where the cover 49 has not yet been pierced by the inlet nozzle 44 and the single-serve beverage cartridge 48 has not yet been pierced by the outlet conduit 400.
  • a beverage cartridge 48 and cover 49 that has not been used in system 10 may be referred to as a "sealed" or "new" beverage cartridge 48 herein.
  • Sealed beverage cartridges 48 may be positively pressurized, with nitrogen, carbon dioxide, or other inert gases, to ensure that the beverage medium 78 is not oxidized and/or degraded by exposure to air.
  • cover 49 may have a slight curvature upward because the pressure within the sealed beverage cartridge 48 may be greater than the atmospheric pressure outside of the sealed beverage cartridge 48.
  • Lid 26 may also be in Position 1 at other times: when the receptacle 30 is empty, just after brewing and lid 26 has been opened (i.e., where a beverage cartridge 48 that has had fluid delivered to it and/or a beverage made from the beverage medium 78 in the now
  • System 10 may determine whether lid 26 is in Position 1 by placement of one or more switches 550 and/or other sensors that detect position (e.g., optical sensors, mechanical sensors, etc.).
  • switch 550 may be a microswitch 550, and may be employed such that microswitch 550 opens (or closes) when lid 26 is in Position 1.
  • the wiper of microswitch 550 may be moved or otherwise displaced by lid 26 to change the state of microswitch 550 at a desired point of travel of lid 26 when lid 26 is moved away from line 554 (e.g., where lid 26 is moved away from Position 3).
  • the microswitch 550 will either complete a circuit 556 (i.e., have minimal resistance) or break circuit 556 (i.e., have a large and/or infinite resistance) upon the wiper moving from one pole of microswitch 550 to the other, the resistance value of the circuit 556, which includes microswitch 550 and may also include resistor 552, may be employed as an indicator to system 10 of the position of lid 26.
  • microswitch 550 is open (i.e., has a large and/or infinite resistance) when lid 26 is in Position 1. This creates an open circuit for processor 512 to sense. If a "closed circuit" indicator is desired for Position 1, resistor 552 can be coupled to the other pole 551 of microswitch 550, or can be arranged differently within system 10, if a closed circuit indication is desired for Position 1. Because there is a difference in resistance value between an open circuit and a closed circuit (e.g., the difference between a large (infinite) resistance and the resistance value of resistor 552), system 10, either via processor 512 or through other means, can determine that lid 26 is in Position 1.
  • lid 26 When lid 26 is moved in direction 549 in a sufficient amount to move the wiper of microswitch 550 to the other pole, (which as shown in FIGS. 21 and 30 would then close microswitch 550 and complete circuit 556), system 10 would determine that lid 26 is no longer in Position 1, as the resistance of the circuit 556 changed from a large value (open circuit) to a smaller value (either a short circuit or the value of resistor 552). System 10 could also determine that lid 26 is no longer in Position 1 in any other manner.
  • system 10 may begin preparing to brew a beverage. Such preparations may include heating fluid in heating tank 506 to a pre-determined temperature. However, if other sensors in system 10 indicate that the fluid in heating tank 506 has already been heated, the pre-heating may not be performed. This heating of fluid in heating tank 506 may prepare system 10 for a "brew cycle.”
  • a brew cycle (or brewing cycle) is where a beverage is made through delivery of fluid from heating tank 506 to beverage material 78.
  • System 10 may also maintain the temperature of the fluid in heating tank 506, and/or perform other functions, while lid 26 is in Position 1.
  • system 10 may not have sufficient information to determine all of the functions that system 10 may perform, or may not have sufficient information to determine what type of beverage that system 10 will be brewing, based solely on the information that lid 26 is or is not in Position 1.
  • system 10 may perform different functions based on the amount of fluid to be delivered to beverage cartridge 48. If only 4 ounces of fluid is to be delivered, system 10 may need to heat the fluid in heating tank 506 to a higher temperature than the pre-determined temperature before delivering the fluid to beverage cartridge 48. If 10 ounces of fluid is to be delivered, then delivering the fluid in heating tank 506 at the pre-determined temperature may be sufficient to make the beverage desired.
  • different actions may be taken by system 10 based on subsequent inputs to system 10, and may also take different actions based on prior actions performed by system 10, when lid 26 is in Position 1. Further, such actions may be performed at different times, or not performed at all, and the performance and/or timing of such actions during a brewing cycle may be determined by the status of other sensors and/or the attainment of other positions of lid 26.
  • lid 26 With lid 26 in Position 1, the user may access the receptacle 30 and place a beverage cartridge 48 into the receptacle 30.
  • system 10 When lid 26 is in Position 1, system 10 is “armed” and/or in a state where system 10 is ready to perform certain functions, such as when lid 26 moves away from Position 1.
  • System 10 may also be "re-armed” after a brewing cycle is completed, e.g., a user must open lid to Position 1 to begin a brew cycle, which may limit the unknowing re-use of a beverage cartridge 48.
  • system 10 via processor 512 or through other means, may also verify other parameters and/or characteristics, such as sensors that indicate the amount of water in reservoir 20, the temperature of fluid in heater 506, etc., in preparation for the movement of lid 26 away from Position 1.
  • FIG. 31 illustrates the lid of a brewer system in an intermediate position in accordance with an aspect of the present disclosure.
  • system 10 is alerted to the movement of lid 26 by the change in state of circuit 556 (i.e., the opening and/or closing of microswitch 550).
  • the amount of travel along direction 549 that lid 26 undergoes before the change in state of microswitch 550 may be adjusted by placement of microswitch 550.
  • the amount of travel that lid 26 undergoes may also be controlled by adding a delay in system 10 after the change in state of microswitch 550.
  • System 10 may also determine the position of lid 26 based on the state of a second microswitch 568.
  • Second microswitch 568 may indicate that the lid 26 is in a specific position along direction 549, while microswitch 550 may merely indicate that the lid 26 is no longer in Position 1.
  • one or more additional microswitches 568 may be employed to determine not only the position of lid 26, but the direction of travel of lid 26.
  • a single microswitch 550 may indicate that the lid 26 is no longer fully open, and/or may indicate that the lid 26 is a certain distance away from an open position (Position 1) and/or closed position (Position 3).
  • indications of "not in Position 1" and "not in Position 3" provided by microswitch 550 and a microswitch employed to determine Position 3 may also indicate that the lid 26 is in Position 2.
  • the indication of lid 26 position, without indication of lid 26 directional movement, may provide enough information to system 10 to determine proper actions and/or functions to be performed within system 10.
  • microswitch 550 in system 10 may provide enough granularity to determine actions to be performed when the lid 26 is not in Position 1 and not in Position 3.
  • Second microswitch 568 (or the change in state of microswitch 550) may be used to indicate the position of lid 26 is at Position 2.
  • Position 2 may be defined as "not in Positions 1 or 3" and also may be defined as a certain distance from Position 1 and/or certain distance from Position 3.
  • System 10 may use the current and/or prior readings of microswitch 550 to determine the direction of travel of lid 26, or may determine the state of microswitches 550 and 568 to determine the direction of travel of lid 26.
  • Position 2 may be assigned to be a specific location along direction 549. Such a location may be, for example, where inlet nozzle 44 just touches or is about to touch cover 49, where inlet nozzle 44 and flow port 74 are beneath the level of cover 49 but removed from Position 3, and/or may be in other positions between Position 1 and Position 3 without departing from the scope of the present disclosure.
  • a timer may be employed to allow system 10 to wait a desired amount of time to perform functions and/or to continue to perform functions once microswitch 568 changes state.
  • system 10 may determine (e.g., via processor 512) the direction of travel of lid 26, system 10 can perform different functions based on the direction of travel of lid 26. For example, once lid 26 leaves Position 1, system 10 may energize an air pump to provide a positive pressure of air 572 in inlet nozzle 44. Such air flow will be described with respect to FIG. 24.
  • system 10 may continue to provide air flow from the air pump to provide a positive pressure of air 572 in inlet nozzle 44, and such positive pressure of air 572 may continue for a determined amount of time, until lid reaches position 3, or for some other determined period. Because air 572 may provide a higher pressure within inlet nozzle 44 than exists in beverage cartridge 48 before beverage cartridge 48 is pierced by outlet needle 400, air 572 may reduce or eliminate particles of beverage medium 78 from becoming lodged in inlet nozzle 44 during insertion of inlet nozzle 44 into beverage cartridge 48. The particles of beverage medium 78 may be repelled and/or moved away from the higher pressure in inlet nozzle 44 while air 572 is flowing from flow port 74.
  • Position 2 may be defined as a point along direction 549, away from Position 1, where the cover 49 is not yet pierced (or just about to be pierced) by the inlet nozzle 44, and the beverage cartridge 48 is not yet pierced by the outlet conduit 400.
  • the pressure inside of beverage cartridge 48 is higher than atmospheric pressure, and may be higher than the pressure inside of the hollow portion of inlet nozzle 44. Further, residual moisture may be present on inlet nozzle from a previous use of system 10.
  • lid 26 is closed (moved from Position 1 to Position 3, passing through Position 2), inlet nozzle 44 is forced into the beverage medium 78 when the beverage medium 78 is dry and the beverage cartridge 48 is pressurized.
  • Position 2 may also be defined as a point along direction 549, away from
  • positive pressure of air 572 may have a value of pressure that is greater than the pressure inside of beverage cartridge 44.
  • This difference in pressure between the hollow portion of the inlet nozzle 44 and the positive pressure of the beverage cartridge 48, and the insertion of inlet needle into beverage medium 78, may moves particles of beverage medium 78 into the flow port 74 of inlet nozzle 44 and the hollow portion of inlet nozzle 44 as the particles move from a higher pressure zone to a lower pressure zone.
  • inlet nozzle 44 is wet, the dry particles of beverage medium 78 may become stuck on inlet nozzle 44 and/or in flow port 74, and not allow fluid to flow through inlet nozzle 44.
  • inlet nozzle 44 is forced into the beverage medium 78 when the beverage medium 78 is dry and the beverage cartridge 48 is pressurized.
  • a positive pressure of air 572 flowing through inlet nozzle 44 during the travel of lid 26 from position 1, through position 2, and for at least a portion of the travel along direction 549 while the inlet nozzle 44 is inserted into beverage cartridge 48 and/or beverage medium 78, may also reduce or eliminate clogging of inlet nozzle 44 with portions of the beverage medium 78.
  • an air pump may be energized to pump air through the flow ports 74 of inlet nozzle 44.
  • the air flowing through inlet nozzle 44 may be at a greater pressure than the pressure in the beverage cartridge 48.
  • particles of beverage medium 78 are less likely to become lodged in the inlet nozzle 44 while the positive pressure exists in the beverage cartridge 48, because the higher pressure inside of inlet nozzle 44 will reduce the possibility of the beverage medium 78 being drawn into the inlet nozzle 44.
  • the beverage medium 78 will be dispersed from the volume within beverage cartridge 48 that inlet nozzle 44 will be occupying, which may further assist in the preparation of the beverage medium 78 for subsequent portions of the brewing cycle.
  • FIGS. 23 and 32 illustrate a lid in a closed position in a system in accordance with an aspect of the present disclosure.
  • Another microswitch 560 may be used to indicate that lid 26 is in a closed and/or almost closed position, i.e., Position 3.
  • Release button 172 which is used to open/unlock lid 26, may be employed as determining when lid 26 is in Position 3.
  • Jaw lock 176 engages with Microswitch 560 may be coupled to resistor 562 in a circuit 564, which can also be sensed by processor 512 to determine whether lid is in Position 3.
  • a post 568 may be used to push on wiper 566 to move wiper 566 from one pole to the other within microswitch 560.
  • system 10 may sense that microswitch 550 (Position 1), and optional microswitch 568 (Position 2), are also in states that indicate lid 26 is not in Position 1 and has traveled through Position 2 toward Position 3.
  • microswitch 560 may be part of lock jaw 176 and release button 172.
  • Position 3 may not be a fully closed position, but may be defined as a position along direction 549 away from Positions 1 and 2 where cover 49 has been pierced by both inlet nozzle 44 and beverage cartridge 48 has been pierced by outlet conduit 400. Position 3 of lid 26 may also indicate that any pressure that may have been present in beverage cartridge 48 has been released, such as through outlet conduit 400.
  • Jaw lock 176, latch 2102, and/or release button 172 may also be used to initiate and/or terminate functions in system 10, as jaw lock 176, latch 2102, and/or release button 172 may indicate the position of lid 26.
  • release button 172 may be a capacitively-coupled switch, or other type of switch such that touching release button 172 (without releasing jaw lock 176 from latch 2102) may initiate air flow through inlet nozzle 44, and/or may initiate other system 10 functions.
  • the initiation of air flow through inlet nozzle 44 before movement of lid 26 away from Position 3 may reduce or prevent portions of beverage material 78 from becoming lodged in inlet nozzle 44 during removal of inlet nozzle 44 from beverage cartridge 48.
  • System 10 may also allow for multiple stages of opening and/or closing lid 26.
  • lid 26 may open at a first speed when traveling from Position 3 to Position 2, and travel at a second speed when traveling from Position 2 to Position 1.
  • the first speed may be slower than the second speed, or the first speed may be faster than the second speed.
  • a higher resistance may be applied from Position 3 to Position 2 than from Position 2 to Position 1, or a lower resistance may be applied from Position 3 to Position 2 than from Position 2 to Position 1.
  • Such different rates of travel in direction 549 may be possible through the use of a blade 2104 coupled to lid 26, and spring loaded detents 2106 that engage blade 2104.
  • the physical resistance provided by detents 2106 may slow the rate of movement of lid 26 during the portion of travel that blade 2104 is in contact with detents 2106.
  • a solenoid e.g., a damper and/or a two-stage damper, spring arrangements, etc.
  • a damper e.g., a damper and/or a two-stage damper, spring arrangements, etc.
  • Other devices e.g., a solenoid, a damper and/or a two-stage damper, spring arrangements, etc.
  • system 10 may perform various functions to ensure that inlet nozzle 44 is cleared. Further, system 10 may also allow certain functions to occur only when lid 26 is positively determined to be in Position 3, e.g., that a brew cycle may be undertaken by system 10.
  • system 10 may cease and/or reduce the air flow through inlet nozzle 44, (further described with respect to FIG. 24) as the pressure differential between beverage cartridge 48 and inlet nozzle 44 may have been reduced and/or eliminated, because any pressure that may have been present in beverage cartridge 48 could have been equalized by the piercing of beverage cartridge 48 by the inlet nozzle 44 and/or piercing of the beverage cartridge 48 by the outlet conduit 400.
  • system 10 may perform other functions, such as preheating the material in beverage cartridge 48, such as with heated air, mist, vapor, etc.
  • system 10 may now be enabled to accept and/or act upon inputs from a user for the amount of fluid to be delivered to beverage cartridge 48. If a user changes the amount of fluid from 10 ounces to 4 ounces, and then presses the "brew" button, system 10 accepts this change in input and may perform different functions based on this input.
  • a function performed by system 10 that may be independent of inputs is a pre-heating, either via air pre -heating and/or vapor pre-heating, of beverage material 78.
  • system 10 may display such changes in the amount of fluid, but not initiate a brew cycle, may display an error message to the user, etc. However, when system 10 determines that lid 26 is in Position 3, and the amount of fluid to be delivered is changed and a brew cycle initiated, system 10 may react differently, e.g., may begin initiating a brew cycle. Brewing Cycle
  • FIGS. 24 and 33 illustrate an air and fluid pumping system in accordance with an aspect of the present disclosure.
  • the brewing cycle for system 10 may be based on both user inputs and inputs that are determined by system 10. For example, a user may change the amount of fluid to be delivered to beverage cartridge 48, and system 10 may determine the temperature of the selected amount of fluid to be delivered and may also statically and/or dynamically determine how much fluid has been delivered and how much additional fluid to be delivered based on fluid volume measurements made during a brewing cycle. Some portions of the cycle may also be performed regardless of user inputs, e.g., purging system 10 of remaining water in the conduits between heater tank 506 and beverage cartridge 48 after a brewing cycle, etc.
  • system 10 may energize air pump 580 when lid 26 moves away from Position 1.
  • the amount of time that air pump 580 is energized may be determined by a fixed time, attainment of Position 3, a determined delay time after Position 3 is attained, or other means.
  • system 10 Upon system 10 receiving a "brew” command (i.e., the user presses the brew button), system 10 verifies the amount of fluid that the user has selected, as well as locking the lid 26 via jaw lock 176 and latch 2102 to keep brewing head 16 inaccessible to the user during brewing.
  • a "brew” command i.e., the user presses the brew button
  • the air near heating tank 506 since the lid 26 was in Position 1, the air near heating tank 506 is receiving the radiated heat from the heating elements used to heat the fluid, as well as receiving radiated heat from heating tank 506. As such, the air near heating tank 506 is warmer than the ambient air (i.e., the air outside of system 10).
  • the air near heating tank 506 may be used as an input to air pump 580 to provide pre-heated air to inlet nozzle 44 through line 582, and/or may be delivered to outlet conduit 400 via line 584 and diverter 586.
  • Lines 584 and/or 586 may be coupled to a heat exchanger 588 that further heats the air being delivered to inlet nozzle 44 and/or outlet conduit 400.
  • the heated air in lines 582 and 584 may be delivered to beverage cartridge 48, and beverage medium 78, to raise the temperature of beverage medium 78.
  • An in-line resistance heater 590 may also be employed to heat air and/or fluid being delivered to inlet nozzle 44, in addition to, in conjunction with, and/or as a replacement for the heat exchanger 588.
  • Air pump 580 may also provide air to lines 582 and/or 584 without passing air through heat exchanger 588, by providing air to lines 582 and/or 584 through bypass 592 and solenoid 594.
  • system 10 may provide air to lines 582 and/or 584 via bypass 592 by placing solenoid 594 in a first position, such that the air in bypass 592 is not heated when air is delivered to inlet nozzle 44 (i.e., air flow 572) when inlet nozzle is moved from Position 1 to Position 3.
  • solenoid 594 may be switched to a second position to deliver the air to lines 582 and/or 584 by line 596, where air passes through heat exchanger 588 before delivery to inlet nozzle 44 and/or outlet conduit 400 once a brew command has been sent to system 10 and lid 26 is locked in Position 3.
  • heating tank 506 may be heated beyond a pre-determined temperature to produce vapor, steam, or other gaseous/liquid mixtures that may also heat the beverage medium 78 prior to delivery of fluid for brewing.
  • Such pre-heating/pre-wetting provided by the vapor, steam, and/or other gaseous/liquid mixtures may be provided to beverage medium 78 prior to the heated air in lines 582 and/or 584, after the heated air in lines 582 and/or 584, and/or during overlapping time periods as the heated air in lines 582 and/or 584, without departing from the scope of the present disclosure.
  • Providing heated air through lines 582 and/or 584 (whether or not the air is heated by heat exchanger 588 and/or inline resistance heater 590), and/or providing pre-heating from the gaseous/liquid mixture from heating unit 506, raises the temperature of the beverage medium 78 prior to brewing.
  • the temperature of the beverage medium 78 to a temperature at or near the brewing temperature (e.g., the pre-determined temperature of the liquid in heating unit 506, or a temperature above or below the pre-determined temperature)
  • the liquid delivered to beverage medium 78 during the brewing period may extract a more uniform amount of desired oils and/or flavors, and/or may extract more oils and/or flavors (also known as "extractables"), from the beverage medium 78.
  • raising the temperature of the beverage medium 78 to a desired temperature may place the beverage medium 78 at a more optimal temperature for extraction of extractables from beverage medium 78.
  • ambient temperature for a beverage cartridge 48 may be room temperature, which is approximately 70 degrees Fahrenheit (°F). Coffee is often brewed at 195 °F, and espresso drinks are often brewed at 210 °F. It may take two minutes of fluid delivery to deliver 10 ounces of brewed coffee, and/or may take one minute of fluid delivery to deliver 4 ounces of espresso. At the beginning of the brewing period (i.e., when fluid is delivered to the beverage medium 78), without pre-heating of the beverage medium 78, the temperature difference between the beverage medium 78 and the incoming fluid from heating tank 506 is approximately 125 °F for brewed coffee and approximately 140 °F for espresso.
  • the efficiency and/or amount of extraction of oils and other flavors from beverage medium 78 are a function of temperature.
  • the temperature difference between the incoming fluid and the beverage medium 78 means that at the beginning of the brewing period, the fluid extracts oils and other flavors from the beverage medium 78 at a first efficiency and/or amount of extraction.
  • the temperature of the beverage medium 78 rises, because thermal energy is transferred from the fluid to the beverage medium 78.
  • the efficiency and/or amount of extraction of the oils and/or other flavors changes throughout the brewing period, until the beverage medium 78 reaches the temperature of the incoming fluid.
  • the "brewing period” is the period of time that fluid is being delivered to beverage cartridge 48. At the beginning of the brewing period, the fluid removes extractables from the beverage medium 78 at a first efficiency and/or amount of extraction. As the brewing period continues, the temperature of the beverage medium 78 rises, because thermal energy is transferred from the fluid to the beverage medium 78. As such, the efficiency and/or amount of extraction of the extractables changes throughout the brewing period.
  • delivering air via lines 582 and/or 584 may also raise the temperature of the fluid in heating tank 506.
  • the pressure of the air in lines 582 and/or 584 raises the pressure in the conduits in system 10, and therefore also raises the pressure in heating tank 506.
  • the increase in pressure in heating tank 506 increases the temperature of the fluid in heating tank 506, similar to a pressure cooker, and may raise the temperature of the fluid above the boiling point of the fluid.
  • the check valve is placed closer to the heating tank 506, and line 582 is coupled between the check valve and the inlet nozzle 44.
  • this configuration of system 10 does not transfer heat of air heated by heat exchanger 580 to the thermal mass of the check valve, and thus provides more thermal energy in a shorter amount of time to the beverage medium 78.
  • line 582 and/or line 584 may be on the same side of the check valve as the heating unit 506, however, thermal energy from the heated air may be transferred to the check valve in such a configuration. If thermal energy is transferred to the check valve, it may take a longer period of time to heat the beverage medium to the desired temperature prior to fluid delivery (brewing) in system 10.
  • pre-heating the beverage medium 78 to a temperature close to or at the temperature of the incoming fluid may create a more uniform extraction of oils and/or flavors from the beverage medium 78 throughout the brewing period.
  • the changing temperature of the beverage medium from 70 °F (ambient) during exposure to the incoming fluid during the brewing period may change the amount of extraction that can be derived from a beverage medium 78 at each point in time during the brewing period.
  • the extraction of oils and/or flavors during the brewing period may be greater, as increased extraction efficiency may be attained when the difference in temperature between the beverage medium 78 and the incoming fluid is reduced.
  • pre -heating of the beverage medium 78 may create a more consistent extraction across a number of beverage cartridges 48 of the same type.
  • heating tank 506 may be energized to generate steam and/or other vapors to raise the temperature of beverage medium 78.
  • the amount of time that air is delivered and/or steam/vapor is delivered to beverage medium 78 may be a fixed time, a variable time, or may be determined by sensors within system 10, such as temperature sensors in lines 582 and/or 584, as well as temperature sensors that are proximate beverage cartridge 48.
  • the check valve 2400 may be placed between the heating tank 506 and the inlet nozzle 44, while line 582 is coupled to the downstream side of check valve 2400, i.e., closer to the inlet nozzle 44 than check valve 2400 is.
  • this configuration of system 10 transfers less heat from the air heated by heat exchanger 588 to the thermal mass of the check valve 2400 than if the air traveled through check valve 2400.
  • the heated air may provide more thermal energy and/or heat transfer in a shorter amount of time to the beverage medium 78.
  • line 582 and/or line 584 may be on the same side (the upstream side) of the check valve 2400 as the heating unit 506, however, thermal energy from the heated air may be transferred to the check valve 2400 in such a configuration. If thermal energy is transferred to the check valve, it may take a longer period of time to heat the beverage medium to the desired temperature prior to fluid delivery (brewing) in system 10.
  • pre-heating the beverage medium 78 before the brewing period begins may create a more uniform extraction of extractables and/or a higher amount of extractables removed from the beverage medium 78.
  • the extraction of extractables during the brewing period may be greater, as increased extraction efficiency may be attained when the difference in temperature between the beverage medium 78 and the incoming fluid is reduced.
  • pre-heating of the beverage medium 78 may create a more consistent extraction across a number of beverage cartridges 48 of the same type.
  • Pre-heating beverage medium 78 may allow for a higher amount of extractables in the beverage, which may be measured as total dissolved solids in the final beverage, than a beverage that is produced without pre-heating of beverage medium 78.
  • system 10 When a beverage cartridge has been used (i.e., system 10 has delivered fluid to that cartridge 48 and has completed a brewing cycle), system 10 sensors will indicate that lid 26 is in Position 3. When the brewing cycle is completed, system 10 may then use air pump 580 to lower the level of fluid and beverage medium 78 in beverage cartridge 48. This air purge may be with heated air from line 582. Such a purge may reduce dripping of fluid from outlet conduit 400 into a user's cup or external container, and may reduce the possibility of beverage medium 78 particles remaining in contact with inlet nozzle 44. Further, the air purge may reduce the possibility of particles becoming lodged in inlet nozzle 44, which will allow for more reliable performance of system 10.
  • System 10 senses that a brewing cycle has just been completed, and may not allow a user to press the brew button again to re -use a beverage cartridge 48 until microswitch 560 changes state, microswitch 568 changes state, and microswitch 550 changes state, and the microswitches 560, 568, and 550 change state in the proper order. Once microswitch 560 changes state, system 10 may again energize air pump 580 to pump air through inlet nozzle 44, again to reduce the possibility that particles of beverage medium are lodged and/or otherwise attached to inlet nozzle 44.
  • System 10 may energize air pump 580 for a certain length of time, or may energize air pump from the time microswitch 560 changes state until microswitch 568 changes state, as that would indicate that the lid 26 has moved from Position 3 to Position 2. Once in Position 2, system 10 may stop energizing air pump 580, as system 10 may be considered to have cleared inlet nozzle 44. [00263] In an aspect of the present disclosure, another switch and/or sensor may be employed to detect pressing of the jaw opening switch such that the switch and/or sensor is engaged prior to unlocking lid 26. This may allow air pump 580 to pump air through inlet nozzle 44 prior to lid 26 moving away from Position 3 (i.e., the jaw closed position).
  • air flow from air pump 580 may be stopped and/or reduced based on timing, lid 26 position as determined by other microswitches in system 10, and/or other factors.
  • air pump 580 may be de-energized when lid 26 reaches a point such that inlet nozzle 44 is still inserted in beverage cartridge 48 to a point where flow port 74 is just about to be removed from beverage cartridge 48.
  • the air flow from air pump 580 will not be flowing when flow port 74 is exposed to users and/or other potentially hazardous conditions experienced by system 10.
  • system 10 may continue to energize air pump 580 as long as lid 26 is not in Position 3.
  • System 10 may energize air pump 580 at a lower voltage and/or current, such that the air flow through inlet nozzle is at a lower pressure.
  • system 10 may employ heated air while the lid 26 is in other positions, such as Position 1, which may pre -heat the conduits and lines 582 and/or 584, to prepare system 10 for another brewing cycle.
  • Such heated air delivery may be continuous, periodic, and/or timed, such that system 10 may transfer a larger amount of thermal energy to beverage medium 78.
  • system 10 may energize air pump 580 at a first voltage until lid 26 reaches Position 2, and then reduce the voltage to air pump 580 after reaching Position 2.
  • the voltage provided to air pump 580 may be further reduced when lid 26 reaches Position 1, or may be maintained at the same voltage, and/or may be duty-cycled and/or timed such that lines 582 and/or 584 are supplied with heated air when lid 26 is in any position. Delivery of heated air during a preparation portion of a brewing cycle may increase and/or maintain the temperature of the conduits between air pump 580 and inlet nozzle 44. Such delivery of heated air may also heat and/or maintain the temperature of inlet nozzle 44.
  • system 10 when a user places an unused beverage cartridge 48 into receptacle 30 and moves lid 26 from Position 1 to Position 3, system 10 will be able to transfer heat to beverage medium 78 without losing thermal energy to the heating of lines 582 and/or 584 and/or inlet nozzle 44.
  • sensors may be employed and/or look-up tables may be used by processor 512, in a feedback loop and/or as a background process, to determine the operational characteristics, e.g., voltage and/or duration, etc., for air pump 580 in maintaining and/or increasing the temperature of lines 582 and/or 584 as well as other conduits or devices between air pump 580 and inlet nozzle 44.
  • operational characteristics e.g., voltage and/or duration, etc.
  • Such maintenance of the temperature of these conduits may allow for more efficient and/or timely delivery of thermal energy to beverage medium 78, which may reduce the preparation and/or brewing time system 10 employs to produce a desired beverage.
  • Air pump 580 may reduce and/or prevent particles of beverage medium 78 from entering inlet nozzle 44 via flow ports 74.
  • Air pump 580 may be energized at any time once release button 172 is pressed or touched. The flow of air may be stopped when lid 26 reaches Position 2, when blade 2104 (or other mechanism used to slow the rate of travel of lid 26) is released by spring detents 2106, or air flow may be stopped at any time during travel of lid 26. Once lid 26 reaches Position 1, system 10 may rearm to prepare for another brewing cycle. If release button 172 is touched, system 10 may initiate a timer.
  • system 10 may discontinue the flow of air through inlet nozzle 44.
  • Pressing release button 172 again either during the timer countdown while the air pump 580 is still energized, or after the predetermined time has elapsed (where air pump 580 is no longer energized), may restart the timer and re-energize air pump 580.
  • release button 172 may also occur when release button 172 is touched or pressed or at other times such as those described above, e.g., air vents may be closed to direct air from air pump 580 to inlet nozzle, timers may be started and/or reset that processor 512 may use to determine other system events, etc., without departing from the scope of the present disclosure.
  • FIG. 34A illustrates a motor used in accordance with an aspect of the present disclosure.
  • fluid 2500 i.e., a brewed beverage
  • conduit 454 an impeller 456 or similar device attached to a motor 458 via shaft 460 may be present.
  • impeller 456 selectively contacts fluid 2500 and may remove entrained gases, oils, and/or solids from fluid 2500, such that fluid 2502 contains a mixture of these gases, oils, and/or solids along with fluid 2500.
  • the extracted gases, oils, and/or solids in fluid 2502 may be referred to as "crema,” "froth,” or "foam.”
  • Motor 458 may operate at speeds that remove the entrained gases, oils, and/or solids from fluid 2500, and may operate for extended periods of time as fluid 2500 passes through conduit 454. For example, in a drip coffee maker, motor 458 may be engaged for a longer period of time than for a single-serve coffee maker. With prolonged and/or repeated periodic use, motor 458 may tend to become overheated, and thus less efficient and/or fail to operate.
  • a partition 2504 or similar device may be placed in reservoir 20. Fluid 2506 may then be coupled to conduit 2508, which is in thermal contact with motor 458.
  • Flow 2510 of fluid 2506 flows through conduit 2508, and returns to reservoir 20, on an opposite side of partition 2504, via conduit 2512 as flow 2514.
  • the flow of fluid 2506 through conduit 2508 may also occur when reservoir 20 is replenished. Any fluid 2506 heated by motor 458 will be drawn through conduit 2508 and out conduit 2512 by opening of check valve 2520 and/or by hotter fluid 2506 losing heat to the remaining fluid 2506 in reservoir 20.
  • a user may be prevented from operating the system unless a desired amount of fluid 2506 is present in reservoir 20, such as an amount of fluid 2506 so as to be at or at a certain distance above partition 2504.
  • conduit 2508 and conduit 2512 are described above as conduits, it is understood that they may also combine to form a unitary or other type of chamber around motor 458. Additionally, while reservoir 20 is shown as a unitary reservoir with partition 2504 therein, it is understood that separate (e.g., top and bottom) reservoirs may also be employed. Air flow or other traditional heat sink means, such as thermal coupling to a metal or other heat sink material, may also be used to cool motor 458 if desired, either in conjunction with or instead of fluid cooling via conduits 2508 and/or 2512.
  • Flow 2516 may leave reservoir 20 in conduit 2518 on an upstream side of check valve 2520 (although other embodiments, such as an embodiment where check valve 2520 is at a bottom of reservoir 20, are possible).
  • the hydrostatic pressure in reservoir 20 may open check valve 2520 to allow flow 2516 to reach heater 2522, which may be similar to heating unit 506.
  • heater 2522 may heat fluid 2506, which expands fluid 2506 as flow 2524 and is delivered to beverage medium 78. Fluid 2506 flows around motor 458 in conduits 2508 and 2512 to cool motor 458.
  • FIG. 34B illustrates an alternative embodiment of cooling motor 458 in accordance with an aspect of the present disclosure.
  • Motor 458 may be encased in a thermal mass 2526, and conduit 2508 may be coupled through thermal mass 2526 to conduit 2512.
  • heat generated by motor 458 may be coupled as thermal energy to thermal mass 2526, and then to fluid 2506 flowing in conduits 2508 and 2512.
  • Conduit 2518 may be coupled to reservoir 20 to deliver fluid to other portions of system 10 as described herein.
  • FIG. 34C illustrates an alternative embodiment of cooling motor 458 in accordance with an aspect of the present disclosure.
  • Motor 458 may be encased in a thermal mass 2526, and thermal mass 2526 may be coupled to reservoir 20.
  • heat generated by motor 458 may be coupled as thermal energy to fluid 2506 present in reservoir 20.
  • Conduit 2518 may be coupled to reservoir 20 to deliver fluid to other portions of system 10 as described herein.
  • partition 2504 may not be employed.
  • FIG. 35 illustrates a brewing strength control in accordance with an aspect of the present disclosure.
  • strength control 2600 may be coupled to processor 512 to control the brewing strength of system 10 for a given beverage cartridge 48.
  • Strength control 2600 may be a rotary knob, or may be a button, toggle switch, digital, or other device without departing from the scope of the present disclosure.
  • Boost in the context of the present disclosure may mean the amount of change of the various parameters employed in beverage production. Such parameters include, but are not limited to, fluid temperature, an amount of time that beverage medium 78 is pre -heated, barometric pressure, and/or other user and/or system 10 selected and/or measured parameters.
  • These parameters may be stored in memory in a "look-up table" 2601 accessible by processor 512 such that for a given position of strength control 2600, system 10 selects the pre-determined and pre-stored parameters in look-up table 2601 associated with the selected value of strength control 2600 for beverage production.
  • System 10 may also select and/or receive the predetermined and pre-stored parameters from any number of other locations or elements, such as via an altimeter or other means, and/or wirelessly.
  • one value of strength control 2600 may operate system 10 in a "standard brewing" mode, e.g., where fluid is delivered from heating tank 506 at the temperature at which heating tank 506 is maintained (e.g., 195 °F). This may be the lowest and/or a low temperature setting of heating tank 506, or may be a high and/or the highest temperature that heating tank 506 can attain and/or maintain.
  • Another value of strength control 2600 may pre-heat beverage medium 78 by energizing heating tank 506 to generate steam and/or vapor, and/or may deliver the steam and/or vapor to beverage medium for a "maximum” time value.
  • System 10 may then deliver fluid from heating tank 506 at the temperature heating tank has attained during the pre-heating period.
  • other vents within system 10 may be closed, to direct all or substantially all steam and/or vapor to the beverage medium 78 instead of being vented out. Additional operations within system 10, e.g., operation of air pump 580, monitoring of other sensors within system 10, etc., may also change and/or occur depending on the position and/or value of strength control 2600.
  • Intermediate positions of strength control 2600 between “zero” and “maximum” may control components within system 10 to a greater and/or lesser degree depending on the position of strength control 2600.
  • Such intermediate positions may be discrete (e.g., a "boost” value from 0 for standard brewing to 10 for maximum boost), may be continuous (e.g., a rotating dial), and/or may be a combination thereof (e.g., a rotating dial that has certain lock points, with positions between the lock points also available for selection).
  • an intermediate position of strength control 2600 may control and/or raise the temperature of heating tank 506 to a temperature between the "zero" or “baseline” temperature and the “maximum” temperature via line 2604, may slow down pump 134 via line 2606, may energize air pump 580 for a shorter amount of time via line 2608 than if strength control 2600 were at the "maximum” position, and/or may selectively control other components via line(s) 2610. Control may be done via look-up table 2601 and/or other control methods as desired without departing from the scope of the present disclosure.
  • System 10 may also employ other sensors and/or inputs to determine the operation of strength control 2600. For example, and not by way of limitation, the value of a counter or clock that has counted the elapsed time since the most recent beverage was brewed by system 10 may be employed. Depending on the value of the counter/clock, system 10 may vary the control of one or more components within system 10. If the value of the counter/clock is high, system 10 may increase the temperature, time of pre -heating, and/or other factors, associated with the selected setting of strength control 2600, which may provide an extraction of extractables from beverage medium 78 more similar to the extraction that occurs when the value of the counter/clock is low.
  • system 10 may not alter the temperature, time of pre -heating, and/or other factors associated with the selected setting of strength control 2600.
  • the value of the counter/clock is high (e.g., for the first brew after a prolonged period of non-use of system 10)
  • system components may be colder than during constant operation, which may cause the temperature of fluid delivered to the beverage cartridge 48 to be at a lower temperature.
  • system 10 may compensate for temperature changes in system 10 affected by the time period between brewing cycles.
  • system 10 may include sensors that determine the type of beverage medium 78 that is present in beverage cartridge 48, e.g., system 10 can differentiate between a "dark roast” and a "light roast” blend of beverage medium 78, based on optical, mechanical, and/or other sensors and/or inputs to system 10. These inputs may also alter the amount of pre -heating, temperature, etc. that system 10 will employ to brew a beverage. Other sensors, measurements, and/or inputs to alter and/or control the effects of strength control 2600 within system 10, including inputs that may be provided by the user and/or wirelessly, may be employed without departing from the scope of the present disclosure.
  • conduit 2602 may be insulated with insulation 2608, and insulation 2608 may extend over the top of heating tank 506 to capture additional heat generated when heating tank 506 is energized.
  • the heat captured by insulation 2608 may escape at point 2612, which is near inlet nozzle 44, such that the heat generated by heating tank 506 transfers thermal energy to as much of conduit 2602 as possible, including check valve 2400 if desired, without departing from the scope of the present disclosure.
  • other conduits or lines, and/or components within system 10 may be insulated, or remain uninsulated, as desired without departing from the scope of the present disclosure.
  • FIG. 36 is a schematic view of one embodiment of a beverage system according to an aspect of the present disclosure.
  • system 10 may employ pump 112 to pump fluid from reservoir 20 and also employ pump 112 to pump air through system 10 via control of solenoid valve 126.
  • solenoid valve 126 When solenoid valve 126 is opened, pump 112 pumps air through system 10; when solenoid valve is closed, pump 112 pumps water through system 10.
  • check valve 46 may also be a solenoid valve to further provide control of air and/or water flow within system 10.
  • Orifices 1700 and/or 1702 may be included in system 10 to control the amount of air that flows through solenoid valve 126.
  • Orifice 1700 which may a variable orifice, controls the amount of air allowed into solenoid valve 126
  • orifice 1702 which may be a variable orifice, controls the amount of air allowed out of solenoid valve 126.
  • One and/or both orifices 1700/1702 may be employed without departing from the scope of the present disclosure.
  • Orifices 1700 and/or 1702 govern the air flow into the pump 112, and may be set to allow for a desired amount of air flow through system 10.
  • the desired amount of air flow may be dependent upon which function system 10 is performing; for example, when system 10 is flowing hot air to beverage cartridge 48 to pre -heat beverage medium 78, orifices 1700 and/or 1702 may be set to a value that increases and/or maximizes the thermal transfer from air flow before the brewing period begins. At other times, orifices 1700 and/or 1702 may be set to different values to allow a different amount of air flow through system 10.
  • the memory 514 may be implemented in firmware and/or software
  • firmware and/or software implementation methodologies may be implemented with modules (e.g., procedures, functions, and so on) that perform the functions described herein.
  • a machine -readable medium tangibly embodying instructions may be used in implementing the methodologies described herein; for example, a barcode and/or UPC code can be included on a cartridge and read by, for example, an optical sensor in the beverage head.
  • software codes may be stored in a memory (e.g., memory 514) and executed by a processor unit (e.g., processor 512).
  • Memory may be implemented within the processor unit or external to the processor unit.
  • the term "memory" refers to types of long term, short term, volatile, nonvolatile, or other memory and is not to be limited to a particular type of memory or number of memories, or type of media upon which memory is stored.
  • the functions may be stored as one or more instructions or code on a computer-readable medium. Examples include computer- readable media encoded with a data structure and computer-readable media encoded with a computer program.
  • Computer-readable media includes physical computer storage media. A storage medium may be an available medium that can be accessed by a computer.
  • such computer-readable media can include RAM, ROM, EEPROM, CD-ROM or other optical disk storage, magnetic disk storage or other magnetic storage devices, or other medium that can be used to store desired program code in the form of instructions or data structures and that can be accessed by a computer; disk and disc, as used herein, includes compact disc (CD), laser disc, optical disc, digital versatile disc (DVD), floppy disk and Blu-ray disc where disks usually reproduce data magnetically, while discs reproduce data optically with lasers. Combinations of the above should also be included within the scope of computer- readable media.
  • instructions and/or data may be provided as signals on transmission media included in a communication apparatus.
  • a communication apparatus may include a transceiver having signals indicative of instructions and data. The instructions and data are configured to cause one or more processors to implement the functions outlined in the claims.
  • DSP digital signal processor
  • ASIC application specific integrated circuit
  • FPGA field programmable gate array
  • a general -purpose processor may be a microprocessor, but in the alternative, the processor may be any conventional processor, controller, microcontroller, or state machine.
  • a processor may also be implemented as a combination of computing devices, e.g., a combination of a DSP and a microprocessor, multiple microprocessors, one or more
  • a software module may reside in RAM, flash memory, ROM, EPROM, EEPROM, registers, hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.
  • An exemplary storage medium is coupled to the processor such that the processor can read information from, and write information to, the storage medium.
  • the storage medium may be integral to the processor.
  • the processor and the storage medium may reside in an ASIC.
  • the ASIC may reside in a user terminal.
  • the processor and the storage medium may reside as discrete components in a user terminal.
  • the functions described may be implemented in hardware, software, firmware, or any combination thereof. If implemented in software, the functions may be stored on or transmitted over as one or more instructions or code on a computer-readable medium.
  • Computer-readable media includes both computer storage media and communication media including any medium that facilitates transfer of a computer program from one place to another.
  • a storage media may be any available media that can be accessed by a general purpose or special purpose computer.
  • such computer-readable media can include RAM, ROM, EEPROM, CD-ROM or other optical disk storage, magnetic disk storage or other magnetic storage devices, or any other medium that can be used to carry or store specified program code means in the form of instructions or data structures and that can be accessed by a general-purpose or special-purpose computer, or a general-purpose or special-purpose processor. Also, any connection is properly termed a computer-readable medium.
  • Disk and disc includes compact disc (CD), laser disc, optical disc, digital versatile disc (DVD), floppy disk and Blu-ray disc where disks usually reproduce data magnetically, while discs reproduce data optically with lasers. Combinations of the above should also be included within the scope of computer- readable media.
  • FIG. 42 is a diagram in accordance with an aspect of the present disclosure.
  • System 1200 which may be included in system 1000 and/or system 10, illustrates a second reservoir 1202 which may be removable from a holder 1204.
  • Holder 1204 may comprise at least one seal 1206, which may couple second reservoir 1202 with holder 1204.
  • Seal 1206 may be a rubber or silicone based seal, and may be a chevron or "flapper" style seal to assist in holding second reservoir 1202 into holder 1204. Further, seal 1206 may also reduce or prevent air flow from passing seal 1206 when second reservoir 1202 is inserted or otherwise coupled to holder 1204. Although shown with an extension or nozzle on second reservoir 1202, other
  • second reservoir 1202 e.g., conical, spherical, or other shapes, with or without nozzles or extensions, are possible within the scope of the present disclosure.
  • Fluid 1250 from second reservoir 1202 passes through conduit 1208 to a heated conduit 1210.
  • Heated conduit 1208 may be coupled and/or thermally coupled to heater tank 160, either externally as shown in FIG. 42, internal to heater tank 160, or both.
  • Heated conduit 1208 assists in heating fluid from second reservoir 1202, and, in an aspect of the present disclosure, may completely heat fluid from second reservoir 1202, which may be at refrigerated temperatures when delivered to second reservoir 1202, to a desired temperature.
  • a second heater 1212 may also be included in system 1200 if desired to increase the thermal input to fluid flowing from second reservoir 1202.
  • Orifice 1214 may assist in controlling the rate of fluid flow from second reservoir
  • conduit 1216 may be coupled to conduit 454.
  • conduit 1216 is coupled to conduit 454 substantially along the axis of shaft 460 and substantially opposite conduit 462.
  • motor 458 is rotating impeller 456, a region of low pressure is created substantially at the axis of shaft 460.
  • the fluid from second chamber 452 of receptacle 30 is at a higher pressure as fluid from reservoir 20, because fluid is pressurized through system 1200 by pump 112.
  • second chamber 452 which may be sealed from other portions of receptacle 30 by seal 1218
  • seal 1218 may also separate outlet conduit 400 from second chamber 452 within receptacle 30 if desired.
  • the lower pressure region created substantially at the axis of shaft 460 within conduit 454 helps pull the fluid 1252 from second reservoir 1202 to conduit 454. Further, placement of the second reservoir 1202 at a higher point in system 1200 than conduit 1216 may also allow gravity to assist with the flow of fluid 1252 from second reservoir 1202 to conduit 1216.
  • Orifice 1214 may be sized and/or controlled by processor 512 to also assist in the flow of fluid from second reservoir 1202. As such, time of preparation, the heat of the fluids being delivered, and the point in time of mixture of the fluids, as well as the quantity of each fluid delivered to the final beverage delivered to external container 268 can be controlled, either through processor 512, the user, or any combination of both inputs.
  • dampeners 1220 may be placed around motor 458.
  • a positive pressure 1222 e.g., air flow that passes through dampeners 1220 and toward conduit 454, may be used to resist fluid flow into shaft 462.
  • secondary fluids such as milk, cream, or other liquids, may be added to beverages created from beverage cartridge 32, and/or added to other fluid flows as described herein.
  • solenoid 1224 and sensor 1226 may be provided to purge the fluid path from holder 1204 to conduit 1218.
  • pump 112 may pump water 1230 through the holder 1204.
  • a different type of purge water 1230 control may be created by coupling an inlet 1228 to holder 1204, water flow (which may be heated water) is pressurized through system 1200 where secondary fluid from reservoir 1202 would flow.
  • Other ways to control the flow of purge water may be, for example and not by way of limitation, by placing a three-way valve on the outlet of the heater tank 160, where one valve output is to the purge line and the other outlet may be used for heated water to beverage cartridge 32 or hot water only line 1014.
  • a purge cycle may be run prior to making a beverage through system 1200.
  • the system may, through sensor readings, or other inputs, know that a cup or external container 268 is on the platen 14.
  • the system may indicate to a user, either a user that is standing near the system 1200 or a remote user that is informed by an application, that the system 200 cannot be used for that particular drink.
  • a second fluid 1252 which may be milk, cream, and/or other fluids, can be delivered to external container 268 as shown in FIG. 42.
  • Second fluid 1252 may also be heated, by heater coil 1210 (optionally coupled to heater tank 160, either internally, externally, or both) or by heater coil 1212, or by both heater coils 1210 and 1212.
  • the flow rate of fluid 1252 can be controlled by the size of orifice 1214, and the size of orifice 1214 may be controlled by processor 512 if desired.
  • the fluid 1252 is then delivered by conduit 1216 to conduit 454 substantially at the axis of shaft 460, or, in another aspect of the present disclosure, to a different portion of conduit 454.
  • the conduit 1216 is positioned at an area/volume of low pressure in conduit 454, such that fluid 1252 will be pulled through the flow path from reservoir 1202 to conduit 454.
  • Such fluid 1252 may also be assisted by gravitational pull between second reservoir 1202 to conduit 454.
  • the second fluid 1252 may be mixed and/or combined with fluid from the beverage cartridge 32 through outlet conduit 400, or other fluids described herein, to make and/or produce beverages using a plurality of fluids, such as fluid from reservoir 20 and fluid from reservoir 1202.
  • Multiple reservoirs 1202 and/or holders 1204 are possible within the scope of the present disclosure.
  • the mixed beverage which may have fluid 1252 delivered before, during, or after the delivery of fluid from cartridge 32 via outlet conduit 400, may be aerated and/or otherwise affected by rotation of shaft 600 and impeller 456. Many combinations of steps, functions, and/or delivery durations and/or times are possible within the scope of the present disclosure.
  • Inlet 1228 may be placed upstream from seal 1206, or downstream from seal 1206, as desired.
  • solenoid valve 1224 or through the use of a three-way valve as otherwise described herein, fluid (water) flow from reservoir 20 (or other fluid source) may be diverted to inlet 1228 and pressurized through system 1200 by pump 112.
  • the purge cycle may utilize one or more sensors 1226 to indicate the presence or absence of reservoir 1202.
  • System 1200 may have a user remove reservoir 1202 to allow a purge cycle to begin. Further, system 1200 may also determine that external container 268 is not on platen 14 to allow for delivery of purge fluid to a drip tray (underneath and/or part of platen 14).
  • solenoid 1224 (or other flow control device) is opened and pump 112 pumps heated and/or unheated fluid from reservoir 20 to holder 1204, and through the fluid flow path from conduit 1208 to conduit 1216.
  • Motor 458 may be energized to assist in cleaning impeller 456, and positive air flow 1222, which may be a fluid flow or other cooling and/or protective measure, may also be engaged to protect motor 458.
  • 43A-43D illustrate an embodiment of the brewing head in accordance with an aspect of the present invention.
  • Brewing head 1300 which may be part of system 10, may be employed to assist in the generation of crema or other types of gaseous-liquid fluids for delivery to external container 268.
  • Lid 26 may compress a ridge, lip, or other protrusion of beverage cartridge 32 against a seal 1302 such that a substantial pressure seal between beverage cartridge 32 and receptacle 30 exists.
  • Another seal 1304 may provide a substantial pressure seal between receptacle 30 and second chamber 452, such that fluid pressure provided through inlet nozzle 44 is substantially released through outlet conduit 400 into second chamber 452, and substantially not to other locations.
  • arrow 1306 indicates that the impeller 456 may be moved closer to the seal 1218 between receptacle 30 and the second chamber 452, or farther away from the seal 1218. Further, arrow 1308 indicates that impeller 456 may be moved laterally such that impeller 456 is closer to or farther away from conduit 1216. The placement of impeller 456 may be placed substantially in conduit 454, substantially outside of conduit 454 (as shown in dashed lines in FIG. 43A), or in any position as desired within the scope of the present disclosure.
  • impeller 456 and conduit 1216 can be between 5/1000 of an inch and 50/1000 of an inch, with some specific embodiment distances being between 8/1000 and 20/1000 of an inch, or about 10/1000 or about 12/1000 of an inch. Many different distances are possible.
  • Conduit 1216 may also be supplied at an angle to either side of the impeller 456.
  • conduit 1216 may be supplied at an angle to the "back" side of impeller 456 (i.e., the side of impeller 456 coupled to shaft 460). Further, impeller 456 may have holes or surface irregularities 1309 that allow fluid from conduit 1216 to be pulled from conduit 1216 by the low pressure zone created near the rotational axis of impeller 456.
  • a fluid 1310 which may be a mixture of fluid from beverage cartridge 32 and fluid from conduit 1216, may be delivered to external container 268.
  • FIG. 43B illustrates a top view of second chamber 452.
  • a bowl 1314 which may be elongated as shown, or of any shape, may allow for the impeller 456 and/or conduit 1216 to be partially in the second chamber 452, although the impeller 456 and/or conduit 1216 may also be completely within the bowl 1314 and/or conduit 454.
  • placement of other items such as flow channeling structures (culverts) or other directional flow devices or surfaces, may also be included in certain aspects of the present disclosure.
  • FIG. 43C illustrates a flow channeling device 1350 placed in second chamber 452 in accordance with an aspect of the present disclosure.
  • Flow channeling device 1350 is coupled to outlet conduit 400 and is substantially sealed against second chamber 452 with seal 1352.
  • Flow channeling device 1350 may be otherwise sealed or more closely coupled with second chamber using sonic welding, glues or epoxies, or may be fabricated as part of second chamber 452 as desired; many embodiments are possible.
  • Flow channeling device 1350 comprises at least one channel 1352 that directs the flow of hot beverage 1016 from outlet conduit 400 to impeller 456.
  • Flow channeling device 1350 reduces the effects of external forces, e.g., temperature, atmospheric gasses, etc., from affecting the hot beverage 1016 between the time beverage 1016 is formed and the time of delivery of beverage 1016 to impeller 456.
  • beverage 1016 is a fluid, which comprises liquid, gas bubbles, and gas molecules entrained in solution
  • the temperature of beverage 1016 as delivered to impeller 456 affects the ability of impeller 456 in cavitation and/or formation of the gas entrained in solution.
  • beverage 1016 may comprise oils, once the gas entrained in solution is formed into a gas bubble, the oils provide greater surface tension and maintain the gas bubbles formed by impeller 456 for a longer time.
  • System 10 may control the temperature and/or pressure of formation for beverage 1016. Since flow channeling device 1350, through channel 1352, reduces the effects of temperature, pressure, and/or other external forces on beverage 1016 between the time of formation and the time of gas bubble cavitation (formation) of the fluid beverage 1016, system 10 and/or system 1300 has fewer variables to control in controlling the speed of motor 458. Further, by containing and/or directing beverage 1016 in a more direct fashion to impeller 456, a more consistent beverage 1016 may be delivered to external container 268.
  • channel 1354 may deliver beverage 1016 at any angle to impeller 456 without departing from the scope of the present disclosure. Further, channel 1354 may be of any shape or size, and be located anywhere within flow channeling device, without departing from the scope of the present disclosure.
  • FIG. 43D illustrates a flow channeling device 1350 including a second channel
  • fluid from heater tank 160 may be delivered directly to external container 268, however, because some cartridges 32 may be "multi-use” or “user-filled” cartridges, there may be occasions where fluid is employed through inlet nozzle 44 rather than diverted away from brew head 16. As such, some cartridges 32, as well as receptacle 30, may have other openings and/or channels 1355 for fluid to pass through.
  • Flow channeling device 1350 may couple to the openings in receptacle 30 such that when fluid delivered to cartridge 32 does not pass through outlet conduit 400, such fluid may pass through opening 1355 and second channel 1356, and through a second conduit 1358 that bypasses impeller 456, for delivery to external container 268.
  • Such an embodiment may be employed for certain beverages, e.g., tea, or for certain beverage mediums, such as instant soup, that may be present in dried form in external container 268. Further, such an embodiment may also be employed for reusable cartridges 32 where outlet conduit 400 is not used.
  • FIG. 44A illustrates a side view of the impeller 456 and shaft 460 with respect to conduit 1216.
  • the length of distance 1400 may determine how much suction impeller 456 may provide to fluid exiting conduit 1216. Further, any hydrostatic head pressure from second reservoir 1202 may provide additional pressure on fluid in conduit 1216.
  • FIG. 44B illustrates an axial view of conduit 1216 and impeller 456. As the distance 1402 increases from the rotational axis of impeller 456 to the circumference of impeller 456, the pressure created by rotation of impeller 456 increases.
  • conduit 1216 may be placed at or near the rotational axis of impeller
  • second reservoir 1202 may comprise a valve 1500, which may include a spring 1502 that maintains valve 1500 in a position that allows second reservoir 1202 to be removed from system 10 and hold fluid. Such a position may be called a "closed" position for valve 1500.
  • valve 1500 is contacted by piston 1504, which may be located in housing 1506.
  • piston 1504 moves valve 1500 to an open position in direction 1510 that allows fluid flow from second reservoir 1202 to conduit 1208.
  • Valve 1500 and/or piston 1504 may have specific shapes to provide certain movement of valve 1500, and valve 1500/piston 1504 may have openings or aerators to provide aeration of fluid flowing into conduit 1208. Fluid 1252 then flows from conduit 1208 as described with respect to FIG. 42.
  • valve 1500 is returned to the closed position shown by arrow 1510, preventing fluid from flowing out of second reservoir 1202 through valve 1500.
  • valve 1510 is moved “upward” to an open position in direction 1510.
  • second reservoir is removed from system 10 in an upward direction 1508 (as shown in the perspective of FIG. 45 A)
  • the valve 1500 is moved "downward” to a closed position in direction 1510.
  • Conduit 1230 allows for fluid 1514 to be used to clean housing 1506.
  • fluid 1514 may remain substantially within housing 1506.
  • the shape of housing 1506 may be that of a vortex funnel, or a parabolic bowl, such that the fluid 1514 flow around and/or within housing 1506 will cause fluid 1514 to be substantially delivered to conduit 1208, rather than out of the housing 1506.
  • Piston 1504 may also be able to rotate, such that piston 1504 may act as an impeller, aerator, or other beating or whipping device for fluid 1252. Piston 1504 may be coupled to an induction motor 1512 to rotate piston 1504 at appropriate times, e.g., during delivery of fluid 1252. Similarly, induction plates (coils) 1520 and 1522 may be included to heat fluid 1252 as desired. The induction plate 1522 may be coupled to an alternating current (AC) source within system 10, and inductively coupled to plate 1520.
  • AC alternating current
  • inductive plate 1522 may be coupled to AC power which will induce a current in inductive plate 1520, which may heat the secondary fluid 1252.
  • the AC power may be coupled to induction motor 1512 to rotate piston 1504, either in conjunction with, in series with, or in parallel with the inductive heating of secondary fluid 1252.
  • Such an induction motor 1512 may comprise, for example, a magnetic core as part of piston 1504 (wherein the core is isolated or conformally coated to avoid contact with secondary fluid 1252), and windings in motor 1512 to spin, rotate, or otherwise move piston 1504.
  • piston 1504 may have a designed shape or raised portions to assist in the generation of aerated or gaseous mixtures within secondary fluid 1252.
  • heating coils 1530 may be used to heat secondary fluid 1252.
  • the heating coils 1530 may be coils coupled to the heating tank 160, either using recirculating fluid from reservoir 20, or may be electrical coils that are coupled to AC power for heating secondary fluid 1252.
  • Other devices and methods for heating secondary fluid 1252 are possible.
  • Valve 1532 may be used to close conduit 1208 using air pressure from pump 112, or from another air pump within system 10. Conduit 1208 may be sealed within valve 1532 using seals 1534. A section 1536 of conduit 1208 may have thinner walls than other portions of conduit 1208, and this section 1536 of conduit 1208 may be exposed to air pressure from pump 112 to squeeze section 1536 closed, i.e., to substantially limit the flow of fluid 1252 through conduit 1208. Pump 112 may be coupled to valve 1532 through any series of solenoid valves, etc., and valve 1532 may be operated (i.e., opened or closed) at any time as desired without departing from the scope of the present disclosure.
  • reservoir 20 is coupled to pump 112, and to solenoid 88 to deliver fluid (water) to heater 160. Heated fluid is then delivered to inlet nozzle 44, which delivers the fluid to cartridge 32 in receptacle 30.
  • the fluid from receptacle 20 is also delivered to pump 112 and through conduit 1560 to receptacle 30 to cool cartridge 32 when heated fluid is delivered through inlet nozzle 44 and/or at other times.
  • impeller 456 may be turned by motor 460 to further process fluid to be delivered to external container 268.
  • Second fluid 1252 is delivered from second reservoir 1202 through conduit 1208 and to valve 1532.
  • second fluid milk, cream, or other liquid
  • second fluid is delivered to a low pressure zone in second chamber 452 created by impeller 456 to be mixed with the fluid from cartridge 32, either during production of the fluid from cartridge 32, and/or before and/or after production of the fluid from cartridge 32.
  • valve 1224 is changed to deliver hot fluid from heater 160 to conduit 1228.
  • Pump 112 then delivers fluid from heater 160 through conduit 1228, and through conduit 1208, valve 1532, and conduit 1216 to impeller 456, and out conduit 454.
  • the cleaning fluid can be delivered to platen 14, or to another reservoir (not shown) as desired.
  • valve 1562 is opened and air is pumped into conduit air purge system 10
  • vent solenoid 126 is opened and pump 112 pumps air either into conduit 1564 and/or out of conduit 1564 to squeeze conduit 1208 closed within valve 1532.
  • valve 1562 may be closed during pump 112 operation, which will maintain the pressure in conduit 1564 and thus maintain pressure on conduit 1208 inside valve 1532.
  • FIGS. 46A and 46B illustrate a cartridge reader in accordance with an aspect of the present disclosure.
  • system 1800 which may be included in system 10, shows inlet nozzle 44 rotating in a direction 1802.
  • disk 1804 which is coupled to inlet nozzle 44, also rotates in direction 1802.
  • Disk 1804 may be a conductive material, such as steel, tin, aluminum, or any other metal or conductive material.
  • Disk 1804 comprises a plug 1806 of a different material than disk 1804.
  • Plug 1806 may comprise a magnetic material, such as ferrite, in an aspect of the present disclosure.
  • a sensor 1808 such as a Hall Effect sensor, with leads 1810, may be coupled to processor 512.
  • plug 1806 passes over an annular ring defined by the distance between diameter 1812 and diameter 1814 of the cover 49 of the beverage cartridge 32.
  • FIG. 46B illustrates a top view of the disk 1802. Such diameters 1812 and 1814 may be near the flange, lip, or edge of beverage cartridge 32 as shown, but may also be in any location without departing from the scope of the present disclosure.
  • FIG. 46C a top view of cover 49 of a beverage cartridge 32 is shown, with plug 1806 shown in dashed lines to indicate a position over cover 49.
  • Cover 49 may be screen printed or otherwise coated with a magnetic substance, e.g., ferrite-infused ink, ferrite particles, or other magnetic materials either in cover 49 or coupled to cover 49, to create a change in magnetic field as disk 1804 rotates.
  • areas 1816-1822 are areas of magnetic material that are coated or otherwise coupled to cover 49.
  • FIG. 46D illustrates the pulses read by sensor 1808 through wires 1810.
  • the period 1824 of repetition for the pattern of the output of sensor 1808 is also shown.
  • the pulse for area 1820 may be larger because the sensor 1808 not only detects the change in field for the plug 1806, sensor 1808 will also detect a change in field because of plug 1806 being proximate to the sensor 1808.
  • a larger spike in output of the sensor 1808 is shown.
  • the larger spike generated when plug 1806 passes proximate the sensor 1808 also provides system 10 with the ability to determine a full rotation of the plug 1806, and thus the pattern or period 1824 of a particular cover 49.
  • FIG. 46E A different pattern for a different cover 49, which may indicate a different type of beverage medium, is shown in FIG. 46E, and the corresponding sensor 1808 output is shown in FIG. 46F. Because the pattern of spikes for areas 1826-1834 shown in FIG. 46F is different than that of FIG. 46D, processor 512 can differentiate between a beverage cartridge 32 having a cover 49 with the pattern shown in FIG. 46C from a beverage cartridge having a cover 49 with the pattern shown in FIG. 46E. Further, through the use of different shapes, distances between shapes, and different numbers of shapes for areas 1816-1822 and/or 1826-1834, any number of different patterns can be created. As such, any number of different beverage cartridges 32 may be differentiated by the system 1800 of the present disclosure. Pulse 1836 is shown as a pulse that is generated from the plug 1806 passing in front of sensor 1808. Period 1838 of the waveform is also shown in FIG. 46E.
  • Processor 512 may, for example, merely count the pulses between the large pulses (e.g. pulse 1836) and determine from the number of pulses counted what type of cartridge 32 is present in the brewing head 16. The processor 512 may then determine a particular preparation cycle for that particular cartridge 32.
  • plug 1806 Although shown as a plug 1806, other forms of material, such as an annular ring, several plugs 1806 at different distances from the rotational axis of inlet nozzle 44, etc., may be employed without departing from the scope of the present disclosure.
  • the use of different plug(s) 1806 may also employ different sensors, e.g., an optical plug 1806 with brushes may be coupled to an optical sensor 1808, etc., such that the patterns of material on cover 49 may be read and/or processed to differentiate between different cartridges 32.
  • FIGS. 47A-47B illustrate a reusable cartridge in accordance with an aspect of the present disclosure.
  • FIG. 47A illustrates a side view of a cartridge 1700 that may be filled by a user with their own choice of beverage medium.
  • the reusable cartridge may be pierced by the outlet conduit 400 if the cartridge 1700 is not properly designed.
  • cartridge 1700 may comprise a body 1702, a first (or top) surface 1704 (which may be just a plane and open for filling with a beverage medium), a second (or bottom) surface 1706, a recess 1708, and a flange 1710.
  • the overall dimensions of cartridge 1700 may be similar to that of cartridge 32.
  • FIG. 47B is a top view of cartridge 1700, which illustrates that recess 1708 may be placed such that cartridge 1700 may fit in certain orientations within brewing head 16, while cartridge 1700 may appear to a user to not fit in brewing head 16 in other configurations.
  • Recess 1708 may accept outlet conduit 400 only in certain orientations. As such, the position of recess 1708 with respect to second surface 1706 may provide a specific orientation for cartridge 1700.
  • An annular ring recess 1708 may also be provided to allow cartridge 1700 to fit in any orientation with respect to outlet conduit 400.
  • flange 1710 may also be encoded with information, e.g., magnetic areas similar to those discussed with respect to FIGS. 46A-46F, to allow system 10 to determine that cartridge 1700 is being utilized in brewing head 16, e.g., through processor 512 and sensor 1808.
  • System 10 may also allow for user programming for cartridge 1700 use in system 10, e.g., brew time, crema generation, temperature, etc., by allowing user inputs to system 10 and/or processor 512.
  • a special pattern of magnetic material(s) for cartridge 1700 on flange 1710 may be employed such that system 10 can recognize cartridge 1700 as being different than other cartridges 32 used in system 10.
  • FIG. 48 illustrates a fluid container in an aspect of the present disclosure.
  • Container 1800 is shown in a cross-sectional view, and comprises a body 1802 and a lid 1804.
  • Container 1800 may optionally comprise one or more legs 1806, which may be an extension of body 1802 below a level 1808 of body 1802.
  • a valve 1810 which may be activated by spring 1812 and pin 1814.
  • a housing 1816 may be provided to contain spring 1812 and pin 1814 and maintain a desired coupling between pin 1812 and valve 1810.
  • Body 1802 may hold a quantity of liquid 1818, and may also have sufficient volume to hold a gas 1820.
  • Liquid 1818 may be milk, cream, other dairy or non-dairy products, or may be another liquid to be used in system 10.
  • Gas 1820 may be air, or may be nitrogen, carbon dioxide, or other gas to be used in system 10, or gas 1820 may be air that is vented into body 1802 as liquid 1818 flows out of body 1802 through valve 1810.
  • lid 1804 is removed and a desired quantity of liquid 1818 is placed in body 1802.
  • Markers 1822 may be placed on body 1802 to show some often-used quantities of liquid 1818, e.g., 2 fluid ounces, 4 fluid ounces, 6 fluid ounces, etc.
  • Lid 1804 is placed back onto body 1802.
  • Liquid 1818 may be heated in system 10, or may be heated separately by placing container 1800 into a microwave, or liquid 1818 may have been heated prior to adding liquid 1818 into body 1802.
  • Legs 1806 may be provided to allow container 1800 to stand on one side 1824 of container 1800. Legs 1806 may be used for, as an example, to place container 1800 into a microwave after liquid 1818 has been added to container 1800, such that container 1800 is stable and not easily tipped over during movement of container 1800, either in a microwave or while container 1800 is placed on another surface. Container 1800 may also be placed on lid 1804 as a stable surface when container 1800 is moved or in a microwave. [00352] Valve 1810 provides a flow port for liquid 1818, as well as optionally providing a vent port for container 1800.
  • valve 1810 provides a vent port to allow vapors to escape from container 1800 during such operations.
  • Valve 1810 also allows for drainage of liquid 1818 from container 1800. After liquid 1818 is prepared (if such preparation is necessary), placing container 1800 into brewer head 16 pushes pin 1814, releasing valve 1810 and allowing liquid 1818 to flow into brewer head 16. This may be done when the brewer head 16 is in an open position, such that container 1800 is not enclosed in brewer head 16 when liquid 1818 is flowing from container 1800 through system 10.
  • Spring 1812 and pin 1814 may be made of plastic or other non-metallic material, since container 1800 may be placed in a microwave or other heating device that may
  • Pin 1814 may be coupled to container 1800, or may be coupled to system 10, as desired.
  • lid 1804 may also provide a vent port for container 1800.
  • Lid 1804 may be slightly removed, loosened, or may be slightly opened when container 1800 is placed in brewer head 16. Further, other venting possibilities, e.g., where pin 1814 opens another valve in container 1800 when container 1800 is placed in brewer head 16, are also possible without departing from the scope of the present disclosure.
  • Container 1800 may be placed in brewer head 16 when receptacle 30 is present in brewer head 16, or receptacle 30 may be removed from brewer head 16 such that container 1800 may be placed in brewer head 16.
  • housing 1816 may be arranged such that container 1800 is compatible with brewer head 16 in any configuration of brewer head 16, receptacle 30, or other devices. Further, pin 1814 may be optional, as receptacle 30 may employ outlet conduit 400 to move valve 1810. Many configurations are possible for container 1800 without departing from the scope of the present disclosure.
  • FIG. 49 illustrates a portion of the system in accordance with an aspect of the present disclosure.
  • Portion 1900 of system 10 may be designed to accept either receptacle 30 and/or container 1800 in brewer head 16.
  • Flow path 1902 may be used to direct liquid in container 1800 to impeller 456 via conduit 1216 as well as directing liquid from inlet nozzle 44 (selectively through cartridge 32 as desired) through conduit 1216.
  • Sensors or other mechanical, electrical, electro-mechanical, or optical devices may be employed to determine when to turn on motor 458, and at what speed, duration, etc., depending on the detected presence of receptacle 30, specific beverage cartridge 32, and/or container 1800.
  • Vent 1904 may be provided to reduce the pressure differential between sleeve 462 and conduit 1216.
  • Seal 1906 may also be provided to reduce the liquid flow to motor 458.
  • Volume 1908 may also be a closed volume in conduit 454.
  • Volume 1908, and the size of vent 1904, and/or the diameter of conduit 454, may be designed as part of system 10 to increase, decrease, or control the amount of available air that can be integrated and/or otherwise combined with any liquid 1910 flowing in conduit 1216.
  • vent 1904 may be a 1/16 th of an inch diameter hole
  • volume 1908 may be a 3 cubic centimeter (cc) volume (i.e., the volume of conduit 454 opposite the exit port of conduit 454).
  • the length of conduit 454 may be one inch.
  • This particular combination of available air (at room pressure, which may be approximately atmospheric pressure, or 1 ATM) and available added air (through vent 1904) may provide proper aeration of milk, creation of crema for coffee, and/or other desired aeration, crema creation, and/or frothing of liquids 1910 traversing conduit 1216 and flowing past impeller 456.
  • Other diameter vent 1904 holes, multiple vent holes, other volumes 1908, and/or other diameters and/or lengths of conduit 454 are possible without departing from the scope of the present disclosure.
  • the speed, duration, and other parameters of operation of motor 458 may be selectively controlled by processor 512, and may be based, at least in part, on the presence and/or absence of receptacle 30 and/or container 1800.
  • system 1900 may accept both container 1800 and/or receptacle 30, any user of system 10 may prepare a milk-based drink with the milk portion of the drink first, or may prepare the same milk-based drink with the coffee portion of the drink first. If the milk portion of the drink is made first, the coffee portion, when passing through conduit 1216 and having the crema created as described herein with impeller 456, the coffee portion will "mark" the milk (i.e., the milk froth) that had previously been dispensed into external container 268.
  • vent 1904 may be placed anywhere in sleeve 462 without departing from the scope of the present disclosure. Further, vent 1904 may be placed in other locations within system 10, e.g., in conduit 1216, and may have different dimensions, without departing from the scope of the present disclosure.
  • FIG. 50 illustrates a liquid container in accordance with another aspect of the present disclosure.
  • Container 1800 is shown, comprising a tube 2001 in body 1802.
  • container 1800 may also comprise tube 2002. If tube 2002 is present, when container 1800 is placed in brewer head 16, outlet conduit 400, when engaging valve 1810, allows air 2004 into tube 2002, which will help evacuate fluid 1818 from container 1800, as now volume 1820 is coupled to atmosphere, and the hydrostatic head of fluid 1818 will evacuate container 1800.
  • stopper 2006 and ridge 2008 may also be present. As container 1800 is placed with the lid 1804 down (closer to the ground than valve 1810), stopper 2006 will move within tube 2001 to the portion of tube 2001 that is along an inner wall of container 1800. If the container 1800 is then filled with liquid 1818, stopper 2006 may be moved up to ridge 2008, but is prevented from travelling further in tube 2001 because ridge 2008 limits the range of motion of stopper 2006.
  • stopper 2006 When container 1800 is turned over, stopper 2006 will "fall” downward toward ridge 2008. However, liquid 1818 is now in the "bottom” of container 1800 (i.e., closer to valve 1810). Thus liquid 1818 cannot travel through tube 2001 because liquid is not proximate stopper 2008 or the portion of tube 2001 that engages the inner portion of container 1800.
  • the other end of tube 2001 may be coupled to atmosphere, or to pump 112, such that gas 2010 enters tube 2001 as shown and aids the evacuation of liquid 1818 from container 1800. If tube 2001 is coupled to pump 112, pump 112 may be controlled by processor 512 to provide a desired pressure at which to evacuate container 1800.
  • container 1800 Other methods for assisting the evacuation of container 1800, e.g., hydrostatic pressure, pump 112, gravity-assistance, or other methods, are possible given the teachings of the present disclosure. Such methods, alone or in any combination, may be employed in system 10 without departing from the scope of the present disclosure.
  • pump 112 may be coupled to lid 1804 or body 1802 after container 1800 is coupled to brewer head 16.
  • Pump 1 12 may be coupled through valves, or may be coupled directly to lid 1804, body 1802, or some other portion of container 1800 as desired for container 1800, without departing from the scope of the present disclosure.
  • container 1800 in any aspect described herein, may be combined with the system 10 as shown in FIG. 45B, such that more than two liquids may be supplied to system 10 if desired.
  • FIG. 51 illustrates a portion of the system in accordance with an aspect of the present disclosure.
  • System 2100 which may be a part of system 10 or other system in accordance with an aspect of the present disclosure, allows for a gravity-fed second fluid 1252 delivery through receptacle 30.
  • second fluid 1252 may be added to container 1800.
  • the second fluid 1252 is delivered to external container 268 via conduits 1216 and 454.
  • System 2100 may employ pump 112 to pump liquid from reservoir 20 through conduit 2102 and optional heater 2104.
  • Heater 2104 may be part of or coupled to heater 160 if desired.
  • heater 2104 produces steam and/or vapor, which is then pressurized in conduit 2102, along with the pressure provided by pump 112, to open check valve 2106 and force vapor 2108 through nozzle 2110 which is located in and/or adjacent to conduit 1216.
  • Nozzle 2110, and, if desired, conduit 2112 may be made of a thermally conductive material such as stainless steel, other metals, etc., that are able to withstand food contact without deleterious effects to taste, health, and other factors.
  • the vapor 2108 heats conduit 2112 and nozzle 2110, which may provide additional heating surface to heat second fluid 1252. Further, as the hydrostatic pressure of second fluid 1252 is reduced, vapor 2108 may travel upward into container 1800, and provide heating to second fluid 1252 within container 1800.
  • second fluid 1252 may be provided at the storage temperature of second fluid 1252 and be raised to a desired drinking temperature by system 2100.
  • second fluid 1252 may be milk that was refrigerated at 40 degrees Fahrenheit just prior to adding the milk to container 1800.
  • System 2100, through conduit 2112 and/or nozzle 2110, may raise the temperature of the milk to 190 degrees Fahrenheit.
  • Impeller 456 also provides flow assistance and heating of second fluid 1252, as the second fluid 1252 is directed toward the low pressure portion of impeller 456.
  • vapor 2108 may be provided for a portion of time after second fluid 1252 has drained from container 1800.
  • System 2100 and thus system 10, may determine the evacuation of second fluid 1252 in any way, including timing the fluid drain, monitoring the motor 458 current draw, or other methods without departing from the scope of the present disclosure.
  • vapor 1800 flow after second fluid 1252 has been evacuated from container 1800 may provide several advantages to system 2100, such as maintaining a temperature of second fluid 1252 in external container 268, more complete delivery of second fluid 1252 to external container 268, removing some or all of the residual portions of second fluid 1252 from conduits 1216 and 454, preparing system 2100 for subsequent use, and/or other advantages.
  • Vapor 2108 may also be provided for a portion of time after second fluid 1252 has passed nozzle 2110, which can also provide some of these beneficial effects.
  • pump 112 may also provide heated fluid
  • Fluid 2114 from reservoir 20 through a valve 2116 to conduit 2112.
  • Fluid 2114 may be provided in addition to, or instead of, vapor 2108.
  • Fluid 2114 may be used, for example, to dilute second fluid 1252, heat second fluid 1252, ensure complete delivery of second fluid 1252 to external container 268, remove some or all of the residual portions of second fluid 1252 from conduits 1216 and 454, as well as other advantages and features.
  • second fluid 1252 is a concentrated fluid such as a syrup
  • system 2100 may employ fluid 2114 to heat second fluid 1252 and dilute second fluid 1252 such that a desired taste may be presented in external container 268.
  • heater 2104 may heat fluid 2114 to boiling and/or to a temperature higher than fluid heated by another heater such as heater 160.
  • fluid 1252 and fluid 2114 can have a temperature closer to or equal to fluid from heater 160, such that the temperature of the final beverage delivered to external container 268 is not lowered or is lowered less by the addition of fluid.
  • fluid 2114 and/or vapor 2108 may be employed in system 2100 to provide proper dilution, cleaning of conduits 1216 and 454, and/or preparing system 2100 for subsequent use.
  • system 2100 may, alternatively or in conjunction with the aforementioned aspects, deliver fluid 2118 through secondary outlet 1358.
  • fluid 2118 may be provided in addition to, or instead of, vapor 2108 and/or fluid 2114.
  • Fluid 2118 may be used, for example, to dilute second fluid 1252, heat second fluid 1252, ensure complete delivery of second fluid 1252 to external container 268, removing some or all of the residual portions of second fluid 1252 from conduits 1216 and 454, as well as other advantages and features. For example, if a user of system 10 wants a caramel flavored
  • second fluid 1252 may be a concentrated flavored syrup.
  • the user may enter a specific amount of drink, e.g., 12 ounces, and place the flavored syrup in container 1800.
  • System 2100 may employ vapor 2108 to heat second fluid 1252 and dilute second fluid 1252 with fluid 2118 such that a desired taste may be presented in external container 268.
  • fluid 2118, fluid 2114, and/or vapor 2108 may be employed in system 2100 to provide proper dilution, cleaning of conduits 1216 and 454, and/or preparing system 2100 for subsequent use.
  • a beverage cartridge 32 may be introduced into receptacle 30.
  • the system 2100 may have been programmed by the user, or pre-programmed, to deliver a specific amount of fluid from reservoir 20 to prepare a beverage from the beverage cartridge, or the user may input additional commands and/or data to the system 2100 to prepare the beverage to be delivered to external container 268.
  • the beverage delivered from beverage cartridge 32 may be combined with the second fluid/vapor 2108/fluid 2114/fluid 2118 beverage to create any number of beverages delivered to external container 268.
  • the process of alternating between beverage cartridge 32 and container 1800 (and/or second fluid 1252) may be repeated as many times as desired to create a layered or "stratified" beverage, (e.g., a "black and tan" strata of stout and ale, a coffee layer with a foam topping, etc.).
  • a beverage that will not spoil e.g., black coffee
  • a beverage that may spoil e.g., dairy- based products such as milk
  • the non-spoiling beverage can clean the system of remnants of the spoiling beverage.
  • fluid from a cartridge may be provided simultaneously with second fluid 1252.
  • fluid 2118 can be provided from reservoir 20 and through a cartridge, and combine with second fluid 1252 at a later point, such as at impeller 456.
  • the finalized beverage can exit conduit 454, without substantial mixing occurring in external container 268 (which may occur in methods where one fluid, e.g., heated milk, is provided to external container 268 prior to another fluid, e.g., coffee).
  • system 2100 allows for gravity- fed delivery of a second liquid 1252, which may be pressure-assisted by vapor 2108, fluid 2114, and/or 2118, as well as pressure assisted by impeller 456.
  • System 2100 also provides for cleaning of conduits employed to deliver second liquid 1252, for complete delivery of second liquid 1252, preparation of system 2100 for subsequent use, and to help avoid possible after-taste and/or other deleterious effects of residual presence of second liquid 1252 in system 2100.
  • System 2100 also allows for use of a container 1800 to deliver second fluid 1252 that employs the same receptacle 30 as beverage cartridge 32, thereby decreasing complexity of system 2100 when employed to produce more complex beverages.
  • FIG. 52 illustrates a steam generator in accordance with an aspect of the present disclosure.
  • Generator 2200 may be embodied in system 10 by coupling a conduit 2202 to outlet 144 of pump 112, which is then able to carry fluid from reservoir 20.
  • Conduit 2202 may then be coupled to solenoid valve 2204, which may be placed elsewhere in the fluid flow between pump 112 and steam nozzle 2110 if desired.
  • solenoid valve 2204 may then be coupled to conduit 2206, which is coupled to coiled conduit 2208.
  • Coiled conduit 2208 may then be coupled to conduit 2112, which is coupled to steam nozzle 2110.
  • Conduits 2202, 2206, 2208, and 2112 may be a single piece of conduit, or multiple pieces of conduit, depending on the configuration employed, without departing from the scope of the present disclosure. Conduits 2202, 2206, 2208, and 2112 may also be made from different materials as desired without departing from the scope of the present disclosure.
  • Coiled conduit 2208 is proximate heating element 82, which provides heat to heater tank 160.
  • Coiled conduit 2208 may be a stainless steel conduit, and may be welded or otherwise coupled to heating element 82, such that coiled conduit 2208 not only provides thermal energy to any fluid inside coiled conduit 2208, coiled conduit 2208 may provide thermal energy to fluid in heater tank 160.
  • Coiled conduit 2208 may also be of a small diameter, such that heating element 82 provides a large amount of thermal energy to any fluid in coiled conduit 2208.
  • coiled conduit 2208 is thermally coupled, and, in some aspects of the present disclosure, in thermal contact with heater element 82, fluid in coiled conduit 2208 will receive thermal energy from heater element 82. Because coiled conduit 2208 may be of small diameter, the amount of thermal mass of the fluid in coiled conduit 2208 may be small, and likely smaller than the thermal mass of the fluid in heater tank 160. Heating element 82 often provides a large thermal energy transfer, e.g., on the order of 1500 watts, and as such is often at an elevated temperature, e.g., 1100 degrees Fahrenheit. The application of such energy to a small thermal mass of fluid in coiled conduit 2208 raises the temperature of the fluid in coiled conduit 2208 beyond the boiling point of the fluid. As such, the fluid in coiled conduit 2208 changes phase from liquid to vapor.
  • a small thermal energy transfer e.g., on the order of 1500 watts, and as such is often at an elevated temperature, e.g., 1100 degrees Fahrenheit.
  • solenoid valve 2116 which is coupled between conduit 2112 and steam nozzle 2110, may be opened to allow the pressurized vapor to be delivered to conduit 454 through steam nozzle 2110.
  • solenoid valve 2204 may be omitted, and solenoid valve 2116 may control the delivery of vapor to conduit 454 through steam nozzle 2110.
  • the coiled conduit 2208 may be coupled to a separate heating element 82 other than that in the heater tank 160.
  • the heating element 82 for coiled conduit 2208 when the heating element 82 for coiled conduit 2208 is energized, and the heating element(s) 82 for the heater tank 160 are energized at the same time, the current draw for system 10 may exceed the current capabilities of the power source for system 10.
  • the heating elements 82 for heater tank 160 may consume 1500 watts of power
  • the heating element 82 for coiled conduit 2208 may consume 500 watts of power.
  • system 10 just for the heating elements, may draw over 18 amperes of current. This may be larger than the circuit breaker or fuse that is in series with the wall plug where system 10 is plugged in. Such a condition may trip the circuit breaker or blow the fuse.
  • system 10 may control the current drawn by system 10.
  • system 10 may not allow the heating element 82 for coiled conduit 2208 to be energized when heating element 82 for heater tank 160 is energized.
  • system 10 may provide proportional input power to one or more of the heating elements 82 to reduce the overall current draw of system 10.
  • system 10 may allow full power to heating element 82 for coiled conduit 2208, but reduce the power supplied to heating element 82 in heater tank 160. Such reduced power may be based on what portion of a brew cycle system 10 is in, temperature of the fluid in heater tank 160, or other conditions as desired without departing from the scope of the present disclosure.
  • FIG. 53 illustrates a transducer in accordance with an aspect of the present disclosure.
  • FIG. 53 similar to FIG. 4D, illustrates a beverage cartridge 32 when the brewer head 16 is in a closed position.
  • the inlet nozzle 44 pierces the cover 49 of the beverage cartridge 32, as lid 26 is closed, i.e., moved in the direction of arrow 404.
  • Inlet nozzle optionally rotates or otherwise moves as shown by arrow 408.
  • flow port 74 is also inserted into the beverage cartridge 32 such that fluid from heater tank 160, or other locations within brewing system 10, may be delivered to beverage cartridge 32. Further, flow port 74 and/or inlet nozzle 44 may be inserted into the beverage medium 78.
  • beverage medium 78 may be contained in only a portion of beverage cartridge 32, separated by a filter 450 which acts as a screen or sieve to filter out any portions of beverage medium 78 (e.g., coffee grounds, tea leaves, etc.) that may be undesired in the final beverage delivered to the external container 268 (e.g., external container, cup, etc.) for consumption.
  • a filter 450 acts as a screen or sieve to filter out any portions of beverage medium 78 (e.g., coffee grounds, tea leaves, etc.) that may be undesired in the final beverage delivered to the external container 268 (e.g., external container, cup, etc.) for consumption.
  • the receptacle 30, as part of the brewer head 16, may have a second chamber 452 that is shaped to deliver the fluid from the beverage cartridge 32 through a conduit 454 before delivering the fluid to external container 268.
  • the conduit 454 can be pressurized and/or substantially sealed when the system 10 is operating.
  • a transducer 2300 within at least a portion of conduit 454, and possibly extending into second chamber 452 of receptacle 30, may be a transducer 2300, energized through wires 2302 that may be controlled by processor 512 (not shown). As described with respect to FIG. 4D and/or FIG.
  • transducer 2300 may be employed within system 10 in addition to and/or instead of impeller 456 and/or pump 482.
  • transducer 2300, impeller 456, and pump 482 are described in further detail herein, it is understood that devices other than impellers, pumps, and/or transducers may be employed within the scope of the present disclosure to degasify fluid from and/or introduce gas into fluid from beverage cartridge 32 and/or container 1800.
  • transducer 2300 may also be located proximate or even within conduit 454 without departing from the scope of the present disclosure.
  • Seal(s) 2304 help reduce leakage of fluid in conduit 454 around transducer 2300, as well as providing transducer 2300 with the ability to move within conduit 454.
  • the head 2306 of transducer 2300 imparts mechanical energy at sub-sonic, sonic, and/or ultrasonic frequencies, and is placed at a desired distance from the wall of conduit 454 to create channel 2308. As fluid from outlet conduit 400 passes through channel 2308, the head 2306 impacts the fluid to apply pressure to fluid within channel 2308, thereby degasifying and/or introducing gas into the fluid. Depending on the frequency and/or frequencies generated by transducer 2300, and/or the duration of transducer 2300 operation, as well as the different types of fluids that may be passed through channel 2308 during transducer 2300 operation, different types and/or qualities of crema may be created, and/or different types of degasification and/or gas introduction may be performed.
  • System 10 as fluid exits cartridge 32 through outlet conduit 400, may energize transducer 2300 through wire 2302.
  • Energizing transducer 2300 may be performed as a timed sequence after inlet nozzle 44 begins spinning or otherwise moving, by a sensor that senses fluid in the second chamber 452 of receptacle 30, or by other methods without departing from the scope of the present disclosure.
  • transducer 2300 (or other device employed to degasify and/or introduce gases into the fluid) is energized, fluid (i.e., the beverage fluid) flowing through conduit 2308 is aerated and/or otherwise infused with gaseous molecules (e.g., oxygen, carbon dioxide, nitrogen, and/or other gasses), and/or gaseous molecules are removed from the liquid solution, prior to delivery of the beverage fluid to external container 268.
  • gaseous molecules e.g., oxygen, carbon dioxide, nitrogen, and/or other gasses
  • gaseous molecules e.g., oxygen, carbon dioxide, nitrogen, and/or other gasses
  • a crema for espresso and/or an espresso-like beverage or coffee, froth for milk or latte, or other types of aeration of beverage fluid may be created by system 10.
  • FIG. 54 illustrates a heat exchanger in accordance with an aspect of the present disclosure.
  • beverage cartridge 32 may be cooled by receptacle 30.
  • fluid from reservoir 20 may be used to deliver a cooling thermal mass to keep beverage cartridge 32 at a reduced temperature.
  • Fluid from heater tank 160 may thus be delivered to beverage cartridge at a higher temperature, e.g., at almost 100 degrees centigrade, to brew a beverage 1310 at a higher temperature.
  • Such beverages may include espresso, cappuccino, and/or other beverages 1310, which are made at higher temperatures to extract greater amounts of dissolved solids, oils, and/or other materials from beverage material 78.
  • beverage cartridge 32 is made from plastic
  • temperature control of beverage cartridge may be important to reduce and/or eliminate leaching of materials from beverage cartridge 32.
  • Compounds such as bisphenol-A (BPA), butylated hydroxyanisole (BHA), and other chemicals may be extracted from the beverage cartridge 32 at elevated temperatures that are employed within system 10.
  • Other compounds may be leached from plastics such as polypropylene (PP), since binders and other filler materials are often
  • the binders and other materials may create BPA-like and/or BHA-like compounds that could be extracted from beverage cartridge 32 at elevated temperatures. Since these compounds are not desirable in beverage 1310, control of the temperature of beverage cartridge 32 may be important
  • control of beverage cartridge 32 may increase the safety of system 10, as a beverage cartridge 32 that has been exposed to steam and/or fluids at approximately 100 degrees centigrade may be too hot to be handled after beverage 1310 is produced by system 10. Elevated temperatures of beverage cartridges 32 may pose a safety risk to users that are changing beverage cartridges immediately and/or a short time after brewing a beverage 1310 in system 10.
  • beverage 1310 when beverage 1310 is brewed at such a high temperature, beverage 1310 may be too hot for immediate human consumption and/or contact with skin. Safety concerns may interfere with higher temperature brewing, reducing the convenience and/or desirability of system 10.
  • the present disclosure allows for a heat exchanger 2400 which operates similarly to the heat exchanger described with respect to FIG. 45B. Heat exchanger 2400 accepts beverage 1310, and aids in the control of the temperature of beverage 1310 by exchanging the heat of beverage 1310 with heat exchanger 1310. Heat exchanger 2400 may be coupled to reservoir 20 via conduit 2402, to provide a larger thermal mass to heat exchanger 2400.
  • Heat exchanger may be made from thermal material, such as aluminum and/or other metals or alloys, or may be made from plastics such as Ultem ® or other high-temperature polymers as desired. Heat exchanger 2400 may also be made as part of heat exchanger if desired.
  • a valve 2404 may be included as part of heat exchanger 2400, or may be a separate part within system 10 as desired.
  • Valve 2404 may be a needle valve as shown, or may be another type of valve, metering device, and/or control device, such that the valve 2404 controls the time that beverage 1310 is in contact with heat exchanger 2400.
  • a thermistor 2406 with a lead 2408 may be used in conjunction with processor 512 to control how far valve 2404 is open or closed. As valve 2400 is opened, the flow of beverage 1310 is allowed to flow faster across heat exchanger 2400, which may increase the temperature of final beverage 2410.
  • Heat exchanger 2400 may be used for espresso final beverage 2410, and/or brewed coffee, which allows for users and/or system 10 to further control the temperature of final beverage 2410. If desired, heat exchanger 2400 may be used to increase the temperature of final beverage 2410, such that the temperature of final beverage 2410 is greater than the temperature of beverage 1310.
  • Pump 112 may also be employed with heat exchanger 2400, and/or with heat exchanger 30, to circulate fluid from reservoir 20 through heat exchanger 2400 and/or heat exchanger 30.
  • Valve 2412 may also be employed to control the flow of fluid through heat exchanger 2400.
  • Valve 2412 may be a solenoid valve, or may be a needle valve or other type of flow control device, which may also be controlled by processor 512, which may be in further control of the temperature of beverage 2410.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Apparatus For Making Beverages (AREA)

Abstract

La présente invention concerne un système d'infusion qui comprend une buse d'entrée mobile destinée à être utilisée pour mélanger de l'eau chaude et du café dans une cartouche de café. La buse d'entrée peut comprendre un ou plusieurs orifices d'écoulement qui injectent de l'eau chaude dans une chambre intérieure de la cartouche de café selon des angles, emplacements et pressions sélectionnés afin de créer un mélange fluidisé souhaité d'eau chaude et de fluide de boisson. Des aspects de la présente invention comprennent des procédés et des appareils pour utiliser une cartouche commune (particulière) pour produire une variété de boissons. Par exemple, et non à titre de limitation, la présente invention permet à une cartouche, qui a été conçue pour produire du café infusé, de produire à la place un expresso et/ou une boisson de type expresso à partir de cette même cartouche si l'utilisateur le souhaite, et permet de commander l'intensité pour chaque cycle d'infusion.
PCT/IB2017/001150 2016-08-10 2017-08-11 Machine à boisson à commande d'intensité WO2018029538A2 (fr)

Applications Claiming Priority (8)

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US201662372991P 2016-08-10 2016-08-10
US201662372981P 2016-08-10 2016-08-10
US62/372,981 2016-08-10
US62/372,991 2016-08-10
US201662399048P 2016-09-23 2016-09-23
US62/399,048 2016-09-23
US201762446045P 2017-01-13 2017-01-13
US62/446,045 2017-01-13

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WO2020088862A1 (fr) 2018-11-02 2020-05-07 Arcelik Anonim Sirketi Machine à café
WO2020097623A1 (fr) * 2018-11-09 2020-05-14 Newco Enterprises, Inc. Machine de préparation de boisson par lots rapide autonome, système et procédé associés
CN112087966A (zh) * 2018-09-10 2020-12-15 Uab装置公司 自动咖啡和茶冲泡设备
CN112237376A (zh) * 2019-07-17 2021-01-19 佛山市美的清湖净水设备有限公司 气泡水制备装置、控制方法及装置、饮水机及存储介质
CN112568716A (zh) * 2019-09-27 2021-03-30 安登有限公司 饮品冲泡装置
EP3610763B1 (fr) 2018-08-16 2021-04-07 CUP&CINO Kaffeesystem-Vertrieb GmbH & Co. KG Machine à café destinée à préparer une boisson chaude
US11330931B2 (en) 2016-09-29 2022-05-17 Levo Oil Infusion Apparatus and method for infusing and dispensing oils, and drying and heating infusing materials
WO2024009315A1 (fr) * 2022-07-03 2024-01-11 Ajeyudu Pathuri Procédé et appareil améliorés d'infusion et d'extraction de café

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CA2443591A1 (fr) * 2001-04-18 2002-10-31 Keurig, Incorporated Systeme permettant de controler et commander le fonctionnement d'un infuseur de boisson a la tasse
US8820214B2 (en) * 2007-01-04 2014-09-02 The Coca-Cola Company System and method for producing foamed milk from powder
RU2535461C2 (ru) * 2009-02-06 2014-12-10 Нестек С.А. Устройство и способ, использующие центрифугирование для экстракции жидкости, и средства компенсации тепловых потерь
SG185789A1 (en) * 2010-05-31 2013-01-30 Tuttoespresso Srl Device and method for preparation of beverages with differing tastes
US9392807B2 (en) * 2012-01-16 2016-07-19 New Roast Coffee Holdings Llc Method of manufacturing partially roasted coffee beans and a combination roasting and brewing device
US9795245B2 (en) * 2012-03-14 2017-10-24 Hamilton Beach Brands, Inc. Kitchen appliance for preparing a beverage and method of operating same
CA2869509C (fr) * 2012-04-04 2020-03-10 Cedric Rey Dispositif melangeur pour faire mousser des boissons
US20150327718A1 (en) * 2014-02-14 2015-11-19 Remington Designs, Llc Apparatuses and methods for solute extraction
CA3207639A1 (fr) * 2014-10-20 2016-04-28 Bedford Systems Llc Support de cartouche pour machine de preparation de boissons

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11330931B2 (en) 2016-09-29 2022-05-17 Levo Oil Infusion Apparatus and method for infusing and dispensing oils, and drying and heating infusing materials
EP3610763B1 (fr) 2018-08-16 2021-04-07 CUP&CINO Kaffeesystem-Vertrieb GmbH & Co. KG Machine à café destinée à préparer une boisson chaude
CN112087966A (zh) * 2018-09-10 2020-12-15 Uab装置公司 自动咖啡和茶冲泡设备
WO2020088862A1 (fr) 2018-11-02 2020-05-07 Arcelik Anonim Sirketi Machine à café
WO2020097623A1 (fr) * 2018-11-09 2020-05-14 Newco Enterprises, Inc. Machine de préparation de boisson par lots rapide autonome, système et procédé associés
CN112237376A (zh) * 2019-07-17 2021-01-19 佛山市美的清湖净水设备有限公司 气泡水制备装置、控制方法及装置、饮水机及存储介质
CN112568716A (zh) * 2019-09-27 2021-03-30 安登有限公司 饮品冲泡装置
WO2024009315A1 (fr) * 2022-07-03 2024-01-11 Ajeyudu Pathuri Procédé et appareil améliorés d'infusion et d'extraction de café

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