WO2018127716A1

WO2018127716A1 - Infused beverages

Info

Publication number: WO2018127716A1
Application number: PCT/GB2018/050053
Authority: WO
Inventors: Martin Johns; Daniel VACHER; Sean Sweeney; Philip Shaw
Original assignee: Kenwood Limited
Priority date: 2017-01-09
Filing date: 2018-01-09
Publication date: 2018-07-12
Also published as: GB201700323D0; GB2558597A

Abstract

A method of preparing an infused beverage, the method comprising the steps of: introducing an infusion material 6 into an infusion chamber (4); introducing a quantity of fluid (9) to be infused into the infusion chamber; drawing at least a portion of infused fluid from the tank after a predetermined time period, whilst simultaneously introducing a further quantity of fluid to be infused to the chamber; and drawing further infused fluid from the chamber after a further predetermined infusion time period.

Description

Infused Beverages

The present invention relates to a method and apparatus for preparing infused beverages. In particular, it relates to an automatic infusion beverage maker, and a method of controlling such a beverage maker. Such apparatus generally prepare beverages from loose or packaged materials such as tea leaves or ground coffee.

A problem with such machines is that they are inflexible in that they generally only allow a single infusion period, after which the material is discarded and the beverage dispensed. Furthermore the water must be hot in order to allow infusion to take place, such that cold infused beverages are difficult to produce

The present invention is directed at least partially to ameliorate the above-described problems.

Broadly, the invention provides an appliance for preparing an infused beverage using a multi-step infusion method.

In an aspect of the invention, there is provided a method of preparing an infused beverage, the method comprising the steps of: (a) introducing an infusion material into an infusion chamber; (b) introducing a quantity of fluid to be infused into the infusion chamber; (c) drawing at least a portion of infused fluid from the tank after a predetermined time period, whilst simultaneously introducing a further quantity of fluid to be infused to the chamber; and (d)drawing further infused fluid from the chamber after a further predetermined infusion time period.

Step (c) can be repeated one or more times. This can provide faster infusion, reducing infusion time for example by between 20% and 80%. The addition of fresh fluid whilst the infusion is being drawn also assists mixing of the infusion material. The fluid may for example be water, which may be heated, and the material may be tea leaves. The material may be compressed, for example with a plunger, in order to release infused fluid for drawing. The fluid may be drawn by opening an outlet aperture in a lower portion of the chamber. The quantity of fluid in step (b) may be less than between about 50% and 80%, and preferably less than 50%, of the total quantity of fluid drawn in steps (c) and (d). Thus the capacity of the chamber may be smaller than the required infused beverage. The time required to fully infuse a serving is decreased by successively infusing smaller portions to make up a larger entire serving, relative to the speed of infusion of an entire serving in one go. This relatively higher speed of infusion is due to Fick's laws of diffusion dictating a higher speed of diffusion over steeper concentration gradients such as occur relatively close to the infusion material at the start of infusion.

In one example, the chamber is sealed during at least a portion of the duration of the infusion time period. Thus the pressure in the chamber may be lowered. This lowers the boiling point of the fluid so as to allow infusion of colder fluids, for example in order to provide a cold infused beverage.

The fluid may be supplied from a storage tank. Air may be passed through the storage tank to oxygenate the fluid before supplying the fluid to the chamber. Additionally or alternatively, the fluid contained within the tank may be exposed to a UV light source before supplying the fluid to the chamber in order to sterilize the fluid.

In another aspect, the invention provides an apparatus for preparing an infused beverage, comprising: an infusion chamber having an opening for receiving infusion material, an inlet for introducing fluid to be infused to the chamber, and an outlet for drawing infused fluid from the chamber, wherein the inlet and the outlet are arranged to be operable together to allow fluid to be drawn at the same time as fluid is introduced. The invention also provides apparatus for preparing an infused beverage, comprising: an infusion chamber having a housing, the housing defining a sealed cavity between the housing and the chamber and being movable relative to the chamber, and a valve member in an outlet of the chamber, the valve member being operable by relative movement between the housing and the chamber.

The outlet may comprise a plurality of apertures to reduce splashing.

Preferably, the housing and the chamber are at least partially substantially cylindrical, and are relatively movable in a substantially axial direction. Thus the outlet may be provided in a lower portion or face of the chamber, and the housing may substantially surround the lower portion or face and a substantially axially extending side face of the chamber. This may provide insulation of the infusion chamber. Preferably, a substantially airtight seal is provided between the chamber and the housing around the outlet of the chamber and around an upper portion of the axially extending side faces thereof.

The chamber is preferably biased within the housing into closed position of the valve, for example by a biasing element such as a spring between the chamber and the housing. The infusion unit may also comprise at least one aperture in the housing arranged to allow fluid to be released/drained from the gap between the chamber and the housing. The apertures may be provided in the outer wall of the unit, in an upper wall of the housing, or adjacent the base of the unit.

Alternatively, the space between the housing and the chamber may be sealed such that it may be pressurized or placed under an at least partial vacuum pressure using a pressure tube passing through the housing, for example so as to reduce heat loss from the infusion chamber. The radial distance between the housing and the inner chamber may for example be between about 0.5mm and 10cm.

In another aspect, the invention provides a method of preparing an infused beverage, the method comprising the steps of: introducing an infusion material into an infusion chamber; introducing a fluid to the chamber; sealing the chamber to form an enclosed volume comprising the fluid; and lowering the pressure of the enclosed volume. With any of the above infusion methods/apparatus, at least one infusion parameter, such as the type of infusion material, the strength of the infusion, the infusion temperature or the volume of the infused beverage produced, may be selectable or adjustable by a user. Thus the infusion apparatus may comprise a processor arranged to control the apparatus, and a user interface arranged to obtain a user input and to supply the user input to the processor, the user input corresponding to a variable infusion parameter.

Thus in yet another aspect the invention provides apparatus for preparing an infused beverage, the apparatus being controllable according to at least one variable infusion parameter, and having a processor arranged to obtain a user input corresponding to a selection related to the variable parameter, and to control operation of the infusion apparatus in dependence upon the selection. The variable infusion parameter may be: a type or quantity of infusion material; an infusion duration; an infusion temperature, or a volume of infusion liquid.

Thus the apparatus may comprise a user interface arranged such that a user may select the strength, temperature and/or size of the infused beverage produced using a user interface such as a display comprising a touch screen or having user actuable elements to control the display. The apparatus may comprise a memory for storing a selected value of the variable parameter, or a combination of selected values of a plurality of variable parameters, such that a user may easily select a previously selected parameter or combination of parameters.

With any of the above infusion apparatus/methods, the infusion apparatus may also comprise at least one weight sensor for detecting the weight of infusion material and/or infusion liquid in the unit. The weight sensor may be provided adjacent a recess for receiving the unit, and may be arranged to detect the weight of the unit in the recess. A recess may be provided in a top surface of an infusion appliance, or in a drip tray of the appliance. The weight information may be used to control the infusion process; for example to control the volume of infusion material and/or liquid added to the infusion chamber.

The appliance or unit may also comprise an illumination arrangement arranged to illuminate the infusion chamber, and optionally arranged to indicate the progress of the infusion process and/or to detect the progress of the infusion process. Thus the user may view the process and/or obtain an indication of the progress of the process and/or the appliance may include a sensor arranged to sense the light transmissivity of the chamber and to control the infusion process accordingly. The appliance may comprise a removable infusion unit, and optionally also a removable filter unit associated with the infusion unit. The appliance may be arranged to dispense water, which may be cooled or heated, when the filter unit is not present. The unit may be attachable to the appliance by at least one of a screw fitting, a bayonet fitting, and a magnetic fitting, which may for example be provided at an upper portion of the unit.

The infusion unit may comprise, projecting below the liquid level, at least one of a whisk, a sensor such as a UV probe, an inlet conduit for water or other liquid. The appliance may also comprise a sensor arranged to detect the presence or otherwise of the infusion unit, and/or a sensor arranged to detect an overflow of the infusion unit, and control the appliance accordingly. The invention also provides an apparatus for preparing an infused beverage, comprising: a grinder arranged to grind an infusion material; an infusion chamber arranged to receive infusion material from the grinder, and having an inlet arranged to receive fluid to be infused into the chamber, and an outlet for drawing infused fluid from the chamber.

Any apparatus feature as described herein may also be provided as a method feature, and vice versa. As used herein, means plus function features may be expressed alternatively in terms of their corresponding structure, such as a suitably programmed processor and associated memory.

Any feature in one aspect of the invention may be applied to other aspects of the invention, in any appropriate combination. In particular, method aspects may be applied to apparatus aspects, and vice versa. Furthermore, any, some and/or all features in one aspect can be applied to any, some and/or all features in any other aspect, in any appropriate combination.

It should also be appreciated that particular combinations of the various features described and defined in any aspects of the invention can be implemented and/or supplied and/or used independently.

In this specification the word Or' can be interpreted in the exclusive or inclusive sense unless stated otherwise.

Furthermore, features implemented in hardware may generally be implemented in software, and vice versa. Any reference to software and hardware features herein should be construed accordingly.

Whilst the invention has been described in the field of domestic food processing and preparation machines, it can also be implemented in any field of use where efficient, effective and convenient preparation and/or processing of material is desired, either on an industrial scale and/or in small amounts. The field of use includes the preparation and/or processing of: chemicals; pharmaceuticals; paints; building materials; clothing materials; agricultural and/or veterinary feeds and/or treatments, including fertilisers, grain and other agricultural and/or veterinary products; oils; fuels; dyes; cosmetics; plastics; tars; finishes; waxes; varnishes; beverages; medical and/or biological research materials; solders; alloys; effluent; and/or other substances.

Whilst tea is used as the infusion material for exemplary purposes, other infusion materials may be used. These include coffee, soups, stocks, flavoring, pharmaceuticals, and other materials belonging to the categories listed in the preceding paragraph.

The invention described here may be used in any kitchen appliance and/or as a stand-alone device. It may be implemented in heated and/or cooled machines. It may be used in a machine that is built-in to a work-top or work surface, or in a stand-alone device. The invention can also be provided as a stand-alone device, whether motor- driven or manually powered.

One or more aspects will now be described, by way of example only and with reference to the accompanying drawings having like-reference numerals, in which:

Figure 1 is a cross sectional side view of an infusion unit;

Figure 2 is a cross sectional side view of the unit showing the inlet paths;

Figures 3a and 3b are cross sectional side views of the unit showing the outlet valve in the open and closed positions; Figure 4 is a further cross sectional side view of the unit;

Figures 5a and 5b are perspective views of a storage tank for use with the unit;

Figure 6 is a perspective view partly broken away of a UV treatment device for use with the unit;

Figure 7 is a perspective view of a storage tank with UV treatment device for use with the unit;

Figure 8 is further cross sectional side view of the unit;

Figure 9 is a further cross sectional side view of an infusion unit;

Figure 10 is a perspective view of an appliance including an infusion unit;

Figure 1 1 is a cross sectional side view of the unit of Figure 10;

Figure 12 is a perspective view of another appliance including an infusion unit;

Figure 13 is a cross sectional side view of the unit of Figure 12;

Figure 14 is a cross sectional side view of an infusion unit and drip tray according to another embodiment;

Figure 15 is a side view of an infusion unit;

Figures 16a to 16c are perspective and side views of another infusion unit;

Figures 17a and 17b are perspective views of another infusion unit;

Figure 18 is a cross sectional side view of the unit of Figure 17;

Figures 19a and 19b are cross sectional side views of the unit of Figure 17;

Figures 20a and 20b are enlarged views of part of units of Figures 19a and 19b respectively;

Figure 21 is a cross sectional side view of an alternative infusion unit;

Figures 22 and 23 are cross sectional side views of alternative infusion units;

Figures 24 and 25 are perspective views partly broken away of alternative appliances having infusion units;

Figure 26 is a cross sectional side view of part of an infusion unit;

Figure 27 shows four alternative cross sectional views of infusion units;

Figures 28 and 29 are cross sectional side views of alternative infusion units;

Figure 30 is a cross sectional side view of another embodiment of the infusion unit; Figure 31 illustrates a 'favourites' menu; Figure 32 is a flow chart showing a user interface of an infusion unit; and Figure 33 is a flow chart showing an alternative user interface of an infusion unit.

Specific Description

The invention employs a micro infusion unit that can provide a concentration of the infusion. The unit has a capacity that is smaller than the finished/required final infusion by for example between 20% to 80%. The concentrate or infusion is conveniently delivered into the drinking vessel/jug with the use of gravitational force, and several further concentrates are made of lessening intensity until the required infused beverage is delivered. The invention provides a quicker infusion time reducing the time of the infusion by about between 20% and 80%. The infusion unit can be of any shape from a cylinder to a cube. The infusion unit may be mounted in an appliance, for example above a platform for a vessel for receiving the infused liquid.

Referring to Figure 1 , an infusion unit 2 comprises an infusion chamber 4 for receiving infusion material 6. The chamber 4 in this example is open at an upper end 8. The lower end incorporates an outlet valve or tap 10. The opening 8 can fluted to a size of up to about three times the diameter of the chamber 4 to allow easy access of the infusion material 6 into the chamber 4. The chamber 4 is surrounded by an insulating housing 5.

The outlet tap 10 is mechanically or electrically operated in order to control the drawing of the infused liquid. The tap 10 acts independently from the input of the water. This is to allow the input of water into the chamber 4 and the output of water from the chamber 4 to act independently. After the first concentrate is made, the addition of infusion liquid such as water into the chamber whilst allowing the infused water from the chamber to be drawn simultaneously can increase the agitation of the infusion materials in the chamber and therefore speed up the process of infusion. The infusion process

The tea leaves or bag or other infusion material 6 is placed into the chamber with the outlet tap 10 closed, the chamber 4 is partly filled with water to a variable level 9 that is for example less than 50% of the final desired beverage. The infusion is left for an infusion period of time, which is for example up to several minutes. The outlet tap 10 is then opened to allow the infused liquid to be released and drawn from the unit 2, into a vessel such as a cup 12 or tea pot placed below the tap 10. Opening of the outlet tap 10 may be carried out by a processor in electronic communication with the outlet tap 10 (which may be electrically actuatable by the processor) based on feedback from a timer or from a sensor (e.g., a light-level sensor receiving light through the fluid from a light source, or any other sensor for detecting concentration of material within a fluid) detecting a concentration of material within the infused liquid and whether a desired concentration has been reached. Any or all of the temperature, volume of liquid, and steeping time in each infusion may be controlled to achieve the same, preset or user-specified concentration of material within the infused liquid prior to dispensing it. At the same time the fresh water is added to the chamber (whilst the outlet tap is open) to assist the infusion and the mixing of the tea leaves. During the addition of the fresh water the outlet tap 10 is closed and the chamber replenished. This process is repeated, for example with different volumes of water, until a required infusion is achieved. Alternatively the outlet tap 10 may be closed before the adding of fresh water. To maintain temperature during infusion, the infusion chamber may be heated or cooled by a dedicated heating and/or cooling element associated with the infusion chamber.

Water Addition to the chamber

Referring also to Figure 2, the water is added to the chamber 4 either from the top, side or bottom of the chamber via at least one of a plurality of inlets 14, dependent upon the desired infusion effect. The water may be added directly from a flow- through heater (not shown), and at the required temperature for the maximising the infused flavour. The hot water heater outlet may be placed at a distance from 1 mm to 30cm from the chamber to mitigate any loss of temperature.

The water may be added in several ways from the top and from any distance from the centre of the top opening. The water can also be added from the bottom and/or side of the chamber to create more turbulence of the water to increase the agitation of the infusion material. The speed the water is added to the chamber is dependent upon the efficiency of the heater unit and the pump used but can vary dependent upon the pump used and the temperature of the water required.

The addition of the water into the infusion chamber can be operated with the outlet tap open as well as closed. When the infusion chamber is full with water, extra water can be added as the outlet tap is opened or a specified time after opening whilst water is still in the chamber. This creates an extra turbulence of the liquid within the infusion chamber increasing the efficiency of the infusion process.

Referring also to Figures 3a and 3b, the way the infused liquid such as tea or other beverage is drawn from the chamber may be by employing a "pressure tap" that is activated either by an upward force on the housing 5, or by a downward force on the infusion chamber 4 (indicated by an arrow 15 in the figure). This causes relative movement between the housing and the chamber to open the tap. The housing 5 includes a valve member 16 which is movable within an outlet opening 18 of the chamber 4 between a position blocking the opening 18 (Figure 3a) and a position allowing fluid to flow through an outlet pipe 22 of the housing 5 (see arrows 25). The valve member 16 may include a seal 20. The outlet pipe 22 is also moveable in the opening 18 of the chamber 4, and may also have a further seal 24. The valve member 16 may be biased towards the closed position with a spring 26 acting between the chamber 4 and the housing 5. The opening of the outlet tap 10 may comprise several separate outlet apertures, such as from 2 to 20. This separates the outlet flow and thus reduces the noise and splashing of the infused beverage being dispensed into the cup. The profile of the outlet can be of several different shapes which can be developed to minimise the noise of the released infusion.

Referring also to Figure 4, the micro infusion chamber 4 and housing 5 can together form a dual lined container, to provide insulation from the heat so that the unit can be handled without the user being exposed to an extreme temperature. Double lined chamber to assist the operation of the outlet tap

Having a double lining to the micro infusion unit is also utilised to aid the operation of the outlet tap. Both the chamber 4 and the housing 5 are attached to outlet tap 10 in such a way that when the distance between the chambers are decreased the outlet tap opens and contents of the chamber is released (as described above). This movement can be achieved by pressure being applied to either the chamber 4 (causing movement indicated by the arrow 27 in the figure) or the housing 5 (causing movement indicated by the arrow 29) or both.

The air gap 28 between the chamber 4 and the housing 5 is preferably small, such that circulation of air is restricted in order to reduce heat transference. The trapped air is a poor conductor so reduces the rate of heat loss from the inner chamber 4 via heat transfer (indicated by arrows 30) and protects the user from contacting with any hot surfaces. The seals 20, 24 around the tap 10 are thus preferably air tight. Referring to Figures 5a and 5b, a water storage tank 32 may be provided with the infusion unit, which may also be mounted in an appliance, from which water may be supplied to the chamber (optionally via a heater). As the infusion machine or appliance will have time of inactivity in between the infusion operations, the water in the chamber can be become static and there can be a loss of oxygen from the water as it stands idle. Thus oxygen/air is added to the water. The water tank 32 contains an air inlet pipe communicating with a plurality of air inlet apertures 34 in or near the base of the tank 32 that will create bubbles in the water storage tank via a pump. The pumping of air into the water storage chamber can reactivate the water by reintroducing the oxygen back into the water. The presence of oxygen in the water assists the development of flavour of the infusion.

The air may be produced by several methods, and can be from any number of outlets from a single outlet to many, dependant on the size and shape of the water storage tank 32.

Alternatively, the fluid in the storage tank 32 may be continually or periodically recirculated through air via, e.g., a water-fall or fountain, as is commonly done in fish tanks to ensure aeration and oxygenation of the fluid. UV water storage

Referring to Figures 6 and 7, a High UV power density LED may be used to disinfect the water supplied to the unit. This can be achieved either by the use of a UV LED to treat all the water storage tank, or by using the UV LED light to expose some of the water in the pipe that leads from the water storage tank to the heater. For example, a UV lamp 36 may be mounted adjacent the tank 32 (for example below the tank). Alternatively, a UV lamp 38 may be mounted in a tube 40 connected between an inlet pipe 42 from the water tank 32 to an outlet pipe 44 to the infusion unit.

Referring now to Figure 8, the micro infusion unit can also be used to produce cold infused beverages such as ice teas. The hot water is added as described above; however, the addition of extra water is not undertaken by the flow through heater but via a cooling unit. Cold infusions with the use of pressure pumps

The water, which may be cold, is placed into the chamber 4, and a vacuum is then created by the removal of the air to produce a pressured environment that reduces the boiling point of the water to assist the infusion. This releases the flavour from the infusion material, by reducing the boiling temperature of the water considerably. The vacuum is then released and the water placed into the drinking vessel or cup, and cold water is then passed through the infusion chamber and either a vacuum pulled again or the infusion is created by the process describe above but with cold water.

In this case, the opening 8 of the chamber 4 can be sealed such that the chamber 4 is made airtight. An airtight seal 46 is provided between the chamber 4 and the housing 5. A compressor 48 may be fitted to a conduit 50 communicating with the chamber (which may optionally also serve as a fluid inlet) in order to draw air out of the interior 52 of the chamber 4 (see the arrows 54 in the figure).

Referring now to Figure 9, a plunger 56 may be provided inside the infusion chamber 4 to press the infusion material after the water has been drawn or released from the chamber, to ensure that all the flavour is released from the flavour materials. The machine will release the infused liquid, by opening of the tap 10, and then the plunger 56 will be pressed down into the chamber from the top (see the arrow 58) so that it will apply pressure to the leaves or infusion material to encourage the release of the infused liquid.

Sensors

Weighing the amount of material that is going to be used for the infusion or as an addition to the infusion can be achieved within the infusion chamber or external to the chamber. This can be undertaken before or during the infusion. The weight information can also be used for monitoring or controlling the liquid addition in place of or as a back up to the use of a flow meter within the machine. The information may be communicated to the appliance software either by a wired physical connection or via a wireless or Bluetooth or similar connection.

The information can be used to determine the length of time or amount of water used for the infusion.

Referring to Figures 10 to 14, a scales or weighing feature could be accomplished by providing weight sensors on the feet of an infusion appliance 90, or in another suitable part of the appliance, such as incorporated into a platform or drip tray 92 mechanism, or in the filter or the infusion unit 94 itself. Weighing can be undertaken on the top 96 of the appliance or on a shelf or on the base of the machine. In one example, weighing sensors can be placed in the base 98 of the release mechanism of the inner chamber 100 (see Figure 14), so that information can be fed back to the appliance to ascertain the weight of the material being infused.

The amount of tea leaves could be ascertained via another sensor such as distance, sonic, or light sensors (at different wavelengths of the spectrum) or other electronic device such as electronic eyes and using technology similar to that used for face recognition.

The quality of tea can also be affected by the quality of the water used to brew the tea. A TDS (total dissolved solids) meter or similar device (not shown) may be placed in the water tank 32 to record the TDS of the water being used. The information may be fed back to the appliance, which may make adjustments to the infusion process in dependence on the information to ensure that the best infusion is produced. The TDS of the water should be within a certain range, for example be between 30 & 180 ppm, and the appliance may also provide an indication to the customer if the water is outside this range. A TDS meter may also be used for the infusion process to provide an indication relating to the progress of the infusion process, and may feed back to the appliance when the optimum infusion has been completed. Other sensors such as NIR (near infrared) spectrometers or similar devices on other degrees of the spectrum, printed electronic chemical sensors, colour sensors, distance, sonic, electronic tongue, electronic noses and face recognition type sensors, oxygen, carbon dioxide or other element sensors, may also be used to indicate the infusion process progress and feedback to the appliance in order to adjust the infusion profile and process accordingly to ensure the completeness of the infusion produced.

Referring in particular to Figures 12 and 13, the design of the platform or drip tray 92 may be such that there is an indentation or recess 102 in the profile of an upper surface 104 that fits the profile of the base 106 of the infusion unit 94 (either the inner or outer chamber) to allow the unit to be placed on to it in a stable fashion. This may allow the infusion material to be added to the chamber and/or weighed accurately. Weight or scale sensors 107 may be positioned in the drip tray 92 to detect the weight of the unit 94 placed in the recess.

This indentation may not be provided on the drip tray, but may alternatively or additionally be provided on other parts of the appliance to allow the stable citing of the chamber for ease of filling of the chamber with the ingredients to be infused without the chamber becoming unstable. For example, referring in particular to Figures 10 and 1 1 , a recess 108 is provided in the top surface 96 of the appliance 90 for receiving the infusion unit 94. One or more weight or scale sensors 109 may be positioned below the recess 108 so as to detect the weight of the unit 94 placed on or in the recess 108. Referring in particular to Figure 14, scale sensors 1 10 may alternatively be positioned adjacent the base 93 of the drip tray 92, or may be incorporated into the infusion unit 94. Referring to Figure 15, the base of the infusion unit 94 preferably allows it to stand flat on a level surface 1 12 such as a table or kitchen worktop.

Steam holes

Referring now to Figures 16 to 18, in order to reduce or avoid condensation within a space or gap 1 14 between the housing or outer chamber 1 16 and inner infusion chamber 1 18 of the infusion unit 94, there may be several air inlet holes/steam release holes 122, 123 in the outer chamber 1 16 to allow air to circulate, and also to reduce the risk of condensation forming on the outside of the unit 120. Steam may vent through the holes 122 in the side surface of the unit 120, as shown by the arrow 124 in Figure 18, or through the holes 123 in an upper surface 1 15 of the outer chamber 1 16 as shown by the arrow 126 in Figure 17b.

The gap 1 14 between the inner and outer chamber 1 16,1 18 may also used as a safety system against over filling the inner chamber 1 16 with liquid. Excess liquid can drain through the holes 123 into the gap 1 14, as indicated by the arrow 125 in Figure 17b, and the holes, especially holes 126 located towards the base of the chamber 1 18 (see Figure 16b), can also be used to drain the excess liquid.

Release mechanism

Figures 19 and 20 show a release mechanism for the infused liquid in the unit 94. The inner chamber 1 18 may be pushed down into the outer chamber 1 16, either from above or below (for example by pushing up the outer chamber 1 16), as shown by the arrow 120 in Figure 19b, to overcome the biasing force of a lower spring 128. The relative movement between the chambers into a dispensing position causes the lower seal, formed between a valve seal 130 on a valve member 131 and a base unit 136 of the inner chamber 1 18, to be broken such that liquid is able to flow through a filter element 131 at the base of the inner chamber 1 18, and through a gap 132 between the seal element 134 and the base unit to exit the infusion unit 94 through an outlet 138, as shown by the arrows 140 in Figure 20b. When the force is removed from the inner chamber 1 18, the flow path is automatically re-sealed with the aid of the lower spring 128 as the inner chamber 1 18 returns to the infusion position.

Vacuum / Pressurization of outer chamber

Referring to Figure 21 , the gap 1 14 between the outer 1 16 and inner 1 18 chamber can also be placed under a partial of full vacuum to assist in the reduction of heat loss. The vacuum can be applied either by a false or true vacuum. This could be used to prevent the build-up of condensation. Thus the outer chamber 1 16 is sealed around the periphery of the inner chamber 1 18, for example with an upper annular seal element 144 adjacent an upper end of the outer chamber 1 16, on an inner periphery of the upper wall 1 15, sealing with an upper end of the side wall 1 19 of the inner chamber 1 18, and with a lip 148 of the inner chamber 1 16 when in a lowered dispensing position. A further lower annular seal element 150 is provided adjacent a lower end of the side wall 1 19, for sealing the base unit 136 with the inner chamber, and the dispensing valve member 133 also forms a seal against the outlet 138 of the outer chamber 1 16. A pressure tube 152 is provided through a wall of the outer chamber 1 16, conveniently the upper wall 1 15, extending into the gap 1 14. Air or other gas may be passed into or out of the gap 1 14 via the tube 152 so as to pressurise or depressurise the gap 1 14.

Housing or Outer chamber

The design of the outer chamber 1 16 may be such as to reduce the heat on the surface of the outer chamber so that the chamber can easily be handled by the user without burning or causing an unpleasant sensation. The heat reduction is achieved by the radial distance 146 between the outer and inner chamber 1 16, 1 18 being of sufficient size, for example between 0.5mm and 10cm. The distance between the inner and outer chamber is maintained by the provision of a flexible element, for example a wiper style flange 154, surrounding the inner chamber 1 16. For example, this may be an annular flange. This assists in the smooth movement of the inner chamber within the housing. This flange 154 also acts to stop ingredients falling between the two chambers. This flange 154 can also be made of a relatively firm material to assist in the secure fitting of the chamber.

Dimensions and shape of the inner (infusion) chamber

The shape of the infusion chamber 1 18 may be a straight circular tube, with an aperture at both ends of between 0.3cm and 80cm. The profile can alternatively be another shape such as a cone or a bevelled side shape. Although the infusion chamber shown is circular in profile, it could be a multi side shape in profile, such as a polygon. Water inlet pipe into the chamber

Referring to Figures 22 and 23, a water inlet pipe 156 can be housed at the top of the chamber 1 18, for example as part of a lid assembly which may cover an open end of the chamber, although the inlet for the liquid can be at the bottom or sides, and the inlet pipe can intrude into the chamber. There can be several inlets and inlet pipes to assist the movement of the infusion material and the addition of other materials. The inlet pipes can also be used to add different liquids to assist in the blending of beverages, such as cocktails.

U/S or other probe

To assist in the acceleration of the infusion process an ultrasonic or other type of probe 158 can be placed into the infusion chamber 1 18, so as to project below the liquid level, to increase the speed of flavour release into the infusion liquid, by the process of cavitation. The process of cavitation can also be produced by the use of a liquid or air jet pipe 160 in the chamber. Coupling

Referring now to Figures 24 and 25, the infusion unit 94 may be coupled to the appliance 90 for example with the use of a sprung bayonet fitting 162, or a magnetic element 164 or screw fitting (not shown), or a combination of some or all of these. This, combined with the cool temperature of the outer chamber allows for quick and efficient release and securing of the chamber by the user.

Fitting the filter to the infusion chamber.

The infusion chamber 1 18 is fitted to the filter 131 via a water tight seal. Referring to Figure 26, the base unit 136 incorporating the filter 131 may be removed from the chamber by simply applying pressure and twisting. The removal of the filter allows for the chamber 1 18 to be cleaned easily. The chamber can be secured to the base unit 136 either by the single use of the water tight seal, or a bayonet screw action, or a securing pin or clip or button arrangement or a combination of one or all of these. For example, the base unit 136 may have radially inwardly extending rubber parts 166 forming an interference fit with the outer wall of the chamber 1 18 at the base thereof. The chamber wall may be formed of glass. The shape of the base of the chamber

The base of the inside of the infusion chamber 1 18 can for example be either a coned, convex, flat or concave shape/ profile. Various shapes are illustrated in Figure 27. The chamber can have a convex or protruding shape to the base 167 thereof to accommodate the release mechanism, in particular the valve member 131 , so that it has a small protruding profile, as the valve member 131 may thus be housed below the base within the convex shape of the unit.

A concave or a convex shape could also be used to assist in the mixing or turbulent flow of the water added to the chamber 1 18, as shown in Figures 28 and 29 by the arrows 169. The design of the base of the chamber may be subject to the type of infusion material or ingredient being used.

Chamber illumination

The ability to see the infusion taking place in the chamber is desirable not only from a theatrical view point but also to assist the user in determining the stage of the infusion. To assist this, the chamber may be illuminated. The illumination can be achieved by placing several LED or other light sources in the top or bottom or sides of the chamber. The use of an illumination coating on the side / bottom / top of the chamber may also be used for this purpose.

Where the chamber is to be illuminated with LED's or other light sources, the illumination helps the user view the infusion process and also can be used to indicate to the user, for example through changes in lighting level and colour, that the infusion process is starting, proceeding, or completed, or that the machine is idle. The illumination can be provided by any angle from above/ below or from the side of the chamber. The light source can also be used in association with a sensor for sensing the progress of the infusion process, for example by sensing the absorption or reflection of light from the light source by the liquid.

Ultraviolet

A ultra-violet or other method of sterilisation of water or water content can be used in the infusion chamber or at the point of entry to or exit from the chamber, or along the inlet pipe.

Hot/warm/cold water dispenser and water filter jug. The appliance may also be usable without any infusion ingredient to be a hot water dispenser. The appliance may also be usable without the heating element, such that cold water can be moved from the storage tank via the water filter to be dispensed to a cup, to provide functionality similar to that of a water filter jug. Grinder

The provision of a grinder to process the leaves or other infused materials such as herbs or fruit before they enter the infusion chamber is also possible. A grinder may be placed above or to the side of the infusion chamber, and the ingredients may go from the grinder directly into the chamber, using gravity or a mechanical or air driven transport system. The grinding process increases the surface area of the ingredients and allows for a more efficient infusion process. For example, the grinder may be a motor-driven burr-grinder (i.e., a grinder comprising relatively-rotating toothed discs), or toothed rollers rotating in close contact, through which tea-leaves are ground into smaller pieces. The distance between the grinding elements may be controlled either automatically or manually to control the degree to which the tea-leaves are ground.

Ingredient input/ storage

The appliance may also have several holders/reservoirs on the top of the appliance that are designed to hold materials that are to be infused and/or ingredient that are to be added to the infusion, such as a flavouring. An example would be lemon juice for a red tea (black) or sugar etc.

User Interface

The appliance may have an interface that can be activated via a touchscreen on the appliance housing or via an external electronic device communicating with the appliance directly or via a third party device via an loT system. The interface may be designed to reflect the user experience and the unique infusion operation of the appliance.

Each tea type/sub type may have a unique set of infusion settings/cycles. These cycles can reflect the type of leaf size and/or leaf type and/or the number of full infusions made with the tea. The infusion settings can consist of temperature, water quantity, infusion time and release time. A combination of each may be needed to ensure the maximum quality of the infused tea. The user will be able to select a particular infusion cycle based upon the ingredients they are using. The appliance's interface may be programmes with several pre-set infusion programmes from which the user can select. The user can preferably also adjust the infusion profile/programme, based upon the tea type, strength required, cup size, etc; they will also preferably be able to adjust the temperature of the water used for the infusion to ensure that the infusion used reflects the individual user's preferences providing personalisation. Figure 32 is an example flow chart of a user interface for the infusion unit. The user interface may be operated in a known manner such as by providing a touch screen, or providing actuable elements such as buttons adjacent the interface display. The user interface may include features such as 'favouring' certain settings for a certain tea, altering settings, moving frequently used teas or settings to the start of the menu for ease of use, and prompting the user to decide whether to change or re-use tea leaves after a predetermined number of uses.

When the unit is switched on, a 'splash screen' 60 may be displayed for a short time, for example five seconds. If the unit has not been used previously, a 'first use' screen 62 is shown, which allows the user to select the type of tea (or other infusion material) to be infused from a menu screen 64. Optionally, the user may opt to view information 66 concerning the selected tea.

On choosing a tea (in this example, green tea), a selection screen 68 is displayed allowing the selection of various parameters or settings in relation to the selected tea, or of starting the infusion process with the setting shown. In this example the settings include strength, temperature and size of the required beverage infusion, which may each be displayed on the selection screen, and may optionally be adjusted by selecting the setting to be adjusted. In this example, the green tea settings screen shows the strength is set to 'strong', the temperature is set to 90degrees, and the size is set to 'small'. These may be default settings, or if the particular tea has been selected before, they may be the last used settings for that tea. If the unit has been used before, the settings screen 68 for the last used tea may be displayed straight from the splash screen 60. The user may access the tea menu 64 to change the tea if required. The most frequently used teas may be displayed first in the menu 64.

From the selection screen 68, it may also be possible to access a setting menu screen 69 for adjusting the control or interface settings such as brightness and sounds.

If the user wished to adjust one of the settings, they may move the selection indicator on the selection screen. In this example the selection indicator 71 is highlighting temperature, allowing the temperature to be adjusted, which is shown by an increment bar 72. If the user wishes to adjust the strength of the infusion, the strength icon 70 is highlighted and a bar 73 is displayed which indicated the strength increments selected, which can be increased or decreased as required on a strength selection screen 74. The size of the beverage may be adjusted in a similar manner by selecting the size selection screen 76. Once the user is happy with the infusion settings, they select 'start' and a 'serving' screen 78 is displayed showing the progress of the infusion process. When the infusion is complete and the beverage is ready, an end screen is displayed. The user may select 'end', which returns the interface to the last selection screen 76, from which the same or another beverage may be selected, or the user may select 'repeat'. In this case, if the recommended number of infusions for the tea leaves has not been exceeded, the same beverage is prepared again. If the recommended number of infusions has been exceeded, the user may be prompted 82 to decide whether the tea leaves should be changed. Optionally, an alternative tea menu 84 may include an option to pre-rinse the infusion unit, from which information concerning pre-rinsing 86 may be displayed, and the progress of the pre-rinse 88 may be displayed if selected. Such a pre-rinse option may be an optional feature of the infusion unit, for example for use in certain applications or markets according to need or user preference.

Referring to Figure 33, a similar flow chart is shown for use with a user interface having a dial Figure 31 illustrates a possible 'favouring' flow chart, in which a user may choose a particular setting to add as a favourite setting. The top-left picture 172 displays a list including pre-set settings for making tea of various types, and "favourited" alternative user-configured settings for making tea indicated with a heart symbol 174. These may be shown accompanied with a picture of the tea, as shown in the top-right picture 176. Selecting the (i) symbol may go to a screen showing information about the tea and the settings for brewing it.

Selecting from the tea menu will go to a screen 178, as shown in the second row on the left, showing options for settings for making tea which the user can choose to "favourite" by selecting the heart-+ symbol 180. As shown on the right, a heart-tick symbol 182 will then be shown on the screen to indicate that the settings have been "favourited".

In the third row, a picture 184 is shown displaying information about the settings, which is displayed in response to a user selection. The user may edit these settings in the form shown in the bottom picture 186, as already described above.

Each infusion will be made up of several mini infusions. Where the infusion is a multistage infusion, the first infusion is used to Bloom (hydrate) the ingredients and infuse - for the first part of the infusion process the leaves are held in the chamber to assist with the hydration and the blooming of the leaves. This stage or process assists the quicker release of and increase in the flavour. This bloom infusion can consist of only partial filling of the chamber and the addition of more water into the chamber to assist the creation of more movement of the leaves and reinvigorates the leaves and increase the surface area available to be infused and exposed to the water.

At the end of the first mini infusion, the infused liquid is released from the chamber; the second mini infusion time now begins with the addition of further water and a further infusion time leading to a further release of infused liquid. Preferably each further mini infusion comprises a quantity of fluid less than or equal to the previous mini infusion.

The number of mini infusions used is dependent upon the type of tea or other ingredient, the strength of the infusion required and the size of the cup required to be filled.

For example, for a tea cup that is small, three infusions might be enough, but for a larger cup size more mini infusion might be required. Tablel shows an example of a full infusion cycle. For small cups infusions 1 , 2 and 5 can be completed. For a larger cup, 1 , 2, 3, and 5 or any other combination of mini- infusion can be completed. Five possible mini infusions are presented here but any number can be programmed, for example for different ingredients. Different temperature of the mini-infusion cycles can allow the tea to be served at a ready to drink temperature. If a hot water temperature is required to extract maximum flavour, then this can be achieve in the first infusion or bloom stage, and lower temperature infusion can follow to achieve a beverage that is at a drinkable temperature for immediate consumption. Table 1 - Example of a tea infusion process

Strength

The flavour strength of the final infusion or brew might be increased by either increasing the length of the infusion times and/or increasing the number of infusions and/or reducing the amount of liquid used in the infusion(s).

Purge

The appliance may have a purge cycle whereby water is pumped or otherwise moved through the appliance to remove water that is in the system (eg between the heating stage and the cup). This cycle can be run upon user request, for example via the interface, and/or each time the machine is switched on.

Multi infusion using the same leaves

The appliance may have the capability, for example via software, to detect or otherwise determine whether the infusion unit or chamber has been removed. This can be by the use of the scales and/ or a sensor/switch on the appliance that can detect when the chamber has been removed or is absent.

An advantage of this is that some ingredients are traditionally infused several times so the user can use the same leaves or other infusion material or ingredient to infuse again. The appliance can detect this, for example by detecting removal of the infusion unit for refiling, and the appliance can thus alter the programme to suit the next infusion by altering one or more parameters of the infusion to suit. For example with a green tea that is being infused for a second time the bloom stage will not be necessary and the second stage may need the time/temperature altered. The temperature used and the infusion time for each mini infusion can be adapted to produce the highest quality of the final product.

Water overflow sensor

The use of a sensor or float attached to a switch, or a distance meter, or the use of weighing scales may detect if the water in the chamber is too high and stop the input of water into the machine. Motorised whisk in the infusion Chamber

Referring to Figure 30, there may be a mechanised whisk 170 in the inner infusion chamber that can whisk the content into a foam. For example, a whisk element 170 may be mounted to a lid 172 of the infusion chamber 1 18 so as to extend into the interior of the chamber.

Water inlet

The water inlet pipe nozzle could consist of a fine filter type mesh which will provide the water inlet with a fine spray type effect, which assist in the addition and the oxidisations of the water coming into the chamber as well as act as a filter of the water to ensure no impurities as allowed into the chamber.

It will be understood that the present invention has been described above purely by way of example, and modifications of detail can be made within the scope of the invention. Each feature disclosed in the description, and (where appropriate) the claims and drawings may be provided independently or in any appropriate combination.

Reference numerals appearing in the claims are by way of illustration only and shall have no limiting effect on the scope of the claims.

Claims

CLAIMS:

1 . A method of preparing an infused beverage, the method comprising the steps of:

(a) introducing an infusion material into an infusion chamber;

(b) introducing a quantity of fluid to be infused into the infusion chamber;

(c) drawing at least a portion of infused fluid from the tank after a predetermined time period, whilst simultaneously introducing a further quantity of fluid to be infused to the chamber; and

(d) drawing further infused fluid from the chamber after a further predetermined infusion time period.

2. A method as claimed in claim 1 , comprising repeating step (c) at least once.

3. A method according to Claim 1 or 2, wherein the fluid is water.

4. A method according to Claims 1 , 2 or 3, wherein the infusion material is tea.

5. A method according to any preceding claim, comprising heating the fluid to be infused to a predetermined temperature before introducing the fluid to the chamber and/or heating the chamber to a predetermined temperature.

6. A method according to any preceding claim, comprising compressing the infusion material in order to release infused fluid for drawing.

7. A method according to any preceding claim, in which the step of drawing the fluid comprises opening an outlet aperture in a lower portion of the chamber.

8. A method according to any preceding claim, in which the quantity of fluid introduced in step (b) is less than 80%, and preferably less than 50% of the total quantity of fluid drawn in steps (c) and (d).

9. A method according to any preceding claim, comprising the steps of sealing the chamber during at least a portion of the duration of the infusion time period.

10. A method according to claim 9 comprising lowering the pressure in the chamber for at least a portion of the duration of the infusion time period.

1 1 . A method according to claim 9 or 10, in which the beverage is a cold beverage, and the fluid introduced in step (b) and/or in step (c) is cold fluid.

12. A method according to any preceding claim, comprising supplying the fluid to be infused from a storage tank.

13. A method according to claim 12, comprising the step of oxygenating the fluid in the storage tank before supplying the fluid to the chamber, and/or exposing the fluid contained within the tank to a UV light source before supplying the fluid to the chamber.

14. A method according to any preceding claim, comprising weighing the infusion chamber, and controlling the addition of infusion liquid and/or infusion material in dependence upon the weight of the chamber.

15. Apparatus for preparing an infused beverage, comprising:

an infusion chamber having an opening for receiving infusion material, an inlet for introducing fluid to be infused to the chamber, and an outlet for drawing infused fluid from the chamber, wherein the inlet and the outlet are arranged to be operable together to allow fluid to be drawn at the same time as fluid is introduced.

16. Apparatus for preparing an infused beverage, comprising: an infusion chamber arranged to receive fluid to be infused, the chamber having a housing defining a (sealed) cavity between the housing and the chamber and being movable relative to the chamber, and a valve member in an outlet of the chamber, the valve member being operable by relative movement between the housing and the chamber.

17. Apparatus as claimed in claim 16, in which the housing and the chamber are substantially cylindrical, and are relatively movable in a substantially axial direction.

18. Apparatus as claimed in claim 16 or 17, in which the outlet is provided in a lower face of the chamber, and the housing substantially surrounds the lower face and an axially extending side face of the chamber.

19. Apparatus as claimed in claim 18, in which a substantially airtight seal is provided between the chamber and the housing around the outlet of the chamber and around an upper portion of the axially extending side faces thereof.

20. Apparatus as claimed in any one of claims 16 to 19, comprising at least one aperture in the housing arranged to vent liquid or steam from the cavity.

21. Apparatus as claimed in any of claims 15 to 20, in which the outlet comprises a plurality of apertures.

22. Apparatus as claimed in any of claims 15 to 21 , comprising a heater for heating the fluid to be infused to a predetermined temperature.

23. Apparatus as claimed in any of claims 15 to 22, comprising a storage tank for storing fluid to be infused.

24. Apparatus as claimed in claim 23, comprising at least one of: an aerator arranged to aerate the fluid to be infused; and a UV light source arranged to sterilize the fluid to be infused.

25. Apparatus as claimed in any of claims 15 to 24, comprising a removable infusion unit.

26. Apparatus as claimed in claim 25, the apparatus being arranged selectively to dispense water when the infusion unit is not present.

27. Apparatus as claimed in claim 26, the apparatus being arranged selectively to heat the water to be dispensed.

28. Apparatus as claimed in any one of claims 15 to 27 comprising a grinder arranged to grind infusion material and/or at least one holder for material to be added to the beverage.

29. Apparatus as claimed in any one of claims 15 to 28, comprising an illumination arrangement arranged to illuminate the infusion chamber.

30. Apparatus as claimed in any one of claims 15 to 29 comprising a removable filter element associated with the outlet of the infusion chamber and arranged to filter infused liquid.

31 . Apparatus as claimed in any one of claims 15 to 30 comprising a weight sensor arranged to sense the weight of the infusion chamber.

32. Apparatus as claimed in claim 31 , comprising a removable infusion unit, and a formation associated with the weight sensor for accepting the infusion unit.

33. Apparatus as claimed in any one of claims 15 to 32, comprising at least one of: a whisk, a sensor such as a UV probe, and an inlet conduit for water or other liquid, arranged to extend below the level of infusion liquid in the infusion chamber.

34. Apparatus as claimed in any one of claims 15 to 33, comprising a user interface arranged to detect a selected value of at least one variable infusion parameter, such as the strength, temperature and/or volume of the infusion, and optionally comprising a memory for storing the at least one selected value of the variable parameter, or a combination of selected values of a plurality of variable parameters.

35. A method of preparing an infused beverage, the method comprising the steps of: introducing an infusion material into an infusion chamber;

introducing a fluid to the chamber;

lowering the pressure in the chamber; and

drawing infused fluid from the chamber.

36. Apparatus for preparing an infused beverage comprising an infusion chamber arranged to receive infusion material, the chamber having an inlet arranged to receive fluid to be infused, and an outlet arranged for infused fluid to be drawn from the chamber, the apparatus comprising a pump arranged to lower the pressure in the chamber during infusion.

37. Apparatus for preparing an infused beverage, the apparatus being controllable according to at least one variable infusion parameter, and having a processor arranged to obtain a user input corresponding to a selection related to the variable parameter, and to control operation of the infusion apparatus in dependence upon the selection.

38. Apparatus as claimed in claim 37, in which the variable infusion parameter is one or more of: a type or quantity of infusion material; an infusion duration; an infusion temperature, and a volume of infusion liquid.

39. Apparatus for preparing an infused beverage, comprising: a grinder arranged to grind an infusion material; an infusion chamber arranged to receive infusion material from the grinder, and having an inlet arranged to receive fluid to be infused into the chamber, and an outlet for drawing infused fluid from the chamber.