WO2020097404A1

WO2020097404A1 - Air pressure and gravity assisted brewing apparatus

Info

Publication number: WO2020097404A1
Application number: PCT/US2019/060368
Authority: WO
Inventors: Minjoe WILLIAMS
Original assignee: Williams Minjoe
Priority date: 2018-11-07
Filing date: 2019-11-07
Publication date: 2020-05-14

Abstract

A air pressure and gravity assisted brewing apparatus is provided having two chambers in substantially vertical alignment and separated by a choke point. The top chamber having an opening at the top for liquid and a brew conveying assembly that holds a quantity of a extractable substance and conveys a brew therefrom into the upper chamber with the addition of liquid to the top chamber, which does not fall to the bottom chamber, due to the pressure the apparatus applies to the bottom chamber when liquid is in the top chamber, until a plug from the vent at the bottom chamber is released. The vent also acts as the spout for the brew to be served through.

Description

AIR PRESSURE AND GRAVITY ASSISTED BREWING

APPARATUS AND METHOD OF USE

This application claims the priority of the U.S. Provisional Serial No. 62/275,6589 filed November 7th, 2018.

BACKGROUND OF THE INVENTION

Field of the Invention

The present invention is related to the field of brewing and, more particularly, to an brewing apparatus that brews coffee, tea and other fluids, above an air filled chamber, until the pressure from the bottom chamber is released by a vent located on the bottom chamber, allowing the liquid to fall to the bottom chamber, through a central channel, which can then be poured through the same vent that allowed the chamber to depressurize.

Description of the Related Art

Drip brewing apparatuses by which the user consumes coffee, tea or other brew rely on the force of gravity, time and resistance of the filter being used, to allow the liquid to fall through the brewing material, then through the filter, into the users pot or cup. This method doesn’t allow the user to control how long the liquid and material are brewed together. Also, with the method listed above, the consistency of the brew is different in its first drip and it’s last. Furthermore, many conventional brewing devices that allow timed brewing, such as a French press, rely on the user to manually press the grinds of the brewing material, leaving the bits of waste pressed into the bottom of the device. This non-standardized method of brewing may, of course, vary from user to user and can be difficult in practice for some individuals, such as those who may have limited proficiency with physical movement as well as those who think it’s hard to clean the bits out from the bottom of these devices. These conventional approaches listed above can be hard to control, messy, and hard to practice.

Therefore, a need exists for a brewing apparatus that provides the benefits of allowing the user to choose how long their materials are brewed and filtered, by allowing controlled venting with the additional benefit of disposing the waste of the brewed material, such as coffee grinds, with ease. As well as an aesthetically pleasing view of things brewing on air.

SUMMARY OF THE INVENTION

In view of the foregoing, the present invention is directed to an air pressure and gravity assisted brewing apparatus having two chambers that are in substantially horizontal alignment with one another and separated by a small opening(s) or choke point through which fluid can pass from the top chamber to the bottom chamber. The top chamber is opened at the top which can be fitted with a strainer that holds material such as coffee or tea. The bottom chamber is connected to the top chamber through a small opening or choke point. The bottom chamber has a vent connected to its body that additionally is a spout to pour the brew.

The apparatus may be provided with a handle that’s fixed to the body of the apparatus that allows the user to handle the device without burning themselves.

The brewing apparatus uses the force of gravity and liquid brew as the tool to pressurize the chamber below. The central channel or choke points connecting the top and bottom chambers, is small enough that the liquid cannot pass from top to bottom chambers, unless the bottom chamber is depressurized. This connecting choke point can vary in shapes and dimensions. The simplest version of this being a small hole. A more complex version would be a multi hosed siphon. Depending on viscosity, density, and temperature of the fluid the shape of the central channel(s) might differ. For instance, the hotter the liquid the channel might need to be smaller and longer than a channel that only needs to stop colder water. The function is to stop liquid from falling from the top chamber to the bottom chamber, while the vent located on the bottom chamber is still plugged and the bottom chamber is pressurized. When the plug is removed from the bottom vent, the liquid can move through the choke point from the top chamber to the bottom chamber.

When appropriate to facilitate the following description and claims, the central channel, bottleneck, holes, hoses, choke point that connects the top and bottom chambers of this brewing apparatus are each generically referred to herein as a“choke point”.

For the ease of understanding the present invention, when appropriate to facilitate the following description and claims, any material that can be brewed, such as coffee, tea, herbs, and or other substances, are each generically referred to herein as“coffee”.

The present invention has a strainer that’s conical in shape and fits into the top chamber. The strainer rests on the edge of the top chamber with arms that extend over the edge of the top chamber, the arms may be extended and fitted with a handle, for the user to properly handle the strainer with ease. The strainer can hold coffee grinds, teas, or any other material but allows fluids to pass. This strainer is preferably made of stainless steal but can be made of paper or any other material that strains matter from fluids. The strainer shouldn’t touch the bottom of the top chamber, but in the case that it does, the strainer shouldn’t block the choke point. The strainer should sit a little above the top opening on the top chamber, ensuring the coffee grounds don’t spill into the liquid portion of the chamber, while in brew. The apparatus also comes with a stopper that plugs the bottom vent. This stopper, when plugged, is the tool that keeps the bottom chamber pressurized, while the brew is above in the top chamber. When releasing plug, while the brew is in the top chamber, allows the brew to fall into the bottom chamber, due to depressurization of the bottom chamber. The brew cannot pass the choke point while the plug is blocking the vent. The stopper fits snuggly, ensuring that air cannot escape through the vent. The plug or stopper can be made of silicone or rubber to get a quality seal but can be made with any material. The stopper is just a representation of what the function of the stopper is for. This can also be the users thumb or any object that blocks the air from coming out of the bottom chamber.

To describe the use of the apparatus according to the present invention, the chambers will be referred to as the top chamber and bottom chamber, with the understanding that top chamber is the open chamber resting above the choke point that connects the top and bottom chambers. Plug the bottom vent with the solid stopper, place the strainer into the top chamber with the arms of the strainer resting on the edge of the top chamber opening. Add a desired amount of coffee grounds into the strainer. Then adding a desired amount of hot water into the top opening. This will create a pressurized bottom chamber. The liquid in the top chamber is pressurizing the bottom chamber with its weight. This mixture of hot water and ground coffee will brew in the top chamber until the vent located on the bottom chamber is unplugged or the user removes the strainer with the grounds. During the time the fluid is brewing in the top chamber, the coffee grounds are floating and brewing within the hot water but is restricted to the size of the strainer. The user may mix the combination of coffee grounds and hot water with a spoon, or like tool, during this time to ensure a quality brew. When the desired amount of time has passed, remove the stopper plugged in the vent, located on the bottom chamber, to release the air pressure from the bottom chamber. When the stopper is unplugged from the vent located on the bottom chamber, the coffee from the top chamber will fall through the choke point into the bottom chamber. The strainer can be left on the top chamber while the transfer of liquid is taking place. Gravity will ensure that coffee grounds remain in the strainer while the liquid coffee brew falls out of the strainer through the choke point into the bottom chamber. After the transfer is complete, the user may tilt the apparatus with the handle, ensuring not to burn themselves, to serve the filtered brewed coffee from the same vent that released the air pressure from the bottom chamber. The wasted coffee grounds are easy to dispose of. All the user does, is remove the strainer from the top opening and dump the used coffee grounds where appropriate.

Another object of the present invention is to provide a method of using an air pressure and gravity assisted brewing apparatus in accordance with the preceding objects in which the apparatus may be used in a way that provides the user with different brew strengths with one batch of coffee grounds. While the stopper is plugging the vent located on the bottom chamber, coffee grounds are located in the strainer that’s placed in the top chamber and resting on the top chamber edge, pouring hot water into the opening of the top chamber will assist in the pressurization of the bottom chamber, and will start the brewing process. The plug can be released to depressurize the bottom chamber so that the brew can fall from the top to bottom chambers. While in the process of transfer the plug can be resealed. This will pressurize the bottom chamber again and the transfer of brew from top to bottom chamber will stop. Allowing the user to consume the first, lighter batch, of coffee and brew the rest for a stronger taste. This process can be repeated multiple times throughout the brewing process.

Still another object of the present invention is to provide a liquid-assisted air-moving apparatus that includes a vessel having a first chamber and a second chamber in substantially vertical alignment with one another and separated by a choke point, the top chamber having an opening to fit liquid and a strainer, the top of the apparatus can also be closed with a lid, the bottom chamber has at least one pluggable vent that also acts as a spout, liquid in the upper chamber being prevented from moving into the lower chamber by the choke point and air trapped in the lower chamber when the lower chamber is sealed, and the air being forced out of the apparatus through the lower chamber when the liquid from the upper chamber is in movement from upper to lower chamber when the vent is opened.

These and other objects of the invention, as well as many of the intended advantages thereof, will become more readily apparent when reference is made to the following description taken in conjunction with the accompany drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Figures 1, 1 A, 1B show the components of a first embodiment of an air pressure and gravity assisted brewing apparatus in accordance with the present invention. Figure 1 shows the vessel with 2 chambers with a handle, a top chamber having an opening at the top and the bottom chamber with a pluggable vent, with the top and bottom chambers connected by a choke point, while Figures 1 A show the strainer that fits into the top chamber and Figures 1B shows the plug or stopper that fits snugly into the vent located at the bottom chamber.

Figures 1C shows the vessel in an assembled view, where the strainer is sitting inside the top chamber and resting its arms on the lip or edge of the top chamber, and the bottom chamber is plugged with the stopper.

Figures 2 shows the vessel of Figure 1 with coffee grounds in the strainer and hot water has poured into the top opening of the top chamber. The liquid cannot pass into the bottom chamber due to the stopper plugging the vent on the bottom chamber. The coffee is now brewing and may be stirred to the users liking.

Figures 3 shows the vessel of Figure 2 with the vent unplugged from the bottom chamber and the liquid brew falling from the top chamber through the choke point into the bottom chamber.

Figures 4 shows the vessel of Figure 3 with the transfer of brew complete from top to bottom chamber and the strainer in the top chamber removed.

Figures 5 shows the vessel of Figure 4 being handled and tilted so the brew is poured from the bottom chamber through the vent located on the bottom chamber into a mug for consumption.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

In describing preferred embodiments of the invention illustrated in the drawings, specific terminology will be resorted to for the sake of clarity. However, the invention is not intended to be limited to the specific terms so selected, and it is to be understood that each specific term includes all technical equivalents which operate in a similar manner to accomplish a similar purpose.

As shown by a first preferred embodiment depicted in Figures 1-1C, the present invention is directed to an air pressure and gravity assisted brewing apparatus generally designated by reference numeral 10. In this regard, while the brewing apparatus is described herein as an“air” pressure and gravity assisted, it is not intended that the present invention be limited to use with just air as other gases could be used. Therefore, unless otherwise specified, use of the term“air” is intended to include such other gases as might be appropriately and safely used in conformity with the invention as it is described herein. As shown by a first preferred embodiment depicted in Figures 1-1C, the present invention is directed to an air pressure and gravity assisted brewing apparatus generally designated by the reference numeral 10. In this regard, while the brewing apparatus is described herein as a“coffee” brewing device it is not intended that the present invention be limited to use with just coffee as other materials could be used. Therefore, unless otherwise specified, use of the term“coffee” is intended to include such other substances as might be appropriately and safely used in conformity with the invention as it is described herein.

The air pressure and gravity assisted brewing apparatus 10 includes a vessel 13 having two chambers generally referred to as top chamber 11 and bottom chamber 12 that are supported in substantially vertical alignment of one another and are separated by a choke point 14, a strainer or filter that can fit into the opening on top chamber 11 and rest on the edges of the top opening via arms 32 and a handle 33, generally designated by reference numeral 31, and a stopper 20 as shown in Figures 1-1C. As used herein, the term“choke point” is intended to include any narrowed or constricted region between the two chambers. According to the preferred embodiment illustrated in Figures 1-5, the vessel 13 of the apparatus 10 has an hourglass shape with two opposed almost symmetrical chambers 11, 12. However other shapes may be used effectively, including the use of chambers that are not symmetrical.

For the ease of understanding the present invention the strainer 30 fixed with arms 32 and an arm with a handle 33 will be herein called“brew conveying assembly” 31.

Connecting the top chamber 11 and the bottom chamber 12 is a choke point 14. According to the preferred embodiment illustrated in Figures 1-5, the choke point 14 is a small hole that connects both the top 11 and bottom 12 chambers. Although the preferred embodiment for the choke point 14 may be a cylindrical bore other shapes may be used effectively, including the use of multiple holes and connections, siphons and any other shape that can be used effectively to stop liquids from falling into the bottom chamber 12, when the bottom chamber is pressurized by the weight of the liquid in chamber 11.

The bottom chamber 12 has a vent 15 attached to the middle of its body, that extends out a little and shaped as a female joint, according to the preferred embodiment illustrated in Figures 1- 5. The vent 15 is additionally the spout 15 that the brew may be poured from. Though this is the preferred embodiment of the vent/spout 15 it’s not limited to the shape nor is it limited to have one vent. The position of the vent 15 may be varied so long as the vent is not in communication with the quantity of water that is used during operation of the brewing apparatus 10.

According to the preferred embodiment, the stopper 20 which plugs the vent 15 is a conical silicone stopper 20 that securely fits into the vent/spout 15, secure enough to hold its position in the vent while the pressure in the bottom chamber 12 is being applied, but easily removable by the user. However, the stopper 20 can be of any shape or material, as long as the it restricts air from existing the vent 15.

Although, according to the preferred embodiment, the top chamber 11, bottom chamber 12, and the area surrounding the choke point 14 are all one piece and is made of glass. The vessel 13 is not limited to the size, shape, and material. If the function is not affected, these components can be in any shape, size and any material. These components are also not limited to one piece, for instance, the top chamber 11 may screw into the middle choke point 14 that screws into the bottom chamber 12 (not shown).

According to the preferred embodiment the brew conveying assembly 31, illustrated in Figures 1 A, 1C, has a conical mesh strainer 30 with arms 32 and an arm with a handle 33 extending out from the top of the brew conveying assembly 31. The brew conveying assembly 31, according to the preferred embodiment, is one piece and all made of stainless steel. However, the brew conveying assembly can be made from any material that strains materials but allows water to pass. Furthermore, the brew conveying assembly 31 can also come in the form of a tea bag.

As shown in Figures 2, the apparatus is operable with a quantity of liquid such as hot water 55 which is introduced into the top opening of the top chamber 11, with the brew conveying assembly 31 already placed onto the top edge of the top opening with the arms 32 and arm and handle 32, and coffee grounds 44 that were previously introduced into the strainer 30, all the while the stopper 20 was plugging vent 15. It does not matter what steps the user takes in order to start the brewing process. As long as the vent 15 is plugged with a stopper 20, and the coffee grounds are placed in the brew conveying assembly 31 the user can either add the water first or the conveying assembly 31 first into the top chamber 11.

With the vent 15 plugged with a stopper 20, coffee grounds 44 placed in the brew conveying assembly 31 which is placed in the top chamber 11, and hot water 55 is added to the top chamber 11, the brewing process begins.

The brew will sit in top chamber 11 and not fall through the choke point 14, rather the liquid will stop in the choke point 14, notated on Figure 2 as numeral 56 as the water level at which it’s stopped. The liquid cannot fall due to the pressure built by the liquid on the top chamber 11. Numeral 54 references the water lines on Figures 2-5.

Once the desired amount of time has passed for the liquid 55 and coffee grounds 44 to brew, the user unplugs vent 15 by removing the stopper 20, which releases the air pressure in the bottom chamber and the brewed filtered coffee 65 can now fall to the bottom chamber 12, shown on Figure 3. Once the transfer is complete the user can remove the brew conveying assembly 31 with the grounds of coffee 44 still within the strainer 30 for easy disposal, or it can be kept on the top chamber 11, or removed before the liquid transfer takes place, it all depends on the users preference.

The transfer of liquid from the top chamber 11 to the bottom chamber 12 can be disrupted by simply inserting the stopper 20 back into the vent 15. Providing the user multiple ranges of coffee, if needed, with one brew cycle.

Once the transfer of brewed filtered coffee 65 is complete to the bottom chamber 12. Figure 5 shows the filtered brewed coffee 65 being served into a mug, by holding the handle 18 located on the vessel 10 and tilted so the vent acts as a spout.

The foregoing descriptions and drawings should be considered as illustrative only of the principles of the invention. The invention may be configured in a variety of shapes and sizes and is not limited by the dimensions of the preferred embodiment. Numerous applications of the present invention will readily occur to those skilled in the art. Therefore, it is not desired to limit the invention to the specific examples disclosed or the exact construction and operation shown and described. Rather, all suitable modifications and equivalents may be resorted to, falling within the scope of the invention.

Claims

WHAT IS CLAIMED IS:

1. A air pressure and gravity assisted brewing apparatus comprising:

A vessel having a top chamber and a bottom chamber in substantially vertical alignment with one another and separated by a choke point, the top chamber having an opening at the top to fit liquid and strainer or filter, the bottom chamber having at least one vent located on the body of the bottom chamber with said vents having respective plugs for sealing and opening the vents;

A brew conveying assembly for holding a quantity of a, extractable substance for brewing therein when fitted into the top chamber; and

The apparatus being operable with a quantity of liquid is introduced to the top chamber and the bottom chamber is pressurized by liquid sitting in the top chamber and a plug that seals the vent located on the bottom chamber, the top chamber will brew the extractable substance for as long as the bottom chamber is pressurized.

2. The air pressure and gravity assisted brewing apparatus as set forth in claim 1, wherein the choke point is a siphon.

3. A air pressure and gravity assisted brewing apparatus comprising:

A vessel having a first chamber and a second chamber in substantially vertical alignment with one another and separated by a choke point, the first chamber is above the choke point has an opening at the top to fit any brew conveying assembly and connected to the bottom chamber via the choke point, the bottom chamber having a vent with a respective plug;

A brew conveying assembly for holding a quantity of an extractable substance for brewing therein when fitted into the top chamber; and The apparatus being operable with a quantity of liquid is introduced to the top chamber and the bottom chamber is pressurized by the brew on the top chamber and a plug that seals the vent located on the bottom chamber, the liquid and extractable substance will sit above the bottom chamber until the plug from the vent located on the bottom chamber is removed, allowing air to escape while the brew falls to the bottom chamber; then

The brew can be served through the same vent that was providing pressure via a plug, by tilting the apparatus.

4. The air pressure and gravity assisted brewing apparatus as set forth in claim 3, wherein the choke point and air trapped in the lower chamber prevents a quantity of liquid held in the upper chamber from falling into the lower chamber until at least a first vent on the bottom chamber is removed.

5. A method of using a air pressure and gravity assisted brewing apparatus comprising: a) Providing a vessel operative with a quantity of water and including a brew conveying assembly that holds a quantity of extractable substance for brewing therein, the vessel having an top chamber and a bottom chamber in substantially vertical alignment with one another and separated by a choke point, the top chamber having an opening at the top and the bottom chamber closed with a vent with respective removable plugs for sealing and opening thereof;

b) Orienting the apparatus so the vent on the bottom chamber is plugged;

c) Placing the desired quantity of extractable material into the brew conveying assembly; d) Inserting the brew conveying assembly into the top chamber;

e) Adding a desired quantity of liquid to the top chamber; f) When the desired time has passed for the brew, remove the plug from the vent located on the bottom chamber, effectively depressurizing the bottom chamber;

g) Allowing gravity to pull the brewed contents into the bottom chamber;

h) Pouring the final brew from the vent located on the bottom chamber.