Abstrict A beverage brewing system (10) having a controller (52) responsive
to a comparison of preselected values of total brew water and total
diluent water stored in a program memory (62) and to actual quantities
measured by one or two flow meter (36 36') to control operation
of a brew valve (46) passing water to a hot water tank (14) and
a diluent valve (50) for passing water directly to a mixing chamber
(28). The controller is also responsive to a level sensor (20) to
control the brew valve (46) to keep the hot water tank filled with
water. The preselected amounts may be changed for different brewing
conditions to obtain different total quantities of beverage or different
ratios of hot brew water passed through the brew basket (24) to
cold diluent water passed directly to the mixing chamber, or serving
urn (28).
Claims What is claimed is:
1. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a controllable delivery system
for selectively delivering water from the source to the brew basket
to make the liquid drink extract and from the source to the mixing
chamber for mixing with the drink extract; means for connecting
the source of water to the controllable delivery system including
a flow meter for directly measuring an actual quantity of water
passing from the source to the delivery system substantially independently
of the rate of flow of the water; and a controller responsive to
the actual quantity water directly measured by the flow meter for
selectively controlling the delivery system to deliver only a preselected
amount of water to at least one of the brew basket and to the mixing
chamber.
2. The beverage brewing system of claim 1 in which the delivery
system includes a controlled mixing valve for passing water from
the source and the flow meter to the mixing chamber, and the controller
includes means responsive to the flow meter for temporarily storing
the actual quantity of water passed through the controlled mixing
valve.
3. The beverage brewing system of claim 2 in which the delivery
system includes a controlled brew valve for passing water from the
source and the flow meter to the brew basket, and the controller
includes means responsive to the flow meter for at least temporarily
storing the actual quantity of water passed through the controlled
brew valve.
4. The beverage brewing system of claim 1 in which the delivery
system includes a controlled brew valve for passing water from the
source and the flow meter to the brew basket, and the controller
includes means responsive to the flow meter for storing the quantity
of water passed through the controlled brew valve.
5. The beverage brewing system of claim 4 including a brew water
tank, and a siphon connection between the brew water tank and the
brew basket, and in which a solenoid controlled brew valve passes
water to the brew water tank to force an equal quantity of water
in the brew water tank to pass to the brew basket through the siphon
connection between the brew water tank and the brew basket.
6. The beverage brewing system of claim 4 including a brew water
tank, a level sensor in the brew water tank for sensing when the
brew water tank is at a preselected siphon level above which water
is siphoned off through the siphon connection to the brew basket,
and a heating element for heating the brew water in the brew water
tank before it is siphoned off to the brew basket.
7. The beverage brewing system of claim 4 including a brew water
tank with a side and a bottom, and in which the controlled brew
valve is connected to the side of the brew water tank adjacent the
bottom of the brew water tank, and the siphon connection is connected
to the brew water tank adjacent the top of the brew water tank.
8. The beverage brewing system of claim 1 including in which the
delivery system includes two controlled valves for respectively
passing water from the source of water and flow meter to the brew
basket and the mixing chamber, and said controller controls the
valves to prevent both from being open at the same time.
9. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract including
two controlled valves for respectively passing water from the source
of water and flow meter to the brew basket and the mixing chamber;
and a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber, said
controller controlling the valves to prevent both from being open
at the same time and including means for storing an output indication
of quantity from the flow meter as brew water when the one of the
valves connected to the brew water tank is opened and the other
one of the valves is closed, and means for storing an output indication
of quantity from the flow meter as mixing water when the other one
of the valves connected to the mixing chamber is open and the one
valve connected to the brew water tank is closed.
10. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract and
a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber, the
controller including means for storing a preselected total quantity
of brew water that is to be passed through the brew basket, means
for comparing amounts of brew water being measured by the flow meter
with the preselected total quantity of brew water, and means responsive
to the comparing means to stop the delivery system from passing
more brew water to the brew water tank when the measured quantity
of brew water has passed to the brew water tank.
11. The beverage brewing system of claim 10 including means for
changing the preselected total amount of brew water that is to be
passed through the brew basket.
12. The beverage brewing system of claim 10 in which the controller
includes means for storing a preselected total quantity of beverage
to be made by mixing water passed directly into the mixing chamber
with the beverage extract, and means for comparing the total quantity
of water measured by the flow meter with the preselected total quantity
of beverage to be made, and means responsive to the comparing means
to stop the delivery system from passing more water to the mixing
chamber when the total measured quantity of water that has passed
through the flow meter is equal to the preselected total quantity
of beverage to be made.
13. The beverage brewing system of claim 12 including means for
selectively changing the preselected total quantity of beverage
to be made stored in the storing means.
14. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract;
and a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber, the
controller including means for storing a preselected total quantity
of mixing water that is to be passed through the brew basket, means
for comparing amounts of mixing water being measured by the flow
meter with the preselected total quantity of mixing water, and means
responsive to the comparing means to stop the delivery system from
passing more mixing water to the brew water tank when the measured
quantity of mixing water that has passed to the brew water tank.
15. The beverage brewing system of claim 14 including means for
changing the preselected total amount of mixing water that is to
be passed through the brew basket.
16. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract;
and a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber, the
controller including means for storing a preselected total quantity
of beverage to be made by mixing water passed directly into the
mixing chamber with the beverage extract, and means for comparing
the total quantity of water measured by the flow meter with the
preselected total quantity of beverage to be made, and means responsive
to the comparing means to stop the delivery system from passing
more water to the mixing chamber when the total measured quantity
of water that has passed through the flow meter is equal to the
preselected total quantity of beverage to be made.
17. The beverage brewing system of claim 16 including means for
selectively changing the preselected total quantity of beverage
to be made stored in the storing means.
18. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract;
and a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber, a
level sensor in the brew water tank for sensing when the water has
reached a preselected siphon level above which water will be siphoned
from the brew water tank, means associated with said controller
for controlling the distribution system to pass water into the brew
water tank until the level reaches the preselected siphon level,
and a siphon connection for passing hot water out from the hot water
tank to the brew basket when a substantially equal amount of water
from the source is passed through the flow meter and into the brew
water tank during a time when the level in the brew water tank is
generally at the siphon level.
19. The beverage brewing system of claim 1 including an electrical
heater for heating the water in the brew water tank to a preselected,
relatively hot, brewing temperature, and in which the water from
the water source is relatively cold as compared to the relatively
hot brewing temperature.
20. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract,
the delivery system including a controlled brew valve for passing
water from the source and the flow meter to the brew basket, and
another controlled mixing valve for passing water from the source
and the flow meter to the mixing chamber; and a controller responsive
to the flow meter for selectively controlling the delivery system
to deliver only a preselected amount of water to at least one of
the brew basket and to the mixing chamber, the controller including
means responsive to the flow meter and to the controlled mixing
valve being open for temporarily storing the quantity of water passed
through the controlled mixing valve as mixing water, and means responsive
to the flow meter and the brew valve being open for temporarily
storing the actual quantity of water being passed through the controlled
brew valve as brew water.
21. In a beverage brewing system connectable with a source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract;
and a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber, the
controller being responsive to the flow meter to control the delivery
system to deliver only a preselected amount of brew water to the
brew basket and a preselected amount of mixing water to the mixing
chamber.
22. The beverage brewing system of claim 21 in which the controller
is responsive to the flow meter to control the delivery system to
deliver only a preselected total measured quantity of water accumulatively
delivered to the brew basket and the mixing chamber.
23. The beverage brewing system of claim 1 including means for
heating the water in the brew water tank to a preselected temperature
relatively higher than that of the water source.
24. The beverage brewing system of claim 1 in which the brew water
tank has an inlet and an outlet, and the distribution system includes
a controlled valve interposed between the flow meter and the inlet
of the brew water tank.
25. The beverage brewing system of claim 24 including means for
heating the water to a preselected temperature at which significant
liming may occur, and a valve-less siphon connection for passing
relatively hot brew water from the outlet of the brew water tank
to the brew basket.
26. The beverage brewing system of claim 25 in which the inlet
to the brew water tank is located at a level beneath that of the
outlet from the brew water tank.
27. In a beverage brewing system connectable with source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract,
the delivery system including a pair of controlled valves for respectively
passing water through the flow meter to the brew basket and through
the flow meter to the mixing chamber; and a controller responsive
to the flow meter for selectively controlling the delivery system
to deliver only a preselected amount of water to at least one of
the brew basket and to the mixing chamber.
28. In a beverage brewing system connectable with source of water
and having a brew basket for holding extract ingredient, and a mixing
chamber for receipt of both liquid drink extract and a quantity
of diluent water for mixing together into a beverage, the improvement
being a control system, comprising: a flow meter; a controllable
delivery system for delivering a quantity of water from the source
to the brew basket to make the liquid drink extract and from the
source to the mixing chamber for mixing with the drink extract;
a controller responsive to the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to at least one of the brew basket and to the mixing chamber; another
flow meter, and in which the delivery system has a pair of controlled
valves for respectively passing water through the one flow meter
and one of the controlled valves to the brew basket and through
the other flow meter and the other of the controlled valves to the
mixing chamber.
29. In a beverage brewer, the improvement being a control system,
comprising the combination of: means for directly measuring with
a flow meter substantially independently of flow rate and water
pressure a quantity of water being passed to the brewer from an
external source of water; and means for controlling a water delivery
system of the brewer in response to the measuring means.
30. The beverage brewer of claim 29 in which the directly measuring
means is a paddle-wheel type quantity flow meter that is substantially
independent of flow rate with one of an electrical and an electromagnetic
output representative of the revolutions of the paddle-wheel, each
revolution being representative of a fixed quantity of water passed
by the quantity flow meter.
31. In a beverage brewer, the improvement being a control system,
comprising the combination of: means for measuring with a flow meter
a quantity of water being passed to the brewer from an external
source of water; and means for controlling a water delivery system
of the brewer in response to the measuring means, the controlling
means including a computer responsive to the flow meter for controlling
the operation of one controlled valve for passing water directly
from the flow meter to a mixing chamber, and another controlled
valve for passing water from the flow meter to the mixing chamber
via a brew basket containing brew ingredient.
32. The beverage brewer of claim 29 in which the means for controlling
includes a computer with a memory for temporarily storing actual
amounts of water measured by the flow meter and passed to at least
one given location, a memory for storing a preselected total quantity
of water desired to be passed to the at least one given location,
and means for comparing the temporarily stored actual amounts of
water with the stored preselected total quantity for the at least
one location.
33. The beverage brewer of claim 29 including a brew basket and
a mixing chamber, and the controlling means includes means for selectively
varying proportional amount of water delivered to the brew basket
and relative to the amount of water delivered to the mixing chamber.
34. The beverage brewer of claim 33 in which the controlling means
includes means for selectively changing the total accumulative amounts
of water delivered to both the brew basket and the mixing chamber
without changing the proportional amount.
35. The beverage brewer of claim 29 including a brew basket and
a mixing chamber, and the controlling means includes means for controlling
the total accumulative amount delivered to both the brew basket
and the mixing chamber.
36. In a beverage brewing system connectable with a source of water
and having a brew basket for holding ingredient to be mixed with
the water to brew a beverage, the improvement being a control system,
comprising: a controllable delivery system for selectively delivering
a water from the source to the brew basket to make the beverage;
and means for connecting the source of water to the controlable
delivery system including a quantity meter for directly measuring
an actual quantity of water passing from the source to the delivery
system substantially independently of water pressure of the source
and substantially independently of flow rate of water through the
quantity meter; and a controller responsive to the actual quantity
of water directly measured by the flow meter for selectively controlling
the delivery system to deliver only a preselected amount of water
to the brew basket.
37. The beverage brewer of claim 36 in which the controllable delivery
system includes a solenoid controlled shut-off valve for passing
water from the source to the brew basket, said quantity meter being
in line with the source and the shut-off valve to measure the quantity
of water passed by the shut-off valve when in an open state.
38. The beverage brewer of claim 37 in which the controller includes
means for storing a preselected quantity of water to be passed through
the brew basket, means responsive to the quantity meter for comparing
the actual quantity of water passed by the shut-off valve as measured
by the quantity meter to the stored preselected quantity, and means
for switching the shut-off valve to a closed position in response
to the comparing means determining that the actual quantity of water
that has passed through the shut-off valve is equal to the stored
preselected quantity.
39. The beverage brewer of claim 36 including a hot water tank
with a bottom and a top, a siphon tube at a siphon level adjacent
the top and an inlet adjacent the bottom and means for connecting
the source of water to the inlet to raise the water in the hot water
tank to the siphon level.
40. The beverage brewer of claim 39 including means for sensing
when the water level is at the siphon level; and in which the controller
responds to the quantity meter to measure the quantity of water
being passed through the meter only when the water in the hot water
tank is at the siphon level.
41. The beverage brewer of claim 36 in which the quantity meter
includes a paddle-wheel for passing water incrementally through
the meter during rotation of the paddle-wheel and means for indicating
to the controller the number of rotations of the paddle-wheel, each
rotation representing an incremental quantity of water that has
passed through the meter.
Description BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention generally relates to beverage making systems of
the type in which freshly brewed hot tea extract; is added to and
mixed with cold water to make the final beverage.
2. Discussion of the Prior Art
Fresh brewed iced tea makers or fresh iced tea making systems,
brew an extract of tea by selectively passing hot water from a hot
water, tank through a brew basket containing the dry tea ingredient.
The components of the dry tea dissolve into the hot water to form
a concentrated liquid abstract of tea, or tea abstract. This tea
abstract is then added into a mixing and dispensing urn in which
the abstract is mixed with cold water.
Generally, cold water from a public water source is used to fill
the hot water tank to a preselected level needed for brewing the
abstract, and an electrical heater in the tank heats the water to
a preselected temperature needed for proper brewing. During the
brew cycle, the level of hot water in the tank is reduced by the
preselected amount of the hot water that is withdrawn. The cold
water from the public source that is used to fill the hot water
tank is also used to directly add the diluting water to the mixing
and dispensing urn.
The passing of water into and out of the hot water tank is via
a fill valve and a brew valve, respectively, and the passing of
diluent directly into the mixing chamber is via a third, diluent
valve, or mixing valve. A pressure regulator in-line between the
water source and the diluent valve is required because the measurement
of the quantity of water passed directly to the mixing chamber is
based on timing the period that the diluent valve is opened during
a uniform flow rate.
The fill valve is controlled by a level sensor to pass water to
the hot water tank until it is filled with water to a preselected
level of the level sensor. Then the water is heated to a preselected
temperature needed for proper brewing by energizing the electrical
heating element. During the dispense period, the brew valve is opened
to drain a preselected fixed amount of hot water through a spray
head into the brew basket containing the tea or other ingredient.
Neither the amount of hot water that is passed through the brew
basket nor the amount of cold mixing water that is passed directly
to the mixing chamber may be changed to accommodate different brewing
conditions or to make different total amounts of beverage.
While this known brewing system functions successfully to make
fresh brewed iced tea, it has some limitations and disadvantages
of various types. The dry tea ingredients are often prepackaged
in standard quantities such that the amount of tea cannot be changed
by less than the incremental quantity of an entire package. If loose
tea leaves are used that are not prepackaged, the quantity of dry
ingredient can be changed by small amounts if desired but this requires
the time, training and effort and potential inaccuracy of measuring
the quantity of tea desired. Consequently, it is not easy to change
the strength of the tea by changing the quantity of dry tea ingredient
that is place into the brew basket.
Moreover, in the known iced tea maker, neither the amount of extract
nor the total quantity of iced tea created by mixing the extract
with the diluting water or the ratio between the extract and the
diluent may be changed. Consequently, the strength of the resulting
quantity of iced tea may only be changed by changing the quantity
of dry tea ingredient used during the brew cycle to brew the extract.
As noted above, this is not an easy thing to do and to do repetitively
with the same quantity to maintain consistency. The problem becomes
worse when different types of teas are used with one system at different
times that are inherently different in strength of flavor, color,
and other characteristics.
Another problem with known ice tea brewing systems is that there
is a relatively long recovery period after the conclusion of preparation
of one batch of iced tea before another brew cycle can be started.
The tank from which the hot water is drawn cannot be replenished
until all of the desired quantity of hot water has drained out of
the mixing chamber. Because the tank is emptied or drained during
the dispense period, the rate of draining becomes less and less
as the level of water in the tank is reduced. At the end, there
is virtually no head pressure, and the hot water merely drips out
of the hot water tank. This water then must seep through the ingredient,
and as a result this drip period may extend substantially beyond
the time that the dispense period has ended.
Then after the hot water tank has been fully emptied, it can be
replenished with a new fill of the preselected amount of cold water
as needed to begin another brew cycle. Then there is a further delay
before the cold replenishment water that is added to the hot water
tank is heated to the preselected minimum temperature needed for
a proper brew.
The total length of the brew cycle is thereby extended and the
throughput of the brewing system, i.e. the maximum quantity of tea
that can be made in an hour when used repetitively to make as much
beverage as possible over a period of multiple successive brew cycles,
is significantly decreased.
The known iced tea brewing system has other disadvantages associated
with solenoid controlled valves that are used for control of the
flow of hot water into and out of the hot water tank. As noted,
the known tea brewing system uses three valves including a brew
valve, or dispense valve, interconnecting the hot water outlet to
the brew basket through a spray head. The brew valve dispenses hot
water from the hot water tank to a spray head overlying the brew
basket that sprays the hot water onto the top of a layer of tea
within the brew basket. Disadvantageously, because the brew valve
is passing hot water it is subject to becoming clogged with calcium
and other mineral deposits that condense out of the hot water an
on to the surfaces of the brew valve during evaporation. This is
generally referred to as "liming". This liming can interfere
with they dependable operation of the brew valve to either open
or close and thereby create potential safety hazards. In the past,
preventative or responsive maintenance and possible valve replacement
or the use of water softening chemicals and filters have been required
to address this liming problem.
The inventors have noted that the other two valves, the fill valve
and the mixing valve, are on the cold water side and do not suffer
from liming to the same relatively high degree as does the brew
valve.
In all known tea brewing systems all measurements are made by one
of two different techniques. In one technique, a known quantity
of water is dispensed by lowering the water within a container between
two levels associated with the amount. In the second technique,
the hot water is dispensed into the brew basket at a uniform rate
by maintaining a preselected pressure level in the hot water tank,
and then the brew valve is opened open for a for a total preselected
time period corresponding to the desired amount of hot water to
be added.
SUMMARY OF THE INVENTION
It is therefore an object of the present invention to provide a
beverage making system that variously overcomes the disadvantages
of the prior art brewing systems noted above by one or more of the
concepts of using a flow meter to measure the quantities, using
a siphon connection to pass the hot water to the brew basket, and
enabling selective variation of the total and relative amounts of
hot brew water and cold diluent water and the total amount of beverage
being made.
This objective is achieved in part by providing in a beverage brewing
system connectable with source of water and having a brew basket
for holding extract ingredient, and a mixing chamber for receipt
of both liquid drink extract and a quantity of diluent water for
mixing together into a beverage, with a control system, having a
flow meter, a controllable delivery system for delivering a quantity
of water from the source to the brew basket to make the liquid drink
extract and to the mixing chamber, and a controller responsive to
the flow meter for selectively controlling the delivery system to
deliver only a preselected amount of water to at least one of the
brew basket and to the mixing chamber.
Preferably the delivery system includes a controlled mixing valve
for passing water from the source and the flow meter to the mixing
chamber, and the controller includes means responsive to the flow
meter for temporarily storing the actual quantity of water passed
through the controlled mixing valve. The delivery system also preferably
includes a controlled brew valve for passing water from the source
and the flow meter to the brew basket, and the controller includes
means responsive to the flow meter for at least temporarily storing
the actual quantity of water passed through the controlled brew
valve.
Achieving another advantageous feature, the brewing system is preferably
provided with a brew water tank, and a siphon connection between
the brew water tank and the brew basket, and the controlled brew
valve passes water to the brew water tank to force an equal quantity
of water in the brew water tank to pass to the brew basket through
the siphon connection between the brew water tank and the brew basket.
The brew water tank is provided with a level sensor in the brew
water tank for sensing when the brew water tank is at a preselected
siphon level above which water is siphoned off through the siphon
connection to the brew basket, and a heating element for heating
the brew water in the brew water tank before it is siphoned off
to the brew basket.
The controller controls the valves to prevent both from being open
at the same time and includes means for storing an output indication
of quantity from the flow meter as brew water when the one of the
valves connected to the brew water tank is opened and the other
one of the valves is closed, and means for storing an output indication
of quantity from the flow meter as mixing water when the other one
of the valves connected to the mixing chamber is open and the one
valve connected to the brew water tank is closed.
Preselected total quantities of brew water, of mixing water, of
the total accumulative amount of water and the ratio of brew water
to the mixing water are stored in memory and compared to the actual
amounts of water passing through the brew valve and the diluent
valve, and when the actual amounts equal the preselected total amounts
the appropriate valves are closed. The measurement of the quantities
passing through the valves is substantially independent of water
pressure or flow rate, and thus the system works consistently despite
varying water pressures, and, advantageously the use of a pressure
regulator is eliminated.
The preselected total quantities or ratio may be changed to accommodate
different conditions of strength, type and quantity of tea, etc.
The object of the invention is also achieved in a beverage brewing
system connectable with a source of water and having a brew basket
for holding extract ingredient and a mixing chamber for receipt
of both the liquid drink extract and a quantity of diluent water
for mixing together into a beverage, by providing beverage brewing
control method comprising the steps of measuring the quantity of
water flowing from the source of water with a flow meter, and delivering
through a delivery system water from the source to the brew basket
to make the liquid extract and to the mixing chamber, and selectively
controlling, with a controller responsive to the flow meter, the
delivery system to deliver only a preselected amount of the measured
quantity to at least one of the brew basket and to the mixing chamber.
More generally, the objective of the invention is achieved by providing
a control system in a beverage brewer comprising the combination
of means for measuring with a flow meter a quantity of water being
passed to the brewer from an external source of water, and means
for controlling a water distribution system of the brewer in response
to the measuring means.
Preferably, the flow meter is a paddle-wheel type flow meter with
one of an electrical and a magnetic output representative of the
revolutions per minute of the paddle-wheel.
In one embodiment of the invention, only a single flow meter is
used to measure both brew water and diluent water, but in another
form of the invention two separate flow meters are used. In this
other embodiment, the controlling means includes a computer responsive
to one of the flow meters for controlling the operation of one of
the valves and is responsive to another one of the flow meters for
controlling the other one of the valves. While an additional valve
and control connections for the additional valve are required, both
of the valve may be opened at the same time rather than only one
at a time as in the single flow meter embodiment, and thus relative
throughput rates may be increased by opening both at the same time.
Thus, the brewing control method of the invention in a hot beverage
brewer comprises the steps of measuring a quantity of water being
passed to the brewer from an external source of water, and controlling
a water distribution system of the brewer in response to the measuring
means.
BRIEF DESCRIPTION OF THE DRAWINGS
The foregoing advantageous features will be explained in detail
and other advantageous features will be made apparent in the following
detailed description of an embodiment of an iced tea brewing system
of the present invention that is given with reference to the several
figures of the drawing, in which:
FIG. 1 is a schematic functional block diagram of an iced tea brewing
system that incorporates the advantageous features of the invention;
FIG. 2 is a schematic functional block diagram of an alternative
form of a portion of the brewing system of FIG. 1;
FIG. 3 is a schematic functional block diagram of the controller
of FIG. 1; and
FIG. 4 is a timing chart illustrating control of the controlled
valves of FIG. 1 when the brewing system is operated in a continuous
flow mode;
FIG. 5 is a timing chart illustrating control of the controlled
valves of FIG. 1 when the brewing system is operated in an intermittent
flow mode;
FIG. 6 is a comparative timing chart illustrating control of the
controlled valves of FIG. 2 when the system is operated in either
intermittent flow mode or continuous flow mode;
FIG. 7 is a flow chart of the main computer program stored in the
program memory of the controller of FIG. 3;
FIG. 8 is a detailed flow chart of the program mode subroutine
of the computer program of FIG. 7; and
FIG. 9 is a detailed flow chart of the operating mode subroutine
of the computer program of FIG. 7.
DETAILED DESCRIPTION
Referring to FIG. 1 the flow meter responsive brew system 10 of
the present invention is seen to include some of the conventional
elements of known tea brewing systems including a hot water tank
14 for storing the hot water that is used for brewing the tea, an
electrical heating element 16 for heating hot water in the hot water
tank 14 a temperature sensor 17 for sensing the temperature of
the hot water in the hot water tank 14 a heat control relay 18
for controlling the application of electrical power to the electrical
heating element 16 and a level sensor 20 for detecting the level
of hot water in the hot water tank 14. Also, included is a dispenser
assembly, or spray head, 22 for passing the hot water from the hot
water tank 14 to a brew basket 24.
During normal operation of the brewing system 10 the brew basket
is first loaded with a known quantity of dry tea ingredient. Preferably,
the tea is contained in one or more prepackaged envelopes made of
filter paper. Alternatively, dry tea leaves are contained within
an open, cup-shaped filter paper that is supported within the brew
basket. This tea is then brewed by the passage of the hot water
from the spray head 22 seeping through the tea contained in the
envelope or loose within the brew basket 24 to form a liquid tea
extract. The number of ounces of tea used to make a given quantity
of tea extract depends upon the type of tea and the desired strength
of the abstract and of the final beverage.
The brewed hot liquid tea extract from the brew basket 24 passes
out of the brew basket 24 though an outlet 26 at the bottom of the
brew basket 24 and into a removable mixing chamber 28 which also
preferably functions as an insulated, mobile serving urn. The hot
tea extract is mixed with water obtained from a suitable pressurized,
water source 30 such as provided by the local water company at
a standard manually operated valve fixture with a screw-on hose
connector. A suitable hose connects the pressurized water source
to the brewer system 10.
In known brewing systems, the water pressure of the water source
must be regulated because control of the amount of mixing water
that is passed to the mixing chamber 28 is performed by timing the
length of time that a mixing valve between the mixing chamber 28
and the pressurized water source is kept open. The amount of water
that passes through the valves for a given time period is dependent
upon the flow rate, and the flow rate is dependent upon the pressure
of the water of the pressurized water source. Accordingly, in the
known tea making system, a pressure regulator must be provided in-line
with the relatively unregulated pressurized water source and the
control valves.
In the present invention, as will be explained in detail below,
the actual amounts, or quantities of water passed to the mixing
chamber 28 and directly to the brew basket 24 are measured independently
of flow rate, and no pressure regulator is required for accurate
measurement of the amount of water being passed to the brew basket
24 and the mixing chamber 28. Consequently, the pressure of the
water source 30 may vary between five pounds per square inch or
less to one hundred pounds per square inch or more without significantly
adversely affecting accuracy of water quantity measurement.
After the tea extract has been mixed with the cold water in the
mixing chamber, or removable serving urn, 28 it may be removed from
beneath the brew basket 24 and replaced with another like serving
urn that is empty to commence another brew cycle to make another
batch of iced tea. The removed urn is then put on a cart or the
like and moved to another serving location where tea is served from
a spigot 34 at the bottom of the mixing chamber 28. Alternatively,
the mixing chamber is left in place, and the mixing chamber 28 is
emptied of ice tea before another batch is made.
In known iced tea systems, both the ratio of the amount of extract
to the amount of diluant and the total amount of tea being made
per batch is fixed and may not be changed for varying conditions,
such as for different quantities, qualities, types or strengths
of tea in the brew basket. In accordance with the present invention,
this disadvantage is overcome. Both the total amount of iced tea
and the ratio of cold extract to hot tea extract are separately
controlled and may be varied as desired within operating ranges.
This is achieved by means of several elements that work in cooperation
with one another.
First, the total amount of water that is passed to either the hot
water tank for heating or directly to the mixing chamber 28 for
mixing is measured by a flow meter 36. The flow meter has an input
connected to the output 38 of the pressurized cold-water source
30 and measures all of the water that passes from the pressurized
water tank 30 and the brewing system 10. As noted, this measurement
eliminates the need to provide a pressure regulator. Preferably,
flow meter is a Hall effect, paddle-wheel type of flow meter with
a magnetic output. The magnetic output signal provides an indication
of each full, or partial revolution of the paddle-wheel. For each
full, or partial revolution of the paddle-wheel, a known quantity
of water is passed from the inlet of the flow meter 36 to the outlet
40 of the flow meter 36. By counting the number of revolutions,
or part revolutions, of the paddle-wheel, the total quantity of
water that is passed through the flow meter 36 is measured. With
use of a good commercially available flow meter, it is believed
that even with a line pressure variation of between five and one
hundred pounds per square inch, there will be a maximum 1% variation
in measurement.
Preferably, only a single flow meter 36 is employed with its outlet
40 connected to a T-junction 42. One branch of the T-junction is
connected to an inlet 44 of a solenoid controlled valve, or other
electronically controlled valve, 46 which is referred to a the
brew valve 46 but which also, functions to fill the tank while simultaneously
forcing water out of the tank and into the spray head 22. The other
branch of the T-junction is connected to an inlet 48 of another
solenoid controlled, diluent valve, or other electronically controlled
valve, 50 which functions to pass water directly from the flow meter
36 to the mixing chamber 28. The outlet of the brew valve 46 is
connected to an inlet 47 at the side of the hot water tank 20 adjacent
the bottom of the hot water tank 20. The outlet of the diluent valve
50 is connected to an inlet 51 of the mixing chamber 28 adjacent
the top of the mixing chamber 28. When the brew valve 46 is open
and the diluent valve 50 is closed, measurements of quantity of
water passing through the flow meter 36 are measurements of brew
water being passed to the spray head 22 and the brew basket 24.
Conversely, when the brew valve 46 is closed and the diluent valve
50 is open, then measurements of water passing through the flow
meter 36 are measurements of mixing water being added to the mixing
chamber.
A controller 52 controls the operation of the solenoid-controlled
brew valve 46 and the solenoid-controlled diluent valve 50 via signals
on control lines 54 and 56 respectively. The controller 52 receives
an electrical input signal from the flow meter 36 representative
of the amount of total flow of cold water from the pressurized cold-water
source 30 on a signal line 54. In addition, the controller 52 receives
electrical input signals from the level sensor 20 and the temperature
sensor 17 in the hot water tank 20.
In keeping with an important aspect of the invention, the flow
of hot water from the hot water tank 14 to the spray head 22 is
preferably via an open siphon connection 56 that does not pass through
a valve. Advantageously, this open siphon connection 56 eliminates
the use of a brew valve on the hot water side of the hot water tank
14 and thereby eliminates the liming problem associated with hot
water valves in general.
In addition, steam emanating from the top surface of the hot water
in the hot water tank 20 passes freely through the siphon connection
56 and thereby automatically periodically and automatically cleans
the siphon connection during regular use. Thus, while the brew valve
46 could be located at the hot water outlet of the hot water tank
14 at location 46' with a valve or valve-less connection between
the flow meter 36 and the inlet 47 of the hot water tank 14 without
interfering with the control function of the brew valve 46 the
brew valve 46 is preferably located at the relatively cold water
inlet side to avoid liming problems that develop with passing hot
water through the valves.
In the known brewing systems, two valves are used in association
with the hot water tank: one at the cold water inlet to fill the
hot water tank with a preselected quantity and another one at the
hot water outlet and subject to liming problems to drain the hot
water tank of this quantity. This created a problem in addition
to the requirement of two valves instead of only one. Because the
tank would be depleted during a dispense period when the hot water
was being drained from the hot water tank and passed to the spray
head, the head pressure would become less and less as the tank was
drained. Consequently, the drain rate would become slower and slower
until very near the end it was reduced to a trickle. This resulted
in a prolonged and nonlinear dispense period with a long period
of dripping of tea extract from the brew basket after the end of
the dispense period. In addition, since not water was added to the
hot water tank during the dispense period, after the end of the
dispense period, another brew cycle could not be commenced until
the tank was refilled and then heated to the preselected relatively
hot temperature, such as two hundred or two hundred five degrees
Fahrenheit.
In accordance with the present invention, the to controller 52
controls the brew valve 46 in response to the level sensor 20 to
keep the hot water tank 14 filled at all times. Until the hot water
14 tank is filled, as indicated by the level sensor 20 and the
temperature is above a preselected temperature, as indicated by
the temperature sensor 17 a new brew cycle cannot begin. When the
controller 52 receives a signal indicating that the level is beneath
a preselected level, it automatically actuates the solenoid controlled
brew valve 46 to open and remain open until the preselected level
is reached. Likewise, until the preselected temperature is reached,
the controller 52 actuates the heat control relay 18 to energize
the heating element 16.
During a brew cycle, in accordance with the invention, the controller
52 also controls the controlled brew valve 46 to open in response
to manual actuation of a start brew switch of the manual inputs
66 FIG. 3 to the controller 52 and then to close automatically
when the flow meter 36 indicates that the preselected quantity of
cold water has passed into the hot water tank 14. Because the hot
water tank 14 is first filled before the start of the first brew
cycle, each quantity of cold water added through the inlet 47 to
the bottom of the hot water tank 14 results in an equal quantity
of hot water exiting from the top of the hot water tank 14 through
the siphon connection 56 and into the top of the spray head 22 and
then to the brew basket 24 to make the hot tea extract. Thus, the
one brew valve 46 simultaneously controls both the inflow of cold
water in to the hot water tank and the outflow of hot water from
the hot water tank 14.
This flow of cold water may be continuous, but preferably is intermittent
in accordance with the teachings of co-pending patent application
Ser. No. 09/438094 of Zbigniew G. Lassota, present co-inventor,
filed Nov. 10 2000 and entitled "Oxygenating Tea Maker and
Method", which is hereby incorporated by reference, and as
explained below. When a preselected quantity of cold water has passed
into the full hot water tank 14 to make a desired preselected quantity
of extract, as indicated by the flow meter 36 then the controller
52 automatically closes the brew valve 46.
If the flow for producing the extract is continuous, then the diluent
valve is kept closed continuously throughout the time period that
hot water is being passed through the siphon connection 56 and into
the top of the spray head 22 and then onto the top of a layer of
tea within the brew basket 24. In such case, the diluent valve 50
is not opened by the controller 52 until all of the hot water for
the tea extract has passed out of the hot water tank and the brew
valve 46 has been closed. The mixing valve 50 is then opened and
kept open until a preselected quantity of diluent has passed through
the flow meter 36 and the diluent valve 50 and into the mixing chamber
28. When this preselected quantity has passed, as indicated to the
controller 52 by the flow meter 36 the controller 52 automatically
closes the diluent valve 50 and the diluent valve 50 remains closed
until the next brew cycle. This continuous mode of operation is
illustrated by the comparative timing diagram of FIG. 4.
If the brew valve 46 is controlled to operate in an intermittent
mode of operation, with the brew valve intermittently opening and
closing for purposes of prewetting and aerating the tea during the
dispense period of the brew cycle, as described in patent application
note above, then it is possible to intermittently open the diluent
valve 50 during the intermittent periods that the brew valve 46
is closed. Presuming that not all of the diluent required can be
added during the intermittent time periods when the brew valve 46
is closed, at the end of the brew period, the diluent valve is opened
continuously and kept open until the total preselected quantity
of diluent has been added to the mixing chamber 28. The total elapsed
time to add the remaining quantity of diluent is reduced proportionately
by the amount that has already been added during the intermitted
periods that the diluent valve 50 was opened during the dispense
period. This intermittent mode of operation is illustrated by the
comparative timing diagram of FIG. 5.
Referring now to FIG. 2 an alternative form of a portion of the
beverage brewing system 10 is shown in which another flow meter,
a diluent flow meter 36' has been added in line between the water
source 30 and the diluent valve 50 to measure only the flow through
the diluent valve 50. Similarly, the first flow meter 36 has been
reconnected so that it is only inline with brew valve 46 to measure
only the flow through the brew valve 46. In this form of the invention,
because the flow through each of the valves 46 and 50 may be measured
independently both the valves 46 and 50 may be opened simultaneously.
The flow through both of the valves 46 and 50 is measured simultaneously
by the brew flow meter 36 and the diluent flow meter 36', respectively,
and the measurements are simultaneously sent to the controller via
lines 37 and 39.
Accordingly, the operation illustrated in FIG. 6 of the valve may
be employed in which the dilution water may be added during all
or a portion of the dispense period starting at time t0'. Accordingly,
it may be possible to end the brew cycle earlier at time t2' or
even earlier at time t2 coinciding with the end of the drip period
at time t2 for a reduced brew cycle time and a faster throughput
for the system. However, because an additional flow meter is required,
this form is not necessarily preferred over the single flow meter
form of the invention shown in FIG. 1.
In either event, because after start-up the hot water tank is kept
filled during the brew period and thereafter, there is no waiting
time between brew cycles while the hot water tank 14 has to be filled
back to level and heated to the correct temperature.
While the addition of the flow meter 36 is required by the invention,
the brew valve 46 performs a dual function of both filling the hot
water tank 14 with fresh water from the pressurized external water
source 30 and controlling the passage of the hot water to the spray
head 22. In prior devices, two separate valves were required: a
fill valve at an inlet for filling the hot water tank and a separate
brew valve at the outlet end of the hot water tank for passing hot
water to the spray head 22 by means of gravity. As previously noted,
a problem with the use in known tea making systems of a brew valve
at the outlet end of the hot water tank is that water passing through
the brew valve is hot water and consequently the outlet brew valve
is subject; to liming and resultant interference with the moving
parts of the valve.
Referring now to FIG. 3 the controller 52 is seen to include a
microprocessor 60 with an associated program memory 62 and a data
memory 64. Within the program memory 62 are stored the software
programs of FIGS. 7 8 and 9 and the preselected programmable parameters
such as the preselected temperature, the total quantity of tea to
be made and the ratio of extract to diluent or amount of extract
or of diluent that have been selected, all as described in detail
below. In the data memory 64 is stored the changing data received
from the temperature sensor 17 the level sensor 20 the flow meter
36 or flow meter 36' or both, and temporary manual inputs such
as actuation of the start brew switch of the manual inputs 66. The
microprocessor 60 interfaces with manual inputs 66 such as a start
brew switch and a emergency off switch, sensor inputs 68 an alpha
numeric display and light indicators 70 and controlled devices 72
through a suitable interface 74.
The manual inputs include a start brew switch, an emergency stop
switch and a keyboard input to enter programmable parameters into
the controller 10. The sensor inputs include inputs from the flow
meter 36 or in the case of the system of FIG. 2 both of the flow
meters 36 and 36', the temperature sensor 17 and the level sensor
20. Sensors may also be provided for sensing the states of the valves.
The controlled devices inputs include the heat control relay 18
the brew valve 46 and the diluent valve 50. The display 70 is preferably
a liquid crystal display for displaying messages in alphanumeric
form.
In the embodiment of FIG. 1 the brew valve 46 and the diluent
valve 50 are operated in alternate phase. When one is open the other
is closed. When the microprocessor opens the brew valve 46 it simultaneously
closes the diluent valve 50 and vice versa as illustrated in FIGS.
4 and 5. When the brew valve is open, the input from the flow meter
is input to the microprocessor 60 as measured extract fluid quantity
and stored as measured extract quantity, or actual amount. On the
other hand, when the brew valve is closed and the diluent valve
is open, then the quantity measured by the flow meter and sent to
the microprocessor 60 is added to memory as added diluent. In the
embodiment of FIG. 2 on the other hand, both valves may be open
simultaneously as illustrated in FIG. 6.
In the case of the single flow meter embodiment of FIG. 1 the
brew cycle composes three elements: the dispense period during which
the brew valve is opened either continuously, as illustrated in
FIG. 3 or intermittently, as illustrated in FIG. 4 from time t0
through time t1; followed by a drip period from time t1 trough time
t2 during which the water added at the end of the dispense period
remains seeping through the tea ingredient and finally exits through
the outlet drain hole 26 of the brew basket 24 and into the mixing
chamber 28; and then ending with the diluent period. During the
diluant period the preslected quantity Q2 of cold water diluent
is added to the mixing chamber 28 from time t1 through time t3.
The total amount of water Qt is the sum of the hot brew water Q1
dispensed when the brew valve 46 is open and the diluent valve open
plus the amount of diluent Q2 added when the diluent valve 50 is
open and the brew valve 46 is closed.
Advantageously, the drip period ends on or before the, end of the
dilution period at time t3 when the dilution valve closes. At this
time the brew basket may be removed and new ingredient added for
the next brew cycle, such that as soon as the diluent period is
completed, a new brew cycle can be started without have to wait
for the end of a drip period as was required in the known iced tea
brewing system or changing of the brew basket. In the present invention,
because the head pressure is kept at a high level by filling the
tank contemporaneously with the hot water being taken out of the
tank, the flow rate out of the hot water tank at the end of the
dispense period is just as fast as the flow rate at the beginning
of the dispense period, and the duration of the drip period is significantly
and advantageously shortened.
On the other hand in the known iced tea brewing system, the hot
water tank would not be replenished until after the level had been
reduced to zero. Consequently, the head pressure in the hot water
tank would gradually be reduced to zero at the end of the dispense
time period such that the flow rate would also gradually be reduced
to zero, resulting in a very long drip period that would extend
beyond the end of the duluent period. Thus, in the known system
it was necessary to wait the end of the slow drip period before
a new brew cycle could be commenced and the through put of the system
was reduced.
Turning now to FIG. 4 as taught in the aforementioned patent application,
preferably the hot water is added to the tea ingredient on an intermittent
basis over the course of the dispense period. In such case the dispense
period is composed of a plurality of intermittent, periodic, dispense
cycle periods, or intermittent periods 73. Each intermittent period
is composed of a time when the brew valve is open, such as described
in greater detail in the aforementioned patent application. Reference
may also be made to U.S. Pat. No. 6148717 issued Nov. 21 2000
to one of the present inventors, which is hereby incorporated by
reference. For example, the valve may be kept open for a period
of 10-20 seconds followed by a time period that the valve is closed,
such as 20-10 second for a total pulse period of approximately 30
seconds. The percentage of the open time compared to the total intermittent
period 73 is the duty cycle. For a given quantity Q1 of hot water,
the decreases in the duty cycle result in increases in the dispense
period.
In the event of intermittent operation, during the times that the
brew valve is intermittently closed, in keeping with one aspect
of the invention, the diluent valve is opened in order to start
adding diluent to the mixing chamber before the end of the dispense
period. Then at the end of the dispense period and start of the
diluent period at time t1 the diluent valve is kept open continuously
until the total preselected quantity of diluent has been added.
In this way the diluent period may be shorted proportionately by
the amount delivered during the intermittent off periods of the
brew valve 46 during the dispense period for an faster total brew
cycle duration and better throughput, as illustrated in FIG. 5.
In the case of the embodiment of FIG. 2 the brew cycle period
may be even shortened further by opening both valve simultaneously
as shown in FIG. 6. During the dispense time period shown in FIG.
6 the brew valve 46 may be operated on an intermittent basis as
shown in FIG. 5.
The controller operates in accordance with the main software program
of FIG. 7. After start 74 a determination is made in step 76 whether
a program mode has been selected. If the program mode has been selected,
then in the next step 78 the controller enters into the program
mode subroutine of FIG. 8. If not, then in step 80 the controller
52 enters the operations mode subroutine of FIG. 9. The controller
then recycles by returning to step 76.
Referring to FIG. 8 after start 82 of the program if mode, in
step 83 the user is prompted with a message on the display 70 FIG.
3 to select the total quantity Qt of tea to be made. For instance,
one of 3.0 3.5 and 4.0 gallons may be selected. Once it is determined
that a selection has been made in step 84 the computer in step
86 then provides a prompt for the user to select the ration of extract
to diluent, such as one of 2:1 2.5:1 and 3:1; the amount of extract
quantity, such as 0.5 0.75 or 1.0 gallons; or the amount of mixing
quantity such as 2.0 2.5 or 3.0 gallons.
Once it is determined in step 88 that a ratio, extract quantity
or mixing quantity has been selected, in step 90 the user is given
a prompt to select an intermittent period (the time period between
t0 and t3 of FIG. 5), such as ten seconds, twenty seconds or thirty
seconds, or to select continuous flow. After it is determined in
step 92 that an intermittent period or continuous flow has been
selected, then in step 94 a prompt is provided to select the dispense
duty cycle. For continuous flow, the duty cycle is 100%. The intermittent
selections may provide duty cycle selections of 40%, 50% and 60%,
for example.
After the duty cycle has been selected, as determined in step 96
in step 98 the user is prompted to select a temperature at which
the hot water in the hot water tank 14 is to be maintained, such
as 195 200 and 205 degrees Fahrenheit. After the temperature is
selected, a determination is made in step 100 if the user has elected
to end the program mode. If so, the program returns to the main
program start 74 FIG. 5 in step 102 and if not, after a preselected
time has passed without input from the user, in step 104 the program
moves to step 102 and thus back to the main program and the operations
mode, described below. There are also of course other time out loops
at each of the above steps of the program that will return the computer
to the operations mode if no action is taken for a time-out period.
Referring to FIG. 9 after the start 106 of the operations, or
operating, mode, the status of operations is displayed in step 108.
In step 110 a determination is made whether a start brew switch
has been actuated. If so, then in step 112 a determination is made
whether the water temperature and level are at the preselected minimum
levels required for commencement of a brew cycle. If not, then this
information is displayed in step 108 and the program recycles until
the temperature and the level are at the preselected levels. When
everything is "ok" for starting a brew cycle, in step
114 the dispense period is begun. Then in step 116 depending upon
what user programmable parameters have been selected in the programming
mode, the brewer operates in accordance with either FIG. 4 or FIG.
5 or in the case of the embodiment of FIG. 2 in accordance with
FIG. 6 either with continuous flow, as shown in FIG. 6 or with
intermittent flow of hot brew water, as shown in FIG. 5 except with
continuous flow of the diluent. The quantities of brew water and
diluent water that are passed by the flow meter 36 are monitored
and stored in the data memory in step 118.
When the preselected quantity of brew water, or extract, has been
measured, as determined in step 120 then; in step 122 the brew
valve 46 is closed for the remainder of the brew cycle and no more
water is passed to the hot water tank 14. At the same time, in step
124 the diluent valve 50 is opened to pass cold water to the mixing
chamber 28 during periods when the brew valve 46 is closed, or in
the embodiment of FIG. 2 continuously from the start and even when
the brew valve 46 is open. In step 126 when it is determined that
the preselected total quantity Qt has been passed by the flow meter
36 or by both flow meters 36 and 36', then in step 128 the diluent
valve 46 is closed and the brew cycle is completed. The program
then returns to the start 74 of the main program.
While a particular embodiment of the iced tea brewing system has
been disclosed in detail, it should be appreciated that many obvious
variations may be made without departing from the scope of the invention
as defined in the appended claims. For instance, although one aspect
of the invention is the ability to selectively change the ratio
between brew water and mixing water, the advantages of using one
or more flow meters to measure the amount of water that is passing
to the brewer and the elimination of a hot water valve are retained
regardless of whether the ratio or total amount of beverage or amount
of dispense water or brew water or amount of mixing water can be
changed and vice versa. The total amount may be changed without
the ability of changing the ratio. Also, while the controlled valve
that are employed are either open or closed, valves that are capable
of operating in an analog fashion, i.e. that can change flow rate
by changing passage diameter through the diameter. In such case,
for instance, it may be possible to operate with only a single analog
valve and a single flow meter. The invention contemplates all of
these alternatives and others as well as defined in the appended
claims. Further, while the brewer system of the invention that has
been described in detail is one embodiment in which iced tea is
made, it should be appreciated that the concepts disclose and claimed
here can be used to brew any drinks, hot or cold, in which there
is an abstract production stage and a mixing of the abstract with
a diluent stage in the production of the final beverage. This could
be a coffee, tea or any other ingredient, dry or wet, capable of
being mixed with water or other diluent in order to be able to control
the strength of the ultimate beverage that is produced, such as
a drink made by mixing a fruit or other drink syrup with carbonated
water or noncarbonated water. |