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. A heating element (17) keeps the water in the hot water tank
(14) heated to a preselected temperature, and when cold water from
a source (30) is passed to a bottom inlet (47) hot water at the
top of the hot water tank (14) is forced out of a siphon connection
(56) at the top of the hot water tank (14) and passed through a
spray head (22) to a brew basket (24) containing the beverage ingredient,
such as tea. 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 We claim:
1. 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 abstract;
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.
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 the 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. The beverage brewing system of claim 8 in which the controller
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.
10. The beverage brewing system of claim 1 in which the controller
includes 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 that 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. The beverage brewing system of claim 1 in which the controller
includes 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. The beverage brewing system of claim 1 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.
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. The beverage brewing system of claim 1 including 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. 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 another 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 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. The beverage brewing system of claim 1 in which the controller
is 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 a level beneath that of the outlet
from the brew water tank.
27. The beverage brewing system of claim 1 in which the distribution
system includes 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.
28. The beverage brewing system of claim 1 including another flow
meter and in which the distribution 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 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, the improvement
being a 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.
30. The beverage brewing control method of claim 29 in which the
the step of delivering includes controlling a controlled mixing
valve of the delivery system for passing water from the source and
the flow meter to the mixing chamber, and responding with the controller
to the flow meter for storing the quantity of water passed through
the controlled mixing valve.
31. The beverage brewing control method of claim 30 in which the
step of delivering includes the steps of controlling a controlled
brew valve of the delivery system for passing water from the source
and the flow meter to the brew basket, and responding with the controller
to the flow meter for storing the quantity of water passed through
the controlled brew valve.
32. The beverage brewing control method of claim 29 including the
steps of controlling a controlled brew valve of the delivery system
for passing water from the source and the flow meter to the brew
basket, and responding with the controller to the flow meter for
storing the quantity of water passed through the controlled brew
valve.
33. The beverage brewing control method of claim 32 including the
steps of passing water from the brew water tank through a siphon
connection to the brew basket, and controlling the solenoid controlled
brew valve to pass 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.
34. The beverage brewing control method of claim 32 including sensing
with a level sensor in the brew water tank 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 heating with
a heating element the brew water in the brew water tank before it
is siphoned off to the brew basket.
35. The beverage brewing control method of claim 32 including the
steps of passing water through the controlled brew valve when connected
to a side of the brew water tank adjacent a bottom of the brew water
tank, and passing water out of the brew water tank and to the brew
basket through a siphon connection when connected to the brew water
tank adjacent a top of the brew water tank.
36. The beverage brewing control method of claim 29 including the
steps of respectively passing water from the source of water and
flow meter to the brew basket and the mixing chamber through two
controlled valves of the delivery system, and controlling with said
controller the controlled valves to prevent both from being open
at the same time.
37. The beverage brewing control method of claim 36 in which the
step of controlling includes 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 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.
38. The beverage brewing control method of claim 29 in which the
step of controlling includes the steps of storing a preselected
total quantity of brew water that is to be passed through the brew
basket, comparing amounts of brew water being measured by the flow
meter with the preselected total quantity of brew water, and responding
to the comparing means to stop the delivery system from passing
more brew water to the brew water tank when the preselected total
quantity is equal to the measured quantity of brew water that has
passed to the brew water tank.
39. The beverage brewing control method of claim 38 including the
steps of selectively changing the preselected total amount of brew
water to a new preselected total amount of brew water that is to
be passed through the brew basket, and storing the new preselected
total quantity of brew water.
40. The beverage brewing control method of claim 38 in which the
step of controlling includes the steps of storing a preselected
total quantity of beverage to be made by mixing water passed directly
into the mixing chamber with the beverage extract, and comparing
the total quantity of water measured by the flow meter with the
preselected total quantity of beverage to be made, and responding
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.
41. The beverage brewing method of claim 40 including the steps
of selectively changing the preselected total quantity of beverage
to be made to a new preselected quantity of beverage to be made,
and storing the new preselected total quantity of beverage to be
made.
40. The beverage brewing control method claim 29 in which the step
of controlling includes the steps of storing a preselected total
quantity of beverage to be made by mixing water passed directly
into the mixing chamber with the beverage extract, and comparing
with a comparing means the total quantity of water measured by the
flow meter with the preselected total quantity of beverage to be
made, and responding 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.
41. The beverage brewing control method of claim 29 in which the
step of controlling includes the steps of storing a preselected
total quantity of mixing water that is to be passed directly to
the brew basket, comparing amount of mixing water being measured
by the flow meter with the preselected total quantity of mixing
water, and responding to the comparing means to stop the delivery
system from passing more mixing water to the mixing chamber when
the measured quantity of mixing water that has passed to the mixing
chamber equals the preselected total quantity of mixing water.
42. The beverage brewing control method of claim 41 including selectively
changing the preselected total quantity of mixing to a new preselected
total quantity of mixing water, and storing the new preselected
total quantity of mixing water.
43. The beverage brewer control method of claim 29 including the
steps of sensing with a level sensor in the brew water tank when
the water has reached a preselected siphon level above which water
will be siphoned from the brew water tank, controlling with means
associated with said controller the distribution system to pass
water into the brew water tank until the level reaches the preselected
siphon level, and passing hot water out through a siphon connection
from the hot water tank to the brew basket when a substantially
equal amount of water from the water 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.
44. The beverage brewing control method of claim 29 including the
steps of heating with an electrical heater 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 preselected relatively hot brewing temperature.
45. The beverage brewing control method of claim 29 in which the
step of controlling includes the step of commencing delivery of
the preselected amount in response to a manual actuation switch
and stopping delivery in response to the flow meter.
46. The beverage brewing control method of claim 29 including the
steps of passing water through a controlled brew valve of the delivery
system from the source and the flow meter to the brew basket, passing
water through another controlled mixing valve from the source and
the flow meter to the mixing chamber, and with the controller responding
to the flow meter and to the controlled mixing valve being open
for temporarily storing the quantity of water passed through the
solenoid controlled mixing valve, and responding to the brew valve
being open and to the flow meter for temporarily storing the actual
quantity of water being passed through the controlled brew valve.
47. The beverage brewing control method of claim 29 in which the
step of controlling includes responding with the controller to the
flow meter to control the delivery system to deliver only a preselected
amount of the measured quantity to both the brew basket and to the
mixing chamber.
48. The beverage brewing control method of claim 47 in which the
step of controlling includes responding with the controller 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.
49. The beverage brewing control method of claim 29 including the
step of heating the water in the brew water tank to a preselected
temperature relatively higher than that of the water source.
50. The beverage brewing control method of claim 29 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.
51. The beverage brewing control method of claim 50 including the
steps of heating the water to a preselected temperature at which
significant liming may occur, and passing with a valve-less siphon
connection relatively hot brew water from the outlet of the brew
water tank to the brew basket.
52. The beverage brewing control method of claim 51 in which the
inlet to the brew water tank is located at a level beneath that
of the outlet from the brew water tank.
53. The beverage brewing control method of claim 51 in which the
outlet is located adjacent a top of the brew water tank.
54. The beverage brewing control method of claim 29 in which the
step of selectively controlling includes the step of selectively
changing the preselected amount of the measured quantity to be delivered
to the at least one of the brew basket and to the mixing chamber.
55. The beverage brewing control method of claim 29 in which the
step of selectively controlling includes the step of selectively
changing preselected amounts of the measured quantity to be delivered
to both the brew basket and to the mixing chamber.
56. The beverage brewing control method of claim 29 including another
flow meter and in which the step of selectively controlling includes
the steps of controlling the passing of water through the one flow
meter and one of the controlled valves to the brew basket in response
to the amount of water measured by the one flow meter, and controlling
the passing of water through the other one of the flow meters and
the other one of the controlled valves to the mixing chamber in
response to the amount of water measured by the other one of the
flow meters chamber.
57. 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 distribution
system of the brewer in response to the measuring means.
58. The beverage brewer of claim 57 in which the measuring means
is a paddle-wheel type flow meter with one of an electrical and
an electromagnetic output representative of the revolutions per
minute of the paddle-wheel.
59. The beverage brewer of claim 57 in which the controlling means
includes 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.
60. The beverage brewer of claim 57 in which the means for controlling
includes a computer with a memory for storing actual amounts of
measurements of flow for at least one given location, a memory for
storing a preselected total quantity of flow for the at least one
given location, and means for comparing the actual measurements
of flow being stored with at least one previously stored preselected
total quantity for the at least one location to control the controlled
valves to receive only the preselected total quantity of water.
61. The beverage brewer of claim 57 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.
62. The beverage brewer of claim 61 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.
63. The beverage brewer of claim 57 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.
64. In a hot beverage brewer, the improvement being a beverage
brewing control method comprising 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.
65. The beverage brewing control method of claim 64 in which the
measuring means is a paddle-wheel type flow meter with one of an
electrical and a magnetic output for representative of the revolutions
per minute of the paddlewheel.
66. The beverage brewing control method of claim 64 in which the
step of controlling includes the steps of responding with a computer
to the quantity being measured 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.
67. The beverage brewing control method of claim 64 in which the
step of controlling includes the steps storing in a memory of a
computer actual amounts of measurements of flow for at least one
given location, prestoring a preselected total quantity of flow
for the at least one given location in a memory of the computer,
and comparing the actual measurements of flow being stored with
at least one prestored, preselected total quantity of water for
the at least one location to control a controlled valve to pass
only the preselected total quantity of water.
68. The beverage brewing control method of claim 64 in which the
brewer includes a brew basket and a mixing chamber, and the step
of controlling includes the steps of selectively varying proportional
amounts of water delivered to the brew basket relative to a measured
amount of water delivered to the mixing chamber.
69. The beverage brewing control method of claim 68 in which the
step of controlling includes the step of selectively changing the
total accumulative amounts of water delivered to both the brew basket
and the mixing chamber without changing the proportional amounts.
70. The beverage brewing control method of claim 64 in which the
brewer includes a brew basket and a mixing chamber, and in which
the step of controlling includes the step of controlling the total
accumulative amount delivered to both the brew basket and the mixing
chamber in response.
Description CROSS REFERENCE TO RELATED PROVISIONAL APPLICATION
[0001] This application claims, under 35 U.S.C. 119(e), the benefit
of U.S. Provisional Application No. 60/270108 filed Feb. 20 2001
bearing the same title and having the same named inventor as the
present application.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] 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.
[0004] 2. Discussion of the Prior Art
[0005] 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.
[0006] 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.
[0007] 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.
[0008] 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.
[0009] 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.
[0010] 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.
[0011] 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.
[0012] 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.
[0013] 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.
[0014] 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 the 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.
[0015] 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.
[0016] 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
[0017] 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.
[0018] 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.
[0019] 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.
[0020] 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.
[0021] 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.
[0022] 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.
[0023] The preselected total quantities or ratio may be changed
to accommodate different conditions of strength, type and quantity
of tea, etc.
[0024] 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.
[0025] 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.
[0026] 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 paddlewheel.
[0027] 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.
[0028] 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
[0029] 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:
[0030] FIG. 1 is a schematic functional block diagram of an iced
tea brewing system that incorporates the advantageous features of
the invention;
[0031] FIG. 2 is a schematic functional block diagram of an alternative
form of a portion of the brewing system of FIG. 1;
[0032] FIG. 3 is a schematic functional block diagram of the controller
of FIG. 1; and
[0033] 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;
[0034] 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;
[0035] 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;
[0036] FIG. 7 is a flow chart of the main computer program stored
in the program memory of the controller of FIG. 3;
[0037] FIG. 8 is a detailed flow chart of the program mode subroutine
of the computer program of FIG. 7; and
[0038] FIG. 9 is a detailed flow chart of the operating mode subroutine
of the computer program of FIG. 7.
DETAILED DESCRIPTION
[0039] 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.
[0040] 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.
[0041] 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.
[0042] 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.
[0043] 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.
[0044] 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.
[0045] 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.
[0046] 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 ouput 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.
[0047] 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.
[0048] 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.
[0049] 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.
[0050] 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.
[0051] 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.
[0052] In accordance with the present invention, the 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.
[0053] 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.
[0054] 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.
[0055] 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.
[0056] 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.
[0057] 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.
[0058] 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.
[0059] 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.
[0060] 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.
[0061] 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.
[0062] 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.
[0063] 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.
[0064] 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.
[0065] 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.
[0066] 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.
[0067] 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.
[0068] 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.
[0069] 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.
[0070] 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.
[0071] Referring to FIG. 8 after start 82 of the program 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.
[0072] 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.
[0073] 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.
[0074] 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.
[0075] 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.
[0076] 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. |