Beverage making apparatus

Abstract

A brewing apparatus for infusing compacted ground coffee in a grounds cup at a brewing station with heated water under pressure. At a brewing station, a piston head with an active seal that is spaced from the grounds cup wall during motion, extends into the grounds cup. When the piston head begins to compact the ground coffee it activates the seal to form a sealed upper end of a brewing chamber. Hot water is admitted to the brewing chamber to produce the coffee. When the brewing cycle is completed, the piston head displaces further to force additional coffee from the grounds. Then the piston head retracts to allow the infusion chamber assembly to be removed for cleaning.

Description

CROSS REFERENCE TO RELATED APPLICATION [0001] This application is a continuation of co-pending U.S. patent application Ser. No. 11 / 129,041 filed May 14, 2005 for a coffee making apparatus.BACKGROUND OF THE INVENTION [0002] 1. Field of the Invention [0003] This invention generally relates to apparatus for brewing beverages by directing a liquid, such as hot water, across a compacted infusible material, such as ground coffee beans, in a sealed infusion chamber. [0004] 2. Description of Related Art [0005] A large number of commercial devices are available for brewing beverages, particularly coffee, by infusing material with a liquid. Prior art coffee makers have incorporated a variety of percolating, drip, steeping and other brewing approaches. A large number of these coffee makers were also designed to brew coffee in batches, for example, 4-cup to 12-cup batches. Such devices, however, were characterized by difficulties in maintaining coffee flavor over time, in controlling waste as o...

AI Technical Summary

Benefits of technology

"This patent describes a brewing apparatus for making coffee or espresso that is economical, easy to use, and maintains separation between its functions. It eliminates the need for manual latching mechanisms and is adaptable for receiving coffee grounds in different forms. The apparatus includes a piston and a spring to create a seal that contracts when the piston is spaced from the infusible material and expands during compaction. The technical effects of this invention include improved brewing efficiency, convenience, and ease of maintenance."

Problems solved by technology

Such devices, however, were characterized by difficulties in maintaining coffee flavor over time, in controlling waste as occurred by making excessive coffee that was then discarded, and in cleaning and maintenance of the coffee makers.

However, such machines are expensive and not economically attractive to most consumers even though they may make the best coffee.

Such systems are characterized by locating the brewing chamber at an inaccessible location so it becomes impossible or, at best, very difficult, to clean the brewing chamber.

If regular cleaning is not undertaken, oils and organic acids present in coffee attack the seal materials used to define the brewing chamber.

If the seal slides over the walls, this material produces a rough surface that can damage the seals with use.

Some commercially available consumer-oriented coffee makers limit the consumer to proprietary prepackaged coffee filter pods.

This can limit consumer choices.

Also some consumer-oriented coffee makers are limited to making espresso.

These factors and expense limit their market to consumers.

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