ALMBLAD JAY M (US)
ALMBLAD JAY M (US)
US6668704B1 | 2003-12-30 |
Claims
An automated coffee brewing and dispensing apparatus capable of
selectively brewing a batch of coffee on demand and selectively
dispensing coffee into containers on demand comprising a coffee brewing
station to brew and store the brewed coffee, a remote coffee dispensing
station to dispense brewed coffee received from said brewing station, a
circulation system to circulate brewed coffee between said coffee brewing
station and said coffee dispensing station and a system control processor
to control the brewing, circulating and dispensing of the coffee by said
automated coffee brewing and dispensing apparatus. |
DESCRIPTION
Automated Coffee Brewing and Dispensing Apparatus
Cross- Reference
This application claims priority based upon provisional application Serial
No. 60/831,875 filed July 19, 2006 and provisional application Serial No.
60/922,876 filed April 11, 2007.
Technical Field
An automated coffee brewing and dispensing apparatus capable of
delivering fresh hot coffee to a remote site.
Background Art
Commercially, such as in a restaurant, coffee is served hot and can
accidentally spill when poured from a handheld pot. Generally, a free standing
coffee machine with a stationary dispensing spout is safer to fill coffee cups.
However, such coffee machines are large and cannot be used in many locations
such as the drive-through window area found in quick serve restaurants (QSR).
Moreover, it is expensive to place multiple machines where coffee is served.
At most restaurants coffee is brewed by passing 200 degree water
through coffee grounds retained in a brew basket. This process generally takes
from about 3 to 5 minutes. To maintain freshness, the brewed coffee can be
held for 20 minutes in an open pot or for about 60 minutes in a closed pot. To
preserve the freshness of brewed coffee, most QSRs will throw out the coffee,
and make another batch to maintain fresh brewed coffee. As a result, a great
amount of coffee is wasted each day.
Another reason to brew coffee in batches is the demand for additional
amounts of brewed coffee. This requires wait-staff to stop what they are doing
to brew fresh coffee occurring during rush hour and when QSR lines and
backed-up. Therefore, there is a need to have a coffee machine to
automatically brew coffee in a timely demand driven fashion.
Thus, there is a need for an automated coffee and dispensing system
capable of delivering fresh hot coffee in a timely fashion. Disclosure of Invention
The present invention relates to an automated coffee brewing and
dispensing apparatus comprising a coffee brewing station and at least one
coffee dispensing station coupled together by a circulating system to transfer
brewed coffee therebetween in combination with a system control or
microprocessor to control the brewing, circulating and dispensing of cowee by
the automated coffee brewing and dispensing apparatus.
The coffee brewing station comprises a cabinet or tower including a lower
base to support the coffee brewing station on a support surface and an upper
brew basket support or housing to removably support a brew basket and a
water heater held in spaced relation relative thereto, an intermediate heated
coffee make-up tank disposed beneath the brew basket to receive brewed
coffee therefrom and a lower heated brewed coffee supply tank disposed
beneath the intermediate coffee make-up tank to selectively receive a batch of
brewed coffee therefrom.
The circulation system comprises a continuous flow closed loop brewed
coffee circulation path or recirculation system between the lower heated brewed
coffee supply tank, a circulator pump, and the brewed coffee dispensing station
to increase the shelf life of the brewed coffee.
The system control processor is programmed to fulfill the requirements of
any specific automated coffee brewing and. dispensing apparatus to purge stale
or "old" coffee and brew batches of coffee to maintain inventory to meet
quantity demands.
The circulation system can include circulation conduit insulation and
circulation conduit heat source to maintain the brewed coffee at a
predetermined temperature such as from about 175 degrees, to about 185 .
degrees as the brewed coffee is circulated through the circulation system.
The timing and sequencing of the automated coffee brewing and
dispensing apparatus is programmed or controlled by the system controller or
processor.
The invention accordingly comprises the features of construction,
combination of elements, and arrangement of parts which will be exemplified in
the construction hereinafter set forth, and the scope of the invention will be
indicated in the claims.
Brief Description of the Drawings
For a fuller understanding of the nature and object of the invention,
reference should be had to the following detailed description taken in
connection with the accompanying drawings in which:
Figure 1 is a side view of a pot of freshly brewed coffee on a hot plate or
heat source.
Figure 2 is a side view of a pot of coffee after the solid particles begin to
settle to the bottom of the pot on a hot plate or heat source.
Figure 3 is a perspective view of the coffee brewing station of the present
invention.
Figure 4 is a partial side view of the coffee brewing station of the present
invention.
Figure 5 is a schematic of the automated coffee brewing apparatus of the
present invention.
Figure 6 is a partial exploded view of a coffee dispensing station of the
present invention. ~ "
Figure 7 is a front view of an alternate embodiment of a coffee
dispensing station of the present invention.
Figure 8 is a rear view of the alternate embodiment of the coffee
dispensing station of the present invention as shown in Figure 7.
Figure 9 is a perspective view of an alternate embodiment of the coffee
brewing station of the present invention.
Figure 10 is a partial perspective view of the upper brew basket of the
alternate embodiment of the coffee brewing station of the present invention as
shown in Figure 9.
Figure 11 is a perspective view of the upper brew basket of the alternate
embodiment of the coffee brewing station of the present invention as shown in
Figure 9.
Similar reference characters refer to similar parts throughout the several
views of the drawings.
Best Mode for Carrying Out the Invention
FIG. 1 shows a container 10 of brewed coffee 12 with particles 14
uniformly suspended in the liquid. The container 10 is placed on a hot plate 16
or other heat source to maintain the coffee 12 from about 175 degrees to about
185 degrees. Over time, as the hotter coffee rises and cooler coffee falls within
the container 10 through convection, the particles 14 accumulate in the bottom
of the container 10 as shown in FIG. 2. As a result, the quality or taste of the
brewed coffee 12 deteriorates.
A centrally located coffee brewing station can make batches of coffee
automatically to keep pace with a restaurant's need for coffee. At the same time the coffee brewing station can maintain a fresh batch of coffee by purging
old coffee and automatically brewing new coffee on demand.
Specifically, the coffee brewing station brews a fresh batch of coffee
either when the coffee in inventory is too old or when the quantity of coffee is
too low and a new batch of coffee is required to meet the need for coffee.
The brewed coffee is circulated from the central location to one or more
remote locations such as the drive-through window or the front counter of a
restaurant or the self serve area. The brewed coffee can be circulated from and
returned to the automated coffee apparatus reservoir through a continuous
closed loop circulation system so the coffee is always hot and λλ in motion".
There are one or more "taps" or dispensing stations along this recirculating line
of coffee, where hot coffee can be dispensed. In addition, there can be heating
elements and insulation surrounding the circulation conduits for insulating the
coffee to maintain a predetermined temperature such as about 180 degrees F.
The coffee reservoir or storage can also include a heat source.
An advantage of recirculating the brewed coffee is that a central location
can service multiple locations, especially where space is scarce such as the
drive-thru, effectively extending the life of the coffee by keeping coffee
particulates and solids in suspension, and preventing them from settling on the
bottom of the pot and burning. The user interface can be either be a POS
system for the wait-staff at a restaurant, or a self-serve kiosk-user interface that
customers use to order and make their own custom coffee drink or other drink,
like tea, that might also be connected to the termination delivery dispensing
point. In any case, the POS and/or the kiosk can be directly connected to the
automated coffee machine/system so that the order is fulfilled based on
information from the POS or kiosk.
As described more fully hereinafter, the present invention comprises a
coffee brewing station and at least one coffee dispensing station coupled
together by a circulating system to transfer brewed coffee therebetween in
combination with a system control or microprocessor to control the brewing,
circulating and dispensing of coffee by the automated coffee brewing and
dispensing apparatus.
As shown in FIGS. 3 and 4, the coffee brewing station generally indicated
as 18 comprises a cabinet or tower generally indicated as 20 including a lower
base 22 to support the coffee brewing station 18 on a support surface 24 and
an upper brew basket support or housing 26 to removably support a brew
basket 28 and a water heater 30 held in spaced relation relative thereto by a
substantially vertical hollow support column 32, an intermediate heated coffee
make-up tank 34 mounted to the substantially vertical hollow support column 32
beneath the brew basket 28 to receive brewed coffee therefrom and a lower
heated brewed coffee supply tank 36 supported or resting on the upper surface
38 of the lower base 32 beneath the intermediate coffee make-up tank 34 to
selectively receive a batch of brewed coffee consisting of substantially the entire
contents of brewed coffee therefrom.
FIG. 5 best shows the liquid circulating system in operative relationship
relative to the coffee brewing station 18, a plurality of coffee dispensing stations
each generally indicated as 40 and the system control processor 42.
A water heater valve 41 and a water supply conduct 43 are coupled
between a water supply 44 and the water heater 30 of the upper brew basket
support or housing 26 to selectively feed or supply water to coffee grounds
retained in the coffee brew basket 28 for brewing, a batch transfer valve 46 and
a batch brewed coffee conduit 48 coupled between the intermediate heated
coffee make-up tank 34 and lower heated coffee supply tank 36 to selective
feed or supply brewed coffee to the lower heated coffee supply tank 36 on
demand and a brewed coffee outlet valve 50, a circulation pump 52 and a
brewed coffee outlet conduit 54 coupled between the lower heated coffee
supply tank 36 and the dispensing station 40 to selectively feed brewed coffee
thereto on demand. The circulating system further includes a brewed coffee
recirculation return valve 56 and a brewed coffee recirculation return conduit 58
coupled between the dispensing station 40 and the upper portion of the lower
heated brewed coffee supply or retention tank 36 to return undispensed brewed
coffee to the brewed coffee supply or storage tank or reservoir 36 to provide a
continuous flow closed loop brewed coffee circulation path or recirculation
system between the lower heated brewed coffee supply tank 36, the circulator
pump 52, the brewed coffee outlet conduit 54, the brewed coffee dispensing
station 40, the brewed coffee recirculation return valve 56 and the brewed
coffee recirculation return conduit 58 to increase the shelf life of the brewed
coffee.
The circulation system can also include a tank drain subsystem and a
tank cleaning subsystem. Specifically, a drain 60 is coupled to the intermediate
heated coffee make-up tank 34 by a first drain valve 62 and a first drain conduit
64 and to the lower heated brewed coffee supply tank 36 by a second drain
valve 66 and a second drain conduit 68 to drain the interior of the intermediate
heated brewed coffee make-up tank 34 and lower heated coffee supply tank 36
of liquids. Brewed coffee can also be selectively drained from the dispensing
station 40 through the brewed coffee recirculation return valve 56, the first leg
or element of the brewed coffee recirculation return conduit 58 and a return
drain conduit 69 to the drain 60.
Further, the interior of the intermediate heated coffee make-up tank 34
and lower heated brewed coffee supply tank 36 can be sanitized or cleaned by a
cleaning circulation subsystem comprising a tank cleaning valve 70 coupled
between the water supply 44 and a first cleaning nozzle 72 and a second
cleaning nozzle 74 by a cleaning conduit 76 coupled to the intermediate heated
coffee make-up tank 34 and the lower heated coffee supply tank 36 to spray a
cleaning or sanitizing solution from a sanitizer supply container 78 coupled to
the cleaning conduit 76 by a sanitizer supply valve 80 and a sanitizer conduit 82.
The sanitizer is drawn from the sanitizer supply container 78 through venturi
action.
Each of the valves 41, 46, 50, 56, 62, 66, 70 and 80 are selectively
activated or operated between an open and closed or first and second position
controlled by a solenoid or similar device (not shown) to selectively control the
liquid flow through each valve and corresponding conduit(s). The valves
(solenoids) are coupled to the system control processor 42 by corresponding
lines or conductors each indicated as 84 to control the operation of the valves.
The system control processor 42 is in turn coupled to a power source (not
shown).
The system control processor 42 is programmed to fulfill the
requirements of any specific automated coffee brewing and dispensing
apparatus to purge stale or "old" coffee and brew batches of coffee to maintain
inventory to meet quantity demands.
The circulation system can include circulation conduit insulation and
circulation conduit heat source to maintain the brewed coffee at a
predetermined temperature such as from about 175 degrees to about 185
degrees as the brewed coffee is circulated through the circulation system.
Specifically, as shown in FIG. 6, insulation 86 can be placed in surrounding
relationship relative to all or a portion of the brewed coffee outlet conduit 54
and the brewed coffee recirculation return conduit 58. In addition, a conduit
heat source 88 can be coupled to a power source (not shown) or the system
control or microprocessor 40 and disposed in heat transfer relation relative to
the brewed coffee outlet conduit 54 and brewed coffee recirculation return valve
56 within the insulation 86. The conduit heat source 88 may be disposed
adjacent the coffee dispensing station 20 or elsewhere along the circulation
path. Of course, a plurality of conduit heat sources 88 can be distributed along
the circulation path of the brewed coffee outlet conduit 54 and the brewed
coffee recirculation return conduit 58.
FIGS. 7 and 8 show a coffee dispensing station 40 capable of dispensing
cups of coffee. The wait-staff or self-serve customer places a cup 100 under
the single delivery point or dispensing nozzle 102 and selects the type and size
of coffee and additive by the control panel generally indicated as 104. In
particular, the operator selects the size of drink, type of drink such as regular
coffee, decaffeinated coffee, tea, smoothie, ice coffee, or ice cappuccino and the
amount of additional ingredient such as single, double, triple amounts of cream,
milk, vanilla shot, sugar, artificial sweetner contained in compartments 106 or
containers 108 that feed ingredients or product to nozzle 102 through supply
conduits 110. Once selected, the ingredient(s) are automatically dispensed into
the cup 100. The operator can repeat the last two steps to select another
ingredient, the amount of that ingredient and so on until all ingredients are
selected, each selected ingredient(s) automatically put into the cup (not shown)
FIGS. 9 through 11 show an alternate embodiment of the automated
coffee brewing and dispensing apparatus comprising an automated coffee
brewing section including a coffee grounds supply and brew basket filter
mechanism. Specifically, the coffee grounds supply and filter mechanism
comprises a coffee bean bin 120 mounted to a coffee bean grinder 122 disposed
above a coffee grounds retainer ring 124 mounted over an aperture 126 formed
through the top 128 of the cabinet or tower 20. Disposed beneath the aperture
126, the brew basket filter mechanism comprises a coffee filter supply including
filter paper 130 mounted on a filter paper supply shaft 132 and extending to a
used filter paper take-up shaft 134 coupled to motors (not shown) to selective
position unused filter paper beneath the aperture 126 to receive brewed coffee
from the grounds retainer ring 124 when hot water from the water heater 30 is
supplied to the Interior thereof. A pair of brew basket rollers each indicated as
136 and a coffee basket member 138 including flow aperture 140 are movable
disposed beneath the filter paper 130 extending between the filter paper supply
shaft 132 and the used filter paper take-up shaft 134 into a waste coffee
grounds compartment 142.
The coffee grounds retainer ring 124, filter paper 130 and coffee basket
member 138 cooperatively form the brew basket 28.
The coffee basket member 138 selectively moves upward in unison with a
pair of brew basket rollers 136 sealing the filter paper 130 between the coffee
basket member and the coffee grounds retainer ring 124.
The coffee bean grinder 122 grinds the appropriate amount of coffee
beans into the grounds retainer ring 124. Hot water is then injected to brew the
coffee. When the brewing is complete, the automated coffee brewing and
dispensing apparatus enters a clean in place mode where the freshly brewed .
coffee feeds to intermediate heated coffee make-up tank 34 to the lower heated
brewed coffee supply tank 36 for circulation to the remote dispensing station(s)
40.
Next, the coffee basket member 138 and pair of brew basket roller 136
move downward exposing the used coffee grounds so that the filter paper 130
translates or moves horizontally by rotating the used filter paper take-up shaft
134. This causes the spent coffee grounds to fall off the edge into the waste
coffee grounds compartment 142 below. This process disposes of most of the
coffee grounds. But, the edges of the grounds retainer ring 124 may still have
some coffee grounds. So, the coffee basket member 138 can be moved up to
seal the grounds retainer ring 124 and a spray of hot water is directed at the
walls of the grounds retainer ring 124. Then the coffee basket member 138
moves down again and the filter paper 130 is advanced enough to get a clean
new filter paper 130 under the grounds retainer ring 124. The coffee basket
member 138 moves up again to seal against the grounds retainer ring 124.
At this point, the intermediate heated coffee make-up tank 34 goes
through a cleaning cycle. Once complete, the automated coffee brewing and
dispensing apparatus is ready to brew another batch of coffee on demand.
In use, the automated coffee brewing and dispensing apparatus
automatically brews coffee by feeding 200 degree water through the brew
basket 28 falling and falls by gravity into the intermediate heated coffee make-
up coffee make-up tank 34 disposed above the lower heated brewed coffee
supply tank 36. Once the brewing cycle is complete, the batch transfer valve 46
automatically opens allowing the coffee in intermediate heated coffee make-up
tank 34 to fall by gravity into lower heated brewed coffee supply tank 36. Once
this is complete, the batch transfer valve 46 closes and the drain valve 62 in
intermediate heated coffee make-up tank 34 opens and a sprayer in '
intermediate heated coffee make-up tank 34 is engaged to spray down the
insides of intermediate heated coffee make-up tank 34. Once this is complete,
the operator is notified that the coffee grounds need to be changed. Once the
grounds are changed, the automated coffee brewing and dispensing apparatus
is ready to brew another batch of coffee in the intermediate heated coffee
make-up tank 34.
Now that lower heated brewed coffee supply tank 36 is full, the coffee
can be dispensed.
The only action the operator needs to do is empty the grounds and place
a new filter and new coffee for a fresh batch of coffee brewed when the next
batch of coffee is required.
Both intermediate heated coffee make-up tank 34 and lower heated
brewed coffee supply tank 36 have a heat source to maintain heat at a
predetermined temperature such as of about 165 degrees to about 180 degrees.
A mixer generally indicated as 144 can be disposed in either intermediate
heated coffee make-up tank 34 or the lower heated brewed coffee supply tank
36 to stir the coffee and maintain the heat at a predetermined temperature. In
addition, the lower heated brewed coffee supply tank 36 is connected to the
recirculating conduit 58 to agitate the contents thereof. Consequently, solids
and particulates are in constant motion through the use of a recirculating line or
a stirring mechanism to keep the particles off the bottom and in constant
suspension.
There are at least four ways to adjust the time when the next batch of
coffee is brewed. For example, manually, by time of day, by the level of the coffee or by the age of the coffee. This is done with the electronic controls of
the system control processor 42 that automatically start up and shut down the automated coffee brewing and dispensing apparatus.
By time of day would depend on the history of the demand for coffee. So,
in the busy time from 8 to 10 AM, the operator might set-up to brew a new pot of coffee in intermediate heated coffee make-up tank 34 as soon as lower
heated brewed coffee supply tank 36 is 80% full. In a non-busy time between 2
PM and 10 PM, the operator might instruct the system control processor 42 to
start a new batch of coffee when the lower heated brewed coffee supply tank
36 is 20% full.
By the age of the coffee the operator might set a limit of 1-3 hours. So
at say 1 hour, the new batch is made in intermediate heated coffee make-up
tank 34 and then at one hour and 10 minutes the balance in lower heated
brewed coffee supply tank 36 is purged into the drain 60 and the fresh batch in
intermediate heated coffee make-up tank 34 is fed by gravity from intermediate
heated coffee make-up tank 34 into the lower heated brewed coffee supply tank
36.
" When lower heated brewed coffee supply tank 36 is purged, the valve 66
is opened to the drain 60 and a sprayer is activated to wash down the walls and
bottom of the lower heated brewed coffee supply tank 36 in preparation to
receive the fresh batch from intermediate heated coffee make-up tank 34.
At the end of the day, the whole system can be cleaned-in-place (CIP). A
CIP system is where a coffee cycle is run, as if there are new coffee grounds,
but in fact there are no coffee grounds and so everything is cleaned by pumping
and spraying all the intermediate heated coffee make-up tank 34 and the lower
heated brewed coffee supply tank 36 and pumps with water and an optional
cleaning solution.
The timing and sequencing of the automated coffee brewing and
dispensing apparatus is programmed and controlled by the system controller or
processor 42.
It will thus be seen that the objects set forth above, among those made
apparent from the preceding description are efficiently attained and since
certain changes may be made in the above construction without departing from
the scope of the invention, it is intended that all matter contained in the above
description or shown in the accompanying drawing shall be interpreted as
illustrative and not in a limiting sense.
It is also to be understood that the following claims are intended to cover
all of the generic and specific features of the invention herein described, and all
statements of the scope of the invention which, as a matter of language, might
be said to fall therebetween.
Now that the invention has been described,
Next Patent: ALGAINN-BASED LASERS WITH DOVETAILED RIDGE