This application claims the priority of three U.S. provisional applications and claims priority date of the earliest application#: 63133104; filed December 31, 2020; Titled: Thermodynamic pressure assisted brewing apparatus

1. Title: Thermodynamic pressure assisted brewing apparatus

Application#: 63133104 Date: December 31, 2020

2. Title: Thermodynamic liquid circulating apparatus

Application#: 63163897 Date: March 21, 2021

3. Title: Thermodynamic siphon assisted brewing apparatus

Application#: 63136506 Date: January 12, 2021

BACKGROUND OF THE INVENTION

Field of the Invention

The present invention is related to the field of thermo-fluid dynamics, and more particularly, to an pressure brewing apparatus having two chambers connected by a channel(s) that uses the force of pressure from boiling liquid and controlled venting to direct liquid to a top chamber, where it is brewed with a substance, and back to the bottom chamber as a brew, which may be aerated using negative pressure from condensation and controlled venting to direct air into the brew, and then served from the controlling vent.

The present invention is related to the field of thermo-fluid dynamics, more particularly, a pressure brewing apparatus and method of use which uses an hourglass vessel, open at the top with a vent on the bottom portion. The narrow part of the hourglass is fitted with a friction attachable liquid channeling device which splits the hourglass vessel into two parts, a top chamber, and a bottom chamber.

The present invention uses heat and a controlling vent to pressurize a bottom chamber filled with a quantity of liquid which causes the liquid to move from the bottom to the top chamber which can be brewed with a substance such as coffee and brought back to the bottom chamber as a liquid brew that may be poured from the controlling vent.

Description of the Related Art

Pressure brewing apparatuses that use heat to pressurize a chamber with liquid that cause the said liquid to move between chambers can brew a delicious liquid but is usually difficult to maneuver. They usually require the user to take the apparatus apart before serving the liquid brew and there is no apparatus that allows the user to control liquid movement between chambers with controlled venting. Therefore, a need exists for a brewing apparatus that provides the benefit of creating a pressurized brew while addressing the needs of control of the dynamic between liquids in the chambers with a simple solution of a vent and plug for controlled venting.

SUMMARY OF THE INVENTION

In view of the foregoing, the present invention is directed to a brewing apparatus having an hourglass like figure with the top open and a vent and its plug/valve on the bottom portion of the vessel. The hourglass vessel is attached with a functioning divider that fits in the narrowest part of the hourglass, creating a top and bottom chamber to the vessel. The liquid conveying assembly determines the thermo fluid dynamic process, depending on the shape of the channel(s) within the assembly.

The following are three different liquid conveying assemblies that create different thermo-fluid processes

1. One central channel extending towards the bottom chamber a. Allows the user to control the flow of boiling water to the top chamber when closing the vent b. Allows the user to control the flow of boiling water back down to the bottom chamber by opening the vent or removing heat source c. Allows the user to control the flow of liquid back down to the bottom chamber by removing the heat source, causing negative pressure through condensation to pull liquid back into the bottom chamber d. Allows the user to aerate a liquid by closing a vent

2. At least two channels of differing length extending into the bottom chamber a. Allows the user to circulate boiling liquid between chambers by closing a vent b. Allows the user to control the flow of liquid back down to the bottom chamber by opening the vent or removing the heat source c. Allows the user to aerate a liquid by leaving the vent closed during condensation

3. A siphon that extents from the bottom chamber and looped into the top chamber a. Allows the user to move boiling liquid from the bottom chamber to the top chamber via a siphon when closing a vent b. Allows the user to keep liquid in the top chamber when leaving the vent open after the liquid has transferred fully c. Allows the user to start the siphoning of liquid from the top chamber to the bottom by closing and opening a vent when condensation (cooling of vapor) is occurring

The subsequent information will deepen your understanding of the apparatus especially when paired with the drawings and will help you understand the functions and application of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows the components of the apparatus, 10 being the hourglass vessel, 20 a single channel liquid conveying and filtering assembly, 30 a double channeled liquid conveying and filtering assembly, and 40 a siphon channeled liquid conveying and filtering assembly. Figure 2 shows the components of the apparatus for the single channel liquid conveying and filtering assembly

Figure 3-13 shows the apparatus in use with the single channel liquid conveying and filtering assembly, shown in Figure 1

• Figure 4 shows the hourglass vessel filled with a quantity of liquid

• Figure 5 shows the single channel liquid conveying and filtering assembly installed into the narrow part of the hourglass vessel and coffee grounds being introduced into the top part of the hourglass vessel

• Figure 6 shows a heat source being introduced to the bottom chamber and a solid plug sealing the vent on the bottom portion of the hourglass vessel

• Figure 7 shows bubbles in the liquid from nucleation of water into steam/vapor and pressure building in the bottom chamber represented by plus signs

• Figure 8 shows the waterline being pushed up into the central channel due to the pressure building in the bottom chamber

• Figure 9 shows the liquid moving from the bottom chamber through the central channel to the top chamber, where it is met with coffee grounds to infuse with the liquid

• Figure 10 shows the vent plug removed from the vent and the liquid moving from the top chamber into the bottom chamber, due to the pressure being released from the bottom chamber via the open vent. From here, the user can reinstall the plug to make the liquid rise to the top chamber again

• Figure 10A shows the heat source removed from the apparatus and negative pressure being applied to the bottom chamber due to the condensation of steam back to liquid form, which pulls the brewed liquid from the top chamber to the bottom chamber

• Figure 10A1 shows the aeration of the brew by atmospheric air when there isn't any liquid left to pull from the top chamber, the negative pressure continues to pull in air until it meets equilibrium of pressure

• Figure 11 shows the brewed filtered coffee in the bottom chamber with the heat source still on and the plug removed, which demonstrates that the apparatus can move liquids with just a heat source and a plug

• Figure 12 shows the brewed filtered coffee settled in the bottom chamber and the heat source turned off

• Figure 13 shows the brewed filtered coffee being served from the pressure controlling vent on the bottom chamber into a mug

Figure 14 shows the components for a dual channeled liquid conveying and filtering assembly with differing lengths with the hourglass vessel that it inserts in

Figure 15-20 shows the apparatus in use with the double channeled liquid conveying and filtering assembly

• Figure 15 shows a quantity of liquid introduced into the bottom chamber through the opening at the top or the vent at the bottom and the dual channeled liquid conveying assembly being installed securely into the narrow part of the hourglass via friction, by sliding the assembly from the top opening of the hourglass vessel • Figure 16 shows that coffee grounds have been introduced to the top chamber and heat is applied to the bottom chamber. It also shows bubbles from nucleation of water and positive pressure in the form of steam, escaping from the vent on the bottom chamber

• Figure 17 shows the water levels in the channels are rising due to pressure building in the bottom chamber after the vent plug has been installed

• Figure 18 shows the circulation of boiling liquids between the top and bottom chamber, after the waterline in the bottom chamber drops below the first channel while heat is applied to the bottom chamber

• Figure 19 shows the plug removed from the vent and the liquid dropping to the bottom chamber as a brew, which demonstrates the ability to stop the process of circulation by removing a seal while heat is still applied. From here, the user can reinstall the plug to start the liquid circulation

• Figure 19A shows the heat source removed while the plug is sealing the vent. Negative pressure through condensation creates a partial vacuum and is starting to pull the liquid from the top chamber into the bottom chamber from both channels

• Figure 19A1 shows the bottom chamber drawing air into the brew, after liquid in the top has been pulled completely into the bottom chamber. This will continue to draw air until the bottom chamber reaches equilibrium with atmospheric pressure. Demonstrating the ability to aerate a brew with this method

• Figure 20 shows the brew being served from the vent into a mug

Figure 22 shows the components of the apparatus for the siphon channeled liquid conveying and filtering assembly and the hourglass vessel it inserts

Figure 23-32 shows the apparatus in use with the siphon channeled liquid conveying and filtering assembly

• Figure 23 shows liquid placed in the bottom vessel and the siphon channeled liquid conveying and filtering assembly being slid into the narrow part of the hourglass with a secure friction fitting

• Figure 24 shows the siphon channeled liquid conveying and filtering assembly attached to the narrow part of the hourglass vessel and a heat source applied to the bottom chamber which creates bubbles from nucleating water and steam escaping the vessel from the vent

• Figure 25 shows the vent sealed with a plug and the waterline in the siphon beginning to rise due to pressure built inside the bottom chamber

• Figure 26 shows the liquid transferring from the bottom chamber through the siphon and into the top chamber of the hourglass vessel

• Figure 27 shows the liquid fully transferred into the top chamber

• Figure 28 shows the liquid in the top chamber after full transfer of the liquid from the bottom to the top chamber and the vent plug removed to disable interaction between the pressure in the bottom chamber and liquid in the top chamber. Demonstrating that the liquid could stay in the top chamber if a siphon channeled conveying assembly is used

• Figure 29 shows the heat source is removed and the liquid is still in the top chamber infusing with the coffee grounds. At this point condensation starts to occur in the bottom chamber and negative pressure is drawing air from outside the chamber via the vent.

• Figure 30 shows the brew being drawn back into the bottom chamber using the negative pressure condensation is creating by inserting the plug in the vent • Figure 31 shows the transfer of liquid from the top chamber into the bottom chamber by removing the plug from the vent after the initiation of the siphon

• Figure 32 shows the brew being served into a mug from the pressure controlling vent

DETAILED DESCRIPTION OF THE PREFERRED EM BOB I ME NTS

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

As shown by the preferred embodiment depicted in Figures 1, 2, 3, 14, and 22, the present invention is directed to a thermo-fluid dynamic pressure brewing apparatus generally designated by reference numeral 1001, 1002, or 1003, depending on the type of liquid conveying and filtering assembly designated by reference numeral 20, 30, or 40, is used in combination with the hourglass vessel designated by reference numeral 10.

Inserting a liquid conveying and filtering assembly 20, 30, 40 into the narrow part 3 of the hourglass vessel 10 from the opening at the top, divides the apparatus 1001-1003 into a bottom chamber 1 and a top chamber 2 which are connected by the channels in the respective liquid conveying and filtering assembly.

The thermo-fluid dynamic brewing apparatus that uses the single channel liquid conveying and filtering assembly 20 with the hourglass vessel 10 is designated by reference numeral 1001 and depicted on Figures 3-13. The thermo-fluid dynamic brewing apparatus that uses the double channeled liquid conveying and filtering assembly 30 in combination with the hourglass vessel 10 is designated by reference numeral 1002 and depicted on Figures 14-20. The thermo-fluid dynamic brewing apparatus that uses the siphon channeled liquid conveying and filtering assembly 40 with the hourglass vessel 10 is designated by reference numeral 1003 and depicted on Figures 22-32.

The hourglass vessel 10 is the housing unit for the components of liquid, a liquid conveying and filtering assembly 20, 30, or 40, a plug 6 for the vent and brewing material 70 and is preferably made with glass or glass-ceramic, so the user can view the interior of the apparatus 1001-1003. The hourglass vessel sits on the bottom side of the hourglass and is flat to hold the hourglass upright while the top of the hourglass vessel 10 is open. Though glass is the preferred material, it should be noted that it may be made of any material that can house the said components and does not melt during the heating of liquid within. The vessel 10 has a narrowing 3 in the middle that has a rougher finish, where a liquid conveying and filtering assembly 20-40 installs, for a tight fit a frosty glass joint is the preferred embodiment of the narrow part 3 of the hourglass vessel. The hourglass vessel 10 has a glass handle 5 in the preferred embodiment but can be placed anywhere and can be made with any material that can handle hot materials, it may also be an exoskeletal fitting and handle, such as a stainless-steel fitting for the hourglass vessel fixed with a handle. Furthermore, the hourglass vessel 10, can be any shape or size that allows the vessel to be divided into a closed chamber with a vent and respective plug and an open chamber.

On the bottom portion, closer to the narrowing section 3 of the hourglass vessel 10 there is a vent 4 that can be installed with a plug 6 which you will see in further detail, will become the pressure controlling unit of the apparatus 1001-1003. This plug 6 is made of solid stainless-steel in the preferred embodiment and has a ring for better handling. However, it should be noted that the plug can be made with any material that fits securely into the vent 6, such as rubber. Furthermore, and perhaps more interestingly, the plug 6 for the vent 4 can be a valve that may open and close but for the sake of clarity in understanding the process, we will focus on the plug 6 being solid. Furthermore, the plug 6 and vent 4 can be a fixed valve mechanism on the apparatus, but the preferred embodiment shows the invention with the vent 4 and plug 6 that are separated. Furthermore, the vent 4 and respective plug 6 can be any size shape or form if it allows and disallows interaction between atmospheric pressure and the pressure in the bottom chamber 1.

The single channel liquid conveying and filtering assembly 20 includes a hollow central channel 22 that runs through and stops at the top of an otherwise solid tapered joint 21, a filter 25 that liquid can flow through, and a handle 29 that are integral with each other in the preferred embodiment. However, it should be stated that they can be separate units that fit together. Furthermore, the preferred material is ceramic but can be made with any material that can handle heat and hold its integrity with liquids, heat, and pressure, such as stainless steel. The reason I've chosen ceramic is it has a neutral taste, whereas metals taste can seep into the liquid.

The double channeled liquid conveying and filtering assembly 30 includes two hollow central channels 32, 33 having different heights that run through and stops at the top of an otherwise solid tapered joint 31, a filter 35 that liquid can flow through, and a handle 29 that are integral with each other in the preferred embodiment. However, it should be stated that they can be separate units that fit together. Furthermore, the preferred material is ceramic but can be made with any material that can handle heat and hold its integrity with liquids, heat, and pressure, such as stainless steel.

The siphon channeled liquid conveying and filtering assembly 40 includes a hollow central channel 42 that runs through an otherwise solid tapered joint 41 and loops above the tapered joint to creating an upside-down U shape with the opening close to the top of the tapered joint 41, a filter 45 that liquid can flow through, and a handle 29 that are integral with each other in the preferred embodiment. However, it should be stated that they can be separate units that fit together. Furthermore, the preferred material is ceramic but can be made with any material that can handle heat and hold its integrity with liquids, heat, and pressure, such as stainless steel.

As shown in figures 3-13 the apparatus 1001, is operable with a quantity of liquid, such as water 60, introduced into the bottom chamber 1 of the hourglass vessel 10 Figure 4 then the single channel liquid conveying and filtering assembly 20 is inserted into the top opening of the vessel and slides into a friction connection between the narrow part 3 of the hourglass vessel 10 and the tapered joint 21 on the liquid conveying and filtering assembly 20. It should be mentioned that the water level 61 in the bottom chamber 1 should be high enough to interact with channel 22 but lower than the vent 4. Coffee grounds 70 are added into the top chamber 2 of the hourglass vessel 10 Figure 5 and a heat source 7 is introduced to the bottom chamber 1 Figure 6. The plug 6 is inserted into vent 4 and the heat source 5 starts to heat the liquid 60 within the bottom chamber 1, which starts to bubble 83 via nucleation of liquid, and positive pressure 91 starts to build above the waterline 61 in the bottom chamber 1 Figure 7. Positive pressure 91 in the form of liquids turning to gas, pushes the liquid 60 in the bottom chamber 1 up the channel 22 on the liquid conveying and filtering assembly 20 Figure 8. Once liquid 60 reaches the top chamber 2 it starts to brew with the coffee grounds 70 within the top chamber 2 Figure 9. The user may unplug the vent 4 to bring the liquid brew 100 down into bottom chamber 1 while the heat source 7 is being applied, by allowing the pressure 91 to escape the bottom chamber 1 through the vent 5 opening Figure 10. Another way to bring the liquid brew 100 back into bottom chamber 1, is by removing the heat source 7, while the plug 6 is still sealing vent 4, and after some time the vapor 64 within the bottom chamber 1 will start to turn back into liquid 60, creating a partial vacuum by negative pressure 92 through condensation, and allows the apparatus 1001 to draw the liquid brew 100 from the top chamber 2 into the bottom chamber 1 Figure 10A. Using this negative pressure 92 dynamic, the user may aerate the brewed liquid 100 by keeping plug 6 in the vent 4 when liquid is no longer in the top chamber 2 the apparatus 1001 is able to draw in atmospheric air 80 into the brew 100 and aerates with atmospheric air bubbles 82 via the channel 22 Figure 10A1. Figure 11 shows that the process can be easily repeatable by re-introducing a heat source 7, it also shows that liquid brew can stay on the bottom chamber 1 when applied with heat 7 if the vent 4 is plugged 6. When the brew is at the users preferred strength (when the brew is ready), remove heat 7 and remove the vent plug 6, so the brew 100 settles into the bottom chamber 1 Figure 12. To serve the brew 100, tilt the apparatus by using the handle 5 so the brew 100 can be poured from the vent 4 opening into a mug 200 Figure 13 and enjoy.

As shown in Figures 14-20 the apparatus 1002, is operable with a quantity of liquid, such as water 60, introduced into the bottom chamber 1 of the hourglass vessel 10 Figure 15, then the double channeled liquid conveying and filtering assembly 30 is inserted into the top opening of the vessel 10 and slides into a friction connection between the narrow part 3 of the hourglass vessel 10 and the tapered joint 31 on the liquid conveying and filtering assembly 30. It should be mentioned that the water level 61 in the bottom chamber 1 should be high enough to interact with both channels 32, 33 but lower than the vent 4. If the water level is not appropriate, the user can remove or add water from the vent 4. Coffee grounds 70 are introduced into the top chamber 2 from the opening in the vessel 10 and heat 7 is applied to the bottom chamber 1 which starts to create steam 64 and positive pressure 92 that escape from the vent 4 opening Figure 16. By inserting the plug 6 into the vent 4 the positive pressure 92 is applied to the bottom chamber 1 and starts to push the water levels 62 up in both channels 32, 33 of the liquid conveying and filtering assembly 30 Figure 17 and continues to climb into the top chamber 2 until the water level in the bottom chamber 1 reaches an opening for one of the channels 33, which allows exchange of steam 64 for brew 100 in the channel 33, effectively allowing liquid to rise from the longer channel 32 from the bottom chamber 1 into top chamber 2 and allowing brew 100 to fall from the top chamber 2 into bottom chamber 1 in the shorter channel 33, creating circulation of liquids between 2 chambers in a vessel Figure 18. The user can discontinue the circulation process, simply by removing the plug 6 in vent 4, which allows the brew 100 to fall into the bottom chamber 1 from both channels 32, 33 Figure 19. Another way to manipulate the brew 100 from the top chamber 2 into bottom chamber 1 is to remove the heat source 7 from the bottom chamber 1 while the plug 6 is still inserted in the vent 4, allowing negative pressure 92 to build in the bottom chamber 1 which creates a partial vacuum via condensation of vapor, which draws in the brewed liquid 100 from the top chamber 2 to the bottom chamber 1 from both channels 32, 33 Figure 19A. Furthermore, using this negative pressure 92 feature, the apparatus 1002 can draw in atmospheric air 80 into the brew 100 during condensation of vapor in the bottom chamber 1 when there is air 80 in the top chamber 2 through the shortest channel 33, effectively aerating the brew 100 with atmospheric air bubbles 82 until the pressure reaches equilibrium or the vent 4 is opened Figure 19A1. After removing the heat source 7 and the plug 6 from vent 4, the brewed liquid will settle at the bottom chamber 1; pour filtered liquid coffee 100 from the pressure controlling vent 4 into a mug 200 and enjoy Figure 20. As shown in Figures 22-32 the apparatus 1003, is operable with a quantity of liquid, such as water 60, introduced into the bottom chamber 1 of the hourglass vessel 10, then the siphon channeled liquid conveying and filtering assembly 40 is inserted into the top opening of the vessel 10 and slides into a friction connection between the narrow part 3 of the hourglass vessel 10 and the tapered joint 41 on the liquid conveying and filtering assembly 40 Figure 22. It should be noted that the water level 61 in the bottom chamber 1 should be high enough to interact with the siphoned channel 42 and lower than the vent 4. Coffee grounds 70 are introduced into the top chamber 2 of the apparatus 1003 and heat 7 is applied to the bottom chamber 1, creating nucleating bubbles 83 and steam 64 escaping vent 4 Figure 24. The water line 62 in the siphon channel 42 starts to rise while positive pressure 91 builds in the bottom chamber 1, pushing the water level 61 in the bottom chamber 1 into the channel 42 Figure 25. The water level continues to rise into the top chamber 2, infusing the water 60 with the coffee grounds 70 in the top chamber 2 which starts to create a liquid brew 100 Figure 26. Figure 27 shows steam bubbles 83 entering the top chamber 2 through the siphon channel 42 from the bottom chamber 1 because the water level 61 stopped interacting with the channel opening in bottom chamber 1 and is pumping steam bubbles 83 into the liquid in top chamber 2 Figure 27. There are important understandings for the siphon process, one being that the siphon should always be higher than the waterline 63 in the top chamber 2, another is when the connection of liquid in the siphon is lost to the bottom chamber 1 after the transfer of liquid 60 and the waterline in the siphon 62 does not pass the upside-down U shaped siphon 43 at the top chamber 2, during which, by removing the plug 6 from the vent 4 the interaction of pressure is lost to the liquid brew 100 and the brew will stay in the top chamber 2 Figures 27-29. While the liquid is steeping with the coffee grounds, it can sit peacefully in the top chamber 2, and with the heat source 7 removed the vapor in the bottom chamber 1 starts to condensate, drawing air in from the open vent 4 Figure 29. To draw the liquid 100 back from the top chamber 2 to the bottom chamber 1 the plug 6 is inserted into the vent 4, while negative pressure 92 draws the liquid to initiate the siphoning of liquid 100 from the top chamber 2 to the bottom chamber 1 Figure 30. Once the siphoning process has started, the vent 4 is reopened to allow gravity to pull the remainder of liquid in the top chamber 2 Figure 31. After the brewed filtered liquid coffee 100 transfers fully into the bottom chamber 1 serve the brew 100 through the pressure controlling vent 4 into a mug 200 and enjoy Figure 32.

Cleaning the apparatus 1001-1003 is simple. Once the user is finished with the application of the apparatus, remove the liquid conveying and filtering assembly within the vessel 10 with the handle 29, 39, 49, of the respective liquid conveying and filtering assembly and the coffee grounds are removed with it.

The filters 25, 35, 45 on the liquid conveying and filtering assemblies 20, 30, 40 in the preferred embodiments are integral with the dividing assembly, but it should be noted that the filter for the apparatus may be its own separate unit that can be introduced into the top chamber or any place within the apparatus 1001-1003 where liquid passes. Liquid/water may pass through the filter but disallows solid materials to pass through it.

The vent 4 on the hourglass vessel 10, is the pressure controlling vent which can be a valve instead of a vent 4. Furthermore, the plug 6 for the vent 4 on the apparatus 1001-1003 may also be a plug with a valve within, which seals the vent 4 and can control the pressure of the bottom chamber 1 by opening or closing the valve or removing the or inserting this plug with valve within (not pictured), into the vent. Coffee grounds are the material the liquid is brewed with in the present inventions' examples, but it should be noted that the material can be any substance that may be infused with liquid. Furthermore, the invention should not be limited to a "brewing" apparatus as the applications of the thermo-fluid dynamics of the invention should be broader. Such that it may be used to for applications like a laundry machine, water-heater, extraction of materials for chemistry, for example.

It should be mentioned that if there was a liquid conveying and filtering assembly that has more than one channel of the same length, it would work like the single channel liquid conveying and filtering assembly, the only difference would that it would use both channels to lift and pull liquids between chambers.

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