Abstract:
A Method and Integrated system for brewing and dispensing beverages that must be brewed hot but are dispensed cold, such as coffee, tea and the like, is disclosed. The system comprises a dual purpose brewer adapted to both brew a hot concentrate and accept chilled water for cooling and dilution. The system allows for a hot beverage to be brewed directly into a containing vessel at room temperature. A hot brew concentrate at a temperature of approximately 180 degrees Fahrenheit is effectively lowered to 70 to 90 degrees during the brew stage. The vessel may next be immediately sealed, purged of oxygen, then provided to a standard manifold feeding multi-tap dispensing system. Subject invention eliminates any oxidation and exposure to the elements that would occur if the hot brewed beverage were allowed to be cooled and stored in an open container.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
   This application claims the benefit of U.S. Provisional Application No. 60/369,855 filed 5 Apr. 2002. 

   FIELD OF THE INVENTION 
   This application relates to an integrated system for brewing and dispensing beverages that must be brewed hot but are desirably dispensed cold, such as iced coffee and tea. 
   BACKGROUND OF THE INVENTION 
   Current practice in preparation of iced coffee and tea is to prepare a concentrated hot product, which is diluted with tap water to reach the proper concentration, and then poured over ice to cool it. This dilutes the product and damages its flavor, and requires significant quantities of ice, as well as operator attention. Further, in many cases the beverage is exposed to the atmosphere through storage in open containers, with the attendant possibility of spoilage, growth of bacteria, and the like; in particular, exposure to oxygen is the primary cause of the loss of flavor and “freshness”. 
   OBJECTS AND SUMMARY OF THE INVENTION 
   An object of the present invention is to provide an integrated system for the efficient and convenient brewing and delivery of beverages that are brewed hot and then chilled without dilution through pouring over ice and without exposure to the atmosphere. 
   A detailed presentation by the inventor, entitled “Java Tap-Iced Coffee Dispensing System”, which details various embodiments of the invention, was provided as part of Provisional Application No. 60/369,855 and is included in the following section entitled “Description of the Preferred Embodiment”. As detailed further therein, the object of the invention mentioned above is met in any of several embodiments thereof. 
   In the following, coffee is used as an example, but with the understanding that other brewed beverages and various types of each can be similarly prepared. 
   Hot, concentrated coffee is brewed directly into a stainless steel vessel fitted with a lid capable of containing pressure of up to 130 psi. The concentrate is diluted in this vessel, preferably with water chilled to approximately 36 degrees Fahrenheit delivered from a remote chilling station; the same chilling station can be used to chill the coffee prior to dispensing to the consumer, and to supply chilled water or glycol for chilling other components of the system, or other beverage systems at the same location. In the event chilled water is not available, tap water can also be used to chill the concentrate, but further chilling will then be necessary. After brewing, the vessel is removed from the brewer. 
   When the coffee has been chilled approximately to room temperature, the lid is closed, and the vessel connected to a supply tube, typically connected as part of a manifold feeding multiple tap dispensers. The vessel is also connected to a source of pressurized nitrogen; a purge valve is opened for a few seconds, to purge air containing oxygen from the head space in the vessel, preventing loss of freshness due to oxidation. Thereafter, the nitrogen also serves to motivate flow of the coffee through the piping to the dispenser. 
   Further chilling of the coffee is accomplished at a chilling station between the vessel and the dispensing tap. This can be accomplished in a variety of ways, e.g., by piping the supply line through a separate refrigeration unit or ice bin, by incorporating a chilling device in the dispensing unit, or further combinations of these and related devices. Furthermore, applicant asserts that independent tests have concluded that coffee in a vessel the head space of which is filled with nitrogen and stored at room temperature does not support the growth of  C. botulinum , the microorganism which causes botulism. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
     The invention is best understood from the following detailed description when read in connection with the accompanying drawings 
       FIG. 1  depicts the preferred embodiment of subject invention utilizing a multi-purpose refrigeration-chilling unit. 
       FIG. 2  depicts an embodiment of subject invention utilizing a modified ice machine apparatus for chilling. 
       FIG. 3  depicts an embodiment of subject invention utilizing a fountain apparatus for chilling and dispensing. 
       FIG. 4  depicts an embodiment of subject invention utilizing on-counter chilling and dispensing units. 
       FIG. 5  depicts the components of modified ice machine apparatus of subject invention. 
       FIG. 6  depicts the components of the on-counter chilling and dispensing units of subject invention. 
       FIG. 7  depicts the internal components of a Bunn IC-3 Brewer with modifications of subject invention indicated within dotted lines. 
   

   DESCRIPTION OF THE PREFERRED EMBODIMENTS 
   Referring to  FIG. 1 , the preferred embodiment of subject brewing system is disclosed comprising a multi-purpose refrigeration chilling unit  10 , dispensing taps  15 , brewer  20 , and multi-tap dispensing system  25 . Brewer  20  is a brewer known in the art, such as a Bunn IC-3, that has been modified for integration with subject invention. The brewer  20  functions by spraying hot water over tea leaves or coffee grounds placed in the brew basket  21 , thereby producing a strong concentrate that drips into a dispensing vessel  22 . The dispensing vessel  22  is a stainless steel vessel fitted with a lid capable of containing pressure of up to 130 PSI, and is suitable for use in multi-tap dispensing system  25 , such as IMI Cornelius 3 Gallon Stainless Steel Product Tank, Model # 1011437. Referring to  FIG. 7 , the internal components of Bunn IC-3 Brewer are disclosed. Filtered tap water enters Brewer  20  through tubing  20 A to a solenoid  20 B. When Brew Start Button  20 C is activated timer  20 D opens solenoid valve  20 B allowing the tap water to pass to a hot water tank  20 E. As the Tap water enters the hot water tank  20 E, it displaces any preheated water in the tank, pushing it to the brew head  20 F. An adjustable flow valve  20 G is used to bypass an amount of tap water to dispensing vessel  22  of  FIG. 1  for dilution of the concentrated coffee. 
     FIG. 7  depicts within dotted lines brewer  20  modifications for subject invention. These modifications require flow valve  20 G to be closed during normal operation. A new solenoid valve  20 H and controlling flow valve  20 I are added and interfaced to existing brew timer  20 D to control the flow of chilled water from chilling station  10  to brewer  20 . A water supply line  20 J is connected from chilling station  10  to the solenoid valve  20 H, via a water supply connection to the exterior housing of the brewing unit  20 . The supply line  20 J is encased in insulated conduit  45  to reduce condensation and carries a circulating supply and return of prechilled water at a constant temperature of 36 to 40 degrees Fahrenheit. Timer  20 D allows for the simultaneous control of the opening and closing of solenoid  20 B and  20 H. When the brew timer is activated both solenoid  20 H (for dilution and first stage of chilling) and solenoid  20 B (for brewing) allow for simultaneous water supply. The chilled water flow from solenoid  20 H is controlled by adjusting flow valve  20 I. The output of flow valve  20 I provides chilled water to dispensing vessel  22  through spigot output  20 K and mixes with the hot brew beverage concentrate contained therein thereby lowering the temperature of the beverage (first stage of chilling). A hot brew beverage concentrate at a temperature of approximately 180 degrees Fahrenheit is effectively lowered to approximately 70 to 90 degrees Fahrenheit after this first stage of chilling. Valve  20 I is adjusted to the proper volume of water necessary for dilution of the concentrated brew beverage and to replace a volume of water from ice that was previously used for cooling in the prior art. Solenoid  20 B operates to allow tap water to pass to hot water tank  20 E for brewing. 
   The multi-purpose refrigeration unit  10 , such as Multiplex Model 150 Beermaster Glycol Chiller, known in the art, has been conventionally used for delivering chilled soda and beer to remote service stations. Cold refrigerant from the compressor compartment of refrigeration unit  10  is pumped through the copper coils located around the inside walls of a cooling bath tank. This forms a wall of ice around four inches thick around the bath tank. In the center of the ice bath there is an agitator to keep the water circulating through the coils for optimal chilling. Also in the center of the ice bath are the “s” shaped copper coils. These “s”-shaped coils are used for cooling either water or a product called glycol. For the purpose of maintaining the temperature of the prechilled beverage lines, glycol or water is pumped through them. It is also routed through the insulated conduit  40  which contains multiple beverage lines and insulated conduit  45  which contains the chilled water line for the first stage of chilling. This coolant is continually pumped to and from dispensing stations  15  and brewer  20 , resulting in a constant in line temperature of around 36 degrees. 
   At the conclusion of the first stage of chilling the beverage contained in dispensing vessel  22  is at approximately room temperature or approximately 70–80 degrees Fahrenheit. At this temperature the vessels  22  can be immediately sealed so as to eliminate oxidation and exposure to the elements. Prior to connecting dispensing vessel  22  to multi-tap dispensing system  25 , a source of nitrogen  50  is connected to vessel  22 , and a purge valve contained within dispensing vessel  22  is opened to purge out air containing oxygen. The dispensing vessels  22  are known in the art and provide a standard connection to tubing  35  and integrate into multi-tap dispensing system  25 . During the second stage of cooling the beverage contained in vessel  22  is next forced through the stainless steal coils of unit  10 , resulting in a beverage with a dispensing temperature of 36 to 40 degrees Fahrenheit. The stainless steel coils of unit  10  are connected to the color-coded tubing outputs  35 , that are bundled in non-insulated conduit  30 , of multi-tap dispensing system  25 . Tubing  35  and the beverages contained therein are routed through unit  10  via stainless steel coils for chilling then exit unit  10  through tubing encased in insulated conduit  40  to the various remotely located dispensing stations  15 . An inline circulating chiller comprised of multiple chilling lines are bundled with conduits  35  into insulated conduit  40  to maintain the temperature of beverages delivered to dispensing stations  15 . A separate coil in the ice bath is dedicated for the use of chilled water to be delivered to the brewer  20 . This line is routed into insulated conduit  45 . An inline circulating chiller comprised of multiple chilling lines are bundled with the chilled water line, into insulated conduit  45 , to maintain the temperature of cold water delivered to brewer  20 . 
   It is understood that the number of conduits  35  is illustrative only and represents the variety of beverages in multi-tap dispensing system  25 . Lines may be added or deleted depending on the number of different flavors of beverages or different types of beverages required and contained in dispensing vessels  22 . Furthermore, Dispensing Taps  15  may be added or deleted depending on the number of stations required in any particular application. Multiple lines of color coded tubing  35  carry multiple flavors of coffee or other brewed beverages contained in dispensing vessels  22  to a main conduit  30  which encases tubing  35  while enroute to refrigeration unit  10 . Unit  10  reduces the temperature of the beverage that is forced through the tubing  35  from the dispensing vessels  22  to 36–40 degrees Fahrenheit. Upon exiting unit  10 , color coded tubing lines  35  are encased in an insulated conduit  40 , to maintain a 36–40 degree Fahrenheit temperature while enroute to dispensing stations  15 . Multi-tap dispensing system  25  is known in the art and is a common manifold fed multi-tap dispenser. A source of pressurized and regulated nitrogen  50  is connected to color coded tubing  35 , via a regulation connection valve  55 , delivering the pressurized nitrogen to the dispensing vessels  22 , via a connection known in the art such as a gas disconnect, to force beverages through tubing  35  enroute to chilling station  10 . 
     FIG. 2  illustrates another embodiment of subject invention utilizing a conventional ice machine  10 A that has been internally modified. Referring to  FIG. 5 , ice machine  10 A has been modified by replacing the bin bottoms with a sealed cold plate  10 B. The interior  10 C is filled with ice thereby chilling cold plate  10 B. Beverage lines  35  exit main conduit  30  and are connected to connection fittings on the bin  10 A exterior. These connection fittings allow for beverage lines  35  to be connected to stainless steel chilling coils located within cold plate  10 B. The beverage is chilled as it passes through the chilling coils of cold plate  10 B. The cold plate can be made from aluminum or other material known in the art that has a high thermal conductivity. 
   The output beverage lines  35  are coupled to the chilling coil outputs of cold plate  10 B through connection fittings and exit ice machine  10 A chilled at a temperature of 36–40 degrees Fahrenheit. The beverage lines  35  connected to the output of ice machine  10 A are encased in insulated conduit  40 , while enroute to dispensing station  15 . 
     FIG. 3  illustrates another embodiment of subject invention with an integrated dispensing system  15 A comprising a built in ice bin and cold plate for potable ice and beverage cooling. Such dispensing systems  15 A are known in the art and are available to accept multiple beverage conduits  35  for beverage cooling and dispensing. 
     FIG. 4  illustrates another embodiment of subject invention utilizing a dispensing system  15 B. As illustrated in  FIG. 6 , dispensing system  15 B comprises a stainless steel box  15 C with cold plate  15 D. Cold Plate  15 D is adapted to accept color-coded beverage conduits  35  for beverage cooling and dispensing. Prior to beverage dispensing, stainless steel box  15 C is filled with ice and chills cold plate  15 D thereby chilling conduits  35  and the beverage contained therein. A drain pan and drain discharge is incorporated into dispensing station  15 B to contain any overflow while dispensing. 
   While a number of preferred embodiments of the invention have been disclosed in detail, those of skill in the art will recognize that a number of additional embodiments thereof and improvements thereon are within the scope of the invention. 
   It is also understood that all references to temperature are approximate and may vary according to desired beverage temperature, environmental factors, and variations due to specific equipment&#39;s used to implement invention, without deviating from the scope of the invention.