Abstract:
Methods and apparatus for a coffer maker. A beverage preparation apparatus includes a coffee link chamber for receiving coffee grounds and water, a coffee receiving chamber for receiving prepared coffee, the heating source operative check heat for coffee brewing chamber, at least one biasing element formed of a shape memory materials, and at least one piston element couples to the biasing element, whereby when the coffee brewing chamber reaches a transition temperature of the shape memory material, a biasing element deforms, releasing a spring force urging the piston element into the coffee brewing chamber to decrease the volume and increase the pressure within the coffee brewing chamber, and forcing heated water through the coffee grounds through a filter and into a coffee collection container situated in the coffee receiving chamber.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application claims the benefit of U.S. Provisional Application No. 61/350,040, filed Jun. 1, 2010, and titled “Novel Coffee Maker,” and U.S. Provisional Application No. 61/375,882, filed Aug. 23, 2010, and titled “Coffee Preparation Apparatus,” which are both incorporated by reference in their entirety. 
     
    
     BACKGROUND OF THE INVENTION 
       [0002]    The present invention relates to drink preparation, and more particularly to a coffee maker. 
         [0003]    The popularity of coffee and espresso drinks has grown recently, and in-home espresso machines are becoming more and more commonplace. These drinks conventionally have been prepared by brewing, where hot water passes through coffee grounds above a filter, under pressure in the case of espresso machines. Indeed, a defining characteristic of electrical espresso machines is that the coffee grinds are infused with hot water under a substantially constant high pressure supplied by an electrical pump. The hot water pressure is usually more than 100 pounds per square inch (psi) throughout the infusion/extraction cycle. 
         [0004]    Typically, espresso machines for home use are larger than about 14 inches high, 10 inches long and 8 inches deep, weigh more than 20 pounds, and require more than 1 kilowatt (kW) power to operate. The minimum size and weight of espresso machines are in part limited by the process used to prepare expresso. For instance, the water is completely unheated before entering a pump area and is heated to the espresso temperature in a single step by a boiler or thermo-block. This requires a large volume of heated water in the boiler, and thus a powerful heater is necessary. Indeed, the water typically must be heated to about 205° F. (96° C.) in about 20 seconds, which is the optimum brewing time for espresso; this temperature is sometimes labeled as A f . Also, for temperature stability, the volume of the boiler is typically at least four times the volume of the prepared coffee, and components such as the boiler, group, and portafilter are typically made of heavy cast metal. 
       SUMMARY OF THE INVENTION 
       [0005]    The present invention provides methods and apparatus for a coffee maker. 
         [0006]    In general, in one aspect, the invention features a beverage preparation apparatus including a coffee link chamber for receiving coffee grounds and water, a coffee receiving chamber for receiving prepared coffee, the heating source operative check heat for coffee brewing chamber, at least one biasing element formed of a shape memory materials, and at least one piston element couples to the biasing element, whereby when the coffee brewing chamber reaches a transition temperature of the shape memory material, a biasing element deforms, releasing a spring force urging the piston element into the coffee brewing chamber to decrease the volume and increase the pressure within the coffee brewing chamber, and forcing heated water through the coffee grounds through a filter and into a coffee collection container situated in the coffee receiving chamber. 
         [0007]    In another aspect, the invention features a beverage preparation capsule including multiple compartments separated by dividers, at least one of the dividers comprising coffee grounds, wherein the capsule is inserted into a coffee brewing chamber of a coffee preparation apparatus, the capsule punctured by a puncturing element at a predetermined time, thereby releasing the coffee grounds to enable the percolation thereof. 
         [0008]    In another aspect, the invention features a coffee preparation method including inserting coffee grounds and water into a coffee brewing chamber of a coffee preparation apparatus, heating the coffee brewing chamber with a heating source, deforming a biasing element formed of a shape memory materials, when said coffee brewing chamber reaches a transition temperature of said shape memory material, releasing a spring force that urges a piston element into the coffee brewing chamber to decrease the volume and increased the pressure within the coffee brewing chamber, and forcing heated water through the coffee grounds through a filter and into a coffee collection container situated in a coffee receiving chamber of the coffee preparation apparatus. 
         [0009]    Other features and advantages of the invention are apparent from the following description, and from the claims. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0010]    The invention will be more fully understood by reference to the detailed description, in conjunction with the following figures, wherein: 
           [0011]      FIG. 1  is a diagram of an exemplary beverage preparation apparatus. 
           [0012]      FIG. 2  is a diagram of an exemplary beverage preparation apparatus. 
           [0013]      FIG. 3  is an exploded view of a lid. 
           [0014]      FIG. 4  is an exploded view of the lid. 
           [0015]      FIGS. 5 ,  6 ,  7  and  8  illustrate example spring configurations. 
           [0016]      FIGS. 9 and 10  illustrate a chamber. 
           [0017]      FIG. 11  illustrates the lid locked to the central body. 
           [0018]      FIGS. 12 and 13  illustrate two phases of a SMA component. 
           [0019]      FIG. 14  illustrates an additional spring configuration. 
           [0020]      FIGS. 15 and 16  illustrate an exemplary beverage preparation apparatus. 
           [0021]      FIGS. 17 and 18  illustrate an exemplary beverage preparation apparatus. 
           [0022]      FIGS. 19 and 20  illustrate an exemplary retrofitted moka pot/macchinetta. 
           [0023]      FIG. 21  illustrates a spring and lever configuration. 
           [0024]      FIGS. 22 and 23  illustrate an exemplary beverage preparation apparatus. 
           [0025]      FIGS. 24-41  illustrate a multi-chambered capsule. 
           [0026]      FIG. 42  is a flow diagram. 
       
    
    
       [0027]    Like reference numbers and designations in the various drawings indicate like elements. 
       DETAILED DESCRIPTION 
       [0028]    The present invention relates to a compact, uncomplicated and trouble-free coffee maker that can be used to brew expresso coffee and so forth. With expresso, the coffee maker fully described herein can be utilized with a single shot of expresso or for multiple shots of expresso. A miniature, temperature controlled pump delivers approximately  10  bars of pressure when the water reaches approximately 90° C. Variations can be used on a stove top, a counter top and in a vehicle. 
         [0029]    The invention fully described herein relates to a compact, uncomplicated and trouble-free beverage preparation apparatus. In one example, the beverage preparation apparatus described herein is used to prepare espresso type coffee. The invention further discloses a capsule for aiding in the preparation of beverages such as espresso. Also described herein is a method for brewing a beverage, such as espresso, which closely meets the requirements and standards for the production of a high quality espresso product. As described herein, the beverage preparation apparatus may be used to produce a single shot of expresso, short, standard or long, or for multiple shots of expresso. 
         [0030]    As shown in  FIG. 1 , an exemplary beverage preparation apparatus  10  includes a top  12 , sometimes referred to as a lid, a central body or chamber  14  and a base  16 , sometimes referred to as a cup holder. A shape of the beverage preparation apparatus  10  may resemble a thermal coffee cup (including an optional handle  18 ) that fits into a cup holder of a car, truck, boat, and so forth. 
         [0031]    As shown in  FIG. 2 , an exemplary beverage preparation apparatus  20  is shaped for use in a location other than a vehicle, such as, anywhere a small espresso maker might be located, such as a residence, office, restaurant, coffee shop, cafe and so forth. The beverage preparation apparatus  20  may stand freely on surface such as a table or counter, or be placed in a stand with supporting members such as legs or tripod, so that the apparatus  20  is stable on the surface. 
         [0032]    As shown in  FIG. 3 , inside the lid  12  of beverage preparation apparatus  10  there resides one or more shape memory alloy (SMA) components  30 , such as a nickel-titanium alloy, sometimes referred to as “Nitinol”), which, when reaching a requisite temperature Af, changes shape, e.g., expands or contracts. Here, the SMA component  30  is shown in its compressed phase surrounding a piston  32  (also referred to as a plunger). 
         [0033]    As shown in  FIG. 4 , the SMA component  30  is shown in an expanded state, which advances the piston  32 . 
         [0034]    As shown in  FIGS. 5   6 ,  7  and  8 , the SMA component  30  may be a spring or springs that can be made of strip/flat wire or any other cross-sectional shape. The spring may be a matrix of springs in parallel, in series or a combination of parallel and series. The spring configuration (s) can be leaf springs, hair pins stacked Belleville/curved spring washers, helical springs, constant or variable pitch, volute, or other spring type and/or combination/configuration. 
         [0035]    Referring again to  FIGS. 1 and 2 , a locking mechanism may be located between the top  12  and the central body  14 . The locking mechanism may be a tread, bayonet, hinge and latch, or any suitable mechanism to fixate the top  12  and central body  14 . 
         [0036]    As shown in  FIGS. 9 and 10 , when the lid  12  is unlocked and removed from the apparatus  10 , there is a chamber  40  in the center of the body of the apparatus  10  for inserting espresso and water. The espresso may be in the form loose ground coffee, pods, such as Easy Serving Espresso Pods (ESE) or capsules/cartridges, both single and multi-chambered. On a bottom of the chamber  40  there is a surface  42  with a number or holes or perforations, and optionally, pins or nails (not shown). A configuration of the holes (and pins/nails, if present) and location (for puncturing capsules) is correlated with the form of the coffee used. For example, if loose ground coffee is used, the holes should be a finer mesh than if using a pod since the porous pod bag retains the loose ground coffee. In should be noted that some capsules ate not sealed and enable water to flow through, while some capsules need a pin or nail to enable the water to flow through. 
         [0037]    After inserting the coffee, sufficient water is added to the chamber  40  depending on shot size. Optionally, a multi-chambered capsule may be inserted into the chamber  40  and a cover/peel off lid removed. Optionally, a cylindrical insert of various heights may be inserted into the chamber  40  to change a volume of the water, and therefore a shot size. As shown in  FIG. 11 , the lid  12  is placed on the central body  14  and locked into position. 
         [0038]    As shown in  FIG. 12 , when the lid  12  is placed on and locked to the central body  14 , the piston  32  is positioned directly over the filled chamber  40 . An espresso (or other) cup  50  is placed in the base  16 . There may be a contoured depression  52  ( FIG. 10 ) on the base  16  for easy positioning of the cup  50  and for stabilizing the cup  50 . The base  16  may include an optional heat source to warm a contents of the cup  50 . 
         [0039]    It should be noted that electrical components of the apparatus  10  are not illustrated in the figures since the circuit is simple. The apparatus  10  is turned on after inserting a power cord to an electrical source such as a wall socket, car lighter plug, battery pack and so forth. Optionally, the apparatus may be heated by another heat source. 
         [0040]    A heating element  52  that surrounds the chamber  40  heats to a predetermined temperature. When the water reaches the requisite temperature, the SMA component  30  changes phase (either by absorbing heat radiated from the heating element  52  or having an electric current pass through the SMA component  30 , or a combination thereof) causing the SMA component  30  to elongate, as shown in  FIG. 13 . 
         [0041]    The elongation pushes the SMA component  30  on one side against a top inner surface  54  and on the other side against the piston  32 . The piston  32 , which has a seal or o-ring  56  that forms a watertight seal with the chamber  40 , advances into the chamber  40  and forcefully pushes the heated water through the coffee, through the holed surface  42  and out into the cup  50 . Optionally, there may be a funnel that directs the flow into the cup  50 . The o-ring  56  may be positioned at various points around the chamber  40 . In some embodiments, a second o-ring is added to increase stability of the piston  32  when moving and to help maintain concentricity of the piston  32  in the chamber  40 . 
         [0042]    The lid  12  may then be opened. The SMA component  30  will passively cool below the Af after which the SMA component  30  may be compressed back into its original position in the lid  12 . In some example, the SMA component  30  can be actively cooled using a cooling apparatus, such as a cooling/Peltier diode, thermoelectric cooler, and so forth. 
         [0043]    Alternatively, there may be an additional spring connected to the piston  32  that applies a constant compressive force to overcome the cooled SMA component  30  and raise the piston  32  back into the lid  12 . As shown in  FIG. 14 , one spring may be an SMA component  30  and another spring  60  may be a standard spring that pushes an arm  62  and raises the piston  32  back into the lid  12 . Alternatively, there may be a strip/string/cable/wire or similar that is connected to a center of the piston  32  from above and travels through the piston  32  and centering axis and out the top of the lid  12 . By pulling the string/cable using manual, mechanical, electrical or other force, the piston  32  is pushed into the lid  12  in its original state. 
         [0044]    As shown in  FIGS. 15 and 16 , an exemplary beverage preparation apparatus  70  includes a water chamber  72  positioned under a coffee chamber  74 . A SMA component  76  pushes (or pulls) the water chamber  72  upwards, causing water to pass through the perforated plate  78 , through the coffee grinds, up through a spout  80  and into a cup  82  or reservoir. As noted, the SMA component  76  may be configured to push the water chamber  72  upwards or to pull the water chamber  72  from the top lip. 
         [0045]    As shown in  FIGS. 17 and 18 , an exemplary beverage preparation apparatus  90  includes a heating element  92  on the bottom of a base  94 . The heating element  92  may be located cylindrically inside the water chamber  96  or outside of it. Alternatively, the heating source  92  may be located externally, internally or a combination of externally and internally. 
         [0046]    The heating element  92  and SMA component  98  made be made of the same material, enabling a current to be passed to the heating element  92 . Having the Af and desired temperature correlate results in the SMA component  98  activating, causing the water at the desired temperature to pass through the coffee up and out a spout  100 . 
         [0047]    As shown in  FIGS. 19 and 20 , a moka pot/macchinetta  110  can be retrofitted with many of the elements of the beverage preparation apparatus described above. 
         [0048]    As shown in  FIG. 21 , the spring  120  may be offset from the piston  122  and interfaced by one or more levers  124 . A position, such as a pin, of an axis of rotation  126  on the lever  124  may be altered to enable different spring forces to create different loads on the piston  122 . For example, a weak spring with a sufficient lever arm may apply a significant load on the piston  122 . 
         [0049]    In other embodiments, there may be more than one spring component to increase available spring force. In one example, the spring turns a gear to convert the spring motion to a forceful translation of the piston  122 . 
         [0050]    SMA components may be positioned relative to the axis of the lever so that one or more springs push the lever and simultaneously one or more springs pull the lever(s), thereby increasing the force. Optionally, multiple springs may work in unison to move the piston  122 . For a given spring force, the pressure on the water may be changed by varying the chamber diameter and the piston  122  diameter and/or coffee exit diameter. 
         [0051]    The effort mentioned embodiments may utilize a typical rang that is preloaded by mechanical, electrical or manual methods. When the water reaches the desired temperature, the spring is released by mechanical, electrical, SMA actuator or other means, in the spring force is applied to the piston  122  directly or indirectly via a lever, a gear, or other method. 
         [0052]    An additional embodiment is to have a release mechanism, such as a solenoid, SMA actuator, mechanical stopper, friction contact, or other, that enables the SMA spring to reach the full or close to full expansion or compression force before the force is transferred to the piston  122 . The rationale is that when reaching warm temperatures before SMA activation there is an increase in the vapor pressure of the water as well as increased pressure of the gas (pocket of air in the chamber) that will begin to apply pressure on the water pass through for coffee grinds prematurely. 
         [0053]    An alternate method of overcoming a detrimental effect of increased pressure prior to optimal string activation is to place the coffee capsule unsharp pins located at the bottom of the chamber. When the vapor pressure and gas pressure increase, it will not have any effect on the coffee production. Only when the piston begins to advance into the chamber, the piston will push the capsule onto the pins such that they puncture the capsule enabling the water to pass through. 
         [0054]    An alternate option is to have the SMA component surround the water chamber or water and coffee chamber. When the water reaches the requisite temperature, the SMA component is he and Ben it compresses radially and squeezes the chamber such that the pressure in the chamber increases and the hot water passes the coffee grinds and out to the cup. In this embodiment, the SMA component may also be that heating element in a manner that the water temperature coincides with the activation temperature of the SMA component. 
         [0055]    As shown in  FIGS. 22 and 23 , according to another embodiment of the invention, a beverage preparation apparatus  130  includes a lid  132  rigidly attached to a central body  134  having a handle  136 . There is a bottom chamber  138  that has a handle  140  such that handle  140  aligns with handle  136  when the bottom chamber  138  is locked to the central body  134 . The bottom chamber  138  separates from the central body  134  to expose a coffee chamber  142  and filter plate  144 . Coffee is placed in the coffee chamber  142  and the bottom chamber  142  is locked to the central body  132 . 
         [0056]    Water is poured into the lid  132  through an opening  146 . When the spring  148  is in its compressed state it is aligned with a lower part of the lid  132  such that there is a gap  150  between the piston  152  with attached o-ring  154  and the inner wall  156  of the lid  132 . This gap  150  enables water that is poured through the opening  146  to enter the water chamber  158 . 
         [0057]    The inner surface  160  of the central body  134  fits up to the o-ring  154  to make a water tight fit. A heating element may be inside the water chamber  158  or outside the water chamber  158 . A plate  162  with small holes  164  is located at the bottom of the water chamber  158  to prevent water from spilling out the water chamber  158  prematurely. There are one or more small openings  166  at the top of the central body  134  that act as a spill out if excessive water is poured into the apparatus  130 . 
         [0058]    The water is heated and at the requisite temperature, the spring  148  begins to expand and push the piston  152  downward. There is an angled surface  168  guides the piston  152  concentrically into the water chamber  158  to push hot water through the coffee and into the cup. 
         [0059]    In another embodiment, a beverage preparation apparatus includes a water chamber with a telescoping or accordion/bellows configuration. When the piston presses the chamber from one end the telescoping sections overlap one another and reduce the chamber volume. This forces water past the coffee and out. In the bellows configuration, the water chamber collapses enabling the piston to press the water through the coffee. 
         [0060]    As shown in  FIGS. 24 through 41 , a multi-chambered capsule  300  includes one or more thin-walled outer shells  301  and/or one or more then diaphragms  303 , separating one volume from another volume. 
         [0061]    The capsule  300  has a lid  304  made of a thin metal, a polymer, or combination thereof, which may have one or more protrusions  305  for grasping, to enable the separation or peeling off of the lead  304  from the capsule  300 . Optionally, the lid  304  may be shaped rather than flat. The lid  304  may be attached to the capsule  300  with adhesive, ultrasonic welding or other method. The attachment of the lid  304  may be on a thin left  309 , internally, externally or a combination thereof. 
         [0062]    The capsule  300  may have an additional link on the opposite side  306  of the capsule  308  link each volume to be opened separately or simultaneously. 
         [0063]    The diaphragm  303  may be flat, undulated, corrugated, ridged, ribbed, wavy or similar area that diaphragm  303  may be attached to the capsule  300  with it he says, ultrasonic welding or other method. 
         [0064]    The interface between the chambers or audience may be internally, externally, flash, parallel or similar. The interface direction may be upwards  307 , downwards  308 , or a combination. The interface between the chambers or volumes may be in combination with the diaphragm or separately. 
         [0065]    The shape of the capsule may be round, square, oh, elliptical, chronic, and so forth, or combinations thereof. 
         [0066]    The capsule  300  may have different chambers with different sizes, e.g., Heights, diameters, dimensions, volumes and so forth. 
         [0067]    Inside one or more of the chambers there may be an element that may pierce the diaphragm, thus enabling the transfer of material from one volume to the other and/or out of the capsule  300 . The development may either move or be moved towards the divider or the divider may be moved towards the piercing element. 
         [0068]    As shown in  FIG. 42 , a coffee preparation process  500  includes inserting ( 502 ) coffee grounds and water into a coffee brewing chamber of a coffee preparation apparatus. 
         [0069]    Process  500  includes heating ( 504 ) the coffee brewing chamber with a heating source. 
         [0070]    Process  500  includes deforming ( 506 ) a spring element formed of a shape memory materials, when said coffee brewing chamber reaches a transition temperature of said shape memory material, releasing a spring force that urges a piston element into the coffee brewing chamber to decrease the volume and increased the pressure within the coffee brewing chamber. 
         [0071]    Process  500  includes forcing ( 508 ) heated water through the coffee grounds through a filter and into a coffee collection container situated in a coffee receiving chamber of the coffee preparation apparatus. 
         [0072]    The foregoing description does not represent an exhaustive list of all possible implementations consistent with this disclosure or of all possible variations of the implementations described. A number of implementations have been described. Nevertheless, it will be understood that various modifications may be made without departing from the spirit and scope of the systems, devices, methods and techniques described here. Accordingly, other implementations are within the scope of the following claims.