Insulated beverage carafe with volume indicator

The present invention is directed to an insulated beverage carafe adapted for use in an automatic drip coffee maker fabricated from non-reactive metal, having a heat resistant plastic handle that includes a detachable substantially transparent tubular gauge adapted to measure the amount of beverage within the carafe. Also taught is a method for preparing and serving hot coffee suitable in beverage service in individually dispensed portions, reading the gauge to determine when the carafe is empty; and, cleaning the empty carafe in a commercial dishwasher. An article of manufacture comprising packaging material containing an insulated beverage carafe with a handle that includes a gauge adapted to measure the amount of beverage within the carafe is also taught. The packaging material includes a brochure that provides directions for the use of said carafe.

BACKGROUND ART
 This invention relates generally to a beverage carafe, and more
 specifically to a hot beverage carafe substantially formed of metal,
 incorporating integral structure for enhancing the heat retention of a
 contained warm beverage, and providing a readily viewable volume indicator
 for ascertaining the volume of the contained beverage.
 Hot beverages have traditionally been served during meals and as offerings
 of hospitality in many cultures. The use of tea has particularly ancient
 roots, and was known in China as early as 2700 BC. Coffee, a more recent
 innovation, was introduced into European cultures during the 16.sup.th and
 17.sup.th centuries. The first coffeehouse was established in London in
 1652, and coffeehouses were popular in New York, Philadelphia and Boston
 in the late 1600's.
 Today, coffee drinking is extremely popular in Europe and the Western
 Hemisphere. Many coffeehouse facilities exist and are heavily patronized.
 Patrons have particular desire for specialized coffees including regional
 varieties such as Guatemalan coffee, African coffee, and Colombian coffee.
 In addition, decaffeinated coffee as well as flavored coffees are in great
 demand. Coffee drinkers are especially fastidious with respect to the
 coffee flavor. The cleanliness of the coffee preparation equipment, and
 especially the carafe, is of enormous importance in ensuring the finest
 flavor of the coffee. Thus, the availability of coffee carafes that
 preserve the special flavor characteristics of fine coffee are of great
 interest and value to beverage service establishments.
 Unlike tea, which is almost always freshly prepared in small amounts,
 coffee is often brewed in larger amounts and kept in a pot or carafe for
 dispensing in individual beverage portions. This is particularly important
 in the beverage service trade, the restaurant trade, in hotel beverage
 service for large meetings, and for workplace beverage service. The
 requirement to store the brewed coffee for some period of time and to keep
 it at a hot temperature has given rise to a number of difficult problems
 brought about by the delicate nature of the constituents of brewed coffee.
 Because the quality of hot brewed coffee is rapidly degraded by reactive
 materials such as aluminum metal, prior art carafes have often been
 constructed of glass, which gives rise to well known breakage problems.
 Nonreactive metals, such as stainless steel, have ameliorated this
 difficulty but have created a new problem--the difficulty of estimating
 the beverage content of the carafe due to the opaque nature of the metal.
 Various gauge means have been used to estimate the beverage content of
 such carafes, but these have usually been breakable, difficult to clean,
 or difficult to read. Clearly, this was the genesis of what has become a
 long-standing problem.
 The problem of reading gauges to determine the coffee content of a carafe
 is worthy of further explanation. As is well known, many restaurants and
 beverage service areas are only dimly lighted in order to provide an
 agreeably informal atmosphere for the diners. For this reason, it is often
 difficult to read gauges of coffee carafes in restaurant service, and
 special attention has to be paid to solving this problem. Normally, a
 restaurant serving person will carry a carafe of coffee as he or she makes
 the rounds of his or her patrons. Under these circumstances, it is
 essential that the volume of beverage in the carafe be readily determined,
 often in dim light, so that the serving person is aware of whether coffee
 is available for particular diners. Likewise, as the servers may be
 relatively untrained individuals who are working under intense pressure,
 the gauges must be easy to read. Prior art gauges do not adequately
 address these requirements, nor is their design even reflective of the
 fundamental nature of the underlying problem.
 A further important requirement of these carafes is that they should be
 easy to clean. In the restaurant trade, a hygiene standard called the NSF
 (National Sanitation Foundation) standard is required of certain food
 equipment. The ease of cleaning the equipment is a crucial factor in
 attaining this standard. In addition, failure to remove all coffee
 residues from all parts of the carafe, including the indicator gauge, is
 crucial to the preservation of fine coffee flavor.
 Prior art carafes with gauges are difficult, if not impossible, to clean
 properly. This may be so because of various bends and kinks in the
 plumbing of the gauge, whereby it is impossible either to clean the
 equipment properly in a dishwasher, and difficult to clean the equipment
 even manually. Thus, the availability of the carafe of this invention,
 which is advantageously "dishwasher-safe", as defined herein and thus
 readily cleaned without damage in a commercial dishwasher, is an important
 advance in the beverage carafe art. Moreover, the easy replacement of the
 gauge with a new tube likewise is an important advance in the beverage
 carafe art.
 Still another problem created by storing brewed coffee in a carafe is the
 need to keep the beverage hot. Hot plates or similar heating devices have
 been used to accomplish this. The closeness of the vessel means to the
 heating element generally causes irregular heating of the brewed coffee,
 sometimes elevating the temperature of the beverage up to approximately
 its boiling point. Through such heating the coffee sometimes has the
 tendency to take on a scalded flavor, and, in addition, such overheating
 has a tendency to cause excessive moisture release, and evaporation,
 leading towards a change in the temperature of the reservoired coffee. The
 coffee may become excessively hot-around 190.degree. F. (88.degree. C.)
 This has lead to the scalding of restaurant patrons and resulting
 expensive lawsuits with large judgments for damages that have been widely
 reported in the press.
 Yet still a further problem that exists with prior art carafes that have
 attempted to address some of these problems is the great variation in
 their size. As is well known, a standard type of beverage decanter is the
 coffee vessel such as is shown in the Martin U.S. Pat. No. 3,336,856. This
 vessel comprises a borosilicate glass vessel having a conventional balloon
 shape with a pour spout formed at its upper edge. Such a decanter is
 placed upon a brewing device that includes a hot plate, as also shown in
 said Martin patent, and remains there during coffee brewing, or to assure
 warming after a brewing cycle has been completed. In the beverage service
 trade, brewing devices made to fit this simple glass carafe are in
 widespread use--one very popular decanter of this type is made by the Bunn
 Corporation, Springfield, Ill. It is highly desirable that an improved
 carafe to address the problems already listed should be able to fit this
 type of brewer, in order to avoid the expense of replacing existing
 hardware and equipment.
 Although it is clear that an urgent need exists for an improved carafe to
 meet these difficulties, simple means to do this have not been
 forthcoming. By way of background, attention is called to prior art
 methods and devices that have attempted to solve these problems in the
 past. U.S. Pat. No. 745,744 to Uhalt and U.S. Pat. No. 3,049,922 to
 Schwanske disclose coffeepot indicators in the handle of the coffeepot.
 U.S. Pat. No. 3,217,923 to Price discloses an electric coffee maker having
 a brew level indicator window disposed in the sidewall of the vessel. The
 level indicator comprises a polycarbonate plastic material, for example,
 and is light transparent so that a view as seen from the outside the level
 of the liquid within the vessel. The level indicator is fitted into a
 longitudinal aperture that is cut into the side of the vessel. U.S. Pat.
 No. 3,716,169 to Chivers discloses a liquid level window for coffee
 makers. The invention provides a handle and liquid level window assembly
 for a coffee maker characterized by a transparent or translucent molded
 plastic window overlapping an elongated aperture in the coffeemaker and
 secured in proper sealing relationship by the coffeemaker handle and its
 associated mounting means. U.S. Pat. No. 5,653,362 to Patel is a beverage
 server having a viewing window. More specifically, there can be a level
 gauge housing projecting forwardly of the body. The gauge has a window
 which has graduations marked thereon so that the beverage level in the
 beverage server can be visually determined. U.S. Pat. No. 2,533,578 to
 Gomersall discloses a water level indicator in the wall of the pot or
 maker. U.S. Pat. No. 4,638,928 to Webster discloses a hot beverage
 container having a sight gauge along the side of the container. U.S. Pat.
 No. 5,649,471 to Heynderickx et al. discloses a container having visual
 sight means on the side.
 In most of the embodiments shown, the carafes are integrally structured
 into the brewing apparatus itself, and are used primarily for the brewing
 of the beverage initially, rather than functioning as a vessel for
 containment of the beverage after it has been brewed, and to be sustained
 in its warmth for eventual consumption. None of the prior devices provides
 the combination of all the important features of a carafe for the beverage
 service trade which are to provide a coffee carafe having an improved
 sight gauge situated in its handle whereby the gauge is easily read in dim
 light by unskilled personnel for quick viewing of the coffee level, to
 provide a coffee carafe having an improved sight gauge that is readily
 cleaned in a commercial dishwasher in order to assure the flavor of each
 batch of coffee, to provide a coffee carafe having an improved sight gauge
 wherein the gauge is readily disconnected from the carafe for replacement,
 to provide a coffee carafe having an improved sight gauge wherein the
 carafe is dishwasher safe and food safe, to provide a coffee carafe having
 a height less than about 6.75 inches (17.1 cm.) and a base diameter of
 about 6.5 inches (16.5 cm.) to fit into a standard coffee brewer, for
 example a BUNN-O-MATIC.RTM. brewer made by the Bunn Corporation,
 Springfield, Ill., said carafe having an improved sight gauge, to provide
 a coffee carafe having an improved sight gauge capable of maintaining its
 contents between about 170.degree. F. (77.degree. C.) and about
 190.degree. F. (86.degree. C.) for at least 3 hours while in use, wherein
 the carafe does not require external heating of the brewed contents,
 eliminating the over-cooking of the contained beverage, which normally
 tends to ruin the beverage's taste and, to provide a coffee carafe having
 an improved sight gauge wherein the carafe will not break if placed on an
 operating hot plate surface, for example in a BUNN-O-MATIC.RTM. brewer
 made by the Bunn Corporation, Springfield, Ill.
 In contradistinction, the present invention embraces and finally addresses
 the clear need for an insulated beverage carafe with volume indicator at
 appropriate cost and ROI values. Thus, as pioneers and innovators attempt
 to make beverage carafe devices cheaper, more universally used, and of
 higher quality, none has approached same in combination with simplicity
 and reliability of operation, until the teachings of the present
 invention. It is respectfully submitted that other references merely
 define the state of the art or show the type of systems which have been
 used to alternately address those issues ameliorated by the teachings of
 the present invention. Accordingly, further discussions of these
 references has been omitted at this time due to the fact that they are
 readily distinguishable from the instant teachings to one of skill in the
 art.
 OBJECTS AND SUMMARY OF THE INVENTION
 Accordingly, several objects of the present invention are:
 a) to provide a coffee carafe having an improved sight gauge situated in
 its handle whereby the gauge is easily read in dim light by unskilled
 personnel for quick viewing of the coffee level.
 b) to provide a coffee carafe having an improved sight gauge that is
 readily cleaned in a commercial dishwasher in order to assure the
 uncontaminated flavor of each batch that is brewed.
 c) to provide a coffee carafe having an improved sight gauge that is
 readily detached and replaced when necessary.
 d) to provide a coffee carafe having an improved sight gauge wherein the
 carafe is dishwasher safe and food safe.
 e) to provide a coffee carafe having an improved sight gauge, wherein the
 carafe is fabricated essentially from metal, thereby minimizing the
 chances for breakage, such as frequently occurs for the glass style of
 carafes normally used in beverage brewers.
 f) to provide a coffee carafe with a capacity of about 64-fl. oz. (1890
 ml.) having an improved sight gauge.
 g) in one example, to provide a coffee carafe having a height less than
 about 6.75 inches (17.1 cm.) to fit into a standard coffee brewer, for
 example a BUNN-O-MATIC.RTM. brewer made by the Bunn Corporation,
 Springfield, Ill., said carafe having an improved sight gauge.
 h) in another example, to provide a coffee carafe having a base diameter of
 about 6.5 inches (16.5 cm.) to fit into a standard coffee brewer for
 example a BUNN-O-MATIC.RTM. brewer made by the Bunn Corporation,
 Springfield, Ill., said carafe having an improved sight gauge.
 i) in another example, to provide a coffee carafe having an improved sight
 gauge capable of maintaining its contents between about 170.degree. F.
 (77.degree. C.) and about 190.degree. F. (86.degree. C.) for at least 3
 hours while in use.
 j) in another example, to provide a coffee carafe having an improved sight
 gauge capable of maintaining its contents between about 170.degree. F.
 (77.degree. C.) and about 190.degree. F. (86.degree. C.) for at least 1
 hour while in use.
 k) to provide a coffee carafe having an improved sight gauge wherein the
 carafe does not require external heating of the brewed contents,
 eliminating the over-cooking of the contained beverage, which normally
 tends to ruin the beverage's taste.
 l) in another example, to provide a coffee carafe having an improved sight
 gauge wherein the carafe will not break if placed on an operating means
 for heating surface, for example in a BUNN-O-MATIC.RTM. brewer made by the
 Bunn Corporation, Springfield, Ill.
 m) to provide a coffee carafe having an improved sight gauge that is
 readily portable for transport to individual beverage consumers.
 n) to provide a coffee carafe having an improved sight gauge wherein the
 exterior surface is not hot to the touch when containing a hot liquid,
 whereby personnel using the carafe are protected from accidental burns.
 o) to provide a coffee carafe having an improved sight gauge that provides
 energy savings because it is not necessary to provide a source of heat to
 keep its contents at serving temperature.
 These and other objects are accomplished by the parts, constructions,
 arrangements, combinations and subcombinations comprising the present
 invention, the nature of which is set forth in the following general
 statement, and preferred embodiments of which--illustrative of the best
 modes in which applicant has contemplated applying the principles--are set
 forth in the following description and illustrated in the accompanying
 drawings, and are particularly and distinctly pointed out and set forth in
 the appended claims forming a part hereof.
 The present invention provides an insulated beverage carafe adapted for use
 in an automatic drip coffee maker, comprising a double walled
 substantially one-piece vessel having an interior volume adapted to hold a
 beverage, fabricated from non-reactive metal, for example stainless steel,
 tin, or titanium, or an alloy or metal plate of these metals. In one
 embodiment, the space enclosed by the double walls is sealed and
 evacuated. In another embodiment, the space enclosed by the double walls
 is filled with a insulation means for maintaining temperature, for example
 foamed plastic, fiberglass, and other insulation materials known to
 artisans for preventing heat transfer and maintaining temperature. The
 vessel has a substantially flat bottom and a substantially cylindrical
 body connected to a substantially bell-shaped shoulder and open neck
 portion. The open neck portion is connected to a heat resistant plastic
 spout attachment in a liquid-tight manner permitting a liquid to flowably
 enter or exit the interior volume of the vessel. The spout attachment
 includes at least one channel or the like conduit means connecting the
 interior volume with the exterior environment. The carafe has a heat
 resistant, plastic handle affixed at one end to the spout attachment and
 affixed to the vessel body at the other. The handle includes a
 substantially transparent tubular gauge or sandwiched aperture adapted to
 measure the amount of beverage within the carafe.
 According to a feature of the present invention there is provided a carafe
 having one end of the handle affixed to a band fixedly encircling the
 vessel body near its bottom.
 According to a further feature of the present invention there is provided a
 carafe having a substantially transparent, substantially tubular sight
 gauge having one end affixed to its spout attachment in a detachable but
 fluid tight manner permitting communication of the interior of the gauge
 with the atmosphere above the beverage; and, the other end of the gauge
 affixed in a detachable but fluid tight manner to the vessel so as to be
 in flowable communication with the beverage.
 According to still a further feature of the present invention there is
 provided a carafe wherein an end of the gauge is affixed in a detachable
 but fluid tight manner to a connecting pipe section in communication with
 the beverage wherein the connecting pipe section passing through the space
 enclosed by the double walls forms a gas-tight seal with the double walls.
 According to still a further feature of the present invention there is
 provided a carafe with a gauge for determining the volume of beverage
 within the carafe, wherein the gauge may be readily disconnected from the
 carafe for replacement.
 According to a yet still a further feature of the present invention there
 is provided a carafe having a lid for opening and closing each of the at
 least one channel means.
 According to a even still a further feature of the present invention there
 is provided an article of manufacture comprising packaging material
 containing an insulated beverage carafe adapted for use in an automatic
 drip coffee maker, comprising a double walled substantially one-piece
 vessel having an interior volume adapted to hold a beverage, fabricated
 from non-reactive metal, for example stainless steel, tin, or titanium, or
 an alloy or metal plate of these metals. The space enclosed by the double
 walls is sealed and evacuated, or alternatively filled with an insulation
 means for preventing heat transfer and maintaining temperature. The vessel
 has a substantially flat bottom and a substantially cylindrical body
 connected to a substantially bell-shaped shoulder and open neck portion.
 The open neck portion is connected to a spout attachment in a liquid-tight
 manner permitting a liquid to flowably enter or exit the interior volume
 of the vessel. The spout attachment includes at least one channel or the
 like conduit means connecting the interior volume with the exterior
 environment. The carafe has a handle affixed at one end to the spout
 attachment and affixed to the vessel body at the other. The handle
 includes a gauge adapted to measure the amount of beverage within the
 carafe. The packaging material includes a brochure that provides
 directions for the use of said carafe.
 According to a yet even still a further feature of the present invention
 there is provided a method for preparing and serving hot coffee suitable
 in beverage service in individually dispensed portions comprising the
 steps of energizing the water heater of a commercial coffee brewer;
 arranging a filter and a predetermined amount of ground coffee within the
 filter in a filter basket installed in the brewer, passing a predetermined
 amount of heated water from the water heater sequentially through the
 ground coffee and filter to fill with coffee an insulated beverage carafe
 with volume indicator, removing the filled carafe from the brewer;
 carrying the filled carafe to beverage service patrons, filling individual
 cups with coffee, reading gauge to determine when the carafe is empty;
 and, cleaning and drying the empty carafe in a commercial dishwasher.
 In sum, the above and other objects, features and objectives of the present
 invention, shall become apparent with the following description whether in
 conjunction with the accompanying drawings, in which like reference
 numerical designating indicators designate the same elements.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
 Definitions
 Unless defined otherwise, all technical and scientific terms used herein
 have the same meaning as is commonly understood by one of skill in the art
 to which this invention belongs. All patents and publications referred to
 herein are expressly incorporated by reference.
 As used herein, by "insulated" it is meant that the carafe is designed to
 minimize heat loss by incorporating a double walled substantially
 one-piece vessel means fabricated from non-reactive metal. In one
 embodiment, the space enclosed by said double walls is sealed and
 evacuated, so that hot beverages held therein remain hot for an extended
 period of time without requiring an external heating source. In another
 embodiment which is made more cheaply and easily, the space enclosed by
 said double walls is sealed and filled with insulation means for
 preventing heat transfer and maintaining temperature, so that hot
 beverages held therein remain hot for an extended period of time without
 requiring an external heating source. Similarly, as used herein, by
 "insulated" it is meant that the carafe is designed to minimize heat gain
 by incorporating a double walled substantially one-piece vessel means
 fabricated from non-reactive metal. In one embodiment, the space enclosed
 by said double walls is sealed and evacuated, so that cold beverages held
 therein remain cold for an extended period of time without requiring an
 external cooling source. In another embodiment which is made more cheaply
 and easily, the space enclosed by said double walls is sealed and filled
 with insulation means for preventing heat transfer and maintaining
 temperature, so that cold beverages held therein remain cold for an
 extended period of time without requiring an external cooling source. As
 used herein, "beverage" is any liquid suitable for human consumption. As
 used herein, the terms "carafe", "server", "pot", "urn" and "pitcher" all
 refer to similar vessels used to serve beverages.
 As used herein, "non-reactive metal" is any metal or alloy suitable for
 food preparation without changing the color or taste of the food. Examples
 of nonreactive metals include stainless steel, titanium, and tin.
 As used herein, the term "detachable" as applied to the gauge of the
 invention means that the gauge is readily detached from the carafe of the
 invention by an ordinary beverage service employee without special
 training, and that a replacement gauge can be readily reattached by an
 ordinary beverage service employee without special training to
 reconstitute a fully functional carafe with a gauge.
 Referring now to FIGS. 1 and 2, an insulated beverage carafe with volume
 indicator according to the present invention is shown and is generally
 indicated by reference number 5. Carafe 5 includes a double walled
 substantially onepiece vessel means 20 fabricated from non-reactive metal
 having an upper opening 21, and a bottom 22. Double walled vessel means 20
 includes a space 25 enclosed by an inside wall member 30 and an outside
 wall member 38 of said double wall wherein space 25 is sealed and
 evacuated, or alternatively is filled with insulation means for
 maintaining temperature. A neck means 40 is affixed to opening 21 at a
 first circular attachment location 50 near the top of the exterior surface
 of outside wall member 38, and a second circular attachment location that
 includes an O-ring seal 60. A base 70 is circularly attached to the
 outside bottom of vessel means 20 near the juncture of inside wall member
 30 and outside wall member 38.
 FIG. 4 is a sectional view of a handle means 10. Handle means 10 is formed
 from a first rod 80 and a second rod 90 fabricated from a material that
 does not conduct heat readily, wherein rod 80 and rod 90 are fixedly
 disposed laterally, in combination, alone side a substantially transparent
 tube means 100 in a contiguous manner positioning the tube means
 therebetween.
 Referring to FIGS. 1 and 2, a first end of handle means 10 is attached near
 the top of neck means 40 at position 110, wherein a first end of rod 80
 and a first end of rod 90 are fixedly secured to neck means 40. A second
 end of handle means 10 is attached near the bottom of base 70 at position
 120, wherein a second end of rod 80 and a second end of rod 90 are fixedly
 secured to base 70. A first end of tube means 100 passes through neck
 means 40 in a detachable, but liquid-tight manner so as to be in gaseous
 communication with the atmosphere above the liquid contents of vessel
 means 20. A second end of tube means 100 passes first through base 70 and
 then in a detachable but liquid-tight manner through outside wall member
 38 at location 130 and inside wall member 30 at location 140 of bottom 22
 so as to be in liquid communication through the tubular lumen 145 with the
 liquid contents of vessel means 20. A means for calibrating 150 calibrates
 tube means 100 to enable measurement of the liquid content of vessel means
 20.
 It should be noted that a connecting pipe section 142 penetrates both the
 outside wall member 38 and inside wall member 30 in a sealed manner, as
 illustrated in FIGS. 2 and 3, for interfacing with the second end of the
 tube means 100, as described above. Referring to FIG. 3, an alternate
 embodiment of the invention is shown in which a second end of tube means
 100 passes in a detachable but liquid-tight manner through outside wall
 member 38 at location 131 and inside wall member 30 at location 141 so as
 to be in liquid communication through the tubular lumen 145 with the
 liquid contents of vessel means 20.
 The operation of carafe 5 will now be described. When it is desired to fill
 vessel means 20 with a beverage such as hot coffee, carafe 5 is placed
 directly below the filter basket of a coffee-making machine used to brew
 the coffee. The coffee-making machine may be of any suitable type, but a
 particular advantage of the carafe of the invention is that it is
 advantageously constructed to provide a coffee carafe having a height less
 than about 6.75 inches (17.1 cm.) and a base diameter of about 6.5 inches
 (16.1 cm.) to fit under most brewing baskets, including those designed for
 non-insulated glass bowl carafes such as a standard coffee brewer commonly
 known as a BUNN-O-MATIC.RTM. brewer made by the Bunn Corporation,
 Springfield, Ill. Unlike the server described in U.S. Pat. No. 5,653,362,
 the coffee-making machine may be of the hot burner type, but the burner is
 preferably switched off.
 In the brewer, hot water passes through the ground coffee in the filter
 basket, and exits the basket by passing through the filter. The brewed
 coffee then drips, through neck 40 and opening 21 into vessel 20. As
 vessel 20 is filled, coffee passes into tube 100, whereby the volume of
 coffee contained in vessel 20 may be readily ascertained by reference to
 means for calibrating said tube for determining beverage level within said
 vessel 150. The dark coffee liquid readily contrasts with the
 substantially transparent tube 100, even in the relatively dim light
 encountered in many beverage service environments, and forms a sharp,
 easily read meniscus owing to the location of tube 20 on handle 10. When a
 desired amount of coffee (advantageously 64 oz. (1892 ml.)) has filled
 vessel 20, the serving person grasps handle 10 and carries carafe 5 to a
 desired location where the coffee is delivered to a cup or other
 receptacle by tilting carafe 5, whereupon coffee is delivered through a
 conventional spout attached to neck 40. The volume of coffee remaining in
 vessel 20 may be readily ascertained by frequent reference to means for
 calibrating said tube for determining beverage level within said vessel
 150. It is not necessary to reheat the carafe at any time as, in one
 embodiment, the carafe is capable of maintaining its contents between
 about 170.degree. F. (77.degree. C.) and about 190.degree. F. (86.degree.
 C.) for at least 3 hours while in use and does not require external
 heating of the brewed contents, eliminating the over-cooking of the
 contained beverage, which normally tends to ruin the beverage's taste. In
 another embodiment which is made more cheaply and easily, wherein the
 carafe is insulated with insulation means for maintaining temperature, the
 carafe is capable of maintaining its contents between about 170.degree. F.
 (77.degree. C.) and about 190.degree. F. (86.degree. C.) for at least 1
 hour while in use and does not require external heating of the brewed
 contents, eliminating the over-cooking of the contained beverage, which
 normally tends to ruin the beverage's taste.
 When it is desired to clean carafe 5, the entire assembly is readily
 cleaned to remove all beverage residues in a commercial dishwasher,
 without damage to any of its component parts. When it is desired to
 replace tube 100, as for example after extended use, it is readily
 detached from its detachable attachment points and replaced with a
 replacement tube. Likewise, if the carafe is to be cleaned manually, it is
 readily washed using ordinary dishwashing methods familiar to unskilled
 personnel to produce a thoroughly clean carafe, owing to the absence of
 kinks and bends in the gauge assembly.
 Those skilled in the art will readily understand that the methods and
 materials which are conventionally and simply illustrated herein may be
 exchanged for the like means, and artisans will know how to practice the
 instant teachings from the description herein. On this basis, the instant
 invention should be recognized as constituting progress in science and the
 useful arts, as solving the problems in beverage service beverage delivery
 enumerated above. In the foregoing description, certain terms have been
 used for brevity, clearness and understanding, but no unnecessary
 limitation are to be implied therefrom beyond the requirements of the
 prior art, because such words are used for descriptive purposes herein and
 are intended to be broadly construed.
 Having described preferred embodiments of the invention with reference to
 the accompanying drawings, it is to be understood that the invention is
 not limited to those precise embodiments, and that the various changes and
 modifications may be effected therein by one skilled in the art without
 departing from the scope or spirit of the invention as defined in the
 appended claims. For example, the product can have other shapes, or could
 make use of other metals and plastics. Thus, the scope of the invention
 should be determined by the appended claims and their legal equivalents,
 rather than by the examples given.