Patent Publication Number: US-6220147-B1

Title: Beverage preparation and layering device for an espresso machine

Description:
This application is a continuation of PCT/US97/10313 filed Jun. 13, 1997. 
    
    
     FIELD OF THE INVENTION 
     The following invention relates to beverage brewing devices such as espresso machines which include boilers therein for delivering heated water to a brewing chamber and which discharge a brewed beverage. More specifically, this invention relates to attachments to espresso machines and modifications to espresso machines which allow the espresso machine to more effectively perform a greater number of brewed beverage preparation tasks including the brewing of tea. 
     BACKGROUND OF THE INVENTION 
     Espresso machines are a familiar sight in restaurants and coffee houses throughout the world. While espresso machines come in a variety of different configurations, the basic characteristics and functions of the espresso machine are consistent. The basic espresso machine includes a boiler which can boil water and discharge water for use in brewing a beverage. The espresso machine includes a water exit which is typically called a group head. The group head is configured so that a porta-filter can be securely attached in a sealing manner over the exit. The porta-filter includes a brewing chamber therein which is removable from the espresso machine along with the porta-filter. A brewable substance, most commonly very finely ground espresso beans, is placed within the brewing chamber of the porta-filter and the porta-filter is connected to the group head. The espresso machine is then activated, causing heated water just slightly below boiling temperature to be drawn through the ground espresso beans within the brewing chamber. An outlet from the porta-filter extends down beneath the porta-filter and the espresso beverage is collected within a small pitcher, called a demutante, which rests upon a drain tray of the espresso machine which extends away from a front of the espresso machine and beneath the group head. The espresso is most commonly diluted with various other beverage components to create a variety of different beverages. 
     While the basic espresso machine and porta-filter configuration is effective for brewing espresso, it suffers from numerous drawbacks. Specifically, the espresso machine cannot be utilized in its known prior art configurations to effectively brew tea, herbs, spices and coffee from ground coffee beans. When espresso beans are finely ground and used within known prior art espresso machines, the finely ground espresso beans are compressed within the brewing chamber. By compressing the espresso grounds, the espresso grounds initially block holes which provide an exit from the brewing chamber. When the espresso machine is activated to direct heated water into the brewing chamber, the heated water cannot initially pass through the outlet holes. Hence, pressure builds up and the water is rapidly infused by the espresso grounds in this high temperature, high pressure environment. Once the heated water has soaked through the compressed espresso grounds and reached the outlet holes, it has been fully brewed into espresso and is ready for discharge out of the outlet of the porta-filter. 
     In contrast to this espresso brewing process, tea is formed from tea leaves and herbs and spices are similarly formed from various different structures such as tree bark, flower petals, leaves and other natural structures distinct from a ground up bean. These structures are damaged and less effectively infuse dissolved flavor particles into heated water when they are highly compressed. Similarly, coffee beans are most effectively infused into heated water when the coffee bean grounds are not compressed. Additionally, tea leaves, herbs, spices and coffee grounds are most effectively infused into heated water when they are provided with residence time of a sufficient amount adjacent the heated water to fully extract the desirable flavor components from the brewable substance. Hence, utilization of such non-compressed brewable substances within an espresso machine does not effectively occur. Should brewable substances, such as tea leaves, be placed within the brewing chamber of a known prior art espresso machine, the heated water would pass through the brewing chamber too quickly and result in only partial extraction of tea flavor components from the tea leaves and only partial infusion of the heated water with the desired flavor components, when compared to known prior art tea brewing processes. Hence, a need exists for an espresso machine and attachments to an espresso machine which allow the espresso machine to brew a beverage which is brewed from a brewable substance which does not need to be compressed within a brewing chamber and which allows the brewing process to occur in a slower more controlled manner for proper residence time to complete the brewing process. 
     Additionally, because espresso machines are particularly configured to brew espresso and deliver the espresso into a demutante resting on the drain tray, only a very small space is provided between the drain tray and the porta-filter when the porta-filter is attached to the group head and in use along with the espresso machine. Delivery of the espresso into a demutante on the drain tray adds additional complexity to any overall drink preparation process in that the espresso or other beverage collected in the demutante on the drain tray must later be transferred into the beverage container, such as a glass, for serving to the customer. While devices are known to provide a limited amount of deflection of a beverage laterally after the beverage is discharged from the brewing chamber in the porta-filter, such known prior art deflection systems are inadequate to provide an operator of the espresso machine with maximum efficiency in preparation of drinks utilizing the espresso machine. 
     Often drinks made utilizing an espresso machine have at least two distinct components. For instance, espresso can be mixed with steamed milk to produce a “latté.” It is often desirable to layer such drinks by placing a deflection surface such as a spoon, adjacent a top surface of a first ingredient of the beverage and then direct the second ingredient of the beverage onto the top surface of the spoon so that it pools in a distinct layer on top of the layer composed by the first ingredient of the beverage. 
     Prior art devices for effectively layering a drink, such as a spoon or other specific layering tool, do not work directly with the espresso machine. Rather, they require that multiple different tools be used separately in multiple stages before the final beverage is ready to be served to the customer. These individual devices must then be provided with a place for storage, further hampering the overall operation of the espresso machine and the delivery of beverages to the customer. Accordingly, a need exists for an attachment to an espresso machine which allows a layered beverage to be produced in a single step without requiring additional layering tools in addition to the espresso machine and porta-filter combination. 
     SUMMARY OF THE INVENTION 
     A prior art espresso machine and related attachments are modified by this invention to allow the espresso machine to be utilized in brewing non-espresso beverages such as tea, herbs, spices and coffee. The espresso machine includes a boiler for producing heated water and delivers heated water to a group head. The group head extends down from an overhang of the espresso machine and overlies a drain tray. The group head is configured so that a porta-filter can be attached to the group head and heated water from the boiler can pass through the group head and exit into the porta-filter. The porta-filter includes a brewing chamber therein which supports a brewable substance such as tea leaves, herbs, spices and coffee grounds. A drain in the porta-filter directs the brewed beverage out of the brewing chamber for release from the porta-filter and collection in a beverage container. 
     For brewing tea and the like, the brewing chamber is loaded with tea leaves, or tea within a tea bag or other infusion container, and the porta-filter is attached to the group head of the espresso machine. Heated water from the boiler of the espresso machine is then directed into the brewing chamber and brought into contact with the tea leaves for infusion of tea into the heated water. 
     Before the water is released from the porta-filter and passes into the beverage container, a water outflow restriction device must be passed by the water, which is now in the form of a beverage such as tea. This outflow restriction device restricts the beverage to a flow rate which is less than an inflow rate of heated water from the boiler into the brewing chamber. Hence, the water flowing through the brewing chamber backs up behind the outflow restriction device and residence time for the heated water adjacent the tea leaves is increased. The amount of residence time that the water experiences adjacent the tea leaves within the brewing chamber depends upon the difference between the flow rate through the outflow restriction device and the flow rate leaving the boiler of the espresso machine and passing into the brewing chamber. 
     In addition to enhanced residence time caused by the beverage outflow restriction device, the porta-filter is configured to sealingly attach to the group head in a manner which allows the brewing chamber to be maintained at a pressure which is elevated with respect to atmospheric pressure surrounding the espresso machine. At elevated pressure, infusion of tea into the heated water is increased. Also, turbulence can be generated within the brewing chamber by manipulation of flow rates through the outflow restriction device and inflow into the brewing chamber from the espresso machine. Turbulence can also be generated by optional inclusion of a restriction plate between the brewing chamber and the group head to add velocity to heated water entering the brewing chamber. Such turbulence further enhances the rate of infusion of dissolved tea flavor particles into the heated water for preparation of the beverage. 
     As tea and related beverages are often brewed at an initial drinking consistency and do not require later dilution or other modification, it is desirable that the beverage, after having been brewed within the brewing chamber, be passed directly into a beverage container for serving to a customer. With the presence of the drain tray on the espresso machine and the overhang above the drain tray, an outlet tube is beneficially provided which couples to the drain in the brewing chamber and extends laterally away from the drain tray. The outlet tube can be positioned overlying a beverage container resting upon a counter upon which the espresso machine rests. 
     The outlet tube preferably is not affixed to the porta-filter in an immobile manner. Rather, the outlet tube is connected by a ball joint to a discharge of the porta-filter which allows the outlet tube to pivot both vertically and horizontally to a variety of different positions overlying the counter upon which the espresso machine rests and away from the drain tray. Additionally, the outlet tube can be formed from a semi-flexible tubular material which allows a lower end of the outlet tube to be located in a variety of different positions relative to the porta-filter. The outflow restriction device, which beneficially enhances residence time of heated water adjacent the brewable substance such as tea, is preferably in the form of a manually adjustable valve located adjacent the lower end of the outlet tube. 
     When a user of the espresso machine, as modified by this invention, wishes to create a layered drink of two distinct substances, a layering tool is attached to the outlet tube adjacent the lower end. The layering tool includes a concave spoon attachment which lies beneath the lower end. The outlet tube and concave spoon attachment can be located within a beverage container with the spoon at the approximate level of the first layer of the beverage. The second layer of the beverage is then passed through the outlet tube and impacts the spoon attachment where it is deflected horizontally and forms a distinct second layer resting upon the first layer of the beverage. The spoon attachment of the layering tool can be pivoted away from the lower end of the outlet tube when it is not in use and to assist in removal of the layering tool from the beverage container after the layered beverage has been created. 
     OBJECTS OF THE INVENTION 
     Accordingly, a primary object of the present invention is to provide a method for brewing tea with heated water originally provided by a boiler of an espresso machine. 
     Another object of the present invention is to provide an apparatus for use with an espresso machine to allow tea to be brewed with an espresso machine. 
     Another object of the present invention is to provide a method and apparatus for brewing beverages from herbs and spices using an espresso machine. 
     Another object of the present invention is to provide modifications to an espresso machine and components used with the espresso machine which allows coffee to be brewed with the espresso machine. 
     Another object of the present invention is to provide a device which can brew tea from loose tea leaves without requiring that the tea leaves be enclosed within an infusion ball, tea bag or other enclosure. 
     Another object of the present invention is to provide an espresso machine which can brew other beverages, besides espresso from finely ground espresso beans, to enhance the usefulness of the espresso machine in restaurants and coffee shops. 
     Another object of the present invention is to provide an attachment to an espresso machine which allows a beverage brewed with heated water from the espresso machine to be passed directly into a beverage container for serving to a customer. 
     Another object of the present invention is to provide an attachment to an espresso machine which allows a beverage to be discharged from the espresso machine at a variety of different locations spaced from a drain tray of the espresso machine. 
     Another object of the present invention is to provide an espresso machine which includes a layering tool thereon to assist in the manufacture of layered drinks. 
     Another object of the present invention is to provide an attachment to an espresso machine in which beverages can be brewed which require that heated water be given residence time adjacent a non-compacted brewable substance with residence time adjacent the brewable substance controlled by an adjustable valve such that beverages having different concentrations can be manufactured by a user of the espresso machine be adjustment of the valve. 
     Another object of the present invention is to provide an aeration nozzle for an outlet of an espresso machine to aerate beverages brewed by the espresso machine, such that a beverage with a unique appearance and taste can be created. 
     Another object of the present invention is to provide a porta-filter which can support tea leaves therein for brewing of the tea leaves and which can attach to an espresso machine with the porta-filter allowing sufficient residence time therein for infusion of heated water from the espresso machine with tea, to produce a tea beverage discharged from the porta-filter. 
     Other further objects of the present invention will become apparent from a careful reading of the included drawing figures, the claims and detailed description of the invention. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is a full sectional view of a porta-filter of this invention attached to a group head of an espresso machine. 
     FIG. 2 is a full sectional view of a portion of a porta-filter of this invention, according to a preferred embodiment, attached to the group head of the espresso machine, the porta-filter including a tea support insert upon which tea leaves are supported during a brewing process. 
     FIG. 3 is a perspective exploded view of the porta-filter shown in FIG.  2  and portions of the espresso machine, revealing how the porta-filter and tea support insert are nested together and attached to the group head of the espresso machine. 
     FIG. 4 is a perspective view of the tea support insert of this invention with portions cut away to reveal interior details thereof. 
     FIG. 5 is a perspective view of the porta-filter of this invention attached to a group head of an espresso machine with the espresso machine resting upon a counter and with a glass also resting upon the counter and receiving a beverage directly therein which is being brewed within the porta-filter. 
     FIG. 6 is a perspective view similar to that which is shown in FIG. 5 but revealing a prior art porta-filter connected to the group head of the espresso machine with a small pitcher such as a demutante resting upon the drain tray for receipt of a brewed beverage, therein. 
     FIG. 7 is a side elevation view of the porta-filter of this invention with an outlet tube portion of the porta-filter extending from a lower end of the porta-filter, an alternative orientation for the outlet tube is shown in phantom revealing how the outlet tube can pivot with respect to the porta-filter. 
     FIG. 8 is an exploded parts view of an attachment assembly for attaching the outlet tube to the discharge of the brewing enclosure of the porta-filter. 
     FIG. 9 is a full sectional view of a portion of that which is shown in FIG. 7 revealing details of the attachment assembly for attaching the outlet tube to the discharge of the brewing enclosure of the porta-filter. 
     FIG. 10 is a side elevation view of a lower end of the outlet tube with a layering tool attached thereto and located within a glass with a multi-layer beverage therein and with the layering tool shown in operation producing the multi-layer beverage. 
     FIG. 11 is a perspective view of the lower end of the outlet tube and the layering tool of this invention with the layering tool additionally shown in phantom to reveal pivoting movement of the spoon attachment of the layering tool. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
     Referring to the drawings wherein like reference numerals represent like parts throughout the various drawing figures, reference numeral  10  is directed to an espresso machine (FIG. 5) to which a porta-filter  20  can be attached for brewing of a variety of different beverages V including tea. The espresso machine  10  and porta-filter  20  are modified from a prior art espresso machine  10  and porta-filter P (FIG. 6) so that other beverages V such as tea can be brewed, not merely espresso. 
     In essence, and with particular reference to FIGS. 2,  3 , and  5 , details of the espresso machine  10  and porta-filter  20  which facilitate the brewing of tea and other non-espresso beverages V with the espresso machine  10  are described. The espresso machine  10  includes a boiler  7  which can direct heated water through a group head  12  to a porta-filter  20  attached to the group head  12 . The porta-filter  20  includes a brewing enclosure  30  with a rim  34  which seals with an attachment bracket  19  of the group head  12  (FIG.  2 ). The brewing enclosure  30  includes a brewing chamber  40  therein in which tea leaves T or other brewable substances can be located. A tea support insert  50  (FIG. 2) can be located within the brewing chamber  40  to provide a separate support for the tea leaves T during infusion of heated water passing from the boiler  7  through the brewing chamber  40 . A drain  38  allows for release of the heated water out of the brewing chamber  40 , the heated water having been transformed into the form of a brewed beverage V. 
     The drain  38  leads to a discharge  70  at a lowermost part of the brewing enclosure  30  of the porta-filter  20 . An outlet tube  100  is attached to the discharge  70  through a ball joint  76  (FIGS. 8 and 9) and related structure which allow the outlet tube  100  to pivot both horizontally and vertically with respect to the porta-filter  20 . The outlet tube  100  includes a lower end  110  out of which the beverage V can be discharged into a glass G for serving of the beverage V (FIG.  5 ). An outlet valve  120  is located adjacent the lower end  110  of the outlet tube  100 . The outlet valve  120  provides an outflow restriction device which can enhance residence time of the heated water adjacent the tea leaves T or other brewable substances within the brewing chamber  40 . 
     A layering tool  130  can be attached to the outlet tube  100  adjacent the lower end  110 . The layering tool  130  includes a spoon attachment  150  oriented beneath the lower end  110  with a concave surface  172  facing the lower end  110 . When the layering flow L of the beverage V′ is discharged from the lower end  110 , it strikes the spoon attachment  150  and is displaced in a horizontal direction, allowing the beverage V′ to be dispersed onto a surface of a lower distinct layer of beverage V (FIG. 10) such that a multi-layer drink can be created. The spoon attachment  150  can pivot away from the lower end  110  when not in use. 
     More specifically, and with particular reference to FIGS. 5 and 6, details of the espresso machine  10  itself are described. The espresso machine  10  can be any of a variety of different machines which include a boiler  7  capable of producing heated water and directing the heated water to a brewing chamber  40  (FIGS. 1 and 2) for brewing of a beverage V. Preferably, the espresso machine  10  is of a type in common use in restaurants and coffee shops which rests upon a counter C with feet  3  and which is enclosed within a generally rectangular housing  2 . A control panel  4  is located on a front side of the espresso machine  10  which includes a series of buttons  5  and a display  6  which facilitate operation of the espresso machine  10 . While a particular arrangement of the control panel  4  is shown in FIGS. 5 and 6, a variety of different espresso machines  10  having manual, semi-automatic and fully automatic functionality are known which are each equally well adapted to use according to the invention particularly described herein. 
     Within the espresso machine  10 , one essential feature common to all espresso machines  10  is a boiler  7  which is capable of producing heated water. Typically, such a boiler  7  would be fed by a water source to which the espresso machine  10  would be attached and various different structures such as insulation, heating elements, control wiring and the like would be provided adjacent to the boiler  7  and within the espresso machine  10  as is well known in the art. A steam outlet  8  extends from the boiler  7  and leads to the group head  12  of the espresso machine  10 . Preferably, various forms of flow control out of the boiler  7  and along the steam outlet  8  are provided which are coupled to controls on the control panel  4 . 
     While not required for the operation of this invention, it is preferable that an internal flow rate control valve  9  be provided on the steam outlet  8  which is adjustable to provide various different flow rates of heated water out of the boiler  7  and along the steam outlet  8  to the group head  12 . Such an internal flow rate control valve  9  could either be preset at a desired level at a factory or be adjustable by an operator of the espresso machine  10 . Flow rate control could similarly be provided by merely strategically selecting sizing for conduits forming the steam outlet  8 . 
     The group head  12  defines a region of the espresso machine  10  which interfaces with a porta-filter  20  where a brewing chamber  40  is located for brewing of brewable substances such as tea leaves T (FIGS.  1  and  2 ). Between the steam outlet  8  and the group head  12  a water pathway  13  is provided which extends vertically down through the group head  12  which defines an exit for heated water from the espresso machine  10 . The water pathway  13  terminates at a lower rim  14 . A threaded bore  15  is preferably located centrally within the water pathway  13  and has threads for receiving of a screw  62  for attachment of a filter  60  over the water pathway  13  of the group head  12  (FIGS.  1  and  2 ), as discussed below. 
     The group head  12  is preferably located in an overhang  16  of the espresso machine  10  which extends horizontally away from a front of the espresso machine  10  somewhat. A drain tray  17  is located below the overhang  16  and preferably extends slightly further from the espresso machine  10  than does the overhang  16 . The drain tray  17  can include means to collect dripping liquids which fall down onto the drain tray  17  and can lead to a disposal area within the espresso machine  10 . Typically, a pressure relief bypass shield  18  is located on a forward facing surface of the espresso machine  10  between the overhang  16  and the drain tray  17 . The shield  18  deflects steam and heated water which is released when the porta-filter  20  is detached from the group head  12  and when necessary to maintain safe pressures within the espresso machine  10 . 
     An attachment bracket  19  surrounds the group head  12  and is configured to allow the porta-filter  20  to sealingly attach in a secure manner adjacent the group head  12 . The attachment bracket  19  can be fitted with  0 -rings, seals, gaskets, grommets or other sealing devices such that the porta-filter  20  can attach to the group head  12  in a manner which precludes heated water from escaping from the porta-filter  20 , even when the heated water is provided at a pressure which is elevated with respect to atmospheric pressure surrounding the espresso machine  10 . 
     With particular reference to FIGS. 1-4, details of the porta-filter  20  of this invention are described. The porta-filter  20  is a separate rigid structure attachable to the group head  12  of the espresso machine  10 . The porta-filter  20  includes a handle  22  extending therefrom with finger slots  24  on an underside of the handle  22 . The handle  22  extends from a free end  26  substantially linearly to an attached end  28 . The attached end  28  is affixed to the brewing enclosure  30  of the porta-filter  20 . 
     The brewing enclosure  30  is a hollow semi-spherical structure having a spherical outer surface  32  to which the attached end  28  of the handle  22  is connected. Tapered tabs  33  also extend from the outer surface  32  on opposite sides of the brewing enclosure  30 . The tapered tabs  33  interface with the attachment bracket  19  of the group head  12  (FIGS. 1 and 2) to allow the porta-filter  20  to be secured to the espresso machine  10  with the brewing enclosure  30  sealingly attached to the group head  12 . 
     Specifically, the tapered tabs  33  have a taper which allows them to initially slide into slots in the attachment bracket  19 . As the handle  22  of the porta-filter  20  is rotated, the tapered tabs  33  rotate further into slots in the attachment bracket  19 , drawing the brewing enclosure  30  upwards against the group head  12  and the lower rim  14  such that gaskets, seals or other sealing devices between the brewing enclosure  30  and the group head  12  are compressed and a tight pressure withstanding seal is provided between the group head  12  and the brewing enclosure  30  of the porta-filter  20 . 
     The brewing enclosure  30  includes a rim  34  defining an uppermost portion of the brewing enclosure  30 . A step  35  is located on an inner side of the rim  34  which is located slightly below the rim  34  with a flat surface of the step  35  oriented substantially horizontally. 
     An inner surface  36  of the brewing enclosure  30  is substantially semi-spherical and maintains a substantially constant distance away from the outer surface  32  so that a wall of the brewing enclosure  30  between the inner surface  36  and the outer surface  32  is of substantially constant thickness. Preferably, the inner surface  36  is not truly semi-spherical but rather is cylindrical adjacent the rim  34  and then curvingly transitions into a substantially flat circular floor  37 . A drain  38  extends down from the floor  37  at a central location in the floor  37 . 
     The brewing enclosure  30  can be attached to the group head  12  in two distinct configurations. A preferred configuration, shown in FIG. 2, includes a tea support insert  50  nested within the brewing enclosure  30  with tea leaves T or other brewable substances resting within the tea support insert  50 . In an alternative embodiment, shown in FIG. 1, no tea support insert  50  is utilized and the brewable substance such as tea leaves T are located directly within the brewing enclosure  30  adjacent the inner surface  36 . 
     In either configuration, a brewing chamber  40  is defined within the brewing enclosure  30 . In the preferred embodiment of FIG. 2, the brewing chamber  40  is located within the tea support insert  50 . In the alternative embodiment of FIG. 1, the brewing chamber  40  is located adjacent the inner surface  46  within the brewing enclosure  30 . In essence, the brewing chamber  40  is a region where a brewable substance such as tea leaves T can be located and through which heated water is allowed to pass. Within the brewing chamber  40  the heated water is provided with residence time adjacent the brewable substance such as tea leaves T for infusion of the heated water with dissolved flavor components of the tea leaves T to create a beverage V (FIG.  5 ). 
     Above the brewing chamber  40  an upper chamber  42  is provided in the alternative embodiment of FIG. 1 where turbulence can be generated to enhance the brewing process within the brewing chamber  40 . A lower chamber  44  is located below the brewing chamber  40  in the preferred embodiment of FIG. 2 to provide clearance for discharge of a beverage V after infusion of heated water within the brewing chamber  40  of the preferred embodiment. 
     In the preferred embodiment (FIG. 2) the tea support insert  50  (also shown in FIG. 4) defines the brewing chamber  40  and provides a location where the brewable substance such as tea leaves T can be located during the brewing process. The tea support insert  50  includes an annular lip  52  which is configured to rest upon the step  35  adjacent the rim  34  of the brewing enclosure  30 . A side wall  54  extends down from the annular lip  32  substantially cylindrically and transitions into a substantially planar horizontal bottom wall  56 . A plurality of fenestrations  58  are located in the bottom wall  56 . The walls  54 ,  56  are sized to rest adjacent the inner surface  36  of the brewing enclosure  30  so that the tea support insert  50  provides maximum volume for the brewing chamber  40 . 
     The bottom wall  56  of the tea support insert  50  is located above the floor  37  of the brewing enclosure  30  when the annular lip  52  is resting upon the step  35 . The lower chamber  44  is thus provided where heated water, having been brewed into a beverage V, can access the drain  38  of the brewing enclosure  38  and not have the fenestrations  58  partially blocked. Preferably, the fenestrations  58  are sized so that the brewable substance such as tea leaves T cannot pass through the fenestrations  58 . Alternatively, a screen can be located within the drain  38  to capture tea leaves T or other brewable substances passing through the fenestrations  58 . Also, the brewable substance can be located within a bag, such as a tea bag, in which case a size of the fenestrations  58  is not critical. 
     While preferably the brewable substance is whole tea leaves T, the brewable substance can alternatively be ground tea leaves, various different herbs and spices, generated from organic or other sources such as tree barks, flower petals, leaves, seeds, roots and other materials capable of having desirable substances extracted therefrom into heated water to produce a beverage V. One common feature of such brewable substances is that they benefit from residence time without compression adjacent the heated water to maximize an amount of infusion into the heated water and to maximize a concentration of the beverage V in as short a time as possible for efficiency in serving customers in a restaurant environment. Additionally, such brewable substances benefit from being extracted at higher temperatures than those typically achievable within an open glass G away from a heat source and which benefit from an elevated pressure environment for extraction of the most desirable soluble flavor particulates and other beverage components there from. 
     Because the tea support insert  50  is separate from the brewing enclosure  30 , it can be readily removed from the brewing enclosure  30  and the porta-filter  20  for cleaning and refilling. The tea support insert  50  can also act as a lining and be formed from a different material than the brewing enclosure  30  if desired to enhance the overall operation of the apparatus and brewing process disclosed herein. 
     In the alternative embodiment shown in FIG. 1, the tea support insert  50  is removed and the brewable substance such as tea leaves T is located directly within the brewing enclosure  30  adjacent the inner surface  36 . If desired, the brewing enclosure  30  can then be attached directly to the group head  12 , such as is shown in FIG. 2, but without the tea support insert  50 . A filter  60  is preferably located between the water pathway  13  of the group head  12  and the rim  34  of the brewing enclosure  30 . The filter  60  includes an outer edge  61  which extends out to the lower rim  14  of the group head  12  and is sandwiched between the lower rim  14  and the rim  34  of the brewing enclosure  30 . The filter  60  precludes brewable substances such as tea leaves T from potentially backing up into the water pathway  13  and up into the espresso machine  10 . 
     In operation of the alternative embodiment shown in FIG. 1, brewable substances such as tea leaves T are prevented from passing down into the drain  38  and out of the brewing enclosure  30  through screens, such as the screen  75  (FIG.  8  and  9 ), so that the brewable substance such as tea leaves T are confined to a defined space. 
     If turbulence is desireable within the brewing chamber  40  of either the preferred embodiment of FIG. 2 or the alternative embodiment of FIG. 1, a restriction plate  64  can be sandwiched between the filter  60  and the rim  34  of the brewing enclosure  30  (FIG.  1 ). The restriction plate  64  essentially is a solid plate of material having a perimeter  65  which extends out to the lower rim  14  of the group head  12  and the rim  34  of the brewing enclosure  30 . An  0 -ring  66  is preferably located below the perimeter  65  to assist in providing a pressure resistant seal for the brewing enclosure  30  and the group head  12 . A lower wall  67  of the restriction plate  64  attaches to the threaded bore  15  of the group head  12  through a long screw  68 . If the restriction plate  64  is not utilized, a screw  62  is utilized merely to attach the filter  60  adjacent the group head  12  by threading into the threaded bore  15 . When the restriction plate  64  is utilized, the screw  62  is replaced with the long screw  68  and the long screw  68  holds both the restriction plate  64  and filter  60  adjacent the group head  12 . 
     At least one hole  69  passes through the lower wall  67  of the restriction plate  64 . The hole  69  is strategically sized and located to maximize velocity of heated water passing into the brewing chamber  40  beneath the lower wall  67  of the restriction plate  64 , along arrow A (FIG.  1 ). For instance, if the hole  69  is spaced to one side of the brewing chamber  40  the brewable substance such as tea leaves T will be significantly agitated by the spray of heated water passing through the hole  69  and into the brewing chamber  40 . Such agitation, in the case of tea leaves T generates turbulence within the brewing chamber  40  and enhances a rate of infusion of tea particles into the heated water, more rapidly producing the beverage V at a desired concentration. While the restriction plate  64  is shown with the brewing enclosure  30  and without the tea support insert  50 , it is recognized that the restriction plate  64  could in fact be used along with the tea support insert  50  of the preferred embodiment so that additional turbulence would be provided within the brewing chamber  40  and within the tea support insert  50 . 
     The outer surface  32  of the brewing enclosure  30  transitions into a discharge  70  at a lowermost portion of the brewing enclosure  30 . The discharge  70  can output the beverage V in a variety of different manners but preferably directs the beverage V to an outlet tube  100  first before discharge into a glass G. The discharge  70  (shown best in FIGS. 8 and 9) includes a drain extension  72  rigidly attached to the brewing enclosure  30  which has threads  73  on an outer surface thereof. The drain  38  passes out of the brewing chamber  40  within the brewing enclosure  30  and down into an interior of the drain extension  72 . 
     A top  0 -ring  74  preferably surrounds the drain extension  72  adjacent the outer surface  32  of the brewing enclosure  30 . A screen  75  is sized to overlie a lower surface of the drain extension  72 . The screen  75  preferably has a mesh which precludes brewable substances such as tea leaves T located within the brewing enclosure  30  from passing down into the outlet tube  100  and out of the porta-filter  20  entirely. A ball joint  76  is located below the screen  75  which includes a ball  77  at an upper end thereof having a top hole  78  therein and an extension  79  at a lower end thereof. A bore  80  extends from the top hole  78  of the ball joint  76  down to an outlet hole  81  at a bottom of the extension  79 . 
     A nut  82  preferably secures the ball joint  76  and screen  75  adjacent the drain extension  72  so that the ball joint  76  is secured to the brewing enclosure  30  of the porta-filter  20 . The nut  82  includes facets  83  on an outer surface thereof which allow a torque tool such as a wrench to apply rotational forces to the nut  82 . The nut  82  includes a threaded inner wall  84  which has threads which match the threads  73  of the drain extension  72 . A slope  85  is located at an uppermost end of the threaded inner wall  84 . The slope  85  is sized to press against the top  0 -ring  74  and compress the top  0 -ring  74  against the outer surface  32  of the brewing enclosure  30 . The top  0  ring  74  thus provides a seal to preclude liquid from migrating between the outer surface  32  of the brewing enclosure  30  and the nut  82 . 
     A ledge  86  is located beneath the threaded inner wall  84  and within the nut  82  (FIG.  9 ). The ledge  86  is sized to allow the screen  75  to rest thereon and to prevent the screen  75  or drain extension  72  from passing down into a ball chamber  87  within a lower portion of the nut  82 . The ball chamber  87  is preferably cylindrical and has a diameter greater than a diameter of the ball  77  of the ball joint  76 . A lower  0 -ring  88  rests adjacent a lower hole  89  passing out of the nut  82 . The lower  0 -ring  88  has a diameter greater than the lower hole  89  and less than a diameter of the ball chamber  87 . The lower  0 -ring  88  also has a diameter less than a diameter of the ball  77 . The lower  0 -ring  88  is provided with sufficient thickness that the ball  77  of the ball joint  76  remains adjacent the lower  0 -ring  88  and presses the lower  0 -ring  88  against the nut  82  adjacent the lower hole  89  even when the ball joint  76  is rotated such as when the outlet tube  100  is pivoted (FIG.  7 ). 
     Preferably, the lower hole  89  has a diameter which is sufficiently more than a diameter of the extension  79  that the ball joint  76  can pivot significantly before the extension  79  abuts against sides of the lower hole  89 . With the nut  82  attached to the drain extension  72  of the discharge  70  of the brewing enclosure  30 , and with the ball joint  76  trapped within the ball chamber  87 , beverages V passing out of the drain  38  of the brewing enclosure  30  are forced to pass through the screen  75 , through the bore  80  in the ball joint  76  and out of the outlet hole  81  in the ball joint  76  where the beverage V can then transition into the outlet tube  100 , as described below. 
     Preferably, an end clamp  90  surrounds the outlet hole  81  in the ball joint  76  which clamps the extension  79  to the outlet tube  100 . The bore  80  is thus in fluid communication with the interior conduit  101  of the outlet tube  100 . A pivot restriction plate  92  (FIGS. 5 and 7) can either be separately attached to either the outer surface of the extension  79  or the outlet tube  100  or can double as a feature of the end clamp  90 . The pivot restriction plate  92  acts to prevent the ball joint  76  from pivoting beyond a point at which the ball joint  76  can maintain a seal and beyond which damage to the ball joint  76  might occur. While the extension  79  is shown to be significantly longer than a height of the ball  77  in FIGS. 8 and 9, it is understood that a length of the extension  79  could be shortened, in which case the end clamp  90  could more easily double as the pivot restriction plate  92  to abut against the nut  82  when excessive pivoting of the outlet tube  100  has occurred. 
     With particular reference to FIGS. 7,  10  and  11 , details of the outlet tube  100  are described. The outlet tube  100  is preferably a tubular structure having a hollow interior conduit  101  extending from a top end  102  down to the lower end  110 . Preferably, the outlet tube  100  includes an upper bend  104  of substantially 90° transitioning to a substantially linear middle  105  which in turn transitions into a lower bend  106  of substantially 90° and extending on down to the lower end  110 . 
     The ball joint  76  allows the outlet tube to be rotated within a horizontal plane and pivoted vertically up and down. In this way, a glass G (FIG. 5) can rest upon the counter top C upon which the espresso machine  10  is located and not be located upon the drain tray  17  and still have a beverage V poured directly therein after it is brewed within the porta-filter  20 . This eliminates the need to first fill a pitcher, such as a demutante M, resting upon the drain tray  17  and then later pour the beverage into the glass G. Because the outlet tube  100  can pivot up and down through action of the ball joint  76 , the lower end  110  could in fact be pivoted up to a point where it would be above the top end  102 . 
     While the outlet tube  100  is preferably substantially rigid between the top end  102  and the lower end  110 , the outlet tube  100  preferably can be bent somewhat by flexing forces such as those applied by the hands of a user of the espresso machine  10 . Preferably, the outlet tube  100  remains in a fixed orientation when only gravitational forces and forces generated by flow of a beverage V through the interior conduit  101  are acting on the outlet tube  100 . In this way, once the outlet tube  100  is configured as desired, a user of the espresso machine  10  can attend to other activities without concern that the outlet tube  100  will undesirably bend out of position and result in spilling of the beverage V. 
     By allowing the outlet tube  100  to be flexed somewhat when bending forces are applied by the hands of a user of the espresso machine  10 , additional configurations for the outlet tube  100  can be provided. For instance, if a sufficient number of bends such as the upper bend  104  and lower bend  106  are provided in the outlet tube  100 , a length with which the outlet tube  100  extends away from the porta-filter  20  can be increased and decreased. If the outlet tube  100  is configured in a helical coil, a large amount of elongation of the outlet tube  100  would be achievable without crimping the outlet tube  100  and blocking the interior conduit  101 . 
     While the outlet tube  100  is preferably formed from a non-reactive metal such as stainless steel, the outlet tube  100  could also be formed from an appropriate sanitizable hydrocarbon substance such as a plastic or rubber material. If desired, the outlet tube  100  could be provided with considerable flex such that the outlet tube  100  in essence is provided as a hose extending from the porta-filter  20 . 
     Preferably, the lower end  110  includes a nozzle  112  and is defined by a cylindrical wall  114  adjacent the lower end  110 . An outlet valve  120  is preferably located on the outlet tube  100  adjacent the lower end  110 . The outlet valve  120  acts as an outflow restriction device for beverages V passing through the outlet tube  100 . The outlet valve  120  can additionally coact with the nozzle  120  in a manner which increases and decreases a velocity of the beverage V as it exits the lower end  110 . Such velocity in. turn enhances aeration of the beverage V as the beverage V is dispensed into a glass G. 
     The outlet valve  120  is preferably manually adjustable, such as along arrow R, by rotating the outlet valve  120  or by manipulating a lever or other manually controllable actuation device. Hence, the outlet valve  120  can be utilized to aerate the beverage V or to restrict a flow rate of the beverage V passing out of the lower end  10  of the outlet tube  100 . The outlet valve  120  preferably is sufficiently adjustable that it can go from one extreme where the lower end  110  of the outlet tube  100  is entirely blocked to an opposite extreme where the outlet tube  100  is not blocked at all but rather has a totally open interior conduit  101  without restriction. 
     With particular reference to FIGS. 10 and 11, details of a layering tool  130  which is attachable to the lower end  110  of the outlet tube  100  are described. The layering tool  130  is utilized to allow a distinct layer of beverage V′ to be placed upon a beverage V in a distinct separate layer within a glass G. The layering tool  130  includes a tubular sleeve  140  sized to overlie the cylindrical wall  114  of the lower end  110  of the outlet tube  100 . The tubular sleeve  140  has an upper end  142  which attaches to the lower end  110  of the outlet tube  100  and an outlet end  144  where the layering flow L of the distinct layer of beverage V′ is discharged. 
     A spoon attachment  150  attaches to the tubular sleeve  140  preferably near the upper end  142  of the tubular sleeve  140 . The spoon attachment  150  utilizes a clamp  152  which surrounds the tubular sleeve  140  adjacent the upper end  142  and compresses the tubular sleeve  140  against the cylindrical wall  114  of the lower end  110  to secure the layering tool  130  to the outlet tube  100 . A bracket  154  is attached to the clamp  152  which has a pivot  156  at an end thereof distant from the clamp  152 . A pin  157  passes through the pivot  156 . 
     An arm  160  attaches to the pin  157  and is allowed to freely pivot upon the pin  157  relative to the bracket  154 , the tubular sleeve  140  and the lower end  110 . As shown in FIG. 11, the arm  160  has two positions between which the arm  160  can rotate, along arrow S, including a deployed position blocking the outlet end  144  of the tubular sleeve  140  and an out of position orientation where the outlet end  144  of the tubular sleeve  140  remains unblocked. The arm  160  includes a top  162  to which the arm  160  attaches to the pin  157  and a bottom  164  opposite the top  162 . The arm  160  preferably extends linearly between the top  162  and the bottom  164 . 
     A spoon  170  is attached to the bottom  164 . The spoon  170  includes a concave surface  172  on an upper portion of the spoon  170  which faces the outlet end  144  of the tubular sleeve  140  when the arm  160  is in its deployed position. The concave surface  172  is bounded by an edge  174  defining a maximum height portion of the spoon  170 . The spoon  170  attaches to the bottom  164  of the arm  160  at a base end  176 . The spoon  170  extends away from the base end  176  to a tip  178 . The concave surface  172  can include a variety of different configurations but preferably is slightly concave and substantially semi-spherical in overall form. 
     While the arm  160  is shown capable of pivoting along arrow S between a deployed position and a position away from the outlet end  144  of the tubular sleeve  140 , the arm  160  could alternatively pivot along arrow S′ in a side to side fashion to either side of the outlet end  144  to leave the outlet end  144  free to direct a beverage V directly into the glass G. 
     With particular reference to FIGS. 1 and 2, details of the operation of the espresso machine  10  and porta-filter  20  as provided by this invention is described. Initially, a user selects a brewable substance to be brewed with heated water from the boiler  7  of the espresso machine  10 . The brewable substance can include tea leaves T or other substances such as herbs, spices or grounds of a coffee bean. The brewable substance such as tea leaves T is located within the brewing chamber  40 , either above the lea support insert  50  (FIG. 2) or within the brewing enclosure  30  without the tea support insert  50  utilized (FIG.  1 ). If enhanced turbulence is desired within the brewing chamber  40 , the restriction plate  64  is fitted between the brewing enclosure  30  and the group head  12 . 
     The espresso machine  10  is then activated so that heated water is discharged from the boiler  7 , passes through the steam outlet  8  and through the internal flow rate control valve  9  and to the water pathway  13  of the group head  12 . If a specific flow rate for input of heated water into the brewing chamber  40  is desired, the control panel  40  can be manipulated by the user to cause the internal flow rate control valve  9  to be adjusted to the desired flow rate. The heated water then passes at the desired flow rate out of the water pathway  13  of the group head  12 , along arrow A, through the filter  60  and out of the group head  12 . 
     If the restriction plate  64  is in place, the heated water passes into the upper chamber  42  where it is then forced through the hole  69  at velocity to generate turbulence within the brewing chamber  40  (FIG.  1 ). If the restriction plate  64  is not utilized, the heated water passes from the water pathway  13  through the filter  60 , along arrow A, and into the brewing chamber  40  located within the tea support insert  50 . Turbulence, represented by arrow D, is enhanced when the restriction plate  64  is utilized. 
     The heated water is brought into contact with the brewable substance such as tea leaves T within the brewing chamber  40 . At this time, the heated water is infused with desirable soluble flavor particles from the tea leaves T in an extraction process so that the heated water is transformed into the beverage V. The beverage V will have varying concentrations depending on factors such as the residence time that the heated water experiences adjacent the tea leaves T within the brewing enclosure  40  and other factors such as pressure within the brewing chamber  40  and turbulence within the brewing chamber  40 . 
     Other factors affecting the rate of extraction of tea flavor particles out of the tea leaves T and infusion of the tea particles into the heated water include the temperature of the heated water during the infusion process. Preferably, the heated water is infused with tea at a constant temperature of 205° F. However, depending on the type of tea or other brewable substances located within the brewing chamber  40 , various different optimal temperatures might be utilized. 
     The amount of residence time that the heated water experiences adjacent the brewable substance such as tea leaves T can be controlled by adjustment of the outlet valve  120  on the outlet tube  100 . Alternatively, the outlet valve  120  can be located on the porta-filter  120  itself or at any location between the brewing chamber  40  and a location at which the beverage V is discharged into a glass G. The outlet valve  120  could also conceivably be removed all together with a point of restriction of beverage V flow provided where a lesser flow rate is allowed for the beverage V than the flow rate. provided for heated water inflow from the boiler  7  into the brewing chamber  40 . 
     In essence, so long as a rate of inflow of heated water into the brewing chamber  40  is greater than a rate of outflow of beverage V out of the brewing chamber  40 , some residence time for the heated water adjacent the brewable substance such as tea leaves T is provided. This residence time can then be enhanced by increasing a differential between the flow rate into the brewing chamber  40  and the flow rate out of the brewing chamber  40 . The outlet valve  120  can either be at a constant setting throughout the brewing process or can be adjusted during the brewing process. For instance, the outlet valve  120  can be initially substantially closed so that residence time is maximized and then opened to an amount which substantially matches that of inflow of heated water into the brewing chamber  40 . In this way, heated water would enter the brewing chamber  40 , be infused with particles from the brewable substance such as the tea leaves T and then, after brewing has occurred, be discharged into the glass G. 
     Preferably however, the outlet valve  120  remains at a constant setting throughout the brewing process so that a user of the espresso machine  10  does not need to monitor the brewing process. The outlet valve  120  is adjusted, by rotation about arrow R (FIGS. 7 and 11) to a setting which produces a desired concentration for the beverage V. When the outlet valve  120  is more closed, a greater amount of residence time is provided within the brewing chamber  40  and hence a higher concentration “stronger” beverage V results. Conversely, when the outlet valve  120  is more open a concentration of the beverage V is lessened. 
     As the heated water is changed into the beverage V, the beverage V then passes through the fenestrations  58  in the tea support insert  50  and then into the lower chamber  44  before passage on into the drain  38  and the brewing enclosure  30 . The drain  38  then leads down into the bore  80  and the ball joint  76  and on into the interior conduit  101  in the outlet tube  100 . The interior conduit  101  extends down through the outlet tube  100  to the nozzle  112  at the lower end  110 . The outlet valve  120  is also passed by the beverage V with appropriate flow rate control occurring adjacent the outlet valve  120 . The outlet valve  120  also controls velocity of discharge of the beverage V out of the nozzle  112  at the lower end  110 . When velocity is increased through manipulation of the outlet valve  12 , by rotation about arrow R, a greater amount of aeration occurs within the glass G. producing a desirable appearance and oxygenating the beverage to enhance the flavor of many beverages V. If no aeration is desired, the outlet valve  120  altered to decrease velocity of the beverage V as it exits the nozzle  112 . 
     Should a layered drink be desired within the glass G, the layering tool  130  can be attached to the lower end  110  of the outlet tube  100  by manipulating the clamp  152  of the spoon attachment  150  with the tubular sleeve  140  of the layering tool  130  overlying the lower end  110  of the outlet tube  100 . The spoon  170  is then located in its deployed position beneath the outlet end  144  of the tubular sleeve  140  so that layering flow L is diverted from an initial vertical direction from the outlet end  144  to a substantially horizontal direction. The layering flow L can then flow out onto a surface of the beverage V creating a distinct layer of beverage V′ resting upon the beverage V. The spoon  170  can then be swung out of position along arrow S, or alternatively along arrow S′, should the outlet tube  100  be utilized in a non-layering fashion temporarily when a user desires to keep the layering tool  130  attached to the lower end  110  of the outlet tube  100 . 
     Moreover, having thus described the invention it should be apparent that various different modifications could be resorted to without departing from the scope and fair meaning of the invention as disclosed herein. For instance, while various different brewable substances have been identified for use within the brewing chamber  40 , it is understood that many other brewable substances could be utilized which benefit from residence time, turbulence and enhanced pressure during an infusion, extraction or other brewing process without requiring initial compression. Also, the various different devices utilized for liquid flow control, pivoting and other manipulation of components of this invention are not the only devices capable of producing the desired function but rather are provided as representative devices believed to define a best mode for practicing the invention. The specific embodiment disclosed herein is included to provide an enabling disclosure and best mode for practicing this invention and is not intend to limit the claims.