Patent Publication Number: US-8534187-B2

Title: Beverage server

Description:
CROSS REFERENCE 
     This application is a continuation-in-part of U.S. Ser. No. 09/832,524, filed Apr. 11, 2001 which is a divisional of U.S. Ser. No. 09/558,076 filed Apr. 25, 2000, which is a continuation-in-part of U.S. Ser. No. 09/429,062 which is a continuation of U.S. Ser. No. 09/057,463 filed Apr. 8, 1998 which claims the benefit of U.S. Ser. No. 60/044,627 filed Apr. 18, 1997. 
    
    
     BACKGROUND 
     The present disclosure relates to beverage servers for retaining beverages at a desired heated temperature, to beverage servers for preventing the dispensing of beverage which is not fresh, to beverage servers for preventing overflow of brewed beverage, to beverage servers for preventing the combining of old beverage with new, to brewers for automatically brewing beverage when a liquid level in a server falls below a predetermined level, and to brewing systems for preventing the dispensing of beverage from a brewer to a server when the server is not in position. 
     Prior art beverage servers have attempted to maintain the temperature of a brewed beverage retained therein in a variety of ways. One form of beverage server utilizes a heat resistant and heat conductive material for a beverage reservoir and places an exposed flame using a product such as gelled fuel thereunder to provide heat. One problem with this type of beverage server is that an exposed flame is presented to the customers and that the flame does not necessarily maintain a consistent or desired beverage temperature. 
     Another form of beverage dispenser which provides heat to a server is a warmer plate type device. The server is constructed of a material which will conduct heat from a warmer plate positioned therebelow. Heat is produced by the warmer plate, generally at a consistent power level. Typically, a glass, metal or ceramic reservoir is required in order to conduct heat to the beverage retained therein. This type of server provides heat to the beverage retained therein but also places an active heating element in a position which may be accessible to a user. Such an active heating element exposed to customers may be less than optimal. 
     Another way in which the prior art has attempted to maintain a brewed beverage in a heated condition and to present the beverage in a server for use by a consumer is the use of glass-insulated reservoirs and air pots. The glass insulated reservoirs provide temperature retention and may be heated by a warming device as discussed above. However, such glass reservoirs are subject to damage upon impact. As such, it would be preferable to provide a non-breakable reservoir structure for such beverage servers especially because they are presented to customers for use and such consumers may be less than careful in using such servers. 
     The air pots mentioned above help to slow the loss of heat from beverage servers but generally are not used with an active heat maintaining system. Air pots typically use a glass reservoir and are subject to the problems discussed hereinabove with regard to glass reservoirs. Further, the air pots use a pressurization system in order to drive coffee through a dispensing tube in the reservoir. As such, atmosphere actively and intentionally introduced into the air pot reservoir. Generally, it is desirable to minimize the contact of atmosphere with coffee retained in a reservoir in order to improve and extend the flavor qualities of the coffee. Contact and exposure to air tend to reduce the flavor characteristics and degrade the coffee. As such, air pots actively introducing such air may tend to accelerate the flavor degradation. 
     As an additional matter, the prior art servers tend to quickly reduce the temperature of coffee when coffee is initially dispensed into a cool or unheated reservoir. As might be expected, heat from the coffee is conducted to the surrounding walls of the reservoir which thereby reduces the temperature of the beverage and reduces the time for retaining the beverage. While some reservoirs provide instructions to the food preparation employee to preheat a reservoir with heated water, the food preparation employees may forget or fail to preheat the reservoirs thereby creating the problems associated with cold reservoirs. 
     As might be expected with other foods, coffee as well as other brewed beverages have a “life” during which the flavor characteristics are optimal. Freshly brewed coffee, for example, sitting in an open pot will have a “life” of approximately 20-30 minutes. The life is extended by reducing the evaporative loss of the coffee, minimizing the atmospheric contact with the coffee, regulating the temperature conducted to the coffee to maintain the coffee at a desired serving temperature, preventing overcooking of the coffee, and maintaining the temperature at a desired temperature range. However, prior art devices tend to expose the coffee to the atmosphere, fail to regulate the temperature of the heat provided to maintain the coffee in a heated condition, and tend to “cook” the coffee such as by leaving the coffee on an unregulated warmer. 
     Additionally, some prior art beverage servers readily allow a consumer to dispense beverage from the server even though the beverage may have been sitting in the server a long time (i.e. even though the beverage is old). 
     Further, some prior art beverage servers do not prevent dispensing a brewed beverage from a brewer to a server even though the server at least partially full. This may cause the server to overflow. Moreover, some prior art servers do not prevent dispensing a brewed beverage from a brewer to a server even though there is some old beverage contained in the server. Hence, freshly brewed beverage is mixed with old beverage in the server. 
     Additionally, some prior art beverage servers do not provide that brewing is automatically initiated once the beverage retained in a server has diminished below a pre-determined level. 
     Still further, some prior art beverage serving systems provide that beverage can be dispensed from a brewer even though an associated server is not in position under the brewer. For the foregoing reasons, as well as other reasons which may not have been discussed hereinabove, there is a need for an improved beverage server which may be presented to customers for self-dispensing. 
     An object of an embodiment of the present invention is to provide a beverage server which is configured to prevent dispensing beverage which has become stale. 
     Another object of an embodiment of the present invention is to provide a brewer which is configured to dispense beverage to a server only if the beverage retained in the server has decreased to a pre-determined level. 
     Still another object of an embodiment of the present invention is to provide a brewer which is configured to automatically initiate a brewing cycle once the beverage retained in a server has diminished below a pre-determined level. 
     Still yet another object of an embodiment of the present invention is to provide a brewer which is configured to detect whether a server is in position relative to the brewer. 
     Briefly, the present disclosure provides a beverage server and a beverage server in combination with a beverage brewer. Contacts are provided between the brewer and server, and the server is conductively coupleable to and removable from the brewer. The server is configured to provide heat to a reservoir area in the server. The server can be heated in advance of dispensing beverage to the reservoir to reduce or prevent loss of heat from the beverage when it is dispensed into the reservoir. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The organization and manner of the structure and function of the disclosure, together with the further objects and advantages thereof, may be understood by reference to the following description taken in connection with the accompanying drawings, wherein like reference numerals identify like elements, and in which: 
         FIG. 1  is a perspective view of a beverage server as disclosed positioned at a brewing apparatus which facilitates brewing of a coffee beverage or other infusion type brewed beverage directly into the server; 
         FIG. 2  is a perspective view of the server as disclosed which has been positioned at a server power station as disclosed; 
         FIG. 3  is a cross-sectional, side elevational view of the server taken along line  3 - 3  in  FIG. 2 ; 
         FIG. 4  is a bottom plan view taken along line  4 - 4  in  FIG. 2 ; 
         FIG. 5  is a perspective view of a rear surface of a server showing a server power contact positioned to show the relative placement thereof to a power station contact on the server power station; 
         FIG. 6  is an enlarged, top plan view of the server power contact engaged with the power station contact to provide electrical energy from the power station to the server to operate a heater positioned in the server; 
         FIG. 7  is an enlarged, partial fragmentary, cross-sectional side elevational view taken along line  7 - 7  in  FIG. 6  showing the structure of the contact assembly; 
         FIG. 8  is a diagrammatic illustration of the circuit of the server power station and server; 
         FIG. 9  is a schematic of the circuit associated with the server to facilitate controlled energization of a heating element coupled to the server; 
         FIG. 10  is a diagram, similar to  FIG. 8 , of a preferred circuit of a brewer and server showing, among other things, a brewer control, a current sensing circuit and a server control; 
         FIG. 11  is a circuit diagram showing the current sensing circuit of  FIG. 10  in more detail; 
         FIGS. 12A and 12B  depict circuit diagrams which together depict the server control of  FIG. 10  in more detail; 
         FIG. 13  is a circuit diagram showing the brewer control of  FIG. 10  in more detail; and 
         FIGS. 14 and 15  show a sequence of current pulses sent by the current sensing circuit to the brewer control, which represents the status of level sensing performed by the brewer control. 
     
    
    
     DETAILED DESCRIPTION 
     While the present disclosure may be susceptible to embodiment in different forms, there is shown in the drawings, and herein will be described in detail, an embodiment with the understanding that the present description is to be considered an exemplification of the principles of the disclosure and is not intended to limit the disclosure to that as illustrated and described herein. 
     The present disclosure includes a beverage server  20 , as described in greater detail hereinbelow either singularly or in combination with a brewer  22  as shown in  FIG. 1 , as well as a server power station  24  as shown in  FIG. 2 . The present disclosure also includes systems and structures which may used with a variety of servers  20 . 
     As shown in  FIG. 1 , server  20  is positioned in brewer  22  so that a brewed beverage may be dispensed directly from a brewing funnel  26  through a brew-through lid  28  attached to the server  20  and into a reservoir  30  (see,  FIG. 3 ) retained inside the server  20 . The brew-through lid  28  is of a known construction as set forth in U.S. Pat. No. 4,739,898, issued Apr. 26, 1988 to Brown; and U.S. Pat. No. 5,480,054, issued Jan. 2, 1996 to Midden, as incorporated herein by reference and assigned to the assignee of the present application. As shown in  FIG. 1 , the server  20  is positioned on a base  32  of the brewer  22 . The base  32  is an unheated support to position the server  20  beneath the brewing funnel  26 . As will be discussed in greater detail hereinbelow, the server  20  may be provided with a warming system which will maintain the temperature of the beverage retained in the reservoir  30  of the server  20  thereby eliminating the need for a warming element on the brewer  22 . 
     With further reference to  FIG. 2 , the server  20  is shown positioned on the server power station  24 . The provision of power from the server power station  24  will be described in detail hereinbelow. The server  20  as shown on the power station  24  is of the type as shown in  FIG. 1  which includes the brew-through lid  28 . It should be noted, however, that the server  20  also may be filled with a desired quantity of a desired beverage and a lid attached thereto. The server  20  does not require that a brew-through lid  28  be used but it should be understood by one of ordinary skill in the art that a variety of lids may be used with a server in order to close a top filling mouth of the server. With reference to both  FIGS. 1 and 2 , the server  20  includes a faucet  34  positioned on a front surface thereof which is connected to a reservoir  30  (see,  FIG. 3 ). A sight gauge  36  is also coupled to the faucet  34  for viewing the approximate level of the beverage in the reservoir. 
     Having now briefly described the overall external structures of the server  20 , we turn to the internal structure and function of the server  20  as shown in  FIGS. 3 and 4 . As shown in  FIG. 3 , the reservoir  30  is retained within a housing  38 . Insulation material  40  is positioned between an outside surface  42  of the reservoir  30  and an inside surface  44  of the housing  38 . The insulation  40  as shown is a polyurethane expanded foam insulation, although one of ordinary skill in the art will be able to choose from a variety of insulation materials suitable for a desired set of conditions. Insulation  40  is positioned not only between the generally vertically aligned walls of the reservoir  30  and the housing  38  but also over a top surface  46  of the reservoir  30 . Insulation  40  in the area above the reservoir  30  has a thickness dimension 48 which is generally greater than a thickness dimension 50 of the sidewalls. The offset of the top  46  from a top  52  of the housing allows a greater insulating effect to retain heat rising within the reservoir. As a result of the additional insulation thickness 48, heat is prevented from escaping and is retained within the beverage retained within the reservoir. It should be noted that thickness is used in the above description to describe heat retaining characteristics. If a thin high heat retention insulation is used above the reservoir, it may be thinner than a different insulation having a lower heat retention characteristic used in the walls. 
     As an additional way to prevent heat loss through heat conduction, the faucet  34 , a connecting assembly of tubes  54  connecting the faucet  34  to the reservoir  30  and the sight gauge  36  all may be produced of a plastic material. The plastic material helps to further minimize the conduction of heat and temperature loss to the beverage retained therein. A faucet guard  56 , which also serves as a carrying support, is attached to the housing  38  and not to the reservoir so as to further prevent conduction of heat from the reservoir through various structure associated with the server  20 . 
     While insulation may be provided to cover a bottom portion  58  of the reservoir  30 , in the embodiment as shown in  FIG. 3 , a heating assembly  60  as described in greater detail hereinbelow, provides heat to the bottom  58 . As such, insulation is generally not necessary although may be provided to further retain heat within the reservoir  30 . 
     A fill tube  62  is attached to the brew-through lid  28 . The fill tube  62  extends downwardly through the reservoir  30  so that beverage dispensed from a brewer through the lid  28  will be delivered in a lower portion  64  of the reservoir. By dispensing the beverage through the fill tube  62  into the lower portion  64 , the addition of additional fresh beverage to the pre-existing beverage retained within the reservoir will be mixed with the existing beverage. By mixing newly added beverage with existing beverage, the flavors in the two beverages are forced to mix and are prevented from stratifying. Additionally, the fill tube  62  counteracts and prevents temperature stratification. Fresh heated beverage which is introduced into the reservoir may be at a slightly higher temperature than the beverage retained in the reservoir. The introduction of a higher temperature beverage in the lower portion  64  of the reservoir  30  forces mixing because the higher temperature beverage will tend to migrate upwardly towards an upper portion  66  of the reservoir  30 . However, when the beverage is dispensed into the lower portion  64 , it is required to mix with the existing beverage thereby preventing temperature stratification. 
     The present disclosure includes the heating assembly  60  which provides thermostatically controlled heat to the beverage retained in the reservoir  30 . The heating assembly  60  is powered by a power delivery system  68  as shown diagrammatically in  FIG. 8  and variously shown in terms of structures in  FIGS. 2-7 . The heating assembly  60  is coupled to and receives power from the server power station  24 . It should be noted that the power delivery system  68  as diagrammatically shown in  FIG. 8  and as more specifically shown in the server power station of  FIGS. 2 ,  5 - 7 , may also be provided in conjunction with the brewer  22  as shown in  FIG. 1 . The brewer  22  may be provided with the power delivery system  68  so that the server  20  is energized at the brewer  22 . It should also be noted, that the power delivery system  68  as shown and described herein in greater detail can also be incorporated into a counter surface serving station and does not necessarily require the separate base structure  70  as shown in  FIG. 2 . 
     With the foregoing in mind, we now turn to  FIGS. 3 and 4  to describe the heating assembly  60  disposed on the server  20 . The heating assembly  60  includes a heating element or heating coil  72  which is attached to the bottom  58  of the reservoir  30 . The heating coil  72  is in the form of a blanket heater of known construction. The heating coil  72  is positioned against the bottom  58  of the reservoir  30  so as to conduct heat through the reservoir wall to the beverage retained therein. It is advantageous to position the heater  72  on the bottom so that the heat rises through the reservoir as a result of convective action. Additionally, the insulation material  40  in the side walls of the server  20  help to retain the heat within the beverage in the reservoir. 
     A control circuit  74  is provided to control the operation of the heater  72 . The control circuit  74  is coupled to a thermostatic sensor or thermostat  76 . The thermostatic sensor  76  is positioned on a side wall  78  of the reservoir  30 , a dimension  80  above the bottom of the reservoir  30 . In this regard, spacing of the thermostat  76  away from the bottom a distance  80  prevents sensing the heater  72 . Rather, the thermostat  76  senses the temperature of the beverage retained in the reservoir which comes in contact with the side walls  78  thereby providing a more accurate reading of the contents of the reservoir. Spacing the thermostat  76  too far towards the top would prevent sensing the beverage temperature when the reservoir is depleted and also may result in an inaccurate and somewhat cooler or lower sensed temperature. 
     The thermostat  76  is coupled to the control circuit  74  via control line  82 . When the beverage temperature drops below a predetermined preset level, the heater  72  is activated until the beverage temperature is raised to an upper value of a desired preset temperature range. It should be noted that the beverage temperature range may be programmed so that a desired beverage temperature may be maintained within the reservoir. When the reservoir is filled, heating of the beverage in the lower portion  64  tends to create convective currents within the beverage which tends to cause the beverage to migrate from the lower portion upwardly to the upper portion  66 . As the beverage temperature decreases in the upper portion, the beverage tends to sink or migrate downwardly and once again be heated. 
     When the level of the beverage in the reservoir drops to the level generally only filling the lower portion  64 , the upper portion  66  will be occupied by air. Even though the temperature of the air in the upper portion  66  may rise above the desired temperature range, the temperature of the beverage in the lower portion  64  will be maintained within the desired range as a result of positioning the thermostat  76  in the lower portion. Regulation of temperature using the thermostatic sensor  76  and the control circuit  74  prevent overheating of the reservoir even if the reservoir  30  is drained of beverage. In this regard, the thermostat  76  will continue to sense the temperature of the reservoir cavity which, under the present scenario, when the heater is activated, it will heat until the upper level of the desired temperature range is achieved. Once achieved, the thermostat  76  will sense the temperature increase in the upper portion  66  and the control circuit  76  will deactivate the heater  72 . As such, the heating assembly  60  of the present invention provides a fail safe mechanism which prevents overheating of the server  20 . 
     The server  20  in conjunction with the heating assembly  60  as disclosed also acts to preheat the server  20 . As discussed in the Background section, it is desirable to preheat a server  20  so that beverage placed in the reservoir  30  does not appreciably decrease in temperature. As such, an empty server  20  can be coupled to the power delivery system  68  for preheating the reservoir  30 . If the reservoir  30  is empty, the air within the reservoir will be heated, which accordingly, will heat the structure of the reservoir and the surrounding insulation material. The preheating will prevent sinking of heat from a beverage subsequently deposited therein. As such, a server  20  can be preheated, filled with a beverage, and immediately placed for use without having to wait for the temperature of the beverage to rise to a desired serving temperature range after being deposited in the reservoir  30 . 
     The power delivery system  68  as shown in  FIG. 8  includes a contact assembly  84  which includes a server power contact  86  and a power station contact  88 . The server power contact  86  and power station contact  88  are brought into engagement (see,  FIGS. 6 and 7 ) to provide a conductive coupling to transmit power to the control circuit  74  and the heater  72 . 
     In addition to controlling the temperature of the beverage in the reservoir  30 , the control circuit  74  also includes a programmable timer for monitoring the time beverage is retained in the reservoir. When a server  20  is placed on a power station  24 , the server power contact  86  is coupled to the power station contact  88  thereby resetting the timer within the control circuit  74 . An indicator device  90  such as an LED is provided on the server  20 . The indicator  90  is initially illuminated as a result of the coupling of the contacts  86 ,  88 . After a predetermined, programmable “time-out”, the indicator  90  will begin to flash. This will indicate that the serving life of the beverage retained in the reservoir has achieved its predetermined maximum. The flashing indicator  90  will signal to the food preparation employee that the beverage needs to be drained from the reservoir  30  and fresh beverage dispensed therein. 
     The circuit  74  can also be modified for use with the brewer  22  as shown in  FIG. 1  such that a relay  91  is connected to the control circuit  74  and a start switch  93  of the brewer  22 . Once the start switch  93  is activated, it will momentarily break power to the control circuit  74  thereby resetting the timer. This type of circuit is useful when the server  20  is to be maintained at the brewer  22 . In this regard, once the quantity of beverage in the reservoir  30  drops to a level where additional beverage is required, the brew or start switch  93  is activated to initiate a new brewing cycle thereby dispensing beverage through the filter  26  and lid  28 , via the fill tube  62 , into the reservoir  30 . The activation of the start switch  93  will initiate the timer for a new period of time associated with the new quantity of beverage dispensed therein. 
     The control circuit  74  is shown herein in the form of a circuit board  95 . A thermostat  76  is coupled to the circuit board via a line in the form of a ribbon cable  82 . The power is provided from the server power contact  86  by the power lines  92 ,  94 . The heater  72  is coupled to the circuit board by lines  96 ,  98  and the indicator  90  is coupled to the circuit board by lines  100 ,  102 . Moveable mechanical jumpers  104  of a known construction are provided on the circuit board so as to program a desired hold time for retaining the beverage in the reservoir  30 . The jumper connection  104  may be moved in order to achieve a desired hold time for the beverage. Alternatively, a lead may be provided on the circuit board for each of the desired hold times whereupon cutting and severing of the lead will produce the desired hold time-out period. 
     As briefly discussed herein and as shown in  FIGS. 2-8 , the present invention includes the power delivery system  68  in order to provide safe, control power to the server  20 . It should be noted that the present discussion pertains to a two-station server and that other, multiples may be used as well as a single station server. The power delivery system  68  is generally shown in the diagram of  FIG. 8 . The power delivery system  68  is connected to a power source by way of a power source connection or plug  110 . An incoming line  112  is connected to a corresponding transformer  116 . The transformer  116  is provided to transform the incoming power to a lower voltage thereby making it safer for presentation to customers. 
     In particular, the transformer  116  of the preferred embodiment of the present invention brings the power down to 72 watts at 24 volts. This power level is considered safe to touch in accordance with Underwriter Laboratory standard maximum threshold of which is 42 volts. A manually resettable 4 amp circuit breaker  124  is provided on the line to prevent any potential problem in the event that the power station contact  88  is shorted. 
     A full wave bridge rectifier  126  is coupled to the line. As shown in  FIG. 8 , the diagrammatic view of the server  20  is positioned for coupling the server power contact  86  with the corresponding power station contact  88 . When the contacts  86 ,  88  are coupled, power is provided to the heating assembly  60 . The transformer  116  is retained in the base  70  of the server power station  24  or a base  32  of the brewer  22 . Additionally, the transformer  116  and bridge  126  may also be retained in an equipment space provided in a permanent countertop-type installation. 
     Turning now to the structure and function of the contact assembly  84 , it can be seen that the server contact  86  includes a pair of contact pads  130 ,  132  retained in an insulated protruding strip  134 . The protruding strip  134  is positioned on a rear side  136  of the server  20  at a position for engagement with the power station contact  88 . The power station  88  includes a pair of opposed side guides  138 ,  140 . Inwardly of the side guides  138 ,  140  are positioned a pair of spring-loaded contact plungers  142 ,  144  which are positioned for conductive coupling with the contact pads  130 ,  132 . 
     With reference to  FIGS. 6 and 7 , it can be seen that an inside surface  136  of the opposed side guides  138 ,  140  are spaced apart to permit passage of the protruding strip  134  therebetween. As shown in  FIGS. 1 and 2 , a pair of opposed guides  148 ,  150  and a front guide  152  are provided for positioning the server  20  relative to the power station contact  88 . When positioned within the area defined by the side rails  148 ,  150 , front guide  152  and power station contact  88 , the server power contact  86  is directed into engagement with the power station contact  88 . Sloped sides  154 ,  156  of the protruding strip  134  prevent the accumulation of food, dust and dirt on the server power contact  86  and promote engagement with the power station contact  88 . The side guides  138 ,  140  protrude from a base portion  158  so as to shield the plungers  142 ,  144  and prevent contact with the surface  136  of the server housing  38 . This is particularly desirable in the situation where the server housing  38  is formed of a metallic material. As such, the side guides  138 ,  140  prevent shorting of the plunger contacts  142 ,  144  against this surface. 
     With further reference to  FIGS. 6 and 7 , a partial fragmentary view of the plunger contact  142  is provided. As shown, an insulating body  160  is attached to the housing structure  161 . A bore  162  is provided in the insulating body and a spring  164  is retained within the bore  162 . The plunger includes a shaft portion  166  and a head portion  168 . The head  168  has a greater diameter than the shaft  166  thereby retaining the spring  164  within the bore  162 . Spring loading of the plunger contacts  142 ,  144  assures that there will be a positive engagement against the contact pads  130 ,  132 . Additionally, a waffled or raised surface  169  is provided on the face of the contact pads  130 ,  132 . This also assures positive contact with the plunger head  168 . 
     Turning now to  FIG. 9 , the schematic for the control circuit is reviewed. As shown, the control circuit  74  as shown in  FIG. 9  includes the temperature sensor  76  coupled to the circuit board via lines  82 . Lines  92 ,  94  connect the power station  24  to the server  20  at contact pads  132 ,  134 . The heater  72  is coupled to lines  96 ,  98 . The jumpers  104  are shown in greater detail in  FIG. 9 . The jumpers  104  include jumpers  170  for programming the hold time of the beverage in the reservoir  30  and jumpers  172  for programming the desired hold temperature. The control circuit includes a processor  174  connected to the jumpers  170 ,  172 . Respective jumpers  170 ,  172  can be clipped to achieve the desired programming results. Alternatively, moveable mechanical jumper connectors may be used to achieve the desired programming results. 
       FIG. 10  is similar to  FIG. 8 , but shows a different version of the circuit. Because the circuit is so similar to that which is shown in  FIG. 8 , the same reference numerals are used to identify like parts, and a detailed description thereof is omitted for clarity. As shown in  FIG. 10 , the circuit includes a current sensing circuit  200  as well as a brewer control  202 , both of which are preferably contained in the brewer  22  shown in  FIG. 1 . As will be described more fully later herein, the circuit shown in  FIG. 10  is preferably configured such that a consumer is prevented from dispensing beverage from the server  20  unless the beverage is fresh (i.e., has not been sitting in the server  20  too long, or is within a pre-determined freshness period or “hold time”), beverage cannot be brewed and dispensed from the brewer  22  to the server  20  if a liquid level in the server  20  is above a pre-determined level, the brewer  22  automatically initiates a brewing cycle in response to pre-determined conditions, such as when beverage in the server  20  falls below a predetermined level, and brewing is prevented if the server  20  is not in position relative to the brewer  22 . Each of these conditions and/or features will be described more fully below with reference to  FIGS. 10-15 . 
     As shown in  FIG. 10 , preferably the server  20  is provided with an electrically operated solenoid dispense valve  204  (as opposed to a manually operated dispense valve ( 34 ) as shown in  FIGS. 1-3 ). The valve  204  may be of any configuration for controllably dispensing beverage. As shown in  FIG. 10 , preferably a push-button dispense switch or valve control switch  206  is provided (ideally on the front of the server  20 ), and the push-button dispense switch  206  is connected to the server control or server control circuitry  74 A. The server control  74 A is configured such that the dispense valve  204  is operated when the push-button dispense switch  206  is actuated, so long as the beverage has not been sitting in the server  20  too long, i.e. so long as the hold time has not expired (see the description above relating the hold time, indicator device  90 , and jumpers  170 , which applies equally to the corresponding parts which are shown in  FIG. 12B ). Preferably, the server  20  (and the server control  74 A) is configured to provide that this feature is functional regardless of whether the server  20  is located on the brewer  20  (see  FIG. 1 ) or on a remote serving stand  24  (see  FIG. 2 ). 
     A level sensor  210  is provided to determine the condition of the level of beverage in the server  20 . The level sensor  210  may be in any configuration which senses a range of levels or a single level in the server  20 . As shown in  FIG. 10 , preferably a level sensing probe  210  is provided in the server  20 . It should be noted, however, that the level sensor is not limited to a conductive probe and may instead be a sonic, optical, or other level sensor coupled to the server control  74 A. As shown, the probe  210  may be located in an outlet pipe  212  which feeds the dispense valve  204 . In such case, the probe  210  will be dry only when the server  20  is completely empty. Alternatively, the probe  210  may be disposed at some other level in the server  20 , such as in the tank  30 , the sight gauge  36  or connecting tubes  54  (see  FIGS. 1-3  which show the sight gauge  36  and tubes  54 ), wherein the probe  210  will be dry should the liquid level in the server  20  fall below the level at which the probe  210  is disposed. 
     The level sensing probe  210  is connected to the server control  74 A, and the server control  74 A uses the level sensing probe  210  to determine whether the probe  210  is in contact or not contacting beverage. Subsequently, the server control  74 A sends this information to the brewer  22  (via the contact assembly  84 ), and more specifically to the current sensing circuit  200  and brewer control  202 . Preferably, the brewer  22  and server  20  (i.e. the brewer control  202 , current sensing circuit  200  and server control  74 A) are configured such that this information can be communicated from the server  20  to the brewer  22  without any additional electrical contacts being provided between the brewer  22  and server  20  other than the contact assemblies  84 , which have been described hereinabove. Preferably, the brewer control  202  is configured such that if it is detected that the probe  210  is wet, the brewer  22  cannot be directed (i.e., by pressing start switch  93 —see  FIGS. 1 and 13 ) to brew beverage and dispense the beverage into the server  20  until the beverage in the server  20  is drained (or at least until the liquid level in the server  20  drops below the probe  210 ). This prevents fresh beverage from being mixed with old beverage in the server  20  and/or prevents overflow of the server  20 . Preferably, the brewer control  202  is configured to automatically initiate a brewing cycle and dispense brewed beverage into the server  20  if it is detected that the probe  210  is dry. Preferably, the brewer control  202  is configured to detect whether a server  20  is engaged with the brewer  22 , and the brewer  22  will not attempt to dispense beverage unless a server  20  is detected. 
     Preferably, the server control  74 A regulates the temperature of the beverage stored in the server  20  by pulsing the current to the heater  72 . The current sensing circuit  200  sends a signal to the brewer control  202  that is representative of the current flow to the server  20 . Preferably, the brewer control  202  is programmed to recognize a unique current pulse characteristic generated by the server control  74 A to represent the status of the level sensing probe  210  (i.e., whether the probe  210  is conducting or non-conducting). Preferably, the unique pulse characteristic is generated in a short time (relative to the thermal response time of the server  20  and its contents). Because the unique pulse characteristic is generated in a short time, there is no substantial effect on the temperature regulation performed by the server control  74 A. If the server  20  is not present (i.e., is not electrically connected via the contacts  84 ), the current sensing circuit  200  will detect no current, and the brewer control  202  prevents initiation of a brewing cycle. 
       FIG. 11  is a circuit diagram showing the current sensing circuit  200  of  FIG. 10  in more detail. As shown, the current sensing circuit  200  is connected to transformer  116 , full wave bridge  126 , contacts  88  and to the brewer control  202 . Preferably, the current sensing circuit is mounted on a board. 
       FIGS. 12A and 12B  depict circuit diagrams which together depict the server control  74 A of  FIG. 10  in more detail. As shown,  FIG. 12B  is similar to that which is shown in  FIG. 9 , and like the circuit shown in  FIG. 9 , the circuit shown in  FIG. 12  B includes a thermostat  76 A, control line  82 A, indicator device  90 A, power lines  92 A,  94 A, lines  96 A,  98 A, jumpers  104 A,  170 A,  172 A, a contact pad  132 A and a processor  174 A. 
       FIG. 13  is a circuit diagram showing the brewer control  202  of  FIG. 10  in more detail. As shown, the brewer control  202  includes a switch  214  which can be closed to provide that the brewer control  202  will automatically start a brewing cycle when the level sensor  210  of the server senses no beverage. 
       FIGS. 14 and 15  show a sequence of current pulses sent by the current sensing circuit  200  to the brewer control  202 , which represents the status of level sensing performed by the brewer control  202 . Specifically,  FIG. 14  depicts a “server present signal” the purpose of which is so that if the heater is off (and therefore no server heat is required) and the hold time has not expired, the brewer control  202  will still receive a signal and the brewer  22  will not mistakenly conclude that the server  20  is not present.  FIG. 15  depicts a “server empty signal” which is provided when the probe  210  in the server  20  is not contacting beverage or establishing a circuit. As shown, the bit pattern is generally non-uniform. If the timer (i.e. the brewer control  202 ) detects no server signal for more than 2.13 seconds, the brewing cycle is terminated. While  FIGS. 14 and 15  show two possible pulse patterns which can be employed, other pulse patterns can be used to provide communication between the server and the brewer. 
     The system shown in  FIG. 10  (and  FIGS. 11-15 ) provides a highly automated brewing system wherein beverage in a server is retained at a desired heated temperature, beverage in a server is dispensed only if the beverage is fresh (i.e. has not been sitting in the server too long), fresh beverage is prevented from being mixed with out of date beverage in a server, overflow of the server is prevented, beverage is automatically brewed and dispensed into a server if a liquid level in the server falls below a predetermined level, and beverage is prevented from being brewed and dispensed from a brewer unless a server is in position with respect to the brewer. Other information can also be sent via the pulse stream, i.e. the server capacity can be sent to the brewer control  202  so the correct amount of beverage is brewed. 
     While embodiments of the disclosure are shown and described, it is envisioned that those skilled in the art may devise various modifications and equivalents without departing from the spirit and scope of the disclosure. The disclosure is not intended to be limited by the foregoing detailed description.