Patent Publication Number: US-2017367518-A1

Title: Automatic coffee maker and method of preparing a brewed beverage

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application claims the benefit of U.S. Provisional Patent Application Ser. No. 62/354,995, filed Jun. 27, 2016, which is incorporated herein by reference in its entirety. 
    
    
     BACKGROUND 
     Exemplary embodiments of the present disclosure relate to a system and method for brewing beverages, and more particularly to a system and method of automatically brewing a beverage having a desired flavor profile. 
     Various systems and methods for brewing a beverage, such as coffee, are known. Known systems include drip brewing systems in which hot water is filtered through coffee grounds and into a carafe and French press systems in which coffee grounds and hot water are mixed in a container and a water permeable plunger is pressed into the container from above to trap the ground coffee at the bottom of the container. 
     Accordingly, a beverage brewing system capable of efficiently brewing a beverage having a desired flavor profile is desirable. 
     SUMMARY 
     According to one embodiment, a beverage system includes a housing and a brew basket associated with the housing. The brew basket includes a brew chamber. A pressurization system is associated with the brew chamber. The pressurization system is selectively operable to increase a pressure within the brew chamber to control a rate at which a fluid passes through the brew chamber to an outlet formed in said brew basket. 
     According to another embodiment, a method of preparing a beverage includes supplying at least a portion of a brew volume of fluid to a brew chamber and pressurizing the brew chamber to control a rate at which the at least a portion of said brew volume filters through and is output from said brew chamber. 
     According to another embodiment, a method of preparing a beverage includes supplying a fluid to a brew chamber of a brew basket and pressurizing the brew chamber such that said fluid filters through and is output from the brew chamber faster than if movement of said fluid through the brew chamber is driven by gravity. 
     According to another embodiment, a brew basket is provided including a basket body having a first end, a second end, and at least one sidewall extending between the first end and the second end to define a brew chamber. An outlet is formed in the basket body. The outlet is positioned vertically above a plane containing a maximum fluid level within said brew chamber. 
     According to another embodiment, a brew basket is provided including a basket body having a first end, a second end, and at least one sidewall extending between the first end and the second end to define a brew chamber. The brew chamber has an outlet formed therein. An enclosed fluid channel is connected to the outlet. The enclosed fluid channel has an outlet end positioned vertically above a plane containing a maximum fluid level within the brew chamber. 
     According to another embodiment, a brew basket includes a basket body having a first end, a second end, and at least one sidewall extending between the first end and the second end to define a brew chamber. The brew chamber is configured to receive and form a seal about a flat bottom of a filter. 
     According to another embodiment, a beverage brewing system is provided including a housing, a brew basket associated with said housing, a first conduit fluidly coupled to said brew basket, a bypass conduit having an outlet, and a valve associated with the first conduit and the bypass conduit. The valve is movable between a plurality of positions to divert a fluid flow between said first conduit and said bypass conduit. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
       The accompanying drawings incorporated in and forming a part of the specification embodies several aspects of the present disclosure and, together with the description, serves to explain the principles of the disclosure. In the drawings: 
         FIG. 1  is a graph representing Strength (% TDS) vs. Extraction (%) of Brewed Coffee; 
         FIG. 2  is a schematic diagram of a beverage brewing apparatus according to an embodiment; 
         FIG. 3  is a schematic diagram of a user interface of a beverage brewing apparatus according to an embodiment; 
         FIG. 4  is a schematic diagram of a pressurization system of a beverage brewing apparatus according to an embodiment; 
         FIG. 5  is a perspective view of a brew basket of a beverage brewing system according to an embodiment; 
         FIG. 6  is a cross-sectional view of a brew basket of a beverage brewing system according to an embodiment; 
         FIG. 7  is a cross-sectional view of a brew basket of a beverage brewing system according to an embodiment; and 
         FIG. 8  is a cross-sectional view of a brew basket of a beverage brewing system according to another embodiment. 
     
    
    
     The detailed description explains embodiments of the disclosure, together with advantages and features, by way of example with reference to the drawings. 
     DETAILED DESCRIPTION 
     Aspects and embodiments disclosed herein include a system and method for preparing various brewed beverages. Although the disclosure is described herein with reference to preparing a brewed coffee beverage, preparation of other brewed beverages is within the scope of the disclosure. As the term is used herein, “coffee” refers to a beverage including solids extracted from coffee beans and dissolved in water. Brewed coffee is typically prepared by passing hot water through dried and ground coffee beans, referred to herein as “ground coffee.” Solids from the ground coffee are dissolved in the hot water as it passes there through. 
     The flavor profile of brewed coffee is a balance between strength (solubles concentration) and extraction (solubles yield), as shown in  FIG. 1 . Strength refers to the measured amount of solids extracted into the coffee. Strength is typically expressed as a percentage of total dissolved solids (% TDS). For example, for 100 g of coffee measuring 1.2% TDS, 98.8 g of the coffee is water and 1.2 g is dissolved coffee solids. Extraction, or solubles yield, refers to the percentage of the ground coffee by weight that is removed by dissolving water during the brewing process. Up to 30% of the available soluble solids in ground coffee can be extracted, with most of the remaining 70% being insoluble in water. The solubles yield of brewed coffee is dependent on multiple factors, including, but not limited to, the temperature of the water passed through the ground coffee, the grind size of the ground coffee, and the amount of time that the water is in contact with the ground coffee. For example, ground coffee with a larger grind size may require a higher water temperature or a longer water contact time at a lower temperature to achieve an equivalent amount of soluble extraction as a ground coffee having a smaller grind size. 
     Over the years, various institutions and committees within the coffee industry have established a “gold cup” standard that coffee having an extraction between about 18% and 22% and a percentage of total dissolved solids between about 1.15 and 1.35 percent will generally yield the best quality of brewed coffee. As shown in the FIG., coffee with an extraction of greater than 22% will have a sharp increase in the soluble components that contribute to the bitter taste associated with over-extraction, and coffee with an extraction of less than 18% is generally associated with sour, under-developed taste. 
     The amount of water used to brew the coffee should also be controlled to produce a coffee having a pleasant flavor and strength. The strength of the coffee will vary depending on multiple factors including, the ratio of ground coffee to water being used, grind size, and contact time between the coffee grounds and the water for example. In a general application, the use of too much water may result in coffee that is weak, and the use of too little water may result in coffee which is undesirably strong. 
     The temperature of the water used is also considered an important variable in determining a proper balance and taste. This is because cooler water may not extract a desirable quantity of solubles that make up the flavor of brewed coffee. Similarly, hotter water may extract a higher ratio of bitter solubles than desired. As a result, it is generally desirable to use water for brewing coffee such that temperature in the brewing chamber is between about 195° F. and 205° F. (91° C.-96° C.). 
     It is known that pre-soaking or wetting the ground coffee with water, such as prior to delivering the majority of the hot water used to brew the coffee, may result in a brewed coffee having a more pleasant taste than brewed coffee produced without pre-soaking the ground coffee. Pre-soaking the ground coffee releases gasses trapped within the coffee grounds, such as carbon dioxide for example. As a result, the portion of the ground coffee configured to evenly absorb and filter the water is increased. The water used for pre-soaking the ground coffee may be referred to herein as “bloom water” and the amount of time that the boom water is exposed to the ground coffee to pre-soak the ground coffee is referred to as “bloom time.” The water used to brew the coffee from the ground coffee after the bloom water, will be referred to herein as “brew water.” The brew water is delivered to the ground coffee after completion of pre-soaking of the ground coffee with the bloom water for a bloom time. The ratio of the volume of bloom water to the mass of ground coffee, in addition to other factors, also contributes to the production of a balanced, pleasant tasting coffee. 
     Referring now to  FIG. 2 , a schematic diagram of an example of a basic, automated beverage brewing apparatus  20  is illustrated. The apparatus  20  includes a housing  22 , a reservoir  24 , a pumping mechanism  26 , a heating mechanism  28 , and a brew basket  30 . The reservoir  24 , pumping mechanism  26 , heating mechanism  28 , and brew basket  30  are arranged sequentially in fluid communication. Upon activation of the apparatus  20 , the pumping mechanism  26  draws water or another fluid from the reservoir  24  and pumps the fluid through the heating mechanism  28  to the brew basket  30 . As the fluid passes through the heating mechanism  28 , the fluid is heated to a desired temperature before being distributed onto coffee grounds or another flavorant  35  contained within an interior brew chamber  32  of the brew basket  30 . After having filtered through the flavorant  35 , the fluid containing a portion of the flavorant  35  is output to a container  36  via an outlet of the brew basket  30  for consumption. 
     As shown the pumping mechanism  26  is fluidly coupled to the water reservoir  24  with a first conduit  40 , the pumping mechanism  26  is fluidly coupled to the heating mechanism  28  via a second conduit  42 , and the heating mechanism  28  is fluid coupled to the brew basket  30  with a third conduit  44 . Although each of the first, second, and third conduits  40 ,  42 ,  44  is illustrated as a single conduit, embodiments including a plurality of conduits are also contemplated herein. The first, second, and third conduits  40 ,  42 ,  44  may be formed from the same or different food safe materials, such as food grade silicone tube, stainless steel tubing, or polymeric tubing for example. In an embodiment, the pumping mechanism  26  is a solenoid water pump and the heating mechanism  28  is a flow through heater. However, it should be understood that any suitable pumping mechanism and heating mechanism are considered within the scope of this disclosure. 
     The brew basket  30  may be movably coupled to the beverage brewing system  20 . When the brew basket  30  is in an installed position, an open upper end  34  of the brew basket  30  is arranged in sealing engagement with an adjacent component of the beverage brewing system  20 , such as the housing  20  for example. 
     In some embodiments, the pumping mechanism  26  is configured to operate for a predetermined period of time to supply a predetermined amount of fluid to the brew chamber  32  based on the size of the beverage being prepared. Alternatively, or in addition, a flow meter  38  may be arranged within a passage extending between the water reservoir  24  and the pumping mechanism  26  to monitor the amount of fluid that passes there through. The amount of fluid that passes through the flow meter  38  may also be indicated of the amount of fluid provided to the brew chamber  32  of the brew basket  30 . Various types of flow meters are within the scope of the disclosure. 
     The beverage brewing apparatus  20  additionally includes a user interface, illustrated schematically at  46  in  FIG. 3 . The user interface  46  may include one or more buttons, knobs, or other control input devices  48 , such as for providing one or more inputs to the system. Examples of such inputs include, but are not limited to a desired size, strength, or type of beverage to be brewed. 
     Operation of the beverage brewing apparatus  20  is controlled by a controller  50  operably coupled to the pumping mechanism  26 , the heating mechanism  28 , the venting mechanism, and the one or more input devices  46  of the user interface  44 . The controller  50  is configured to operate the pumping mechanism  26  and the heating mechanism  28  to brew a beverage in response to the input signals received from the input devices  48 . The controller  50  may include one or more or a microprocessor, microcontroller, application specific integrated circuit (ASIC), or any other form of electronic controller known in the art. 
     In an embodiment, as shown in  FIG. 2 , a bypass conduit  45  may be fluidly coupled to the third conduit  44  by a valve  47 . The valve  47  may be operably coupled to the controller  50  for rotation between a plurality of positions. Operation of the valve  47  may be controlled to selectively direct a flow of heated fluid directly to the container  36  instead of to the brew basket  30 . In some embodiments, an attachment or other component (not shown) associated with the beverage brewing system  20  may be configured to connect to the outlet of the bypass conduit  45 . 
     The bypass conduit  45  may be particularly useful during the preparation of large quantities of a beverage. For example, when the valve  45  is in a first position, a small, concentrated volume of a brewed beverage is prepared by supplying a portion of fluid to the flavorant  35  in the brew basket  30 . The controller  50  may automatically operate the valve  47  to a second positon, to supply additional hot fluid, for example hot water, directly to the container  36  without passing through the brew basket  30 . The mixture of the concentrated brewed beverage and the hot fluid within the container  36  forms a brewed beverage having a desired flavor profile. In addition, as fluid passes through the flavorant  35  in the brew basket  30 , the temperature of the fluid may decrease. Fluid provided directly to the container  36  via the bypass conduit  45  may be used to increase the overall temperature of the brewed beverage within the container  36  because the temperature of the bypass fluid is typically greater than the temperature of the fluid output from the brew basket  30 . 
     With reference now to  FIG. 4 , the beverage brewing system  20  includes a pressurization system  60  fluidly coupled to the interior  32  of the brew basket  30 . The pressurization system  60  is configured to selectively increase the pressure within the brew chamber  32  to control the rate at which fluid within the brew chamber  32  seeps or otherwise passes through the quantity of flavorant  35  stored therein. The pressurization system  60  includes a pressure source  62  operably coupled to the controller  50 , such as a motorized air pump or pressure pump for example, fluidly connected to the interior  32  of the brew basket  30 . Alternatively, or in addition, the pumping mechanism  26  and heating mechanism  28  in combination may be configured as a pressure source operable to pressurize the interior of the brew chamber  32 , such as by providing steam thereto for example. 
     In an embodiment, a conduit  64  extending between the pressure source  62  and the brew basket  30  may connect to an inlet  66  formed in a sidewall  52  of the brew basket  30 , such as above the highest brew level of the brew basket  30  for example, to define a pathway for the pressure supply. Alternatively, a portion of the passageway through which a fluid is provided from the reservoir  24  to the brew basket  30  may also define a pathway for a pressure supply to the brew chamber  32 . In embodiments where the brew basket  30  is positioned directly adjacent a shower head  29  having a plurality of openings  31  used to distribute fluid over the flavorant  35  in the brew chamber  32 , pressure generated by the pressure source  62  may pass through one or more of the openings  31  to the brew chamber  32 . In another embodiment, an additional opening, such as having a different size or shape than openings  31 , may be formed in a portion of the shower head  29  and may be coupled to a conduit  64  to function as a pressure inlet  66  to the brew chamber  32 . 
     The conduit or pathway  64  may, but need not include a valve  68  movable between a plurality of positions to control a volume of pressurized air or steam provided to the brew chamber  32 . One or more pressure sensors  70  may be configured to monitor and provide feedback regarding the pressure within the chamber  32 . A controller, such as controller  50  for example, may be configured to operate the pressure source  62  and/or the valve  68  in response to information provided by the pressure sensor  70 . 
     In an embodiment, a valve or other venting mechanism associated with the brew chamber  32  of the brew basket  30 , and illustrated schematically at  33 , may be operated to break the seal between the brew basket  30  and the adjacent component such that pressure is vented or release from the brew chamber  32  to the atmosphere. The valve may be operably coupled to the controller of the pressurization system  60 , or the controller  50  of the beverage brewing system  20 . 
     Preparation of a beverage using the beverage brewing system  20  typically includes providing a volume of bloom water or fluid to the brew chamber  32 , and then after waiting a predetermined period of time, supplying a volume of brew water or fluid to the brew chamber  32 . The volume of bloom water supplied varies based on one or more parameters of the beverage being brewed, such as the size and type of beverage for example. Typically, the amount of bloom water supplied to the brew basket  30  is sufficient to moisten a portion or all of the flavorant within the brew chamber  32 , but is insufficient to cause a significant amount of, or any, water to exit into the container  32 . The volume of brew water provided to the brew basket  30  produces a coffee or other beverage by passing through the soaked flavorant into the adjacent container  36 . The volume of brew water may be provided to the brew basket  30  as a single volume, or as a plurality of distinct volumes. 
     The pressurization system  60  may be used at any time during the preparation of a brewed beverage after a volume of fluid has been provided to the brew chamber  32 . For example, after supplying all or a portion of the volume of brew water to the brew chamber  32 , the pressurization system  60  may be operated to increase the pressure between the surface of the fluid within the chamber  32  and the upper surface  34  of the brew basket  30  substantially sealed against an adjacent component of the beverage brewing system  20 . The application of pressure will cause the fluid to filter through the flavorant more quickly, such as in less than  20  seconds for example, resulting in a hotter beverage. Embodiments where the pressurization system  60  is operated when no fluid is within the brew chamber  32 , for example to clean the fluid passageway leading to the brew basket  30 , are also contemplated herein. 
     In an embodiment, the pressurization system  60  may be operated after an initial portion of the brew volume is supplied to the brew chamber  32 , but before a second portion of the brew volume is supplied to the brew chamber  32 . Application of such a pressure in the middle of the brewing operation may be used to expel substantially all of the first portion of brew volume from within the chamber  32 . The additional fluid provided as the second portion of the brew volume may then draw additional solids from the flavorant  35  that would not have been absorbed by the first portion which was already saturated. As a result, the beverage output from the system  20  may have an increased amount of solids, and therefore flavor. 
     In another embodiment, the pumping mechanism  26  and heating mechanism  28  and a separate pressure source  62  may be configured to cooperate to pressurize the brew chamber  32  at various stages during a brew cycle. After supplying a first portion of brew volume to the brew chamber  32 , the pumping mechanism  26  and heating mechanism  28  may cooperate to perform a first pressurization by supplying steam to the brew chamber  32 . The steam is used to expel substantially all of the first portion of brew volume from the chamber  32  while still maintaining a high temperature within the chamber  32 . After a second subsequent portion of brew volume is supplied to the brew chamber  32 , the pressure source  62  may then be used to perform a second pressurization of the brew chamber  32 . The second pressurization expedites the filtering of the second portion of the brew volume through the flavorant  35  in the brew chamber  32 . 
     Although the pumping mechanism  26  and heating mechanism  28  are described as performing a first pressurization and a separate pressure source  62  is described as performing a second pressurization, it should be understood that embodiments where the pressure source  62  performs the first pressurization and the pumping mechanism  26  and heating mechanism  28  perform the second pressurization, or embodiments where either the pumping mechanism  26  and heating mechanism  28  together, or the pressure source  62  performs both the first and second pressurizations is within the scope of the disclosure. In addition, it should be understood that the description regarding preparation of the beverage including a single pressurization or a first pressurization and a second pressurization are intended as an example only, and any number of pressurizations performed during the preparation of a brewed beverage is considered within the scope of the disclosure. 
     An example of the brew basket  30  is illustrated in more detail in  FIGS. 5-6 . As shown, the brew basket  30  includes a first end  34 , a second end  37  ( FIG. 2 ), and one or more sidewalls  52  extending there between. The sidewalls  52  define the interior volume of space or brew chamber  32  within which one or more products  35  associated with the beverage brewing process are positioned. The second end  37  of the brew basket  30  is generally closed or sealed and the first end  34  of the brew basket  30  is open such that products may be inserted into the chamber  32  of the brew basket  30  via the first end  34 . 
     The brew chamber  32  may be configured to receive a disposable or permanent coffee filter (not shown) in which the flavorant, such as ground coffee, espresso, or tea for example, is contained. In the illustrated, non-limiting embodiment, a cross-sectional area of the chamber  32  adjacent the first end  34  is substantially larger than at the second end  37  such that the brew basket  30  is generally frustoconical in shape. However, embodiments where the brew basket  30  has another shape, such as where the brew basket  30  is generally cylindrical for example, are also contemplated herein. One or more openings  54  ( FIG. 2 ) are formed in the brew basket  30  as an outlet from which a fluid filtered through the flavorant  35  may be provided to a container  36 . 
     In the embodiment of  FIG. 5 , the brew basket  30  is configured for use with a filter  70  having a flat-bottom  72 . Commercially available filters  70  having a flat bottom  72  are typically referred to as 8-12 cup basket type filters. The flat-bottomed filter  70  may be just a disc positionable within the brew chamber  32  generally adjacent the second end  37  of the brew basket  30 , or alternatively, may include sides  74  that extend generally parallel to the sidewall  52  as shown in the FIG. In embodiments where the filter is a disc, the disc may be formed from a paper material, or may be formed from a metal mesh or screen. In some embodiments, the metal mesh disc may be removably or integrally formed with brew basket  30 . In embodiments where the filter is a commercially available filter  70  having pleated sides  74 , the sides  74  may affect the ability to build up pressure within the brew chamber  32 . Accordingly, flat-bottomed filters  70  are typically not conducive for brewing beverages of smaller volumes, such as a single serving for example, because the depth of the flavorant  35  positioned within the filter  70  is too shallow for proper extraction to occur. 
     To adapt the system  20  for improved use with a removable flat-bottom filter  70 , a seal  80  is positioned adjacent the flat-bottom  72  of the filter  70 . The seal  80  may extend about the periphery of the flat-bottom portion  72  of the filter  70  and may be received within a corresponding groove  82  ( FIG. 6 ) formed in an adjacent portion of the brew basket  30 , or may be integrally formed with the bottom of the brew chamber  32 . The seal  80  may be located underneath the flat-bottom  72 , or alternatively, may be installed over the filter  70  such that a portion of the filter  70  is received within the corresponding groove  82  in addition to the seal  80 . By locating the seal  80  adjacent the flat bottom  72  of the filter  70 , the sides  74  of the filter  70  are sealed against creating an air bypass. As a result, inclusion of the seal  80  forces brewing to occur only at the flat-bottom  72  of the filter  70  and not at the sides  74 , thereby allowing the buildup of pressure within the brew chamber  32 . 
     In another embodiment, as shown in  FIG. 7 , the outlet  54  of the brew basket  30  is located at a position vertically above the highest brew level of the brew basket  30 , as indicated schematically at  84 . In the illustrated, non-limiting embodiment, the outlet  54  is positioned generally adjacent the first end  34  of the brew basket  30 ; however, it should be understood that a brew basket  30  having an outlet  54  located at any position between the first end  34  and the second end  37 , or alternatively, vertically above both the first end  34  and the second end  37  is also considered within the scope of the disclosure. In an embodiment, an enclosed fluid channel  90  arranged within the brew chamber  32  fluidly couples the brew chamber  32  and the outlet  54 . The enclosed fluid channel  90  extends generally parallel to the sidewall  52  of the brew basket  30  and includes an inlet end  92  positioned generally adjacent the second end  37  of the brew basket  30  to capture fluid after it has filtered through the flavorant  35 . 
     In another embodiment, as shown in  FIG. 8 , the outlet  54  formed in the brew basket may be located at any location, but an outlet end  94  of the enclosed fluid channel  90  coupled to the outlet  54  is arranged at a position vertically above the highest brew level of the brew basket  30 . In such embodiments, the enclosed fluid channel  90  may be arranged outside of the brew chamber  32 , and may but need not be removably coupled to the brew basket  30 . 
     In either embodiment, because the outlet end  94  of the enclosed fluid channel  90  is arranged vertically above the inlet end  92  and above the highest brew level  84 , the enclosed fluid channel  90  will fill with fluid only to a level equal to or within the same horizontal plane as the highest brew level  84  due to pressure equalization. As a result, application of pressure to the sealed brew chamber  32 , such as via the pumping mechanism  26  and heating mechanism  28  or pressure source  62  of the pressurization system  60  for example, is necessary to move the filtered fluid through the pipe  90  in a direction opposite gravity. 
     During the preparation of a brewed beverage, a bloom volume of fluid may be provided to the brew chamber  32  to saturate the flavorant  35  therein. During the bloom period of the brew cycle, pressure need not be applied to the sealed brew chamber  32 . Due to the configuration and lack of pressure, none of the bloom water will be provided from the brew basket  30  to the adjacent container  36 . After waiting a desired period of time to allow the wetted flavorant  35  to off-gas, all or a portion of the brew volume of fluid is provided to the brew chamber  32 . When one or more portions of brew volume are provided to the brew chamber  32 , the level of fluid within the chamber  32  does not exceed the highest brew level  84 . However, as the brew volume is added to the brew chamber  32 , the pressure within the brew chamber  32  increases causing at least a portion of the brew volume added to flow through the outlet  94  of the enclosed fluid channel  90  to an adjacent component, such as a container  36  for example. 
     To expel the entire portion of the brew volume added to the brew chamber  32 , the pressure source  62  or the combination of the pumping mechanism  26  and the heating mechanism  28  may be operated to increase the pressure within the brew chamber  32 , thereby causing the fluid to filter more quickly through the flavorant  35 , and move through the enclosed fluid channel  90  to the outlet  94  thereof. Because pressure is necessary to propel the fluid within the chamber  32  through the enclosed fluid channel  90 , the pressure source  26 ,  62  may be operated to allow a consumer to selectively stop or interrupt the flow of brewed beverage to the container  36 . Only once the pressure of the chamber  32  has been reestablished will the flow resume. Further, the venting mechanism  33  associated with the brew chamber  32  may be selectively operated during any portion of the brewing process to relieve pressure within the brew chamber  32 . 
     Pressurization of the brew chamber  32  allows for repositioning of the outlet  54  relative to the brew basket  30 . Repositioning of the outlet  54  provides added design flexibility to the system  20  because the brew basket  30  is no longer required to be disposed vertically above the container  36  such that the brewed beverage is provided to the container  36  via gravity. Accordingly, the brew basket  30  may be located at any position within the housing  22 , such as laterally adjacent to or offset from the container  36  for example. In addition the brew basket  30  may be arranged such that all or a portion of the brew basket is arranged within the same horizontal plane as the container  36 , thereby reducing the vertical height of the beverage brewing system  20 . For example, the outlet  54  of the brew basket  30  may be arranged within a plane disposed vertically below the inlet opening of the container  36 . The position of the brew basket  30  may be selected to optimize one or more operating parameters of the system  20 . 
     All references, including publications, patent applications, and patents cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein. 
     The use of the terms “a” and “an” and “the” and similar referents in the context of describing the disclosure (especially in the context of the following claims) is to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the disclosure and does not pose a limitation on the scope of the disclosure unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the disclosure. 
     Exemplary embodiments of this disclosure are described herein, including the best mode known to the inventors for carrying out the disclosure. Variations of those embodiments may become apparent to those of ordinary skill in the art upon reading the foregoing description. The inventors expect skilled artisans to employ such variations as appropriate, and the inventors intend for the disclosure to be practiced otherwise than as specifically described herein. Accordingly, this disclosure includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the disclosure unless otherwise indicated herein or otherwise clearly contradicted by context.