Disclosure of Invention
An apparatus and method for automatically dispensing a flavoring, such as syrup, into a beverage, such as steamed milk, cappuccino, or latte, is disclosed. The apparatus includes a pump having a milk inlet and an outlet for drawing milk from a milk container. A steam supply is fluidly connected to the outlet so that the milk may be steamed and/or frothed. The mixing chamber receives milk and steam through an inlet connected to an outlet of the pump. The mixing chamber includes a dispensing outlet. A plurality of flavoring reservoirs are provided, each flavoring reservoir having an outlet fluidly connected to the mixing chamber and a control valve for controlling the flow of syrup from the syrup supply to the mixing chamber. The steam supply is connected to the syrup supply between the control valve and the mixing chamber. The latter is activated after the syrup is dispensed to purge and clean the syrup supply downstream of the valve.
In one embodiment of the invention, the pump is a venturi-type pump (venturi-pump) which is driven by a flow of steam through a venturi to draw milk from a milk container.
In another aspect, the invention comprises a method for preparing a flavored beverage comprising the steps of: initiating a flow of steam and milk into the mixing chamber; initiating flow of syrup through the syrup channel into the mixing chamber; allowing at least a portion of the milk and syrup to exit the mixing chamber; and stopping the flow of syrup into the mixing chamber; stopping the flow of steam and milk into the mixing chamber; and preferably, thereafter injecting steam into the syrup channels to purge residual syrup from the channels.
In one aspect of the invention, a method for preparing a heated flavored beverage is disclosed wherein the flow of steam and milk into a mixing chamber is initiated and the flow of flavoring into the mixing chamber is also initiated. The milk, steam and flavoring exit the mixing chamber into a serving container and the fluid flow is terminated.
In one embodiment of the invention, steam flow is also provided through the passage that delivers the flavoring to the mixing chamber to facilitate the flow of the flavoring.
In one embodiment of the invention, after the flow of flavoring is stopped, a flow of steam is provided through the flavoring passage, thereby clearing the passage of residual flavoring.
In one embodiment of the invention, a plurality of flavoring reservoirs are individually selectable.
In one embodiment of the invention, an apparatus for producing a beverage includes a pump, such as a venturi pump, that receives steam through a first inlet and draws milk from a refrigerated source through a second inlet. The steamed milk and steam are output to a mixing chamber which is fluidly connected to the pump and from there through a dispensing outlet. A plurality of flavoring reservoirs are provided for selectively dispensing flavoring to the mixing chamber.
In one embodiment of the invention, the flavoring reservoir is fluidly connected to the mixing chamber by a plenum disposed between the flavoring reservoir and the mixing chamber, and the plenum includes a steam inlet.
In one embodiment of the invention, the apparatus includes a coffee brewer assembly with a dispensing outlet positioned adjacent to the dispensing outlet of the mixing chamber.
Detailed Description
To assist the reader in understanding the present invention, a presently preferred embodiment of the invention will now be described with reference to the drawings, wherein like numerals indicate like parts. Referring initially to FIG. 1, one embodiment of an automated hot beverage dispensing machine made in accordance with the present invention and subsequently referred to herein as an espresso machine 20 is shown. It should be understood that the present invention may be practiced in hot beverage machines other than espresso machines, including, for example, hot cocoa machines and the like. In the exemplary embodiment, the espresso machine 20 is disposed in a kiosk 60 that may include, for example, a cup dispensing area 62, a supply dispensing area 66, and a base portion 64 that may include a lockable storage area. The espresso machine 20 includes a set of user selection controls 68 that allow a user to select the type and amount of beverage to be dispensed. While in the preferred embodiment the espresso machine 20 may be conveniently housed in the kiosk 60 in which the various components described herein are disposed, the espresso machine 20 may alternatively be housed, for example, as an integral part of a larger food service facility or as a smaller portable hot beverage service system.
Referring now to FIG. 2, a schematic view of the espresso machine 20 is shown. In a presently preferred embodiment, the espresso machine 20 includes a first hopper 26 and a second hopper 32. For example, the first hopper 26 may be filled with "normal" coffee beans and the second hopper 32 filled with "caffeine-free" coffee beans. The first and second hoppers 26, 32 provide coffee beans to the first and second grinder assemblies 24, 30, respectively. A brewer assembly 22 is provided, which may be any conventional brewer known in the art. The brewer assembly 22 receives a measured amount of ground coffee from the first and/or second grinder assemblies 24, 30.
The brewer assembly 22 typically has a brewing cylinder in which a measured amount of ground coffee is selectively received and a piston or plunger that compresses the dispensed coffee grounds through operation of a motor. Hot brewing water is supplied at high pressure from the water heating vessel 34 through the solenoid operated brewing water valve 36. A flow meter 38 (e.g., a turbine-type flow meter) generates an electrical signal indicative of the amount of water flowing into the water heating reservoir 34 and thus into the brewer assembly 22 and through the packaged coffee, which is used to determine when to close the valve 36, e.g., when a desired amount of pressurized hot water passes through the flow meter 38.
According to a currently preferred set of brewing parameters, the brewer heater 40 maintains the brew cartridge at approximately 185FThe temperature of (a); the water heater 41 maintains the water in the container 34 at about 190 deg.fThe temperature of (a); a pressure of 130psi was achieved with high pressure pump 42 and check valve 44.
The metered hot brew water through the solenoid valve 36 is provided to the brewer assembly 22 and through a coffee pad (not shown). At the end of the brewing phase, the remaining coffee grounds are injected into a waste container 56. In a preferred embodiment, the cleaning cycle may be followed wherein the brewer assembly 22 and line 52 are flushed with a quantity of hot water through the valve 36. The hot water enters the container (not shown) through the gate 58. A separate hot water outlet valve 76 is provided for dispensing hot water on demand, for example for tea making or cleaning purposes.
To produce an espresso beverage containing steamed milk, the steam generator 70 is provided with an electric heater 72 to heat the water in the tank 70 to, for example, about 240 psi at a pressure of about 14psi, or approximately one atmosphere gauge pressureThe temperature of (2). Water from supply 48 is provided through a solenoid actuated inlet valve 74. If the steam pressure unexpectedly exceeds about 30psi, the steam pressure is released by a mechanical safety relief valve 78 secured to the wall of the vessel 70. Outlet line 80 carries steam from vessel 70 through one or both of first and second solenoid valves 81, 82 to steam driven venturi pump 90. Although a venturi pump 90 is used in the preferred embodiment, it will be apparent that the art may alternatively be usedOther pumping systems are known in the art without departing from the invention. For example, a system for aerating beverage milk that uses a separate milk pump and air inlet is disclosed in U.S. Pat. No.6,099,878, which is incorporated herein by reference in its entirety.
In this embodiment, the flow of steam through the pump 90 draws ambient air through the valve 92 and the orifice 91 in the pump 90 and liquid milk from the refrigerated milk supply 94 through the flexible output tube 93 by means of the solenoid valve 96. In a preferred embodiment, the first steam valve 81 has a different flow rate than the second steam valve 82 and may be considered a "latte" control, while the second steam valve 82 is used when "cappuccino" is intended to be prepared. It will be apparent that other equivalent valve configurations may be used without departing from the invention. For example, the first and second valves 81, 82 may alternatively be implemented as a single three-way valve that selectively provides a low or high steam flow rate.
The pump 90 is connected to a mixer 98, such as a vortex mixer. The mixer 98 mixes the received air, steam, and milk into a foamed and/or steamed milk mixture that is delivered directly to the serving cup 54 through a steamed milk tube 100.
The refrigerated milk supply 94 is disposed in a milk container 110 disposed within an insulating housing 112 that may include a peripheral airflow passage 113. A refrigeration mechanism, such as a Peltier effect device 117, is shown arranged with a "cold" surface inside the housing and a "hot" surface outside. Heat from the channels 113 is carried through a set of heat exchange fins 116 within the housing through a set of peltier thermoelectric chips 117 to a set of external heat exchange fins 118. The heat transfer rate may be increased such that the temperature gradient in the milk supply 94 is reduced by using a small electric blower 120 fluidly connected to the passage 113 to increase natural convection by forcing additional air flow over the fins 116 and around the milk container through the passage 113.
The flavoring dispensing assembly 129, indicated by a dashed box, includes a plurality of flavoring reservoirs (six shown) 130a, 130b, 130c, 130d, 130e, and 130f (hereinafter "130 a-130 f"). Hot beverages and coffee flavorings, such as flavoring syrups, are known in the art and come in many different varieties, including vanilla, Irish creme, almond, rum, orange, hazelnut, mint, and the like, for example. Chocolate syrup is particularly popular for use in making hot cocoa beverages and mocha coffee beverages. The one or more seasonings can be a sauce, such as a chocolate sauce. When "syrup" is used herein, it should be understood to include other flavors, including sauces. In the current embodiment of the present invention, each flavoring reservoir 130a-130f is fluidly connected to a respective pump 132a-132 f. Each pump 132a-132f is individually controllable. The downstream side of each pump 132a-132f is connected to a respective valve 134a-134 f. Each valve 134a-134f is fluidly connected to a plenum 135 that provides a flow path 138 directly into the vortex mixer 98 described above. The outlet line 80 provides a flow path from the steam generating vessel 70 to the steam valve 140 so that steam can be selectively provided to the plenum 135 to facilitate transport of the selected flavoring from the plenum 135 to the vortex mixer 98 while also promoting complete drainage of the flavoring, preventing any accumulation or retention of the flavoring in the plenum 135.
It should also be appreciated that the selected flavoring is discharged into the vortex mixer 98, which also receives and foams the mixture of air, steam and milk. This provides two distinct benefits, first, the flavoring is heated by the steam received into the vortex mixer 98, thereby facilitating caramelization of the flavoring; second, the flavoring is mixed with the foamed milk mixture prior to settling in the serving cup 54 rather than being poured directly into the coffee fluid, for example, thereby improving the appearance and mouthfeel of the resulting beverage.
The seasoning containers 130a-130f may be any suitable container including, for example, bottles, polymeric bags, rigid refillable containers, and the like. In a preferred embodiment, the flavoring reservoirs 130a-130f are disposable polymeric flexible pouches with quick connectors for easy attachment/detachment to/from the respective pumps 132a-132 f. The pumps 132a-132f are individually controllable and may be of any suitable design known in the art. The pumps 132a-132f must have sufficient capacity to pump the desired amount of flavoring, such as syrup, sauce, etc. It should be understood that various means for metering the desired amount of seasoning may be provided. Preferably, the pumps 132a-132f provide a predetermined flow rate of flavoring, whereby the flavoring can be metered by opening the respective valves for a predetermined amount of time.
FIG. 3 illustrates the arrangement of the valves 134a-134f and the centrally located plenum 135 of the present embodiment mounted to the perforated mounting bracket 142. The valves 134a-134f each include an upper flavoring inlet port 133 that is attachable to a flexible fluid tube (not shown) that fluidly connects the valve to its respective flavoring reservoir 130a-130 f. Each valve 134a-134f is fluidly connected to a plenum 135 through a respective exhaust port 131 (one visible in fig. 3). As described above, the valves 134a-134f are individually controllable to allow the desired flavoring to selectively flow to the plenum 135 and from there to the vortex mixer 98 mounted below the mounting bracket 142. The steam port 139 fluidly connects the plenum 135 to the steam source 70 through a valve 140 (see FIG. 2) to facilitate full dispensing of the flavoring into the vortex mixer 98, cleaning and purging the flavoring from the plenum 135. The outlet nozzle 144 is placed over the serving cup 54 (fig. 2), which receives the air/milk/steam mixture from the vortex mixer 98.
A partially exploded view of the arrangement of fig. 3 is shown in fig. 4, showing specific details of the presently preferred plenum 135. The plenum 135 includes a base 146 that is attached to the mounting bracket 142. The base 146 includes a plurality of flavoring inlet ports 148 fluidly connected to the valve outlet port 131. A plurality of steam ports 150 extend vertically to intersect the flavoring inlet ports 148 and extend through the base, with corresponding apertures (not visible) through the mounting bracket 142 to provide access to the vortex mixer 98. A similar central steam port 152 is also provided. The upper portion 154 of the plenum 135 is mounted atop the base 146 and includes a corresponding plurality of vertical steam ports 156 that are aligned with the steam ports 150, 152 in the base 146. In a preferred embodiment, alignment pins (not shown) extend upwardly from the base portion 146 and engage alignment apertures in the upper portion 154 to facilitate proper alignment of the base portion 146 with the upper portion 154.
The cap portion 158 of the plenum 135 fits over the upper portion 154, generally abutting the base portion 146. The cap portion 158 includes a steam port 139 that receives steam from the steam generating vessel 70 (see fig. 2) as described above. It should now be appreciated that steam enters the cap portion 158 through the steam ports 139 and is distributed to the base portion 146 of the plenum 135 through the vertical steam ports 156 in the upper portion 154. In particular, the flow of steam through the steam port 139 is provided for a period of time after the flow of flavoring has ceased, thereby maintaining the cleanliness of the plenum 135.
A simplified functional diagram of a control system 200 for the espresso machine 20 is shown in FIG. 5. A suitable control system may obviously take many forms and may include various functions, options and features known in the art. In particular, the design of a particular implementation of the control system is within the ability of one of ordinary skill in the art. The simplified control system 200 comprises a user selection control 202, wherein a user can select the type of beverage to be produced and initiate a production cycle. The user input provides an input signal 203 to a master controller 206, which is preferably a programmable solid state device or assembly. Typically, a display 204 is provided which provides feedback to the user regarding the selections made and a visual indication showing the progress of the production cycle. The main controller 206 additionally receives signals 209 from a plurality of sensors 208, such as the temperature, level and/or pressure and/or composition of a fluid, such as water, milk, spices, coffee and/or steam. Status signals 211 regarding the status of the various valves, pumps, and other controllable components 210 may also be provided to the main controller 206. Using the input signal 203 and the sensor signal 209 and/or the status signal 211 from the user selection control 202, the controller 206 generates a series of control signals 212 to initiate and control the cycle for producing the selected beverage.
The operation of the espresso machine 20 for making certain beverages will now be described with reference to FIGS. 6-8. FIG. 6 shows a presently preferred sequence of steps for producing a flavored latte drink with the espresso machine 20. First, the user selects a desired flavored espresso beverage 300, for example, by pressing a control labeled "latte," and selects a desired flavoring from the user selection control 202. Under automatic instructions from the main controller 206, the coffee brewing process starts 301 and the steam flow starts 302. It should be understood that the coffee brewing process and the milk and flavoring process occur in parallel to produce the desired beverage. Automatic coffee brewing programs are well known in the art (see, for example, U.S. Pat. No.5,207,148, which is incorporated by reference in its entirety); therefore, for the sake of brevity and clarity, the coffee brewing cycle will not be described in detail herein. Returning now to the milk and flavoring sequence, milk flow is initiated 304, allowing milk to flow into the pump 90. Typically, after a short delay, the desired flavoring syrup valve 306 is opened and the corresponding pump 308 is activated. After another brief delay to allow the desired amount of flavoring to be dispensed, the syrup pump is turned off and the syrup valve is closed 310. The steam flow is then discontinued 312 and the milk valve 314 is then closed. The milk dispensing sequence is now finished 316. The coffee brewing process is also ended 317 and a steam cleaning cycle 318 is initiated to deliver steam through the pump 90, vortex mixer 98 and plenum 135 to substantially expel any remaining beverage ingredients into the serving cup 54. The dispense cycle 320 is now complete.
Figure 7 shows a currently preferred sequence of steps for producing a flavored cappuccino beverage with the espresso machine 20. First, the user selects the desired flavored espresso beverage 330, for example, by pressing a control labeled "cappuccino," and selects the desired flavoring from the user selection control 202. The steam flow is started 332. The milk flow is started 334, allowing milk to flow into the pump 90; and typically after a short delay, the desired flavoring syrup valve 336 is opened and the syrup pump 338 is started. The coffee brewing process is also initiated 331. After another brief delay to allow the desired amount of flavoring to be dispensed, the foamed milk flow is started 340 by opening the larger flow rate steam valve 82, then the syrup pump is turned off and the syrup valve is closed 342. The steam flow is then discontinued 344 and the milk valve is closed 346. The milk dispensing sequence 348 is now complete. The coffee brewing process is also completed 347 and a steam cleaning cycle 350 is then initiated to deliver steam through the pump 90, the mixer 98 and the plenum 135 to substantially expel any remaining beverage ingredients into the serving cup 54. The dispense cycle 352 is now complete.
In a preferred embodiment, the espresso machine 20 may also be used to produce non-coffee beverages, such as hot chocolate. A typical hot chocolate program is shown in figure 8. First, the user selects the desired beverage 360, for example, by pressing a control labeled "hot chocolate" from the user selection control 202. Steam flow is initiated 362 by opening valve 81. Initiating 364 a milk flow, thereby allowing milk to flow into pump 90; and typically after a short delay, the desired flavoring syrup valve is opened 366 and the syrup pump is started 368. After another brief delay to allow the desired amount of flavoring to be dispensed, the foamed milk flow is started 370 by opening the larger flow rate steam valve 82, then the syrup pump is turned off and the syrup valve is closed 372. The steam flow is then discontinued 374 and the milk flow is stopped 376. The milk dispensing sequence is now complete 378. The steam cleaning cycle 380 is initiated, delivering steam through the pump 90, vortex mixer 98 and plenum 135, expelling substantially any remaining beverage components into the serving cup 54. The dispense cycle 382 is now complete.
It will be apparent that the disclosed beverage dispensing procedures are intended to aid in understanding the present invention and may be modified in their details, depending on the desired beverage and the amount of beverage to be produced. For example, it may be desirable to time the procedure of the coffee beverage so that the steamed and/or frothed milk and flavoring from the mixing chamber are delivered to the serving cup before the brewed coffee juice is delivered to create the desired appearance quality of the beverage. The duration of the steam cleaning cycle may be selected to ensure that the milk and flavoring are completely removed during each cycle and that the components are substantially steam cleaned.
While the preferred embodiments of the invention have been illustrated and described, it will be appreciated that various changes can be made therein without departing from the spirit and scope of the invention.