U.S. patent application number 13/453480 was filed with the patent office on 2012-08-09 for device and method for cleaning a french or coffee press.
Invention is credited to Pio Galbis.
Application Number | 20120199160 13/453480 |
Document ID | / |
Family ID | 41429922 |
Filed Date | 2012-08-09 |
United States Patent
Application |
20120199160 |
Kind Code |
A1 |
Galbis; Pio |
August 9, 2012 |
Device and Method for Cleaning a French or Coffee Press
Abstract
A press cleaning device and method are described for removing
coffee grinds from a French or coffee press. The device includes a
stem having a handle and a circular disk-shaped declining plane
ramp disposed at different ends. The circumference of the ramp is
substantially the same as the inner circumference of the press. The
ramp includes a radial cut running diametrically from the center of
the ramp toward the outer circumference. The cut is fabricated to
provide a lower or leading edge paralleling the horizontal floor of
the press and trailing the leading edge an upward slanted ramp that
follows like a circular inclined plane to an upper or ending edge.
When rotated, the lower edge, which parallels the floor of the
coffee press while slicing and shoveling, transfers the grinds from
the bottom of the press up the ramp whereupon the grinds are
stacked and can be removed.
Inventors: |
Galbis; Pio; (Brooklyn,
NY) |
Family ID: |
41429922 |
Appl. No.: |
13/453480 |
Filed: |
April 23, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13288740 |
Nov 3, 2011 |
8161869 |
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13453480 |
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12145160 |
Jun 24, 2008 |
8074561 |
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13288740 |
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Current U.S.
Class: |
134/8 ;
15/236.01 |
Current CPC
Class: |
A47J 31/44 20130101;
A47J 31/20 20130101 |
Class at
Publication: |
134/8 ;
15/236.01 |
International
Class: |
B08B 9/087 20060101
B08B009/087; A47L 17/06 20060101 A47L017/06 |
Claims
1.-13. (canceled)
14. A method for removing coffee grinds deposited within a coffee
press, the method comprising: inserting, into the coffee press, a
press cleaning tool having a disk-shaped declining-plane ramp
threaded about a base of the press cleaning tool to form a lower
edge and an upper edge; rotating the press cleaning tool along a
central axis to enable the lower edge to penetrate downwardly into
the coffee grinds to thereby cause the coffee grinds to traverse
the ramp in an upward motion and cause the coffee grinds to stack
upon the ramp, whereby an inner surface of the coffee press
functions as a wall for molding the stacked grinds and the ramp
functions as a supporting floor for the stacked grinds; and lifting
the press cleaning tool vertically to remove the stacked grinds
from the coffee press.
15. The method of claim 14, further comprising rotating the press
cleaning tool until the lower edge of the ramp parallels and
scrapes the bottom of the inner surface of the coffee press to
substantially remove and push along to an upper portion of the ramp
all of the coffee grinds from the bottom.
16. A method for removing coffee grinds deposited within a coffee
press, the method comprising: inserting into the coffee press a
press cleaning tool comprising: a stem having a first end and a
second end; and a circular ramp coupled to the second end of the
stem about a central axis of the stem, the ramp including an upper
edge and a lower edge; and rotating the press cleaning tool about
the central axis.
17. The method of claim 16, wherein rotating the press cleaning
tool comprises enabling the lower edge to penetrate downwardly into
the coffee grinds to thereby cause the coffee grinds to traverse
the ramp in an upward motion.
18. The method of claim 17, further comprising lifting the press
cleaning tool vertically after rotating the press cleaning tool to
remove the stacked grinds from the coffee press.
19. The method of claim 17, wherein rotating the press cleaning
tool comprises scraping a surface of the coffee press with the
lower edge.
20. The method of claim 16, wherein the lower edge has a length
shorter than a length of the upper edge.
21. A coffee press kit comprising: a coffee press configured for
brewing coffee, the coffee press including a bottom inner surface
and vertical sides walls extending from the bottom inner surface,
the vertical side walls defining an inner circumference; and a
press cleaning tool insertable and rotatable within the coffee
press and configured to remove coffee grinds deposited within the
coffee press, the press cleaning tool including: a stem having a
first end and a second end; and a circular ramp coupled to the
second end of the stem about a central axis of the stem, the
circular ramp including a circumference substantially the same as
the inner circumference.
22. The kit of claim 21, wherein the ramp includes a lower edge
configured to scrape the bottom inner surface of the coffee
press.
23. The kit of claim 22, wherein the ramp further includes an upper
edge having a length greater than a length of the lower edge.
24. The kit of claim 21, wherein the bottom inner surface has a
circumference less than the inner circumference.
25. The kit of claim 21, wherein the stem has a length greater than
a height of the coffee press.
Description
FIELD OF INVENTION
[0001] The present invention relates generally to cleaning a coffee
press. More particularly, the present invention relates to a device
and method for removing coffee grinds from a coffee press.
BACKGROUND OF THE INVENTION
[0002] As a coffee-brewing device popularized in France, a French
press is often credited for producing a stronger, creamier coffee
than produced by other brewing devices or techniques. Mostly
considered as the premier method for brewing a high quality coffee
beverage, usage of the French press generally contributes to a
coffee having great flavor and consistency due, at least in part,
to being able to control the extraction time and delivery of oils
that are frequently trapped in the filters used by other brewing
devices.
[0003] The French press may also be referred to as a press pot,
coffee press, coffee plunger, or cafetiere. Although some may
discern a technical distinction amongst the aforementioned devices,
as used in herein, the expressions "French press," "press pot,"
"coffee press," "coffee plunger," and "cafetiere" shall be deemed
to have the same meaning and will be used interchangeably.
Typically, the French press includes a glass, plastic, or similarly
rigid jug having a cylindrical shape. The French press is equipped
with a lid and a plunger that fits tightly inside the jug. The
plunger includes a fine wire or nylon mesh that serves as a filter.
To brew coffee, coffee having a coarse grind is placed inside of
the jug, and hot water is poured over the grinds. The coffee is
allowed to steep for a few minutes, and then a plunger is depressed
into the bottom to separate the grinds from the liquid. Afterwards,
the coffee can be poured from a spout in the jug into a cup or
other container for drinking while the grinds remain trapped
underneath the filter at the bottom of the jug.
[0004] After partaking of the coffee, thoroughly removing and
disposing of the coffee grinds from the bottom of the coffee press
is difficult and time-consuming. A common technique for removing
grinds is to fill the French press with water to make the grinds
more liquid and less paste-like. The water is swirled inside the
French press, and the contents are dumped into a sink. Discarding
them into the sink generally creates a cumbersome mess; however the
larger drawback to this technique is that the accumulation of
grinds in the pipes often clogs the plumbing.
[0005] A common technique for cleaning the grinds from a French
press involves using a large spoon and painstakingly scooping and
scraping the grinds out of the French press. Yet, another technique
is to knock the French press against a soft-edged garbage pail and
hope the grinds will simply fall into the pail, this results most
often in only partially removing the grinds with the remainder
adhering to the sides of the cafetiere. This latter technique is
also problematic because, along with the grinds some liquid always
remains at the bottom of the coffee press and when disposed inside
a pail, the water content can leak though a porous trash bag or
pail; additionally, this technique does not completely remove the
grinds, since much of the grinds remain adhering to the sides or
bottom of the French press. The various methods engaged in removing
grinds, such as the spooning and dumping techniques waste generous
amounts of time and effort, and rarely completely remove the
grinds.
[0006] Accordingly, it is desirable to provide a device and method
that can take the coffee grinds out of the bottom of a French press
easily, neatly, quickly, efficiently, thoroughly, and effectively
without damaging the plumbing or resulting in more of a mess.
BRIEF SUMMARY OF THE INVENTION
[0007] As described herein, the present invention relates to a
device and method for removing coffee grinds and other particles
from the bottom of a French press with a minimal amount of effort.
A press cleaning device is configured to be positioned inside any
size French press. The press cleaning device includes a stem
(providing a central axis for rotating the device) having a handle
disposed at a first end (the top) and a circular-shaped ramp or
declining plane whose floor is flat disposed at a second end (the
bottom); both ends are attached at their centers and
perpendicularly to the stem.
[0008] The stem is a relatively thin tube having a height that is
greater than the height of the French press. The stem can be
fabricated to fit one of a plurality of configurations, including,
but not limited to, circular, square, poly-sided, or the like.
[0009] The handle is coupled to the top of the stem and enables a
user to rotate or twist the stem. The circular disk-shaped ramp is
coupled at its center to the stem, and forms a curving, gradually
descending plane beneath the stem. The circumference of the ramp is
substantially the same as the circumference of the inside of the
French press. In an embodiment, the circumference of the lowermost
portion of the ramp is slightly smaller than the circumference of
the upper portion of the ramp.
[0010] The ramp includes a cut from the outside edge of the ramp
along the diameter of the ramp toward the middle where the ramp is
coupled to the stem; the cut is similar to the radius of a circle.
The cut provides a leading edge and an ending edge. The leading
edge is fabricated to be lower than the ending edge and parallel to
the bottom or floor of the French press so that from the lower,
leading edge, a circular ramp wraps around in an incline to the
upper, ending edge.
[0011] In an embodiment, the leading edge is slightly less in
length than the remainder of the ramp and of the ending edge
(whereas, the ending edge produces a circumference that is
substantially the same as the inner circumference of the French
press), this adjustment provides for the fact that coffee presses
are molded so that the region where the vertical sides meets the
bottom of the coffee press is an inward curve, resulting in the
bottom being of lesser circumference than the remainder of the
coffee press; this shorter and lower leading edge allows the device
to reach the bottom.
[0012] Using the handle, the stem is rotated to cause the sharp
leading edge to screw around and downward toward the bottom of the
French press thereby slicing through the coffee grinds and other
particles (e.g., tea is sometimes brewed in French presses) settled
at the bottom of the French press. As the leading edge penetrates
the grinds, the grinds are transferred up the ramp and efficiently
compacted and stacked upon the ramp. During the stacking process,
the sides of the French press function as walls and the ramp
functions as a floor for the grinds as they are neatly stacked. The
grinds readily adhere to each other and form the shape of the
inside surface of the French press. Upon the leading edge's
reaching the bottom--an indication that all of the grinds have been
"shoveled" up, a palpable difference is felt in the exertion used
(the overall exertion is minimal), whereupon the user lifts the
handle of the device upward to remove the stacked grinds from the
French press and the majority of the liquid drains to the bottom of
the French press, leaving just enough moisture for the grinds to
"glue" together. Since the circular ramp is substantially the same
circumference as the cafetiere, the ramp scrapes clean any grind
along the sides of the French press during this upward motion,
resulting in a clean French press.
[0013] The above described and many other features of the present
invention will become apparent, as the present invention becomes
better understood by reference to the following detailed
description when considered in conjunction with the accompanying
drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0014] The accompanying drawings, which are incorporated herein and
form part of the specification, illustrate the present invention
and, together with the description, further serve to explain the
principles of the present invention and to enable a person skilled
in the pertinent art to make and use the present invention. In the
drawings, like reference numbers indicate identical or functionally
similar elements. Additionally, the leftmost digit(s) of a
reference number identifies the drawing in which the reference
number first appears.
[0015] FIG. 1 illustrates an embodiment of a press cleaning
device.
[0016] FIG. 2 illustrates an embodiment of a press cleaning device
positioned within a French press.
[0017] FIG. 3 illustrates an embodiment of an expanded view of the
lower portion and inside curvature of the French press of FIG.
2.
[0018] FIG. 4 illustrates an embodiment of an expanded view of the
lower portion of the press cleaning device of FIG. 1.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0019] In the following description of embodiments of the present
invention, reference is made to the accompanying drawings that form
a part hereof and in which is shown by way of illustration a number
of specific embodiments in which the present invention can be
practiced. It is to be understood that other embodiments can be
utilized and structural changes can be made without departing from
the scope of the present invention.
[0020] This specification discloses one or more embodiments that
incorporate features of the present invention. The embodiment(s)
described, and references in the specification to "one embodiment",
"an embodiment", "an example embodiment", etc., indicate that the
embodiment(s) described may include a particular feature,
structure, or characteristic, but every embodiment may not
necessarily include the particular feature, structure, or
characteristic. Moreover, such phrases are not necessarily
referring to the same embodiment. Further, when a particular
feature, structure, or characteristic is described in connection
with an embodiment, it is submitted that it is within the knowledge
of one skilled in the relevant art(s) to effect such feature,
structure, or characteristic in connection with other embodiments
whether or not explicitly described.
[0021] A device and method are described herein for removing coffee
grinds and other particles from the bottom of a French press
thoroughly and with a minimal amount of effort. FIG. 1 and FIG. 2
illustrate an embodiment of a press cleaning device 100 that can be
operatively positioned inside of a French press, such as French
press 210, to remove coffee grinds and other particles from the
inside bottom of the French press. The press cleaning device 100
includes a cylindrical stem 110 having a handle 120 disposed at a
first end and a flat circular disk-shaped ramp 130 disposed at a
second end.
[0022] The stem 110 provides a central axis for manipulating the
device 100, as described herein. The stem 110 is a relatively thin
tube having a vertical height that is slightly and comfortably
greater than the height of the French press 210. Although the stem
110 is illustrated in FIG. 1 as having a tubular shape, various
other configurations can be utilized. For example, a
cross-sectional view of the various configurations for the stem 110
can be circular, oval, triangular, square, poly-sided, star-shaped,
or the like.
[0023] The handle 120 is coupled to the stem 110 to enable a user
to rotate or twist the stem 110. In FIG. 1, the handle 120 is
illustrated as being perpendicular to the top of stem 110, but the
handle 120 can be positioned at other angles or possess other
configurations, for example a spherical shape, as long the handle
120 permits the user to easily grip and rotate the stem 110 on a
central axis. In an embodiment, the handle 120 is coupled in the
middle to the top of the stem 110 and enables the user to rotate
the stem 110 in a clockwise motion. In other embodiments, the
handle 120 is coupled to enable the user to rotate the stem 110 in
a counter-clockwise motion. In another embodiment, a knob is
included and adapted to be pushed at the handle end of the stem and
results in the ramp 130 below rotating.
[0024] The center of the disk-shaped ramp 130 is perpendicularly
coupled on its central axis to the stem 110, and forms a gradually
descending curving plane or ramp beneath the stem 110. The ramp 130
is also positioned onto the stem 110 such that the leading lower
edge 150 of the ramp 130 is parallel to the handle 120 (which
parallels the floor of the French press 210). The circumference of
the ramp 130 is substantially the same as the circumference of the
inside of the French press 210. In another embodiment the outside
edges of the ramp 130 can be made of a malleable or pliable
material, such as soft rubber or plastic, which allows for a
minimally wider diameter (than the inside diameter of the French
press 210) thus affecting a thorough scraping of the walls of the
French press 210. In the illustrated depictions, the ramp 130 is a
rigid, solid floored or non-porous device; however in other
embodiments, the ramp 130 could be a rigid porous screen-like
material that allows the liquid to strain through but not the
larger, coarse coffee grinds. Since French presses may vary in size
or volume, the circumference of ramp 130 can also vary to match the
inner circumference of the French press 210 that the device 100 is
being used to clean. Therefore in an embodiment, the ramp 130 could
be detachable from stem 110 so that differently sized ramps 130 can
be attached and removed from device 100 and therefore used with
differently sized French presses. In another embodiment, the device
100 is a single unit, with no detachable parts therefore requiring
different devices at different circumferences for different sized
presses.
[0025] The ramp 130 is formed or threaded around the stem 110 in a
corkscrew manner. As such, the ramp 130 essentially begins as a
circle that has been cut from the outside circumference of the ramp
130 along half the diameter of the ramp 130 toward the center where
the ramp 130 is coupled on its central axis to the stem 110, this
cut is equal to the radius of the inner circumference of the French
press 210 and produces two edges. One edge of this cut is then
engineered or manipulated from the inside (stem side) or center of
the circle and along its entire length to become lower than the
other cut (the upper or ending edge 140) and becomes the leading
edge 150--whose entire edge parallels the floor of the French press
210 and the handle 120. As aforementioned, this cut also produces
another edge known as the upper or ending edge 140. The leading
edge 150 is also slightly less in length or radius than the final
edge 140 to accommodate for the lesser circumference on the bottom
of the French press 210 due to the curve where the side meets the
bottom or floor of the cafetiere, discussed in greater detail below
with reference to FIG. 3 and FIG. 4.
[0026] The leading edge 150 is lower than the ending edge 140 and
behind it the plane of the ramp 130 revolves gradually upward so
that the circular disc-shape of the ramp 130 follows like an
inclined ramp to the ending edge 140. In an embodiment, the ending
edge 140 is positioned directly above the leading edge 150 with a
small height difference between the two (as described in greater
detail below with reference to FIG. 3 and FIG. 4). In another
embodiment, the ramp 130 continues to thread around the stem 110
beyond the point where the leading edge 150 and the ending edge 140
are vertically aligned. For example, the ramp 130 can continue a
full circle and a quarter or a full circle and a half In either
case, grinds or other particles that are pushed over ending edge
140 fall and remain on the ramp 130 positioned below.
[0027] When the device 100 is rotated clockwise, the leading edge
150 screws around and downward toward the bottom or floor of the
French press 210. Accordingly, the leading edge 150 is configured
to penetrate or slice through any coffee grinds and other particles
settled at the bottom of the French press 210. As the leading edge
150 continues to penetrate, the grinds are transferred up the ramp
130 and neatly compacted and stacked on the ramp 130. During the
stacking process, the sides of the French press 210 function as
retaining walls and the ramp 130 functions as a supporting floor
for the grinds as they are stacked. The grinds readily adhere to
each other and form the shape of the inside surface of the French
press 210. The user can continue to turn the handle 120 of the
device 100 until there is no resistance. It should be understood
that a difference in pressure would be readily apparent when the
ramp 130 scrapes or "shovels" the last of the grinds from the
bottom of the inside of the French press 210. Upon reaching the
bottom, the user can lift the handle 120 vertically or upward, and
as the device 100 is pulled upward and out of the French press 210,
any remaining liquid flows down and out of the grinds and remains
in the French press 210. As discussed, the minimal moisture
remaining within the grinds causes them to cement together forming
a solid or rigid form. This adhesive property enables the molded
grains to remain perfectly formed and stacked onto the ramp 130 as
the device 100 is lifted out of the French press 210 and readily
remain formed and stacked on the device outside the cafetiere when
transferring them to a rubbish container. In addition, as
discussed, the ramp 130 being substantially the same circumference
as the French press 210, scrapes clean the walls of the French
press 210 leaving no grind residue along the sides of the
cafetiere.
[0028] The circular motion caused by rotating the handle 120, and
concomitantly the ramp 130, contributes to the grinds piling
compacted and formed onto the ramp 130 and quickly produces a neat
and rigid, stack. Thus, the device 100 overcomes the drawbacks of
conventional techniques for removing coffee grinds that are time
consuming and results in significant residue and dregs. The device
100 with the grinds stacked and compacted can be tapped on the side
of a garbage pail, and all the grinds readily slide off the ramp
130 and fall inside the pail with only a trace of moisture. An
advantage of this device 100 is that it cleans all the grinds from
a French press 210 easily and quickly with a minimal amount of
effort, and permits the French press 210, itself, to be easily
rinsed clean of the remaining coffee liquid without harm to the
plumbing.
[0029] To remove all of the grinds from the inside of the French
press 210, it is important for the leading edge 150 to reach and
scrape the bottom of the French press 210. Therefore, the height
difference between the leading edge 150 and the ending edge 140
should be set to enable the leading edge 150 which parallels the
bottom surface or floor of the French press 210 to reach the bottom
of the French press 210; coffee presses generally have a slightly
rounded bottom edge where the inner wall of the French press meets
the bottom as they are commonly molded glass (as shown in FIG. 2;
which represents a difference in circumferences: the lesser
circumference of the bottom or floor and the greater circumference
of the majority upper and parallel sides of the French press
container). The difference in height between the leading edge 150
and the ending edge 140 should, at a minimum, be equivalent to the
height of the curving on the rounded bottom edge within the French
press 210 commonly three-eighths to three-fourths of an inch,
depending on the size of the French press 210. In another
embodiment, the height can be greater, has long as it is more than
the difference between these two circumferences. This can be
further explained with reference to FIGS. 3 and 4.
[0030] FIG. 3 illustrates an expanded view of the lower portion of
the French press 210 to emphasize the curvature 340a-340b of the
inside bottom surface. The vertical sides of the French press 210
are molded so that the region where the vertical sides meet the
horizontal bottom or floor of the French press 210 is an inward
curve (i.e., curvature 340a-340b). Upper indicators 310a-310b
specify an area immediately above the curvature 340a-340b, lower
indicators 320a-320b specify area where the curvature 340a-340b
meets the bottom of the French press 210, and the vertical height
330 of the curvature 340a-340b is measured from the bottom to the
upper indicators 310a-310b. The horizontal distance between upper
indicators 310a-310b defines a first diameter at a point
immediately above the curvature 340a-340b. The horizontal distance
between lower indicators 320a-320b defines a second diameter of the
bottom of French press 210, which coincidentally is the area
immediately below the curvature 340a-340b. Since the second
diameter is smaller than the first diameter, the circumference for
the bottom of the French press 210 is less than the circumference
for the remainder of the coffee press.
[0031] Thus, the curvature 340a-340b of the inner bottom of the
French press 210 also causes the bottom circumference (measured
from lower indicators 320a-320b) to be slightly smaller than the
inner circumference (measured from upper indicators 310a-310b) of
the French press 210 immediately above the curvature 340a-340b. As
such in an embodiment, the length of leading edge 150 has a bit cut
off; therefore, its radius is less than the radius of the ending
edge 140 and equivalent or less than the circumference of the
bottom-most part of the French press 210, which as mentioned above
is a lesser circumference than the remainder of the French press
210 due to the molded inward slanted curve (curvature 340a-340)
where the sides meet the floor. The outside corner of the length of
leading edge 150 has the most cut-off. The amount cut-off reduces
gradually as it continues up the ascending slant of the ramp 130
until it equals the larger circumference that is above the rounded
bottom of the inside of the French press 210; which is the same
circumference as the majority of the inside of the French press
210, or all of the area above the rounded bottom where the sides
parallel one another--above this curve, the circumference of the
coffee press remains equal. Without this cut to the length of the
leading edge 150 and the graduated cut along the lowermost outside
edge of the ramp, or the circumference of the ramp 130, the lower
portion of the ramp 130 would be too wide to reach and scrape the
bottom plane or floor of the French press 210 where the bottommost
coffee grinds reside.
[0032] The aforementioned graduated cut to the length of the
leading edge 150 and the longer ending edge 140 can be explained
with reference to FIG. 4, which illustrates an expanded view of the
lower portion of device 100. The leading edge 150 is coupled along
the central axis of the ramp 130 to stem 110 at lower position 420.
Similarly, the ending edge 140 is coupled along the central axis of
the ramp 130 to stem 110 at upper position 410. The vertical
distance 430 between lower position 420 and higher position 410 is
substantially the same or somewhat greater as the vertical height
330 of the curvature 340a-340b of the bottom inner surface of the
French press 210. Hence, as discussed above, the graduated radial
cut between the length of the shorter leading edge 150 and the
length of the longer ending edge 140 allows the lower leading edge
150 to reach and scrape the bottom of the French press 210.
[0033] For French presses that do not have cylindrical glass
volumes with rounded edges, the graduated cutting and rounding of
the corner of the leading edge 150 would not be necessary.
Otherwise, the graduated cutting and rounding allows the leading
edge 150 to scrape along the entire surface of the bottom thereby
leaving no grinds or other particles inside of the French press
210.
[0034] In an embodiment, the shape of the ramp 130 is flat and
circular as discussed. However in other embodiments, the outside
edges of the ramp 130 can be convex, concave, or a mixture of both
in shape as long as the ramp 130 is capable of removing
substantially all of the grinds from the bottom of the French press
210. In an embodiment, the outside edges of the ramp 130 can have a
railing (e.g., walls perpendicular to the floor of the ramp 130)
akin to the walls of the French press 210, as side support for the
coffee grinds. In another embodiment, the outside edges of ramp 130
may be made of a malleable or pliable material, such as soft rubber
or plastic which allows for a minimally wider diameter (than the
inside diameter of the French press 210) thus affecting a thorough
scraping of the walls of the French press 210.
[0035] The stem 110, the handle 120, and ramp 130 can be made of a
plastic, metal, alloy, ceramic, or other sturdy materials. If the
selected material is a metal or an alloy, a metal, such as copper
or aluminum, should be selected to minimize oxidation or rusting of
the components. They can also be painted with rust-proof paint and
easily labeled for advertising. All three components can be made of
the same materials, or different materials can be used to fabricate
the components. The handle 120, the ramp 130, or both can be
integrally formed into the stem 110 or removably attached to the
stem 110, particularly as aforementioned in the case of the stem
110 and the ramp 130 in order for the ramp 130 to be
interchangeable to the various sizes of French presses 210,
according to the manufacturers' wishes. If the manufacturer chooses
a screw-like device, then the clockwise motion of the handle would
perfectly fit and corroborate the counter-clockwise screw
attachment of the ramp 130.
[0036] It should be understood that the device 100, as described
herein, is an exemplary device for implementing various aspects of
the present invention. Notably, the figures and examples above are
not meant to limit the scope of the present invention to a single
embodiment, but other embodiments are possible by way of
interchange of some or all of the described or illustrated
elements. Moreover, where certain elements of the present invention
can be partially or fully implemented using known components, only
those portions of such known components that are necessary for an
understanding of the present invention are described, and detailed
descriptions of other portions of such known components are omitted
so as not to obscure the present invention. In the present
specification, an embodiment showing a singular component should
not necessarily be limited to other embodiments including a
plurality of the same component, and vice-versa, unless explicitly
stated otherwise herein. It is to be understood that the
phraseology or terminology herein is for the purpose of description
and not of limitation, such that the terminology or phraseology of
the present specification is to be interpreted by the skilled
artisan in light of the teachings and guidance presented herein, in
combination with the knowledge of one skilled in the relevant
art(s). Moreover, it is not intended for any term in the
specification or claims to be ascribed an uncommon or special
meaning unless explicitly set forth as such. Further, the present
invention encompasses present and future known equivalents to the
known components referred to herein by way of illustration. While
various embodiments of the present invention have been described
above, it should be understood that they have been presented by way
of example, and not limitation. It would be apparent to one skilled
in the relevant arks) that various changes in form and detail could
be made therein without departing from the spirit and scope of the
present invention. Thus, the present invention should not be
limited by any of the above-described exemplary embodiments, but
should be defined only in accordance with the following claims and
their equivalents.
* * * * *