U.S. patent application number 15/331914 was filed with the patent office on 2017-05-04 for system and method for controlling the brew process of a coffee maker.
The applicant listed for this patent is Auroma Brewing Company. Invention is credited to Rayan AL-Shaibani, Ornicha Srimokla, Pawin Wongtada.
Application Number | 20170119195 15/331914 |
Document ID | / |
Family ID | 58637628 |
Filed Date | 2017-05-04 |
United States Patent
Application |
20170119195 |
Kind Code |
A1 |
AL-Shaibani; Rayan ; et
al. |
May 4, 2017 |
SYSTEM AND METHOD FOR CONTROLLING THE BREW PROCESS OF A COFFEE
MAKER
Abstract
A coffee brewing system and method that includes a brew chamber
that holds a brew solution during a brew cycle and dispenses the
brew solution; a water system that dispenses water into the brew
chamber; a content sensing system that measures the brew solution
contents added to the brew chamber; a temperature control system
with a heating element and a temperature sensor; at least one
recirculating processing loop with a particle monitor system,
wherein the recirculating processing loop circulates brew solution
extracted from the brew chamber; and a control system that is
communicatively coupled to the content sensing system, the
temperature control system and the particle monitor system during a
brew cycle, wherein the control system controls a brew cycle based
on a selected a specified taste profile.
Inventors: |
AL-Shaibani; Rayan;
(Shenzhen, CN) ; Wongtada; Pawin; (Shenzhen,
CN) ; Srimokla; Ornicha; (Shenzhen, CN) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Auroma Brewing Company |
Wilmington |
DE |
US |
|
|
Family ID: |
58637628 |
Appl. No.: |
15/331914 |
Filed: |
October 24, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
62244812 |
Oct 22, 2015 |
|
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23F 5/262 20130101;
A47J 31/52 20130101; A47J 31/525 20180801; A47J 31/469 20180801;
A47J 31/5253 20180801; A47J 31/404 20130101; A47J 31/002 20130101;
A47J 31/521 20180801 |
International
Class: |
A47J 31/00 20060101
A47J031/00; A47J 42/40 20060101 A47J042/40; A47J 31/46 20060101
A47J031/46; A23F 5/26 20060101 A23F005/26; A47J 31/40 20060101
A47J031/40 |
Claims
1. A coffee brewing system comprising: a brew chamber that holds a
brew solution during a brew cycle and dispenses the brew solution;
a water system that dispenses water into the brew chamber; a
content sensing system that measures the brew solution contents
added to the brew chamber; a temperature control system with a
heating element and a temperature sensor; at least one
recirculating processing loop with a particle monitor system,
wherein the recirculating processing loop circulates brew solution
extracted from the brew chamber; and a control system that is
communicatively coupled to the content sensing system, the
temperature control system and the particle monitor system during a
brew cycle, wherein the control system controls a brew cycle based
on a selected a specified taste profile.
2. The system of claim 1, wherein the specified taste profile is
selected from a set of taste profiles with each taste profile
associated with a distinct user.
3. The system of claim 1, further comprising a user application
that collects user feedback on dispensed coffee, wherein the user
feedback is used in part to augment a brew process configuration of
a second brew cycle of the coffee maker.
4. The system of claim 3, wherein the user feedback is used in
combination with a selected bean type to determine the brew process
configuration used by the control system during the second brew
cycle.
5. The system of claim 1, further comprising a set of manual
controls that define the taste profile settings referenced by the
control system.
6. The system of claim 1, further comprising a coffee grinding
system with a grind outlet positioned to deliver coffee grounds to
the brew chamber, wherein the grind size and quantity of produced
coffee grounds is controlled by the control system.
7. The system of claim 1, wherein the heating element of the
temperature control system directly heats liquid in the water
system; and wherein the processing loop comprises a subsection that
is thermally coupled to the water system such that the heating
element indirectly heats brew solution circulated through the
processing loop.
8. The system of claim 1, wherein the control system includes a
calibration mode, wherein the heating effect of the temperature
control system is calibrated and accounted for in directing control
of the temperature control system.
9. The system of claim 1, further comprising a tasting flight
system that can be removably added to a brew chamber while the
control system operates in a tasting flight mode; wherein the
tasting flight system comprises at least a chamber divider
segmenting the brew chamber into multiple sub-chambers and a
chamber selection system through which the control system can
individually control the brew cycle of each sub-chamber.
10. A method for controlled coffee brewing comprising: setting a
brew process configuration of a coffee maker; controlling a set of
coffee brewing processes according to the brew process
configuration comprising: controlling water temperature of water
dispensed into a brew chamber; controlling the water-to-coffee
ratio within the brew chamber; controlling temperature of a brew
solution in the brew chamber; controlling the dissolved solid
amount in dispensed coffee; and dispensing coffee from the coffee
maker upon the dissolved solid amount satisfying a brew condition
of the coffee process configuration; receiving user feedback on
dispensed coffee; and updating the brew process configuration based
in part on the user feedback.
11. The method of claim 10, wherein the method of controlling the
set of coffee brewing processes comprises utilizing trained
operating parameters that correspond to the brew process
configuration.
12. The method of claim 10, wherein controlling water temperature
of water dispensed into a brew chamber comprises sensing
temperature and activating a heating element according to a target
temperature.
13. The method of claim 12, further comprising calibrating the
temperature effect of the heating element and utilizing the
calibrated temperature effect of the heating element when
controlling water temperature.
14. The method of claim 12, wherein controlling the water-to-coffee
ratio within the brew chamber comprises sensing through a load cell
the amount of brew solution contents added to the brew chamber; and
dispensing an amount of water based on the amount of coffee grounds
added to the brew chamber.
15. The method of claim 10, wherein controlling the dissolved solid
amount in dispensed coffee comprises circulating a portion of the
brew solution through a total dissolved solids monitoring system
and measuring a dissolved solid reading value during the brew
process; wherein the brew condition is at least partially based on
the dissolved solids value
16. The method of claim 15, further comprising sensing temperature
of the brew solution circulated through the total dissolved solids
monitoring system.
17. The method of claim 10, further comprises receiving a chamber
divider in a brew chamber of the coffee maker, wherein the chamber
divider establishes at least a first and second sub-chamber;
wherein setting the brew process configuration comprises setting a
brew process configuration of the first sub-chamber and at least
the second sub-chamber.
18. The method of claim 17, further comprising receiving user
selection of coffee dispensed from a preferred sub-chamber; and
updating the taste profile of a user based on the brew process
configuration of the preferred sub-chamber.
19. The method of claim 10, wherein the brew process configuration
is set by mapping a taste profile of a user and coffee bean
information to a brew process configuration.
20. The method of claim 10, wherein the brew process configuration
is set by processing a taste profile of a current user with a set
of other users.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Provisional
Application No. 62/244,812, filed on 22 Oct. 2015, which is
incorporated in its entirety by this reference.
TECHNICAL FIELD
[0002] This invention relates generally to the field of coffee
makers, and more specifically to a new and useful system and method
for controlling the brew process of a coffee maker.
BACKGROUND
[0003] Coffee drinking has become a wide spread past time for many
people. With the expansion of coffee chains, people have been
introduced to a wide variety of coffee drinking options. For many
people, these options are only available at a coffee shop. The
amount of knowledge and expense of coffee equipment required for
some of the customized coffee making techniques generally limits
in-home options to dedicated coffee aficionados. In recent years,
the market has seen the introduction of many home espresso and
coffee machines with a simplified brewing process that mainly rely
on prepackaged pods to address some of the in-home coffee demand.
However, such systems are closed systems that lock customers into
an ecosystem of limited coffee options. Thus, there is a need in
the coffee maker field to create a new and useful system and method
for controlling the brew process of a coffee maker. This invention
provides such a new and useful system and method.
BRIEF DESCRIPTION OF THE FIGURES
[0004] FIG. 1 is a schematic representation of a system of a
preferred embodiment;
[0005] FIG. 2 is a schematic representation of the system
addressing a subset of coffee brewing process variables;
[0006] FIG. 3 is a schematic representation of an exemplary
implementation of the system;
[0007] FIG. 4 is a schematic representation of the system sharing
control configurations of a system with sensors with a system
without sensors;
[0008] FIG. 5 is a schematic representation of a variation of a
water system with a pump-driven water dispensing nozzle 114;
[0009] FIG. 6 is a schematic representation of a variation of a
system with a recycling preheating system;
[0010] FIG. 7, is a flowchart representation of an exemplary
implementation of calibrating the temperature control system;
[0011] FIG. 8 is a detailed schematic representation of a water
system and a grinder;
[0012] FIG. 9 is a detailed schematic representation of a
configuration that shares the heating element between the water
system and the brew temperature control system;
[0013] FIG. 10 is a schematic representation of a taste profile
used to generate a brew process configuration;
[0014] FIG. 11 is an exemplary screenshot representation of a user
application collecting user feedback on dispensed coffee;
[0015] FIG. 12 is a schematic representation of a removable chamber
divider;
[0016] FIG. 13 is a detailed schematic representation of a coffee
flight system;
[0017] FIGS. 14A and 14B are schematic representations of
variations of a system for a flight system;
[0018] FIG. 15 is a flowchart representation of a method of a
preferred embodiment;
[0019] FIG. 16 is an exemplary screenshot of user application used
in setting brew process configuration;
[0020] FIG. 17 is a schematic representation of multiple taste
profiles used to make a combined taste profile;
[0021] FIG. 18 is a flowchart representation of a coffee flight
variation of a method of a preferred embodiment; and
[0022] FIG. 19 is a flowchart representation of detailed process of
a coffee flight variation.
DESCRIPTION OF THE EMBODIMENTS
[0023] The following description of the embodiments of the
invention is not intended to limit the invention to these
embodiments but rather is to enable a person skilled in the art to
make and use this invention.
1. Overview
[0024] A system and method for controlling the brew process of a
coffee maker functions to enable an enhanced level of control over
the coffee brewing. The system and method can involve control over
grind size, filter size, water temperature, brewing temperature,
coffee-to-water ratio, and/or dissolved solid value. The system and
method preferably employ automated control over the various
variables. The system and method can be applied to consistently
brewing customized coffee across a variety of taste profiles. For
example, coffee can be customized by strength and extraction. The
automated control can be used in producing a particular brewing
process, which may be selected from a menu or any suitable option.
The automated control can additionally be used in adapting a brew
process to one or more user preferences. For example, the system
and method could be employed in learning and executing a brewing
process that is customized for a particular user. Additionally, a
learned taste profile of a user could be translated across
different coffee options such as bean or roast variations. A taste
profile preferably characterizes preferences across various coffee
types and options. A taste profile can be used to determine a brew
process configuration, which characterizes how one brew cycle is
executed by the coffee maker. In one exemplary usage scenario,
after a taste profile is created for a user, that user could select
a new type of bean to try and the coffee maker device will prepare
a cup of coffee using that bean customized based on the bean and
the user preferences. In another application, a set of user test
profiles can be used to generate a brew process for a set of users
such that people sharing a carafe of coffee have the coffee brewed
in a style that may be more enjoyable to the whole group rather
than just an individual. The system and method can additionally
include an operating mode wherein a set of multiple brew processes
can be performed for a single setup, which can function to enable a
tasting flight of coffee or per cup customization.
[0025] The system and method may be implemented with sensed
feedback within the coffee maker system. Alternative
implementations may utilize open loop implementations of a coffee
maker system that do not include sensors or as many sensors. In an
open loop implementation, control of the coffee maker system can be
performed based on predefined expectations. An open loop
implementation may utilize more manual settings to define how the
coffee maker system performs a particular brew cycle. Fewer or no
sensors can lower the production cost of the device and still
provide an intelligent brewing process. In one variation, the taste
profile and/or a brew process configuration can be manually entered
using one or more inputs. Preferably, a sensor feedback
implementation system and an open loop implementation can be
integrated within a connected platform such that brewing control
intelligence can be shared between different models of coffee
makers. For example, a premium coffee maker may be able to use
integrated sensors to control how a new type of coffee blend is
brewed. The control configurations determined using active feedback
may be shared through a connected platform such that an open loop
system could execute a brew using control settings learned by one
or more premium coffee makers as shown in FIG. 4.
[0026] As a first potential benefit, the system and method may
offer greater flexibility and control when making coffee. The
system and method may facilitate trying and using new coffee types
by accepting coffee beans and/or coffee grounds as opposed to
pre-packaged pods. It would be appreciated that the system and
methods could be used with pre-packaged pods as a coffee source. In
addition to being compatible with a wider variety of coffee bean
sources, the system and method can adapt to different coffee types.
More specifically, the system and method can dynamically alter the
brewing process for a new coffee type or utilize coffee brew
predictions based on information on the coffee type or
properties.
[0027] As another potential benefit, the system and method can
control one or more properties during the brew process so that
coffee is produced in a controlled and repeatable manner. The
system and method preferably addresses coffee brewing from a
parameterized perspective. In particular, the system and method may
target particular dissolved particle values in produced coffee. The
system and method could additionally or alternatively target
brewing time, water and/or brew solution temperature,
water-to-coffee ratio, coffee grind size, and/or other
properties.
[0028] As another potential benefit, the system and method can
offer a connected personalized experience for users. The system and
method can learn the taste preferences of a user and apply that in
future brews. Applications of a user taste profile can include
adjusting the brew process configuration used with a new coffee
type, mixing taste preferences when brewing for multiple people,
targeting different tastes based on the current situation, and
other usages. Personalized brewing can additionally benefit from
multi-user data. Data analysis of multiple users can be used to
improve the experience of individual users.
[0029] The system and method described herein are described as
being applied to a primary application of coffee, but the described
system and method may be applied to cold brews, herbal teas, teas,
and/or other suitable drinks and solutions. In one example, a cold
brew implementation can forgo heating elements for other
temperature control mechanisms. In some variations, a cold brew
device may be designed to be stored in a refrigerator to provide
the temperature regulation. In a tea maker embodiment, parameters
such as tea type, filter size, water temperature, brewing
temperature, tea-to-water ratio, dissolved solid value can be
regulated to adapt the brewing of tea to a predefined steeping
process and/or user taste-profile.
2. System
[0030] As shown in FIG. 1, a system for controlling the brew
process of a coffee maker of a preferred embodiment can include a
water system 110, a brew chamber 120, a temperature control system
130, a particle monitor system 14o, and a control system 150. The
system may additionally include a grinder 160 and/or a coffee
flight system 170. The system is preferably implemented as a single
unit but may alternatively be a collection of multiple components
that can be assembled, used independently, or used in cooperation.
The system can preferably control at least a subset of the
variables relating to grind size, filter size, water temperature,
brewing temperature, coffee-to-water ratio, and/or dissolved solid
value as shown in FIG. 2. Preferably, there is a system base 102
(i.e., coffee maker base) to which the various components
attach.
[0031] In one implementation, the water system 110, and the grinder
160 are positioned above the brew chamber 120 so that water and
coffee grounds can be deposited into the brew chamber. A cup,
carafe, or other receptacle for brewed coffee can be placed
underneath the brew chamber 120 or in any suitable position where
finished coffee can be deposited into the receptacle. While a
gravity based system as described may be used, the system may
alternatively use a pressurized system and/or mechanical mechanisms
to transport coffee ingredients and product through the system,
which may function to alter the footprint, dimensions, or form of
the system. The system may use alternative form factors with
integrated various subsystems to transport ingredients to different
stages of coffee brewing. As shown in FIG. 3, the water system 110
may be positioned alongside the brew chamber 120 and a pump or some
other mechanism can transport the water into the brew chamber
120.
[0032] The water system 110 of a preferred embodiment functions to
dispense water into the brewing chamber. The water system
preferably includes a water vessel 112 and a water dispensing
nozzle 114. The water vessel 112 includes a defined reservoir that
can hold water. Alternatively, water may be fed into the system
through any suitable water delivery method such as hosing connected
to a faucet. The water vessel 112 can include a lid but may
alternatively be an open chamber. A user can add water to the water
vessel 112 from any suitable source. In one implementation, the
water vessel 112 can be removed from the system base 102, filled
with water, and then reconnected to the system base 102. In another
implementation, the water vessel 112 may have a defined inlet where
water can be directly inserted from a faucet or poured from a
pitcher. The water vessel 112 preferably includes a single outlet.
However, in one alternative approach multiple outlets may be used
for integrating with an alternative design with a water dispensing
nozzle or for integrating with other subsystems such as a cleaning
system, the coffee flight system 170, or for integrating with any
suitable element. In one variation, a controllable valve can be
integrated into the water system 110 to transition the water system
between a holding mode and a dispensing mode. The controllable
valve can be integrated into the water dispensing nozzle 114 to
selectively dispense water. During the holding mode, water is held
within the water vessel 112. The holding mode can additionally be
used in setting the temperature of the water by heating the water
with the heating element 136. During the dispensing mode, the water
can be dispensed through the water dispensing nozzle 114. The water
preferably dispenses the water into the brew chamber 120.
[0033] The water dispensing nozzle 114 functions to transfer water
from the water system into the brew chamber 120. The water
dispensing nozzle 114 is preferably a conduit for water to be
transported from the water vessel 112 and dispensed into the brew
chamber 120. The water dispensing nozzle 114 may be a controllable
valve that can open or close to allow liquid to drain out of the
water dispensing nozzle 114. The water dispensing nozzle 114 can
alternatively transport the water and may include a tube, a
channel, or other defined structure with a defined form that
functions to transport the water. In one variation, the dispensed
water can be pressurized and pumped through from the water vessel
110 to the brew chamber 120. As shown in FIG. 5, a pump-driven
water dispensing nozzle 114 may transport water to a brew chamber
from a water vessel 110 that holds the water at a level below that
of the brew chamber 120. In another variation, the dispensed water
may dispense through passive gravitational and atmospheric pressure
acting on the water vessel 112. At one end, the water dispensing
nozzle 114 is attached to an outlet of the water vessel 112.
Alternatively, the outlet of the water vessel 112 can be positioned
to dispense water into a conduit of the water dispensing nozzle
114.
[0034] At an opposite end of the water dispensing nozzle, there is
at least one dispensing outlet of the water dispensing nozzle 114
that is positioned to dispense liquid into the brew chamber 120. A
dispensing outlet can be a defined hole through which water is
dispensed. In one preferred implementation, the water dispensing
nozzle 114 includes a set of dispensing outlets. The set of
dispensing outlets can be in a defined pattern, which functions to
shower water the surface of the brew chamber 120. In one shower
configuration variation, the water dispensing nozzle 114 can
include a ring shaped form with a set of dispensing outlets
positioned along the path of the ring. The water dispensing nozzle
114 can include an open center, which can function to provide an
opening through which coffee grounds may be dispensed into the brew
chamber 120 as shown in FIG. 8.
[0035] The water system may additionally include a water filter.
The water filter can be integrated with the water system no so as
to filter water as it is added to the water vessel 112, as it
leaves the water vessel 112, as it leaves the dispensing nozzle
114, or at any suitable point.
[0036] The brew chamber 120 of a preferred embodiment functions as
a receptacle for coffee grounds and heated water. The active
brewing process occurs substantially within the brew chamber 120.
The brew chamber 120 can be a rigid structure affixed to the coffee
maker base 102. The form of the brew chamber 120 preferably defines
a first opening and a second opening. The first opening (i.e., a
defined access opening) is preferably substantially larger than the
second opening, and the water and coffee grounds are deposited into
the brew chamber 120 through the first opening. The second opening
(i.e., a dispensing outlet) is a defined hole or valve on the lower
portion of the brew chamber 120 through which brewed coffee exits
the brew chamber 120 (either for particle monitoring or for
dispensing into a cup/carafe). The brew chamber 120 preferably
defines a substantially cylindrical cavity. The cylindrical form
may function to promote even extraction from the coffee grounds.
The first opening defines an opening through which water and coffee
grounds can be added. The second opening can be defined at an
opposing end (e.g., along the bottom surface of the brew chamber
120, which functions as an outlet for the brew solution. In another
variation, the brew chamber 120 is preferably tapered in form with
the larger side of the taper form defining the first opening. The
second opening can be defined at or near the tip of the tapered
form (e.g., the bottom of the brew chamber 120 when in use).
Alternatively, any suitable form may be used for the brew chamber
120. The brew chamber 120 may be made of multiple components. For
example, a support structure may be fixed to a base coffee maker
structure and a removable structure can be placed inside the
support structure, which may function to promote easier cleaning of
the brew chamber 120. The brew chamber 120 can additionally include
a coffee filter or receive a coffee filter. A variety of coffee
filters or a variable coffee filter system may be used which can be
used as one of the control variables in brewing coffee. A brew
chamber filter functions to filter the coffee grounds out of
dispensed coffee.
[0037] In some variations, the system can include a content sensing
system 180, which functions to measure at least a portion of the
contents added to the brew chamber. The content sensing system 180
is preferably integrated with the brew chamber 120, but may
alternatively or additionally be integrated into the water system
110, the grinder 160, or any suitable component. Preferably, the
brew chamber 120 has an integrated load cell that measures the
weight of the ingredients added to the brew chamber 120. The
content sensing system 180 can measure a base weight of the brew
chamber 120, then measures the weight of the added coffee grounds,
and then measures the weight of the added water. The control system
150 is preferably connected to the content sensing system 180 so
that the amount of water and/or coffee dispensed into the brew
chamber 120 can be monitored and controlled. The content sensing
system 180 may alternatively use alternative mechanisms for sensing
content quantity such as using volumetric sensing, a vision system,
or any suitable type of sensor. Alternatively, the water vessel may
be able to determine the amount of water dispensed and/or the
grinder 160 can determine the amount of coffee added to the brew
chamber 120.
[0038] A temperature control system 130 functions to regulate
and/or modify the temperature of one or more stages of the coffee
making system. Temperature may have significant impact into the
variability of brewed coffee. The system preferably has robust
temperature sensing and control capabilities to manage its impact
during a brew cycle. The temperature control system 130 may be set
to consistently target one temperature such that temperature is
constant while other variables are modified (e.g., brew time, grind
size, coffee amount, etc.). Alternatively, the temperature control
system 130 may target different temperatures during a brew cycle.
The temperature control system 130 preferably include a heating
element 136 and a temperature sensor 138. The temperature control
system 130 can be integrated in a variety of ways. Preferably, the
temperature control system 130 can control at least the temperature
of water dispensed from the water system no and the brew solution
in the brew chamber 120. Accordingly, the system can include a
water temperature control system 132 and/or a brew temperature
control system 134. Some variations described herein can achieve
water and brew temperature control using a single temperature
control system through direct and indirect heating. Additionally,
temperature of other components could similarly be controlled. For
example, the system could include a carafe temperature control
system that preheats the carafe before coffee is dispensed and that
maintains a set temperature while the coffee is held.
[0039] The heating element 136 functions to heat the water, brew
solution or other element to a defined temperature range. The
temperature range is preferably determined based on a brew process
configuration for each instance of brewing. The heating element 136
is preferably an electric heating element that can be actively
controlled. Alternative forms of heating elements may alternatively
be used such as a gas heating system, a solar heating system, or
any suitable type of heating system. A temperature sensor 138 can
monitor the temperature and communicate current temperature data to
the control system 150. The control system 150 is communicatively
coupled to the heating element 136 and the temperature sensor 138
to dynamically adjust the heating state. Preferably, water in the
water vessel 112 and/or brew solution in the brew container 120 can
be heated to a defined temperature range and then held
substantially stable. Alternatively, a heating sequence can heat
the water with a variable temperature over time, which may be used
in altering the temperature of the water dispensed into the brew
chamber. In one variation, the thermal coupling of the water system
and the brew solution can be leveraged so that a single heating
element 136 can be used to control water and brew solution
simultaneously. In one preferred implementation, the heating system
directly heats liquid in the water system 110, and a processing
loop 122 connected to the brew chamber 120 circulates the brew
solution through a subsection of the processing loop 122 that is
thermally coupled to the water system. The heating element is then
able to indirectly heat the brew solution as it is circulated
through the processing loop 122.
[0040] The temperature control system 130 can be used in
pre-heating various components. In one variation, the temperature
control system 130 includes a recycling preheating system, where
preheated liquid is cycled through at least two components and then
returned to the water system where it can be reheated and dispensed
into the brew chamber. As shown in FIG. 6, a liquid recycling line
can pump water from the brew chamber 120 into the water system 110.
Water could be preheated, dispensed into an empty brew chamber 120,
and pumped back into the water system. In another variation, the
preheated liquid can be dispensed from the water system 110, into
am empty brew chamber 120, and then dispensed into a carafe, and
then finally pumped back to the water system. The recycling
preheating system functions to reduce water waste and energy waste
while also being able to preheat and prepare coffee in potentially
shorter amounts of time.
[0041] The system, or more specifically the control system 150,
could additionally include a calibration mode for the temperature
control system 130, which functions to enable the system to account
for variability of the impact of the heating element when directing
control of the temperature control system 130. Elevation, humidity,
water quality, ambient temperature, and/or other factors could
alter the performance of the temperature control system 130. The
calibration mode may execute when being setup, but is preferably
performed periodically. In one implementation of the calibration
mode, the temperature control system cycles through various
temperature changes--setting a new target temperature, measuring
the time to heat water to a desired temperature, and measuring the
temperature fluctuation at steady-state. Calibration settings can
be set based on these and/or other measurements and used when
heating components of the system as shown in FIG. 7.
[0042] The calibration settings of a particular coffee maker may be
synchronized with a remote coffee platform along with geographic
information of the coffee maker. For example, the GPS position of a
user application communicating with the coffee maker may
communicate calibration settings of the coffee maker to a remote
server accessible by multiple coffee maker systems. In a system
comprising multiple coffee maker systems, a subset of the coffee
maker systems may be made without sensors or at least temperature
sensing capabilities. The geographic location of such sensorless
systems could utilize the calibration settings of systems with
sensors in determining how to control a heating element.
[0043] The brew temperature control system 134 of a preferred
embodiment functions to regulate the temperature of the brew
process. The brewing process of the system can be configured for a
variety of brewing techniques including decoction, infusion,
filtration, or pressurized percolation. Herein, filtration is used
as the exemplary brewing process, but one skilled in the art would
appreciate how other the system could be applied to other brewing
techniques. In one variation, a second heating element and
temperature sensor can be used to regulate the temperature of the
brewing solution, while a first heating element and temperature
sensor are used within the water system 110. Alternative, the
heating system and temperature monitoring system of the water
system no and brew temperature control system 134 may be shared or
at least partially integrated as described herein.
[0044] In one preferred variation, the system includes at least one
brew processing loop 122. The brew processing loop 122 is
preferably a recirculating path for the brew solution, wherein a
portion of the brewing solution can be extracted from the brew
container 120 so as to pass through different processing steps as
shown in FIG. 1. The processing loop 122 includes a pump and a
length of tubing wherein brewing solution is pumped from the brew
chamber 120 through at least one processing stage and back into the
brewing chamber. The brew temperature control system 134 can be
integrated as one of the processing stages in the processing loop.
Additionally or alternatively, the processing loop 122 can include
a particle monitoring stage. Processing stages can be arranged in
series or in parallel within a processing loop 122. In some
variations, multiple processing loops 126 may be used with
different processing stages. In an alternative implementation of
the processing loop, the extracted brew solution is not
recirculated but is extracted, processed, and then dispensed out a
waste outlet.
[0045] In one variation with the brew processing loop 122, the brew
temperature control system 134 can be integrated with the water
system 110, wherein the heating system of the water system 110 is
used to augment and regulate the temperature of the brewing
solution. In the brew processing loop 122, a pumping system
preferably cycles the brewing solution from the brew chamber 120,
through a tube that is thermally coupled to the heated water system
110, and back into the brew chamber 120 as shown in FIG. 9. The
applied heat of the heating element in the water system 110
preferably transfers to the brewing solution and the water, and the
brewing solution in the brew chamber 120 can be maintained at
substantially the same temperature as the water. In a one
variation, the brew temperature control system 134 includes a
segment of a tubing loop wherein the tube is substantially
surrounded by water of the water vessel 112. In this variation, the
thermal coupling is along the length of the segment of tube on all
sides. In another variation, the segment of tube runs along one
surface of the water vessel 144 such as the bottom surface. In this
variation, the thermal coupling is along the intermediary
surface(s) separating the tube segment and the water in the water
vessel 112.
[0046] A similar approach may utilize a shared heating system
without a brew processing loop. For example, the water vessel 110
and the brew chamber 120 may be designed to be thermally coupled
along one surface. In one variation, the water vessel no may share
one surface with the brew chamber 120. In another variation, the
water vessel no may surround the brew chamber 120. Alternatively,
the brew chamber 120 can include an internal chamber for the water
vessel no, such that the brew chamber 120 surrounds the water
vessel no. In such variations, pumping system can be used to
transfer the water into the brew chamber 120 as discussed above.
Any suitable heating and temperature regulation system may
alternatively be used.
[0047] The particle monitor 140 of a preferred embodiment functions
to measure the value of dissolved coffee particles in the brew
solution. The particle monitor 140 preferably includes a total
dissolved solids (TDS) meter that is used to measure the measure of
dissolved coffee particles in the brewing solution. The particle
monitor 140 is preferably connected to the control system 150. In
addition to or as an alternative to using time-based estimations of
when the coffee has sufficiently brewed, the total dissolved solids
value can be used to know when the brewing process has completed. A
measurement of dissolved solids preferably includes measuring
conductive properties of brew solution. Alternatively, capacitance,
inductance, light refraction, and/or other properties may be used.
In the conductance variation, the TDS meter can include two
electrodes. The TDS measures conductivity of the solution, which is
correlated with a dissolved solid value. The temperature of the
measured brew solution can additionally be measured which can be
used in combination with the conductance measurement to produce a
dissolved solid value. In some variations of the particle monitor
140, the temperature of the brew solution may alter measurement
readings. A temperature sensor can be positioned within close
proximity before or after the TDS meter. The temperature sensor
used by the particle monitor 140 may be distinct or shared with the
water system 110 and/or brew temperature control system 134.
Preferably, the brewing solution is filtered and then passed
through an interrogation area of the TDS meter within a processing
loop 122. Preferably, the electrodes are positioned along an axis
perpendicular to the path of the brew solution, which can result in
faster measurements of the TDS value.
[0048] The particle monitor system can be integrated with the brew
temperature control system 134 such that within a brew processing
loop 122, the particle monitor 140 and the temperature control
portion are two processing stages acting in series on brewing
solution. In another variation, there can be two distinct brew
processing loops 126, one for regulating temperature and one for
measuring the dissolved particle value.
[0049] In one exemplary implementation of a brew processing loop
122, the system can include a brew selection valve, which can be
used to divert a brew solution into a processing loop or to a
dispensing nozzle. Alternatively, two distinct valves in the brew
chamber 120 may be used. Preferably, the brew selection valve
diverts the brew solution into a processing loop 122 (i.e., the
brew selection valve is in a processing loop mode) while the
brewing solution is brewing. The brew solution can be left to brew
until a brewing condition is satisfied. The brewing condition can
be based on dissolved solid value, time, temperature,
water-to-coffee ratio, and/or any suitable property. When the
brewing condition is satisfied, the brew selection valve
transitions to a dispensing mode and diverts the brewing solution
out of the brew chamber 120 to be dispensed in a receptacle. In a
two valve variation, a processing loop valve is open and a
dispensing valve is closed when brewing. Similarly, the processing
loop valve is closed and a dispensing valve opens when the brewing
condition is satisfied. A pumping system can be used in place of or
in addition to a processing loop valve. The pumping system of the
processing loop 122 preferably activates to move brew solution
through the processing loop 122 when brewing, and deactivates to
end circulation when dispensing.
[0050] The system can additionally include a cleaning system, which
can function to automatically clean all or a portion of the system.
The cleaning system preferably cleans the processing loop 122,
which may be sealed and less accessible for cleaning. The cleaning
system can include an operational mode wherein water is flushed
through the system. A flush valve can be positioned after the
particle monitor 140. When in a cleaning mode, the flush valve
diverts water to a drip tray as shown in FIG. 1.
[0051] The control system 150 of a preferred embodiment functions
to operate the system. The control system 150 can include an
on-device computing unit and any suitable components used to drive
the system such as a power supply system, communication elements
(e.g., Wi-Fi module, Bluetooth module, etc.), user interface
components, and/or any suitable elements. The control system 150 is
preferably in communication with the various sensing elements and
the active components such as the temperature control system 130,
the particle monitor system 140, and the content sensing system
180. The control system 150 can additionally be communicatively
coupled to other components such as controllable valves, pumps,
sensors, actuators, and/or other components of the system. The
control system 150 can monitor sensed values and control the active
components to augment the brewing process. The control system 150
is preferably configured with a brew process configuration that may
be based on a target taste profile prior to executing a particular
brew cycle (i.e., preparing a portion of coffee). The configuration
can be altered between different coffee preparations. The brew
process configuration used during a brew cycle can direct the water
to coffee grind ratio, the temperature, the target dissolved solid
measurement, and/or other controllable aspects. A taste profile of
a user preferably characterizes the unique preferences of a user.
The taste profile can include preference history across multiple
brew cycles. The taste profile can be used to generate a brew
process configuration for different conditions as shown in FIG. 10.
Alternatively, a taste profile may directly specify a brew process
configuration (i.e., the taste profile of a user could be a brew
process configuration). An individual coffee maker may have a
single stored taste profile based on the history of the machine.
Alternatively, a taste profile can be selected from a set of taste
profiles with each taste profile associated with a distinct user.
For example, a first target taste profile can be used when making a
first cup of coffee for a first user, and a different target taste
profile can be used when making a second cup of coffee for a second
user. With regard to the coffee flight system 170, multiple brewing
processes can be conducted for a single configuration.
[0052] The user interface components may include various buttons,
switches, dials, capacitive buttons, or other suitable input
elements. The user interface components may additionally or
alternatively include a touch screen, a display, indicator lights,
a speaker, or any suitable components used in interacting with a
user.
[0053] In one preferred implementation the control system 150 can
be controlled in part by a remote application. The remote
application can be a native application on a mobile computing
device such as a smart phone, a tablet, a wearable computing
device, laptop computer, a TV computing device, or any suitable
computing device. The remote application may alternatively be a
web-based application accessible over an internet connected
device.
[0054] The user interface components and/or the remote application
can include a feedback user interface, wherein a user can rate
coffee made by the system. User feedback is preferably collected
for a coffee dispensed made with particular configurations. The
user feedback is then used to update a user taste profile, which
can be used to recommend a coffee brewing process, automatically
adjust a brewing process to accommodate user preferences, and/or
otherwise augment the brew process configuration during a future
brew cycle of the system.
[0055] The user interface of the control system 150 may offer user
options and interactions for basic control of the system, for
scheduling or remotely starting a brewing process, for coffee
feedback, for a tasting flight mode, interacting with other coffee
drinkers.
[0056] The user interface can preferably be used to set basic
control options. In one variation, a user may specify the type of
coffee beans and then indicate when to start the brewing process.
In one variation, user feedback and/or the taste profile can be
used in combination with the selected bean type to determine a brew
process configuration used by the control system during a future
brew cycle. For example, a user may enter the type of beans they
are using. Then the user's taste profile is used to determine how
to brew that bean type using preloaded information on the bean.
Alternatively, the user may be able to specify a taste profile or
alter the taste profile for a specific brew cycle. For example, the
user may decide to increase the caffeine strength because they
extra sleepy. Other options that could be set with the basic
controls can include the amount of coffee and/or any suitable
variable. A user may be able to schedule when serving of coffee
should be brewed based on time, location, or other detectable
events.
[0057] The user interface can additionally be used in collecting
feedback from a user. A user can indicate the impressions of the
user after drinking the brewed coffee. The form of feedback could
be star reviews, rating various properties of the coffee, or any
suitable format of feedback. In one implementation, a review can be
collected after a user has experienced a particular serving of
coffee. As shown in FIGURE ii, the user interface may collect a
rating on various aspects of the coffee such as bitterness,
strength, caffeine kick, and texture.
[0058] The user interface may additionally be used in controlling
other options of the system such as a tasting flight system 170.
The tasting flight system can enable multiple servings of coffee to
be made to different specifications. The user interface may enable
a user or multiple users to set the targeted taste profile for
different drinks to be made with the tasting flight system 170. In
one use case, the tasting flight system 170 is designed for
experiencing different styles of coffee. A user may specify the
types of coffee to use in the tasting flight. Alternatively, the
types and preparation of the coffee grounds may be specified by the
user interface and the user can follow the loading instructions. In
another use case, the tasting flight system 170 is used to make
individual servings for multiple users. The taste profile for each
serving could be customized through the user interface. In one
option, a single user may explicitly set the taste profile. In
another option, a taste profile may exist for multiple people, and
thus someone controlling the system may simply specify the correct
user profile to automatically use the associated taste profile. In
yet another option, multiple users may connect to the control
system 150 and place their individual preferences for their serving
of coffee.
[0059] The user interface and application used to direct the
control system 150 can additionally utilize various social
features. The usage of the system, the user feedback, and other
collected data can be communicated to a remote server of a coffee
maker platform. With multiple instances of the system communicating
data to the coffee maker platform, group analytics and other
refinements can be used to enhance the taste profiles of multiple
users. For example, recommendations and taste profile adjustments
may be made based on feedback from other similar users. Similar
users may be users that have similar feedback responses to similar
or the same type of coffee. Similar users could also include users
with a similar coffee drinking history (e.g., enjoys exploring new
flavors or likes a singular taste), in the same geographic region,
within a similar demographic classification, and/or sharing any
suitable classification. The collective data from multiple users
could also be used in providing unique features to the system. For
example, the system could perform taste profile blending. Wherein
the individual taste profile preferences of multiple users could be
combined to form a group taste profile. The group profile may
weight users evenly or bias towards one or more users. Similarly,
the group taste profile may generate a taste profile that is the
median or average taste profile from the set of individual taste
profiles. In one variation, such user associated preferences could
be tied to outside systems to identify the target audience of the
brewed coffee. For example, in an office setting, the coffee maker
system could be set to use a calendar schedule of a conference room
and the associated attendees to automatically brew coffee. In this
way, the office coffee maker system could make coffee that accounts
for the individual taste flavors of the attendees of particular
meetings.
[0060] In one variation, the system can enable a person to grind
their coffee with their own grinder or to even use pre-ground
coffee. One potential benefit of the system is that a user can
select beans from any vendor. The bean origin, roasting style, and
grinding technique can all be variables in the brewing process. The
system may additionally include a grinder 160 which can function to
control the grinding of coffee beans. The grinder 160 is preferably
an electric burr grinder that is communicatively coupled to the
control system 160. The grinder 160 can include a grind outlet
positioned to deliver coffee grounds to the brew chamber 120,
wherein the grind size and quantity of produced coffee grounds is
controlled by the control system The grinder 160 can have
controllable grinding time and/or grinding size. The grinder 160
deposits the ground coffee into the brew chamber 120. The grinder
160 may be made removable so that it can be used as a standalone
grinder or mechanically coupled to the base of the coffee maker. In
one variation, the grinder 160 when coupled to the coffee maker has
an outlet coupled to a chute through which coffee grounds are
ejected into the brew chamber 120. In another variation, the
grinder 160 is mechanically coupled so that coffee grounds fall
into the brew chamber 120. The amount of coffee grounds may be
controlled through the grinder 160. The time of grinding (in
combination with grind size) may be used to predict the quantity of
coffee grounds deposited. Alternatively, a load cell integrated
into the brew chamber 120 and/or the grinder 160 can be used to
measure coffee grounds.
[0061] The system may include an additional coffee flight system
170 which functions to enable the preparation of multiple different
"flights" of coffee. Preferably, the flight system 170 is an
optional component (e.g., an "add-on" component) that can be
removably connected to a brew chamber so that the system can be
used for a single brew or for multiple brews depending on the
configuration of the system. The control system 150 preferably
operates in a flight mode when the flight system 170 is used.
Alternatively, the flight system 170 may be permanently integrated
into the system such that the system operates in flight mode
continuously. Flight mode is an operating mode of the system
wherein distinct brew configurations are made using segregated
portions of the brew chamber 120. A flight mode of the system can
be used in tasting various coffee variations side by side. For
example, a user may want to experiment with a selection of
different coffee bean roast types. Three different cups of coffee
can be prepared through the system in flight mode and then tried
side-by-side. Another exemplary use would be a couple wanting to
have individually customized cups brewed when they wake up. While
the flight mode, can be used to make different cups of coffee, the
flight mode may include making at least two of the set of brew
configurations substantially the same. A remote application may
include a flight feedback mode wherein the user can provide user
feedback through comparing the different cups. The flight mode may
alternatively be used in a coffee shop where individual cup orders
may come in and need to be prepared in rapid succession.
[0062] The coffee flight system 170 preferably includes a chamber
divider 172, a flight water dispensing nozzle 174, and a chamber
selection system 176.
[0063] The chamber divider 172 functions to divide or segment the
brew chamber 120 into a set of sub-chambers. Preferably the chamber
divider 172 divides the brew chamber 120 into three sub-chambers,
but any suitable number of sub-chambers may be used. In one
variation, the chamber divider 172 is a removable structure that
fits within the defined cavity of the brew chamber 120 as shown in
FIG. 12. The chamber divider 172 and/or the brew chamber 120 can
include structural members to fixture the chamber divider 172 into
a position and optionally seal each sub-chamber from the other
sub-chambers. The system may come with a set of interchangeable
chamber dividers 172 such that the brew chamber 120 can be divided
into two, three, four, or more sub-chambers depending on the
inserted chamber divider 172. For each of the sub-chambers, a
customized brewing process can be executed. Preferably, the water
dispensing nozzle 114, the optional grinder 16o, and the processing
loop 122 can be configured to dispense/extract contents into a
select sub-chamber. In one variation, the brew chamber 120 includes
a single processing loop that is selectively moved into position
for each sub-chamber as shown in FIG. 13. In another variation the
brew chamber 120 can include a processing loop 122 for each
sub-chamber as shown in FIG. 14A. In another variation, processing
loops 122 for each sub-chamber can be selectively engaged for
processing as shown in FIG. 14B.
[0064] The chamber selection system 176 is preferably a mechanical
system wherein the selected sub-chamber can be changed. A selected
sub-chamber is one of the sub-chambers that can have at least a
portion of the brew cycle executed. So for example, selecting a
sub-chamber may select that sub-chamber for receiving dispensed
coffee grounds, receiving heated water, having a portion of its
brew solution cycled through a processing loop, completed brew
solution dispensed, and/or otherwise acted on. The chamber
selection system 176 may rotate or reposition inlets and outlets to
different sub-chambers. The chamber selection system 176 may
alternatively rotate the brew chamber or the chamber divider 172 so
as to reposition the sub-chambers as shown in FIG. 13. In one
variation, the brew chamber 120 rotates about central axis. In
another variation, the brew chamber 120 rotates about a non-central
axis (e.g., an axis outside of the brew chamber 120). Additionally,
the flight water dispensing nozzle 174 and the grinder 16o deposit
water and ground coffee into a selected sub-chamber. The chamber
divider 174 can be manually or electromechanically rotated to cycle
through the various sub-chambers. Each sub-chamber can be brewed in
sequence. The flight water dispensing nozzle 174 is preferably a
modified version of the water dispensing nozzle 114 that includes
outlets only over a predefined position. The flight water
dispensing nozzle 174 can be interchangeable with a standard water
dispensing nozzle. Alternatively, the water dispensing nozzle 114
can include mechanical mechanism so as to open/close off a sub-set
of outlets to transition between different water dispensing modes.
In yet another variation, the system may be designed to accommodate
simultaneous brewing of at least two sub-chambers. For example, the
water system 110 may dispense water equally to multiple
sub-chambers or there may be multiple processing loops 122 used to
control dissolved solids in each sub-chamber.
[0065] The coffee flight system 170 is preferably used in
combination with the other components, but the coffee flight system
170 may alternatively be used with other alternative coffee maker
systems. An embodiment of the coffee flight system may include a
brew chamber 120 and the coffee flight system 170, which may be
used with regular coffee maker systems. The brew chamber 120 can
include a set of dispensing outlets, with at least one dispensing
outlet for each sub-chamber established by the coffee flight system
170. Additionally, a water dispensing head preferably dispenses
heated water into each of the sub-chambers. In using an embodiment
of the coffee flight system 170, a user can prepare each
sub-chamber with different coffee grounds and then activate the
brewing cycle of the coffee maker.
3. Method
[0066] As shown in FIG. 15, a method for controlling the brew
process of a coffee maker of a preferred embodiment can include
setting a brew process configuration S110, controlling a set of
coffee brewing processes according to the brew process
configuration S120, and dispensing coffee from the device S130. In
particular controlling a set of coffee brewing processes can
include controlling water temperature S122, controlling the brew
solution temperature S124, controlling water-to-coffee ratio S126,
and controlling the dissolved solid amount S128. The method
functions to control various properties of the coffee brewing
process so that customized brewing of coffee can be automated.
Additionally, the method preferably utilizes measurable metrics so
that the result of brewing coffee can have enhanced consistency.
The method can additionally be applied to brew coffee so as to
target particular tastes. For example, brew processes can be
pre-defined for various coffee bean sources; the user can simply
specify what coffee is being used and a brew style to obtain coffee
based on those inputs. Automation and control may additionally or
alternatively be applied to adapt a brew process to the preferences
of an individual user. Similarly, automation and control may be
used to adapt a brew process to balance or account for the
preferences of multiple users. The method can include receiving
user feedback and updating the brew process configuration in a
subsequent brewing process. Preferences can be applied to
particular configurations of coffee. For example, the method may
learn how a user likes one particular type of coffee to be brewed.
Learned user preferences may additionally be translated to other
brewing processes such that when a user tries a new variety of
coffee, the user's preference for coffee can be automatically
applied to a default brewing process for that coffee variety.
[0067] The method is preferably implemented by a system
substantially similar to the system described above, but the method
may alternatively be implemented and/or used with any suitable
system.
[0068] Block S110, which includes setting a brew process
configuration, functions to define the parameters that will guide a
particular instance of a brewing process. The brew process
configuration can be automatically set, partially defined by a
user, or fully defined by a user. Setting the brew process
configuration can include setting of parameters that are applied
during subsequent brewing steps in Block S120. Some brew process
configuration may include defining the steps or operations
completed by the user. For example, the user may need to specify
what coffee beans or grounds were added to the device. Similarly,
the type of filter used in the device may be selected and specified
by a user. The coffee maker can include a variety of operations
modes such as an automatic mode, a user-preference mode, a
pre-defined brew style, a partial manual controls (e.g., able set
the caffeine kick level), or fully manual controls.
[0069] In one implementation, the brew process configurations are
set in part using a user application operable on the coffee maker
system and/or on a secondary device like a smart phone, web-app, a
wearable computing device, or any suitable personal computing
device. An automatic mode may set the brew process configuration
based on previous usage. An automatic mode may initially use
default settings until the preferences of the user can be
determined. The preferences of the user are preferably determined
by collecting feedback after a user tries the dispensed coffee. The
settings of an automatic mode may be augmented by the user. In one
mode or variation, the automatic mode may include receiving the
coffee bean information used for a brew cycle. The brew process
configuration can then be set by mapping a taste profile of the
user and the coffee bean information to a brew process
configuration. In another mode or variation, a property of the
resulting coffee or a property of the brew process configuration
may be directly set. As shown in FIG. 16, the brew process
configuration properties can be shown and edited by a user. A
directly set property preferably overrides taste profile
preferences of a user when setting the brew process configuration.
For example, a user may want to increase the caffeine kick of a cup
of coffee just one time. The setting of the brew process
configuration can additionally incorporate information from
multiple users. In one scenario, a user may want to try a new type
of coffee bean/roast. The taste profile of the user can be used to
identify users with similar taste profiles using data synchronized
to a coffee platform. The preferences of the other users who have
tried the new type of coffee can be used to predict the brew
process configuration of the original user. In another scenario, a
group of user may intend to share the coffee from the coffee maker.
When setting up the coffee maker, the taste profiles of each user
can be selected, and then a combined taste profile can be generated
that approximates the group preferences of the set of users as
shown in FIG. 17.
[0070] In another implementation, the brew process configurations
may be set in part through manual controls. Those manual controls
may set particular operating parameters such as a targeted
dissolved solid measurement. The manual controls may alternatively
be abstracted to more approachable concepts such as caffeine
strength between low and high level.
[0071] Block S120, which includes controlling a set of coffee
brewing processes according to the brew process configuration,
functions to apply the configuration to brew coffee that targets a
particular taste-profile. The method can control water temperature,
brew solution temperature, water-to-coffee ratios, and/or amount of
dissolved coffee particles to adjust the taste-profile. In a
preferred variation, a coffee maker system can utilize sensor
measurements in controlling aspects of the brew cycle. In some
alternative implementations, open loop control can be used to
adjust the variables of the brew cycle without any sensed feedback.
In one variation, controlling the set of coffee brewing processes
can include utilizing trained operating parameters that correspond
to the brew process configuration. The trained operating parameters
may be based on controlled experiments, but more preferably can be
set based on the operation of at least a second coffee maker with
sensor feedback. Elevation, weather, water quality, and other
factors relating to geographic proximity may impact how the various
brew cycle variables are controlled. In some variations, the
trained operating parameters are selected based on geographic
proximity of a coffee maker (e.g., the sensorless coffee maker) and
a coffee maker or makers used in generating the trained operating
parameters. For example, a coffee maker will preferably use trained
operating parameters from a feedback-enabled coffee maker that is
within ten miles of the user over a coffee maker that is over four
hundred miles away.
[0072] Blocks S122 and S124, which includes controlling water
temperature and controlling the brew solution temperature, function
to regulate the temperature of the water and/or the brew solution.
Controlling temperature can include sensing the temperature of the
water and/or brew solution and then controlling a heating element
that is thermally coupled to the water and/or brew solution.
Controlling a heating element can include activating the heating
element to increase the temperature to a target temperature and
deactivating the heating element to allow the temperature to fall
to a target temperature. In one variation, the water temperature is
regulated within the water system, and the brew solution can be
regulated within the brew chamber. As described above, the
temperature regulation of the water and the brew solution can be
integrated so that a single heating element can be used to regulate
the temperature of the water and the brew solution. This variation
can include circulating the brew solution through tubing that is
thermally coupled to a water system and then controlling a heating
element to set the temperature of the water or brew solution. The
temperature of the water and the brew solution can be modulated to
the same temperature.
[0073] In one variation, the method can include calibrating the
temperature effect of the heating element S125 and utilizing the
calibrated temperature effect of the heating element when
controlling temperature. Calibrating preferably accounts for
performance variation based on various factors such as elevation,
local climate, humidity, water quality, and other factors.
Calibrating can additionally be used to determine some of the
trained operating parameters mentioned above. As shown in FIG. 7,
calibrating the temperature effect of the heating element can
include setting a target temperature, measuring the time and/or
energy required to satisfy the target temperature, and measuring
the temperature fluctuation at steady-state. This calibration
process is preferably performed for multiple target temperatures.
In one implementation, the target temperatures are set at ten
degree Celsius increments within a temperature operating range. A
calibration value is set and then used during subsequent usage. In
one implementation, the calibration is incrementally tuned until
the temperature response of heating is satisfactory. For example,
if it takes too long a heating factor is increased if it takes too
long to get to the target temperature. If the temperature
fluctuation is too high, then the heating factor can be decreased.
The heating factor can be tuned for different target temperatures
by allowing the temperature to drop back down below the target
temperature and repeating the process. Preferably, the temperature
is allowed to drop to at least ten degrees below the target
temperature.
[0074] Block S126, which includes controlling water-to-coffee
ratio, functions to regulate, set, or determine the amount of water
compared to the amount of ground coffee. Controlling
water-to-coffee ration preferably includes sensing through a load
cell the amount of brew solution contents added to a brew chamber.
The water system can preferably control dispensing state.
Similarly, the amount of coffee grounds added may also be
controlled if used with a controlled coffee grinder. However, in
some designs only one of water or coffee may be controlled. For
example, the amount of water added may be adjusted based on a
measured amount of coffee grounds. Regulating the water-to-coffee
ratio can include measuring weight of water added to the brew
station, measuring weight of coffee grounds added to the brew
station, and controlling the addition of at least one of water or
coffee. The water and coffee can be added to the brew chamber at
different times. The coffee grounds are preferably added first, but
any suitable order or sequence of ingredient adding may be used. A
load cell preferably measures weight. The load cell is preferably
integrated within the brew chamber. Alternatively, other suitable
sensing approaches may be used such as sensing water or coffee
volume added to a brew station.
[0075] Block S128, which includes controlling the dissolved solid
amount, functions to detect the amount of soluble coffee that is in
the brewing solution and augment control of the coffee maker device
to target particular dissolved solid counts. Controlling the
dissolved solid amount preferably happens while the coffee is
brewing. The amount of dissolved coffee can be an indicator of when
the brew solution is done brewing. Controlling the dissolved solid
amount can include circulating a portion of the brew solution
through a total dissolved solids monitoring system and measuring a
dissolved solid value during the brew process. The measured
dissolved solid value is preferably used in determining the brew
condition. For example, if the brew solution reaches a dissolved
solid count before a maximum brewing time is reached, the brew
solution is dispensed. Monitoring can be continuous but may
alternatively be performed periodically or as a check before
dispensing the coffee. Monitoring the dissolved solid amount can
include circulating the brew solution through a dissolved solid
sensing chamber. The circulation of the brew solution preferably
uses a processing loop as discussed above. A TDS meter is
preferably used in the dissolved solid sensing chamber. The probes
of the TDS meter are preferably aligned along a defined plane that
is perpendicular to the flow of sampled brew solution.
Additionally, a temperature sensor may report the temperature of
the brew solution inspected by the total dissolved solids
monitoring system. The temperature can be used to calibrate or
otherwise calculate the dissolved solid value. The brew solution is
preferably recirculated back into the brew chamber for continued
brewing. Alternatively, sampled brew solution can be deposited into
a waste chamber, drip tray, or other suitable receptacle. The
amount of dissolved solids in the brew solution is preferably
monitored until brew solution conditions are satisfied. The brew
solution conditions are defined according to the brew process
configuration. Preferably, the brew solution brews until a defined
threshold is satisfied. The brew time may additionally be used in
the condition. For example, there may be a minimum and/or maximum
amount of time to brew the coffee.
[0076] Block S130, which includes dispensing coffee from the device
functions to dispense coffee into a receptacle such as a carafe or
a coffee cup. As discussed above a processing loop may be used to
recirculate brew solution within the brew chamber. A controllable
valve may be operable to switch flow of the brew solution to the
processing loop or to a dispensing nozzle. Accordingly, dispensing
coffee from the device can include redirecting flow of brew
solution away from the processing loop and to the dispensing
nozzle. Alternatively, a dispensing valve may be distinct from a
processing loop valve, and the dispensing valve can be opened to
dispense the coffee. Coffee is preferably dispensed when the
conditions of the brew process are satisfied. For example, the
coffee is preferably left to brew until the amount of dissolved
solids in the brew solution reaches a particular threshold.
[0077] The method can additionally include receiving user feedback
and updating the brew process configuration in a subsequent brewing
process S140. User feedback may be received through a user
interface of the coffee making device or an application operable on
a secondary device such as a smart phone, tablet, wearable
computer, desktop/laptop computer, or other suitable computing
device. The user can rate the coffee. Preferably, the user feedback
includes feedback for various properties of the coffee such as
bitterness, strength, caffeine strength, and texture. The user
feedback can then be used to update a taste profile. A taste
profile can be a data construct that defines various preferences of
a user. A taste profile can be associated with a user or a
particular coffee maker. In one variation, the taste profile can be
a set of preference ranges for different properties of coffee, but
any suitable set of values, properties, classifications, or other
parameters can be used in defining the taste profile. In one
preferred implementation, a user will setup an account with a
coffee platform. Multiple instances of user feedback by a user can
be collected by the coffee platform in association with an account
of the user. The feedback can be correlated with the configured
brew process associated with each instance of user feedback. The
taste profile may be updated after each subsequent instance of
feedback. The method may alternatively use the history of user
feedback and associated brew processes to dynamically create a
recommended brewing process for a given set of parameters. For
example, with no provided constraints, the method could use the
user feedback history to recommend a coffee brewing process
including specifying the coffee bean type. In another example, a
user may select a type of coffee bean purchased at a store and the
method can automatically determine the brewing process for that
type of coffee bean to match the user's taste profile. Machine
learning or other computational approaches may be used to update a
taste profile.
[0078] Additionally or alternatively, the method can include
applying the method to brewing a set of coffee portions according
to different brew process configurations S150, which can function
to enable a flight of coffee tastings as shown in FIG. 18. While
this "coffee flight" variation is preferably used in making
multiple cups of coffee for a tasting. The "coffee flight"
variation may alternatively be applied to producing individualized
cups of coffee for different users or any suitable application. The
"coffee flight" variation can include receiving a chamber divider
in the brew chamber S152 and applying a brew process configuration
for each of sub-chamber of the chamber divider S154 as shown in
FIG. 19. The chamber divider preferably divides the brew chamber
into a set of separated sub-chambers, wherein a different brew
process can be executed for each sub-chamber. At least two
sub-chambers are preferably established, but any suitable number of
sub-chambers can be established. Alternatively, the device of the
"coffee flight" variation can include a permanent chamber divider.
The brewing process can include setting a brew process
configuration for a sub-chamber, selecting a sub-chamber,
controlling a set of coffee brewing processes according to a brew
process configuration of the selected sub-chamber, and dispensing
coffee from the selected sub-chamber.
[0079] In one implementation, the system can execute the coffee
brewing process within a single sub-chamber at a time, and the set
of sub-chambers are selected and brewed in sequence. So after
dispensing coffee for a first sub-chamber, the device can
transition to brewing a second sub-chamber. Selecting a sub-chamber
can include actuating the relative position of a sub-chamber and
the various brewing apparatuses used in conducting a brew process
such as a process loop inlet and outlet, water dispensing area,
coffee ground dispensing area, and finished coffee dispensing
outlet. Actuation can be mechanical repositioning executed under
user intervention such as the user rotating the brew chamber.
Actuation may alternatively be electromechanically controlled.
[0080] In another implementation, the system can execute the coffee
brewing process of two sub-chambers simultaneously. The coffee
grounds are preferably loaded into each sub-chamber. Heated water
can be dispensed into the sub-chambers at the same controlled
temperature. While, the brew solution is brewing, alternating or
parallel sampling of the at least two sub-chambers can be performed
to measure dissolved particles and/or to recirculate heated brew
solution. Individually controlled dispensing valves could be used
to dispense the coffee when each sub-chamber satisfies a brew
condition.
[0081] The "coffee flight" variation can be used to prepare
multiple styles of coffee from the same or different beans. This
can provide variety to the one or more people drinking the coffee.
In some variations, the "coffee flight" variation is used in using
direct comparisons of brew process configurations to refine a taste
profile of a user. The user preferably can try two or more styles
of coffee and then indicate preferences between the two coffees.
Accordingly, the method can include receiving user selection of
coffee dispensed from a preferred sub-chamber and updating the
taste profile of a user based on the brew process configuration of
the preferred sub-chamber. For example, for three different coffee
samples, the user can indicate which one she preferred and/or which
was least preferred. The brew process configuration used for each
one in combination with the bean/grind information can be used to
update taste profile preferences of the user.
[0082] The systems and methods of the embodiments can be embodied
and/or implemented at least in part as a machine configured to
receive a computer-readable medium storing computer-readable
instructions. The instructions can be executed by
computer-executable components integrated with the application,
applet, host, server, network, website, communication service,
communication interface, hardware/firmware/software elements of a
user computer or mobile device, wristband, smartphone, or any
suitable combination thereof. Other systems and methods of the
embodiment can be embodied and/or implemented at least in part as a
machine configured to receive a computer-readable medium storing
computer-readable instructions. The instructions can be executed by
computer-executable components integrated with apparatuses and
networks of the type described above. The computer-readable medium
can be stored on any suitable computer readable media such as RAMs,
ROMs, flash memory, EEPROMs, optical devices (CD or DVD), hard
drives, floppy drives, or any suitable device. The
computer-executable component can be a processor but any suitable
dedicated hardware device can (alternatively or additionally)
execute the instructions.
[0083] As a person skilled in the art will recognize from the
previous detailed description and from the figures and claims,
modifications and changes can be made to the embodiments of the
invention without departing from the scope of this invention as
defined in the following claims.
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