Controlling brewing parameters of single-serve beverage system

Abstract

A beverage brewing system works with a pod to brew low, medium and high pressure beverages in hot and/or cold format such as coffee and espresso served hot or over ice. The beverage ingredient may be packed within a filter which is enclosed by a container to hermetically seal the filter. The filter has a predetermined number and sized holes to control the pressure within the filter to brew low, medium, and high pressure beverages. The filter is releasably sealed to the container where separating the filter from the container forms a gap to allow the beverage formed within the pod to drain via the gap and directly pour into a mug.

What is claimed is: 
     
         1 . A method of brewing a beverage with a pod including a container with a first sidewall extending upwardly from a first base and extending outwardly forming a rim, a filter having a second sidewall extending upwardly from a second base and extending outwardly to form an extension that is peelably coupled to the rim, and a lid to enclose beverage ingredient packed within the filter, the method comprising:
 orientating the pod in a substantially horizontal position;   forming a gap between the extension of the filter and the rim of the container;   extracting beverage from the beverage ingredient packed within the filter; and   draining the beverage formed within the pod through a pathway formed between the first and second sidewalls and the gap.   
     
     
         2 . The method as defined in  claim 1 , where the step of forming includes separating the extension from the rim to form the gap. 
     
     
         3 . The method as defined in  claim 1 , further includes:
 injecting water into the filter at high pressure of at least 7 bars;   packing beverage ingredient into the filter where an average size of the beverage ingredient is from 400 to 700 microns; and   releasing the pressure within filter to under 4 bars to brew a low pressure beverage.   
     
     
         4 . The method as defined in  claim 1 , further includes:
 injecting water into the filter at high pressure of at least 7 bars;   packing beverage ingredient into the filter where an average size of the beverage ingredient is from 40 to 400 microns; and   maintaining substantially the high pressure within filter to brew a high pressure beverage.   
     
     
         5 . The method as defined in  claim 1 , further includes:
 directing flow of the beverage through at least one hole at a distal end of the filter, along a pathway between a side wall of the filter and a side wall of the container, and out of the pod via the gap formed near the proximal end of the pod.   
     
     
         6 . The method as defined in  claim 5 , further includes:
 receiving the pod within a brewing chamber when the brewing chamber is in an open position, and the step of separating is done as the brewing chamber moves from the open position to a closed position.   
     
     
         7 . The method as defined in  claim 6 , further includes:
 draining the beverage out of the gap without the beverage coming into contact with a brewing mechanism.   
     
     
         8 . The method as defined in  claim 6 , further includes:
 dispensing the pod into a waste bin as the brewing chamber moves from the closed position to the open position.   
     
     
         9 . A method as defined in  claim 1 , further includes:
 separating the extension from the rim to form a gap therebetween at about a six o'clock position of the extension;   squeezing the extension on opposite sides of the gap to keep the gap open;   injecting heated water into a filter; and   directing flow of the beverage through at least one hole at a distal end of the filter, along a pathway between a side wall of the filter and a side wall of the container, and out of the pod via the gap formed near the proximal end of the pod to drain directly into a mug thereunderneath unobstructed by the single-serve system.   
     
     
         10 . The method as defined in  claim 9 , further includes:
 receiving the pod within a brewing chamber when the brewing chamber is in an open position, and the step of separating is done as the brewing chamber moves from the open position to a closed position without obstructing the pathway for the beverage to flow out of the gap and drain into the mug.   
     
     
         11 . The method as defined in  claim 10 , further includes:
 dispensing the pod into a waste bin as the brewing chamber moves from the closed position to the open position.   
     
     
         12 . A method of as defined in  claim 10 , further includes:
 injecting heated water into the pod to brew a heated portion of a desired serving size of the beverage;   routing unheated water to bypass the pod; and   pouring a remaining portion of the desired serving size with the unheated water to combine with the heated portion of the beverage where a combination of the heated portion of the beverage and the reaming portion of the unheated water have a lower temperature than an entire desired serving size of the beverage brewed from the heated water thereby minimizing ice from melting and diluting the beverage.   
     
     
         13 . The method as defined in  claim 12 , where the step of injecting injects from about 4 oz to about 5 oz of the heated water into the pod, and the remaining portion of the unheated water is a difference between the desired serving size and the amount of heated water injected into the pod. 
     
     
         14 . The method as defined in  claim 12 , where the heated water is from about 85° C. (185° F.) to about 96° C. (205° F.). 
     
     
         15 . The method as defined in  claim 12 , where the unheated water is approximately room temperature. 
     
     
         16 . The method as defined in  claim 12 , where the beverage is a low pressure coffee. 
     
     
         17 . The method as defined in  claim 1 , further includes:
 heating water from about 43° C. (110° F.) to about 60° C. (140° F.);   injecting the heated water into the pod in the amount that is at least a portion of a desired serving size of the beverage; and   slowing a flow rate of the heated water to at least 2.0 oz/60 seconds in the step of injecting.   
     
     
         18 . The method as defined in  claim 17 , further including:
 providing an option to brew a standard coffee or a smoother tasting coffee; and   receiving an instruction to brew the smoother tasting coffee.   
     
     
         19 . The method as defined in  claim 17 , further including draining the beverage from the pod towards a predetermined location underneath the pod adapted to support a receptacle to receive the beverage therein where the path between the pod and the predetermined location is unobstructed. 
     
     
         20 . The method as defined in  claim 19 , where the pod has a proximal end and a distal end, the step of injecting injects heated water on the proximal end of the pod, and the step of draining drains the beverage from the proximal end of the pod. 
     
     
         21 . The method as defined in  claim 17 , further including pouring a remaining portion of the desired serving size, if any, with heated or unheated water into a receptacle placed underneath the pod. 
     
     
         22 . The method as defined in  claim 17 , where an average grind size of the coffee ground is from 400 to 700 microns. 
     
     
         23 . The method as defined in  claim 17 , where an average grind size of the coffee ground is from 40 to 400 microns. 
     
     
         24 . The method as defined in  claim 17 , where the step of reducing the flow rate is at least 1.0 oz/60 seconds. 
     
     
         25 . The method as defined in  claim 17 , where the step of reducing the flow rate is at least 0.8 oz/60 seconds. 
     
     
         26 . The method as defined in  claim 17 , where the step of heating the water is from about 49° C. (120° F.) to about 54° C. (130° F.).