Rapid and/or multiple extraction brewing processes
Coffee makers with features for rapid and/or multiple extraction processes, and associated systems and methods, are included. A representative method for brewing coffee includes placing ground coffee on a filter element of a brew chamber, directing heated water into the brew chamber and in contact with the ground coffee and, during a first phase, brewing coffee in the brew chamber without subjecting the coffee to a pressure differential of at least 150 torr between the brew chamber and a coffee chamber to which the brew chamber is coupled, the coffee chamber having a capacity of 200 mL or more. The representative method further includes, during a second phase, extracting the coffee from the brew chamber through the filter element and into the coffee chamber via a pressure differential of at least 150 torr between the brew chamber and the coffee chamber.
1. A method for brewing a beverage, comprising:
placing grounds on a filter element of a brew chamber;
directing a first volume of hot water into the brew chamber and in contact with the grounds;
activating a pressure differential device to extract a first beverage volume, formed from the first volume of water, out of the brew chamber, with a pressure differential of at least 60 torr between the brew chamber and an extraction chamber to which the brew chamber is coupled, the extraction chamber having a capacity of 200 mL or more, wherein the pressure differential device includes both a pressure source and a vacuum source;
directing a second volume of hot water into the brew chamber to contact the grounds; and
activating the pressure differential device to extract a second beverage volume, formed from the second volume of water, out of the brew chamber to mix, as is, with the first beverage volume in the extraction chamber.
2. The method of claim 1 , further comprising:
directing at least a third volume of hot water into the brew chamber to contact the grounds; and
activating the pressure differential device to extract a third beverage volume, formed from the third volume of water, out of the brew chamber to mix, as is, with the first and second beverage volumes in the extraction chamber.
3. The method of claim 2 , further comprising:
directing at least a fourth volume of hot water into the brew chamber to contact the grounds; and
activating the pressure differential device to extract a fourth beverage volume, formed from the fourth volume of water, out of the brew chamber to mix, as is, with the first, second, and third beverage volumes in the extraction chamber.
4. The method of claim 1 wherein activating the pressure differential device to extract one or both of the first and second beverage volumes includes activating the vacuum source, with the vacuum source coupled to the extraction chamber.
5. The method of claim 1 wherein activating the pressure differential device to extract one or both of the first and second beverage volumes includes activating the pressure source, with the pressure source coupled to the brew chamber.
6. The method of claim 1 wherein activating the pressure differential device to extract one or both of the first and second beverage volumes includes activating the pressure source in combination with activating the vacuum source.
7. The method of claim 6 wherein activating the pressure differential device includes activating the pressure source and the vacuum source simultaneously.
8. The method of claim 6 wherein activating the pressure differential device includes activating the pressure source and the vacuum source sequentially.
9. The method of claim 1 wherein the combined volume of the first beverage volume and the second beverage volume is one liter.
10. The method of claim 1 wherein at least one of the first beverage volume or the second beverage volume remains in the brew chamber for a period of from 5 seconds to 5 minutes before being extracted from the brew chamber.
11. A method for brewing a beverage, comprising:
placing grounds on a filter element of a brew chamber;
directing a first volume of hot water into the brew chamber and in contact with the grounds;
activating a pressure source to pressurize and extract a first beverage volume, formed from the first volume of water, out of the brew chamber, with a pressure differential in the range of about 60 torr to about 759.999999999 torr between the brew chamber and an extraction chamber to which the brew chamber is coupled, the extraction chamber having a capacity in the range of about 200 mL to about 12 liters;
directing a second volume of hot water into the brew chamber to contact the grounds; and
activating the pressure source to extract a second beverage volume, formed from the second volume of water, out of the brew chamber to mix, as is, with the first beverage volume in the extraction chamber.
12. The method of claim 11 wherein at least one of the first beverage volume or the second beverage volume remains in the brew chamber for a period of from 5 seconds to 5 minutes before being extracted from the brew chamber.
13. The method of claim 11 wherein extracting the first beverage volume is performed without applying a vacuum to the brew chamber.
14. The method of claim 11 wherein extracting the second beverage volume is performed without applying a vacuum to the brew chamber.
15. The method of claim 11 wherein the pressure differential has a value of at least one atmosphere.
16. The method of claim 11 , further comprising agitating the grounds and at least one of the volumes of hot water while the at least one volume of hot water is in the brew chamber.
17. The method of claim 11 wherein the operations of placing the grounds, directing the volumes of hot water, and activating the pressure source are directed by an automated controller.
18. The method of claim 11 wherein at least one of the operations of placing the grounds, directing the volumes of hot water, and activating the pressure source is directed by an automated controller.
19. The method of claim 11 wherein at least one of the operations of placing the grounds, directing the volumes of hot water, and activating the pressure source is performed manually.
20. The method of claim 11 wherein the grounds include coffee grounds.
21. The method of claim 11 wherein directing the first volume of hot water includes directing the first volume of hot water onto dry grounds.
22. The method of claim 11 wherein directing the second volume of hot water includes directing the second volume of hot water onto an at least partially dried portion of the grounds.