Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods
Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are disclosed. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.
1 . A method for brewing a beverage, comprising:
in a brew chamber, mixing water with solids;
over a course of an extraction period, directing the beverage formed from the water and the solids from the brew chamber to a beverage chamber under a force applied to the brew chamber by a vacuum source; and
changing the force applied to the brew chamber from a first, non-zero value during a first portion of the extraction period to a second, non-zero value, higher than the first value, during a second portion of the extraction period subsequent to the first portion of the extraction period.
2 . The method of claim 1 wherein, during the first portion of the extraction period, the beverage flows into the beverage chamber as a laminar flow.
3 . The method of claim 1 wherein, during the second portion of the extraction period, the beverage flows into the beverage chamber as a turbulent flow.
4 . The method of claim 1 wherein, during the second portion of the extraction period, the beverage flows into the beverage chamber as a spray.
5 . The method of claim 1 wherein changing the force includes changing a setting of a valve operatively coupled between the vacuum source and the beverage chamber.
6 . The method of claim 1 wherein changing the force includes increasing a flow area of a vacuum flow path coupled between the vacuum source and the beverage chamber.
7 . The method of claim 1 wherein directing the beverage includes directing the beverage downwardly into the beverage chamber through a port in an upper surface of the beverage chamber.
8 . The method of claim 1 wherein directing the beverage includes directing the beverage upwardly into the beverage chamber through a port in a lower surface of the beverage chamber.
9 . The method of claim 8 wherein directing the beverage includes directing the beverage upwardly into the beverage chamber via a flow path, and directing the beverage downwardly toward the lower surface through an exit in the flow path.
10 . The method of claim 1 wherein the solids are coffee grounds and wherein the beverage is coffee.
11 . The method of claim 1 wherein the solids are ground tea leaves.
12 . The method of claim 1 wherein the solids are cacao grounds.
13 . A method for brewing a beverage, comprising:
in a brew chamber, mixing water with solids;
over a course of an extraction period, directing the beverage formed from the water and the solids from the brew chamber to a beverage chamber under a force applied to the brew chamber by a vacuum source; and
changing the force applied to the brew chamber from a first value during a first portion of the extraction period to a second value, higher than the first value, during a second portion of the extraction period subsequent to the first portion of the extraction period,
wherein, during the first portion of the extraction period, the beverage flows into the beverage chamber as a laminar flow.
14 . The method of claim 13 wherein the solids are coffee grounds and wherein the beverage is coffee.
15 . The method of claim 13 wherein the solids are ground tea leaves.
16 . A method for brewing a beverage, comprising:
in a brew chamber, mixing water with solids;
over a course of an extraction period, directing the beverage formed from the water and the solids from the brew chamber to a beverage chamber under a force applied to the brew chamber by a vacuum source; and
changing the force applied to the brew chamber from a first value during a first portion of the extraction period to a second value, higher than the first value, during a second portion of the extraction period subsequent to the first portion of the extraction period,
wherein changing the force includes increasing a flow area of a vacuum flow path coupled between the vacuum source and the beverage chamber.
17 . The method of claim 16 wherein the solids are coffee grounds and wherein the beverage is coffee.
18 . The method of claim 16 wherein the solids are ground tea leaves.
19 . A method for brewing a beverage, comprising:
in a brew chamber, mixing water with solids;
over a course of an extraction period, directing the beverage formed from the water and the solids from the brew chamber to a beverage chamber under a force applied to the brew chamber by a vacuum source, wherein directing the beverage includes directing the beverage upwardly into the beverage chamber through a port in a lower surface of the beverage chamber; and
changing the force applied to the brew chamber from a first value during a first portion of the extraction period to a second value, higher than the first value, during a second portion of the extraction period subsequent to the first portion of the extraction period.
20 . The method of claim 19 wherein the solids are coffee grounds and wherein the beverage is coffee.
21 . The method of claim 19 wherein the solids are ground tea leaves.
22 . A method for brewing a beverage, comprising:
in a brew chamber, mixing water with solids;
over a course of an extraction period, directing the beverage formed from the water and the solids from the brew chamber to a beverage chamber under a force applied to the brew chamber by a vacuum source, wherein directing the beverage includes directing the beverage upwardly into the beverage chamber via a flow path, and directing the beverage downwardly toward a lower surface through an exit in the flow path; and
changing the force applied to the brew chamber from a first value during a first portion of the extraction period to a second value, higher than the first value, during a second portion of the extraction period subsequent to the first portion of the extraction period.
23 . The method of claim 22 wherein the solids are coffee grounds and wherein the beverage is coffee.
24 . The method of claim 22 wherein the solids are ground tea leaves.