Dean J Vastardis

US Patent:

8586117, Nov 19, 2013

Filed:

Jan 24, 2013

Appl. No.:

13/749411

Inventors:

Dean J. Vastardis - Moorestown NJ, US
Lou Vastardis - Moorestown NJ, US

Assignee:

Bkon LLC - Newark DE

International Classification:

A23L 2/54

US Classification:

426433, 426431, 426435, 426425, 426437, 426428, 426432, 426436, 426429, 426426, 426427, 426430

Abstract:

A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

US Patent:

20110097466, Apr 28, 2011

Filed:

Oct 28, 2009

Appl. No.:

12/589784

Inventors:

Dean J. Vastardis - Palmyra NJ, US

International Classification:

A47J 31/043
A47J 31/44
A23F 5/26
A23F 3/36

US Classification:

426433, 99292, 99300, 99288, 426431, 426435

Abstract:

The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water of about 185-212 F. is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about −5 to −20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185-212 F. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.

US Patent:

20130133521, May 30, 2013

Filed:

Jan 24, 2013

Appl. No.:

13/749436

Inventors:

Dean J. Vastardis - Moorestown NJ, US

International Classification:

A47J 31/44

US Classification:

99285, 99292

Abstract:

The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water of about 185-212 F. is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about −5 to −20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185-212 F. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.

US Patent:

20130133524, May 30, 2013

Filed:

Jan 24, 2013

Appl. No.:

13/749429

Inventors:

Dean J. Vastardis - Moorestown NJ, US
Lou Vastardis - Moorestown NJ, US

International Classification:

A47J 31/44

US Classification:

99300

Abstract:

Devices and methods for infusing liquids and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages comprising a vessel, said vessel comprising a sealable chamber for holding a brewing material and a liquid, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

US Patent:

20200170440, Jun 4, 2020

Filed:

Feb 7, 2020

Appl. No.:

16/784615

Inventors:

- Newark DE, US
Dean J. Vastardis - Moorestown NJ, US

International Classification:

A47J 31/44

Abstract:

The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top can be elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the vacuum is removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.

US Patent:

20150034658, Feb 5, 2015

Filed:

Jul 31, 2014

Appl. No.:

14/448218

Inventors:

- Newark DE, US
Dean J. Vastardis - Moorestown NJ, US

International Classification:

B65D 81/18
B65D 47/32
B65D 43/02

US Classification:

22059216, 220200, 2203671

Abstract:

The present invention relates to a beverage chiller than can be used to rapidly cool beverages without the need for ice. The present invention also relates to a device for mixing beverages, i.e., a cocktail shaker, that does not require a cap. In one embodiment, the present invention is a lid for a beverage container. In one embodiment, the present invention is a device that can cool a beverage or beverage stream in a continuous, or nearly continuous manner, for example, the output of a coffee or tea brewing machine.