| 摘要 |
A method and apparatus for brewing tea is disclosed which utilizes heated water from a boiler 7 of an espresso machine 10. A porta-filter 20 having a brewing chamber 40 therein is attachable to a group head 12 of the espresso machine 10 such that heated water is directed out of the espresso machine 10 and into the brewing chamber 40. A drain 38 from the brewing chamber 40 leads to an outlet tube 100 which has a lower end 110 discharging a brewed beverage V, such as tea, therefrom. An outlet valve 120 restricts outflow from the brewing chamber to a rate less than inflow of heated water from the boiler 7 so that the heated water is provided with residence time within the brewing chamber 40. This residence time facilitates infusion of the heated water with soluble flavor particles from a brewable substance such as tea leaves T before the heated water is discharged from the brewing chamber 40 in the form of a brewed beverage V. The outlet tube 100 is pivotably attached to the porta-filter 20 so that the lower end 110 can be spaced at a variety of different positions surrounding the espresso machine 10 for filling of a glass G. A layering tool 130 is attachable to the lower end 110 of the outlet tube 100. The layering tool 130 includes a spoon attachment 150 with a concave surface 172 to facilitate production of a layered drink including a beverage V and a separate distinct layer of beverage V' resting upon the beverage V within the glass G. With the porta-filter 20 sealingly attached to the group head 12, the brewing chamber 40 is provided at an enhanced pressure relative to atmospheric pressure surrounding the espresso machine 10 to enhance the brewing process within the brewing chamber 40. Also, turbulence can be generated within the brewing chamber 40 to further enhance the brewing process.
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