Abstract: A beverage dispensing system which includes a server, a sensing system coupled to the server for detecting a quantity of beverage retained in the server, a display coupled to the sensing system, and a count-up timer coupled to the system. The display may provide indicia as to the time and/or freshness of the beverage in the server. A method for sensing and displaying a quantity of beverage in a beverage server which can also include a freshness indicator. A resettable timer is incorporated which cannot be reset until at least the sensing system has been physically or operatively uncoupled from the server. The resetting may also require the sensing system to detect an empty server upon recoupling the sensing system with the server. Further, the resetting may also require monitoring a refill function for refill occurring within a predetermined rate parameter or time.

Abstract: The device is an extraction basket inserted and depressed to the bottom of a brewing apparatus' brewing chamber prior to adding flavor base and water to the chamber. Following the French press process of brewing, a filtration piston is inserted into the brewing chamber. After the allotted brewing time, the filtration piston is depressed into the chamber, thus pushing the spent flavor base to the bottom of the chamber, filtering the brewed beverage from the solid flavor base, and compacting the spent flavor base in the extraction basket. Once the brewed beverage has been removed, the filtration piston is removed from the chamber. The user then reaches into the chamber, lifts a handle on the extraction basket and quickly and neatly removes the basket and spent flavor base in one efficient motion whereupon the spent flavor base can be discarded properly without effort or mess.

Abstract: The device, known as an extraction basket, sits at the bottom of the brewing apparatus' brewing chamber. The basket is inserted into the chamber prior to the addition of the flavor base and water to the chamber. The basket is depressed to the bottom of the chamber. The flavor base is then added to the chamber along with hot water, following the French press process of brewing. With a standard French press brewing apparatus, once the flavor base and hot water is added, a filtration piston is then inserted into the brewing chamber. After the allotted brewing time has passed, the filtration piston is depressed into the chamber. This pushes the spent flavor base to the bottom of the chamber, filtering the brewed beverage from the solid flavor base. As the solid flavor base is pushed to the bottom, the spent flavor base is compacted in the extraction basket which is located at the bottom of the brewing chamber.

Abstract: A beverage dispensing system which includes a server, a sensing system coupled to the server for detecting a quantity of beverage retained in the server, a display coupled to the sensing system, and a count-up timer coupled to the system. The display may provide indicia as to the time and/or freshness of the beverage in the server. A method for sensing and displaying a quantity of beverage in a beverage server which can also include a freshness indicator. A resettable timer is incorporated which cannot be reset until at least the sensing system has been physically or operatively uncoupled from the server. The resetting may also require the sensing system to detect an empty server upon recoupling the sensing system with the server. Further, the resetting may also require monitoring a refill function for refill occurring within a predetermined rate parameter or time.