WO2024215731A1

WO2024215731A1 - Boba cooking systems and methods

Info

Publication number: WO2024215731A1
Application number: PCT/US2024/023837
Authority: WO
Inventors: Enrique PLAZARTE; Brian Arnhart
Original assignee: Sunbeam Products, Inc.
Priority date: 2023-04-10
Filing date: 2024-04-10
Publication date: 2024-10-17

Abstract

A bubble cooking system including a basket, a water dispensing element, a waste container, and a lever coupled to a valve or a drain is described herein. The basket retains the bubbles, and the water dispensing element is designed to the bubbles with hot water during the cooking process. The lever is actuated to place the drain into an open configuration (in which water provided from the water dispensing element flows through the basket and to the waste container) and into a closed configuration (in which water provided is retained within the basket and is not provided to the waste container). The bubble cooking system cooks bubbles in a short period of time without requiring a user to stir, cover, or attend to the bubbles while the bubbles cook.

Description

BOBA COOKING SYSTEMS AND METHODS

Cross-Reference to Related Applications

[0001] This Application claims priority to U.S. Provisional Patent Application Serial No. 63/495,186, filed on Apnl 10, 2023, entitled “BOBA TEA RAPID COOKER,” currently pending, the entire disclosure of which is incorporated herein by reference.

Field of Invention

[0002] The present invention relates generally to an edible bubble cooking system and more specifically to a system for quickly cooking edible bubbles or pearls (such as boba) which may be mixed with a beverage.

Background of Invention

[0003] Various types of bubbles or pearls exist for use in bubble tea beverages. These bubble types include tapioca bubbles, jellies, crystal boba, and bursting bubbles. Currently, users may purchase premade bubbles for subsequent at-home use. However, while such “shelf stable” bubbles (of all types) may claim to only take five minutes to boil, the true preparation time may take over an hour, due to the need to boil water, cook the bubbles, and simmer the mixture holding the bubbles.

[0004] Other cunent systems use a boiling pot that may cook the bubbles with a large amount of water at a specific temperature. The systems take a long time, are labor intensive, and can produce inconsistent cooking results. As such, some such solutions contain stirrers to help prevent clumping of the bubbles. However, such systems still do not produce consistent results nor do such systems quickly cook the bubbles. [0005] As such, a need exists for an at-home bubble cooking system that improves the consistency and efficiency of current bubble cooking solutions.

Summary of Invention

[0006] The present invention overcomes many of the shortcomings and limitations of the prior art devices discussed above. The invention described includes several instances of a bubble cooking system may include a basket, a water dispensing element, a waste container, and a lever coupled to a valve or a drain. The basket may retain the bubbles, and the water dispensing element may shower the bubbles with hot water during the cooking process. The lever can be actuated to place the drain or the valve into an open configuration (in which water provided from the water dispensing element flows through the basket and to the waste container) and into a closed configuration (in which water provided is retained within the basket and is not provided to the waste container). The bubble cooking system may cook bubbles in a short period of time without requiring a user to stir, cover, or attend to the bubbles while they cook. The bubble cooking system may allow for a faster cooking process and may produce higher-quality cooked bubbles than conventional methods. Additionally, the bubble cooking system may optionally be configured to brew coffee, tea, or any other desired liquid while the bubbles are being cooked.

[0007] These and other aspects and advantages of the present invention will become apparent to those skilled in the art after considering the following detailed description in connection with the accompanying drawings.

Brief Description of Drawings

[0008] Fig. 1 is an isometric view of a bubble cooking system constructed according to the teachings herein; [0009] Fig. 2 is another isometric view of the bubble cooking system of Fig. 1, exterior surfaces of the bubble cooking system illustrated as transparent elements to better illustrate certain internal components of the bubble cooking system;

[0010] Fig. 3 is a top isometric view of a cooking basket and a dispensing tray of the bubble cooking system of Fig 1; and

[0011] Fig. 4 is an isometric view of a wastewater dispensing mechanism of the bubble cooking system of Fig. 1.

[0012] While the disclosure is susceptible to various modifications and alternative forms, a specific embodiment thereof is shown by way of example in the drawings and will herein be described in detail. It should be understood, however, that the drawings and detailed description presented herein are not intended to limit the disclosure to the particular embodiment disclosed, but to the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosure as defined by the appended claims.

Detailed Description

[0013] The invention will now be described with reference to the drawing figures, in which like reference numerals refer to like parts throughout. For purposes of clarity in illustrating the characteristics of the present invention, proportional relationships of the elements have not necessarily been maintained in the drawing figures.

[0014] The systems and methods of the present invention are directed towards providing consumers with a convenient way of cooking tapioca pearls (also commonly referred to as “boba,” “bubbles,” and “pearls”) and other similar foods in an efficient and cost-effective manner. The tapioca pearls are generally comprised of tapioca starch or flour, sugar (oftentimes brown sugar) and water. The ingredients comprising the tapioca pearls are mixed and typically formed into small, substantially spherical elements before cooking. While the present invention is generally referred to as a bubble cooking system, other doughs, jellies, or starchy foods could also be cooked within the system.

[0015] Fig. 1 illustrates an instance of a bubble system 10 (hereinafter, the “system 10”) provided in the form of a housing 15, a basket 20, and a container 25. The housing 15 may include a base 30 that extends in a substantially horizontal direction relative to a surface upon which the system 10 is positioned. The base 30 may provide a large surface area to help maintain the stability of the system 10 as the system 10 is used and may also provide a location where the container 25 can be placed. In addition, the housing 15 may include a water reservoir 35 that extends substantially upwardly and away from the base 30. As will be further described herein, the water reservoir 35 may be designed to retain a fluid (e.g., water) used to cook the bubbles provided to the system 10.

[0016] The water reservoir 35 includes two sets of opposing sidewalls 40 that terminate proximate or adjacent to the base 30 and a rounded, top portion 45, although other forms for the water reservoir 35 are also foreseeable. The top portion 45 may selectively open and close such that a user can load the water reservoir 35 with water, as desired. The top portion 45 may include a handle 50 that provides a convenient location for the user to grasp the top portion 45 for opening and closing. In some instances, the top portion 45 may be provided as a lid.

[0017] The container 25 may have two primary functions: the container 25 can be used to fdl the water reservoir 35 with water and (2) the container 25 may act as a wastewater collector as the bubbles are being cooked. The container 25 may be provided in the form of an elongated, substantially hollow cylinder including an open end (e.g., generally in the form of a pitcher), although the container 25 may also be provided in a nearly unlimited number of other shapes and forms. In some instances, the container 25 may be provided with a handle 52. The container 25 may be imparted with an internal volume that substantially corresponds to the maximum amount of water that the container 25 can retain. For example, the container 25 may be imparted with a first internal volume of at least about 16 fluid ounces (at least about 470 mL), or at least about 20 fluid ounces (at least about 590 mL), or at least about 28 fluid ounces (at least about 830 mL), or at least about 40 fluid ounces (at least about 1180 mL), or at least about 64 fluid ounces (at least about 1890 mL), although the internal volume of the container 25 may be somewhat less or even greater than these values. In some instances, the container 25 may include indications or markings (e.g., markings provided in the form of lines) designed to help inform the user of the volume of water disposed in the container 25. For example, the container 25 may include a minimum indication and a maximum indication that are labeled with values of 16 fluid ounces and 28 fluid ounces, respectively. Such minimum and maximum indications may correspond with the minimum and maximum volumes of water to provide to the water reservoir 35 to effectively cook the bubbles in most circumstances.

[0018] The basket 20 may be provided in the form of a substantially hollow and substantially ovular or cylindrical element including an open end, although the basket 20 may also be provided in a nearly unlimited number of other shapes and forms. In some instances, the basket 20 may be provided with a handle 54. The basket 20 may be designed to retain the bubbles that are provided to the system 10 during the cooking process. In addition, the basket 20 is preferably provided with a lever 55 that can be selectively actuated by the user to control the amount of time the bubbles are exposed to heated water, as further described herein. The lever 55 may be positioned and located on an outer surface 57 of the basket 20.

[0019] The system 10 may be coupled to or placed in electrical communication with an external power source (not illustrated) via a power cable 59 including a plug 60. The plug 60 may be designed to be inserted into a standard wall outlet (not illustrated). The external power source, via the power cable 59, may supply the system 10 with electricity such that the system 10 can heat the water used to cook the bubbles provided to the system 10. In some instances, the system 10 may include an internal power source, such as a rechargeable battery, that allows the system 10 to cook the bubbles even when the system 10 is not coupled to an external power source. In yet other instances, the system 10 may be provided with a removable power source that can be charged independently of the system 10.

[0020] Turning to Fig. 2, selected internal components of the system 10 are illustrated. The water reservoir 35 may include a water tank 100 that is in fluid communication with a hot water system 105. The water tank 100 may be imparted with an internal volume that is substantially equal to, or somewhat greater or less than, the container 25. For example, the water tank 100 may be imparted with an internal volume of at least about 16 fluid ounces (at least about 470 mL), or at least about 20 fluid ounces (at least about 590 mL), or at least about 28 fluid ounces (at least about 830 mL), or at least about 40 fluid ounces (at least about 1180 mL), or at least about 64 fluid ounces (at least about 1890 mL), although the internal volume of the water tank 100 may be somewhat less or even greater than these values.

[0021] The temperature of the water retained in the tank 100 may be increased from a first temperature to a second temperature by the hot water system 105. The hot water system 105 may include a heater 107 provided in the form of a horseshoe heater, a boiler, a thermoblock, or a thermally resistive heating element designed to be immersed in water or in prolonged contact with water. For example, the heater 107 may be provided as a 700 W ADC horseshoe heater. In some instances, the heater 107 may be provided as any heater that is standard in coffee makers. The hot water system 105 may be designed to impart the water with a second temperature that is between about 90 °C to about 99 °C, although in some instances the second temperature may be somewhat less or somewhat greater than these values. For example, the hot water system 105 may impart the water with a second temperature of about 96 °C. In various instances, water imparted with the second temperature may cook the bubbles provided to the system 10 in about 10 minutes or less, or about 7 minutes or less, or about 5 minutes or less.

[0022] A fluid conduit 110 may place the tank 100 into fluid communication with a water dispersal element 115. In some instances, a pump (not illustrated) may be used to move the water through the fluid conduit, although a pump need not be provided in the system 10.

[0023] The water dispersal element 115 may be provided in the form of a thin, substantially circular body 120 including a plurality of apertures 122, although the water dispersal element 115 may take a nearly unlimited number of forms. For example, the apertures 122 may be provided with or associated with individual conduits that are designed to help direct the flow of water through the water dispersal element 115. The water dispersal element 115 may be designed to disperse water more evenly to the bubbles (not illustrated) retained within the basket 20 when the basket 20 is inserted into a cooking chamber 125 of the system 10. The water dispersal element 115 may provide the heated water to the cooking chamber 125 in the form of droplets or a fine spray. In various instances, the water dispersal element 115 may function similarly to a showerhead. In some instances, the water droplets provided by the water dispersal element 115 may hydrate the bubbles and also wash starch off the bubbles. When less starch on the bubbles, the bubbles may cook faster as compared to conventional methods.

[0024] In some instances, a diameter of the water dispersal element 115 may be substantially equal to the diameter of the cooking chamber 125 and/or the basket 20. In other instances, the diameter of the water dispersal element 115 may be somewhat less than or somewhat greater than the diameter of the cooking chamber 125 and/or the basket 20.

[0025] The system 10 may provide water to the cooking chamber 125 via the water dispersal element 115 for a predetermined amount of time (e.g., for about 10 minutes or less, or about 7 minutes or less, or about 5 minutes or less). In some instances, the spray time may be altered to change the size of the bubbles at the end of the cooking process. For example, after completing the cooking process, the bubbles, when dehydrated, may be imparted with a diameter of about 6 mm to about 11 mm. As an additional example, the bubbles may be imparted with a diameter somewhat less than about 6 mm or even greater than about 11 mm once they are dehydrated after the cooking process.

[0026] The cooking chamber 125 may be positioned and located proximate to the top portion 45 of the water reservoir 35 and underneath the water dispersal element 115. In addition, the cooking chamber 125 may be positioned and located above a support element 135 that protrudes outwardly from the water reservoir 35 in the same direction that the base 30 extends away from the water reservoir 35. The basket 20 may be selectively inserted into the cooking chamber 125 and onto the support element 135 such that the basket 20, and thus any bubbles received within the basket 20, can be positioned beneath the water dispersal element 115. In some instances, the water dispersal element 115 and the cooking chamber 125 may be provided with a cover 137 to prevent splashing on other components of the system 10.

[0027] When the basket 20 is at a substantially maximum capacity, the basket 20 may be designed to retain about 25 to about 100 standard-size bubbles, although the number of standard-size bubbles that could be retained within the basket 20 may be somewhat less or even greater than these values. For example, when the bubbles are arranged in a single layer and the basket 20 is at a substantially maximum capacity, the basket 20 may be designed to retain at least about 25 bubbles, or at least about 50 bubbles, or at least about 75 bubbles, or at least about 100 bubbles. As an additional example, when at a substantially maximum capacity, the basket 20 may be designed to retain about 50 bubbles.

[0028] When the basket 20 is loaded with bubbles and inserted into the cooking chamber 125, a distance between the water dispersal element 115 and the bubbles within the basket 20 may be about 10 mm to about 100 mm, although the distance may also be somewhat less or somewhat greater than these values. For example, the distance between the bubbles and the water dispersal element 115 may be no more than about 100 mm, or no more than about 75 mm, or no more than about 50 mm, or no more than about 25 mm, or no more than about 15 mm. As an additional example, the distance between the bubbles and the water dispersal element 115 may be about 25 mm. In certain instances, a distance between a bottom surface of the basket 20 (upon which the bubbles are positioned) may be about 20 mm to about 100 mm, although said distance may also be somewhat less or somewhat greater than these values.

[0029] The system 10 may include an input 140 that can be used to power on the system 10 and/or cycle the system 10 through various modes. The input 140 may be provided as a mechanical push button, a lever, a touchscreen, and/or other similar apparatuses that can be activated by the application of a force to the input 140. In other instances, the input 140 may be provided as a wireless receiver configured to receive inputs from a remote device, such as a user’s cell phone. In addition, the system 10 may be provided with a single input 140 or more than one input 140.

[0030] To initiate the cooking process, once the basket 20 is loaded with bubbles, the user may place the basket 20 into the cooking chamber 125. The user may also at least partially fill the tank 100 with water using the container 25. The user may then turn the system 10 on or place the system 10 in a cooking mode using the input 140. When the system 10 is turned on, the system 10 will begin heating the water in the tank 100 to the second temperature before providing the water to the bubbles. If the system 10 has already heated the water (e.g., if the system 10 is in a “standby” mode) the system 10 may begin providing heated water to the bubbles soon after the input 140 has been pressed. In various instances, the system 10 may provide at least about 12 fluid ounces (about 120 mL) to at least about 40 fluid ounces (about 1200 mL) to the cooking chamber 125. In some such instances, the system 10 provides an amount of water to the cooking chamber 125 substantially equal to an amount of water the user provided to the tank 100 before starting the cooking process. Preferably, the bubbles are submerged, either completely or partially, in about 6 fluid ounces (about 180 mL) of heated water during the cooking process. Once heated water is provided to the bubbles, the cooking process may be complete in about 10 minutes or less, and the user may place cooked bubbles into a drink and enjoy the bubble beverage. In some instances, a total elapsed time measured from when the user turns the system 10 on by pressing the input 140 until the bubbles are cooked is about 10 minutes or less.

[0031] In some instances, the user may interrupt the process of providing heated water to the cooking chamber 125 by pressing the input 140 during the cooking process. In some such instances, the user can reinitiate the cooking process by again pressing the input 140.

[0032] In a preferred instance, the user can selectively control, if desired, how long the bubbles are partially or completely submerged in the heated water by actuating the lever 55 (see Fig. 1) provided on the basket 20. The lever 55 may be moved into an “open” position, a “closed” position, and various increments between the open and closed positions. When the lever 55 is in the open position, the heated water provided to the cooking chamber 125 during the cooking process may flow over the bubbles, through the basket 20, and into the container 25. In contrast, when the lever 55 is in the closed position, heated water may accumulate within the basket 20 until the bubbles are partially or completely submerged in heated water. At the same time, the heated water may be prevented from flowing to the container 25. To achieve this functionality, the lever 55 may be in communication with a valve 145 that can be selectively opened and closed to either allow or prevent water from flowing into the container 25. Generally, the valve 145 may be positioned at or near a bottom surface 150 of the basket 20 such that water may drain from the basket 20 via the force of gravity.

[0033] Turning to Fig. 3, the valve 145 include a drain or an opening 175 that can be selectively opened and closed via actuation of the lever 55. The opening 175 may be positioned on and extend through the bottom surface 150 of the basket 20. In some instances, the lever 55 may be in communication with a plug or plunger 180 that can substantially prevent water from flowing into the opening 175 when the lever 55 is in the closed position. In such instances, when the lever 55 is in the closed position, the plunger 180 may substantially or completely occupy the opening 175, thereby preventing the flow of water through the valve 145. In comparison, when the lever 55 is in the open position, the plunger 180 may move upwardly or otherwise be moved away from the opening 175 such that water can flow into the opening 175, through the valve 145, and to the container 25. While the disclosure herein describes the opening 175 as being selectively sealed by a plunger or plug, one skilled in the art would appreciate that the opening 175 could otherwise be selectively opened and closed via other mechanisms in communication with the lever 55.

[0034] Optionally, as illustrated in Fig. 3, the basket 20 may be provided with a tray 185. The tray 185 may be sized and shaped such that it generally mirrors the shape of the bottom surface 150 of the basket 20, although the tray 185 may be provided in a nearly unlimited number of shapes and forms. The tray 185 may include a substantially planar surface 187 from which a handle 190 extends upwardly. The handle 190 may provide a convenient location for the user to grip the tray 185 when the tray 185 is inserted and removed from the basket 20. In addition, the tray 185 may be provided with a plurality of holes 195 extending through the planar surface 187 that allow water to flow through the tray 185 when the tray 185 is inserted into the basket 20. When the user desires to cook bubbles, the user may place the tray 185 into the basket 20, load the tray 185 with bubbles, and then insert the basket 20 into the cooking chamber 125. Optionally, the user may arrange the bubbles on the tray 185 in a single layer to help facilitate an even dispersal of heated water onto the bubbles. Then, after the bubbles have been cooked, the user may remove the basket 20 from the cooking chamber 125 and lift the tray 185 upwardly and away from the bottom surface 150 to easily remove the bubbles from the basket 20. [0035] In instances in which the system 10 is not provided with the tray 185, the user may load the bubbles onto the bottom surface 150 of the basket 20 directly.

[0036] Optionally, the user may brew tea or another beverage in the system 10 at the same time as the bubbles are cooked. When brewing tea and cooking bubbles in the system 10 at the same time, the user may load the basket 20 with bubbles and also position tea bags above or below the bubbles on the tray 185. In some such instances, the heated water used to cook the bubbles may also be used to brew tea. As the tea is brewed, it may be provided to and collected in the container 25.

[0037] Optionally, the system 10 may be provided with a straw, a rod, or another similar plastic, glass, or metallic instrument (not illustrated) that can help remove bubbles from the basket 20. The straw or rod may help the user stir or “unstick” the bubbles from surfaces of the basket 20 and/or the tray 185. In some instances, the system 10 may include a bore or a slot in either the base 30 or the water reservoir 35 in which the instrument can be inserted when the instrument is not in use.

[0038] Turning next to Fig. 4, in some instances, the container 25 may be provided with a lid 200. The lid 200 may be the same size as, or slightly larger than, the opening provided in a top portion of the container 25. The lid 200 may be secured to the container 25 via a friction fit, a latching mechanism, or another similar means. Alternatively, the lid 200 may simply overlay the opening provided in the container 25. The lid 200 may be provided with an aperture 205. When the lid 200 is positioned on the container 25 and both the basket 20 and the container 25 are received in the system 10, the aperture 205 may be in fluid communication with both the opening 175 of the basket 20 and an internal volume of the container 25.

[0039] In some instances, instead of being in communication with the opening 175 and the plunger 180, the lever 55 may be in communication with a blade, a plug, or a plunger mechanism (not illustrated) provided within the lid 200 to selectively open and close the aperture 205. In such instances, the lever 55 can be actuated such that the system 10 retains water in the basket 20 or such that water is drained from the basket 20, as described with reference to the opening 175 and the plunger 180 of Fig. 3.

[0040] A method of preparing boba or bubbles is also provided. The method may comprise the steps of providing a boba or bubble cooking system including a water reservoir, a container, and a basket; loading the basket with boba and inserting the basket into the cooking system; and providing water to a tank within the water reservoir and heating the water to create heated water. The method may further comprise the step of providing the heated water to the boba.

[0041] The method may also include the step of filling the container with a predetermined volume of water and providing the water in the container to the tank of the water reservoir. The method may further comprise the step of showering the boba with heated water provided by the tank in the form of droplets. In some instances, the method may also include the steps of at least partially submerging the boba in the heated water for at least 3 minutes, moving a lever provided on the basket to an open position to open a valve, and draining the heated water from the basket. In other instances, the method may also include the steps of actuating a lever provided on the basket to a closed position, cooking the boba in the basket for at least 5 minutes, and actuating the lever to the open position, thereby providing the heated water to the container. In some instances of the above-described method, the heated water is formed into droplets by a water dispensing apparatus including a plurality of apertures.

[0042] The above-described method may utilize any of the components of the system 10 described herein. Further, as would be appreciated by those having skill in the art, the method may include additional steps of fewer steps than those described herein.

[0043] Example [0044] Both the volume of heated water provided to the bubbles by the system 10 and the amount of time the bubbles are partially or completely submerged in the heated water may impact a user’s perception of the chewiness of the bubbles. The amount of chewiness imparted to the bubbles by the cooking process may be measured using a procedure substantially similar to that used to measure the ‘‘bursting force” required to break open the bubbles. When measuring chewiness, the higher the value of force required to substantially deform or break open the bubble, the firmer the user will perceive the bubbles to be. In contrast, the lower the value of force needed to substantially deform or break open the bubble, the softer and chewier the user will perceive the bubbles to be. Table 1 summarizes obtained chewiness values when cooking the bubbles in the system 10, both with the lever 55 (and thus the opening 175) in the open position and in the closed position. The heated water provided to the bubbles by the system 10 was imparted with a temperature of about 95 °C. For the bubbles tested when the lever 55 was in the closed position, the bubbles were submerged in the heated water for about 5 minutes. The measured force value was determined by measuring the amount of force required to displace a surface of a bubble by about 5 mm with a metallic rod.

Table 1

As can be seen in the data above, using the system 10 when the lever 55 is in the closed position helps facilitate the creation of a softer and chewier bubble more quickly. Further, the process of creating such soft and chewy bubbles is much quicker than conventional methods of cooking the bubbles on a stovetop. [0045] As is evident from the foregoing description, certain aspects of the present invention is not limited by the particular details of the examples illustrated herein, and it is therefore contemplated that other modifications, applications, variations, or equivalents thereof, will occur to those skilled in the art. Many such changes, modifications, variations and other uses and applications of the present constructions will, however, become apparent to those skilled in the art after considering the specification and the accompanying drawings. In addition, unless mention was made above to the contrary, it should be noted that all of the accompanying drawings are not to scale. All such changes, modifications, variations and other uses in applications which do not depart from the spirit and scope of the present inventions are deemed to be covered by the inventions which are limited only by the claims which follow.

Claims

1. A bubble cooking system comprising: a housing provided in the form of a base coupled to a water reservoir, the housing further including a cooking chamber and the water reservoir further including a lid; a water heating system positioned and located in the water reservoir and configured to heat water disposed in the water reservoir to a predetermined temperature; a water dispersal element in fluid communication with the water heating system, wherein the water dispersal element includes a plurality of apertures; a basket configured to retain bubbles, the basket selectively couplable to the housing; and a container selectively couplable to the housing, wherein, when the basket is coupled to the housing, the basket is positioned and located below the water dispersal element and is received into the cooking chamber.

2. The bubble cooking system of claim 1, further including a lever in communication with a valve, wherein, when the valve is in a closed configuration, water is retained in the basket.

3. The bubble cooking system of claim 2, wherein, when the lever is in an open position, water flows through an opening extending through a bottom surface of the basket and into the container.

4. The bubble cooking system of claim 1 , wherein the predetermined temperature is about 90 °C to about 99 °C.

5. The bubble cooking system of claim 1, wherein the water dispersal element provides the water to the basket in the form of droplets.

6. The bubble cooking system of claim 1, wherein, when the basket is coupled to the housing, a distance between a bottom surface of the basket and the water dispersal element is imparted with a value of about 20 mm to about 100 mm.

7. The bubble cooking system of claim 1 , wherein the water heating system includes a heater provided in the form of a horseshoe heater.

8. A system comprising: a base coupled to a water reservoir; a cooking chamber in fluid communication with the water reservoir; a basket configured to be selectively received into the cooking chamber, the basket including a valve that is actuatable between an open configuration and a closed configuration; and a waste container, wherein the waste container is configured to be positioned on the base and below the cooking chamber.

9. The system of claim 8, wherein, when the valve is in the closed configuration, the basket is designed to retain about 6 fluid ounces of water.

10. The sy stem of claim 8, further including a heater configured to heat water provided to the cooking chamber to a temperature of at least about 95 °C.

11. The system of claim 8, wherein, when the valve is in the open configuration and water is provided to the cooking chamber, the water flows to the waste container after flowing through the cooking chamber.

12. The system of claim 8, wherein the valve is configured to be opened and closed via a lever positioned and located on an outer surface of the basket.

13. The system of claim 8, wherein a maximum capacity of the basket is at least about 50 standard-size bubbles when the bubbles are arranged in a single layer within the basket.

14. The system of claim 8, wherein the system further includes a tray that can be selectively inserted into the basket.

15. A method of preparing boba comprising: providing a boba cooking system including a water reservoir, a container, and a basket; loading the basket with boba and inserting the basket into the boba cooking system; providing water to a tank positioned and located within the water reservoir and heating the water to create heated water; and providing the heated water to the boba.

16. The method of claim 15, further including a step of filling the container with a predetermined volume of water and providing the water in the container to the tank of the water reservoir.

17. The method of claim 15, further including a step of showering the boba with the heated water in the form of droplets.

18. The method of claim 17, wherein the heated water is formed into droplets by a water dispensing apparatus including a plurality of apertures.

19. The method of claim 15, further including the steps of: at least partially submerging the boba in the heated water for at least 3 minutes; moving a lever provided on the basket to an open position to open a valve; and draining the heated water from the basket.

20. The method of claim 15, further including the steps of: actuating a lever provided on the basket to a closed position; cooking the boba in the basket for at least 5 minutes; and actuating the lever to an open position, thereby providing the heated water to the container.