CN1250099C

CN1250099C - Novel coffee-extract and process for providing customized varieties and strengths of fresh-brewed coffee on demand

Info

Publication number: CN1250099C
Application number: CN 00811533
Authority: CN
Inventors: R·W·古特魏恩; C·W·康诺
Original assignee: Procter and Gamble Ltd
Current assignee: Folger Coffee Co
Priority date: 1999-08-14
Filing date: 2000-08-14
Publication date: 2006-04-12
Anticipated expiration: 2020-08-14
Also published as: CA2379389C; AU6907100A; MXPA02001570A; BR0013256A; CN1368851A; CA2379389A1; JP2003506106A; EP1202637A1; WO2001011983A1

Abstract

An improved process for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing process is useful for making relatively large quantities of fresh brewed coffee beverages (in particular customized as to desired variety, body, character and/or strengths) as chosen by multiple individual consumers just prior to their consumption. Said process is easy to use by the consumer or other individual (i.e., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. Such brewing process apparatus which is particularly useful for providing coffee according to individual consumer selection, but in large, commercial or institutional quantities. 'Delayed dilution' of a concentrated extract is utilized to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumer's selections) of a fresh brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution. The concentrated extract has a brew solids level greater than 1.2% and a Delta Standard yield of less than 8%.

Description

Novel coffee-extract reaches the method that the coffee that fresh brewed is provided on demand customizes kind and concentration

Invention field

The present invention relates to a kind ofly provides a large amount of i.e. methods of the fresh brewed coffees of drink that promptly need for consumer's (at home or go out).The consumer can like according to his/her taste and customizes coffee and select, and the coffee of fresh brewed almost can be provided for the consumer immediately.

More particularly, the present invention relates to a kind ofly collect the method for information there from the consumer, this information is specific quantity, taste and the concentration hobby about the consumer.The information of collecting is used to single consumer customized suitable coffee beverage.Therefore the dilution process of coffee-extract is relevant with information systems, likes according to single consumer's concentration and dilutes just the coffee-extract that is boiled bubble (in a few minutes and be no more than 48 hours).By in system, using various roasted coffees and grinding coffee, and utilize undiluted extract to mix/dissolve other beverage mix or spices making coffee with milk, lattee etc., and the dilution of final beverage being carried out minimum is used to " delaying dilution " of the present invention mode to satisfy single consumer's taste hobby.

By the continuous service of high power capacity, fresh brewed coffee making apparatus and dispense coffee is provided, the present invention is particularly useful for restaurant (particularly snack bar) environment, and commercial and industrial community (office building, factory, hospital of large-scale waiting area etc. are arranged).The present invention is in order to boil bubble and to deposit the fresh brewed coffee-extract of the quantity that is enough to satisfy the demands, and unnecessaryly produces a large amount of coffee-extracts and they is not stored in some storage tanks subsequently, finally abandons the rotten old bubble thing that boils.

The present invention also can be used in the home environment, and wherein people may expect to make several dissimilar final coffee products to satisfy different home member's taste hobby.Because many these variety classeses can obtain from the early stage original bubble thing that boils, so can select to provide immediately these variety classeses according to everyone personalized product.

Background of invention

Done many researchs and optimally boiled the bubble baking and grind the method for coffee to find, in fact, top grade coffee (correct plantation and best baking) can be owing to consuming incorrect preparation method and effectively being destroyed.In general, have only when having fine and smooth fragrance, good to eat taste and abundant quality, and just can obtain high-quality and optimal coffee beverage when the warm body and the characteristics of refreshing oneself.

It is also important that for coffee product, many consumers have begun to enjoy a large amount of different selections (as variable concentrations, dissimilar, fat content, taste), and coffee also has large-scale different choice.Yet, especially in commerce/industrial community (restaurant, fast food, factory, hospital) lining, have a lot of obstacles (position, difficulty, time, inconvenience) not overcome as yet aspect sending, especially in demand side, this is preferential selections to coffee to consumers in general.In addition, most of families include the kinsfolk of different taste hobby; Up to now, satisfy the personal like and be really trouble and tiring, and generally need many different dwell cycles that boil to mix with many different containers.Therefore wish the foam method method of boiling of exploitation a kind of (or minimum number) at least on single work top, in home environment, effectively to satisfy different taste hobbies.

The baking of coffee beverage comprises water-soluble (insoluble sometimes) Rubiaceae (Rubiaciae) trees and grind the aqueous solution of coffee bean component.Multiple this type of different plant is arranged, and is arabica and Colombian coffee (robusta) but two classes of commercial value are arranged most.

Almost generally be so to boil the bubble extract: with baking with grind coffee and contact to hot water a little less than boiling point a little more than boiling point with temperature, boil bubble after the time through what be scheduled to, extract (comprising dissolved matter) is separated from insoluble matter, consumed final beverage then.

Boil the foam method method and generally can be divided into three major types: (1) one way infusion, wherein with water from baking with grind that coffee (itself can part as filter) leaches or suction filtration goes out, filter with metal, paper or cloth screen then; (2) percolation, it is to grind continuous circulation extract by one or many in co-flow or reverse flow, under the concentration that is requiring the extract siphon is come out; (3) homogenate at intermittence method is wherein mixed quantitative coffee and gauge water in boiling the bubble container, allow and stir when soaking or do not stir, and filters then or mechanical the separation to obtain extract.

Some the current beverages that can buy boil bubble equipment provides instant hot water basically, with brewing beverages at short notice.These equipment have a hot water reservoir usually, and it deposits a certain amount of water under design temperature.Cold water inlet is installed in the reservoir, a termination closely but do not contact the bottom of hot water reservoir, the cold water reservoir of separation or pond are positioned at above the heat-storage device.Hot water discharge pipe's one end is arranged in hot water reservoir, the exit region at usually close hot water reservoir top.Hot water discharge pipe's the other end is transported to beverage with hot water by pipeline and boils the bubble thing, to obtain the concentrate of brewing beverages.

In order to boil brewing beverages in the bubble equipment at beverage, cold water is poured into the pond as mentioned above.The cold water inlet and accumulate in the bottom of hot water reservoir because the temperature difference between cold water and the hot water, cold water are flowed through.Hot water is replaced by cold water, and upwards moves on to the hot water reservoir top that is sealed by lid, discharges by the hot water discharge pipe then.Boil in the bubble thing owing to be dispersed to beverage, hot water and beverage boil the bubble thing and have formed the concentrate that boils bubble back beverage.(for example, representational instant hot water beverage boils the United States Patent (USP) 3,385,201 of bubble equipment referring to Martin, the United States Patent (USP) 4,920,871 of Anson, the United States Patent (USP) 5,025,714 of Brewer and United States Patent (USP) 5,113,752).

For the concentrate that prevents to boil behind the bubble is too dense, and prevent that the manual steps that needs to add from diluting concentrate after boiling bubble, be necessary the concentrate that boils behind the bubble is diluted.By additionally adding entry the funnel, and make the bottom of its coffee of flowing through or inner bubble funnel and the outside zone of boiling between the bubble funnel of boiling reach the dilution of boiling concentrate behind the bubble from the pond to boiling bubble.

Be used for equipment " single station " types normally of brewing beverages such as coffee etc., its hollow vial or jar be positioned at container or boil on the heater block below the bubble funnel, container or boil the material that contains the making beverage of quantitative drying in the bubble funnel is as baking with grind coffee.Then with hot water through this material to extract the main part of essential oil, spices and composition beverage, arrange into jar or the bottle from the opening part of funnel downwards afterwards.And if when second beverage can of needs or beverage bottle, must move on to first on heater block or pallet of separation.

Satisfy at the restaurant the beverage of making relatively small amount with other in the commercial and communal facility although above-mentioned beverage boils bubble equipment, the equipment of making a large amount of coffees is still had lasting demand, it more can satisfy various consumer's taste immediately and like; In addition, this equipment must be easy to use and relative automation, and making does not need too much manually-operated in boiling dwell cycle.Restaurant, communal facility and other shopping centre are especially paid close attention to can be in limited space, labour and boil bubble for single consumer in the time and make the equipment of desirable coffee.

Being necessary to provide only needs the employee to carry out the equipment of minimal maintenance.Urgent need provides the brewing beverages that can produce q.s satisfying the equipment of consumer demand, and can excessively not produce, and reasonably can replenish enough amounts in the time, does not need the employee to worry about very much simultaneously.In addition, preferably equipment must be solid.

Therefore be desirable to provide a kind of method of making coffee, it allows the consumer to customize the coffee kind that they want from the possibility that infinite selection is in fact arranged; Method of the present invention will provide a kind of hot coffee beverage of independent customization and promptly need be the drink coffee beverage service according to consumer demand.

Summary of the invention

Therefore general purpose of the present invention provides a kind of improving one's methods, with the variety classes that independent customization is provided according to consumer demand and the fresh brewed coffee beverage of concentration.

Another object of the present invention provides a kind of foam method method of boiling, to make a large amount of relatively fresh brewed coffee beverage (particularly customizing according to required kind, main substance, characteristics and/or concentration) according to the selection of many single consumers before they consume.Described method is easy to the beverage to obtain customizing by consumer or other people (as the restaurant waiter) use.In addition, the maintenance of equipment only needs a small amount of manually-operated of equipment owner/operator.

Another object of the present invention provides this bubble equipment that boils, and it is specially adapted to provide coffee according to single consumer's selection, especially the quantity that will provide in large-scale, commerce or communal facility.

General purpose of the present invention is to utilize concentrated extract " delay dilution " to provide a kind of beverage to boil foam system, extract boiled the bubble back and the dilution previous crops be after extract is preserved it can (according to consumer's selection) provides fresh brewed immediately after the selective dilution (based on single consumer's selection) of coffee-extract.

These and other objects of the present invention have more clear and comprehensive explanation in detailed Description Of The Invention as described below.

Detailed Description Of The Invention

The present invention relates to a kind of coffee extract product, its degradation rate in the holding time is slower, and keeps the taste extract fully simultaneously.Coffee-extract of the present invention has:

(1) boil the bubble solids content greater than about 1.2%, be preferably greater than about 1.5%, more preferably greater than about 2.0%; And

(2) Delta standard productive rate be less than about 8%, preferably be less than about 5%, more preferably less than about 3%.

Being made by coffee-extract promptly need be that general relevant issues of drink coffee beverage are: the coffee-extract after the dilution becomes old with the holding time usually, and sends unpleasant taste.Highly enriched thing (usually solid boils the bubble object height in 30%) has undesirable " extract " residue and/or " after the extraction " taste (the feature taste that promptly lacks fresh brewed coffee).

The invention still further relates to a kind of method, promptly need be the drink coffee product type to choose one or more from a plurality of selections, and " fresh brewed " is provided as required promptly need be drink coffee.Method of the present invention comprises three basic steps: collect information about consumer demand there from the consumer, i.e. his desired coffee kind when consumption; A kind of method that the consumer is connected with the storage area that a large amount of fresh brewed extracts are arranged the selection of coffee product; And the zone that the coffee-extract of water and fresh brewed is diluted coffee with certain proportion, this coffee-extract promptly boil bubble concentration with consumer's selection and kind consistent.

Preferably, the present invention relates to a kind ofly make the method for the coffee beverage products of customization, comprising from boiling bubble mechanism:

Boil the extract that makes coffee;

Coffee-extract is stored in boils in the bubble machine, the time is no more than 48 hours; With

Select dilution to make the coffee beverage products of customization by being stored at least a portion coffee-extract that boils in the bubble machine, wherein the water extraction part and the baking of drying and the part by weight that grinds between the coffee are 5: 1-24: 1, the dilution ratio of coffee/water is 0-1: 15, wherein be stored in and boil the coffee beverage products that begins to make customization in the bubble machine after 5 minutes-48 hours at coffee-extract, coffee-extract to boil bubble solid productive rate be 1.2%-10%, and Delta standard productive rate is lower than 8%.

A. definition

Term used herein " coffee beverage of fresh brewed " is meant those coffee-extract and coffee and other beverages of making based on the beverage of coffee by fresh brewed, and from the above-mentioned coffee beverage products of deriving and/or changing.

" coffee beverage " used herein comprises coffee with milk, espresso, latte, seasoning and/or coffee with cream beverage, and other beverage based on coffee of deriving from above and/or changing.

Term used herein " promptly needs promptly to be equipped with beverage " and " promptly needing instant beverage " is used interchangeably, but is meant promptly need promptly use the beverage products of consumption pattern.They are made by the coffee-extract of fresh brewed, also can comprise the mixed thing of doing of various prescription, powder, liquid, extract, concentrate and emulsion.

Term used herein " fresh brewed " is meant the beverage extract that is extracted and preserves at least about 5 minutes in " holding time ", preferably at least about 15 minutes, more preferably at least about 30 minutes and be no more than about 48 hours, preferably be no more than about 24 hours, more preferably no more than about 12 hours, be most preferably not exceeding about 6 hours.

Term " holding time " is meant that boiling bubble from extract the time begins time interval of finishing when beginning to dilute.For with the multiple bubble thing that boils when pouring an accumulator tanks into, " holding time " is the weighted average of the extract in jar still.

Boil the temperature of bubble thing when leaving extractor and be higher than 100 °F, preferably be higher than 120 °F, more preferably be higher than 150 °F, most preferably from about be higher than about 170 °F, and boil the bubble solids and be less than approximately 10%, preferably be less than about 5%, more preferably less than about 4%, most preferably be less than about 3.5%.

Term used herein " classification " is meant the characteristics or the attribute of some type coffee beverage, comprises temperature, concentration, strong quality (that weigh or light), baking (color or degree), acidity, sugariness, bitter degree and/or mouthfeel.

Term " kind " is meant original (plantation) state and/or specific plantation area (for example kind), comprises harvesting and harvested technology, within given species or kind.The coffee bean that uses among the present invention can be single variety or other coffee bean of level or can be mixed by coffee beans various or at different levels, and can be not decaffeination or decaffeination.These high yield type coffee beans are commonly referred to senior coffee.The suitable senior coffee that contains high acidity comprises arabica and Colombian coffee, and characteristics are to have " outstanding strong quality ", " acidity ", " fragrance ", " fragrance " and slightly " chocolate flavoured ".The exemplary of quality coffee is " gentle coffee (Milds) ", be commonly referred to senior arabica, also comprise some other Colombian coffee, Mexico's coffee and other gentle coffee of cleaning as hard especially Costa Rica's coffee bean, Kenya A and B, and hard especially Guatemala's coffee bean.

Term used herein " comprises " and refers to that different coffee, other batching or step can be in conjunction with being applied in the enforcement of the present invention.Therefore term " comprise " comprise stricter term " basically by ... form " and " containing ".

All herein ratios and percentage are all based on weight, unless stated otherwise.

B. coffee beverage extract

Among the present invention by baking and another important feature that grinds or suppress the coffee beverage that coffee product makes be to boil the content of bubble solid.Briefly, boiling the bubble solid is meant and will boils coffee behind the bubble residual solid after with oven drying.Boiling the bubble solid is to boil during the bubble from the index of solid abrasive thing to aqueous phase generation mass transfer.

Analytical method

1. boil the bubble solid

Put into the sealed vial of 12ml with boiling coffee behind the bubble, allow its cooling.Use Bellingham﹠amp then; Stanley RFM81 analyzes solids content by the test refraction index, and the test period sample temperature remains on 29 ℃.Reading and the known reading that boils the reference solution of bubble solids content are directly proportional, and the latter represents with following relational expression based on the oven drying technology:

Refraction index=0.001785 * (% boils the bubble solid)+1.331995.

2. extraction productive rate

This measurement is that boiling of coffee-extract steeped the solid productive rate, is that the weight of filtration back extract multiply by the mark that boils the bubble solid in the extract, begins preceding dry baking and the starting weight that grinds or suppress coffee divided by boiling bubble.

3. standard is boiled the foam method method

Coffee boils the bubble machine with Bunn OL-35 automatic jet and boils.Coffee strainer is 12 cups of oxygen processing Bunn coffee strainers (No. 6001).The coffee that adds one ounce of weight to basket filter.Boil in the bubble machine and add distilled water, and boil adding 1860ml distilled water in the bubble basket in 195 (90 ℃) following 146 seconds introversions.Collect in the vial and mix subsequently boiling coffee behind the bubble.Collect the sample that boils the bubble solid thus.

4.Delta standard productive rate

Delta standard productive rate is to boil the ultimate yield that deducts contrast extract (coffee-extract for example of the present invention) the extraction productive rate of bubble method from extracting productive rate and standard.

5. delay dilution

Method of the present invention delays to dilute the customization fresh brewed coffee that provides based on consumer taste by what utilize the fresh brewed coffee-extract.

Term used herein " delays dilution " and is meant the coffee-extract of fresh brewed is preserved minimum about 5 minutes time, and preferred about 15 minutes, more preferably from about 30 minutes; " delay dilution " and also refer to extract is preserved the time that was about most 48 hours, preferred about 24 hours, more preferably from about 12 hours, most preferably from about 6 hours.

The bubble solids content of boiling of the fresh brewed extract of making according to the inventive method is less than approximately 10%, preferably is less than approximately 5%, more preferably less than about 4%, most preferably is less than about 3.5%.A preferred especially aspect of the present invention is that minimum is boiled the bubble solids content greater than about 1.2%, be preferably greater than about 1.5%, most preferably greater than about 2.0%.

To recognize that importantly this aspect of the present invention allows the preferably coffee of customization individual before dispersion; As what in many automatization systems, see, there are not predetermined characteristics or concentration.The viewpoint that " delays dilution " allows from minimal number, preferably once boils the multiple service that the bubble circulation makes the coffee that satisfies the personal like.In addition, these personalized services distribute as requested.

Described dilution ratio is about 1: 15 of about 0 (not having dilution)-coffee/water, and can select according to the consumer's who receives concentration input, and adopting at present, available method changes easily.In addition, the temperature of dilution water can change to satisfy single consumer's hobby near the consumption temperature; Have several method to realize these easily, but preferable methods is that two dilution tunnel are arranged; One is hot water (170-190), and another is cold water (40-80), and coordinates their speed, allows them flow into coffee under the temperature that each consumer selects.

When enforcement was of the present invention, it was about 5: 1 to about 24: 1 that water extracts the part and the baking of drying and the weight ratio that grinds between the coffee; Preferably from about 8: 1 to about 13: 1.When the water of this tittle is used to (instillation) extraction, obtain the cafe filter extract of dense relatively (referring to concentrated and not bitter).In general, the soluble solids weight content of this extract is greater than about 1.2%, preferred 1.5%.With the dilution water of q.s dense relatively cafe filter extract is diluted to the beverage concentration of expectation then.

Term used herein " kind of making system/equipment " is meant the equipment and the method that one or more input materials can be changed into various beverages.Such system and equipment comprise the dilution method/system that delays; Delay filtration method/system, and/or delay percolation/system.

Significantly, these aspects of system of the present invention bring a lot of benefits for the extract of fresh brewed, thereby cause providing final preferably coffee beverage for the consumer.For example, the dilution that delays of the coffee after the extraction has been eliminated " waiting to consume ", as " promptly need i.e. drink " state (as dilution and remain on suitable temperature) preserve the needs of coffee down.Under undiluted state, coffee contains a spot of water, and the low speed degraded.In addition, the needs of heating during storage or cooling have also been reduced.

In addition, undiluted extract occupies less space, and can more easily shake dissolving in given physical geometry.Another advantage in littler space is that equipment (workbench) can be sealed to prevent to contact oxygen more economically.Because the concentration of extract, extract contains dissolved oxygen still less in the coffee solid of every part of dissolving, and this will slow down oxidation reaction (every part of coffee solid has the still less aqueous solution of volume).

Utilize " delaying dilution " of the present invention mode to bring many benefits for the every cup of coffee that obtains; Final result provides still less the coffee of " too old " or " spoiled ".By delaying to dilute the reaction rate that can reduce between storage period.In particularly preferred object lesson of the present invention, boiling extract behind the bubble can cool off or be refrigerated to and be lower than 170 °F, preferably be lower than 160 °F, more preferably less than 140 °F, most preferably between 35 °F to 50 °F, the variation that takes place during depositing extract with further minimizing needs still less energy and space move this system, because heating and preserve hot water and keep dispersion easier at any time than making the Hot Coffee that boils behind the bubble.Those skilled in that art will recognize that cooling or freezing extract will further increase the maximum holding time, and can continue the required taste of maintenance.

Embodiment

Although have illustrated and described specific embodiments of the present invention,, clearly under the situation that does not depart from spirit and scope of the invention, can make various other changes and modification to those skilled in that art.

Embodiment 1

A) make extract by boiling to 1.5 gallons of attached standards of boiling the bubble machine to add the total amount 410 Arabic bakings of gram in the bubble basket/funnel and grind coffee (it is 31% that its standard is boiled bubble method extraction productive rate).Under normal pressure, in boiling the bubble basket, add 4500 ml waters.Speed with 10 milliliters of per seconds in the time of 200 adds entry.Filter with the papery coffee filter of standard and to boil the bubble thing, obtain boil the bubble thing contain 2.8% boil the bubble solid, and be 28% based on the extraction productive rate that boils the bubble solid.The drop temperature of extract is 175 °F.

B) coffee-extract is at Bunn Softheat ^TMDeposited under 180 °F in the subsystem maximum 48 hours.

C) select product based on image and literal around the concentration characteristics.Button or plug are represented the coffee of different characteristics.Consumer's different product of taking a sample is till they find to attract their product most.

D) hydration of the extract after will depositing by and 170 and product is sent with charge free to the consumer with the system that makes hot beverage.The ultimate density that the bubble thing is boiled in the ratio decision of water and extract.

Embodiment 2

A) 205 gram bakings and the decaf that grinds (it is 30% that its standard is boiled bubble method extraction productive rate) are put into the Automatic pulp making machine of being furnished with metal cloth filter and make extract.Boiling the outlet of bubble basket and sealed, is that 203 water adds in the closed system and soaked 200 seconds with initial 200ml temperature.Open and boil the bubble basket, discharge extract.Adding other 900ml temperature with the speed of 5ml/s in coffee then under normal pressure is 203 water.Final coffee-extract be 7.7% boil the bubble solid, and to boil bubble solid productive rate be 25%.

B) coffee-extract is preserved being heated in 160 the vapor tight tank.

C) consumer sets up Profile by the internet or in this system, and answers some simple problems about hobby.These problems help to deliver product by correct archives.Archives are stored in the central database, and this database can obtain by wireless, the Local Area Network or the telephonic communication facility system at consumer place.Discern the consumer by the PIN (PIN) that is stored in radio frequency identity card (RFID), Matrix Card or their credit card.The consumer can obtain the beverage of themselves appointment, or selects by the personal like from a series of beverages near their appointment.

D) the dilute with water extract boils the product that bubble solid to 7.7% boils the bubble solid to produce a series of concentration from 0.1%.

Embodiment 3

A) 76.5 gram bakings and the coffee that grinds and suppress (its standard boil bubble method extract productive rate be 32.5%) being added 0.5 gallon bottle formula boils the standard of bubble machine and boils bubble and basket make extract.Under normal pressure, 1860 ml waters are added in the time of 200 °F and boil the bubble basket with the speed of 12 milliliters of per seconds.Filter with the papery coffee filter of standard and to boil the bubble thing, it is 1.4% to boil the bubble solid that gained boils the bubble thing, is 31.5% based on the extraction productive rate that boils the bubble solid.The drop temperature of extract is 172 °F.

B) coffee-extract remains in 160 the seal glass lining thermos bottle at one, preserves maximum 48 hours under near adiabatic condition.

C) allow the consumer from the taste archives of different characteristics, to select to make themselves beverage.Comprise that with slide sign and selector or representative the hyperspace of numerous beverage tastes of concentration, sugariness, milk oil content and taste accomplishes this point.

D) with hot water extract is diluted to arbitrary proportion, from all being extract to all being water.Extract is diluted to full concentration (0: 1), half strength (1: 1, solid is steeped in 0.7% boil), 1/3rd concentration (2: 1, solid is steeped in 0.7% boil) and 1/4th concentration (3: 1, solid is steeped in 0.35% boil).Coffee with milk powder with extract obtained and 20% is mixed into similar concentrations in addition.The products obtained therefrom scope comprises that very sweet cream coffee with milk is to the strong coffee with milk of coffee taste.Standard ice cube solution with coffee with milk and 50% mixes the coffee with milk that partly melts to make then.

Embodiment 4

A/B) extract of the extract of embodiment 1 and embodiment 2 is packed in the system.

C) user's coffee characteristics of selecting them to admire at different time by consumer's interfaces windows.

D) service recorder statistical form.Coffee-extract is mixed in following ratio, be diluted to designated ratio then.

The user	Time (hour)	Extract 1	Extract 2	The ratio of water and extract
The user	Time (hour)	Extract 1	Extract 2	The ratio of water and extract	1 2 3 4	0.75 1.5 4 6	50％ 40％ 100％ 25％	50％ 60％ 0％ 75％	3∶1 4∶1 3∶1 6∶1

Embodiment 5

A) 205 gram bakings and the decaf that grinds are poured into be furnished with metal cloth filter the Automatic pulp making machine with the making extract.After the outlet sealing of boiling the bubble basket, initial 200ml temperature is that 203 water adds in the closed system, and soaks 200 seconds.Open and boil the bubble basket, discharge extract.Under normal pressure, be that 203 water adds in the coffee with other 900ml temperature then with the speed of 5ml/s.Final coffee-extract is 7.7% to boil the bubble solid, and to boil bubble solid productive rate be 25%.

B) coffee-extract is preserved being heated in 160 the vapor tight tank.

C) consumer sets up Profile by the internet or in this system, and answers some simple problems about hobby.These problems help to deliver product by correct archives.The consumer can obtain the beverage of themselves appointment, or from a series of near selecting by they individual's hobby the beverage of appointment.

D) the dilute with water extract boils the product that bubble solid to 7.7% boils the bubble solid to produce a series of concentration from 0.1%.In the high speed shear mixer, beat and contain 2.0% and boil the dilution extract of bubble solid to produce cream.Then this mixture is equipped with 0.05% vanilla and 5% sugar.

Steps A-D among above-mentioned each embodiment can substitute mutually, as with the A among the embodiment 1) come the A in the alternate embodiment 4).

Claims

1. make the method for the coffee beverage products of customization from boiling bubble mechanism for one kind, comprising:

Boil the extract that makes coffee;

2. according to the method for claim 1, it is the boiling after the bubble beginning of extract, and delaying the shortest time by the dilution with coffee-extract is to make the coffee beverage products of customization in 15 minutes.

3. according to the method for claim 2, it is the boiling after the bubble beginning of extract, and delaying the shortest time by the dilution with coffee-extract is to make the coffee beverage products of customization in 30 minutes.

4. according to the method for claim 3, it is the boiling after the bubble beginning of extract, and delaying maximum duration by the dilution with coffee-extract is to make the coffee beverage products of customization in 48 hours.

5. according to the method for claim 4, it is the boiling after the bubble beginning of extract, and delaying maximum duration by the dilution with coffee-extract is to make the coffee beverage products of customization in 24 hours.

6. according to the method for claim 5, it is the boiling after the bubble beginning of extract, and delaying maximum duration by the dilution with coffee-extract is to make the coffee beverage products of customization in 12 hours.

7. the process of claim 1 wherein that it is 8 that water extracts the part and the baking of drying and the part by weight that grinds between the coffee: 1-13: 1.

8. the method for claim 4, wherein to extract the part and the baking of drying and the part by weight that grinds between the coffee be 5 to water: 1-24: 1.

9. the method for claim 4, wherein to extract the part and the baking of drying and the part by weight that grinds between the coffee be 8 to water: 1-13: 1.

10. the process of claim 1 wherein that the bubble solids content of boiling of coffee-extract is less than 10%.

11. the process of claim 1 wherein that the bubble solids content of boiling of coffee-extract is less than 4%.

12. the process of claim 1 wherein that the bubble solids content of boiling of coffee-extract is less than 5%.

13. the process of claim 1 wherein that the bubble solids content of boiling of coffee-extract is less than 3.5%.

14. the process of claim 1 wherein that the minimum bubble solids content of boiling of coffee-extract is higher than 1.5%.

15. the method for claim 14, wherein the minimum bubble solids content of boiling of coffee-extract is higher than 2.0%.