JPH04261619A - Coffee extractor - Google Patents

Abstract

PURPOSE:To detect and measure thickness of coffee extract accumulated in a server 16. CONSTITUTION:A thickness sensor 15 of coffee extract is provided within a flow passage from a coffee extracting part 7 to a server 16 for measuring thickness of the coffee extract during its extraction from coffee beans. Based on measurement results, entire thickness of the coffee extract accumulated in the server 16 is obtained by operation.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee brewer.

0002

2. Description of the Related Art In conventional coffee extractors, coffee is extracted by purchasing commercially available beans, grinding them into a predetermined amount, and boiling a predetermined amount of water.

The concentration of the extracted coffee extract depends on the amount of coffee beans, the particle size of the ground beans, the amount of hot water supplied, the temperature of the hot water,
It has been impossible for the person operating the extractor to accurately know what concentration of coffee has actually been extracted before making it available for drinking, as it is affected by the extraction time and other factors.

0004

[Problems to be Solved by the Invention] Coffee is a highly palatable beverage, and its palatable requirements are as follows:
There are various factors such as concentration, sourness, bitterness, etc., but concentration is particularly important, and some people like strong coffee and others like weak coffee.

[0005] In order to respond to such coffee concentration preferences, conventional coffee brewers have been developed that are equipped with concentration switching means. It was impossible to detect the actual concentration of coffee that was extracted.

[0006] The present invention solves the above-mentioned problem, and by detecting the concentration of actually extracted coffee and informing the user of the coffee in advance, it is possible to enjoy coffee that is more suited to one's taste. The purpose is to provide equipment.

[0007]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention provides: (1) a flow path from a coffee extracting section to a coffee extract server in which a coffee extract concentration sensor is provided in the coffee extractor body; It is characterized by the structure provided in the middle. Further, (1) the coffee extract concentration sensor is provided inside the coffee extract server.

[0008]

[Operation] According to the configuration (2) above, the actual concentration of coffee that is being extracted from coffee beans is measured by the concentration sensor. Based on these measured values, it is possible to calculate the concentration of the entire coffee extract stored in the server.

[0009] Furthermore, according to the configuration (2) above, the actual concentration of the coffee extract collected in the server is determined by the concentration sensor.

0010

DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples of the present invention will be described below with reference to the accompanying drawings.

[Embodiment 1] FIG. 1 is a longitudinal sectional view showing a coffee extractor according to Embodiment 1 of the present invention. In FIG. 1, reference numeral 1 denotes a coffee extractor main body, and a bean storage chamber 2 and a bean grinding chamber 3 communicating with the bean storage chamber 2 are provided at the front side of the upper end. The bean crushing chamber 3 is provided with a bean crushing cutter 5 driven by a motor 4, and a mesh 6 is provided on the lower wall. Reference numeral 7 designates a funnel-shaped extraction part provided below the bean grinding chamber 3, and 8 designates a disposable paper filter set at the bottom of the extraction part 7.

On the other hand, a vertically long tank 9 for storing water is provided at the rear of the coffee brewer main body 1. This water tank 9 is connected to a heating pipe 11 via a check valve 10 provided at its bottom, and the water in the water tank 9 is heated in this heating pipe 11, which is attached integrally with the pipe 11. It is heated by a heater 12. Further, the heated hot water in the heating pipe 11 is supplied to the bean storage chamber 2 from the hot water supply port 14 via the transfer pipe 13, and further supplied to the extraction section 7 via the bean crushing chamber 3.

Reference numeral 15 denotes a coffee extract concentration sensor, which is provided below the extraction section 7 and in the middle of the extract flow path to the server 16. In Figure 2, 1
Reference numeral 7 indicates a panel board provided at an appropriate location of the extractor main body 1;
8 is an operation unit arranged on the panel 17, 19 is an operation unit 1
8 is a display section for input values and coffee extract concentration at step 8.

Next, the operation of the above-mentioned configuration will be explained. Commercially available roasted coffee beans are used, and the amount corresponding to the amount of extract liquid is put into the bean storage chamber 2, and the water is poured into the bean storage chamber 2. Fill tank 9 with the required amount of water.

Next, using the operation section 18 of the panel 17, the number of coffee beans and the number of cups corresponding to the amount of water previously added are input using the up/down keys 20, and then the start key 21 is pressed to start the operation.

After starting the operation, first, the cutter 5 rotates at high speed to grind the coffee beans. The crushed beans flow into the extraction section 7 through the mesh 6. Further, the water in the water tank 9 is led to a heating pipe 11, and is vaporized into steam by the heating operation of a heating heater 12. This steam pressure closes the check valve 10, and the boiling water is supplied from the transfer pipe 13 through the hot water supply port 14 to the extraction section 7 without flowing back to the water tank 9, and the coffee is ground in the extraction section 7. It is poured over the beans and the coffee is extracted. During this extraction, the paper filter 8 at the bottom of the extraction section 7 prevents the fine powder of the ground coffee beans from falling onto the server 16, so that a clear coffee extract can be obtained. Further, cleaning up the coffee beans after extraction can be easily done by simply picking out the paper filter 8 and throwing it away.

The coffee extract thus extracted passes through the concentration sensor 15 and drips into the server 16. FIG. 3 shows an example of the extract concentration detected by the concentration sensor 15 when the coffee extract passes through. As shown in FIG. 3, it can be seen that the concentration is high at the early stage of extraction, but becomes very thin at the end of extraction. The actual concentration value of the coffee extract contained in the server 16 is calculated from the values shown in FIG. Although not shown, in this embodiment, an arithmetic circuit for calculating the concentration value is built into the extractor main body 1.

The calculation results in the arithmetic circuit are displayed on a display section 19 serving as a concentration display section. In addition to expressing the soluble solids content of coffee as a percentage, concentration displays include specific and easy-to-understand displays such as "American,""strong,""light,""normal,""strong," or "iced coffee," and even more. Various display modes can be selected, such as displaying numerical values such as "1", "2", and "3".

Note that the concentration sensor 15 may be provided on the lid of the server 16 as shown in the figure, or may be provided on the extraction section 7.
It may be provided at the bottom of the . The concentration sensor 15 that detects the concentration of coffee includes a measurement method that uses the characteristics of light passing through the extract, such as one that detects light transmission, reflection, or a change in refractive index, as well as one that detects the electrical conductivity of the extract. ■Measures electrical properties such as hydrogen ion concentration, ion concentration, and dielectric constant; ■Measures physical properties such as the specific gravity and buoyancy of the extract; ■Measures components in coffee, such as caffeine, trigonelline, and chlorogen. Various measurement methods can be used, such as those that measure the content of acids, organic acids, inorganic substances, etc.

[Embodiment 2] FIG. 4 is a longitudinal sectional view showing a coffee extractor according to Embodiment 2 of the present invention. Incidentally, in this embodiment, the parts having the same structure and operation as those of the first embodiment shown in FIG.

This embodiment differs in configuration from the first embodiment in that the concentration sensor 15 is provided inside the server 16. This structural difference,
That is, by providing the concentration sensor 15 in the server 16, the concentration of actually extracted coffee can be directly measured in the extract, and the complicated calculations required in the first embodiment described above are not required. Therefore, the process from concentration detection to concentration display on the display section 19 can be greatly simplified. Note that as the concentration display method and the concentration detection method of the concentration sensor, any of the methods shown in Example 1 above can be used.

[0022] As described above, the person who operates the extractor can know the taste of the coffee extract in advance, which was previously unknown before serving it for drinking, so he can confidently recommend it to others. For example, you can enjoy cappuccino or dessert coffee, or you can dilute it like an American drink. You can also enjoy coffee with a concentration that suits your tastes.

[0023]

[Effects of the Invention] As explained above, when using the coffee extractor of the present invention, the concentration of extracted coffee can be checked before drinking it, and once the coffee has been extracted and tasted, it can be tasted again. There is no need for any troublesome work such as preparation, and the coffee can always be extracted at a concentration that suits the desired taste, which is an excellent effect that has never been seen before.

[Brief explanation of the drawing]

FIG. 1 is a vertical cross-sectional view showing Embodiment 1 of the present invention.

[Figure 2] Front view of the panel

[Figure 3] Diagram showing an example of the relationship between extraction time and concentration of coffee extract

[Fig. 4] Vertical cross-sectional view showing Embodiment 2 of the present invention

[Explanation of symbols]

1. Coffee extractor body 7 Coffee extraction section 15 Concentration sensor 16 Coffee extract server

Claims (2)

[Claims] 1. A coffee extractor characterized in that a coffee extract concentration sensor is provided in the middle of a flow path from a coffee extraction section provided in the coffee extractor body to a coffee extract server. 2. A coffee extractor characterized in that a coffee extract concentration sensor is provided inside a coffee extract server.