JP2013252083A - Method for extracting coffee - Google Patents

Method for extracting coffee Download PDF

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JP2013252083A
JP2013252083A JP2012128977A JP2012128977A JP2013252083A JP 2013252083 A JP2013252083 A JP 2013252083A JP 2012128977 A JP2012128977 A JP 2012128977A JP 2012128977 A JP2012128977 A JP 2012128977A JP 2013252083 A JP2013252083 A JP 2013252083A
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coffee
range
water
coffee beans
extraction
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Kazuyoshi Kobayashi
一慶 小林
Tomomoto Ito
智基 伊藤
Tetsuya Onuki
哲也 大貫
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NIPPON CANPACK KK
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Abstract

PROBLEM TO BE SOLVED: To provide a method by which a coffee beverage can be extracted uniformly without allowing unfavorable ingredients to be contained upon extraction.SOLUTION: Roasted coffee beans 8 are crushed and placed in an extraction tank 1, and water is sprinkled to extract a coffee beverage. Water of 3,000-10,000 L volume at 20-99°C is sprinkled in the form of water drops, each having a diameter of 50-200 μm, over 200-700 kg of the coffee beans 8 which are crushed into an average particle size of 1.10-1.40 mm, and is allowed to fall freely through a layer of the coffee beans 8 placed in the extraction tank 1 in 2-16 min to obtain a coffee extraction liquid.

Description

本発明は、コーヒー抽出方法に関する。   The present invention relates to a coffee extraction method.

従来、工業的なコーヒー抽出方法として、焙煎されたコーヒー豆を粉砕して抽出槽に収容し、該コーヒー豆の上方から水を撒布して該コーヒー豆に浸潤させてコーヒー飲料を抽出する方法が知られている。   Conventionally, as an industrial coffee extraction method, roasted coffee beans are crushed and stored in an extraction tank, and water is sprayed from above the coffee beans to infiltrate the coffee beans to extract a coffee beverage. It has been known.

前記従来の方法では、前記水は通常、シャワーノズルから噴射され、その水滴は450〜550μm程度の直径を備えている。前記範囲の直径を備える水滴を、前記抽出槽に収容されたコーヒー豆の層に撒布し、抽出されたコーヒー飲料を該抽出槽の底部から取り出すようにすると、該コーヒー豆の層を流下する水滴により一定の経路が形成されるという問題がある。前記コーヒー豆の層に前記水滴が流下する経路が形成されると、該経路に沿った部分からのみコーヒー飲料が抽出され、該コーヒー豆の層全体から均一に抽出することができず、抽出ムラが生じる。   In the conventional method, the water is usually ejected from a shower nozzle, and the water droplet has a diameter of about 450 to 550 μm. Water droplets having a diameter in the above range are spread on a layer of coffee beans accommodated in the extraction tank, and when the extracted coffee beverage is taken out from the bottom of the extraction tank, the water drops flowing down the coffee bean layer Therefore, there is a problem that a certain path is formed. When a path through which the water droplets flow down is formed in the coffee bean layer, the coffee beverage is extracted only from a portion along the path, and cannot be uniformly extracted from the entire coffee bean layer. Occurs.

そこで、前記抽出槽に収容されたコーヒー豆の層に水を撒布する際に、一旦、該貯留槽に該水を貯留し、該水の液面下に該コーヒー豆の層全体を浸漬する方法が知られている(例えば、特許文献1参照)。このようにすることにより、前記コーヒー豆の層全体から均一にコーヒー飲料を抽出することができる。   Thus, when water is distributed to the layer of coffee beans stored in the extraction tank, the water is temporarily stored in the storage tank, and the entire layer of coffee beans is immersed under the level of the water. Is known (see, for example, Patent Document 1). By doing in this way, a coffee drink can be extracted uniformly from the whole layer of the coffee beans.

特開2002−320550号公報JP 2002-320550 A

しかしながら、前記従来の方法では、前記範囲の直径を備える水滴が撒布されることによる衝撃と、前記水の液面下に浸漬されることによる水圧とにより、前記コーヒー豆から渋味成分・酸味成分等の好ましくない成分も抽出されるという不都合がある。   However, in the conventional method, the astringency component / sour component from the coffee bean by the impact caused by the water droplet having the diameter in the above range being distributed and the water pressure caused by being immersed under the surface of the water. There is an inconvenience that undesired components such as are also extracted.

そこで、本発明は、かかる不都合を解消して、焙煎されたコーヒー豆を粉砕して抽出槽に収容し、該コーヒー豆の上方から水を撒布してコーヒー飲料を抽出する際に、好ましくない成分を含むことなく均一に抽出することができる方法を提供することを目的とする。   Therefore, the present invention is not preferable when such inconvenience is solved and roasted coffee beans are crushed and stored in an extraction tank, and water is sprayed from above the coffee beans to extract a coffee beverage. It aims at providing the method which can be extracted uniformly, without including a component.

かかる目的を達成するために、本発明のコーヒー抽出方法は、焙煎されたコーヒー豆を粉砕して抽出槽に収容し、該コーヒー豆の上方から水を撒布して該コーヒー豆に浸潤させてコーヒー飲料を抽出し、該コーヒー飲料を該抽出槽の底部から取り出すコーヒー抽出方法において、粉砕されたコーヒー豆の各頂点を結ぶ長さのうち最も大きなものの平均値として示される平均粒子径が1.10〜1.40mmの範囲となるように粉砕された200〜700kgの範囲の質量のコーヒー豆に対し、20〜99℃の範囲の温度の水を3000〜10000リットルの範囲の容積で、50〜200μmの範囲の直径を備える水滴として撒布し、該抽出槽に収容されたコーヒー豆の層を2〜16分の範囲の時間で自然落下させてコーヒー抽出液を得ることを特徴とする。   In order to achieve such an object, the coffee extraction method of the present invention pulverizes roasted coffee beans, accommodates them in an extraction tank, distributes water from above the coffee beans, and infiltrates the coffee beans. In the coffee extraction method of extracting a coffee beverage and taking out the coffee beverage from the bottom of the extraction tank, the average particle size indicated as the average value of the largest ones connecting the vertices of ground coffee beans is 1. With respect to coffee beans having a mass in the range of 200 to 700 kg crushed so as to be in the range of 10 to 1.40 mm, water having a temperature in the range of 20 to 99 ° C. in a volume in the range of 3000 to 10,000 liters and 50 to Distribute as water droplets with a diameter in the range of 200 μm and let the coffee bean layer contained in the extraction tank drop naturally in a time in the range of 2 to 16 minutes to obtain a coffee extract. The features.

本発明のコーヒー抽出方法では、抽出槽に収容された前記コーヒー豆の層に、20〜99℃の範囲の温度の水を50〜200μmの範囲の直径を備える水滴として撒布する。このようにすると、前記水は、前記粉砕されたコーヒー豆の間隙を通り、該コーヒー豆の層全体に対して、特定の経路を形成することなく均一に流下する。このとき、前記水は前記抽出槽に貯留されることなく自然落下されることにより、該コーヒー豆の層から好ましくない成分を含むことなく均一にコーヒー飲料を抽出することができる。   In the coffee extraction method of the present invention, water having a temperature in the range of 20 to 99 ° C. is distributed as water droplets having a diameter in the range of 50 to 200 μm on the coffee bean layer accommodated in the extraction tank. In this way, the water flows uniformly through the gap between the ground coffee beans without forming a specific path to the entire layer of the coffee beans. At this time, the water is naturally dropped without being stored in the extraction tank, so that a coffee beverage can be uniformly extracted from the coffee bean layer without containing undesirable components.

前記水滴の直径が200μmを超えると、該水滴が前記コーヒー豆の層を流下する際に一定の経路が形成され、該コーヒー豆の層から均一にコーヒー飲料を抽出することができない。一方、前記水滴の直径を50μm未満とすることは技術的に困難である。   When the diameter of the water droplet exceeds 200 μm, a certain path is formed when the water droplet flows down the coffee bean layer, and the coffee beverage cannot be uniformly extracted from the coffee bean layer. On the other hand, it is technically difficult to make the diameter of the water droplets less than 50 μm.

また、前記水の温度が20℃未満では、該コーヒー豆の層から均一にコーヒー飲料を抽出することができず、99℃を超えると渋味成分・酸味成分等の好ましくない成分を含むコーヒー飲料が抽出される。   Further, if the temperature of the water is less than 20 ° C., a coffee beverage cannot be uniformly extracted from the coffee bean layer. Is extracted.

前記コーヒー豆の層に前記水を撒布するとき、該コーヒー豆は、前記平均粒子径が1.10〜1.40mmの範囲となるように粉砕されている必要があり、該コーヒー豆の200〜700kgの範囲の質量に対し、3000〜10000リットルの範囲の容積の割合で撒布し、該コーヒー豆の層を2〜16分の範囲の時間で通過させる必要がある。   When the water is applied to the coffee bean layer, the coffee beans need to be crushed so that the average particle diameter is in the range of 1.10 to 1.40 mm. For a mass in the range of 700 kg, it is necessary to distribute at a volume ratio in the range of 3000 to 10000 liters and to pass the layer of coffee beans in a time in the range of 2 to 16 minutes.

前記コーヒー豆の前記平均粒子径が1.10mm未満で、質量が700kgを超え、撒布する水の容積が10000リットルを超えると、前記コーヒー豆の層を水が通過する時間が16分を超えることとなり、渋味成分・酸味成分等の好ましくない成分を含むコーヒー飲料が抽出される。   When the average particle diameter of the coffee beans is less than 1.10 mm, the mass exceeds 700 kg, and the volume of water to be distributed exceeds 10,000 liters, the time for water to pass through the layer of coffee beans exceeds 16 minutes. Thus, a coffee beverage containing unfavorable components such as astringent components and sour components is extracted.

一方、前記コーヒー豆の前記平均粒子径が1.40mmを超え、質量が200kg未満であり、撒布する水の容積が3000リットル未満であると、前記コーヒー豆の層を水が通過する時間が2分未満となり、該コーヒー豆の層から均一にコーヒー飲料を抽出することができない。   On the other hand, when the average particle diameter of the coffee beans exceeds 1.40 mm, the mass is less than 200 kg, and the volume of water to be distributed is less than 3000 liters, the time for water to pass through the coffee bean layer is 2 Therefore, the coffee beverage cannot be uniformly extracted from the coffee bean layer.

また、本発明のコーヒー抽出方法では、前記水滴は80〜120μmの範囲の直径を備えることが好ましい。前記水滴の直径が120μmを超えると、該水滴が前記コーヒー豆の層を流下する際に一定の経路が形成され、該コーヒー豆の層から均一にコーヒー飲料を抽出することができないことがあり、80μm未満では、蒸発して失われる水の量が過大になることがある。   Moreover, in the coffee extraction method of this invention, it is preferable that the said water drop is provided with the diameter of the range of 80-120 micrometers. When the diameter of the water droplets exceeds 120 μm, a certain path is formed when the water droplets flow down the coffee bean layer, and it may not be possible to uniformly extract the coffee beverage from the coffee bean layer. If it is less than 80 μm, the amount of water lost by evaporation may be excessive.

また、本発明のコーヒー抽出方法では、前記平均粒子径が1.25〜1.35mmの範囲となるように粉砕された300〜600kgの範囲の質量の前記コーヒー豆に対し、前記水を3500〜8000リットルの範囲の容積の割合で撒布し、前記抽出槽に収容されたコーヒー豆の層を5〜12分の範囲の時間で自然落下させてコーヒー抽出液を得ることが好ましい。   Further, in the coffee extraction method of the present invention, the water is added to 3500 to the coffee beans having a mass in the range of 300 to 600 kg pulverized so that the average particle diameter is in the range of 1.25 to 1.35 mm. It is preferable to distribute at a volume ratio in the range of 8000 liters and naturally drop the coffee bean layer accommodated in the extraction tank in a time in the range of 5 to 12 minutes to obtain a coffee extract.

前記コーヒー豆の前記平均粒子径が1.25mm未満で、質量が600kgを超え、撒布する水の容積が8000リットルを超えると、前記コーヒー豆の層を水が通過する時間が12分を超えることとなり、渋味成分・酸味成分等の好ましくない成分を含むコーヒー飲料が抽出されることがある。   When the average particle size of the coffee beans is less than 1.25 mm, the mass exceeds 600 kg, and the volume of water to be distributed exceeds 8000 liters, the time for water to pass through the layer of coffee beans exceeds 12 minutes. Thus, coffee beverages containing unfavorable components such as astringent components and sour components may be extracted.

一方、前記コーヒー豆の前記平均粒子径が1.35mmを超え、質量が300kg未満であり、撒布する水の容積が3500リットル未満であると、前記コーヒー豆の層を水が通過する時間が5分未満となり、該コーヒー豆の層から均一にコーヒー飲料を抽出することができないことがある。   On the other hand, when the average particle diameter of the coffee beans exceeds 1.35 mm, the mass is less than 300 kg, and the volume of water to be distributed is less than 3500 liters, the time for water to pass through the layer of coffee beans is 5 The coffee beverage may not be uniformly extracted from the coffee bean layer.

本発明のコーヒー抽出方法を示す説明的断面図。Explanatory sectional drawing which shows the coffee extraction method of this invention.

次に、添付の図面を参照しながら本発明の実施の形態についてさらに詳しく説明する。   Next, embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

本実施形態のコーヒー抽出方法は、図1に示す抽出槽1を用いて行う。抽出槽1は、下方に半球状に膨出した底面2と、底面2から立ち上がる円筒状の本体3とを備え、本体3の上部は天面4により閉塞され、天面4は開閉自在の蓋部5を備えている。   The coffee extraction method of this embodiment is performed using the extraction tank 1 shown in FIG. The extraction tank 1 includes a bottom surface 2 bulging downward in a hemispherical shape, and a cylindrical main body 3 rising from the bottom surface 2. Part 5 is provided.

底面2には、抽出されたコーヒー飲料を取り出す取出導管6が接続されており、底面2と本体3との間には80メッシュの網7が備えられており、網7の上に粉砕されたコーヒー豆8が載置されるようになっている。また、本体3の中央には天面4から垂下され、網7上に載置されたコーヒー豆に撒布される水を供給する水導管9が設けられ、水導管9はその底部で複数の支管9aに分岐すると共に、各支管9aの先端部にはシャワーノズル10が接続されている。   An extraction conduit 6 for taking out the extracted coffee beverage is connected to the bottom surface 2, and an 80 mesh net 7 is provided between the bottom surface 2 and the main body 3, and is crushed on the net 7. Coffee beans 8 are placed. Further, a water conduit 9 is provided in the center of the main body 3 so as to supply water to be distributed to the coffee beans that are suspended from the top surface 4 and placed on the net 7, and the water conduit 9 has a plurality of branch pipes at the bottom thereof. While branching to 9a, a shower nozzle 10 is connected to the tip of each branch pipe 9a.

本実施形態のコーヒー抽出方法では、まず、所望の焙煎度に焙煎されたコーヒー豆を、公知の方法により平均粒子径が1.10〜1.40mm、好ましくは1.25〜1.35mmの範囲となるように粉砕する。尚、前記平均粒子径とは、粉砕されたコーヒー豆の各頂点を結ぶ長さのうち、最も大きなものの平均値を言う。   In the coffee extraction method of the present embodiment, first, coffee beans roasted to a desired roasting degree have an average particle size of 1.10 to 1.40 mm, preferably 1.25 to 1.35 mm, by a known method. Grind to be in the range of. In addition, the said average particle diameter means the average value of the largest thing among the lengths which connect each vertex of the ground coffee bean.

次に、抽出槽1の蓋部5を開き、前記のように粉砕されたコーヒー豆8を200〜700kg、好ましくは300〜600kgの範囲、例えば500kgの質量となるようにして投入し、網7の上に載置する。投入されたコーヒー豆8は、網7の上に層を形成し、上面が平らになるようにならされる。   Next, the lid portion 5 of the extraction tank 1 is opened, and the coffee beans 8 crushed as described above are charged so as to have a mass of 200 to 700 kg, preferably 300 to 600 kg, for example, 500 kg. Place on top. The input coffee beans 8 form a layer on the net 7 so that the upper surface becomes flat.

次に、水導管9及び支管9aを介して、シャワーノズル10からコーヒー豆8に、20〜99℃の範囲、例えば95℃の水を撒布し、抽出槽1内に該水を滞留させることなく自然落下させて、抽出されたコーヒー飲料を取出導管6から取り出す。このとき、前記のように撒布される水の水滴の直径が50〜200μm、好ましくは80〜120μmの範囲、例えば100μmの大きさになるようにする。前記水滴の直径を前記範囲とするシャワーノズル10として、例えば、スプレーイングシステムズジャパン株式会社製の微細スプレーノズル・広角スプレーであるFogJet(登録商標)を用いることができる。   Next, water in the range of 20 to 99 ° C., for example, 95 ° C., is sprayed from the shower nozzle 10 to the coffee beans 8 through the water conduit 9 and the branch pipe 9a without causing the water to stay in the extraction tank 1. It is allowed to fall naturally and the extracted coffee beverage is taken out from the take-out conduit 6. At this time, the diameter of water droplets to be distributed as described above is 50 to 200 μm, preferably 80 to 120 μm, for example, 100 μm. For example, FogJet (registered trademark), which is a fine spray nozzle and a wide-angle spray manufactured by Spraying Systems Japan Co., Ltd., can be used as the shower nozzle 10 having the diameter of the water droplet within the above range.

前記水は、200〜700kgの範囲の質量のコーヒー豆8に対し3000〜10000リットルの範囲の容積で、好ましくは300〜600kgの範囲の質量のコーヒー豆8に対し3500〜8000リットルの範囲の容積で、例えば500kgの質量のコーヒー豆8に対し6000リットルの容積で撒布する。この結果、前記水が、コーヒー豆8の層を2〜16分、好ましくは5〜12分の範囲の時間、例えば5分で通過するようにされる。   The water has a volume in the range of 3000 to 10000 liters for coffee beans 8 with a mass in the range of 200 to 700 kg, preferably a volume in the range of 3500 to 8000 liters with coffee beans 8 in the range of 300 to 600 kg. Then, for example, the coffee beans 8 having a mass of 500 kg are distributed in a volume of 6000 liters. As a result, the water is allowed to pass through the layer of coffee beans 8 in a time in the range of 2 to 16 minutes, preferably 5 to 12 minutes, for example 5 minutes.

本実施形態において、例えば、平均粒子径1.30mmに粉砕された500kgのコーヒー豆8に95℃の水を6000リットル撒布し、コーヒー豆8の層を5分で通過させ、抽出槽1内に該水を滞留させることなく自然落下させることにより、コーヒー飲料を得ることができる。このとき、本実施形態のコーヒー抽出方法によれば、コーヒー豆8から渋味・酸味等の好ましくない成分の抽出を抑制しつつ、均一にコーヒー飲料を抽出することができる。   In this embodiment, for example, 6000 liters of 95 ° C. water is spread on 500 kg of coffee beans 8 pulverized to an average particle diameter of 1.30 mm, and the layer of coffee beans 8 is allowed to pass through in 5 minutes. A coffee beverage can be obtained by allowing the water to fall naturally without retaining it. At this time, according to the coffee extraction method of the present embodiment, it is possible to uniformly extract a coffee beverage while suppressing the extraction of undesirable components such as astringency and sourness from the coffee beans 8.

次に、本実施形態の抽出方法により得られたコーヒー飲料(実施例)の成分を味覚センサ(アルファ・モス・ジャパン株式会社製)により測定した。また、撒布される水滴の直径を500μmとした以外は本実施形態の抽出方法と全く同一にして得られたコーヒー飲料(比較例)の成分を前記味覚センサにより測定し、実施例と比較した。   Next, the components of the coffee beverage (Example) obtained by the extraction method of the present embodiment were measured by a taste sensor (manufactured by Alpha Moss Japan Co., Ltd.). Moreover, the component of the coffee drink (comparative example) obtained by carrying out exactly the same as the extraction method of this embodiment except having made the diameter of the water droplet distributed about 500 micrometers was measured with the said taste sensor, and was compared with the Example.

前記味覚センサによれば、コーヒー飲料に含まれる好ましくない成分として酸味成分を検出し、測定することができる。この結果、実施例のコーヒー飲料は酸味成分の含有量としての酸度が0.49mg/g、比較例のコーヒー飲料は0.56mg/gであり、実施例のコーヒー飲料は酸味等の好ましくない成分の抽出を抑制しつつ、均一に抽出されていることが明らかである。   According to the taste sensor, it is possible to detect and measure a sour component as an undesirable component contained in the coffee beverage. As a result, the acidity of the coffee beverage of the example is 0.49 mg / g as the content of the sour component, the coffee beverage of the comparative example is 0.56 mg / g, and the coffee beverage of the example is an unfavorable component such as acidity. It is clear that the extraction is uniform while suppressing the extraction of.

1…抽出槽、 8…コーヒー豆、 10…シャワーノズル。   DESCRIPTION OF SYMBOLS 1 ... Extraction tank, 8 ... Coffee beans, 10 ... Shower nozzle.

Claims (3)

焙煎されたコーヒー豆を粉砕して抽出槽に収容し、該コーヒー豆の上方から水を撒布して該コーヒー豆に浸潤させてコーヒー飲料を抽出し、該コーヒー飲料を該抽出槽の底部から取り出すコーヒー抽出方法において、粉砕されたコーヒー豆の各頂点を結ぶ長さのうち最も大きなものの平均値として示される平均粒子径が1.10〜1.40mmの範囲となるように粉砕された200〜700kgの範囲の質量のコーヒー豆に対し、20〜99℃の範囲の温度の水を3000〜10000リットルの範囲の容積の割合で、50〜200μmの範囲の直径を備える水滴として撒布し、該抽出槽に収容されたコーヒー豆の層を2〜16分の範囲の時間で自然落下させてコーヒー抽出液を得ることを特徴とするコーヒー抽出方法。   The roasted coffee beans are pulverized and stored in an extraction tank, water is distributed from above the coffee beans to infiltrate the coffee beans to extract a coffee drink, and the coffee drink is extracted from the bottom of the extraction tank. In the coffee extraction method to be taken out, 200 to 200 grinded so that the average particle diameter shown as the average value of the longest length connecting the vertices of the ground coffee beans is in the range of 1.10 to 1.40 mm. For coffee beans having a mass in the range of 700 kg, water having a temperature in the range of 20 to 99 ° C. is distributed as water droplets having a diameter in the range of 50 to 200 μm at a volume ratio in the range of 3000 to 10,000 liters, and the extraction is performed. A coffee extraction method, wherein a coffee bean liquid is obtained by allowing a coffee bean layer accommodated in a tank to fall naturally in a time range of 2 to 16 minutes. 請求項1記載のコーヒー抽出方法において、前記水滴は80〜120μmの範囲の直径を備えることを特徴とするコーヒー抽出方法。   The coffee extraction method according to claim 1, wherein the water droplet has a diameter in the range of 80 to 120 μm. 請求項1又は請求項2記載のコーヒー抽出方法において、前記平均粒子径が1.25〜1.35mmの範囲となるように粉砕された300〜600kgの範囲の質量の前記コーヒー豆に対し、前記水を3500〜8000リットルの範囲の容積の割合で撒布し、前記抽出槽に収容されたコーヒー豆の層を5〜12分の範囲の時間で自然落下させてコーヒー抽出液を得ることを特徴とするコーヒー抽出方法。   The coffee extraction method according to claim 1 or 2, wherein the coffee beans having a mass in a range of 300 to 600 kg pulverized so that the average particle diameter is in a range of 1.25 to 1.35 mm, Water is distributed at a volume ratio in the range of 3500 to 8000 liters, and the coffee bean layer accommodated in the extraction tank is naturally dropped in a time in the range of 5 to 12 minutes to obtain a coffee extract. Coffee extraction method.
JP2012128977A 2012-06-06 2012-06-06 Method for extracting coffee Pending JP2013252083A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9629493B2 (en) 2014-07-18 2017-04-25 Joyride Coffee Distributors, LLC Apparatus for cold brewing coffee

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002177147A (en) * 2000-12-12 2002-06-25 Izumi Food Machinery Co Ltd Beverage extraction device
JP2011135829A (en) * 2009-12-28 2011-07-14 Kirin Beverage Corp Method for producing coffee extract

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002177147A (en) * 2000-12-12 2002-06-25 Izumi Food Machinery Co Ltd Beverage extraction device
JP2011135829A (en) * 2009-12-28 2011-07-14 Kirin Beverage Corp Method for producing coffee extract

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9629493B2 (en) 2014-07-18 2017-04-25 Joyride Coffee Distributors, LLC Apparatus for cold brewing coffee

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