JP2014104155A - Coffee dripper - Google Patents

Abstract

PROBLEM TO BE SOLVED: To give body and deepness to extracted coffee by making a coffee extraction time most suitable, and to eliminate variations in an extraction time until coffee extracted from each part in a dripper body passes a coffee extraction filter paper so as to be prevented from containing added flavor and astringency caused by too long extraction time of partial coffee.SOLUTION: A coffee dripper 1 includes: a dripper body 2 which is formed in a truncated cone cylindrical shape by opening both the ends; and a plurality of square pyramids 6 which are formed on the whole surface of the inner peripheral part of the dripper body 2, and whose apex part 7 contacts, when a coffee extraction filter paper of a conical cylindrical shape is attached to the dripper body 2, the outer peripheral surface of the coffee extraction filter paper.

Description

  The present invention relates to a coffee dripper for extracting coffee using a cone-shaped coffee extraction filter paper.

  In recent years, coffee drippers having a frustoconical dripper body with both ends opened have become widespread (for example, see Patent Document 1 below). When coffee is extracted using such a coffee dripper, a conical tube-shaped coffee extraction filter paper is attached to the inside of the dripper body, coffee powder is put into the coffee extraction filter paper, and hot water is added to the coffee powder. pour it up. By pouring hot water, coffee is extracted from the coffee powder, and the extracted coffee passes through the filter paper for coffee extraction and flows down into a coffee server or coffee cup disposed below the coffee dripper.

  A plurality of spiral ribs that protrude inward and extend in the vertical direction are formed on the inner peripheral portion of the dripper body in the coffee dripper described in Patent Document 1. These ribs contact the outer peripheral surface of the coffee extraction filter paper mounted in the dripper body, and form a space between the coffee extraction filter paper and the dripper body. The coffee extracted from the coffee powder and passed through the filter paper for coffee extraction flows down into the coffee server or coffee cup through this space.

  Here, the taste of the extracted coffee changes depending on the extraction time from pouring hot water into the coffee powder until the extracted coffee passes through the filter paper for coffee extraction. Depth cannot be obtained, and if this extraction time is too long, the coffee will contain mischief and astringency.

Utility Model Registration No. 3116219

  In the coffee dripper described in Patent Document 1, the coffee extracted from the coffee powder passes through the coffee extraction filter paper mainly in the peripheral region of the contact portion between the coffee extraction filter paper and the rib, and the coffee extraction filter paper After passing through the pipe, it flows down along the rib substantially downward, and this flow is performed smoothly.

  As described above, the coffee after passing through the coffee extraction filter paper smoothly flows down almost directly along the ribs, so that the coffee quickly passes through the coffee extraction filter paper in a short time. For this reason, the extraction time of coffee becomes short, and the extracted coffee cannot obtain richness and depth.

  On the other hand, since there is a certain interval between adjacent ribs, coffee extracted from coffee powder and extracted between the ribs is used for coffee extraction. The extraction time until it passes through the filter paper becomes longer, and miscellaneous taste and astringency are included.

  The object of the present invention is to optimize the coffee extraction time so that the extracted coffee has a richness and depth, and until the coffee extracted at each part in the dripper body passes through the filter paper for coffee extraction. It is intended to provide a coffee dripper that eliminates variations in the extraction time of coffee and can prevent the inclusion of miscellaneous taste and astringency because the extraction time of some coffee is too long.

  The coffee dripper according to the present invention includes a dripper body that is open at both ends and formed in a truncated cone shape, and an entire inner peripheral portion of the dripper body. And a plurality of square weights whose apex portions contact the outer peripheral surface of the coffee extraction filter paper when the coffee extraction filter paper for extraction is attached.

  Further, in the coffee dripper according to the present invention described above, the square weight is formed such that a bottom surface portion is formed in a diamond shape, and a pair of opposed bottom surface side vertices in the bottom surface portion are positioned in a center line direction of the dripper body. Preferably, a groove located on the side of the bottom surface portion is formed between the adjacent square weights.

  According to the coffee dripper according to the present invention, the extracted coffee mainly passes through the coffee extraction filter paper in the peripheral region of the contact portion between the coffee extraction filter paper and the apex of the square pyramid and passes through the coffee extraction filter paper. Since coffee flows down slowly on the four slopes of the square pyramid, the speed at which the coffee passes through the filter paper for coffee extraction can be slowed down and the extraction time can be lengthened. Can have. In addition, since the square weight is formed over the entire inner peripheral portion of the dripper body, all the extracted coffee can be passed through the filter paper for coffee extraction with a uniform extraction time. It is possible to prevent the occurrence of a situation in which the extraction time until passing through the filter paper for coffee extraction becomes too long and the taste and astringency are included.

  Also, the coffee that has flowed down on the slopes of the square weights merges and flow down in a groove formed between adjacent square weights. Since this groove is located on the side of the bottom part of each square pyramid and is formed in an oblique direction, it takes longer time for coffee to flow down the groove, and it passes through the filter paper for coffee extraction. As a result, the coffee flowing down on the four slopes of the quadrangular pyramid flows more slowly, the speed at which the coffee passes through the filter paper for coffee extraction can be made slower, and the extraction time can be lengthened and extracted. Coffee can be rich and deep.

It is a perspective view which shows the coffee dripper of one Embodiment of this invention. It is a front view which expands and shows one square weight. It is a front view which shows a coffee dripper. It is a top view which shows a coffee dripper. It is an AA line end view in FIG. FIG. 4 is an end view taken along line BB in FIG. 3. It is a perspective view which shows the use condition of a coffee dripper. It is explanatory drawing which shows the state which the coffee which passed the filter paper for coffee extraction flows down on the slope of a square weight, and the inside of the groove | channel 10.

  An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view showing a coffee dripper 1. The coffee dripper 1 has a dripper body 2 and a flange portion 3 and is made of a transparent synthetic resin having heat resistance such as methacrylic resin, acrylonitrile styrene (AS) resin, polycarbonate resin or the like.

  The dripper body 2 is formed in a truncated cone shape having both ends opened. An opening formed on one end side with a large opening area is used as a pouring side opening 4 where pouring is performed when coffee is extracted, and coffee from which an opening formed on the other end side with a small opening area is extracted flows down. It is set as the flow-down side opening 5 which does.

  A plurality of square weights 6 are formed adjacent to each other over the entire inner periphery of the dripper body 2. These square weights 6 have a vertex portion 7 projecting toward the inner peripheral side of the dripper body 2 and four slopes 8a, 8b, 8c, 8d surrounding the vertex portion 7, and the bottom surface portion is formed in a diamond shape. Has been.

  The flange portion 3 is a portion that is placed on a coffee server or a coffee cup when coffee is extracted using the coffee dripper 1. The flange portion 3 is provided at a position surrounding the downstream opening 5 and is formed in a circular flat plate shape. Yes.

  FIG. 2 is an enlarged front view showing one square weight 6. As described above, the square weight 6 has the apex portion 7 and the four inclined surfaces 8a, 8b, 8c, and 8d surrounding the apex portion 7, and the bottom surface portion thereof is formed in a diamond shape so that the four bottom surface side apexes 9a, 9b, 9c, 9d. Further, the square weight 6 is formed in such a direction that a pair of bottom surface side apexes 9 a, 9 c located opposite to each other are positioned in the direction of the center line X of the dripper body 2. Each side of the bottom surface portion connecting adjacent bottom surface side vertices (9a and 9b, 9b and 9c, 9c and 9d, 9d and 9a) in the square weight 6 has each of the bottom surface portions of the other square weights 6 positioned adjacent to each other. Shared as a side. A groove 10 is formed at each side position of the bottom surface portion of the square weight 6 between other square weights 6 located adjacent to each other.

  FIG. 3 is a front view showing the coffee dripper 1. A plurality of square weights 6 are formed on the inner peripheral portion of the dripper body 2 along the direction of the center line X of the dripper body 2 and the direction orthogonal to the center line X.

  FIG. 4 is a plan view showing the coffee dripper 1. A large-diameter pouring-side opening 4 is formed on one end side of the dripper main body 2, and a small-diameter flow-side opening 5 is formed on the other end side.

  FIG. 5 is an end view taken along the line AA in FIG. 3, and is a cross section taken along a plane including the apex portion 7 of the square weight 6. A pouring-side opening 4 is formed on one end side of the dripper body 2, a flow-down opening 5 is formed on the other end side, and a plurality of square weights 6 are formed on the inner periphery of the dripper body 2. The plurality of square weights 6 are formed along the center line X direction of the dripper body 2 on the inner periphery of the dripper body 2. Each square weight 6 is formed in a direction in which a pair of opposed bottom surface side apexes 9 a and 9 c are positioned in the direction of the center line X of the dripper body 2.

  In FIG. 5, a cone-shaped coffee extraction filter paper 11 that is mounted in the dripper body 2 when coffee is extracted is indicated by a two-dot chain line. The apex portion 7 of each square weight 6 is in contact with the outer peripheral surface of the attached coffee extraction filter paper 11, and a space is formed between the coffee extraction filter paper 11 and the dripper body 2. The apex portion of the attached coffee extraction filter paper 11 protrudes downward from the downstream opening 5.

  FIG. 6 is an end view taken along the line BB in FIG. 3, and is a cross section taken along a plane including the apex portion 7 of the square weight 6. The plurality of square weights 6 are formed along a direction orthogonal to the center line X direction of the dripper body 2, and a groove 10 is formed between the square weights 6 positioned adjacent to each other.

  FIG. 7 is a perspective view showing a use state of the coffee dripper 1 in the case of extracting coffee. The flange portion 3 of the coffee dripper 1 is placed on the opening of the coffee server 12. In the dripper body 2, a conical tube-shaped coffee extraction filter paper 11 is attached, and coffee powder 13 is placed in the attached coffee extraction filter paper 11.

  FIG. 8 shows a state in which the coffee that has passed through the coffee extraction filter paper 11 flows down on the inclined surfaces 8a, 8b, 8c, and 8d of the square weight 6 and in the groove 10, which will be described in detail later.

  A case where coffee is extracted using the coffee dripper 1 in such a configuration will be described.

  When extracting coffee, as shown in FIG. 7, the coffee dripper 1 is placed on the opening of the coffee server 12, the filter paper 11 for coffee extraction is mounted in the dripper body 2, and the mounted coffee extraction Coffee powder 13 is put into the filter paper 11, and hot water is poured into the coffee powder 13 from the pouring side opening 4.

  Coffee is extracted from the coffee powder 13 by pouring hot water into the coffee powder 13, and the extracted coffee is used for coffee extraction mainly in the peripheral area of the contact portion between the coffee extraction filter paper 11 and the apex portion 7 of the square weight 6. Pass the filter paper 11. The coffee that has passed through the coffee extraction filter paper 11 flows down into the coffee server 12 through the space between the coffee extraction filter paper 11 and the dripper body 2 and the flow-down opening 5.

  Here, the flowing-down situation of the coffee that has passed through the filter paper 11 for coffee extraction will be described in detail. The coffee that has passed through the coffee extraction filter paper 11 flows down on the slopes 8a, 8b, 8c, and 8d of the square weight 6 as shown by solid arrows in FIG. When the coffee that has passed through the coffee extraction filter paper 11 flows down on the slopes 8a, 8b, 8c, and 8d, the coffee that has passed through the coffee extraction filter paper 11 flows down more slowly than when the coffee flows down in the downward direction. In particular, the coffee flowing down on the slopes 8a and 8b located on the upper side flows down more slowly. For this reason, when the coffee in the dripper body 2 tries to pass through the coffee extraction filter paper 11, the outer peripheral surface side of the coffee extraction filter paper 11 and the peripheral region of the contact portion with the apex portion 7 of the square weight 6 are not provided. The coffee that has previously passed through the coffee extraction filter paper 11 is stagnant. As a result, the speed when the coffee passes through the coffee extraction filter paper 11 becomes slow, the coffee extraction time becomes longer, and the extracted coffee has a richness and depth.

  Further, the square weight 6 is formed such that the bottom surface portion is formed in a diamond shape, and a pair of bottom surface side vertices 9 a and 9 c facing each other in the bottom surface portion are positioned in the direction of the center line X of the dripper body 2. The adjacent square weights 6 are formed so as to share one side of the bottom surface portion, and a groove 10 is formed between each of the sides of the bottom surface portion and the other square weights 6 positioned adjacent to each other. The coffee that has flowed down on the slopes 8a, 8b, 8c, 8d of the weight 6 joins and flows down in the groove 10. A broken-line arrow shown in FIG. 8 indicates coffee flowing down in the groove 10. The groove 10 is not straightly extended downward, but is formed on the side of the bottom surface portion of each square weight 6 so as to be inclined. As a result, it takes a long time for coffee to flow down the groove 10, and the coffee stagnates in the groove 10, and flows down on the four inclined surfaces 8a, 8b, 8c, 8d of the square weight 6. Coffee will flow more slowly. For this reason, when the coffee in the dripper main body 2 tries to pass through the coffee extraction filter paper 11, the leading edge of the coffee extraction filter paper 11 in the peripheral region of the contact portion with the apex portion 7 of the square weight 6 on the outer peripheral surface side. Thus, the stagnation of the coffee that has passed through the coffee extraction filter paper 11 is promoted. As a result, the speed at which the coffee passes through the filter paper 11 for coffee extraction can be made slower and the extraction time can be lengthened, and the extracted coffee can be rich and deep.

  Further, since the square weight 6 is formed over the entire inner peripheral portion of the dripper body 2, the coffee in the dripper body 2 passes through the filter paper 11 for coffee extraction substantially evenly, and a part of the coffee It does not occur that the extraction time until the coffee passes through the coffee extraction filter paper 11 becomes too long, and it is possible to prevent the occurrence of a situation in which miscellaneous taste and astringency are included in the coffee whose extraction time is extended.

  In addition, although the coffee dripper 1 of this embodiment was described taking the case where it formed with the transparent synthetic resin as an example, you may form this coffee dripper 1 with the colored synthetic resin. Furthermore, you may form this coffee dripper 1 with glass or earthenware.

  As mentioned above, although embodiment of this invention was described, this embodiment is shown as an example and is not intending limiting the range of invention. The novel embodiment can be implemented in various other forms, and various omissions, replacements, and changes can be made without departing from the spirit of the invention. These embodiments and modifications thereof are included in the scope and gist of the invention, and are included in the invention described in the claims and the equivalents thereof.

DESCRIPTION OF SYMBOLS 1 Coffee dripper 2 Dripper main body 3 Flange part 4 Pouring side opening 5 Downflow side opening 6 Square weight 7 Apex part 8a, 8b, 8c, 8d Slope 9a, 9b, 9c, 9d Bottom side apex 10 Groove 11 Coffee extraction filter paper 12 Coffee server 13 Coffee powder

Claims (2)

A dripper body that is open at both ends and formed in a truncated cone shape;
The dripper body is formed over the entire inner peripheral portion of the dripper body, and when the conical tube-shaped coffee extraction filter paper is mounted in the dripper body, the apex portion is in contact with the outer peripheral surface of the coffee extraction filter paper. A square weight,
A coffee dripper characterized by comprising. The square weight is formed such that the bottom surface portion is formed in a diamond shape and a pair of opposing bottom surface side vertices in the bottom surface portion is positioned in the center line direction of the dripper body, and between the adjacent square weights 2. A coffee dripper according to claim 1, wherein a groove is formed on a side of the bottom portion.

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