JPH0297354A - Low-temperature extraction of coffee - Google Patents
Low-temperature extraction of coffeeInfo
- Publication number
- JPH0297354A JPH0297354A JP25068688A JP25068688A JPH0297354A JP H0297354 A JPH0297354 A JP H0297354A JP 25068688 A JP25068688 A JP 25068688A JP 25068688 A JP25068688 A JP 25068688A JP H0297354 A JPH0297354 A JP H0297354A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- hot water
- extraction
- dripper
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 46
- 238000000605 extraction Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 18
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910052709 silver Inorganic materials 0.000 claims abstract description 6
- 239000004332 silver Substances 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000035622 drinking Effects 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 10
- 239000007788 liquid Substances 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000020289 caffè mocha Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、抽出機長時間保存してもコーヒー本来の風味
の変化のないコーヒーの抽出方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for extracting coffee that does not change the original flavor of coffee even if the extractor is stored for a long time.
コーヒー豆の抽出液は芳しい香りと、渋味、酸味が適度
に調和した味と飲用後の若干の興奮性等のため、古くよ
り広く愛飲されている。Coffee bean extract has been widely enjoyed since ancient times due to its aromatic aroma, moderately balanced taste of astringency and sourness, and a slight stimulant sensation after drinking.
そして、その抽出法としては、炒ったコーヒー豆をコー
ヒーミルで粉砕し、これをパーコレータサイフオン、ド
リップ・ポット、トリップメーカー、エキスプレス等の
器具及び機械を用いて熱湯により抽出していた。As an extraction method, roasted coffee beans are ground with a coffee mill, and then extracted with hot water using equipment and machines such as a percolator siphon, drip pot, trip maker, and express.
しかし、如何なる器具を用いても、コーヒー豆の抽出は
１００ ℃前後の熱湯によって行っていた。However, no matter what kind of equipment is used, coffee beans are extracted using boiling water at around 100°C.
従来のコーヒーの抽出法で得られたコーヒー抽出液は、
抽出直後飲用する場合はその風味を充分味わうことがで
きるが、これを−旦冷却し、又は更に長時間経過した場
合は、再び加熱しても抽出直後の風味を得ることができ
なかった。Coffee extract obtained by traditional coffee extraction methods is
If you drink it immediately after extraction, you can fully enjoy the flavor, but if you cool it once or wait for an even longer period of time, you cannot obtain the flavor immediately after extraction even if you heat it again.
それで、コーヒー抽出液の残液は廃棄し、再度始めから
抽出し直す必要があった。Therefore, it was necessary to discard the remaining coffee extract and brew it again from the beginning.
本発明は抽出機長時間保存しても、これを再び加熱すれ
ば抽出直後と同一の風味を有するコーヒー抽出液を得る
方法を提供することを目的とするものである。An object of the present invention is to provide a method for obtaining a coffee extract having the same flavor as immediately after extraction, even if the extractor is stored for a long time, by heating it again.
本発明者は上記従来のコーヒー抽出法の欠点を除き、長
時間保存しても再度加熱すれば抽出直後の風味を有する
コーヒー抽出法を研究し、コーヒーの抽出を６５〜７５
℃で行ったところ、その抽出液はその後冷却しても再度
加熱すれば抽出直後の液と同一の風味を有することを見
出し、更に炒りコーヒー豆をカット式コーヒーミルによ
り破砕（カット）すると更にその効果が増強されること
を見出し本発明を完成した。The present inventor has researched a coffee extraction method that eliminates the drawbacks of the conventional coffee extraction method described above and retains the flavor immediately after extraction even if stored for a long time by reheating.
℃, it was found that even if the extracted liquid was cooled afterwards, it had the same flavor as the liquid immediately after extraction if it was heated again.Furthermore, when the roasted coffee beans were crushed (cut) using a cut-type coffee mill, the flavor was even stronger. They discovered that the effect was enhanced and completed the present invention.
本発明はカット式コーヒーミルによりシルバースキンを
８０％以上除去した炒ったコーヒー豆を６５〜７５℃の
湯温で抽出するコーヒーの低温抽出方法である。The present invention is a low-temperature coffee extraction method in which roasted coffee beans from which 80% or more of the silver skin has been removed using a cut-type coffee mill are extracted with water at a temperature of 65 to 75°C.
本発明に使用する炒りコーヒー豆は、ブルーマウンテン
モカ・マタリ、コロンビア・メゾリン。The roasted coffee beans used in the present invention are Blue Mountain Mocha Matari and Colombian Mezzolin.
ブラジル・サントス、ジャバロブスター等の一般に使用
されるコーヒー豆を常法により中煎１強煎に炒って得ら
れた炒りコーヒー豆である。These are roasted coffee beans obtained by roasting commonly used coffee beans such as Brazil Santos and Java Lobster to a medium to high roast using a conventional method.
本発明においては、素材の上記炒りコーヒー豆を１種又
は２種以上配合してコーヒーミルにより破砕（カット）
する。この破砕（カット）によりコーヒー豆の粒度を小
にしてコーヒー抽出を良好にすると共に、シルバースキ
ンを除去し、嫌な渋味を無くすことができる。このコー
ヒー豆の破砕（カット）はカット式コーヒーミルを用い
る。このミルはカットがきれいでシルバースキンを８０
％以上除去でき、かつその粒子の表面積が大きいのでコ
ーヒーの成分が抽出され易い。In the present invention, one or more of the above-mentioned roasted coffee beans as raw materials are blended and crushed (cut) using a coffee mill.
do. This crushing (cutting) reduces the particle size of the coffee beans to improve coffee extraction, and also removes silver skin and eliminates unpleasant astringency. A cut-type coffee mill is used to crush (cut) the coffee beans. This mill has a beautiful cut and has a silver skin of 80
% or more, and the surface area of the particles is large, making it easy to extract coffee components.
次のコーヒー抽出は、上記の炒りコーヒー粒を６５〜７
５℃の湯温で抽出する。For the next coffee extraction, use the above roasted coffee grains at 65 to 7
Extract at 5℃ water temperature.
この場合、一般にドリップ法と言われている、即ち炒り
コーヒー粒を破砕（カット）シたものを濾紙を敷いたド
リッパ−上に置き、その上方から熱湯を注下する方法で
行われる。熱湯の注下法は熱湯の温度、使用器具、使用
コーヒー豆、抽出コーヒー液の好みにより適宜に行い得
るが、炒りコーヒー粒に注下され抽出する場合の湯温は
６５〜７５℃であることが必要である。In this case, the method is generally called the drip method, in which roasted coffee grains are crushed (cut) and placed on a dripper lined with filter paper, and boiling water is poured from above. The method of pouring hot water can be carried out as appropriate depending on the temperature of the hot water, the equipment used, the coffee beans used, and the taste of the extracted coffee liquid, but the temperature of the hot water when poured onto roasted coffee grains for extraction should be 65 to 75°C. is necessary.
以上のドリップ法においては、普通、注下湯は湯沸かし
で充分沸騰させ、これをポットに入れ、ポット内で８６
℃位になるようにする。そして、炒りコーヒー粒を入れ
たドリッパ−の上方から３〜４回に分けて注湯する。第
１回の注湯はドリッパ−の中央に点滴する。この点滴は
少量ずつ滴下して行うので、ポット内で８６℃位の熱湯
も、コーヒー豆に接触する時点では７０℃前後になり、
同温度で抽出する。第２回の注湯はドリッパ−に向かっ
てかなり強く注ぎ、ドリッパ−内のコーヒー粒を攪拌さ
せるように注湯する。この場合もドリッパ−内の熱湯の
温度は６５〜７５℃前後である。第３回の注湯はドリッ
パ−の中心点から渦巻き状に静かに動かしながら湯を細
く注湯する。この場合もドリッパ−内の熱湯の温度は７
０℃前後である。第４回は抽出コーヒー量の調整である
。In the above drip method, normally the pouring water is brought to a sufficient boil in a kettle, then poured into a pot, and heated to 86°C in the pot.
Make sure the temperature is around ℃. Then, pour hot water in 3 to 4 portions from above the dripper containing the roasted coffee grains. For the first pouring, drip the hot water into the center of the dripper. This drip is done in small amounts, so even if the water is about 86°C in the pot, it will be around 70°C by the time it comes into contact with the coffee beans.
Extract at the same temperature. In the second pouring process, pour the hot water quite strongly towards the dripper so as to stir the coffee grains inside the dripper. In this case as well, the temperature of the hot water in the dripper is around 65 to 75°C. For the third pour, pour hot water in a thin stream from the center of the dripper while gently moving it in a spiral pattern. In this case as well, the temperature of the hot water in the dripper is 7
The temperature is around 0°C. The fourth step was to adjust the amount of extracted coffee.
以上の如くして炒りコーヒー粒で６５〜７５℃の熱湯の
注下により抽出された液は、ドリッパ−の下部のサーバ
ーに集められる。この抽出により、コーヒーの純良成分
は完全に抽出されサーバーに集められる。そして、その
まま飲用し、香り、味ともに優れたものである。The liquid extracted by pouring hot water of 65 to 75° C. onto the roasted coffee grains as described above is collected in a server at the bottom of the dripper. Through this extraction, the pure components of coffee are completely extracted and collected in the server. It can be drunk as is and has an excellent aroma and taste.
また、このようにして得られたコーヒー抽出液を１０〜
４０時間常温で放置し、また冷却して冷コーヒーとして
飲用することができる。このように冷コーヒーとしても
、常温で長時間放置したコーヒー抽出液を飲用時再度湯
煎で飲用温度８０℃前後に加熱して飲用しても、香り、
味ともに新鮮さを失うことがなかった。In addition, the coffee extract obtained in this way was added to
It can be left at room temperature for 40 hours, then cooled and consumed as cold coffee. In this way, even if you drink cold coffee or drink coffee extract that has been left at room temperature for a long time and heated again in a hot water bath to the drinking temperature of around 80 degrees Celsius, the aroma,
It never lost its freshness in taste.
次に本発明の実施例を挙げて更に具体的に説明する。Next, the present invention will be described in more detail with reference to Examples.
ブルーマウンテン４０％モカ・マタリ３０％、コロンヒ
ア・メゾリン３０％の中炒りブレンドコーヒー豆３３ｇ
をカッティングミルを用いて粉砕（カット）し、ペーパ
ーフィルターを備えたドリッパ−中に入れる。湯沸かし
で充分沸騰させた熱湯を８６℃にして前記ドリッパ−の
中央より少量ずつ約１分間かけて滴下する。この間ドリ
ッパー内の温度は約６５℃である。次に同ポットよりド
リッパ−に向かってかなり強く注ぎ、ドリッパ−内のコ
ーヒー粒を攪拌させるようにして２０秒かけて注湯する
。この間のドリッパ−内の温度は約７２℃である。次に
注湯ポットをドリッパ−の中心点から渦巻き状に静かに
動かしながら湯を約５４秒かけて静かに注ぐ。Blue Mountain 40% Mocha Matari 30% Colombia Mesolin 30% medium roast blend coffee beans 33g
Grind (cut) using a cutting mill and place in a dripper equipped with a paper filter. Boil hot water at 86° C. and drip it little by little from the center of the dripper over about 1 minute. During this time, the temperature inside the dripper is approximately 65°C. Next, pour the water from the same pot quite strongly towards the dripper, stirring the coffee grains in the dripper, and pour for 20 seconds. During this time, the temperature inside the dripper is approximately 72°C. Next, gently pour hot water into the dripper for about 54 seconds while gently moving the pouring pot in a spiral pattern from the center of the dripper.
この間のドリッパ−内の温度は約７０℃である。During this time, the temperature inside the dripper is about 70°C.
以上の如くして得られたコーヒー抽出液は、全てドリッ
パ−の下部のサーバーに集められる。このコーヒー抽出
液は約３００ｍ１である。All of the coffee extract obtained as described above is collected in a server at the bottom of the dripper. This coffee extract is approximately 300 ml.
このコーヒー抽出液を室温で２５時間放置し、その後湯
煎で７５℃に加温して飲用しても味、香りは全く良好で
あった。Even when this coffee extract was allowed to stand at room temperature for 25 hours, heated to 75° C. in a hot water bath, and then drunk, the taste and aroma were quite good.
本発明はコーヒー豆の香り、味の有効成分を完全に抽出
する方法である。そのため、本方法によって得られたコ
ーヒー抽出液は、冷却後冷コーヒーとして飲用しても、
これを湯煎して再度加熱して飲用しても抽出直後の液と
同一の味、香りを保持する。従って、コーヒー素材の節
約になり、かつ再度抽出し直す手間も省ける極めて有用
な方法である。The present invention is a method for completely extracting the aroma and flavor active ingredients of coffee beans. Therefore, even if the coffee extract obtained by this method is drunk as cold coffee after cooling,
Even if this is boiled in hot water and reheated for drinking, it retains the same taste and aroma as the liquid immediately after extraction. Therefore, it is an extremely useful method that saves coffee materials and eliminates the trouble of re-extracting coffee.
Claims (1)
以上を除去した炒りコーヒー豆を６５〜７５℃の湯温で
抽出することを特徴とするコーヒーの低温抽出方法。1. 80% silver skin with cut coffee grinder
A low-temperature coffee extraction method characterized by extracting roasted coffee beans from which the above substances have been removed using hot water at a temperature of 65 to 75°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25068688A JPH0297354A (en) | 1988-10-03 | 1988-10-03 | Low-temperature extraction of coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25068688A JPH0297354A (en) | 1988-10-03 | 1988-10-03 | Low-temperature extraction of coffee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0297354A true JPH0297354A (en) | 1990-04-09 |
Family
ID=17211539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25068688A Pending JPH0297354A (en) | 1988-10-03 | 1988-10-03 | Low-temperature extraction of coffee |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0297354A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008031444A1 (en) * | 2006-09-13 | 2008-03-20 | Alexander Sager | Coffee-roasting process and drink base |
| JP2011135898A (en) * | 2011-04-11 | 2011-07-14 | Asahi Soft Drinks Co Ltd | Method for extracting coffee and apparatus for extracting coffee |
-
1988
- 1988-10-03 JP JP25068688A patent/JPH0297354A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008031444A1 (en) * | 2006-09-13 | 2008-03-20 | Alexander Sager | Coffee-roasting process and drink base |
| JP2011135898A (en) * | 2011-04-11 | 2011-07-14 | Asahi Soft Drinks Co Ltd | Method for extracting coffee and apparatus for extracting coffee |
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