JPS5927A - Brewing of coffee by water - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for stirring coffee raw materials and water to leach coffee components into the water, and then sucking through a filter to separate coffee grounds and coffee liquid to extract water coffee. .

Generally, when extracting coffee liquid, there are two known methods: one using hot water and the other using room temperature water.

When using hot water, use paper filter type, drip type,
The siphon type and essopresso type are known.

When water is used, water drip type and Dutch type (vacuum suction type) are known.

Cold-brew coffee, which generally uses room-temperature water, (1) is extracted without applying high temperatures, making it possible to create an amber-colored coffee liquid with excellent taste, aroma, and high transparency without losing the freshness of the ingredients. .

(2) The taste of coffee liquid does not change even if it is stored for a long time.

(3) Whether it is cooled to make iced coffee or warmed up to make hot coffee, the coffee tastes extremely good.

It has excellent characteristics such as:

Conventionally, as a method for making cold brew coffee, for example, the vacuum suction method consists of a soaking tank 1 and a liquid receiving tank 2, as shown in Fig. 1.The soaking tank has an opening at its bottom, and the opening A filter cloth 3 is removably fixed to the opening, a neck is provided below the opening, an opening/closing plug 4 for adjusting the flow rate and flow rate of coffee liquid is provided in the neck, and a filtration tube is provided below the neck. At the same time, a bubble prevention tube 5 with a plurality of holes for preventing bubble generation is provided below the filtration tube, the filtration tube and the bubble tube face into the liquid receiving tank 2, and the lower part of the neck of the immersion tank is formed into a lid shape. , the upper opening of the liquid receiving tank is connected in a sealed manner. The liquid receiving tank 2 is provided with a suction port 6 so as to create a vacuum inside the liquid receiving tank, and is connected to an external vacuum pump 7. Further, above the soaking tank, a rotary water supply port 8 is provided for rotating and spraying water from above in order to make the coffee ingredients uniform.

Using a device having such a configuration, first, the opening/closing tap 4 is closed, a certain amount of water is poured into the soaking tank 1, and then coffee raw materials are added. When the coffee ingredients fall to the bottom, the large particles settle first, and the fine particles settle later, piling up and being accumulated upwards. Thereafter, water is further supplied while rotating using the rotary water supply port 8, thereby making the coffee raw material into a layer of uniform thickness. After this, the coffee material is left to stand for several minutes to slowly absorb moisture deep into the coffee material, creating a state in which the coffee components can be extracted most easily. By doing so, the coffee raw material is swollen with sufficient water content, its bulk density is increased, and the coffee material itself becomes a filter, making the filtering action during suction filtration more effective.

After reaching this state, open the on-off valve 4 and drive the vacuum pump 7 to start suction filtration, and at a constant flow rate, a certain amount of coffee liquid is suction-filtered into the liquid receiving tank within a certain period of time. do.

In such conventional methods, (1) the coffee material must be immersed in water for a long time, and the coffee liquid must be sucked at a constant speed through a filter made of the coffee material; ,
Requires a long time (approximately 1-2 hours) for extraction.

(2) When sucking coffee liquid with a vacuum pump, if the layer of coffee ingredients is not uniform, it will be sucked only through the thin layer, so the components contained in the thick layer will be sufficiently extracted. I can't.

(3) Since the coffee raw material itself acts as a filter, there must be a certain amount of accumulated layers. Therefore, the amount of coffee liquid extracted at one time is determined by the amount of the accumulated layer of coffee raw materials, and a large amount of raw material is required to extract a small amount, and the extraction of a large amount makes the filter thick and suction impossible. be.

(4) The coffee liquid must be sucked at a constant speed, making it difficult to adjust the relationship between the opening and closing valve and the suction force of the pump.

(5) Coffee raw materials are specified.

(6) Since a vacuum pump is required for the liquid receiving tank, the equipment becomes large and expensive.

There were drawbacks such as. (Refer to Japanese Patent Publication No. 50-40077, Apparatus for Extracting Coffee and Tea with Room Temperature Water in a Sealed Container) Another method is the water drip method.

In the water drip method, as shown in FIG. 2, coffee ingredients are placed in a basket 11, the basket is inserted into the upper opening of the lower bowl 12, and a lid 13 with a hole is placed on the upper part to remove the coffee ingredients in the basket 11. is sufficiently soaked with water, and on top of the lid 13 is an upper bowl 1 having an opening/closing stopper 14 at the bottom.
Pour water into the container 5, open the stopper 14, and adjust the water so that it falls at a rate of 5 to 6 drops per 10 seconds. The water passes through the coffee ingredients to become coffee liquid and is collected in the bowl 12. However, this method requires (1) a very long time of 8 hours or more to extract the coffee liquid;

(2) Because the coffee ingredients are soaked in water for a long time, the taste is easily oxidized.

(3) Extraction of a large amount requires a long time and is impossible.

(4) It is difficult to adjust the water dripping speed.

There were drawbacks such as.

The present invention is directed to a method for extracting cold coffee that eliminates these drawbacks and quickly extracts a desired amount of delicious coffee liquid using an inexpensive device.

To explain the device used in the present invention with reference to the drawings, as shown in FIG.
2, a hole 23 is provided at the bottom, the hole 23 has a plurality of small holes, a cloth filter 24 is attached to the top, and a filter holding plate 25 having a diameter larger than the hole 23 is removably attached to the periphery. Fixed. An annular contact member 26 made of rubber, for example, is bonded to the lower outer side of the bottom hole 23.

The liquid receiving tank 31 is open at the top, and the extraction tank 21 is inserted into the opening 32.
The adhesion part machine 2 is placed on the outside of the bottom of the extraction tank 21.
6 and is detachably fixed to cover the liquid receiving tank 31.

Since this fixation is done in close contact via the close contact unit 26, air in the liquid receiving tank cannot pass through anything other than the cloth filter 24.

The liquid receiving tank 31 is held by a support 34 installed in a base 33 and two holding arms 35 extending laterally from the tip of the support, and a heating device such as an alcohol lamp is installed below the liquid receiving tank 31. Firearms are installed. The heating device 40 is provided separately from the liquid receiving tank 30 and the base 33, and can be separated from the liquid receiving tank 30 and the base 33 if necessary.

Although the device used in the present invention has the structure described above, it can be used in exactly the same way using a commercially available siphon for making coffee.

Next, a method for extracting cold coffee using this device will be explained.

First, the cloth filter 24 is mounted on the filter holding plate 25 without any gaps, and fixed to the bottom hole 23 of the extraction tank 21 so as to seal the periphery. Any fixing method may be used, such as protruding a locking pin from the filter holding plate 25. Next, liquid receiving tank 3
1 is filled with about 5 to 10 cc of water, the extraction tank 21 is placed on top of the liquid receiving tank 31, and the extraction tank 21 and the liquid receiving tank 31 are connected to each other by the contact part 26 glued to the outside of the bottom of the extraction tank 21. Make sure they fit tightly together to prevent air from leaking between them.

Next, the required amount of coffee raw materials and water are put into the extraction tank 21.

Either the coffee raw material or the water can be added first, as long as the water and the coffee raw material are added.

Usually, 100 cc of water is used for 10 to 20 g of coffee raw material for one cup. This is the same as the ratio of the amount of coffee raw material and extracted liquid when extracting hot coffee using a siphon.

However, the ratio is not limited to this and may be changed according to preference. The type of coffee raw material used in the present invention can be freely selected according to preference, and the size of the grains can be the same, just as hot coffee is extracted using a siphon. Moreover, the water may be room temperature water or cold water.

The coffee ingredients and water placed in the extraction tank 21 completely cover the filter 24, and the liquid receiving tank 31 is completely sealed as if it were covered, so the water flows through the cloth filter 24 due to the balance of air pressure. It stays in the extraction tank 21 without leaking into the liquid receiving tank 31 through it.

In this state, the mixture is stirred intermittently or continuously for several minutes (approximately 5 to 10 minutes) through the upper opening 22 of the extraction tank 21 using a suitable stirring tool, such as a spatula-shaped rod. This stirring makes it possible to easily extract coffee components in a very short amount of time, which was conventionally required for a long time with water.

Next, heating is performed by a heating device 40 from below the liquid receiving tank 31,
A small amount of water and air in the liquid receiving tank 31 is heated, the water is boiled, and the air is thermally expanded.

In this case, the expanded air passes through the cloth filter 24, rises as bubbles against the pressure of the coffee raw materials and water, and passes through the upper opening 22 of the extraction tank 21 to be released into the outside air. In this manner, when the liquid receiving tank 31 is filled with steam and the air is heated and sufficiently expanded, the liquid receiving tank 31 and the heating device 40 are separated.

If left for a while, the temperature inside the liquid receiving tank 31 will drop and the air pressure will become low, so the coffee liquid in the brewing tank immediately passes through the cloth filter 24 and is separated from the coffee grounds and becomes a clear coffee liquid containing coffee components. Only the liquid is suctioned and extracted into the liquid receiving tank 31.

In other words, the embodiments of the present invention can be summarized as follows.

(1) The cloth filter 24 is fixed to the bottom hole 23 of the extraction tank 21 so as to seal the surrounding area.

(2) Fix the liquid receiving tank 31 to the support column 33, and pour a small amount of water inside (
Approximately 5 to 10 cc).

(3) Place the extraction tank 21 above the liquid receiving tank 31 in the lower sealed part of the machine 2.
Fix them tightly so that they touch each other at 6.

(4) Put coffee raw materials and water into the extraction tank 21.

(5) Stir the coffee raw material and water intermittently or continuously for several minutes until the desired amount of coffee components are extracted into the water.

(6) The heating device 40 heats the liquid receiving tank 31 from below to expand the air in the liquid receiving tank, and the expanded air is diffused through the cloth filter 24, coffee raw materials, and water. To facilitate expansion, a small amount of water is heated to produce steam.

(7) By separating the liquid receiving tank 31 and the heating device 40 and lowering the temperature inside the liquid receiving tank 31, the atmospheric pressure is lowered, and the coffee liquid passes through the cloth filter 24 and is separated from the coffee grounds. collected within.

Although it is carried out as described above, (4) and (5) do not necessarily need to be stirred in the extraction tank 31, but the coffee ingredients and water are placed in another container and stirred, and the coffee ingredients are added to the water. After extraction, the liquid mixed with fine coffee raw materials may be directly poured into the extraction tank 21 with the large particles of the coffee raw materials precipitated in the container. In that case, stirring within the extraction tank 21 becomes unnecessary.

If you use this method, the amount of coffee grounds in the brewing tank will be small, so if you want to brew a large amount, prepare several other stirring containers and use them continuously without having to wash the cloth filter each time. It can be brewed multiple times, allowing you to extract a large amount of coffee liquid in a shorter amount of time.

Alternatively, in order to always obtain a coffee liquid with a constant concentration, a method of stirring for a certain period of time using an appropriate stirring tool can also be used.

As described above, the coffee extraction method according to the present invention has the following excellent effects.

(1) By continuously or intermittently stirring the coffee raw material with water, the water contained in the coffee raw material is quickly circulated, and the coffee components can be extracted into water extremely quickly.

This is a completely new method that breaks the conventional wisdom that caffeine, tannins, sugar, etc. contained in coffee ingredients can be dissolved in water, but unlike hot water, coffee must be soaked for a long time.

(2) The method for separating coffee liquid from coffee grounds is that the air in the liquid receiving tank is thermally expanded and then cooled, and the coffee liquid is sucked through a cloth filter using a pressure difference. It is simple and can separate coffee liquid in a short time.

(3) There is no need to use a vacuum pump or the like as in the past, and cold coffee can be made with a simple and inexpensive device as shown in Figure 3. It can also use commercially available siphons.

(4) The amount of extraction can now be freely adjusted from one cup to the capacity of the liquid receiving tank. In addition, if the coffee liquid is made in advance in another container, the separation from the coffee grounds can be continued, making it possible to make it quickly even when making a large quantity.

(5) Conventional cold-brewed coffee was often made by specifying the type of bean, cooking method, etc., but according to the present invention, coffee can be extracted from any coffee raw material.

(6) It is sufficient that the amount of coffee raw materials and the amount of water are approximately the same ratio as the amount of hot water.

(7) The coffee liquid obtained by the method of the present invention has the same characteristics as the cold-brew coffee mentioned above, such as the taste does not change even if stored for a long time, but it is easier to extract and can be adjusted to the taste that you prefer, so it is better than the conventional coffee. It can make coffee with excellent taste.

(8) By using an appropriate stirrer or the like to ensure uniform stirring, coffee with a consistent taste can be extracted at all times.

(9) The coffee according to the present invention can be stored for a long time, and by delivering it to a coffee shop etc. in a polyethylene container, the coffee shop only needs to boil it, process the coffee grounds, and clean the coffee boiler. etc. will no longer be necessary, making it possible to provide hygienic and high-quality coffee.

[Brief explanation of drawings]

Figure 1 is a structural illustration of a conventional vacuum suction type cold brew coffee extraction device. Figure 2 is a structural illustration of a conventional water drip type cold brew coffee extraction device. Figure 3 is a cold brew coffee extraction device according to the present invention. A structural explanatory diagram of one embodiment of the device. 21‥Extraction tank 23‥Bottom hole 24‥Cloth filter 26‥Adhesive part machine 31‥Liquid receiving tank 34‥Strut 40‥Heating device patent applicant Osamu Fukutani■

Claims (3)

[Claims] (1) A liquid receiving tank that is open at the top, has a hole at the bottom, has an annular adhesive bonded to the outside of the bottom, has a filter removably fixed to the bottom hole, and has an opening at the top. Pour a small amount of water into the tank, fix the extraction tank so that the contact part of the extraction tank is in close contact with the upper opening of the liquid receiving tank, then put the coffee ingredients and water into the extraction tank, and insert the coffee from below the liquid receiving tank. After heating and sufficiently expanding the air inside, the expanded air is discharged to the outside through a filter, coffee ingredients, and water, and then the fire is removed and the coffee liquid in the brewing tank is passed through the filter and received by using the pressure difference. A method of extracting coffee liquid using water that is sucked into a tank to extract coffee liquid. (2) In the method for extracting coffee liquid as set forth in claim 1, the coffee ingredients and water are placed in an extraction tank and then stirred to leach coffee components into the water. How to brew coffee. (3) In the method for extracting coffee liquid as set forth in claim 1, coffee raw materials and water are placed in a container other than the extraction tank and stirred to leach coffee components into the water;
A method for extracting coffee with water, which comprises fixing an extraction tank on top of a liquid receiving tank and then pouring a liquid in which the coffee components have been leached into the extraction tank.