KR101504410B1 - Method of prepaiing diet coffee beverage - Google Patents

Abstract

The present invention relates to a diet functional coffee bean, a coffee bean, a coffee beverage, a processing method and a manufacturing method thereof, and more particularly, to a flavor-based coffee bean, a coffee bean, flavonoids, triterpenoids, coffee beans containing a polyphenolic substance as an active ingredient, coffee beans, beverage coffee beverages, and a processing method and a manufacturing method thereof.

Description

{METHOD OF PREPAIING DIET COFFEE BEVERAGE}

The present invention relates to a diet functional coffee bean, a coffee bean, a coffee beverage, a processing method and a manufacturing method thereof, and more particularly, to a flavor-based coffee bean, a coffee bean, flavonoids, triterpenoids, coffee beans containing a polyphenolic substance as an active ingredient, coffee beans, beverage coffee beverages, and a processing method and a manufacturing method thereof.

Coffee is a drink enjoyed by many people around the world. Since its introduction in Korea, coffee has become the most popular beverage in Korea.

Recently, domestic demand for coffee has been on the rise as coffee beans (coffee extracted from roasted and ground bean powder), but demand for instant coffee in powdery or liquid form is still high.

Caffeine in coffee is a type of alkaloid, which has central nervous excitement (arousal), diuretic, and pharmacological action of the heart. Pure caffeine is an odorless, bitter white powder that dissolves well in hot water, so it easily dissolves in water when it is extracted.

Instant coffee has more than twice the caffeine content than coffee beans because arabica used in coffee beans has a caffeine content of 1.1 to 1.7% The caffeine content of the species is 2.0 ~ 4.5%.

In coffee beans, the content of caffeine varies according to the extraction method. When the extraction is carried out with a small amount of water and a short contact time with hot water, the caffeine content is the least when it is extracted with espresso.

In addition, coffee contains various organic acids such as caffeic acid and chlorogenic acid as a phenolic compound of tannins which exhibits antioxidative function, and more than 4% by weight of coffee beans (roasted coffee) Chlorogenic acid, which accounts for about two-thirds of the total organic acids, has a chewy taste. These organic acids are easy to dissolve in hot water, but they are tasted and tasted of lightly boiled coffee.

Because of these ingredients, bean coffee becomes a complex flavor with a balanced balance of bitter, sour and bitter taste. Depending on your preference, you can add syrup (sugar water) to suppress the bitter and sour taste, (The milk protein is combined with the organic acid of the tannins).

As mentioned above, the phenolic compounds (polyphenols) of coffee are powerful antioxidants, which prevent aging and reduce cholesterol in the blood, so an appropriate amount of coffee itself is a healthful drink.

On the other hand, in modern society where improvement of living standard, westernized diet, and mental labor are main subjects, modern people are overeating energy sources such as carbohydrate and fat, but suffer from lack of exercise and have difficulty in weight management. It is also increasing. Obesity is the main culprit of various adult illnesses will not be disputed.

As the consumption of coffee increases, the saturated fat of dairy products contained in coffee beverages and the sugar that causes hyperglycemia are consumed excessively, which is pointed out as a cause of the increase in the mass, and it causes the enemy or obesity of the body management.

Korean Utility Model Publication No. 20-2012-0005749 discloses that sweetness plants (banana, stevia, sweet potatoes, pumpkin, licorice, lime, lemon) are dried and powdered to use instead of sugar, It has a limitation in that it consumes excessive nutrition because it uses only powdered sweetener.

It is urgently required to develop a coffee beverage manufacturing method which can expect the effect of preventing weight loss or obesity as well as antioxidative effect while preserving the inherent taste of coffee as a preference food.

It is an object of the present invention to provide a coffee beverage and a manufacturing method thereof, which can preserve the inherent taste of coffee as a preference food but can anticipate the effect of weight loss or prevention of obesity in addition to antioxidative effects.

As means for solving the above-mentioned problems,

The diet functional coffee beans, coffee beans, and coffee beverage according to the present invention contain pectin fibrin and stevioside of banana as active ingredients.

The diet functional coffee beans, coffee beans, and coffee beverage according to one aspect of the present invention may contain pectin fibrin and stevioside of banana as well as flavonoids, triterpenoids, ) And a polyphenol-based material as an effective ingredient.

A method of manufacturing a diet functional coffee beverage drink according to one aspect of the present invention comprises

Preparing a banana vinegar by acetic acid fermentation of the banana,

Stevia leaves are put into hot water, Stevia leaves are prepared to prepare water,

A step of soaking the coffee beans in a mixture of banana vinegar and stevia leaf water,

Drying the called coffee bean,

Distributing and cooling the dried coffee beans to prepare a coffee bean; and

Pulverizing the prepared coffee beans and subjecting the ground coffee bean powder to hot water extraction to prepare a bean coffee beverage.

According to another aspect of the present invention,

Further comprising the step of putting the sage leaves in ethanol and preparing the sage leaf extract

The coffee beans are immersed in a mixture of banana vinegar, stevia leaf, water and sage leaf extract at a stage called coffee bean sprouts.

When the beverage coffee drink prepared according to one aspect of the present invention is consumed before the meal, the pectin fiber absorbs moisture and swells in the stomach to give a feeling of fullness. Thus, the pectin fiber exhibits a dieting function. On the other hand, it exerts a beneficial effect such as stimulating the flow of the small intestine to prevent constipation.

According to one aspect of the present invention, since the natural sweetener, stevioside, effectively neutralizes the bitter and sour taste inherent to coffee and the increased sour taste of acetic acid in banana vinegar, It is possible to provide a diet-functional coffee drink without worry.

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1 is a flow chart of a method of manufacturing a diet functional coffee beverage drink according to an aspect of the present invention
2 is a flow chart of a method of manufacturing a diet functional coffee beverage drink according to another aspect of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises" or "having", etc., are used to specify that there is a stated feature, figure, step, operation, component, or combination thereof, , Steps, operations, components, or combinations thereof, without departing from the spirit and scope of the invention.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Bananas contain large amounts of saccharides (18.7 ~ 22.6%) such as starch, sugar, glucose, and excreta. Because there is a lot of sugar, calories are 87kcal per 100g, and it is the most among the live fruits. Therefore, when a banana is used as a substitute for a meal, the diet effect can be seen, but when it is eaten as a snack, it consumes an excessive amount of calories.

In addition, banana, which is relatively inexpensive compared to other fruits, contains a large amount of dietary fiber such as pectins, cellulose, and hemicellulose. Dietary fiber is absorbed and used, but it is rarely metabolized and excreted in vitro, so nutritional value is low.

Stevia seed, a natural sweetener, is similar in sweetness to sugar. It has a sweetness of 200 times that of sugar, but is not metabolized. Therefore, stevioside is a natural sweetener free from calories even when ingested.

A diet functional coffee bean, coffee bean or coffee beverage drink according to one aspect of the present invention contains pectin fibrin of banana and stevioside as an active ingredient.

As described later, according to one aspect of the present invention, a method for processing a diet functional coffee raw meal comprises the step of preparing a banana vinegar by fermenting a banana with acetic acid, whereby the saccharide of the banana is modified with acetic acid or the like The dietary fiber of the banana is not modified. By immersing the banana vinegar in coffee beans, the water-soluble, dietary fiber pectin is predominantly penetrated into the coffee beans.

When coffee beverage prepared by hot water extraction of coffee bean prepared by distributing coffee green bean according to one aspect of the present invention is consumed at the mealtime, pectin fiber absorbs moisture and swells in the stomach to give a fullness feeling. And pectin fibrin is effective in suppressing the rapid increase in blood sugar due to the meal while stimulating the small intestine by stimulating the flow of the small intestine to prevent constipation.

The diet functional coffee bean, coffee bean or coffee beverage according to one aspect of the present invention contains stevioside as an active ingredient in addition to the pectin fibrin of the banana.

Banana vinegar is not sour compared to ordinary vinegar, and a considerable amount of acetic acid is volatilized during the distribution of coffee beans described later. However, the beverage coffee drink according to the present invention is added to acetic acid of banana vinegar in addition to the bitter and sour taste of coffee And thus the sour taste can be further increased.

As will be described later, the method for processing dietary functional coffee beans according to one aspect of the present invention comprises a step of preparing stevia leaves by adding stevia leaves into hot water, wherein the extracted natural sweetener, It is possible to provide a diet-functional coffee beverage which retains a complex flavor as a symbolic food and has no worry about calorie, since the inherent bitter and sour taste and the sour taste increased by acetic acid of the banana vinegar are effectively canceled.

By controlling the relative amounts of the banana vinegar used in the mixed solution (immersion liquid) to be described later and the water of stevia leaf water, it is possible to provide a coffee beverage having various flavors. For example, by using relatively little water, we can keep the bitter taste of coffee beverage below the original level and keep the sour taste at the original level, and by using relatively water of stevia leaves, the bitter and sour You may be able to do it without adding sugar, even if you do everything less than the original level.

On the other hand, Sasa is one of the domestic representative species of bamboo, which is a herbaceous plant, and its leaves are low in fever, noise, and malaria, and are effective against fever, hemostat, sterilization and antifungals. Has been used as a folk remedy for.

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The dietary functional coffee bean, coffee bean or coffee beverage according to another aspect of the present invention may further contain, as an active ingredient, an ethanol extract of Sasa borealis leaves in addition to stevioside of pectin fiber and banana stevia leaf .

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BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a dietary functional coffee bean processing method, a dietary functional coffee bean manufacturing method, and a diet coffee beverage manufacturing method according to one aspect of the present invention will be described in detail with reference to the accompanying drawings.

1, a method for processing a diet functional coffee bean according to one aspect of the present invention includes: preparing a banana vinegar by fermentation of a banana by acetic acid (S1); placing stevia leaves in hot water; (S2), and a step (S3) in which the coffee beans are dipped in a mixture of banana vinegar and stevia leaves and water, thereby calling the coffee beans.

Step S1 of preparing the banana vinegar comprises:

Cut the banana and yeast (or makgeolli) into a cleaned jar (or glass bottle), mix well, cover the jar (or glass bottle) with straw or gauze, press with stone and seal, and avoid direct sunlight at about 18 to 22 ° C For about 3 months. The acetic acid fermentation began when the cottage became white on the surface in contact with the air. It is mixed with twigs that have been sterilized about once a day during the fermentation period so as to prevent the thickening of the cottage, so that smooth contact with the air is achieved. When the fermentation period of about 3 months is over, the contents are filtered and the fermentation is continued for about 1 to 2 months at a place where the air is in good condition and the banana vinegar is prepared.

Since the banana skin contains a large amount of dietary fiber, it can be used as a shell, but it is preferable from the viewpoint of food safety that only the pulp is used because the pesticide remains in the banana skin.

Raw banana is contained in the form of insoluble protopectin, which is a precursor of pectin, and is changed into water-soluble pectic as it is aged.

In order to shorten the fermentation period of acetic acid to a large extent (about 3 weeks), non-purified organic sugar and natural vinegar can be added in a weight ratio of 1: 1: 1 of banana: unrefined organic sugar: natural vinegar, Calcium, potassium, magnesium, iron, and the like, which are not present in the sugar cane (citrus), are contained in large quantities. Therefore, when the beverage coffee drink according to the present invention is used, it is possible to supplement minerals which are likely to be deficient in the diet.

Stevia leaves We are preparing the water step (S2)

To prevent contamination by insects, it is a process of covering stencils, drying stevia leaves in the shade, putting them in hot water, and getting stevia leaf water. Stevia leaves are not washed to prevent loss of sweetener ingredients. It takes about 10 to 15 minutes to hydrothermal water to disturb stevioside.

Step S3, in which coffee beans are called,

It is a process of immersing the coffee bean in a mixture of banana vinegar and stevia leaf water to penetrate the water-soluble dietary fiber pectin and the natural sweetener, stevioside, into the coffee bean.

It is preferable to use wet-processed New Crop (less than one year of production) as a coffee seed of Arabica which has a relatively low caffeine content.

The mixing ratio of the banana vinegar and the stevia leaf water may be variously selected, but it is preferable to mix the banana vinegar and the stevia leaf water in a weight ratio of 0.7: 1 in order to offset the acidity of the banana vinegar.

When the coffee beans are immersed in the mixture of banana vinegar and stevia leaves and water, the coffee beans may be exposed to the mixture of coffee beans and coffee beans at the upper part of the mixture as time elapses. Therefore, the coffee beans should be immersed in a sufficient amount of the mixture, The volume ratio of green beans to the mixture is preferably 1: 2.

If the temperature of the mixture of banana vinegar and stevia leaves and water is less than 40 ° C, it takes a longer time to call the coffee beans. If the temperature is less than 60 ° C, coffee beans may germinate and if the temperature exceeds 75 ° C, the water- . Accordingly, in the method for processing a diet-functional coffee raw bean, a method of manufacturing a coffee bean, and a method of manufacturing a bean coffee drink according to an aspect of the present invention, the step (S3) of calling the coffee bean is a step of heating the coffee bean to 60 to 75 ° C, Stevia leaves are characterized by being immersed in a mixture of water.

2, according to another aspect of the present invention, a method for processing a diet functional coffee raw meal may further include a step S2 'of preparing a sage leaf extract, wherein step S3' Is characterized by immersing the coffee beans in a mixture of bananas vinegar at 60 to 75 DEG C and stevia leaf water and sage leaves extract.

The step (S2 ') of preparing the sage leaf extract

20% ethanol (70%), which is 20 times the weight of the ground berry leaves, is extracted at 95 ° C for 20 hours, filtered, concentrated under reduced pressure and lyophilized to prepare a berry leaf extract in powder form.

The step S3 'for calling the coffee bean

Coffee seeds were dipped in a mixture of banana vinegar, stevia leaf, water and sage leaf extract, and the resulting coffee beans were treated with water-soluble dietary fiber pectin and natural sweetener stevioside, flavonoids, triterpenoids, It is a process of infiltrating an extract component from a sage leaf made of a compound.

Banana vinegar and stevia leaf The mixing ratio of the sage leaf extract to water can be variously selected.

1, the method for producing a diet-functional coffee bean according to the present invention is characterized in that in addition to the above-described step S1, steps S2 and S2 'and steps S3 and S3' (S4) and distributing and cooling the dried coffee beans to produce a coffee bean (S5).

The step S4 of drying the so-called coffee bean

It is the natural drying process at 25 ~ 35 ℃ for 10 ~ 15 days until the water content of the called coffee bean becomes 9 ~ 11%. When the moisture content of the coffee bean is less than 9%, there is a problem that the color absorbs moisture in the air and changes its color while being whitish. When the moisture content exceeds 11%, there is a problem that the flavor is faded when stored.

The step (S5) of distributing and cooling the dried coffee beans to prepare the coffee beans

The dried coffee beans are roasted and cooled until the secondary crack starts, and then coffee beans are prepared.

When the coffee beans are distributed, the following physical and chemical changes occur in the coffee beans. When the dried coffee beans are distributed, a small amount of water turns into steam, and the volume of the coffee beans swells to about 1.5 times the original volume. As the temperature rises, proteins, sugars, and phenols break down into molecular sized pieces, resulting in a browning (mailard) reaction and a burning scent develops. At about 160 ° C, these reactions continue automatically, and at temperatures of around 200 ° C, extreme molecular breakdown results in a great deal of water vapor and carbon dioxide. When the temperature is about 220 ° C, the outside of the coffee bean pops out (primary crack or primary popping), and when the temperature is about 240 ° C, the coffee bean's loose state (secondary crack or secondary popping) occurs.

In the method for producing coffee beans according to the present invention, dried coffee beans are roasted until a secondary crack starts, which means that in the initial stage of distribution, the sugar is converted into various organic acids (formic acid, acetic acid, ), The sour taste is strengthened along with the organic acids of the coffee. However, when the distribution is progressed until the secondary crack is started, a large amount of organic acids including acetic acid are volatilized and the chlorogenic acid All decrease. Continuing distribution after secondary cracks is undesirable because the bitter taste is intensified excessively and it is necessary to cool the dispensed beans quickly so that the bitter taste is not strengthened.

The method for producing a diet functional coffee beverage coffee drink according to the present invention is characterized in that in addition to the steps S1, S2, S2 ', S3, S3', S4 and S5 described above, And a step (S6) of hot-water-extracting the pulverized coffee bean powder to prepare a bean coffee beverage.

If the coffee beans produced according to the present invention are roughened to an average diameter of 1 mm or more, the sour taste may be excessive, and when the average diameter is less than 0.3 mm, the taste may be excessive, so that the coffee beans are preferably pulverized to an average diameter of 0.5 mm .

If the coffee bean produced by the present invention is extracted at a temperature lower than 85 ° C, it is preferable to conduct hot water extraction at a temperature of 85 to 93 ° C, because the sour taste may become excessive and the taste may be excessive when it is extracted at a temperature higher than 93 ° C.

Hereinafter, a dietary functional effect of the coffee beverage according to the present invention will be described with reference to the preferred embodiments of the present invention.

Example  1: Banana vinegar and stevia leaves We water  Used diet functional coffee beverage manufacturing

100g of ripe banana pulp, 100g of unrefined organic sugar and 100g of natural vinegar are put in a cleaned glass bottle, covered with a gauze, pressed with a stone and placed in a shade of 18 ~ 22 ℃. If you mix it once a day with a sterilizer, ferment for 2 weeks, then take the contents once, then ferment for 2 weeks to prepare banana vinegar.

Put 10 g of stevia leaf in 1.5 L of boiling water, worry for 15 minutes, prepare stevia leaf water.

We put a mixture of 100 g of Gamma seed (G1 grade, Screen Size: 17 ~ 18), 80 g of banana vinegar and 120 g of water of Stevia leaf and we made of wet Arabica varieties in the bucket, And immersed for 4 ~ 5 hours while maintaining 60 ~ 75 ℃. The result was that 100g of coffee bean was 196.78g and its size was about 1.7 times.

The named coffee bean was dried at 25 ~ 35 ℃ for 15 days to obtain coffee bean having a moisture content of 10%.

Put the coffee beans in the basket and keep the distance between the bowl and the bean at 15 ~ 25cm. After 2 to 3 minutes, the color begins to change and when it is 5 to 7 minutes, it begins to turn yellow. At 8 ~ 10 minutes, the first crack starts when the coffee bean starts to bounce. After 12 to 14 minutes have elapsed, the secondary crack begins and spreads out on the sieve and the heat is cooled by a fan.

Cooled coffee beans were ground to an average diameter of 0.5 mm and extracted with hot water at 90 ° C to produce bean coffee beverages.

Example  2: Banana vinegar, stevia leaves We water  Production of Diet Functional Coffee Beverage Using Safflower Leaf Extract

20% ethanol (70%), which is 20 times the weight of the ground berry leaves, was extracted at 95 ° C for 20 hours, filtered, concentrated under reduced pressure and lyophilized,

Excluding the addition of 20 g of Sasae leaf extract powder in addition to the mixture of 100 g of Gamma seeds (G1 grade, Screen Size: 17 ~ 18), 80 g of banana vinegar and 120 g of Stevia leaf wastes, processed by the wet method of Arabica varieties in buckets. A beverage coffee beverage was prepared in the same manner as in Example 1.

Comparative Example  1: Conventional coffee beverage manufacturing

Banana vinegar, stevia leaf, water, and sage leaf extract powder were not used.

Experimental Example : Surveys on Satisfaction and Weight Loss

To the panels of experimental groups 1 and 2 and control group 1 consisting of 35 randomly selected adult males and females, 150 cc of coffee bean drink prepared according to Example 1, Example 2 and Comparative Example 1, respectively, for 30 days, Table 1 and Table 2 show the results of the questionnaire survey on the degree of satiety and weight loss.

Satisfaction level Survey results Survey contents Experiment 1 Experiment 2 Control 1 How many% of the usual meals did you feel full of? personnel(%) personnel(%) personnel(%) 60%  1 (2.85%)  0 (0.00%)  0 (0.00%) 70%  4 (11.43%)  6 (17.14%)  1 (2.86%) 80% 14 (40.00%) 15 (42.86%)  2 (5.71%) 90%  9 (25.72%)  8 (22.86%) 12 (34.29%) 100%  7 (20.00%)  6 (17.14%) 20 (57.14%) system 35 (100.00%) 35 (100.00%) 35 (100.00%)

Weight loss degree survey result Survey contents Experiment 1 Experiment 2 Control 1 What is your weight loss? personnel(%) personnel(%) personnel(%) No change.  9 (25.70%)  6 (17.14%) 19 (54.29%) About 1 kg 22 (62.85%) 21 (60.00%) 14 (40.00%) About 2 kg  4 (11.45%)  8 (22.86%)  2 (5.71%) system 35 (100.00%) 35 (100.00%) 35 (100.00%)

According to Table 1, in the case of the control group in which the coffee beverage prepared without using the banana vinegar, stevia leaf, water, and sage leaf extract powder was consumed, only 42.86% of the panel with reduced food due to satiety was present In the experimental groups 1 and 2, which consumed the coffee beverage made with banana vinegar and stevia leaf water, 80.00% and 82.86% of the decreased food content were due to satiety, respectively. Many panels show a dose-loss effect due to satiety.

In addition, the proportion of the panel with 20% or more of food weight loss was 8.57% in control group 1, and 54.28% and 60.00% in test group 1 and 2, respectively. Compared to control group 1.

According to Table 2, in the case of the control group in which the coffee beverage prepared without using the banana vinegar, stevia leaf water, and sage leaves extract powder was consumed, the weight-reduced panel was only 45.71%, whereas according to the present invention, Vinegar, and stevia leaf. In the case of Experiment group 1, which consumed coffee beverage prepared by using water, 74.30% of the weight-reduced panel was used, and according to the present invention, banana vinegar, stevia leaf water and sage leaf extract powder The experimental group 2, which consumed the bean coffee drink prepared by the present invention, showed 82.86% of the weight reduced panel. As compared with the conventional bean coffee beverage, the bean coffee drink of the present invention was superior to the bean coffee drink The coffee beverage produced by using the sourdough leaf extract powder showed a significant effect on body fat accumulation or blood cholesterol It seems to be due to decreased levels indicating a more superior weight loss effect.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood. It is therefore to be understood that the above-described embodiments are illustrative and not restrictive in every respect.

Claims (15)

Diet-functional coffee beans containing banana pectin fiber and stevioside as active ingredients. delete Preparing a banana vinegar by acetic acid fermentation of the banana,
Stevia leaves in hot water and stevia leaves We prepare water and
A step of immersing the coffee beans in a mixture of banana vinegar and stevia leaves and water to make coffee beans. Claim 3
There is a step called coffee bean
Characterized in that the coffee bean is dipped in a mixture of bananas vinegar at 60 to 75 DEG C and water of stevia leaves. delete delete Diet-functional coffee beans containing banana pectin fiber and stevioside as active ingredients. delete Preparing a banana vinegar by acetic acid fermentation of the banana,
Stevia leaves are put into hot water, Stevia leaves are prepared to prepare water,
A step of soaking the coffee beans in a mixture of banana vinegar and stevia leaf water,
Drying the called coffee beans and
Further comprising the step of distributing and cooling the dried coffee beans to prepare a coffee bean. delete The method of claim 9,
The step of distributing and cooling the dried coffee beans to produce coffee beans
Wherein the dried coffee beans are distributed only until a secondary crack is initiated. Diet functional coffee beverage drink containing banana pectin fiber and stevioside as active ingredients. delete Preparing a banana vinegar by acetic acid fermentation of the banana,
Stevia leaves are put into hot water, Stevia leaves are prepared to prepare water,
A step of soaking the coffee beans in a mixture of banana vinegar and stevia leaf water,
Drying the called coffee bean,
Distributing and cooling the dried coffee beans to prepare a coffee bean; and
Pulverizing the prepared coffee beans and subjecting the ground coffee bean powder to hot water extraction to prepare a bean coffee beverage. delete

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