KR20190054220A - Coffee essence exiracting mathod - Google Patents

Abstract

The present invention relates to a coffee essence extracting method capable of extracting coffee with high quality, which has no fine powder, barely has a fine precipitate, is rich in aroma at the high concentration, and has better taste. The coffee essence extracting method comprises the steps of: placing a paper filter on a drifter; putting the suitable amount of coffee in the drifter; and extracting coffee essence by ′delayed carry over cooking′ which is to extract high concentration coffee liquid by repeating several times carry over cooking by helically pouring water with the plane center of the coffee as a starting point of water injection and waiting until water runs out.

Description

{COFFEE ESSENCE EXIRACTING MATHOD}

The present invention relates to a coffee essence extracting method for obtaining a coffee having a high concentration of non-fine powder (fine powder), which is thick, has an incense and a taste.

A typical dropper extracts coffee using a water flow phenomenon, which is poured into the water stream by injecting more water than coffee. The coffee extracted in this way has low density, low aroma and low taste.

The coffee essence is not a ratio of 1: 1 (g / ml) of coffee to the amount of extracted coffee. In addition, there is a difference in taste depending on the extraction time and the amount of water. The higher the density of the extracted coffee, the better the quality.

The hand drip confirms the density difference of coffee, and it is difficult to visually confirm the minute density difference. To extract high-quality high-quality coffee, the difference in density of coffee should be easily visible to the naked eye.

When the density of the extracted coffee is low, the coffee component is excessively exposed to water, which makes it impossible to distinguish the inherent flavor from the sensory taste and simplifies the taste.

Coffee is different in flavor and aroma from place to place and has different personality due to variable in roasting. It is difficult to maintain the original taste of coffee when the coffee ingredient is excessively exposed to water.

Drip Coffee is a coffee made by roasting coffee beans, pulverizing coffee beans into a filtration device, pouring water over them, and drip brews to make drip coffee. Drip coffee is also called filter coffee.

Hand drips pour water into coffee by hand, extracting coffee components with gravity alone. Water passes between the particles of coffee, absorbing the oil and essence of the coffee and passing through the bottom of the filter. The coffee particles can not pass through the filter, and only the liquid component that has passed through the filter is contained in a container such as a cup or a server.

Filters are almost always paper filters. The paper filter can be discarded with the coffee powder after it is extracted. You do not need to clean the filter.

Thin metal plate filters with very small perforations are also common, allowing only coffee to pass through, preventing coffee powder from passing through. There is no need to buy a separate filter because it is permanent.

Drip coffee is the most common coffee recipe. As the spread of coffee makers increased, anyone could make handmade coffee. In addition to coffee makers, manual drip-brewing also contributed greatly to the generalization of drip coffee.

Manual coffee makers can adjust the parameters to suit their preferences, and there are portable drip brew makers that can make small, one cup of coffee only.

Place the filter holder on the cup, place a paper filter inside the filter holder, pour the appropriate amount of ground coffee, and pour hot water. Hot water falls directly into the cup through the coffee, and hand drip or hand drip coffee is made by pouring hot water directly by hand.

Drip coffee made with paper filters is clean, light and less sediment-rich, but lacks coffee oil and essence. This is because sediment and oil may remain in the filter.

The droplet is a bottom open type ⓐ droplet (No. 10-1246888, Goto type) having a plurality of linear ribs formed on the inner surface of a bottomed funnel and having a plurality of linear ribs, and a ⑫ Dripper (registered patent No. 10-1246888, 1592851, Hario type) and ⓒ droplet whose circumferential wall has a regular waveform (Patent Laid-open No. 10-2017-0111996), and a cone protrudes from the center of the floor as the cornel portion is folded in. A bottom closing type 드 droplet with a plurality of spout holes (Patent Publication No. 10-2012-0003474, Salecian type), a caliper type in which straight ribs are formed side by side on a facing surface and an extraction hole is drilled on a straight bottom.

A common practice for making hand drip coffee with a bottom open dripper is to saddle a paper filter in the dripper, fill in the appropriate amount of ground coffee, pour hot water at once,

When the amount of water required for coffee extraction is poured into the lower open type drier at a time, the particles of the powdered coffee are separated from each other, and as a result, the coffee liquid (1) is poured rapidly into the form of a thick water stream It is not possible to extract a high-concentration coffee raw material having a high viscosity and no oil content.

The lower non-open type drier (ⓓ) has higher concentration and less oil because of the longer dwell time of the water between the coffee particles than the lower open type driper, so that the drip coffee with higher quality can be obtained. On the other hand, Is only an intermediate level, so it is not enough to satisfy coffee makers who prefer darker coffee.

In addition, an inverted cone paper filter put on a cone part protruding from the bottom is required to push up the bottom of the cone as much as a cone, which is troublesome. Also, you should not overlook the fact that foreign substances and bacteria on your fingers can be transferred to the bottom of your body and contaminate the coffee.

On the other hand, a commercially available paper filter for hand drip is divided into a large size and a small size. In the case of a large or medium sized drifter which is taller than a paper filter, if the paper filter is placed, the top of the paper filter is positioned deep enough to fall down below the top of the drifter. It gets wet with water and sticks to the inner surface of the dropper. It is not easy to extract the top of the paper filter with your fingertip after extracting the coffee. It is difficult to remove the waste paper filter from the drifter.

Considering the problems of the conventional hand drip, when the first hot water is poured into the coffee contained in the drifter, the surface layer coffee is not spattered or scattered in the water, and the time for the water to stay between the coffee particles is increased, There is a need to develop a hand drip technology capable of inducing extraction of coffee essence.

It is intended to provide a coffee essence extraction method capable of extracting a coffee essence more effectively and extracting it with high quality coffee having no fine powder, a fine precipitate, a high concentration, a rich fragrance and a better taste.

The above-mentioned problem is solved by a method for producing a dough paper, comprising the steps of: saddling a paper filter soaked in water to a drier having a height suitable for the amount of coffee to be extracted; Placing a proper amount of coffee in the drier; Coffee extract is extracted through 'delayed moxibustion', which is spiraled with the plane center of the coffee as the starting point of water, and poured water and waits for water to escape. . ≪ / RTI >

The coffee steamers are made of water flowing through the grains of coffee by gravity and diffused in the radial direction. The resistance of the water and coffee particles used in the preceding steamers and the resistance of the gas generated in the coffee, And the coffee extract is extracted by absorbing the active ingredient of the coffee. By this, the center of the plane of the coffee is spirally turned at the starting point of the water, and the water is poured at a predetermined radius Of water from the center of the coffee which has been swollen and waits for the water to fall out from the swollen coffee part - it is spirally turned narrower than the water which is firstly injected from the center of the coffee which has the first moxibustion and waits until the water is discharged Second moxibustion - The second moxibustion is spiraled from the center of the coffee and refilled. - The water is spiraled again from the center of the coffee which has the third moxibustion and the fourth moxibustion waiting for the water to fall. - The water is turned again from the center of the coffee which has the fourth moxibustion, And the 5th moxibustion which left the water until all of the water was drained was sequentially carried out in the order of five times, so that it was very dark in dark coffee color and few floating matters such as fine powder, so that high quality coffee essence .

In the hand drip coffee extract which applied the principle of osmotic pressure, the coffee ingredient which is heavier than water is melted and slowly comes down to the extraction port to form a coffee image. While keeping the limit value of the water that the coffee particles can accept, the concentrated coffee liquid is extracted )do. This is possible because it is a coffee essence extraction method that satisfies the four conditions of storage, resistance, diffusivity and delay.

It can be extracted with high concentration of coffee liquid by extracting the coffee with a quantity of water in a certain amount of times, classifying it with time difference, Can not pass through the paper filter, so that the precipitate is fine and there is no oil, and it is possible to provide coffee essence of high quality with clear and high perfume.

Fig. 1 is a schematic view showing the extraction of a coffee liquid by a water channel phenomenon
Figure 2 is a top view of a drier with a dry paper filter
Figure 3 is a top view of a drier with a paper filter on which a water-
Fig. 4 is a view showing a changed state when the coffee is put into a droplet and an appropriate amount of water is injected, and a method of injecting water (primary steamers)
FIG. 5 is a graph showing a phenomenon appearing in coffee when excess water is injected.
Fig. 6 is a conceptual diagram of a delayed-
Fig. 7 shows the concentrated extracted coffee liquid formed on a paper filter

As a result of repeated studies on extraction of coffee essence, it has been found that several phenomena must be considered in order to extract coffee essence by injecting water into powdered coffee.

1. Storage

If the coffee exceeds the storage limit that can accept water, buoyancy of the water occurs, which adversely affects the quality of the extracted coffee. Therefore, when bringing down the hand drip coffee, water should be injected so that it does not exceed the storage limit according to the principle of osmotic pressure, so that the water soluble component having high density descends first. Maintaining the water tolerance of grinded coffee does not cause buoyancy due to water. Whether the concentration of extracted coffee is dark or light is extracted with naked eyes.

By the buoyancy phenomenon that occurs when the storage capacity is exceeded, the heavy particles of the powdered coffee sink and the light particles float up to the upper layer, and a layer that is evident even by the naked eye is formed. It is a factor that causes the phenomenon of water channel by separating by the particle size of coffee particles.

As a result, the amount of water exceeding the storage limit is poured immediately due to the phenomenon of the aqueous solution of coffee, which does not satisfy the coffee extraction condition by the principle of osmotic pressure, and the high density component and the low density component are quickly poured through the paper filter Therefore, it is impossible to obtain high-quality coffee essence with a high concentration.

2. Resistance

When water is injected into the ground coffee during hand drip extraction, the dry ground coffee absorbs the water. The gas from the porosity spouts out of the powdered coffee. At this time, the generated gas comes into contact with the water, and the flow of the water is slowed down due to the resistance of the gas. To minimize the resistance of the gas, pay attention to the injection rate and the injection angle so that the water will spread smoothly so that the gas can escape into the non-wetted coffee layer.

Following the mixture of coffee with the water stored there is resistance even when water is poured into the mixture.

Coffee mixtures are more dense than water, and the difference in density induces diffusion of the mixture against water. It is diffused by bubble generation such as carbon dioxide gas and resistance of water to be injected.

If the amount of water injected after the first contact with the ground coffee is larger than the amount of water to be absorbed, the coffee can not absorb the water but first flows through the inner wall of the driper under the resistance of the absorbed water.

The larger the size of coffee, the smaller the resistance, the easier it is to inject water, but the faster the flow of water, the more dense coffee liquid can not be extracted.

3. Diffuse

The smaller the particle size of coffee, the greater the resistance to water. When carbon dioxide gas and gaseous fragrance are stirred in fresh coffee, they cause air bubbles to rise up. When water is injected, collision and diffusion occur simultaneously.

Coffee and water meet, the water soluble component of the coffee melts, and the mixture is more dense than water. When water is injected into this mixture, the sponge is pressed against it. The resistance at this time increases the water diffusivity, so it plays an important role in extraction of hand drip coffee essence.

4. Delayed

The grinding grain size of the bean can delay the water and delay the water-soluble component and adjust the amount of water to be injected to delay water diffusion and osmotic phenomenon. The flow rate of water can be delayed by a driper replacing the ribs with a groove-shaped air channel to extract coffee essence by osmotic action.

It takes a certain period of time for the water-soluble component of the high-density coffee to be poured into the dropper's extraction port, and the water to be injected in the process should be appropriately delayed until the effective ingredient of the coffee is melted and moved to the bottom. When the effective amount of the delayed coffee is accumulated and the concentration becomes thicker, it is possible to obtain a coffee liquid having a high density by letting it be extracted one by one by gravity.

It is called fresh coffee that carbonated gas and gaseous aroma components are embedded inside of roasted coffee beans. The water that is injected into the roasted coffee exceeds the storage limit that the coffee particles can absorb, buoyancy floats above the light coffee particles and the water sinks downward. Water-soluble coffee ingredients, including excess water, are poured into watery form so that the concentration is low, and the quality of the extracted coffee is lowered as well. Therefore, water should be injected to the amount of coffee to avoid the waterway phenomenon as much as possible.

The best method for extracting high quality coffee essence without sediment and low oil content at high concentration by satisfying the above four conditions is as follows.

Saddling the paper filter with the droplet; Placing a proper amount of coffee in the drier; The center of the plane of the coffee is turned into a spiral with the starting point of the water. The coffee is extracted through a delayed moxibustion, which is poured into water and extracted with a high concentration of coffee liquid several times. .

In Fig. 2, the dry paper filter 3 has many floating portions 4 when the drier 2 is saddled. In the case of a dropper given a rib, that tendency is severe. If the paper filter is not in close contact, the space between the outer surface of the portion not exposed to water and the inner peripheral surface portion of the soft droplet is large, especially when the water is first poured.

When coffee is extracted, the amount of outside air sucked into a large space is large. The greater the amount of external air sucked into the droplet, the slower the water, the lower the resistance by the water injected, and the faster the diffusion, leading to the waterway phenomenon, leading to the extraction of low-concentration low-grade coffee.

On the other hand, the paper filter (3a in Fig. 3) wetted with water is in close contact with the inner circumferential surface of the driper 2, so that excessive inflow of outside air can be prevented. However, in the case of a dropper with a rib, a slight gap remains on both sides of the rib. However, this gap is very small compared to the space when a dry paper filter is buried. Thus, in the process of extracting coffee, it is possible to avoid the extraction of low-level coffee liquid due to an excessive inflow of outside air.

In Fig. 4, the paper filter 3 of the drier 2 or the paper filter 3 a wetted with water is placed to contain the coffee 5, and an amount of water corresponding to the amount of the coffee 5 is injected. The coffee is powder coffee, and the injection device is a kettle. The coffee (5) is placed at least 1 cm lower from the top of the drier (2) so that it does not overflow the drier (2) even if it swells up.

The drifter (2) has no structural limitations. It is a combination of Kano style, Hario style, and Kalita style.

In the hand drip coffee extract, the tips of the kettle depend on the taste of the coffee. Water is excessively injected to form a channel between coffee particles, or an impact on the drip wall, causing the water to flow down the inner periphery of the drier, which deteriorates the coffee taste.

Pour water vertically in the muzzle of the kettle so that the water spreads in all directions. If the water drop is large, the coffee bounces off and the fine coffee particles are scattered outside the dropper, which can contaminate the surroundings.

The distance from the surface of the coffee in the drifter to the kettle's mouth is 3cm. Use your whole body rather than your wrist to slowly move the water stream, calmly breathe and inject water when you relax. The more carefully the water stream is treated, the more advantageous it is to extract it with high concentration coffee liquid.

The water is injected divided by the number of degrees according to the degree of steam. Water is poured vertically into the center of the surface of the coffee (5) as a speckle, and slowly proceeds as it turns into a spiral (6). At this time, when the water spreads to the entire surface of the coffee, the coffee in the edge sticks to the paper filter and is not washed away in the water to be injected thereafter, so that a high concentration of coffee liquid obtained from a fixed amount of coffee is reduced. Therefore, be careful not to spread water to the edge of the coffee.

When water is poured in the center of the coffee, gravity flows vertically between the particles of the coffee, spreading in the radial direction to extract the effective ingredient of the coffee, and the coffee portion (7) having a large amount of water swells up. As the coffee absorbs the water, carbon dioxide gas and the like contained in the coffee particles are also ejected. The jetted gas rises and is released into the atmosphere and remains trapped in coffee particles and water.

When heat is applied to the dried green beans, the moisture of the green beans evaporates, and due to the chemical reaction, it expands and creates a lot of space, and these spaces are called porous. The inside of the porous body is filled with a gas such as carbon dioxide gas generated by chemical action due to heat. This is what the gas says.

In FIG. 5, when excess water is injected into the coffee 5, the drip wall 8 collapses due to the bubble turbulence of the gas rising in the coffee. Turbulence is an unpredictable flow in which a mixture of water and coffee pushes carbon dioxide onto a dripper and springs up like a volcanic eruption and flows out of the coffee into the outside. If the drip wall collapses, it will not be possible to extract coffee essence at a high concentration.

The central part (5) of the coffee that has swollen from the first steamers is turned off by the water drop. At this point, the secondary water is injected in the same manner as described above, but the injection radius is narrowed (FIG. 6). The second injected water flows down into the coffee, and the resistance of the coffee particles that have been previously injected in the water and the resistance of the residual gas generated in the coffee are received, and the vertical flow is delayed and the surrounding coffee particles that are not wetted by the osmotic action To extract the effective component of the coffee.

In Fig. 7, the extracted coffee liquid collects at the lower end of the paper filter, passes through the pores of the paper filter, is formed at the lower end of the paper filter, and falls into the container in a drop state at a time when it can not overcome gravity.

The last step after the third is the same as above. The water of the tertiary steamer and the water thereafter are subjected to the resistance of the water injected previously, the resistance of the coffee particles and the resistance of the inherent gas, and the flow is delayed and gradually diffused radially to extract coffee components.

At the end of the finishing of the final order, all of the powdered coffee in the surface layer is wetted with water, so that the active ingredient is mostly extracted and condensed, and is formed at the bottom of the paper filter as shown in FIG. 8, and falls into droplets when it does not win gravity. It is remarkably contrasted with the coffee extracted in the form of a thick water of Fig.

The delayed moxibustion of coffee is explained by the process of 5th moxibustion, regardless of the quantity of coffee, classifying the amount of water suitable for that coffee into 5th class, delayed moxibustion gives an equal level of coffee essence regardless of the amount of coffee and water Based on the obtained points. The degree of moxibustion may vary depending on the amount of coffee.

<Example of coffee essence experiment>

30 g of coffee beans are pulverized to extract about 60 ml of the coffee liquid. The change in the concentration of the extracted coffee is checked, and the extraction is stopped when the concentration changes.

30 g of coffee is extracted 5 times in 20 ml portions to obtain 100 ml of coffee, and the extracted coffee is placed in a separate container for each rotation.

Extracted coffee from the 1st to the 5th tea is tested by using a test spoon. First extraction Coffee is mixed with 2nd extraction coffee to check taste and aroma, 1st to 2nd extraction Coffee is mixed with 3rd extraction coffee to check taste and aroma, 1st to 3rd extraction Coffee is mixed with 4th extraction coffee to taste Confirmation of fragrance, 1st to 4th extraction Coffee is mixed with 5th extracted coffee to check taste and aroma.

By repeating this method of extracting coffee essence, you can grasp the extraction yield of coffee which is clear, thick and tastier, and learn coffee essence extraction technique.

The quality and extraction efficiency of the coffee essence is that of a gyro type drier <calyta type driper <calyta type drier <salecian type driper, the rib is replaced with a groove, and when the paper filter dipped in water is put on the inner surface of the driper, Air channel type drier which can be extracted with concentrated coffee liquid is ideal because the air channel is formed and the outside air is sucked proportional to the coffee extract. The air-channel type driplers are open at the bottom like a gnarled type and a Hario type dripler.

1: (coarse water extraction type) Coffee liquid
2: drifter 3: (dry) paper filter
3a: Water-soaked paper filter
4: Space 5: Coffee
6: Spiral 7: (centered)
8: Drip wall

Claims (4)

Saddling the paper filter with the droplet; Placing a proper amount of coffee in the drier; It is characterized by the fact that it goes to the spiral phase of the center of the plane of the coffee as a starting point of the water and proceeds to the delayed moxibustion which extracts the moxibustion which waits until the water is poured, How to Extract Coffee Essence.
The coffee essence extracting method according to claim 1, wherein the drier is any one of a high-pile type, a hario type and a salycian type.
The method of claim 1, wherein the paper filter is a paper filter soaked with water.
[2] The method of claim 1, wherein the delayed moxibustion is a spiral movement of the center of the plane of the coffee as a starting point of water, pours water to swell up to a predetermined radius, and then waits for the water to fall off. Secondary steamers that turn from the center of the coffee to a spiral smaller than the first water injected and wait for additional water to drain; The third moth stirrer that waits for the water to drain by rewinding from the center of the second moth, From the center of the coffee that has the third moxibustion, water is spiraled again, the fourth moxibustion waiting for the water to fall off, the fourth moxibustion is spiraled from the center of the coffee, and water is poured and left until the water is removed. A method of extracting coffee essence that proceeds with tea leaves.

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