KR20190054906A - Coffee dripper - Google Patents

Abstract

The present invention relates to a coffee dripper capable of extracting high quality coffee having high concentration and rich aroma without fine particles by using a delayed steaming method. The coffee dripper is based on a funnel shaped coffee dripper having an opened lower end. The coffee dripper extracts high-concentration coffee essence with the delayed steaming method by forming a long groove having opened upper and lower ends for an air channel, and a short groove having a closed upper end for an air channel on an inner peripheral surface of the coffee dripper. The coffee dripper comprises: circumference equal-dividing type dripper members which form the long groove having the opened upper and lower ends for the air channel, and the short groove having the closed upper end for the air channel to be lower than the long groove on the inner peripheral surface; and a dripper support which forms a dripper hole for mounting the coffee dripper with a combination of the dripper members.

Description

COFFEE DRIPPER {COFFEE DRIPPER}

The present invention relates to a coffee drier, a portable and low-storage-volume coffee drier which is capable of extracting coffee essence having a higher flavor and a better flavor in a high concentration of non-fine powder.

A coffee driper is a bottom open type having a plurality of linear ribs formed on the inner surface of a funnel, which is divided into a plurality of linear ribs, and a coffee drier (registered trademark 10-1246888. Patent No. 10-1592851, Hario type), ⓒ coffee driper having a circumferential wall shape (Patent Document 10-2017-0111996), and a cone protrudes in the center of the floor as if the cocked portion of the cone is folded inward A closed bottom type with a plurality of holes around the lower end of the cone ⓓ a coffee drier (Laid-Open Patent Publication No. 10-2012-0003474, Salecian type), a rectilinear rib formed side by side on the opposite side, There is a tattoo coffee drifter.

The point of making hand drip coffee with the bottom open coffee dripper is to put the paper filter in the coffee drifter, to put the proper amount of powdered coffee, and then to inject the hot water at once to extract it.

When the amount of water required for the coffee extraction is temporarily poured into a bottom open type coffee driper such as a horn type and a Hario type, the particles of the powdered coffee are separated from each other, and as shown in FIG. 1, the low concentration of the dilute extracted coffee liquid (1) It is poured rapidly into the form of water, so the concentration is low, and the coffee is extracted with a low-level coffee liquid such as oil.

Coffee drippers with lower openings, such as the Kalita type and Salecian type, have a longer dwell time between the coffee particles than the lower open type drippers. While the concentration of coffee is only moderate, which is not satisfactory for coffee enthusiasts who prefer darker coffee.

Also, in order to place a paper filter on the cone of a Salecian type coffee drier, it is necessary to push up the bottom of the cone with a finger and push it up to the cone, which is cumbersome, It is unsanitary because it can bury coffee to contaminate it.

Considering the problems of the conventional coffee drier, it is possible to prevent the paper filter placed on the coffee drier from being lifted, thereby enabling the steamer to be extracted while extracting the effective ingredient of the coffee, and to extract the coffee essence There is a need to improve the structure in a way that can be done.

On the other hand, the conventional coffee drier is a single body which can not be stored and transported in its original shape, but it is bulky and it is inconvenient to put it in a pocket, a backpack, a bag or the like of a topper. If a part is broken and the function is lost, There is a big loss.

Patent No. 10-1246888 Patent No. 10-1592851 Japanese Patent Application Laid-Open No. 10-2017-0111996 Japanese Patent Application Laid-Open No. 10-2012-0003474

The present invention is to provide a coffee drier which is free of fine powders through delayed moxibustion and can be extracted with high quality coffee having high concentration and high perfume.

Another object of the present invention is to provide a coffee drier capable of reducing the volume and extracting a high concentration of coffee liquid without any problem when putting it in a pocket, a backpack or a backpack and enjoying it.

The first object of the present invention is to provide a coffee beverage dispenser capable of extracting coffee extracts with a high concentration of coffee essence by sufficiently forming a groove and a groove for an air channel on the inner circumferential surface of the coffee drier based on a funnel- It can be achieved with one coffee drier.

The conventional coffee drier has difficulties in vertically injecting water into the kettle due to its size and height. The coffee driper of the present invention injects a large amount of water at a height of about 2 cm to inject water vertically, This is a delayed drip that is poured into the coffee drier and filled with the appropriate amount of the powdered coffee. Then, it is extracted by adding a small amount of water over the aberration at a time difference. It is a coffee driper that is particularly suitable for extraction.

The height from the main outlet of the kettle to the surface of the coffee, that is, the water drop, is one of the most important factors in the extraction of high concentration coffee. Specifying the height of water injection is also a decisive factor in the extraction of high concentration coffee.

The grooves are open grooves formed from the upper end to the lower end of the coffee drifter. The air channels are formed by cooperating with the paper filter placed in the coffee drifter, so that the suction of the outside air proportional to the extraction amount of the coffee, And it is possible to extract the coffee essence by preventing the water phenomenon which occurs when a large amount of water is poured at a time to the utmost, thereby preventing the extraction of the low concentration coffee liquid.

The short groove is a top closed type formed at a height of approximately 3/4 to 2/3 at the bottom of the inner circumference of the coffee drier. When the coffee becomes thicker as the concentration of the coffee liquid gradually increases with the progress of the coffee steamer after the initial stage, The generated gas is crushed by the coffee liquid and coffee particles and helps to escape in the radial direction even when it is difficult to ascend through difficult to rise, and at the same time, facilitates the diffusion of water by the osmotic action, And to be extracted into the coffee liquid.

The second problem is that the coffee drifter having the above-described internal structure is divided into a plurality of droplet members by equally dividing the coffee drier in the circumferential direction, a pin is formed on one end of each of the droplet members, In the lowering, the pin is inserted into the pin groove of the adjacent dripper member to assemble the coffee dripper of the full type. After the coffee is completely dumped, the dripper member is separated and overlapped to reduce the volume to carry and store the lower part of the assembled dripper member A deformed coffee driper including a drier base which is perforated and which is held in an assembled state in a fully assembled state and which supports the drier ball to be held in an upright posture.

The drier pedestal can be drilled into a loop of a backpack, bag, or strap by drilling holes at the edge of the top plate. You can make a visual aesthetic by engraving a pattern or a picture on the surface of the droplet receptacle, and stimulate the surrounding eye to make you curious. It can also be carried and stored separately from the droplet members.

When a paper filter is placed on a coffee drier, a paper filter adheres to the inner periphery of the coffee drier except for the grooves and the grooves, so that there is no unnecessary space between the inner surface of the paper filter and the coffee drier, The resistance of the coffee and the resistance of the gas coming from the coffee slow the flow of the water and increase the concentration of the coffee.

The grooves and the grooves are formed with an air channel together with the paper filter portion of the area, so that the amount of ambient air corresponding to the quantity of the coffee liquid is flowed while the coffee liquid flows down, and at the same time, The water channel phenomenon disappears and the high concentration coffee essence can be extracted relatively quickly even though it is slower than the conventional low concentration coffee liquid extraction type coffee driper.

Grinding and pulverizing the bean can be used to achieve rapid extraction of existing coffee drier. By selecting the size of coffee particles and inducing the extraction as fast as possible, the buoyancy phenomenon caused by water can be suppressed as much as possible and rapid coffee extraction can be attempted.

1 is a plan view of a case where a paper filter is placed on a coffee drier having ribs
Figure 2 is a perspective view of a coffee drier according to the present invention;
Fig. 3 is a plan view of a coffee drier in which a paper filter is placed in close contact.
Fig. 4 is a cross-sectional view of the long groove side and the short groove side in Fig.
Fig. 5 is a view showing the case where powdered coffee is contained in a coffee drier and an appropriate amount of water is added.
Fig. 6 shows the phenomenon that occurs when excessive amounts of water are injected into the powdered coffee in diagonal directions
Fig. 7 is a conceptual diagram of a delayed steam boiler
Fig. 8 is a view showing that the highly concentrated coffee liquid is formed at the lower end of the paper filter
9 is a perspective view of an assembled state of a coffee drier according to another embodiment of the present invention.
FIG. 10 is a perspective view of a droplet member
11 shows a state in which the separated droplet members are stacked
Fig. 12 is a partially cutaway front view of the assembled coffee drier over the drier base
13 is an exploded view of a coffee drier and a droplet support according to another embodiment
14 is an explanatory diagram of a state in which a pin of a coffee drier is locked in a lock groove of a drift-

 As a result of repeated researches on extracting coffee essence, it has been found that delayed-type moxibustion in consideration of the following phenomenon is required to extract coffee essence by injecting water into powdered coffee.

1. Storage

When the powdered coffee exceeds the storage limit at which water can be accepted, buoyancy of water occurs and adversely affects the quality of the extracted coffee. Therefore, when bringing down the coffee by hand drip, water is injected so as not to exceed the storage limit of the coffee particles in accordance with the principle of osmotic pressure so that the water-soluble component having high density descends first.

Maintaining the acceptable water limit of powdered coffee does not cause buoyancy of coffee due to water or is suppressed to the utmost. It is important to extract the coffee while checking the darkness and darkness of the extracted coffee.

Due to 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, resulting in a floating layer that is clearly visible even to the naked eye. This is the reason why coffee particles are separated by their grain size and cause water channel phenomenon.

As a result, the amount of water exceeding the storage limit does not satisfy the coffee extraction condition due to the osmotic pressure principle because the aqueous solution of coffee is poured immediately due to the water channel phenomenon, and the high density component and the low density component quickly rush in the inner surface of the paper filter High-concentration coffee essence can not be obtained because it flows down.

2. Resistance

When water is injected into the powdered coffee during hand drip extraction, the coffee absorbs the water and the gas from the porosity of the coffee particles is ejected out of the ground coffee particles. At this time, as the generated gas comes into contact with the water, the flow is slowed because the water receives the resistance of the gas. To minimize the resistance of the gas, it is necessary to pay attention to the injection rate and the injection angle so that the gas leaks through the non-wetted coffee particles and the water smoothly diffuses between the coffee particles.

Water is also resisted when the water injected subsequent to the mixture of stored coffee is diffused into the coffee mixture.

The coffee mixture is more dense than water, the mixture induces diffusion against water by the difference in density, and the resistance of the carbon dioxide gas generated by the reaction with water is added to the resistance of water to be subsequently injected, .

If the amount of water injected after the first contact of water with the powdered coffee is greater than the ability of the powdered coffee to penetrate, the coffee can not absorb the water, but first receives the resistance of the absorbed water and flows down on the inner wall of the coffee drier.

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 higher the density can not be extracted with coffee liquid.

3. Diffuse

The smaller the coffee, the greater the resistance to water. In fresh coffee, the carbon dioxide gas and the gas molecules in the gaseous state are stirred to generate air bubbles, so that when water is injected, collision between water and coffee particles and radial and downward diffusion of water occur simultaneously.

The coffee and water meet, the active ingredient of the coffee melts, and the coffee liquid is denser than water. When water is injected into this coffee liquid, it is resisted as if the sponge is pressed. The resistance at this time helps dissipation of water, so hand extract coffee essence extraction becomes possible.

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 the extraction of the coffee liquid by water diffusion and osmotic phenomenon.

It takes time from the active ingredient (water-soluble component) of the high-density coffee to the extraction port of the coffee drier. In this process, the effective ingredient of the coffee is dissolved in the water to be injected and delayed appropriately until it moves toward the extraction port. Thus, the effective amount of the delayed coffee is accumulated so that the concentration becomes thicker, and it can be extracted by gravity by dripping with the high concentration coffee liquid.

Water injected into roasted coffee will rise above the storage limit that the coffee particles can absorb, and the smaller the coffee particles that are weak in buoyancy, the more it floats up and the water sinks down. When excessive water is injected at a time, the active ingredient of the water-soluble coffee is poured rapidly into the form of a water stream, resulting in a low concentration and a fine powder on the surface of the extracted coffee lowers the quality of the coffee extract. To extract essence coffee quickly, the smaller the buoyancy, the better. So water is injected to the amount of coffee to avoid the waterway phenomenon.

Next, a coffee drier suitable for extracting high quality coffee essences having a low concentration of precipitates and oiliness at a high concentration by satisfying the above four conditions will be described in detail.

The coffee drier proposed in the present invention is based on a funnel-shaped coffee drier 2 having a bottom opened. An air channel composition groove 3 and a groove 4 are formed on the inner circumferential surface of the coffee drier 2.

The grooves 3 are open grooves formed from the upper end to the lower end of the coffee drier 2 to form an air channel together with a paper filter placed in the coffee drier 3 to remove the coffee liquor By inducing the proportional outside air to be sucked out, it eliminates the waterway phenomenon that occurs when a large amount of water is injected at a time, and helps to extract it with high concentration coffee essence. This prevents the outer air from being excessively sucked by taking a numerical heat loss as compared with the groove (4). For example, if there are two grooves, the grooves are formed at a multiple of the grooves.

The stepped groove 4 is an upper closed groove formed at a height of about 3/4 to 2/3 from the lower end of the inner circumferential surface of the coffee drier 2, As the concentration of the coffee liquid gradually increases with the progress of the coffee boiling after the initial stage, the gas generated from the coffee is crushed by the coffee liquid and the coffee particles, It is effective to push out by sideways.

The groove (4) contributes to the extraction of the high concentration coffee liquid by the osmotic action which promotes the diffusion of the water while the steam is continuously supplied together with the exhaust of such gas, and the water flows smoothly to the surrounding coffee particles.

3, the paper filter 5 spread in the coffee drier 2 is placed in close contact with the inner circumferential surface of the coffee drier 2 excluding the grooves 3 and the grooves 4. If the paper filter 5 is stiff so that it is difficult to completely adhere, the paper filter 5 is soaked in water, pressed and pressed.

As shown in Fig. 4, the grooves 3 and the grooves 4, to which the paper filter 5 is not adhered, form an air channel jointly with the paper filter portion that is soft in the area. The air channel formed by the groove (4) is an upper closed short air channel. The air channel formed by the groove (4) is an upper closed short air channel, and the inflow of outside air into the upper portion of the coffee drier And the concentration and density of the coffee liquid are increased by sucking the appropriate amount of outside air and smooth exhausting of the internal gas after the second boiling time. Suction of the outside air at the time of extracting coffee and exhausting of some of the gas are performed through the aforementioned short and short air channels.

5, an appropriate amount of powdered coffee 6 is placed in the coffee drier 2, and water suitable for the amount of coffee is poured into the coffee extracter through the delayed steamer.

As shown in FIG. 6, when the excess water is injected in an oblique line, the drip wall 8 collapses due to the bubble turbulence of the gas rising from the inside of the coffee. Turbulence is an unpredictable flow: the flow of a foamy mixture that flows from the inside of a coffee to the outside as the volcano erupts, pushing carbon dioxide from the process of mixing water and coffee onto the coffee drifter. If the drip wall collapses due to turbulence, high-concentration coffee essence can not be extracted.

Therefore, the delayed moxibustion of the coffee liquid excludes the above-mentioned side effects by pouring the water in order to spread evenly from the lower drop at the center of the surface layer of the powdered coffee.

7, the paper filter 5 is placed in the coffee drier 2 so as to be brought into close contact with the inner peripheral surface of the Kirby gripper, (6), the center of the plane of the powdered coffee (6) was poured into the spiral as shown in Fig. 5, and slowly poured water slowly vertically downward as shown in Fig. 5, and the ground coffee was swollen The coffee is poured into the center of the coffee, which is waiting for the coffee to turn off, and the tea is poured into the center of the coffee, As shown in FIG. 7, at the lower end of the paper filter 5, which passes through the extraction port of the coffee drier 2, the high-concentration extracted coffee liquid 7 of dark color, . When the high concentration coffee liquid 7 continuously accumulated is accumulated, it is dropped by gravity and extracted as coffee essence.

<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. 1st extract 2nd 1st extract 2nd 1st 2nd 1st 3rd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 2nd 3rd 3rd 2nd 3rd And fragrance are confirmed, and the 1st to 4th extracted coffee is mixed with the 5th extracted coffee to evaluate the taste and aroma.

By repeating such extraction of coffee essence, it is possible to grasp 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 a coffee drier of the present invention with a horny type <Hario type <Kalita type, Salecian type>. The ribs are replaced by long grooves and short grooves. When the paper filter is wetted with water, it is brought into close contact with the inner periphery of the coffee drier and the air filter channel and the short channel are formed in the grooves and grooves. And the air channel type drier which can be extracted with concentrated coffee liquid concentrated in dark coffee color is the best.

The following is another embodiment of a coffee drier according to the present invention. Fig. 9 is a perspective view of a coffee drier according to another embodiment of the present invention, Fig. 10 is a perspective view of the drier member, Fig. 11 is a state in which separated drier members are overlapped, Is a partial cutaway front view in a state in which it extends over the droplet support.

9 and 10, the funnel-shaped coffee drier 20 is a combination of a plurality of droplet members 21, 22, 23 equally dividing the circumference. Each of the dripper members 21, 22 and 23 has a groove 3 and a groove 4 as described above on the inner surface thereof. A pin groove 24 is formed in the end face a of the one- The end surface (b) of the step is provided with a pin (25).

At least two pinholes 24 and 25 are formed per section to stabilize the mating state of the adjacent droplet members 21-22 (22-23) and 23-21. Two to four pin grooves 24 and pins 25 are suitable. If the number of the pin grooves 24 and the number of the fin holes 25 is five or more, the assembling and disassembling operation is somewhat difficult. The pin groove 24 and the pin 25 are not stuck in a dotted shape but may be replaced with a linear groove or a linear pin in the height direction of the cross section. Even if such a replacement is made, there is no problem in maintaining the combined state of the droplet members 21, 22, and 23 at all.

The number of divided portions of the droplet members 21, 22, and 23 is not limited, but it is suitable for minimizing the volume because there is a small space between the front and rear droplet members 21, 22, Two or three pieces are preferable in order to assemble such a workpiece when assembling the dropper members 21, 22, 23 for disassembling the coffee after dropping the coffee. The figure is an example of a case in which it is constituted by three uniformly distributed droplet members (21, 22, 23).

When each of the dropper members 21, 22, and 23 is divided into three equal parts of the circumference of a coffee drier resembling a circular funnel, the individual droplet members 21, 22, and 23 are planarly arc- . As described above, a pin groove 24 is formed in the end face a of one of the divided ends and a pin 25 is formed in the end face b of the other divided end.

The distance between the pin groove 24 and the pin 25 is the same and the distance between the pin groove 24 and the pin 25 is such that the pin 25 is forced to fit into the pin groove 24, (22-23) (23-21) to be maintained in a perfect state.

When the droplet members 21, 22, and 23 are separated and stacked in one direction, the same pattern as in Fig. 11 is obtained. If you look at it this way, you'll see a lot less bufas than a coffee drier (2) that looks like a circular funnel. The bulky droplet members (21, 22, 23) are easy to carry in pants or topper pockets, handbags or backpack pockets.

Reference numeral 26 denotes a flange for seating and stabilizing the upper surface of the flange of the drier support 30 when the lower end of the coffee drier 20 combined with the upper plate is lowered and seated.

12, the droplet receiving hole 30 is formed by drilling a hole 31 at the center of the upper plate. The droplet hole 31 supports a plurality of droplet members 21, 22 and 23 such that the lower end of the coffee drier 20, which is assembled in the circumferential direction, is inserted and held in an upright posture, resembling a chair made of synthetic resin.

If the punch hole 32 is pierced at one point of the upper plate so that the punch 32 can be hooked by a string or a hook, it is easy to hang the punch member 21, 22, 23 and put it on a bag or a backpack.

When the circumferential split type droplet members (21, 22, 23) are assembled in the circumferential direction, water and coffee liquid do not leak through the divided ends. When the coffee filter is placed on the inner periphery of the coffee drier and the water is poured into the coffee drier, water between the inner periphery of the coffee drier (20) and the outer periphery of the paper filter and the low- This is because it blocks the gap.

Fig. 13 illustrates a coffee drier 20 having a drier holder 30 with a driper locking groove and a pin for locking the locking groove. In this figure, the outwardly extending fins 27 are formed at the edges of the flanges 26 of the coffee drifter members 21 to 23. These pins 27 slacken the coffee drier 20 to one side after the coffee drier 20 is saddled in the drier receiver 30 and lock the coffee drier 20 in the lock groove formed in the drifter drier receiver 30, To stabilize the coffee drier 20 which is laid in the room.   

A locking groove equivalent to the pin 27 is formed in the drift- Specifically, the saddle 35 is formed at a position slightly below the upper end of the dropper hole 31 so that the flange 26 is engaged with the saddle 35. The L-shaped locking groove having the saddle 35 as the bottom Respectively. The locking grooves are in the same number as the pins 27 and are connected in an L-shape by a transverse groove 34 which locks the pin 27 and the longitudinal groove 33 to which the pin is to be inserted.

In Fig. 14, when the pin 27 is brought into alignment with the longitudinal groove 33 and the coffee drier 20 is vertically lowered, the bottom surface of the pin 27 is put on the saddle 35. Fig. In this state, when the coffee drier 20 is turned to the right side of the drawing, the pin 27 moves and stops until it touches the end of the transverse groove 34 slidably on the saddle 36, It hangs on the ceiling of the ceiling and locks it up. Thus, the posture of the coffee dripper 20 placed in the dropper base 30 is stabilized, and coffee essence can be extracted while the coffee drier 20 is stable.

As described above, the coffee drifter having the grooves and the grooves on the inner surface is divided into a plurality of droplet members by equally dividing the coffee droplets in the circumferential direction, and one end of each of the droplet members is formed with a pin. In the case of extracting coffee essence, the pin is inserted into the pin groove of the adjacent dripper member to extract the coffee essence. In the case of extracting the coffee essence, the coffee dripper is inserted into the pin groove of the adjacent dripper member It is convenient to carry and store it because it is assembled and inserted into the driper ball of the drier base to stand upright posture, and after the coffee essence is completely exhausted, the coffee drier is taken out from the drier base and then the drier member is separated.

In addition, the drifter's stand separated from the coffee drifter can easily be carried by a hook, a backpack, a bag, a strap, etc., and can be stored on the wall.

If one of the driper members is severely damaged, it can be replaced with a new one and the remaining driper member can be used continuously, which is economical. If the drift pedestal detached from the coffee drifter is broken and the function is paralyzed, it is necessary to replace only the drift pedestal.

1: Dilute extracted coffee liquid
2,20: Coffee drifter 3: Home
4: groove 5: paper filter
6: Powdered coffee 7: Highly concentrated coffee extract
8: drip wall 21, 22, 23:
30: Dripper foot 31: Dripper ball
32: hole 33:
34: transverse groove 35: saddle
36: Saddle

Claims (5)

And a plurality of upper closed grooves for air channel composition lower than the grooves are formed on the inner circumferential surface of the coffee drier. A circumferential part type drifting member having an upper open end air channel forming groove and a lower closed groove for air channel composition lower than the groove;
And a drier base formed with a combination of driper members and a drier ball for a coffee driper saddle. The coffee drier according to claim 2, wherein each of the driper members has an outward flange at the lower end of the outer circumferential surface. 3. The coffee drier according to claim 2, wherein a locking pin is formed at the edge of the outward flange in a lock groove of the coffee drier base. The coffee drier according to claim 2, wherein the drier support has a saddle on which a flange of the coffee drier member sits on the upper portion of the drier hole, and a locking groove is formed on the drier shaft to lock the pin of the coffee drier.

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