NZ753577B2 - Flow-optimized pour over coffee brewing system - Google Patents
Flow-optimized pour over coffee brewing system Download PDFInfo
- Publication number
- NZ753577B2 NZ753577B2 NZ753577A NZ75357717A NZ753577B2 NZ 753577 B2 NZ753577 B2 NZ 753577B2 NZ 753577 A NZ753577 A NZ 753577A NZ 75357717 A NZ75357717 A NZ 75357717A NZ 753577 B2 NZ753577 B2 NZ 753577B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- opening
- ridges
- pour
- circular bottom
- dripper
- Prior art date
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 210000000614 Ribs Anatomy 0.000 claims description 5
- 241000533293 Sesbania emerus Species 0.000 claims description 5
- 229910052573 porcelain Inorganic materials 0.000 claims description 5
- 210000001736 Capillaries Anatomy 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 238000009736 wetting Methods 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000005158 Phaseolus vulgaris Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 230000000414 obstructive Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
- A47J31/0621—Filters or strainers for coffee or tea makers ; Holders therefor with means for varying the infusion outflow velocity, e.g. for brewing smaller quantities
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
- A47J31/0631—Filters or strainers for coffee or tea makers ; Holders therefor with means for better or quicker spreading the infusion liquid over the filter
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
- A47J31/0636—Filters or strainers for coffee or tea makers ; Holders therefor suspended from the top of the beverage container so as to remain in contact with the prepared infusion
Abstract
pour-over coffee dripper is presented which has a geometry that is optimized for water flow and heat retention - which contributes to improved aroma and flavour of the resulting drink. The dripper includes a container comprising a circular bottom surface, a first opening and a second opening and a sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening. The inner surface of the sidewall is at an angle of 150-160 degrees relative to the circular bottom surface such that the cavity of the container is frustoconical in shape. sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening. The inner surface of the sidewall is at an angle of 150-160 degrees relative to the circular bottom surface such that the cavity of the container is frustoconical in shape.
Description
FLOW-OPTIMIZED POUR OVER COFFEE BREWING SYSTEM
CROSS-REFERENCE TO RELATED APPLICATION(S)
This application claims priority to U.S. Provisional Patent Application No.
62/416,643 filed on November 2, 2016, the contents of which are incorporated by reference
herein.
BACKGROUND
The inventive concept disclosed herein relates to a pour-over coffee dripper.
Coffee drinks are popular beverages enjoyed in various parts of the world, hot
or cold. Coffee drinks have a wide range of taste and flavors depending on factors such as
origin and type of coffee beans, roasting technique used, and the brewing method used. Each
of these factors can have a significant impact on the flavor and aroma of the resulting coffee
drink. For example, even using beans from one batch, using different brewing methods can
produce coffee drinks that taste very different.
One of the brewing techniques that are available involves using a pour-over
dripper (“dripper”). To brew a cup of coffee using a dripper, a filter is usually placed in the
container that is generally shaped like a cup or bowl, coffee grounds are placed in the filter,
and water is poured over the coffee grounds. The coffee flavors get extracted from the coffee
grounds into the water with optimal contact time, and the flavored water is drained out of the
dripper into a cup.
The dripper offers the advantage of allowing one cup of coffee to be made at a
time, in addition to ease of cleaning that comes with simplicity of design (i.e., few parts or
components). Furthermore, some users may find the experience of watching his coffee get
brewed right on the table enjoyable and relaxing.
While there are several different coffee drippers on the market today made with
different designs and materials, each product has its disadvantage. A dripper that will allow
optimal extraction for improved flavor and aroma in the resulting drink is desired.
SUMMARY
The disclosure pertains to a liquid dripper that is useful for making coffee. The
liquid dripper includes a container having a first opening and a second opening of different
sizes and a sidewall extending between the first opening and the second opening. Ridges are
formed on an inside surface of the sidewall extending in straight lines between the first opening
and the second opening.
In accordance with a first aspect of the invention, there is provided a pour-over
dripper comprising: a container comprising a sidewall and a circular bottom surface, wherein
an inner surface of the sidewall and a circular bottom surface of the circular bottom define a
cavity configured to receive a coffee filter containing ground coffee beans, wherein the
container defines: a circular first opening at a top of the sidewall and a second opening
extending through the circular bottom surface, wherein a diameter of the first opening is larger
than a diameter of the circular bottom surface, wherein the inner surface of the sidewall extends
from the diameter of the circular bottom surface to the first opening at an angle relative to the
circular bottom surface, wherein the angle is between 150 degrees and 160 degrees so that the
cavity is frustoconical in shape, wherein the container comprises a plurality of ridges on the
inner surface of the sidewall and the circular bottom surface extending in straight lines between
the first opening and the second opening, and wherein the container is configured so that coffee
made from pouring water into the coffee filter containing the ground coffee beans runs down
the inner surface of the sidewall, across the circular bottom surface, and out of the second
opening; a base extending outwardly from an outer surface of the sidewall; and an inner ring
on a opposite side of the base than the container and having an inner diameter the same as a
diameter of the circular bottom surface; and wherein the first opening is on one side of the base
and the inner ring is on an opposite side of the base.
The term ‘comprising’ as used in this specification and claims means
‘consisting at least in part of’. When interpreting statements in this specification and claims
which include the term ‘comprising’, other features besides the features prefaced by this term
in each statement can also be present. Related terms such as ‘comprise’ and ‘comprised’ are to
be interpreted in a similar manner.
BRIEF DESCRIPTION OF THE DRAWINGS
is a perspective view of the dripper according to one embodiment.
is a side view of the dripper according to one embodiment.
is a cross-sectional side view of the dripper according to one
embodiment.
is a top view of the dripper according to one embodiment.
is a top view of the dripper with a filter placed inside, according to one
embodiment.
is a bottom view of the dripper according to one embodiment.
depicts the dripper with the filter inside placed on a cup in accordance with one
embodiment.
DETAILED DESCRIPTION
The inventive concept pertains to a pour-over coffee dripper with a container
that is optimized for water flow and heat retention that contribute to improved aroma and flavor
of the resulting drink.
is a perspective view of a dripper 10 according to one embodiment. As
shown, the dripper 10 has a container portion 20 attached to a base 30. In the particular
embodiment, the container portion 20 has a first opening at the top that is useful for pouring
liquid into the container portion 20 and a second opening through which the liquid exits the
container portion 20. The second opening is formed in a bottom surface of the container portion
and is of a different size than the first opening. In the embodiment that is shown, the fist
opening is larger than the second opening. The first opening and the bottom surface, in this
particular example, lie in planes that are parallel to the x-z plane referring to the coordinates of
A sidewall 21 extends between the first opening and the bottom surface 23 (bottom
surface 23 is shown in . In the particular embodiment shown, the first opening and the
bottom surface 23 are both circular; however, this is not a limitation of the inventive concept.
Ridges 22 are formed on the inside surface of the sidewall. The ridges 22 protrude inward
from the sidewall 22 and extend in a straight line between the first opening and the second
opening while following the contours of the sidewall 21.
In one embodiment, the dripper 10 is made of porcelain. More specifically, the
dripper 10 may be manufactured using a material that can be made thin, provides for heat
retention and low thermal mass while maintaining overall strength of the product. One
example of a suitable material is a high-grade porcelain that is unique to the Kyushu region of
Japan. This porcelain material is fired at an ultra-high temperature (> 1300 ºC) that results in
a high level of durability. Firing the dripper at an ultra-high temperature also creates a smooth
glaze which may reduce friction and improve fluid flow through the dripper 10.
In one embodiment, the container 20 is sized for a 350 mL cup. For example,
the inner diameter at the top rim of the container 20 may be about 110 mm, the length of the
slanted inner wall may be about 70 mm, and the inner diameter at the bottom of the container
may be about 47 mm. The shapes and measurements provided here are not intended to be
limiting of the disclosure, and are just provided as an example. The inner dimensions may be
optimized for a filter that is intended to be used with the dripper 10. In one embodiment, the
weight of the dripper 10 does not exceed 290 g.
is a side view of the dripper 10. In the particular embodiment, the
sidewall 21 of the container 20 is set at about 65.7º with respect to a vertical axis (not shown)
orthogonal to the bottom surface 23 of the container 20. Any angle between 60-70º helps
precise visual estimation of pour volume. While wider wall angles may be conducive to nicer
flow property during a pour, a deeper/narrower wall angle is easier for certain pour techniques,
such as a multiple-pour technique. A base 30 extends outward from an outer surface of the
sidewall 21. The sidewall 21 extends past the base 30 to form an inner ring 32, such that the
first opening and the inner ring 32 are on different sides of the base 30. The second opening is
connected to a nozzle 50, which is surrounded by the inner ring 32. The nozzle 50 may be at
a center of the inner ring 32.
is a cross-sectional side view of the dripper 10 according to one
embodiment. There may be a gap between a bottom of the inner ring 32 and the bottom of
the nozzle 50 to ensure that the nozzle 50 does not come into contact with items or surfaces
around it, such as a table surface. This gap preserves a sanitary zone. The gap may be about
3 mm high in the y-direction, although this is not a limitation of the inventive concept.
The cross-section view shows that the nozzle 50 does not have a constant
diameter. The nozzle 50 is wider at the top, and narrows toward the outlet. At the narrowest
point, the nozzle 50 may have a diameter of about 4 – 4.5 mm to provide for optimal flow rate
and even extraction. The bottom of the container 20 is not flat but has a gradual slope down to
the nozzle 50 to help the liquid flow. The shape and dimensions of the nozzle 50 ensure laminar
flow profile of the liquid for smooth and consistent flowrate that contributes to a consistent
extraction and flavor profile from cup to cup.
is a top view of the dripper 10 according to one embodiment. As shown,
there are ridges 22 formed on the inner wall of the container 20. The ridges 22 utilize capillary
action to draw coffee across the filter. In the particular embodiment, there are 40 vertical ridges
formed, making this dripper 10 usable with a filter that has 20 pleats. depicts a top view
of the container 20 with a filter 60 placed inside. Often, the filter medium is flavor-tuned to
optimally brew coffee without pre-wetting. Not pre-wetting the filter allows the capillary zone
to fill during bloom and reduces early drip-out.
is a bottom view of the dripper 10 according to one embodiment. In this
embodiment, there are five support ribs 34 extending from the outer edge of the base 30 toward
the inner ring 32 to provide even support and balance on most carafes or cups. The diameter
of the inner ring 32 is about the same as the diameter of the bottom of the container 20, or
around 47 mm in one embodiment. A relatively small inner ring diameter allows the dripper
to sit comfortably on even a small vessel and let the liquid flow into the vessel.
The ridges 22 extend in a straight line between an area near the rim of the
container 20 and the bottom of the container 20. In fact, the ridges 22 follow the slope, angle,
and curve of where the sidewall meets the bottom, and extend onto the bottom surface of the
container 20. All the ridges 22 extend toward the nozzle 50, but are of varying lengths. In the
particular embodiment, there are four longest ridges 22 that are formed about 90º apart from
one another, with ridges 22 of different lengths between them. Some of the ridges 22 extend
only to where the bottom surface meets the sidewall, partly due to the limited real estate with
the decrease in diameter in going from the rim to the bottom surface.
The ridges 22 protrude from the sidewall 21 inward, and are not of constant
thickness or height, “height” being measured by how much it protrudes from the flat portion
of the inner surface. Referring back to the ridges 22 are higher and wider at the bottom
of the container close to the second openin, and get narrower and shallower as they extend
toward the first opening.
depicts the dripper 10 with the filter 60 inside placed on a cup in
accordance with one embodiment. As shown, the support ribs 34 rest securely on the wall of
the cup, while liquid flows out of the nozzle 50 into the cup without encountering any
obstructions.
It should be understood that the inventive concept can be practiced with
modification and alteration within the spirit and scope of the disclosure. The description is not
intended to be exhaustive or to limit the inventive concept to the precise form disclosed.
Claims (19)
1. A pour-over dripper comprising: a container comprising a sidewall and a circular bottom surface, wherein an inner surface of the sidewall and a circular bottom surface of the circular bottom define a cavity configured to receive a coffee filter containing ground coffee beans, wherein the container defines: a circular first opening at a top of the sidewall and a second opening extending through the circular bottom surface, wherein a diameter of the first opening is larger than a diameter of the circular bottom surface, wherein the inner surface of the sidewall extends from the diameter of the circular bottom surface to the first opening at an angle relative to the circular bottom surface, wherein the angle is between 150 degrees and 160 degrees so that the cavity is frustoconical in shape, wherein the container comprises a plurality of ridges on the inner surface of the sidewall and the circular bottom surface extending in straight lines between the first opening and the second opening, and wherein the container is configured so that coffee made from pouring water into the coffee filter containing the ground coffee beans runs down the inner surface of the sidewall, across the circular bottom surface, and out of the second opening; a base extending outwardly from an outer surface of the sidewall; and an inner ring on a opposite side of the base than the container and having an inner diameter the same as a diameter of the circular bottom surface; and wherein the first opening is on one side of the base and the inner ring is on an opposite side of the base.
2. The pour-over coffee dripper of claim 1, wherein a central vertical axis of the container passes through a center of the first opening and a center of the circular bottom surface.
3. The pour-over coffee dripper of claim 2, wherein the second opening defines a nozzle configured to regulate a flow of the coffee exiting the container, wherein the nozzle is located at the center of the circular bottom surface, wherein the nozzle tapers from a wider portion at a top to a narrower portion toward a bottom, and wherein the nozzle extends from the circular bottom surface less than the inner ring so that a bottom of the inner ring and not the nozzle will contact a flat surface when the inner ring is placed on a flat surface.
4. The pour-over coffee dripper of claim 3, further comprising a plurality of support ribs on a bottom side of the base, wherein the base extends outwardly and downwardly from the sidewall so as to be at a non-perpendicular angle to the central vertical axis, wherein the plurality of support ribs extend from a perimeter of the bottom side of the base toward and terminate at the inner ring, and wherein bottom sides of the plurality of support ribs define an even support surface on a horizontal plane perpendicular to the central vertical axis configured so as to balance on a cup.
5. The pour-over coffee dripper of claim 2, wherein the plurality of ridges are in a radial pattern around the central vertical axis in a horizontal plan view, wherein the plurality of ridges comprise ridges of different lengths, and wherein none of the ridges intersect each other.
6. The pour-over coffee dripper of claim 5, wherein the plurality of ridges comprise four longest ridges, longer than the other ridges, wherein the longest ridges are positioned in the radial pattern about 90-degrees apart from one another.
7. The pour-over coffee dripper of claim 5, wherein at least a portion of the plurality of ridges extend from the inner surface of the sidewall onto the circular bottom surface.
8. The pour-over coffee dripper of claim 5, wherein the plurality of ridges widen in a direction parallel to surfaces from which the plurality of ridges extend as the plurality of ridges approach the second opening.
9. The pour-over coffee dripper of claim 8, wherein the plurality of ridges thicken in height in a direction perpendicular to surfaces from which the plurality of ridges extend as the plurality of ridges approach the second opening.
10. The pour-over coffee dripper of claim 9, wherein the circular bottom surface slopes downwardly from the diameter of the circular bottom surface to the nozzle.
11. The pour-over coffee dripper of claim 7, wherein at least a portion some of the plurality of ridges do not extend onto the circular bottom surface.
12. The pour-over coffee dripper of claim 7, further comprising the filter, wherein the filter comprises 20 pleats, wherein the plurality of ridges comprise 40 ridges, and wherein the filter is positioned between the first opening and the second opening.
13. The pour-over coffee dripper of claim 12, wherein the filter and plurality of ridges are configured to draw the coffee from inside the filter, through the filter, and into a capillary zone between the filter and the inner surface of the sidewall with capillary action.
14. The pour-over coffee dripper of claim 1, wherein the dripper is composed of porcelain from Kyushu region of Japan.
15. The pour-over coffee dripper of claim 14, wherein the porcelain of the dripper is fired at more than 1300 degrees Celsius in order to form a smooth glaze on the inner surface of the sidewall, circular bottom surface, and nozzle to create a path with low friction and high fluid flow for the coffee.
16. The pour-over coffee dripper of claim 2, wherein the inner surface of the sidewall is angled relative to the central vertical axis at 65.7 degrees.
17. The pour-over coffee dripper of claim 2, wherein the diameter of the first opening is 110 mm, wherein the diameter of the circular bottom surface is 47 mm, and wherein a length of the sidewall between the first opening and the circular bottom surface is 70 mm.
18. The pour-over coffee dripper of claim 3, wherein the nozzle has a diameter at a narrowest point between 4 mm and 4.5 mm.
19. The pour-over coffee dripper of claim 1, substantially as herein described with reference to any embodiment disclosed.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201662416643P | 2016-11-02 | 2016-11-02 | |
US62/416,643 | 2016-11-02 | ||
PCT/US2017/059591 WO2018085446A1 (en) | 2016-11-02 | 2017-11-01 | Flow-optimized pour over coffee brewing system |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ753577A NZ753577A (en) | 2021-05-28 |
NZ753577B2 true NZ753577B2 (en) | 2021-08-31 |
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