TW201432587A - Coffee tasting operation method - Google Patents

Abstract

A coffee tasting operation method includes: (A) receiving a reserved order made by at least one user via a communication means; (B) analyzing the reserved order made by at least one user and generating at least one suggestion scheme; (C) providing a predetermined amount of raw coffee beans according to the suggestion scheme; (D) using a baking device to heat and bake the raw coffee beans, so as to form cooked coffee beans; (E) performing skin removal to the cooked coffee beans; (F) grinding the skin-removed cooked coffee beans to produce coffee powder; (G) using a cooking and manufacturing means to extract the coffee powder, so as to obtain a coffee extraction liquid; and (H) requesting the at least one user to proceed with payment. As a result, the method can be performed by a single user or simultaneously performed by multiple users to continuously complete the whole procedure, so as to obtain the coffee extraction liquid from the raw coffee beans in a short period of time thereby allowing the user to enjoy the independently completed coffee with special flavor.

Description

Coffee product operation method

The present invention relates to a method for operating a coffee product, and more particularly to an overall process in which an operator independently walks outside a factory or on a generally supported surface of a table, a coffee table, a bar or the like, or in the same small operation area. A coffee product that is processed into a coffee extract and processed.

In modern society, tasting coffee has become an indispensable part of modern people in terms of work, social activities and leisure life. Coffee has the functions of refreshing and refreshing. Its ingredients mainly include caffeine, tannin, volatile fat, protein, minerals and other compounds. Volatile fat is the main source of coffee aroma and will emit about forty kinds of aromatics. substance. After a long period of development of coffee culture, coffee has developed in the western world and has been popular in the eastern countries. It has played a pivotal role in developing different ways of tasting coffee in different regions. Including a variety of different types of coffee beans, a variety of processing, baking and cooking, and by mixing different proportions of additives (such as milk, wine, spices, etc.) to form a variety of different flavors of coffee. However, in the current coffee tasting culture, there is no culture that combines the taste of Chinese tea, and a coffee product derived from the continuous process of coffee beans from coffee beans to the finished coffee products. the way.

Accordingly, it is an object of the present invention to provide a method for operating a coffee product. The overall process of cooking the coffee green beans into a coffee extract is completed by at least one operator continuously on a simple support plane or in a small operating area, the method comprising the steps of: (A) via a The communication means receives at least one reservation order issued by the operator; (B) analyzes the reservation order issued by the at least one operator and generates at least one suggestion plan; (C) provides a predetermined amount of coffee green beans according to the proposal; (D) heating and roasting the coffee green beans with a baking device to form coffee beans; (E) subjecting the coffee beans to dandruff; (F) grinding the coffee beans after the dandruff is Coffee powder; (G) extracting the coffee powder by a cooking means to obtain a coffee extract; and (H) charging the at least one operator.

Preferably, the coffee green beans are single product coffee beans or mixed coffee beans of different varieties.

Preferably, the coffee green beans are heated and baked to a state of light baking, medium baking or heavy baking.

Preferably, the ground coffee powder obtained by the grinding has an average particle diameter of from 0.3 μm to 3 mm.

Preferably, the coffee bean is subjected to dandruff and then cooled at room temperature for a predetermined time.

Preferably, the cooking means is selected from one of a brewing method, a pressurizing method, a gravity method, a leaching method, and an ice brewing method.

Preferably, the coffee green bean has a heating system of between 1 and 60 minutes and a temperature of between 30 and 390 degrees Celsius.

Preferably, the pre-operation evaluation comprises consulting the at least one operator's needs and whether a guidance teaching service is required.

Through the technical means adopted by the present invention, the coffee product operation method of the present invention can be mainly carried out by a single operator or a plurality of people at the same time, continuously outside the factory or generally common table, coffee table, bar, stool On the top of the simple support plane or in the same small operating area, complete the whole process, the coffee green beans processed into a coffee extract coffee operation method.

The coffee that the manufacturer provides to the end consumer for extracting the coffee juice is coffee cooked beans or coffee cooked soy flour ground from coffee beans. Compared with the tasting of traditional coffee, the present invention realizes the western coffee in the way of Chinese tea tasting, so that it is separated from the traditional separate separation steps, and is integrated into a one-piece continuous process in a short time, outside the factory in a short time. In the place or on the simple support plane such as the desktop, coffee table, bar, chair, or the like, or in the same small operation area, the end consumer can get the coffee extract from the coffee green beans, and then enjoy the special operation independently by the operator. Taste or aroma of coffee.

A‧‧‧ Receive at least one operator's reservation order via a means of communication

B‧‧·Analyze the booking order placed by the at least one operator and generate at least one proposal

C‧‧‧Provide a predetermined amount of coffee green beans according to the proposed scheme

D‧‧‧The coffee green beans are heated and baked by a baking device to form coffee beans

E‧‧‧The coffee beans are dandruff

F‧‧‧The coffee beans that have been dandruff are ground into coffee powder

G‧‧‧ Extracting the coffee powder by a cooking method to obtain a coffee extract

H‧‧‧ charges at least one operator

The first figure is a flow chart of the steps of the coffee product operation method of the present invention.

Referring to the first figure, it is a flow chart of the steps of the coffee product operation method of the present invention. The coffee product operation method of the present invention can be mainly carried out by a single operator or a plurality of people at the same time, continuously outside the factory or on a common support table such as a desktop, a coffee table or a bar, or in the same small operation area. Scope, complete the overall process, the coffee beans processed into a coffee extract, the operation method.

The coffee that the manufacturer provides to the end consumer for extracting the coffee juice is coffee cooked beans or coffee cooked soy flour ground from coffee beans. Compared to the tasting of traditional coffee, this hair The Ming Department has realized the Western coffee in the way of Chinese tea tasting, from coffee green beans to the processing of coffee green beans as coffee extract. It consists of traditional separate separation steps, which are integrated into a single continuous process in a short time, on a simple support plane such as a table outside the factory or on a common desktop, coffee table, bar, chair, or the like. Within the operating area, the end consumer can get the coffee extract from the green coffee beans, and enjoy the special taste or aroma coffee independently performed by the operator. The details of each step will be detailed below.

Step (A): receiving at least one operator's appointment via a communication means Order. For example, the consumer may accept the purchase in advance by telephone, internet, wireless communication software or other means, and the order content may include the estimated consumption time, the number of people, and the amount. For example, two people spend together on a holiday. Or you can consult their needs in advance, such as consulting the operator's taste for coffee, familiarity with the overall operation process, whether you need someone to provide teaching services, coffee taste, smell, variety, heating method, heating rate Equipment and equipment needs.

Step (B): analyzing the reservation order issued by the at least one operator and generating There is one less proposal, and the proposal includes all the suggestions corresponding to the above requirements, the taste of the coffee (the taste, smell, variety of the coffee), whether the special person is required to provide teaching services, the heating equipment and equipment, etc. It is based on providing a complete set of recommendations.

Step (C): providing a predetermined amount of green coffee beans according to the proposed scheme. Said The main types of coffee green beans are Coffee Arabica, Coffee Robusta and Coffee Liberica. The origin and harvesting methods are not limited, as long as they are coffee green beans. It can be a single product coffee bean or a combination of different varieties or flavors of beans, the proportion of which can be determined by the operator's own taste.

Step (D): heating and roasting the coffee green beans to form a coffee cooked by a baking device beans. For example, the coffee green beans are heated and baked to form coffee beans with a fully manual manual (without electric energy, gas, gas, etc., which causes rotation, shaking or tumbling, etc.) or other simple equipment heating baking device. Coffee green beans can release the special aroma of coffee through baking. Each coffee bean contains its flavor, sourness, sweetness and bitterness. It is a very important step to see how it can be released when it is released. The coffee green beans are heated, and during this time, the temperature is between one and sixty minutes and the temperature is between thirty and three hundred and ninety degrees Celsius, undergoing multiple chemical changes and losing moisture. From raw beans, light baking, medium baking to deep baking, the water is released again and again, the weight is reduced, the volume is slowly expanded and bulged, the color of the coffee beans is deepened, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, a large amount of chloric acid is contained. As the baking process, chloric acid gradually disappears, releasing a familiar and pleasant fruit acid such as acetic acid, citric acid and malic acid contained in wine. It is good to present these beautiful sour tastes moderately.

Shallow baking (light baking): When the beans sizzle the first sound, the volume expands at the same time The bulging color changes to a delicious cinnamon color. The acidity dominates the flavor of the lightly baked beans, and the texture and taste are not fully utilized.

Medium baking (medium baking): Makes the coffee beans appear elegant brown. Medium baking can be preserved The original flavor of coffee beans can also release aromas moderately. Therefore, Jamaica's Blue Mountain, Colombia, Brazil and other single-serve coffees have chosen this baking method. At 20 minutes, the oil began to surface, and the beans were burnt to the dark brown color, called full-city roast. At this time, the acidity, sweetness and bitterness of the coffee reached the perfect balance point, and the character of the coffee bean was also The lines are clearly depicted.

Deep baking (heavy baking): The darker the color of the coffee beans, the more sweet and fragrant the flavor. At this time, the oil has turned into caramel, and it is endlessly sweet, and the aftertaste is endless. It is most suitable for brewing strong Italian espresso, so it is also called the French baking method. Moderate baking gives coffee beans life and turns into an entrance The intriguing bitterness and bitterness. During the deep baking process, the caffeine will slowly lose, so the deeper the roasted beans, the lower the caffeine content.

Step (E): The coffee beans are subjected to dandruff. This step can take advantage of simple machines The peel is removed by mechanical means or other means and can be cooled at room temperature for a predetermined period of time after the end of the dandruff.

Step (F): grinding the coffee beans after the dandruff into coffee powder. For example The automatic or manual mechanical grinding device squeezes and pulverizes the coffee beans. The grinding parts can be disc-shaped or conical. The grinding method produces a uniform coffee powder, and the cooking taste is also consistent. The average particle size of the powder is preferably from 0.3 μm to 3 mm.

Step (G): extracting the coffee powder by a cooking method to obtain a coffee extract liquid. The thickness of the coffee powder in the above steps is related to the cooking method selected, and the proper water temperature is also very important. The choice of water temperature is related to the degree of baking of cooking utensils, coffee beans, and coffee beans. The water temperature is too low, and the flavor in the coffee beans cannot be fully extracted; the water temperature is too high, the extraction is excessive, and the taste is deteriorated and often bitter. If the water passes through the coffee powder only once, the finished product will mainly contain soluble substances (including caffeine). If the water cycle passes through the coffee powder multiple times (like the usual circulation filter), the less soluble substances in the coffee beans will also enter the finished product, resulting in a bitter taste; this method is therefore not favored by the enthusiasts. The common ratio of coffee powder to water is 15~30mg coffee powder: 300ml water. According to the contact method of water and coffee powder, coffee can be classified into five types: "bubble method", "pressurization method", "gravity method", "dip filtration method" and "ice brewing method".

The easiest method is to put the coffee powder in the cup and add heat. Water, as it cools, the coffee powder sinks to the bottom of the cup.

The pressurization method is generally a heat of 80 to 96 degrees Celsius with a force of 8 to 9 atmospheres. Pass the compacted coffee powder cake, usually only 30 ml of espresso in a cup. It is one of the strongest of the most common coffees, with a unique aroma and a grease (Crema) floating on the surface. This can be achieved with a three-layer mocha pot or a semi-automatic espresso machine.

Gravity method, which is generally called the hand punch method, boils hot water into the top layer. Then through the top-down hot water in this method multiple times.

Dip filtration, including French filter presses or siphon coffee makers (Syphon) It can be realized that, for example, the siphon coffee pot is connected by a heating container and a funnel container, the connecting part is a filter, the coffee powder is placed thereon, the water is boiled in the heating container, and then enters the funnel container and is mixed with the coffee powder. At this point, the heat source is turned off, and the partial vacuum formed by the heating of the container cools the coffee in the funnel container back to the bottom through the filter.

Ice-brewed method, the ice-brewed coffee obtained by this method is also called iced coffee, and the above The four biggest differences, namely the absence of hot water, are the slow melting of the ice water produced by the ice cubes and the dripping of the filter containing the coffee powder.

(H) charging the at least one operator. Mainly based on the above steps The at least one operator is charged for the required materials, equipment, site, and service.

It can be seen from the above embodiments that the technical means adopted by the present invention can be Separate operators or multiple people at the same time, continuously in the place outside the factory or on the common desktop, coffee table, bar, chair and other simple support planes or in the same small operating area, complete the coffee green beans Process the entire process of cooking a coffee extract. The coffee that the manufacturer provides to the end consumer for extracting the coffee juice is coffee cooked beans or coffee cooked soy flour ground from coffee beans. Compared with the tasting of traditional coffee, the invention realizes the western coffee in the way of Chinese tea tasting, so that it is separated from the traditional separation steps, and is integrated into a monolithic In a continuous process, the end consumer can get the coffee extract from the coffee green beans in a short time, and then enjoy the special taste or aroma coffee independently performed by the operator.

The coffee product operation method provided by the invention has an industrial utilization price The above description is only for the preferred embodiment of the present invention, and those skilled in the art can make other improvements according to the above description, but these changes still belong to the spirit of the present invention and are defined below. In the scope of patents.

A‧‧‧ Receive at least one operator's reservation order via a means of communication

B‧‧·Analyze the booking order placed by the at least one operator and generate at least one proposal

C‧‧‧Provide a predetermined amount of coffee green beans according to the proposed scheme

D‧‧‧The coffee green beans are heated and baked by a baking device to form coffee beans

E‧‧‧The coffee beans are dandruff

F‧‧‧The coffee beans that have been dandruff are ground into coffee powder

G‧‧‧ Extracting the coffee powder by a cooking method to obtain a coffee extract

H‧‧‧ charges at least one operator

Claims (8)

A coffee product operation method is an overall process for cooking coffee green beans into a coffee extract by at least one operator continuously on a simple support plane or in a small operation area. The steps include: (A) receiving a reservation order issued by at least one operator via a communication means; (B) analyzing the reservation order issued by the at least one operator and generating at least one suggestion plan; (C) providing according to the proposal a predetermined amount of coffee green beans; (D) heating and roasting the coffee green beans with a baking device to form coffee beans; (E) peeling the coffee beans with dandruff; (F) after removing the dandruff The coffee bean is ground to a coffee powder; (G) the coffee powder is extracted by a cooking method to obtain a coffee extract; and (H) the at least one operator is charged. The method of claim 1, wherein the green bean is a single product coffee bean or a mixed coffee bean of different varieties. The method of claim 1, wherein the coffee green beans are heated and baked to a state of light baking, medium baking or heavy baking. The method of claim 1, wherein the ground coffee powder obtained by the grinding has an average particle diameter of from 0.3 μm to 3 mm. The method of claim 1, wherein the coffee bean is subjected to dandruff and then cooled at room temperature for a predetermined period of time. The method of claim 1, wherein the cooking means is selected from the group consisting of a brewing method, a pressurizing method, a gravity method, a leaching method, and an ice brewing method. The method of claim 1, wherein the coffee green bean has a heating system of between 1 and 60 minutes and a temperature of between 30 and 390 degrees Celsius. The method of claim 1, wherein the pre-operation evaluation comprises consulting the at least one operator's needs and whether a guidance teaching service is required.