TW201620389A - An extraction method of naturally releasing for making coffee - Google Patents

Abstract

An extraction method of naturally releasing for making coffee comprises a preparation step, a measurement step, a mixing step and a filter step. In the measurement step, a user cools the degrees of hot water to 90~95 degrees and puts coffee powder into hot water whose temperature is adjusted lower to make coffee powder dissolve into hot water. Moreover, a process of dissolving coffee powder adopts a mode of setting a particular temperature of hot water to extract coffee powder in a best extraction way, and then the caffeine is naturally released. Coffee liquid which comprises coffee grounds is accomplished (mixing step). Coffee grounds of coffee liquid is filtered and removed by a filter (filter step). Finally, the user can have a cup of coffee which has a good flavor and which can be drunk.

Description

Natural release extraction method for conditioning coffee

The present invention relates to a method of conditioning coffee, and more particularly to a natural release extraction method for conditioning coffee.

Check that coffee contains caffeine, tannic acid, fat, protein, powdered sugar, fiber and substances, etc. Among them, the caffeine in the coffee stimulates the central nervous system, promotes feeling, memory, and energy. It expands blood vessels, strengthens blood circulation, and reduces muscle fatigue. Therefore, many people use coffee to refresh themselves, or to quote them in casual moments and social occasions.

At present, the common method of conditioning coffee is mainly brewing brewing of ground coffee powder by hot water. However, in the current brewing method, the coffee powder is first placed on a filter paper or a metal filter, and is completed by heating. The hot water directly brews the coffee powder, and the coffee powder is brewed through the hot water to release the caffeine. After the brewing is completed, the coffee grounds stay on the filter paper (or the metal filter). The coffee liquid is collected through the filter paper (or filter) for drinking.

However, in view of the fact that the surfactant in the coffee component forms a film, and the film is coated with many small carbon dioxide and water vapor bubbles, It is coated with aromatic components such as emulsified fats and oils, so that the unique taste and aroma of coffee can be preserved. However, it is directly brewed by boiling hot water, resulting in the conditioning of the coffee, because different heat is used. Factors such as water temperature or different brewing flow rate cause damage to the surface of the coffee and affect the flavor of the coffee after conditioning.

Accordingly, it is an object of the present invention to provide a natural release extraction method for conditioning coffee which allows the coffee to be dissolved in the hot water at a specific temperature setting, thereby allowing the caffeine of the coffee to be naturally released. Get a great coffee drink for your drink.

Therefore, the present invention is used for the natural release extraction method of conditioning coffee, which comprises a preparation step, a measurement step, a mixing step, a filtration step and the like in sequence; wherein the preparation step is provided with a coffee powder and a heat After the water container; in addition, the measuring step continuously monitors the hot water temperature, so that the hot water temperature is reduced to between 90 and 95 degrees; as for the mixing step, the coffee powder is placed in the cooled hot water. So that the coffee powder is dissolved in the hot water, and the coffee powder is dissolved in a hot water specific temperature setting manner, so that the coffee powder can be optimally extracted, and the caffeine is naturally released. And forming a coffee liquid containing coffee grounds; finally, in the filtering step, the coffee grounds of the coffee liquid are filtered by a filter (ie, the filtering step), and then a coffee with excellent flavor for drinking is obtained. Drinks.

3‧‧‧ Natural release extraction

31‧‧‧Material preparation steps

32‧‧‧Measurement steps

33‧‧‧Mixed steps

34‧‧‧Filter step

4‧‧‧ Container

5‧‧‧temperature device

51‧‧‧Sensor unit

52‧‧‧Display unit

341‧‧‧Filter

6‧‧‧ Containers

1 is a block diagram of a preferred embodiment of the present invention.

2 is a schematic view of the container in accordance with a preferred embodiment of the present invention.

The above and other technical features, features, and advantages of the present invention will become apparent from the Detailed Description of the <RTIgt;

Referring to FIG. 1 and FIG. 2, in the first preferred embodiment of the present invention, the natural release extraction method 3 for conditioning coffee in the embodiment includes a preparation step 31, a measurement step 32, and a mixing step 33. And a filtering step 34; wherein the preparing step 31 is provided with a coffee powder (not shown) and a container 4 containing hot water, and the coffee powder is ground by the coffee bean. In addition, referring to FIG. 3, in the embodiment, a temperature device 5 is disposed on the container 4, and the temperature device 5 includes a sensing unit 51 disposed in the container 4 and capable of detecting temperature, and a The display unit 52 is connected to the sensing unit 51 and can display the temperature. In the embodiment, the container 4 is provided with the temperature device 5 as an example.

Continuing the foregoing, the measuring step 32 measures the temperature of the hot water in the container 4, and the temperature of the hot water drops to a range of 90 to 95 degrees, and the measuring method can be extended into the container 4 by using a thermometer. The hot water temperature is known directly or directly through the temperature device 5 provided on the container 4. In the present embodiment, the hot water temperature is known through the temperature device 5, and the hot water temperature is at 91.5~. 92 is the best; in addition, the mixing step 33 is to mix and dissolve the coffee powder in the hot water to form a coffee liquid containing coffee grounds, of course, in the mixing and dissolving process, more suitable use of the stirring operation; Finally, the filtering step 34 is in place There is a filter (not shown), which can be a filter paper or a metal filter, thereby filtering out the coffee grounds to complete a coffee drink.

Referring to Figure 1, Figure 3, when the action is taken, when the preparation step 31 is ready for coffee After the brown powder and the container 4 containing the hot water, the hot water can be directly used to boil the hot water or first use the cooking appliance with the temperature control function, the hot water temperature has been controlled above 95, the measuring step The temperature of the hot water in the container 4 is sensed by the sensing unit 51, and the temperature of the hot water is displayed by the display unit 52. The user only needs to observe the temperature of the hot water through the display unit 52, and waits After the hot water is lowered to between 90 and 95 degrees, the coffee powder is placed in the container 4 in the mixing step 33, so that the coffee powder can be dissolved into the hot water. Of course, a stirring can be used at the right time. The tool gently stirs the hot water, and after the coffee powder is completely immersed in the hot water to form a coffee liquid, a loading container 6 is prepared in the filtering step 34, and the filter 341 is placed in the bearing. Loading the container 6 to pour the coffee liquid into the filter 341, so that the coffee grounds are left on the filter 341, and the coffee liquid can flow into the receiving container 6, thereby obtaining a A great coffee drink for drinking.

In summary, the present invention is used for conditioning natural release extraction of coffee The method includes a preparation step, a measuring step, a mixing step, a filtering step, and the like; wherein the preparing step is respectively preparing a coffee powder and a container filled with hot water, and measuring the temperature of the hot water And when the temperature is lowered to 90-95 degrees (ie, the measuring step), the coffee powder is placed in the container, so that the coffee powder is dissolved in the hot water to form a coffee liquid containing coffee grounds ( That is, mixing step) and then passing through After the filter removes the coffee ground coffee residue (ie, the filtration step), the coffee is naturally dissolved in the hot water, thereby releasing the flavor of the coffee, and the flavor is excellent and available. Drinking coffee drinks can indeed achieve the purpose of the present invention.

However, the foregoing is merely illustrative of preferred embodiments of the invention. The scope of the present invention is not limited thereto, and the simple equivalent changes and modifications made in the scope of the invention and the scope of the invention are still within the scope of the invention.

3‧‧‧ Natural release extraction

31‧‧‧Material preparation steps

32‧‧‧Measurement steps

33‧‧‧Mixed steps

34‧‧‧Filter step

Claims (3)

A natural release extraction method for conditioning coffee, comprising: a preparation step, respectively prepared with a coffee powder, and a container with hot water; a measuring step, measuring the hot water in the container Temperature, and the temperature is lowered to 90 to 95 degrees; in a mixing step, the coffee powder is placed in the container to allow the coffee powder to be mixed and dissolved in the hot water to form a coffee liquid containing coffee grounds; A filtration step is provided with a filter for filtering the coffee grounds through the filter to obtain a drinkable coffee drink. The natural release extraction method for conditioning coffee according to claim 1, wherein the container further comprises a temperature sensor, the temperature device comprising a sensing unit disposed in the container and capable of detecting temperature, and A display unit that connects the sensing unit and displays temperature. The natural release extraction method for conditioning coffee according to the first aspect of the patent application, wherein the temperature is preferably from 91.5 to 92 degrees.