TW201641065A - Transparent hand- extraction coffee filter- extraction unit - Google Patents

Abstract

A transparent glass forming of the hand- extraction coffee filter unit which include: A Filter Cup, its upper part inside of the cup having a spiral-shaped body, may increase the area of the contact surface between the water and the coffee powder, Its lower part inside of the cup having a non-spiral-shaped body, can be easily accessing a reusable filters and, the non-spiral-shaped body which is connected to a control valve; A Control Valve, its interior part having a rotary- valve, manually rotating operation can controlling flow rate and flow action of the liquid coffee, this feature can be easily adjusted affect the variables of the taste of coffee extraction.

Description

Transparent hand-washed coffee bubbler

The present invention relates to a bubble brewer for hand coffee, and more particularly to a filter cup having a movable filter and a control valve for controlling the flow rate of the filter and a transparent device therefor.

At present, there are two main types of coffee world: the espresso coffee made mainly from espresso. For example, the espresso is about five times as much as Latte, and the milk is more than Latte. Cappuccino, Café Mocha with espresso and chocolate syrup and milk, American coffee with espresso and water, etc.; another kind of blue mountain and Mandheling This is called single product coffee.

Typically, coffee is formed from more than two types of integrated coffee beans.

The single product coffee is mainly the pursuit of the flavor of the "single" coffee beans themselves. Different regions, different climates, different coffee tree species, and the processing and baking degree of different coffee green beans will affect the taste of coffee beans. And everyone wants to drink single-serve coffee in order to drink the "unique" taste of each producing area. The way to brew these single-serve coffee is usually to use the game (siphon), American coffee machine, hand-frozen foam and other methods.

In general, the hand-washing (manual brewing) coffee follicle group, the filtering method of the coffee powder is mostly laid on the inner surface of the plastic or metal filter cup by using filter paper, and then the ground coffee powder is metered into the filter paper. In the surrounding space, the boiled hot water is continuously or intermittently injected with a kettle, and the hot water is filtered through the coffee powder to drip out the drinkable coffee liquid. A coffee cup or a jug is usually prepared under the filter cup to receive the coffee liquid dripping from the filter cup.

The above filter cups are usually made of plastic, preferably made of stainless steel, ceramic or glass. However, most of them use filter paper for filtering coffee grounds. Among them, the filter paper absorbs the volatile oil with "fragrance" in some coffee powder filtration, so the blender will teach "avoid to hit the filter paper." "." Most of the filter papers produced by some manufacturers do use harmful paper such as "bleach". More emphasis is also placed on the use of "metal mesh" to replace the filter paper.

Even if you drink the same cup of coffee brewed by the master, there will be many different feelings about the taste of coffee because of the taste of different people, so if you completely "follow" The rules and methods set by the teacher are brewing, and at most, only the coffee with the "taste" is rushed out. After all, the individual who enjoys the coffee and has fun should have a good coffee with the taste of "being your own"! In fact, if you can scientifically understand the principle of coffee extraction, supplemented by a suitable (for example, transparent and visible) manual coffee follicle group, adjust the proportion of the mixture of "coffee powder" and "water" appropriately, and contact the two. The length of time will definitely enhance the concept of coffee brewing and extraction techniques.

Therefore, it is necessary to manually brew a cup of good coffee that suits your taste.

The Republic of China new patent No. M331923 "tea cup", the summary is as follows: a cup of tea, which is provided with a cup body, the center of the cup bottom of the cup is provided with a first-class hole, and a water stop ball is embedded at the top of the flow hole. Four guiding members are arranged from the bottom surface downwards around the flow hole, and the bottom edge of the cup body is combined with a base with three foot plates extending downwardly, and a top support plate is arranged in the base, and the top support plate is sleeved. a struts are arranged on the guide members, and a struts are arranged upwards in the middle of the matching flow holes; the cup system stands on the foot plates, and when the inner tea is to be discharged outward, the gusset plates are contacted and placed on the tea cups. The cup body moves down and the top support plate cooperates with the guide member to slide up, and the top rod pushes the water stop ball to make the tea flow downward. Thus, the design of the stable support of the top support plate achieves the smooth operation of the tea operation.

Comment: Chadi M331923 "tea cup", its technical characteristics describe a water pistol.

The "Drip Coffee Maker" currently produced by Japan Iwasaki Co., Ltd. (originally pronounced iwaki), which is mainly made up of tableware, kitchen utensils, etc., has a tricky gesture based on skill gestures, such as a manual control to adjust the drip control valve. Relatively easy to master the skills.

The embodiment of the present invention specifically clarifies and proposes a bubbler 100 having a transparent hand brewed coffee (or tea leaves, etc.), the main purpose of which is to brew by hand by the experimental method and blending of the bubbler 100. A good cup of coffee for your taste.

Among them, the bubbler 100 mainly affects three variables of coffee taste when adjusting manual brewing: (1) ratio of water to coffee powder, (2) extraction time and (3) extraction temperature control.

Please refer to FIG. 1 , which is a schematic diagram of the composition of a bubbler according to an embodiment of the present invention.

As shown in Fig. 1, the bubbler 100 device is almost always a transparent borosilicate glass (also known as heat-resistant glass, with SiO ₂ and Be ₂ O ₃ as main components, and has good heat resistance and chemistry. The stability is used for manufacturing cooking utensils, laboratory instruments, metal sealing glass, etc., and at least comprises: a filter cup made of transparent glass, and a control valve 2 made of transparent glass. In order to simplify the long words, the filter cup 1 made of transparent glass is simplified as the filter cup 1, and the control valve 2 made of a transparent glass is simplified as the control valve 2.

Therefore, as in Fig. 1, a bubbler 100 includes at least one filter cup 1, a control valve 2.

As shown in Fig. 1, the filter cup 1 is mainly used as a contact area for mixing water and coffee powder in the cup body and filtering the coffee grounds; the control valve 2 is mainly controlled as the coffee liquid filtered by the filter cup 1 Flow and flow rate. Wherein, a vessel chassis 23 at the bottom of the control valve 2 is mainly used as a "support" for the bubbler 100 to be placed on the table top (as shown in FIG. 1) and a "stent for placing the drinking cup 3 to receive the coffee liquid 51 when the bubbler is actuated. For use (as in Figure 1A).

Among them, the vessel chassis 23 is for the purpose of "supporting" and "supporting", and its height H must not be smaller than the outlet port 212 (such as FIG. 3 and FIG. 3A), otherwise it will be placed on the table and will be staggered and broken. : The width W is at least larger than the diameter of the cup mouth of the commonly used drinking cup 3.

Please refer to FIG. 1A, which is a schematic diagram of an application example of a bubbler according to an embodiment of the present invention.

The filter cup 1 has a threaded cup 11 on the inner side of the upper portion thereof, which is mainly a thread-like convex and concave surface (compared to its smooth surface) when the hot water 41 is injected into the coffee powder 5 in the threaded cup 11. The area of the hot water 41 in contact with the coffee powder 5 can be increased; and the inner side of the lower portion has an unthreaded ring 12, and when it is put into a filter piece 13 of a circular shape corresponding to the size, the coffee powder 5 can be avoided by filtering The gap between the rounded edge of the sheet 13 and the threaded convex and concave "leaks out".

The coffee liquid 51 when the coffee liquid (hot water and coffee powder) above the filter 13 is filtered through the filter 13 must be "closed" or "passed" by manual control of the control valve 2.

When the control valve 2 is in the "closed" control, a so-called "sweet" operation can be performed between the hot water 41 above the filter sheet 13 and the ground coffee 5, so that the coffee powder 5 is appropriately in the hot water bottle 4. At a temperature (for example, 95 ° C), some components such as volatile oil (aroma) in the coffee powder may be gradually diffused into the hot water 41 in the cup 11.

When the control valve 2 is under the control of "pass", the operation of the "filtering" flow rate of the coffee liquid under the filter sheet 13 and the speed of the flow rate are all received by the manual handle 221 of the control valve 2 (as shown in Fig. 1). Control of the rotation operation.

After the coffee liquid 51 is "filtered out" from the control valve 2, it can be directly dropped into the drinking cup 3 supported by the vessel chassis 23.

The filter sheet 13 of the embodiment of the present invention replaces the traditional "used or thrown" filter paper (cloth), and the filter sheet 13 can be repeatedly used, can be easily accessed and cleaned, and is not only environmentally friendly but also avoids bleaching of paper. The agent absorbs the aroma of coffee powder.

The control valve 2 according to the embodiment of the present invention can easily control the "close" or "slow-on" operation of the control valve 2 according to the indication of the scale 213 (as shown in FIG. 3B) and the adjustment of the rotary manual handle 221 .

The filter cup 1 of the embodiment of the present invention has a function similar to that of a conventional filter cup, but there are four differences:

One is that the inner portion of the cup of the filter cup of the present embodiment is a cup 11 having a thread shape 111; the lower portion of the cup is a non-threaded ring 12. Wherein, the convex and concave surface of the threaded portion 111 of the cup body 11 can increase the surface area of the cup body 11; wherein, the space in the unthreaded ring 12 can freely deposit and take out a filter piece 13 made of glass of corresponding size, and the filter piece 13 A filter outlet 121 (as shown in Fig. 2) is provided at the bottom.

The second is the design of the unthreaded ring 12 in the cup of the filter cup of the present embodiment, wherein the surface of the unthreaded 111 is relatively smooth, and the filter of different specifications can be freely accessed. 13, it does not make some coffee powder "leak" out through the pores of the convex surface of the threaded 111. For example, in the same filter area range, gauge sheets having different filter pore sizes are available to match the thickness of the coffee powder used by the user, and if the coarse powder is to use the large pore filter 13, Instead, use small pores.

Thirdly, the combination of the filter cup 1 and the control valve 2 of the present embodiment is used as shown in FIG. 1A. In addition to the "filtering" function, the filter cup of the conventional filter has the flow rate and flow rate after controlling the "filtering". The role.

Fourth, the combination of the filter cup 1 and the control valve 2 of the present embodiment is suitable for the reference materials of "experimental" and "provisioning" various combinations of hand-washed coffee tastes. In contrast, the conventional coffee filter group is purely handmade. "skills" to control the "time and flow rate" of the coffee liquid in the filter cup. Among them, each of the different skilled craftsmen's blenders, the "techniques" taught by beginners are not the same, each has a martial art. The follicle set 100 of the present embodiment is based on a scientific method, and it is easier to formulate a skill suitable for "personal" taste.

In general, there are many ways to formulate the proper taste, such as the variety of coffee and the degree of roasting of coffee beans. In the embodiment of the present invention, only the operation of "manually selected quality and ground coffee powder" is started, and the manual compounding technology is applied.

The control valve 2 of the embodiment of the present invention has a similar function to the conventional control valve. There are two differences: one is to add a scale plate 213 to the fixed valve port 21 for indicating the manual handle 221 of the rotary valve 22. The scale position (as shown in Fig. 3A and Fig. 3B); second, a valve port 212 at the lower end of the fixed valve port 21 passes through a vessel chassis 23 (as shown in Fig. 2).

It is an object of embodiments of the present invention to provide a manually brewed bubbler 100 that is freely selectable for replaceable and reusable filter sheets 13 to avoid the use of filter paper (cloth) which may have bleaching agents. It can also reduce the economic benefits of environmentally friendly and repeated use of filter paper (cloth) after "disposal after use".

Another object of the embodiments of the present invention is to provide a bubbler 100 using hand-washed coffee, which has a transparency relative to a non-transparent follicle set device, which can be raised during the filtration brewing process. For "multi-angle" "visual" status and experience "sharing", increase the fun of coffee brewing chat and observational learning skills.

A further object of embodiments of the present invention is to provide a transparent hand-washed coffee bubbler 100 that employs a key method of scientific experiment, such as "extraction time" involved in coffee taste, and in the coffee powder. The "solubility" and "diffusion" associated with the extraction of the ingredients into the water.

A further object of an embodiment of the present invention is to provide a transparent hand-washed coffee bubbler 100, which adopts a key method of scientific experiment, which is to influence the "extraction temperature" involved in coffee taste, and the more polymer activity is active at temperature. The higher the dissolution rate, the faster its diffusion.

A further object of an embodiment of the present invention is to provide a transparent hand-washed coffee bubbler 100, which adopts a key method of scientific experiment, which is to influence the "extraction flow rate" involved in coffee taste, that is, water is washed through the coffee powder. The faster the flow rate, that is, the shorter the time the water is in contact with the ground coffee, the lower the concentration of the coffee liquid, and vice versa.

H‧‧‧ Height

W‧‧‧Width

1‧‧‧Filter Cup

11‧‧‧Threaded cup

111‧‧‧Threaded

12‧‧‧Threaded ring

13‧‧‧Filter

2‧‧‧Control valve

21‧‧‧Fixed valve port

211‧‧‧ inlet valve

212‧‧‧Outlet

213‧‧‧ scale board

22‧‧‧Rotary valve

221‧‧‧Manual handle

222‧‧‧ center hole

223‧‧‧ spiral column

2231‧‧‧ Nuts

23‧‧‧ utensil chassis

231‧‧‧ Holes in the chassis of the vessel

3‧‧‧ drinking cup

4‧‧‧ hot water bottle

41‧‧‧ hot water

5‧‧‧coffee powder

51‧‧‧coffee liquid

511‧‧‧ spilled coffee liquid

100‧‧‧ bubbler

FIG. 1 is a schematic view showing the composition of a bubbler according to an embodiment of the present invention.

FIG. 1 is a schematic diagram showing an application example of a bubbler according to an embodiment of the present invention.

2 is a schematic view of a filter cup and a controller according to an embodiment of the present invention.

Figure 2A is a schematic view showing the composition of the filter cup of the present embodiment.

FIG. 2B is a schematic view showing the appearance of the filter sheet of the embodiment.

Figure 3 is a schematic view of the composition of the control valve of the present embodiment.

Fig. 3A is a schematic view showing the composition of the control valve of the embodiment.

Figure 3B is a schematic view of the control valve assembly of the present embodiment.

In order to achieve the above object, please refer to the following embodiments: Embodiment 1 to make a filter cup, Embodiment 2 to make a control valve, Embodiment 3 to implement the extraction time, and Example 4 to extract temperature The implementation method and the fifth embodiment are the implementation methods of the extraction flow rate.

Embodiment 1: A filter cup 1 is produced.

2 is a schematic view showing the formation of a screw cup of the present embodiment, and FIG. 2 is a schematic view showing the appearance of the non-threaded circular vessel of the present embodiment, and FIG. 2B is a schematic view showing the appearance of the filter cup of the present embodiment; FIG. 2C is a schematic view showing the appearance of the filter sheet of the embodiment.

As shown in Fig. 1 (1), a filter cup 1 is formed: as shown in Fig. 2, (1-1) a cup 11 having a thread shape 111: a boric acid having a diameter of about 4.5 cm and an inner tube formed into a thread shape 111 The salt transparent glass long round tube is cut into a short round tube 11A of about 9 cm, and one end of the short round tube 11A is expanded to about 9 cm by a blow tube and a high temperature sintering method to form a conical cup body 11; as shown in Fig. 2A (1-2) A borosilicate transparent glass long tube having a diameter of about 4.5 cm and a non-threaded 111 inner tube is cut, and a short circular tube 12A of about 0.5 cm is cut, and the short circular tube 12A is blown with a high temperature. Sintering to form a small circular vessel 12 having a concave shape, caving a hole of a V-shaped hole having a diameter of about 0.5 cm at the center of the concave bottom of the small circular vessel 12; as shown in Fig. 2, (1-3) The narrow cup bottom of the conical cup body 11 is sintered at a high temperature with the edge of the small round vessel to form a conical flat bottom filter cup 1 , and a V-shaped portion is formed at the center of the flat bottom of the filter cup 1 a hole 121; (1-4) a circular filter 13 that can be repeatedly used for multiple times is put into the small circular vessel 12, that is, the filter 13 so that it can be easily placed on Inside the unthreaded ring 12.

As can be seen from Fig. 2B, the filter cup 1 assembly comprises: a cup body 11 having a threaded (shaped) 111 conical shape on the inner side of the cup; a lower inner portion of the cup is a non-threaded ring 12; and a V-shaped under the cup bottom The hole 121 is referred to as a filter outlet 121 of the filter cup 1.

Among them, the filter sheet 13 of the present embodiment is in compliance with the food safety regulations, and is temporarily adopted by the German DURAN Group, the world's leading manufacturer of high boron bismuth glass (more than 120 years old history), and the glass disc (Filter disc with Glass rim).

The cleaning method of the filter sheet 13 of the present embodiment is immersed in the edible grade soda ash solution for about 5 to 10 minutes. Generally, the coffee equipment supply store sells the baking soda powder washed by the coffee powder residue.

In this way, the filter sheet 13 is not only convenient for cleaning, but also can change the filter sheet 13 with the same diameter and the size of different filter pores according to the coffee powder with different grinding thickness, and the various specifications are complete (see 2013 Germany). DURAN Group Product Specification Manual).

Embodiment 2: A control valve 2 is formed.

Please refer to FIG. 3 , which is a schematic diagram of the composition of the control valve of the present embodiment. FIG. 3 is a schematic diagram of the control valve assembly of the present embodiment. FIG. 3B is a schematic diagram of the control valve assembly of the embodiment.

As shown in Fig. 3, (2-1) a self-cultivating instrument purchases a glass type manual rotary valve, and the circular glass tubes at both ends of the manual rotary valve are respectively cut into glass having a length of about 2.5 to 3 cm and an upper end thereof. The glass tube referred to as the inlet port 211 and the lower end is referred to as the outlet port 212, wherein the outer diameter of the inlet port 211 and the outlet port 212 is approximately 0.6 cm; as shown in Fig. 1, (2-2) The valve port 211 is inserted into a filter outlet 121 of the filter cup 1 and sintered together; as shown in Fig. 3B, (2-3), a borosilicate transparent glass tube is cut into a short circular tube of about 1.5 cm in length, The short round tube forms a larger circular vessel 23 in the shape of a concave shape, and a circular hole 231 having a diameter of about 0.8 cm is cauterized at the center of the larger circular vessel 23; (2-4) the valve is discharged The port 212 is inserted into the circular hole 231 and is slightly exposed by about 1 cm.

As shown in Fig. 3A, a fixed valve port 21 and a rotary valve 22 are included. Wherein, the fixed valve port 21 has a central hole for the rotary valve 22 to pass through (as indicated by the double arrow in the figure) and locked.

3, 3A and 3B, the control valve 2 of the present embodiment includes a fixed valve port 21, a rotary valve 22 and a vessel chassis 23.

It can be seen from Fig. 3A that the control valve 2 is similar to the hand-turn control valve of the general commercially available physical and chemical laboratory equipment. Yes, this embodiment adopts the manual control valve of the experimental equipment to be modified.

The modification is as follows: one is to add a scale plate 213 at a suitable position on the fixed valve port 21 for indicating the scale position of the manual handle 221 of the rotary valve 22; the other is to have a valve inlet 211 at the upper end of the fixed valve port 21. The high-temperature sintering of the round hole 121 of the filter cup 1 is combined; the third is that the valve port 212 at the lower end of the fixed valve port 21 passes through the bottom of the vessel. The central point of the disk 23 is slightly exposed by about 1 cm, so that the coffee liquid 51 filtered by the control valve 2 can be directly filtered out by the valve opening 212. Otherwise, the coffee liquid 51 filtered by the control valve 2 will pass along the vessel chassis 23. The inner edge surface is diffused. For example, the coffee liquid 51 in FIG. 1 is scattered along the edge of the vessel chassis 23 to the outside of the edge of the coffee cup 3, thereby generating "overflowing coffee liquid 511" which overflows outside the coffee cup 3, for example, the first one. The thick line in Figure A is shown.

To prevent this overflow of the coffee liquid 511, the outlet port 212 should pass through the center point of the vessel chassis 23 and be slightly exposed by about 1 cm, as shown in Fig. 1.

Please refer to FIG. 1 again, wherein the width W of the vessel chassis 23 can be slightly larger than the size of the cup of the common drinking cup 3 on the market, so that the control valve 2 can be easily erected on the drinking cup 3.

The control valve 2 is formed by inserting the rotary valve 22 into the inner hole of the fixed valve port 21 as shown in FIG. 3, wherein the rotary valve 22 has a plastic screw column 223 for rotating and locking a plastic nut 2231. The screw column 223 prevents the rotary valve 22 from loosening. To clean the control valve 2, the nut 2231 can be removed first.

As shown in Fig. 3B, the manual handle 221 of the control valve 2 is rotated manually in the left/right directions, and the rotary valve 22 can be rotated simultaneously to close or open the coffee liquid 51 filtered in the control valve 2. Circulation or "close". For example, if it is rotated to the left in the left direction, the control valve 2 can be closed to prevent circulation (the filter outlet 212 is not aligned with the center hole 222 of the rotary valve 22, so it is not penetrated); the valve is slowly rotated to the right in the right direction, and the control valve 2 can be opened. The flow slowly flows from small to large, and the coffee liquid 51 flows from the inlet port 211 through the filter outlet 212 into the central pore 222 of the rotary valve 22, and gradually controls the filter outlet 212 and the center hole 222 to be partially opposed (such as the dotted line of arrows). The flow is rotated from "minimum" to "maximum". The manual rotation from "minimum" to "maximum" is the same as the normal manual rotary control valve, unless otherwise stated.

The focus of the implementation of coffee extraction: the third embodiment of the present embodiment is the implementation method of the extraction time, the fourth embodiment is the method for the extraction temperature, the fifth embodiment is the method for the extraction flow rate, and the like. .

The so-called manual brewing (or brewing) of coffee, which is a manual "extraction" action, extracts the ingredients in the coffee powder into the water, which is mainly And these two things: "solubility" and "diffusion." In general, the longer the coffee powder is in contact with water, the more molecules are dissolved, and the more complete the diffusion, but the "solubility" and "diffusion" are related to temperature and pressure. That is to say, the higher its temperature or its pressure, the more molecules the coffee dissolves, and the faster its diffusion.

The solubility here is not to "dissolve" the coffee into the water! Coffee won't dissolve into the water! It refers to the ingredients in the coffee powder in the process of brewing coffee, such as the ingredients of hundreds of chemical substances such as aromatic substances, oils, caffeine, etc., into a part of the more active ingredients to In the water, not all of the ingredients in this part are pleasing. Usually, the first half of the coffee extraction (strictly speaking, according to Italian illy coffee company data, only the extraction rate is 18-22%), is a rich aromatic substance, is a caramel-reactive crop such as coffee oil, and the latter part The taste is mostly astringent, woody, etc., so it is not a "high solubility" or "complete extraction" is a good thing, how to effectively extract the front section, and reduce the influence of the taste of the back section, which is tested by the global barista The direction.

Currently, TDS (Total Dissolved Solids) for coffee. Each country will set the TDS "reference value" according to its own preferences. For example: US SCAA: 1.15%-1.35% This is a relatively light route. When it becomes Europe, it becomes European SCAE: 1.25%-1.45%. Obviously Europe can accept thick A little coffee.

The solubility of coffee powder is related to temperature and pressure. The focus of the apparatus for performing coffee extraction in this embodiment mainly involves temperature.

Usually extracted with lower temperature hot water, the sweetness and saturation of coffee are more obvious than the hot water with high temperature. There are many ingredients in coffee that dissolve at different temperatures at different temperatures. And because the saturation of water is limited, each flavor wants to be dissolved and there should be a "squeezing" effect. Some ingredients must be released first, and other ingredients will be released quickly.

The diffusion here is that during the brewing process, when the coffee powder is mixed with water, some of the "early" blends produce higher concentrations; the other part is "later" blends. The resulting concentration is relatively low, through the control valve 2 The coffee liquid 51 which is filtered out into the drinking cup 3 will have a more pronounced diffusion effect in the drinking cup 3, that is, "high concentration to low concentration" expansion.

However, please read again as shown in FIG. 1A on the filter sheet 13. When the hot water 41 is just injected, a part of the coffee powder 5 and the hot water 41 are mixed earlier and mixed with a part later, both of which are At the moment when the mixing concentration differs the most, the diffusion rate is the fastest.

However, its diffusion rate will also increase as the "temperature" increases. That is to say, when the hot water 51 is at 70 ° C and at 90 ° C, the coffee molecules are subjected to more "thermal energy" to "kinetic energy", which significantly increases the diffusion speed, and if the bottom of the drinking cup 3 is heated separately. Under the circumstance, because of the upward convection of the heat, it is theoretically possible to drink a "concentrated density" taste.

When the temperature is higher, the activity of the coffee molecules is higher, and the solubility is increased to accelerate the diffusion. But everything has a limit. The "time" and "temperature" of the variable are not as long as they are higher. It seems to have a bitter taste when it is too much, and it seems too weak when it is insufficient. The operator must find an appropriate balance point in the middle of the experimental data by the sequential experiment of the bubbler 100 of the present embodiment according to different varieties of coffee powder, and then make appropriate experiments and blending according to the choice of the taste.

Of course, the more the contact area of the coffee powder 5, the faster the extraction speed. Further, the faster the "flow rate" of the hot water 41 over the coffee powder 5, that is, the shorter the time during which the hot water 41 is in contact with the coffee powder 5, the lower the concentration of the coffee liquid 51.

Among the experiments, in (1) the ratio of water to coffee powder, mainly the mixing ratio of hot water 41 and coffee powder 5 is tested between 1 and 4 to 12; in (2) the extraction temperature is mainly injected with hot water. The temperature of 41, for example, 60 degrees C, 75 degrees C, 85 degrees C, or 90 degrees C or 95 degrees C; in (3) extraction time and flow rate flow is mainly to adjust the rotation of the manual handle 2 of the control valve 2, according to The marking of the scale plate 213 can be controlled to obtain different experimental data which are obviously advantageous.

Summary of implementation data: The smaller the water flow rate, the stronger the coffee, the smaller the coffee will not extract the coffee; the higher the water flow rate, the lighter the coffee and the less taste. Less water injection: coffee is more concentrated, fragrant, alcohol; the more water is poured, the coffee is lighter, too much will be bitter and difficult to drink.

Usually, people who love coffee often have a soft spot for coffee. However, not everyone who loves coffee can taste a variety of "first-class" coffee, because there is no Qi The whole coffee ingredients, without proper coffee brewing equipment, it is difficult to brew good coffee for self-tasting. In addition to spending in a coffee shop-like place, only buy some instant coffee, that is, immediately Drinking is convenient and quick. In this embodiment, you can also add "milk" to the "single coffee" to make it a more delicious "single latte."

The various tests of this embodiment do not only limit the shade, bitterness and sweetness of the coffee, but also the "sour taste" of the coffee, which is also included in the range of the characteristics of the coffee characteristic, wherein the acidity pH tester, thermometer, etc. used for testing are necessary. The detection tool, the detection data, the comparison curve chart, and the like, which are not related to the scope of the present patent application, are omitted here, but the implementation spirit of the embodiment of the present invention is not lost.

In fact, what happens to coffee when a certain factor changes? The amount of coffee can be 5 grams or less, the extraction temperature can be 5 degrees or 5 degrees lower, the extracted water can be 50cc or 50cc less, the water flow can be larger or smaller, the speed of water can be accelerated or It is slowing down, every factor will change the performance of coffee. "Different varieties of coffee, different people drink coffee, should use different extraction methods." The coffee characteristics caused by these changes can be controlled by the main features of the present invention. use.

H‧‧‧ Height

W‧‧‧Width

1‧‧‧Filter Cup

11‧‧‧Threaded cup

111‧‧‧Threaded

12‧‧‧Threaded ring

13‧‧‧Filter

2‧‧‧Control valve

212‧‧‧Outlet

221‧‧‧Manual handle

23‧‧‧ utensil chassis

Claims (11)

A bubble bulb for a transparent hand-washing coffee, the device comprising: a filter cup having a threaded cup on the inner side of the upper portion and a non-threaded ring on the inner side of the lower portion, the space of the inner ring of the ring can be easily stored A reusable filter is connected to the lower ring of the ring to have a control valve; a control valve is provided with a rotary valve at a middle position thereof to close or open the circulation of the coffee liquid in the control valve, so that the filter cup is The flow rate and flow rate of the filtered coffee liquid are subject to manual control by the control valve. The bubbler of a transparent hand coffee according to claim 1, wherein the threaded cup has a shape of a cone or a cylinder. A bubble brewer for transparent coffee according to claim 1, wherein the lower ring of the ring further comprises a filter outlet. The bubbler of a transparent hand coffee according to claim 1, wherein the upper end of the control valve further comprises a valve inlet and the lower end of the control valve further comprises a valve port. A bubbler for a transparent hand coffee according to the third aspect of the invention, wherein the filter outlet is connected to the inlet port. A bubble brewer for transparent coffee according to item 4 of the patent application, wherein the lower end of the control valve further comprises a vessel chassis. A bubbler for a transparent hand coffee according to the scope of claims 5 and 6, wherein the central point of the vessel chassis further exposes the outlet port. A bubbler for a transparent hand coffee according to the first aspect of the patent application, further comprising a scale plate. A transparent hand-washing coffee foaming device, comprising: (1) forming a filter cup; (1-1) cutting a threaded transparent glass round tube, and expanding one end of the round tube with a blow tube and a high temperature sintering Forming a conical cup; (1-2) cutting a non-threaded transparent glass tube, and sintering the tube with a blow tube and a high temperature to form a small circular vessel in a concave shape. Causing a hole in the center of the round vessel to form a V-shaped hole; (1-3) sintering the narrow cup bottom of the cone-shaped cup and the edge of the small round vessel to form a cup having a conical flat bottom; (2) forming a control valve, purchasing a self-chemical instrument The glass type manual rotary valve cuts the glass tubes at both ends of the manual rotary valve into appropriate lengths, and the upper and lower glass tubes at both ends serve as the inlet port and the outlet port respectively; (2-1) insert the inlet port The V-shaped holes of the filter cup are sintered together; (2-2) a transparent glass round tube is cut, and the round tube is formed into a larger circular vessel resembling a vessel, at the center of the larger circular vessel Cauterize a circular hole; (2-3) insert the valve port into the center of the circular hole and slightly expose the valve port. According to a transparent bubble coffee brewer of claim 9, the small circular vessel in (1-2) of the manufacturing method is further freely accessible to a filter of a corresponding size. In order to facilitate the filter, the coffee powder of different thickness can be filtered. According to a transparent bubble coffee brewer according to claim 9 of the patent application, in the manufacturing method (2-2), the larger circular vessel has a height H of not less than the outlet port to be placed on the table top. When the time is unstable, it will be broken and broken: the width W is at least larger than the outer diameter of the cup of the common drinking cup.