TW201700047A - A double layer transparent filter cup and it's hand- brewing coffee filter- extraction unit - Google Patents

Abstract

A filter cup formed by a double layer transparent glass, which apparatus comprises an inner layer and an outer cup, the space is formed between the said layers having a heat insulating effect, the upper of the inner layer can place the water and coffee powder and the lower place a filter disc, at bottom of the said outer cup having a filtration export which penetrate a round glassware, the said glassware can place a transparent control valve to control the flow and velocity of coffee liquid, and also can place a transparent coffee-cup to reheated coffee by the Nano-Silver film, so the said transparent apparatus means feature, One can easily change the relevant variables affect the taste of the coffee extract, and then can hand out a cup of coffee to suit oneself taste.

Description

Transparent double-layer filter cup and its hand-washed coffee machine

The invention relates to a coffee filter cup, in particular to a double-layer filter cup with heat preservation and filtering function for hand punching and a transparent device thereof.

At present, there are two main types of coffee world: the espresso coffee made mainly from espresso. For example, condensed coffee is about four times as much as Latte, and more milk than lat. 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 (granule) is mostly laid in a plastic or metal filter cup by using filter paper (cloth), and then the ground coffee powder is ground. The metering is put into the space surrounded by the filter paper, and then the hot water is "pre-launched", and then hot water is continuously or intermittently injected to filter the hot water and the coffee powder (end). With brewing, it forms a drinkable coffee (liquid).

The filter cup is usually made of plastic, preferably made of stainless steel, ceramic or glass. But most of them use filter paper for filtering coffee grounds, among them, filter paper Some coffee powders absorb their volatile oils with aromas, so some dispensers (Barista) will teach "avoid collisions with 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.

At present, the barista in the domestic and foreign industries often has a steaming action in the process of hand-washing coffee. It refers to the preparatory action of uniformly moisturizing the surface of the coffee powder with a small amount of hot water before the formal water injection in the process of hand punching. Among them, during the steaming time (about 30~60 seconds), the surface area of the coffee powder in contact with the air becomes larger, and because of the influence of the environment of the filter cup edge (for example, in the place where the cold air is opened), the water temperature or the coffee liquid ( The temperature of the mixture of coffee powder and water is reduced too fast. The "center" and "edge" of the coffee powder layer in the filter cup cause a temperature difference of about 1 to 3 degrees C, which easily affects the coffee extraction. Insufficient brewing results.

Not only the "steaming" process, the heat dissipation from the filter paper to the outside environment, the "bubbling" speed of water injection, the contact time between hot water and coffee powder, etc., will cause the temperature difference between the "inside" and "outside" of the filter cup to increase. That is to say, the extraction temperature of the coffee in the cup is too low or insufficient, which will "apparently" affect the degree of coffee taste.

Even if the same cup of coffee brewed by the master, there will be many different tastes of the taste of the coffee because of the taste of different people, so if you completely brew according to the rules and methods set by the master, at most, I have rushed out of the "taste" of coffee. After all, individuals who enjoy coffee and have fun should have a good coffee that suits their taste! 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 is suitable for 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 downwards, and a base is arranged in the base. The top support tray is sleeved on each of the guiding members, and a top rod is extended upward in the middle matching flow hole; the cup system stands on the foot board, and when the inner tea is to flow out, the top is The tray is placed on the teacup and the cup is moved down, so that the top tray cooperates with the guiding member to slide up, and the ejector pushes the water ball to make the tea flow downward, so that the tray is stably slipped. The shifting design achieves the smooth effect of brewing tea.

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 to have a double-layer filter cup formed by using transparent glass, and the function of the device is to reduce the temperature difference outside the cup inside the cup during the process of "filtering" and "bubbing". At present, the general coffee filter cup is easy to cause the "heat energy" of the hot water in the cup to be lost to the outside of the cup due to "heat convection" and "heat conduction", which causes the coffee extraction temperature in the cup to be too low or insufficient, which obviously affects the taste of the cup. Therefore, a double-layer filter cup with heat insulation function is proposed.

The device for the double-layer filter cup comprises: a hollow layer between the inner and outer two-layer cup body and the two-layer cup body, wherein the hollow layer is a vacuum space, the space has the function of “insulation”, and the inner layer cup During the "steaming" and "bubbing" of the water and coffee powder, the water temperature does not easily pass through the inner layer, the hollow layer and the outer layer of the filter cup, and is discharged into the environment outside the filter cup.

The double-layer filter cup described above can accommodate the injected water and coffee powder (coffee liquid) in the upper part of the inner cup of the device; and the inner bottom of the inner cup can accommodate a filter piece (unit) of corresponding size. The coffee liquid is filtered through the filter and then filtered through a filter outlet at the outer bottom of the outer cup.

The embodiment of the present invention further clarifies and proposes a device using a double-layer filter cup and a control valve, so that the coffee liquid filtered out through the filter outlet of the double-layer filter cup can further pass through an external connection. Control valve to control it The "flow rate and flow rate" of the filtered coffee liquid, that is, the "time" of the "water and coffee powder" in the double-layer filter cup is controlled by a manual control valve to avoid contact time. Too long or too short, resulting in excessive "bitter" taste.

The embodiment of the present invention further clarifies and proposes a transparent device using a double-layer filter cup, a control valve, and a double-layer coffee cup with a bottom silver-plated rubber coated thereon. The coffee liquid filtered by the flow and flow rate control can be "heated" again in the double-layer coffee cup to replenish the "steaming" process to the filtered coffee liquid after the "flow and flow rate" control. The part of "loss of temperature" increases the taste of the temperature "hot is better".

The embodiment of the invention further comprises a transparent device with a double-layer filter cup and a double-layer filter cup, a control valve and a double-layer coffee cup, which is characterized in that the coffee brewing (extraction) can be easily affected. The relevant variables of the taste, such as the temperature of the steaming action, the extraction time of the coffee and the extraction temperature. In particular, with the various experimental data and blending of the embodiments of the present invention, it is easy to change the different tastes affecting the coffee and to find a "good taste" cup of good coffee.

The embodiment of the present invention is also easily combined or disassembled by a double-layer filter cup, a control valve, and a double-layer coffee cup, and is suitable for use in business places and teaching experiments in addition to personal use.

In the embodiment of the present invention, the "transparent" material is Boron silicate (also known as heat-resistant glass, with SiO ₂ and Be ₂ O ₃ as main components, and has good heat resistance and chemical stability. for the manufacture of cooking appliances, laboratory equipment, such as glass-seal metal) made.

1 is a side view of a double-layer filter cup according to an embodiment of the present invention; FIG. 1 is a schematic view showing the composition of a double-layer filter cup according to an embodiment of the present invention; and FIG. 1B is a glass filter according to an embodiment of the present invention. The appearance of the film.

As shown in FIG. 1 , FIG. 1A and FIG. 1B , the double-layered filter cup 1 has an inner layer cup 11 and an outer layer cup 12 , wherein the outer layer cup 12 is mainly sleeved into the inner layer cup 11 . And exposing a filter outlet 121, and forming a space between the inner layer cup 11 and the outer layer cup 12 is called a hollow layer 14, and the hollow layer 14 has been evacuated, and is mainly used for "insulation" between the two layers of cups. effect. The inside of the inner cup 11 is mainly used as a container for mixing hot water with the added coffee powder (in the case of a threaded cup body as shown in the figure); and an inner space of the inner cup 11 has a space for accommodating a corresponding size. The circular filter 15 is used to filter the coffee ground residue remaining after the coffee powder is brewed in the inner layer cup 11.

Wherein, the circular vessel 13 is the same as the glassware for general experiment, but a hole 131 is dug in the center of the circular vessel 13. The circular vessel 13 has two functions in this embodiment: one is the double-layer filter cup 1 It can be conveniently placed on the table when not in use. The other is that when the double-layer filter cup 1 is used, it can be conveniently placed on other coffee brewing equipment. These "other coffee brewing equipment" are like the second one. Figure 2 is a double-layer coffee cup 3 and a control valve 2 of Figure 3A, a double-layer coffee cup 3.

2 is a side view of a double-layer filter cup according to an embodiment of the present invention; FIG. 2A is a schematic view showing a surface tension of a double-layer filter cup filter outlet according to an embodiment of the present invention; FIG. 2B is an embodiment of the present invention. FIG. 2 is a schematic diagram of a double-layer filter cup extending and matching application according to an embodiment of the present invention.

As in the double-layered filter cup 1 of Fig. 2, why does the filter outlet 121 are exposed to "expose" the hole 131 of the circular vessel 13 (as indicated by the small dashed box)?

As shown by the large broken line frame of Fig. 2A, if the filter outlet 121 is not "exposed" to the hole 131 of the circular vessel 13, the coffee liquid 51 filtered by the filter outlet 121 will be smooth on the surface of the glass due to the edge of the hole 131. A "surface tension" is generated so that the continuously filtered coffee liquid 51 flows directly toward the smooth surface of the glass at the edge of the hole 131, and finally the "gravity" is applied along the edge of the circular vessel 13 to make the coffee liquid 51. Most of them only flow out of the cup of the double-layer coffee cup 3, causing waste.

As in the double-layer coffee cup 3 of Fig. 2B, the "outer diameter" of the cup mouth is at least slightly smaller than the "inner diameter" of the ring vessel 13, that is, the double-layer filter cup 1 is to be placed on the double-layer coffee cup. At 3 o'clock, it is easy to "stable".

As shown in Fig. 2C: a double-layer filter cup 1 is erected on a double-layer coffee cup 3 for use together, wherein the temperature of the hot water 41 of the hot water bottle 4 is generally between about 90 and 95 degrees C, with coffee. When the powder 5 is mixed in the upper cup of the inner layer cup 11, when the "steaming" operation is performed, the gas (mainly carbon dioxide) in the coffee powder (fine particles) is released, and the gas takes away a part of the heat. The heat of the water 41 (assumed to be H1); on the other hand, because the space of the coffee powder 5 in the upper portion of the inner cup 11 is released by the carbon dioxide, the hot water 41 is infiltrated, and the heat of the hot water 41 is partially absorbed ( It is assumed that H2) is absorbed by the coffee powder 5 to form a "dissolving" phenomenon; on the other hand, there is a coffee liquid in the inner layer of the cup, and the temperature of a part of the coffee liquid (assumed to be H3) is "heat convection" and "heat conduction". Spread to the periphery of the inner cup 11.

After the above temperature measurement, the conventional conventional single-layer filter cup (glass, plastic or metal) is reduced in the normal temperature environment for about five minutes, and the hot water 41 from the temperature of about 90 to 95 degrees C is lost (H1+H2+). H3) is about 45~55 degrees left. The double-layer filter cup 1 of the embodiment of the present invention can be maintained at a temperature of about 70-80 degrees C by measuring the coffee liquid 51 filtered by the filter outlet 121. Obviously, the hollow layer 14 of the double-layer filter cup 1 It has a significant "insulation" effect, that is, the H3 in the double-layer filter cup 1 is almost equal to "0".

In the "steaming" operation described in the "Prior Art", in the second drawing C, the water 41 and the coffee powder 5 in the double-layered filter cup 1 are mainly subjected to "steaming" operation. For related brewing coffee technology, internationally renowned illy coffee book materials, industry advanced experience sharing, and common automatic coffee machine brewing methods, for different coffee varieties, coffee bean baking depth and coffee powder thickness, etc. Is there any "necessity" in the "steaming" action? Or how long does it take to "suffocate"?

However, coffee technology has confirmed the experimental data of modern scientific theory and research institutes of internationally renowned coffee companies: the "time" and "temperature" of water and coffee powder have an absolute relationship with the influence of coffee taste!

Among them, in the case of further "control" in which water and coffee powder are in contact with "time and temperature", a control valve 2 is added to FIG. 2C in the embodiment of the present invention.

FIG. 3 is a schematic diagram of the control and matching of the double-layer filter cup according to the embodiment of the present invention; and FIG. 3 is a schematic diagram 2 of the double-layer filter cup extending and matching application according to the embodiment of the present invention.

As shown in the matching management example of FIG. 3, a double-layer filter cup 1, a control valve 2 and a double-layer coffee cup 3 are included. Compared with Fig. 2, it can be seen that there is one more control valve 2. The control valve 2 is used to control the "flow rate and flow rate" of the coffee liquid 5 filtered by the double-layer filter cup 1, that is, the control valve 2 can be controlled by manually rotating the manual handle 221 thereof. The "time" and "flow" of "water and coffee powder" in the double-layer filter cup 1.

As shown in Fig. 3, the upper and lower portions of the control valve 2 each have a vessel having a circular shape and a different size, wherein the upper vessel 23 is slightly smaller than the lower vessel 24, and is mainly "small" to double The annular vessel 13 of the layer filter cup 1 can be "easily nested" into a small vessel; wherein the lower vessel 24 is the same size as the annular vessel 13, the vessel 23, the vessel 24, the circular vessel 13 and the double layer The relationship between the size of the coffee cup 3 cups and the like is as shown in the stack 23/23 of the vessel 23 and the vessel 24 of Fig. 2C and Fig. 3A.

As shown in Fig. 3, the double-layer coffee cup 3 is also divided into two layers, an inner cup 31 and an outer cup 32, and a space between the two layers is referred to as a hollow layer 34. The inside of the inner cup 31 is mainly used as a container for the coffee liquid 51; and a layer of nano silver glue 35 is sintered at a high temperature on the outer side of the inner cup 31. The thermal conductivity of the nano silver glue 35 is close to that of the metal silver, which is advantageous for contacting the heat source. The heat (not shown) is conducted to the coffee 51 in the inner cup 31.

As shown in Fig. 3A, the coffee liquid 51 filtered by the filter 15 after the water (or hot water) 41 in the double-layered filter cup 1 is mixed with the coffee powder 5 must be manually rotated by the manual handle 221 of the control valve 2. Make a "close" or "pass" control action.

As shown in Fig. 3A, when the control valve 2 is in the "closed" control, the so-called "steaming" action (for example, about boring) can be performed in advance between the hot water 41 and the coffee powder 5 above the filter sheet 15. Steaming for 30 seconds), the coffee powder 5 is preliminarily subjected to certain components in the coffee powder 5 at a suitable temperature of the hot water 41 (for example, 92 degrees C), for example, the volatile oil (aroma) in the component can be gradually "Dissolve" and "diffusion" into the hot water 41 in the double filter cup 1.

When the control valve 2 is under the control of "pass", the movement of the coffee (liquid) 51 under the filter 15 "filtering out" the flow rate and the speed of the flow rate are all subjected to the rotation operation of the manual handle 221 of the control valve 2. Control it.

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

Wherein, when the coffee liquid 51 "filters out" from the control valve 2 and reaches the double-layer coffee cup 3, the average temperature of the coffee liquid 51 may have decreased to the extent that "it is necessary to increase the temperature and increase the temperature". The heat generated by a heat source can be conducted to the coffee liquid 51 in the inner cup 31 of the double-layer coffee cup 3 through the nano-silver glue 35 at the bottom of the double-layer coffee cup 3, and then by the heat The convection causes the upper and lower convection of the coffee liquid 51 to reach the final "heat balance", so that the coffee liquid 51 in the inner cup 31 forms a relatively good "even" temperature.

As shown in Fig. 3A, the nano silver glue 35 conducts heat into the coffee liquid in the inner cup 31, and the heat in the inner cup 31 can be gradually "heat balanced" by the heat convection method. However, it is also possible to use a glass rod to stir and accelerate the heat balance rate, so that a short time can be used to drink "higher" hot coffee.

Among them, the shape of the double-cup coffee cup 3 cup body is not restrained, such as a cone shape (also can be cylindrical or other shapes with beautiful appearance), but its double-layer coffee cup 3 cups round The diameter is preferably matched to the inner diameter of the vessel 24 under the control valve 2 to facilitate the nesting application.

As shown in FIG. 3 and FIG. 3A, the embodiment of the present invention obviously also regards a double-layer filter cup 1, a control valve 2 and a double-layer coffee cup 3 as "one body". Defined as "transparent follicle equipment for hand coffee" 100.

It can be seen from the above description and the illustration that the double-layer filter cup 1 of the embodiment of the present invention has a similar function to the conventional filter cup, but the difference is four points: one is the double-layer filter cup 1 of the embodiment. A hollow layer 14 having a "insulation" effect is formed between the layer cup 11 and the outer layer cup 12. The conventional filter cup is only a single layer cup.

Secondly, the bottom of the double-layer filter cup of the present embodiment has a circular space which can be replaced (can be freely stored, taken out) or fixed (sintered with the inner cup 12 cup body) a piece of filter piece corresponding to the size 15 . For example, in the same filter area range, gauge sheets with different filter pore sizes can be selected to match the "thickness" of the different ground coffee powders used by the user, and if the coarse powder is to use a large pore filter. 15, on the contrary, use small pores.

In the case where the double-layer filter cup is required in one cup, it is also possible to "change" the filter paper or filter cloth which is generally used conventionally.

Thirdly, the combination of the double-layer filter cup 1 and the control valve 2 of the present embodiment has a function of controlling the flow rate and the flow rate after the "filtering" in addition to the "filtering" function.

Fourth, the combination of the double-layer filter cup 1 and the control valve 2 of the present embodiment is suitable for the combination of "experimental" and "provisioning" variations of various hand-washed coffee tastes. In contrast, the conventional coffee filter cups are pure. The "time and flow rate" of the coffee liquid in the filter cup is controlled by manual "skills". Among them, each of the different skilled craftsmen's blenders, the "techniques" taught by beginners are not the same, each has a martial art. This embodiment is based on "insulation" and "time and flow rate" instead of manual "skills" for assistance or control.

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 application description of the manual blending technique is started from "the selected quality and ground coffee powder".

The control valve 2 of the embodiment of the present invention has a similar function to the conventional manual control valve, but the combination application has two different points: one is that the fixed valve port 21 of the control valve 2 has an inlet port 211 at its upper end. Through a vessel chassis 23 and a lower end thereof, a valve port 212 is passed through a vessel chassis 24 (as shown in FIG. 5B); and a fixed valve port 21 is provided with a scale 213 for indicating the manual handle 221 Where it is.

The double-layer coffee cup 3 of the embodiment of the invention has a similar function to the conventional double-layer coffee cup, but the double-layer coffee cup 3 has a different feature: the bottom of the inner cup 31 of the double-layer coffee cup 3 is plated with A layer of "nano silver glue" that can conduct heat.

Among them, the role of the nano silver glue 35 is to fill the gap between the bottom of the inner cup 31 and the heat source, which is not smooth, and increase the area where the heat source and the bottom of the inner cup 31 can effectively conduct heat.

The above heat source may be a general resistance type electric heater, an induction cooker, a semiconductor cooler (TE cooler) or other radiant heat source (for example, an infrared gas furnace, etc.).

It is an object of an embodiment of the present invention to provide a transparent double-layer filter cup 1 which is freely selectable and replaceable and can be repeatedly used for its filter sheet 15, which can avoid the use of filter paper which may have bleaching agent, and can reduce The filter paper (cloth) that is discarded after use achieves the economic benefits of environmental protection and repeated use.

A further object of the embodiment of the present invention is to provide a transparent double-layer filter cup 1 which has a heat insulating effect when water and coffee powder are subjected to a steaming action.

A further object of an embodiment of the present invention is to provide an application of a transparent double-layer filter cup 1 and a control valve 2, which can control the "time" and "flow rate" of "water and coffee powder" contact in the double-layer filter cup 1. Control.

A further object of embodiments of the present invention is to provide a combination of application of a coffee brewing transparent foaming device 100, wherein the nano silver glue 35 provided at the bottom of the double-layer coffee cup 3 can conduct heat into the cup. In the coffee liquid, you can drink hot coffee that is "higher temperature" and "fit for your taste."

Another object of the embodiments of the present invention is to provide a follicular device 100 that is transparent to hand coffee, and which has a transparency relative to a non-transparent follicle group device, and can provide a multi-angle direction "visual" brewing process condition during the filtration brewing process. To increase the fun of coffee brewing and chatting and the observational "teaching" skills.

H1, H2, H3‧‧‧ temperature

1‧‧‧Double filter cup

1/2‧‧‧Double filter cup 1 and control valve 2

11‧‧‧ Inner Cup

111‧‧‧Conical threaded cup

111A‧‧‧ short round tube

112‧‧‧ringware

112A‧‧‧ short round tube

1121‧‧‧ hole

12‧‧‧ outer cup

121‧‧‧Filter outlet

122‧‧‧ edge

13‧‧‧Circleware

131‧‧‧ holes

14‧‧‧ hollow layer

15‧‧‧Filter

2‧‧‧Control valve

21‧‧‧Fixed valve port

21/22‧‧‧Manual rotary valve

211‧‧‧ inlet valve

212‧‧‧Outlet

213‧‧‧Scale

22‧‧‧Rotary valve

221‧‧‧Manual handle

222‧‧‧ center hole

223‧‧‧ spiral column

2231‧‧‧ Nuts

23‧‧‧ utensils

23/23‧‧‧ Stacking of utensils 23 and utensils 24

231‧‧‧ holes

24‧‧‧ utensils

241‧‧‧ holes

3‧‧‧double coffee cup

31‧‧‧ Inner Cup

32‧‧‧ outer cup

33‧‧‧ hollow layer

34‧‧‧heat source

35‧‧‧Nano silver glue

4‧‧‧ hot water bottle

41‧‧‧ hot water

5‧‧‧coffee powder

51‧‧‧coffee liquid

6‧‧‧ cups

61‧‧‧ round hole

7‧‧‧heater

100‧‧‧ Transparent coffee filter equipment for hand-washed coffee

1 is a side view of a double-layered filter cup according to an embodiment of the present invention.

Fig. 1A is a schematic view showing the composition of a double-layer filter cup according to an embodiment of the present invention.

FIG. 1B is a schematic view showing the appearance of a glass filter according to an embodiment of the present invention.

2 is a side view of a double-layered filter cup according to an embodiment of the present invention.

Fig. 2A is a schematic view showing the surface tension of the filter outlet of the double-layer filter cup according to the embodiment of the present invention.

FIG. 2B is a schematic view of a double-layer coffee cup according to an embodiment of the present invention.

FIG. 2C is a schematic diagram 1 of the application and application of the double-layer filter cup according to the embodiment of the present invention.

FIG. 3 is a schematic diagram of the control of the double-layer filter cup according to the embodiment of the present invention.

FIG. 3A is a schematic diagram 2 showing the application and application of the double-layer filter cup according to the embodiment of the present invention.

Figure 4 is a schematic view showing the formation of the inner layer cup of the present embodiment.

Fig. 4A is a schematic view showing the formation of a double-layered filter cup of the present embodiment.

Figure 5 is a schematic view of the control valve assembly of the present embodiment.

Fig. 5A is a schematic exploded view of the manual rotary valve of the embodiment.

Fig. 5B is a side view showing the control valve of the embodiment.

Figure 5C is a schematic diagram of the installation of the scale.

Figure 6 is a schematic view of the double-layer coffee cup of the embodiment.

Fig. 6A is a schematic view showing the heat conduction of the bottom of the double-layer coffee cup of the embodiment.

FIG. 6B is a schematic view of the bottom heat conduction device of the embodiment.

Fig. 7 is a schematic view showing the application of the cup holder of the double-layer filter cup of the embodiment.

Fig. 7A is a side view showing the application of the cup holder of the double-layer filter cup of the embodiment.

Fig. 7B is a schematic view showing a first application example of the heater.

Figure 7C is a schematic view of the second application example of the heater.

In order to achieve the above object, please refer to the following embodiments. Among them, the above-mentioned "blow pipe, high temperature sintering" is a common technical term "glass master", and the general master is very familiar with this technology. The process (the technique of blowing the artificial mouth into the glass tube and the high temperature of 1300-1600 ° C fuse the two separate glass parts together), which will not be described in detail here.

Embodiment 1: A double-layer filter cup 1 is produced.

The double-layer filter cup 1 of the embodiment of the present invention, as shown in FIG. 1 , can be mainly divided into an inner layer cup 11 and an outer layer cup 12, wherein the outer layer cup 12 can mainly fit into the inner layer cup 11 and expose a filter. The outlet 121 and a space formed between the inner cup 11 and the outer cup 12 are referred to as a hollow layer 14, and the hollow layer 14 has been evacuated, and is mainly used for "insulation" between the two layers of cups. Wherein, there is another space under the inner layer of the inner cup 11 for accommodating a filter 15 corresponding to the circular shape for filtering the coffee slag remaining after the coffee powder in the inner cup 11 and the double filter cup; A filter outlet 121 is exposed underneath.

Please refer to FIG. 4 for a schematic diagram of the formation of the inner layer cup of the present embodiment. Referring to FIG. 4A, a schematic view of the double-layer filter cup 1 of the present embodiment is shown.

An inner layer cup 11 is formed as in Fig. 4: as in Fig. 4, the inner layer cup 11 is formed by a conical threaded cup body 111 and a circular vessel 112.

Wherein, the conical threaded cup body 111 is a borosilicate transparent glass long round tube having a diameter of about 4.5 cm, the inner tube is formed into a thread shape, and a short circular tube 111A of about 9 cm length is cut, and one end of the short circular tube 111A is cut. It was expanded to about 8.5 cm by means of a blow tube and a high-temperature sintering method to form a conical screw cup 111.

The inside of the cup body of the conical threaded cup body 111 has a thread-like surface, and the surface of the convex-concave thread can increase the area contacted by the hot water and the coffee powder in addition to the appearance, but the coffee powder with a small amount for a single person. In the case where the effect of the area in contact with the area is not obvious, it is also possible to use a surface having a "threaded shape" to have a smooth surface.

What is important is that if the inner layer cup 11 has a thread shape, the inner periphery of the filter sheet 15 can accommodate the outer periphery of the filter sheet 15 (as shown in Fig. 4), and it is not preferable to have a thread-like surface. When the circular filter 15 is placed, the contact between the threaded convex and concave surface and the filter sheet 15 causes an innumerable "void", which in turn reveals a finer portion of the coffee grounds.

Wherein, the annular vessel 112 is a borosilicate transparent glass long round tube having a diameter of about 4.5 cm, the inner tube is not threaded, and a short circular tube 112A of about 0.5 cm is cut, and the short circular tube 112A is blown with The high temperature sintering forms a circular concave vessel, and a V-shaped hole 1121 is sintered under the concave vessel to form a circular vessel 112.

A narrow cup bottom of a conical threaded cup 111 and a concave upper portion of a circular vessel 112 are sintered at a high temperature by a blow tube to form an inner layer cup 11.

Wherein, the bottom of the inner cup 11 is exposed with an inverted V-shaped hole 1121; and the inside of the circular vessel 112 has a space for accommodating a filter 15 of corresponding size (not shown in the drawing, please refer to FIG. 2C).

Wherein, the inside of the annular vessel 112 can accommodate the space of the filter sheet 15, and can form a "movable" manner in which the filter 15 can be arbitrarily accessed, or directly "stable" the filter 15 to be sintered at a high temperature in the ring. Inside the vessel 112.

The hole 1121 at the bottom of the inner cup 11 has a slightly convex shape as shown in the drawing, so as to increase the sintered contact area of the inner cup 11 together with the outer cup 12 when the high temperature sintering is performed. More "stable".

As shown in Fig. 4A, an outer cup 12 is formed: as in the outer cup 12 of Fig. 4A, a conical single-layer cup formed of a generally transparent heat-resistant glass can be purchased, and the inner space of the single-layer cup can accommodate at least the fourth size. The inner layer cup 11 formed by the drawing, the narrow bottom of the single layer cup is sintered to form a circular tube 121 having a diameter of about 5 mm and a length of about 1.5 cm; then the inner layer cup 11 is placed in the outer cup 12 to make the inner layer The hole 1121 at the bottom of the cup 11 is in contact with the edge 122 of the center hole in the outer cup 12 and then sintered at a high temperature.

The circular tube 121 is inserted into the hole 131 in the center of a circular vessel 13 to form a double-layered filter cup 1.

As shown in Fig. 4A, the double-layered filter cup 1 thus formed has a space 14 between the inner layer cup 11, the outer layer cup 12 and the two cup bodies.

It is important to note that the above-mentioned "the hole 1121 at the bottom of the inner cup 11 is in contact with the edge 122 of the center hole in the outer cup 12 and then sintered at a high temperature" must be formed after "high temperature sintering". It is necessary to perform the "vacuum" action in the hollow layer 14 first. Otherwise, when the vacuum is applied and the "insulation" action phase is entered, the "vacuum" state during the "insulation" process will cause the double-layer filter cup 1 to rupture. This may involve a difference in the "thermal stress" between the inner cup 11 and the outer cup 12 in its "vacuum" state.

The hollow layer 14 is for the double-layer filter cup 1, as described in FIG. 2A: when the steaming action is performed in the double-layer filter cup 1, a part of the coffee liquid temperature H3 is "hot convection" and The "heat conduction" is diffused to the outer periphery of the inner layer cup 11, and at this time, since the inside of the hollow layer 14 has a state in which the thermal conductivity is very low (vacuum), H3 is blocked, so that H3 cannot be diffused to the outer periphery of the inner layer cup 11. This defines the double-layer filter cup 1 to have a very important "insulation" effect.

As shown in Fig. 4A, a round tube 121 is exposed at the bottom of the double-layered filter cup 1. This tube 121 is also referred to as a filter outlet 121 in the following embodiments for convenience of explanation.

Among them, the filter 15 which can be accommodated in the double-layer filter cup 1 of the present embodiment is in line with the national food safety regulations, and is temporarily adopted by the German DURAN Group, the world's leading manufacturer of high-boron glass (more than 120 years old). Filter disc with glass rim produced.

The method for cleaning the filter sheet 15 (glass filter sheet 15) of the present embodiment is to soak the filter sheet 15 in the edible grade soda ash solution for about 5 to 10 minutes. Generally, the coffee equipment supply store sells the coffee powder residue for cleaning. Soda powder.

In this way, the filter sheet 15 is not only convenient for cleaning, but also can change the filter sheet 15 of the same circular diameter but different filter pore size by using different coffee powders of different grinding thicknesses at any time, 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. 5 for a schematic diagram of a control valve assembly of the present embodiment, FIG. 5A is a schematic exploded view of the manual rotary valve of the present embodiment, FIG. 5B is a side view of the control valve of the present embodiment, and FIG. Set the schematic.

As shown in Fig. 5, a self-aligning instrument purchases a glass type manual rotary valve 21/22, the main exploded view of which is shown in Fig. 5A. It has a fixed valve port 21 and a rotary valve 22 (for convenience, the manual rotary valve symbol is set to 21/22). The circular glass tubes at both ends of the fixed valve port 21 are respectively cut into lengths of about 1.5 to 2.0 cm.

In addition, two vessels having different circular diameters are prepared, wherein the upper vessel 23 is slightly smaller than the lower vessel 24, for example, the diameter of the vessel 23 is 8 cm and the diameter of the vessel 24 is 8.5 cm, which is mainly "small" to make the circular vessel 13 of the double-layer filter cup 1 "easy to fit" into the small vessel 23; wherein the lower vessel 24 is the same size as the annular vessel 13, the vessel 23, the vessel 24, The corresponding size of the circle diameter of the ring vessel 13 and the double cup coffee cup 3 cup mouth is as shown in Fig. 2C and Fig. 3/23/23.

Wherein, the upper and lower two vessels respectively cauterize a hole 231 and a hole 241 having a circular diameter of about 0.8 cm at the center thereof, and then insert the two ends of the fixed valve port 21 into the circular hole 2311 and the hole respectively. In 241, a control valve 2 is formed, as shown in Fig. 5B.

As shown in FIGS. 5A and 5B, the upper end of the fixed valve port 21 is defined as a valve port 211 and a lower end glass tube port defined as a valve port 212.

As shown in Fig. 5A, the manual rotary valve 21/22 includes a fixed valve port 21 and a rotary valve 22. Wherein, the fixed valve port 21 has a central circular hole for the rotary valve 22 to pass through and lock.

It can be seen from Fig. 5A 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 and applied.

The scale 213 of Fig. C is printed with a sheet of paper having a simple scale mark, which is attached to one side of the fixed valve opening 21.

The method for modifying the application is as follows: First, a scale 213 (such as FIG. 5C) is added to a fixed position on the fixed valve port 21 for indicating the manual handle 221 of the rotary valve 22. The position of the scale is located; the second is that two vessels are respectively formed on the upper and lower ends of the fixed valve port 21 as the vessel 23 and the vessel 24, and a valve port 212 having a length of about 1 cm is exposed at the center point of the vessel 24, and the valve is discharged. The exposure of the opening 212 is about 1 cm long and the exposure of the filter outlet 121 of Fig. 2A is about 1 cm long, and its function is the same to prevent the overflow of the coffee liquid 511, as shown in Fig. 2A.

As shown in Fig. 5B, the width of the vessel 23 can be slightly larger than the size of the cup of the common drinking cup on the market, so that the vessel 23 can be easily erected on a common drinking cup.

The manual rotary valve 21/22 is formed by inserting the rotary valve 22 into the inner hole of the fixed valve port 21, as shown in Fig. 5, wherein the front end of the rotary valve 22 has a plastic screw 223, and a plastic nut is used. 2231 rotates and locks the screw column 223 to prevent the rotary valve 22 from loosening. To clean the manual rotary valve 21/222, the nut 2231 can be removed first.

As shown in Fig. 5B, the manual handle 221 is rotated manually in the left/right direction, and the rotary valve 22 can be rotated simultaneously to close or open the "circulation" or "" of the coffee liquid 51 filtered in the control valve 2. shut down".

For example, if the manual handle 221 is rotated to the left in the left direction, the control valve 2 can be closed to prevent circulation (the filter outlet 212 and the center hole 222 of the rotary valve 22 are not aligned with the inlet port 211, so they are not penetrated); When it is rotated to the end, the flow of the open control valve 2 gradually flows from "small" to "large", and the coffee liquid 51 flows from the filter outlet 121 through the inlet port 211 into the center pore 222 of the rotary valve 22, and gradually controls the filter outlet 121. The flow rate is changed from "minimum" to "maximum" in the "opposite" range of the center hole 222. The manual rotation from "minimum" to "maximum" is the same as the general manual rotary control valve, unless otherwise stated.

Embodiment 3: Forming a double-layer coffee cup 3.

Please refer to FIG. 6 for a schematic diagram of a double-layer coffee cup of the present embodiment, FIG. 6A is a schematic diagram of heat conduction at the bottom of the double-layer coffee cup of the embodiment, and FIG. 6B is a schematic diagram of the bottom heat-conducting device of the embodiment.

As shown in FIG. 6, the double-layer coffee cup 3 of the present embodiment is similar to a general double-layer glass cup, and is also formed by two cups of the inner cup 31 and the outer cup 32. The space formed between the two layers of the cup is a hollow layer. 33, wherein the hollow layer 33 also has an insulating effect, the only difference is: As shown in FIG. 6A, the inner side of the inner cup 31 is sintered at a high temperature with a nano-silver glue 35. The thermal conductivity of the nano-silver glue 35 is close to that of the metal silver, which is advantageous for transferring the heat generated by the contact heat source to the coffee liquid in the inner cup 31. 51, "heating" the coffee liquid 51, as shown in Fig. 2C and Fig. 3A.

Among them, the nano silver gel 35 series gives the metal silver to nanocrystallization, usually its nanometer particle size is about 50nm, and it is a transparent bright yellow liquid after dilution. The manufacturer requires a density of about 2000 mesh and a high concentration (3000~). 5000ppm is easier to conduct heat). It can be converted from yellowish brown to dark green. It has a specific absorption spectrum at 410nm. Because it is very small, it is easy to inkjet or print on glass.

As shown in Fig. 6A, in this embodiment, the manufacturer is requested to form a transfer paper by printing, and a "backing" is adhered to one side of the transfer paper, and the adhesive surface is adhered to the bottom of the cup 31 of the double-layer coffee cup 3, and then, Place the double-layer coffee cup 3 with adhesive backing in the oven at 1300 °C for about 20 minutes at 560 °C, and "stand still" for about 8 hours in the oven to make the nano silver glue 35 really " Stabilized at the bottom of the inner cup 31, the nano silver gel 35 does not fall off when the double-layer coffee cup 3 is cleaned.

As shown in FIG. 6B, the heat source 34 of the double-layer coffee cup 3 of the present embodiment may be a general resistance type electric heater, an induction cooker, a semiconductor cooler (TE cooler) or other radiant heat (for example, an infrared gas furnace, etc.). The source of fever. For example, a device having a heater 7 of a heat source 34, and the power source required for heating the heater 7 is not depicted in Fig. 6B.

Please refer to FIG. 7 for the application diagram of the cup holder of the double-layer filter cup of the embodiment, FIG. 7A is a side view showing the application of the cup holder of the double-layer filter cup of the embodiment, and FIG. 7B is a schematic view of the application example of the heater. And FIG. 7C is a schematic diagram of the second application example of the heater.

As shown in Fig. 7, a cup table 6 for multi-person or business use, which can filter a plurality of cups of coffee at a time, the cup table 6 can be made of wood or stainless steel, etc., wherein the surface of the cup table 6 is dug out. A plurality of circular holes 61 having a circular aperture suitable for "inserting" the double-layer filter cup 1 or "stacking" the double-layer filter cup 1 and the control valve 2.

As shown in Fig. 7A, the cup 6 is displayed on the table surface, and it can be "inserted" into the double filter cup 1 or the "erect" device 1/2 in which the double filter cup 1 is combined with the control valve 2.

As shown in Fig. 7B and Fig. 7C, a heater 7 having a heat source 34 is shown which can "place" the double filter cup 1 or the double layer filter cup 1 and the control valve 2.

According to the above embodiment, the main focus of the double-layer filter cup 1 in the manual coffee extraction (bubbing) is the "insulation" action during the "steaming", "filtration" and "extraction" processes.

In summary of the above embodiments, the main focus of the present control valve 2 on manual coffee extraction (bubbing) is its regulation of the "flow rate/flow rate" of the coffee liquid.

According to the above embodiment, it can be seen that the main focus of the double-layer coffee cup 3 in the manual coffee extraction (infusion) is the "warming" action on the coffee liquid.

The so-called manual brewing (or brewing) of coffee, that is, a manual "extraction" action, extracts the ingredients in the coffee powder into the water, which mainly involves two things: "solubility" and "diffusion". effect". 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, such as aromatics, oils, caffeine and other hundreds of chemical substances in the process of brewing coffee, 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 good "solubility" or "complete extraction" is a good thing, how to effectively extract the front section, and reduce the influence of the taste in 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, the US SCAA: 1.15%-1.35%, which is a relatively light route. In Europe, it becomes a European SCAE: 1.25%-1.45%. Obviously Europe can Accept a little coffee.

The total dissolved solids TDS, also known as the total amount of dissolved solids, is measured in milligrams per liter (mg/L), which indicates how many milligrams of dissolved solids are dissolved in 1 liter of water. Generally, the TDS value needs to be measured at normal temperature and pressure, that is, it can not be mixed with hot water.

The solubility of coffee powder is related to temperature and pressure. The focus of the device for performing coffee extraction in this embodiment is the same as that of general hand coffee, most of which 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, the coffee powder 5 and 41 water are mixed in the double-layer filter cup 1 at the beginning, and a part of the "early" mixture is produced at a relatively high concentration; The other part of the "late" mix produces a lower concentration. The coffee liquid 51 filtered out into the double-layer coffee cup 3 after passing through the control valve 2 will be more pronounced in the double-layer coffee cup 3. The diffusion effect is the expansion of "high concentration to low concentration".

Among them, please read again as shown in Fig. 3A above the filter sheet 15. When the hot water 41 is just injected, 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 speed is also the fastest.

However, its diffusion rate will also increase as the "temperature" increases. Conversely, the rate of diffusion will also slow down as the "temperature" decreases. That is to say, when the hot water 51 is at 70 degrees C and at 90 degrees C, the conversion of the "thermal energy" of the coffee molecules into "kinetic energy" significantly increases the diffusion speed.

Among them, if the bottom of the double-layer coffee cup 3 is additionally "heated", 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 according to different varieties of coffee powder, by the bubbler 100 of the present embodiment Experiment in turn, find an appropriate balance point in the middle of the experimental data, and choose to make your own taste according to the appropriate experiment and deployment.

Of course, when the coffee powder 5 has a larger contact area with hot water (water) 41, the extraction speed is faster. 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.

The experiment is included 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 heat. The temperature of the water 41 is, for example, tested between 60 degrees C, 75 degrees C, 85 degrees C, or 90 degrees C or 95 degrees C; in the (3) extraction time and flow rate flow rate, the control valve 2 manual handle 221 is mainly adjusted. The rotation, according to the indication of the scale 213, can obtain different but obviously favorable experimental data.

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 complete coffee ingredients, no proper coffee. It is difficult to brew good coffee for your own taste. In addition to spending in a coffee shop-like place, you can only buy some instant coffee, which is convenient and quick to drink. In this embodiment, as with the automatic coffee machine, it is also possible to add "milk" to the "single product coffee" to make it a more delicious "single latte".

In fact, what happens to coffee when a factor that affects the taste of the brew changes? The amount of coffee powder can be 5 grams or less, the extraction temperature can be 5 degrees C or 5 degrees C higher, the amount of water extracted can be 50cc or less 50cc, the size of the water flow can be larger or smaller and the speed of water flow. It can speed up or slow down. Every factor will change the performance of coffee. "Different varieties of coffee, coffee for different people should use different extraction methods." The coffee characteristics caused by these changes can be controlled. The main use of the invention.

The various tests of this embodiment 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 characteristics. The necessary detection tools for the acidity pH tester, the thermometer, and the like used for the test, the test data, the comparison curve chart, and the like, which are not related to the scope of the present application, are omitted here, but the implementation spirit of the embodiment of the present invention is not lost.

The above embodiments are merely illustrative of the technical means and inventive concepts of the present invention, and are not intended to limit the technical scope or indirect methods of the present invention, for example, including the technical means and inventions disclosed in the above-mentioned FIG. 7 to FIG. Application concept.

1‧‧‧Double filter cup

13‧‧‧Circleware

2‧‧‧Control valve

221‧‧‧Manual handle

23‧‧‧ utensils

24‧‧‧ utensils

3‧‧‧double coffee cup

31‧‧‧ Inner Cup

32‧‧‧ outer cup

33‧‧‧ hollow layer

35‧‧‧Nano silver glue

Claims (16)

The utility model relates to a double-layer filter cup, which is suitable for hand-washing coffee, and the device comprises at least: an inner layer cup, the upper part of the inner layer cup can accommodate water and coffee powder and a filter unit corresponding to the bottom of the cup can accommodate a corresponding filter unit; The outer cup envelops the inner cup to form a hollow layer with heat insulation in the outer cup and the inner cup of the inner cup; wherein the bottom of the filter unit in the inner cup has a hole And a filter outlet provided in the bottom of the outer cup and the two can penetrate each other, so that the mixed liquid passes through the filter unit, the hole and is filtered out by the filter outlet. A double-layered filter cup according to claim 1, wherein the double-layered filter cup further comprises a circular vessel. A double-layered filter cup according to claim 1, wherein the inner layer of the inner cup has a thread shape. A double-layered filter cup according to claim 1, wherein the filter unit is a glass filter. A double-layered filter cup according to the first aspect of the invention, wherein the glass unit is accommodated in the inner layer cup in a movable or fixed manner. The double-layer filter cup according to the first aspect of the invention, wherein the filter unit is further one of a material such as a filter paper, a filter cloth or a metal filter. A double-layered filter cup according to claim 1, wherein the space of the hollow layer is further vacuum-sealed. A double-layered filter cup according to the first or second aspect of the invention, wherein the inner and outer two-layer cup body and the annular vessel are formed of heat-resistant transparent borosilicate glass. A double-layer filter cup according to claim 1, wherein the double-layer filter cup is further used in combination with a control valve. A double-layer filter cup according to claim 1, wherein the double-layer filter cup is further used in combination with a double-layer coffee cup. A double-layer filter cup suitable for hand-washing coffee, the manufacturing method steps comprising: (1) forming an inner layer cup: (1-1) forming a conical threaded cup body, and (1-2) forming a ring-shaped vessel There is a space in the inside of the ring vessel to accommodate a filter and a hole in the bottom of the ring vessel, (1-3) the bottom of the cup with the conical threaded cup and the upper part of the ring vessel with a high temperature of the blowpipe Sintering together to form an inner layer cup having the hole at the bottom; (2) forming an outer layer a cup: a filter outlet is exposed at the bottom of the outer cup, (3) the outer cup is sleeved into the inner cup, and (3-1) forms an "insulation" between the inner cup and the outer cup. The hollow layer, (3-2) is placed in the bottom of the inner cup to be in contact with the edge of the center hole in the outer cup, and then sintered at a high temperature. A double-layer filter cup according to claim 11, wherein the method further comprises forming a ring vessel such that the filter outlet at the bottom of the outer cup passes through the center of the ring vessel and is exposed. A double-layer filter cup according to claim 11, wherein the manufacturing method further comprises forming a control valve so that the double-layer filter cup can be mounted on the control valve. A double-layer filter cup according to claim 13 , wherein the method for forming the control valve comprises: (1) selecting a glass type manual rotary valve, and cutting the circular glass tubes at the upper and lower ends thereof respectively. The length is about 1.5cm, so that the upper end forms a valve inlet and the lower end forms a valve port, and (2) two vessels of different round diameters are formed, for example, the diameter of the small vessel is 8 cm and the diameter of the large vessel is 8.5 cm. Two holes are respectively dug at the center points of the two vessels, and (3) the valve opening of the manual rotary valve is inserted into the hole of the small vessel to be sintered at a high temperature, (4) and the manual The outlet port of the rotary valve is inserted into the hole of the large vessel to be sintered together at a high temperature, and (5) forms a control valve. A double-layer filter cup according to claim 11, wherein the manufacturing method further comprises forming a double-layer coffee cup so that the double-layer filter cup can be erected on the double-layer coffee cup. The double-layer filter cup according to claim 15 , wherein the method of forming the double-layer coffee cup comprises: (1) forming an inner cup and an outer cup, and inserting the outer cup into the inner cup A hollow layer having a "insulation" effect is formed between the inner cup and the outer cup; (2) a nano-silver glue is adhered to the bottom of the inner cup, and (3) a double-layer coffee cup is formed.