TWM604590U - Infusion coffee bag - Google Patents

Abstract

This creation is an infusion coffee bag, which includes a bag body that can filter coffee grounds. The two sides of the bag body adjacent to the mouth of the bag are respectively provided with M-shaped hangers. The hangers are set in the cup and the bag body is filled Coffee powder, after injecting hot water, the bottom of the bag body moves to or near the bottom of the cup, so that most of the space in the whole cup can be used for continuous extraction of coffee powder by hot water, which is a simple structure and can fully extract coffee essence Practical creations extracted from brewing.

Description

Infusion coffee bag

This creation is a filter bag body, which can be used for immersing coffee bags containing coffee powder and extracting coffee liquid.

There are many ways for consumers to drink coffee. In addition to the coffee that has been brewed into bottles and cans sold in existing stores, you can buy and drink directly, and the most basic method is coffee brewing. Put it into the cup, then add the hot water and stir it fully. Some people drink black coffee only, while others add appropriate additives according to personal preference to form coffee liquids with many different flavors. The disadvantage is that coffee powder that is not completely dissolved in water will not only form coffee grounds, but also seriously affect the taste, so there is a way to filter the coffee liquid.

One way to filter the coffee liquid is the drip filter method. After the coffee beans are ground into coffee powder, the coffee powder is filled in the filter paper of the filter screen or the filter cup, and the user then pours the hot water in by hand In the coffee powder, the principle of the downward flow of water is used to penetrate the coffee powder, and part of the coffee substance is dissolved out to form the coffee liquid in the process of contact with the coffee powder, and then the coffee liquid that flows out under the filter is taken to extract the coffee Drinking liquid, so the coffee-related ingredients contained in this coffee liquid will be in contact with the coffee powder and hot water for the length of time, the roasting degree of the coffee powder, the thickness (grinding) of the coffee powder, etc., and even the pore size or mesh of the filter ( mesh) are closely related. However, this method must first grind the coffee beans with a grinder, and must be equipped with a filter screen or filter cup and filter paper, etc., so the user must have the aforementioned grinder and filter cup filter paper, so the brewing and quenching It must be purchased first, which is extremely inconvenient for ordinary people and has the disadvantage of having to spend extra money to purchase it.

In order to provide general consumers with coffee liquid obtained by extracting coffee powder without spending too much money on the market, there is an ear-hook filter bag 4 on the market, as shown in Figure 11. The hanging filter bag has a filter bag 40 in its structure. The coffee beans are ground into coffee powder 400 by the manufacturer with a grinder, and then filled in the filter bag 40 and the opening is sealed. The other sides of the filter bag are respectively An ear hook piece 50 is provided. Each ear hook piece 50 includes a base piece 51, an extension piece 52, and a hang piece 53 connected to each other at both ends to form an N-shaped ear piece 50, wherein the base piece 51 is connected and fixed In the filter bag 40, one end of the extension piece 52 is connected to the bottom end of the base piece 51, and the other end is connected to the top end of the hanging piece 53. When hanging, the filter hanging bag is hung on the cup 30 by the extension piece 52 and the hanging piece 53. The two opposite sides of the cup opening 31; because the extension piece 52 and the hanging piece 53 will be fixed on the edge of the cup opening 31, and the length of the extension piece 52 is fixed, so that the filter hanging bag 4 can still hold the filter after the coffee liquid is injected The body of the bag 40 will not sink and move, so as to maintain most of the filter bag 40 always above the coffee liquid level 61.

When consumers want to drink coffee beverages, they first tear open the top of the filter bag, and then spread the two ear hanging pieces 50 outwards and hang them on the upper edge of the mouth 31 of the cup 30. Due to the hanging N-shaped ears The hanging piece 50 has been fully expanded and supported. At this time, the bottom of the filter bag and the bottom 32 inside the cup are often kept at a distance. As a space for accommodating coffee liquid, the user pours hot water into the filter bag several times or slowly After the coffee powder inside, the hot water will extract the ingredients contained in the coffee and filter through the filter bag, so that the coffee liquid will naturally leave the bag body and flow into the cup after penetration. Almost drip filtration method; because the hot water is mixed with coffee for extraction, the contact time is too short, before the full extraction has not been completed, the hot coffee liquid has flowed out and no extraction is performed, although a cup of coffee-free powder can be obtained The taste of coffee, but it also isolates the oily and gums remaining in the coffee powder that are not extracted and the coffee tastes thick. Therefore, the concentration of the extract is weak, the taste is slightly thin, and the strong coffee flavor is not fully displayed. The problems and shortcomings.

In view of the problems and shortcomings of the aforementioned existing filter hanging bags, the creator has re-researched and developed an immersion coffee bag. When brewing and extracting coffee, the coffee bag is set in the cup body with an M-shaped rack. The extraction is carried out by soaking, so as to achieve the purpose of fully extracting the coffee essence and easy to use.

The aims of this creation include:

1. It is to create a coffee dip bag that is better than the previous technology, which can not only enhance the rich taste of coffee, but also avoid the problem of turbid taste caused by the coffee grounds mixed with coffee liquid.

2. It is to provide the previous technology which is different from the traditional filter bag, and is more suitable for coffee dipping bag of different depth and size coffee cups, so as to meet the needs of different people or different coffee liquid amounts or concentrations under different environmental conditions.

Third, it is to provide a dipping bag with a wider filter bag opening into a round shape, which can be suitable for various coffee cup types.

4. It is to study the most suitable dipping bag, the structure of which is matched with the proper brewing method, so that the concentration and extraction rate of the final coffee liquid can fall within the best range evaluated by professional baristas.

5. The provided dipping bag allows consumers to fully soak in only 5 seconds of water injection time. Compared with the traditional drip filter method of filter hanging bag, it needs to wait more than 60 seconds by the water injection machine or even The 90-second time is more suitable for consumers who are not long-lasting but are critical of coffee quality in this age where every inch of gold counts.

6. The aim is to research out the most suitable soaking method for the creative soaking bag, and provide the best soaking time range under different combinations of coffee beans, roasting degree, grinding degree, etc., so that ordinary consumers do not need to be a barista. Even if you can brew a cup of professional coffee, you can also make the best coffee.

In order to achieve the aforementioned purpose, the technical means used in this creation is to provide an infusion coffee bag, which includes a bag body and two hangers; the bag body is a hollow body with an opening at the top and a bag at the bottom. The bag body has a plurality of filter holes; each hanger of each hanger has a substrate, a first extension piece, a second extension piece and a hanger piece, the substrate is an inverted U-shaped piece and the The bag body is combined and fixed, one end of the first extension piece is connected to the upper part of the base sheet, one end of the second extension piece is connected to the other end of the first extension piece, and the upper position of the hanging piece is connected to the second extension piece. The other top ends are connected to each other, and the hanger expands into an M shape.

In the infusion coffee bag, the second extension piece is formed at the outer edge of the first extension piece, and the hanging piece is formed at the outer edge of the second extension piece.

In the infusion coffee bag, the top end of the first extension piece is connected to the center of the base piece, the bottom end of the second extension piece is connected to the bottom end of the first extension piece, and the upper position of the hanging piece It is connected with the top end of the second extension piece.

The infusion coffee bag, wherein the bag body is a small bag body, the specific size of the bag body is about 10 cm in height, and the width is about 9 cm, or a medium-sized bag body, the specific size and height of the bag body It is about 15 cm in width and 9 cm in width, or a large bag. The specific size of the bag is about 20 cm in height and 9 cm in width.

In this creation, the immersed coffee bag created by the aforementioned technical means is set on the hanging racks on two opposite side walls of the bag body. When hung on the cup body, a larger vertical displacement can be formed, thereby injecting hot water into the bag. The coffee powder in the body shifts the bottom of the bag to be close to or adjacent to the bottom of the cup, so that the bag is immersed in hot water as much as possible. At this time, the hot water continuously enters and exits the bag through the filter holes, which can continue to treat the coffee powder. The extraction process makes this creation use the immersion extraction method to extract coffee. During the extraction process, it has the advantage and effect that the essence and aroma components of coffee can be fully extracted and released.

Referring to Figures 1 to 3, this creation is an infusion coffee bag, which includes a bag body 10 and two hangers 20. The bag body 10 is a hollow body with a containing space formed inside. The bag body 10 There is an opening 11 at the top, the opening 11 communicates with the accommodating space, and the bottom 12 is a bag bottom. The bag 10 of the present creation is made by cutting and sealing a sheet, and the sheet has a plurality of filter holes for brewing coffee At this time, the coffee liquid can freely enter and exit the filter holes, and the coffee solids are retained in the accommodation space of the bag body 10.

The two hangers 20 are respectively arranged on two opposite sides of the bag body 10 and adjacent to the opening 11. The two hangers 20 have the same structure and are in an M-shaped form. Only one of the hangers 20 will be described in detail below. , The hanger 20 is composed of a substrate 21, a first extension piece 22, a second extension piece 23, and a hanging piece 24 connected to each other, wherein the substrate 21 and the bag body 10 are combined and fixed to each other, and it is one An inverted U-shaped piece, one (top) end of the first extension piece 22 is connected to the center above the substrate 21, and one (bottom) end of the second extension piece 23 is connected to the first extension piece 22 The other (bottom) ends are connected to each other, and the second extension piece 23 is formed at the outer edge of the first extension piece 22, and the upper position of the hanging piece 24 is connected to the other (top) end of the second extension piece 23 The hanging pieces 24 are connected to each other, and the hanging pieces 24 are formed on the outer edge of the second extension piece 23. With the aforementioned structure, when each hanger 20 is unfolded, the hanger 20 viewed from the side is roughly M-shaped.

As shown in Figure 2, the hanger 20 can be made of a rectangular sheet, preferably a piece of paper. According to the structure of the hanger 20, the rectangular sheet is cut with a tangent at a specific position, so that When not in use, the base sheet 21, the first extension sheet 22, the second extension sheet 23, and the hanging sheet 24 are adjacent to each other to form a single body. When it is to be used for unfolding, the base sheet 21, The first extension piece 22, the second extension piece 23 and the hanging piece 24 form an M-shaped frame.

Referring to Figures 3, 4, and 5, when the infusion coffee bag of the present creation is hung on the mouth 31 of the cup 30, the unfolded hanging piece 24 and the second extension piece 23 are hung on the mouth of the cup. At 31, the first extension piece 22 and the second extension piece 23 between the base piece 21 and the hanging piece 24 can be adjusted according to the diameter of the cup opening 31 of the cup 30, so that the bag body 10 is firmly positioned in the center of the cup 30 , That is, the peripheral edge of the bag body 10 and the inner wall of the cup 30 are kept approximately at a similar symmetrical distance; then an appropriate amount of coffee powder 100 can be poured into the accommodating space inside the bag body 10, and the amount of coffee powder 100 can be determined according to personal taste requirements Increase or decrease.

As shown in Figure 6, when brewing coffee, hot water is directly injected from the opening 11 of the bag body 10. The amount of hot water can also be adjusted according to the tastes of the drinker. After the hot water is poured, the hot water The coffee powder is quenched to extract the coffee liquid 60. After the coffee powder 100 is combined with hot water, the weight increases. Due to the structural relationship, the first extension piece 22 and the second extension piece 23 are stretched outward, causing the bag body 10 to be downward. Displacement until the bottom 12 of the bag is close to or close to the bottom 32 of the cup, so that the coffee powder 100 located in the bag body 10 remains immersed under the coffee liquid surface 61 in the cup to continuously extract the coffee components, so that the coffee essence is fully released After the soaking and quenching is completed, the two hangers 20 can be folded and pressed against each other and taken out of the cup 30.

The immersed coffee bag of this creation can be produced in a variety of different specifications and sizes. For example, as shown in Figure 2 is a medium-sized bag body 10 whose specific dimensions are about 15 cm in height and 9 cm in width. Figure 8 shows a small bag body 10A. Both sides of the bag body 10A are provided with a hanger 20A. The specific dimensions of the bag body 10A are about 10 cm in height and 9 cm in width. Shown as a large bag body 10B. Both sides of the bag body 10B are provided with a hanger 20B. The specific size of the bag body 10 is about 20 cm in height and 9 cm in width. Consumers can choose different sizes according to personal needs. Specifications of infusion coffee bags. This embodiment, etc. only illustrate multiple choices of sizes, and are not a limitation of the scope of the patent. Any simple size or shape modification should fall within the equivalent scope of the patent.

As shown in Figure 10, although coffee preferences depend on personal preferences or habits, different people naturally have different choices. Some prefer sour, some prefer bitterness, and some prefer pure coffee with a strong original flavor. Some like more water or milk froth, and some just care about having a cup of casual company to sit quietly and peacefully for a moment, and they don't agree. However, for the coffee industry, it is constantly pursuing a good extraction process and method to extract the most essential ingredients from many coffee substances to cater to the good flavor recognized by most coffee drinkers and accumulate more loyal customers. It is still the highest standard, and its standard is mostly based on the evaluation of coffee cup testers among professional baristas. Just like the taster appraising the flavor of wine, the coffee cup tester appraised the flavors of different coffees and summed up the best concentration range (that is, 1.15%~1.35%), and the best extraction rate range is 18 %～22%.

As shown in Figure 10, the vertical axis represents the concentration of coffee liquid or the total dissolved solids (TDS), that is, the percentage of the mass of coffee components contained in the coffee liquid, and the horizontal axis represents the extraction rate, that is, the mass of coffee components dissolved in water accounts for The percentage of the original coffee powder dose. The finished coffee may be distributed in different areas, and the preferences of each area vary from person to person, but the coffee liquid that falls in the central area is the range that the coffee cup testers jointly appraise as the ideal (or the best), this is the coffee industry The so-called "Golden Cup Guidelines."

As for the reasons for the difference in a cup of coffee, in fact, various factors that affect coffee taste (combination of ingredients) can be separated and variable, and given a combination of many variables with different changes, the coffee taste with different results can be scientifically obtained.

In the process of the creative research and development experiment, for the convenience of explanation, only a few independent variables are selected for setting. Although there are other variables that can be considered, they are not required for this description, so they are omitted. The independent variables are as follows: A: Types of coffee beans B: Baking degree C: Coffee powder weight (g) D: Grinding degree E: Water injection ratio, refers to the weight of coffee powder (g) and water supply (cc) to make coffee, namely C:G. F: Powder-to-liquid ratio, refers to the ratio of the weight of coffee powder (g) to the amount of extract (cc) obtained, namely C:W. G: Water supply (cc) H: filter time (sec)

The measurement result is marked as T: Temperature (℃) W: Extraction liquid volume (cc) X: Concentration (%) Y: Extraction amount (g), refers to the weight of coffee components contained in coffee liquor Z: Extraction rate (%), also known as extraction rate.

The following are only part of the record examples of variable settings and result changes in the measurement process for explanation.

Given the setting values of the above variables, some variables in the following table are kept fixed, but some variable values are changed. A Columbia B Moderate 50 C 10 15 10 20 10 15 10 15 20 D 30 E 1:18 F 1:15 G 180 270 180 360 180 270 180 270 360 H 60 60 90 90 150 150 180 180 180

Measurement results obtained from traditional filter bags: T 92 93 91 92 93 93 90 90 90 W 150 225 150 300 150 225 150 225 300 X 0.51 0.57 0.84 1.04 0.92 0.96 0.97 1.06 1.08 Y 0.765 1.283 1.26 3.12 1.38 2.16 1.455 2.385 3.24 Z 7.65 5.7 12.6 7.8 13.8 14.4 14.55 15.9 16.2

The measurement results of the dipping bag of this creation: T 92 93 91 92 93 93 90 90 90 W 150 225 150 300 150 225 150 225 300 X 0.69 0.72 1.03 1.13 1.21 1.23 1.23 1.28 1.32 Y 1.035 1.62 1.545 3.39 1.815 2.768 1.845 2.88 3.96 Z 10.35 7.2 15.45 8.475 18.15 18.47 18.45 19.2 19.8

The difference in concentration (or extraction rate) of the dipping bag of this creation compared with the traditional filter bag is expressed in multiples: multiple 1.35 1.26 1.23 1.09 1.32 1.28 1.27 1.21 1.22

In the above measurement, when the weight of coffee powder increases, the water injection volume conditions are also appropriately adjusted to maintain a fixed water injection ratio and powder-to-liquid ratio. Based on this measurement result, the dipping bag invented by this creation, no matter how the variable changes, the concentration and extraction rate of coffee extracted under the same variable conditions are better than the traditional filter hanging bag, with an average of more than 20%, and When the filtration time is more than 150 seconds, the concentration and extraction rate easily fall within the optimal ranges of 1.15%~1.35% and 18%~22% identified by the coffee cup tester. In contrast to the concentration of traditional filter bags And extraction rate, it is difficult to enter the optimal range. Even if you change the conditions of different coffee beans, roasting degree, grinding degree, etc., the measurement results are still the same.

In addition, the traditional filter hanging bag is used after the filter hanging bag is placed in the mouth of the coffee cup. There is a basic contradiction in whether the water filling time is long or short. The reason for the slow water injection is to let the water and the filter hanging bag. The coffee powder has more contact time in order to extract more coffee essence, so the traditional filter bag filtering method is called the drip filter method; however, this requires a long time to wait, which is for consumers who are not durable. , The endurance of the water injection time is only about one and a half minutes to the limit, and after a long time, there will be a feeling of "penalty station". However, the flow rate of the water rushed into the filter bag is fast, and the rate of flowing out of the filter bag is also fast. The contact time between water and coffee powder is too short, and the mellow essence in the coffee cannot be fully released. The result of not having too much time will sacrifice the quality of coffee. , Can't take care of coffee coming fast and good.

Relatively speaking, the coffee dipping bag invented by this creation, due to the structural improvement, will lean against the bottom of the cup when it is placed in the cup to hang and pour water, so that most or all of the dipping bag is always immersed in hot water. A large amount of water can be injected at the beginning without the limitation of the water injection time; even if the water injection time is less than 5 seconds, the hot water can penetrate back and forth between the inside and outside of the filter, so it has been in constant contact with the coffee powder, so it can get enough time to extract the coffee The essence in the powder, so consumers who are not durable can leave immediately after quick filling of water, and let the coffee dip bag soak in the water. At the same time, while doing other tasks, let the time pass quietly and still enjoy a cup of fragrance Very strong coffee.

The following table is an example of the traditional drip filter method in a limited time, compared with the long-term soaking of the coffee infusion bag of this creation: the setting of the variables is similar to the previous table, some variables are kept fixed, and the values of other variables are changed. A Columbian Supremo Italy Kenya AA Yegasev Bake in Boston Seattle Deep Baking Mandheling B Moderate 45 35 63 58 58 45 45 C 10 15 20 20 20 15 16 12 20 D 25 25 25 30 25 25 25 30 30 E 1:18 F 1:15 G 180 270 360 360 360 270 288 216 360

Set water injection time and measurement results of traditional filter bag: H 90 150 150 T 93 95 90 94 94 93 90 91 90 W 150 225 300 300 300 225 240 180 300 X 0.92 1.00 1.03 1.02 1.01 0.99 1.01 1.08 1.12 Y 1.38 2.25 3.09 3.06 3.03 2.22 2.424 1.944 3.36 Z 13.8 15 15.45 15.3 15.15 14.85 15.15 16.2 16.8

The water filling time and measurement result set for the dipping bag of this creation: H 180 240 360 T 93 95 90 94 94 93 90 91 90 W 150 225 300 300 300 225 240 180 300 X 1.27 1.33 1.36 1.35 1.29 1.3 1.25 1.25 1.45 Y 1.905 2.99 4.08 4.05 3.87 2.925 3.00 2.25 4.35 Z 19.05 19.95 20.4 20.25 19.35 19.5 18.75 18.75 21.75

The difference in concentration (or extraction rate) of the dipping bag of this creation compared with the measurement result of the traditional filter hanging bag is expressed in multiples: multiple 1.38 1.33 1.32 1.32 1.28 1.32 1.24 1.16 1.27

The above measurement is based on the direct comparison of the short-time dripping filter method suitable for the traditional filter bag, and the fast water injection but long-term soaking method suitable for the innovative dipping bag of this creation, which uses different coffee types, roasting degrees, and grinding degrees , Water injection volume, water temperature and other cross-combination settings; the results show that the dipping bag invented by this creation can fully soak the coffee without waiting for the drip filter, no matter how the variable changes, The concentration and extraction rate of the extracted coffee are more than 30% on average compared to the traditional drip filter method, and most of them fall within the best range identified by the coffee cup tester, achieving both fast and good results. Ideal.

In summary, using the soaking bag of this creation by soaking method is compared with the traditional filter hanging bag by drip filtration, the concentration and extraction rate of the coffee liquid obtained are more than about 20%-30%, and soaking in hot water for more than 150 seconds The extraction time is long enough to almost completely extract the essence of coffee, and its quality can easily reach the range of the best coffee identified by professional baristas (extraction rate 18%-22%); therefore, it can be suitable for regardless of preference. A wide range of consumers who are thick or impatient. In addition, after many further experiments, it is found that the mesh of the soaked bag is between 20 and 25, and the soaking effect is particularly good. The mesh number refers to the number of meshes in the area of 1 inch * 1 inch of the filter, so it is related to the size of the powder particles passing through the mesh. The mesh number 20 is in the international powder particle size comparison table Medium, equivalent to 830 microns (μm).

10, 10A, 10B: bag body 100: coffee powder 11: opening 12: bottom of bag 20, 20A, 20B: rack 21: Substrate 22: The first extension piece 23: second extension piece 24: Hanging film 30: cup 31: Cup mouth 32: Cup bottom 4: Ear hanging filter bag 40: filter bag 400: coffee powder 50: ear hook 51: Substrate 52: Extension piece 53: Hanging film 6: Coffee liquid 61: Coffee liquid level

Figure 1 is a schematic diagram of the appearance of the first embodiment of the creation. Figure 2 is a schematic plan view of the first embodiment of the creation. Figure 3 is a schematic cross-sectional view of the first embodiment of the creation of the dipping bag hanging on the cup. Figure 4 is a schematic top view of the first embodiment of the creation of the dipping bag hanging on the cup. Figure 5 is a schematic diagram of the appearance of the first embodiment of the creation of the dipping bag hanging on the cup. Fig. 6 is a schematic cross-sectional view of the brewed coffee in the first embodiment of the creation. Figure 7 is a schematic diagram of the appearance of the second embodiment of the creation. Figure 8 is a schematic plan view of the second embodiment of the creation. Figure 9 is a schematic plan view of the third embodiment of the creation. Figure 10 is a schematic diagram showing the percentage of the optimal concentration range and the percentage of the optimal range of quenching rate for this creation. Figure 11 is a diagram of an embodiment of a prior art filter hanging bag.

10: Bag body

11: opening

12: bottom of bag

20: hanger

21: Substrate

22: The first extension piece

23: second extension piece

24: Hanging film

Claims (10)

An immersion coffee bag, which includes a bag body and two hangers; The bag body is a hollow body with an opening at the top and a bag at the bottom, and the bag body has a plurality of filter holes; Each hanger of each hanger has a base piece, a first extension piece, a second extension piece, and a hanger piece. The base piece has an inverted U-shaped piece body which is combined and fixed with the bag body. One end of the extension piece is connected to the upper part of the substrate, one end of the second extension piece is connected to the other end of the first extension piece, the upper position of the hanging piece is connected to the other end of the second extension piece, the hanger Expand into an M shape. The infusion coffee bag according to claim 1, wherein the second extension piece is formed at the outer edge of the first extension piece, and the hanging piece is formed at the outer edge of the second extension piece. The infusion coffee bag according to claim 1 or 2, wherein the top end of the first extension piece is connected to the center of the substrate, and the bottom end of the second extension piece is connected to the bottom end of the first extension piece, The upper position of the hanging piece is connected with the top end of the second extension piece. The infusion coffee bag according to claim 3, wherein the bag body is a small bag body, and the specific size of the bag body is about 10 cm in height and 9 cm in width. The infusion coffee bag according to claim 3, wherein the bag body is a medium-sized bag body, and the specific size of the bag body is about 15 cm in height and 9 cm in width. The infusion coffee bag according to claim 3, wherein the bag body is a large bag body, and the specific size of the bag body is about 20 cm in height and 9 cm in width. The immersed coffee bag according to claim 3, wherein the bag contains a proper amount of coffee powder after being immersed in hot water at a temperature of 90°C to 93°C for 150 seconds to 240 seconds, and the concentration of the obtained coffee liquid All can fall within the optimal range of 1.15%~1.35%, and the coffee extraction rate of the coffee liquid obtained from soaking for 150 seconds to 360 seconds can fall within the optimal range of 18%~22%. The infusion coffee bag according to claim 7, wherein the weight of the appropriate amount of coffee powder is between 15 grams and 30 grams, and the time required to inject hot water is only within 5 seconds. The infusion coffee bag according to claim 7, wherein the roasting degree of the appropriate amount of coffee powder is between 35-63 and the grinding degree is between 25-30. The infusion coffee bag according to claim 3, wherein the mesh of the bag body is between 20-25.

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