WO2021029681A2

WO2021029681A2 - Coffee capsule

Info

Publication number: WO2021029681A2
Application number: PCT/KR2020/010714
Authority: WO
Inventors: 윤재준; 이희환; 이준혁
Original assignee: 주식회사 오러스
Priority date: 2019-08-13
Filing date: 2020-08-13
Publication date: 2021-02-18
Also published as: WO2021029681A3

Abstract

The present invention relates to a coffee capsule for uniformly and rapidly extracting cold coffee by having water rise from the bottom to the top in a plurality of chambers filled with ground coffee. The coffee capsule of the present invention is provided with one or more chambers filled with ground coffee and dividing the coffee capsule into a plurality of sections (the cross-section of a chamber is one to 20 times smaller than the cross-section of the entire coffee capsule ), and water rises from the bottom to the top in the chambers (if water is supplied from the top to the bottom, a path through which water goes down is set (i.e., a water path is generated) by the effect of gravity, and thus water cannot uniformly penetrate through the ground coffee in the coffee capsule), such that water can uniformly penetrate through the ground coffee within the chambers. Accordingly, coffee can be extracted even with cold water in a relatively short time, and high concentration and flavor uniformity can be achieved.

Description

Coffee capsules

The present invention relates to a coffee capsule, and more particularly, to a coffee capsule for uniformly and rapidly extracting coffee by raising water in a plurality of chamber chambers filled with ground coffee.

Capsule coffee commercialized under the trademark of Nespresso (Dolce Gusto) is for single use, containing a small amount of coffee of 5 g to 10 g or 25 g in a container, and extracting the coffee at high temperature and high pressure by putting it in an extraction machine. High pressure of about 10 to 20 bar, held in the capsule. It provides high coffee extraction yield and crema in a short time by extracting coffee within minutes under high temperature conditions of 70℃ or higher.

Currently, commercially available capsule coffee extracts espresso at high temperature and high pressure, and ice coffee is made by putting ice in coffee (espresso) extracted at high temperature and high pressure.

Korean Patent Registration No. 10-1400596, Korean Patent Publication No. 10-2018-0108596, etc. disclose capsule coffee extracting coffee with pressurization and hot water. However, there was no capsule coffee that extracts hot coffee or iced coffee (including cold brew) with high temperature, room temperature or cold water without pressure in a short time.

In addition, since capsule coffee must withstand high temperature and high pressure extraction conditions, highly durable materials such as aluminum are used, and therefore, the materials used for capsule coffee are biodegradable or difficult to recycle. Are being collected).

In addition, since the capsule coffee is extracted at high temperature and pressure, there is a problem in that a large amount of components such as caffeine contained in the beans are extracted.

In addition, the capsule coffee extracts coffee in a short time through high temperature and high pressure, so that the extraction efficiency is high, so that a strong bitter taste and a strong taste can be provided, but there is a limitation in providing coffee taste and aroma according to the type or blending of beans.

Cold brew is also one of the iced coffees.Unlike ice americano, cold brew is a coffee extracted from coffee powder by dropping water on ground beans. It is also called Dutch coffee (dropping type). It refers to coffee that has been brewed over a long period of 4 to 24 hours. In addition, cold brew is extracted by immersion method in which coffee beans are immersed in cold water for 10 hours or more to brew coffee.

However, the existing cold brew is a natural fall method or a method of brewing for a long time, so not only the scale of the device is increased, but also it takes too much time. For this reason, despite an increase in the demand for cold brew, it is difficult to supply enough cold brew coffee.

In addition, since the existing cold brew extracts coffee over a long period of time, caffeine is very high, there is a problem that the coffee is contaminated (inflow of foreign substances, propagation of E. coli, etc.) during the extraction process, and the coffee scent is blown away.

The present invention provides a capsule for extracting coffee in a short time with high temperature (70° C. or higher), room temperature or cold water without applying a separate pressure to the capsule.

The present invention is to provide a capsule in which a biodegradable material can be used.

The present invention is to provide a capsule capable of extracting coffee having a lower caffeine content compared to conventional cold brew or capsule coffee.

The present invention is to provide a capsule capable of providing a coffee taste and aroma possessed by each coffee bean (or blended coffee powder).

In one aspect, the present invention

As a sealed capsule 100 after filling a small amount of ground coffee, the capsule 100

A housing 10 forming a side wall of the capsule;

A cover 20 covering the upper portion of the housing;

A bottom portion 30 forming a lower portion of the housing;

At least one chamber 40 formed by the bottom part 30 and the housing, the upper part is opened, and ground coffee is filled therein

Water supply units

50 and 150 supplying water to the bottom of the chamber;

Includes discharge units (60, 160, 260) for outflowing the coffee extracted from the chamber to the outside of the capsule,

Water is supplied to the bottom of the chamber through the water supply unit, and the water rises from the bottom of the chamber to extract coffee liquid from the coffee powder, and the extracted coffee liquid flows into the inlet hole of the discharge unit located at the top of the chamber and then goes out of the capsule. It relates to spilled coffee capsules.

The coffee capsule of the present invention is filled with ground coffee therein, and has one or more chambers that divide the capsules into a plurality (the cross section of the chamber is the same as the entire cross section of the capsule, or is less than 1/2 to 1/20), and the chamber As the water rises from the bottom to the top (if it is supplied from the top to the bottom, the path through which the water goes down under the influence of gravity is determined (the water length is created), so the coffee powder in the capsule cannot be evenly invaded). Since it can be uniformly invaded, high concentration and taste uniformity can be secured even for a short time.

In addition, in the coffee capsule of the present invention, in the process of moving water from the bottom of the chamber to the top (at a very slow speed), the lifting force (elevating pressure) acting on the water particles, the dropping force due to gravity, and the water infiltrating between the neighboring coffee particles Due to the capillary force, the contact area with the coffee powder and the invasion time can be increased.

In addition, since the coffee capsule of the present invention has a structure in which coffee is independently extracted for each chamber, the coffee extraction rate can be controlled by adjusting the size or height of the chamber and the flow rate (water pressure) of supplied water. For example, the coffee capsule of the present invention having an inner diameter of 3.5 cm, a height of 4.5 cm, and five chambers can extract coffee in about 5 to 20 minutes.

The coffee capsule of the present invention can elevate water in a plurality of chambers to extract coffee with high temperature, room temperature or cold water in a short time without additional pressing force. For example, in order to extract conventional capsule coffee (Nespresso, Dolce Gusto), a rapid instantaneous heater (1000 to 1200W) raising the temperature to 80°C within a few seconds (3 to 10 seconds) and a pressure pump 300 applying a pressure of 15 bar ~500W), but if you use the capsule of the present invention, a non-pressurized machine (low flow quantitative motor (3W) and low-power heater (100-300W) without such a pressure pump or rapid instantaneous heater) is required. Because it can be used, it is also advantageous for machine manufacturing.

Since the coffee capsule of the present invention is not pressurized and within 90° C., biodegradable materials (PLA, etc.) commercially available can be used.

The coffee capsule of the present invention (extracted for 10 minutes) has reduced the extraction time by 100 times or more compared to the existing cold brew (extracted for 10 hours to 24 hours), thereby reducing the caffeine content by more than 5 times, and extracted with a capsule coffee or espresso machine. Compared to ice americano, caffeine content can be reduced by 2-3 times.

The coffee capsule of the present invention extracts coffee while gradually increasing water from the bottom of the chamber containing 5 to 20 g of ground coffee to the top at low temperature (or high temperature) non-pressurization (most components of the coffee bean, such as capsule coffee). It is not extracted under pressure at once) Since the components contained in the coffee beans (or blended coffee powder) are extracted mainly from ingredients that are well soluble at low temperatures, different tastes and aromas can be provided for each bean.

1 is a perspective view of a coffee capsule according to a first embodiment.

2 is a bottom perspective view of FIG. 1.

3 is a perspective view with the cover removed from FIG. 1.

4 is a view with the housing removed from FIG. 3.

5 is a perspective view of a coffee capsule according to a second embodiment.

6 is an exploded perspective view of FIG. 5.

7 is a perspective view of a coffee capsule according to a third embodiment.

8 is a plan view and a bottom view of FIG. 7.

9 is a cross-sectional view of FIG. 7.

FIG. 10 is a cut-away view of FIG. 7 with a portion removed.

Figure 11 shows the flow control cap of Figure 7.

12 is a diagram illustrating an example of a chamber having a different cross-sectional shape.

13 is another embodiment of the discharge unit.

14 shows an example of a coffee capsule coupled to a coffee extraction device (water supply unit) using a water head difference.

15 shows an example of a coffee capsule coupled to a coffee extraction mechanism using a pump or motor.

16 is a photograph of currently commercially available capsule coffee (Dolce Gusto) and coffee capsules (two left) of the present invention.

Figure 17 is the caffeine content of cold brew sold in coffee shops disclosed in the Korea Consumer Agency press release (February 6, 2018).

18 is a test report for caffeine content, E. coli, etc. of the iced coffee of the present invention prepared in Example 1.

In the following, preferred embodiments of the present invention will be described with reference to the drawings. However, the scope of the present invention is not limited to the description or drawings of the following embodiments. That is, the terms used in the present specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In addition, terms such as "comprises" or "have" described herein are intended to designate the presence of features, numbers, steps, actions, components, parts, or a combination thereof described in the specification. It is to be understood that the above other features, or the possibility of the presence or addition of numbers, steps, actions, components, parts, or combinations thereof, are not preliminarily excluded.

1 is a perspective view of a coffee capsule according to a first embodiment, FIG. 2 is a bottom perspective view of FIG. 1, FIG. 3 is a perspective view with a cover removed from FIG. 1, FIG. 4 is a view with a housing removed from FIG. 3, and FIG. A perspective view of a coffee capsule according to a second embodiment, FIG. 6 is an exploded perspective view of FIG. 5, FIG. 7 is a perspective view of a coffee capsule according to a third embodiment, FIG. 8 is a plan view and a bottom view of FIG. 7, and FIG. 9 is FIG. FIG. 10 is a cross-sectional view of FIG. 7 by removing a part of FIG. 7, FIG. 11 is a diagram illustrating a flow control cap of FIG. 7, and FIG. 12 is a view showing an example of a chamber having a different cross-sectional shape, and FIG. 13 is another embodiment of the discharge unit.

1 to 13, the coffee capsule of the present invention includes a housing 10, a cover 20, a bottom part 30, a chamber 40, a

water supply part

50, 150, and a

discharge part

60, 160. , 260).

1 to 13, the coffee capsule of the present invention has a diameter of 2 to 30 cm, 2 to 20 cm, 2 to 15 cm, 2 to 10 cm, 2 to 5 cm, and height of 3 to 45 cm, 3 ~35cm, 3~25cm3~20cm, 3~15cm, 3~10cm, ground coffee 5~1000g, 5~500g, 5~400g, 5~300g, 5~200g, 5~ It can contain 100g, 5~75g, 5~50g, 5~30g, 5~20g, 5~10g.

Coffee capsules of the present invention have volumes of 10 to 5000 ml, 10 to 3000 ml, 10 to 1500 ml, 10 to 1000 ml, 10 to 750 ml, 10 to 500 ml, 10 to 385 ml, 10 to 200 ml, 10 to 150 ml , 10 to 100ml, 10 to 75ml, may be 10 to 50ml.

The coffee capsules of the present invention can be disposable and can be reused.

The coffee capsules of the present invention can be extracted for one serving or for multiples (for two or more). For example, the coffee capsule of the present invention can extract 50ml to 5000ml of coffee per extraction.

The coffee capsules of the present invention can be used to extract both hot brew and iced coffee.

Hot coffee (hot brew) is a method of brewing coffee at a temperature of less than 70 to 100℃, and there are drip coffee or espresso machine methods, and iced coffee is not only iced coffee, iced americano, iced latte, etc. It also includes cold brew, which is extracted with cold water for a long time. Ice coffee refers to all coffee that is consumed cold regardless of the method of brewing.

Coffee capsules, which is the term used in the present invention, can extract iced coffee as well as hot coffee. However, the coffee capsule of the present invention refers to a capsule that extracts coffee with high temperature, room temperature, or cold water (less than room temperature) without applying high pressure, unlike conventional capsule coffee machines or espresso machines. In particular, when the coffee capsule of the present invention is used as a cold brew capsule, coffee can be extracted with room temperature or cold water (less than room temperature) under non-pressurization.

The coffee capsule of the present invention is not a method of extracting by pressing about 2 to 20 bar with an espress machine. For example, a conventional capsule coffee or espresso machine pressurizes water between the capsules from a pump to increase the pressure (usually 10 to 20 bar), and then supplies water to the capsule for several seconds to extract it.

On the other hand, the coffee capsule of the present invention injects high temperature, cold or room temperature water into the inside by a motor or head pressure, but does not compress and injects water in a small amount very slowly (for example, 1.5 ml/sec to 5 ml/sec) To proceed with extraction.

The housing 10 forms a side wall of the capsule. Since the capsule of the present invention does not extract coffee under high pressure, it can be made of a thermoplastic material or a biodegradable plastic. For example, the usable thermoplastic material may be polypropylene (PP), ethylene vinyl alcohol (EVOH), poly-ethylene terephthalate (PET), and the like. In addition, the biodegradable plastic may be commercially used biodegradable plastic. For example, as a biodegradable plastic, potato or corn starch may be mixed with general purpose plastics such as PE and PP, or commercially available biodegradable plastics such as PLA and PCL.

A metal such as stainless steel may be used as a coffee capsule material including the housing 10.

The housing 10 may have a cylindrical shape or a cylindrical shape, but is not limited thereto. For example, as shown in FIG. 12, it may be a square column, a hexagonal column, an octagonal column, a cup shape, or the like.

The cover 20 may cover the housing to prevent the coffee powder filled therein from leaking to the outside.

A hole is formed in the center of the cover 20, and an upper end of the water supply unit 50 may be exposed to the outside through the hole. On the other hand, as follows, when water is supplied from the bottom of the bottom, the central hole of the cover 20 may not be formed or may be finished with a capping device.

The bottom part 30 forms the lower part (bottom surface) of the capsule. The bottom part 30 may be screwed or fused to the housing. Referring to FIGS. 2, 8, and 9, a hole may be formed in the center of the bottom part, and a water supply part may be formed on the upper side of the bottom to communicate with the hole, and the hole is a flow control cap 70 Can be capped with.

The coffee capsule of the present invention includes one or more chambers 40 formed by the bottom part 30 and the housing, the upper part being opened, and filled with ground coffee therein.

The chamber has a column structure with an open top and an empty interior having a predetermined height from the bottom to the top.

The coffee capsule simultaneously supplies water to the bottom of each chamber, and extracts coffee for each chamber while raising water for each chamber.

The chamber is a space to contain coffee, and one or more may be formed inside the coffee capsule according to the diameter and height of the capsule. Preferably, the number of the chambers 50 may be 2 or more, preferably 3 or more, and 3 to 50, 3 to 30, 3 to 20, 3 to 15 , 3 to 12, but are not necessarily limited thereto.

When two or more chambers are formed in the capsule, the chamber may be formed with one or more blocking walls 41 located inside the housing.

There is no particular limitation on the cross-sectional shape of the chamber. For example, the cross section of the chamber may have a fan shape.

In addition, the cross section of the chamber may be a circle or a polygonal shape such as a square, a pentagon, a hexagon, or an octagon. For example, referring to FIG. 12, the capsule may have four chambers having a square chamber cross section (ie, the chamber is a square column), and five chambers having a circle cross section (ie, the chamber is a cylinder). A chamber may be provided.

It is preferable that the plurality of chambers have the same volume, but the volume difference between the chambers may be within 25%.

Protrusions may be formed in the height direction at predetermined intervals on the inner wall of the chamber. The protrusion may increase the rate at which water rises along the inner wall of the chamber.

The water supply unit 50 supplies water to a lower portion of the chamber or to the bottom portion.

The first embodiment (Figs. 1 to 4) and the third embodiment (Figs. 7 to 10) include a water supply unit 50 located in the center of the housing, and the second embodiment (Figs. 5 and 6) Is provided with a water supply unit 150 located on the bottom (bottom bottom) of the capsule.

1 to 4 and 7 to 10, the water supply unit 50 is a pipe vertically positioned at the center of the housing, and the cover is provided at the bottom (to be precise, a bottom hole). It extends down or up to the top.

The upper (upper) or lower (lower) of the water supply unit is connected to a connection pipe of an external water supply device so that water can be injected. For example, when the connection pipe is connected to the top (cover side) of the water supply unit, the bottom can be closed with a capping device (for example, a flow control cap 70 can be used), and conversely, the bottom of the water supply unit (bottom Side), the upper end may be closed with a capping device.

The upper end of the water supply unit 50 may be at the same position as or below the cover central hole, or may protrude above several mm to several tens of mm.

FIG. 14 shows an example of a coffee capsule coupled to a coffee extraction mechanism (water supply unit) using a water head difference, and FIG. 15 shows an example of a coffee capsule 100 coupled to a coffee extraction mechanism using a pump or motor I did it.

In more detail, FIG. 14 shows an example in which a coffee appliance (or supply tank 200) is coupled to the upper end of the water supply unit 50. Referring to FIG. 14, the supply tank 200 is a storage unit ( 210), may include a connecting portion 220 and a pressure control hole 230.

When the upper end of the water supply unit protrudes through the single central hole, the protrusion of the water supply unit is inserted and coupled to the inside of the connection unit 220, and the speed (flow rate) of the water falling through the pressure control hole 230 is controlled. Can be adjusted.

When the upper end of the water supply unit 50 is at the same position as or below the cover central hole, the outer surface of the lower side of the connection pipe 220 may be inserted into the inner side of the upper end of the water supply unit to be fastened.

Referring to FIG. 15, in the present invention, when water is supplied to the water supply unit 50 of the coffee capsule 100 using a water storage unit 310, a pump 320 or a motor, a pipe or a hose 330, water After flowing into the bottom of the chamber through the water supply pipe, the coffee liquid can be extracted while rising to the top of the chamber.

14 and 15, the water supply part 50 is located inside the capsule, and the lower end of the water supply part is blocked by the bottom part or the flow control cap.

1 to 4 and 7 to 10, the chamber 40 may be formed to include a part of the inside of the housing and a part of the outer surface of the water supply unit 50, and the chamber is It may be formed including a blocking wall 41 extending from the outer surface of the supply unit to the inner wall of the housing.

The blocking wall 41 may extend from the outer surface of the water supply unit to the inner wall of the housing, but in the case of FIGS. 5 and 6 without a water supply pipe, the blocking wall 41 may be formed to extend from the inner wall of the housing to the inner wall of the opposite housing. . In addition, the barrier wall may have a vertical plate shape, but may be a curved vertical plate shape or a vertical structure having a curved surface (for example, an S curved surface).

1 to 4 and 7 to 10, the water supply unit 50 includes a communication hole 51 communicating with the chamber from a lower portion to provide water to the bottom of the chamber.

One or more communication holes 51 may be formed on the outer surface of the water supply unit forming each chamber so as to separately supply water to each chamber. That is, the number of communication holes may be greater than or equal to the number of chambers.

When water is continuously (or intermittently) injected to the bottom of the chamber through the water supply unit 50 and the communication hole 51, the water rises from the bottom of the chamber to the top, and coffee can be extracted.

Referring to Figure 11, the flow control cap 70 may be provided with a stepped portion (a). When the flow rate control cap is inserted into the bottom, the stepped portion (a) may block a part of the communication hole 51. That is, the flow rate supplied to the communication hole may be adjusted by adjusting the height of the stepped portion.

Referring to FIGS. 5 and 6, the water supply unit 150 may be positioned on the bottom of the bottom and may have a predetermined water retention space therein.

The water supply unit 150 has a structure having a predetermined height and an empty interior, and has a predetermined space therein to store water introduced from the outside, and discharge the water into the chamber through an upper bottom portion.

The water supply part 150 may be integrally formed with the bottom part.

In FIGS. 5 and 6, the bottom portion 30 may further include a plurality of holes 31 formed at predetermined intervals.

The water supply unit 150 may have a water inlet hole 151 formed on a side or a bottom thereof. The water inlet hole 151 is connected to a connection pipe of an external water supply device to allow water to flow in.

The amount of water supplied may be appropriately adjusted according to the size of the capsule and chamber, the amount of coffee, and the like. For example, when the capsule volume is in the range of 10 to 385 ml, the amount of water supplied may be 0.05 ml/s to 0.5 ml/s, 0.1 to 0.5 ml/s, or 0.15 to 0.4 ml/s.

The chamber has a cross section that is 2 to 20 times smaller than the entire cross section of the capsule (preferably 4 to 20 times) or more, and blocks water from moving to the side (adjacent chamber) through the chamber, thereby increasing the rate of water for each chamber. I can keep the coffee invasion rate uniform.

Among the existing cold brews, dripping (extracted by dropping into coffee drop by drop) takes a long time because water particles permeate the coffee powder for a long time and are discharged, and between the coffee in the center and the outer coffee powder in direct contact where water falls. (Because water descends due to gravity), a large non-uniformity occurs in the water contact time, and a long time is required to solve this (caffeine content is high, and depending on the long extraction (4 hours to 24 hours), coffee freshness, taste, Fragrance decreases).

In cold brew, the leaching type (coffee extraction after leaching coffee in water for 24 hours) is completely immersed in water and mixed and leached. As the content of water increases, the solubility of coffee by water increases. As the chemical components of are dissolved together, the caffeine content increases, and the freshness, taste, and aroma of coffee decrease with long-term extraction (extracting for 24 hours).

The drip coffee extraction method that uses hot water but does not apply pressure (extracted by pouring water on the coffee placed on the filter) has a limit in that water will permeate the coffee because the water flows down due to gravity. In order to solve this problem, water is added several times to increase the invasive efficiency, but this operation is cumbersome and time-consuming, and furthermore, the extraction efficiency is still low because all of the coffee particles cannot be uniformly invaded due to the gravity of water. .

In contrast, the capsule of the present invention is a method of extracting each chamber and continuously injecting a small amount of water into the chamber from the bottom. In the capsule of the present invention, water particles slowly rise (e.g., 5 minutes to 10 minutes 150ml of water is constantly supplied during the period.) Since water particles are continuously supplied to the column (for 5 to 10 minutes), the number of passes or contact of water particles passing through (invasion) the filled coffee powder increases. You can extract cold or hot brew (drip coffee) with a uniform concentration.

The coffee capsule of the present invention is a capillary tube through which water penetrates between neighboring coffee particles and the ascending force (elevating pressure) acting on the water particles in the process of moving water (at a very slow speed) from the bottom of the chamber to the top of the chamber. Since the contact area with the coffee powder and the invasion time can be increased due to force, etc., similar concentration is provided even when the amount of coffee is reduced by 2 to 3 times compared to the conventional cold brew extraction method (immersion type, drip type) or drip coffee method. can do.

The coffee capsule of the present invention has a structure in which coffee is independently extracted for each chamber, so the higher the chamber height and the wider the cross section of the chamber, the more concentrated coffee can be extracted (however, if the cross section is too wide, the water rise rate or coffee invasion It is not possible to keep the speed uniformly), the flow rate of the supplied water (relative to time), the head difference or the water supply rate can be controlled to control the extraction rate or concentration.

The

discharge units

60, 160, 260 communicate with one side of the upper chamber and discharge the extracted coffee to the outside of the capsule. The discharge part 60 may be formed in various ways in the capsule.

In the first embodiment (FIGS. 1 to 4) and the second embodiment (FIGS. 5 and 6 ), the discharge portion may be formed on the inner wall side of the housing. One or more discharge units 60 may be formed in each of the chambers, and may be connected to the inner surface of the housing and extend from the top to the bottom of the chamber and have an opening 63 at the bottom.

More specifically, the discharge unit 60 includes an inner wall of the housing, a partition wall 41 extending to the housing, and a second partition wall 61 branching from the partition wall and extending to the housing, and the partition wall or the second partition wall The upper portion of the chamber may include a hole 62 communicating with the upper side of the chamber.

In the third embodiment (Figs. 7 to 10), the discharge unit 160 may be formed inside each chamber. One or more discharge units 160 may be formed in each chamber, and may be a tube extending from under the cover to the bottom.

The upper inlet hole 161 and the lower outlet hole 162 of the discharge unit 160 are opened, and the outlet hole 162 at the lower end passes through the bottom portion.

The upper end of the discharge part is separated by several mm (`1~5mm) from the cover, and the coffee liquid extracted through the spaced out flows into the upper inlet hole 161 and then falls through the discharge part to the outside through the outlet hole. Is discharged into.

13 is another embodiment of the discharge unit. 13A, the discharge unit may be formed on the side of the water supply unit. For example, the coffee capsule of the present invention includes a discharge part 260 of a double tube structure surrounding the water supply part 50, and a hole (not shown) is formed for each chamber at the upper side of the discharge part, and the hole The coffee liquid extracted to the upper part of the chamber may be moved to the discharge part. As a double pipe structure (inner pipe is a water supply unit), coffee may fall between the outer surface of the inner pipe and the inner surface of the double pipe and discharged to the outside of the capsule.

13B, the discharge part 260 may be a tube attached to the outer surface of the housing. The discharge portion may be formed or communicated with the upper chamber through a hole (not shown) formed on the outer surface of the housing attached thereto. That is, the coffee extracted to the upper part of the chamber may be transferred and dropped to the discharge unit attached to the outer surface of the housing through the hole and discharged to the outside of the capsule.

Example 1

The coffee capsules prepared in FIGS. 1 to 4 were filled with 10 g of coffee, and the capsules were fastened to the supply tank 200 as shown in FIG. 14. 160ml (2~4℃) of water was supplied to the storage, and the pressure control hole 230 opened only the top hole and closed the rest. 150 ml of ice coffee was extracted over 15 minutes.

16 is a photograph of a currently commercially available capsule coffee (Dolce Gusto) and an ice capsule of the present invention used in Example 1, and FIG. 17 is a photograph of a coffee shop disclosed in a press release of the Korea Consumer Agency (February 6, 2018). It is the caffeine content of cold brew, and FIG. 18 is a test report for caffeine content, E. coli, etc. of the iced coffee of the present invention prepared in Example 1.

Referring to FIG. 16, it can be seen that the coffee capsule of the present invention has a volume substantially similar to that of the existing capsule coffee. Referring to FIGS. 17 and 18, the average caffeine of cold brew sold in coffee shops is 212 mg/cup, Americano is 125 mg/cup, Example 1 is 37.5 mg/cup, and Example 1 is the existing cold brew coffee. It can be seen that it contains 5.7 times less caffeine than (ice) Americano and 3.3 times less caffeine. In addition, since Nespresso capsule coffee contains 50 to 80 mg per capsule extracted (answered by Nespresso official website), Nespresso capsule coffee contains 1.3 to 2.1 times more caffeine than the ice coffee of the present invention.

In the above, a preferred embodiment of the present invention has been described in detail, but this description merely describes and discloses an exemplary embodiment of the present invention. Those skilled in the art will readily recognize that various changes, modifications and variations are possible from the above description and accompanying drawings without departing from the scope and gist of the present invention.

The capsule of the present invention can extract cold brew or hot brew (drip coffee).

Claims

As a sealed capsule 100 after filling a small amount of ground coffee, the capsule 100

A housing 10 forming a side wall of the capsule;

A cover 20 covering the upper portion of the housing;

A bottom part 30 forming the lower part of the housing;

At least one chamber 40 formed by the bottom part 30 and the housing, the upper part is opened, and ground coffee is filled therein

Water supply units 50 and 150 supplying water to the bottom of the chamber;

Includes discharge units (60, 160, 260) for outflowing the coffee extracted from the chamber to the outside of the capsule,

Water is supplied to the bottom of the chamber through the water supply unit, and the water rises from the bottom of the chamber to extract coffee liquid from the coffee powder, and the extracted coffee liquid flows into the inlet hole of the discharge unit located at the top of the chamber and then goes out of the capsule. Coffee capsules, characterized in that outflow.
The method of claim 1, wherein the chamber is formed by being partitioned by one or more blocking walls (41) positioned inside the housing, and each of the chambers has an open top, and an interior having a predetermined height from the bottom to the top is empty. Coffee capsule, characterized in that the column structure.
The coffee capsule according to claim 1, wherein the coffee capsule simultaneously supplies water to the bottom of each chamber, and extracts coffee for each chamber while raising water for each chamber.
The coffee capsule according to claim 1, wherein the water supply unit (50) is a pipe vertically positioned at the center of the housing, and extends from the bottom to the lower or upper portion of the cover.
The coffee capsule according to claim 4, wherein the water supply unit (50) comprises a plurality of communication holes (51) communicating with each of the chambers at the lower end to provide water to the bottom of the chamber.
The coffee capsule according to claim 4, wherein the water supply unit (50) comprises a connection part connected to an external connection pipe at an upper side or a lower side.
The coffee capsule according to claim 5, wherein the coffee capsule is inserted at the lower end of the water supply unit and further comprises a flow control cap (70) for adjusting the size of the communication slit by having a protrusion having a predetermined height. .
The method of claim 1, wherein the water supply unit 150 is located at the bottom of the bottom, and has a predetermined water retention space therein,

The bottom part 30 further includes a plurality of holes formed at predetermined intervals,

The water supply unit 150 supplies water introduced from the outside to the chamber through the bottom hole in the upper layer.
The method of claim 1, wherein the discharge part (60, 160) is a tube formed by being connected to the inside of each chamber or the inner surface of the housing of each chamber, wherein the upper end is under the cover and the lower end passes through the bottom. Coffee capsules.
The method of claim 1, wherein the discharge part 260 is a tube connected to an outer surface of the housing or an exterior surrounding the housing, and communicates with the upper part of the chamber through a hole formed in the upper part of the housing, and the lower end of the discharge part is an opening Coffee capsule, characterized in that the coffee is spilled.