WO2024102086A1 - A method of coffee preparation - Google Patents
A method of coffee preparation Download PDFInfo
- Publication number
- WO2024102086A1 WO2024102086A1 PCT/TR2022/051271 TR2022051271W WO2024102086A1 WO 2024102086 A1 WO2024102086 A1 WO 2024102086A1 TR 2022051271 W TR2022051271 W TR 2022051271W WO 2024102086 A1 WO2024102086 A1 WO 2024102086A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coffee
- filter
- water
- hot
- cold
- Prior art date
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 73
- 235000016213 coffee Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 235000015114 espresso Nutrition 0.000 claims description 4
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 240000007154 Coffea arabica Species 0.000 description 55
- 238000001914 filtration Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015109 caffè americano Nutrition 0.000 description 2
- 235000015115 caffè latte Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000008453 RTD coffee Nutrition 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020303 café frappé Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000011175 product filtration Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Definitions
- the invention relates to concentrated coffee prepared for use in coffee drinking.
- Coffee is a drink made by mixing the powder obtained by roasting and grinding a tree and its fruit beans with water or milk. Coffee, which is among the most consumed beverages, has many different preparation techniques. In order to create a beverage, the coffee beads must be pulverised and brewed. Almost all coffee brewing methods are carried out using ground coffee and hot water, but different factors such as the filter used, the size of the ground coffee, the brewing time, water temperature and quantity can lead to different drinks.
- Filter coffee is a type of coffee obtained by brewing coffee ground with medium thickness by filtering it through a paper filter.
- French Press uses thick ground coffee and is prepared by mixing it with water in a brewing pot of the same name and filtering it with a piston with a metal strainer at the end.
- Turkish coffee prepared in the Middle East and the Balkans the drink is served with grounds.
- Coffee machines usually work by gravity and are based on passing boiling water over coffee placed on a filter. Percolators work on the principle that water evaporates, condenses on the coffee and returns to the place where it evaporates again. This creates a cycle and only the evaporated water touches the ground coffee.
- Coffee a type of dark roast coffee native to Italy, requires the use of specialised machines. These machines pass pressurised, hot water vapour through the coffee, resulting in a very dense coffee extract.
- Turkish Patent Application numbered 2020/15080 describes a fully automatic filter coffee machine.
- the application numbered 2016/05157 is related to the cold coffee brewing mechanism, which provides the user with the pleasure of drinking cold coffee as a result of obtaining the extract state by dripping water into the coffee bean hopper equipped with a coffee filtration apparatus in living spaces such as cafes, homes, offices, schools, restaurants, hotels, etc.
- Hot brewing methods are paper filter, metal filter, french press, aeropress, moka pot, hario v60 and espresso. In order to realise these brewing methods, the grinding and roasting options for that brewing method must be selected.
- the coffee/ water/ milk ratio and brewing technique are of critical importance in order to obtain a good flavour from coffee.
- concentrated coffee is reacted with water or milk at a ratio of 1 :1 to obtain various types of coffee such as latte or americano.
- the present invention relates to concentrated coffee which fulfils the above-mentioned requirements, eliminates all disadvantages and brings some additional advantages.
- the primary object of the present invention is to obtain the desired type of coffee beverage when added and mixed directly in a glass with hot or cold water/milk.
- Another object of the invention is the development of a beverage in which the flavour is preserved while the proportion of coffee used is reduced.
- One object of the invention is to eliminate the need for various apparatus and devices for brewing coffee.
- the invention is a coffee preparation method comprising the steps of adding 3 parts of cold water to 1 part of ground coffee powder and leaving it to brew in a chamber for a period of 24-48 hours; removing the brewed coffee from the chamber by at least one filter method and obtaining the coffee.
- the coffee preparation method which is the subject of the invention, in its most basic form, comprises the steps of adding 3 parts of cold water (preferably drinking water) to 1 part of ground coffee powder and leaving it to brew for a period of 24-48 hours in a chamber (preferably a brewing kettle with a strainer); obtaining the coffee by removing the brewed coffee from the chamber by at least one filter method .
- a chamber preferably a brewing kettle with a strainer
- an intensely flavourful coffee product is obtained with the special blend coffees used and the special coffee water ratio used.
- an intensely flavourful espresso with a coffee to water ratio of 1 :3 is obtained.
- the product obtained can be consumed by mixing with hot/cold milk or water or ice. While filter coffee or americano can be obtained by dilution, latte can be obtained with the addition of milk. When mixed with ice, smoothie and frappe are obtained.
- the product is also suitable for use in pastry products.
- said filter method is selected from a group consisting of housing filter, chrome housing filter, cloth filter, extra filter methods or combinations thereof.
- a single filtering process can be applied, different filter methods can be used in combination or the same method type can be applied more than once.
- the brewed and filtered coffee is bottled and ready for use. The user can consume the coffee by mixing it with hot or cold milk / water or drink it directly single usage.
- the filter equipment to be used in product filtration management is capable of preventing sediment in the product and obtaining a product that will not cause discomfort in drinking.
- the amount of coffee used is reduced and coffee beverage with the same flavour is obtained with less coffee consumption.
- the invention eliminates the need for various apparatus and devices used for brewing coffee.
- the developed concentrated coffee is mixed directly with hot water-cold water-hot milk or cold milk, various ready-to-drink coffee varieties (latte-americano etc.) can be obtained.
- the most important feature of the developed concentrated coffee is that it is suitable for consumption by obtaining the desired type of coffee beverage when added and mixed directly in the glass with components such as hot or cold water / milk without the need for any coffee equipment.
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a method of preparing coffee comprising the steps of adding 3 parts of cold water to 1 part of ground coffee powder, allowing the coffee to brew in a reservoir for a period of 24-48 hours, removing the coffee brewed under 9-10 bar pressure from the chamber with at least one filter method and obtaining the coffee.
Description
A METHOD OF COFFEE PREPARATION
Technical Field
The invention relates to concentrated coffee prepared for use in coffee drinking.
Known State of the Art
Coffee is a drink made by mixing the powder obtained by roasting and grinding a tree and its fruit beans with water or milk. Coffee, which is among the most consumed beverages, has many different preparation techniques. In order to create a beverage, the coffee beads must be pulverised and brewed. Almost all coffee brewing methods are carried out using ground coffee and hot water, but different factors such as the filter used, the size of the ground coffee, the brewing time, water temperature and quantity can lead to different drinks.
In the world, coffee is usually consumed by filtering the grounds. Filter coffee is a type of coffee obtained by brewing coffee ground with medium thickness by filtering it through a paper filter. French Press, on the other hand, uses thick ground coffee and is prepared by mixing it with water in a brewing pot of the same name and filtering it with a piston with a metal strainer at the end. In Turkish coffee prepared in the Middle East and the Balkans, the drink is served with grounds. Coffee machines usually work by gravity and are based on passing boiling water over coffee placed on a filter. Percolators work on the principle that water evaporates, condenses on the coffee and returns to the place where it evaporates again. This creates a cycle and only the evaporated water touches the ground coffee. Espresso, a type of dark roast coffee native to Italy, requires the use of specialised machines. These machines pass pressurised, hot water vapour through the coffee, resulting in a very dense coffee extract.
One of the coffee brewing tools in the known state of the technique is filter coffee machines. Turkish Patent Application numbered 2020/15080 describes a fully automatic
filter coffee machine. The application numbered 2016/05157 is related to the cold coffee brewing mechanism, which provides the user with the pleasure of drinking cold coffee as a result of obtaining the extract state by dripping water into the coffee bean hopper equipped with a coffee filtration apparatus in living spaces such as cafes, homes, offices, schools, restaurants, hotels, etc.
Hot brewing methods are paper filter, metal filter, french press, aeropress, moka pot, hario v60 and espresso. In order to realise these brewing methods, the grinding and roasting options for that brewing method must be selected.
The coffee/ water/ milk ratio and brewing technique are of critical importance in order to obtain a good flavour from coffee. In the known state of the art, concentrated coffee is reacted with water or milk at a ratio of 1 :1 to obtain various types of coffee such as latte or americano.
As a result, due to all these negativities and the inadequacy of the existing solutions on the subject, it has become necessary to make a development in the relevant field in order to prevent and eliminate the problems related to the subject.
Object of the Invention
The present invention relates to concentrated coffee which fulfils the above-mentioned requirements, eliminates all disadvantages and brings some additional advantages.
The primary object of the present invention is to obtain the desired type of coffee beverage when added and mixed directly in a glass with hot or cold water/milk.
Another object of the invention is the development of a beverage in which the flavour is preserved while the proportion of coffee used is reduced.
One object of the invention is to eliminate the need for various apparatus and devices for brewing coffee.
In order to fulfil the purposes described above, the invention is a coffee preparation method comprising the steps of adding 3 parts of cold water to 1 part of ground coffee
powder and leaving it to brew in a chamber for a period of 24-48 hours; removing the brewed coffee from the chamber by at least one filter method and obtaining the coffee.
The structural and characteristic features and all advantages of the invention will be more clearly understood with the following detailed description, and therefore the evaluation should be made by taking this detailed description into consideration.
Detailed Description of the Invention
In this detailed description, the invention is described only for the purpose of a better understanding of the subject matter and without any limiting effect.
The coffee preparation method, which is the subject of the invention, in its most basic form, comprises the steps of adding 3 parts of cold water (preferably drinking water) to 1 part of ground coffee powder and leaving it to brew for a period of 24-48 hours in a chamber (preferably a brewing kettle with a strainer); obtaining the coffee by removing the brewed coffee from the chamber by at least one filter method . With the developed invention, an intensely flavourful coffee product is obtained with the special blend coffees used and the special coffee water ratio used.
With the process developed by the invention, an intensely flavourful espresso with a coffee to water ratio of 1 :3 is obtained. The product obtained can be consumed by mixing with hot/cold milk or water or ice. While filter coffee or americano can be obtained by dilution, latte can be obtained with the addition of milk. When mixed with ice, smoothie and frappe are obtained. The product is also suitable for use in pastry products.
In a preferred embodiment of the invention, said filter method is selected from a group consisting of housing filter, chrome housing filter, cloth filter, extra filter methods or combinations thereof. In the developed method, a single filtering process can be applied, different filter methods can be used in combination or the same method type can be applied more than once. The brewed and filtered coffee is bottled and ready for use. The user can consume the coffee by mixing it with hot or cold milk / water or drink it directly single usage. The filter equipment to be used in product filtration management
is capable of preventing sediment in the product and obtaining a product that will not cause discomfort in drinking.
With the invention, the amount of coffee used is reduced and coffee beverage with the same flavour is obtained with less coffee consumption. The invention eliminates the need for various apparatus and devices used for brewing coffee. When the developed concentrated coffee is mixed directly with hot water-cold water-hot milk or cold milk, various ready-to-drink coffee varieties (latte-americano etc.) can be obtained. In other words, the most important feature of the developed concentrated coffee is that it is suitable for consumption by obtaining the desired type of coffee beverage when added and mixed directly in the glass with components such as hot or cold water / milk without the need for any coffee equipment.
Claims
CLAIMS A coffee preparation method characterised by comprising the process steps of adding 3 parts of cold water to 1 part of ground coffee powder, leaving it to brew in a chamber for a period of 24-48 hours, removing the coffee brewed under 9-10 bar pressure from the chamber with at least one filter method and obtaining the coffee. The method according to claim 1 , characterised in that the water is drinking water. The method according to claim 1 , characterised in that the hopper is a strainer brewing vessel. The method according to claim 1 , characterised in that said filter method is selected from a group consisting of housing filter, chrome housing filter, cloth filter, extra filter method or combinations thereof. The method according to claim 1 , characterised in that the coffee obtained is mixed with hot or cold milk or water. A coffee beverage obtained by a method according to any one of the preceding claims, characterised in that it is espresso. The coffee beverage according to claim 6, characterised by comprising 1 part ground coffee powder and 3 parts water. The coffee beverage according to claim 6, characterised in that it is mixed with hot/cold milk or hot/cold water or ice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/TR2022/051271 WO2024102086A1 (en) | 2022-11-09 | 2022-11-09 | A method of coffee preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/TR2022/051271 WO2024102086A1 (en) | 2022-11-09 | 2022-11-09 | A method of coffee preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2024102086A1 true WO2024102086A1 (en) | 2024-05-16 |
Family
ID=91032974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2022/051271 WO2024102086A1 (en) | 2022-11-09 | 2022-11-09 | A method of coffee preparation |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2024102086A1 (en) |
-
2022
- 2022-11-09 WO PCT/TR2022/051271 patent/WO2024102086A1/en unknown
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