Blending method for multilevel taste coffee

A multi-layered coffee technology, applied in the direction of coffee extraction, etc., can solve problems such as low taste sensitivity, poor drinking taste, and weak taste

Pending Publication Date: 2020-12-22
北京智行归一科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there will be a problem in this way. With the intake of beverages, people's taste sensitivity is getting lower and lower, so the coffee with a uniform taste will feel lighter after drinking, and the drinking taste will become worse.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The blending method of the multi-layered taste coffee of the present application comprises the following steps:

[0023] S1: Prepare a basic drink, the basic drink is black tea water, the preparation method of the black tea water is: utilize 250ml, 85-98 ℃ hot water to brew 5g of tea leaves and filter to obtain 250ml of black tea water;

[0024] S2: Preparation of coffee bean extract, which is obtained by extracting water and coffee beans through a coffee machine; specifically, adding 6g of coffee beans and 50ml of hot water at 80-98°C to the coffee machine for extraction to obtain coffee bean extraction thing;

[0025] S3: Pour the basic drink into a drinking container, and after the tea is cooled to 40-60°C, gently sprinkle the coffee bean extract on the surface of the basic drink to obtain multi-layered coffee.

[0026] After the multi-layered taste coffee is prepared, start drinking within 5 minutes. After drinking the above-mentioned multi-layered coffee, it is g...

Embodiment 2

[0028] The blending method of the multi-layered taste coffee of the present application comprises the following steps:

[0029] S1: Prepare a basic drink, the basic drink is green tea water, the preparation method of green tea water is: use 250ml, 85-98 ℃ hot water to brew 5g tea leaves and filter to obtain 200ml of green tea water;

[0030] S2: Prepare coffee bean extract, which is obtained by extracting water and coffee beans through a coffee machine; specifically, add 8g of coffee beans and 100ml of hot water at 80-98°C to the coffee machine, and extract to obtain coffee bean extraction thing;

[0031] S3: Pour the basic drink into a drinking container, and after the tea is cooled to 40-60°C, gently sprinkle the coffee bean extract on the surface of the basic drink to obtain multi-layered coffee.

[0032] After the coffee with multi-layered taste is prepared, drink it within 5 minutes. After drinking the above-mentioned multi-layered coffee, it is generally believed that t...

Embodiment 3

[0034] The blending method of the multi-layered taste coffee of the present application comprises the following steps:

[0035] S1: Prepare a basic drink, the basic drink is watermelon juice, and the preparation method of watermelon juice is: utilize a juice extractor to squeeze the peeled watermelon to obtain 200ml of watermelon juice;

[0036] S2: Preparation of coffee bean extract, which is obtained by extracting water and coffee beans through a coffee machine; specifically, adding 6g of coffee beans and 100ml of hot water at 80-98°C to the coffee machine for extraction to obtain coffee bean extraction thing;

[0037] S3: Pour the basic drink into a drinking container, and lightly sprinkle the coffee bean extract on the surface of the basic drink to obtain multi-layered coffee.

[0038] After drinking the above-mentioned multi-layered coffee within 3-5 minutes, it is generally believed that the top is bitter, and its compatibility with coffee bean extract is slow, and the ...

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PUM

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Abstract

The invention relates to a blending method for multilevel taste coffee. The blending method for the multilevel taste coffee comprises the following steps of: S1: preparing a basic beverage, wherein the basic beverage is one of tea water, sweet juice and coffee compatilizer; S2: preparing coffee bean extracts, wherein the coffee bean extracts are obtained in a way that coffee beans and water are extracted through a coffee maker; and S3: pouring the basic beverage into a drinking container, slightly sprinkling the coffee bean extracts to the surface of the basic beverage to obtain the multileveltaste coffee. After the multilevel taste coffee is drunk, the taste of the multilevel taste coffee has a distinct taste level, an upper part is slightly bitter, the taste of the basic beverage can bemore and more embodied to the bottom along with a downward direction of the coffee and a compatibility degree of the basic beverage, and the integral taste of the multilevel taste coffee does not become thin along with drinking.

Description

technical field [0001] The invention relates to the field of coffee drinks, in particular to a blending method of coffee with multi-layer taste. Background technique [0002] Existing coffee drinks basically all are to mix coffee and compatibilizer (milk, chocolate, sugar etc.) evenly, reduce the bitter taste and the sour taste of coffee, guarantee the taste of the coffee in the cup simultaneously. But there will be a problem in this way. With the intake of beverages, people's taste sensitivity is getting lower and lower. Therefore, the taste of coffee with a uniform taste will become lighter after drinking, and the drinking taste will become worse. Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the present invention provides a blending method of coffee with multi-layered taste. The coffee with multi-layered taste is prepared. The upper part is a bit bitter, and the lower part will reflect the taste of the basic drink more and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/26A23F5/24
CPCA23F5/24A23F5/26
Inventor 张会杰
Owner 北京智行归一科技有限公司
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