Dripping filter bag with scales

Abstract

The invention provides a trickling filter bag capable of improving water injection quantificaiton without using a scale or a special water injection device. The trickling filter bag is composed of a filter bag (30) and card paper (4). The filter bag (30) is provided with a dashed tear-off (3b) along which the filter bag upper part (3a) can be separated from the filter bag body (3) to form an opening. The filter bag body (3) is provided with a first scale (2a) and a second scale (2b), the first scale (2a) is used for marking a water injection stopping level for braising and steaming and a water injection refilling level for extraction, and the second scale (2b) is arranged at a position closer to the opening part than the first scale and is used for marking a water injection stopping level for extraction. The first scales and the second scales are line-shaped scales which are horizontally arranged along the whole circumference of the filter bag body (3).

Description

Technical Field

[0001] This invention relates to a technique for improving the metering accuracy of water injection in drip filter bags for coffee and the like. Background Technology

[0002] Drip bags have long been widely used as a convenient tool for brewing beverages such as coffee, black tea, and green tea (see, for example, Patent Document 1). Taking a common coffee drip bag as an example, the bag is filled with roasted and ground coffee powder. Users simply open the bag, place it at the mouth of a cup, and pour in hot water to easily complete the coffee extraction, offering the advantage of ease of use. Furthermore, drip bags not only offer the advantage of convenient extraction, but with appropriate extraction methods, they can also allow one to enjoy authentic drip coffee.

[0003] However, traditional drip bags often present users with some problems due to the lack of a structure that can stably guide the extraction of high-quality coffee liquid: for example, it is easy to pour in more water than recommended when not using a scale, or it is difficult to determine whether a blooming stage is needed and the specific amount of water to pour, resulting in an inability to master the proper brewing method.

[0004] As a technology for stable coffee extraction, a beverage extraction filter paper is known that can simultaneously measure the amount of coffee powder and the amount of hot water to be injected (for example, see Patent Document 2). This filter paper has markings printed on its inner side indicating the measurement of the extraction ingredients and the measurement of the amount of hot water to be injected. However, when extracting coffee, pre-brewing is crucial, but the beverage extraction filter paper in Patent Document 2 does not have pre-brewing markings, thus creating a problem where the user cannot determine whether pre-brewing is necessary and the appropriate amount of water to inject during pre-brewing.

[0005] Additionally, a coffee extractor capable of easily measuring the amount of water used for blooming is known (see, for example, Patent Document 3). This invention features a basket cover for covering the filter and the opening above the coffee powder container, the cover having a water inlet chamber with blooming graduations, thereby enabling precise control of the water volume. Furthermore, during extraction, stable and quantitative extraction can be achieved by injecting hot water a predetermined number of times into the upper part of the water inlet chamber or at an alternative graduation line.

[0006] However, the coffee extraction device described in Patent Document 3 requires specialized equipment and is not compatible with existing drip filter bags. Furthermore, the device is cumbersome to operate for users who desire a convenient way to enjoy coffee.

[0007] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 2022-088870

[0009] [Patent Document 2] Japanese Utility Model Registration No. 3117503

[0010] [Patent Document 3] Japanese Patent Publication No. 62-146424 Summary of the Invention

[0011] The problem that the invention aims to solve

[0012] In view of this situation, the object of the present invention is to provide a drip filter bag that can improve the quantitative accuracy of water injection without the need for weighing equipment or special water injection devices.

[0013] Methods used to solve problems

[0014] To solve the above problems, the graduated drip filter bag of the present invention is a drip filter bag having a bag-shaped filter bag body with an opening for water injection and a cardboard component disposed on the outer surface of the filter bag body, characterized in that at least one scale for indicating a reference water level for stopping or re-injecting water is provided on at least one of the inner or outer surfaces of the filter bag body.

[0015] The shape or size of the filter bag body and cardboard component of this invention is widely applicable to single-drop drip filter bags that open the upper end of the filter bag body and form an extraction space by engaging the hook with the cup body. For example, a two-point hook or three-point hook structure can be used for the drip filter bag. The filler contained inside the filter bag body is not limited to coffee powder, but also includes tea leaves such as black tea and green tea, as well as any material that can be used to obtain an extract by injecting water or hot water. There are no restrictions on the particle size or shape of the filler; for example, it can be an uncrushed or unprocessed block or a powder.

[0016] In drip bags without graduations, problems can easily arise such as overfilling with water, causing coffee liquid or coffee grounds to overflow, or improper water control leading to a decrease in coffee concentration. Therefore, by setting graduations on the drip bag, the precise amount of water poured can be improved, thereby enhancing the stability of the coffee's concentration and other flavor characteristics.

[0017] In the graduated drip filter bag of the present invention, the graduations are preferably multiple graduations that represent a reference water level related to stopping or refilling water. By setting multiple graduations, the appropriate graduation can be set according to the purpose, thereby achieving a more quantitative and stable extraction effect.

[0018] In the graduated drip filter bag of the present invention, the graduations may include: a first graduation for indicating the water level at which water injection stops during steaming, and a second graduation set closer to the opening than the first graduation for indicating the water level at which water injection stops during extraction.

[0019] For example, when using a drip bag containing coffee grounds, the primary purpose of the first pour is to bloom the coffee grounds. By pouring hot water to the first mark, the coffee grounds are ensured to fully infuse with the water and release carbon dioxide gas. The blooming process helps to extract the components of the coffee grounds more easily, resulting in a highly precise and stable extraction. The subsequent pour for extraction occurs after blooming. Therefore, if a blooming pour is included, the first pour for extraction is the second pour, and the second pour for extraction is the third pour.

[0020] In the graduated drip filter bag of the present invention, the first graduation is preferably also used to indicate the water level for refilling during extraction.

[0021] The first graduation is used to indicate the water level for refilling during extraction, which helps to keep the timing of refilling consistent and facilitates quantitative extraction. Furthermore, the inclusion of only two graduations—one for steaming and one for extraction—makes the structure more streamlined.

[0022] In the graduated drip filter bag of the present invention, when the graduation consists of a first graduation indicating the stop water level for steaming and the refill water level for extraction, and a second graduation located closer to the opening than the first graduation to indicate the stop water level for extraction, it is preferable to position the first graduation near the opening, close to the height of the contents of the filter bag body, while the second graduation is set according to the steaming water volume, the target water volume, and the number of extraction water infusions based on the first graduation. Thus, the graduation can be positioned to achieve quantitative extraction.

[0023] Furthermore, the second graduation can be set based on the amount of water injected during extraction and the amount extracted during the extraction water injection process. Since the amount of water injected during extraction is greater than that injected during steaming, extraction is easier to perform simultaneously with water injection. Therefore, by considering the amount extracted during the extraction water injection process, the graduation position can be determined more accurately. The amount extracted in the extraction water injection can be calculated by multiplying the extraction rate by the water injection time.

[0024] The water injection for extraction can be carried out once or three or more times, but it is better to inject it in two times.

[0025] Additionally, regarding the first graduation, "content height" refers to the vertical distance from the opening of the drip bag to its horizontal position when the contents are coffee grounds, with the top of the drip bag open and the cardboard insert secured to a container such as a cup, and the top of the coffee grounds inside the drip bag is horizontal. Furthermore, the terms "high" or "low" here are defined from the viewpoint of the bottom of the drip bag. Therefore, a larger value from the opening of the drip bag to the horizontal position indicates a "low content height," while a smaller value indicates a "high content height."

[0026] Regarding the setting of the second scale, for example, when the extraction process involves two water infusions, it can be set as follows. Assume the second scale is set based on the following premise: with coffee grounds, the sum of the water infusion volume for blooming, the water infusion volume for extraction, and the extraction volume during the extraction process equals the target water volume. Under this premise, the water infusion volume for blooming is the amount obtained by subtracting the volume of the coffee grounds before blooming from the internal volume of the filter bag body based on the first scale; the water infusion volume for extraction consists of two parts: the first water infusion volume for extraction obtained by subtracting the volume of the coffee grounds after blooming from the internal volume of the filter bag body based on the second scale, plus the second water infusion volume for extraction obtained by subtracting the internal volume of the filter bag body based on the first scale from the internal volume of the filter bag body based on the second scale; and the extraction volume during the extraction process can be considered as the sum of the extraction volume during the first water infusion and the extraction volume during the second water infusion.

[0027] Because the water pouring process involves three steps—the initial pour for preheating, the first pour for extraction, and the second pour for extraction—the coffee grounds haven't absorbed water during the preheating pour, but are fully moistened and contain moisture during the extraction pour after preheating. Therefore, when calculating the amount of water to pour for preheating or extraction, the volume of the coffee grounds before and after brewing must be calculated separately. This allows for a more precise determination of the water level setting.

[0028] In the graduated drip filter bag of the present invention, the graduations may further include: a first graduation for indicating the water level at which water injection stops for steaming; a second graduation located closer to the opening than the first graduation for indicating the water level at which water injection stops for extraction; and a third graduation located farther from the opening than the second graduation for indicating the water level at which water injection resumes for extraction. In this configuration, the third graduation may be located closer to the opening than the first graduation or farther from the opening, but preferably closer to the opening than the first graduation.

[0029] Even if the filter bag itself has markings to indicate the water level when to stop pouring, the coffee brewing process is usually done in multiple stages, and the timing of each refill varies, which can easily lead to deviations in the final extraction volume. Therefore, by setting markings to indicate the water level for refilling during extraction, the timing of refilling can be kept relatively constant, thus facilitating quantitative extraction.

[0030] Furthermore, the scales set in this instruction manual are not necessarily always used to indicate stopping or restarting water filling; they may also be used as part of a series of water filling steps.

[0031] In the graduated drip filter bag of the present invention, when a first graduation for indicating the stop water level for steaming, a second graduation for indicating the stop water level for extraction, and a third graduation for indicating the refill water level for extraction are provided, it is preferable to set the first graduation on the opening side near the height of the contents of the filter bag body, while the second and third graduations are set according to the steaming water volume, the target water volume, and the number of water infusions for extraction based on the first graduation. In this way, the graduations can be set at a position that enables quantitative extraction.

[0032] In the graduated drip filter bag of the present invention, the graduations are preferably formed in local areas of the filter bag body by at least one of printing, dyeing, heating or pressurizing, resulting in different areas with color differences, unevenness or non-adhesion. These different areas can be presented by lines, dots, dotted lines, dashed lines, marks, words, numbers, symbols, patterns or other geometric shapes or combinations thereof, or by combining with the liquid surface formed by water injection to form an incomplete pattern of a specific theme.

[0033] Regarding printing, it can be performed on either the inner or outer surface of the filter bag body, or on both sides. Furthermore, it is permissible for a pattern printed on one side to be visible from the other. Regarding dyeing, one or more dyeing areas must be provided, ensuring that at least partially different areas of the filter bag body have a different color. The location or shape of the dyeing is unrestricted, as long as different colored areas are formed. Regarding heating and pressurization, a raised or recessed structure can be formed on the surface through methods such as embossing, or a sealing section can be formed by melting and bonding a portion of the filter bag body, which can then be used as a graduation mark.

[0034] Regarding the graphic features represented, "lines," "dotted lines," and "dashed lines" are not limited to straight lines; curves can also be used, or combinations of straight lines and curves. "Marks" include arrows or symbols indicating specific locations. "Text" includes text explaining the meaning of scales, product names, logos, etc.; "Patterns" include, for example, symbolic signs. "Numbers" include Arabic numerals, Roman numerals, Chinese numerals, etc.; for example, the number "1" can be used to represent the first scale mark. "Combinations of these" include, for example, a one-dot lock line or a two-dot lock line formed by combining "dots" and "dashed lines." As an "incomplete graphic" that forms a specific theme when combined with the liquid surface, the graphic itself does not need to be incomplete; even if the graphic itself already represents a specific theme such as "car," it can form other themes such as "cars on the road" by combining with the liquid surface.

[0035] Therefore, the scale can be either a reference water level used to indicate when to stop or resume water injection, or it can serve as a reference mark indicating the reference water level.

[0036] Furthermore, in the graduated drip filter bag of the present invention, the graduations can also be formed by a combination of multiple lines that differ in at least one of length and thickness. By combining lines of different lengths or thicknesses for display, more precise water injection can be facilitated.

[0037] In the graduated drip filter bag involved in this invention, the first part of the filter bag body is provided with at least one scale to indicate the reference water level for stopping or refilling water; in addition, at least one scale different from the scale set in the first part may be provided on the second part of the filter bag body, which is different from the first part, to indicate the reference water level for stopping or refilling water.

[0038] Therefore, users can use it according to their own preferences. Here, the first or second part of the filter bag body is intended to broadly include the components disposed on the filter bag body in a distinguishing manner, and is not limited in the positional relationship, size, or marking method of the first and second parts. Therefore, the first or second part of the filter bag body can be disposed on the front and back of the filter bag body, or on the inner and outer surfaces, or across these positions. In addition, the first and second parts may be disposed only on either the front and back or the inner and outer surfaces of the filter bag body. For example, the first part of the filter bag body may be disposed on the outer surface of its front side, and the second part may be disposed on the inner surface of its back side.

[0039] For example, a configurable structure includes a first graduation on the first part of the filter bag body for marking the water level at which water injection stops for steaming and the water level at which water injection resumes for extraction; a second graduation closer to the opening than the first graduation for marking the water level at which water injection stops for extraction; a first graduation on a second part of the filter bag body, different from the first part, for marking the water level at which water injection stops for steaming; a second graduation closer to the opening than the first graduation for marking the water level at which water injection stops for extraction; and a third graduation farther from the opening than the second graduation for marking the water level at which water injection resumes for extraction. By employing this structure, the height of each graduation in the first and second parts, as well as the spacing between the graduations indicating the water level at which water injection stops and resumes, can be set separately, thereby adjusting the amount of water injected each time. This not only improves the quantitative accuracy of water injection but also makes adjusting the extraction concentration easier.

[0040] The graduated coffee extraction drip bag of this invention comprises any of the graduated drip bags described above and coffee powder filled within the bag body. The variety of coffee beans used is not specifically limited; for example, Arabica, Robusta, and Liberica are all applicable. There are no limitations on the origin of the coffee beans, the roasting method, or the particle size of the coffee powder.

[0041] Invention Effects

[0042] The graduated drip filter bag of the present invention improves the quantitative accuracy of water injection without the need for weighing equipment or special water injection devices. Attached Figure Description

[0043]

【 Figure 1 [Image 1] is a front view of the graduated drip filter bag involved in Example 1.

[0044]

【 Figure 2 [Image 1] is a perspective view of the graduated drip filter bag involved in Example 1.

[0045]

【 Figure 3 [Image 1] is a cross-sectional schematic diagram of the graduated drip filter bag involved in Example 1.

[0046]

【 Figure 4 The image shows a chart containing the results of a quantitative verification experiment.

[0047]

【 Figure 5 [1] is a comparison chart of the quantitative verification results among the test groups.

[0048]

【 Figure 6 [Figure 2] is a comparison chart of the quantitative verification results among the test groups.

[0049]

【 Figure 7 The graph shows the results of the validation test regarding the extraction concentration.

[0050]

【 Figure 8 [Image 1] is a front view of the graduated drip filter bag involved in the comparative example.

[0051]

【 Figure 9 [Image 1] is an explanatory diagram showing the setting position of the first graduation in the graduated drip filter bag involved in Example 1.

[0052]

【 Figure 10 [Image 1] is a perspective view of the graduated drip filter bag involved in Example 2.

[0053]

【 Figure 11 [Image 1] is a front view of the graduated drip filter bag involved in Example 3.

[0054]

【 Figure 12 [Image 1] is an external view of the graduated drip filter bag involved in Example 4.

[0055]

【 Figure 13 [Illustration] is a schematic diagram of the scale involved in Example 5.

[0056]

【 Figure 14 [Illustration] is a schematic diagram of the scale involved in Example 6.

[0057]

Figure 15

[0058] Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings. It should be noted that the scope of the present invention is not limited to the following embodiment or illustrated example, and various modifications and variations are possible.

[0059]

Example 1

[0060] Figure 1 This is a front view of the graduated drip filter bag involved in Example 1. Furthermore, Figure 8 This is a front view of the drip filter bag involved in the comparative example.

[0061] like Figure 1 As shown, the graduated drip filter bag 1 consists of a filter bag 30 and cardboard 4. The basic structure of the filter bag 30 and cardboard 4 is similar to... Figure 8 The filter bag 30 shown is identical to the drip filter bag 100. The filter bag 30 is made of non-woven filter material composed of polypropylene and polyethylene terephthalate. Its upper edge 5a and lower edge 5b are folded, and its left edge 5c and right edge 5d are heat-sealed by heating and pressurization. The filter bag 30 has a dotted tear-off portion 3b, along which the upper edge 3a can be separated from the filter bag body 3 to open the filter bag 30. The tear-off portion 3b after opening constitutes the opening of the filter bag body 3.

[0062] Figure 2 An oblique view of the graduated drip filter bag involved in Example 1 is shown. Figure 2 As shown, the upper part 3a of the graduated drip filter bag 1a has been removed from the filter bag. Figure 1 The filter bag body 3 shown is separated to form an opening. The filter bag body 3 is filled with powdered regular coffee 7, but other beverage ingredients such as black tea and green tea can also be filled in addition to regular coffee. For powdered regular coffee, 7-15 grams can be filled, and in this embodiment, 7 grams are filled. Cardboard 4 is attached to both the surface and back of the filter bag 30. Figure 2 or Figure 3 The card 4 in the middle is unfolded and is in a state where it can fit into the cup.

[0063] like Figure 1 As shown, the filter bag body 3 has a width W of 70 mm and a height H of 74 mm. On the filter bag body 3, there is a first graduation 2a for indicating the water level at which water is stopped during steaming and the water level at which water is replenished during extraction; and a second graduation 2b for indicating the water level at which water is stopped during extraction, located closer to the opening than the first graduation 2a. Both the first graduation 2a and the second graduation 2b are linear graduations arranged horizontally along the entire outer circumference of the filter bag body 3, formed by printing on the outer surface. Figure 2As shown, its structure is visible both externally and internally. Furthermore, Roman numerals representing "1" are marked near the first scale mark 2a, and Roman numerals representing "2" are marked near the second scale mark 2b, making the scale markings easier to identify. Since the Roman numerals "1", "2", and "3" are clearly readable from both the outer and inner surfaces, Roman numerals were used for marking in Examples 1-4. The height H1 from the tear-off portion 3b to the first scale mark 2a is 37 mm, and the height H2 from the tear-off portion 3b to the second scale mark 2b is 10 mm.

[0064] Figure 3 This is a cross-sectional schematic diagram of the graduated drip filter bag involved in Example 1, showing... Figure 2 The cross-sectional view of AA in the diagram. The front shape of the graduated drip filter bag 1a, before the pair of cardstock 4 are unfolded outwards, is as follows. Figure 1 It is roughly rectangular as shown; but as Figure 2 As shown, when the cardboard 4 is unfolded outwards, the internal space of the filter bag body 3 is expanded, thus forming a shape as shown in the diagram. Figure 3 The lower part of the diagram is raised upwards and the corners (11a, 11b) protrude. In this state, the first scale 2a is set to indicate the water level at which water is stopped for steaming and the water level at which water is refilled for extraction, and the second scale 2b is set to indicate the water level at which water is stopped for extraction.

[0065] like Figure 3 As shown, the user (not illustrated) first performs water injection P1 for steaming, injecting hot water to the first mark 2a for steaming treatment; then performs the first water injection P2 for extraction, injecting hot water to the second mark 2b; after the liquid level drops to the first mark 2a, water is injected again to the second mark 2b for the second water injection P3 for extraction. Through this operation process, precise and controllable quantitative water injection can be achieved.

[0066] (Regarding the setting of the first scale)

[0067] The setting positions of the first scale 2a and the second scale 2b will be explained here. It should be noted that the scale height described in this specification refers to the vertical distance from the tear-off portion 3b to the scale when the filter bag body 3b is closed. Furthermore, the terms "high" or "low" used in the description of the setting positions of the first scale 2a and the second scale 2b are relative to the lower edge 5b of the drip filter bag. Therefore, when the distance from the tear-off portion 3b (which is the opening of the drip filter bag) to the first scale 2a or to the second scale 2b is large, the setting position of that scale is "low"; conversely, when the distance is small, the setting position of that scale is "high".

[0068] On the other hand, "coffee layer height" refers to the vertical distance from the tear-open part 3b to the top edge of the coffee grounds when the filter bag body 3b is unfolded. The logic for describing the "coffee layer height" is the same as the scale markings, using the lower edge 5b of the drip filter bag as the observation reference point. Therefore, when the measured value from the tear-open part 3b to the top edge of the coffee grounds is large, it indicates that the coffee layer height is "low"; conversely, when the measured value is small, it indicates that the coffee layer height is "high".

[0069] In this embodiment, the height of RC powder filled in five drip coffee products (products a to e) produced by UCC Ueshima Coffee Co., Ltd., which have the same shape (70mm wide × 74mm high) as the filter bag body 3 of the graduated drip bag 1, was investigated. The total number of samples measured was five products × three batches × (n=3) = a total of 45 samples.

[0070] Figure 9 A schematic diagram showing the first graduation setting position of the graduated drip filter bag involved in Example 1 is provided. Figure 9 As shown, the drip filter bag 100a is the form after the upper part 3a of the filter bag is separated at the tear-off portion 3b of the drip filter bag 100. The filter bag body 3 is filled with coffee powder (not shown). The drip filter bag 100a was placed in a mug with an 80mm diameter, and four points were marked at the top edge of the powder. The markings (6a, 6b) are on the front, and two markings are also set on the back (not shown). Then, with the filter bag body 3b in a closed state, the distance D from the tear-off portion 3b to the markings (6a, 6b) was measured, and this distance was used as the powder layer height. Table 1 below lists the powder filling amount (g) and powder layer height (mm) of products a to e.

[0071] Table 1

[0072]

[0073] As shown in Table 1, the designed powder filling amount for products a to e is 7g, but the actual measured average value of the three batches is 7.33-7.66g, all higher than the designed value of 7g. Furthermore, among the three batches, product e has the highest average powder layer height at 42.05mm, while product d has the lowest at 43.35mm. The overall average is 42.5mm, and the overall maximum is 37.91mm. Therefore, based on the principle of being higher than the coffee powder layer and close to the opening, so that the scale lines can be clearly observed even if the powder layer shifts during the pouring process, the height H1 between the tear-off part 3b and the first scale 2a is set to 37mm.

[0074] (Regarding the setting of the second scale)

[0075] After setting the first scale mark 2a, the internal volume of the filter bag reaching the second scale mark 2b is calculated according to the following mathematical formula, and the position of the scale mark reaching this internal volume is calculated using CAD (Computer-Aided Design). In the following formulas 1 and 2, X represents the target water injection volume, V1 is the internal volume of the filter bag based on the first scale mark, V2 is the internal volume of the filter bag based on the second scale mark, Y1 is the extraction volume during the first water injection for extraction, Y2 is the extraction volume during the second water injection for extraction, and V... kd V is the volume of coffee grounds before pre-brewing. kw It is the volume of coffee powder after steeping.

[0076] (Mathematical Formula 1)

[0077]

[0078] Here, a first water injection for steaming is performed, followed by two water injections for extraction. As shown in Equation 1 above, the target water injection volume is equal to the sum of the water injection volume for steaming, the water injection volume for extraction, and the extraction volume during the water injection process for extraction.

[0079] The water volume for pre-brewing refers to the total water volume poured from the start of pouring until the first mark 2a is reached and pouring stops. Since the filter bag body 3 is filled with dry coffee grounds during pre-brewing, the volume of the coffee grounds in their dry state must be considered. Furthermore, although a trace amount of coffee is extracted during pre-brewing, this amount is very small compared to the extraction water volume, and therefore is not considered when calculating the pre-brewing water volume. In summary, the pre-brewing water volume can be calculated by subtracting the volume of the coffee grounds before pre-brewing, V, from the filter bag's internal volume V1 based on the first mark 2a. kd The conclusion is as follows.

[0080] The extraction water volume refers to the amount of water poured during extraction after the pre-blooming water pour until the second mark (2b) is reached and then stopped. During the extraction water pour, since the coffee grounds inside the filter bag 3 are already moistened after pre-blooming, the volume change of the coffee grounds after absorbing water must be considered. Furthermore, unlike the first extraction water pour, the second extraction water pour requires the liquid level to drop to the first mark after the first pour before resuming pouring. In summary, the extraction water volume consists of two parts: the filter bag internal volume V2 based on the second mark (2b) minus the volume of the coffee grounds after pre-blooming (V). kw The first water injection volume for extraction is obtained, and the second water injection volume for extraction is obtained by subtracting the content volume V1 based on the first scale 2a from the content volume V2 based on the second scale 2b.

[0081] Furthermore, the water volume used in the extraction water injection process is larger than that used in the steaming water injection process. Therefore, the extraction process is carried out simultaneously with the water injection, and extractant drips from the filter bag body 3 during the water injection. Thus, when performing the extraction water injection, the total extraction volume until the extraction water injection is completed must be considered. Therefore, the extraction volume during the extraction water injection stage is equal to the sum of the extraction volume during the first extraction water injection and the extraction volume during the second extraction water injection. It should be noted that the extraction volume during the extraction water injection stage can be calculated by multiplying the extraction water injection time by the extraction rate.

[0082] In summary, as shown in Equation 1 above, the target water volume equals the sum of the water volume used for blooming, the water volume used for extraction, and the extraction volume during the extraction process. Regarding the setting of the second scale, it is necessary to ensure that, with the coffee grounds filled, the sum of the water volume used for blooming, the water volume used for extraction, and the extraction volume during the extraction process equals the target water volume. Specifically, as shown in Equation 2 below.

[0083] (Mathematical Formula 2)

[0084]

[0085] After setting the first graduation 2a, the internal volume V2 of the filter bag body 3, based on the second graduation 2b, is calculated according to Equation 2 above. The graduation position corresponding to this internal volume V2 is then calculated using CAD, thereby setting the second graduation 2b. The prerequisites are: the target water volume X is 140mL, the coffee powder used is "Gold Special Special Blend" produced by UCC Ueshima Coffee Co., Ltd., with a powder filling amount of 7g; the extraction equipment consists of a slightly rectangular drip filter bag 100 (70mm wide × 74mm high), a mug (inner diameter: 80mm), and an electric kettle (manufactured by Groupseb Co., Ltd., model K07551JP).

[0086] The measurements taken under these conditions showed that the height H1 was 37 mm, the internal volume of the filter bag (based on the first graduation 2a) V1 was 38.6 mL, and the volume of coffee powder before pre-brewing V... kd The volume of the coffee powder after blooming is 20mL, V. kwThe extraction volume Y1 in the first water injection stage of extraction is 15.5 mL, and the extraction volume Y2 in the second water injection stage of extraction is 15.2 mL. According to Equation 2 above, the internal volume V2 of the filter bag, based on the second graduation, is 75.5 mL. When the internal volume of the filter bag body 3 reaches 75.5 mL, its corresponding height H2 is 13 mm downwards from the upper opening of the filter bag body 3. Considering the fluctuations in the water absorption or expansion of the coffee powder, the amount of gas generated, and the water flow rate of the tester, this height is set to 13 ± 3 mm after appropriate adjustment. In this embodiment, the height H2 of the drip filter bag 1 is set to 10 mm.

[0087] (Verification experiments regarding quantification and reproducibility)

[0088] For the drip filter bag 1 shown in Example 1, its ability to achieve quantitative and reproducible results was verified without using a weighing device and instead employing a water injection apparatus. Specifically, by simulating an actual user extraction environment, the feasibility of achieving quantitative water injection using a scale-based water injection method was examined, and the data deviations between different test groups and the repeatability accuracy of the test groups themselves were evaluated.

[0089] The experimental conditions were as follows: 7g of "Gold Special Special Blend" coffee powder produced by UCC Shangdao Coffee Co., Ltd. was filled into the graduated drip bag 1. The cups used included a 200mL mug and a 300mL mug, both with an inner diameter of 80mm.

[0090] Regarding the selection of water filling equipment, considering the extraction environment of drip coffee users, a narrow-mouth pour-over kettle, commonly used for hand-drip coffee, was not used. Instead, a wide-mouth electric kettle was chosen. This is because drip coffee bags are a product that anyone can easily enjoy, and therefore, a convenient wide-mouth electric kettle is often used for filling. In this experiment, a Groupseb electric kettle (model K07551JP) and a Zojirushi Magic Bottle electric kettle (model CD-WU22) were used. Furthermore, when filling the electric kettle, a "coffee dripping" method of filling small amounts of water multiple times (usually about 60% of the total water volume) was adopted, with a target water volume of 140mL.

[0091] (Experimental Methods)

[0092] Under these experimental conditions, five testers used designated water-filling equipment to perform three extraction operations each on 200mL and 300mL mugs. To avoid deviations due to varying levels of proficiency, the interval between each extraction was set to be at least two hours. An extraction operation guide detailing the water-filling and disposal steps was provided to each tester beforehand, and the testers conducted the experiment according to this guide. The contents of the extraction operation guide are shown in A) and B) below. Furthermore, due to differences in water-filling speed and soaking time among users in actual use, no uniform guidelines were established for this experiment.

[0093] (Guidelines for extraction procedures in quantitative and reproducibility validation tests)

[0094] A) Water injection

[0095] A–1) Pour water to the I mark and steam for 20 seconds (based on the actual feeling of the tester).

[0096] (A–2) Continue adding water until the II mark is reached.

[0097] A–3) When the liquid level drops to the I mark, add water again until it reaches the II mark.

[0098] B) Abandoned

[0099] B–1) Lift the filter bag above the cup opening and drain the water.

[0100] B–2) Drain and discard.

[0101] (※The timing of steps B–1) and B–2) can be flexibly adjusted according to the tester's preferences.

[0102] Figure 4 The results of the verification test on quantification are shown in the graph, where (1) represents the case of using a 300 mL mug and (2) represents the case of using a 200 mL mug.

[0103] Furthermore, Table 2 below lists the results of various verification tests regarding quantification when using a 300mL mug. Comparative Example A corresponds to the case without graduations and using an electric kettle; Example A corresponds to the case with graduations and using an electric kettle; Comparative Example B corresponds to the case without graduations and using an electric kettle; Example B corresponds to the case with graduations and using an electric kettle. The data are the average (mL), coefficient of variation (%), range (mL), maximum (mL), and minimum (mL) values ​​obtained after 3 measurements each by 5 testers. It should be noted that "with graduations" here refers to the drip filter bag 1 with the first graduation 2a and the second graduation 2b, and "without graduations" refers to the drip filter bag 100 used as the comparison object.

[0104] Table 2

[0105]

[0106] As shown in Table 2 and Figure 4 As shown in (1), the average water volume of the ungraded comparative examples A and B was approximately 75–80 mL more than the target water volume; while the average water volume of the graded examples A and B was controlled within ±10 mL of the target water volume, and the results were closer to the target water volume compared to the ungraded examples. In addition, the range of the graded examples was about 1 / 3 of that of the ungraded examples, indicating that the numerical fluctuation was smaller.

[0107] Table 3 below shows the results of the quantitative verification test using a 200mL mug. Comparative Example C corresponds to the case without graduations and using an electric kettle, while Example C corresponds to the case with graduations and using an electric kettle; Comparative Example D corresponds to the case without graduations and using an electric kettle, while Example D corresponds to the case with graduations and using an electric kettle. The table presents the average (mL), coefficient of variation (%), range (mL), maximum (mL), and minimum (mL) values ​​obtained from three tests conducted by five testers.

[0108] Table 3

[0109]

[0110] As shown in Table 3 and Figure 4 As shown in (2), the average water volume of the ungraded comparative examples C and D was about 10 mL more than the target water volume; while the average water volume of the graded examples C and D was controlled within the target water volume ± 5 mL, and the results were closer to the target water volume than those without a grade. In addition, the range of the graded examples was smaller than that of the ungraded examples, indicating that the numerical fluctuation was smaller.

[0111] and Figure 4 (2) Compared to the 200mL mug shown, Figure 4 (1) The 300mL mug shown indicates that all unmarked test groups exceeded the target volume (140mL) and the deviation was even greater (see [reference]). Figure 5 , 6 This shows that, without graduations, the capacity of a mug has a significant impact on the amount of water poured. Furthermore, for water-pouring devices, electric kettles exhibit greater fluctuations in water volume than electric water heaters. This is presumably because electric kettles allow for control of the pouring speed; for example, if poured slowly, the extraction process occurs simultaneously, leading to an increase in the final water volume.

[0112] Based on the above analysis, it can be seen that, regardless of whether the mug has a capacity of 300mL or 200mL, the graduated measurement method can get closer to the target water volume and the numerical fluctuation is smaller.

[0113] (Regarding the verification results of each test group)

[0114] The following section will explain the differences between the test groups in this experiment and the verification results of the repeatability of the test groups themselves. Figure 5 and Figure 6 A comparative chart of the test groups for the quantitative verification experiments is presented. Furthermore, Tables 4 through 7 below list the results of each verification experiment for test groups 1 through 5, respectively. Figure 5 (1) and Table 4 correspond to the use of a 300mL mug and an electric kettle. Figure 5 (2) and Table 5 correspond to the use of a 300mL mug and an electric kettle. Figure 6 (1) and Table 6 correspond to the use of a 200mL mug and an electric kettle, while Figure 6 (2) and Table 7 correspond to the use of 200mL mugs and electric kettles, showing the average value (mL), coefficient of variation (%) and range (mL) of each test group obtained from 3 tests.

[0115] Table 4

[0116]

[0117] Table 5

[0118]

[0119] Table 6

[0120]

[0121] Table 7

[0122]

[0123] like Figure 5 (1) As shown in Table 4, in the comparison between Comparative Example A and Example A, the data of Test Groups 1, 3 to 5 show that the range of Example A is smaller than that of Comparative Example A; while the test results of Test Group 2 show that the range of Comparative Example A is smaller than that of Example A.

[0124] like Figure 5 (2) and as shown in Table 5, in the comparison between Comparative Example B and Example B, the data of all test groups 1 to 5 show that the range of Example B is smaller than that of Comparative Example B.

[0125] like Figure 6(1) and Table 6 show that, in the comparison between Comparative Example C and Example C, the data of test groups 1, 4 and 5 indicate that the range of Example C is smaller than that of Comparative Example C; while the data of test groups 2 and 3 indicate that the range of Comparative Example C is smaller than that of Example C.

[0126] For example Figure 6 (2) and as shown in Table 7, in the comparison between Comparative Example D and Example D, the data of test groups 1, 2 and 5 show that the range of Example D is smaller than that of Comparative Example D; while the data of test groups 3 and 4 show that the range of Comparative Example D is smaller than that of Example D.

[0127] In some cases, it can be observed that the range of water filling is actually smaller in the unmarked cup compared to the graduated cup. This is presumably because users adjust the water level precisely based on the liquid level in the cup during the filling process, thus reducing operational errors.

[0128] However, regarding the range of the test groups themselves, the maximum value without a graduation was 46.8 mL (Table 4, Test Group 5, Comparative Example A), while the maximum value with a graduation was 26.7 mL (Table 5, Test Group 4, Example B). Overall, the graduated test groups (Examples A-D) showed smaller fluctuations than the ungraded test groups (Comparative Examples A-D).

[0129] (Results of the verification experiment regarding extraction concentration)

[0130] Figure 7 The chart shows the results of the validation tests on the extraction concentration, where (1) represents the case using a 300 mL mug and (2) represents the case using a 200 mL mug. Furthermore, Table 8 below lists the results of the validation tests on the extraction concentration (Brix) using a 300 mL mug, and Table 9 below lists the results of the validation tests on the extraction concentration (Brix) using a 200 mL mug.

[0131] Table 8

[0132]

[0133] As shown in Table 8, when using a 300mL mug, the average Brix value was higher with graduations (Examples A and B) than without graduations (Comparative Examples A and B). Regarding volatility, the electric kettles (Comparative Example A and Example A) showed similar levels of volatility, while the electric kettles (Comparative Example B and Example B) exhibited a smaller volatility trend with graduations.

[0134] Table 9

[0135]

[0136] As shown in Table 9, when using a 200mL mug, the average Brix value was slightly higher in the graduated (Examples C and D) cases than in the ungraduated (Comparative Examples C and D) cases. Furthermore, the graduated cases exhibited less data fluctuation than the ungraduated cases.

[0137] Therefore, the Brix values ​​for graduated cases (Examples A-D) are generally higher, especially in the 300mL mugs, where the difference is more pronounced. The deviation between the Brix value of the 300mL mug and the target value is usually greater than that of the 200mL mug, presumably due to the influence of the water volume. Furthermore, in terms of reproducibility (i.e., data volatility), the volatility of graduated cases (Examples B-D) is less than that of ungraded cases (Comparative Examples B-D). In Comparative Example A and Example A, the volatility of the ungraded cases is slightly less than that of the graduated cases, but the difference is very small.

[0138] Although not shown in the figure, the data from all test groups indicate that the Brix values ​​obtained when using a graduated measurement method for extraction are higher than those obtained without a graduated method.

[0139] (in conclusion)

[0140] Regarding the quantification of water volume, under the various water-filling devices and mug sizes used in this experiment, the graduated containers were closer to the target water volume than the ungraded containers. On the other hand, in terms of the reproducibility of water volume, the graduated containers showed smaller data fluctuations both between and within different test groups.

[0141] Regarding extraction concentration (Brix value), the Brix values ​​obtained with a graduated sample were generally higher than those without. Furthermore, in terms of reproducibility, the data fluctuations between different test groups were significantly smaller with a graduated sample compared to the ungraded sample.

[0142] In summary, according to the graduated drip filter bag 1 of this embodiment, users can achieve stable water filling operation even when using an electric kettle or electric water heater that does not have a narrow spout.

[0143]

Example 2

[0144] Figure 10 A perspective view of the graduated drip filter bag involved in Example 2 is shown. Figure 10 As shown, the graduated drip filter bag 1b consists of a filter bag body 3 and cardboard 4. The basic structure of the filter bag body 3 and cardboard 4 is similar to... Figure 2The drip filter bag 1a shown is identical to the drip filter bag 1a. However, the graduated drip filter bag 1b differs from the drip filter bag 1a in that it has a first graduation 20a and a second graduation 20b. Both the first graduation 20a and the second graduation 20b are horizontally arranged dotted lines along the entire circumference of the filter bag body 3. Both the first graduation 20a and the second graduation 20b are formed on the outer surface by printing, but their structural design allows the graduations to be clearly identified not only from the outside but also from the inside. Therefore, the shape of the graduations is not limited to straight lines; they can also adopt diverse forms such as dotted lines and dashed lines that can effectively attract the user's attention.

[0145]

Example 3

[0146] Figure 11 A front view of the graduated drip filter bag of Example 3 is shown. Figure 11 As shown, the graduated drip filter bag 1c consists of a filter bag 30 and cardboard 4. The filter bag 30 is filled with 7g of powdered regular coffee (not shown). The basic structure of the filter bag 30 and cardboard 4 is similar to... Figure 8 The drip filter bag shown is the same as 100.

[0147] The filter bag body 3 has a first graduation 2c for indicating the water level at which water injection stops during steaming; a second graduation 2d, located closer to the opening than the first graduation 2c, for indicating the water level at which water injection stops during extraction; and a third graduation 2e, located further from the opening than the second graduation 2d but closer to the opening than the first graduation 2c, for indicating the water level at which water injection resumes during extraction. The first graduation 2c, the second graduation 2d, and the third graduation 2e are all linear graduations arranged horizontally along the entire outer circumference of the filter bag body 3. They are formed on the outer surface by printing, but their structure can be clearly identified not only from the outside but also from the inside. The height H3 from the tear-open portion 3b to the first graduation 2c is 37 mm, the height H4 from the tear-open portion 3b to the second graduation 2d is 27 mm, and the height H5 from the tear-open portion 3b to the third graduation 2e is 32 mm.

[0148] Accordingly, by setting the height H4 from the tear-off portion 3b to the second mark 2d to be lower than the height H2 from the tear-off portion 3b to the second mark 2b in the graduated drip filter bag 1 of Example 1, and by setting the third mark 2e, which indicates the refill water level for extraction, to a position closer to the opening than the first mark 2c, it is possible to stably extract a coffee liquid with a higher concentration.

[0149] (Verification experiment regarding concentration increase)

[0150] The use of the graduated drip filter bag 1c described in Example 3 was employed to verify whether a concentration enhancement effect could be achieved.

[0151] The experimental conditions were as follows: 7g of "Gold Special Special Blend" coffee powder produced by UCC Shangdao Coffee Co., Ltd. was filled into both graduated drip bag 1 and graduated drip bag 1c. The upper part 3a of the filter bag was separated from the filter bag body 3, and the cardboard 4 was unfolded and installed on the cup (not shown). The cup used was a 200mL mug with an inner diameter of 80mm. The water filling device was an electric kettle (model K07551JP) produced by Groupseb Co., Ltd.

[0152] (Experimental Methods)

[0153] Under the above conditions, one tester performed three extraction operations for each sample. The tester had previously obtained detailed extraction operation guidelines with instructions on water injection and disposal, and conducted the experiment according to these guidelines. The extraction operation guidelines for graduated drip filter bag 1 are the same as those in items A) and B) of the aforementioned "Operation Guidelines for Quantitative and Reproducibility Validation Tests". The extraction operation guidelines for graduated drip filter bag 1c are as shown in items C) and D) below. Furthermore, the water injection rate and immersion time were not specified in this experiment.

[0154] (Extraction procedure guidelines for validation experiments regarding concentration enhancement)

[0155] C) Water injection

[0156] C–1) Pour water to the I mark and steam for 20 seconds (based on the actual feeling of the tester).

[0157] C–2) Continue adding water until the II mark is reached.

[0158] C-3) When the liquid level drops to the III mark, add water again until it reaches the II mark. (Repeat step C-3 5 times).

[0159] D) Abandoned

[0160] D–1) Lift the filter bag above the cup opening and drain the water.

[0161] D–2) Drain and discard.

[0162] (※The timing of steps D–1) and D–2 can be flexibly adjusted according to the tester's preferences.)

[0163] Table 10 below lists the results of the validation tests related to concentration increases. Example E represents the case using the graduated drop filter bag 1 described in Example 1, and Example F represents the case using the graduated drop filter bag 1c described in Example 3. All values ​​are the average of three extractions performed by one tester.

[0164] Table 10

[0165]

[0166] As shown in Table 10 above, the Brix value of Example F was 0.13 higher than that of Example E, and the yield of Example F was 2.6% higher than that of Example E. In addition, after conducting sensory evaluation of the extract, the test team concluded that "the bitterness and richness of Example F were significantly improved compared with Example E".

[0167] Therefore, it can be seen that by using the graduated drip filter bag 1c in Example 3, it can be confirmed that the concentration can be increased.

[0168]

Example 4

[0169] Figure 12 This is an external view of the graduated drip filter bag involved in Example 4, where (1) is a front view and (2) is a back view. Figure 12 As shown in (1), the graduated drip filter bag 1d of Example 4 is composed of a filter bag body 3 and cardboard 4. The basic structure of the filter bag body 3 and cardboard 4 is similar to... Figure 1 The drip filter bag 1 shown in Example 1 is the same. In addition, on the surface of the filter bag body 3, similar to the drip filter bag 1, there is a first mark 2f for marking the water level at which water is stopped for steaming and for marking the water level at which water is refilled for extraction; a second mark 2g for marking the water level at which water is stopped for extraction, located closer to the opening than the first mark 2f; and a third mark 2h for marking the water level at which water is refilled for extraction, located further away from the opening than the second mark 2g but closer to the opening than the first mark 2f.

[0170] The first graduation 2f and the second graduation 2g are horizontal graduations on the surface and back of the filter bag body 3, respectively, extending from the left side 5c to the right side 5d. In contrast, the third graduation 2h is a horizontal graduation line only on the back of the filter bag body 3, extending from the left side 5c to the right side 5d. Furthermore, the second graduation 2g is located at different heights on the surface and back.

[0171] Specifically, such as Figure 12 As shown in (1), on the surface of the filter bag body 3, the height H6 from the tear-off portion 3b to the first scale line 2f is 37mm, and the height H7 from the tear-off portion 3b to the second scale line 2g is 10mm; while as Figure 12(2) As shown, on the back side of the filter bag body 3, the height H6 from the tear-off portion 3b to the first graduation line 2f is still 37mm, but the height H8 from the tear-off portion 3b to the second graduation line 2g is 27mm, and the height H9 to the third graduation line 2h is 32mm. That is to say, the graduated drip filter bag 1d has different functions on the surface and back side of the filter bag body 3. When used with the surface graduations as a reference, it can achieve the same purpose as the graduated drip filter bag 1 described in Example 1; when used with the back graduations as a reference, it can achieve the same purpose as the graduated drip filter bag 1c described in Example 3, forming a structure that the user can choose according to their preferences.

[0172]

Example 5

[0173] Figure 13 A schematic diagram of the scale in Example 5 is shown, where (1) represents before water filling and (2) represents after water filling. Figure 13 As shown in (1), in the graduated drip bag 1e, a non-linear or dashed graphic 21 is used as the scale. The structure of the graphic 21 is combined with the pattern formed on the surface of the coffee liquid 70 formed by water injection, or the pattern formed when coffee powder adheres to the filter bag body 3 after water injection stops, thereby completing a specific theme pattern.

[0174] In the structure shown in Figure 21, through Figure 13 (2) The liquid surface 70a formed by the coffee liquid 70 and the pattern formed by the coffee powder adhering to the filter bag body 3 after the water is stopped (not shown) can represent the rising sun or the setting sun. This design does not use lines or other methods to clearly indicate the water level when the water is stopped, but uses a combination of incomplete graphics and liquid surface to complete the pattern, so that people can enjoy visual pleasure during the coffee extraction process.

[0175]

Example 6

[0176] Figure 14 This is a schematic diagram of the scale in Example 6, where (1) represents before water filling and (2) represents after water filling. Figure 14 As shown in (1), non-linear or dotted-line graphics (21-23) are provided as graduations in the graduated drip bag 1f. These graphics (21-23) are combined with the patterns formed on the surface of the coffee liquid 70 after water is poured, or on the coffee powder adhering to the filter bag body 3 after water is stopped, to form a pattern with a specific theme.

[0177] Figure 21 is the same as in Example 5. Furthermore, Figure 22 is a pattern imitating a vehicle, and Figure 23 is a pattern imitating a house. (By...) Figure 14(2) The coffee liquid 70 forming a liquid surface 70a, or the pattern formed by coffee powder adhering to the filter bag body 3 after water injection stops (not shown), are used to represent the visual effect of a vehicle in the case of graphic 22 and a house on the ground in the case of graphic 23. By setting various incomplete graphics as scales, multiple ways to enjoy the coffee liquid extraction process can be realized.

[0178] Furthermore, although incomplete patterns (21-23) are arranged side by side here, different patterns can be arranged in the first and second scales, or the same patterns can be arranged. In addition, the incomplete patterns are not limited to the shape of the patterns (21-23), but also include patterns formed by the liquid surface 70a formed by the coffee liquid 70 and the coffee powder adhering to the filter bag body 3 after the water is stopped.

[0179] (Other embodiments)

[0180] Figure 15 Examples of scales in other embodiments are shown. The shape of the scale can be as follows: Figure 15 (1) The line 8a shown can also be as follows: Figure 15 (2) The dashed lines 8b are arranged at fixed intervals, or gaps 9a are provided between the dashed lines. Alternatively, they can be arranged as shown in the diagram. Figure 15 (3) shows that the dashed line contains lines of different lengths 8c, or as shown in the example. Figure 15 (4) shows the irregular mixing of lines of varying thicknesses, 8d. Furthermore, as... Figure 15 As shown in (5), lines of different lengths or thicknesses (8b, 8e to 8g) can be combined and a gap of 9b can be set at the same time.

[0181] Industrial application

[0182] This invention is useful as a technique to improve the metering accuracy or ease of use of water in drip bags for coffee, etc.

[0183] Explanation of symbols in the diagram

[0184] 1, 1a~1f, 100, 100a drip filter bags

[0185] 2a, 2d, 2f, 20a, Scale 1

[0186] 2b, 2d, 2g, 20b, second scale

[0187] 2e, 2h, 3rd scale

[0188] 3 filter bag bodies

[0189] 3a Filter bag upper part

[0190] 3b Tear section

[0191] 4 cardboard

[0192] 5a Upper part

[0193] 5b Lower part

[0194] 5c Left side

[0195] 5d right side

[0196] Positions 6a and 6b

[0197] 7. Regular Coffee

[0198] 8a~8g lines

[0199] 9a, 9b gap

[0200] 11a, 11b Corners

[0201] Figures 21-23

[0202] 30 filter bags

[0203] D Distance

[0204] H, H1~H9 Height

[0205] P1 Steaming with water

[0206] P2, P3 extraction water injection

[0207] W width

Claims

1. A graduated drip filter bag, comprising a bag-shaped filter bag body having an opening for water injection and a cardboard component disposed on the outer surface of the filter bag body, characterized in that, At least one scale for indicating the reference water level to stop or resume water injection is provided on at least one of the inner or outer surfaces of the filter bag body.

2. The graduated drip filter bag according to claim 1, characterized in that, The scale consists of multiple reference water levels used to indicate when water injection should stop or resume.

3. The graduated drip filter bag according to claim 2, characterized in that, The scale includes: The first mark indicates the water level at which water filling stops during steaming. And a second scale, located closer to the opening than the first scale, is used to indicate the stop water level for extraction.

4. The graduated drip filter bag according to claim 3, characterized in that, The first graduation is also used to indicate the water level for refilling during extraction.

5. The graduated drip filter bag according to claim 4, characterized in that, The first graduation is located near the height of the contents of the filter bag body and close to the opening side; The second scale is set based on the amount of water injected for steaming, the target amount of water injected, and the number of times water is injected for extraction, all based on the first scale.

6. The graduated drip filter bag according to claim 2, characterized in that, The scale includes: The first graduation is used to indicate the water level at which the steaming process stops; And a second graduation, located closer to the opening than the first graduation, is used to indicate the stop water level for extraction. And a third graduation, located further away from the opening than the second graduation, for indicating the level of water to be refilled for extraction.

7. The graduated drip filter bag according to claim 6, characterized in that, The first graduation is set near the height of the contents of the filter bag body and near the opening side; The second and third scales are set based on the amount of water injected for steaming, the target amount of water injected, and the number of times water is injected for extraction, all based on the first scale.

8. The graduated drip filter bag according to claim 1, characterized in that, The scale is formed on the filter bag body by at least one of printing, dyeing, heating or pressurizing, creating different areas on a localized part of the filter bag body with color differences, unevenness or lack of adhesion. These areas are presented by lines, dots, dotted lines, dashed lines, marks, text, numbers, symbols, patterns or other geometric shapes or combinations thereof, or by combining with the liquid surface formed by water injection to form an incomplete graphic of a specific theme.

9. The graduated drip filter bag according to claim 1, characterized in that, The scale is formed by a combination of multiple line segments that differ in at least one of length and thickness.

10. The graduated drip filter bag according to claim 1, characterized in that, At least one scale is provided on the first part of the filter bag body to indicate the reference water level for stopping or refilling water; On the filter bag body, a second part, different from the first part, is provided with at least one scale that is different from the scale set in the first part, for marking the reference water level for stopping or refilling water.

11. A graduated coffee extraction bag, characterized in that, It comprises a graduated drip filter bag according to any one of claims 1 to 10, and coffee powder contained within the filter bag body.

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