A method for making sparkling coffee water

Abstract

This invention provides a method for making sparkling coffee water, belonging to the field of sparkling water technology. The method includes: S1, injecting coffee raw materials into an instant sealed bag and sealing the bag; S2, injecting sparkling water into a bottle; S3, placing the instant sealed bag containing coffee raw materials into the bottle; S4, pressing the bottle cap tightly onto the bottle opening; S5, allowing it to stand for a period of time to allow the instant sealed bag to gradually melt; S6, shaking the bottle to fully blend the sparkling water and coffee raw materials. By placing the instant sealed bag containing coffee raw materials into the bottle containing sparkling water and pressing the bottle cap tightly onto the bottle opening, the coffee raw materials are allowed to melt before blending with the sparkling water, thus delaying the blending time and giving workers sufficient time to press the bottle cap tightly onto the bottle opening. This prevents the coffee raw materials from directly blending with the sparkling water, thus avoiding the leakage of gas from the sparkling water.

Description

Technical Field

[0001] This invention belongs to the field of sparkling water technology, specifically relating to a method for making sparkling coffee water. Background Technology

[0002] In related technologies, in order to improve the drinking taste of coffee raw materials, coffee raw materials are usually poured into sparkling water, so that the coffee raw materials have a bubbly taste.

[0003] When coffee ingredients are poured into sparkling water, a large amount of foam will be generated quickly, which can easily cause the sparkling water to overflow, thus increasing the difficulty of making the product. Summary of the Invention

[0004] To address the problem in existing technologies where the addition of coffee ingredients to sparkling water quickly generates a large amount of foam, easily causing overflow and increasing the difficulty of product preparation, this invention provides a method for making sparkling coffee. The method involves placing a sealed bag containing coffee ingredients into a bottle containing sparkling water and sealing the cap tightly at the bottle opening. This allows the coffee ingredients to dissolve before mixing with the sparkling water, delaying the mixing time and giving workers sufficient time to seal the cap. This prevents the sparkling water from overflowing due to direct mixing of coffee ingredients, thus reducing the difficulty of product preparation. The specific technical solution is as follows: A method for making sparkling coffee water includes: S1, injecting coffee raw materials into an instant coffee bag and sealing the bag; S2, injecting sparkling water into a bottle; S3, placing the instant coffee bag containing the coffee raw materials into the bottle; S4, pressing the bottle cap tightly onto the bottle opening; S5, allowing it to stand for a period of time to allow the instant coffee bag to gradually dissolve; S6, shaking the bottle to fully blend the sparkling water with the coffee raw materials.

[0005] In addition, the method for making sparkling coffee water in the above-mentioned technical solution provided by the present invention may also have the following additional technical features: In the above technical solution, the method for making sparkling coffee water further includes: S2.1, before step S2, pouring syrup and auxiliary materials into the bottle; S2.2, after step S2, stirring the mixture of sparkling water and syrup.

[0006] In the above technical solution, the temperature of the bubble water is 0℃ to 4℃.

[0007] The present invention provides a method for preparing sparkling coffee water, which, compared with the prior art, has the following advantages: 1. By placing a sealed bag containing coffee ingredients into a bottle containing sparkling water and sealing the cap tightly at the bottle opening, the coffee ingredients are allowed to dissolve before mixing with the sparkling water. This delays the mixing time, giving workers sufficient time to seal the cap and preventing the sparkling water from escaping due to direct mixing. This reduces the difficulty of product preparation. Furthermore, by injecting coffee ingredients into a sealed bag and sealing it, the coffee ingredients are stored. This allows for pre-brewing and storage of the coffee ingredients before product preparation, shortening preparation time and reducing user waiting time, thus improving the user experience. Additionally, workers can package different types of coffee ingredients into separate sealed bags to cater to different user tastes, further enhancing product versatility.

[0008] 2. By pouring the syrup and auxiliary ingredients into the bottle, the syrup and auxiliary ingredients can be blended with the sparkling water and coffee ingredients poured into the bottle later, thereby increasing the overall sweetness of the beverage and further improving its taste; by stirring the mixture of sparkling water and syrup, the sparkling water and syrup can be blended quickly, thereby increasing the product preparation speed.

[0009] 3. By setting the temperature of sparkling water to 0℃ to 4℃, the sparkling water is kept in a drinkable low-temperature environment, thereby improving the taste of the beverage. Attached Figure Description

[0010] Figure 1 This is one of the flowcharts for a method of preparing sparkling coffee water according to the present invention; Figure 2 This is a second flowchart of a method for preparing sparkling coffee water according to the present invention; Detailed Implementation

[0011] The following are specific implementation cases and appendices. Figure 1 and Figure 2 The present invention will be further described, but the present invention is not limited to these embodiments.

[0012] A method for making sparkling coffee water, such as Figure 1 and Figure 2 As shown, the method for making sparkling coffee water includes: S1, injecting coffee ingredients into an instant coffee bag and sealing the bag; S2, injecting sparkling water into a bottle; S3, placing the instant coffee bag containing coffee ingredients into the bottle; S4, pressing the bottle cap tightly onto the bottle opening; S5, letting it stand for a period of time to allow the instant coffee bag to gradually dissolve; S6, shaking the bottle to fully blend the sparkling water with the coffee ingredients.

[0013] The coffee ingredients are stored by injecting them into an instant coffee bag and sealing the bag. Sparkling water is poured into a bottle, and then the instant coffee bag containing the coffee ingredients is placed inside. When the instant coffee bag dissolves, the coffee ingredients in the bag blend with the sparkling water, enhancing the flavor. The bottle is sealed tightly by pressing the cap against the bottle opening, preventing beverage spillage.

[0014] By employing the above steps, placing a sealed bag containing coffee ingredients into a bottle containing sparkling water and sealing the cap tightly at the bottle opening ensures that the coffee ingredients dissolve before mixing with the sparkling water. This delays the mixing time, allowing sufficient time for workers to seal the cap and prevents the sparkling water from escaping due to direct mixing, thus reducing the difficulty of product preparation. Furthermore, by injecting coffee ingredients into a sealed bag and sealing it, the coffee ingredients are stored. This allows for pre-brewing and storage of the coffee ingredients before product preparation, shortening preparation time and reducing user waiting time, thereby improving the user experience. Additionally, workers can package different types of coffee ingredients into separate sealed bags to cater to different user tastes, further enhancing the product's versatility.

[0015] Specifically, the material of the quick-dissolving sealed bag is PVA (polyvinyl alcohol) water-soluble film.

[0016] Specifically, coffee ingredients include coffee powder, coffee liquid, or coffee blocks.

[0017] Specifically, when the coffee ingredient is coffee powder, it can be directly placed into an instant coffee bag; alternatively, the coffee powder can be brewed into liquid coffee. The specific steps are as follows: 1. Pour coffee powder into a coffee cup, add hot water to the coffee cup, and stir the coffee powder and hot water to mix them together to form coffee liquid; 2. Filter the coffee liquid using filter paper; 3. Let the coffee raw materials stand for a period of time and place them in a low-temperature environment to allow the temperature of the coffee raw materials to gradually decrease. The low-temperature environment has a temperature range of 0℃ to 10℃.

[0018] In embodiments of the present invention, such as Figure 1 and Figure 2As shown, the method for making sparkling coffee water also includes: S2.1, before step S2, pouring syrup and auxiliary materials into the bottle; S2.2, after step S2, stirring the mixture of sparkling water and syrup.

[0019] Before step S2, the syrup and auxiliary materials are poured into the bottle to allow them to blend with the sparkling water and coffee ingredients that are subsequently poured into the bottle, thereby increasing the overall sweetness of the beverage and further enhancing its taste. After step S2, the mixture of sparkling water and syrup is stirred to allow the sparkling water and syrup to blend quickly, thereby increasing the product preparation speed.

[0020] In an embodiment of the present invention, in step S2, the distance between the surface of the sparkling water and the bottle opening is 2cm to 3cm.

[0021] By setting the distance between the surface of the sparkling water and the bottle opening to 2cm to 3cm, a certain distance is maintained between the sparkling water and the bottle opening, thereby preventing the bubbles produced by the sparkling water from overflowing from the bottle and improving the drinking experience.

[0022] In an embodiment of the present invention, the temperature of the bubble water is 0°C to 4°C.

[0023] By setting the temperature of sparkling water to 0℃ to 4℃, a drinkable low-temperature environment is achieved, thereby improving the taste of the beverage.

[0024] In the description of this invention, the term "a plurality of" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this invention can be understood according to the specific circumstances.

[0025] In the description of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this invention, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0026] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing sparkling coffee water, characterized in that, The method for preparing the sparkling coffee water includes: S1. Pour the coffee ingredients into the instant sealed bag and seal the instant sealed bag. S2, Pour the sparkling water into the bottle; S3, Place the instant coffee bag containing the coffee ingredients into the bottle; S4, Press the bottle cap tightly against the opening of the bottle; S5, let stand for a period of time to allow the quick-dissolving sealed bag to gradually melt; S6. Shake the bottle to fully blend the sparkling water with the coffee ingredients.

2. The method for preparing sparkling coffee water according to claim 1, characterized in that, The method for making sparkling coffee water also includes: S2.1 Before step S2, pour the syrup and excipients into the bottle; S2.2 After step S2, the mixture of sparkling water and syrup is stirred.

3. The method for preparing sparkling coffee water according to claim 1, characterized in that: The temperature of sparkling water is 0℃ to 4℃.

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