A coffee extraction filter cup

Abstract

The utility model relates to coffee extraction appliance technical field, and disclose a kind of coffee extraction filter cup, including coffee cup body and the bottom support being connected in cup body bottom, the rib groove is evenly provided in the inner circumferential wall of cup body upper side along height direction, the inner wall of cup body in each rib groove bottom is equipped with protruding bone strip, bone strip and cup wall form groove, cup body bottom center is equipped with flow guide port;Rib groove is y-shaped and bifurcated end is towards cup mouth, for guiding filter paper to adhere and form exhaust passage;Bone strip top and rib groove bottom are equipped with slope transition surface to intercept tail section taste extraction liquid, bone strip is radially distributed along cup bottom center;Rib groove and cup body are integrally formed and adopt food-grade heat-resistant material.The coffee extraction filter cup cooperates by y-shaped rib groove, bone strip of adaptation powder volume, flow guide port and other structures, realizes filter paper close adherence, exhaust smoothly, coffee powder even overturn, extraction liquid directional flow, user can brew coffee without professional skill, and it is high in practicality.

Description

Technical Field

[0001] This utility model relates to the field of coffee extraction equipment technology, specifically a coffee extraction filter cup. Background Technology

[0002] Coffee is a beverage made from roasted coffee beans, and it is considered one of the world's three major beverages, along with cocoa and tea. In the world of pour-over coffee, the filter cup is the core extraction tool, and its structural design directly affects the uniformity of coffee extraction, flavor presentation, and the types of coffee beans that can be used.

[0003] Currently, mainstream coffee filters on the market (such as the V60 filter) have certain technical defects in actual use: 1. Most existing filter cups use a raised rib design on the inner wall. This structure easily leads to a loose fit between the filter paper and the inner wall of the filter cup, forming local gaps or the filter paper sticking to the inner wall. This defect hinders the smooth expulsion of air and carbon dioxide during brewing. On the one hand, it causes a channel effect, causing hot water to flow quickly only along local gaps, resulting in uneven extraction of coffee grounds. On the other hand, poor air expulsion further leads to the accumulation and blockage of coffee grounds, disrupting the stability of the extraction flow rate, ultimately resulting in a sour, bitter, and weak coffee taste. 2. Traditional filter cups lack a precise structure for controlling the extraction flow rate. During brewing, a phenomenon of fast initial flow followed by blockage often occurs. In the initial stage, due to the simple design of the bottom holes of the filter cup, the flow rate is too fast, resulting in shallow extraction and insufficient extraction of aromatic substances from the coffee grounds. Later, due to the accumulation of coffee grounds and blockage of the filter holes, the flow rate drops sharply, causing over-extraction and the precipitation of too many bitter substances, seriously affecting the balance of coffee flavor. Meanwhile, the existing filter cups have poor compatibility between the height of the ribs and the amount of coffee grounds, failing to effectively intercept the tail-end extract. This results in off-flavor substances carried in the tail end of the extraction being mixed into the finished coffee, further reducing flavor quality. 3. Some filter cups lack a dedicated flow guide structure, allowing coffee to easily overflow from the sides of the cup during the water extraction process, causing tabletop contamination and coffee waste. Therefore, we have proposed a coffee extraction filter cup to address the problems mentioned above. Utility Model Content

[0004] The purpose of this invention is to provide a coffee extraction filter cup to solve the problems mentioned in the background art, such as poor filter paper adhesion, poor airflow, uncontrollable flow rate, and difficulty in adapting to coffee beans of various roasting levels.

[0005] This utility model provides the following technical solution:

[0006] A coffee extraction filter cup includes a coffee cup body and a base connected to the bottom of the coffee cup body. The coffee cup body has a conical structure, and the inner circumferential wall of the upper part of the coffee cup body is evenly provided with rib grooves along the height direction of the cup body. At the bottom of each rib groove, the inner circumferential wall of the coffee cup body is provided with a raised rib, which ensures that the filter paper fits tightly, the air is expelled smoothly, and it is not easy to block. A groove is formed between the rib and the inner wall of the coffee cup body, which ensures the turbulence effect of coffee grounds during brewing. A guide port is provided at the bottom of the coffee cup body, which is located at the center of the bottom of the cup body, and is used to guide the extract liquid out and prevent the liquid from overflowing from the edge of the cup.

[0007] Preferably, the rib groove has a Y-shaped structure, with the Y-shaped forked end facing the cup opening, which is used to guide the filter paper to adhere to the inner wall of the cup and form an exhaust channel.

[0008] Preferably, there is a sloping transition surface at the connection between the top of the bone strip and the bottom of the rib groove. The sloping transition surface is used to cut off the flavor of the tail section to ensure the flavor of the coffee.

[0009] Preferably, the ribs are evenly distributed radially along the center of the bottom of the coffee cup, and the height of the raised ribs is adapted to the standard amount of coffee powder for a single extraction. The vertical distance from the highest point of the ribs to the bottom plane of the cup is 30mm to 35mm, which is adapted to the standard amount of 15g of coffee powder.

[0010] Preferably, the rib groove is integrally formed with the coffee cup body and is made of food-grade heat-resistant material.

[0011] Preferably, the top edge of the coffee cup body is provided with an outward-flaring reinforcing edge, the outer diameter of which is 3mm to 5mm larger than the maximum outer diameter of the cup body, thereby improving the rigidity of the mouth.

[0012] Preferably, the base is a ring-shaped support structure, the inner diameter of which is adapted to the outer diameter of the bottom of the coffee cup.

[0013] Preferably, the inner wall of the groove is designed with a rounded transition to the inner wall of the coffee cup and the side wall of the rib, which not only avoids coffee powder residue from accumulating in the groove and causing blockage, but also reduces the resistance when water flows through the groove.

[0014] This utility model has the following beneficial effects:

[0015] 1. The grooves formed by the ribs and inner wall of the coffee extraction filter cup of this application are connected with the Y-shaped rib grooves to form a dual channel of lower flow guidance and upper exhaust. When hot water flows along the grooves, it can cause the coffee grounds to churn, and even a small water flow can prevent the coffee grounds from caking. At the same time, the carbon dioxide produced by coffee extraction is quickly discharged through the rib grooves, eliminating the channel effect caused by poor exhaust in traditional filter cups, making the extraction more uniform. The Y-shaped rib grooves can guide the filter paper to fit tightly against the inner wall of the cup, while forming multiple sets of independent exhaust channels. This not only avoids gaps between the filter paper and the cup wall, but also disperses the exhaust path and prevents water flow turbulence caused by excessive local air pressure, making the brewing process smoother.

[0016] 2. The sloping transition surface between the top of the filter rib and the bottom of the rib groove can automatically intercept the flow using gravity guidance. When the coffee liquid flows through the transition surface, the bitter, astringent, and other off-flavors in the tail section are intercepted, and only the high-quality extract in the middle section flows to the guide port. This ensures the purity of the coffee flavor without the need for users to control the flow interruption through complex techniques, reducing reliance on operating skills. The height of the highest point of the filter rib from the bottom of the cup is 30mm to 35mm, which is precisely matched to the standard 15g amount of coffee powder. This ensures that the thickness of the coffee powder layer matches the contact depth of the water flow, avoiding under-extraction or over-extraction caused by incompatibility between the amount of coffee powder and the filter cup structure, and providing a benchmark condition for stable flavor output.

[0017] 3. The rib grooves, raised ribs and coffee cup body are integrated into one piece without any gaps. This avoids the problem of dirt and grime accumulating in gaps, improves the overall structural strength of the filter cup, and extends its service life. At the same time, the smooth inner wall and groove structure make it easy to rinse, reduce coffee residue, and lower the difficulty of cleaning and maintenance costs. Attached Figure Description

[0018] Figure 1 This is an overall isometric view of the present invention.

[0019] Figure 2 This is a schematic diagram of the internal structure of the coffee cup body of this utility model.

[0020] Figure 3 This is a bottom view of the present invention.

[0021] Figure 4 This is a top view of the present invention.

[0022] In the picture: 1. Coffee cup body; 2. Groove; 3. Rib groove; 4. Rib; 5. Base; 6. Spout. Detailed Implementation

[0023] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0024] Please see Figure 1-4 A coffee extraction filter cup includes a coffee cup body 1 and a base 5 that extends through and connects to the bottom of the coffee cup body 1. The base 5 is a ring-shaped support structure, the inner diameter of which is adapted to the outer diameter of the bottom of the coffee cup body 1, and the height of the base 5 is 15mm to 20mm. It is compatible with different sizes of extraction containers such as sharing pots and mugs with a mouth diameter of 60mm to 120mm, realizing flexible matching of the filter cup with various vessels. The coffee cup body 1 has a 60° conical structure, which meets the needs of concentrated water flow in hand-drip coffee. The conical shape guides the water flow to the bottom of the cup, extending the contact path between the water flow and the coffee powder, ensuring sufficient extraction. The mouth has a 3mm to 5mm outward-curved reinforcing edge. The coffee cup body 1 is made of food-grade heat-resistant material.

[0025] The coffee cup body 1 has Y-shaped rib grooves 3 evenly distributed along the height of the cup body on its inner circumferential wall. The rib grooves 3 are integrally formed with the cup body, with the forked ends of the Y facing the rim. The Y-shaped structure forms multiple independent exhaust channels, guiding the carbon dioxide and air produced by the coffee grounds to the rim for expulsion. This ensures that the filter paper adheres to the inner wall of the cup body and forms an exhaust channel, solving the problems of loose filter paper adhesion and exhaust blockage caused by traditional protruding ribs. The Y-shaped forked design further disperses the exhaust path, avoiding water flow disturbance caused by excessive local air pressure. Each rib groove 3 has a coffee cup at its bottom. The inner circumferential wall of the cup body 1 has raised ribs 4. The top of the ribs 4 connects to the bottom of the rib grooves 3 with a sloping transition surface. When the coffee liquid flows through this transition surface, gravity and the sloping surface guide it, intercepting the off-flavors of the final extraction stage and allowing only the high-quality extraction from the middle stage to flow into the guide port 6. This actively cuts off the source of off-flavors, avoiding the problem of off-flavors from the final extraction stage mixing into the finished product, as is common in traditional filter cups. This ensures the purity of the coffee flavor without requiring complex techniques to control the flow interruption. The ribs 4 are evenly distributed radially along the center of the bottom of the coffee cup body 1, and the height of the raised ribs 4 is consistent with the single-pass flow. The coffee grounds are matched to the standard amount of coffee for extraction. The vertical distance from the highest point of the rib 4 to the bottom of the cup is 30mm to 35mm, which matches the standard amount of 15g of coffee grounds. This ensures that the thickness of the coffee grounds matches the height of the rib, forming a stable extraction space. The rib 4 ensures that the filter paper fits tightly, allowing for smooth airflow and preventing blockage. A groove 2 is formed between the rib 4 and the inner wall of the coffee cup body 1. The groove 2 is formed by the rib 4 and the inner wall of the coffee cup body 1, and is evenly distributed along the circumference of the bottom of the cup. The inner wall of the groove 2, the inner wall of the coffee cup body 1, and the side wall of the rib 4 are all rounded. The arc transition design prevents coffee grounds from accumulating and clogging in the groove 2, and reduces the resistance of water flow through the groove 2. The groove 2 ensures the turbulence of coffee grounds during brewing. The bottom of the coffee cup body 1 is equipped with a guide port 6, which is located in the center of the bottom of the cup and is connected to the extraction channel inside the cup body. It is used to guide the extraction liquid out in a concentrated manner, preventing the liquid from overflowing from the edge of the cup. This solves the problem of liquid overflow caused by the lack of a dedicated guide structure in traditional filter cups, reduces coffee waste, keeps the countertop clean, and facilitates precise control of the flow of extraction liquid to the container.

[0026] The rib 4 and the inner wall surround and connect to the rib groove 3, forming a dual-channel structure of lower flow guidance and upper exhaust. During brewing, hot water flows along the groove 2, causing the coffee grounds to churn. At the same time, it connects with the rib groove 3 to accelerate the exhaust of gas. Even with a small water flow, the coffee grounds can churn quickly, preventing the coffee grounds from caking. The gas is quickly discharged through the groove 2-rib groove 3 channel, eliminating the channel effect and further improving the uniformity of extraction.

[0027] Operating Instructions: Place the filter paper along the rib groove 3 of the coffee cup body 1. The Y-shaped rib groove 3 guides the filter paper to unfold naturally, ensuring a seamless fit between the filter paper and the cup wall. Pour 15g of coffee grounds (one scoop) into the cup body. The grounds will naturally spread above the ribs 4, with the thickness matching the height of the ribs 4 to form a stable extraction layer. After preheating the filter cup and base 5, place the base above the sharing pot. Use hot water at 88℃~92℃. First, pour water in a small stream around the cup wall, allowing the hot water to flow along the groove 2, causing the coffee grounds to churn and achieve even blooming (approximately 30 seconds). After blooming, continue pouring water, adjusting the flow from a fixed point in the center to a wide circle. The coffee liquid, after being intercepted by the sloping transition surface of the ribs 4, flows into the sharing pot through the central inlet 6 at the bottom of the cup. During brewing, the carbon dioxide produced by the coffee grounds is quickly expelled through the venting channels of the Y-shaped rib groove 3 without clogging. If using dark roast coffee beans, there is no need to adjust the pouring technique. The height of the rib 4 and the flow guiding structure of the groove 2 can ensure a stable flow rate and avoid over-extraction. If brewing with a mug, the base 5 can be placed directly on the mouth of the mug.

[0028] The Y-shaped rib groove 3 and the rib strip 4 in this application work together to solve the problems of filter paper adhesion and air vent blockage, thus improving extraction uniformity. The sloping transition surface and the height-adaptive rib strip 4 actively cut off off-flavors, significantly improving the purity of coffee flavor. The design of the guide port 6 and the base 5 reduces liquid spillage and is compatible with various utensils. The overall structure is suitable for coffee beans of different roast levels, allowing ordinary users to brew high-quality coffee without professional techniques, which has extremely high practical value and market prospects.

[0029] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0030] The above description is only a preferred embodiment of the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present utility model, and these improvements and modifications should also be considered within the protection scope of the present utility model.

Claims

1. A coffee extraction filter cup, comprising a coffee cup body (1) and a base (5) extending through and connected to the bottom of the coffee cup body (1), characterized in that: The coffee cup body (1) has a conical structure. Rib grooves (3) are evenly provided on the inner circumferential wall of the upper part of the coffee cup body (1) along the height direction of the cup body. A raised bone strip (4) is provided on the inner circumferential wall of the coffee cup body (1) at the bottom of each rib groove (3). The bone strip (4) makes the filter paper fit tightly and the air is smooth and not easy to block. A groove (2) is formed between the bone strip (4) and the inner wall of the coffee cup body (1). The groove (2) ensures the turbulence effect of coffee powder during the brewing process. A guide port (6) is provided at the bottom of the coffee cup body (1). The guide port (6) is located at the center of the bottom of the cup and is used to guide the extraction liquid out and prevent the liquid from overflowing from the edge of the cup.

2. The coffee extraction filter cup according to claim 1, characterized in that: The rib groove (3) has a Y-shaped structure, with the Y-shaped forked end facing the cup mouth, which is used to guide the filter paper to adhere to the inner wall of the cup and form an exhaust channel.

3. The coffee extraction filter cup according to claim 1, characterized in that: The top of the rib (4) and the bottom of the rib groove (3) have a sloping transition surface, which is used to cut off the flavor of the tail section to ensure the flavor of the coffee.

4. A coffee extraction filter cup according to claim 1, characterized in that: The ribs (4) are evenly distributed radially along the center of the bottom of the coffee cup body (1), and the height of the raised ribs (4) is adapted to the standard amount of coffee powder for a single extraction. The vertical distance from the highest point of the ribs (4) to the bottom plane of the cup is 30mm to 35mm, which is adapted to the standard amount of 15g of coffee powder.

5. A coffee extraction filter cup according to claim 1, characterized in that: The rib groove (3) is integrally formed with the coffee cup body (1) and is made of food-grade heat-resistant material.

6. A coffee extraction filter cup according to claim 1, characterized in that: The top edge of the coffee cup body (1) is provided with an outward-flaring reinforcing edge, the outer diameter of which is 3mm to 5mm larger than the maximum outer diameter of the cup body, thereby improving the rigidity of the mouth.

7. A coffee extraction filter cup according to claim 1, characterized in that: The base (5) is a ring support structure, and its inner diameter is adapted to the outer diameter of the bottom of the coffee cup body (1).

8. A coffee extraction filter cup according to claim 1, characterized in that: The inner wall of the groove (2) is designed with a rounded transition to the inner wall of the coffee cup body (1) and the side wall of the rib (4), which not only avoids the accumulation of coffee powder residue in the groove (2) and causes blockage, but also reduces the resistance when water flows through the groove (2).

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