Coffee drip pot spout structure

Abstract

To provide a pot spout structure adapted to hand tripping, particularly to Nell drip. [Solution] This coffee pot has a spout structure with a handle and a spout formed into a crane-neck shape with a thin tube at opposing positions on the container body, and is made up of a cylindrical body 2 that is attached to the spout of the coffee pot. The cylindrical body has an attachment part 21 at its base and a spout part 22 at its tip, with a V-shaped notch 23 formed at the tip on the underside of the spout. When the pot is slowly tilted and water (hot water) is poured from the spout, when the hot water reaches the V-shaped notch of the spout, it temporarily collects in the notch due to surface tension, then turns into droplets (hot water) and drips straight down.

Description

[Technical Field]

[0001] This invention relates to a spout structure for a drip pot used to prepare drip coffee. [Background technology]

[0002] There are various known methods for brewing coffee, but the most common method, known as hand drip, involves placing coffee powder in a filter and pouring hot water over it to extract the coffee liquid. Coffee pots used for hand drip have a handle and a pouring part on opposite sides of the container body, and a particularly well-known crane-necked pouring part that protrudes from the bottom of the container body and has a spout at the top (Patent Document 1).

[0003] In particular, the tip of the spout, which is simply crane-necked and shown in Patent Document 1, is formed in a shape that is slightly downward or upward from roughly horizontal, and when hot water is poured into a dripper (a funnel-shaped container or mesh filter holder that houses a filter and coffee powder inside), the hot water falls and ejects from the spout in a parabolic arc. When extracting coffee, ideally, the hot water should be poured gently, drawing a "no" shape over the coffee powder, so that it penetrates the entire contents and does not agitate the coffee powder. However, because the hot water ejects in a parabolic arc, and because the pot is tilted as the amount of hot water in the pot decreases, the direction in which the hot water is ejected shifts, requiring highly skilled and careful handling of the pot.

[0004] To address this issue, a spout structure has been proposed, as disclosed in Patent Document 2, in which a specified pipe diameter, curvature angle, and cut-off shape at the tip are specified so that hot water always falls directly below the spout. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Design Registration No. 1584991. [Patent Document 2] Registered Utility Model No. 3243391. Summary of the Invention [Problem to be solved by the invention]

[0006] In hand-drip brewing, there are two types: paper drip, which uses a paper filter, and flannel drip, which uses a cloth filter. Depending on how the hot water is poured, flannel drip has the advantage of being able to extract the coffee oil as well, resulting in a coffee beverage with excellent flavor. However, when pouring the hot water over the coffee powder, it is necessary to steam the coffee powder evenly without stirring it. Conventional drip pots tend to stir the coffee, and skill is required to extract the coffee. This has hindered the widespread use of flannel drip coffee.

[0007] When pouring water using a flannel drip system, especially when using a drip technique, it is possible to pour the hot water in a manner that places it directly on the surface of the coffee grounds, making it less likely that the coffee grounds will be stirred during pouring. However, even if conventional coffee pots employ the spout structure disclosed in Patent Document 2, allowing the water to fall directly below the nozzle (directly below the spout), and pouring the water to the desired location, when attempting to drip the water in a drip-like manner, the hot water from the spout adheres to the back surface (lower surface) of the spout due to its surface tension before dripping. As a result, the drip position may shift or the amount of dripping may vary. This requires delicate adjustments when tilting the pot, making it difficult to drip the desired amount of hot water onto the coffee grounds, and the coffee extraction process still requires skill.

[0008] Therefore, this invention proposes a new drip pot spout structure that allows for easy drip pouring of hot water. [Means for solving the problem]

[0009] The spout structure of a coffee drip pot according to claim 1 of the present invention is a spout structure for a coffee pot with a handle and a thin tube formed into a crane-neck shape at opposite positions on the container body, characterized by a V-shaped notch formed on the underside of the tip of the tube.

[0010] By providing the spout, when the pot is slowly tilted and water (hot water) is released from the spout, especially when the hot water reaches the V-shaped notch in the spout, it will first collect in the notch due to surface tension, then turn into droplets (hot water) and drip straight down.

[0011] Therefore, when using the Nel drip method, the dripping position can be easily performed by bringing the tool close to the surface of the coffee powder, and the drip position from the spout is fixed directly below the V-shaped notch, so that Nel drip coffee can be extracted without requiring any skill.

[0012] In addition, the spout structure of the coffee drip pot described in claim 2 of the present invention has a V-shaped notch with a cut angle of 75 to 90 degrees, which makes it easy for hot water to collect in droplets at the spout, making it easy to achieve intermittent dripping (drip pouring).

[0013] The spout structure for a coffee drip pot according to claim 3 of the present invention is realized by a resin cylinder with an inner diameter of 5.5 to 7.5 mm that is attached to the tip of the pot's spout. The cross section of the tip is a vertically elongated oval, and the lower half of the tip is cut off diagonally to form a notch. By attaching it to the tip of the spout of an existing coffee pot, it can be used for Nel drip. Furthermore, in pots with short spouts, it acts as an extension of the spout, making it easier to bring the spout close to a wide area of ​​the coffee powder surface. [Effects of the Invention]

[0014] The structure of this invention is as described above. By adopting a simple spout structure, hot water can be easily dripped directly below the spout, making it easy to extract Nel drip coffee, which requires skill. [Brief explanation of the drawings]

[0015] [Figure 1] 1 shows an embodiment of the present invention, where (a) is a front view, (b) is a bottom view, (c) is a cross-sectional end view taken along line aa, and (d) is a cross-sectional end view taken along line bb. [Figure 2] The figures show the state of use (condition of the coffee powder surface), with (a) indicating the start of pouring, (b) indicating the initial pouring of water over the entire container, (c) indicating the pouring of water over the entire container, and (d) indicating the end of pouring. DETAILED DESCRIPTION OF THE INVENTION

[0016] Next, we will explain the preferred embodiment of the present invention. The spout structure of the coffee drip pot of the present invention can be formed directly at the tip of the spout of a coffee pot with a handle and a thin tube at opposite ends of the container body, but in this embodiment, it is an independent member (cylindrical body) 2 that is attached to the spout 1 of an existing coffee pot.

[0017] The cylindrical body 2 has an attachment part 21 at the base and a spout part 22 at the tip, and the attachment part 21 is cylindrical with an inner diameter of 7 mm (5.5 to 7.5 mm) and is attached by being inserted onto the pouring part 1.

[0018] Spout 22 is formed into a vertically elongated oval cross section with a width of 6 mm (5 to 6.5 mm), and the lower half of the tip is cut away at an angle of about 45 degrees toward the base to form notch 23, with spout 22 tilted slightly downward (about 15 degrees) relative to mounting part 21. Notch 23 is formed with a cutting angle θ of 75 to 90 degrees.

[0019] Next, the cylindrical body 2 is attached to the pouring part 1 of the pot, and the preparation of coffee (coffee extraction) by Nel drip will be explained.

[0020] When a pot filled with hot water is slowly tilted, the hot water passes through the pouring section 1, reaches the spout section 22, and flows down from the notch 23. By adjusting the degree of tilt, the hot water will form droplets at the notch 23 due to its surface tension, and drip directly below the notch 23. Also, by slightly increasing the degree of tilt, the hot water will not form droplets but will instead form a thin stream that flows directly down.

[0021] Therefore, depending on the degree of tilt, the hot water pours from the spout 22 as a trickle or a thin stream directly below the notch 23. If the pot is tilted significantly, the water will be discharged forward from the notch 23 regardless of whether the notch 23 is present or not.

[0022] To extract flannel drip coffee using the above-mentioned cylinder 2, first create a depression in the center of the coffee powder B in the cloth filter A as shown in Figure 2(A), and drip the water into the depression to prevent the coffee powder B from moving. At this time, if the tip of the spout 22 (notch 23) is placed close to and directly above the depression and the pot is tilted, the water can be easily poured into the depression by dripping.

[0023] Next, hot water is poured in a drip pattern around the cavity, soaking the coffee powder B and steaming it (Fig. 2B), and then poured in a continuous stream of water, or in a thin stream depending on the steaming state of the coffee powder. This pouring is done while suppressing agitation to prevent the coffee powder from moving (Fig. 2C). The steamed coffee powder B1 expands, and once the extraction of the coffee ingredients is complete, the pouring of hot water is stopped (Fig. 2D), and the preparation of the coffee beverage is completed with the extracted liquid dripping out.

[0024] As described above, by adopting the spout structure of the present invention, when pouring hot water in the Nel drip coffee extraction (preparation), the tip of the spout portion 22 (notch portion 23) is positioned directly above the desired position of the coffee powder, and drip or trickle pouring is performed, making it possible to easily extract the desired coffee without stirring the coffee powder. [Explanation of symbols]

[0025] 1. Pouring section 2 cylinders 21 Mounting part 22 Spout 23 Notch

Claims

1. This is a spout structure for a coffee pot in which a handle and a spout part formed of a thin tube in a crane-neck shape are provided at opposing positions on the container body, and a V-shaped notch is formed on the underside of the tip of the tube.

2. 2. The spout structure of a coffee drip pot according to claim 1, wherein the V-shaped notch has a notch angle of 75 to 90 degrees.

3. The spout structure of a coffee drip pot according to claim 2, wherein the spout is formed from a resin cylinder with an inner diameter of 5.5 to 7.5 mm attached to the tip of the pouring portion of the pot, the cross section of the tip is a vertically elongated ellipse, and the lower half of the tip surface is cut off obliquely to form a notch.

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