Coffee brewing equipment

Abstract

To provide a coffee brewing device that allows you to fully extract the original flavor of coffee without requiring any special skills when brewing. [Solution] The coffee extraction device 1 is equipped with a metal mesh extraction filter 3 that prevents the passage of fine coffee grounds. With the extraction filter 3 placed in the extraction container 2, a permeate extraction receiving space R1 is secured between the bottom 30B of the filter and the inner bottom 26 of the extraction container 2, which is an appropriate space. Furthermore, during extraction, permeate extraction is performed by pouring water in units once or more times to obtain a permeate extract C1. Then, by pouring water in units once or more times, the liquid level of the extract C is raised, and immersion extraction is performed so that the extraction filter 3 is immersed in the extract, thereby extracting the remaining extract from the coffee grounds P after permeate extraction.

Description

Technical Field

[0001] The present invention relates to a coffee extractor capable of sufficiently and easily extracting the extract components (flavor components) contained in coffee powder.

Background Art

[0002] Coffee is one of the representative beverages of preference. When extracting coffee in ordinary households, etc., extraction is generally performed by either a drip method (permeation extraction) or an immersion method (immersion extraction) in which coffee powder is immersed in a water supply liquid such as hot water. Among these, drip extraction (permeation extraction) is excellent in that the original flavor components of coffee can be faithfully tasted, but it requires skill in injecting a water supply liquid such as hot water, and difficult and troublesome operations are required. On the other hand, the immersion method (immersion extraction) is slightly inferior to the drip method in terms of the taste of the extract, but it requires almost no skill in injecting the water supply liquid, and extremely speaking, even if water supply (hot water supply) is performed carelessly, coffee can be easily extracted to a certain extent, and it has strong popularity. As described above, generally, coffee brewed by permeation extraction has less off-flavors and is evaluated as being excellent in taste, although it depends on the preference of enthusiasts (users). Thus, these two extractions, permeation extraction and immersion extraction, each have advantages and disadvantages, and depending on the degree of preference of enthusiasts, one or the other is selected.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] This invention was made with this background in mind, and its technical objective was to develop a novel coffee brewing device that can fully extract the original flavor of coffee without requiring any special skills when brewing. [Means for solving the problem]

[0005] First, the coffee brewing device described in claim 1 is, Extraction container and This extraction container is equipped with a drop-in type extraction filter, A coffee extraction device that obtains a coffee extract by pouring a water solution onto coffee grounds contained in an extraction filter, The extraction filter is formed in a bottomed, tapering shape or a bottomed, cylindrical shape, and filter elements are provided on the filter circumferential surface and the filter bottom surface. Furthermore, the filter element is a metal mesh that prevents the passage of fine coffee grounds. Furthermore, a characteristic feature is that, when the extraction filter is assembled with the extraction container, a permeable extraction receiving space is formed between the bottom of the extraction filter and the inner bottom of the extraction container, providing an appropriate space below the extraction filter.

[0006] Furthermore, the coffee brewing device described in claim 2 has, in addition to the requirements described in claim 1, The extraction filter is characterized by having a metal mesh coated with a ceramic material, and being configured in such a way that it prevents the passage of fine coffee grounds.

[0007] Furthermore, the coffee brewing device described in claim 3, in addition to the requirements of claim 1 or 2, The aforementioned permeation extraction receiving space is characterized by being at least 20% of the total volume of the extraction container.

[0008] Furthermore, the coffee brewing device described in claim 4, in addition to the requirements of claim 1 or 2, The volume ratio of the permeate extract obtained by the aforementioned permeate extraction to the immersion extract obtained by the immersion extraction is characterized by being 1:1.5 to 1:4.

[0009] Furthermore, the coffee brewing device described in claim 5, in addition to the requirements described in claim 1 or 2, The extraction container used for the aforementioned coffee extraction is characterized by being a ceramic container that has been fired without applying glaze to its inner surface. The above-mentioned problems are solved by means of the configurations described in each of these claims. [Effects of the Invention]

[0010] Firstly, according to the invention described in claim 1, since percolation extraction is performed followed by immersion extraction, the percolation extraction reliably extracts the coffee oils and coffee aromas that are the original flavor components of coffee, and the immersion extraction requires almost no skill in injecting the water, making it easy to brew delicious coffee. In other words, although this invention does not match coffee extraction by percolation extraction alone, it allows you to brew (extract) delicious coffee that allows you to fully enjoy the original taste of coffee without much effort.

[0011] Furthermore, according to the invention described in claim 2, the fine pores that capture coffee grounds are coated with ceramics in a way that does not crush them. As a result, compared to coffee extracted with a filter without ceramic coating, there are significantly fewer fine particles during extraction, and it is possible to extract a high-quality coffee liquid without any off-flavors. Also, for example, if you fill the coffee brewing device with water after preparing it for extraction at night and put it in the refrigerator overnight, you can get extremely delicious iced coffee the next morning. Furthermore, the aforementioned process (ceramic baking coating) is a coating treatment that enhances hydrophilicity. For example, after rinsing off coffee grounds attached to the filter body with running water, simply scrubbing it lightly with a sponge, or after soaking the filter body in water and then lightly scrubbing it with a sponge under running water, allows water to penetrate between the coating film and the dirt, lifting the dirt and making it easier to remove. In other words, thanks to this ceramic baking coating, even if the filter body becomes dirty, it can be easily cleaned with just water, making daily hygiene management easy for anyone. For this reason, the extraction filter according to this invention can also be used when filtering used tempura oil. In this case, fine tempura residue can be cleanly removed, and subsequent cleaning only requires rinsing with water or hot water, making it extremely easy. Incidentally, using it as an oil strainer in this way eliminates the need for paper filters, thus contributing to waste reduction and environmental impact reduction.

[0012] Furthermore, according to the invention described in claim 3, it is possible to reliably secure a permeation extraction receiving space suitable for extracting the original flavor of coffee, such as coffee oils and coffee aromas. In addition, the permeation extraction receiving space can be made clear as a specific numerical value, and the extraction method can be realized.

[0013] Furthermore, according to the invention described in claim 4, the volume ratio of the permeate extract and the immersion extract can be specifically determined.

[0014] Furthermore, according to the invention described in claim 5, since the extraction container is a ceramic container fired without glaze on the inside, there is an uneven surface on the inside of the extraction container, and this uneven surface adsorbs the bitter components of the coffee, making it possible to extract a mellow coffee liquid. [Brief explanation of the drawing]

[0015] [Figure 1] This is a longitudinal cross-sectional view showing an example of a coffee brewing device according to the present invention. [Figure 2]Perspective view (a) showing an example of the extraction filter, and longitudinal sectional view (b) of the present extraction filter showing together the developed plan view of the filter peripheral surface and the filter bottom surface. [Figure 3] Longitudinal sectional views (a)·(b) showing step by step the coffee extraction method of the present invention. [Figure 4] Perspective view (a) showing another configuration example of the extraction filter according to the present invention, and exploded perspective view (b).

Mode for Carrying Out the Invention

[0016] The mode for carrying out the present invention is one of those described in the following examples, and further includes various methods that can be improved within its technical idea. In the description, first, an example of the coffee extractor 1 will be described, and then, the coffee extraction method applying this coffee extractor 1 will be described.

Example

[0017] The coffee extractor 1 of the present invention, as an example, as shown in FIGS. 1 and 3, comprises an extraction container 2 adopting a so-called teapot form, and an extraction filter 3 combined with the extraction container 2 in a dropped-in state. Water supply liquid such as hot water or water is poured into the coffee powder P accommodated in the extraction filter 3 to obtain an extraction liquid C of coffee extract. Note that the extraction container 2 is configured such that the upper opening 21 is closed by a lid 22 (see FIG. 1). The upper outer overhanging portion 34U of the extraction filter 3 is locked to the lid receiving edge portion 23 of the periphery of this opening, and the extraction filter 3 is attached to the extraction container 2 in a dropped-in state. And in the attached state combined in this way, securing a permeation extraction receiving space R1 which becomes an appropriate space below the extraction filter 3 in the extraction container 2 is one of the major features of the present invention.

[0018] In the permeate extraction receiving space R1, coffee liquid is extracted by normal drip extraction by injecting water that does not exceed this space, and the coffee liquid extracted in this permeate extraction receiving space R1 is specifically referred to as permeate extract C1 (see Figure 3(a)). On the other hand, by injecting additional water after such permeate extraction, the coffee grounds P in the extraction filter 3 are immersed in the water, and immersion extraction is performed (see Figure 3(b)). For convenience, the coffee liquid obtained by immersion extraction is referred to as immersion extract C2. However, when actually pouring from the extraction container 2 into a cup, the coffee liquid becomes a mixture of these permeate extract C1 and immersion extract C2, and in this specification, this is simply referred to as extract C. Also, when extract C is not distinguished between permeate extract C1 and immersion extract C2, it may simply be referred to as extract C. Here, the volume ratio of the permeate extract C1 obtained by permeate extraction to the immersion extract C2 obtained by immersion extraction is preferably 1:1.5 to 1:4. Furthermore, the raw material for extraction is coffee powder P ground to an appropriate particle size, such as fine, medium, or coarse, but the fine particles are, for example, about 20 μm, and it is desirable that the extraction filter 3 be configured to prevent the passage of these fine particles. The following will provide a further explanation of the coffee brewing device 1, specifically the brewing container 2 and the brewing filter 3.

[0019] First, let me explain the extraction container 2. As mentioned above, the extraction container 2 takes the form of a teapot, for example, and has a body 20 that constitutes the container body, as shown in Figure 1 above. The top of this body 20 is open, and a liquid such as hot water or cold water is poured in through this top opening. Furthermore, the extraction container 2 is provided with a spout 24 for pouring the extracted liquid C (coffee liquid) extracted in the body 20 into a cup or the like, and a handle 25 is provided, for example, almost perpendicular to this spout 24. Incidentally, in Figures 1 and 3, the position of the handle 25 is different from that of the spout 24, so it is drawn with a dashed line. Of course, the handle 25 is not necessarily limited to this rod-like shape, and can also be formed in an annular (circular) shape, in which case the handle 25 is generally provided on the opposite side of the spout 24.

[0020] Furthermore, the inner bottom of the body 20 is formed as a nearly horizontal inner bottom 26, and when the extraction filter 3 is installed by dropping it into the extraction container 2, an appropriate space is formed between the lower part of the extraction filter 3 and the inner bottom 26, which, as described above, becomes the permeation extraction receiving space R1 for performing permeation extraction. In other words, in percolation extraction, the water injected into the barrel 20 is prevented from being submerged in the extraction filter 3 (lower part) in order to perform extraction in the same way as in normal drip extraction. The space for this purpose is the percolation extraction receiving space R1, which is an essential space in this invention. Furthermore, as mentioned above, the space above the permeation extraction receiving space R1 becomes the space where immersion extraction is performed by adding a water supply solution after permeation extraction, and is therefore referred to as the immersion extraction space R2. Furthermore, it is preferable to ensure that the permeation extraction receiving space R1 accounts for 20% or more of the total volume of the extraction container 2.

[0021] Furthermore, it is preferable that the extraction container 2 is a ceramic container that is not glazed on its inner surface and is in its as-fired state. This creates an uneven surface on the inside of the extraction container 2, which adsorbs off-flavor components from the extracted liquid C (coffee liquid), allowing for the extraction of a mellow coffee liquid. For example, if the extraction container 2 has a depth of approximately 80 mm (indicated by symbol H1 in Figure 1) and an internal volume of approximately 360-500 cc, it can produce approximately two mugs' worth of extract C. The extraction filter 3, which is fitted into such an extraction container 2 in a recessed manner, has a depth of approximately 66 mm (indicated by symbol H2 in Figure 1) and an internal volume of approximately 290 cc.

[0022] Next, we will explain the extraction filter 3. As an example, the extraction filter 3, as shown in Figure 2, is formed from a metal mesh such as stainless steel into a container shape that tapers slightly towards the bottom (a so-called inverted truncated cone shape), and comprises a filter body 30 into which an appropriate amount of coffee grounds P is placed, and a support material 31 that maintains the filter body 30 in a three-dimensional state. In other words, the filter body 30 is formed in a sloping shape, with an opening at the top and a slight narrowing towards the bottom, as shown in Figure 2 above, and the filter surface (permeable surface) is formed by this sloping surface (side) and the bottom surface. In particular, in the configuration example shown in Figure 2, the side portion 30S and the bottom portion 30B of the filter body 30 are made of separate members, and these are integrally combined by the support material 31. Of course, ultimately the filter body 30 and the support material 31 are integrally joined by spot welding or the like. In the configuration example shown in Figure 2, the filter body 30, particularly the side portion 30S, is formed in a three-dimensional state into a truncated cone shape close to a cylinder. This allows for smooth stirring of the coffee grounds P present in the liquid during immersion extraction, resulting in efficient extraction.

[0023] Furthermore, the side portion 30S and bottom portion 30B of the filter body 30 are initially formed from a flat metal mesh in a planar unfolded state, which is referred to as a flat mesh in this specification. For the side portion 30S, this flat mesh is formed into a three-dimensional, tapering inclined surface (side) by appropriately rounding it. The planar unfolded flat mesh can be obtained, for example, by punching it out from a metal mesh sheet (so-called blank punching). The planar unfolded shape of the flat mesh is as shown in Figure 2(b), consisting of two pieces: a roughly rectangular shape (more precisely, a shape obtained by cutting only the outer circumference from a sector shape with appropriate radial dimensions) and a circle. In the embodiment shown in Figure 2(b), the side portion 30S is formed to exhibit a horizontally elongated, roughly rectangular planar unfolded state, in order to form the side portion 30S into a state close to a cylinder (frustoconical shape) in a three-dimensional state.

[0024] Furthermore, it is preferable to apply a ceramic baked coating to both the front and back surfaces of the filter body 30 after the bottom 30B and side 30S have been integrally formed. This is a coating treatment that enhances hydrophilicity. Specifically, if dirt adheres to the filter surface, first rinse off the coffee grounds attached to the filter body 30 with running water, then lightly scrub with a sponge or similar, or soak the filter body 30 in water and then lightly scrub with a sponge under running water. The water will penetrate between the coating and the dirt, lifting the dirt and making it easier to remove. In other words, thanks to the ceramic baked coating, even if the filter body 30 becomes dirty, it can be easily cleaned with just water, making daily hygiene management easy for anyone.

[0025] Furthermore, in the embodiment shown in Figure 2, the horizontal mesh of the metal mesh is formed with a mesh size (opening) smaller than the fine coffee powder size (approximately 20 μm) to prevent the passage of fine powder, while the vertical mesh of the metal mesh is formed with a mesh size (opening) larger than the fine coffee powder size to shorten the extraction time. In Figure 2 above, the extraction filter 3 is shown as having a bottom and tapering shape, but it can also be a bottomed cylindrical shape.

[0026] Next, the support member 31 will be described. As an example shown in Figure 2 above, the support material 31 is a reinforcing frame material that maintains the frustoconical shape (three-dimensional shape) of the side portion 30S of the filter body 30 and integrates it with the circular bottom portion 30B. The support member 31 comprises a bottom inner support member 32 provided on the inner circumference of the bottom of the extraction filter 3, which has a slightly tapering truncated cone shape; a three-dimensional frame-shaped support member 33 provided to hold the combined side portion 30S and bottom portion 30B from the outside; and an opening upper end support member 34 provided to protrude outward from the inside at the upper end of the opening of the extraction filter 3.

[0027] Of these, the three-dimensional frame-shaped support member 33 has a circular opening at its bottom to form a filter surface, and the metal mesh provided there constitutes the bottom 30B of the filter body 30. Additionally, a rectangular opening in side view is formed on the side, and the metal mesh provided there constitutes the side 30S of the filter body 30. Furthermore, in this configuration, the ring-shaped frame portion formed on the outer bottom of the three-dimensional frame-shaped support member 33 is designated as the bottom outer support portion 331, the ring-shaped frame portion provided to frame the upper end of the opening of the three-dimensional frame-shaped support member 33 is designated as the upper outer support portion 332, and the vertical edge portion provided to connect the bottom outer support portion 331 and the upper outer support portion 332 in the vertical direction of the three-dimensional frame-shaped support member 33 is designated as the upper and lower connecting support portion 333.

[0028] The upper outer support portion 332 is positioned directly below the opening upper end support member 34. Furthermore, the circular base 30B is supported at its outer circumference by being clamped from above and below by the outer base support portion 331 and the inner base support member 32. On the other hand, the side portion 30S is held on its outer circumference by the upper and lower connecting support portion 333, and its lower end is held from the inside by the bottom inner support member 32. Furthermore, the upper end of the side portion 30S is held from the inside by the opening upper end support member 34. In the embodiment shown in Figure 2, the upper and lower connecting support sections 333 are provided in four locations with appropriate width dimensions (so-called quad-equal arrangement).

[0029] Furthermore, an upper outward projection 34U that extends outward toward the outer circumference is integrally formed with the upper end support member 34 of the opening. This configuration allows the extraction filter 3 to be fitted into the extraction container 2 in a drop-in manner by engaging the upper outward projection 34U with the lid receiving edge 23 formed on the upper periphery of the extraction container 2 when setting the extraction filter 3 into the extraction container 2. After combining them in this manner, the metal mesh side portions 30S and bottom portion 30B are joined to the support material 31 by, for example, spot welding, thereby integrating them into a single unit. This ensures that the thin mesh filter body 30 (side portions 30S and bottom portion 30B) is reliably formed into a three-dimensional shape, and that this three-dimensional shape is maintained for many years.

[0030] The coffee extraction device 1 of this invention has the configuration described above as its basic structure, and below, an extraction method for extracting coffee liquid (extract C) using this coffee extraction device 1 will be described. (1) Preparation for extraction (installing the extraction filter, adding coffee grounds) For extraction, the first preparatory step is to attach the extraction filter 3 to the extraction container 2. As an example, as shown in Figure 1 above, this attachment process involves locking the upper outward projection 34U formed on the top of the extraction filter 3 to the lid receiving edge 23 formed on the upper periphery of the extraction container 2, thereby dropping the extraction filter 3 into the extraction container 2. With the extraction filter 3 attached to the extraction container 2, a sufficient permeate extraction receiving space R1 is secured between the inner bottom 26 and the bottom of the extraction filter 3 within the body of the extraction container 2, allowing for permeate extraction. Subsequently, as described above, an appropriate amount of coffee grounds P, ground to an appropriate particle size, is placed inside the installed extraction filter 3. Incidentally, it is preferable to level the coffee grounds P after they have been placed inside.

[0031] (2) Steeping the coffee grounds After these preparation steps are completed, the first batch of hot water (supply liquid) is poured into the extraction filter 3 to steep the coffee grounds P, thereby expelling any remaining carbon dioxide from the coffee grounds P.

[0032] (3) Transmission extraction Subsequently, the actual extraction, or percolation extraction, is performed first. For example, as shown in Figure 3(a), hot water (supply liquid) that does not exceed the percolation extraction receiving space R1, specifically about 50-100cc of hot water, is poured in one or several stages to extract the coffee extract, which is the flavor component, from the coffee grounds P. This percolation extraction is the same as normal drip extraction. The particles from which carbon dioxide has escaped due to the pre-infusion process settle in order of weight, forming a layer of coffee grounds (multilayer filtration layer) on the sides 30S and bottom 30B of the filter body 30. After percolation extraction, the coffee grounds P will have a concave shape at the top center. The fine particles of coffee grounds P are trapped within the sedimentary layer, while the extract (soluble solids) that have been replaced by gas dissolves in the hot water due to the concentration difference and osmotic pressure caused by the passage of hot water, and is extracted as permeate extract C1. Naturally, the permeate extract C1 extracted by permeate extraction is stored in the body 20 in such a way that it fits within the permeate extraction receiving space R1, that is, the bottom of the extraction filter 3 is not immersed in the permeate extract C1.

[0033] (4) Immersion extraction After the percolation extraction is performed in this manner, an appropriate amount of hot water (supply liquid) is poured in to perform immersion extraction. At this time, as the water level rises, the difference in concentration inside and outside the extraction filter 3 causes residual extract from the coffee grounds P after percolation extraction to dissolve into the immersion extract liquid C2 (extract liquid C). Then, after about 3 minutes from the start of the immersion extraction, the extraction filter 3 is removed from the extraction container 2, and the extracted liquid C is poured into a drinking cup. In this extraction method, no pressure is applied during any of the extraction steps, making it less likely for unwanted components such as off-flavors to be extracted. Incidentally, many conventional immersion extraction methods do not perform the percolation extraction described above, resulting in insufficient extraction of the coffee bean's original flavor components and a bland taste. In this embodiment, hot water is used as the liquid supply, but by using cold water instead of hot water and then chilling it in the refrigerator overnight after the extraction process described above, you can extract delicious iced coffee.

[0034] (5) Work after immersion Once the extraction process is complete, the used coffee grounds P are discarded, and the extraction filter 3 is washed again. In this extraction filter 3, the mesh portion is coated with hydrophilic ceramics, so when flushing out the coffee grounds, the dirt can be easily removed, allowing the extraction filter 3 to be used repeatedly and for a long time with peace of mind.

[0035] [Other examples] While the embodiments described above form the basic technical concept of this invention, the following modifications are possible. For example, as the extraction filter 3, it is possible to apply the filters disclosed in Patent No. 7369433 and Patent No. 6553546, which have already been granted rights by the present applicant. The extraction filter 3 will be described in general terms below. As shown in Figure 4 as an example, this extraction filter 3 is formed in the shape of a container that tapers towards the bottom (a so-called inverted truncated cone) using a metal mesh such as stainless steel, and comprises a filter body 30 and a support material 31 that maintains the filter body 30 in a three-dimensional state. As shown in Figure 4 above, for example, the filter body 30 is formed in a sloping shape that is open at the top and narrows towards the bottom (a steeper slope than in the basic embodiment), similar to a typical commercially available paper filter, and the filter surface (permeable surface) is formed by this sloping surface (side) and the bottom surface. Naturally, during brewing, an appropriate amount of coffee grounds P is put into the inner space of the filter body 30.

[0036] Furthermore, the filter body 30 is initially formed by unfolding a flat metal mesh (flat mesh), and this flat mesh is then folded as needed to form a three-dimensional, tapered filter body 30. The flat mesh can be obtained, for example, by punching it out of a metal mesh sheet (so-called blank punching). The unfolded shape of the flat mesh is, for example, two approximately isosceles trapezoids placed side-by-side. These approximately isosceles trapezoids are then folded in opposition to each other so that the central bottom (the bottom 30B of the filter body 30 when formed into a three-dimensional shape) is symmetrical (a line). At this time, the clamping margins formed at the contacting edges (joints) of the opposing approximately isosceles trapezoids are joined together in an overlapping manner to form a three-dimensional, tapered filter body 30. Therefore, the filter body 30 is provided with support members 31 that serve as reinforcing frames at the joints, bottom 30B, or upper opening during three-dimensional formation, thereby maintaining the three-dimensional shape of the filter body 30. In the figure, reference numeral 30S indicates the side portion (side circumference) of the filter body 30, which is formed in an inclined shape.

[0037] Furthermore, it is preferable to apply a ceramic baking coating to both the front and back surfaces of the filter body 30 after three-dimensional formation, which is the same as in the basic embodiment. In the embodiment shown in Figure 4, the horizontal mesh of the metal mesh is formed with a mesh size (opening) smaller than the fine coffee powder size (approximately 20 μm) to prevent the passage of fine powder, while the vertical mesh of the metal mesh is formed with a mesh size (opening) larger than the fine coffee powder size to shorten the extraction time.

[0038] Next, the support member 31 will be described. As shown in Figure 4 above, for example, the support member 31 is basically a support member (reinforcement frame) that clamps the filter body 30 from both the inside (coffee grounds storage side) and the outside with an appropriate width dimension. In particular, at the joint when forming the filter body 30 into a three-dimensional shape, the clamping portions formed therein are overlapped, and the joint is held with an appropriate width dimension. Then, in this clamped state, the support member 31 and the metal mesh (overlapping part) are joined together by, for example, spot welding, to form a single unit. With such a support member 31, the thin mesh filter body 30 is reliably formed into a three-dimensional shape, and that three-dimensional shape is maintained for many years.

[0039] Due to this configuration, the support member 31 comprises an inner support member 42 provided inside the three-dimensionally formed filter body 30, an outer support member 43 provided outside the three-dimensionally formed filter body 30, and an upper support member 44 provided on the upper part of the three-dimensionally formed filter body 2 to maintain and reinforce this open state. Furthermore, a permeation-promoting opening 45 is provided at the bottom of the inner support material 42, and the metal mesh that constitutes the filter body 30 is stretched over this permeation-promoting opening 45. In this way, the inner support material 42, which supports and reinforces the bottom of the filter body 30, is also configured to have a filtration function. Incidentally, reference numeral 46 in the figure indicates a bottom cap that supports and reinforces both sides of the bottom 30B of the filter body 30. Also, reference numeral 44U in the figure indicates a part that, as in the basic embodiment, locks the extraction filter 3 to the lid receiving edge 23 formed on the upper periphery of the extraction container 2 when the extraction filter 3 is attached to the extraction container 2. The explanation regarding the extraction filter 3 is limited to the above, and for further details, please refer to Japanese Patent No. 7369433 and Japanese Patent No. 6553546 as mentioned above. [Explanation of symbols]

[0040] 1. Coffee brewing equipment 2 Extraction vessel 3. Extraction filter 20 Torso 21 Upper opening 22 Lid 23 Lid receiving edge 24 Spout 25 Handle 26 Inner bottom R1 Permeation Extraction Receptor Space R2 Immersion extraction space 30 Filter body 30B bottom 30S side 31. Support material (reinforcement material) 32 Bottom inner support material 33 Three-dimensional frame support material 34 Opening upper end support material 34U Upper outward overhang 331 Bottom outer support 332 Upper outer support part 333 Upper and lower connecting support section 42 Inner support material 43 Outer support material 44 Upper support material 44U Upper outward overhang 45 Transmission-enhancing aperture 46 Bottom cap C Extract C1 Permeate extract (coffee liquid obtained by permeate extraction) C2 Immersion extract (coffee liquid obtained by immersion extraction) H1 Depth dimension (depth dimension of the extraction container) H2 Depth dimension (depth dimension of the extraction filter) P Coffee grounds (extraction ingredients)

Claims

1. Extraction container and This extraction container is equipped with a drop-in type extraction filter, A coffee extraction device that obtains a coffee extract by pouring a water solution onto coffee grounds contained in an extraction filter, The extraction filter is formed in a bottomed, tapering shape or a bottomed, cylindrical shape, and filter elements are provided on the filter circumferential surface and the filter bottom surface. Furthermore, the filter element is a metal mesh that prevents the passage of fine coffee grounds. Furthermore, a coffee brewing device characterized in that, when the extraction filter is assembled with the extraction container, a permeable extraction receiving space is formed between the bottom of the extraction filter and the inner bottom of the extraction container, providing an appropriate space below the extraction filter.

2. The coffee brewing device according to claim 1, characterized in that the extraction filter is made of a metal mesh with a ceramic coating baked onto it, and is configured to prevent the passage of fine coffee grounds while the ceramic coating is applied.

3. The coffee brewing device according to claim 1 or 2, characterized in that the permeate extraction receiving space is secured to be 20% or more of the total volume of the extraction container.

4. The coffee brewing device according to claim 1 or 2, characterized in that the volume ratio of the permeate extract obtained by the permeate extraction to the immersion extract obtained by the immersion extraction is 1:1.5 to 1:

4.

5. The coffee brewing device according to claim 1 or 2, characterized in that the brewing container used for the coffee brewing is a ceramic container fired without glaze applied to the inner surface of the container.

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