A method and apparatus for brewing and extracting coffee beverages using stirring force.

Abstract

The present invention relates to a hand-drip coffee brewer, and to a simple and convenient method and apparatus for brewing coffee, which is capable of quickly extracting espresso-quality coffee from finely ground coffee beans by installing an improved dripper with a stirring function to reduce filter clogging and shorten the brewing time, and which can brew a coffee drink with a deep flavor and increased brewing efficiency from compressed coffee bean blocks and various types of ground coffee beans.

Description

Technical Field

[0001] The present invention relates to a coffee beverage extraction method and apparatus with enhanced efficiency, which applies a hand drip method of immersion and simultaneous extraction, rotational force, etc. to increase the extraction area and extraction efficiency of a filter. More specifically, when water is added to finely ground coffee beans or a coffee bean compression block to extract a coffee beverage, the filter area in contact with water is enlarged to shorten the extraction time, and the extraction efficiency is increased by utilizing a stirring function, centrifugal force, and gravity, and the present invention relates to a coffee beverage extraction method and apparatus for enhancing the aroma of a coffee beverage.

Background Art

[0002] There are various methods for extracting a coffee beverage by adding water to coffee beans. Drip methods such as an espresso extraction method, traditional hand drip, pour-over hand drip, immersion hand drip method, cold brew extraction method, water extraction method, etc. have been developed in various ways to enhance the aroma of coffee and increase the extraction efficiency.

[0003] The aroma of a coffee beverage can basically extract a coffee beverage with a good aroma only when the quality of green coffee beans is high, and it is greatly affected by the roasting degree, grinding degree, extraction method, extraction time, water temperature, etc. of the coffee beans.

[0004] Recently, a method has also been introduced in which coffee beans are not ground but are made into a compression block by applying a predetermined pressure, and water penetrates during the cracks generated in the coffee beans during compression to extract water-soluble coffee solid powder. However, an efficient extraction method has not yet been disclosed for the filter clogging phenomenon and the surface portion of coffee beans where cracks are not sufficiently generated during compression.

[0005] All extraction methods have advantages and disadvantages, and a coffee beverage is extracted by selecting according to personal preferences.

[0006] Of the aforementioned extraction methods, the hand-drip method is the simplest, using the most convenient equipment. It involves placing a filter paper on a dripper and pouring water through the filter paper onto ground coffee beans or a compressed coffee bean block to extract the coffee beverage. The core of this extraction method is to achieve harmony between the water and coffee beans during the extraction process, leaving only water-soluble coffee solids and preventing the extraction of unpleasant flavors from the fibrous texture of the coffee beans. However, there are many variables involved, such as the water level control by the person pouring the water, the extraction time, and the distribution of coffee bean sizes. In particular, with finely ground beans or those with fine cracks, the filter paper, which acts as a filter during extraction, can become clogged with fibrous materials such as the cell walls of the coffee beans. This significantly prolongs the extraction of the coffee beverage, greatly affecting the extraction of coffee aroma and a sufficient volume of coffee beverage.

[0007] To produce a strong coffee flavor, coffee beans need to be finely ground. However, the finely ground fibers can clog the filter, increasing the extraction time. As the surface area in contact between the fine fiber structure and water increases, a lot of unpleasant flavors, such as burnt taste, are extracted from the resinous components of the fibers. If the grind size is increased, a coffee beverage with a weak flavor is extracted.

[0008] In this invention, the aim is to apply the immersion and simultaneous extraction method to a hand-drip coffee brewing device, which is generally simple in structure and easy to use, and increase the surface area of ​​the filter that comes into contact with the mixture of coffee grounds and water remaining in the dripper during extraction. This will allow for a harmonious balance of centrifugal force, gravity, and stirring ability, resulting in the extraction of a coffee beverage with a rich aroma and flavor.

[0009] Generally, there are various methods for extracting coffee beverages, but the ultimate goal is to extract a large amount of water-soluble coffee solids from the honeycomb cell structure of the coffee bean, while ensuring that the honeycomb cell walls and the woody parts (fibrous resinous components) of the coffee bean peel are not extracted.

[0010] The resinous components within the fiber structure negatively affect the flavor of coffee beverages, causing burnt and off-flavors. Therefore, when brewing coffee beverages, if the coffee is finely ground or the brewing time is extended, these components are over-extracted, resulting in an unnecessary amount of burnt and bitter off-flavors being added to the coffee beverage.

[0011] On the other hand, in addition to the traditional hand-drip method, there are also the pour-over hand-drip method and the immersion-to-immersion hand-drip method using a Clever Drip. The pure hand-drip method has the difficulty of requiring precise control of water pouring, and the taste varies greatly depending on the individual's skill in improving the aroma and flavor. The pour-over method is not difficult in terms of water pouring, but it is inferior in terms of the ability to fine-tune the aroma and flavor.

[0012] The immersion-after-immersion drip method involves mixing water and coffee for a predetermined time of approximately 2 to 3 minutes, then steeping the mixture before extracting the coffee all at once.

[0013] While each of the above methods has its advantages and disadvantages, there is still a lack of suitable extraction methods, particularly for finely ground coffee beans and for compressed blocks with fine cracks.

[0014] Prior art has disclosed brewing methods that utilize centrifugal force in the extraction process, such as using centrifugal force to filter a mixture of ground coffee beans and water through a double filter.

[0015] Numerous technologies, such as the "Centrifugal Force-Utilizing Coffee Filtering Device" in Korean Patent Application No. 10-2016-0149679 (November 10, 2016) and the "Drip Coffee Machine" in Korean Patent Registration No. 10-1719356 (March 17, 2017), disclose examples of technologies that utilize rotational force to extract coffee. However, the majority of these disclose technologies such as automatic hand-drip coffee brewing, where water is poured through a rotating dripper so that it comes into contact with uniformly ground coffee beans, or coffee makers that uniformly pour hot water over ground coffee beans. While the principle of using rotational force for coffee extraction is similar, a more detailed explanation of the device reveals that to utilize rotational force, it either involves a motor-connected agitator or dripper with a rotating shaft that rotates to generate stirring force, or it utilizes centrifugal force generated by the rotation of a cylinder container holding ground coffee beans and water, which is connected to the motor by gears or pulleys. As a result, the structure of the device is complex, the device is heavy, and its convenience is reduced. Furthermore, there is no description of fundamental measures to improve the flavor of the coffee beverage. Additionally, separating the coffee extract container after extraction is difficult, making cleaning and drinking the coffee beverage inconvenient.

[0016] Furthermore, there are no proposals to shorten the coffee beverage extraction time, and in particular, there are no methods to improve the problem of filter clogging caused by finely ground coffee. In addition, the main components of this device are housed inside a case, making it difficult to check whether it is operating smoothly. These are just some of the problems that exist from both the manufacturing method and the user's perspective. [Overview of the project] [Problems that the invention aims to solve]

[0017] The present invention aims to provide a coffee beverage extraction method and apparatus that reduces filter clogging by increasing the contact area between the coffee bean and water mixture and the filter, thereby shortening the extraction time, efficiently agitating the coffee beans and water during the extraction process, and improving flavor and extraction efficiency.

[0018] The objective is to provide a new type of brewing machine that includes an immersion dripper, improving upon the conventional immersion drip method, which involves steeping the coffee beans for a predetermined time and then extracting the coffee all at once. This new machine allows for efficient agitation of the coffee beans and water during the extraction process, while also increasing the filter area.

[0019] In particular, the aim is to efficiently apply this technology to finely ground coffee beans, shortening the extraction time to a level close to that of espresso extraction, and enabling the rapid and efficient extraction of coffee beverages from coffee beans ground using various grinding methods.

[0020] Furthermore, in order to efficiently achieve the above objectives of the present invention, the coffee beans are uniformly compressed so that numerous cracks uniformly occur in the cell walls of the honeycomb structure that makes up the coffee beans, while the occurrence of cracks in the fibrous structure of the coffee bean skin, which negatively affects the taste of coffee, is minimized. When the compressed coffee beans come into contact with water, the water-soluble coffee solids are extracted effectively by the water seeping in through the cracks, and extraction from the fibrous structure such as the coffee bean skin can be greatly reduced. This allows for efficient extraction even when using compressed coffee beans such as coffee bean compression blocks.

[0021] The present invention aims to make the process familiar to users by largely utilizing existing hand-drip brewing equipment, allowing them to apply their familiar brewing techniques.

[0022] The present invention aims to provide a method for adjusting the flavor and aroma of coffee beverages in a variety of ways by adjusting the shape and rotational force of the dripper, such as the width of the extraction opening and the volume of the rotor.

[0023] The present invention aims to provide a coffee beverage overflow method and device that are easy to manufacture with a simple structure, can be applied to appliances such as franchise coffee makers or mass production processes, are easy to separate by each part, and are convenient for cleaning and carrying after use.

Means for Solving the Problems

[0024] The coffee beverage overflow extraction method and device suitable for the present invention basically apply extraction time and rotational force efficiently to the immersion and simultaneous extraction method by a dripper or filter according to the pulverized size state of coffee beans, so that coffee beans and water are efficiently stirred. When water and coffee beans are mixed and pass through the filter, the area contacting the filter is made sufficiently large so that the extraction time can be significantly shortened.

[0025] The dripper or filter described in the means of the present invention is a structure for performing the filter function used in the extractor of the present invention, and the same drawing reference numerals are used. Depending on the purpose of use, the dripper has a function of placing a separate filter paper and using it, and the filter is a structure having filter holes arranged therein and having a filter function.

[0026] The dripper or filter is a space where coffee beans and water are mixed, and rotors of various shapes capable of generating a stirring force are arranged in the internal space of the dripper or filter.

[0027] The function of the rotor is to efficiently generate a stirring force. The rotor has an appropriate volume such as a conical shape. When it is arranged in the internal space of the dripper or filter, the water level of the mixed liquid of coffee beans and water rises by the volume of the rotor, so that the area of the part where the mixed liquid contacts the filter becomes wider, and the filter clogging phenomenon can be further reduced.

[0028] Preferably, the shape of the rotor is made to have a sufficient volume as exemplified in FIGS. 8 and 9 according to the stirring force and purpose, so that the object of the present invention can be efficiently achieved.

[0029] When the volume of the rotor is immersed in the mixed liquid, it is preferable to ensure a volume of at least 30% of the volume of the mixed liquid to increase the contact area between the mixed liquid and the filter surface.

[0030] When it is smaller than the volume of the rotor, the water surface rising effect of the mixed liquid decreases, and a sufficient filter area cannot be ensured. With a fine degree of coffee bean grinding, a filter clogging phenomenon occurs, the extraction time becomes longer, and when the volume of the rotor is too large, the mixed liquid cannot be sufficiently filled inside a dripper or a filter of a predetermined size, and there is a problem that it is difficult to appropriately maintain the temperature of the mixed liquid.

[0031] According to experiments, when the volume of the rotor is such that the volume of the rotor immersed in the mixed liquid has 30% - 80% of the volume of the mixed liquid when water and coffee beans are mixed in a dripper or a filter, it is effective. When the volume exceeds this, the surface area of the mixed liquid increases, making it difficult to maintain the extraction temperature of the coffee beverage, or the capacity of the dripper is too large. When stirring in a state where the space between the outer surface of the rotor and the inner wall of the dripper or the filter becomes narrow, there is a problem that the stirring efficiency decreases, such as only water being extracted through the filter surface without sufficient stirring due to centrifugal force.

[0032] The finer the coffee bean grind degree, the larger the volume of the rotor can be to reduce the filter clogging phenomenon and extract an appropriate amount of coffee beverage within a desired time. The coarser the coffee beans are ground, even if the volume of the rotor is kept small, the filter clogging phenomenon is not so significant.

[0033] If the volume of the rotor is made larger than the upper limit of 80%, the structure of the dripper may be made to be insulated so that the temperature of the mixed liquid in the dripper or filter can be properly maintained. Alternatively, the outer wall surrounding the dripper or filter may be filled with hot water. By using a heating element to properly maintain the temperature of the outer wall of the dripper or filter, the temperature can be maintained. If the rotor volume is increased and the rotor rotation speed is reduced during stirring, the filter clogging phenomenon will be reduced, and an appropriate stirring state can be maintained.

[0034] Due to the above function of the rotor, the effect of gravity on the mixture added to the filter is also increased by the increased water level of the mixture. As illustrated in Figures 8 and 9, the mixture in the dripper or filter is mixed in a state where the space between the filter wall and the outer surface of the rotor is narrowed. Therefore, even with a small stirring force, the mixture passes through the filter in a more homogeneous state.

[0035] The coffee beverage outlet is positioned at the bottom or lower side of the dripper 11 so that the mixture of coffee beans and water remains in the internal space of the dripper for a predetermined time while being extracted, allowing for efficient agitation and extraction of the coffee beverage.

[0036] The size (width) of the extraction spout can be appropriately adjusted according to the degree of grinding of the coffee beans to ensure that the mixture in the dripper remains and is efficiently stirred, thereby adjusting the extraction time. However, if the size of the extraction spout 110 is too large, the coffee beverage will flow quickly into the main extraction unit in a short time without the mixture being efficiently stirred in the dripper, resulting in a coffee beverage with a shallow flavor. Conversely, if the size (width) of the extraction spout is too small, the extraction time will be too long, resulting in the extraction of too much of the coffee beverage mixture and a lot of off-flavors such as burnt taste being released.

[0037] Preferably, the time for extracting the coffee beverage from the mixture of coffee beans and water stirred in the dripper is set to 1 to 2 minutes 30 seconds, depending on the degree of grinding of the coffee beans, and it is preferable to adjust the size of the extraction spout according to the intended use.

[0038] In other words, the structure involves pouring coffee beans and water into a dripper, and while it is being stirred by a rotor, the coffee beverage is extracted through the extraction port at the bottom of the dripper. However, unlike conventional immersion methods where extraction is performed after steeping for a predetermined time, this structure allows for simultaneous stirring and extraction, and the extraction time is basically determined by the volume of the water and coffee bean mixture poured into the dripper and the size (width) of the extraction port 110.

[0039] The structure of the dripper is such that when a paper filter or flannel filter is attached to the inner wall of the dripper, the ribs 13 ensure an airflow space, providing a space for the extracted coffee beverage to flow along the inner wall of the dripper.

[0040] The dripper and rib structure may be manufactured to be the same as or similar to those of various conventional drippers, but it is preferable to have a dripper structure that allows for a fast water flow. The ribs may be arranged in an appropriate shape depending on the purpose, and the overall shape of the dripper may have a variety of dripper structures, such as a cone, a conical polygon, or a polygonal cylinder. The dripper may have a structure that has a large surface area due to its volume in order to increase the filter area.

[0041] The aforementioned dripper may be manufactured with a vacuum structure between the inner and outer walls, based on the principle of a regular thermos, in order to enhance its heat retention function and maintain the extraction temperature.

[0042] The dripper may maintain heat by ensuring a space in its outer wall that can be filled with hot water, or it may be structured so that the outer wall of the dripper can maintain heat through heating rays around the outer wall.

[0043] The shape of the dripper, the shape of the rib structure and rotor volume, and the arrangement method of the vertical space ensure that the coffee beans and water are held in a mixed state for the duration of extraction by the rotor 12, or that the coffee beans and water are efficiently agitated by the appropriate force applied to the coffee beans during the agitation, as well as by water waves, vibrations, bubbles generated in the water, and the effects of gravity.

[0044] During the process of brewing coffee, as the coffee beans and water are agitated, the centrifugal force generated by the rotor and gravity due to the height of the mixture cause the coffee beverage to be extracted through the filter to the inner wall of the dripper and then flow down into the main brewing unit through the extraction spout located at the bottom of the dripper.

[0045] In the present invention, the stirring force needs to be efficiently generated depending on the degree of grinding of the coffee beans and the degree of cracking in the coffee bean compression block. However, in the case of finely ground coffee beans, which are about 0.2 mm in size for espresso, the light coffee bean powder spreads uniformly in the water during the mixing process, and there is some time before the coffee bean powder sinks to the bottom of the water. At this time, it is sufficient to have a stirring force that is weak enough not to cause the coffee bean powder to sink. It is preferable to generate sufficient stirring force as the amount of cracking in the compression block is insufficient and the size of the ground coffee bean particles increases.

[0046] The total width of the extraction spout in the aforementioned dripper should be such that, when a 300ml capacity dripper is filled only with water, it normally takes at least 1 minute for the water to flow out, and it is preferable to set the standard time to within 2 minutes and 30 seconds.

[0047] When extracting coffee beverages from finely ground coffee beans for espresso or moka pot, adjusting the extraction spout width to be shorter than the usual standard time of 1 minute allows extraction to be completed in a shorter time, thereby preventing over-extraction from the fibrous texture of the finely ground coffee beans.

[0048] Furthermore, when extracting from coffee beans using a compressed coffee bean block with fewer cracks or a larger grind size, even if the extraction time is adjusted to be slightly longer than the aforementioned 2 minutes and 30 seconds, the structure of the compressed coffee bean block allows the coffee bean epidermal fibers to remain in a larger state, preventing the extraction of unpleasant flavors.

[0049] Experiments have shown that if the extraction time is shorter than the aforementioned time, sufficient flavor is not extracted from the coffee beans, and if the extraction time is longer than the aforementioned time, excessive extraction causes a lot of bitter and off-flavors, such as burnt taste, to seep out from the fibrous tissue, such as the cell walls.

[0050] When increasing the capacity of the dripper beyond the standard capacity to increase the amount of coffee beverage extracted, it is preferable to increase the overall width of the extraction spout 110 so that the total extraction time does not differ significantly from the standard time, in order to preserve the aroma and flavor of the coffee beverage.

[0051] If it is necessary to adjust the width of the extraction spout, the spout width adjustment part 114, which has a structure that allows it to rotate in contact with the extraction spout at the bottom of the dripper, may be installed to adjust the width, or it may be appropriately adjusted by installing an adjustment valve, installing a pivot screw to adjust the hole, or the like.

[0052] Even when using a filter in which the filter structure itself has filter holes arranged in the outer wall of the dripper structure instead of the aforementioned dripper, it is preferable that the filter holes be arranged under the above conditions so that the mixture of water and coffee beans can remain in the filter for a predetermined time and be stirred by the rotor.

[0053] The extraction time from the filter can be adjusted by changing the size and arrangement of the pores.

[0054] To properly maintain the temperature of the filter, a double-walled structure may be installed on the outer wall of the filter, similar to the dripper, into which hot water can be poured, or the temperature may be maintained by using heating elements to maintain the temperature around the outer wall of the filter.

[0055] Due to the characteristics of the aforementioned filter, some of the fine fiber may pass through the filter, and coffee fats may not be filtered out. Naturally, users can choose to use either a dripper or a filter according to their preference.

[0056] Generally, in conventional hand-drip methods or drip methods using equipment such as coffee makers, the ground coffee beans are concentrated in the lower part of the filter, and when water is poured over the coffee beans, extraction occurs only in the filter area where the filter and coffee beans are in contact.

[0057] On the other hand, in the method of the present invention, coffee beans and water are appropriately poured into the dripper or filter so that the mixture fills a substantial portion of the dripper. As a result, the total surface area of ​​the filter in the dripper or filter that comes into contact with the mixture becomes the area extracted from the filter, thus increasing the extraction area of ​​the filter.

[0058] Furthermore, the extraction area is increased by a structure in which the appropriate volume of a rotor, which is placed inside the dripper or filter and performs an agitation action, increases the contact area of ​​the filter by the amount of the water level rise.

[0059] According to the present invention, in the case of finely ground coffee beans of espresso size or smaller, stirring can be performed in a short time, the filter area for extraction is increased, the filter clogging phenomenon can be greatly reduced, and the extraction time can be shortened to a level similar to that of espresso.

[0060] Furthermore, since the extraction process occurs simultaneously with the stirring of the mixed liquid, from the perspective of the overall structure of the dripper, the good-tasting solid grounds extracted in the initial stages are extracted in large quantities due to the large overall filter surface area. On the other hand, as the process progresses, the extraction area for off-flavors, excessive bitterness, and other unpleasant tastes decreases, resulting in a smaller extraction volume.

[0061] Therefore, this extraction method allows for the extraction of a deeply flavorful coffee beverage in a short amount of time.

[0062] A coffee beverage brewing and extraction machine 1 that utilizes stirring force suitable for the present invention includes a coffee beverage extraction unit 10 and a stationary unit 20 located above or below the extraction unit.

[0063] The coffee beverage extraction unit 10 generally has the shape of a container, such as a server, and includes a main body 13 for extracting the raw liquid, a dripper with an extraction spout or a filter 11 that has its own filtering function, and a rotor 12 located in the internal space of the dripper or filter, to which rotational force or stirring force is transmitted from an external force such as a rotating unit 21 or manual operation, generating stirring force and centrifugal force in the mixture of compressed coffee bean blocks or compressed and ground coffee beans and water that is placed into the dripper 11.

[0064] The rotor 12 may be rotated directly by the user by installing a handle 50 at the part connected to the rotating shaft 40, as shown in Figure 8, or it may be rotated by magnetic force or rotational force transmitted from a rotating part 21 located at the bottom or top of the dripper or filter. The rotor plays a role in stirring the coffee beans and water in the dripper or filter 11 with the rotational force of the rotor, and also in forming centrifugal force. It has a conical, ring-shaped, feather-shaped, or rod-shaped form and is made of a material such as plastic, metal, or wood, and has a predetermined volume that suits the placement space and purpose, and is selected to generate the best stirring force by combining it to suit the grinding state of the coffee beans.

[0065] When the rotor 12 is operated by a motor or a handle, it may be rotated at an appropriate rotational speed by arranging gears, or it may be rotated by magnetic force transmitted from the motor-driven rotating part 21 in the same principle as a magnetic agitator, or, depending on the purpose, it may be rotated by a coupling 30 system that physically transmits power to the rotating part 21 in the same principle as a mixer, or it may be rotated by being directly connected to the motor-driven rotating part 21.

[0066] In a magnetic agitator system, when a small-volume rotor, such as a ring-shaped one, is placed at the bottom of the dripper or filter for agitation, a rotor-like shape with a predetermined volume can be fixed to a part such as the lid of the extractor, as shown in the example in Figure 9, so that it is submerged in the mixture when the lid is closed, thereby performing the function of raising the water level of the mixture.

[0067] Depending on the purpose, a rotor with sufficient volume may be fixed to the lid or the like in a structure similar to the example in Figure 9, so that the mixture can be stirred by the user's hand movements alone during dripping, or vibration or rotational force may be applied to the coffee beverage extraction unit 10 from an external device to provide stirring force.

[0068] As the rotor 12 rotates, the coffee beans and water in the dripper or filter 11 are efficiently agitated, generating appropriate centrifugal force. The coffee beverage, a mixture of water-soluble components of the coffee beans and water, is then extracted outside the dripper or filter 11 via the filter of the dripper 11 and the extraction outlet, or via the filter, and collects in the main unit 13 for concentrated brewing.

[0069] In particular, when the rotor 12 has a predetermined volume, such as a cone shape, as shown in Figure 8, and is positioned and driven within the internal space of the dripper or filter, the water level of the coffee bean and water mixture rises by the volume to which the rotor is immersed, thereby increasing the contact area between the filter and the mixture.

[0070] The above functions can further improve the filter clogging phenomenon. When it is necessary to increase the surface area of ​​the filter in contact with the mixed liquid, the rotor may be configured to give an appropriate volume. The surface of the rotor may also be configured with a combination of various spiral or striped patterns to effectively transmit stirring force and waves to the mixed liquid.

[0071] To describe the overall structure, when using a magnetic stirring rotor, the main body 13 for extracting the stock solution may include a protruding portion 15 that is cylindrical or trapezoidal, having a predetermined height from the lower bottom surface. The lower part of the protruding portion 15 is open and connected to the outer bottom surface of the main body 13, which is open to the same area, and the upper part is closed. The upper part of the protruding portion 15 is structured so that a dripper or filter 11 can be attached to it. When applying the principle of a magnetic stirring machine, it is preferable to have a flat structure that allows the magnetic force of the rotating part 21 to be smoothly transmitted to the rotor 12 located below the dripper or filter 11.

[0072] In all embodiments of the present invention, a handle 14 and a lid may be added to the upper part of the stock solution extraction main body 13.

[0073] When the protruding portion 15 has a predetermined height as described above, when the coffee beverage extracted from the dripper or filter 11 is collected at the bottom of the main body 13 of the concentrate extraction, the predetermined height of the dripper or filter 11 prevents the extracted coffee beverage collected in the main body 13 from coming into contact with the dripper or filter 11. This prevents the coffee beans and water in the dripper or filter 11 from coming into contact with the extracted coffee beverage during filtration, thus facilitating the action of gravity when the coffee beverage is extracted by the dripper or filter 11.

[0074] The preferred functions of the present invention can be efficiently achieved by the characteristics of the structure described above. However, the height of the protrusion 15 may be made lower or higher, or the height may be completely eliminated to make the lower surface of the stock extract main body 13 flat, allowing the filter to be fixed to the lower flat surface of the stock extract main body. This is an optional consideration for using the present invention according to the intended purpose.

[0075] In particular, when reducing the volume of the coffee beverage extraction section 10, the main objective of the present invention can be achieved by increasing the amount of coffee beverage extracted or by appropriately adjusting the height of the protruding portion 15 for convenience in manufacturing.

[0076] The dripper or filter 11 performs a filtering function by attaching a paper filter or the like to prevent residues such as coffee cell walls from being extracted outside the dripper or filter 11 when the coffee beverage is being extracted, or by forming filtering holes in the main body wall of the filter itself. When stirring force and centrifugal force are applied by the rotor 12, only the coffee beverage is extracted for a predetermined time and can be released outside the filter 11 through the extraction port of the dripper or the filtering holes in the wall of the filter itself. The filter is made of a material such as stainless steel and has appropriately formed small holes that prevent powders such as coffee cell walls from passing through, so that it can smoothly perform its filtering function.

[0077] Furthermore, for ease of use, the dripper 11 is designed to have an extraction opening of an appropriate size for materials such as stainless steel, other metals, plastics, and ceramics, and allows for the secure attachment of filter paper, such as paper filters or flannel filters, to the dripper 11 each time it is used.

[0078] The aforementioned dripper may be manufactured with a structure in which a filter mesh woven from metal or synthetic resin is installed on the inner wall of the dripper.

[0079] The material of the filter 11 can be diverse; in addition to metal materials such as stainless steel, a combination of mesh made of iron or synthetic resin may be used, or ceramic materials with appropriate pores may be used.

[0080] The filter 11 may be configured such that the section in which the filtration holes are formed is separated, with no holes formed in the upper section 111 and holes formed only in the lower section 112, or multiple sections may be separated and sections with and without holes arranged alternately.

[0081] This is intended to adjust the extraction area from the coffee beans and water mixed in the filter 11, thereby adjusting the extraction time and ensuring an appropriate filter area in contact with the mixture.

[0082] This is to adjust the extraction time according to the intended use, such as the grinding degree of various coffee beans, and this can be achieved by selecting filters 11 that are appropriately arranged with upper, lower, or alternating surfaces.

[0083] The stationary unit 20 may be configured to include a rotating unit 21, which is connected to the stock extract unit 10 and consists of a motor for transmitting magnetic rotational force to the rotor 12; an adjustment unit 22 for adjusting the rotational force such as rotational speed; and various heating elements 23 for maintaining the temperature of the coffee beverage or dripper (not shown) extracted in the stock extract unit 10 at a predetermined temperature.

[0084] The stationary unit 20 has an overall round table shape and contains a power supply unit for supplying power to the rotating unit 21 and a control circuit for controlling the motor speed. Additionally, a timer may be installed that works in conjunction with the rotating unit to operate for a predetermined period of time.

[0085] In the case of a magnetic stirring system, the mounting section 20 has a protruding portion 15 formed at its upper end that matches the shape of the coffee beverage extraction section 10, and a rotating portion 21 is placed inside the protruding portion 15 to ensure that rotational force is smoothly transmitted to the rotor 12 located at the lower end of the dripper or filter 11.

[0086] When power is utilized, the rotating part 21 is an electric motor, and has a structure that allows the rotational force of the rotating part 21 to be smoothly transmitted to the rotor 12 by attaching a disc 221 with a magnet perpendicular to the shaft to the upper part of the rotating shaft of the electric motor, or by installing a straight-shaped magnet perpendicular to the shaft. The rotor 12 has an appropriate ring structure, blade structure, or straight-shaped rod structure, but a magnetic material with excellent magnetic force may be attached to each shape of the rotor 12, or a magnetic material coated with Teflon (registered trademark) may be used.

[0087] If a magnetic agitator system is not adopted, the rotating unit 21, adjustment unit 22, control circuit, etc., which are installed in the stationary unit, may be placed on top of the dripper or filter, and the rotor 12 located in the internal space of the dripper or filter may be rotated by the rotation axis of the rotating unit 21.

[0088] The method of arranging the rotating part 21 at the top involves installing the rotating part 21 or a manual handle on the lid or top of the extraction machine, as shown in Figure 7 or Figure 8, and connecting the rotating part 21 or manual handle to the rotor 12 to rotate the rotor which is placed in the internal space of the dripper or filter. The shape of the rotor 12 can be selected from a variety of shapes such as conical, cylindrical, feather-shaped, ring-shaped, rod-shaped, or mixed type, and as shown in Figure 8, the shape can be selected to have an appropriate volume, so that the coffee beans and water can be uniformly stirred when the rotor rotates.

[0089] The rotating section 21 is connected to a speed controller 22 and a control unit, allowing it to be adjusted to suit various extraction conditions.

[0090] In the case of the aforementioned direct rotational shaft connection method or a structure in which the rotor is rotated by a gear connection, the dripper or filter may be used by being placed on the bent portion of the upper neck of the stock extract main body 13, as shown in Figures 7 and 8.

[0091] Depending on the structure, when applied to a coffee maker machine structure, the set configuration of the dripper or filter and the rotating part 21 may be separated from the server container that performs the function of the main body 13 for extracting the concentrate, and arranged separately above and below it. [Effects of the Invention]

[0092] The coffee beverage brewing and extraction apparatus according to the present invention is applicable to various types of coffee beans, such as finely ground coffee beans and compressed blocks, and provides the effect of deepening the aroma and flavor, increasing extraction efficiency, improving filter clogging, and in particular significantly reducing the extraction time for finely ground coffee beans to the level of espresso extraction time.

[0093] The coffee beverage brewing and extraction apparatus according to the present invention offers the advantages of a simple structure, easy separation of each component, easy cleaning, and convenient portability.

[0094] The coffee beverage brewing and extraction apparatus according to the present invention has the effect of being familiar to the user, similar to the structure of existing hand-drip methods, and allowing for diverse adjustments of the aroma and flavor of the coffee beverage to suit individual preferences.

[0095] The coffee beverage brewing and extraction apparatus according to the present invention offers the advantages of being simple to manufacture, inexpensive to manufacture, and easy to popularize. [Brief explanation of the drawing]

[0096] [Figure 1] Cross-sectional view of the extraction machine of the present invention. [Figure 2] Perspective view of the container for extracting the raw solution. [Figure 3] A perspective view of the main components of the extraction machine of the present invention: a dripper or filter, a rotor, and a rotating part. [Figure 4] A perspective view of the dripper structure, which is a main component of the extraction machine of the present invention. [Figure 5] A diagram illustrating an example of the use of the mixer coupling in the extraction machine of the present invention. [Figure 6] A cross-sectional view of one embodiment of the rotating part and rotor of the extraction machine of the present invention. [Figure 7] A perspective view of one embodiment of the rotating part and rotor of the extraction machine of the present invention. [Figure 8] A perspective view of one embodiment of the rotor drive of the extraction machine of the present invention by a handle. [Figure 9] A perspective view of one embodiment of the rotor fixing attachment structure of the extraction machine of the present invention. [Modes for carrying out the invention]

[0097] The coffee beverage brewing and extraction method and apparatus according to the present invention, using stirring force, will be described in detail below with reference to preferred embodiments illustrated in the attached drawings.

[0098] In one embodiment of the extraction method, after attaching the dripper 11 to the coffee beverage extraction unit 10, the filter paper is attached to the inner wall of the dripper 11 in close contact.

[0099] The dripper has a capacity of 400ml, and the width of the extraction spout was adjusted so that it takes 1 minute and 15 seconds for 300ml of water to be fully extracted into the dripper.

[0100] 10g of medium-roasted coffee beans, finely ground to a grind size of 0.2mm (standard for espresso), were placed in the filter paper of the dripper. Without allowing it to bloom, 260ml of 95°C hot water was poured in, and the mixture was stirred using a conical rotor with a volume of 120cc as shown in Figure 8, with varying intensity at 15-second intervals.

[0101] The finely ground coffee beans remained well mixed with the water throughout the process, and 200 ml of coffee beverage was extracted within one minute without the filter becoming clogged.

[0102] This means the total time, including the 30 seconds required for espresso extraction and the tamping process, is at the same level.

[0103] As demonstrated by the method and principle presented in this invention, the filter clogging phenomenon is eliminated by increasing the filter area, and the extraction speed and volume are precisely controlled by the width of the extraction spout. The coffee has a deep and rich flavor, and the extraction volume is 1.5 times more efficient than existing hand-drip methods.

[0104] In another embodiment of this model, the dripper 11 is attached to the coffee beverage extraction unit 10, the filter paper is attached tightly to the ribs 13 on the inner wall of the dripper 11, then 10g of coffee bean compression blocks are appropriately broken and placed inside the dripper 11, and finally 280ml of 95°C hot water is poured into the dripper 11.

[0105] At this point, you may pour in about 25cc of warm water to steep the coffee beans, wait about 20 seconds, and then pour in 255ml of warm water, but this step can be omitted.

[0106] The extraction machine used a 300ml capacity dripper, and the width of the extraction spout was adjusted so that it would take 1 minute and 30 seconds for all 300ml of water poured into the dripper to flow through.

[0107] After steeping, hot water is poured in, and the rotor 12 is rotated at a speed of 600 rpm for 1 minute and 30 seconds. The coffee beans and hot water are thoroughly mixed and stirred by the water's vibrations, and the coffee beverage is extracted through the extraction port 110 of the dripper 11 by the centrifugal force from the rotation and the gravitational effect of the hot water.

[0108] At the final stage of coffee beverage extraction, when some of the coffee cell walls and other particles become blocked and extraction slows down, increasing the speed of the rotor 12 to increase centrifugal force can allow for complete extraction. Alternatively, stopping the extraction at the appropriate point when it slows down will deepen the aroma and flavor.

[0109] The aforementioned method allows for adjustment of the amount of coffee beans, the speed of the rotor 12, the amount of water, the number of water pours, and the extraction time through adjustment of the extraction spout, depending on the intended use and personal preference. On average, 10g of medium-roasted coffee beans are used at 600kg / cm³. 3 When extracting 200ml to 250ml of coffee beverage from a 7mm thick compressed block formed by compressing under pressure, the resulting coffee beverage had a good aroma and flavor, and the quantity extracted was sufficient.

[0110] Upon examining the coffee bean residue remaining in dripper 11 after extraction, it was observed that the outer layer of the coffee beans remained in an average size of approximately 3 mm, while the honeycomb cell walls of the coffee beans were broken down to a size of approximately 0.1 mm. This suggests that the smoky odor, burnt taste, and unpleasant flavors extracted from the burnt resinous parts of the fibrous portion of the coffee bean, which were contained within the outer layer during roasting, were relatively less pronounced due to the small surface area of ​​contact between the outer layer and water. Furthermore, the small honeycomb cell structure, among other factors, resulted in sufficient extraction of water-soluble coffee grounds due to the large surface area of ​​contact with water during the total extraction time of approximately 2 minutes. However, the extraction of the fibrous resinous components of the cell walls was relatively less than that of hand-drip or immersion methods, due to the structure of the compressed block and the short extraction time.

[0111] As a result, acidity, sweetness, bitterness, and body flavors were extracted in a well-balanced manner, deepening the aroma and flavor, while unpleasant flavors were extracted less frequently, and off-flavors such as burnt taste were significantly reduced. Furthermore, the amount of coffee grounds extracted was increased by agitation through the cracks and finely broken honeycomb structure of the compressed block, resulting in an extraction volume more than 1.5 times the average amount of coffee grounds extracted by hand dripping.

[0112] In the present invention, the raw liquid extraction unit 10 has a flat lower section, and as shown in Figure 7, a dripper or filter is mounted on the upper step of the raw liquid extraction unit, with a rotating section positioned at the top. When a coffee beverage is extracted using the method of the above embodiment, the coffee beverage is smoothly extracted by centrifugal force and gravity until the water level of the coffee beverage extracted from the dripper or filter 11 is lower than the water level inside the dripper or filter 11.

[0113] In another embodiment of the present invention, 15g of intermediate-roasted coffee beans were finely ground to a size suitable for espresso or moka pot use, and 280ml of 92°C hot water was poured into a dripper and 200ml of coffee beverage was extracted through the spout while stirring for 1 minute without pre-infusion.

[0114] The extracted coffee beverage was very strong, and its flavor improved when 50 ml of water was added.

[0115] The coffee beans had excellent natural flavor, and by brewing them for a short time, off-flavors, bitterness, and burnt tastes were not excessively extracted. Furthermore, even with a fine grind, there was no noticeable filter clogging.

[0116] As described above, the rotor speed was 300 rpm, a small-volume conical rotor was used, and the width of the dripper's extraction opening was adjusted so that the total time it took for 300 ml of water to flow through the dripper was 40 seconds. The coffee grounds and water were agitated, and the mixture passed through the filter. The extraction time in the extraction machine with the structure shown in Figure 7 was approximately 1 minute, and 200 ml of coffee beverage was extracted.

[0117] In yet another embodiment of the present invention, 15 g of intermediate-roasted coffee beans were ground to approximately 1.2 mm, which is typical for hand-drip coffee, and after steeping for 20 seconds using 95°C hot water, the beans were stirred. The total stirring and extraction time was 1 minute and 40 seconds, and 220 ml of coffee beverage was extracted.

[0118] As described above, the rotor speed was set to 450 rpm, and the width of the dripper's spout was adjusted so that the total time it took for 300 ml of water to flow through was 1 minute and 30 seconds.

[0119] The resulting coffee beverage had a well-balanced flavor profile, resulting in a delicious coffee with an appropriate concentration.

[0120] From the above examples, it can be confirmed that the method and apparatus of the present invention can efficiently extract flavorful coffee beverages when applied to various crushed and compressed blocks by adjusting the width of the extraction port and the volume and rotation speed of the rotor.

[0121] Although the present invention has been described as being performed by a rotor placed inside a dripper or filter, the stirring method can be modified and applied in various forms. The method of the present invention can be applied in various ways, such as by vibrating or rotating the dripper externally, or by introducing bubbles into the dripper.

[0122] The embodiments described above are just one example, and anyone with ordinary skill in the art to which the present invention belongs should be able to make various modifications and variations without departing from the essential characteristics of the present invention.

[0123] Therefore, the embodiments disclosed in this invention are for illustrative purposes only, and not to limit the technical idea of ​​the invention, and the scope of the technical idea of ​​the invention is not limited by such embodiments.

[0124] The scope of protection of this invention should be interpreted in accordance with the claims, and all technical ideas within an equivalent scope should be interpreted as being included within the scope of the rights of this invention.

Claims

1. A method for extracting a coffee beverage by mixing finely ground coffee beans for espresso or moka pot with hot water using a brewing method, During the extraction of coffee, in order to increase the extraction area in which the mixture of coffee beans and hot water comes into contact with the filter surface of the dripper or filter, the extraction rate of the coffee beverage from the mixture in the dripper or filter through the extraction port of the dripper or filter is maintained for a predetermined time or longer, thereby ensuring an extraction area in which the mixture comes into contact with the filter surface of the dripper or filter; In a configuration that includes the step of stirring the mixture while the mixture is being extracted from the dripper or filter, by a rotor placed inside the dripper or filter, the water level of the mixture is raised by the volume to which the rotor is immersed in the mixture, thereby increasing the extraction area; The extraction standard time for extraction from the dripper's outlet or filter is set such that, when a 300 ml capacity dripper or filter is filled only with water, the time it takes for the water to completely drain is 1 minute. The volume of the rotor is configured such that the volume of the rotor immersed in the mixture is between 30% and 80% of the volume of the mixture. A method for brewing and extracting coffee beverages.

2. The method for brewing a coffee beverage according to Claim 1, characterized in that the extraction standard time is adjusted by adjusting the width of the extraction spout in accordance with the degree of grinding of the coffee beans or a change in the volume of the dripper.

3. The coffee beverage brewing method according to claim 1, characterized in that the stirring force by the rotor is provided by gravity or an external force applied to the narrowed space between the outer surface of the rotor and the wall surface of the filter, while the rotor is fixed in the mixture without rotating.

4. An apparatus for brewing a coffee beverage by mixing finely ground coffee beans for espresso or moka pot with hot water, A dripper or filter equipped with an extraction port or filter hole, which, in order to increase the extraction area in which the coffee beverage is extracted from the mixture through the extraction port of the dripper or the filter hole, for a predetermined period of time or longer, so as to increase the extraction area in which the filter surface of the dripper or filter is in contact with the mixture of coffee beans and hot water during the extraction of the coffee beverage, ensures that the extraction rate is maintained for a predetermined period of time or longer so as to ensure that the area in contact between the filter surface inside the dripper or filter and the mixture is secured; A configuration comprising: a rotor positioned inside the dripper or filter, which, by the volume immersed in the mixture, raises the water level of the mixture, further expanding the extraction area and agitating the mixture while the mixture is being extracted from the dripper or filter; The extraction standard time for extraction from the dripper's outlet or filter is set such that, when a 300 ml capacity dripper or filter is filled only with water, the time it takes for the water to completely drain is 1 minute. The volume of the rotor is configured such that the volume of the rotor immersed in the mixture is between 30% and 80% of the volume of the mixture. Coffee beverage brewing and extraction device.

5. The coffee beverage brewing and extraction apparatus according to claim 4, characterized in that the extraction standard time is adjusted by adjusting the width of the extraction spout in accordance with the degree of grinding of the coffee beans or the change in the volume of the dripper.

6. The coffee beverage brewing and extraction apparatus according to claim 4, characterized in that the rotor is configured to be fixed in place without rotating inside the dripper or filter.

7. The coffee beverage brewing and extraction apparatus according to claim 4, characterized in that the extraction spout installed in the dripper is equipped with an adjustment part that can adjust the width thereof.

8. The coffee beverage brewing and extraction apparatus according to claim 5, characterized in that a rotation adjustment unit capable of adjusting the rotation speed of the rotor is provided.

9. The coffee beverage brewing and extraction apparatus according to claim 4, characterized in that the dripper has a vacuum structure or heating element arranged between the inner wall and the outer wall so that the dripper has a heat retention function.

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