Coffee dripper

Abstract

To provide a coffee dripper which allows efficient deep-layer filtration of coffee only by pouring hot water at a center of a coffee powder layer even in a small amount of coffee extraction of 1 or 2 scoop, regardless of the number of scoops, while maintaining characteristics of a dripper having a shape of chrysanthemum flower.SOLUTION: A coffee dripper 10 includes a cone-shaped dripper body 12 to which a cone-shaped paper filter 11 is attached. On a substantially entire area of an inner peripheral surface of the dripper body, a plurality of petal-shaped grooves 13 having an arcuate cross-section that gradually tapers downward and a plurality of ribs 14 extending in a vertical direction are provided alternately in a peripheral direction in a chrysanthemum-flower shape. A vertex angle of a virtual cone C that contacts with an inner edge of each of the ribs 14 is between 26° and 29°.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] This invention relates to a coffee dripper used when extracting coffee using a conical coffee filter.

Background Art

[0002] Coffee extraction methods include an immersion method in which coffee beans are soaked in hot water, such as a French press, and a permeation method in which hot water is poured over coffee powder and filtered through a filter using a coffee dripper (hereinafter sometimes referred to as a dripper). The permeation method is the mainstream today because it is easier to change the taste of coffee than the immersion method by adjusting the extraction time and extraction temperature, and once mastered, the desired taste can be achieved.

[0003] By the way, it is said that the taste of coffee mainly has three elements: acidity, sweetness, and bitterness / stray flavors. The peaks of the intensity (concentration) of these tastes change from acidity to sweetness, and then to bitterness / stray flavors as the extraction time elapses. In particular, since a large amount of acidity and sweetness, which are high-quality components of coffee, occur in the first half of extraction, there is a demand from users for a dripper that can extract coffee faster. That is, the faster the extraction speed of such a dripper, the easier it is for the user to bring out the desired taste of coffee.

[0004] As a means to achieve this, for example, a coffee dripper having a conical dripper body (hereinafter sometimes referred to as a dripper) has become widespread. In particular, there is one in which a plurality of ribs extending in the axial direction (vertical direction) at a predetermined pitch in the circumferential direction are provided on the inner peripheral surface of the dripper body. When brewing coffee with a ribbed dripper, a conical coffee filter (hereinafter sometimes referred to as "filter") is placed inside the dripper body, specifically on the inner edge of each rib, and coffee grounds are placed in the filter before hot water is poured over it. This extracts coffee from the coffee grounds, and the extracted coffee passes through the filter and through the gap (air layer) between the inner edge of the rib and the inner surface of the dripper body, flowing down in a short time into the coffee server or coffee cup directly below the dripper.

[0005] Incidentally, in recent years, a type of ribbed dripper called the Flower Dripper (registered trademark, Chrysanthemum Patterned Dripper) has been developed, in which the inner surface of the dripper body is deeply carved in the shape of a chrysanthemum flower (for example, Patent Document 1). In the Flower Dripper, multiple petal-shaped grooves are deeply carved into the inner surface of the dripper body, resulting in multiple ribs (flower ribs) that are taller than those of conventional products and protrude from the inner surface of the dripper body at a predetermined pitch in the circumferential direction. This creates a larger coffee passage between the filter and the inner surface of the dripper body than conventional models, making it easier to control the taste of coffee based on the number of cups, type and roast level of coffee beans, and coffee ground particle size, and also reduces variations between brews. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Design Registration No. 1559619 Gazette [Disclosure of the Invention] [Problems that the invention aims to solve]

[0007] However, in the flower dripper described in Patent Document 1, the inner surface of the dripper body is deeply carved in a chrysanthemum pattern to speed up the coffee extraction process. While this makes it easy to obtain a refined, light, and well-balanced flavor, it is difficult to obtain smoothness (freshness) and a flavorful, rich aftertaste.

[0008] On the other hand, in the flower dripper described in Patent Document 1, the apex angle of the virtual cone that contacts the inner edge of each rib of the dripper body that the conical coffee filter contacts was a large 60°. Therefore, the coffee grounds layer inside the conical coffee filter becomes shallow, and when brewing small amounts of coffee (1-2 cups), it was necessary to pour hot water evenly and widely over this shallow, spread-out coffee grounds layer, depending on the type and roast of the coffee beans, the particle size of the coffee grounds, and the brewing temperature.

[0009] As a result of diligent research, the inventor discovered that by setting the apex angle of the virtual cone in contact with the inner edge of each rib on the dripper body of the chrysanthemum-shaped dripper to 26° to 29°, the coffee grounds layer becomes thicker compared to conventional flower drippers. Therefore, even when brewing 1 to 2 cups of coffee, efficient deep filtration of the coffee can be achieved by simply pouring hot water into the center of the coffee grounds layer, without having to pour hot water uniformly and widely over the coffee grounds layer, depending on the type and roast of the coffee beans, the particle size of the coffee grounds, and the coffee brewing temperature. This results in an elegant, smooth, and well-balanced flavor, and a smooth, flavorful, and rich aftertaste, thus completing the present invention.

[0010] This invention has been made in view of the above problems, and aims to provide a coffee dripper that maintains the characteristics of a chrysanthemum-shaped dripper, and enables efficient deep filtration of coffee by simply pouring hot water into the center of the coffee grounds layer, regardless of the number of cups to be brewed, for example, when brewing a small amount of coffee, such as 1 or 2 cups. [Means for solving the problem]

[0011] The invention described in claim 1 is a coffee dripper in which a conical coffee filter is attached, and a plurality of petal-shaped grooves with a circular arc cross-section that gradually tapers downwards and a plurality of ribs extending in the vertical direction are arranged alternately in the circumferential direction in a chrysanthemum pattern over substantially the entire inner surface of the conical dripper body, wherein the apex angle of the virtual cone in contact with the inner edge of each rib is 27° to 29°.

[0012] The material of the conical coffee filter is arbitrary. For example, various types of paper, various non-woven fabrics, various woven fabrics (flannel), various metals, various ceramics, etc. can be used. The shape of the cone-shaped coffee filter can be anything as long as it can be attached to the dripper body. However, it is preferable that the apex angle when folded into a fan shape is around 42° and the apex angle when unfolded into a cone shape is around 27° (26°~29°). The size of the cone-shaped coffee filter is not limited. For example, it can be for one cup, two cups, or three or more cups.

[0013] The cone-shaped dripper body has a large-diameter upper opening at the top of the mortar-shaped section, which serves as the insertion point for a cone-shaped coffee filter, while a smaller-diameter drain hole is formed at the bottom of the section, which serves as the outlet for the extracted coffee. The material of the dripper body is arbitrary. For example, various types of plastics, ceramics, and metals can be used. This cone-shaped coffee filter is attached to the dripper body with its downward-facing top protruding downwards from the drip hole in the dripper body.

[0014] A chrysanthemum crest is a family crest that features a design of the chrysanthemum (Chrysanthemum genus) of the Asteraceae family, with a particular emphasis on the flower itself. The type of chrysanthemum crest used is arbitrary. The number of petal-shaped grooves is arbitrary. For example, there may be 4, 6, 8, 10, 12, or 14 or more. Also, the number of ribs placed between adjacent petal-shaped grooves is appropriately changed according to the number of petal-shaped grooves. The overlapping of the petal-shaped grooves may be single or double. Also, the shape of the opening at the top of the dripper body may be simply circular when viewed from above, or the arc-shaped upper ends of each petal-shaped groove may be continuous in the circumferential direction. The depth of the cross-section perpendicular to the length of the petal-shaped groove is arbitrary. Furthermore, the depth of the petal-shaped groove may be constant or varied along its entire length.

[0015] The "virtual cone touching the inner edge of each rib" referred to here is a hypothetical cone-shaped coffee filter that will be attached to the dripper body. If the apex angle of the virtual cone is less than 26°, the conical coffee filter may become too tightly bonded to each rib and the inner surface of the dripper body, potentially leading to "suffocation" due to the lack of airflow. Conversely, if it exceeds 29°, the amount of unbonded area between each rib and the filter increases.

[0016] The invention described in claim 2 is a coffee dripper according to claim 1, characterized in that the conical coffee filter is a paper filter for 1 or 2 cups of coffee, the number of ribs is 10, and the height of each rib is 2 mm to 3.5 mm.

[0017] If the rib height of each rib is between 2mm and 3.5mm, it is possible to ensure sufficient space between the conical coffee filter and the inner surface of the dripper body when brewing 1 or 2 cups of coffee, allowing for adequate air venting.

[0018] Furthermore, claims 1 and 2The invention described in [reference] has the following features: the apex angle of the virtual cone is 27°; each rib has a rib height that gradually increases from the inner peripheral surface of the dripper body as it progresses downward, with the rib height at the middle part in the length direction of each rib being 2 mm to 2.5 mm and the rib height at the lower end of each rib being 3 mm to 3.5 mm; the diameter of the virtual cone at the height position of the coffee flow-down hole drilled at the lower end of the dripper body is 12 mm to 14 mm; a flange-shaped drip tray is provided around the outer peripheral surface of the lower end of the dripper body; in the formation part of the flow-down hole of the dripper body, a flow-down path part for promoting the vertical flow-down of the extracted coffee is extended downward in a state where the lower end parts of each petal-shaped groove part and the lower end parts of each rib are vertically extended respectively; a flow-down path cover cylinder is vertically provided on the lower surface near the central part of the drip tray, arranged around the flow-down path part and having a lower end opening disposed below the flow-down hole; on the lower surface of the outer peripheral part of the drip tray, a plurality of placement flanges are radially spaced apart around the flow-down hole, with the height position of each lower edge being below the lower end of the flow-down path part and above the lower end opening of the flow-down path cover cylinder. Coffee dripper is as follows.

[0019] If the rib height is less than 2 mm at the middle part in the length direction of the rib, the filter and the inner peripheral surface of the dripper body will be over-adhered at the middle part in the length direction of the rib, and air bleeding cannot be performed during coffee extraction, which may cause "asphyxiation". Also, if it exceeds 2.5 mm at the middle part in the length direction of the rib, the unbonded part between the rib and the filter at the middle part in the length direction of the rib will increase. If the rib height is less than 3 mm at the lower end of the rib, the filter and the inner peripheral surface of the dripper body will be over-adhered at this part due to the expansion of the filter or the swelling of coffee powder, etc., and air bleeding cannot be performed during coffee extraction, which may cause "asphyxiation". Also, if it exceeds 3.5 mm at the lower end of the rib, the unbonded part between the rib and the filter at this part will increase.

[0020] The "diameter of the virtual cone at the height position of the coffee flow-down hole drilled at the lower end of the dripper body" mentioned here refers to the diameter when the virtual cone is horizontally cut at the height of the flow-down hole where coffee is discharged. If the diameter of the virtual cone at the height position of the coffee drainage hole is less than 12 mm, the drainage hole is too small and the coffee drainage speed may decrease. On the other hand, if it exceeds 14 mm, the tip of the conical coffee filter may be immersed in the coffee liquid in the cup, and the coffee may be over-extracted.

[0021] The drip tray plate is a member for placing a coffee dripper on the opening of, for example, a coffee cup or a coffee server. The shape of the drip tray plate is arbitrary. For example, it may be circular, elliptical, triangular, or a polygon with four or more sides. The drip tray plate may be integrally formed with the dripper body or formed separately.

[0022] The drainage path portion may be integrally formed with the portion where the drainage hole of the dripper body is formed or formed separately. The shape of the drainage path portion is arbitrary. For example, it may be cylindrical or polygonal cylindrical. The drainage path cover cylinder may be integrally formed with the drip tray plate or formed separately. The shape of the drainage path cover cylinder is arbitrary. For example, it may be cylindrical or square cylindrical. The formation position of the drainage path cover cylinder on the lower surface of the drip tray plate is arbitrary as long as it is on the outer periphery of the drainage path portion. For example, it may be arranged concentrically with the drainage path portion.

[0023] The placement flange mentioned here is the portion that abuts against the opening of the container when placing the coffee dripper on a container such as a coffee cup through the drip tray plate. By arranging each placement flange radially spaced apart around the drainage hole, the coffee dripper can be placed on coffee drippers of various sizes. Each placement flange may be integrally formed with the drip tray plate or formed separately. The number of placement flanges is arbitrary as long as it is two or more. For example, it may be three, four or more. The height of each placement flange is such that the lower edge of each placement flange is below the lower end of the drainage path portion and above the lower end opening of the drainage path cover cylinder. [Effects of the Invention]

[0024] According to the present invention, in a coffee dripper in which multiple petal-shaped grooves and multiple ribs are arranged in a chrysanthemum pattern on the inner circumferential surface of the dripper body, the apex angle of the virtual cone in contact with the inner edge of each rib of the conical dripper body is made smaller than that of conventional products, at 26° to 29°. As a result, when a conical coffee filter is attached to the dripper body and a predetermined amount of coffee grounds is added, the layer of coffee grounds becomes thicker (deeper) compared to, for example, a conventional flower dripper with a virtual cone apex angle of 60°.

[0025] Afterward, when hot water is poured over the coffee grounds, the coffee extracted from the grounds passes through the conical coffee filter and passes through the gaps between the inner edges of each steeply sloped rib and the forming surfaces of each petal-shaped groove (the inner circumferential surface of the dripper body) at a faster speed than conventional products, and flows down in a short time into a container such as a coffee cup placed directly below the dripper.

[0026] On the other hand, regarding the taste of the coffee, in the initial blooming stage of coffee extraction, when a predetermined amount of hot water is poured over a thick layer of coffee grounds, the gas within the coffee grounds is released. As a result, more gaps are created between the coffee grounds in the thicker, expanded layer compared to conventional products. This allows the hot water to pass through the coffee grounds for a longer time, making it easier to extract the flavorful components (acidity and sweetness) of the coffee.

[0027] In this way, with the Flower Dripper, by narrowing the apex angle of the virtual cone in contact with the inner edge of each rib on the inner circumference of the dripper body to 26°~29°, the coffee grounds layer becomes thicker compared to conventional Flower Drippers. Therefore, even when brewing 1-2 cups of coffee, efficient deep filtration of the coffee can be achieved by pouring hot water only into the center of the coffee grounds layer, without having to pour hot water uniformly and widely over the coffee grounds layer depending on the type and roast of the coffee beans, the particle size of the coffee grounds, and the coffee brewing temperature. This results in an elegant, smooth, and well-balanced flavor, as well as a smooth, aromatic, and rich aftertaste.

[0028] Furthermore, by narrowing the apex angle of the virtual cone that contacts the inner edge of each rib on the inner circumference of the dripper body to 26°~29°, the coffee flow time is shortened compared to conventional flower drippers, and it can meet the demand for even faster coffee extraction from users who are pursuing coffee extraction control in order to drink the ideal coffee.

[0029] In particular, according to the invention described in claim 2, a paper filter for 1 or 2 cups of coffee is used as the conical coffee filter, the number of ribs arranged on the inner circumference of the dripper body is set to 10, and the height of each rib is set to 2 mm to 3.5 mm, so that more efficient deep filtration is possible by pouring hot water only into the center of the coffee grounds layer.

[0030] Also, Claims 1 and 2 According to the invention described above, the height of each rib on the dripper body is made to gradually increase from the inner circumferential surface of the dripper body as it moves downwards. Specifically, the height of each rib is set to 2 mm to 2.5 mm in the middle of the length of the rib and to 3 mm to 3.5 mm at the lower end of the rib. This solves the problem with flower drippers that have multiple petal-shaped grooves with a cross-sectional arc that gradually tapers downwards, where the gap between the conical coffee filter, which serves as the coffee's passage, and the inner surface of the dripper body narrows as you go down, causing coffee to stagnate.

[0031] Furthermore, the diameter of the virtual cone at the height of the drip hole in the dripper body, that is, the inner diameter connecting the inner edges of each rib that the outer surface of the conical coffee filter contacts at this drip hole, was set to 12mm to 14mm. This allows the length of the conical coffee filter's top (bottom end) protruding from the dripper's drip hole to be shorter compared to conventional flower drippers, while maintaining a high coffee flow rate. Therefore, for example, when the coffee dripper is set in a container such as a coffee cup, the top of the conical coffee filter does not become submerged in the coffee in the cup, preventing over-extraction of the coffee.

[0032] Furthermore, since a flange-shaped receiving plate is provided around the outer circumference of the lower end of the dripper body, the coffee dripper can be placed on the opening of a container such as a coffee cup. Furthermore, by extending the flow path section vertically from the lower ends of each petal-shaped groove and each rib in the part of the dripper body where the flow holes are formed, the vertical flow of the extracted coffee can be promoted. In other words, a path for the coffee is secured at the bottom of the dripper body, and when this flow path becomes negatively pressurized, the flow path section acts as a vacuum, and a downward pulling force acts, causing the coffee to flow smoothly and preventing over-extraction due to coffee stagnation at the bottom of the dripper body.

[0033] Furthermore, on the underside of the tray plate near the center, a flow channel cover cylinder is vertically installed around the flow channel, with its lower end opening positioned below the flow hole. On the underside of the outer circumference of the tray plate, multiple mounting flanges are arranged radially and spaced apart from the flow hole to accommodate containers such as coffee cups of different diameters. At this time, the height of the lower edge of each mounting flange is below the lower end of the flow channel and above the lower end opening of the flow channel cover cylinder. This further suppresses the phenomenon of over-extraction of coffee when, for example, the top of the cone-shaped coffee filter is immersed in the coffee in the cup when the coffee dripper is set in a container such as a coffee cup. [Brief explanation of the drawing]

[0034] [Figure 1] This is a perspective view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 2] This is a front view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 3] This is a rear view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 4] This is a plan view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 5] This is a bottom view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 6] This is a right side view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 7] This is a left side view of a coffee dripper according to Embodiment 1 of the present invention. [Figure 8] This is a cross-sectional view AA of a coffee dripper according to Embodiment 1 of the present invention. [Figure 9] This is a cross-sectional view of BB of a coffee dripper according to Embodiment 1 of the present invention. [Modes for carrying out the invention]

[0035] The following describes specific embodiments of the present invention. Here, a chrysanthemum-shaped coffee dripper having 10 petal-shaped grooves and ribs is used as an example. [Examples]

[0036] In Figure 1, 10 is a coffee dripper according to Embodiment 1 of the present invention. This coffee dripper 10 is a chrysanthemum-shaped dripper (flower dripper) in which a conical dripper body 12 into which a conical paper filter (conical coffee filter) 11 is attached has 10 petal-shaped grooves 13 with a cross-sectional arc that gradually tapers downwards and 10 ribs 14 that extend in the vertical direction, arranged alternately in the circumferential direction in a double chrysanthemum pattern on substantially the entire inner surface, and a receiving plate 15 is provided on the outer surface of the lower end of the dripper body 12, and a handle 16 is attached so as to straddle a part of the upper end of the dripper body 12 and a part near the center of the receiving plate 15.

[0037] These components will be explained in detail below with reference to Figures 1 to 9. As shown in Figure 1, the conical paper filter 11 is a long, narrow filter paper with a vertex angle of 42° when folded into a fan shape and a vertex angle of 27° when unfolded into a cone shape. This conical paper filter 11 is sized for two cups of coffee. As shown in Figures 1 to 7, the coffee dripper 10 is made of ceramic. The dripper body 12 is a slender, frustoconical cylinder with a height of 10 cm, a diameter of 68 cm at the top opening, and a vertex angle of 27° for the virtual cone C that touches the inner edge of each rib 14. This dripper body 12 is sized to make two cups of coffee using a conical paper filter 11.

[0038] As shown in Figures 1, 8, and 9, the upper end of the dripper body 12 has an upper opening 12a into which a conical paper filter 11 is inserted, and the lower end of the dripper body 12 has a circular drain hole (lower opening) 12b through which the extracted coffee flows. The diameter of the virtual cone C at the height of the drip hole 12b of the dripper body 12 (the diameter of the part of the conical paper filter 11 that faces the drip hole 12b) is 12 mm.

[0039] Furthermore, as shown in Figures 5 and 9, the dripper body 12 has a thick-walled, short cylindrical drip channel 17 that promotes the vertical flow of the extracted coffee. This channel is integrally extended downward from the dripper body 12, with the lower ends of each petal-shaped groove 13 and each rib 14 being vertically extended from each other. Furthermore, the drip tray 15 is a dome-shaped, curved, round flange-like member, integrally attached to the outer circumferential surface of the lower end of the dripper body 12, using the same material as the dripper body 12.

[0040] As shown in Figure 9, the height of each rib 14 of the dripper body 12 gradually increases from the inner surface of the dripper body 12 as it moves downwards. Specifically, the height of each rib is 2.5 mm at the middle part 14a in the longitudinal direction of each rib 14, and 3 mm at the lower end 14b of each rib 14. Furthermore, as shown in Figures 5 and 9, the flow path section 17 is extended by vertically extending the lower end portions of each petal-shaped groove section 13 and each rib 14, respectively. Since the diameter of the virtual cone C at the height of the flow hole 12b of the dripper body 12 is set to 12 mm, the minimum diameter connecting the inner edges of each rib 14 in the flow hole 12b and the flow path section 17 is 12 mm, and the maximum diameter connecting the (arc-shaped) bottoms of each petal-shaped groove section 13 is 18 mm.

[0041] Furthermore, as shown in Figures 5 and 9, a flow path cover cylinder 18 is integrally mounted on the lower surface near the center of the receiving plate 15, and is arranged concentrically around the flow path 17 at intervals, using the same material as the receiving plate 15. On the lower surface of the outer periphery of the receiving plate 15, five elongated mounting flanges 19 are integrally arranged radially around the flow hole 12b at 72° intervals, and are made of the same material as the receiving plate 15. These flanges contact the rim of the cup when the coffee dripper 10 is placed on a coffee cup (not shown). These mounting flanges 19 are designed such that the height of each lower edge is below the lower end of the flow channel section 17 and above the lower end opening of the flow channel section cover cylinder 18. The handle 16 is integrally formed from the same material as the dripper body 12 and the drip tray 15, and has a roughly "7" shape when viewed from the front.

[0042] Next, with reference to Figures 1 to 9, an example of how to use the coffee dripper 10 of Embodiment 1 of the present invention will be described. As shown in Figure 1, first, with each mounting flange 19 of the tray plate 15 in contact with the rim of the cup, place the coffee dripper 10 on the coffee cup, and then attach the conical paper filter 11 to the dripper body 12 through the upper opening 12a. At this time, the top of the conical paper filter 11 protrudes downward from the flow hole 12b, and the outer surface of the conical paper filter 11 is supported by the inner edges of each rib 14. As a result, a large gap is created between the conical paper filter 11 and the inner circumferential surface of the dripper body 12 (the surface where each petal-shaped groove portion 13 is formed), extending almost the entire length of the dripper body 12.

[0043] Next, put, for example, enough coffee grounds f for two cups into the cone-shaped paper filter 11 and level the height evenly. In this case, since the conical dripper body 12 is designed with a virtual cone C in contact with the inner edge of each rib 14 having an apex angle of 27°, when a predetermined amount of coffee grounds f is placed in the conical paper filter 11, the layer of coffee grounds f becomes thicker (deeper) compared to a coffee dripper using a conventional conical paper filter with an apex angle of 60°.

[0044] Next, pour the hot water needed for the blooming of two cups of coffee (for example, 60cc) from the drip pot little by little into the center of the layer of coffee grounds f, and then let it bloom for about 30 seconds. In this pre-infusion process, a predetermined amount of hot water is poured over the thick layer of coffee grounds f, releasing the gas within the grounds. As a result, the layer of coffee grounds f expands even more than in conventional products, creating more gaps between the grounds. This allows the hot water to pass through the grounds f for a longer time, making it easier to extract the flavorful components (acidity and sweetness) of the coffee.

[0045] In the subsequent coffee extraction process, when hot water is poured into the center of the coffee grounds f layer in the conical paper filter 11, the coffee extracted from the coffee grounds f passes through the conical paper filter 11 and passes through the gaps between the inner edges of each steeply sloped rib 14 and the forming surfaces of each petal-shaped groove 13 (the inner circumferential surface of the dripper body 12) at a faster speed than conventional products. It then flows down into the coffee cup in a short time through the vertical flow path 17 from the flow hole 12b at the lower end of the dripper body 12 (Figures 1, 8, and 9).

[0046] On the other hand, regarding the taste of the coffee, by pouring small amounts of hot water from the drip pot into the center of the layer of coffee grounds f, which has expanded even more thickly than before during the blooming stage, the time for the hot water to pass through the gaps in the abundant coffee grounds f (coffee extraction time) is extended, and a large amount of the coffee's flavor components are extracted.

[0047] Thus, in the chrysanthemum-shaped coffee dripper 10, by narrowing the apex angle of the virtual cone C that is in contact with the inner edge of each rib 14 on the inner circumference of the dripper body 12 to 27°, it becomes possible to achieve deep filtration of the coffee grounds f, which was previously only possible with a cloth filter dripper, despite the fast extraction speed that is a characteristic of flower drippers. In other words, because the layer of coffee grounds f is thicker compared to conventional flower drippers, even when brewing two cups of coffee, it is possible to efficiently deep filter the coffee by pouring hot water only into the center of the coffee grounds f layer, without having to pour hot water uniformly and widely over the layer of coffee grounds f depending on the type and roast of the coffee beans, the particle size of the coffee grounds f, and the brewing temperature. This allows you to enjoy a refined, light, and well-balanced flavor, as well as a smooth, flavorful, and rich aftertaste in a single cup of coffee. Moreover, compared to conventional coffee drippers, this makes it easier to control the taste of the coffee.

[0048] Furthermore, in this configuration, each rib 14 of the dripper body 12 is configured such that the height of the rib from the inner circumferential surface of the dripper body 12 gradually increases as it moves downwards. This solves the problem with coffee drippers 10 having multiple petal-shaped grooves 13 with a cross-sectional arc shape that gradually tapers downwards. Specifically, it prevents the gap between the conical paper filter 11, which serves as the coffee passage, and the inner surface of the dripper body 12 (the surface where each petal-shaped groove 13 is formed) from narrowing as you go downwards, causing coffee to accumulate and resulting in over-extraction of coffee.

[0049] Furthermore, in this case, the diameter of the virtual cone C at the height of the drip hole 12b of the dripper body 12, that is, the diameter between the inner edges of each rib 14 that the outer surface of the conical paper filter 11 is in contact with, was set to 1.2 mm. This allows the coffee to maintain a high flow rate while reducing the protrusion length of the top (lower end) of the conical paper filter 11 from the flow hole 12b of the dripper body 12 compared to conventional coffee drippers 10. Therefore, for example, when the coffee dripper 10 is set in a coffee cup, the top of the conical paper filter 11 will not be submerged in the coffee in the cup, preventing the coffee from being over-extracted.

[0050] Furthermore, a gear-shaped space appears inside the flow hole 12b and the flow channel 17 when viewed from above. The size of this gear-shaped space is such that the minimum diameter (diameter of the blade bottom circle) connecting the inner edges of each rib 14 is 12 mm, and the maximum diameter (diameter of the blade tip circle) connecting the bottoms of each petal-shaped groove 13 is 18 mm.

[0051] As a result, when the aforementioned conical paper filter 11 is attached to the dripper body 12 during coffee extraction, 10 roughly U-shaped grooves (gaps) with a width (groove depth) of 3 mm are formed on the inner circumferential surface of the flow hole 12b and the flow path section 17, between the outer circumferential surface of the top of the conical paper filter 11 and the inner surface of the petal-shaped groove section 13, which are not present in conventional coffee drippers 10, and are spaced at 36° intervals in the circumferential direction. As a result, during coffee extraction, a larger coffee passage can be secured in the flow hole 12b and the flow path section 17 than in conventional products, thereby enabling smooth coffee extraction without unnecessary stagnation at the lower end of the dripper body 12.

[0052] Furthermore, in Example 1, a flange-shaped receiving plate 15 is provided around the outer circumferential surface of the lower end of the dripper body 12, so the coffee dripper 10 can be easily placed on the opening of a coffee cup for use. Furthermore, since the flow path section 17 is extended vertically from the lower end portions of each petal-shaped groove section 13 and each rib section 14 in the part of the dripper body 12 where the flow hole 12b is formed, the top of the conical paper filter 11 will become pursed due to the internal pressure of the coffee grounds and hot water accumulated inside, preventing insufficient air venting between the conical paper filter 11 and the inner surface of the dripper body 12, and promoting the vertical flow of the extracted coffee. In other words, a path for the coffee is secured at the bottom (bottom) of the dripper body 12, and this flow path becomes negatively pressurized, causing the flow path section 17 to act as a vacuum, and the downward pulling force causes the coffee to flow smoothly, further preventing over-extraction due to coffee stagnation at the bottom of the dripper body 12.

[0053] Furthermore, on the lower surface near the center of the receiving plate 15, a flow path cover cylinder 18 is vertically installed around the flow path section 17, with its lower end opening positioned below the flow hole 12b. Meanwhile, on the lower surface of the outer circumference of the receiving plate 15, multiple mounting flanges 19 are arranged radially and spaced apart around the flow hole 12b to accommodate coffee cups of different diameters. At this time, the height of the lower edge of each mounting flange 19 is below the lower end of the flow path section 17 and above the lower end opening of the flow path cover cylinder 18. This further suppresses the phenomenon of over-extraction of coffee, for example, when the coffee dripper 10 is placed in a coffee cup, as the top of the conical paper filter 11 is immersed in the coffee in the cup. [Industrial applicability]

[0054] This invention is useful as a cylindrical coffee dripper used when brewing coffee using a conical coffee filter. [Explanation of Symbols]

[0055] 10 Coffee Drippers 11. Cone-shaped paper filter (cone-shaped coffee filter) 12. Dripper body 12b Drifting hole 13 Petal-shaped groove 14 Ribs 14a Middle section 14b Lower end 15. Tray plate 17 Downstream section 18 Flow path cover cylinder 19 Mounting flange C Virtual Cone

Claims

1. In a coffee dripper in which a conical coffee filter is fitted, a plurality of petal-shaped grooves with a circular arc cross-section that gradually tapers downwards and a plurality of ribs extending in the vertical direction are arranged alternately in a chrysanthemum pattern around substantially the entire inner surface of the dripper body, wherein the apex angle of the virtual cone in contact with the inner edge of each rib is 26° to 29°. Moreover, the apex angle of the virtual cone is 27°, and the height of each rib from the inner circumferential surface of the dripper body gradually increases as it extends downwards, with the height of each rib being 2 mm to 2.5 mm in the middle of the length of each rib and 3 mm to 3.5 mm at the lower end of each rib. The diameter of the virtual cone at the height of the coffee flow hole drilled at the lower end of the dripper body is 12 mm to 14 mm. A flange-shaped receiving plate is provided around the outer circumferential surface of the lower end of the dripper body. In the dripper body, the portion forming the drip hole is provided with a drip channel that promotes the vertical flow of the extracted coffee, extending downward from the lower end portion of each petal-shaped groove and the lower end portion of each rib, respectively, with each portion extending vertically. A flow path cover cylinder is suspended from the lower surface near the center of the receiving plate, positioned around the flow path and having its lower end opening positioned below the flow hole. A coffee dripper characterized in that a plurality of mounting flanges are arranged radially and spaced apart around the flow hole on the lower surface of the outer circumference of the receiving plate, with the height of each lower edge positioned below the lower end of the flow channel and above the lower end opening of the flow channel cover cylinder.

2. In a coffee dripper in which a conical coffee filter is fitted, a plurality of petal-shaped grooves with a circular arc cross-section that gradually tapers downwards and a plurality of ribs extending in the vertical direction are arranged alternately in a chrysanthemum pattern around substantially the entire inner surface of the dripper body, wherein the apex angle of the virtual cone in contact with the inner edge of each rib is 26° to 29°. Moreover, the aforementioned conical coffee filter is a paper filter for 1 or 2 cups of coffee, has 10 ribs, and the height of each rib is 2 mm to 3.5 mm. Furthermore, the apex angle of the virtual cone is 27°, and the height of each rib from the inner circumferential surface of the dripper body gradually increases as it extends downwards, with the height of each rib being 2 mm to 2.5 mm in the middle of the length of each rib and 3 mm to 3.5 mm at the lower end of each rib. The diameter of the virtual cone at the height of the coffee flow hole drilled at the lower end of the dripper body is 12 mm to 14 mm. A flange-shaped receiving plate is provided around the outer circumferential surface of the lower end of the dripper body. In the dripper body, the portion forming the drip hole is provided with a drip channel that promotes the vertical flow of the extracted coffee, extending downward from the lower end portion of each petal-shaped groove and the lower end portion of each rib, respectively, with each portion extending vertically. A flow path cover cylinder is suspended from the lower surface near the center of the receiving plate, positioned around the flow path and having its lower end opening positioned below the flow hole. A coffee dripper characterized in that a plurality of mounting flanges are arranged radially and spaced apart around the flow hole on the lower surface of the outer circumference of the receiving plate, with the height of each lower edge positioned below the lower end of the flow channel and above the lower end opening of the flow channel cover cylinder.

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