Variable grinding method for improving coffee flavor complexity

Abstract

Provided is a variable grinding method for improving coffee flavor complexity, in which variable grinding is performed according to variable grind size, grind shift value and grind unit that are set by a user in the middle of the overall grinding process on the basis of a preset reference grind size and grind unit, the method comprising the steps of: (a) supplying power to a coffee grinder as preliminary preparation, and loading an existing profile or newly creating a profile as a variable grinding user profile to be used; (b) setting, in the prepared profile, the reference grind size, and the variable grind sizes, the grind units and the grind shift values within the overall steps; (c) performing a variable grinding function while grinding coffee beans by using the set reference grind size, and the variable grind sizes, the grind units and the grind shift values of the overall steps; and (d) terminating the variable grinding function when grinding of the coffee beans is completed, and thus the grind size is varied when the coffee beans are ground, such that coffee flavor complexity can be improved to satisfy the preferences and personality of the user.

Description

Variable grinding method to enhance the complexity of coffee

[0001] The present invention relates to a coffee grinder, and more particularly, to a method for grinding coffee by varying the grinding degree during the process of grinding coffee to enhance the complex taste of coffee to satisfy the taste and personality of the user.

[0002] Recently, as the demand for coffee has increased, whole bean coffee, which allows one to enjoy the unique flavor and taste of coffee, is being widely consumed instead of instant coffee.

[0003] Typically, coffee beans are made by pouring hot water over ground coffee beans, allowing the water to drip through the coffee beans, extracting the coffee liquid.

[0004] Conventional coffee grinders grind coffee beans to a fixed grinding size, so that the coffee flavor is extracted in a single way.

[0005] Patent Document 1 (Korean Patent Publication No. 10-2023-0039994) and Patent Document 2 (Korean Patent Registration No. 10-1931451) disclose coffee grinder configurations according to prior art. Meanwhile, with the rapid increase in the number of coffee enthusiasts, there is a growing demand for coffee grinder technology that allows users to customize their coffee flavor, rather than relying on a single, fixed flavor, reflecting a wider range of tastes and personalities.

[0006] The purpose of the present invention is to solve the above-mentioned problems, and to provide a method of grinding coffee by varying the grinding degree during the grinding process to improve the complex taste of coffee to satisfy the taste and personality of the user.

[0007] In order to achieve the above-described object, a variable grinding method for improving the complex taste of coffee according to the present invention is characterized by including the steps of: (a) supplying power to a coffee grinder as a preparatory step and loading or creating a new profile as a variable grinding user profile to be used, (b) setting a reference grinding degree and variable grinding degrees, grinding units, and grinding movement values ​​within the entire steps to the prepared profile, (c) performing a variable grinding function while grinding coffee beans using the set reference grinding degree and variable grinding degrees, grinding units, and grinding movement values ​​of the entire steps, and (d) terminating the variable grinding function when the grinding of the coffee beans is completed.

[0008] As described above, the variable grinding method for improving the complex taste of coffee according to the present invention provides the effect of being able to produce a variety of tastes with one coffee grinder, similar to using multiple coffee grinders.

[0009] In particular, according to the present invention, it is possible to obtain the effect of extracting coffee with a good complex taste by grinding with a wide coffee particle distribution like a conical burr grinder, breaking away from the fixed taste of a flat burr grinder.

[0010] And according to the present invention, it is possible to obtain the effect of adding various flavors by applying it to grinders other than conical burrs.

[0011] In addition, according to the present invention, compared to cooking, the salt, sugar, and seasonings are set excessively, which actually makes the taste worse, so the effect of being able to conveniently provide coffee with a desired complex taste by saving the settings according to the user's taste is obtained.

[0012] Figure 1 is a drawing illustrating a coffee grinder with a conical burr applied.

[0013] Figure 2 is a drawing illustrating the process of grinding coffee beans with the conical burr shown in Figure 1.

[0014] Figure 3 is a drawing illustrating a coffee grinder with a flat burr applied.

[0015] Figure 4 is a drawing illustrating the process of grinding coffee beans with the flat burr shown in Figure 3.

[0016] Figure 5 is a graph illustrating the degree of grinding of coffee beans and the size of the grinding particles.

[0017] Figure 6 is an example of changing the grinding degree of a coffee grinder.

[0018] Figure 7 is a drawing illustrating a method for changing the grinding degree of a coffee grinder.

[0019] Figure 8 is a variable for improving the complex taste of coffee according to a preferred embodiment of the present invention.

[0020] A flow chart explaining the crushing method step by step,

[0021] Figure 9 is a drawing illustrating a method for calculating the degree of grinding of a variable grinding method.

[0022] Figure 10 is a practical example of a variable crushing method.

[0023] Figure 11 is a drawing illustrating the result of the variable crushing method.

[0024] Figure 12 is a drawing illustrating an actual use state of a variable crushing method.

[0025] Hereinafter, a variable grinding method of a coffee grinder according to a preferred embodiment of the present invention will be described in detail with reference to the attached drawings.

[0026] Conventional coffee grinders are of a fixed grinding size type, and each manufacturer designs the blades differently to achieve a complex taste, so the taste usually differs depending on the ratio of the coffee grinding particles.

[0027] However, since these conventional technologies have a fixed grinding degree, they require improvement for users seeking a variety of tastes. The present invention improves the complex taste of coffee by allowing users to directly set the grinding particle ratio.

[0028] That is, the user of the coffee grinder does not extract coffee with a previously fixed grind size, but sets the particle distribution so that the user can grind as finely as desired, and also grind as coarser as the finer the grind size is ground, so that the two are offset to have a wider particle distribution as if extracted appropriately with the previously fixed grind size. Accordingly, when extracting coffee, the appropriate extraction is achieved with the same extraction time as with a fixed grind size, but unlike the fixed particle distribution of coffee beans according to the prior art, the particle distribution can be as desired by the user, so that the complexity of the coffee flavor can be brought out.

[0029] In particular, since the present invention can be easily implemented in a flat burr, a conical burr, or other various types of grinders, it can be implemented as if two or three different grinder characters are used with one grinder, allowing users to easily increase the degree of freedom in coffee taste.

[0030] Here, the grinding must be done in the opposite direction equally as the grinding degree is changed so that the extraction resistance is the same when extracting coffee, so the distribution of the coffee particles must be ground almost identically.

[0031] For example, in a coffee grinder according to the prior art, when the grinding time is set to 7 seconds among the coffee grinding units with a fixed grinding degree of 5 and 20 g of coffee grounds are ground, it is assumed that the coffee extraction time is appropriate at 25 seconds.

[0032] Meanwhile, the present invention changes the grind size to be about 10% finer and increases the coffee extraction resistance by about 10% by varying the grind size during the grinding time of 10%, and conversely, by grinding the coffee beans about 10% coarser and for about 10% of the grinding time to mutually offset the varied grind sizes, so that the coffee extraction resistance value is almost the same, about 25 seconds, and the coffee taste becomes much more complex as the coffee particle distribution is formed widely. This is because the smaller the grind size, the higher the probability of over-extraction, and the larger the grind size, the higher the probability of under-extraction. Comparing it to cooking, if you add just a little seasoning, the coffee taste becomes very delicious. Of course, if the particle distribution is excessively wide, it can go beyond having a good complex taste and become cloudy.

[0033] Therefore, the present invention considers the following five methods to enhance the complex taste of coffee.

[0034] The first is the same offset method, which is a method of making the grinding conditions of the variable grinding size of a general coffee grinder the same for the upward grinding size that grinds finer and the downward grinding size that grinds coarser.

[0035] The second is a method of calculating the grind size. Instead of the same offset method mentioned above, this method quantifies the grind size value for variable grinding and the grinding unit, such as grinding time, grinding weight, or grinding volume, and then offsets them. This method of calculating the grind size is difficult to perfectly match because the grinder design varies by manufacturer, but it does not show a large difference within the usual tolerance. Therefore, by grinding once to extract coffee, correcting the difference, and then grinding again to extract coffee, you can easily extract the appropriate coffee. This is similar to the method of adjusting the grind size of a conventional grinder, which is adjusted several times to the appropriate value, but is constantly being adjusted depending on the weather, temperature, and type of coffee bean.

[0036] A simple example of this method of calculating the grinding degree is that if the standard grinding degree is 5, the grinding degree is -1, which is a grinding degree of 4, and is further finely ground for 1 second, and if the grinding degree is -2, which is a grinding degree of 3, and is further finely ground for 1 second, then in the opposite way, in order to grind coarser, the changed grinding degrees can be mutually offset by grinding at a grinding degree of +3, which is a grinding degree of 8, for 1 second.

[0037] Therefore, the second method offers many advantages over the first, equal-offset method, in terms of coffee flavor complexity and the spectrum of flavors. This is because users can adjust the particle size distribution of the ground coffee beans by selecting between fine and coarse particles. Generally, in terms of coffee extraction yield, adding fine particles is beneficial for coffee flavor, while coarser grinds are beneficial for the grinder.

[0038] The third method is to set the grinding unit based on the grinding time during variable grinding. Conventional coffee grinders complete the grinding process by setting the amount of coffee beans to be ground over time. However, expensive grinders may incorporate a built-in scale to complete the grinding process by weight, or special-purpose grinders may incorporate a camera to complete the grinding process based on the volume of the ground beans.

[0039] The fourth is to set the grinding unit to the grinded weight or grinded volume when grinding variable.

[0040] The fifth is a method of setting the grinding movement value during variable grinding based on the time the blade moves to change the grinding degree and whether or not the grinding is stopped while the blade moves. Although a more precise taste can be achieved by pausing the grinding during the movement process for variable grinding and grinding after the movement is completed, it is not a good choice mechanically or device-wise to stop and restart the drive shaft and drive motor in a short period of time. In addition, if grinding continues even while the grinder blade moves, the grinding time is shortened, which is more advantageous to the user. Therefore, the grinding of coffee beans must continue during the process of varying the grinding degree, but it is possible to allow the user to select it. In addition, although it is unrelated to the moving time for varying the grinding degree, the spectrum of taste can be set more precisely depending on the moving speed, so it is allowed to be selected by the user.

[0041] In this way, the coffee grinder using the variable grinding method for improving the complex taste of coffee according to the present invention can produce various tastes as if using multiple grinders using one grinder, and in particular, it can extract coffee with a good complex taste by grinding with a wide coffee particle distribution like a conical burr grinder, breaking away from the fixed taste of a flat burr grinder.

[0042] Of course, you can add various flavors by applying this to other grinders besides conical burrs.

[0043] However, the present invention is equivalent to salt, sugar, and seasoning when compared to cooking, and if set excessively, the taste will rather worsen, so by saving the settings according to the user's taste and using them, the user can grind coffee to suit his or her taste and personality very easily and conveniently.

[0044] Fig. 1 is a drawing illustrating a coffee grinder to which a cone-shaped conical burr is applied, and Fig. 2 is a drawing illustrating a process of grinding coffee beans with the conical burr illustrated in Fig. 1.

[0045] Fig. 2 (a) illustrates a state in which coffee beans are ground using a conical burr, and Fig. 2 (b) illustrates particles of coffee beans ground by a conical burr using the weight of the coffee beans.

[0046] As shown in (b) of Fig. 2, it can be confirmed that the conical burr grinds coffee ground particles into different sizes.

[0047] Fig. 3 is a drawing illustrating a coffee grinder to which a flat burr is applied, and Fig. 4 is a drawing illustrating a process of grinding coffee beans with the flat burr illustrated in Fig. 3.

[0048] Fig. 4 (a) illustrates a state in which coffee beans are gathered downward by the rotational force generated by rotating the flat burr at high speed, and Fig. 4 (b) illustrates particles of coffee beans ground by the flat burr.

[0049] As illustrated in Figure 4, the flat burr confirms that the ground coffee beans have a nearly uniform particle distribution. This uniform particle distribution can result in a coffee that is pleasantly clean and crisp, but can also be bland and lacking in complexity, depending on preference.

[0050] Figure 5 is a graph illustrating the degree of grinding of coffee beans and the size of the ground particles.

[0051] Figure 5 (a) shows a graph of the grinding degree of various coffee grinders. Here, the horizontal direction represents the grinding particle size of the coffee beans, and the vertical direction represents the grinding specific gravity.

[0052] Figure 5 (b) illustrates the grinding degree of a coffee grinder with a conical burr. Here, since approximately 10 to 20% of the grinding specific gravity is divided and distributed, the largest particle distribution is approximately 70 to 80% based on the highest position in the graph.

[0053] Fig. 5 (c) shows an example of the grinding degree of a coffee grinder to which a flat burr is applied.

[0054] In Fig. 5 (c), the distribution of flat burrs is higher than that in Fig. 5 (b), and it can be seen that the distribution of the largest number of coffee particles is concentrated at about 80% to 90%.

[0055] Therefore, the coffee bean grind particle distribution is more concentrated with flat burrs than with conical burrs, so when coffee is extracted, it has a clean and consistent taste.

[0056] On the other hand, conical burrs grind coffee beans into relatively different sizes, resulting in over-extraction when the particles are smaller and under-extraction when the particles are larger, resulting in a more complex flavor than flat burrs.

[0057] Of course, the taste of coffee depending on the blade applied to these coffee grinders is a matter of the user's preference, so it is not good or bad, but rather the taste or aroma of the coffee is different.

[0058] And the flat burr grinds the coffee beans with centrifugal force using high-speed rotation, while the conical burr grinds the coffee beans with relatively slow rotation, so since the conical burr generates less heat on the blade, the flavor of coffee ground by the conical burr may be better than the flavor of coffee ground by the flat burr.

[0059] On the other hand, because flat burrs rotate at high speeds, the blades generate heat, which can lead to a partial loss of flavor, necessitating heat control. Some flat burr coffee grinders, instead of reducing heat generation, generate more heat at the same level as the original, maintaining a consistent flavor. These differences in flavor are inherently different, so choosing a coffee grinder can be tailored to individual preferences.

[0060] To elaborate, as illustrated in (b) of Fig. 5, the conical burr grinds coffee beans into particles, with the particles concentrated more toward the center of the grinding scale, but the particles are ground to a certain degree of dispersion. Therefore, the coffee's flavor is also complex, with small particles being over-extracted and large particles being under-extracted.

[0061] And as shown in (c) of Fig. 5, the flat burr has particles concentrated almost in the center, small particles are generated in small quantities, and large particles are ground in very small quantities. Naturally, the taste of the coffee is consistent depending on the grinding degree, and the coffee is extracted with a clean taste.

[0062] However, in addition to conical burrs and flat burrs, there are also coffee grinders that use blades and crushing methods like mincing garlic.

[0063] Figure 6 is an example of changing the grinding degree of a coffee grinder.

[0064] Figure 6 (a) illustrates a control panel for adjusting the grinding degree, and Figure 6 (b) illustrates a digitalized control panel. Each coffee grinder manufacturer has different change values ​​and grinding degrees. In other words, a lower number does not necessarily mean a finer grind. Recently, with the digitalization of coffee grinder settings, coffee grinders are being developed that allow for manual adjustment of the grinding degree by operating the mechanism, or for electrical adjustment of the grinding degree by operating a touch display.

[0065] Typically, inexpensive coffee grinders adjust the grinding fineness by moving the upper blade, while expensive ones adjust the grinding fineness by moving the lower blade for user convenience. In these expensive coffee grinders, the lower blade is connected to the drive shaft, which can increase costs. Furthermore, the left-right direction and values ​​for finer grinding vary by manufacturer, and thus, in this example, they are described for illustrative purposes without attaching significant significance to them.

[0066] Figure 7 is a drawing illustrating a method for changing the grinding degree of a coffee grinder.

[0067] Fig. 7 (a) illustrates a state in which the upper blade of a conical burr is fixed and the height of the lower blade is varied downward to pulverize coarser, and Fig. 7 (b) illustrates a state in which the lower blade is fixed and the upper blade is varied downward to pulverize finer. And Fig. 7 (c) illustrates a state in which the upper blade of a flat burr is fixed and the lower blade is varied downward to pulverize coarser, and Fig. 7 (d) illustrates a state in which the lower blade is fixed and the upper blade is varied downward to pulverize finer.

[0068] Of course, the movement of the upper or lower blades for grinding varies by manufacturer. Recently, manufacturing costs have increased for user convenience, but moving the lower blade is often preferred. This means that when removing and reattaching the blade for blade replacement or coffee grinder cleaning, the previous setting value is lost when adjusting the upper blade height, creating inconvenience for the user. Conversely, the lower blade is connected to the electric motor, which drives the drive shaft, typically increasing costs.

[0069] Additionally, in addition to flat burrs and conical burrs, there are grinders that grind coffee beans in various ways, such as by crushing them with a knife or by crushing them, but the method of adjusting the grind size does not differ significantly.

[0070] Figure 8 is a flowchart illustrating step-by-step a variable grinding method for improving the complex taste of coffee according to a preferred embodiment of the present invention.

[0071] A variable grinding method for improving the complex taste of coffee according to a preferred embodiment of the present invention is to change the grinding degree to vary the particle distribution of the ground coffee beans in a variety of ways during the process of grinding coffee beans using a coffee grinder, instead of grinding them into one particle size with a conventional fixed grinding degree value.

[0072] That is, coffee grinders according to conventional technology have a fixed grinding degree, but are designed so that the particles come out slightly finer depending on the design of the burr blade of the coffee grinder.

[0073] However, conventional coffee grinders use two blades, either vertical or horizontal, interlocked to produce a rotational grinding force, resulting in a relatively consistent particle distribution. Therefore, the grinding degree does not vary depending on the user's preference, and the grinding particle size remains constant.

[0074] Therefore, in this embodiment, the grinding degree can be varied or digitalized using a motor driven by the user during the grinding process, allowing the user to enjoy a variety of coffee flavors according to their preferences. This allows the grinding degree to be automatically adjusted during the coffee grinder's grinding process, thereby broadening the particle distribution of the coffee beans and enhancing the complex flavor of the coffee.

[0075] In addition, while a coffee grinder according to the prior art grinds coffee beans at a fixed grinding degree value to provide a consistent coffee taste, the variable grinding method according to the present embodiment can increase the degree of freedom of coffee taste by changing the particle distribution of coffee beans according to the user's taste.

[0076] Generally, grinding coffee beans means grinding the entire amount of coffee beans specified by the user to the grinding degree specified by the user.

[0077] Therefore, when grinding coffee beans, varying the grinding size means grinding a portion of the total amount of coffee beans to be ground at a variable grinding size. Therefore, the grinding unit is adjusted to the amount of coffee beans to be ground based on the time in general commercial coffee grinders, and expensive coffee grinders have a built-in scale to accurately adjust the amount of coffee beans to be ground by weight. In addition, expensive special-purpose coffee grinders can adjust the amount of coffee beans by the volume of the ground coffee beans using a camera.

[0078] In Fig. 8, a variable grinding method for improving the complex taste of coffee according to a preferred embodiment of the present invention is performed by setting a standard grinding degree and grinding unit by the user as a standard (e.g., grinding degree 5 for 7 seconds (grinding unit) 20 g, coffee is extracted appropriately), and grinding is performed by varying the grinding degree and grinding movement value and grinding unit set by the user during the entire grinding process, unlike the consistent grinding with a conventional fixed grinding degree.

[0079] That is, the variable grinding method according to the present embodiment includes (a) a step of supplying power to a coffee grinder as a preliminary preparation step and loading an existing profile or creating a new profile as a variable grinding user profile to be used, (b) a step of setting a standard grinding degree and variable grinding degrees, grinding units, and grinding movement values ​​within the entire steps in the prepared profile, (c) a step of performing a variable grinding function while grinding coffee beans using the set standard grinding degree and variable grinding degrees, grinding units, and grinding movement values ​​of the entire steps, and (d) a step of terminating the variable grinding function when grinding of the coffee beans is completed.

[0080] The standard grind size is the grind size value used when grinding the entire coffee bean consistently using the fixed grind size method, and refers to the grind size value that serves as the standard for variable grinding.

[0081] The grinding unit is a calculation unit for grinding coffee beans, and the state of the coffee beans being ground can be calculated using one or more of the time taken to grind the coffee beans, the weight of the ground coffee beans, or the volume of the ground coffee beans.

[0082] The variable grinding degree may be a value of the grinding degree that is changed during the grinding process according to the grinding degree fixed as the above-mentioned standard grinding degree.

[0083] The grinding movement value may include a time for which the blade of the grinder moves to the variable grinding degree and a value for determining whether to continue or pause grinding while moving to the variable grinding degree.

[0084] The reference grinding degree value can use the previously stored fixed grinding degree value as the reference grinding degree value.

[0085] The existing profile can provide an automatic setting function that automatically calculates and sets the grinding degrees of the remaining stages by setting at least one of the stages of finer grinding degrees or coarser grinding degrees input by the user based on the currently set reference grinding degree value.

[0086] The existing profile can provide a simple three-step grinding function that automatically calculates and sets a finer step, a coarser step, and a step for grinding with the above-mentioned standard grinding degree based on the currently set standard grinding degree value, by inputting a variable grinding degree ratio and a grinding unit ratio from the user, and then automatically calculates and sets the offset.

[0087] The existing profile can provide a simple two-step grinding function that uses the currently set standard grinding degree value as the standard, and when the user selects a part to be ground finer or coarser and sets one step, the variable grinding degree, grinding unit, and grinding movement value of the remaining one step are automatically offset and calculated to perform variable grinding.

[0088] (c) When executing variable grinding using the setting values ​​of the set variable grinding steps, if the grinding degree value of the current grinder and the standard grinding degree value of the profile to be used are different, variable grinding can be performed after an initialization operation of moving the grinding degree value of the current grinder to the standard grinding degree.

[0089] (c) When the variable grinding is completed by executing the variable grinding using the set values ​​of the set variable grinding steps, the current grinder value can be restored to the reference grinding value.

[0090] (a) A newly created or modified profile in step (a) is saved based on the user's save request, and if it is in an unsaved state before the function ends, it can be saved by confirming whether to save through the user's operation.

[0091] To explain in detail, in step S10, when power is supplied through the power supply unit, the control unit of the coffee grinder creates a new variable grinding user profile to be used for variable grinding of coffee beans according to a user operation command input through the input unit, or loads an existing profile stored in the memory.

[0092] In step S12, the control unit sets the standard grinding degree, variable grinding degrees within the entire step, grinding movement value, and grinding unit to the prepared profile.

[0093] In step S14, the control unit checks whether the currently set grinding degree value matches the reference grinding degree value.

[0094] If the currently set grinding degree value does not match the standard grinding degree value as a result of the inspection at step S14, the control unit changes the grinding degree value of the grinder to the standard grinding degree for variable grinding (S16).

[0095] On the other hand, if the currently set grinding degree value matches the standard grinding degree value as a result of the inspection at step S14, or if step S16 is performed, the control unit executes variable grinding using the variable grinding degree, grinding movement value, and grinding unit for each step within the entire step of the profile (S18).

[0096] At step S20, the control unit checks whether the entire step-by-step variable crushing of the profile has been completed.

[0097] If the inspection result of step S20 indicates that the variable crushing of all stages is not completed, the control unit repeatedly performs steps S18 to S20.

[0098] On the other hand, if the inspection result of step S20 indicates that variable crushing for all stages has been completed, the control unit terminates the variable crushing function.

[0099] For example, FIG. 9 is a drawing illustrating a method for calculating a grinding degree of a variable grinding method during grinding to improve the complex taste of coffee of the present invention.

[0100] Figure 9 (a) illustrates a state in which the distribution of coffee bean particles ground with a fixed grinding value according to the prior art is almost identical and the coffee extraction resistance value is set to an appropriate value. Here, the extraction time is approximately 25 seconds, and the coffee taste is illustrated as being at an appropriate state.

[0101] Figure 9 (b) illustrates a state in which the coffee bean grinding degree is set to a coarser degree with a grinding value fixed according to the prior art. Here, the coffee extraction time is approximately 20 seconds, approximately 5 seconds shorter than the optimum, and the coffee taste is relatively bland.

[0102] In Fig. 9 (c), the distribution of coffee beans is set to be finer with a grinding value fixed according to the prior art, so that the coffee extraction time is about 30 seconds, which is 5 seconds longer than the appropriate extraction time of about 25 seconds, and a state in which a lot of bitterness is produced due to over-extraction is exemplified.

[0103] Fig. 9 (d) illustrates a state in which a variable grinding method according to the present embodiment is applied. That is, based on the appropriate thickness shown in Fig. 9 (a), if Fig. 9 (b) with a thicker thickness and Fig. 9 (c) with a thinner thickness are mixed in the same ratio, Fig. 9 (b) and (c) cancel each other out, so that an appropriate extraction can be achieved almost identically to Fig. 9 (a).

[0104] Fig. 10 is an actual example of a variable crushing method according to the present embodiment.

[0105] As mentioned above, there are five main elements for implementing a variable grinding method, which are broadly as follows:

[0106] The first element is the same offset method, and the second element is the method of calculating the degree of grinding, which is not the first same offset method, but a method of calculating the degree of grinding by converting the value of the degree of grinding into a variable grinding and the grinding unit into a numerical value in terms of time or weight.

[0107] The third element is how to set the grinding unit to the grinding time during variable grinding, the fourth element is how to set the grinding unit to the grinding weight or volume during variable grinding, and the fifth element is how to set the grinding movement value during variable grinding, the time to move the blade to change the grinding degree, and whether or not to stop grinding when the blade moves.

[0108] Since the settings of typical coffee grinders vary depending on the manufacturer, the following explanation will be given that the lower the number, the finer the grinding, and the higher the number, the coarser the grinding.

[0109] Fig. 10 (a) illustrates a state in which coffee beans are ground at a fixed grinding degree according to the prior art. That is, Fig. 10 (a) is a standard example in which coffee is extracted by grinding 20 g for 7 seconds at a grinding degree of 5, and the extraction time is approximately 25 seconds.

[0110] Fig. 10 (b) illustrates a state in which the same offset method among the variable grinding methods is applied. That is, Fig. 10 (b) is a method in which the upward and downward grinding ratios are made the same so that the coffee extraction resistance value is the same as the existing fixed extraction resistance value. Accordingly, grinding is performed coarser with a grinding degree of 6 for 1 second, grinding is performed in the same manner as before with a grinding degree of 5 for 5 seconds, and then grinding is performed finer with a grinding degree of 4 for 1 second so that the grindings with grinding degrees 6 and 4 are ground in the same manner and offset each other, so that the coffee extraction time can be extracted for 25 seconds, the same as Fig. 10 (a). However, this method is an easy and effective method in terms of coffee extraction time, but it is close to a semi-automatic method.

[0111] Figure 10 (c) illustrates a state in which a grinding degree calculation method among variable grinding methods is applied. That is, Figure 10 (c) is a method of offsetting coffee extraction resistance by calculating the grinding degree and time of coffee grinding particles at each stage numerically.

[0112] To this end, if you grind finer by -1 with a grinding degree of 4 than the standard grinding degree of 5 and about 10% of the total amount of coffee beans to be ground, and by -2 with a grinding degree of 3 than the standard grinding degree of 5, about 10% of the total amount of coffee beans to be ground, then you can simply calculate the grinding degree x grinding ratio x grinding time, so the formula is (-1 x 10% x1) + (-2 x 10% x 1) = -0.3. Therefore, the part to be made coarser is ground coarser by +3 with a grinding degree of about 10% of the total amount of coffee beans to be ground for 1 second. Accordingly, by grinding coarser by about 10% of the total amount of coffee beans to be ground by 8, (c) of FIG. 10 is extracted appropriately for 25 seconds as in (a) of FIG. 10.

[0113] Of course, it can be configured in multiple stages rather than just one, and it can also be changed to offset the overall value in the basic base crushing stage rather than in multiple stages.

[0114] Fig. 10 (d) illustrates a method of calculating by setting the grinding unit as the grinding time among the variable grinding methods. That is, Fig. 10 (d) can grind with appropriate extraction by setting the grinding degree to 5.5 for 1 second, the grinding degree to 5 for 5 seconds, and the grinding degree to 4.5 for 1 second, for a total time of 7 seconds.

[0115] Fig. 10(e) illustrates a method of calculating the grinding unit by grinding weight or grinding volume among the variable grinding methods. That is, Fig. 10(e) can offset 16g with grinding degree 5, 2g with grinding degree 6, and 2g with grinding degree 4. However, this method of calculating by weight or volume is only possible in expensive grinders equipped with a scale, such as expensive or special-purpose grinders, not general coffee grinders. Similarly, when calculating by volume, calculation can be done by installing a camera on the coffee grinder. Of course, if a method of incorporating a scale or camera is utilized due to technological advancement, this method can be effectively applied.

[0116] Looking at the entire actual grinding sequence illustrated in Fig. 10, the order of moving the grinding degree is to first set the default fixed value if the user does not specifically set it, grind to a fine grinding degree, then move back to the basic grinding degree to grind, and finally move to a coarser grinding degree to grind to complete the grinding operation, and then restore the grinding degree of the coffee grinder to the standard grinding degree value. This method is advantageous in terms of the mechanical characteristics of the coffee grinder and the taste of the coffee. That is, the finer the grinding degree, the smaller the grinding particles, the closer the blades come, and the more grinding time is required. Therefore, in Fig. 10 (e), the first grinding degree 5 is set to 8g, the second grinding degree 4 is set to 2g, the third grinding degree 5 is set to 8g, and the fourth grinding degree 6 is set to 2g, for a total of 20g, and the finely ground grinding degree 4 and the coarser ground grinding degree 6 are mutually offset to achieve the appropriate extraction.

[0117] Fig. 10 (f) exemplifies a method of setting the grinding degree change time among the grinding movement values ​​in the variable grinding method. That is, Fig. 10 (f) calculates the total grinding time as 10 seconds, sets the movement time as 2 seconds, moves from grinding degree 5 to 6, and then moves to grinding degree 4 again to grind. Since the movement time between grindings is 2 seconds, the movement time is from grinding degree 5 to grinding degree 4, from grinding degree 4 to grinding degree 5, and from grinding degree 5 to grinding degree 6, so it took 6 seconds, and since grinding was done in 1 second at grinding degree 4, 2 seconds at grinding degree 5, and 1 second at grinding degree 6, a total of 10 is ground in 4 seconds, and the upward grinding and downward grinding are offset to achieve an appropriate extraction. However, the movement speed is calculated as 2 seconds for the movement time per grinding degree, but it is also possible to move at a desired grinding degree for a set time at a time rather than per grinding degree. At this time, because excessively rapid grinding adjustments can cause mechanical problems in the coffee grinder, a method set by the coffee grinder manufacturer, rather than the user, may be more reliable. Therefore, it would be desirable to implement a method that allows the user to select the movement speed and whether to grind while moving.

[0118] Fig. 10(g) is the same as Fig. 10(f), but it exemplifies a method of moving to a fine grinding degree first and then to a coarse grinding degree in order. That is, Fig. 10(g) allows the user to set the order for grinding. It is desirable that the user set whether to grind to a fine grinding degree first or later based on factors such as the coffee taste, the extraction machine, and the coffee grinder. Of course, in general, grinding fine particles first and then coarse particles later can be expected to produce better results in terms of the mechanical device of the coffee grinder and the taste of the coffee. In addition, it is desirable to restore the grinder value to the standard grinder value after completing the variable grinding in the above manner. Of course, determining whether to restore based on the user's settings can always be an effective method in terms of user convenience.

[0119] Fig. 10 (h) illustrates a simple two-step upward or downward adjustment method as one of the methods for calculating the grind size. This is the easiest way to automatically set the grind size set by the user to be offset in the remaining grinding section when the user sets the coffee particles to be added. Therefore, if the coffee is ground at a grind size of 5 for 7 seconds and the appropriate extraction is achieved, if the user grinds finer at an upward grind size of -1 for 2 seconds and then grinds at a grind size of 4, according to the above-mentioned simplified formula, (-1 x 2) = -2, this should be automatically offset for 5 seconds in the remaining steps, so (+0.4 x 5) = +2, and if grinding at a grind size of 5.4 for 5 seconds is offset, the appropriate coffee extraction is achieved.

[0120] In Fig. 10(i), a two-step method is exemplified when grinding coarser than in Fig. 10(h). That is, in Fig. 10(i), when grinding for 2 seconds with a grinding degree of 7 and +2 from the appropriate grinding degree, the above-mentioned abbreviated formula becomes (+2 x 2) = +4, so in the remaining steps, (-0.8 x 5 = -4), and when the grinding degree is set to -0.8 and grinding for 5 seconds is canceled, so grinding for 5 seconds from the appropriate grinding degree of 5 to a grinding degree of 4.2, which is -0.8, becomes the appropriate grinding degree. However, the actual coffee extraction time may have a slight error from the calculation. This is because the design of the blades is different for each manufacturer of coffee grinders according to the above-mentioned method, and the distribution of particles ground for each blade is different. However, since such a difference is very small, it may not be taken into account when extracting coffee.

[0121] Fig. 11 is a drawing illustrating the result of a variable crushing method according to the present embodiment.

[0122] Figure 11 (a) is a graph of the grinding distribution using a standard flat burr. The vertical axis of the graph represents the grinding particle distribution ratio of coffee beans, and the horizontal axis represents the grinding particle size.

[0123] In Fig. 11 (a), particles are gathered into a specific thickness, and the area of ​​slightly less crushed particles is small, so a clean flat burr taste can be expected.

[0124] In Fig. 11 (b), the particle distribution is less concentrated than in Fig. 11 (a), and the particle distribution is gently divided into graphs, and in particular, a state in which the more finely ground portion is set a little more is exemplified.

[0125] In Fig. 11(c), the particle distribution is more distinct than in Fig. 11(b), and the grinding degree graph is illustrated. In particular, the coarser ground portion has increased, and the finer ground portion has actually decreased, so that over-extraction in the complex taste of coffee is reduced and under-extraction is slightly increased, so that the taste of coffee may be slightly disappointing.

[0126] However, the taste of coffee is a matter of personal preference, and if it is not excessively set, it can be categorized into coffee taste preferences quite tolerantly.

[0127] Fig. 12 is a drawing illustrating an actual use state of a variable crushing method according to the present embodiment.

[0128] Figure 12 illustrates two implementations of the user interface when setting up a coffee grinder.

[0129] In this embodiment, in order to resolve inconveniences that may arise when a user implements a variable grinding method by inputting it one by one, profiling is provided by default to non-expert general users, and the user can be configured to pursue complex taste simply by making a selection.

[0130] In Fig. 12 (a), among the above-mentioned identical offset methods, a simple 3-step configuration is provided, in which the user simply sets the composite ratio and the grinding unit ratio, and the change step and the offset step are automatically generated to match the composite ratio according to the set composite ratio, and a method of variable grinding is exemplified by combining one step of the preset standard grinding degree to create a simple 3-step method.

[0131] That is, Fig. 12 (a) is an example of performing automatic profiling for general users. When the user sets the composite rice, it automatically sets the upward and downward steps, and has an option to select whether the composite rice ratio mode is weight or time. Since most coffee grinders grind based on time, the weight option is not necessary unless it is an expensive coffee grinder with a scale. Therefore, the user can select 1% or 5% as the composite rice ratio, and if he or she wants to add or subtract further, he or she can do so by operating the + change and - change buttons. Of course, for precise adjustment, it is also possible to implement up to the second decimal place. In addition, depending on the mode selected by the user, the grinding distribution is visually displayed so that the user can easily recognize and set the grinding. And repeat can be selected to repeatedly grind the particle distribution.

[0132] (b) of Fig. 12 is a method for calculating the degree of grinding among variable grinding methods. With a simple two-step configuration, the user can automatically create one step by inputting only the portion to be varied and the ratio of the grinding unit, and then automatically create an offset step corresponding to the variable grinding input by the user in the remaining second step, thereby completing the process.

[0133] For example, if a user selects 1% finer grinding and selects 1% grinding ratio, the remaining second stage is automatically adjusted to compensate, and as an example, it is simply configured in two stages with one variable stage and one corresponding stage so that general users can use it conveniently.

[0134] Figure 12(c) shows the settings for coffee experts among the variable grinding methods. The user can add one or more variable steps, and set the standard grinding degree, variable grinding degree, grinding unit, and grinding movement value for each step. In addition, if the user selects the automatic offset calculation function, the offset value is notified in real time according to the variable grinding information entered by the user, so that the profile can be created very easily. Of course, if the automatic offset function is disabled, the grinding can be done according to the bar set by the user, and the appropriate extraction of the coffee can be directly judged and fine-tuned for each step. In addition, the user can optionally set the automatic offset calculation, and can also optionally set the return to the standard grinding degree of the coffee grinder after grinding is completed.

[0135] Through the process described above, the present invention can produce various flavors using one coffee grinder, as if using multiple coffee grinders.

[0136] In particular, the present invention can extract coffee with a good complex taste by grinding coffee particles with a wide coffee particle distribution like a conical burr grinder, breaking away from the fixed taste of a flat burr grinder.

[0137] And the present invention can be applied to grinders other than conical burrs to add various flavors.

[0138] In addition, the present invention is equivalent to salt, sugar, and seasoning when compared to cooking, and since excessive amounts actually worsen the taste, the settings can be saved according to the user's taste, so that coffee with the desired complex taste can be conveniently provided.

[0139] Although the invention made by the present inventor has been specifically described according to the above embodiments, the present invention is not limited to the above embodiments, and it goes without saying that various modifications can be made without departing from the spirit of the invention.

[0140] The present invention is applied to a variable grinding method technology that improves the complex taste of coffee by grinding coffee beans at a variable grinding degree.

Claims

1. In a variable grinding method for improving the complex taste of coffee by grinding with variable grinding degree, grinding movement value, and grinding unit set by the user during the entire grinding process based on a preset standard grinding degree and grinding unit, (a) a step of powering on the coffee grinder as a preparatory step and loading an existing profile or creating a new profile as a variable grinding user profile to be used; (b) a step of setting the standard grinding degree and variable grinding degrees and grinding units and grinding movement values ​​within the entire step in the prepared profile; (c) a step of performing a variable grinding function while grinding coffee beans using the set standard grinding degree and variable grinding degrees of the entire steps, grinding units, and grinding movement values; and (d) A variable grinding method for improving the complex taste of coffee, characterized in that it includes a step of terminating the variable grinding function when the grinding of coffee beans is completed.

2. In paragraph 1, The above standard grinding degree is a grinding degree value used when grinding the entire coffee bean consistently in a fixed grinding degree method, and is a variable grinding method for improving the complex taste of coffee, characterized in that it is a grinding degree value that serves as a standard for variable grinding.

3. In paragraph 1, The above grinding unit is a calculation unit for grinding coffee beans, and a variable grinding method for improving the complex taste of coffee is characterized in that the state of the coffee beans being ground is calculated using at least one of the time taken to grind the coffee beans, the weight of the ground coffee beans, or the volume of the ground coffee beans.

4. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that the variable grinding degree is a value of a grinding degree that is changed during the grinding process according to a grinding degree fixed as the standard grinding degree.

5. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that the above grinding movement value includes a time for which the blade of the grinder moves to the variable grinding degree and a value for determining whether to continue or pause grinding while moving to the variable grinding degree.

6. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that the above standard grinding degree value uses a previously stored fixed grinding degree value as the above standard grinding degree value.

7. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that the above existing profile automatically calculates and sets the grinding degrees of the remaining stages by setting at least one of the stages of finer grinding degrees or coarser grinding degrees input by the user based on the currently set standard grinding degree value.

8. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that the above existing profile is based on the currently set standard grinding degree value, and grinds in a simple three-step manner by automatically calculating and setting a finer step, a coarser step, and a step for grinding with the standard grinding degree by inputting a variable grinding degree ratio and a grinding unit ratio from the user and automatically calculating and setting the same.

9. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that the above existing profile is based on the currently set standard grinding degree value, and when the user selects a part to be ground finer or coarser and sets one step, the remaining one step's variable grinding degree and grinding unit and grinding movement value are automatically offset and calculated to perform variable grinding in a simple two-step process.

10. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that when the step (c) executes variable grinding using the setting values ​​of the steps for grinding with the set variable grinding degree, if the grinding degree value of the current grinder and the standard grinding degree value of the profile to be used are different, variable grinding is performed after an initialization operation of moving the grinding degree value of the current grinder to the standard grinding degree.

11. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that when step (c) is completed by executing variable grinding using the set values ​​of the steps for grinding at the set variable grinding degree, the current grinder value is restored to the reference grinding degree value.

12. In paragraph 1, A variable grinding method for improving the complex taste of coffee, characterized in that a newly created or modified profile in the above step (a) is stored based on a user's storage request, and if it is in an unsaved state before the function ends, it is stored by confirming whether to save from the user's storage.

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