Method for extracting coffee by adjusting input time by size of ground coffee bean particles

Abstract

The present invention relates to a method for extracting coffee by adjusting input time by size of ground coffee bean particles, comprising the steps of: grinding coffee beans by using a grinder; using a particle separator to divide the ground coffee beans into a plurality of ranges by particle size; and inputting the ground coffee beans for each range into an extractor at each predetermined time so as to extract coffee. According to the present invention, a particle separation device is used to divide ground coffee beans into a plurality of ranges by particle size so that appropriate times for undesirable flavors to be extracted are measured, thereby allowing the ground coffee beans to be input, before final extraction, for the appropriate times, and thus only desirable flavors can be extracted from the ground coffee beans of each range, and the point in time at which undesirable flavors are extracted, which varies according to the type of coffee bean, degree of roasting, extraction temperature and the like, is set as the optimal input time so that the best coffee extract can be obtained.

Description

Coffee extraction method by adjusting the input time according to the size of the ground coffee beans

[0001] The present invention relates to a coffee extraction method, and more particularly, to a coffee extraction method by controlling the insertion time according to the particle size of the ground coffee beans, which divides the ground coffee beans into several particle size sections using a particle separation device, measures an appropriate time for which no negative taste is extracted, and inserts the ground coffee beans at an appropriate time before the final extraction, thereby extracting only positive tastes from the ground coffee beans of each section.

[0002] In general, factors that affect the taste when extracting coffee include the quality of the coffee, the degree of roasting (roasting degree), the size of the coffee bean grinds, extraction temperature, extraction time, extraction method, and the skill of the barista.

[0003] As shown in Fig. 1, as coffee extraction progresses, the extracted coffee components appear in the order of sourness, sweetness, bitterness, and astringency. When the coffee bean grinding particles are small, the extraction progresses quickly, and the bitterness and astringency extracted from the small particles before the taste and aroma are extracted from the large coffee bean grinding particles have a negative effect on the final extract.

[0004] For these reasons, many studies have been conducted on methods for extracting coffee with excellent taste and aroma, and as a related prior art, Korean Patent No. 10-2385680, "Method for sequentially extracting separate drip coffee and coffee concentrate," has been disclosed. This method comprises a muffin forming step of supplying 30 to 40 parts by weight of water to 100 parts by weight of ground coffee beans; a resting step of not supplying water for 28 to 32 seconds; a first additional reaction step of supplying an additional 10 to 14 parts by weight of water and then not supplying water for 18 to 22 seconds; a second additional reaction step of supplying an additional 10 to 14 parts by weight of water and then not supplying water for 18 to 22 seconds; a third additional reaction step of supplying an additional 10 to 14 parts by weight of water and then not supplying water for 18 to 22 seconds; A fourth additional reaction step of supplying 10 to 14 parts by weight of water and then not supplying water for 18 to 22 seconds; a fifth additional reaction step of supplying 10 to 20 parts by weight of water and then not supplying water for 18 to 22 seconds; and an extraction step of extracting coffee by supplying water further; wherein the extraction step comprises: a first extraction step of supplying 38 to 42 parts by weight of water for 55 to 65 seconds to receive the first raw material in the first server; And, 15 to 25 seconds after the end of the first extraction step, a second extraction step of supplying 48 to 55 parts by weight of water for 55 to 65 seconds to receive the second raw liquid in a second server; wherein the coffee beans include Arabica coffee beans roasted at 195°C to 200°C, and the extraction step further includes a third extraction step of supplying 20 to 60 parts by weight of water for 3 to 90 seconds after the end of the second extraction step, wherein the third raw liquid is received in a third server.

[0005] However, the conventional technology had a limitation in that it overlooked the fact that the uniformity of the ground coffee beans must be excellent in order to improve the taste and aroma in coffee extraction. For this reason, in the case of high-end coffee shops, expensive coffee grinders with good particle uniformity are used. However, despite the use of such expensive grinders, the ground coffee beans inevitably contain various sizes of ground particles due to the technical limitations of the grinders. Therefore, in order to improve this limitation, if the extraction process of the ground coffee beans is terminated before the negative taste extracted from the small coffee bean particles is extracted first, the extraction ends before the positive taste is completely extracted from the large coffee bean particles, which has the problem of ending the extraction before the positive taste is completely extracted from the large coffee bean particles. In addition, if the extraction is terminated after the positive taste of the large coffee bean particles is extracted, the negative taste of the small coffee bean particles is inevitably included in the extract.

[0006] In order to solve the problems of the above-mentioned prior art, the present invention divides ground coffee beans into several particle size sections using a particle separation device, measures an appropriate time for which negative tastes are not extracted, and adds ground coffee beans at an appropriate time before final extraction, thereby extracting only positive tastes from the ground coffee beans of each section.

[0007] In addition, the present invention aims to obtain the best coffee extract by setting the optimal input time to a point before the negative taste, which varies depending on the type of coffee bean, degree of roasting (degree of distribution), extraction temperature, etc., is extracted.

[0008] In order to solve the above-mentioned problem, according to one aspect of the present invention, a method for extracting coffee by controlling the input time according to the size of the ground coffee beans is provided, comprising: a step of grinding coffee beans with a grinder; a step of separating the ground coffee beans into a plurality of sections by size using a particle separator; and a step of extracting coffee by inputting the ground coffee beans into an extractor at set intervals.

[0009] The step of extracting the coffee may be performed by inserting ground coffee beans corresponding to all sections among the sections into the extractor to extract the coffee, or by inserting ground coffee beans corresponding to some sections among the sections, which are composed of multiple sections, into the extractor to extract the coffee.

[0010] The step of extracting the coffee may be performed by combining coffee beans ground in a number of sections and feeding them into the extractor, dividing the ground coffee beans in a section and feeding them into the extractor, or feeding only a portion of the ground coffee beans in a section into the extractor to extract the coffee.

[0011] The step of extracting the above coffee can be performed by extracting each section of ground coffee beans packaged in a drip bag or capsule.

[0012] The step of extracting the coffee may include: a step of extracting the particles ground by section with the same amount of water, but measuring the time during which a negative flavor is not extracted; a step of calculating the maximum time among the times during which a negative flavor is not extracted for each of the particles ground by section as the total extraction time; and a step of allowing each of the particles ground by section to be introduced into the extractor after a time obtained by subtracting the time during which its own negative flavor is not extracted from the total extraction time based on the extraction time.

[0013] The step of measuring the time at which the above negative flavor is not extracted may be a gritty taste, an astringent taste, or a bitter taste as judged by the tester.

[0014] The step of measuring the time at which the above-mentioned negative flavor is not extracted may be performed by extracting the same amount by the set extraction method for each of the particles crushed in each section in units of minutes, testing the flavor and body, and then extracting again in units of 5 to 20 seconds at the time period at which the negative flavor begins to be extracted, and testing the flavor and body again to obtain the time at which the negative flavor begins to be extracted, and the obtained time may be used as the time at which the above-mentioned negative flavor is not extracted.

[0015] According to another aspect of the present invention, a method for extracting coffee by controlling the input time according to the size of the ground coffee beans is provided, comprising: a step of grinding coffee beans with a grinder; a step of separating the ground coffee beans into a plurality of sections by size using a particle separator; a step of independently extracting coffee from the ground coffee beans by section using an extractor; and a step of mixing each of the separately extracted coffees.

[0016] The step of extracting coffee separately as described above may be performed by independently extracting coffee from each of the ground coffee beans corresponding to each section among the above sections using an extractor, or by independently extracting coffee from each of the ground coffee beans corresponding to a portion of the above sections, which is comprised of multiple sections, using an extractor.

[0017] The step of separately extracting coffee as described above may be performed by combining coffee beans ground in a plurality of sections and separately extracting coffee using the extractor, dividing the ground coffee beans in each section and separately extracting coffee using the extractor, or separately extracting coffee using only a portion of the ground coffee beans in each section using the extractor.

[0018] The step of extracting coffee separately as mentioned above can be performed by separately extracting coffee from ground coffee beans by section and packaging them in drip bags or capsules.

[0019] The step of extracting coffee separately as mentioned above can be performed by independently extracting coffee beans ground for each section using an extractor for a period of time during which no negative flavor is extracted.

[0020] The step of extracting coffee separately from the above may result in the negative flavors being perceived by the tester as astringent, astringent and bitter.

[0021] According to the coffee extraction method by controlling the input time according to the particle size of the ground coffee beans according to the present invention, the ground coffee beans are divided into several particle size sections using a particle separation device, an appropriate time at which a negative taste is not extracted is measured, and the ground coffee beans are input at an appropriate time before the final extraction, thereby extracting only positive tastes from the ground coffee beans of each section, and by setting the optimal input time to a point before the negative taste, which varies depending on the type of coffee beans, the degree of roasting (degree of distribution), the extraction temperature, etc., is extracted, the best coffee extract can be obtained.

[0022] Figure 1 is a graph showing the development of the five major coffee flavors according to the conventional coffee extraction time.

[0023] Figure 2 is a flow chart illustrating a coffee extraction method by controlling the input time according to the size of the ground coffee bean particles according to the first embodiment of the present invention.

[0024] Figure 3 is a flow chart illustrating a coffee extraction method by controlling the input time according to the size of the ground coffee bean particles according to the second embodiment of the present invention.

[0025] Figure 4 shows the test results for negative flavor in a coffee extraction method by controlling the input time according to the size of the ground coffee beans according to the present invention.

[0026] Since the present invention may have numerous embodiments through various modifications, specific embodiments will be illustrated and described by way of example in the drawings. Furthermore, it should be understood that the present invention is not limited to these specific embodiments, but encompasses all modifications, equivalents, and alternatives encompassed by the technical spirit of the present invention.

[0027] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings. Regardless of the drawing symbols, identical or corresponding components are given the same reference numbers, and redundant descriptions thereof will be omitted.

[0028] Figure 2 is a flow chart illustrating a coffee extraction method by controlling the input time according to the size of the ground coffee bean particles according to the first embodiment of the present invention.

[0029] Referring to FIG. 2, a coffee extraction method by controlling the input time according to the size of the ground coffee beans according to an embodiment of the present invention first grinds the coffee beans using a grinder (S11). Here, an electric grinder is used, but this is not necessarily the case, and a manual grinder may also be used.

[0030]

[0031] After grinding the coffee beans, the ground coffee beans are separated into multiple particle sizes using a particle separator (S12). The particle separator may be, for example, a mesh separator, or, as another example, a cyclone separator using an air stream. In addition, various physical or mechanical particle size separation devices may be used. The particle sizes for each segment can be determined as shown in Table 1 below. This is an example, and the user can select various particle sizes and set segments based on these selections, and the number of segments can also be arbitrarily determined by the user. This particle distribution may vary depending on the grinding degree setting when grinding with a grinder.

[0032]

[0033] Classification Section 1 Section 2 Section 3 Section 4 Section 5 Section Particle size Over 1,000 ㎛ 800~1,000 ㎛ 400~800 ㎛ 300~400 ㎛ Less than 300 ㎛

[0034] After the particle size range separation of the ground coffee beans is completed, the ground coffee beans for each range are fed into the extractor at set intervals to extract coffee (S13). At this time, the ground coffee beans corresponding to all ranges among the above particle size ranges may be fed into the extractor individually to extract coffee, or alternatively, the ground coffee beans corresponding to a portion of the above particle size ranges may be fed into the extractor individually to extract coffee.

[0035] The coffee extraction step (S13) may be performed by combining coffee beans ground in multiple sections and feeding them into the extractor, dividing the ground coffee beans in each section and feeding them into the extractor, or feeding only a portion of the ground coffee beans in each section into the extractor to extract the coffee. In addition, the ground coffee beans in each section may be individually extracted while being packaged in drip bags or capsules.

[0036] The step of extracting coffee (S13) may include a step of extracting the ground particles by section with the same amount of water, but measuring the time during which no negative flavor is extracted, a step of calculating the maximum time among the times during which no negative flavor is extracted for each ground particle by section as the total extraction time, and a step of allowing each ground particle by section to be put into the extractor after a time obtained by subtracting the time during which its own negative flavor is not extracted from the total extraction time based on the extraction time.

[0037] The step of measuring the time at which negative flavors are not extracted can be astringent, astringent and bitter tastes as perceived by the tester.

[0038] The step of measuring the time when a negative flavor is not extracted is to extract the same amount, for example, 5g, for each particle ground in each section in units of minutes according to the set extraction method, and then test the flavor and body, and then, at the time unit of minutes when the negative flavor starts to be extracted, extract again in units of 5 to 20 seconds, for example, in units of 10 seconds, and perform the flavor and body test again to obtain the time when the negative flavor starts to be extracted, and the obtained time can be used as the time when the negative flavor is not extracted. Here, various extraction methods such as drip coffee and French press can be used as the extraction method.

[0039] Flavor and body cannot be quantified in the sensory realm, and there are currently more than 800 components identified in coffee extracts, and flavor and body can also be liked or disliked depending on personal taste, but a tester above a certain level can secure a certain degree of objectivity in coffee flavor discrimination. In addition, if the same person uses the same beans and makes the same extraction, the same results can be produced because the tester is the same, and the test results for negative tastes are shown in Fig. 4 as an example. Furthermore, the tester may be a holder of a license related to coffee discrimination. In the United States, there is an association called SCAA (Specialty Coffee Association of America), which awards the qualifications of Q-grader and cupper to those who observe and evaluate the taste of coffee beans.

[0040] As a first example of the present invention, the time during which a negative flavor is not extracted for the first to fifth sections of Table 1 described above can be obtained from Table 2 below, which is an example. Here, the time during which a negative flavor is not extracted may be the maximum time during which a negative flavor is not extracted when extracting ground coffee beans corresponding to a certain section, or the time until just before a negative flavor is extracted.

[0041] Section 1 Section 2 Section 3 Section 4 Section 5 Section extraction time 3 minutes 30 seconds 3 minutes 2 minutes 20 seconds 1 minute 30 seconds

[0042] According to this, the total extraction time will be 3 minutes and 30 seconds, and the input time of ground coffee beans for each section will be “total extraction time - extraction time for each section”, which is shown in Table 3 below.

[0043] Section 1 Section 2 Section 3 Section 4 Section 5 Section input time 30 seconds after the start of the period 1 minute 10 seconds after 2 minutes 30 seconds after 3 minutes

[0044] As a second example, a modified feeding method that does not feed all of the ground coffee beans is used. A total of 20 g of coffee beans are ground, and the weight of the coffee bean powder for each section is as shown in Table 4 below.

[0045] Section 1 Section 2 Section 3 Section 4 Section 5 Section Weight (g) 0.531240.5

[0046] At this time, when excluding the ground coffee from the section, since the first and fifth sections are separated into very small amounts, in order to simplify the extraction time or process, the first section, the fifth section, or both the first and fifth sections can be excluded for extraction. In addition, in the case of an extraction method that cannot insert ground coffee beans in the middle of extraction, such as moka pot extraction, some sections can be excluded and inserted.

[0047] As a third example, when combining and inputting ground coffee beans from several sections, if the separated amounts of sections 1 and 5 are small and inputted separately, the extraction process becomes difficult, and if it is judged that the small amount does not have a significant effect on the flavor, it can be inputted combined with the upper or lower sections.

[0048] As a fourth example, when the ground coffee beans of the same section are divided and injected, since the first taste to be extracted in coffee extraction is sourness, the ground coffee of the third section can be divided and injected later than the measured injection time to extract coffee with a strong sourness.

[0049] As a fifth example, if the measured time is changed or the order is changed, the extracted flavor can be changed by adding the coffee grounds earlier or later than the measured planned insertion time.

[0050] As a sixth example, when the separated coffee grounds are input in fixed amounts rather than all at once for each section, the total input amount is set for most extractions, but since there may be a difference between the amount of ground coffee and the amount of ground coffee beans that are actually ground, the input amount for each section can be adjusted and inputted. When performing multiple extractions with a large amount of ground coffee, the input amount for each section can also be adjusted and inputted.

[0051] As a seventh example, when producing a final extract by particle-by-particle input into a drip bag or coffee maker, the ground coffee beans can be classified by particle and provided separately to control the input time for extraction. In this case, in the case of a capsule coffee maker, a plurality of capsules with different particle sizes of ground coffee beans can be additionally installed to sequentially extract them.

[0052] Figure 3 is a flow chart illustrating a coffee extraction method by controlling the input time according to the size of the ground coffee bean particles according to the second embodiment of the present invention.

[0053] Referring to FIG. 3, the coffee extraction method by controlling the input time according to the size of the ground coffee bean particles according to the second embodiment of the present invention first grinds the coffee beans with a grinder (S21).

[0054] After grinding the coffee beans, the ground coffee beans are separated into multiple particle sizes using a particle separator (S22).

[0055] After the separation of the ground coffee beans is completed, the ground coffee beans for each section are extracted separately using an extractor (S23).

[0056] The step (S23) of extracting coffee separately may, for example, independently extract coffee from each of the ground coffee beans corresponding to each of the sections among the sections using an extractor, or, as another example, independently extract coffee from each of the ground coffee beans corresponding to a plurality of sections among the sections using an extractor. In addition, coffee may be extracted separately from the ground coffee beans of a plurality of sections by combining them together using an extractor, or coffee may be extracted separately from each of the ground coffee beans of each section by dividing them using an extractor, or coffee may be extracted separately from only a portion of the ground coffee beans of each section by using an extractor. In addition, coffee may be extracted separately from the ground coffee beans of each section by packaging them in a drip bag or capsule.

[0057] The step of extracting coffee separately (S23) can be performed by independently extracting coffee beans ground by section using an extractor for a time period during which negative flavors are not extracted. Here, negative flavors may be a rough taste, an astringent taste, and a bitter taste as judged by a tester. Since this has been described in detail in the coffee extraction method by controlling the input time according to the size of the ground coffee beans according to the first embodiment of the present invention, a redundant description will be omitted.

[0058] If coffee is extracted separately, each of the separately extracted coffees is mixed (S24).

[0059] As an eighth example, in the case of a method for producing a final extract by extracting coffee from each section of coffee grounds and mixing them, coffee is extracted from each section of coffee grounds and mixed in whole or in part to produce the final extract, thereby achieving similar results in flavor and body as the previous examples. This can be applied when extracting large quantities of coffee.

[0060] According to the coffee extraction method by controlling the input time according to the size of the ground coffee beans according to the present invention, the ground coffee beans are divided into several particle size sections using a particle separation device, the appropriate time for extracting a negative taste is measured, and the ground coffee beans are input at an appropriate time before the final extraction, thereby extracting only a positive taste from the ground coffee beans of each section, and the optimal input time is set at the time when the negative taste, which varies depending on the type of coffee beans, the degree of roasting (degree of distribution), the extraction temperature, etc., so that the best coffee extract can be obtained.

[0061] While the present invention has been described with reference to the attached drawings, various modifications may be made without departing from the technical spirit of the present invention. Therefore, the scope of the present invention should not be limited to the above-described embodiments, but should be defined by the claims and their equivalents.

Claims

1. Step of grinding coffee beans with a grinder; A step of separating the above-mentioned ground coffee beans into multiple sections by dividing the particle size using a particle separator; and A step of extracting coffee by putting the ground coffee beans for each section into the extractor at set intervals; A coffee extraction method by controlling the input time according to the size of the ground coffee bean particles, including:

2. In claim 1, The steps for extracting the above coffee are: A coffee extraction method by controlling the input time according to the particle size of the ground coffee beans, wherein ground coffee beans corresponding to all sections among the above sections are input into the extractor to extract coffee, or ground coffee beans corresponding to some sections among the above sections are input into the extractor to extract coffee.

3. In claim 1, The steps for extracting the above coffee are: A coffee extraction method by controlling the input time according to the size of the ground coffee beans, wherein coffee beans ground in multiple sections are combined and input into the extractor, the ground coffee beans in each section are divided and input into the extractor, or only a portion of the ground coffee beans in each section are input into the extractor to extract coffee.

4. In claim 1, The steps for extracting the above coffee are: A coffee extraction method by controlling the input time according to the size of the ground coffee beans, in which the ground coffee beans are individually extracted while being packaged in drip bags or capsules.

5. In any one of claims 1 to 4, The steps for extracting the above coffee are: A step of extracting the particles crushed in each section with the same amount of water, but measuring the time until a negative flavor is extracted; A step of calculating the maximum time among the times during which no negative flavor is extracted for each of the particles crushed in each section as the total extraction time; and A step of allowing each of the above-mentioned crushed particles to be fed into the extractor after a time equal to the total extraction time minus the time during which its own negative flavor is not extracted, based on the extraction time; A coffee extraction method by controlling the input time according to the size of the ground coffee bean particles, including:

6. In claim 5, The step of measuring the time at which the above negative flavor is not extracted is: A coffee extraction method by controlling the input time according to the size of the ground coffee beans, wherein the above negative flavors are astringent, astringent and bitter tastes as judged by a tester.

7. In claim 5, The step of measuring the time at which the above negative flavor is not extracted is: A coffee extraction method by controlling the input time according to the size of the ground coffee beans, in which the same amount is extracted for each section according to the set extraction method, and the flavor and body are tested, and then, at the time unit of minutes when the negative flavor begins to be extracted, the flavor and body are tested again by extracting again for 5 to 20 seconds, and the time when the negative flavor begins to be extracted is obtained, and the obtained time is used as the time when the negative flavor is not extracted.

8. Step of grinding coffee beans with a grinder; A step of separating the above-mentioned ground coffee beans into multiple sections by dividing the particle size using a particle separator; A step of extracting coffee separately using an extractor from the ground coffee beans for each section; and A step of mixing each of the separately extracted coffees; A coffee extraction method by controlling the input time according to the size of the ground coffee bean particles, including:

9. In claim 8, The step of extracting coffee separately from the above is, A coffee extraction method by controlling the input time according to the particle size of the ground coffee beans, wherein each of the ground coffee beans corresponding to all sections among the above sections is extracted separately using an extractor, or each of the ground coffee beans corresponding to some sections consisting of multiple sections is extracted separately using an extractor.

10. In claim 8, The step of extracting coffee separately from the above is, A coffee extraction method by controlling the input time according to the particle size of the ground coffee beans, wherein coffee beans ground in a plurality of sections are combined and coffee is extracted separately using the extractor, coffee beans ground in each section are divided and coffee is extracted separately using the extractor, or coffee is extracted separately using only a portion of the ground coffee beans in each section.

11. In claim 8, The step of extracting coffee separately from the above is, A coffee extraction method that extracts coffee separately by controlling the input time according to the size of the ground coffee beans, while packaging the ground coffee beans in a drip bag or capsule.

12. In any one of claims 8 to 11, The step of extracting coffee separately from the above is, A coffee extraction method by controlling the input time according to the size of the ground coffee beans, which extracts coffee separately using an extractor for a period of time in which negative flavors are not extracted, by independently extracting the ground coffee beans for each section.

13. In claim 12, The step of extracting coffee separately from the above is, A coffee extraction method by controlling the input time according to the size of the ground coffee beans, wherein the above negative flavors are astringent, astringent and bitter tastes as judged by a tester.

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