JP2008194254A - Coffee dripper - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a coffee dripper capable of compatibly attaining ideal steaming and a component extraction and of providing mild and relishable coffee in a paper drip method. <P>SOLUTION: This coffee dripper 10 has a filter receiver 2 of circular-conical cylinder shape having a hole 5 in the bottom part 6, the surface of the filter receiver 2 is formed with a plurality of recessed grooves 3 radially extending upward from the bottom part 6 in a plan view, and the width of the recessed grooves 3 is gradually narrowed toward the direction of radially extending upward from the bottom part 6. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a coffee dripper having a conical cylindrical filter receiver.

  There are two types of coffee drippers that use paper filters, depending on the shape of the filter receiver. As shown in FIG. 8, the conical tubular coffee dripper is attached to the bottom of the filter receiver 101, a conical tubular filter receiver 101 having a hole at the bottom, a handle 102 attached to one side of the receiver 101, and the filter receiver 101. And the lid plate 103 of the cup. A number of spiral protruding ribs 104 are formed on the surface of the filter receiver 101 of the conical tubular coffee dripper 100.

The many protruding ribs 104 formed on the surface of the filter receiver 101 have a function of forming gaps between the surface of the filter receiver 101 and the set filter. Thereby, the poured hot water becomes coffee and flows downward from the gap. The many protruding ribs include a spiral straight line and a radial straight rib.
JP 10-2116018 A

  However, the conventional coffee dripper 100 does not realize both ideal steaming and component extraction in the paper drip, and no one can squeeze a mellow and delicious coffee.

  Therefore, the present invention is to provide a coffee dripper that can realize both ideal steaming and component extraction in a paper drip, and can serve delicious coffee that is mellow, no matter who is brewing.

  In such a situation, the present inventor has intensively studied, and as a result, formed on the surface of the filter receiver are a plurality of concave grooves extending radially or spirally upward from the hole in a plan view. If it is gradually narrower in the direction extending radially from the part, it will be possible to achieve both ideal steaming and component extraction in the paper drip, and it will be possible to make a coffee that is mellow and delicious, no matter who you brew, The present invention has been completed.

  That is, the present invention is a coffee dripper having a conical cylindrical filter receiver having a hole at the bottom, and a plurality of concave grooves extending radially or spirally upward from the hole in a plan view on the surface of the filter receiver. The coffee dripper is characterized in that the width of the groove is gradually narrowed in a direction extending radially from the hole.

  According to the present invention, the concave groove serves as a coffee flow path. Since the flow volume of the coffee channel gradually increases from the top to the bottom, there is little thin coffee coming out from the top of the filter, and it passes sufficiently through the coffee powder coming out from the bottom of the filter, increasing the taste of the coffee. There is a lot of rich coffee included. For this reason, if the method of pouring hot water after steaming is used, both ideal steaming and component extraction can be realized, and anyone who brews can make a mellow and delicious coffee.

  Next, a conical cylindrical coffee dripper according to an embodiment of the present invention will be described with reference to FIGS. 1 is a perspective view of the conical tubular coffee dripper of this example, FIG. 2 is a plan view of the conical tubular coffee dripper of FIG. 1, and FIG. 3 is an XX line of the conical tubular coffee dripper of FIG. 4 is a perspective view taken along the line YY of the conical tubular coffee dripper of FIG. 2, and FIG. 5 is a conical tubular coffee dripper of FIG. 6 is a cross-sectional view taken along line XX, FIG. 6 is a cross-sectional view taken along line YY of the conical tubular coffee dripper of FIG. 2, and FIG. 7 is a conical tubular coffee dripper of FIG. FIG.

  The conical tubular coffee dripper 10 is a coffee dripper having a conical tubular filter receiver 2 having a hole 5 in the bottom 6, and extends radially upward from the hole 5 on the surface of the filter receiver 2 in a plan view. One concave groove 3 is formed, and the shape of the concave groove 3 is gradually narrowed in a direction extending upward from the hole 5 (see FIG. 2).

  The filter receiver 2 has an inverted conical cylindrical shape in which the upper part is an opening through which hot water is poured and the lower part is an opening through which coffee flows out, and the opening diameter is smaller than that of the upper opening. Such an inverted conical cylindrical shape is referred to as a conical cylindrical shape or a conical shape in the art.

  The hole 5 at the bottom 6 of the filter receiver 2 extends gradually downward from the bottom 5 and communicates with the hole 21 at the bottom of the coffee dripper. As a result, the coffee that has passed through the filter immediately flows down to the cup A, and thus does not hinder the flow. The shape from the hole 5 to the lower opening 21 is not limited to this, and for example, the shape from the hole 5 to the lower opening 21 may be a tube having the same inner diameter. Further, the length from the hole 5 to the lower opening 21 may be shorter, or the hole 5 may have no length that is the same as the lower opening 21.

  The hole 5 of the filter receiver 2 is not limited to the one hole described above. For example, the hole 5 of the filter receiver 2 may be closed with a bottom plate, and a plurality of holes may be formed in the bottom plate. At this time, if the pore diameter is too small, the dripping of the coffee is restricted, and the coffee may stay in the filter receiver 2 and the bitterness may become strong. Therefore, in the present invention, it is preferable that the hole 5 of the filter receiver 2 has such a size that the dripping of the coffee is drip into the cup as it is, because the component extraction can be controlled by the shape of the groove 3.

The six concave grooves 3 are formed at an equal pitch in the circumferential direction of the filter receiver 2 and all have the same shape. Further, the concave groove 3 is gradually narrower in the direction extending radially from the bottom 6, that is, w ₂ > w ₁ , and gradually narrows from w ₂ to w ₁ . Because of this, there is little thin coffee coming out from the top, and there is much dark coffee that passes sufficiently through the coffee powder coming out from the bottom and contains a lot of umami from the coffee. You can make delicious coffee. Moreover, if the groove 3 is not present, after hot water is poured, there will be no air escape, and the air will rise while stirring in the powder, so effective steaming will not be possible, but the groove 3 As a result, air can escape and the coffee powder and hot water come into gentle contact with each other, allowing effective steaming.

Further, w ₂ : w ₁ is preferably 1.5 to 2.0, and more preferably 1.7 to 1.9. When the total volume of the grooves is constant, if w ₂ : w ₁ is less than 1.5, thin coffee is excessively produced, while dark coffee containing a large amount of coffee taste is reduced and taste is lost. In addition, if w ₂ : w ₁ exceeds 2.0, it is not preferable in that the amount of dark coffee is too much and the balance between acidity and bitterness is lost.

It is preferable that the depth of the concave groove 3 is gradually shallower in a direction extending upward from the bottom portion 5. That _is, d 2> _{d 1,} which is gradually shallower from _{d 2} to _{d 1.} As a result, there are few thin coffees coming out from the top, and many dark coffees that contain a lot of umami coming out from the bottom, so a mellow and delicious coffee can be made. Further, the shape of the concave groove can be controlled from both the groove width and the groove depth.

Further, d ₂ : d ₁ is preferably 1.5 to 2.0, and more preferably 1.7 to 1.9. When d ₂ : d ₁ is less than 1.5 when the total volume of the grooves is constant, while thin coffee is excessively produced, dark coffee containing a large amount of coffee taste is reduced and taste is lost. If d ₂ : d ₁ exceeds 2.0, the amount of dark coffee is too much, which is not preferable in that the balance between sourness and bitterness is lost.

  The number of the recessed grooves 3 formed in the filter receiver 2 is not limited to the above six but can be appropriately selected from 4 to 10. If the number of grooves 3 is less than 4, the extraction time will be appropriate, and the width of the grooves must be widened. However, this causes the filter to deform and stick to the filter receiver 2. , Extraction time becomes slow or steaming effect becomes insufficient. In addition, when the number of the recessed grooves 3 exceeds 10, the extraction time should be made appropriate, so that the width of the recessed grooves must be narrowed. It becomes difficult to obtain the effect of narrowing.

  The total volume of the concave grooves 3 is preferably 0.12 to 0.25, particularly preferably 0.15 to 0.20, and still more preferably 0.00 to the total volume of the filter receiver 2 in volume ratio. 16 to 0.18 is preferable in terms of mellow and delicious coffee. When the total volume of the concave grooves 3 is less than 0.12 in terms of volume ratio with respect to the total volume of the filter receiver 2, the extraction time is delayed and the bitterness is slightly increased. Further, when the total volume of the concave grooves 3 exceeds 0.25 with respect to the total volume of the filter receiver 2 in the volume ratio, the extraction time is accelerated and the taste is lost.

  The shape of the concave groove 3 is not limited to the above radial shape, and may be a spiral shape. Also in the spiral groove 3, the width and depth dimensions and the total volume of the groove 3 are the same as those in the radial shape.

  The outer cylinder 1 which is an optional component of the present invention is located outside the filter receiver 2 and is connected to the upper end of the filter receiver 2 and the edge of the hole 5 to form a double container. . The sealed space 4 formed by the outer cylinder 1 and the filter receiver 2 is vacuum or normal pressure. By making the outer cylinder 1 and the filter receiver 2 into a double structure, the heat retaining property can be improved, the change in hot water temperature can be suppressed, and the original taste of coffee can be brought out.

The shape of the outer cylinder 1 is rectangular as shown in FIG. 5 on one side, and is an inverted trapezoid as shown in FIG. 6 on the other side, and the overall shape is a single cone. The bottom 6 is formed with an oval bottom plate 61 around the lower opening 21 in plan view (see FIG. 7). A dimension l _{1 in} the longitudinal direction of the oval is larger than the diameter of the cup A, and a dimension l ₂ in the transversal direction of the oval is smaller than the diameter of the cup A. If it is such a shape, for example, when placed on the cup A, while being able to install stably, a gap 11 is formed between the outer cylinder 1 and the cup A, while drip the amount of coffee in the cup A, Can be confirmed. In addition, the overall shape is a single cone, and the outer structure is not so hot due to the double structure, it is easy to grip by hand, and it can be easily gripped without providing a handle like a conventional coffee dripper. it can.

  When the outer cylinder 1 is not provided, it is preferable to attach the handle 102 to one side of the filter receiver 2 because it is convenient when brewing coffee. Further, when the outer cylinder 1 is not provided, it is preferable that a cup cover plate is installed on the bottom surface of the filter receiver 2 in that the coffee dripper can be stably placed on the cup.

  In the present invention, the conical cylindrical cone of the filter receiver 2 is not limited to a true cone, and may have an elliptical cross section in which the upper opening is circular and slightly flattened downward. Even in the case of the filter receiver 2 having an elliptical cross section, the filter can be brought into close contact with the surface of the filter receiver 2 similarly to the conical shape, and the drip can be controlled by the concave groove.

  The material of the coffee dripper of the present invention is not particularly limited and includes stainless steel, resin, glass, earthenware, etc. Among them, stainless steel is preferable because it is excellent in terms of hygiene, safety, durability and luxury. .

  Next, a method for using the coffee dripper 10 of the present invention will be described. First, the coffee dripper 10 is placed on the cup A. At this time, since the bottom plate portion 61 of the coffee dripper 10 has a sufficiently large area, it can be stably installed on the cup A. Moreover, since the coffee dripper 10 is a single cone shape, the clearance gap 11 is produced between the cups A, and the amount of coffee in the cup A can be confirmed (FIG. 1).

  Next, a conical paper filter is set in the filter receiver 2. Next, a predetermined amount of coffee powder is put into the paper filter. Then pour hot water. It is preferable that pouring hot water is a method in which a steaming step and a pouring step are sequentially performed in order to obtain delicious coffee.

  The steaming process is a process of gently pouring hot water of a few drops into the cup A. When fresh coffee powder is steamed, the powder surface swells and becomes brown foam. This state is waited for about 30 seconds. At this time, do not pour hot water directly on the filter. By performing the steaming step, the umami of coffee can be sufficiently extracted.

  Next, a pouring process is performed. In the pouring process, the remaining hot water is gently poured into a vortex. At this time, be careful not to pour hot water on the filter. The amount of hot water to be poured is poured so as to keep the amount of hot water in the filter receiver 2 constant. That is, pour so that pouring hot water and falling hot water become the same. The poured hot water becomes coffee, wets the paper filter, and the surface portion of the filter receiver 2 excluding the groove 3 comes into contact with the wet paper filter with almost no gap. For this reason, the flow path of coffee becomes substantially only the concave groove 3 portion. According to the present invention, moderate dampness can be expressed by controlling the drip depending on how the coffee is brewed and the shape of the concave groove of the filter receiver 2 as described above.

  The poured hot water comes into contact with the coffee powder, and the thin coffee in the upper part passes through the paper filter and flows into the groove 3. However, since the groove 3 is a narrow channel, the groove There will be less coffee flowing through the three parts. For this reason, the amount of hot water that comes in contact with the coffee powder increases, the coffee that has passed through the coffee powder over time, absorbed the umami of the coffee, passes through the paper filter, passes through the center or lower groove 3, Drip. In addition, since air generated when hot water is poured escapes into the groove 3, the hot water gently passes through the coffee powder and absorbs the coffee extract.

  The conventional coffee dripper 10 has a large number of protruding ribs formed on the filter receiver 2. In such a coffee dripper 10, since a lot of thin coffee flows from above the paper filter, it becomes thin and tasteless coffee. There has also been proposed a coffee dripper provided with a single rib in which the upper portion of the protruding rib is omitted. This single-rib coffee dripper has a small amount of coffee because the paper filter and the surface of the filter receiver are in contact with each other in the rib-free portion, and the gap is eliminated and the flow path is restricted. However, since a normal paper filter has a waist, such a deformation does not occur, and even a portion without a rib is located only on an extension line of the height of the rib. Therefore, even in a portion without ribs, a gap is generated and a flow path is formed, so that it is not possible to control to reduce thin coffee.

  Thus, since the coffee dripper 10 of the present invention passes through the concave groove 3 having a controlled shape, it is possible to realize both ideal steaming and component extraction. I can have coffee. Moreover, since the amount of coffee in the cup A can be observed while brewing, excessive hot water can be prevented. Next, the coffee dripper 10 is removed from the cup A. At this time, the outer tube can be easily gripped without a handle due to the unique monoform of the outer cylinder and the effect of suppressing heat conduction by the double structure. Moreover, the coffee dripper 10 of this invention is excellent in design nature, and has a high-class feeling.

  It should be noted that one or two or more protruding ribs or short concave grooves are radially or spirally formed on the surface portion excluding the concave grooves of the filter receiver 2 of the coffee dripper 10 of the present invention, as long as the effects of the present invention are not hindered. May be provided. The short groove is formed in a part of the entire length of the filter receiver 2 in the vertical direction, and is shorter than the length of the groove in the present invention.

  Next, the present invention will be described more specifically with reference to examples. However, this is merely a presentation and does not limit the present invention.

  A coffee dripper having the shape shown in FIGS. 1 to 6 was produced, and the taste of the coffee brewed was evaluated by the following evaluation method. The main specifications and dimensions are as follows. In addition, the coffee beans were ground in a medium fine manner, and the coffee was added in the order of the steaming step and the pouring step as described above. As a result, the extraction time was an appropriate time of 3 minutes, the steaming was sufficient, the balance between acidity and bitterness was moderate, and the taste of coffee was felt.

(Concave groove)
・ Number: 6 pieces, groove length: 65mm
-Groove width; lower end (w ₂ ); 9.0 mm, upper end (w ₁ ); 5.5 mm
-Groove depth; lower end (d ₂ ); 2.5 mm, upper end (d ₁ ); 1.0 mm
・ Volume of filter receiver: 14700mm ³
- Total volume of the ^{groove; 2520mm 3} (420mm 3/1 per present)

(Evaluation methods)
Two people in the 20s, one in their 30s, one in their 40s, one in their 50s, and one panel of the 50s, who were selected arbitrarily, twice a day in the morning, once in the afternoon, one week (5 Day) and evaluated by actually drinking coffee. The results were measured for taste, sourness, bitterness, etc., and the average for one week was taken. In addition, the drip was performed by a method of obtaining 150 cc of coffee with respect to a predetermined amount of coffee powder, and the extraction time and the steaming state were observed. In addition, that steaming is enough means that the contact state and contact time of hot water and coffee powder are moderate in a steaming process.

  The same method as in Example 1 was performed except that the shape of the concave groove was as follows. In the second embodiment, the number of the concave grooves is reduced, and the concave groove shape has the same depth as that of the first embodiment and is slightly wider. As a result, the extraction time was appropriate at 3.5 minutes, the steaming was sufficient, the balance between acidity and bitterness was moderate, and the taste of coffee was felt.

・ Number: Four, groove length: 65mm
-Groove width; lower end (w ₂ ); 10.0 mm, upper end (w ₁ ); 6.5 mm
-Groove depth; lower end (d ₂ ); 2.5 mm, upper end (d ₁ ); 1.0 mm
・ Volume of filter receiver: 14700mm ³
- Total volume of the ^{groove; 2520mm 3} (630mm 3/1 per present)

  The same method as in Example 1 was performed except that the shape of the concave groove was as follows. In the third embodiment, the number of the concave grooves is reduced, and the concave groove shape has the same depth as that of the first embodiment, but is slightly narrower. As a result, the extraction time was appropriate at 2.8 minutes, the steaming was sufficient, the balance between acidity and bitterness was moderate, and the taste of coffee was felt.

・ Number: 8 and groove length: 65mm
-Groove width; lower end (w ₂ ); 8.0 mm, upper end (w ₁ ); 4.5 mm
-Groove depth; lower end (d ₂ ); 2.5 mm, upper end (d ₁ ); 1.0 mm
・ Volume of filter receiver: 14700mm ³
- Total volume of the ^{groove; 2520mm 3} (315mm 3/1 per present)

Comparative Example 1
The same method as in Example 1 was used except that a conical cylindrical coffee dripper having a filter receiver on which 20 spiral protrusions (ribs) shown in FIG. 8 were formed was used. As a result, the extraction time was approximately 2.8 minutes. Although the steaming was sufficient, the thin coffee from the top in the pouring process contained more coffee than in Example 1 and became a slightly sour thin coffee.

Comparative Example 2
The same method as in Example 1 was performed except that the filter receiver having no concave groove was used. That is, the surface of the filter receiver of Comparative Example 2 is a flat curved surface having no irregularities. As a result, the extraction time was extremely slow as 4 minutes or more because coffee was not well removed and accumulated at the bottom of the paper filter. Further, the paper filter stuck to the surface of the filter receiver, and the steaming was far insufficient compared with Example 1, and the astringent taste such as astringency and taste was strong.

Comparative Example 3
The same method as in Example 1 was performed except that the shape of the concave groove was as follows. The concave groove of Comparative Example 3 has the same total groove volume as the concave groove of Example 1, and the same groove width and groove depth over the entire length of the groove. As a result, the extraction time was approximately 2.8 minutes. Although the steaming was sufficient, the thin coffee from the top in the pouring process contained more coffee than in Example 1 and became a slightly sour thin coffee.

・ Number: 6 pieces, groove length: 65mm
・ Groove width: the same size at the lower end (w ₂ ) and the upper end (w ₁ ); 7.0 mm
・ Groove depth: the same dimension at the lower end (d ₂ ) and the upper end (d ₁ ); 2.0 mm
・ Volume of filter receiver: 14700mm ³
- Total volume of the ^{groove; 2520mm 3} (420mm 3/1 per present)

  In addition, as a modification of Comparative Example 3, the groove has the same total groove volume as the groove in Example 1, the groove width is the same over the entire length of the groove, and the number of grooves installed is four. Similar evaluations were made for five, seven, and eight. However, when the number was increased, the thickness became thinner, and when the number was decreased, a miscellaneous taste was picked up.

The perspective view of the conical cylinder type coffee dripper of this embodiment. The top view of the conical cylinder type coffee dripper of FIG. The perspective view seen by cut | disconnecting along the XX line of the conical cylinder type coffee dripper of FIG. The perspective view seen by cut | disconnecting along the YY line of the conical cylinder type coffee dripper of FIG. Sectional drawing seen along the XX line of the conical cylinder type coffee dripper of FIG. Sectional drawing seen along the YY line of the conical cylinder type coffee dripper of FIG. The bottom view of the conical cylinder type coffee dripper of FIG. The perspective view of the conventional conical cylinder type coffee dripper.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Outer cylinder 2 Filter receiver 3 Groove 4 Sealed space 5 Hole at the bottom of the filter receiver 6 Bottom 10 Coffee dripper w ₂ Groove width at the bottom of the groove w ₁ Groove width at the top of the groove d ₂ Bottom of the groove ₂ Groove depth d ₁ Groove depth at the top of the groove

Claims (5)

  A coffee dripper having a conical cylindrical filter receiver having a hole at the bottom, wherein a plurality of concave grooves extending radially or spirally upward from the hole in a plan view are formed on the surface of the filter receiver. A coffee dripper characterized in that the shape of the groove is gradually narrowed in a direction extending radially from the hole.   2. The coffee dripper according to claim 1, wherein the groove depth of the concave groove further decreases gradually in a direction extending upward from the hole.   The coffee dripper according to claim 1 or 2, wherein the concave grooves are 4 to 10 grooves formed at an equal pitch in a circumferential direction of the filter receiver.   The coffee dripper according to any one of claims 1 to 3, wherein an outer cylinder that forms a sealed space is further formed between the filter receiver and a double structure.   The coffee dripper according to any one of claims 1 to 4, wherein the coffee dripper is made of stainless steel.

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