WO2014119414A1

WO2014119414A1 - Coffee machine

Info

Publication number: WO2014119414A1
Application number: PCT/JP2014/050955
Authority: WO
Inventors: 公一小林
Original assignee: 西山工業株式会社
Priority date: 2013-01-31
Filing date: 2014-01-20
Publication date: 2014-08-07
Also published as: JPWO2014119414A1

Abstract

[Problem] The present invention addresses the problem of developing a novel coffee machine that makes it possible to properly brew both espresso coffee and drip coffee automatically using the same extraction cylinder (cylinder body) and the same filter. [Solution] This coffee machine is obtained from a cylinder body that serves as the extraction space and an upper piston and a lower piston, which make it possible to seal the interior of the cylinder body. The coffee machine is characterized in that: the upper surface of the lower piston is provided with a filter for blocking the passage of coffee grounds; the filter is a multi-layer structure obtained by stacking multiple screens; the various screens are stacked so that the filter through holes gradually become larger in the coffee solution extraction direction; and the same cylinder body and filter are used for extracting espresso coffee and drip coffee.

Description

Coffee machine

The present invention relates to a coffee machine in which drip coffee and espresso coffee can be selectively extracted while using the same brewer. It relates to a new coffee machine that can be used.

For example, there are so-called espresso machines in which espresso coffee is brewed exclusively for coffee machines, and there are also machines in which drip coffee is brewed exclusively.
Here, drip coffee is coffee that is generally brewed at home, etc., and coffee beans that are ground to an appropriate particle size (for example, referred to as “medium grind” or “coarse grind”) ( This is a method of extracting coffee liquid from the top of the coffee powder after storing an appropriate amount on a filter such as paper, flannel or metal, and extracting the coffee liquid. It is a technique of “drip”.
In addition, when brewing drip coffee in a coffee machine, it is also possible to push out the coffee liquid by applying extremely low pressure during extraction, but basically it is performed in an open atmosphere as seen in ordinary homes. There are many cases.
On the other hand, in a commercial store (so-called coffee shop), a siphon extraction is also performed, and this method agitates the coffee powder in the upper chamber with the power of boiling water in the lower chamber, and further by manual spatula In this method, a coffee powder precipitate layer is formed in the liquid by additional stirring, and then the coffee liquid is extracted into a lower chamber through a cloth or paper filter in a naturally falling state.

On the other hand, espresso coffee (as opposed to drip coffee) is generally used with a stronger roasted degree than the coffee beans used in drip coffee (so-called “deep roasted beans”), and the grain size is also more It is finely ground (for example, referred to as “finely ground” or “very fine ground”), and coffee powder is in the form of powder. Furthermore, the difference from drip coffee is that such powdered coffee powder is tamped with a tamper, and then extracted under a high pressure of, for example, about 10 bar. For this reason, in an espresso machine, a metal filter is exclusively applied so as to withstand the high pressure during extraction.
Espresso coffee is generally extracted in an extremely small amount compared to drip coffee. For example, drip coffee is a cup (one serving) of about 150 cc of coffee liquid, while espresso coffee is about 20% of that. About 30cc.
The espresso coffee extracted by the method as described above has a richer taste because the amount of the umami component of the coffee eluted in the same amount of hot water is greater than that of drip coffee. By the way, espresso coffee is often misunderstood as dark and strong, but espresso coffee is actually umami rather than bitterness. Taste.

Thus, in espresso coffee and drip coffee, not only the coffee powder to be used, but also the state of the coffee powder at the time of extraction (whether it is solidified), the pressurization status at the time of extraction or the material of the filter, etc. However, since the tastes and the like caused by the differences are completely different, even if they are referred to as the same coffee, they are regarded as completely different drinks even among experts.
For this reason, there has been no idea that espresso coffee and drip coffee are extracted in earnest using the same coffee machine, more specifically, the same extraction head (extraction cylinder) and filter.
In addition, the conventional metal filter for espresso machine has a pore size of φ0.3 to 0.4 and an aperture ratio of 2 to 3%, and therefore fine powder as a miscellaneous ingredient is mixed into the extracted coffee liquid. That was inevitable. In some cases, coffee liquid (espresso coffee) extracted with an espresso machine is also provided as a blended coffee. In that case, 30-60 cc of concentrated coffee is mixed with hot water and diluted. Was poured into the cup and was completely different from the original drip extraction.

Of course, if it is only an idea, there is a prior art that sought to make drip coffee and espresso coffee with the same brewer (see, for example, Patent Document 1). However, even though the espresso coffee in the case of Patent Document 1 is “espresso”, the coffee powder is exactly the same as in the case of drip coffee (particle size, degree of roasting, etc.), and also prior to extraction It does not press the coffee grounds (so-called tamping is not done). Moreover, the pressure at the time of extraction is not high pressure, and the filter is not metal but a paper filter is used. Furthermore, coffee powder and hot water are stirred in the cylinder even during espresso coffee extraction, and this is not in accordance with the original espresso extraction method. For this reason, the espresso coffee of Patent Document 1 is a coffee powder that is obtained by simply increasing the amount of coffee powder as compared to the case of drip coffee and extracting the coffee liquid deeply. I have to say otherwise (so-called “false things”).
This is also why in order to be able to brew full-fledged drip coffee and espresso coffee with a single coffee machine, even if such prior art has already been disclosed, It is considered that a method for separately providing a dedicated brewer for each of the above has been devised (see, for example, Patent Document 2).
In addition, for this reason, even in coffee shops, there are still separate coffee machines for drip coffee and espresso coffee.

JP-A-11-120434 JP 2006-14922 A

The present invention has been made in view of such a background, and while using the same extraction cylinder (cylinder body) and the same filter, both drip coffee and espresso coffee are automatically and fully developed. This is an attempt to develop a new coffee machine that can be drunk.

First, the coffee machine according to claim 1 is:
A cylinder body as a substantial extraction space;
Comprising an upper piston and a lower piston that enable the cylinder body to be sealed,
In a coffee machine in which coffee powder is stored in the cylinder body and then supplied with the appropriate temperature and amount of hot water so that espresso coffee or drip coffee can be selectively extracted.
On the upper surface of the lower piston is provided a filter that prevents the passage of coffee powder,
This filter has a multilayer structure formed by laminating a plurality of screens, and each screen is laminated so that the opening of the filter gradually increases in the coffee liquid extraction direction.
The cylinder body and the filter are characterized in that the same one is used for extracting espresso coffee or drip coffee.

Moreover, in addition to the requirements of Claim 1, the coffee machine according to Claim 2
The plurality of screens having the multi-layer structure are supported by a reinforcing member from below, and the reinforcing member has a passage hole larger than the openings of the plurality of screens. It consists of.

Moreover, in addition to the requirements of the said Claim 2, the coffee machine of Claim 3 is
The reinforcing member is formed in a honeycomb shape in a plan view, and the hole shape of the passage hole is formed in a substantially regular hexagon.

Further, the coffee machine according to claim 4 is in addition to the requirement according to

claim

1, 2, or 3,
The plurality of screens to be laminated are formed of stainless steel plain woven wire nets each having a different opening.

Further, the coffee machine according to claim 5 is in addition to the requirements of

claim

1, 2, 3 or 4,
The plurality of screens constituting the filter and the screen and the reinforcing member are previously integrated by thermocompression bonding.

Further, the coffee machine according to claim 6 is in addition to the requirement according to

claim

1, 2, 3, 4 or 5,
The screen is characterized in that the aperture ratio of the through holes is 20% or more.

In addition, the coffee machine according to claim 7 is in addition to the requirement according to

claim

1, 2, 3, 4, 5 or 6,
The filter has a structure in which three layers of screens are laminated.

Moreover, in addition to the requirements of the said Claim 7, the coffee machine of Claim 8 is
Of the three-layer screen, the first layer is a plain woven wire mesh of 250-400 mesh (62-33.5 μm square in opening size),
The second layer is an 80 mesh (200 μm square opening size) plain woven wire mesh,
The third layer is a 40 mesh (400μm square in opening size) plain weave wire mesh,
Further, the size of the substantially regular hexagonal passage hole in the reinforcing member is 3.2 to 3.6 mm in the opposite side distance.

In addition, the coffee machine according to claim 9 is in addition to the requirements of

claim

1, 2, 3, 4, 5, 6, 7 or 8,
Each of the upper piston and the lower piston is configured to be movable up and down in the cylinder body,
When extracting the espresso coffee, the upper piston and the lower piston are relatively approached, the coffee powder contained in the cylinder body is sandwiched and tamped, and the extraction is performed in that state,
When extracting drip coffee, the upper and lower pistons are separated to the maximum extent in the cylinder body to obtain a larger extraction space than when espresso coffee is extracted. It consists of

Further, the coffee machine according to claim 10 is in addition to the requirement according to

claim

1, 2, 3, 4, 5, 6, 7, 8 or 9,
When extracting the drip coffee, along with supplying an appropriate amount of hot water for extraction into the cylinder body containing the coffee powder, air is supplied from the lower piston into the cylinder body and the coffee powder in the cylinder body This stirs the hot water, which causes the coffee body to settle from the heavy, large particles of coffee powder in the cylinder body, causing the light fine powder to settle behind or float in the liquid, and then stop stirring. In order to stabilize such a layer state, the coffee liquid portion which is located in the lower layer in the cylinder body and does not contain fine powder is discharged from the lower piston to the cup. is there.

The above-described problems can be solved by using the configuration of the invention described in each of the claims.
According to the first aspect of the present invention, a filter is formed by laminating a plurality of screens so as to withstand high pressure during espresso extraction, while on the other hand, particularly in a short period of coffee liquid during drip extraction. It is possible to provide a coffee machine that also considers the slipping-out property. That is, in the coffee machine of the present invention, both the drip coffee and the espresso coffee are brewed in earnest by devising the filter.

Further, according to the invention described in claim 2, since the plurality of laminated screens are further supported by the reinforcing member, the structure can withstand more reliably the high pressure that acts particularly during the espresso extraction. Further, it is a great advantage that such a filter can be used repeatedly, and the present invention in which a plurality of screens are further supported by a reinforcing member has an effect of further ensuring such repeated use.

Further, according to the invention described in claim 3, since the reinforcing member has a honeycomb shape in plan view having substantially regular hexagonal passage holes, a structure excellent in strength can be obtained while ensuring a high aperture ratio as a filter. That is, the reinforcing member of the present invention has a rational structure that does not impede the passage (disconnection) of the coffee liquid while strongly (efficiently) supporting the laminated screens.

According to the invention described in claim 4, since the plurality of screens are each formed of a plain woven wire mesh made of stainless steel having different mesh openings, it is easier to manufacture the filter than when the screen is formed of a tatami woven wire mesh. . Also, every time extraction is completed, the coffee residue on the filter (screen) is removed and removed, but since the screen is a plain weave wire mesh, it is easier to remove the coffee residue than in the case of a tatami wire mesh. (The coffee residue is hard to clog the screen). The filter requires regular cleaning, but the plain weave wire mesh is also excellent in cleaning properties.

Further, according to the invention described in claim 5, since the plurality of screens constituting the filter and the screen and the reinforcing member are integrated as a filter in advance by thermocompression bonding, especially during espresso extraction where high pressure is applied. It is possible to prevent misalignment of the screens in the laminated state, to prevent clogging of the screen that is in direct contact with the coffee residue, and to maintain the strength as a filter for a long time.

Further, according to the invention described in claim 6, 7 or 8, the same filter that can make both drip coffee and espresso coffee in earnest is made more specific.

According to the ninth aspect of the present invention, the upper piston and the lower piston are each configured to be movable up and down within the cylinder body, and are brought close to each other at the time of espresso extraction, while being extracted to the maximum extent at the time of drip extraction. Therefore, both espresso coffee and drip coffee can be brewed in earnest while using one cylinder body in common. That is, espresso coffee extracts a very small amount of coffee liquid, for example, about 30 cc (injected into a so-called demitasse cup with a minimum volume), while drip coffee extracts a large volume of about 150 cc, which is about five times that amount. However, in the present invention, the upper piston and the lower piston can be moved up and down so that both of these coffees can be brewed in earnest.
Further, at the time of drip extraction, since the length (space) of the cylinder main body is used to the maximum, the limited space in the cylinder main body can be utilized very effectively.
By the way, the purpose of charging coffee powder and the idea of moving the piston in the cylinder body to discharge coffee residue have been in the past, but espresso coffee and drip coffee are the same in the same cylinder body (extraction cylinder). There is no conventional idea of moving the piston up and down in order to extract it automatically, and it can be said that it is an extremely innovative idea.

According to the invention of claim 10, since the coffee powder and hot water in the cylinder body are agitated at the time of drip extraction, it is possible to brew a clear delicious drip coffee that hardly contains fine powder (authentic drip coffee Can be drowned).
That is, since the coffee powder originally contains gas (bubbles), if it is not agitated during drip extraction, the coffee powder large particles (heavy particles) containing this gas become larger in buoyancy than fine powder, It will surface. That is, when not stirring, fine powder will sink before a big particle, and will be extracted with coffee liquid. On the other hand, in the present invention in which coffee powder and hot water are stirred, the gas contained in the coffee powder is released by this stirring, so that the large particles, fine powder, and bubbles are sunk in this order to form a layer state. This layer serves as a filtration layer that prevents the passage of fine powder during extraction, and enables drip extraction of coffee liquid containing almost no fine powder.

It is the perspective view (a) which shows an example of the coffee machine of this invention, and a front view (b). It is a systematic diagram of the coffee machine of the present invention. It is the disassembled perspective view (a) which shows the extraction cylinder periphery (cass discharge | emission mechanism and coffee powder supply mechanism) in the coffee machine of this invention, and the front view (b) seen from the III direction in this figure (a). An exploded perspective view skeletally showing the configuration of the filter in the lower piston, an explanatory view (a) showing each opening in a plan view, and an explanatory view (b) showing two types of configurations of the filter in a vertical sectional view ). It is a table | surface which shows four types of how to combine each screen in the case of laminating | stacking three layers of screens. It is frame | skeleton explanatory drawing which shows the operation | movement condition at the time of extracting full-scale espresso coffee with the coffee machine of this invention in steps. It is frame | skeleton explanatory drawing which shows the operation | movement condition at the time of extracting full-scale drip coffee with the coffee machine of this invention in steps.

The embodiment for carrying out the present invention includes one described in the following examples, and further includes various methods that can be improved within the technical idea.

As shown in FIG. 2 as an example, the coffee machine A of the present invention includes a brewer unit 1 for substantially extracting coffee liquid from coffee powder W as an extraction raw material, and hot water for generating hot water for extraction and steam. / Steam generation unit 2, milk generation unit 3 for storing milk in a low temperature state and tailoring the milk taken out in an appropriate state according to the beverage menu, cup of coffee liquid or milk prepared in a desired state It comprises a pouring part 4 that pours into C.
Here, the “coffee liquid” described in the present specification refers to a state in which the coffee extract is extracted (eluted) from hot coffee as a solvent from the coffee powder W as a raw material. As an extraction method, espresso extraction ( Espresso coffee) and drip extraction (drip coffee). Some beverage menus require the addition of milk, but when referred to as “coffee liquor”, it mainly refers to the one before the addition of milk.
Incidentally, the drink menu that requires the addition of milk to the coffee liquid includes caffe latte, cappuccino, etc. In particular, cappuccino is a drink in which fine foamed milk is added to espresso coffee. Of course, the “beverage menu” includes a coffee liquid not added with milk, for example, a coffee liquid in an espresso-extracted state (that is, espresso coffee). In general, a menu button is selected by pressing a menu button.

The coffee machine A of the present invention is characterized in that both the espresso coffee and the drip coffee can be extracted in earnest while using the same brewer unit 1.
In addition, the roasting degree of coffee beans is generally classified into 8 stages, and it is said that 4 types are suitable for drip coffee from shallowly roasted and 4 types are suitable for espresso coffee from deeply roasted. ing. For this reason, in the present invention, in order to make both espresso coffee and drip coffee in earnest, espresso coffee and drip coffee are basically applied with coffee beans with different degrees of roasting, For example, when drip coffee is extracted for iced coffee, relatively strong roasted coffee beans may be used (actually practiced). Therefore, espresso extraction does not necessarily limit the use of deep roasted beans, and drip extraction does not necessarily limit the use of shallow roasted beans.
Hereinafter, each structural member which comprises the coffee machine A is demonstrated. In the description, the hot water / steam generation unit 2 will be described prior to the description of the brewer unit 1.

As described above, the hot water / steam generation unit 2 is a part that generates hot water for extraction, for example. The hot water generated here is also used to steam the coffee powder W before substantial extraction. The The hot water / steam generation unit 2 is also a part that generates steam for tailoring milk to a desired state.
As shown in FIG. 2 as an example, the hot water / steam generating unit 2 includes a water supply tank 21, a steam boiler 22, and a hot water boiler (main boiler) 23.
Among these, the water supply tank 21 is a site | part which stores the water which produces | generates hot water and a vapor | steam. The steam boiler 22 is a part that generates steam from the water supplied from the water supply tank 21. Further, the hot water boiler 23 is a part that generates hot water from water.
Here, in the present embodiment, when hot water is generated from water, the water from the water supply tank 21 is once sent to the hot water boiler 23 via the steam boiler 22. In order to obtain hot hot water efficiently, the water supplied from the water supply tank 21 is first heated appropriately by exchanging heat with the steam in the steam boiler 22 and then introduced into the hot water boiler 23. It is. In addition, the code | symbol 24 in a figure is the heat exchanger incorporated in the steam boiler 22 (upper part where a steam | steam retains) for this purpose.

The steam boiler 22 includes a heater (steam heater) 221 for heating water to generate steam, a temperature sensor 222 for measuring the temperature of the steam, a level sensor 223 for measuring the water level, and a boiler interior. And a safety valve 224 for preventing the pressure of the gas from rising above a specified value.
Further, the hot water boiler 23 includes a heater (main heater) 231 for heating the hot water supplied via the heat exchanger 24 and a temperature sensor 232 for measuring the temperature of the hot water (hot water). Is.

Here, in the water supply path L1 for sending water from the water supply tank 21 to the heat exchanger 24 in the steam boiler 22, a water supply pump M1 and a flow meter (flow meter) 25 for measuring the water supply amount (flow rate) are provided. Is provided.
Further, a water supply path L1 ′ is formed in a branched manner from the water supply path L1 to the water storage bottom of the steam boiler 22, and a water supply valve V1 is provided in this path. This valve is a valve (solenoid valve) for supplying water from the water supply tank 21 to the steam boiler 22 mainly during the initial operation of the coffee machine A. When the valve is opened (on), the branched water supply path L1 ′ is supplied. Are connected and become water-permeable, and when the valve is closed (off), the route becomes non-communication and the water-flow is stopped.

Next, the brewer unit 1 will be described.
The brewer unit 1 is a part that substantially extracts the coffee liquid from the coffee powder W as described above, and includes the extraction cylinder 11, the coffee powder supply mechanism 12, and the waste discharging mechanism 13.
Here, the coffee powder supply mechanism 12 is a mechanism for supplying the coffee powder W as a raw material to the extraction cylinder 11. Incidentally, in order to make both espresso coffee and drip coffee in earnest, as described above, it is originally different from the degree of roasting of coffee beans, the particle size when grinding coffee powder W from beans, etc. For this reason, also in the present invention, according to such an original extraction form, separate coffee powder W can be supplied to the extraction cylinder 11 in the espresso extraction and the drip extraction.
Further, the waste discharging mechanism 13 is a mechanism for discharging the coffee residue W1 after extraction (after filtration) from the extraction cylinder 11.
Hereinafter, the extraction cylinder 11, the coffee powder supply mechanism 12, and the waste discharging mechanism 13 will be described in detail.

As shown in FIG. 2 as an example, the extraction cylinder 11 includes a cylinder body 15 and an upper piston 16 and a lower piston 17 that can seal the cylinder body 15.
Of these, the cylinder body 15 has a cylindrical shape with the upper and lower sides opened, and the overall length (total height) is about 80 mm as an example, and the inner diameter is about 55 mm as an example.
In the cylinder body 15, the upper piston 16 and the lower piston 17 can be moved up and down independently, and when the espresso is extracted, the upper piston 16 and the lower piston 17 are relatively moved closer to each other. While the extraction space formed between them is narrowed, at the time of drip extraction, the upper piston 16 and the lower piston 17 are separated to obtain a large amount of the extraction space.
Here, symbol M2 in the figure is a lifting motor that moves the upper piston 16 up and down, and symbol M3 in the figure is a lifting motor that moves the lower piston 17 up and down.

Next, the upper piston 16 will be described.
The upper piston 16 is configured to be movable up and down in the cylinder body 15 as described above, and seals the upper part in the cylinder body 15 during extraction. Here, reference numeral 161 in the figure is an O-ring externally fitted to the upper piston 16 (to seal the extraction space), thereby preventing leakage of hot water, coffee liquid, etc. from the extraction space. The space can be maintained in an appropriate pressure state.
Of course, when the coffee powder W is put into the cylinder body 15, the upper piston 16 is retracted sufficiently above the cylinder body 15 to open the upper end opening of the cylinder body 15. It does not interfere with the charging of the coffee powder W (charging on the lower piston 17). Note that the above-described upper withdrawal position of the upper piston 16 is hereinafter referred to as an “upper end open position”.

A hot water supply path L2 for supplying hot water (hot water) is provided between the hot water boiler 23 and the upper piston 16, and a hot water supply valve V2 is provided in this path. . Here, the hot water supply valve V2 opens the valve to turn on the hot water supply path L2 when supplying hot water from the hot water boiler 23 to the inside of the cylinder body 15, that is, to the extraction space between the upper piston 16 and the lower piston 17. Communicate with each other to enter a hot water supply state, and when the valve is closed (off), the path is cut off and the hot water supply is stopped.
The upper piston 16 is connected to a pressure adjusting path L3 for setting the inside of the cylinder body 15 (extraction space) in a pressurized state or in an open state to the atmosphere. In this path, an air pump M4 is connected. And an air release valve V3. Here, the air pump M4 and the air release valve V3 actuate (turn on) the air pump M4 and close (turn off) the air release valve V3 when the extraction space is in a pressurized state, thereby opening the extraction space to the atmosphere. In this state, the air pump M4 is stopped (turned off) and the air release valve V3 is opened (turned on).

The upper piston 16 is provided with a filter 162 facing the extraction space (coffee powder W accommodated in the cylinder body 15). That is, the said filter 162 is provided in the lower surface of the upper piston 16, and the filter diameter is 54.6 mm as an example.
The main purpose of the filter 162 is to spray hot water on the coffee powder W accommodated in the extraction space, and no filtering action is necessary. For example, a filter used in a conventional espresso machine can be used. is there. Note that, due to such a structure, the inside of the upper piston 16 is naturally formed so that hot water supplied from the hot water supply path L2 passes through the filter 162 (watering hole) on the lower surface.

Next, the lower piston 17 will be described.
As described above, the lower piston 17 is also configured to be movable up and down in the cylinder body 15 like the upper piston 16 and seals the lower part in the cylinder body 15 during extraction. Here, reference numeral 171 in the figure denotes an O-ring that is externally fitted to the lower piston 17, thereby preventing leakage of hot water, coffee liquid, etc. from the sealed cylinder body 15 (extraction space). The inside of the extraction space can be maintained in an appropriate pressure state.
The lower piston 17 is different from the upper piston 16 in that the lower piston 17 can move up and down appropriately while always sealing the lower part in the cylinder body 15 during the extraction operation.
The lower piston 17 normally stands by at a substantially central position of the cylinder body 15 (this is referred to as “the origin position of (the lower piston 17)”), and at the time of espresso extraction, the lower piston 17 sets the origin position. While maintaining, the upper piston 16 descends to narrow the extraction space, while during drip extraction, the lower piston 17 descends to the vicinity of the lower end opening of the cylinder body 15 and the upper piston 16 approaches the upper end opening of the cylinder body 15. It is located and acquires the extraction space between the upper piston 16 and the lower piston 17 widely. As described above, in this embodiment, at the time of drip extraction, extraction is performed using the space (full length) in the cylinder body 15 almost to the maximum.

Further, an extraction path L4 is formed between the lower piston 17 and the pouring part 4 (nozzle 41), and the coffee liquid extracted by the cylinder body 15 (extraction space) through the path is poured out part 4. To be poured into the cup C from here. In addition, an extraction valve V4 is provided in the path, and this extraction valve V4 allows the extraction path L4 to communicate with the valve open (on) when pouring (feeding) the coffee liquid into the cup C. Is. On the other hand, in order to stop the transfer (discharge) of the coffee liquid, the route is blocked by closing the valve (off).

Further, a drain path L5 is formed in a branching manner from the installation part of the extraction valve V4 in the extraction path L4, and the drain valve V5 is provided in this branching part (installation part of the extraction valve V4).
In the drain path L5, the coffee liquid extracted in the cylinder body 15 gradually decreases by the transfer to the pouring section 4, and a lot of miscellaneous components are contained in the liquid (this) The residual liquid is discharged (discharged) from the drain path L5 to the outside. Therefore, the operation of the drain valve V5 is to open (turn on) the drain valve V5 and close (turn off) the extraction valve V4 when switching from the state in which the coffee liquid is being transferred to the pouring unit 4 to drain discharge. It is. Of course, the drain valve V5 is closed (off) while the coffee liquid is being transferred from the cylinder body 15 to the pouring section 4, so that the coffee liquid is not discharged from the drain path L5. It is.

Furthermore, an air supply path L6 for supplying air into the cylinder body 15 (in the extraction space) is connected to the lower piston 17, and an air pump M5 and a check valve V6 are provided in this path. . The reason why air is supplied from the air pump M5 to the extraction space is to stir the coffee powder W and hot water particularly during the drip extraction.

The lower piston 17 is provided with a filter 172 facing the extraction space (coffee powder W accommodated in the cylinder body 15). That is, the filter 172 is provided on the upper surface of the lower piston 17 and is a portion where the coffee powder W charged into the cylinder body 15 comes into contact. The filter diameter is 54.6 mm as an example, similar to the filter 162. is there.
However, the filter 172 has a filtering action that allows the coffee liquid extracted from the coffee powder W to pass therethrough while preventing the coffee powder W from passing therethrough. In addition, in the present invention, the filter 172 is an extremely innovative filter that can brew espresso coffee and drip coffee together in earnest.

Hereinafter, the filter 172 will be described in more detail.
As shown in FIG. 4 as an example, the filter 172 is formed by stacking a plurality of screens SC having different openings (opening sizes), and further supporting the stacked screens SC from below with a reinforcing member HC. It is. Here, a hole (eye) opened in each screen SC is defined as a passage hole h (“passage hole h” is commonly used in each screen SC and the reinforcing member HC).
In this embodiment, as shown in FIG. 4, each screen SC is formed of a stainless steel plain woven wire mesh and is laminated in three layers (three layers excluding the reinforcing member HC). In addition, the screens SC are stacked such that the passage holes h of the screens SC sequentially expand downward (this is referred to as “lowering”).
Here, when each of the three-layer screens SC is shown separately, the screen located at the top and in direct contact with the coffee powder W is referred to as a first-layer screen SC1. The screen located in the middle is the second-layer screen SC2, and the screen located at the bottom and in contact with the reinforcing member HC is the third-layer screen SC3. The size of the passage hole h of each screen SC will be described later.

Next, the reinforcing member HC will be described.
The reinforcing member HC supports the screen SC as described above. More specifically, the reinforcing member HC supports the screen SC so that the screen SC is not deformed or damaged by the pressure during extraction. In particular, at the time of espresso extraction, the cylinder body 15 (extraction space) is set to a high pressure state of about 10 bar as an example, so that a corresponding high pressure also acts on the screen SC. Strength and durability that can withstand this high pressure are required.
For this reason, a relatively thick stainless steel plate material is applied to the reinforcing member HC of the present embodiment (for example, a thickness of about 1 mm), and a substantially regular hexagonal passage hole h is opened here (so-called so-called “so-called”). Honeycomb).
The reason why the passage hole h of the reinforcing member HC is substantially regular hexagonal (because it is formed in a honeycomb shape in a plan view) is to simultaneously increase the strength and improve the aperture ratio as the reinforcing member HC. . That is, if the passage hole h is substantially a regular hexagon, the boundary portion between the passage holes h has a constant width dimension, and exhibits an excellent performance as a strength for supporting the screen SC, and also allows the coffee liquid to pass smoothly. It is possible to secure a high rate (as an example, an aperture ratio of 20% or more), and a limited filter area can be used effectively.
Of course, the shape of the passage hole h may be circular as represented by a general punching metal, but in this case, the boundary between the circular hole and the hole has a constant width dimension. Not every part is different. For this reason, if it is attempted to secure the necessary minimum strength at the narrowest boundary portion, there is a concern that the aperture ratio of the entire reinforcing member HC decreases, and that the limited filter area cannot be used effectively. For this reason, in this embodiment, as shown in FIG. 4, the reinforcing member HC is formed in a honeycomb shape.

Note that when the regular hexagonal passage hole h is opened in the reinforcing member HC, it is opened by etching in this embodiment, and therefore the reinforcing member HC is particularly referred to as “hexagonal etching”.
Here, the etching process is a hole-opening method in which a metal is melted with a chemical. A hole (pattern) plate to be opened is raised, and a metal plate (here, a stainless steel plate) is eluted (etched) to open a hole. For this reason, the hole is tapered in a longitudinal sectional view (see FIG. 4B).
Incidentally, the reason why the etching process is employed for the opening of the passage hole h is that in the case of this embodiment, the opening by press punching is extremely difficult. That is, here, as described above, a relatively high opening ratio is required as the reinforcing member HC, but it is extremely difficult to perform press punching with such a high opening ratio for a stainless steel plate having a thickness of about 1 mm (almost). Impossible). In addition, it is said that the press punching is normally a practical limit of an opening diameter of about φ0.5 and a plate thickness of about 0.3 to 0.4 mm. There are more restrictions). On the other hand, the size (opposite side distance) of the regular hexagonal passage hole h that opens in the reinforcing member HC in this embodiment is, as shown in FIG. 2 mm, the larger one is 3.6 mm.
Incidentally, the filter of the conventional espresso machine has a low aperture ratio (as an example, about 2 to 3%), and can be opened by press working. That is, when the aperture ratio is low, the convex molds forming needles for opening are dispersed and the strength as a mold can be maintained. However, when the aperture ratio is high as in this embodiment, the individual parts are formed. However, the strength as a die (actually a shape like a sword mountain in which individual needle-like portions are connected at the ends) cannot be maintained.
Note that (i) and (ii) in FIG. 4B are obtained by reversing the reinforcing member HC upside down. That is, this figure (i) is the example which provided the reinforcement member HC so that the through-hole h which forms a taper shape by a longitudinal cross-sectional view may spread downward, and this figure (ii) passes conversely to this This is an example in which the reinforcing member HC is provided so that the hole h is widened upward.

Next, the size (opening) of the through holes h of the screens SC1 to SC3 having a laminated structure will be described.
In general, the fine powder of coffee powder W exists from the smallest powder of about 20 μm. Therefore, in order to reliably prevent the passage of such fine powder, the opening of the screen (particularly the first screen SC1) is about 20 μm. It is preferable to make it less than (the numerical value of the mesh becomes large). However, if the eyes are made too fine (the mesh value is increased), the coffee liquid at the time of extraction deteriorates (sometimes it does not come off). In particular, in the drip extraction, a high pressure unlike the espresso extraction is not applied. Therefore, if the screen SC is too fine, a long extraction time is required even if a low pressure is applied. Incidentally, it is said that the maximum extraction time allowed for the coffee machine A as an automatic machine is about 1 minute.
For this reason, in the present embodiment, as an example of the combination of the three-layer screens SC1 to SC3, as shown in FIG. 5, a combination of A to D can be mentioned. Among these, B, C are particularly preferable. , D.
Here, the aperture ratio of the first screen SC1 in the combination A is about 31%, the aperture ratio of the first screen SC1 in the combination B is about 26.4%, and the aperture ratio of the first screen SC1 in the combination C is 27. The aperture ratio of the first-layer screen SC1 in the combination D is about 26.4%.

Since the fine powder of coffee powder W is the finest as described above and is about 20 μm, the screen SC having the smallest opening size among the screens SC shown in FIG. 5 (opening size 33.5 μm) is applied. Even if only the size is compared, the fine powder passes through the passage hole h of the screen SC and is poured into the cup C. However, in this embodiment, the coffee powder W and hot water are agitated particularly during the drip extraction, thereby preventing the fine powder from passing through while using the screen SC having an eye larger than the fine powder. Will be described later.

Further, it is preferable that the screens SC, the third-layer screen SC3, and the reinforcing member (hexagonal etching) HC are integrated in advance as a filter 172 and attached to the lower piston 17 in this state. This pre-integration can prevent lateral displacement of the screen SC in a laminated state, particularly in espresso extraction where high pressure is applied, and can further increase the strength as the filter 172, and further prevent clogging of the first screen SC1. It can be planned. Incidentally, the filter 172 of the present embodiment is made of metal as described above, and it is advantageous that such a metal filter can be used repeatedly (not disposable like a paper filter). Integrating the member HC also maintains the function of the filter 172 at a high level over a long period of time.
The conventional drip extraction (drip extraction using a paper or cloth filter) is said to remove the bean oil, which should be the umami of coffee, with paper or cloth. In comparison, espresso coffee is said to be about 4 to 5 times diluted. In this respect, since the present embodiment is a metal (stainless steel) filter, it can be extracted without impairing the oil of coffee beans, which is an umami component (it can be said that it can be done).
Further, in integrating the screen SC and the reinforcing member HC, a method called thermocompression bonding is preferable. This method is a method in which each screen SC and the reinforcing member HC are stacked, and then in a vacuum state at a high temperature and high pressure below the melting point for a certain time. This is a bonding method in which an intermetallic bond is generated at the contact portion by holding and is firmly fixed.

Further, a receiving structure for supporting the filter 172 from below is formed in the lower piston 17 while collecting the coffee liquid that has passed through the filter 172 (passage hole h).
Examples of such a receiving structure include protrusions such as ribs protruding from the bottom of the lower piston 17 upward (filter 172) (for example, synthetic resin made of multiple concentric circles) (not shown). Further, the portion partitioned by the protrusion and the protrusion becomes a passage for the coffee liquid and the residual liquid, and the coffee liquid and the residual liquid are discharged from the discharge port (usually one place at the bottom) formed in a part of the passage. The liquid is discharged into the extraction path L4 (the remaining liquid is the drain path L5).

Next, the coffee powder supply mechanism 12 will be described.
As described above, the coffee powder supply mechanism 12 is a mechanism that feeds the coffee powder W as a raw material into the cylinder body 15 (extraction space). In the present invention, both espresso coffee and drip coffee are brewed in earnest. As described above, different coffee powder W is put into the cylinder body 15.
Specifically, both coffees are ground from beans each time they are extracted to produce coffee powder W. As an example, as shown in FIG. 1 and FIG. 3, a hopper 121 and a grinder 122 for espresso coffee, A drip coffee hopper 123 and a grinder 124 are provided.
Here, as described above, as the coffee beans for espresso coffee, so-called deep roasted beans to medium roasted beans with a relatively strong roasting degree are often used, and this is used in advance in the espresso hopper 121. Reserved. At the time of espresso extraction, an appropriate amount of coffee beans are taken out from the espresso hopper 121 and ground by the espresso grinder 122 into a state (fine powder) called “finely ground” or “very finely ground”. Is.

On the other hand, as coffee beans for drip coffee, so-called shallow roast beans to medium roast beans with a relatively weak roast degree are often used, and these are stored in advance in a drip hopper 123. At the time of drip extraction, an appropriate amount of coffee beans is taken out from the drip hopper 123 and ground by a drip grinder 124 into a state called “medium grind”, “coarse grind”, or the like.
The espresso coffee powder W and the drip coffee powder W generated in this way are slid down by the slider 125 and the like, and are put into the cylinder body 15 (extraction space) from the

grinders

122 and 124. is there. Of course, when the coffee powder W is charged into the cylinder body 15, as described above, the upper piston 16 is retracted to the upper end open position and the upper end opening of the cylinder body 15 is opened (the coffee powder W is charged). In a state that does not hinder.
Incidentally, in the present embodiment, the above-mentioned

grinders

122 and 124 both apply a conical grinder, and the motor for driving the grinder is not provided to rise upward but downward (downward). So as to prevent the motor (top portion) from protruding upward.

Next, the residue discharging mechanism 13 will be described.
As described above, the residue discharging mechanism 13 is a mechanism for removing and discharging the extracted coffee residue W1 from the extraction cylinder 11. Here, in the present embodiment, the discharging operation of the coffee residue W1 is performed at the upper end opening of the cylinder body 15. For this reason, during the operation, the upper piston 16 moves to the upper end open position so as not to hinder the operation. It is something to be made.
On the other hand, during the operation, the lower piston 17 is raised to the upper end opening of the cylinder body 15 so that the coffee residue W1 placed on the filter 172 is located at a position slightly higher than the upper end of the cylinder body 15. . In this state, the surface of the filter 172, that is, the first-layer screen SC1 is discharged by the scraper-like push arm 131, and the coffee residue W1 on the first-layer screen SC1 is scraped (removed) and discharged out of the extraction cylinder 11. (See FIG. 3).

Note that one operation (one stroke) in which the push arm 131 scrapes the coffee residue W1 on the surface of the filter 172 is an operation of the rotating arm 132 linked to the push arm 131 as shown in FIG. Is what you do. The operation (turning) of the turning arm 132 is performed by driving the waste discharging motor M6. A cam mechanism is provided between the two, and the turning mechanism 132 is driven by the waste discharging motor M6 via the cam mechanism. The rotation is transmitted as the rotation of the rotation arm 132.
Incidentally, the coffee residue W1 removed from the lower piston 17 (filter 172) is dropped and recovered into an appropriate recovery box 134 (see FIG. 1) via a chute discharging chute 133, for example, as shown in FIG. It is what is done.

Next, the milk production | generation part 3 is demonstrated.
The milk generating unit 3 refrigerates the milk as described above, and when a beverage menu that requires addition of milk (such as latte, cappuccino) is selected, an appropriate amount of refrigerated milk is taken out according to the beverage menu, It is a part tailored to a desired state.
Here, examples of how to prepare milk include foamed milk, hot milk, cold milk, etc. Among these, for example, foamed milk is a milk that is finely whipped by bringing steam into contact with refrigerated milk (cold milk) ( High temperature), and suitable for cappuccino as described above.
For this reason, as shown in FIG. 2 as an example, the milk generation unit 3 mainly uses a milk supply path L7 that takes out milk in a low temperature state from a refrigerator compartment or the like and supplies it to the dispensing unit 4 (nozzle 41). The steam contact path L8 and the cleaning path L9 are joined to this path, and these paths will be described below.

That is, the steam contact path L8 is merged with the milk supply path L7, and the steam generated by the steam boiler 22 is transferred from the merge section to the milk supply path L7 (pouring section) by the steam contact path L8. (Toward 4). In addition, a venturi valve VV is provided at this junction, and the suction action of this venturi sucks (sucks) milk from the refrigerator compartment without using a milk supply pump. It can be transported.
In the milk supply path L7, for example, a rotary control valve (not shown) for controlling the milk suction amount (transfer amount) is provided upstream of the venturi valve VV. An adjustment motor M7 in FIG. 2 adjusts the opening / closing amount (rotation amount). Incidentally, an air introduction groove communicating with the milk supply path L7 from the outside is formed on the surface of the valve body (disk) of the control valve, and is formed so as to introduce air from the outside simultaneously with the suction of milk. Moreover, the air introduction groove is formed so as to introduce a certain amount of air regardless of the posture (angle) of the valve body while the valve body is in communication with the milk supply path L7 (during suction). For this reason, the control valve can be said to be a valve that not only controls the flow rate of milk but also adjusts how to prepare milk (foaming state), and in that sense, the adjustment motor M7 can also be said to be used for milk froth adjustment. Such a control valve is disclosed in detail in Japanese Patent Application No. 2011-264925.
The steam contact path L8 is provided with a steam supply valve V8. This steam supply valve V8 is opened when steam is fed from the steam boiler 22 to the milk supply path L7 (Venturi valve VV). ON) and the supply of the steam is stopped when the valve is closed (OFF).
Incidentally, the timing of pouring milk into the cup C is not necessarily constant, for example, “post-addition” in which the milk is poured after the coffee liquid is poured into the cup C, and the milk is poured before the coffee liquid is poured into the cup C. There are “pre-addition”, “simultaneous addition” in which milk is poured almost simultaneously with pouring the coffee liquid into the cup C, and these can be appropriately set (adjusted) by selection of a beverage menu.

Next, the cleaning path L9 will be described.
In the milk supply path L7, a switching valve CV is provided in front of the control valve (adjusting motor M7), and the section from the steam boiler 22 to the switching valve CV is connected by a cleaning path L9. This washing path L9 is a path for taking out the hot water of the steam boiler 22 from the bottom of the boiler and flowing it into the milk supply path L7 to wash (automatically wash) the milk supply path L7, more specifically, the switching valve CV to the nozzle 41. It is. Of course, at the time of washing, the suction of milk is shut off by operating the switching valve CV, while the milk supply path L7 is communicated with the washing path L9, and hot water is sucked from the washing path L9 by the suction action of the venturi, and the milk supply path The inside of L7 is washed (hot water washing).
In addition, a hot water supply valve V9 is provided in the cleaning path L9, and when the hot water is fed from the steam boiler 22 to the milk supply path L7, the hot water supply valve V9 is opened (on) and closed (off). ) Will stop the hot water supply.
Further, a tank T is provided in the cleaning path L9, and actually, hot water for cleaning is sent from the tank T to the milk supply path L7.
It should be noted that hot water for washing the milk supply path L7 is taken out from the bottom of the steam boiler 22 when there is sediment in the steam boiler 22 (for example, iron in water). This is because L7 is discharged simultaneously with cleaning.

Next, the extraction unit 4 will be described.
As described above, the dispensing unit 4 is a part for finally pouring the coffee liquid extracted by the cylinder body 15 or the milk tailored to a desired state in the milk generating unit 3 into the cup C. The main member.
In the embodiment shown in FIG. 1, the bend stage having the nozzle 41 is formed in an open state to the atmosphere. However, the bend stage can be formed as a room partitioned by an open / close door as appropriate. is there.
The nozzle 41 preferably has a structure having a coffee liquid outlet 411, a hot water outlet 412, and a milk outlet 413 separately as shown in FIGS. 1 and 2, and is extracted by the brewer section 1 (extraction cylinder 11). The coffee liquid and the milk prepared by the milk generating unit 3 are configured to be poured into the cup C separately.
.
Incidentally, from the hot water boiler 23 to the hot water pouring outlet 412 of the nozzle 41, a hot water pouring route L10 is branched from the hot water supply route L2, and hot water poured into the cup C is sent through this route. Further, a hot water supply valve V10 is provided in the hot water pouring path L10, and when the hot water is fed from the hot water boiler 23, the hot water supply valve V10 is opened (on) and closed (off). ) Will stop the hot water supply.

The coffee machine A of the present invention has the basic structure as described above. Hereinafter, an embodiment in which the coffee machine A is applied to extract espresso coffee and drip coffee in earnest will be described.
(1) Initial State of Extraction Cylinder First, the initial state of the extraction cylinder 11, that is, the initial state of the upper piston 16 and the lower piston 17 will be described.
As described above, the lower piston 17 stands by at an origin position that is substantially in the middle of the cylinder body 15 (see FIG. 6A).
Similarly, as shown in FIG. 6A, the upper piston 16 is initially waiting at the upper end open position (a position higher than the upper end opening of the cylinder body 15). This is to allow.
The coffee powder W is preferably ground from the beans and put into the cylinder body 15 (extraction space) each time the beverage menu button is pressed (after the beverage menu is selected). For this reason, in this embodiment, as described above, the hopper and grinder are separately provided, that is, the espresso-only hopper 121 and grinder 122, and the drip-only hopper 123 and grinder 124 are provided (FIGS. 1 and 3). After the menu button is pressed, a dedicated coffee powder W corresponding to the menu is ground from the beans and put into the cylinder body 15.
Incidentally, the degree of roasting of coffee beans, the amount of coffee powder W input, or the amount of extraction described below is merely a standard example, and various changes can be made.

(2) Extraction mode of espresso coffee First, when the espresso menu is selected by turning on the menu button or the like, an appropriate amount of coffee beans is supplied from the espresso hopper 121 to the espresso grinder 122, where appropriate grain size is selected. (Coffee powder W dedicated to espresso is produced, usually in powder form). Next, the coffee powder W for espresso is put into the cylinder body 15 through the slider 125, and the state shown in FIG.
Here, the amount of the coffee powder W charged into the cylinder body 15 is about 10 to 15 g per cup (for one person).

After charging the coffee powder W, as shown in FIG. 6B, the upper piston 16 is automatically lowered from the upper end open position, whereby the coffee powder W is sandwiched between the lower piston 17 and the upper piston 16. Subject to compression (so-called tamping). The degree of compression of the coffee powder W can be detected (controlled) by, for example, the current value of the elevating motor M2 responsible for the vertical movement of the upper piston 16, so that the upper piston 16 is lowered until a predetermined current value is reached. Is compressed at a predetermined pressure, and this compressed state is maintained.
Incidentally, the space between the lower piston 17 and the upper piston 16 sandwiching the coffee powder W in the cylinder body 15 becomes a substantial extraction space (cylinder actual volume at the time of espresso extraction), which is about 30 cc as an example.

After that, when the water supply pump M1 is turned on and the hot water supply valve V2 is turned on, as shown in FIG. 6C, hot water is poured (sprayed) from the surface of the filter 162 of the upper piston 16 in a shower shape, and the coffee powder in the cylinder body 15 It is for steaming W.
Here, the hot water temperature of the pouring is 90 ± 2 ° C. as an example, and the pouring amount is about 30 cc. This pouring amount is measured by the flow meter 25 and then the pouring is automatically stopped. Yes (that is, the feed water pump M1 is off and the hot water supply valve V2 is off).
In addition, after the pouring is stopped, it takes about 5 to 10 seconds to steam the coffee powder W. In such a steaming process, the upper piston 16 compressed with the coffee powder W is moved upward by about 1 mm. It is possible to form a permissible space (allowed space for steamed coffee powder W to swell because the steamed coffee powder W swells) by making it rise (back).

After the coffee powder W is steamed in this way, the hot water supply pump M1 is turned on and the hot water supply valve V2 is turned on again to pour hot water from the surface of the filter 162 of the upper piston 16 as shown in FIG. Is substantially extracted. Note that the pouring in this step is continued until reaching 80 to 100 cc, and when the prescribed amount of pouring is measured by the flow meter 25, the pouring is automatically terminated (water supply pump M1 off). -Hot water supply valve V2 off).
Further, in accordance with the substantial extraction of the coffee liquid, the extraction valve V4 of the extraction path L4 is automatically turned on, and the coffee liquid extracted in the cylinder body 15 is nozzled from the lower piston 17 through the extraction path L4. 41 (coffee liquid pouring port 411) is transferred to the cup C from here.
The amount of coffee liquid poured from the nozzle 41 to the cup C is about 30 to 60 cc.
The internal pressure of the cylinder body 15 during espresso extraction is set to a high pressure of about 10 bar, but the filter 172 of the lower piston 17 supports a three-layer screen SC (plain woven wire mesh) with a reinforcing member HC (hexagonal etching). Because of this structure, the screen SC is not deformed (that is, the filtration performance can be maintained) and can withstand the high pressure as described above.
If the initial selection of the beverage menu is a latte, cappuccino, or the like, as the coffee liquid is poured into the cup C, foamed milk, hot milk, or the like is poured into the cup C, for example, about 100 cc.

Thereafter, such a substantial extraction operation is stopped with a time-up. Specifically, the extraction valve V4 is automatically closed when time is up, and at the same time, the drain valve V5 is opened, and as shown in FIG. Is discharged from the drain path L5.
The drain discharge amount is about 20 to 40 cc as an example.

Then, after discharging such residual liquid, the drain valve V5 is closed (actually automatically turned off when time is up), and the coffee residue W1 is discharged.
As an example, as shown in FIG. 6 (f), the upper piston 16 first rises to the upper end open position above the cylinder body 15 (upper end opening), and waits here (actually with a limit switch). Detect and automatically stop the upward movement of the upper piston 16).
Thereafter, with a slight delay, the lower piston 17 moves up in the cylinder body 15 to push up the coffee residue W1 to the upper end opening of the cylinder body 15, which is the residue discharge position. In addition, the waste discharging position is actually detected by a limit switch, and the ascent of the lower piston 17 is automatically stopped.
Next, as shown in FIG. 3, when the waste discharging motor M6 is turned on, the push arm 131 of the waste discharging mechanism 13 is operated to remove the coffee waste W1 from the lower piston 17 (filter 172), and to the recovery box 134 or the like. It falls and throws in.
Since the screen SC (particularly the first-layer screen SC1) is formed of a plain woven wire mesh, clogging at the time of waste discharge can be reduced (can prevent sticking) and can be performed periodically as compared with the case where the screen SC is formed of a woven wire mesh. Filter cleaning is also easy.

After the discharge of the coffee residue W1, as shown in FIG. 6G, the lower piston 17 descends (returns) to the origin position, the extraction cylinder 11 returns to the initial state, and enters a standby state for the next extraction. Incidentally, FIG. 6 (g) and FIG. 6 (a) are the same as the state of the coffee machine A only by the difference in whether or not the coffee powder W is input.

(3) Drip Coffee Extraction Mode Next, the drip coffee extraction mode will be described. The initial state of the extraction cylinder 11 is the same as that at the time of espresso extraction (common) as shown in FIG.
First, when the drip menu is selected by turning on the menu button or the like, an appropriate amount of coffee beans are supplied from the drip hopper 123 to the drip grinder 124, where it is ground to an appropriate particle size (coffee powder for drip use only) W is generated). And this coffee powder W is thrown in in the cylinder main body 15 via the slider 125 (refer FIG. 3). At this time, the amount of coffee powder W put into the cylinder body 15 is about 10 to 15 g per cup (for one person).
Further, while the coffee powder W is being charged, as shown in FIG. 7B, the lower piston 17 is lowered to the lower end opening in the cylinder body 15 (actually with a limit switch). Detecting and automatically lowering the lower piston 17 is stopped). The reason why the lower piston 17 is lowered from the origin position is that drip extraction requires a larger extraction space than espresso extraction. In addition, the extraction time can be shortened by simultaneously adding the coffee powder W and lowering the lower piston 17.

Thereafter, as shown in FIG. 7 (c) as an example, the upper piston 16 is lowered from the upper end open position to the upper end opening of the cylinder body 15 (actually detected by a limit switch to automatically stop the lowering of the upper piston 16). The cylinder body 15 is hermetically sealed, and this sealed space becomes the extraction space. Thus, in the drip extraction, the extraction is performed in the state where the upper piston 16 and the lower piston 17 are separated to the maximum extent in the cylinder body 15. Incidentally, the extraction space (cylinder actual volume) in a state where the upper piston 16 and the lower piston 17 are separated to the maximum extent is about 200 cc.

Thereafter, when the water supply pump M1 is turned on and the hot water supply valve V2 is turned on, as shown in FIG. 7D as an example, hot water is poured (sprayed water) from the surface of the filter 162 of the upper piston 16 in the form of a shower. Of coffee powder W (steam coffee powder W for about 5-10 seconds after pouring is stopped).
At this time, it is preferable to open the air release valve V3 in the pressure adjustment path L3 to discharge the air in the cylinder body 15 from the upper piston 16 to the outside, thereby promoting the pouring of hot water from the hot water supply path L2. Incidentally, the hot water temperature of the pouring in the steaming process is 90 ± 2 ° C. as an example, and the pouring amount is about 50 cc. The amount of pouring is measured by the flow meter 25, and the pouring is automatically stopped after the measurement (that is, the water supply pump M1 is turned off and the hot water supply valve V2 is turned off).

Thereafter, the water supply pump M1 is turned on and the hot water supply valve V2 is turned on again to pour hot water from the surface of the filter 162 of the upper piston 16 to substantially extract the coffee liquid. Here, pouring is continued until it reaches 200 to 250 cc, and after the prescribed amount of pouring is measured by the flow meter 25, pouring is automatically terminated (water supply pump M1 off / hot water supply) Valve V2 off).
In this drip extraction, as shown in FIG. 7 (e), air is supplied into the cylinder body 15 from the lower piston 17 (filter 172) with the air pump M5 on, and the coffee powder W and hot water are supplied. The (extract) is sufficiently stirred. Incidentally, the feeding of air from the air pump M5 is automatically stopped when time is up.

When the amount of pouring water into the cylinder body 15 reaches around 200 cc, the extraction valve V4 of the extraction path L4 is turned on, and the coffee liquid extracted in the cylinder body 15 is discharged from the lower piston 17 (filter 172) to the nozzle 41 (coffee liquid). It is transferred to the spout 411) and poured into the cup C from here (see FIG. 7 (f)).

By the above-described stirring, as shown in FIG. 7 (f ′), as an example, in the cylinder body 15, the coffee powder W in the liquid settles from the large large particles, and the light fine powder settles behind the upper part. It floats in the liquid and separates large particles and fine powder. Then, when the stirring is stopped, such a separated state (layer state) is stabilized, and the miscellaneous bubbles are floated on the liquid (fine powder). In this state, as described above, the extraction valve V4 on the lower piston 17 side is opened and the discharge of the coffee liquid is started. Therefore, a clear coffee liquid without turbidity, that is, a coffee liquid containing almost no fine powder can be poured into the cup C. It can be done.
Incidentally, such agitation with air is similar to siphon drip extraction. That is, in the siphon type, as described above, the coffee powder in the upper chamber is agitated by the power of the boiling water in the lower chamber, and further, a precipitate layer of the coffee powder is formed in the liquid by additional agitation with a hand spatula. It is.

Further, when the coffee liquid extracted in the cylinder main body 15 is sent to the nozzle 41, as shown in FIG. 7 (f), the pressure from the upper piston 16 into the cylinder main body 15 is slightly delayed from the opening of the extraction valve V4. It is preferable to supply air (air release valve V3 off / air pump M4 on) to facilitate the transfer of the coffee liquid to the nozzle 41 (reduction of extraction time). Incidentally, the amount of the coffee liquid poured into the cup C is about 150 to 180 cc as an example, but hot milk or the like may be added by reducing the amount of the coffee liquid.

Thereafter, the substantial extraction (delivery of the coffee liquid to the nozzle 41) is stopped when time is up. Specifically, the extraction valve V4 is closed due to time-up, and at the same time, the drain valve V5 is opened, and as shown in FIG. Discharge from the path L5.

Then, after discharging such residual liquid, as shown in FIG. 7 (h), the lower piston 17 is raised in the cylinder body 15 to compress the coffee residue W1 and squeeze out the liquid in the residue. The raising operation of the lower piston 17 is to raise the lower piston 17 to the compression condition by the lifting motor M3. During compression of the coffee residue W1, the drain valve V5 is opened, and the liquid squeezed from the residue is discharged from the drain path L5.

Thereafter, the drain valve V5 is closed (actually automatically turned off when time is up), and the coffee residue W1 is discharged. As an example, as shown in FIG. 7 (i), first, the upper piston 16 is first raised to the upper end open position, and is then put on standby (actually detected by a limit switch to automatically stop the upper piston 16 from rising). To do). After a little delay, the lower piston 17 is raised and pushed up to the waste discharging position while the coffee waste W1 is placed (actually, the position is detected by a limit switch and the lower piston 17 is automatically stopped from rising. )
Thereafter, when the waste discharging motor M6 is turned on, the push arm 131 of the waste discharging mechanism 13 is operated to remove the coffee waste W1 on the lower piston 17 (filter 172) and drop it into the collection box 134 or the like (FIG. 3).
Next, as shown in FIG. 7 (j), the lower piston 17 descends (returns) to the origin position, and the extraction cylinder 11 returns to the initial state to prepare for the next extraction.
FIG. 7 (j) is in the same state as FIG. 7 (a).

As described above, the present invention can automatically extract full-fledged drip coffee in which fine powder is prevented from being mixed, which is extremely innovative and highly useful. Note that a paper filter may be used if it only prevents the mixing of fine powder. In that case, however, the paper filter should be kept away because it smells and tastes the paper that is the filter material, such as lignin. Some people do. Of course, although the metal filter itself has existed conventionally, since the conventional metal filter opens the passage hole by punching, the mesh opening is relatively large, and the mixing of fine powder was not torn.
In addition, paper filters cannot be used repeatedly like metal filters, and each filter needs to be replaced and discarded every time it is extracted. Of course, if it is a metal filter, as described above, it is possible to sufficiently drip the oil of coffee beans, which is an umami component (compared to conventional drip extraction using a paper or cloth filter). .
Thus, in the present invention, while using a metal filter, it is extremely epoch-making that full-scale drip coffee can be extracted by preventing the mixing of fine powder.

As described above, the coffee machine of the present invention is such that both the espresso coffee and the drip coffee are brewed in earnest while applying the same extraction cylinder (cylinder body) and the same filter. The name of the present invention is also “coffee machine”. However, such a revolutionary coffee machine can be provided to the market as a beverage dispenser that sells a wide variety of beverage menus in combination with, for example, a device for producing tea or green tea (so-called tea machine). Is possible. Therefore, the coffee machine of the present invention can be applied to various beverage dispensers that provide both espresso coffee and drip coffee coffee with a full-fledged taste.
On the other hand, as described above, espresso machines that can brew espresso coffee in earnest are often installed in coffee shops. For this reason, in consideration of such a current situation, it is also extremely useful to focus on only the drip extraction of the present invention (equipment that extracts only full-fledged drip coffee) and to provide a drip extraction only device to the market. . That is, by installing a drip extraction-only device next to an existing espresso machine, a wider menu of more authentic coffee drinks can be provided.

A Coffee machine 1 Brewer part 2 Hot water / steam generation part 3 Milk generation part 4 Extraction part

1 Brewer part 11 Extraction cylinder 12 Coffee powder supply mechanism 13 Waste discharge mechanism

11 Extraction cylinder 15 Cylinder body 16 Upper piston 17 Lower piston

16 Upper piston 161 O-ring 162 Filter

17 Lower piston 171 O-ring 172 Filter SC screen SC1 First layer screen SC2 Second layer screen SC3 Third layer screen HC Reinforcement member h Passing hole

12 Coffee powder supply mechanism 121 Hopper (for espresso)
122 grinder (for espresso)
123 Hopper (for drip)
124 grinder (for drip)
125 slider

13 Waste discharging mechanism 131 Push arm 132 Rotating arm 133 Chute 134 Collection box

2 Hot Water / Steam Generation Unit 21 Water Supply Tank 22 Steam Boiler 23 Hot Water Boiler 24 Heat Exchanger 25 Flow Meter

22 Steam boiler 221 Heater 222 Temperature sensor 223 Level sensor 224 Safety valve

23 hot water boiler 231 heater 232 temperature sensor

4 pouring part 41 nozzle 411 coffee liquid pouring port 412 hot water pouring port 413 milk pouring port

W Coffee powder W1 Coffee residue C Cup T Tank

L1 Water supply route L1 ′ Water supply route L2 Hot water supply route L3 Pressure adjustment route L4 Extraction route L5 Drain route L6 Air supply route L7 Milk supply route L8 Steam contact route L9 Cleaning route L10 Hot water pouring route

V1 Water supply valve V2 Hot water supply valve V3 Air release valve V4 Extraction valve V5 Drain valve V6 Check valve V8 Steam supply valve V9 Hot water supply valve V10 Hot water supply valve VV Venturi valve CV switching valve

M1 Water supply pump M2 Lift motor M3 Lift motor M4 Air pump M5 Air pump M6 Waste discharge motor M7 Adjustment motor

Claims

A cylinder body as a substantial extraction space;
Comprising an upper piston and a lower piston that enable the cylinder body to be sealed,
In a coffee machine in which coffee powder is stored in the cylinder body and then supplied with the appropriate temperature and amount of hot water so that espresso coffee or drip coffee can be selectively extracted.
On the upper surface of the lower piston is provided a filter that prevents the passage of coffee powder,
This filter has a multilayer structure formed by laminating a plurality of screens, and each screen is laminated so that the opening of the filter gradually increases in the coffee liquid extraction direction.
In the coffee machine, the cylinder body and the filter may be the same when extracting espresso coffee or drip coffee.
The plurality of screens having the multi-layer structure are supported by a reinforcing member from below, and the reinforcing member has a passage hole larger than the openings of the plurality of screens. The coffee machine according to claim 1.
3. The coffee machine according to claim 2, wherein the reinforcing member is formed in a honeycomb shape in a plan view, and the hole shape of the passage hole is formed in a substantially hexagonal shape.
4. The coffee machine according to claim 1, wherein each of the plurality of screens to be laminated is formed of a stainless steel plain woven wire net having different openings.
5. The coffee machine according to claim 1, wherein the plurality of screens constituting the filter and the screen and the reinforcing member are integrated in advance by thermocompression bonding.
The coffee machine according to claim 1, 2, 3, 4, or 5, wherein the screen has an opening ratio of a passage hole of 20% or more.
The coffee machine according to claim 1, 2, 3, 4, 5 or 6, wherein the filter has a structure in which three layers of screens are laminated.
Of the three-layer screen, the first layer is a plain woven wire mesh of 250-400 mesh (62-33.5 μm square in opening size),
The second layer is an 80 mesh (200 μm square opening size) plain woven wire mesh,
The third layer is a 40 mesh (400μm square in opening size) plain weave wire mesh,
8. The coffee machine according to claim 7, wherein the size of the substantially regular hexagonal passage hole in the reinforcing member is 3.2 to 3.6 mm in the opposite side distance.
Each of the upper piston and the lower piston is configured to be movable up and down in the cylinder body,
When extracting the espresso coffee, the upper piston and the lower piston are relatively approached, the coffee powder contained in the cylinder body is sandwiched and tamped, and the extraction is performed in that state,
When extracting drip coffee, the upper and lower pistons are separated to the maximum extent in the cylinder body to obtain a larger extraction space than when espresso coffee is extracted. The coffee machine according to claim 1, 2, 3, 4, 5, 6, 7 or 8.
When extracting the drip coffee, along with supplying an appropriate amount of hot water for extraction into the cylinder body containing the coffee powder, air is supplied from the lower piston into the cylinder body and the coffee powder in the cylinder body This stirs the hot water, which causes the coffee body to settle from the heavy, large particles of coffee powder in the cylinder body, causing the light fine powder to settle behind or float in the liquid, and then stop stirring. In order to stabilize such a layer state, after that, a portion of the coffee liquid that is located in the lower layer in the cylinder body and does not contain fine powder is discharged from the lower piston to the cup. The coffee machine according to 1, 2, 3, 4, 5, 6, 7, 8, or 9.