Flow-optimized pour over coffee brewing system

A pour-over coffee dripper is presented. The dripper includes a container having a first opening and a second opening of different sizes and a sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening.

BACKGROUND

The inventive concept disclosed herein relates to a pour-over coffee dripper.

Coffee drinks are popular beverages enjoyed in various parts of the world, hot or cold. Coffee drinks have a wide range of taste and flavors depending on factors such as origin and type of coffee beans, roasting technique used, and the brewing method used. Each of these factors can have a significant impact on the flavor and aroma of the resulting coffee drink. For example, even using beans from one batch, using different brewing methods can produce coffee drinks that taste very different.

One of the brewing techniques that are available involves using a pour-over dripper (“dripper”). To brew a cup of coffee using a dripper, a filter is usually placed in the container that is generally shaped like a cup or bowl, coffee grounds are placed in the filter, and water is poured over the coffee grounds. The coffee flavors get extracted from the coffee grounds into the water with optimal contact time, and the flavored water is drained out of the dripper into a cup.

The dripper offers the advantage of allowing one cup of coffee to be made at a time, in addition to ease of cleaning that comes with simplicity of design (i.e., few parts or components). Furthermore, some users may find the experience of watching his coffee get brewed right on the table enjoyable and relaxing.

While there are several different coffee drippers on the market today made with different designs and materials, each product has its disadvantage. A dripper that will allow optimal extraction for improved flavor and aroma in the resulting drink is desired.

SUMMARY

The inventive concept pertains to a liquid dripper that is useful for making coffee. The liquid dripper includes a container having a first opening and a second opening of different sizes and a sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening.

DETAILED DESCRIPTION

The inventive concept pertains to a pour-over coffee dripper with a container that is optimized for water flow and heat retention that contribute to improved aroma and flavor of the resulting drink.

FIG. 1is a perspective view of a dripper10according to one embodiment. As shown, the dripper10has a container portion20attached to a base30. In the particular embodiment, the container portion20has a first opening at the top that is useful for pouring liquid into the container portion20and a second opening through which the liquid exits the container portion20. The second opening is formed in a bottom surface of the container portion20and is of a different size than the first opening. In the embodiment that is shown, the fist opening is larger than the second opening. The first opening and the bottom surface, in this particular example, lie in planes that are parallel to the x-z plane referring to the coordinates ofFIG. 1. A sidewall21extends between the first opening and the bottom surface23(bottom surface23is shown inFIG. 4). In the particular embodiment shown, the first opening and the bottom surface23are both circular; however, this is not a limitation of the inventive concept. Ridges22are formed on the inside surface of the sidewall. The ridges22protrude inward from the sidewall22and extend in a straight line between the first opening and the second opening while following the contours of the sidewall21.

In one embodiment, the dripper10is made of porcelain. More specifically, the dripper10may be manufactured using a material that can be made thin, provides for heat retention and low thermal mass while maintaining overall strength of the product. One example of a suitable material is a high-grade porcelain that is unique to the Kyushu region of Japan. This porcelain material is fired at an ultra-high temperature (>1300° C.) that results in a high level of durability. Firing the dripper at an ultra-high temperature also creates a smooth glaze which may reduce friction and improve fluid flow through the dripper10.

In one embodiment, the container20is sized for a 350 mL cup. For example, the inner diameter at the top rim of the container20may be about 110 mm, the length of the slanted inner wall may be about 70 mm, and the inner diameter at the bottom of the container20may be about 47 mm. The shapes and measurements provided here are not intended to be limiting of the disclosure, and are just provided as an example. The inner dimensions may be optimized for a filter that is intended to be used with the dripper10. In one embodiment, the weight of the dripper10does not exceed 290 g.

FIG. 2is a side view of the dripper10. In the particular embodiment, the sidewall21of the container20is set at about 65.7° with respect to a vertical axis (not shown) orthogonal to the bottom surface23of the container20. Any angle between 60-70° helps precise visual estimation of pour volume. While wider wall angles may be conducive to nicer flow property during a pour, a deeper/narrower wall angle is easier for certain pour techniques, such as a multiple-pour technique. A base30extends outward from an outer surface of the sidewall21. The sidewall21extends past the base30to form an inner ring32, such that the first opening and the inner ring32are on different sides of the base30. The second opening is connected to a nozzle50, which is surrounded by the inner ring32. The nozzle50may be at a center of the inner ring32.

FIG. 3is a cross-sectional side view of the dripper10according to one embodiment. There may be a gap between a bottom of the inner ring32and the bottom of the nozzle50to ensure that the nozzle50does not come into contact with items or surfaces around it, such as a table surface. This gap preserves a sanitary zone. The gap may be about 3 mm high in the y-direction, although this is not a limitation of the inventive concept.

The cross-section view shows that the nozzle50does not have a constant diameter. The nozzle50is wider at the top, and narrows toward the outlet. At the narrowest point, the nozzle50may have a diameter of about 4-4.5 mm to provide for optimal flow rate and even extraction. The bottom of the container20is not flat but has a gradual slope down to the nozzle50to help the liquid flow. The shape and dimensions of the nozzle50ensure laminar flow profile of the liquid for smooth and consistent flowrate that contributes to a consistent extraction and flavor profile from cup to cup.

FIG. 4is a top view of the dripper10according to one embodiment. As shown, there are ridges22formed on the inner wall of the container20. The ridges22utilize capillary action to draw coffee across the filter. In the particular embodiment, there are40vertical ridges formed, making this dripper10usable with a filter that has 20 pleats.FIG. 5depicts a top view of the container20with a filter60placed inside. Often, the filter medium is flavor-tuned to optimally brew coffee without pre-wetting. Not pre-wetting the filter allows the capillary zone to fill during bloom and reduces early drip-out.

FIG. 6is a bottom view of the dripper10according to one embodiment. In this embodiment, there are five support ribs34extending from the outer edge of the base30toward the inner ring32to provide even support and balance on most carafes or cups. The diameter of the inner ring32is about the same as the diameter of the bottom of the container20, or around 47 mm in one embodiment. A relatively small inner ring diameter allows the dripper10to sit comfortably on even a small vessel and let the liquid flow into the vessel.

The ridges22extend in a straight line between an area near the rim of the container20and the bottom of the container20. In fact, the ridges22follow the slope, angle, and curve of where the sidewall meets the bottom, and extend onto the bottom surface of the container20. All the ridges22extend toward the nozzle50, but are of varying lengths. In the particular embodiment, there are four longest ridges22that are formed about 90° apart from one another, with ridges22of different lengths between them. Some of the ridges22extend only to where the bottom surface meets the sidewall, partly due to the limited real estate with the decrease in diameter in going from the rim to the bottom surface.

The ridges22protrude from the sidewall21inward, and are not of constant thickness or height, “height” being measured by how much it protrudes from the flat portion of the inner surface. Referring back toFIG. 4, the ridges22are higher and wider at the bottom of the container close to the second openin, and get narrower and shallower as they extend toward the first opening.

FIG. 7depicts the dripper10with the filter60inside placed on a cup in accordance with one embodiment. As shown, the support ribs34rest securely on the wall of the cup, while liquid flows out of the nozzle50into the cup without encountering any obstructions.

It should be understood that the inventive concept can be practiced with modification and alteration within the spirit and scope of the disclosure. The description is not intended to be exhaustive or to limit the inventive concept to the precise form disclosed.