New Technology for Coffee Extraction

This patent proposes a technology that improves the extraction method of coffee beans, providing coffee options that consumers can choose according to their preferences. Specifically, by blending roasted Arabica and Robusta beans and extracting them through specific procedures, it maximizes flavor and aroma. Additionally, by adjusting the caffeine content, it caters to health-conscious consumers.

• Flavor extraction through muffin formation
• Deepening flavor with rest time
• Providing different flavors through multiple servers

Traditional coffee extraction methods have made it difficult to maximize the flavor and aroma of coffee. Additionally, it was not possible to adjust the caffeine content, which did not cater to health-conscious consumers. Furthermore, the uniformity in the extraction process made it challenging to customize according to consumer preferences. As a result, consumers could not enjoy coffee that suited their tastes, leading to low satisfaction.

This patent enables customization according to consumer preferences by finely controlling the coffee extraction process. Specifically, it extracts roasted coffee beans through specific procedures, maximizing flavor and aroma. Furthermore, it can adjust caffeine content, catering to health-conscious consumers. This allows consumers to enjoy coffee that suits their tastes.

• Technology that can maximize coffee flavor
• Technology that can adjust caffeine content
• Technology that allows extraction according to consumer preferences