Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
fnord

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


                   

Spiralating Cafetière

make coffee with a spiralating action
  (+3, -1)
(+3, -1)
  [vote for,
against]

A Cafetière operates by means of direct pressure on the coffee granules + water mixture contained within a glass vessel. A plunger is pressed straight down unto the mixture, until it reaches the bottom of the glass, leaving a mostly particle free filtered coffee infusion in the upper chamber.

It's a simple but very effective way of making coffee, but in its present form there is no method of agitating the water/coffee to make the infusion process more efficient.

Spiralating Cafetière introduces a new element to the apparatus to enhance the entire process. This new element is a corkscrew thread on the plunger shaft, and a corresponding receiver on the normally circular hole through which the shaft travels.

This results in the plunger's filter head rotating as it is pressed down on the coffee/water mix. This rotation is delivered via a couple of ribs on the face of the filter face. The net result is that the coffee grain/water mix is agitated by the downward spiraling action, effectively releasing more coffee flavour. Clearly a better cup of coffee in the making.

xenzag, May 17 2014

http://www.yorkshir...k-Cafetiere-001.jpg classic Cafetière [xenzag, May 17 2014]

Screwey brewey Screw_20you_20Cafetiere
[MaxwellBuchanan, May 17 2014]

[link]






       //there is no method of agitating the water/coffee to make the infusion process more efficient// Shame no-one has yet managed to invent the spoon.
pocmloc, May 17 2014
  

       The most efficient way of "releasing more coffee flavor" is to grind the beans more finely. The more surface area the particles expose to water, the more (and faster) the flavor can be released into the water. So, grind the coffee beans into nanoscopic-sized powder particles. Then try to find a filter that can separate them from the water you add....
Vernon, May 17 2014
  

       Centrifugation is the way to go.
MaxwellBuchanan, May 17 2014
  

       Yes but why stop at nanoscopy? You could use ablation to scrape individual atoms from the surface of the bean.
pocmloc, May 17 2014
  

       I never drink anything with fewer than three atoms.
MaxwellBuchanan, May 18 2014
  

       I never thought about how many atoms I'm drinking, ever. And that's when I still drank, if you get my drift.
blissmiss, May 18 2014
  

       [+] Innovative, and beneficial to world happiness.
vincevincevince, May 19 2014
  
      
[annotate]
  


 

back: main index

business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle