Tue, Feb 07, 2012 - Page 14 News List

Coffee percolator brews up a new patent
「燉」的咖啡 新專利飄香

Lin Hsuan-li, who designed a percolator that can keep coffee at a constant temperature, pours a cup of coffee on Feb. 2.
研發燉煮式恆溫咖啡萃取器的林烜立二月二日倒出一杯咖啡。

Photo: Chen Feng-li, Liberty Times
照片: 自由時報記者陳鳳麗

Lin Hsuan-li, a local resident of Nantou County’s Tsaotun Township, has developed a coffee percolator that brews coffee at a constant temperature. The design was apparently inspired by how his grandmother used to stew foods. The invention produces coffee with a robust aroma by maintaining an average temperature of around 94 degrees for eight minutes. All of his fellow coffee enthusiasts who have tried the coffee have expressed their admiration for the invention.

Lin, an employee at Tai Power Co (Taipower), received confirmation from the Ministry of Economic Affairs’ (MOEA) Intellectual Property Office last Wednesday that his percolator had been granted a utility model patent. He was beside himself with joy after spending the past six years developing the design and making improvements on it.

Lin has been drinking coffee for 43 years since the first time he drank it from a balancing siphon coffee maker at the age of 18. He has tried to think of ways to overcome the problem of variable temperatures affecting the quality of the brew. Around six or seven years ago, when he saw his wife cooking using a traditional stewing method, he reflected on the principle behind it, and this was what initially caused him to delve into the design for the percolator.

Lin came up with the design based on his expertise in electronics. The temperature inside the canister can be controlled. He says regardless of what type of coffee bean you use, the beans must be fresh. After being placed in the percolator for a minute to a minute and a half, it starts giving off the aroma of the coffee. After it is brewed at approximately 94 degrees for eight minutes, you can transfer the coffee to the upper canister of a balancing siphon coffee maker using a warmed up container. The coffee is ready after it has dripped down into the lower canister.

(LIBERTY TIMES, TRANSLATED BY KYLE JEFFCOAT)

南投縣草屯鎮民林烜立研發「燉煮式恆慍咖啡萃取器」,從阿嬤的恆溫燉補獲得靈感,以平均攝氏九十四度、燉八分鐘,就可燉出濃醇香的咖啡,喝過的同好都嘖嘖稱奇。

任職台電公司的林烜立上週三接獲經濟部智慧財產局發文通知,審核通過其研發的「燉煮式恆慍咖啡萃取器」,取得該局「新型專利」,讓投注六年時間研發設計、改良的他,興奮不已。

從十八歲喝到第一杯虹吸式煮法的咖啡開始,林烜立足足喝了四十三年的咖啡,過去常碰到「條件一樣、煮出口感卻不一樣」的問題,讓他思索各種「克服溫度變化造成品質不一」的方法。六、七年前,他看到老婆用阿嬤式的古法燉補食物,想到「恆溫燉煮」的原理,就這樣一頭鑽入研究,設計出這套萃取器。

林烜立基於電器專業設計出的萃取器,筒內溫度可控制;他透露,不論什麼咖啡豆,先決條件是豆子一定要新鮮,經過研磨的咖啡粉置入萃取器約一到一分半鐘後,逼出咖啡香味,再注入約攝氏九十四度的熱水,平均燉煮八分鐘,即可夾出溫杯,倒入虹吸式咖啡壺的上壺,讓咖啡往下壺滴漏即完成。

(自由時報記者陳鳳麗)

This story has been viewed 3098 times.
TOP top