KR-20260064289-A - Manufacturing method of americano

Abstract

The present invention relates to a method for producing Americano. The Americano produced by the method according to the present invention exhibits a flavor equivalent to that of a regular Americano even though only half the amount of espresso—that is, half the amount of ground coffee beans—is added compared to the amount of espresso used in a regular Americano. This results in very high productivity for Americano production, making it economical and offering the advantage of increasing the turnover rate of coffee businesses. Furthermore, due to these characteristics, Americano can be provided to consumers at a lower unit price.

Inventors

• 강승민

Assignees

• 주식회사 핸섬메이드

Dates

Publication Date

20260507

Application Date

20241031

Claims (4)

1. Step (a) of obtaining light yellow coffee beans by introducing 1,000 g of green beans into a roasting machine with a preheating temperature of 180–220℃ and roasting for 180–220 seconds at a heat level of 25–35% based on the pressure gauge of the roasting machine; After the above step (a), step (b) of roasting at 100% heat based on the pressure gauge of the roasting machine until the first crack of the beans occurs; Step (c) of maintaining heat at 25–35% of the roasting machine's pressure gauge from the first crack of the beans for 40–60 seconds, and then roasting at 100% of the roasting machine's pressure gauge for 80–100 seconds; and A roasting method for Americano beans comprising the step (d) of discharging beans at a point when the temperature is increased by 19~21℃ compared to the first crack point temperature, and cooling and sorting the beans.
2. Roasted beans produced by the method of paragraph 1.
3. Step (i) of grinding the beans according to paragraph 2 to a grind size of 150 to 200 μm; Step (ii) of extracting 90 to 110 ml of espresso by adding 18 to 20 g of ground coffee beans from step (i) above; and A method for preparing an Americano comprising the step (iii) of diluting 45 to 55 ml of espresso extracted in step (ii) with 200 to 220 ml of hot water or 420 to 450 ml of ice water.
4. Americano prepared by the method of paragraph 3.

Description

Manufacturing method of Americano The present invention relates to a method for manufacturing Americano. According to the Korea Agro-Fisheries Trade Corporation, domestic coffee sales continued to grow in 2021. Sales reached 3.1168 trillion won, a 14.7% increase from approximately 2.718 trillion won in 2020. Notably, among roasted coffee, instant coffee, prepared coffee, and liquid coffee, roasted coffee showed an unrivaled growth rate of 50.3% this year. It is observed that the expansion of the roasted coffee market was driven by a combination of factors, including the sophistication of consumer tastes, rising costs for various raw and auxiliary materials (including coffee), and increased logistics expenses. The domestic specialty coffee market followed a similar trend. Market research firm Euromonitor reported that the size of the domestic specialty coffee market in 2021 was approximately 5.7 trillion won, an increase of 18.75% (900 billion won) compared to 2018 (approximately 4.8 trillion won). While various data demonstrate the continuous growth of the domestic coffee market, the reality is challenging. Coffee imports through the second quarter of 2023 showed a decline for the first time in five years. Although sales increased as the number of coffee shops grew, individual profits are decreasing due to excessive competition, and coffee franchises are also seeing no improvement in profitability despite rising sales. Accordingly, the inventors have completed the present invention by developing a method that produces a flavor equivalent to that of a conventional Americano, even when adding half the amount of espresso, that is, half the amount of coffee beans, compared to a conventional Americano. The present invention comprises the steps of: (a) introducing 1,000 g of green beans into a roasting machine with a preheating temperature of 180–220°C, and then roasting for 180–220 seconds at a heat level of 25–35% based on the pressure gauge of the roasting machine to obtain light yellow beans; (b) after step (a), roasting at a heat level of 100% based on the pressure gauge of the roasting machine until a first crack occurs in the beans; and (c) maintaining a heat level of 25–35% based on the pressure gauge of the roasting machine for 40–60 seconds from the time of the first crack in the beans, and then roasting at a heat level of 100% based on the pressure gauge of the roasting machine for 80–100 seconds. A method for roasting beans for Americano is provided, comprising the step (d) of discharging the beans for cooling and sorting the beans at a time when the temperature is increased by 19 to 21°C compared to the temperature at the first crack point. In addition, the present invention provides roasted beans produced by the above-described roasting method. Each step of the method for manufacturing roasted coffee beans according to the present invention will be explained in more detail below. <Step (a): Input of green beans and acquisition of light yellow beans> This step is a process of obtaining light yellow coffee beans by placing 1,000 g of green beans into a roasting machine with a preheating temperature of 180 to 220°C and roasting them for 180 to 220 seconds at a heat level of 25 to 35% based on the pressure gauge of the roasting machine. Green beans are coffee beans that appear green before roasting and are broadly classified into Robusta (Canephora), Arabica, and Liberica. Arabica has a more luxurious taste and aroma compared to Robusta and is the type most commonly used in cafes, while Robusta has a strong and bitter taste, which is preferred by many people. Commonly, Arabica is characterized by a smooth taste and aroma, while Robusta is characterized by a bitter taste and bitter aroma, so the two types of beans are sometimes mixed and used. The green beans according to the present invention are not limited to a specific variety or production region. The light yellow stage can be performed under the above conditions as the starting point of the sweet aroma of the coffee. At this time, the temperature and time for performing the light yellow stage may vary appropriately within the above conditions depending on the characteristics of the green beans, and the standard is the point at which the beans take on a light yellow color. <Step (b): Induction of primary crack> This step is a process of roasting the beans at 100% heat based on the pressure gauge of the roasting machine after the above step (a) until the first crack of the beans occurs. The first crack is the stage that appears after the color of the beans turns light brown. Once the beans pass the light yellow stage where they caramelize, it progresses to the yellow stage where the sweetness increases, and the light brown stage where the sweetness decreases and the sourness appears. In the yellow section, the damper is closed to ensure uniform air circulation so that the convection heat does not cool down, and in the light brown section, the first c