A new way to brew coffee in a mug has been patented
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There will be no coffee grounds left at the bottom
A patent for an invention that will delight many coffee lovers was recently patented by the capital’s inventor Andrei Aladinsky. He came up with a way to brew coffee in a mug so that there were no coffee grounds left at the bottom.
As MK learned, the development is based on a long-known method of brewing tea and other drinks in bags. The inventor suggested using the bags for brewing coffee.
Through experience, he found out that ordinary tea bags are not suitable for this purpose: finely ground coffee seeps through the pores and crumbles even before it ends up in the mug. The coffee is coarsely ground and does not crumble, but when brewed in a mug the drink turns out to be insufficiently rich. The release of acids, sugar, salt and caffeine contained in the aromatic powder occurs slowly, and since the water in the mug cools quickly, it cannot be fully saturated with useful substances.
The inventor proposed packaging coffee in filter bags made from polyactide fibers, a polymer of lactic acid. This material can withstand temperatures of 100 degrees. It can be produced from corn and sugar cane, potato and corn starch, soy protein and even cellulose, that is, producing bags using Aladinsky’s method will not increase the price of the drink. The author experimentally calculated the density of the material at which coffee will release beneficial substances into boiling water with almost the same intensity as if it were poured directly into a mug.
Newspaper headline:
You can no longer tell fortunes with coffee grounds
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