| 摘要 |
The present invention relates to a method for making functional dutch coffee and, more specifically, to a method for making functional dutch coffee by brewing coffee in low temperature water with functional additives such as seaweed and then sterilizing the same with ultrasonic waves. The method for making functional dutch coffee of the present invention comprises: a first step of roasting green coffee beans at 230-255°C for 5-6 minutes; a second step of aging the roasted coffee beans at room temperature of 10-23°C for 7-12 days; a third step of grinding the aged coffee beans; a fourth step of filling a glass jar in an extractor with functional additives; a fifth step of filling the glass jar in the extractor with the ground coffee; a sixth step of uniformly tamping the coffee filled in the glass jar using a tamper; a seventh step of filling a water tank in the extractor with purified water at 5-15°C; an eighth step of extracting functional coffee by dropping the purified water in the water tank for 8-12 hours; a ninth step of putting the extracted coffee in a glass bottle and sealing the same; and a tenth step of putting the coffee, which has been put in the glass bottle and then sealed, in an ultrasonic sterilizer and sterilizing the same with ultrasonic waves of 30-50 Hz. The functional additives includes at least any one or more ingredients among green laver, sea staghorn, sea mustard, sea lace, kelp, gulfweed, Gelidium, and agar. |
