| 摘要 |
Brief description of the problem: Depending on how much, how often, and based on which brewing method coffee or coffee beverages are consumed, pathogenic agents are also being consumed. These may have negative effects on the health, particularly on the stomach, intestine, heart, and blood circulation, but may also generally adversely affect well-being. Further, some brewing methods per se also have a negative effect on the flavor. Solution of the problem: The coffee catalyst according to the invention optimizes coffee beverages both with regard to flavor and the reduction of pathogenic side effects. The flavor of coffee and coffee beverages thus becomes finer, and in particular large consumption becomes less of a health burden. Field of application: The coffee catalyst according to the invention may be utilized before, during, or even after the brewing process. (Ideally, however, it is utilized during brewing.) The use in catering, hospital settings, the coffee blending industry, as well as anywhere where a particularly high consumption of coffee beverages takes place, is particularly meaningful, such as in creative professional settings, decision making settings, in research and development, in restaurants, in so-called coffee shops, but sometimes also in households. |
