| 摘要 |
A beverage infusion device having an increased surface area for infusion of a dry beverage material, thereby facilitating faster brewing and more intense flavor. The infusion device includes a liquid permeable pouch divided into smaller sections, which hold the dry beverage material, thus preventing the dry beverage material from clumping at the bottom of the pouch. The pouch basically comprises two layers of permeable material attached in a pattern of strategic points that preferably form a multidimensional grid. The attachment points divide the layers into the smaller beverage holding sections. This design increases the exposure of the dry beverage material to the liquid. This increased exposure allows for better infusion. The beverage infusion device of the present invention provides a method for infusing a dry beverage material that is quicker than traditional brewing methods and produces full flavor in less time. |
