FLOW-OPTIMIZED POUR OVER COFFEE BREWING SYSTEM

1 . A pour-over coffee dripper, comprising:

a sidewall portion defining a frustoconical shaped inner surface extending between a top circular end of the sidewall portion and a bottom circular end of the sidewall portion, wherein a diameter of the top circular end is larger than a diameter of the bottom circular end;

a bottom portion coupled to the bottom circular end of the sidewall portion, wherein the bottom portion defines a bottom surface extending from the bottom circular end of the sidewall, wherein the inner surface of the sidewall portion and the bottom surface of the bottom portion define a cavity with an first opening defined by the top circular end of the sidewall portion, wherein the bottom surface defines a second opening extending through the bottom portion, and wherein the cavity is configured to receive a coffee filter containing ground coffee beans; and

a plurality of ridges coupled to and extending away from the inner surface of the sidewall portion and the bottom surface of the bottom portion, wherein each of the plurality of ridges extends along straight lines between the first opening and the second opening,

wherein the container is configured so that coffee made from pouring water into the coffee filter containing the ground coffee beans runs down the inner surface of the sidewall between ridges of the plurality of ridge extending from the inner surface, across the circular bottom surface between ridges of the plurality of ridges extending from the bottom surface, and out of the second opening.

2 . The pour-over coffee dripper of claim 1 , wherein a central vertical axis is defined as passing through centers of the top circular end and the bottom circular end, and wherein the plurality of ridges are in a straight radial pattern around the central vertical axis in a horizontal plan view.

3 . The pour-over coffee dripper of claim 2 , wherein an angle of the frustoconical inner surface of the sidewall portion is between 60° and 70° relative to the vertical axis.

4 . The pour-over coffee dripper of claim 2 , wherein an angle of the frustoconical inner surface of the sidewall portion is 65.7° relative to the vertical axis.

5 . The pour-over coffee dripper of claim 2 , wherein the plurality of ridges comprise a first subset of ridges comprising four ridges that are longer than the other ridges of the plurality of ridges, and wherein the four ridges of the first subset are positioned in the radial pattern 90°.

6 . The pour-over coffee dripper of claim 2 , wherein each of the plurality of ridges is tapered in width in a direction parallel to surfaces from which the ridges extends so that each ridge is wider at a first location more proximate to the second opening relative to a second location more distal to the second opening.

7 . The pour-over coffee dripper of claim 6 , wherein each of the plurality of ridges is tapered in height in a direction perpendicular to surfaces from which the ridges extends so that each ridge has a greater height at the first location relative to the second location.

8 . The pour-over coffee dripper of claim 2 , wherein the plurality of ridges comprise ridges of different lengths, and where each ridge of the plurality of ridges starts at a same height on the inner surface of the sidewall portion relative to the central axis.

9 . The pour-over coffee dripper of claim 1 , wherein no ridges of the plurality of ridges intersect or converge.

10 . The pour-over coffee dripper of claim 1 , wherein at least a portion of the plurality of ridges extend from the inner surface of the sidewall portion onto the bottom surface of the bottom portion.

11 . The pour-over coffee dripper of claim 10 , wherein each of the plurality of ridges extends from the inner surface of the sidewall onto the bottom surface of the bottom portion.

12 . The pour-over coffee dripper of claim 2 , wherein the central vertical axis extends through the second opening, wherein the second opening does not have a constant diameter, and wherein the second opening defines a narrowest diameter between 4 m and 4.5 mm so that the coffee passes through the second opening with a laminar flow profile and a consistent flow rate.

13 . The pour-over coffee dripper of claim 2 , wherein the bottom surface and the ridge of the plurality of ridges that extend therefrom slope downwardly from the bottom circular end toward the second opening.

14 . A pour-over coffee dripper system, comprising:

the pour-over coffee dripper of claim 1 , where the plurality of ridges comprises 40 ridges; and

a filter, wherein the filter comprises 20 pleats, and wherein the filter is positioned in the cavity of the pour-over coffee dripper.

15 . The pour-over coffee dripper system of claim 14 , wherein the filter and plurality of ridges are configured to draw the coffee from inside the filter, through the filter, and into a capillary zone between the filter and the inner surface of the sidewall portion with capillary action.

16 . The pour-over coffee dripper of claim 1 , wherein the sidewall portion is composed of porcelain from Kyushu, Japan,

wherein the porcelain is fired at more than 1300 degrees Celsius in order to form a smooth glaze on the inner surface of the sidewall portion to create a path with low friction and high fluid flow for the coffee.

17 . The pour-over coffee dripper of claim 1 , wherein a diameter of the top circular end is 110 mm, wherein the diameter of the bottom circular end is 47 mm, and wherein a length of the sidewall portion between the top circular end and the bottom circular end is 70 mm.

18 . The pour-over coffee dripper of claim 2 , further comprising:

a base extending outwardly from an outer surface of the sidewall portion; and

an inner ring extending from an opposite side of the base than the sidewall portion, wherein the inner ring defines an inner diameter equal to a diameter of the bottom surface.

19 . The pour-over coffee dripper of claim 18 , further comprising a plurality of support ribs on a bottom side of the base,

wherein the base extends outwardly and downwardly from the sidewall portion so as to be at a non-perpendicular angle to the central vertical axis,

wherein the plurality of support ribs extend from a perimeter of the bottom side of the base toward and terminate at the inner ring, and

wherein bottom sides of the plurality of support ribs define an even support surface on a horizontal plane perpendicular to the central vertical axis configured so as to balance on a cup.

20 . A method of manufacturing the pour-over coffee dripper of claim 1 , the method comprising:

forming the sidewall portion and the bottom portion from porcelain from Kyushu, Japan; and

firing the formed sidewall portion and bottom portions at more than 1300 degrees Celsius to form a smooth glaze on the inner surface of the sidewall portion to create a path with low friction and high fluid flow for the coffee.