Coffee Makers

Coffee Makers*

For the best cup of coffee that makes your everyday life special

*Some products may not be available in your country

For the best cup of coffee that makes your everyday life special

All for bringing out the original aroma of beans

Roasted coffee beans have a honeycomb structure with many small hexagonal cells. To extract the portions that are the sources of good taste and aroma adhering to the walls of the cells, Tiger Corporation has realized that “blooming” (a bubbling up of carbon dioxide and coffee grounds) is an important starting point in the extraction. The thermal control technology of Tiger Corporation enables a rich aroma and the very best taste consisting of several hundreds of flavors. You can enjoy a cup of fresh coffee with a rich aroma at home anytime.

Technology 1

Two extraction methods to suit your own preferences or the characteristics of beans

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Technology 1

Two extraction methods to suit your own preferences or the characteristics of beans

Immersion method *ADS-A series

Conceptual image

This is a method of immersing coffee grounds in hot water for a fixed time to brew coffee.
By immersion in hot water, aroma and flavors that cannot be brought out by the percolation method can be brought out. Popular specialty coffee is said to be well suited to the immersion method.

Brewing examples: Siphon, French press, AeroPress, ibrik, percolator, and cold-brew coffee

*The photo is a conceptual image.

Percolation method *ACT-E, ACE-V, ADC-A/B, and ACJ-B series

Conceptual image

This is a method of passing hot water through the layer of coffee grounds to extract compounds of coffee into hot water through contact for a short time.
In percolation brewing, clean water is poured continuously and therefore the extraction efficiency is high, enabling a deep aroma and flavor to be brought out.

Brewing examples: Drip with a paper filter, drip with a cloth filter

*The photo is a conceptual image.

Technology 2

Thermal control technology to extract compounds of beans to the maximum

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Technology 2

Thermal control technology to extract compounds of beans to the maximum

*The photo is a conceptual image.

Blooming with steam　

Coffee grounds are exposed to plenty of steam to stretch out the honeycomb structure and make it easy to extract compounds of coffee and then dripping takes place. This allows the good flavors of coffee to be fully brought out.

*ADS-A and ACT-E series (*1)
*1 For the ACT-E series, when Regular Drip or Drip Pod is selected

Shower dripping

Hot water is poured evenly over the coffee grounds to adequately extract the compounds brought out in the blooming process.

*ACT-E (*1), ACE-V, ADC-A, ADC-B, and ACJ-B series
*1 For the ACT-E series, when Regular Drip or Drip Pod is selected

Taste selection

The extraction courses (Taste selection) to select the desired taste to suit your preference are provided.

*ADS-A, ACT-E, ACE-V, and ADC-A series

Technology 3

Vacuum insulation technology to keep good flavors of coffee for hours

*ACT and ACE series

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Technology 3

Vacuum insulation technology to keep the good flavors of coffee for hours

*ACT-E and ACE-V series

Conceptual image: A = Vacuum insulated layer

The adoption of a vacuum-insulated stainless-steel server eliminates the need to use a heater to keep the extracted coffee hot, which prevents the coffee from being boiled down and its flavor and aroma from being lost and saves energy.