Method for brewing coffee

Claim 1

A PROCESS FOR BREWING COFFEE COMPRISING FORMING GROUND COFFEE IN A MASS, SUBJECTING THE COFFEE TO STREAMS OF WATER AT 185*F. TO 200*F. IMPINGING ON THE CENTER PORTION OF THE MASS AND FILLING THE MASS WITH WATER FORMING A BODY OF HOT WATER WITH A LAYER OF GROUND COFFEE FLOATING ON THE SURFACE OF THE WATER, SUBJECTING THE LAYER OF GROUND COFFEE TO STREAMS OF HOT WATER I,PINGING ON THE CENTER DOWNWARD AND THEN CIRCULATING THE GRANULES OF COFFEE DOWNWARD AND THEN CIRCULATING THE WATER UPWARD TO SWEEP THE WATER ALONG THE BOTTOM OF THE LAYER AND REMOVE COFFEE GRANULES THEREFROM UNTIL A THIN LAYER OF GROUND COFFEE REMAINS ON THE SURFACE IN BUBBLES OF ESCAPED GASES, DROPPING THE GRANULES DOWNWARD THROUGH THE WATER TO EXTRACT THE COFFEE THEREFROM WHILE SEPARATING THE COFFEE BREW FROM THE COFFEE GRANULES, SUBJECTING THE REMAINING THIN LAYER OF COFFEE TO A DRIPPING ACTION OVER A PERIOD OF TIME TO STRIP THE REMAINING COFFEE GRANULES FROM THE BUBBLES ON THE SURFACE AND FINALLY SEPARATING THE COFFEE BREW FROM THE COFFEE GROUNDS TO FORM A CLEAR COFFEE BREW.