To prevent an extracted coffee from oxidization and deterioration by suppressing leaking of air from outside into a storing container 40.

A pour-in pipe 42b is suspended into a container main body 41 from the extracted coffee pour in port 42a of a lid 42, and an air vent 42c for communicating the inside and outside of the pipe 42b is formed at the upper part of the pipe 42b. The extracted coffee dripping down to the pour-in pipe 42a flows into the main body 41 through the pipe 42b and the liquid surface of the extracted coffee is raised to soak the lower end part of the pipe 42b in the extracted coffee. Thus, even when the port 42a is increased, the quantity of air entering the container from the outside of the container can be restricted by the air vent 42c. Thus, by reducing the size of the air vent 42c, the extracted coffee is prevented from being oxidized/deteriorated in contact with air in the outside of the container.