CA1042707A - Method for producing coffee brewing packages - Google Patents
Method for producing coffee brewing packagesInfo
- Publication number
- CA1042707A CA1042707A CA184,914A CA184914A CA1042707A CA 1042707 A CA1042707 A CA 1042707A CA 184914 A CA184914 A CA 184914A CA 1042707 A CA1042707 A CA 1042707A
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- normalizer
- chaff
- subdivided
- pellet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The structural integrity of coffee brewing packages consisting of a compressed self-sustaining tablet of roasted and ground coffee is improved by reducing mixing in the chaff normaliz-ing operation to which commercially ground coffee is subjected im-mediately after grinding. This is accomplished by passing roasted subdivided coffee through a portion only of a standard chaff normalizer to reduce mixing at least 75% over normal operation of the normalizer whereby the subdivided particles of coffee retain discrete edges. The ground coffee is compressed to form a self-sustaining pellet and then wrapped in a filter material.
The structural integrity of coffee brewing packages consisting of a compressed self-sustaining tablet of roasted and ground coffee is improved by reducing mixing in the chaff normaliz-ing operation to which commercially ground coffee is subjected im-mediately after grinding. This is accomplished by passing roasted subdivided coffee through a portion only of a standard chaff normalizer to reduce mixing at least 75% over normal operation of the normalizer whereby the subdivided particles of coffee retain discrete edges. The ground coffee is compressed to form a self-sustaining pellet and then wrapped in a filter material.
Description
BACKGROUND OF THE INVENTION
Pelleti~ed coffee percolator packages such as des-cribed in commonly-assigned U.S. Paterlt No. 3,511,666, have recently become available to the consumer. Generally, these products are compressed doughnut shaped pellets of roasted and ground coffee which are wrapped or packaged in porous filter paper material. The covered pellets are dapted to fit into the basket of conventional home percolators and have the advantages of reducing sediment in the brewed beverage and also provide a neat and efficient way in which to dispose of the spend coffee grounds.
'C~
11~ 707 These coffee pellets are formed under substantial pressure so that a self-sustaining pellet capable of being wrapped or packaged is produced while at the same time the pressing operation is sufficient or effective to release at least 10% more extractable solids than would be obtained from an e~uivalent charge of fresh R & G coffee, but insufficient to disrupt the coffee particles to the extent that coffee lipids are expressed which would introduce an undesirable oil film or slick in the percolator brew. Generally it has been found that the amount of pressure applied to the coffee should be kept under 16,000 p.s.i. and preferably under about 13,000 p.s.i.
It has,however, been found that compressing at below the above mentioned pressure limits for a period of time insufficient to release substantial coffee lipids does not assure the production of a coffee pellet which will, even when enclosed in a suitable wrapping of filter material, withstand the rigors of packaging and shipment without breaking.
Breaking of the coffee pellet within the filter wrapping is undesirable since fine particles of ground coffee are then able to pass through the filter wrapping to produce an unsightly dust or powder on the surface of the wrapped pellet or within the container (e.g. metal can) which may contain several of the percolator packages. Additionally it is also desirable to prcsent to the consumer an undivided, structurally-rigid pellet within the f e- rapping.
SUMMARY OF THE INVENTION 113~7'~ ~
It has now been found that by substantially reducing mixing in the chaff normalizer, which is an integral part of commercial coffee grinding equipment such as the Gump Coffee Granulizers and surns Coffee Grinders, the structural integrity of compressed coffee pellets of roasted and ground coffee can be increased. The chaff normalizer is described by Sivetz, "Coffee Processing Technology", vol. 1, page 244 (The Avi Publishing Co.
1963) as a high speed mixing screw located below the grinding rolls and used to mix particles of chaff with the ground or granulated coffee. The mixing of the coffee with the chaff causes the chaff to break up and to be less conspicuous against the back-ground of ground coffee.
It has also been found that the chaff normalizer, in addition to breaking up particles of chaff, also has the effect of rounding-off or smoothing the particles of subdivided coffee. The present invention has shown that when mixing in the chaff normalizer is reduced, presumably allowing the particles of subdivided coffee to retain their sharp, discrete edges, stronger pellets of compressed coffee can be formed. While it is not wished to be limited to such, it is believed that when the particles of subdivided coffee possess discrete edges, a greater interlocking effect is achieved when the particles are placed under compression. Thus reducing mixing in the chaff norm-alizer results in imparting increased structural integrity to compressed C
1{)~'~707 pellets of roasted and ground coffee.
The subdivided coffee is compressed into a self- ¦
sustaining pellet, preferably doughnut-shaped, under a pressure of less than 16,000 p.s.i. and preferably between about 8,000 and 13,000 p.s.i. for a period of time insufficient to release substantial coffee lipids. The resulting pellet is then wrapped in a suitable filter material, such as described in the aforementioned U.S. Patent No. 3,511,666.
DETAILED DESCRIPTION OF THE INVENTION
The subdivision of roasted coffee beans is usually done in progressive steps, since notching out the desired particle .
size from the whole bean is not feasible. Commercial Gump Coffee Granulators include a total of four gradual reduction stations, comprising two cracking or breaking stations and two granulating or grinding stations, and a chaff normalizer.
The two breaking stations are formed by double reduction breaker rolls, and the grinding stations are formed by separate sets of coarse grinding and fine grinding rolls. This type of Gump grinding, described by Sivetz, "Coffee Processing Technology,"
vol. 1, page 244-245 is so widely used that a question is raised by Sivetz of whether other types of grinder might not be applicable to coffee.
As will be recognized by those skilled in the art the ground coffee is allowed to fall directly from the fine 1U4'~7U7 grinding rolls into the normalizer. The norsnalizer is operated in a full or choke condit-ion so that the ground coffee is throughly mixed as it passes through the normalizer usually exiting through a pcrt located at the end of the normalizer.
While passing through the normalizer the moving bed of ground coffee is subject to high speed mixing by a mixing screw and/or a series of rotating paddle blades.
According to this invention the ground coffee is not significantly mixed. Preferably, because of the design of the equipment, the ground coffee is allowed to pass through a por-tion of the normalizer and to exit through an open port in the bottom of the normalizer. Thus substantially all the ground coffee falls freely out of the normalizer by means of gravity as opposed to most of the coffee being forced out the end of the normalizer in an horizontal direction. In this manner significant mixing of the ground coffee is avoided and the subdivided particles of coffee are permitted to retain discrete edges. It has been estimated that when proceeding in accord-ance with the preferred embodiment of this invention mixing is reduced at least 75% over that which occurs during conventional use of the entire length of the normalizer.
~ 707 Chaff normalizers are usually divided into two compartments by means of a fixed wall, which wall has a relatively smal~ open part to provide communication between the two compartments. This arrangement is thought to increase the efficiency of the mixing within the normalizer. When preparing roasted and ground coffee for pelletizing in connection with this invention the granulated coffee is passed out of the bottom of the normalizer before it can pass through the open port into the second compartment.
The ground coffee exiting from the normalizer is .
usually passed directly onto a scalper screen in a manner well-known to those skilled in the art and the screened coffee is then collected and held for degassing.
The degassed coffee is fed to a pelletizing apparatus which is designed to receive a charge of roasted and ground coffee and to compress the charge into a self-sustaining pellet.
As previously indicated the apparatus exerts a pressure, preferably between about 8,000 and 13,000 p.s.i. for a period of time which avoids expressing coffee lipids from the coffee.
The pellet may be made in the form of a doughnut-shaped tablet, wafer or other desired shape, the doughnut shape being preferred for obvious reasons. The compression step can be accomplished by several chemical engineering apparatuses known to the art as illustrated by U.S. Patent Nos. 3,511,666 and 3,607,299.
~ 7 No criticality exists in regard to the wrapping or packaging step this being known to the art by the two above-mentioned patents which also disclose suitable water permeable or porous filter material for use in this invention.
This invention is further described but not limited by the following example.
Example A coffee blend was divided into two batches, one batch being passed through a commercial Gump Granulizer (Model 777) in a standard fashion (i.e. ground coffee exits from end of normalizer), the second batch passing through the granulizer with substantial by-pass of the normalizer (i.e. ground coffee falls by gravity out of the first compartment of the normal-izer). The two batches of ground coffee were then compressed into doughnut-shaped tablets in a Stokes (Model 340), 15 station, dual-feed, rotary press, the compression pressure and operating speed of the press being varied in order to obtain tablets having varying amounts of crush strength. The crush strength, measured in lbs., is the weight which the tablet, standing on edge, can sustain before the tablet breaks. The compressed tablets were than placed between two sheets of a non-woven fabric made of mixed polymeric fibers with a coating of non-toxic bland resin binder and heat sealed around the peripheral protions of the doughnut.
104;~7~)7 The compression needed to achieve a particular crush strength was found to be lower for the un-normalized ground coffee ~econd batch)of this invention than for the regular, normalized coffee (first batch). This was illustrated by the fact that high crush strengths of 5.5. and 6.0 could not be achieved at high operating speeds with the normalized coffee without exceeding the maximum tonnage capability of the press.
It has additionally been found that, even at the same level of tablet crush strength, the wrapped tablets produced from .
normalized roasted and ground coffee do not have the structural integrity of the wrapped tablets produced from the un-normalized roasted and ground coffee. This was illustrated by a shipping test wherein the wrapped tablets were vacuum packed in metal cans (ten per can) and shipped a total of 3000 miles by rail.
The percent breakage of the tablets for varying crush strengths and varying press operating speeds are set forth in Table I.
,1 ~ ~ 104'~7~37 l ~ U~ o ~
~ ~ ~ ~D O O a) ~
o m _ ~ O~ ,1 I ~o ~ = u m X
' ~ _ ~ _ '~. ~ ~o X~ *o ~U') U
¦ _ N ~ ~ O
H I al U X . . . . * ~ U
~ ~J 1~1`d' ~CO *
W ¦ V ~
. E~ . ~ V ~ X o u~ ~ O
~ . ~U 0 a~ _ ~ ,.
H t~ C~
. ~ ~e . , ~, ,~.
. ~ o o u~ O
Il u I !)
Pelleti~ed coffee percolator packages such as des-cribed in commonly-assigned U.S. Paterlt No. 3,511,666, have recently become available to the consumer. Generally, these products are compressed doughnut shaped pellets of roasted and ground coffee which are wrapped or packaged in porous filter paper material. The covered pellets are dapted to fit into the basket of conventional home percolators and have the advantages of reducing sediment in the brewed beverage and also provide a neat and efficient way in which to dispose of the spend coffee grounds.
'C~
11~ 707 These coffee pellets are formed under substantial pressure so that a self-sustaining pellet capable of being wrapped or packaged is produced while at the same time the pressing operation is sufficient or effective to release at least 10% more extractable solids than would be obtained from an e~uivalent charge of fresh R & G coffee, but insufficient to disrupt the coffee particles to the extent that coffee lipids are expressed which would introduce an undesirable oil film or slick in the percolator brew. Generally it has been found that the amount of pressure applied to the coffee should be kept under 16,000 p.s.i. and preferably under about 13,000 p.s.i.
It has,however, been found that compressing at below the above mentioned pressure limits for a period of time insufficient to release substantial coffee lipids does not assure the production of a coffee pellet which will, even when enclosed in a suitable wrapping of filter material, withstand the rigors of packaging and shipment without breaking.
Breaking of the coffee pellet within the filter wrapping is undesirable since fine particles of ground coffee are then able to pass through the filter wrapping to produce an unsightly dust or powder on the surface of the wrapped pellet or within the container (e.g. metal can) which may contain several of the percolator packages. Additionally it is also desirable to prcsent to the consumer an undivided, structurally-rigid pellet within the f e- rapping.
SUMMARY OF THE INVENTION 113~7'~ ~
It has now been found that by substantially reducing mixing in the chaff normalizer, which is an integral part of commercial coffee grinding equipment such as the Gump Coffee Granulizers and surns Coffee Grinders, the structural integrity of compressed coffee pellets of roasted and ground coffee can be increased. The chaff normalizer is described by Sivetz, "Coffee Processing Technology", vol. 1, page 244 (The Avi Publishing Co.
1963) as a high speed mixing screw located below the grinding rolls and used to mix particles of chaff with the ground or granulated coffee. The mixing of the coffee with the chaff causes the chaff to break up and to be less conspicuous against the back-ground of ground coffee.
It has also been found that the chaff normalizer, in addition to breaking up particles of chaff, also has the effect of rounding-off or smoothing the particles of subdivided coffee. The present invention has shown that when mixing in the chaff normalizer is reduced, presumably allowing the particles of subdivided coffee to retain their sharp, discrete edges, stronger pellets of compressed coffee can be formed. While it is not wished to be limited to such, it is believed that when the particles of subdivided coffee possess discrete edges, a greater interlocking effect is achieved when the particles are placed under compression. Thus reducing mixing in the chaff norm-alizer results in imparting increased structural integrity to compressed C
1{)~'~707 pellets of roasted and ground coffee.
The subdivided coffee is compressed into a self- ¦
sustaining pellet, preferably doughnut-shaped, under a pressure of less than 16,000 p.s.i. and preferably between about 8,000 and 13,000 p.s.i. for a period of time insufficient to release substantial coffee lipids. The resulting pellet is then wrapped in a suitable filter material, such as described in the aforementioned U.S. Patent No. 3,511,666.
DETAILED DESCRIPTION OF THE INVENTION
The subdivision of roasted coffee beans is usually done in progressive steps, since notching out the desired particle .
size from the whole bean is not feasible. Commercial Gump Coffee Granulators include a total of four gradual reduction stations, comprising two cracking or breaking stations and two granulating or grinding stations, and a chaff normalizer.
The two breaking stations are formed by double reduction breaker rolls, and the grinding stations are formed by separate sets of coarse grinding and fine grinding rolls. This type of Gump grinding, described by Sivetz, "Coffee Processing Technology,"
vol. 1, page 244-245 is so widely used that a question is raised by Sivetz of whether other types of grinder might not be applicable to coffee.
As will be recognized by those skilled in the art the ground coffee is allowed to fall directly from the fine 1U4'~7U7 grinding rolls into the normalizer. The norsnalizer is operated in a full or choke condit-ion so that the ground coffee is throughly mixed as it passes through the normalizer usually exiting through a pcrt located at the end of the normalizer.
While passing through the normalizer the moving bed of ground coffee is subject to high speed mixing by a mixing screw and/or a series of rotating paddle blades.
According to this invention the ground coffee is not significantly mixed. Preferably, because of the design of the equipment, the ground coffee is allowed to pass through a por-tion of the normalizer and to exit through an open port in the bottom of the normalizer. Thus substantially all the ground coffee falls freely out of the normalizer by means of gravity as opposed to most of the coffee being forced out the end of the normalizer in an horizontal direction. In this manner significant mixing of the ground coffee is avoided and the subdivided particles of coffee are permitted to retain discrete edges. It has been estimated that when proceeding in accord-ance with the preferred embodiment of this invention mixing is reduced at least 75% over that which occurs during conventional use of the entire length of the normalizer.
~ 707 Chaff normalizers are usually divided into two compartments by means of a fixed wall, which wall has a relatively smal~ open part to provide communication between the two compartments. This arrangement is thought to increase the efficiency of the mixing within the normalizer. When preparing roasted and ground coffee for pelletizing in connection with this invention the granulated coffee is passed out of the bottom of the normalizer before it can pass through the open port into the second compartment.
The ground coffee exiting from the normalizer is .
usually passed directly onto a scalper screen in a manner well-known to those skilled in the art and the screened coffee is then collected and held for degassing.
The degassed coffee is fed to a pelletizing apparatus which is designed to receive a charge of roasted and ground coffee and to compress the charge into a self-sustaining pellet.
As previously indicated the apparatus exerts a pressure, preferably between about 8,000 and 13,000 p.s.i. for a period of time which avoids expressing coffee lipids from the coffee.
The pellet may be made in the form of a doughnut-shaped tablet, wafer or other desired shape, the doughnut shape being preferred for obvious reasons. The compression step can be accomplished by several chemical engineering apparatuses known to the art as illustrated by U.S. Patent Nos. 3,511,666 and 3,607,299.
~ 7 No criticality exists in regard to the wrapping or packaging step this being known to the art by the two above-mentioned patents which also disclose suitable water permeable or porous filter material for use in this invention.
This invention is further described but not limited by the following example.
Example A coffee blend was divided into two batches, one batch being passed through a commercial Gump Granulizer (Model 777) in a standard fashion (i.e. ground coffee exits from end of normalizer), the second batch passing through the granulizer with substantial by-pass of the normalizer (i.e. ground coffee falls by gravity out of the first compartment of the normal-izer). The two batches of ground coffee were then compressed into doughnut-shaped tablets in a Stokes (Model 340), 15 station, dual-feed, rotary press, the compression pressure and operating speed of the press being varied in order to obtain tablets having varying amounts of crush strength. The crush strength, measured in lbs., is the weight which the tablet, standing on edge, can sustain before the tablet breaks. The compressed tablets were than placed between two sheets of a non-woven fabric made of mixed polymeric fibers with a coating of non-toxic bland resin binder and heat sealed around the peripheral protions of the doughnut.
104;~7~)7 The compression needed to achieve a particular crush strength was found to be lower for the un-normalized ground coffee ~econd batch)of this invention than for the regular, normalized coffee (first batch). This was illustrated by the fact that high crush strengths of 5.5. and 6.0 could not be achieved at high operating speeds with the normalized coffee without exceeding the maximum tonnage capability of the press.
It has additionally been found that, even at the same level of tablet crush strength, the wrapped tablets produced from .
normalized roasted and ground coffee do not have the structural integrity of the wrapped tablets produced from the un-normalized roasted and ground coffee. This was illustrated by a shipping test wherein the wrapped tablets were vacuum packed in metal cans (ten per can) and shipped a total of 3000 miles by rail.
The percent breakage of the tablets for varying crush strengths and varying press operating speeds are set forth in Table I.
,1 ~ ~ 104'~7~37 l ~ U~ o ~
~ ~ ~ ~D O O a) ~
o m _ ~ O~ ,1 I ~o ~ = u m X
' ~ _ ~ _ '~. ~ ~o X~ *o ~U') U
¦ _ N ~ ~ O
H I al U X . . . . * ~ U
~ ~J 1~1`d' ~CO *
W ¦ V ~
. E~ . ~ V ~ X o u~ ~ O
~ . ~U 0 a~ _ ~ ,.
H t~ C~
. ~ ~e . , ~, ,~.
. ~ o o u~ O
Il u I !)
Claims (2)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for making a percolator package for use in brewing coffee comprising the steps of:
a) roasting green coffee beans, b) passing the roasted coffee beans through a plur-ality of gradual reduction stations for subdividing the coffee, c) passing the subdivided coffee through a portion only of a standard coffee chaff normalizer to reduce mixing at least 75% over normal operation of the chaff normalizer whereby subdivided particles of coffee retain discrete edges, d) compressing the subdivided coffee to form a self-sustaining pellet, and e) enclosing the pellet in a porous filter material.
a) roasting green coffee beans, b) passing the roasted coffee beans through a plur-ality of gradual reduction stations for subdividing the coffee, c) passing the subdivided coffee through a portion only of a standard coffee chaff normalizer to reduce mixing at least 75% over normal operation of the chaff normalizer whereby subdivided particles of coffee retain discrete edges, d) compressing the subdivided coffee to form a self-sustaining pellet, and e) enclosing the pellet in a porous filter material.
2. A process according to claim 1, wherein the chaff normalizer is divided into two compartments separated by a fixed wall which has an open port providing communication between the two compartments, the subdivided coffee being passed through only one of the said compartments.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA184,914A CA1042707A (en) | 1973-11-02 | 1973-11-02 | Method for producing coffee brewing packages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA184,914A CA1042707A (en) | 1973-11-02 | 1973-11-02 | Method for producing coffee brewing packages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1042707A true CA1042707A (en) | 1978-11-21 |
Family
ID=4098284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA184,914A Expired CA1042707A (en) | 1973-11-02 | 1973-11-02 | Method for producing coffee brewing packages |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1042707A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5082676A (en) * | 1989-05-15 | 1992-01-21 | Hag Gf Aktiengesellschaft | Coffee cassette |
| US9474291B2 (en) | 2009-04-09 | 2016-10-25 | The Folger Coffee Company | Process for producing compacted ground roast coffee tablet |
| US9474290B2 (en) | 2009-04-09 | 2016-10-25 | The Folger Coffee Company | Process of producing dual-compacted ground roast coffee tablet |
-
1973
- 1973-11-02 CA CA184,914A patent/CA1042707A/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5082676A (en) * | 1989-05-15 | 1992-01-21 | Hag Gf Aktiengesellschaft | Coffee cassette |
| US9474291B2 (en) | 2009-04-09 | 2016-10-25 | The Folger Coffee Company | Process for producing compacted ground roast coffee tablet |
| US9474290B2 (en) | 2009-04-09 | 2016-10-25 | The Folger Coffee Company | Process of producing dual-compacted ground roast coffee tablet |
| US9603376B2 (en) | 2009-04-09 | 2017-03-28 | The Folger Coffee Company | Ground roast dual compressed coffee tablet |
| US9756869B2 (en) | 2009-04-09 | 2017-09-12 | The Folger Coffee Company | Ground roast dual compressed coffee tablet |
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