US20210316892A1 - Coffee container for beverage preparation and method of manufacturing a coffee container - Google Patents

Coffee container for beverage preparation and method of manufacturing a coffee container Download PDF

Info

Publication number
US20210316892A1
US20210316892A1 US17/290,532 US201917290532A US2021316892A1 US 20210316892 A1 US20210316892 A1 US 20210316892A1 US 201917290532 A US201917290532 A US 201917290532A US 2021316892 A1 US2021316892 A1 US 2021316892A1
Authority
US
United States
Prior art keywords
container
coffee
beverage
volume
compaction force
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.)
Pending
Application number
US17/290,532
Other languages
English (en)
Inventor
Christophe Sebastien Paul Heydel
Jean Pacault
Christian Talon
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of US20210316892A1 publication Critical patent/US20210316892A1/en
Pending legal-status Critical Current

Links

Images

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00—Packaging of materials presenting special problems
    • B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
    • B65B29/022—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into capsules
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B65D85/8046—Pods, i.e. closed containers made only of filter paper or similar material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00—Packaging of materials presenting special problems
    • B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
    • B65B29/025—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into pods

Definitions

  • the present invention relates to an optimized coffee container such as a capsule or pod containing coffee ingredients in a specific compacted form and a manufacturing process of such container.
  • the coffee container is designed for being extracted in a beverage preparation device for preparing a coffee beverage.
  • Coffee containers for being used in conjunction with a beverage preparation device are well known and widely available on the market. Thereby, such containers are usually designed for being injected with a heated, pressurized liquid in order to prepare a beverage upon interaction of beverage ingredients within the container with the provided liquid. Such interaction may take place upon dissolution and/or extraction of the provided beverage ingredients under liquid contact.
  • the containers usually comprise a pre-defined amount of ingredients for preparing a single-serve beverage portion.
  • the coffee containers of the known beverage preparation systems usually comprise a single container size compatible with a particular beverage preparation device of the system.
  • a smaller amount of coffee ingredients such as 5 to 6 grams is provided in order to optimize the provided beverage ingredients for the preparation of an espresso-type beverage, but obtain a comparatively weaker lungo-beverage, or a larger amount of coffee ingredients is provided in order to optimize the beverage result for the lungo-beverage, but waste coffee ingredients when preparing an espresso-type beverage with the same container in the given beverage preparation system.
  • beverage types such as espresso and lungo beverages also have different ideal requirements regarding the applied beverage preparation process inter alia with regards to required extraction pressure, the liquid contact time respectively the extraction time, the extraction yield and the resulting beverage crema.
  • the known beverage containers of unitary size do however not address these different requirements. This also applies for known containers for the same beverage preparation system which have different amounts of beverage ingredients provided within an otherwise unitary container volume.
  • the present invention seeks to address the above-described problems.
  • the invention also aims at other objects and particularly the solution of other problems as will appear in the rest of the present description.
  • the invention relates to a method of manufacturing a coffee container for preparing a coffee beverage upon injection of liquid such as water into the container, the method comprising the steps of:
  • the compaction force for the coffee material provided in the respective container volume is specifically adapted to a predefined value in order to optimize the beverage preparation parameters for the particular container or container type respectively for the beverage intended to be prepared from this particular container.
  • This is due to the fact that the compaction force onto the bulk coffee material respectively a resulting compaction rate of the coffee material in the manufactured container strongly influences the beverage process parameters when injecting liquid into the container by means of a known beverage preparation device or system.
  • the obtained extraction pressure, the obtained flow time, the extraction yield and/or the obtained crema are influenced based on the applied different compaction force.
  • an optimized beverage result may be obtained with the produced beverage container for different beverage types such as in particular short beverages, e.g. espresso or ristretto type coffee beverage, and long beverages, e.g. a lungo type coffee beverage.
  • beverage types such as in particular short beverages, e.g. espresso or ristretto type coffee beverage, and long beverages, e.g. a lungo type coffee beverage.
  • short beverages e.g. espresso or ristretto type coffee beverage
  • long beverages e.g. a lungo type coffee beverage.
  • a high pressure and a stiff crema may be obtained for an espresso type beverage contained in a respectively smaller container volume, whereas for a lungo type coffee beverage contained in a respectively larger container volume overextraction notes may be avoided.
  • the applied compaction force onto the bulk coffee material is set also based on the granulometry of the provided bulk coffee material and/or on the roasting degree of the bulk coffee material. Accordingly, the resulting beverage process parameters during beverage preparation by means of the container can be further optimized.
  • the granulometry of the bulk coffee material preferably lies between 150 to 800 ⁇ m, more preferably between 150 and 600 ⁇ m.
  • the roasting value or degree of the bulk coffee material is preferably between 50 and 120 CTN.
  • CTN refers to empirical unit that characterizes the intensity of monochromatic light that is reflected by a sample of roasted and grounded coffee when measured with a spectrophotometer such as Color Test II of Neuhaus Neotec.
  • a lower CTN value of e.g. about 45 relates to a dark roasted coffee
  • a higher CTN of e.g. about 150 relates to an extremely light roasted coffee.
  • the applied compaction force may be set dependent on the particular container volume, the granulometry, the roasting degree and/or the weight of coffee material provided in the volume. Thereby, the compaction force is preferably set according to predefined values that have been found to provide for optimized beverage parameters with a given beverage preparation device or system.
  • the applied compaction force is preferably set lower for a small particle size and set higher for a larger particle size.
  • the applied compaction force may be set relatively lower for a smaller container volume respectively a lower amount of coffee material enclosed in the container volume and set relatively higher for a larger container volume respectively a larger amount of coffee material enclosed in the container volume.
  • the different selectable container wall means are preferably designed for forming alternative types of containers such as at least a first and a second predefined container type for preparing a short and a long coffee beverage, and optional at least a third predefined container type for preparing a medium size coffee beverage.
  • the weight of the coffee material enclosed in the respective container volume is preferably comprised between 4 to 15 grams, preferably between 5.5 to 12 grams.
  • the coffee material provided in the container is preferably designed for reconstituting a single-serve portion of beverage upon interaction with liquid such as water provided to the capsule.
  • the coffee material is preferably roast and ground coffee particles designed for preparing a coffee beverage such as a ristretto, espresso or lungo coffee beverage.
  • the volume for a container intended for preparing a short coffee beverage is between 5 ml and 15 ml, more preferably between 9 ml and 11 ml.
  • the volume for a container intended for preparing a long coffee beverage is preferably between 15 ml and 50 ml, more preferably between 16 ml and 20 ml, and wherein the volume for a container intended for preparing a medium size coffee beverage is preferably between 13 ml and 16 ml.
  • the volume of coffee beverage prepared from a pod, that is dispensed into the cup is as follows: for “short coffee beverage”, a volume in the cup comprised between 15 ml and 50 ml, for “medium size coffee beverage”, a volume in the cup comprised between 51 ml and 150 ml, and for “long coffee beverage”, a volume in the cup comprised between 151 ml and 1 liter.
  • the compaction force for a container volume designed for preparing a short coffee beverage is set to a value between 0.5 kN and 10 kN, more preferred between 1 kN and 2.5 kN.
  • the compaction force is preferably set to a value of between 0.5 kN and 15 kN, more preferred between 2 kN and 5 kN.
  • the compaction force is preferably set to a value between 1 kN and 7 kN.
  • the compaction force for a container volume designed for preparing a short coffee beverage is set to a value between 1 to 2.5 kN with a granulometry of the bulk coffee material between 200 and 300 ⁇ m, more preferably of about 250 ⁇ m.
  • the compaction force for a container volume designed for preparing a long coffee beverage is set to a value between 2.5 to 3.5 kN with a granulometry of the bulk coffee material between 300 and 400 ⁇ m, more preferably of about 350 ⁇ m.
  • a relatively smaller container volume is intended for preparing a short beverage such as espresso coffee and that a relatively larger container volume is intended for preparing a long beverage such as a lungo type coffee.
  • the required compaction force is then set to a suitable value in order to optimize the result of the intended beverage preparation from the respective container.
  • a larger container volume is provided and which is designed for preparing a highly intense espresso and thus a short beverage.
  • the provided compaction force is set based on the intended type of beverage to be prepared from the particular container, whereby the compaction force will be set relatively lower compared to other embodiments in which the larger container volume is intended for preparing a long coffee beverage.
  • a larger container volume may be provided for preparing an Americano coffee beverage, in which it is aimed at extracting a large quantity of solids in a short extraction.
  • coffee material of relatively fine granulometry such as between 200 and 300 ⁇ m is provided at a relatively low compaction force usually applied for smaller container volumes respectively for containers for preparing a short beverage.
  • the container wall means preferably comprise a first and a second enclosing sheet.
  • the first and second enclosing sheet are preferably made from an at least partially deformable material.
  • the container wall means are preferably made from a material comprised within the list of mono- or multi-layer film comprising paper or similar cellulosic material, polyethylene (PE), polypropylene (PP), polyethylene-terephthalate (PET), a starch-based material, polylactic acid (PLA), and/or aluminium.
  • the container wall means preferably comprise barrier means against oxygen and/or moisture.
  • At least the first and/or second container wall means respectively the first and/or second enclosing sheet may vary in its size or diameter in order to provide for different container volumes to be enclosed between the respective container walls.
  • the container wall means are preferably of essentially circular shape.
  • the method preferably further comprises the step of sealingly connecting the first and second enclosing sheet constituting the container wall means about a circumference of the enclosed amount of coffee material respectively about the enclosed coffee tablet under formation of a circumferential flange-like rim portion of the container.
  • a first and second enclosing sheets are selected dependent on a desired volume of the resulting container type and/or on the particular type of beverage to be prepared from the resulting container.
  • the first enclosing sheet is preferably provided in a dedicated recess, matrix, mould or die of a suitable manufacturing device.
  • a predefined amount of bulk coffee material is provided to an upper surface of the first enclosing sheet. The bulk coffee material is then compacted to a compacted coffee tablet by means of a compaction press or other suitably compaction means under a predefined compaction force against the provided recess, matrix, mould or die of the device and based on at least the selected container volume.
  • the second enclosing sheet is then sealingly connected to the first enclosing sheet, e.g. by means of a gluing or welding technique.
  • the compacted coffee tablet is preferably enclosed in such a manner that the complete inner container volume is filled with the coffee tablet. Accordingly, preferably no free space, i.e. which is not filled by the coffee tablet, is available in the resulting container. Further, the enclosing of the compacted coffee tablet within the first and second sheets preferably does not further alter a compaction rate of the coffee tablet in the container.
  • two or more compacted coffee tablets may be formed in accordance with the above described compaction process and provided and enclosed within the same container.
  • the two coffee tablets may be formed under different predefined compaction force.
  • the coffee tablet preferably completely fills the container volume.
  • the invention relates to a container obtainable by the method as described hereabove. Further features of the container according to the invention are described hereunder. Notably, the description of the features of the container below are applicable also to the manufacturing process as described above and vice versa.
  • a coffee container for preparing a coffee beverage upon injection of liquid into the container according to the invention comprises container wall means enclosing a predefined volume of between 5 ml to 50 ml filled with compacted coffee material such as roast and ground coffee particles, wherein the coffee material is present in a form compacted under a compaction force of 0.5 to 15 kN, preferably of 1 kN to 10 kN.
  • the container wall means are made of a sheet material as described above with regards to the method according to the invention.
  • the container wall means are preferably sealingly connected about a circumference of the enclosed compacted coffee material under formation of a circumferential flange-like rim portion. Thereby, a first sheet of material forms an inlet face of the container and a second sheet of material forms an outlet face of the container.
  • the container wall means are preferably designed for being piercable or otherwise openable by means of dedicated opening means of a beverage preparation device.
  • the container is preferably rotational symmetric about a central axis that is preferably substantially parallel to an intended direction of the circulation of liquid through the compacted coffee material.
  • the height of the container is preferably comprised between 5 mm and 30 mm, preferably between 10 mm and 22 mm.
  • a diameter of the container is preferably comprised between 30-70 mm, preferably between 35 mm to 55 mm.
  • the container comprises a volume of between 5 ml and 15 ml, preferably between 9 ml and 11 ml and the coffee material is present within said volume at a compaction rate of between 40 to 65%, preferably between 49-59%.
  • Such container is preferably designed for preparing a short cup, i.e. a ristretto or espresso type coffee beverage.
  • the compaction rate does not only depend on the compaction force of the enclosed coffee material, but also on further parameters such as in particular the coffee particle size, the roasting degree and the density of the coffee particles in the container volume.
  • the container comprises a volume of between 15 ml and 50 ml, preferably between 16 ml and 20 ml, and the coffee material is present within said volume at a compaction rate of between 35-60%, preferably between 39-49%.
  • Such container is preferably designed for preparing a long cup, i.e. a lungo type coffee beverage.
  • the invention relates to a kit of coffee containers comprising at least two, preferably three and more preferably at least 5 containers as described above respectively as obtainable by means of the described manufacturing method, wherein the respective containers differ in their container volume enclosed by the respective container wall means and/or in a particular type of beverage to be prepared from the respective containers, and wherein the coffee material in the respective containers is present in a form compacted under a different compaction force respectively present in a different compaction rate.
  • the respective containers of the kit according to the invention preferably differ in their height but comprise an equal outer diameter.
  • the kit comprises a first container having a container volume of between 5 ml and 15 ml, preferably between 9 ml and 11 ml, for preparing a short coffee beverage, a second container having a container volume of between 15 ml and 50 ml, preferably between 16 ml and 20 ml, for preparing a long coffee beverage, and optionally a third container having a container volume of between 13 ml and 16 ml for preparing a medium size coffee beverage.
  • the compaction force for the coffee material in the container volume designed for preparing a short coffee beverage lies between 0.5 kN and 10 kN, more preferred between 1 and 2.5 kN.
  • the compaction force for the coffee material in the container volume designed for preparing a long coffee beverage preferably lies between 0.5 kN and 15 kN, more preferred between 2.5 kN and 5 kN.
  • the compaction force for the coffee material designed for preparing a medium size coffee beverage preferably lies between 1 kN and 7 kN.
  • the different containers of the kit preferably comprise coffee material of different granulometry, preferably between 100 to 800 ⁇ m, more preferred between 150 and 600 ⁇ m. and/or of different roasting degree, preferably between 50 and 120 CTN.
  • a relatively smaller particle size and thus finer granulometry is preferably provided for bulk coffee material in a container designed for preparing a short beverage, whereas a relatively larger particle size and thus coarser granulometry is preferably provided for bulk coffee material in a container designed for preparing a larger beverage.
  • the invention further relates to the use of a coffee container as described hereabove and/or as obtainable by the method according to the invention for preparing a coffee beverage.
  • FIG. 1 shows preferred embodiments of containers with different volumes and/or designed for preparing different types of beverages according to the invention.
  • FIG. 2 shows alternative embodiments of containers with different volumes and/or designed for preparing different types of beverages according to the invention.
  • FIG. 3 shows a schematic flow diagram for a manufacturing process of a container in line with the invention.
  • FIG. 4 relates to measurement results for different containers comprising different applied compaction forces and showing the resulting flow time during injection into such containers dependent on the granulometry of the coffee material in the container.
  • FIG. 5 relates to measurement results for different containers comprising different applied compaction forces and showing the resulting yield of the extracted coffee beverage dependent on the granulometry of the coffee material in the container.
  • FIGS. 1 and 2 relate to preferred embodiments of containers with different volumes according to the invention and which are preferably designed for preparing different types of beverages.
  • FIG. 1 a to 1 d relate to a first set or kit of containers 1 a - 1 d .
  • the containers 1 a to 1 d in FIG. 1 a to 1 d each comprise container wall means 2 and wall means 3 a , 3 b , 3 c , 3 d respectively, which are connected at their circumference under formation of a flange-like rim portion 4 .
  • the container wall means 2 , 3 a - 3 d are preferably formed of an at least partially deformable material sheet which is preferably of circular shape.
  • the container wall means enclose a predefined volume and are made of a sheet material comprised within the list of mono- or multi-layer film comprising paper or similar cellulosic material, polyethylene (PE), polypropylene (PP), polyethylene-terephtalate (PET), a starch-based material, polylactic acid (PLA), and/or aluminium.
  • the containers differ in their respective sizes and thus in the respective volume enclosed therein.
  • all of the containers 1 a - 1 d are preferably formed of the same first material sheet 2 of essentially convex form and uniform height h 1 , and a suitable second material sheet 3 a , 3 b , 3 c , 3 d of essentially convex form but of differing size respectively providing a different resulting height h 1 ,h 2 ,h 3 ,h 4 .
  • the container 1 a is preferably symmetric about a central plane in which the flange-like rim 4 is arranged.
  • the first and second material sheet 2 respectively 3 a , 3 b , 3 c , 3 d preferably comprise a centrally arranged essentially planar portion 5 , 6 .
  • the first material sheet 2 is preferably designed for providing an outlet face of the container in a dedicated beverage preparation device, while the second material sheet 3 a , 3 b , 3 c , 3 d is designed for providing an inlet face of the container in a dedicated beverage preparation device.
  • the overall height of the container 1 a - 1 d is preferably comprised between 5 mm and 30 mm, more preferably between 10 mm and 22 mm.
  • a diameter d 2 of the respective container is preferably comprised between 30-70 mm, more preferably between 35 mm to 55 mm.
  • An inner diameter d 1 of the respective container is preferably comprised between 20-60 mm, more preferably between 30 to 50 mm.
  • the different containers preferably comprise a compacted coffee tablet in the container volume, which has been compacted during a manufacturing process of the container with a force between 0.5 and 15 kN, more preferably between 0.1 kN and 10 kN.
  • the compacted coffee tablet is preferably completely filling the inner volume of the container.
  • the coffee material within the container volume preferably comprises a granulometry of between 150 to 600 ⁇ m.
  • the coffee material enclosed in the respective container is preferably of a roasting value of between 50 and 120 CTN.
  • the different containers as shown in FIG. 1 a -1 d preferably differ at least in the weight of the coffee material enclosed in the provided volume, in the granulometry of the enclosed coffee material and in the applied compaction force during manufacturing of the container when forming the compacted coffee tablet.
  • the different containers may as well differ in the roasting value of the coffee material.
  • different coffee material respectively different blends of coffee material may be present in the respective containers.
  • Table 1 A preferred example for the above-indicated different parameters of the respective containers in FIG. 1 a -1 d is shown in table 1 below.
  • the beverage result for a particular container can be optimized for the intended purpose.
  • an optimized result for a short cup i.e. a ristretto or espresso type coffee beverage may be obtained with the container of example 1A.
  • the fine grind enables the acceleration of solids extraction in order to provide an intense cup.
  • a relatively lower compaction force leads to an increased yield during beverage preparation.
  • An optimized medium size beverage may be obtained by the containers of example 1B and 1C. Thereby, an intermediate particle size and moderate compaction force ensure a smooth extraction over the complete extraction time in order to obtain a balanced medium coffee beverage.
  • An optimized long cup i.e. a lungo type coffee beverage, may be obtained by the container of example 1D.
  • a large particle size in combination with a relatively higher compaction force will avoid over-extraction for a very large serving while avoiding undesired off-notes.
  • the adaption of the compaction force based on the provided granulometry, the roasting value and/or the particular coffee blend and weight enables a further optimization of the obtained beverage result.
  • FIG. 2 a -2 c relate to alternative embodiments of a dedicated container respectively a kit comprising different containers 1 e , 1 f , 1 g , which differ in the respective container volume.
  • the respective containers 1 e , 1 f , 1 g comprise a first essentially planar material sheet 2 a and different essentially convex shaped material sheets 3 e , 3 f , 3 g .
  • the latter are preferably of different size such that the resulting container comprise different heights h 5 ,h 6 ,h 7 .
  • An inner and outer diameter of these containers d 3 ,d 4 is preferably constant.
  • the inner and outer diameter preferably corresponds to the respective diameters d 1 ,d 2 of the containers according to FIG. 1 a -1 d .
  • the height of the containers is preferably in the ranges as indicated above with respect to FIG. 1 .
  • the containers of FIG. 2 a -2 c differ at least in the applied compaction force of the coffee tablet provided in the container.
  • the containers may additionally differ in the nature and weight of the coffee material enclosed in the provided volume, in the granulometry of the enclosed coffee material, and/or in the roasting value of the coffee material.
  • FIG. 3 relates to a schematic representation of a preferred embodiment of a manufacturing process for forming the container according to the invention.
  • a first step (not shown) relates to selecting a first and second enclosing sheets such as e.g. sheets 2 and one of sheets 3 a - 3 d of FIG. 1 based on a desired volume of the resulting container respectively based on the beverage intended to be prepared by means of the resulting container.
  • This first step preferably further comprises a determination and/or selection of the nature and weight of the coffee material enclosed in the provided volume, a selection of the granulometry of the coffee material, a selection of the roasting degree of the coffee material.
  • the compaction force to be applied during the manufacturing process is determined and set based on at least the selected container volume and/or based on the beverage intended to be prepared by means of the resulting container.
  • the first enclosing sheet constituting e.g. a bottom foil of the container is formed and provided in a dedicated recess, die or mould of a suitable manufacturing device.
  • a predefined amount of a particular roast and ground coffee bulk material of predefined granulometry is provided on a surface of the first enclosing sheet.
  • compaction of the coffee bulk material takes place under the set compaction force in order to compress the bulk material into a coffee tablet based on the intended container volume.
  • This is obtained e.g. by means of a known compaction press which is pressed against the recess, die or mould in which the first enclosing sheet and the coffee bulk material is present.
  • the applied compaction force is measured by a force measuring device connected to the compaction press.
  • the coffee bulk material is provided in a dedicated compaction press for being compacted under the predefined compaction force and the compacted coffee tablet is then provided onto the surface of the first enclosing sheet.
  • the second enclosing sheet e.g. a top foil
  • the first enclosed sheet for example by means of a gluing or welding technique.
  • the compacted coffee tablet is preferably enclosed in such a manner that the complete inner container volume is filled with the coffee tablet. Accordingly, preferably no free space, i.e. which is not filled by the coffee tablet, is available in the resulting container.
  • the container comprising a volume of 9.42 cm 3 filled with coffee material of between 5.41 and 5.81 g and designed for preparing a short cup such as a ristretto or espresso type coffee beverage.
  • the coffee material is preferably present in a granulometry of between 250 and 350 ⁇ m [D(4,3)].
  • the roasting degree lies between 70 and 80.
  • the compaction rate of the coffee material in the container lies between 40%-65%, preferably between 49-59%. This corresponds to an applied compaction force during the manufacturing process of between 1 kN and 2.5 kN. It is noted that the compaction rate of the coffee material in the final container does not necessarily correlate with the compaction force applied during the manufacturing process of the container, as the compaction rate not only depends on the compaction force but also on further parameters such as in particular the coffee particle size, the roasting degree and the density of the coffee particles in the container volume.
  • the above indicated compaction rate for the coffee tablet in the container is measured as follows.
  • a known hydraulic compaction press may be used which comprises a fixed upper punch member or die and a fixed lower punch member or die with a spring-loaded rod.
  • a real density value d v of the uncompressed bulk coffee material may be obtained by means of a helium pycnometer, e.g. an Ultrapycnometer 1000 of Quantachrome according to the following method.
  • the working principle of this measurement is to inject a gas such as helium with a given pressure into a reference chamber, then to expand this gas in the measuring chamber containing the sample by measuring the new gas pressure in this chamber.
  • This method is particularly suitable for measuring the volumes and densities of divided or porous solids, as the gas penetrates into the cavities.
  • the product to be analyzed is weighed in a cell.
  • the cell is then placed in the measuring chamber of the pycnometer.
  • the measuring chamber is then closed, and the measurement is started.
  • the real density value of the analyzed product is obtained.
  • An apparent density d a of the compacted coffee tablet may be obtained based on the formula:
  • m is the product mass of the compacted solid coffee tablet in grams
  • V is the volume of the compacted solid coffee tablet in cm 3 .
  • S is the surface of the solid compacted coffee tablet in cm 2
  • h is the height of the solid compacted coffee tablet in cm measured e.g. with a caliper after ejecting the compacted coffee tablet from the press die used for compaction
  • the compaction rate of the coffee tablet enclose in the container can be determined based on the following formula:
  • This example relates to another preferred container comprising a volume of 16.6 cm 3 filled with coffee material of between 7.80 and 8.10 g and designed for preparing a long cup such as a lungo type coffee beverage.
  • the coffee material is preferably present in a granulometry of between 300 and 650 ⁇ m [D(4,3)].
  • the roasting degree lies between 80 and 90.
  • the present compaction rate for this container lies between 35-60%, preferably between 39-49%.
  • FIG. 4 relates to measurement results for different containers comprising different applied compaction forces and showing the resulting flow time during injection into such containers dependent on the granulometry of the coffee material in the container.
  • the flow time relatively decreases faster with larger particle size compared to lower compaction forces such as 2.5 kN to 1 kN (see curves 12 d and 12 e ).
  • the applied compaction force is preferably set relatively lower for a small particle size compared to a larger particle size.
  • FIG. 5 relates to measurement results for different containers comprising different applied compaction forces and showing the resulting yield of the extracted coffee beverage dependent on the granulometry of the coffee material in the container.
  • the yield for extracting a coffee beverage from the resulting container should ideally be above a value of 24% and preferably below 26%.
  • the yield of the resulting coffee beverage decreases with increase in the granulometry of the used bulk coffee material. Further, the yield generally decreases with lower compaction forces (see curve 15 a relating to a relatively higher compaction force of 10 kN to curve 15 e relating to a relatively lower compaction force of 1 kN). Thereby, the relative decrease in yield with lower compaction force appears relatively constant over the whole particle range.
  • a particular preferred embodiment of the invention provides a container for preparing a short coffee beverage, wherein an optimized yield (24-26%) is reached with a reasonable flow time ( ⁇ 40 seconds for 40 ml) at a compaction force of between 1 and 2.5 kN with a granulometry of between 200 and 300 ⁇ m, more preferably of about 250 ⁇ m.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Tea And Coffee (AREA)
  • Apparatus For Making Beverages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
US17/290,532 2018-11-01 2019-10-31 Coffee container for beverage preparation and method of manufacturing a coffee container Pending US20210316892A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP18203971 2018-11-01
EP18203971.9 2018-11-01
PCT/EP2019/079855 WO2020089403A1 (en) 2018-11-01 2019-10-31 Coffee container for beverage preparation and method of manufacturing a coffee container

Publications (1)

Publication Number Publication Date
US20210316892A1 true US20210316892A1 (en) 2021-10-14

Family

ID=64109779

Family Applications (1)

Application Number Title Priority Date Filing Date
US17/290,532 Pending US20210316892A1 (en) 2018-11-01 2019-10-31 Coffee container for beverage preparation and method of manufacturing a coffee container

Country Status (14)

Country Link
US (1) US20210316892A1 (zh)
EP (1) EP3873814A1 (zh)
JP (1) JP7434302B2 (zh)
KR (1) KR20210086615A (zh)
CN (1) CN112969644B (zh)
AU (1) AU2019370721A1 (zh)
BR (1) BR112021005621A2 (zh)
CA (1) CA3118168A1 (zh)
CL (1) CL2021000799A1 (zh)
MX (1) MX2021004377A (zh)
PH (1) PH12021550568A1 (zh)
SG (1) SG11202102604YA (zh)
WO (1) WO2020089403A1 (zh)
ZA (1) ZA202103465B (zh)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3201910A1 (en) * 2020-12-11 2022-06-16 Richard John ANDREWS Beverage pad
WO2024056537A1 (en) 2022-09-12 2024-03-21 Société des Produits Nestlé S.A. Beverage extraction system
WO2024079013A1 (en) 2022-10-14 2024-04-18 Société des Produits Nestlé S.A. Beverage pod system
WO2024099674A1 (en) 2022-11-07 2024-05-16 Société des Produits Nestlé S.A. Beverage preparation machine

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040031394A1 (en) * 2000-11-28 2004-02-19 Nestec S.A. Percolating device
US20090175985A1 (en) * 2005-07-27 2009-07-09 Leigh Trevor Canham Food Comprising Silicon
US20100239734A1 (en) * 2007-06-05 2010-09-23 Alfred Yoakim Method for preparing a beverage or food liquid and system using brewing centrifugal force
US20120171334A1 (en) * 2009-08-28 2012-07-05 Nestec S.A. Capsule system for the preparation of beverages by centrifugation
US20120231136A1 (en) * 2009-04-09 2012-09-13 The Folger Coffee Company Ground roast coffee tablet
US20120240779A1 (en) * 2009-12-08 2012-09-27 Nestec S.A. Capsule system with flow adjustment means
US20120251677A1 (en) * 2009-12-08 2012-10-04 Nestec S.A. System, set of capsules and method for preparing a beverage by centrifugation
US20120301581A1 (en) * 2010-01-29 2012-11-29 Nestec S.A. Capsule and system for preparing a beverage by centrifugation in a beverage production device
US20140305314A1 (en) * 2011-10-24 2014-10-16 Nestec S.A. Modular capsule kit with variable volume

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT2000063E (pt) * 2007-06-05 2010-11-09 Criali Invest Sa Método de preparação de uma bebida e aparelho e cápsula para implementação deste método
IT1395414B1 (it) * 2009-03-20 2012-09-14 Lavazza Luigi Spa Capsula per la preparazione di una bevanda, in particolare caffe', e gruppo porta-capsula per il suo utilizzo
KR20120027532A (ko) * 2009-06-17 2012-03-21 사라 리/디이 비.브이. 음료를 준비하는 시스템, 방법 및 캡슐
JP5870039B2 (ja) * 2010-02-08 2016-02-24 ネステク ソシエテ アノニム 飲料生成装置内での遠心処理によりコーヒー飲料を供給するための方法
CN103501624B (zh) * 2011-03-14 2016-08-17 K-Fee系统有限责任公司 用于制造饮料的饮料材料、分配盒以及方法
PT2870070T (pt) * 2012-07-04 2016-12-20 Nestec Sa Método para embalar uma bebida em pó numa cápsula de bebida
DE102012111684A1 (de) * 2012-11-30 2014-06-05 K-Fee System Gmbh Portionskapsel zur Herstellung eines cremafreien Kaffeegetränks
EP3122660B1 (en) * 2014-03-24 2019-08-07 Société des Produits Nestlé S.A. Coffee capsule and system for producing a coffee extract from with such capsule
CN107427141B (zh) 2015-02-18 2020-04-14 松下知识产权经营株式会社 饮料供应装置
EP3270746B1 (en) * 2015-03-20 2023-11-08 Lucaffe' Srl Societa' Benefit Single-dose unit of coffee

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040031394A1 (en) * 2000-11-28 2004-02-19 Nestec S.A. Percolating device
US20090175985A1 (en) * 2005-07-27 2009-07-09 Leigh Trevor Canham Food Comprising Silicon
US20100239734A1 (en) * 2007-06-05 2010-09-23 Alfred Yoakim Method for preparing a beverage or food liquid and system using brewing centrifugal force
US20120231136A1 (en) * 2009-04-09 2012-09-13 The Folger Coffee Company Ground roast coffee tablet
US20120171334A1 (en) * 2009-08-28 2012-07-05 Nestec S.A. Capsule system for the preparation of beverages by centrifugation
US20120240779A1 (en) * 2009-12-08 2012-09-27 Nestec S.A. Capsule system with flow adjustment means
US20120251677A1 (en) * 2009-12-08 2012-10-04 Nestec S.A. System, set of capsules and method for preparing a beverage by centrifugation
US20120301581A1 (en) * 2010-01-29 2012-11-29 Nestec S.A. Capsule and system for preparing a beverage by centrifugation in a beverage production device
US20140305314A1 (en) * 2011-10-24 2014-10-16 Nestec S.A. Modular capsule kit with variable volume

Also Published As

Publication number Publication date
PH12021550568A1 (en) 2021-10-25
CN112969644A (zh) 2021-06-15
SG11202102604YA (en) 2021-05-28
KR20210086615A (ko) 2021-07-08
JP7434302B2 (ja) 2024-02-20
CA3118168A1 (en) 2020-05-07
CN112969644B (zh) 2023-10-03
JP2022504689A (ja) 2022-01-13
EP3873814A1 (en) 2021-09-08
ZA202103465B (en) 2023-02-22
AU2019370721A1 (en) 2021-04-08
CL2021000799A1 (es) 2021-11-05
BR112021005621A2 (pt) 2021-06-22
MX2021004377A (es) 2021-08-05
WO2020089403A1 (en) 2020-05-07

Similar Documents

Publication Publication Date Title
US20210316892A1 (en) Coffee container for beverage preparation and method of manufacturing a coffee container
JP5567667B2 (ja) 飲料を調製するためのカプセル、装置及び方法，並びにそのカプセルを製造する方法
US9718606B2 (en) Method for delivering a coffee beverage by centrifugation in a beverage producing device
US20160073655A1 (en) Method of preparing short coffee beverage using coffee filter pod
CZ292252B6 (cs) Balení mleté kávy typu předem dávkovaných tablet, krabiček nebo sáčků a stroj na espreso využívající toto balení
US10082412B2 (en) Coffee dosing system
US9592952B2 (en) Composition for preparing a beverage or food product comprising a plurality insoluble material bodies
EP1726536B1 (en) Kit for and method of preparing a coffee beverage
RU2805100C2 (ru) Контейнер для кофе для приготовления напитка и способ производства контейнера для кофе
FR2879175A1 (fr) Dosette de cafe moulu et son procede de preparation
KR102629695B1 (ko) 캡슐의 형상을 변형하기 위한 장치 및 이를 이용하여 캡슐의 형상을 변형하는 방법
KR102685540B1 (ko) 캡슐의 형상을 변형하기 위한 장치 및 이를 이용하여 캡슐의 형상을 변형하는 방법
RU2021114796A (ru) Контейнер для кофе для приготовления напитка и способ производства контейнера для кофе
WO2023242652A1 (en) Method and system for the production of coffee tablets
CN118284560A (zh) 用于生产用于在饮料制备设备中制备饮料的容器的方法、用于执行所述方法的密封步骤的密封站以及通过所述方法获得的容器
KR20120108875A (ko) 음료용 분말상 조성물을 수용하는 캡슐
ITTV20100103A1 (it) Dispositivo adattatore per una macchina per la preparazione ed erogazione di bevande ottenute per infusione di una materia prima polverulenta.

Legal Events

Date Code Title Description
STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE AFTER FINAL ACTION FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: ADVISORY ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER