Patent Application
20240043201
The invention relates to a beverage pad. The invention further relates to an assembly of a beverage pad and a pad holder for accommodating the beverage pad for use in a beverage preparation machine. The invention also relates to a puck of extractable beverage substance for making beverage pads.
Beverage pads are well known consumption articles that may be used in a beverage preparation machine for preparing a consumable beverage such as a coffee, tea, chocolate or milk based beverage. Usually a beverage pad comprises an amount of extractable and/or soluble beverage preparation product enclosed between two sheets of filtering material, which allows a beverage to be prepared by supplying the pad in the beverage preparation machine with an aqueous fluid to extract or solubilize the beverage preparation product. For example a coffee beverage may be prepared from a beverage pad comprising an amount of extractable coffee product, e.g. ground coffee, between two sheets of filtering material. Such pads are known to comprise the beverage preparation product held between the two sheets in a relatively loose form, for instance for preparing a drip-style, American-style or brewed coffee beverage, or an espresso-style coffee or lungo-style coffee beverage.
Available beverage pads are produced by providing two sheets of filtering material with a first sheet of the two sheets shaped to form a pouch-like bottom portion, side portion and a first edge portion defining a space for receiving a bed of beverage product in loose form. A second sheet of the two sheets of filtering material may be applied with a central portion thereof over the bed of beverage product opposite the bottom portion to cover the beverage product on both sides and with a second edge portion of the second sheet attached, e.g. by sealing, to the first edge portion of the first sheet to form the beverage pad with the beverage product packaged between the two sheets of filtering material.
The shaping of the first sheet is usually realized by feeding the sheet along a surface provided with a recess as mold in which a flexible piece of the sheet is shaped either by suction of the flexible piece of the filtering material in the recess, e.g. by using suction means, or by pressing the flexible piece of the filtering material in the recess. In practice elastic properties of the sheet of filtering material together with stretch applied to the flexible piece upon suction or pressing thereof in the recess or mold results for both these methods in that the first sheet obtains a pouch-like form having a clear sloped or curved transition between the bottom portion and side portion due to elastic deformation of the filtering material upon removal of the suction or pressing force. When depositing the bed of beverage product on the first sheet this creates a non-uniform thickness in the bed of beverage product, i.e. a thickness of the bed of beverage product nearer to a side portion of the pad above the sloped or curved part of the first sheet is less than a thickness of the pad nearer to a central portion of the pad above the bottom portion. Such non-uniform thickness of the bed of beverage product may affect the beverage quality of the beverage prepared. Particularly, the non-uniform thickness may cause bypass of fluid when supplying an aqueous fluid to the pad, with a portion of the supplied aqueous fluid flowing through the thinner parts of the pad carrying little to no extracted and/or solubilized beverage preparation product. As a consequence consistency of extraction between pads may be less than desired, and the extraction may not be optimal. Bypass may be visually detectable at the start of a beverage preparation, for example during the first few seconds of fluid dispensing, as watery liquid being dispensed from the beverage machine. The resulting beverage may be too watery in appearance and/or taste, i.e. having a discolored crema, diluted aroma's, and/or have less than appreciated or non-optimal ‘strength’.
Most of the beverage pads are intended for single serve, meaning that with a single pad a single serving of a beverage can be prepared in the beverage preparation machine. There are also beverage preparation machines that allow the use of multiple beverage pads in a single beverage preparation process to produce a bigger variety of beverage types or beverage volumes. For example the use of two beverage pads placed on top of each other in a brewing chamber of a suitable beverage preparation machine is known and allows for more variation in beverage to be produced as compared to using a single pad. For example the beverage preparation product in the two beverage pads may be different, e.g. with one of the two pads comprising an extractable beverage preparation product such as ground coffee and the other of the two pads comprising a soluble beverage preparation product such as milk powder. The two pads may also comprise the same beverage preparation product, for example ground coffee, for instance to prepare a larger volume of beverage. In such cases using two pads or more the bypass occurring for each of the pads individually may accumulate and lead to an even more pronounced watery beverage.
In order to produce a beverage the beverage pads are generally manually put in a brew chamber of a beverage preparation machine by a user, usually in an assembly together with a pad holder which supports the pad in the brew chamber. However, in practice the known pads may be positioned in a less than optimal way, i.e. misplaced, in the brew chamber and/or on the pad holder, which further leads to even more bypass occurring when preparing a beverage.
It is an aim of the present invention to provide a high quality beverage pad. Particularly the present invention aims to provide a beverage pad that ameliorates the drawback of the known beverage pads. A particular aim of the invention is to provide a beverage pad which in use for preparing a beverage produces less bypass. A more specific aim of the invention is to provide a beverage pad which is less prone to being misplaced in the brew chamber by a user, reducing the occurrence of bypass when preparing a beverage. A further aim of the present invention is to provide an assembly of a beverage pad and pad holder for use in a beverage preparation machine to prepare a beverage with less bypass. It is another aim of the present invention to provide a high quality compacted puck for use in a beverage pad.
According to a first aspect there is provided a beverage pad for use in a beverage preparation machine for preparing a beverage by supplying the pad in the machine with a pressurized aqueous fluid of between 1-20 bar, preferably 1-2 bar, comprising an amount of extractable and/or soluble beverage preparation product in a compacted puck enclosed between two sheets of filtering material sealed to each other at a periphery edge of the pad, a first sheet of the two sheets having a bottom portion, side portion and a first edge portion, a second sheet of the two sheets comprising a central portion and a second edge portion, the edge portions of the sheets sealed to each other forming the periphery edge of the pad, and the side portion, bottom portion and central portion defining a space holding the compacted puck of extractable and/or soluble beverage preparation product, wherein the compacted puck has a uniform thickness with the bottom portion and central portion being at least substantially flat and parallel to each other on opposite sides of the compacted puck, and the side portion extending at least almost perpendicular from the bottom portion around the compacted puck to the edge portions.
The pad according to this first aspect can be produced by supplying the compacted puck to a packaging device comprising a body, e.g. a rotating cylindrical body such as a rotating drum, with an outer surface having recesses for receiving in each recess a first sheet of filtering material, a bottom wall of each recess formed by a respective movable piston arranged to move with respect to the outer side surface of the moving body to vary a height of the recess in relation to a position of the recess on the moving body such as an angular position of the recess on the circular circumference of the cylindrical body. The packaging device can be arranged with the outer surface of the body below a puck forming device to directly receive pucks formed by the puck forming device on the first sheet of filtering material in each recess of the further rotating drum. To this end the body is preferably arranged to be driven with a moving speed of the outer surface adapted to the puck forming speed of the puck forming device such that each puck formed in and provided by the puck forming device is received in a corresponding recess of the body. The movable piston of each recess may be used to release a packaged puck from the respective recess, e.g. the piston pushes the packaged puck out of the recess by moving the piston from a retracted position to a position closer to the outer surface of the body. Particularly a filtering material feed station of the packaging device may feed a first continuous sheet of filtering material to a rotating cylindrical body with impressions being provided in the continuous sheet of filtering material in a respective recess of the cylindrical body to receive in each impression a compacted puck of beverage preparation product delivered by the puck forming device. The movable piston of each recess in the body may be arranged to be driven to move in dependence of its angular position on the circular circumference of the cylindrical body between a first state defining a first height of the respective recess for receiving the first sheet of filtering material in the respective recess with an impression having a corresponding height dimension which is larger than a thickness of each compacted puck of beverage preparation product delivered by the puck forming device, and a second state defining a second height of the respective recess smaller than the first height for forming the first sheet of filtering material in the respective recess with an impression shaped to approximately match a shape of each compacted puck of beverage preparation product. Thus the apparatus is configured to receive a piece of the first sheet of filtering material in the recess with the first height, which height compared to a thickness of the puck formed by the puck forming device is over dimensioned. After filling the recess with a puck the piston may be moved to the second state to provide said piece of first sheet shaped to approximately match a shape of the compacted puck of beverage preparation product. The reduction of the height of the recess in the second state after initially over dimensioning the piece of the first sheet in the recess may be adapted to compensate for any elastic deformation of the piece of the first sheet, thus allowing for shaping the piece of the first sheet tightly around the puck with bottom portion and side portion remaining angled at least almost straight or 90°. Accordingly the apparatus enables producing the beverage pads with uniform thickness with negligible to no rounded or sloped transition between the bottom portion and side portion by packaging a compacted puck with uniform thickness between such shaped piece of the first sheet and a second sheet that can be applied over the compacted puck opposite the bottom portion.
Alternatively, the puck can be produced by supplying ground coffee to a packaging device comprising a moving belt with recesses for receiving in each recess a first sheet of filtering material. After filling the ground coffee is compacted and a second sheet of filtering material is put on top of the recesses, whereby the edge portions of the sheets are sealed to each other forming the periphery edge of the pad.
As the puck has a uniform thickness and is tightly packaged in filtering material extending around the puck with side portion being at least nearly perpendicular to the bottom portion there are no relevant rounded or sloped parts or other thickness irregularities in the pad. In use the beverage pad provides improved consistency of beverage quality, as well as improved beverage quality, particularly with respect to extraction characteristics, as occurrence of bypass when supplying an aqueous fluid through the pad is minimized or completely prevented.
In an embodiment of the pad the sheets and the compacted puck are configured and arranged to at least substantially maintain a shape of the compacted puck with uniform thickness in use of the beverage pad in the beverage preparation machine when exposed to the aqueous fluid under pressure. For example the puck may be produced with a compaction force of between 2-8 kN, preferably between 3-6 kN, most preferably about 4 kN. In the case of a puck preparation device, such as the rotating cylindrical body, the compacting force may preferably be between 4 and 6 kN. In the case of a puck preparation device, such as the moving belt, the compacting force may preferably between 2 and 4 kN. It will be understood that a desired compressive pressure for producing the puck may be predetermined and selected in dependence on the actual beverage preparation product. A compressive force of at least 2 kN is found to provide a sturdiness to the produced puck sufficient to maintain a uniform thickness of the puck in use of the beverage pad. Above 6 kN compressive pressure the compaction of the beverage preparation product results in a puck that when used in a beverage preparation machines forms such a high flow resistance to the supplied fluid that the pad in some of the available beverage preparation machines may be practically unusable due to unacceptable long preparation times and/or prepared beverage characteristics being less than desired such as the occurrence of over extraction resulting in for example bitter flavors and aromas.
In a particular embodiment the pad may comprise the second sheet consisting of a substantially flat piece of filtering material having a central region forming the central portion and a peripheral portion forming the second edge portion. Such substantially flat piece of filtering material can be produced relatively conveniently and at relative low cost by cutting the second sheet out of a larger sheet of filtering material, e.g. a sheet provided as a roll of filtering material.
A further embodiment of the pad comprises the puck tightly enclosed by the first sheet and second sheet with a volume of the puck being at least substantially identical to a volume of the space defined by the sheets. Thus the space defined by the sheets is at least almost completely filled up by beverage preparation product. As such there is no free space in the pad possibly affecting the fluid flow through the pad or providing other irregularities which may lower the reproducibility of beverage results obtained with such pads.
One or more of the sheets of the pad may be formed by a relatively rigid body. Preferably at least one of the first sheet and second sheet is a flexible sheet of filtering material, preferably both sheets are flexible. For example at least one of the first sheet and the second sheet is made of a compostable filtering material, preferably a non-woven material and/or fibrous material, preferably a filtering paper. Preferably both the first sheet and second sheet are made of a compostable filtering material, preferably a non-woven material and/or fibrous material, preferably a filtering paper. Most preferably the first sheet and second sheet are made of the same material.
In an embodiment of the pad the bottom portion of the first sheet is configured as a liquid discharge side of the pad. For example the bottom portion of the first sheet may comprise openings or may be porous to allow discharge of the beverage liquid from the beverage pad in use.
A particular embodiment of the pad has the bottom portion, side portion and first edge portion of the first sheet integrally formed and made from one piece. The first sheet may for instance be molded and cut as a single piece out of a larger sheet of filtering material. Preferably the first sheet is formed from one piece with a right angle, i.e. 90°, between the bottom portion and side portion. Alternatively the first sheet may be formed by attaching an initially separate bottom portion and side portion to each other, for example by means of welding, with the side portion extending at least almost perpendicular to the bottom portion.
In a preferred embodiment, large sheets of filtering material are used for both forming the first sheet and the second sheet, the edge portions of the sheets sealed to each other forming the periphery edge of the pad and then cut to form the pad.
In an embodiment of the pad the first sheet has a grammage of between 30-40 grams per square meter (gsm), preferably 35 gsm. This grammage, which is higher than the grammage of the first sheet of average conventional beverage pads, results in a first sheet sufficiently thick and strong to maintain an integrity and shape of the pad in use in preparing a beverage. Optionally the first sheet has a grammage of 36 gsm.
Optionally, the pad comprises the central portion of the second sheet configured as a liquid inlet side of the pad. In use of the pad fluid supplied by the beverage preparation machine to the pad enters through the liquid inlet side, which to this end may comprise openings or may be porous.
In an embodiment of the pad the second sheet may have a grammage of between 15-20 gsm, preferably 19 gsm. This grammage is sufficient for the filtering material to form a suitable inlet side of the pad. The first sheet and the second sheet may optionally have the same grammage, i.e. the same weight. However, preferably the first sheet forming a discharge side of the pad has a higher grammage, i.e. has a higher weight, as compared to the second sheet forming an inlet side of the pad. Particularly, the first sheet is preferably thicker than the second sheet. The first sheet is optionally larger than the second sheet. Preferably the bottom portion of the first sheet and the central portion of the second sheet are approximately equal in size.
In a particular embodiment of the pad the puck consists of a compacted layer of ground coffee. Thus the pad may be used for producing a coffee beverage, such as a drip-style, American-style or brewed coffee beverage, and is particularly suited for preparing an espresso-style coffee or lungo-style coffee beverage.
In a particular embodiment, the puck comprises 6.5 to 7.5 g ground coffee, preferably 7 g. Optionally, the ground coffee has a moisture content of 3 to 5%, preferably 4.5%. Optionally, the puck has a layer of ground coffee comprising or mainly consisting of ground coffee with a grind size (×50) between 250-500 μm, preferably between 300-360 μm, such as 310, 320, 340 or 350 μm, to be particularly suited for an espresso-style coffee beverage or between 430-470 μm, such as 440, 450 or 460 μm, to be particularly suited for a lungo-style coffee beverage. Preferably, the layer of ground coffee comprises an amount of fines, i.e. particles with a grind size <100 μm, of at most 20% by volume of the total amount of grinds, preferably below 16% by volume of the total amount of grinds, preferably a minimum of 10% by volume of the total amount of grinds. The compaction force employed to produce the compacted puck of beverage preparation product may be suited to the specific grind size and fines content of the beverage preparation product. However in a particular embodiment the pad has the compacted puck having a bulk density of between 350-450 g/L, preferably a bulk density between 390-405 g/L, more preferably 395-400 g/L or 365-390 g/L, more preferably 375-385 g/L. Optionally the bulk density is between 370-400 g/L. In a preferred embodiment the bulk density is between 380-390 g/L.
In an embodiment of the pad the compacted puck has a uniform thickness of between 6-7.5 mm, preferably 6.5-7.2, more preferably 6.8 mm. Optionally the pad has a compacted puck with a uniform thickness of 7 mm.
A further embodiment of the pad has the compacted puck shaped as a circular disc with a diameter of between 50-60 mm, preferably 55 mm. These sizes for thickness and diameter of the puck provides a good fit of the pad in most available beverage preparation machines. In particular, the diameter of the puck is adapted to fit on most of the available pad holders such that a risk of incorrect positioning of the pad in the brew chamber is reduced.
In an embodiment of the pad the diameter of the pad at its bottom portion defined by the first sheet is between approximately 50-60 mm, preferably approximately 55 mm, and corresponding to the diameter of the compacted puck and two times a thickness of the side portion of the first sheet.
Optionally the pad has a diameter at its periphery edge of between 60-65 mm, preferably between 61-63 mm, and more preferably 62 mm.
Preferably the pad has the periphery edge uniformly peripherally extending from the side portion over a distance of between 3-4 mm, more preferably 3.5 mm. Thus, a length of the periphery edge is preferably between 3-4 mm, more preferably 3.5 mm. The periphery edge of a pad when placed by a user on most available pad holders, particularly available pad holders for using double pads one on top of the other, will be slightly bend due to the diameter of the pad at the periphery edge being larger than the diameter of the inner space defined by the pad holder in which the pad is positioned at the height of the periphery edge. The bend poses tension in the periphery edge. If the periphery edge is relatively long, i.e. longer than 4 mm, the corresponding relative high tension in the periphery edge in most pad holders will increase a likelihood that the pad slightly moves on the pad holder prior to or upon closure of the machine. This causes the pad in use to often become incorrectly positioned resulting in more bypass. This is particularly noticeable when preparing beverages using double pads, one on top of the other, with the lower of the two pads being very prone to movement prior to use. A shorter flange provides less strain/tension so that the pad is less likely to move with less bypass as a result. Good positioning results on most of the available pad holders were achieved with the periphery edge not longer than 4 mm. A periphery edge shorter than 3 mm however renders it more difficult to manufacture the pad, particularly in respect of a desirable sealing between the first sheet and second sheet. Good positioning and bypass results, i.e. hardly any bypass, was achieved on most available pad holders with the pad having the periphery edge with a length of 3.5 mm.
Desirable positioning and bypass results on most available pad holders were achieved with the pad having a compacted puck shaped as a circular disc with a diameter of 55 mm and a periphery edge extending from the puck over a distance of 4 mm resulting in the pad having a diameter at its periphery edge of 63 mm. Good positioning and bypass results for double pads, one on top of the other, on a double pad holder were obtained with the pads each having a compacted puck shaped as a circular disc with a diameter of 55 mm and a periphery edge extending from the puck over a distance of 3.5 mm resulting in the pads having a diameter at the periphery edge of 62 mm, and the pad holder defining an inner space in which the lower of the two pads is positioned which inner space at the height of the periphery edge of the lower pad has a diameter length less than 60.5 mm.
According to a second aspect there is provided an assembly of a beverage pad and a pad holder for accommodating the beverage pad for use in a beverage preparation machine, wherein the pad holder comprises a rigid, form-retaining body with a support surface supporting the beverage pad and with a liquid discharge channel extending through the body from the support surface to a liquid outlet opening, wherein the beverage pad is a beverage pad as described herein.
In an embodiment of the assembly the pad holder is provided with beverage pad positioning means arranged to position and restrict the beverage pad in a predetermined position on the support surface of the pad holder. The assembly is preferably arranged to prevent the pad in use from being erroneously positioned on the support surface or in the brew chamber of the beverage preparation machine. In a correct position of the pad on the pad holder the puck of the pad may be placed at least almost horizontally in the brewing chamber of the beverage preparation machine. Pressurized fluid supplied to the pad will accordingly flow with gravity through the uniform thickness of the puck, reducing any possible occurrence of bypass. Optionally a size of the pad holder and the pad positioning means are adapted to the size of the pad in the assembly.
Optionally the beverage pad positioning means of the pad holder comprise blocking means positioned on a circumference of the support surface and arranged to block lateral movement of the beverage pad supported on the support surface. Particularly the pad positioning means may comprise pad blocking means such as a shoulder, ridge or other fixing means provided at the pad holder support surface which pad blocking means are arranged to fixate a bottom portion of the beverage pad placed on the support surface. For example the pad blocking means may define a recessed part of the pad holder in which the bottom section of the pad is fittingly received when the pad is properly placed on the pad holder. In a particular embodiment of the assembly the pad blocking means comprise a continuous or non-continuous rib or ridge extending from the support surface along the side portion of the pad supported on the support surface towards the edge portions of the pad.
According to a third aspect a method of preparing a beverage is provided, the method comprising the steps of:
In an embodiment of the method a pressure of the pressurized fluid supplied by the beverage preparation machine is in the range of 1 to 20 bars, preferably 1 to 2 bars.
According to a fourth aspect a compacted puck for use in a beverage pad is provided, the puck comprising an amount of extractable and/or soluble beverage preparation product in a layer, wherein the puck has one or more of the following features:
According to a fifth aspect a compacted puck for use in a beverage pad is provided, the puck comprising an amount of extractable and/or soluble beverage preparation product in a layer, wherein the puck has one or more of the following features:
This fifth aspect is in particularly suited for an espresso-style coffee beverage, with a volume of between 40 to 60 ml, preferably about 45 ml. According to a sixth aspect a compacted puck for use in a beverage pad is provided, the puck comprising an amount of extractable and/or soluble beverage preparation product in a layer, wherein the puck has one or more of the following features:
This sixth embodiment is in particularly suited for a lungo-style coffee beverage, with a volume between 80 to 110 ml, preferably about 100 ml.
These and other aspects of the present invention are hereinafter further elucidated by the appended drawing and the corresponding embodiments, which form part of the present application. The drawing is not in any way meant to reflect a limitation of the scope of the invention, unless this is clearly and explicitly indicated. In the drawing:
In this application similar or corresponding features are denoted by similar or corresponding reference signs. The description of the embodiments is not limited to the examples shown in the figures and the reference numbers used in the detailed description and the claims are not intended to limit the description of the embodiments, but are included to elucidate the embodiments by referring to the examples shown in the figures.
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It is to be noted that the figures are only a schematic representation of an embodiment of the invention that is given by way of non-limiting example.
Beverage pads according to the first aspect described herein were tested for an amount of bypass occurring in use in preparing a beverage. The pads either comprised a compacted puck of ground coffee in an espresso blend with a grind size of 300-340 μm, an amount of fines of less than 16% by volume and a bulk density of approximately 395 g/L, the pad hereinafter and in the figures designated as EDR Puck, or a compacted puck of ground coffee in a lungo blend with a grind size of 430-470 μm, an amount of fines of less than 15% by volume and a bulk density of approximately 385 g/L, the pad hereinafter and in the figures designated as Brazil Puck. Both pads comprise a first sheet having a grammage of 35 gsm and a second sheet having a grammage of 19 gsm. Presently available pads of conventional pouch-like design with rounded transition between bottom portion and side portion and having a relatively loose bed of either the espresso blend ground coffee, hereinafter and in the figures designated EDR Pad, or lungo blend ground coffee, hereinafter and in the figures designated Brazil Pad, were similarly tested for bypass results. Two different types of the EDR Pad were tested, a first comprising a first sheet having a grammage of 21 gsm, hereinafter and in the figures designated EDR Pad 1, and a second comprising a first sheet having a grammage of 35 gsm, hereinafter and in the figures designated EDR Pad 2. Also two different types of the Brazil Pad were tested, a first comprising a first sheet having a grammage of 21 gsm, hereinafter and in the figures designated Brazil Pad 1, and a second comprising a first sheet having a grammage of 35 gsm, hereinafter and in the figures designated Brazil Pad 2. In all pads the second sheet has a grammage of 19 gsm.
The pads were tested in a conventional Senseo® beverage preparation machine. A 45 ml beverage was prepared with the EDR pads. A 100 ml beverage was prepared with the Brazil pads.
Bypass was determined by visual inspection of the beverage being discharged from the beverage preparation machine during a preparation cycle as well as the final beverage received in a receptacle after the preparation cycle. The beverage being discharged was investigated for the occurrence of colourless, watery liquid being discharged. If such colourless, watery liquid was observed only in the first second, i.e. <1 s, from the start of observed liquid discharge this was considered as initial bypass occurrence. If such colourless, watery liquid was observed until the fifth second, i.e. >1 s-<5 s, from the start of observed liquid discharge this was considered as medium bypass occurrence. If such colourless, watery liquid was observed for more than five seconds, i.e. >5 s, from the start of observed liquid discharge this was considered as full bypass occurrence. If no such colourless, watery liquid was observed this was considered to represent no bypass occurrence. The final beverage received was further investigated for the occurrence and colour of crema layer being formed on top of the beverage.
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For the purpose of clarity and a concise description, features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described.
The word ‘comprising’ does not exclude the presence of other features or steps than those listed in a claim. It also does not exclude that nothing else is present, i.e. it may also encompass the meaning of ‘consisting of. Furthermore, the words ‘a’ and ‘an’ shall not be construed as limited to ‘only one’, but instead are used to mean ‘at least one’, and do not exclude a plurality.
A person skilled in the art will readily appreciate that various parameters and values thereof disclosed in the description may be modified and that various embodiments disclosed and/or claimed may be combined without departing from the scope of the invention.
| Number | Date | Country | Kind |
|---|---|---|---|
| 20213581.0 | Dec 2020 | EP | regional |
| 21189957.0 | Aug 2021 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/NL2021/050761 | 12/13/2021 | WO |
