Patent Application
20120251670
The invention relates to a capsule for preparing a predetermined quantity of beverage suitable for consumption using an extractable or a soluble product, for instance roast and ground coffee, comprising a circumferential first wall, a second wall closing the circumferential first wall at a first end, a perforate and/or porous third wall closing the circumferential first wall at a second, open, end opposite the second wall arranged for draining the prepared beverage from the capsule, wherein the first, second and third wall enclose an inner space comprising the extractable product.
Such capsules are known per se and can be used in an apparatus for preparing a beverage. They provide convenience in use as well as reproducible extraction conditions, resulting in easy preparation of a cup of coffee with a constant quality. The known capsule can be an open capsule, comprising a circumferential wall and an exit area adapted for draining prepared beverage from the capsule. In the inner space of the capsule, an amount of extractable product, such as roast and ground coffee is provided, for instance by providing an amount of coffee with a smaller volume than the volume of the inner space. Such a capsule can be used in a beverage production apparatus in which a liquid under pressure enters the capsule in order to interact with the extractable product in the capsule and to drain the beverage from the capsule out of the apparatus into a container, such as a coffee cup.
When using the known capsule with an open exit area and loosely provided roast and ground coffee, water supplied to the capsule may rush through the capsule resulting in a less than desired pressure build-up inside the capsule, thereby extracting the coffee with a relatively low extraction pressure. This may result in an uncontrolled beverage preparation process which may adversely affect the prepared beverage. Especially, the quality of the coffee may be inferior, for instance because due to a lower extraction pressure, the coffee may be watery or an inferior foam layer due to a lower CO2 content of the coffee beverage that occurs when extracting at lower extraction pressure, while CO2 is important for creating foam.
It is an object of the invention to provide an improved capsule provided with an extractable or soluble product for the preparation of a beverage and more specifically to at least diminish the above problem. In particular, it is an object of the invention to provide an improved capsule comprising roast and ground coffee which results in improved taste of coffee prepared using such capsule.
Thereto, according to a first aspect of the invention, a capsule of the above described type is provided, wherein the extractable product in the inner space of the capsule has particles falling within a preselected range of distribution by weight, wherein a 10th percentile of the particle size is 20-60 μm, preferably smaller than 40 μm, wherein a 50th percentile of the particle size is 400-600 μm, preferably 450-550 μm and wherein a 90th percentile of the particle size is 700-1000 μm, preferably 825-950 μm.
Preferably, the capsule is provided with openings in an exit area thereof, which may be substantially equally distributed about a cross-section of the exit area. It will be appreciated that a flange of the capsule may not be regarded as a suitable exit area.
It is found that when such capsule is being used for preparing coffee, the particles having smaller sizes in the given distribution by weight substantially do not dwell inside these openings thereby improving coffee preparation process due to improved flow patterns. In addition, it is found that an amount of undesirable sediment in a cup decreases when a capsule provided with exit openings is used with respect to a capsule which is intended to be torn during use. In particular, it is found that in an open capsule according to an aspect of the invention provided with openings in the exit area particles may be sized for matching these openings thereby improving flow patterns of a liquid exiting the capsule. In addition, it is found that such matching may lead to an improved oil concentration in the resulting beverage as well as to an improved Dry Matter Accumulation (DMA) while preserving the setting time substantially the same as in the capsule known from the prior art. More in particular, such a particle size distribution of the roast and ground coffee inside the capsule prevents collapsing of the coffee bed upon pressurizing the coffee with water.
Advantageously the coffee is compacted inside the capsule. For example, a suitable coffee starting material may be compressed inside the capsule.
It will be appreciated that particles of the coffee starting material entering the capsule (thus not yet compacted) may have somewhat smaller dimensions than the particles of the end product set forth in claim 1.
For example, particles of the coffee starting material may have the following distribution by weight: a 10th percentile of the particle size may be 25-55 μm, preferably less than 40 μm, a 50th percentile of the particle size may be 450-550 μm and a 90th percentile of the particle size may be 600-800 μm.
It is understood that due to the step of compacting, for example by compressing the coffee starting material, the particle size may increase due to particles sticking together.
In the capsule, as a result, due to the compression of the coffee, the relatively small particles may be enclosed by the relatively large particles such that the relatively small particles can not displace towards the exit filter before the preparation of the beverage. When supplying water to the inner space of the capsule, the relatively small particles may flow with the water towards the exit filter to form the flow restriction together with said exit filter. At the same time such particle size distribution provides a high quality coffee with a good taste. If the overall particle size is too small, the coffee bed may collapse such that prepared beverage can not easily pass through resulting in an undesired high beverage preparation time. If, on the other hand, the overall particle size is too large, the supplied fluid will rush through the coffee, resulting in watery coffee beverage comprising a low concentration of dissolved dry matter without having a foam layer.
It is noted that the above mentioned preferential particle size distribution according to the invention is determined by means of a commonly known Sympatec analyzer that is suitable for determining particle distribution and size in dry products. Such an analyzer may be a Sympatec Central Unit “Helos” used in combination with a dry dispersion system Rodos T4.1 unit. The used measuring range R7 comprises 0.5/18.0-3500 μm. A sample is positioned in the measuring unit. By means of laser diffraction technology, the particle size distribution of said sample is determined. The light emitted by the laser is diffracted by the sample particles. The amount of diffraction is dependent on the particle size of the roast and ground coffee of the sample. The diffused light is detected by a detector after passing a lens, said lens being a R7 lens.
It will be appreciated that coffee may be suitably compacted prior to being inserted into the capsule and/or within the capsule. Compacting prior to introduction into the capsule may be achieved using a suitable plunger. It will be appreciated that this operation may be preceded by a step of densification wherein a flow of the extractable product is pushed through a narrow diaphragm under pressure. Compacting in the capsule may be achieved by suitably compressing the coffee starting material in the capsule. By compressing the coffee starting material in the capsule, particles of the roast and ground coffee are pressed against the walls of the inner space of the exchangeable capsule, thereby preventing occurrence of preferential fluid flow paths along the respective walls of the capsule. This also may be advantageous in case the capsule has to be placed in an apparatus such that the exit filter is directed sideways, e.g extending in a substantially vertical plane. By providing a capsule with compacted coffee inside, also in a rotated position of the capsule, the coffee stays located next to the entire exit filter, thereby preventing preferential fluid flow paths. Consequently, the supplied fluid, such as water, is directed from the entrance area through the coffee bed to the exit area of the capsule independent of the position of the capsule, providing a controlled beverage preparation. Thus, by compressing the coffee, the speed of the fluid flow can be controlled between the entrance area and the exit area of the exchangeable capsule. Furthermore, such a compressed coffee bed together with the exit area of the coffee provides a desired flow restriction within the capsule during preparation of the beverage. This allows a higher extraction pressure building up within the inner space of the capsule, thereby providing a higher extraction pressure to build up in the capsule. For instance, such that a coffee beverage with a desired strength and with a higher CO2 content resulting in a high quality coffee beverage with a foam layer may be provided.
Preferably, the capsule according to the invention comprises an amount of coffee suitable for preparing a single portion of beverage, preferably a single cup of the beverage, e.g. from 30-200 ml of the prepared beverage. The capsule may therefore comprise 4.0-8 grams, preferably 4.9-5.7 grams, preferably approximately 5.3±0.2 grams of roast and ground coffee. For instance, a capsule comprising approximately 5.3 grams may be used for preparing a cup of espresso coffee. The exchangeable capsule, thus, is a single-portion-pack. Hence, the capsule is suited for preparing a predetermined amount of coffee by supplying a predetermined amount of hot water under high pressure to the capsule. A capsule comprising the mentioned amount of coffee provides a coffee beverage with a favorable amount of foam, a desired amount of soluble dry matter extracted from the coffee starting material. It is noted that a favorable amount of foam preferably is at least about 5 ml of foam, or more, for instance 9 ml of foam, on top of a prepared beverage comprising about 40 ml. Furthermore, the capsule comprises a distribution of the particles loose enough to prevent formation of a flow restriction in the entire coffee bed preventing an undesired long preparation time of the beverage and a large amount of coffee oil comprised in the beverage.
In further elaboration of the invention, the inner space of the capsule preferably has a volume of approximately 10-14 ml, preferably 11.5-12.5 ml, more preferably approximately 11.8 ml.
It is advantageous if the entire inner space is occupied by the extractable product, for instance the roast and ground coffee. Hence, optimum use may be made of the internal volume of the capsule when matching densities of the ground coffee are used. This further provides the advantage that the extractable product cannot be displaced entirely inside the inner space when the fluid flows through the capsule, so that no preferential paths can be formed. Furthermore, because the entire inner space is occupied with the coffee, no water will remain inside the capsule between the coffee and the respective side walls after preparing the beverage. Therefore, the capsule can be removed from the apparatus with a minimum risk of soiling the apparatus because of water leaking from the capsule.
It has been found by the applicant, that it is advantageous according to a further elaboration of the invention, if the roast and ground coffee is compressed such that the compressed coffee in the inner space of the capsule comprises a substantially homogenous density. During use, the particles of such homogenous coffee inside the capsule may be redistributed resulting in a relatively loose coffee bed layer adjacent the second wall, thus the entrance area of the capsule and a relatively compact coffee bed layer adjacent the third wall, thus the exit area of the capsule. Such compact coffee bed layer together with the exit filter provides a filtering capacity of the capsule with a desired pressure drop. Thus, the compact coffee bed layer and the exit filter together provide retarding of the outflow of the prepared coffee beverage from the capsule.
According to another aspect of the invention, the third wall comprises an exit filter for draining prepared beverage from the capsule, wherein the exit filter for instance is formed by a porous or perforate sheet. The exit filter may be formed by a woven or non-woven fibrous sheet, such as filtering paper, or a film, such as a polymeric film, provided with a plurality of exit openings. In use such an exit filter together with a compact coffee bed layer adjacent the filter provides a desired flow restriction that may result in a coffee beverage with a good quality and good taste. By using filtering paper as the exit filter a low-cost third wall is provided. Furthermore, the third wall being of filtering paper may result in filtering oil from the beverage, i.e. from the coffee, before supplying the coffee to the container, such as the cup. This may be advantageous to reduce the amount of oils in the coffee which may adversely affect the taste and/or quality of the coffee. It is especially advantageous to filter cafestol from the coffee. Moreover, the third wall being porous may provide the advantage that the beverage can be drained from the capsule over substantially the entire cross section of the inner space. Hence, the beverage can flow out the inner space very homogeneously. This may prevent the existence of preferential fluid flow paths inside the inner space. Preferential fluid flow paths are known to reduce reproducibility of the process of preparing the beverage.
It is advantageous if the exit filter, for instance of the polymeric film, comprises 80-140 exit openings, wherein an opening diameter is between 0.20 mm±0.05 mm and 0.40 mm±0.05 mm, preferably approximately 0.3 mm±0.05 mm. Such exit openings together with the relatively small coffee particles that are redistributed during water supply and located adjacent the openings may provide the desired flow restriction and thus pressure drop. Due to said openings, the prepared beverage will leave the capsule with a desired speed such that the preparation time will not be too long, for instance no more than 40 seconds, preferably no more than 30 seconds. Furthermore, the openings are small enough to prevent coffee particles from leaving the capsule and ending up in the cup with prepared coffee beverage. The preferred amount of openings in the exit filter enables the exit filter together with the compact coffee bed layer adjacent the filter to form a desired flow restriction such that a coffee beverage with an acceptable oil balance, a desired brewing strength and an acceptable preparation time is obtained. Such a coffee beverage will have a good quality and good taste.
In further elaboration, the first circumferential wall is substantially rigid. In general, the circumferential first wall may have any shape such as cylindrical, hemispherical, frustoconical or polygonal, such as hexagonal or octagonal.
Preferably, the capsule comprises an entrance filter, wherein the entrance filter has a flow resistance that is lower than the flow resistance of the compacted extractable product in combination with the exit filter, avoiding excessive pressure build-up upstream of the entrance filter. This is favorable since such upstream pressure build-up does not contribute to the brewing of the beverage.
According to a further aspect of the invention, the extractable product is compacted into a tablet from the coffee starting material. This provides the advantage that the risk of preferential fluid flow paths occurring in the compacted extractable product tablet is reduced. It will be appreciated that when using the compacted tablet, the second wall may be omitted from the capsule, as the risk of spilling extractable product is greatly reduced.
In further elaboration of the invention, the tablet may comprise at least one bore extending from the side of the tablet facing the second wall in the direction of the third wall. The bore thus provides an infusion means for wetting the tablet in a homogeneous manner.
It is also possible that the extractable product is compacted into a plurality of tablets, preferably of mutually different packing density. It is for instance possible that the extractable product is provided as a single stack of tablets having mutually different degrees of compacting. It is for instance possible that the degree of compacting increases per tablet in the direction from the second wall to the third wall. In this way the effort required to completely wet a tablet will also increase in the direction from the second wall to the third, ensuring that each upstream tablet has been properly wetted when wetting a more downstream tablet, thus providing very homogeneous wetting of the total volume of extractable product.
The invention further relates to a method for manufacturing the above described capsule, comprising:
providing a coffee receiving cup comprising the circumferential first wall and one of the second and third walls defining an inner space arranged for receiving roast and ground coffee;
providing an amount of roast and ground coffee in the inner space of the coffee receiving cup having a preselected distribution by weight, wherein a 10th percentile of the particle size is 20-60 μm, preferably less than 40 μm, wherein a 50th percentile of the particle size is 400-600 μm, preferably 450-550 μm and wherein a 90th percentile of the particle size is 700-1000 μm, preferably 825-950 μm.
It will be appreciated that the step of providing may comprise the step of compressing an amount of roast and ground coffee starting material such that the capsule comprises compacted coffee having the particle distribution as is set forth in claim 1. For example, particles of the coffee starting material may have the following distribution by weight: a 10th percentile of the particle size may be 25-55 μm, preferably less than 40 μm, a 50th percentile of the particle size may be 450-550 μm and a 90th percentile of the particle size may be 600-800 μm.
The total amount of coffee may be provided in the inner space of the capsule and subsequently be compressed to compact said amount of coffee.
In an alternative embodiment of the method of the invention, the method may comprise:
providing a first part of the amount of roast and ground coffee starting material in the inner space;
compressing said first part such that the first part is compacted;
subsequently providing a further part of the amount of roast and ground coffee starting material on top of the compressed first part in the inner space of the capsule;
compressing the further part such that the further part is compacted. By alternately providing and compressing parts of the amount of coffee, the coffee may be more easily inserted in the capsule and at the same time risk of spoiling coffee starting material may be reduced.
It will be appreciated that the tablet or tablets may have the pre-determined particle size distribution as is described with reference to claim 1. The coffee starting material may have particle distribution as is set forth in the foregoing.
It is also possible according to a further aspect of the invention, that the coffee starting material that is inserted in the inner space of the capsule is condensed by means of vibration prior to compressing said coffee starting material.
Preferably, the compacted volume of the roast and ground coffee is substantially similar to a volume of the inner space of the coffee receiving cup.
Such a method provides the advantage that distribution of the coffee particles inside the coffee receiving cup of the exchangeable capsule can be determined during the manufacturing process. The distribution of the coffee particles thus can be homogenous, wherein relatively small particles may be enclosed by relatively large particles. Due to the compaction of the coffee, the distribution will not considerably change during for instance transport of the exchangeable capsules. Consequently, the predetermined distribution of the particles inside the capsule may remain intact. By preparing a beverage with such a capsule, the coffee preparation process may be controllable and reproducible.
Furthermore, by compacting the coffee in the inner space of the capsule, a flat surface is provided at the side of the exchangeable capsule to which the exit filter has to be connected. Such a flat surface enhances tight sealing of the exit filter onto the circumferential first wall of the exchangeable capsule, thereby preventing occurrence of apertures between for instance the foil of the exit filter and the first wall. The latter may result in a capsule of inferior quality that may produce an inferior quality of beverage due to such apertures, coffee and fluid may leak there through without passing the exit filter.
Compaction of the coffee further increases the sealing quality of the exit filter onto the circumferential first wall because the risk of coffee particles being located on the circumferential first wall surface is decreased. Thus, sealing quality of the exit filter along the entire circumferential first wall may not be diminished due to particles between the filter and the wall.
In a further elaboration of the method according to the invention, the roast and ground coffee is compressed with a compressive pressure of substantially 50-300N, preferably 50-500N, preferably of substantially 400-600N. Good results have been achieved with a compressive pressure of about 500N.
In order to provide the predetermined amount of roast and ground coffee starting material in the inner space of the coffee receiving cup with a volume of approximately 10-14, ml, preferably of 11.5-12.5 ml, more preferably of approximately 11.8 ml, it is preferable that a pouring volume of the roast and ground coffee starting material (not yet compacted) is preferably in the range of 600-680 ml per 250 grams of coffee starting material. With such a pouring volume, the roast and ground coffee after compression may have a weight of 4.0-8 grams, preferably 4.9-5.7 grams, preferably of approximately 5.3 grams±0.2 grams. It will be appreciated that the term starting material refers to a condition of the coffee before it is introduced into the capsule.
Applicant found that if an exchangeable capsule according to the invention comprises coffee with a pouring volume of less than 600 ml per 250 grams of coffee starting material, a prepared cup of coffee using said capsule results in a watery cup of coffee without a nice foam layer. It will be appreciated that the pouring volume in this aspect relates to a condition of the coffee before the step of compacting in the capsule. Furthermore, if the pouring volume is less than 600 ml per 250 grams the coffee beverage may comprise a relatively large amount of coffee oil, which negatively influences the quality of the prepared beverage. A high pouring volume, higher than the preferred volume as mentioned above, is also undesirable because it may result in a too long beverage preparation time.
It is noted that the pouring volume of coffee starting material is determined by measuring the volume of 250 g of coffee after grinding post densification. In order to determine this volume, an amount of roast and ground coffee starting material is poured from a funnel into a tray provided there under to that end, which tray has a volume of 250 ml. The tray has a slide which is closed, so that the volume of coffee grindings of 250 ml remains in the tray. Then, the weight of the coffee grindings in the tray is determined and converted into a pouring volume expressed in ml/250 g.
Furthermore, it is desirable that according to a further aspect of the invention, the roast and ground starting material has a moisture content of 1.0-4.0%, preferably of 1.5-2.2%, more preferably of approximately 1.5% before compacting the roast and ground starting material in the inner space of the capsule. The moisture content of the coffee starting material is formed in that the coffee starting material is quenched with moisture before the coffee starting material is ground. The moisture content is determined by measuring an extent of weight loss of 5 g coffee starting material as a result of drying the coffee starting material in an oven for 3 hours at 103° C.
Preferably, according to a further embodiment of the method according to the invention, the coffee beans intended for the roast and ground coffee starting material are roasted during approximately 250-1000 seconds, preferably during 450-700 seconds, wherein a degree of roast of the roast and ground coffee starting material preferably is in the range of 30-60. An exchangeable capsule comprising such roast and ground coffee provides a cup of coffee beverage with a nice flavor comprising an acceptable amount of coffee oil. Such a degree of roast further provides roast and ground coffee starting material that can be compacted in a desired manner with a desired pressure as mentioned before. The degree of roast of the coffee starting material is determined by measuring the reflection of light on a leveled amount of ground coffee starting material. This can be carried out with, for instance, a color analyzer LK100, type LMG163 of Dr. Bruno Lange GmbH. An amount of light, for instance of a wavelength of 640 nm, is directed at a sample comprising said leveled amount of grindings. Depending on the darkness of the grindings, an amount of light is reflected and measured. The value indicates the degree of roast. Said color analyzer is calibrated daily by subsequently using two calibration tiles. Thereafter said calibration tiles are measured and then the sample is measured. If needed, the roasted beans are grind to a particle size fine ¾, having an average particle size of approximately 0.39 mm. Leveling off the coffee should be done by keeping a ruler upright and making a 90 degree angle with the surface of the coffee. The coffee is leveled off in three smooth movements (to and fro) over the brim of the sample-dish. If obvious irregularities are determinable on the coffee surface, leveling should be done again.
In further elaboration of the invention, the coffee beans are grinded to provide roast and ground starting material with a particle size distribution by weight, wherein a 10th percentile of the particle size is 25-55 μm, wherein a 50th percentile of the particle size is 400-550 μm, and wherein a 90th percentile of the particle size is 600-800 μm. When compressing such roast and ground starting material in the inner space of the capsule, a predetermined homogenous distribution of the particles can be provided as explained before having the particle distribution as is set forth in claim 1.
The invention also relates to a capsule obtainable by the above described method and to a system for preparing a predetermined quantity of beverage suitable for consumption according to claim 27 and to a method for preparing a predetermined quantity of beverage suitable for consumption according to claim 29.
Further advantageous embodiments of the capsule, the method for manufacturing such a capsule, the system and the method for preparing a beverage according to the invention are set forth in the dependent claims.
The invention will now be further elucidated by means of, non-limiting, examples referring to the drawing, in which
It is noted that identical or corresponding elements in the different drawings are indicated with identical or corresponding reference numerals.
The apparatus 4 further comprises a fluid dispensing device 12 for supplying an amount of a fluid, such as hot water, under a high pressure, of e.g. more than approximately six bars (absolute pressure), to the exchangeable capsule 2.
In the system 1 shown in
In the capsule 2 according to the invention roast ground coffee is provided whose particles are falling within a preselected distribution by weight, wherein a 10th percentile of the particle size is 20-60 μm, preferably less than 40 μm, wherein a 50th percentile of the particle size is 400-600 μm, preferably 450-550 μm and wherein a 90th percentile of the particle size is 700-1000 μm, preferably 825-950 μm.
It is found that such particle distribution has advantageous effect on decreasing the brew time and amount of sediment in the cup. However, it will be appreciated that there is interplay between the following parameters: grinding size, amount of coffee, amount and a dimension of the openings in the exit area of the third wall and the brew time and the sediment accumulated in the cup.
For example, by increasing the grinding size brew time and amount of the sediment in the cup may be decreased to an advantage. It is found that the size distribution of the particles in the open capsule according to the invention amount of coffee necessary for producing a tasteful coffee drink may be decreased, which has an economic advantage.
Dependent on the desired strength of the prepared beverage the amount of extractable product may vary. For instance for preparing a cup of espresso coffee, the capsule 2 may comprise approximately 5.3 grams and for preparing a cup of coffee longo, the capsule 2 may comprise approximately 6.0 grams. In another embodiment of the invention, the capsule may also comprise other amounts between 4.0-8 grams, preferably between 4.9-5.7 grams of coffee. The inner space 24 may have a volume of approximately 10-14 ml, preferably 11.5-12.5 ml, more preferably approximately 11.8 ml. The exchangeable capsule, thus, is a single-portion-pack. According to a further aspect of the invention, the extractable product in the inner space 24 of the capsule 2 is compacted.
In the example of
In this example the second wall 16 is integral with the circumferential first wall 14. In this example the second wall 16 is substantially rigid and comprises a plurality of entrance openings 26 for allowing the fluid to enter the capsule 2. The second wall 16 provides an entrance filter of the capsule 2.
In this example the third wall 20 is flexible and sheet-shaped. Further, in this example the third wall is porous. The third wall 20 is in this example manufactured from filtering paper. In this example the filtering paper comprises polyethylene (PE) fibers. In this example the third wall 20 is connected to the circumferential first wall 14 by heat sealing. In this example the third wall 20 forms an outermost boundary of the capsule 2 in an axial direction thereof. It can be seen from
The system 1 shown in
The capsule 2 is placed in the receptacle 6. The third wall 20 is brought into abutment with the support surface 10. The fluid, here hot water under pressure, is supplied from the fluid dispensing device 12 to the extractable product in the inner space 24 through the entrance openings 26. The fluid dispensing device 12 may be adapted to supply the water to the exchangeable capsule 2, under a pressure of approximately 4-20 bars, for instance 9-15 bars, preferably about 6 bars. Good results have been obtained with the pressure of about 6 bars build-up in the fluid dispensing device. The water will wet the coffee grounds and extract the desired substances to form the coffee beverage. The prepared coffee will drain from the capsule 2 through the porous third wall 20. The coffee beverage is further drained from the receptacle 6 via a plurality of outlets 28, and may be supplied to a container 30 such as a cup. During the supply of the water to the compacted coffee in the inner space of the capsule 2, coffee particles are redistributed in the inner space 24 of the capsule 2, such that a relatively loose coffee bed layer L adjacent the second wall 16 and a relatively compact coffee bed layer C adjacent the third wall 20 is formed (see
In the example of
In another (not shown) embodiment of the capsule 2 according to the invention, the third wall 20, forming the exit filter of the capsule 2, through which the beverage, here coffee, can drain from the capsule 2, is formed by a porous sheet, such as filter paper. The entire third wall 20 may then be formed as the porous sheet. For example, the third wall 20 may form a substantially continuous fluid-permeable sheet spanning substantially the entire second open end 22 of the capsule 2. Thus, the fluid can drain from the capsule 2 over a large area. Hence, a very homogeneous drain of beverage from the extractable product is obtained. Thus, the risk of occurrence of preferential paths via which the fluid flows through the extractable product is greatly reduced.
It will be appreciated that in other not shown embodiments of the system, the apparatus may be different than the apparatus as described in the first embodiment of the system. For instance, the apparatus can be provided with a hollow space between the third wall 20 of the capsule 2 and the outlet openings 28 of the apparatus 4. In another example, the apparatus may comprise piercing means for piercing a lid of a hermetically sealed known capsule. Thus it is noted that the capsule according to the invention can be used in any suitable apparatus for preparing a beverage by using high pressure.
In
It is appreciated that in other not shown embodiments, the third wall 20 may be formed by a porous sheet such as filter paper or by a polymeric foil, provided with a plurality of exit openings 30, like in
In the examples the circumferential first wall 14 is substantially cylindrical. It will be appreciated that the capsule according to the invention is not limited to this shape. The circumferential first wall 14 may e.g. be frustoconical, hemispherical, or polygonal, such as hexagonal, octagonal, etc.
The capsule 2 according to the invention is preferably manufactured by providing a coffee receiving cup 32 comprising the circumferential first wall 14 and the second wall 16. The first wall 14 and the second wall 16 define the inner space 24. Roast and ground coffee starting material, for instance Arabica coffee with a maximum of 30% of Robusta coffee, with a desired particle distribution, a desired moisture content, a desired degree of roast and a desired pouring volume is supplied into the inner space 24 of the coffee receiving cup 32. Then the coffee starting material is compressed by a suitable compression means, for instance with a compression force of approximately 500N. After compression of the coffee in the inner space 24 of the cup, the surface of the compressed coffee facing away from the second wall 16 may be substantially flat. Furthermore, at most a limited amount of coffee particles may be located on a top surface of the circumferential first wall 14 facing away from the second wall 14. In this example of the capsule 2 according to the invention, at most a limited amount of coffee particles, preferably no particles at all, may be located on the extending rim 40. Consequently, an exit filter, for instance a polymeric foil layer 36 can be easily provided and sealed in a tight manner onto the extending rim 40 of the circumferential first wall 14 with a minimized risk of occurrence of unsealed areas between the circumferential first wall 14 and the exit filter 20. This results in a capsule 2 having a substantially flat third wall 20, in other words, the third wall 20 will not substantially extend from the circumferential first wall 14 in a direction parallel to a central axis A of the capsule 2 (see
It will be appreciated that the tablet 66 or plurality of tablets 58,60,62,64 may be used in conjunction with any capsule 2 referred to hereinabove. It will also be appreciated that if the extractable product is compacted into the tablet(s) the second wall 16 of the capsule is not strictly required, since the extractable product is not likely to spill from the capsule 2 prior to use.
In the foregoing specification, the invention has been described with reference to specific examples of embodiments of the invention. It will, however, be evident that various modifications and changes may be made therein without departing from the broader spirit and scope of the invention as set forth in the appended claims.
It is for instance possible that the open capsule is contained in an air tight wrapping prior to use to improve shelf-life.
It is for instance possible that the capsule 2 is manufactured from biodegradable materials.
It is for instance possible that the capsule 2 has different dimensions or different shapes.
It further may be possible that the coffee is compacted in the inner side of the capsule by using different suitable apparatuses for compacting
The coffee may, in an alternative embodiment of the invention, be compacted before being supplied to the inner space of the capsule. For instance, by first compressing the coffee starting material into a tablet with dimensions corresponding with dimensions of an inner space of a coffee receiving cup of the capsule.
However, other modifications, variations and alternatives are also possible. The specifications, drawings and examples are, accordingly, to be regarded in an illustrative rather than in a restrictive sense.
In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word ‘comprising’ does not exclude the presence of other features or steps then those listed in a claim. 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. The mere fact that certain measures are recited in mutually different claims does not indicate that a combination of these measures cannot be used to advantage.
| Number | Date | Country | Kind |
|---|---|---|---|
| EP09162917.0 | Jun 2009 | EP | regional |
| EP09162927.9 | Jun 2009 | EP | regional |
| EP09162941.0 | Jun 2009 | EP | regional |
| EP09162984.0 | Jun 2009 | EP | regional |
The present application is a continuation of International Patent Application No. PCT/NL2009/050839 filed on Dec. 30, 2009; which claimed priority to European Application Nos. EP09162941.0 filed on Jun. 17, 2009, EP09162917.0 filed on Jun. 17, 2009, EP09162927.9 filed on Jun. 17, 2009, and EP09162984.0 filed on Jun. 17, 2009—all of which are hereby incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| Parent | PCT/NL2009/050839 | Dec 2009 | US |
| Child | 13324819 | US |
