Method for delivering faster a short coffee extract from capsule

A coffee extraction and capsule technology, which is used in the field of distributing small cups of coffee extracts from capsules quickly, can solve the problems of poor aroma distribution, low coffee solids concentration, etc., to reduce flow time, reduce pressure loss, Improving the effect of quality attributes

Inactive Publication Date: 2009-08-26
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the "light" extraction of the coffee, the resulting extract typically has a low concentration of coffee solids, a poor aroma profile, and has little or no "crema" on top

Method used

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  • Method for delivering faster a short coffee extract from capsule
  • Method for delivering faster a short coffee extract from capsule
  • Method for delivering faster a short coffee extract from capsule

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0080] Example 1. Grinding Technique

[0081] figure 1 The curves in show the average diameter D when considering different grinding techniques 4，3 The relationship between the percentage of fine powder.

[0082] The curve "Standard Grind" was obtained by grinding coffee beans at different average particle sizes using a standard grinding technique utilizing only axial corrugated rollers.

[0083] The curve "improved grind" was obtained by grinding coffee beans at different average particle sizes using a grinding technique utilizing 10 corrugated rollers on five first stages and two Six levels of smooth rollers.

[0084] As shown in the lower curve for improved grinding, the fines level can be reduced to values ​​of approximately 21% for an average particle size of 199 microns, to values ​​of approximately 19% for an average particle size of approximately 240 microns, and to values ​​of approximately 19% for an average particle size of 299 microns The average particle siz...

example 2

[0085] Example 2. Effect of particle size determination (average particle size / fines) on flow time:

[0086] figure 2 The curve of shows that, for the mixture with the reduced particle size obtained by the improved grinding and the standard mixture obtained by the standard grinding, the average particle size (D 4，3 ) on the flow time through the capsule. Surprisingly, in the range of 200-300 microns, the flow time was approximately constant (approximately 10 seconds) for ground coffee with less fines, as opposed to standard coffee blends with conventional fines content. In general, the flow time of the coffee extract can be greatly reduced for coffee blends with reduced levels of fines.

example 3

[0087] Example 3. Effect of flow time on extraction rate:

[0088] image 3 The curves in the figure show that, for three different average particle sizes of 200, 250 and 300 microns respectively, the delivery time of 25 grams of coffee extract using the capsules of the invention containing (improved) ground coffee with reduced fines content Effect of flow time on extraction rate. For the same average particle size, the capsules of the invention were compared with capsules containing ground coffee with a conventional fines content ("standard"). The extraction yield of the resulting coffee extract was calculated according to the procedure illustrated in Example 9. Surprisingly, the results showed that the improved blend with reduced fines levels provided much less flow time compared to the standard blend, while the extraction rate remained within the desired range. All mixtures of the invention in the 200-300 micron range had a flow time well below 15 seconds for dispensin...

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Abstract

Method for delivering a short coffee extract faster from a closed capsule containing ground coffee by injecting water under pressure within the capsule. The capsule is filled with ground coffee, has a delivery membrane and is extracted in a coffee extraction device and pressurized water is injected in the capsule under pressure. The coffee beverage is released through the beverage delivery membrane of the capsule with engaging means engaging in and/or against the membrane. The pressure loss is reduced in the coffee bed by providing ground coffee having a reduced percentage of fines (F) depending on the average particle size (D4,3). The extraction yield is maintained between 15 and 30% and the coffee extract of 25 or 40 grams is delivered in a flow time of 20 seconds or less.

Description

technical field [0001] The present invention relates to a method for dispensing a coffee beverage from a capsule designed to be extracted under pressure and containing a substance for preparing the coffee beverage. Background technique [0002] Cup coffee can be produced from a filter coffee machine. However, due to the "light" extraction of the coffee, the resulting extract typically has a low concentration of coffee solids, a poor aroma profile, and little or no "crema" on top. [0003] Capsules that are designed to be extracted under pressure and contain substances for preparing beverages already exist on the market. These capsules allow for better coffee extraction, i.e., a higher "extraction yield", more aroma and better "crema", are easier to handle and they ensure the freshness of the substances contained in them Spend. As a result, there is better assurance that a freshly extracted beverage of constant quality will be dispensed. [0004] For example, the commerci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J31/40A23F5/08
CPCA47J31/0673A23F5/08A47J31/0668
Inventor S·奥雷塞尔P·艾克勒P·科克E·雷茨
Owner SOC DES PROD NESTLE SA
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