Capsules, systems, and methods for delivering follicular coffee extract

Abstract

The present invention relates to a capsule for preparing a follicular coffee extract, the capsule comprising: a substantially rigid capsule body having a peripheral side wall extending around an interior space of the capsule; a base wall covering the interior space at a first end of the sidewall; a flange circumferentially arranged at a second end of the sidewall of the base body; a cover removably attached to the flange and covering the internal space at a second end of the side wall opposite the base wall and tightly enclosing the capsule; and a filter element positioned in the interior space of the capsule between the beverage ingredient and the lid, where the interior space of the capsule is at least partially filled with ground coffee, preferably baked and ground coffee, the particle size distribution D4 of the baked and ground coffee, 3 is 500 [mu] m + / -30 [mu] m and the fraction of fine particles in the roasted and ground coffee is between 2% and 9%. The invention also relates to a system comprising said capsule, to the use of said capsule or said system and to a method for delivering a follicular coffee extract.

Description

Technical Field

[0001] The invention relates to a capsule designed to be extracted in a beverage preparation machine and containing substances for preparing a follicular coffee beverage.

[0002] The invention also relates to a related system integrating the innovative capsule, uses of the capsule and / or the system and a method of using the innovative capsule. Background Art

[0003] Cup coffee can be made with a filter coffee machine. However, due to the "clean" extraction of the coffee, the resulting extract usually has a low coffee solids concentration, low aroma characteristics, and little or no "crema" on the top.

[0004] Capsules designed to extract under pressure and contain substances for preparing beverages have been developed and are now widely used. These capsules provide better coffee extraction, i.e. higher "extraction yield", better flavor and "crema", greater ease of operation, and ensure the freshness of the substances contained therein. Thus, the delivery of freshly extracted beverages of consistent quality is better ensured.

[0005] For example, using a trademark The actual commercially available system of is favored for producing high-quality short and long cups of coffee. Short cups of coffee are defined as containing less than 50 grams of coffee liquid extract in the cup, more specifically about 40g for espresso type and about 25g for ristretto type. Due to the high pressure extraction conditions maintained in the capsule (about 10 to 20 bars), the delivered liquid extract is able to obtain the desired quality attributes in terms of coffee yield, coffee solids and "crema", and within a delivery flow time acceptable to the user.

[0006] Given the high quality of coffee produced with this system, many consumers already have machine.

[0007] However, some consumers prefer the option of also being able to use the same machine to prepare cup coffee with all the attributes of filter coffee.

[0008] Therefore, it is hoped that a method with a debugged structure and The invention relates to a capsule for a coffee recipe for a medium extraction to obtain a filter coffee with all the attributes desired by the consumer within an acceptable delivery time (e.g., a delivery time of more than one minute is unacceptable from a commercial point of view and inconvenient for a consumer who wants to prepare several cups in succession). Summary of the invention

[0009] To this end, the present invention proposes a capsule for preparing follicular coffee extract according to claim 1.

[0010] In more detail, the capsule of the present invention comprises: a substantially rigid capsule body having a peripheral side wall extending around an interior space of the capsule; a base wall covering the interior space at a first end of the side wall; a flange arranged circumferentially at a second end of the side wall of the base body; a cover removably attached to the flange and covering the interior space at a second end of the side wall opposite to the base wall and tightly closing the capsule; and a filter element positioned between the beverage ingredient and the cover in the interior space of the capsule. In particular, the interior space of the capsule is at least partially filled with ground coffee, preferably roasted and ground coffee, the particle size distribution D4,3 of the roasted and ground coffee being 500 microns + / - 30 microns and the fraction of fine particles in the roasted and ground coffee being between 2% and 9%.

[0011] According to an important aspect of the invention, the capsule is filled with roast and ground coffee having a controlled particle size and a reduced content of fines.

[0012] The particle size distribution of the coffee of the present invention is higher than the particle size distribution usually used in coffee capsules on the market. The selected particle size of the ground coffee presents large or coarse particles and ensures a smooth extraction with low coffee mass resistance and pressure in the capsule. Thus, the contact surface between the extraction fluid and the coffee particles is optimized for producing a follicular coffee extract with a light fruity aroma.

[0013] Control of the percentage of fines in the coffee mass plays a key role in reducing pressure losses in the coffee mass while maintaining the desired coffee extract level. The present invention is also based on the principle of reducing the level of fines in the ground coffee; this level of fines provides a faster flow without significantly affecting the extraction yield of the resulting coffee extract.

[0014] More specifically, these fine particles have an average diameter of less than 50 microns.

[0015] In the capsule of the present invention, considering its specific configuration, the amount of roasted and ground coffee in the capsule is between 4 and 5.5 grams. This amount of coffee is selected to allow the coffee to remain loose in the capsule without exerting any pressure on the filter and the carrier disc.

[0016] Furthermore, the roast and ground coffee in the capsule has a density comprised between 380 and 450 g / l, ensuring the presence of a sufficient concentration of aroma concentration and allowing the resulting coffee extract to contain the desired organoleptic properties of a follicular coffee extract.

[0017] According to the present invention, for a volume of 150 mL of coffee extract, the coffee extract is delivered with a flow time of less than 40 s.

[0018] The grind of the present invention has a reduced content of fines, enabling control of the flow time of the filter coffee extract. In particular, flow times between 30 and 40 seconds can be successfully obtained, which is an acceptable flow time for consumers. This flow time is the extraction time that is expected not to take into account any restart time between subsequent extractions that may be required.

[0019] According to another feature, the roast and ground coffee inside the capsule is extracted at a pressure comprised between 2 and 6 bars.

[0020] Since the capsule is not closed due to the removal of the cover 5 before use in the beverage preparation device, the extraction pressure built up inside the capsule is limited. This controlled extraction pressure allows limited foam and crema to form during extraction, which is one of the properties of filter coffee.

[0021] According to another feature, the capsule has an internal pressure of between 5 mb and 100 mb before use.

[0022] In the innovation of the present invention, the capsule comprises a carrier disc comprising a plurality of pre-formed outlet openings. The carrier disc is disposed between the lid and the filter and ensures that the filter is retained in the capsule. The carrier disc also allows the production of a coffee extract with little or no crema.

[0023] In a particular embodiment, the carrier disc comprises between 50 and 150 outlet openings and the opening surface ratio of the carrier disc is higher than 4% to allow sufficient pressure in the capsule for coffee extraction and to achieve sufficient flow of coffee extract outside the capsule.

[0024] In the proposed embodiment, the filter element is or is made of a nonwoven material, having a porosity between 600 and 2500 l / m2 / s according to ISO 9237. The filter is adapted to retain fines inside the capsule and to reduce the formation of a crema layer.

[0025] As an additional advantage, the filter element retains the lipid fraction, preferably oil, from the coffee before it is supplied to the container.

[0026] Due to the capsule design and coffee properties of the present invention, the total solids (TC) in the resulting coffee extract is below 1.5%, and preferably between 0.3% and 0.9%.

[0027] The resulting extraction yield of the filter coffee extract (approximately 150 mL for approximately 5 to 5.3 grams of coffee) is between 15% and 30%, more preferably between 17% and 28%, most preferably between 18% and 22%, which is particularly satisfactory considering the amount of coffee in the capsule and the low extraction pressure.

[0028] The amount of total solids in the cup must be sufficient to give the beverage adequate body and texture, but should also meet expectations for filter coffee so that it is acceptable to consumers. Therefore, although it may also be related to preference, the optimal concentration of total solids for filter coffee has been determined to be less than 1.5 for extraction in the capsules of the present invention. Appropriate extraction yields and total solids can be obtained with capsules containing about 4g and 5.5g.

[0029] The present invention relates to a system for using capsules and the benefits attendant thereto to provide a follicular coffee beverage. The system of the present invention is intended to prepare a follicular coffee beverage. The system comprises a replaceable capsule according to the present invention and a beverage preparation machine having a fluid dispensing device and a brewing chamber, the fluid dispensing device being capable of supplying a quantity of fluid, such as water, to the capsule at a pressure between 0.1 bar and 20 bar, wherein a double extraction is performed using the same capsule to obtain a follicular coffee extract having a volume of 150 mL. The double extraction may comprise a first extraction of an extended coffee extract, and a second extraction of an intensive coffee extract, or may comprise a first extraction of an intensive coffee extract, and a second extraction of an extended coffee extract. In any case, the follicular coffee extract is delivered with a flow time of less than 40 s. A flow time of less than 40 s is expected without taking into account a restart time between two extractions.

[0030] This extraction can also be obtained using a single extraction of 150 mL when the beverage preparation machine allows.

[0031] Due to the system of the present invention, conventional The machine prepares follicular coffee extract in a limited time.

[0032] The invention also relates to the use of the capsule having one or more of the features disclosed above, alone or in a system having one or more of the features disclosed above.

[0033] Furthermore, the present invention provides a method for delivering follicular coffee extract from a capsule exhibiting one or more of the above disclosed features suitable for preparing a beverage as claimed.

[0034] In the delivery method, the capsule has a circumferential side wall and a base wall that together define an interior space and a removable cover that closes the capsule at an open side of the capsule. The interior space of the capsule is filled with a beverage ingredient such as roasted and ground coffee, and the interior space includes both: a filter element positioned between the beverage ingredient and the cover in the interior space of the capsule; and a carrier disc including a plurality of preformed outlet openings, the carrier disc being disposed between the cover and the filter element. In the delivery method, the capsule is inserted into a beverage preparation machine after removing the cover and is extracted by the beverage preparation machine; the coffee extract is released through the filter element and the carrier disc with reduced engagement with an engagement means of the beverage preparation machine compared to a capsule including a non-removable cover; and the coffee extract is extracted at a pressure of 2 to 6 bars.

[0035] In particular, during extraction, the pressure losses in the coffee mass are reduced by providing in the capsule a roast and ground coffee having a particle size distribution D4,3 of 500 microns + / - 30 microns and a fraction of fine particles in the roast and ground coffee of between 2% and 9%:

[0036] Specific embodiments of the present invention are described in the detailed description below.Objects are achieved by the present invention, namely capsules, systems, uses and methods for delivering follicular coffee extract. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] The present invention is further described with reference to the following examples. It should be understood that the invention as claimed is not intended to be limited in any way by these examples.

[0038] Embodiments of the present invention will now be described by way of example with reference to the following drawings, in which:

[0039] - Figure 1A is a perspective side view of a tightly closed capsule according to the invention before use in a beverage preparation device;

[0040] - Figure 1B is a perspective side view of a capsule according to the present invention with the cover partially removed;

[0041] - Figure 1C is a perspective side view of a capsule according to the invention, wherein the cover has been removed and is ready for use in a beverage preparation device;

[0042] - Figure 2A is a schematic cross-sectional view of a capsule according to a first embodiment of the present invention;

[0043] - Figure 2B yes Figure 2Aan enlarged view of the identified bottom portion of the capsule;

[0044] - Figure 2C yes Figure 2A A view of a capsule carrier plate before being assembled into the capsule;

[0045] - Figure 3 The particle size distribution of the coffee in the capsule of the present invention is shown in FIG. Plots of particle size distribution of two commercial coffees proposed in capsules;

[0046] - Figure 4 The results show that the coffee extract of the capsule of the present invention is better than that of two commercially available

[0047] Table of total solids (TC) and extraction yield obtained from long coffee extracts from coffee capsules;

[0048] - FIG. 5A to FIG. 5C The two capsules of the present invention are shown in FIG. Plot of the average evolution of the extraction pressure of the capsules. DETAILED DESCRIPTION

[0049] The terms used in this application are defined below.

[0050] "Extraction yield" is defined as the weight of total solids in the liquid extract divided by the total weight of the starting coffee ingredients (e.g. roasted and ground coffee) in the capsule. This value is usually expressed as a percentage. The extraction yield represents the concentration of the coffee extract and depends on the amount of coffee and the total volume of coffee extracted.

[0051] "Total solids (Tc)" is defined as the weight of extract solids contained in the extract divided by the total weight of the extract. This value is usually expressed as a percentage.

[0052] "Injection pressure" is defined as the maximum pressure measured at the injection point in the capsule during extraction, expressed in bar.

[0053] "Flow time" is defined as the time from the first moment the fluid drips into the coffee cup to the moment an extract of desired weight, strength and aroma is delivered to the cup.

[0054] "Espresso extract" (also known as steam-brewed espresso extract) is defined as a liquid extract obtained from a capsule weighing about 40 g (+ / - 10 g).

[0055] "Long coffee extract" is defined as a liquid extract obtained from a capsule weighing about 110 g (+ / - 10 g).

[0056] "Follicular coffee extract" or "follicular coffee extract" is defined as a liquid extract obtained from a capsule having a weight of about 150 g (+ / - 10 g).

[0057] "Filter coffee" is defined by its organoleptic properties as a smooth and easy-to-drink coffee characterized by minimal, rapidly disappearing (less than 1 or 2 minutes), or even absent crema and the absence of astringency or bitterness.

[0058] This freshly brewed coffee has the main characteristics of a filter-like coffee, with very little crema, which disappears quickly (less than 1 or 2 minutes) leaving only a circle of crema around the cup. The result in the cup is a coffee with low body, very low acidity and very little bitterness and not strong, while being fragrant, soft, smooth and sweet.

[0059] Average particle size "D4,3" indicates the use of Optical Instrumentation The mean volume diameter of coffee grinds obtained by laser diffraction was obtained using an Aero S automated dry powder dispersion system to achieve reproducible dispersion of powder samples over a wide size range.

[0060] "Fine powder" is considered to be used when e.g. Coffee particles having a diameter of less than 90 microns when measured by Camsizer laser diffraction.

[0061] The "segments" of ground coffee in a grinder refer to a pair of rollers.

[0062] "Delivery membrane" refers to the capsule wall from which the coffee is delivered, which includes at least one beverage outlet provided after opening by any suitable method including cutting, piercing and / or tearing, or ultimately a preformed beverage outlet.

[0063] The "particle size" of roast and ground coffee is defined as the diameter of the resulting coffee particles after grinding as explained in the embodiments.

[0064] "Creme" is defined as the surface foam produced on the coffee extract, which has a texture of essentially small bubbles. The crema attribute can be measured by an empirical sugar test, which consists of sprinkling a well-defined layer of crystalline sugar (i.e. sugar with an average particle size D4,3 of 660 microns) on top of a cup of freshly prepared coffee; and measuring the time that elapses between the beginning of the covering and the sinking of the main part of the sugar. The "sugar test value" is therefore in seconds.

[0065] As used in this specification, the words "include", "comprising" and similar words should not be understood as having an exclusive or exhaustive meaning. In other words, these words are intended to mean "including but not limited to".

[0066] Any reference to prior art documents in this specification is not to be taken as an admission that such prior art is well known or forms part of the common general knowledge in the art.

[0067] Figure 1A The capsule 1 is shown before use in a beverage preparation device (defined as a storage state). Figure 2A and Figure 2B , Figure 1A The capsule 1 comprises a rigid capsule body 2. The body 2 comprises a frustoconical side wall 2a extending circumferentially around the interior space of the body. The capsule further comprises a rigid base wall 3 integral with the capsule body 2, which encloses the interior space at a first end of the side wall of the capsule body 2. A flange 4 extends radially outwardly from a second end of the side wall of the capsule body 2a. At the second end of the side wall, the capsule body 2 has an open filling side.

[0068] Typically, the capsule body 2 is processed to food grade and comprises a lacquer layer or a polymer film layer (not shown) applied on the inner side of the capsule body.

[0069] The capsule body 2 can be based on aluminum (aluminum, aluminum alloy), for example made of recycled aluminum; or the capsule body 2 can also be made of biodegradable and / or compostable materials, for example it can be made of biodegradable polymers (such as PLA, PHA...); or it can be made of cellulose-based materials (such as paper or wood pulp).

[0070] The capsule further comprises a lid 5 attached to a flange 4 of the capsule body so as to sealingly close the capsule. The lid 5 can be manually removed from the capsule by pulling a free pull tab 6. In this case, the pull tab 6 is integral with the lid 5 and protrudes from the lid, but alternative solutions may also be used.

[0071] The lid 5 is a flexible sheet foil made of aluminium or any other suitable material, such as a compostable laminate including laminates. The lid 5 comprises a heat sealing lacquer layer or a polymer layer on the sealing side for it to seal on the flange 4 of the capsule.

[0072] In case the cover 5 comprises a lacquer layer on its sealing side, the thickness of the lacquer layer may be 0.003 mm to 0.03 mm. In case the cover 5 comprises a polymer layer on its sealing side, the thickness of the polymer layer may be 0.01 mm to 0.05 mm.

[0073] The cover 5, which is intended to be removed using a pull tab, is attached to the flange 4 using an adhesive layer. The adhesive material is applied in the form of an adhesive material layer and may be, for example, a heat-sealing lacquer layer or a polymer film layer.

[0074] For example, the sealing layer forming the adhesive material may be a layer between 0.003 mm and 0.03 mm.

[0075] The layer of adhesive material allows the cover 5 to be removed to the flange 4 of the capsule without causing any damage to the capsule 1 .

[0076] Before closing the capsule, the inner space of the capsule is filled with beverage ingredients. In this case, the capsule is filled with coffee powder of roasted and ground coffee before the capsule is tightly closed with the cover 5 to preserve the freshness of the roasted and ground coffee. The weight of the coffee is in the range of 4 g to 5.5 g for use with conventional Capsules of different sizes. The weight of coffee can be increased depending on the size of the capsule. However, tea, milk or chocolate ingredients are also conceivable.

[0077] Figure 1B The capsule shows Figure 1A A capsule wherein the cover 5 is partially removed by tearing the pull tab 6, and Figure 1C The same capsule is shown in , where the cover 5 is completely removed. As shown in the figure, the second end of the capsule (the filling side) is no longer closed and a membrane defined as a carrying tray 7 is presented on the inner side of the capsule. The carrying tray 7 comprises a plurality of pre-formed outlet openings (or holes) 8 for a beverage (here coffee) prepared in a beverage preparation device. The capsule further comprises mechanical deformations 11a, 11b, 11c, ... provided at the junction between the side wall 2a and the flange 4, which keep the carrying tray 7 within the inner space of the capsule. In Figure 1B Four mechanical deformation parts 11 can be seen in FIG. These mechanical deformation parts 11a, 11b, 11c... are Figure 1C It is also visible on the capsule that eight mechanical deformations can actually be observed. These local deformations are made using a crimping process. Their function and the way they are finished will be combined Figure 2A and explained below.

[0078] The preformed outlet opening 8 of the carrier tray 7 is covered by the lid 5 of the capsule, thereby closing the capsule to maintain an airtight seal of the interior space of the capsule, thereby ensuring the freshness of the beverage ingredients inside the capsule during storage.

[0079] As will be seen in the cross-sectional views of various embodiments of the capsule of the present invention (see for example Figure 2A ), the capsule further comprises in its inner space a filter element 9 positioned between the coffee powder mass and the carrier disc 7. The filter element 9 prevents solid particles of beverage ingredients (such as coffee particles or tea leaves) from flowing out of the capsule into the interior of the final consumer's cup during extraction.

[0080] The capsule body 2 and the cover 5 may each be made primarily of aluminum. However, as mentioned, other materials may be envisioned for the capsule body and the cover.

[0081] For example, the capsule body and lid may be made of a plastic polymer material, or the capsule body and lid may be made of a cellulose based material including paper.

[0082] As will be appreciated, the capsules are used in the same manner as conventional The invention relates to a beverage preparation device for extracting coffee capsules by using a conventional high pressure beverage preparation device compatible with the coffee capsule. The beverage preparation device comprises a fluid dispensing device capable of feeding a quantity of fluid, such as water, to the capsule at a pressure between 0.1 bar and 20 bar, and a brewing chamber comprising a first part for holding the capsule and a second part for closing the brewing chamber, the second part of the brewing chamber comprising an extraction plate presenting a tear-off surface for engaging with the capsule at its second end opposite to its base wall.

[0083] Summarizing the conventional extraction process of a closed capsule in a beverage preparation device: The capsule is inserted into the brewing chamber of the beverage preparation device. The fluid distribution device feeds a certain amount of fluid (such as water) to the capsule through the base wall 3 inside the capsule to make the coffee saturated and then extracted. When the pressure inside the capsule increases, the cover of the capsule contacts the tear surface of the extraction plate and the cover is changed by the tear surface, thereby forming an opening that allows the coffee to flow out of the capsule.

[0084] The interaction between the capsule cover and the tearing surface causes an outlet opening to be formed at the cover surface for the coffee to flow out. The outlet opening helps to form foam and cream during the preparation process.

[0085] The use of conventional capsules (closed capsules) in the above process results in coffee extraction at pressures between 8 and 20 bars.

[0086] During the extraction of the capsule, the cover of the capsule is removed before inserting the capsule inside the brewing chamber of the beverage preparation device. The fluid dispensing device feeds a certain amount of fluid (such as water) to the capsule through the base wall 3 inside the capsule to make the coffee saturated and then extracted. The extracted coffee passes through the filter element 9 and then flows out through the outlet opening of the carrier tray 7. During the extraction, the carrier tray 7 (which is at a certain distance from the capsule flange) has come into contact with the tear surface of the extraction plate of the beverage preparation device (when compared with the contact between the cover of a conventional closed capsule and the tear surface). Therefore, the carrier tray 7 is less likely to be changed by tearing during the extraction of the capsule (as in the case of conventional extraction of a closed capsule, where the capsule membrane is completely torn on the tear surface of the extraction plate, as explained in the previous section).

[0087] Depending on the amount of coffee inside the capsule and the structure of the filter element, the capsule of the present invention can be used in conventional beverage preparation devices (such as Machine) results in coffee extraction at a pressure between 1 bar and 6 bar.

[0088] Since the cover is removed from the capsule before using the capsule in the beverage preparation device and when the carrier tray is located inside the capsule (see e.g. Figure 2A ), the carrier plate is not intended to come into contact with the torn surface of the extraction plate, but in case of contact, the deformation caused by the torn surface is limited.

[0089] In more detail, when using the capsule 1 in a beverage preparation device to prepare coffee, the user removes the cover 5 by tearing the pull tab 6 before inserting the capsule into the beverage preparation machine. The base wall 3 of the capsule body 2 is further pierced and opened by the piercing means of the beverage preparation device for supplying water under pressure into the capsule to prepare a coffee beverage.

[0090] Since the capsule is not closed when used in a beverage preparation device (lid 5 removed and outlet opening accessible), the extraction pressure built up inside the capsule is limited (1 to 6 bar) and the formation of foam and cream during extraction is limited.

[0091] Thus, since no pressure build-up and sudden pressure drop occurs (as occurs when using conventional capsules), the interaction between the lid and the torn surface of the extraction plate of the beverage preparation device is reduced and the resulting coffee in the final cup contains little or no crema.

[0092] The capsule allows the preparation of coffee, tea, milk or chocolate without crema, depending on the beverage ingredients inside the capsule.

[0093] Figure 2A A first embodiment of the capsule is shown. As disclosed, the capsule comprises within the interior space a carrier disc 7 comprising a plurality of pre-formed outlet openings 8 (ie a porous carrier disc).

[0094] like Figure 2B ( Figure 2A As shown in the enlarged cross-sectional view of the bottom component portion identified in FIG, the carrier plate 7 is positioned inside the capsule at a distance between 0.1 mm and 2 mm from the cover 5, and the cover 5 is sealed on the flange 4.

[0095] This gap between the capsule cover 5 (and hence the flange 4 once the cover is removed for extraction) and the carrier tray 7 provides a recess so that if the carrier tray 7 flexes during the extraction process, its interaction with the tear-off surface of the extraction plate of the beverage preparation device is reduced (when compared to conventional capsules).

[0096] The carrier plate 7 may be Figure 2C The substantially circular piece of material is shown and has a diameter approximately equal to the inner diameter of the capsule at the location where the carrier disc 7 is positioned / inserted / retained (depending on the assembly process).

[0097] Thus, in the proposed embodiment, the diameter of the carrier disc 7 may be approximately 29.5 mm and 30.5 mm.

[0098] In the proposed embodiment, the carrier platter may be made of aluminum. Its thickness may be about 0.3 mm, but may vary between 0.1 mm and 1 mm.

[0099] The carrier tray may be made of aluminium, and in a preferred solution, as shown in the drawings, the capsule body, the lid and the carrier tray are all made predominantly of aluminium. However, other materials may be envisaged.

[0100] In the proposed solution, the carrier disc 7 is held inside the capsule due to a local mechanical deformation 11 formed on the capsule at the junction between the side wall 2a of the capsule 1 and the flange 4. Figure 2B In the detailed cross section of FIG. 1 , one mechanical deformation 11 is visible. The mechanical deformation is in the form of a curling point 11 and is located on the side of the opening of the capsule opposite to the base wall 3 .

[0101] Since the capsule is made of a ductile material, preferably aluminium, the mechanical deformation made by crimping allows to locally reduce the diameter and thereby retain the carrier disc 7 (and the filter) inside the capsule.The carrier disc is then retained inside the capsule 1 .

[0102] Here, during the manufacturing process, before closing the capsule with the lid 5 , a step is performed on the capsule of mechanically deforming the capsule at the junction of the flange 4 with the side wall 2 a , which leads to the crimping point 11 .

[0103] At the junction of the flange and the side wall of the capsule, there are curling points 11 distributed angularly on the periphery of the opening side of the capsule (at Figure 1C ), i.e. between 2 and 10 curling points.

[0104] The curling points 11 will preferably be evenly distributed over the circumference of the open side of the capsule, taking into account the tool used to make them.

[0105] Furthermore, depending on the crimping tool used, the crimping point 11 can have a circular crimping impression.

[0106] In an alternative, the carrier tray 7 may be made of a plastic or laminate film comprising, for example, a polyolefin such as polypropylene, polyethylene or any other semi-crystalline polymer. Preferably, the carrier tray 7 is biodegradable and / or compostable. Thus, the carrier tray 7 may be made of a paper-based material such as coated paper, laminated paper or moulded paper.

[0107] like Figure 2CAs shown, the preformed outlet openings 8 may be circular openings evenly distributed on the surface of the carrier disc. This even distribution of the outlet openings ensures an even flow of coffee out of the capsule 1. This also helps to avoid the beverage (coffee powder) from forming channels inside the capsule.

[0108] The diameter of the opening may be set at about 0.75 mm to 1 mm, but the diameter may vary between 0.4 mm and 3 mm, most preferably between 0.5 mm and 1.3 mm.

[0109] The number of preformed outlet openings can vary depending on the size of the capsule (and on the size of the carrier tray) and the desired coffee delivery speed. In the disclosed embodiment, the carrier tray 7 comprises between 50 and 150 openings, preferably about 90 openings, and in the presented embodiment about 100 outlet openings.

[0110] In an alternative embodiment, the pre-formed outlet opening may be oval in shape.

[0111] As shown, the capsule may also include a filter element 9 which is positioned on the ingredient mass (e.g. coffee mass) after the capsule is filled during a possible assembly process, and the carrier disc 7 is positioned between the filter element and the cover 5. In an alternative assembly process, the filter is assembled to the carrier disc and both elements are inserted into the capsule on the ingredient mass.

[0112] like Figure 2B As shown in the enlarged view of , when the capsule is inverted, the filter element 9 is located on the carrier disc 7. The filter element is then supported by the carrier disc 7 inside the container. The filter remains flat inside the capsule and does not come into contact with the tear-away surface of the extraction plate of the beverage preparation device during extraction.

[0113] The use of a two-piece design may enable the use of non-sealable filter materials, which is advantageous in terms of sustainability.

[0114] As proposed in this embodiment, the filter element 9 is circular and has a diameter smaller than the diameter of the carrier disc 7, ie between 28 mm and 30.5 mm, and typically 0.1 mm smaller than the carrier disc.

[0115] However, in alternative embodiments, the diameter of the filter element 9 may be similar to the diameter of the carrier disc 7 .

[0116] The filter element 9 may be made of a nonwoven material suitable for preventing / inhibiting the escaping coffee from passing too slowly or too quickly during extraction of the beverage in order to avoid the creation of a crema layer and in order to avoid the escaping coffee from passing directly through the carrier tray to the cup.

[0117] The filter element 9 of the proposed embodiment may have a thickness between 20 microns and 300 microns, an air permeability in the range of 100 l / m2 / s to 5000 l / m2 / s (according to ISO 9237), and a weight in the range of 5 g / m2 to 600 g / m2. For example, it may be a paper-based filter element.

[0118] The filter element may include a layer of nonwoven material joined to another filter layer by any known means.

[0119] In the proposed FIG. 2A to FIG. 2C In the embodiment of the invention, the filter element 9 and the carrier disc 7 are separate elements positioned relative to each other. However, they can be assembled together, for example by gluing or in any other way. This will then change the assembly process in the capsule, since the insertion of the filter and the carrier disc will be carried out in one step. The filter element 9 and the carrier disc 7 can form one component together.

[0120] The proposed circular carrier disc 7 may have a conical shape on its periphery in order to fit (press fit) into a capsule having a frustoconical shape. However, other alternative shapes and arrangements of the carrier disc within the capsule may be envisaged.

[0121] Preferably, the carrier disc 7 and the filter element 9 remain in place inside the capsule when the cover 5 is removed and the capsule 1 is extracted in a beverage preparation machine. Several assembly processes are contemplated and will be disclosed later together with the proposed embodiment of the capsule.

[0122] In a variant embodiment not shown, the carrier disc can be made of plastic or laminated plastic elements. In this configuration, the carrier disc is preferably biodegradable and / or compostable. In this case, the assembly process of the carrier disc in the capsule remains similar.

[0123] The inner space of the capsule body 2 is at least partially filled with ground coffee, preferably roasted and ground coffee.

[0124] The granulometry of the ground coffee filled in the capsule has specific characteristics, among which is the particle size distribution and a specific fines level. The particle size of the coffee grounds shows a particle size distribution D4,3 of 500 microns + / - 30 microns and a reduced fines fraction F between 2% and 9% of roast and ground coffee. These values ​​are very unusual when it comes to coffee characteristics in conventional coffee capsules.

[0125] As is known, the fines percentage F is related to the measured particle size D4,3 range. As the particle size increases, the amount of fines generally decreases inversely. The finer the coffee is ground, the more fines are produced.

[0126] Figure 31 shows a comparison of the roasted and ground coffee particle size distribution between the coffee capsules of the present invention and two commercially available long coffees (taken in closed capsules); Shanghai and Livanto are marked as Figure 3 Product 1 and Product 2 in .

[0127] The particle size distribution D4,3 and the fines level F were obtained using The results were determined by laser diffraction using a "Mastersizer v3.40" instrument equipped with an Aero S automated dry powder dispersion system to achieve reproducible dispersion of powder samples (1 g to 2 g) over a wide size range. The entire experiment was repeated 3 times (or until StDev < 5%) and the results were averaged.

[0128] In the capsules of the present invention, the fine powder percentage F is between 2% and 9%, preferably between 5% and 8%, when D4,3 is measured at 470 to 530 micrometers (μm).

[0129] When Figure 3 When measured above, the D4,3 and fines percentage values ​​are presented in the table below.

[0130]

[0131] As shown in the table above, the coffee powder particle size distribution of the capsules of the present invention is very different from the coffee powder particle size distribution of the commercially available large cup capsules, wherein the difference of at least 200 μm indicates that the coffee particles of the coffee of the present invention are ground into coarse particles, thereby optimizing the water flow rate through the capsule and reducing the extraction pressure, ultimately contributing to the characteristics of the follicular coffee beverage.

[0132] Moving on to the percentage of fine particles, the difference between the coffee of the invention and the coffee of the commercial long cup capsule is also significant. This difference is at least 4.8%, which indicates that the percentage of fines in the coffee of the invention is significantly reduced, resulting in a reduced extraction pressure and an optimal flow rate of hot water through the coffee mass.

[0133] The coarse particle size of the coffee of the present invention assumes a reduced contact surface between the extraction fluid and the coffee particles, thus allowing for the delivery of a clean and smooth coffee extract characteristic of a follicular coffee extract.

[0134] As an additional parameter of the coffee product of the present invention, the fine particles have an average diameter of less than 50 microns.

[0135] The amount of roasted and ground coffee filled in the capsule is between 4 grams and 5.5 grams, preferably between 4.8 grams and 5.3 grams. This amount of coffee is slightly lower than that of conventional The amount of coffee filled in the capsule (between 5 and 7 grams). This amount of coffee, between 4 and 5.5 grams, is compatible with the technical characteristics of the capsule and with the expected properties of the filter coffee extract.

[0136] The ground coffee is loosely filled in the capsule and has a density between 380 g / l and 450 g / l, i.e., no compaction step is performed before or after it is filled in the capsule, and a certain amount of coffee is ensured to be filled in the capsule. Alternatively, the coffee can be densified using a densification device before the filling step. However, the coffee is not compacted into a solid block in the capsule, but remains in a fluid state in the capsule.

[0137] The capsule is preferably filled with a single selected grind having one selected particle size D4,3. In other words, two or more grinds having different particle sizes (D4,3) are not mixed for filling the capsule.

[0138] Due to its construction and the type of coffee filled in the capsule, the capsule has an internal pressure (stabilized pressure) between 5 mbar and 100 mbar before opening and use. The internal pressure applicable in the capsule of the present invention is much lower than that of conventional The internal pressure in the capsule is about 330 mbar. In fact, the internal pressure is limited to ensure an effective seal (to continue to protect the coffee from moisture and oxidation), while still allowing the lid to be easily removed by peeling. Thus, delamination of the lid during storage and / or transportation is avoided.

[0139] While the key quality attributes of espresso-type coffee are generally known, few studies have been able to precisely determine the definition of filter-type cup coffee and corresponding consumer preferences. For filter-type coffee, key quality attributes can be determined by different means, such as through consumer testing and focus groups.

[0140] The key quality attributes essentially cover extraction yield, total solids and the presence and level of crema. When developing the capsules of the present invention and the ground coffee to be filled, it has been found that the extraction yield must preferably be kept within a certain range. If the extraction yield is too high, the coffee is generally perceived as bitter and astringent, since undesirable compounds may be extracted during the excessively long extraction time. Therefore, it is not only important to shorten the delivery of the follicular coffee extract (because obviously the waiting time can be reduced), but a shorter delivery time can also generally avoid problems associated with over-extraction of the coffee. On the contrary, if the extraction yield is too low, the coffee tastes too light and is also not acceptable to the average consumer.

[0141] It has been determined that suitable extraction yields generally range from 15% to 30%, more preferably from 17% to 28%, and most preferably from 18% to 22%.

[0142] Similarly, the amount of total solids TC in the cup must be sufficient to impart adequate body and texture to the beverage, otherwise the coffee tastes too weak to be acceptable to the consumer. Therefore, although it may also be a matter of preference, the optimal concentration of total solids TC for follicular coffee extract has been determined to be in the range of 0.3%wt to 1.5%wt, preferably between 0.35%wt and 0.9%wt. Appropriate extraction yields and total solids can be obtained using capsules containing about 4 to 5.5 grams of coffee.

[0143] Figure 4 The results show a comparison of the filter coffee of the present invention (about 150 mL) and two large cups (110 mL) of commercially available Table of TC and extraction yield for coffees (Shanghai and Tokyo).

[0144] Coffee Type Shanghai Tokyo Coffee of the present invention Volume (mL) 110 110 145.9 Coffee quantity (g) 5.7 5.8 5.1 TC (Total Solids) 1.34 1.40 0.71 Yield (%) 25.95 26.50 20.42

[0145] Comparison of these values ​​shows that the coffee of the invention has a lower TC than the two commercial reference products. This is entirely in line with the expected results for a filter coffee extract that is expected to be clean and smooth.

[0146] Therefore, despite the reduced amount of coffee inside the capsule (about 5 to 5.2 g) and the low extraction pressure (2 to 6 bar), the coffee of the present invention allows to obtain a coffee extract with a good extraction yield (not much different from the extraction yield obtained using a closed capsule) and a concentration of total solids TC in the cup that is fully compatible with a follicular coffee extract.

[0147] As mentioned previously, the pressure loss in the coffee mass within the coffee capsule of the present invention has been significantly reduced compared to the pressure loss in the coffee mass in the (closed) capsule of prior art systems, while providing a filter coffee extract having desirable coffee characteristics.

[0148] The presence of the filter element 9 and the carrier disc 7 additionally promotes a slow release of the pressure in the coffee mass during extraction and allows limiting the formation of crema, which is an important attribute of a filter coffee extract.

[0149] Furthermore, the filter element allows retaining the lipid fraction, preferably the oil, from the coffee before supplying the coffee extract to the container.

[0150] Furthermore, with the capsule and extraction system of the present invention, follicular coffee extract is delivered with a flow time of less than 40 s for a coffee extract volume of approximately 150 mL (150 mL is obtained without taking into account the restart time required between selected extraction sequences).

[0151] The reduction in flow time is achieved due to the roasting of the coffee of the invention and the reduction in the level of fines in the ground coffee, which also contributes to the reduction in flow time obtained for extracting a volume of approximately 150 mL.

[0152] When the machine allows 150mL of extraction, coffee extract can be obtained in one extraction.

[0153] Alternatively, a 150 mL volume of coffee extract can be obtained by performing a double extraction using the same capsule. The double extraction includes first extracting an extended coffee extract to obtain about 110 mL of coffee extract, and then extracting an espresso extract to obtain an additional volume of about 40 mL.

[0154] In a second alternative, a first espresso extraction may be performed and a second extraction performed by extracting a lengthened coffee extract.

[0155] In any case, regardless of the selected extraction sequence, 150 mL of follicular coffee extract was delivered in a flow time of less than 40 s, not taking into account the restart time between two extractions.

[0156] Figure 5A and Figure 5B The evolution of the coffee extraction pressure of a capsule of the invention according to the double extraction process proposed above is shown.

[0157] exist Figure 5A In the present invention, the capsule has been Machine extraction, which uses espresso extraction first, followed by extended coffee extraction. As shown, the maximum extraction pressure remains below 3.5 bar, and the total flow time is about 35 seconds. The pressure drop that can be seen at about 15 seconds on the flow time axis is due to the espresso extraction step ending before the extended coffee extraction step begins.

[0158] exist Figure 5B In the present invention, the capsule has been Machine extraction, which first uses the extended coffee extraction, and then the espresso extraction. As shown, the maximum extraction pressure remains below 4 bar, and the total flow time is about 35 seconds. The pressure drop that can be seen between about 20 seconds and 25 seconds on the flow time axis is due to the extended coffee extraction step ending before the espresso extraction step begins.

[0159] In contrast, Figure 5C Shows Capsules sold in Rome Extraction pressure over time on the machine. As shown in the figure, the extraction pressure is 8 bar to 14 bar, and the flow time of coffee extract is about 25s to 30s.

[0160] Due to the capsules of the present invention, conventional The machine prepares a filter coffee extract with all the attributes of filter coffee in less than 45 seconds.

[0161] The foregoing description of one or more specific implementations provides illustration and description, but is not intended to be exhaustive or to limit the scope of the invention to the precise form disclosed.

[0162] Therefore, although the present invention has been described by way of example, it should be understood that variations and modifications may be made according to the above teachings or may be obtained from the practice of the various embodiments of the present disclosure without departing from the scope of the present invention as defined in the claims. In addition, if known equivalents exist for specific features, such equivalents should be incorporated as if explicitly mentioned in this specification.

Claims

1. A capsule for preparing a follicular coffee extract, the capsule comprising - a substantially rigid capsule body having a circumferential side wall extending around the interior space of the capsule; - a base wall covering the inner space at a first end of the side wall; - a flange arranged circumferentially at the second end of the side wall of the capsule body; - a cover removably attached to the flange and covering the inner space at a second end of the side wall opposite the base wall and tightly closing the capsule; and - a filter element positioned in the inner space of the capsule between the beverage ingredient and the lid, wherein the inner space of the capsule is at least partially filled with ground coffee, preferably roast and ground coffee, having a particle size distribution D4,3 of 500 μm + / - 30 μm and a fraction of fine particles in the roast and ground coffee of between 2% and 9%.

2. The capsule according to claim 1, wherein the fine particles have an average diameter of less than 50 microns.

3. Capsule according to claim 1 or 2, wherein the amount of ground coffee in the capsule is between 4 grams and 5.5 grams.

4. Capsule according to any of the preceding claims, wherein the ground coffee in the capsule has a density between 380 g / l and 450 g / l.

5. Capsule according to any of the preceding claims, wherein for a coffee extract volume of 150 mL, the coffee extract is delivered in a flow time of less than 40 s, not taking into account any restart times between possible subsequent extractions.

6. Capsule according to any of the preceding claims, wherein the ground coffee within the capsule is extracted at a pressure of 2 to 6 bars.

7. Capsule according to any one of the preceding claims, wherein the capsule has an internal pressure of between 5 mbar and 100 mbar before use.

8. Capsule according to any of the preceding claims, wherein a carrier tray comprising a plurality of pre-formed outlet openings is arranged between the cover and the filter element.

9. The capsule of claim 7, wherein the carrier tray comprises between 50 and 150 outlet openings and the carrier tray has an opening surface ratio higher than 4%.

10. Capsule according to any of the preceding claims, wherein the filter element has a porosity according to ISO 9237 between 600 and 2500 l / m2 / s to retain fines within the capsule.

11. Capsule according to any of the preceding claims, wherein the filter element retains the lipid fraction, preferably oil, from the coffee before supplying the coffee extract to a container.

12. Capsule according to any of the preceding claims, wherein the total solids (TC) in the resulting coffee extract is lower than 1.5%, and preferably between 0.3% and 0.9%.

13. System for preparing a beverage, the system comprising a replaceable capsule according to any one of claims 1 to 12, and a beverage preparation machine having a fluid dispensing device and a brewing chamber, the fluid dispensing device being able to supply a quantity of a fluid, such as water, to the capsule at a pressure between 0.1 bar and 20 bar, The coffee extract with a volume of 150 mL is obtained by double extraction using the same capsule, the double extraction comprising - a first extraction of extended coffee extract (110 mL) and a second extraction of concentrated coffee extract (40 mL), or -First extraction of concentrated coffee extract (40 mL), and second extraction of extended coffee extract (110 mL), The coffee extract is delivered with a flow time of less than 40 s, not taking into account the restart time between two extractions of the proposed extraction sequence.

14. Use of a capsule according to any one of claims 1 to 12 and / or use of a system according to claim 13.

15. A method for delivering a follicular coffee extract from a capsule by injecting water under pressure into the capsule using a beverage preparation machine, the capsule having a circumferential side wall and a base wall defining an interior space and a removable cover closing the capsule at an open side of the capsule, in, The interior space of the capsule is filled with a beverage ingredient such as ground coffee, preferably roasted and ground coffee, and the interior space of the capsule comprises both - a filter element positioned in the interior space of the capsule between the beverage ingredient and the lid; and - a carrier tray comprising a plurality of preformed outlet openings, the carrier tray being arranged between the cover and the filter element; wherein the capsule is inserted into the beverage preparation machine after removing the cover and is extracted by the beverage preparation machine; wherein the coffee extract is released through the filter element and the carrier disc with reduced engagement with an engagement means of the beverage preparation machine compared to a capsule comprising a non-removable cover; and The coffee extract is extracted at a pressure of 2 bar to 6 bar.

16. Method for delivering follicular coffee extract according to claim 15, wherein during extraction, pressure losses in the coffee mass are reduced by providing in the capsule roast and ground coffee having a particle size distribution D4,3 of 500 microns + / - 30 microns and a fraction of fine particles in the roast and ground coffee of between 2% and 9%.

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