Method for pressing coffee sheet with stable size

Abstract

The invention relates to an industrial process for pressing coffee tablets (1), in particular roast and ground coffee tablets, suitable for the preparation of coffee-based beverages, including espresso coffee and similar beverages, by extraction with a pressurized flow having a fluid pressure greater than 5 bar, the method has the advantages in the aspects of extraction efficiency, dimensional stability, production efficiency and productivity of the pressed coffee tablets. The invention further discloses a pressed coffee sheet (1) suitable for preparing a coffee-based beverage, having advantages in dimensional stability after pressing and efficiency of extracting coffee by means of a pressurized extraction stream.

Description

Technical Field

[0001] The present invention relates to an industrial production method for preparing pressed tablets for beverages, in particular to roasted and ground coffee tablets suitable for preparing beverages by pressurized flow extraction, and pressed tablets for preparing beverages having the characteristics prepared by the method. Background Art

[0002] The prior art includes several documents related to methods for producing single-serve pressed coffee (commonly referred to as pressed coffee tablets), which are used to prepare coffee-based beverages. The documents mention several challenges related to such coffee pressing methods, especially due to the physico-chemical properties of coffee and the relative size of the coffee particles to be pressed.

[0003] Pressing a certain amount of roasted and ground coffee beans poses some challenges, mainly related to the physico-chemical properties of the previously roasted and ground coffee beans, including the release of volatile gases, oils, and the size of the coffee grounds.

[0004] In this context, those skilled in the art will also be aware of the fact that there are different types of coffee, including soluble coffee mainly used for making coffee by percolation, and roasted and ground coffee mainly used for making espresso. These two types of coffee have different physico-chemical properties related to the pressing process. Therefore, some of the prior art solves the problems of pressing soluble coffee tablets or tablets extracted by percolation, that is, extracting by ambient pressure or a fluid greater than ambient pressure but less than 5 bar.

[0005] For example, document EP2154987 B1 discloses a production method for pressed coffee tablets suitable for use in a filter coffee machine, that is, by ambient pressure flow. In this case, the pressing pressure should be between 70 and 130 bar. Before pressing, the relative humidity of the roasted and ground coffee beans is between 2% and 8%. The hardness of the resulting coffee tablets is between 30 - 55 N, and the weight is between 2 - 15 g. The hardness of the coffee tablets is designed to disintegrate in a specific manner at a specific moment.

[0006] The present invention solves the problem of pressing coffee tablets for preparing beverages by means of pressurized flow extraction, where the pressure of the extraction fluid is higher than 5 bar, the fluid pressure is optionally between 5 and 20 bar, preferably between 10 and 15 bar.

[0007] Pressing single-serve roasted and ground coffee is a different and unique problem because it can depend on different properties of the roasted and ground coffee beans, including the degree of roasting, residual humidity, particle size, and the relative distribution of particle sizes after the coffee beans are ground. Thus, these properties have a relatively important impact on the pressing process.

[0008] In this case, several physical parameters can play an important role, both in maintaining the shape of the pressed tablet, promoting or restricting its physical disintegration, and in the process of beverage preparation, including improving the interaction of specific types of coffee with the fluid.

[0009] These several aspects are of particular significance for espresso or similar coffee, in which case the pressed tablet should be impacted by a pressurized fluid with a fluid pressure greater than 5 bar, preferably greater than 10 bar.

[0010] In this case, the particle size, humidity, and roasting degree of the ground coffee beans are parameters that affect the pressing result.

[0011] The prior art includes references related to the degassing problem, such as reference CA 808588A, which discloses the possibility of producing tablets of roasted and ground coffee beans.

[0012] Document EP0229920 B1 discloses a method for producing coffee tablets by pressing a large number of ground and roasted coffee bean particles with a humidity of at least 3%, especially between 3% and 6%, preferably 4%, and an average particle size between 0.4 mm and 2.0 mm, especially between 0.6 mm and 1.2 mm. The method for pressing the coffee mass is to apply a pressure between 20.7 and 48.3 MPa, preferably 39.5 MPa. The method also includes coating the outside of the pressed tablet with an edible material that can be dispersed in water, wherein the coating includes humidification with an aqueous liquid and application of a dry solid.

[0013] Document WO2004 / 034797A1 discloses a method for producing pressed coffee tablets using a rotary press, including a cooling step before compression.

[0014] Document EP2129232 B1 discloses a method for pressing plant powder, including only one pressing step, which includes a pressing period. The powder used for pressing is roasted and ground coffee with a humidity between 3 and 10% and an average size between 0.2 and 3 mm, preferably between 0.4 and 2 mm.

[0015] Documents EP3081092 B1 and EP2416665 B1 disclose roasted and ground coffee tablets, which are also suitable for extracting coffee by drip, i.e., by a water flow under atmospheric pressure. In this case, the tablets are obtained by a method including two compression stages, especially the so-called pre-compression in the first stage with a pressure between 36.1 MPa and 84.8 MPa, and then the compression stage, where the pressure value applied in the pre-compression stage should account for 20% to 100% of the compression pressure. The hardness of the pressed coffee tablets should be greater than 30 N and the friability should be less than 10%.

[0016] Document WO2008 / 123775A1 discloses a method for producing coffee tablets, as well as coffee tablets obtained by this method. The coffee tablets generally have an irregular shape.

[0017] Regarding the critical period of the method, documents US 9,474,290 B2 and US 9,756,869 B2 disclose a method for producing roasted and ground coffee tablets in two stages, but it is suitable for extraction in a drip coffee device. That is to say, during the extraction process, the coffee tablets are pressed so that they are easily broken when impacted by hot water under ambient pressure.

[0018] In particular, the method includes a pre-compression step with a pressure between 10.6 MPa and 63.6 MPa, and a compression step with a pressure between 63 and 169.7 MPa. These two steps are carried out in the same pressing die in order to produce tablets with a hardness of at least 30 N. In fact, the greater hardness of the tablets should be associated with the greater brittleness of their structural rupture.

[0019] In addition, the document also discloses that the delay time between pre-compression and main compression is 80 to 900 milliseconds, and the total time from pre-compression to main compression is about 0.1 to 1 second. The set delay time and timing should also be related to minimizing the dimensional changes of the tablets after pressing, including the dimensional changes caused by the expansion of the compacted volume.

[0020] Document WO 2010 / 137965 A1 mentions a capsule that includes 5 to 6.5 grams of roasted and ground coffee beans, and these coffee beans are pressed using a pressing force of 50 to 800 N, preferably 400 to 600 N.

[0021] Document WO 2020 / 089403 A1 discloses a coffee container that includes a roasted and ground coffee cake, which can be pressed by applying a compression force of 0.5 kN to 15 kN, preferably 1 kN to 10 kN.

[0022] Documents WO 2021 / 118376 A1 and WO 2021 / 118377A1 submitted by the applicant of the present invention relate to pressing coffee tablets. In several aspects, the above-mentioned documents mention that the pressing force is between 4 and 6 kN, preferably between 4.5 and 5.5 kN, and thus pressed tablets with a hardness between 10 and 20 N, preferably between 13 and 17 N, can be obtained.

[0023] According to the tests that have been conducted, too much compression force may cause the particles of roasted and ground coffee beans to be crushed, and the hardness of the pressed tablets will be relatively high, which will limit the flow of pressurized fluid through the pressed tablets, thereby reducing the extraction effect. In addition, in industrial production processes, there are several aspects that affect productivity, including production capacity and the scrap rate caused by defects and losses. Summary of the invention

[0024] The object of the present invention is to provide a method for producing pressed coffee tablets for preparing coffee-based beverages, comprising the steps of pressing roasted and ground coffee tablets, so that these pressed coffee tablets have better structural and handling characteristics when preparing coffee-based beverages (including espresso) by pressurized flow.

[0025] Optimal structural properties include resistance to breakage and disintegration, which are detrimental to handling of the tablets, and minimal dimensional change after compression forces are applied, which are detrimental to subsequent individual packaging of the tablets.

[0026] Optimal operating characteristics include providing sufficient porosity to allow pressurized flow to flow in the direction of the main flow without severe clogging, and increasing the productivity of the process, including increasing yield and reducing waste.

[0027] The object according to the invention is achieved by the method claimed in claim 1 .

[0028] The method according to the invention comprises carrying out pressing cycles in a pressing machine continuously without interruption intervals between the cycles, wherein each pressing cycle comprises the steps of claim 1 .

[0029] In particular, the present invention is directed to providing coffee tablets with improved dimensional stability, including less volume gain after compression, with the value and distribution of the compression force determining this behavior to a large extent, as well as other parameters related to the handling and extraction performance of the compressed coffee tablets.

[0030] In fact, the application of pressing force has special significance when pressing large quantities of roasted and ground coffee beans, not only in terms of hardness and pressing density, but also in terms of the dimensional stability of the tablets after pressing.

[0031] According to the invention, the method may comprise continuously pressing individual quantities of coffee beans by applying a vertical reciprocating force to the roasted and ground coffee beans, the pressing force having a value between 5 kN and 50 kN.

[0032] The method may include applying a compaction force of less than 50 kN, including a first step of pre-compacting with a first compaction force.

[0033] The method may include a first step of pre-compression with a first pressing force and then a second step of compression with a second pressing force, where the first pressing force is greater than the second pressing force.

[0034] The method may include continuously applying two pressing forces, where any one of the pressing forces is less than 40 kN and preferably greater than 5 kN.

[0035] In particular, the method may include a first pressing force of less than 20 kN to reduce the increase in the volume of the coffee tablet after pressing.

[0036] The method may include applying a first pressing force that is at least twice the second pressing force.

[0037] A second object of the present invention is to disclose a pressing method that enables coffee tablets to have better characteristics when extracted in a pressurized fluid flow with a fluid pressure greater than 5 bar.

[0038] A related aspect of the present invention is to provide roasted and ground coffee beans for pressing with a Hausner index of less than 1.30, enabling the edible substance (i.e., roasted and ground coffee beans) to have good fluidity and minimizing its tendency to aggregate into larger-sized portions, such as aggregation caused by the binding action of the coffee oil released during the pressing process. Within this parameter range of the Hausner index, various edible substances with a mass between 5 and 7 g can be transported to the respective collection ports of the press in a more reliable manner and at a relatively high conveying speed.

[0039] A second set of related features are the main characteristics of the obtained coffee tablets for use in the process of extracting espresso or similar coffee.

[0040] In this sense, the hardness of the coffee tablet after pressing is comparable to the degree of comminution of the roasted and ground coffee bean particles initially provided to the pressing equipment, and does not severely limit the path of the liquid flow through the pressed tablet.

[0041] According to tests conducted by the applicant, the hardness of the pressed coffee tablet should be between 4 N and 30 N, preferably between 5 N and 20 N, and particularly preferably between 6 N and 18 N.

[0042] In the case of the first embodiment, preferably, the hardness of the coffee tablet is between 4 and 10 N, preferably between 5 and 8 N, and particularly preferably between 5 and 7 N.

[0043] In the case of the second embodiment, preferably, the hardness of the coffee tablet is between 10 and 20 N, preferably between 12 and 18 N, and particularly preferably between 14 and 18 N.

[0044] In the context of the present invention, the compression density of the compressed coffee tablets should be between 0.15 g / ml and 1.0 g / ml, preferably between 0.30 g / ml and 0.75 g / ml. This range corresponds to the most advantageous values that allow the pressurized flow to pass through the compressed tablets without the risk of blockage.

[0045] In the context of the present invention, the combination of these two parameters is particularly advantageous.

[0046] Furthermore, it is advantageous that the amount of ground coffee corresponds to granulated coffee, the particle distribution of which has at least 90% of the particle sizes between 100 mm and 3000 mm, with at least 85% of the particles having an average size between 250 mm and 2000 mm.

[0047] In particular, it is advantageous that the amount of roasted and ground coffee is between 4 and 8 grams, preferably between 5 and 7 grams, and especially between 5.3 and 6.7 grams.

[0048] The humidity of the compressed tablets is between 1% by weight and 5% by weight, preferably between 2% by weight and 4% by weight.

[0049] A related object of the present invention is to further provide a compressed coffee tablet that contains a given amount of roasted and ground coffee and has better dimensional and physical properties in terms of extraction effect and physical stability of the compressed tablet.

[0050] The present invention solves this object with the compressed coffee tablet according to claim 14.

[0051] The compressed coffee tablets are preferably obtained by the method according to claims 1 to 13. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The present invention will be described in more detail below based on preferred embodiments and the accompanying drawings.

[0053] The drawings show in simplified schematic form:

[0054] Figure 1 : A top view and a side view of a compressed tablet in the prior art;

[0055] Figure 2 : A flow chart of the compression method of a compressed tablet in the prior art;

[0056] Figure 3 : A schematic view of a press (1) in the method according to the present invention;

[0057] Figure 4 : A side view and a top view of a press (1) in the method according to the present invention;

[0058] Figure 5 : Flow chart of the method embodiment according to the present invention;

[0059] Figure 6 : Flow chart of the method embodiment according to the present invention;

[0060] Figure 7 : Schematic diagram of the first moment in the pressing method of the pressed coffee tablet (1) according to the present invention;

[0061] Figure 8 : Schematic diagram of the second moment in the pressing method of the pressed coffee tablet (1) according to the present invention. Detailed implementation manner

[0062] The method according to the present invention refers to the production of pressed coffee tablets (1), which are suitable for preparing coffee-based beverages, especially for the extraction device of espresso beverage preparation equipment.

[0063] This pressing method involves producing pressed coffee tablets (1) from edible substance particles mainly comprising previously ground and roasted coffee beans, that is, the previously ground and roasted coffee beans account for at least a majority of the weight of the initial pressing amount (Q i ) of the edible substance.

[0064] The initially provided edible substance for pressing includes one of the following:

[0065] - Roasted and ground coffee beans, including light roast, dark roast or medium roast, or a mixture of at least one of light roast, medium roast and dark roast;

[0066] - A mixture of roasted and ground coffee beans and another granular edible substance.

[0067] In particular, the method includes the step of providing an edible substance, which may include roasted and ground coffee beans, with a mass fraction of at least 75%, preferably at least 85%.

[0068] Figure 1 Embodiments of the coffee tablet (1) and this pressing method have been previously disclosed by the applicant and thus are part of the prior art.

[0069] The cross-section of the pressed coffee tablet (1) has a total width (D T ) and is substantially symmetric with respect to the central longitudinal axis (XX).

[0070] The pressed coffee tablet (1) can present an upstream-facing part and a downstream-facing part with respect to the mainstream direction, and further present a sandwich part, which is between the upstream-facing part and the downstream-facing part and extends at least mostly along the mainstream direction along the total width.

[0071] The compacted coffee tablet (1) may include a downstream-facing portion having a downstream cavity (B) arranged in a centered manner and extending in an arcuate surface along a partial transverse dimension of the downstream-facing portion when viewed in cross-section, such that a peripheral region of the downstream cavity (B) presents a portion extending along a plane at least approximately transverse to an outer peripheral region of the downstream-facing portion.

[0072] As Figure 2 shown, the method according to the prior art basically includes the following consecutive steps: providing an initial quantity (Q i ) of an edible substance to a compaction container, applying a compaction force (F) to the initial quantity (Q i ) of the compacted coffee tablets (1), and discharging them from the compaction container.

[0073] According to the prior art, the hardness of the compacted coffee tablets (1) obtained by the prior art compaction method is between 4 and 30 N.

[0074] At the same time, based on further tests, the applicant has determined that it is advantageous for the hardness of the obtained coffee tablets (1) to be preferably within at least one of the following ranges: between 4 and 10 N, between 10 and 16 N, and between 16 and 22 N, which will be described in further detail below.

[0075] The method includes providing a tablet press (2) suitable for compacting tablets or similar particulate edible substances.

[0076] The tablet press (2) presents a plurality of individual collection ports (21) that can interact with the compaction dies (22, 23).

[0077] The tablet press (2) advantageously presents a compaction group that includes at least 10, preferably at least 20, and particularly preferably at least 30 individual collection ports (21) and respective compaction dies (22, 23), and is adapted to compact at least approximately simultaneously at least a part, preferably a part, of the individual quantities (Q i ) in the individual collection ports (21).

[0078] The tablet press (2) may be a rotary tablet press, as Figure 3 shown.

[0079] In this case, the press (2) presents a pressing group that includes a plurality of individual collection ports (21) that are operatively associated with pressing dies (22, 23) arranged in a circle, also presents a rotor rotatable about a vertical axis, and presents movement guides for the top and bottom dies that, together with the dies (here represented by the individual collection ports (21)), operate in a coordinated manner in mutually opposing vertical directions, with the die (20) located between the top and bottom die guides. The die (20) can be single-piece or can include separate parts or dies.

[0080] The pressing dies (22, 23) can be arranged in pairs, arranged vertically, and can reciprocate vertically downward and upward relative to each other in order to apply a given pressing force to the particulate content previously collected within a single collection port (21).

[0081] The method can include the step of pressing a plurality of pressed coffee tablets (2), where the relative position of the pressing dies (22, 23) and the moment of application of the pressing force (F) can vary between successive individual collection ports (21).

[0082] Those skilled in the art can find other details of such a press in the prior art and thus will not be described in more detail here.

[0083] Furthermore, the method also includes providing a separate quantity (Qi) of an edible substance having a bulk density between 0.250 and 0.500 g / ml, preferably between 0.300 and 0.400 g / ml. It has been experimentally determined that, in terms of regulation reliability and smoothness, this numerical range is more favorable for a separate quantity (Qi) of 5 g to 7 g of roasted and ground coffee beans, and considering the particle size value, to be supplied to a pressing group including a single collection port (21).

[0084] Furthermore, the pressing cycle is adjusted such that the supply quantity of coffee tablets (1) per pressing group, i.e., per press (2), is reduced by at least 10,000 units per hour, preferably by at least 25,000 units per hour for the supply quantity of coffee tablets (1) per pressing group.

[0085] According to the present invention, the method can include the following steps: providing a separate quantity (Qi), operating the pressing forces (F1, F2), while discharging a plurality of pressed coffee tablets (1), but associated with different individual collection ports (21) of the press (2).

[0086] Before the above steps, and before supplying the separate quantity (Qi) to the single collection port (21), the method can include at least one of the following:

[0087] - A step of qualitatively or quantitatively characterizing at least one of the following parameters: a parameter related to the degree of roasting after the latter, and a parameter related to the size of coffee particles after grinding;

[0088] - A step of quantitatively analyzing the relative humidity of roasted and ground coffee beans.

[0089] In particular, the method may include characterizing the degree of roasting and roasting color of roasted coffee beans, and may also include identifying the type of grinder used and the grinding size, or measuring the particle size distribution.

[0090] In addition, considering the operating speed of pressing, the step of discharging the pressed coffee tablets (1) from the press (2) should also be regarded as related to other efficiency aspects, especially to reduce the risk of cracking of the coffee tablets (1).

[0091] Figure 4 Schematically shows the discharging arrangement downstream of the discharging opening where the pressed coffee tablets (1) are discharged from the press (2).

[0092] After applying the pressing force, the method according to the invention further includes a discharging step, in which the discharging speed of the coffee tablets (1) is reduced by at least 70%, preferably at least 90% along a 50-cm extension section through the discharging arrangement (4), without colliding with other previously discharged coffee tablets (1).

[0093] The discharging arrangement (4) may include a sliding support member, the extension section of which is at least 0.5 m, preferably at least 1 m, preferably 2 m, in order to reduce the speed and preferably also fix the pressed tablets (1). Preferably, the material and / or surface treatment of the surface of the sliding support member are adapted to provide the said speed reduction and fixation.

[0094] The discharging arrangement (4) may be a horizontal sliding support member or a first extension section adjacent to the outlet of the press (2) and inclined upward relative to the outlet of the press (2) - not shown in the figure.

[0095] The discharging arrangement (4) may be operatively associated with a subsequent collection and / or transportation station for the coffee tablets (1) - also not shown in the figure.

[0096] Figure 5 and 6 Represents a preferred embodiment of the method according to the invention.

[0097] In each pressing cycle, an edible substance to be pressed is provided to each support member (21) through a filling arrangement (30), and the filling arrangement (30) can provide a separate quantity (Q i ) to a plurality of separate collection ports (21).

[0098] According to one aspect, the supply of a single quantity (Q i ) includes continuously supplying to at least 15, preferably at least 20, individual collection ports (21) in each pressing cycle, wherein the continuous supply of a single quantity (Q i ) to the plurality of individual supports (21) preferably takes less than 1 second, particularly preferably less than 0.5 second.

[0099] The supply of a single quantity (Q i ) may include supplying at least approximately simultaneously a part of the plurality of individual supports (21), preferably at least 2, more preferably at least 4, individual collection ports (21).

[0100] The filling arrangement (30) is operatively connected to a first supply arrangement (31) which can collect the edible substance upstream.

[0101] According to one aspect, the collection volume of the first supply arrangement (31) is less than 1 m 3 , preferably less than 0.5 m 3 , wherein the volume of the first supply arrangement (31) preferably further exhibits an aspect ratio of less than 8:1, preferably less than 5:1.

[0102] In this case, it is advantageous to provide at least one second supply arrangement (32) upstream of the first supply arrangement (31) and to configure the control device of the implementation method such that the supply rate of the second supply arrangement (32) to the first supply arrangement (31) is at least approximately equal to the rate at which the edible substance is discharged from the first supply arrangement (31) into the filling arrangement (30), such that a reference quantity of the edible substance can be maintained in the first supply arrangement (31).

[0103] Taking into account that roasted and ground coffee beans have oil and some humidity, these characteristics contribute to reducing the possibility of adhesion and / or partial compaction of the portions downstream of the first supply arrangement (31) due to the weight accumulated on top of the portions, thereby increasing the difficulty of supplying a single quantity (Q i ).

[0104] The supply of the adjustable single quantity (Q i ) for pressing is to supply a plurality of single quantities (Q i ) of the edible substance, the total mass of which is between 4.5 and 12.5 g, preferably between 5.0 and 12.0 g.

[0105] The supply of the single quantity (Q i ) for pressing can be adjusted to one of the following ranges:

[0106] - The mass of the first type of coffee tablet (1) is between 4.8 and 7.2 g;

[0107] - The mass of the second type of coffee tablets (1) is between 8.0 and 12.0 g.

[0108] The supply of the individual quantity (Q i ) for pressing is preferably carried out vertically to a plurality of corresponding individual collection ports (21). Further preferably, the supply distance above the feed port of each collection port (21) is less than 1 mm, preferably less than 0.5 mm, and the supply of the individual quantity (Q i ) is carried out in its top region.

[0109] Particularly advantageously, when the supply of the individual quantity (Q i ) comes from a supply chamber directly connected to at least one, preferably a plurality of individual collection ports (21), the loss of the edible substance of the individual quantity (Q i ) in each pressing cycle can be reduced to less than 5%, preferably less than 3%.

[0110] The object of the present invention is to make the pressed coffee tablets (1) have stronger mechanical resistance while having flow permeability, suitable for preparing coffee-based beverages, including espresso, by impacting the coffee tablets with a pressurized flow without causing the coffee tablets (1) to break or release parts thereof.

[0111] As Figure 5 shown, the method according to the present invention includes providing a previously determined individual quantity (Q i ) to a pressing container (22), most of which comprises roasted and ground coffee beans, and applying a pressing force (F) between 5 kN and 50 kN.

[0112] In this case, it should be noted that the pressing force (F), together with other parameters, such as the average particle size and relative humidity, largely determines the hardness and porosity of the pressed coffee tablets (1), and thus determines its permeability.

[0113] Generally speaking, in order to obtain good coffee extraction effect without causing the pressed coffee tablets (1) to break or disintegrate, on the one hand, it is advantageous to reduce the hardness of the coffee tablets (1) as much as possible while presenting a certain porosity, quantified by the pressing density, to facilitate the passage of the pressurized flow; on the other hand, the hardness is within an interval value sufficient to ensure that the shape is maintained without breaking when impacted by the pressurized flow during the extraction of espresso beverages.

[0114] In this case, according to the tests carried out, using the coffee bean particle size range mentioned in this specification, it is advantageous that the coffee tablets (1) present a hardness between 4 and 30 N.

[0115] In the case of the first preferred embodiment, in order to obtain the best extraction effect, it has been experimentally determined that the hardness value is preferably between 13 N and 25 N, particularly preferably between 16 N and 22 N.

[0116] According to the second embodiment, it has been experimentally determined that the hardness value is preferably between 4 N and 20 N, particularly preferably between 5 N and 8 N.

[0117] Preferably, the hardness of different coffee tablets is suitable for different extraction fluid pressure values, such as between 5 bar and 10 bar, between 10 bar and 15 bar, and between 15 bar and 20 bar.

[0118] In this sense, according to the tests carried out and the alternatives of the above embodiments, it is advantageous for each of the above fluid pressure ranges when the hardness of the pressed coffee tablet (1) is between 4 N and 10 N, between 10 N and 16 N, or between 16 N and 22 N, respectively.

[0119] According to the tests carried out, the above hardness ranges can provide such a coffee tablet (1) that, in the case of an extraction flow with a larger fluid pressure value, provides better anti - cracking and over - flow capabilities, respectively.

[0120] These hardness ranges correspond to the most favorable ranges to ensure that the coffee tablet resists external shocks without cracking or releasing its fragments.

[0121] In addition, as mentioned above, a parameter related to the extraction effect of the coffee tablet (1) is the pressing density.

[0122] In this case, experiments have shown that it is particularly advantageous for the extraction effect that the pressing density of the pressed coffee tablet (1) is between 0.15 g / ml and 1.0 g / ml, preferably between 0.300 g / ml and 0.750 g / ml, and particularly preferably between 0.400 g / ml and 0.600 g / ml. Based on obtaining a better extraction effect, it has been determined that the pressing density value is preferably between 0.400 and 0.600 g / ml, particularly preferably between 0.350 and 0.550 g / ml.

[0123] Preferably, the weight of the pressed coffee tablet (1) is at least equivalent to 98%, preferably at least 99% of the initial supplied individual quantity (Q i )

[0124] In addition to hardness and pressing density, the dimensional specifications of the coffee tablet (1) are also relevant aspects for obtaining a good extraction effect of espresso coffee.

[0125] The method includes supplying the coffee tablet (1) such that it exhibits at least one, preferably at least two of the following after 12 hours of pressing:

[0126] - The external volume is between 2 and 6 mm 3 and preferably between 2.5 and 4 mm 3 .

[0127] - The height is between 7 and 13 mm, preferably between 8 and 12 mm, and particularly preferably between 9 and 11 mm, and

[0128] - The diameter is between 25 and 45 mm, preferably between 30 and 40 mm.

[0129] The method may include a step of packaging the pressed coffee tablet (1) after the pressing step, wherein the packaging step is preferably carried out no more than two hours, preferably no more than one hour, after the pressing step in the press (2).

[0130] The compaction step is preferably not before the step associated with the envelope element and the individual quantity (Q i ), and the single support pressing (21) is neither a packaging element for the pressed coffee tablet (1) nor a packaging element for collecting the pressed coffee tablet (1).

[0131] As Figure 6 , Figure 7 and Figure 8 shown, the method of the present invention includes applying a first pressing force (F1) to the initial quantity (Q i ) and a second pressing force (F2) after the first pressing force (F1).

[0132] According to the tests carried out, it is advantageous that the two pressing forces are applied continuously, especially with the first pressing force (F1) being greater than the second pressing force (F2).

[0133] The pressing step may include continuously applying a first pressing force (F1) and a second pressing force (F2) to the individual quantity (Q i ), wherein the first pressing force (F1) is greater than the second pressing force (F2).

[0134] In addition, as a supplement or alternative, the pressing step may include continuously applying two pressing forces (F1, F2) such that the ratio between the first and second pressing forces (F1, F2) is greater than 1.50:1, preferably greater than 2:1, and less than 4:1, preferably less than 3:1.

[0135] In this case, it has been proven particularly advantageous that the pressing step includes applying a first pressing force (F1) of less than 50 kN, preferably equal to or less than 45 kN, and further applying a second pressing force (F2) of less than 20 kN, preferably less than 17 kN, after applying the first pressing force (F1).

[0136] The tests carried out further show that an excessive value of the second pressing force (F2) leads to a "capping" problem, which means that a part of the coffee tablet (1) remains in the respective collection openings (21), thus posing an operational risk to the press (2).

[0137] Applying a second pressing force (F2) of less than 20 kN, preferably less than 17 kN, solves this problem.

[0138] Preferably, the pressing step comprises applying a first pressing force (F1) whose value is between 35 and 45 kN, preferably between 37 and 43 kN, particularly preferably between 38 and 42 kN, and then applying a second pressing force (F2) whose value is less than the first pressing force (F1).

[0139] Preferably, the pressing step comprises applying a second pressing force (F2) whose value is between 5 and 20 kN, preferably between 7 and 18 kN, particularly preferably between 8 and 16 kN, after previously applying a first pressing force (F1) whose value is greater than the second pressing force (F2).

[0140] According to one aspect, the pressing step comprises applying the second pressing force (F2) with a delay time relative to the application of the first pressing force (F1) of less than 0.5 s, preferably less than 0.3 s, such that the period of each pressing cycle is less than 1 s, preferably less than 0.7 s.

[0141] The pressing method can comprise only two pressing forces (F1, F2).

[0142] The method can comprise three stages of applying the pressing force, whereby preferably the pressing force values of at least two stages are different.

[0143] The method can comprise applying the pressing force along the central symmetry axis direction of the pressed coffee tablet, which direction is similar to the main flow direction of the pressurizing flow.

[0144] The method can comprise only applying the pressing force, thus improving the method efficiency.

[0145] The method does not include a step of degassing the roasted and ground coffee beans before the pressing step.

[0146] The method does not include a step of humidifying the roasted and ground coffee beans before the pressing step.

[0147] The method does not include applying the pressing force to a separate quantity (Q i ) placed on a base element, such as a base split container, where the separate quantity (Q i ) is part of a corresponding single package.

[0148] Lisbon, September 15, 2023.

Claims

1. A method for producing compressed coffee tablets (1), characterized in that, the method comprises: - Provide a step of pressing roasted and ground coffee beans in a separate quantity (Q i ), and - Compression step, which includes continuously applying a first compression force (F1) and a second compression force (F2) to the said individual quantity (Q i ), where the first compression force (F1) is greater than the second compression force (F2).

2. The method according to claim 1, It is characterized in that the pressing step comprises continuously applying two pressing forces (F1, F2) such that the ratio between the first and second pressing forces (F1, F2) is greater than 1.50:1, preferably greater than 2:1, and less than 4:1, preferably less than 3:

1.

3. The method according to claim 1 or 2, It is characterized in that the pressing step comprises applying a first pressing force (F1) less than 50 kN, preferably equal to or less than 45 kN, and / or the pressing step comprises applying a second pressing force (F2) less than 20 kN, preferably less than 17 kN.

4. The method according to claims 1-3, Characterized in that, the pressing step comprises applying a first pressing force (F1) which is between 35 and 45 kN, preferably between 37 and 43 kN, particularly preferably between 38 and 42 kN, and then applying a second pressing force (F2) less than the first pressing force (F1).

5. The method according to any one of claims 1-4, It is characterized in that the pressing step comprises applying a second pressing force (F2) which is between 5 and 20 kN, preferably between 7 and 18 kN, particularly preferably between 8 and 16 kN, and applying a first pressing force (F1) greater than the second pressing force (F2) before that.

6. The method according to any one of claims 1-5, It is characterized in that the application of the second pressing force (F2) is delayed relative to the application of the first pressing force (F1) by less than 0.5 seconds, preferably less than 0.3 seconds, such that the period of the pressing cycle is less than 1 second, preferably less than 0.6 seconds.

7. The method according to any one of claims 1-6, Characterized in that, the pressing cycle is adjusted such that the productivity of the compressed coffee tablets (1) supplied by the press (2) reaches at least 10,000 units per hour per pressing group, preferably at least 25,000 units per hour per pressing group.

8. The method according to any one of claims 1-7, Characterized in that, The pressing step does not include the holding time for the volume reduction of the said individual quantity (Q i ), so the impact time of the pressing force d(F; F1, F2) on the said individual quantity (Q i ) of the edible substance is less than 0.5 seconds, preferably less than 0.2 seconds.

9. The method according to any one of claims 1-8, It is characterized in that the method comprises supplying coffee tablets (1) after 12 hours of pressing, which have a corresponding dimensional change parallel to the pressing direction, such as height, and the change is less than 10%, preferably less than 7%, and / or The humidity of the described individual quantity (Q i ) is less than 3% by weight, preferably between 1.5% and 3% by weight, and particularly preferably between 2.0% and 2.8% by weight.

10. The method according to any one of claims 1-9, It is characterized in that the method comprises the following steps: - providing a press (2) having a plurality of individual collection ports (21) operable together with pressing punches (22, 23); - Supply a separate quantity (Q i ) of at least one edible substance having a Hausner index of less than 1.30 to a corresponding pressing individual support (21); - By applying a vertical reciprocating force with a value between 5 kN and 50 kN, a pressing operation is performed on an individual quantity (Q i ); - discharging the coffee tablets (1) from the press (2), the coffee tablets (1) having a hardness between 4 N and 30 N and a pressing density between 0.15 g / ml and 1.0 g / ml; such that a pressurized extraction flow with a pressure between 5 bar and 20 bar can be circulated along a main flow direction perpendicular to the characteristic dimension (D) of the coffee tablets (1), and when impacted by the pressurized extraction flow, they do not disintegrate or dissolve.

11. The method according to any one of the preceding claims, Characterized in that, In each pressing cycle, a separate quantity (Q i ) is supplied, including continuous supply in a vertical direction to a plurality of separate collection ports (21) arranged together, with at least 10, preferably at least 20. Among them, the continuous supply of a separate quantity (Q i ) to the overall plurality of separate collection ports (21) preferably takes less than 1 second, particularly preferably less than 0.5 second.

12. The method according to any one of the preceding claims, Characterized in that, Separate quantity (Q i ) is supplied including: being supplied to a group of separate collection ports (21) at least approximately simultaneously, which group includes at least 2, preferably at least 4, separate collection ports (21) and corresponds to a part of the plurality of separate collection ports (21) of the press (2).

13. The method according to any one of the preceding claims, It is characterized in that Supplying a separate quantity (Q i ) for pressing, including supplying a particulate edible substance having at least one of the following: - The Hausner index is between 1.1 and 1.35, preferably between 1.15 and 1.30, and particularly preferably between 1.20 and 1.25; - The compression index is between 10% and 30%, preferably between 15% and 25%.

14. The method according to any one of the preceding claims, Characterized in that, Separate quantity (Q i ) for pressing, the supply of which includes supplying a granular edible substance having a particle size of at least one of the following: - The average size of most of the particles is between 0.3 and 1.0 mm, preferably between 0.3 and 0.8 mm; -D v10 has an average particle size of 100 microns or less, D v90 has an average particle size between 700 microns and 1 mm, preferably between 750 microns and 950 microns.

15. A pressed coffee tablet (1) for preparing an espresso beverage, It is characterized in that The humidity of the pressed coffee tablet (1) is between 0.3% by weight and 3% by weight, the pressing density is between 0.15 g / ml and 1.00 g / ml, and the hardness is between 4 N and 30 N, such that the coffee tablet (1) is suitable for the passage of a pressurized extraction stream with a fluid pressure between 5 bar and 20 bar.

16. The pressed coffee tablet according to claim 14, It is characterized in that The pressed coffee tablet (1) has at least one of the following: - The humidity is between 0.5% by weight and 2.7% by weight, preferably between 0.7% by weight and 2.6% by weight; - The hardness is between 4 N and 22 N, preferably in at least one of the following ranges: between 4 N and 10 N, between 10 N and 16 N, and between 16 N and 22 N; - The brittleness is less than 10%, preferably less than 8%; - The pressing density is between 0.300 and 0.750 g / ml, preferably between 0.400 and 0.600 g / ml; - with a volume between 250 mm 3 and 450 mm 3 , preferably between 300 and 400 mm 3 ; - presenting at least one, preferably two, of the following dimensions: overall height (H T ) being between 5 mm and 12 mm, preferably between 7 mm and 10 mm, and characteristic dimension (D) being between 30 mm and 44 mm, preferably between 32 mm and 40 mm; - The aspect ratio of the width and height is between 1:1 and 5:1, preferably between 2:1 and 3.5:1, whereby preferably there are no right-angled edges at the periphery of the coffee tablet (1). Lisbon, September 15, 2023.

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