Beverage ingredient container

Abstract

The present invention provides a beverage ingredient container comprising a body surrounding an interior compartment, the interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an infusion wall and a dispensing wall, in use, an aqueous medium being infused into the compartment through the infusion wall, the aqueous medium containing the beverage ingredient composition being dispensed from the dispensing wall after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first decaffeinated coffee product adjacent to the dispensing wall and a second layer comprising a second decaffeinated coffee product in contact with the first layer, and wherein the first decaffeinated coffee product and the second decaffeinated coffee product are different.

Description

Technical Field

[0001] This invention relates to a beverage ingredient container for containing a beverage ingredient composition, a method for manufacturing a beverage ingredient container, and a method for brewing a beverage. Background Technology

[0002] Beverage ingredient containers can be used with beverage preparation equipment to provide consumers with fast, consistently high-quality beverages. Beverage ingredients can be customized to offer a variety of beverage types, including long-brew coffee, short-brew coffee, espresso, coffee with milk, coffee with creamer, coffee with added sweeteners or flavorings, and tea.

[0003] Beverage ingredient containers can be made from a variety of materials, including metals, plastics, biodegradable and / or compostable materials, which can be used alone or in combination. Aluminum is currently the most suitable metal for beverage ingredient containers, such as capsules, due to its flexibility in the forming process of said containers, its barrier properties (to oxygen and moisture), and its potential for recycling after use.

[0004] Typically, beverage ingredients such as roasted and ground coffee powder and / or tea leaves are contained in the beverage ingredient container (capsule) for use in the beverage preparation device (e.g., a coffee machine) and to provide the various different beverages mentioned above.

[0005] Most coffee machines in the art use pressurized water (typically water heated to about 90°C to 95°C) to produce the various beverages mentioned above. Within these machines, a beverage ingredient container is placed in an extraction chamber comprising a receiver and an extraction plate. Pressurized hot water (in the range of 1 bar to 20 bar) is supplied to the beverage ingredient in the beverage ingredient container. A piercing element in the extraction chamber creates an opening in the beverage container, allowing pressurized water to be supplied into it. The interaction between the water in the beverage ingredient container (capsule), the beverage ingredient, and the dispensing wall of the container increases the pressure within the container. This accumulated pressure within the beverage ingredient container creates a condition that causes it to open: it forces the dispensing wall of the container against the outlet element (extraction plate) of the coffee machine's extraction chamber, thereby creating a flow channel through which the beverage reaches a vessel, such as a teacup, mug, or pitcher, placed below the coffee machine's outlet, ready for the consumer to drink. The dispensing wall is designed to burst in a controlled manner under the influence of pressurized water, preventing beverage ingredient particles from overflowing from the container (capsule) during brewing, thereby avoiding or reducing ingredient residue in the resulting beverage. Preferably, the dispensing wall is made of aluminum foil.

[0006] As mentioned above, during the brewing process, the beverage ingredients within the beverage ingredient container interact with the container's dispensing walls. This interaction allows the container to open, but depending on the beverage ingredient composition, it can also lead to increased pumping time during brewing, thus placing a load on the beverage preparation device (i.e., the coffee machine), particularly its water pump. In beverage ingredient containers (i.e., the capsule) known in the art, the beverage ingredients can indeed interact with the dispensing walls, causing the flow orifices to become blocked or partially blocked, resulting in longer brewing times and / or reduced single-cup capacity. Blocked flow orifices can lead to increased pressure within the beverage ingredient container, which can then adversely affect the residence time of the brewed beverage within the beverage preparation device, and consequently, this can result in poor quality in the final cup.

[0007] Beverage dispensing devices typically include a vibratory pump, which operates at high flow rates and low pressures. Therefore, increased pressure within the beverage dispensing container during use can lead to reduced flow rates, increased brewing times, and potentially increased load on the pump.

[0008] Therefore, it is advantageous to provide a beverage ingredient composition that does not significantly interact with the dispensing wall and avoids or reduces its adverse effects. It is also advantageous to provide a beverage ingredient composition that reduces adverse interactions with dispensing orifices in the dispensing wall of the beverage ingredient container, such as reducing the probability of clogging or partial clogging of the orifices. Furthermore, it is advantageous to provide a beverage ingredient container that achieves a desired beverage brewing time and reduces the load on the beverage preparation apparatus, while improving the in-cup quality of the dispensed beverage. The desired beverage brewing time allows for the full extraction of coffee flavor without over- or under-extraction of the coffee product, to provide a beverage with the desired taste.

[0009] Consumers who enjoy beverages (such as tea or coffee) but do not wish to consume caffeine due to preference or health reasons may require decaffeinated drinks. Coffee beans can be decaffeinated using various solvents or compounds, such as subcritical or supercritical carbon dioxide, dichloromethane, water, ethyl acetate, dichloroethane, acetone, methyl acetate, or methanol, each with different properties and significantly varying costs. Specifically, DCM (dichloromethane) and water-based decaffeinated coffee products are generally less expensive than those decaffeinated using subcritical or supercritical carbon dioxide. Coffee products decaffeinated using different methods can interact differently with the dispensing walls of beverage containers, and some decaffeination methods may result in increased brewing time, increased clogging, and / or reduced per-cup volume compared to beverage preparations made using other methods.

[0010] Advantageously, a beverage ingredient composition is provided that, when brewed from a typical beverage ingredient container, delivers a cost-effective desired decaffeinated coffee beverage without adverse effects such as increased brewing time or container clogging. It is also advantageous to determine a method for manufacturing a typical beverage ingredient container that provides a desired decaffeinated coffee beverage with a desired brewing time or without container clogging; and without requiring changes to the material or structure of the container itself, making the method applicable to the manufacture of other beverages as well.

[0011] Blends of beverage ingredients can produce a desired beverage, but different beverage ingredients may also have different brewing requirements, such as different brewing times or different dissolution requirements. Therefore, it is advantageous to provide a beverage ingredient container comprising a beverage ingredient composition containing more than one beverage ingredient, wherein the composition is arranged to optimize the brewing time, flavor, and composition of the beverage.

[0012] The objective of the embodiments of the present invention is to overcome one or more problems of the prior art, whether or not they are explicitly disclosed herein. Summary of the Invention

[0013] According to a first aspect of the invention, a beverage ingredient container is provided, the beverage ingredient container comprising a body surrounding an internal compartment at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium containing the beverage ingredient composition is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer adjacent to the dispensing wall containing a first decaffeinated coffee product and a second layer in contact with the first layer containing a second decaffeinated coffee product, and wherein the first decaffeinated coffee product and the second decaffeinated coffee product are different.

[0014] The beverage ingredient container of the present invention can be advantageous because the beverage ingredient composition comprising a first decaffeinated coffee product and a second coffee product arranged in a first layer and a second layer can achieve the desired brewing time, reduce or maintain low pressure within the beverage ingredient container, and reduce clogging of the dispensing wall during use. The beverage ingredient composition of the present invention can be advantageous because the first layer of the first decaffeinated coffee product located at the dispensing wall separates the second layer of the second decaffeinated coffee product from the dispensing wall, thereby minimizing any undesirable interaction between the second layer / second decaffeinated coffee product at or with the dispensing wall, thereby reducing or minimizing clogging and pressure increases, and keeping the brewing time within the normal range during use.

[0015] The use of certain decaffeinated coffee products may be limited by their undesirable interactions at or with the dispensing wall. Therefore, the beverage ingredient composition of the present invention can be advantageous because the first decaffeinated coffee product located at the dispensing wall prevents the second decaffeinated coffee product from interacting at or with the dispensing wall, thereby preventing interaction between the second decaffeinated coffee product and the dispensing wall, and thus reducing clogging and pressure build-up, and reducing brewing time during use. Beverage ingredient compositions comprising the first and second decaffeinated coffee products in the aforementioned layers also provide a beverage ingredient container that provides the same or substantially similar taste as a coffee product made solely with the second decaffeinated coffee product, or the desired taste provided by a combination of the first and second decaffeinated coffee products.

[0016] Decaffeinated coffee products are defined as coffee products in which at least 95% by weight, or preferably at least 97%, 98%, 99%, 99.5%, 99.8%, or 99.9% by weight of caffeine has been removed, where weight% is the weight percentage of dry coffee matter. Alternatively, decaffeinated coffee products may be defined as partially decaffeinated coffee products in which at least 30%, 40%, or at least 50% of caffeine has been removed. The first and second decaffeinated coffee products may be independently selected from roasted coffee beans, green coffee beans, ground coffee beans, and roasted-ground coffee beans. The first and / or second decaffeinated coffee products may contain instant coffee. The first and second decaffeinated coffee products may contain coffee from coffee beans independently selected from the group consisting of: Robusta coffee beans, Arabica coffee beans, Exelsa coffee beans, Yellow coffee beans, and Liberica coffee beans, or mixtures thereof. Arabica coffee beans may be washed or unwashed.

[0017] "Different" decaffeinated coffee products can be defined as decaffeinated coffee products in which caffeine is removed by different solvents. "Different" decaffeinated coffee products can be defined as decaffeinated coffee products containing different coffee beans. "Different" decaffeinated coffee products can be defined as decaffeinated coffee products with different resistances to fluid flow.

[0018] Coffee beans can be decaffeinated before roasting. Coffee products can be decaffeinated using solvents. Solvents can be carbon dioxide, water, dichloromethane (DCM), or ethyl acetate. Carbon dioxide can be subcritical or supercritical. In some embodiments, alternatively, the solvent can be dichloroethane, acetone, methyl acetate, or methanol.

[0019] Decaffeinated coffee using carbon dioxide is a coffee product in which at least 95% by weight, or preferably at least 97%, 98%, 99%, 99.5%, 99.8%, or 99.9% by weight, of caffeine is removed from the coffee product using carbon dioxide, wherein the weight percentage is the weight percentage of the dry coffee product.

[0020] DCM decaffeinated coffee is a coffee product in which at least 95% by weight, or preferably at least 97%, 98%, 99%, 99.5%, 99.8%, or 99.9% by weight of caffeine is removed using DCM, wherein the weight percentage is the percentage of the dry coffee mass by weight.

[0021] Water-decaffeinated coffee is a coffee product in which at least 95% by weight, or preferably at least 97%, 98%, 99%, 99.5%, 99.8%, or 99.9% by weight of caffeine is removed from the coffee product using water, wherein the weight percentage is the weight percentage of the dry coffee product.

[0022] Ethyl acetate decaffeinated coffee is a coffee product in which at least 95% by weight, or preferably at least 97%, 98%, 99%, 99.5%, 99.8%, or 99.9% by weight of caffeine is removed from the coffee product using ethyl acetate, wherein the weight percentage is the weight percentage of the dry coffee product.

[0023] The first and second decaffeinated coffee products may contain solvents used to decaffeinate the first coffee product that are different from the solvents used to decaffeinate the second coffee product.

[0024] The first decaffeinated coffee product can be a carbon dioxide-decaffeinated coffee product. The first decaffeinated coffee product can be a roasted and ground coffee decaffeinated using the carbon dioxide method. The first decaffeinated coffee product can be a water-decaffeinated coffee product. The first decaffeinated coffee product can be a roasted and ground coffee decaffeinated using the water method. In some embodiments, the first decaffeinated coffee product may not be a DCM-decaffeinated coffee product. In some embodiments, the first decaffeinated coffee product may comprise a blend of a DCM-decaffeinated coffee product and different decaffeinated coffee products (e.g., a blend of 5%-50% DCM-decaffeinated coffee product and 50%-95% different decaffeinated products, such as a 50:50 blend).

[0025] The first layer may contain at least 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, or at least 99% of the first decaffeinated coffee product.

[0026] The first layer may contain a mixture comprising a first decaffeinated coffee product and another beverage ingredient. The first layer may contain a mixture comprising a first decaffeinated coffee product and another beverage ingredient, wherein the other beverage ingredient may be a decaffeinated coffee product or a caffeinated coffee product.

[0027] The second decaffeinated coffee product can be a DCM-decaffeinated coffee product. The second decaffeinated coffee product can be roasted and ground coffee decaffeinated using the DCM method. The second decaffeinated coffee product can be an ethyl acetate-decaffeinated coffee product. The second decaffeinated coffee product can be roasted and ground coffee decaffeinated using the ethyl acetate method. In some embodiments, the second decaffeinated coffee product may not be a carbon dioxide-decaffeinated coffee product. This may be advantageous because the second decaffeinated coffee product is located away from the dispensing wall, thus minimizing the interaction between the second decaffeinated coffee product and the dispensing wall at or near the dispensing wall.

[0028] The second layer may contain at least 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, or at least 99% of a second decaffeinated coffee product.

[0029] The second tier may contain at least two coffee products. The second tier may contain a second decaffeinated coffee product and a caffeinated coffee product. The second tier may contain a second decaffeinated coffee product and various other decaffeinated coffee products.

[0030] In some embodiments, the first decaffeinated coffee product is a carbon dioxide-decaffeinated coffee product, and the second decaffeinated coffee product is a DCM-decaffeinated coffee product. In a preferred embodiment, the first decaffeinated coffee product is a roasted and ground coffee decaffeinated by carbon dioxide, and the second decaffeinated coffee product is a roasted and ground coffee decaffeinated by DCM. This embodiment may be advantageous because it provides a beverage ingredient container that, compared to a non-layered arrangement of the first and second decaffeinated coffee products, reduces brewing time during use and provides a consistently high-quality decaffeinated beverage. This embodiment may be advantageous because DCM-decaffeinated coffee products may be cheaper, but may also interact adversely with or at the dispensing wall, while carbon dioxide-decaffeinated coffee products may not interact adversely with or at the dispensing wall; therefore, this embodiment provides a cost-effective decaffeinated beverage ingredient container that reduces brewing time and pump load during use, providing a consistently high-quality beverage.

[0031] In some embodiments, the first decaffeinated coffee product is a carbon dioxide-decaffeinated coffee product, and the second decaffeinated coffee product is an ethyl acetate-decaffeinated coffee product. In a preferred embodiment, the first decaffeinated coffee product is a roasted and ground coffee decaffeinated with carbon dioxide, and the second decaffeinated coffee product is a roasted and ground coffee decaffeinated with ethyl acetate. This embodiment may be advantageous because the ethyl acetate-decaffeinated coffee product may interact adversely with or at the dispensing wall, while the carbon dioxide-decaffeinated coffee product may not interact adversely with or at the dispensing wall; therefore, by keeping the ethyl acetate-decaffeinated coffee product away from the dispensing wall, this embodiment can shorten brewing time and reduce pump load during use, providing a consistently high-quality beverage.

[0032] In some embodiments, the first decaffeinated coffee product is a water-decaffeinated coffee product, and the second decaffeinated coffee product is a DCM-decaffeinated coffee product. In a preferred embodiment, the first decaffeinated coffee product is a water-decaffeinated roasted and ground coffee, and the second decaffeinated coffee product is a DCM-decaffeinated roasted and ground coffee. This embodiment may be advantageous because the DCM-decaffeinated roasted and ground coffee product may interact adversely with or at the dispensing wall, while the water-decaffeinated coffee product may not interact adversely with or at the dispensing wall; therefore, the water-decaffeinated coffee product located between the DCM-decaffeinated roasted and ground coffee product and the dispensing wall reduces brewing time and pump load during use, providing a consistently high-quality beverage.

[0033] In some embodiments, the first decaffeinated coffee product is a water-decaffeinated coffee product, and the second decaffeinated coffee product is an ethyl acetate-decaffeinated coffee product. In a preferred embodiment, the first decaffeinated coffee product is a water-decaffeinated roasted and ground coffee, and the second decaffeinated coffee product is an ethyl acetate-decaffeinated roasted and ground coffee. This embodiment may be advantageous because the ethyl acetate-decaffeinated roasted and ground coffee product may interact adversely with or at the dispensing wall, while the water-decaffeinated coffee product may not interact adversely with or at the dispensing wall; therefore, the water-decaffeinated coffee product located between the ethyl acetate-decaffeinated roasted and ground coffee product and the dispensing wall shortens brewing time and reduces pump load during use, providing a consistently high-quality beverage.

[0034] In some embodiments, the first decaffeinated coffee product is a carbon dioxide-decaffeinated coffee product, and the second layer comprises an ethyl acetate-decaffeinated coffee product and a DCM-decaffeinated coffee product. In a preferred embodiment, the first decaffeinated coffee product is a roasted and ground coffee product decaffeinated by carbon dioxide, and the second layer comprises a roasted and ground coffee product decaffeinated by ethyl acetate and a roasted and ground coffee product decaffeinated by DCM. This embodiment may be advantageous because the ethyl acetate-decaffeinated coffee product and / or the DCM-decaffeinated coffee product may interact adversely with or at the distribution wall, while the carbon dioxide-decaffeinated coffee product may not interact adversely with or at the distribution wall; therefore, the carbon dioxide-decaffeinated coffee product located between the ethyl acetate and DCM-decaffeinated roasted and ground coffee products and the distribution wall reduces brewing time and pump load during use, providing a consistently high-quality beverage.

[0035] In some embodiments, the first decaffeinated coffee product is a water-based decaffeinated coffee product, and the second layer comprises an ethyl acetate-based decaffeinated coffee product and a DCM-based decaffeinated coffee product. In a preferred embodiment, the first decaffeinated coffee product is a water-based decaffeinated roasted and ground coffee, and the second layer comprises an ethyl acetate-based decaffeinated roasted and ground coffee product and a DCM-based decaffeinated roasted and ground coffee product. This embodiment may be advantageous because the ethyl acetate-based and / or DCM-based decaffeinated coffee products may interact adversely with or at the distribution wall, while the water-based decaffeinated coffee product may not interact adversely with or at the distribution wall; therefore, the water-based decaffeinated coffee product located between the ethyl acetate-based and DCM-based decaffeinated roasted and ground coffee products and the distribution wall reduces brewing time and pump load during use, providing a consistently high-quality beverage.

[0036] In some embodiments, the first decaffeinated coffee product may include a first resistance to fluid flow, and the second decaffeinated coffee product may include a second resistance to fluid flow. Resistance to fluid flow is defined as the resistance to fluid flow through the coffee product, where the fluid is an aqueous medium. A coffee product with low resistance to fluid flow may also be described as a coffee product with high permeability. A coffee product with high resistance to fluid flow may also be described as a coffee product with low permeability. Decaffeinated coffee products with low resistance to fluid flow may have shorter brewing times. Decaffeinated coffee products with high resistance to fluid flow may have longer brewing times. In some embodiments, the first resistance to fluid flow may be greater than the second resistance to fluid flow. This embodiment may be advantageous because the first layer of the first decaffeinated coffee product containing the greater first resistance to fluid flow is located next to the distribution wall, and provides a beverage composition with increased brewing time during use compared to embodiments containing only the second decaffeinated coffee product or an unlayered mixture of the first and second decaffeinated coffee products. In some embodiments, the first resistance to fluid flow may be less than the second resistance to fluid flow. This embodiment may be advantageous because the second layer, comprising a second decaffeinated coffee product that has greater first resistance to fluid flow, is positioned away from the dispensing wall, and provides a beverage composition with a shorter brewing time during use compared to an embodiment containing only a first decaffeinated coffee product. Increasing or decreasing the brewing time of the beverage ingredient composition may be advantageous because this provides a beverage with optimized extraction and therefore optimized flavor.

[0037] The internal compartments may be filled with at least 80% of the beverage ingredient composition. The internal compartments may be filled with at least 82%, 84%, 86%, 88%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% of the beverage ingredient composition. The internal compartments may be filled with approximately 100% of the beverage ingredient composition. This can be advantageous because the high filling volume prevents the first and second layers from mixing before use (e.g., during transport), thereby shortening the brewing time during use.

[0038] First-order decaffeinated coffee products may contain no more than 25% fine powder. "Fine powder" is defined as particles with an average particle size of less than 90 μm (using a Sympatek Helos particle size analyzer under standard operating conditions). First-order decaffeinated coffee products may contain no more than 22%, 20%, 19%, 18%, 17%, or no more than 15% fine powder. Second-order decaffeinated coffee products may contain no more than 25% fine powder. First-order and second-order decaffeinated coffee products may independently contain no more than 22%, 20%, 19%, 18%, 17%, or no more than 15% fine powder. A reduced amount of fine powder may be advantageous because it allows for shorter brewing times.

[0039] The volume average diameter of the first decaffeinated coffee product can be between 200 μm and 500 μm. The volume average diameter can be measured using laser diffraction with a Helos particle size analyzer. The volume average diameter of the first decaffeinated coffee product can be between 250 μm and 450 μm, or between 275 μm and 425 μm, or between 300 μm and 400 μm, or between 325 μm and 400 μm, or between 375 μm and 400 μm, or between 370 μm and 400 μm. The volume average diameter of the second decaffeinated coffee product can be between 200 μm and 500 μm. The volume average diameter of the particles in the second decaffeinated coffee product can be between 250μm and 450μm, or between 275μm and 425μm, or between 300μm and 400μm, or between 300μm and 375μm, or between 300μm and 350μm.

[0040] The particle size difference between the first and second decaffeinated coffee products may not exceed 150 μm. The particle size difference between the first and second decaffeinated coffee products may not exceed 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 80 μm, 70 μm, or preferably not exceed 50 μm.

[0041] The volume ratio of the first decaffeinated coffee product to the second decaffeinated coffee product can be between 9:1 and 1:9. Alternatively, the volume ratio can be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1:9, 4:1 and 1:9, 3:1 and 1:9, 2:1 and 1:9, 2:1 and 1:3, 2:1 and 1:2, 1:1 and 1:9, 1:2 and 1:9, 1:3 and 1:9, 1:5 and 1:9, 1:1 and 1:5, 1:1 and 1:4, or between 1:1 and 1:3.

[0042] The volume ratio of the first layer to the second layer can be between 95:5 and 5:95. The volume ratio of the first layer to the second layer can be between 9:1 and 1:9. The volume ratio of the first layer to the second layer can be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1:9, 4:1 and 1:9, 3:1 and 1:9, 2:1 and 1:9, 2:1 and 1:3, 2:1 and 1:2, 1:1 and 1:9, 1:2 and 1:9, 1:3 and 1:9, 1:5 and 1:9, 1:1 and 1:5, 1:1 and 1:4, or between 1:1 and 1:3.

[0043] In some embodiments, the volume of the first layer does not exceed 90% of the volume of the internal compartment. The volume of the first layer may not exceed 80%, 75%, 70%, 60%, 50%, 45%, 40%, 35%, or more than 30% of the volume of the internal compartment. In some embodiments, the volume of the first layer is at least 5% of the volume of the internal compartment. The volume of the first layer may be at least 8%, 10%, 15%, 20%, or at least 25% of the volume of the internal compartment. The volume of the first layer may be between 5% and 90% of the volume of the internal compartment. The volume of the first layer may be between 5% and 80%, 5% and 75%, 5% and 60%, 5% and 50%, 8% and 45%, 10% and 35%, 10% and 30%, or 10% and 25% of the volume of the internal compartment.

[0044] In some embodiments, the volume of the second layer does not exceed 95% of the volume of the internal compartment. The volume of the second layer may not exceed 90%, 85%, 82%, 80%, 78%, 75%, 70%, 65%, 60%, or 50% of the volume of the internal compartment. In some embodiments, the volume of the second layer is at least 5% of the volume of the internal compartment. The volume of the second layer may be at least 10%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, or at least 65% of the volume of the internal compartment. The volume of the second layer may be between 25% and 95% of the volume of the internal compartment. The volume of the second layer may be between 30% and 95%, 40% and 95%, 50% and 95%, 60% and 95%, 65% and 95%, 70% and 95%, or 75% and 95% of the volume of the internal compartment.

[0045] In some embodiments, the volume of the first layer is between 5% and 75% of the volume of the internal compartment, and the volume of the second layer is between 25% and 95% of the volume of the internal compartment. In some embodiments, the volume of the first layer is between 5% and 50% of the volume of the internal compartment, and the volume of the second layer is between 50% and 95% of the volume of the internal compartment. In some embodiments, the volume of the first layer is between 5% and 40% of the volume of the internal compartment, and the volume of the second layer is between 60% and 95% of the volume of the internal compartment. In some embodiments, the volume of the first layer is between 5% and 30% of the volume of the internal compartment, and the volume of the second layer is between 70% and 95% of the volume of the internal compartment.

[0046] In a preferred embodiment, the volume of the first layer is between 5% and 25% of the volume of the internal compartment, and the volume of the second layer is between 75% and 95% of the volume of the internal compartment.

[0047] In some embodiments, the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product, and the volume of the first decaffeinated coffee product is between 5% and 25% of the volume of the internal compartment; the second decaffeinated coffee product is a DCM decaffeinated coffee product, and the volume of the second decaffeinated coffee product is between 75% and 95% of the volume of the internal compartment; and the total volume of the first and second decaffeinated coffee products does not exceed 100% of the total volume of the internal compartment.

[0048] In some embodiments, the first decaffeinated coffee product is a water-decaffeinated coffee product, and the volume of the first decaffeinated coffee product is between 5% and 95% of the volume of the internal compartment; the second decaffeinated coffee product is a DCM decaffeinated coffee product, and the volume of the second decaffeinated coffee product is between 5% and 95% of the volume of the internal compartment; and the total volume of the first and second decaffeinated coffee products does not exceed 100% of the total volume of the internal compartment.

[0049] In some embodiments, the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product, and the volume of the first decaffeinated coffee product is between 5% and 50% of the volume of the internal compartment; the second decaffeinated coffee product is an ethyl acetate decaffeinated coffee product, and the volume of the second decaffeinated coffee product is between 50% and 95% of the volume of the internal compartment; and the total volume of the first and second decaffeinated coffee products does not exceed 100% of the total volume of the internal compartment.

[0050] In some embodiments, the first decaffeinated coffee product is a water-decaffeinated coffee product, and the volume of the first decaffeinated coffee product is between 5% and 25% of the volume of the internal compartment; the second decaffeinated coffee product is an ethyl acetate-decaffeinated coffee product, and the volume of the second decaffeinated coffee product is between 75% and 95% of the volume of the internal compartment; and the total volume of the first and second decaffeinated coffee products does not exceed 100% of the total volume of the internal compartment.

[0051] The first and / or second layer may contain at least one beverage ingredient selected from the group consisting of: flavoring agents, instant coffee, ultra-fine ground coffee, grains, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa nibs, supplements such as minerals or vitamins, tea derivatives, and any combination thereof. The tea derivative may be green tea, black tea, white tea, oolong tea, peppermint tea, rooibos tea (also known as red bush tea), and cascara tea, and any combination thereof. Cascara tea may also be called coffee cherry tea and can be considered a tea and coffee product. At least one beverage ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0052] In some embodiments, the beverage ingredient composition may include a third layer. The third layer may be located between the second layer and the injection wall. In some embodiments, the beverage ingredient composition may sequentially include a first layer, a second layer, a third layer, and a fourth layer. The third and / or fourth layer may contain at least one beverage ingredient selected from the group consisting of: caffeinated coffee products, decaffeinated coffee products, flavoring agents, instant coffee, ultra-fine ground coffee, cereals, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa granules, supplements such as minerals or vitamins, tea derivatives, and any combination thereof. The tea derivative may be green tea, black tea, white tea, oolong tea, peppermint tea, rooibos tea (also known as red bush tea), and cassava tea, and any combination thereof. At least one beverage ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0053] According to a second aspect of the invention, a beverage ingredient container is provided, the beverage ingredient container comprising a body surrounding an internal compartment at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium containing the beverage ingredient composition is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, wherein the first beverage ingredient and the second beverage ingredient are different, and wherein the first beverage ingredient and / or the second beverage ingredient comprises a coffee product.

[0054] "Different" beverage ingredients can be defined as follows: the first beverage ingredient is a coffee-containing beverage ingredient, and the second beverage ingredient is a non-coffee beverage ingredient; or the first beverage ingredient is a non-coffee beverage ingredient, and the second beverage ingredient is a coffee-containing beverage ingredient. "Different" beverage ingredients can be defined as different coffee products. "Different" coffee products can be derived from coffee beans of different origins. "Different" coffee products can be defined as coffee beans processed using different methods.

[0055] Coffee products can be selected from the following groups: roasted coffee beans, green coffee beans, ground coffee beans, roasted and ground coffee beans, ultra-fine ground coffee, and instant coffee.

[0056] The first layer may contain substantially insoluble beverage ingredients, and the second layer may contain a second substantially insoluble beverage ingredient. This may be advantageous because the substantially insoluble beverage ingredients will be suitable for brewing to produce a beverage, and the beverage ingredient container of the present invention, including the first and second layers, can achieve the desired brewing time, reduced or maintained low pressure within the beverage ingredient container during use, and reduced blockage of the dispensing walls during use.

[0057] In some embodiments, the first beverage ingredient comprises a first coffee product, and the second beverage ingredient comprises a second coffee product. The first and second coffee products may be independently selected from the group consisting of: roasted coffee beans, green coffee beans, ground coffee beans, roasted and ground coffee beans, ultra-fine ground coffee, instant coffee, and decaffeinated coffee. The first and / or second coffee products may independently contain additives selected from the group consisting of: flavoring agents, grains, cereals, herbs, spices, medicinal herbs, citrus fruits, cocoa nibs, tea, minerals, vitamins, dairy products, dairy creamer, and non-dairy creamer, or any combination thereof. Additives may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, or any combination thereof. The first and / or second coffee products may independently contain additives coated on the coffee product. The first and / or second coffee products may independently contain creamer, dairy products, or non-dairy products coated on the coffee product.

[0058] The first and second coffee products can be made from coffee beans from different sources. The coffee beans can be selected from the following groups: Arabica coffee beans, Robusta coffee beans, Exelsa coffee beans, and Liberica coffee beans.

[0059] The first layer may contain a first coffee product and different coffee products. The first coffee product may contain at least two different types of coffee beans. The second layer may contain a second coffee product and different coffee products. The second coffee product may contain at least two different types of coffee beans. The first coffee product may contain at least two different types of coffee beans, and the second coffee product may contain different combinations of at least two different types of coffee beans.

[0060] In some embodiments, the first coffee product and the second coffee product may include different resistances to fluid flow. Resistance to fluid flow is defined as the resistance to fluid flow through the coffee product, where the fluid is an aqueous medium. A coffee product with low resistance to fluid flow may also be described as a coffee product with high permeability. A coffee product with high resistance to fluid flow may also be described as a coffee product with low permeability. In some embodiments, the first coffee product may include greater resistance to fluid flow than the second coffee product. In some embodiments, the first coffee product may include lower resistance to fluid flow than the second coffee product. A coffee product with low resistance to fluid flow may require a shorter brewing time. A coffee product with low resistance to fluid flow may have too short a brewing time, resulting in a weak or unpalatable beverage. A coffee product with high resistance to fluid flow may have a longer brewing time. A coffee product with high resistance to fluid flow may have too long a brewing time, resulting in an unpalatable beverage or excessively long brewing time. Therefore, it may be advantageous to provide a beverage composition comprising a first coffee product and a second coffee product, which have different resistances to fluid flow and are arranged in a first and a second layer, because it can provide a beverage composition with optimized brewing time to provide a beverage with a desired flavor.

[0061] In some embodiments, the first layer may contain a coffee product with higher resistance to fluid flow, and the second layer may contain a coffee product with lower resistance to fluid flow. In some embodiments, the first layer may contain a coffee product that is brewed more slowly or for a longer time, and the second layer may contain a coffee product that is brewed more quickly or for a shorter time. This embodiment may be advantageous because it can provide a beverage composition with a desired brewing time, thereby achieving optimal extraction and obtaining a beverage with the desired flavor. This embodiment may be advantageous because positioning a coffee product with higher resistance to fluid flow adjacent to the dispensing wall reduces the rate at which the aqueous medium passes through the beverage dispensing container, compared to a beverage ingredient container that only includes a coffee product with lower resistance to fluid flow or a mixture of first and second coffee products not arranged in layers, and thus optimizes the brewing and extraction times of the beverage ingredient composition to provide a beverage with the desired flavor.

[0062] In some embodiments, the first coffee product may be derived from Arabica coffee beans. In some embodiments, the first coffee product may be derived from Arabica coffee beans, and the second coffee product may include lower resistance to fluid flow. In some embodiments, the first coffee product may be derived from Arabica coffee beans, and the second coffee product may be derived from Robusta, Exelsa, or Liberica coffee beans. This embodiment may be advantageous because Arabica coffee beans can have higher resistance to fluid flow and therefore a longer brewing time; thus, by positioning Arabica coffee beans at the dispensing wall, the brewing time of the beverage ingredient composition can be increased, and thus the flavor of the resulting beverage can be improved.

[0063] In some embodiments, the second coffee product may be derived from Robusta coffee beans. In some embodiments, the second coffee product may be derived from Robusta coffee beans, and the first coffee product may include higher resistance to fluid flow. In some embodiments, the second coffee product may be derived from Robusta coffee beans, and the first coffee product may be derived from Arabica, Exelsa, or Liberica coffee beans. This embodiment may be advantageous because Robusta coffee beans may have lower resistance to fluid flow and therefore shorter brewing times, which can result in a weak or undesirable beverage flavor. Therefore, by keeping the Robusta coffee beans away from the distribution wall, the brewing time of the beverage ingredient composition can be increased, and thus the flavor of the resulting beverage can be improved.

[0064] In some embodiments, the first coffee product may be derived from Arabica coffee beans, and the second coffee product may be derived from Robusta coffee beans. In some embodiments, the first coffee product may be roasted and ground coffee derived from Arabica coffee beans, and the second coffee product may be roasted and ground coffee derived from Robusta coffee beans. This embodiment may be advantageous because by positioning the roasted and ground coffee derived from Arabica coffee beans, which has higher resistance to fluid flow and a longer brewing time, at the dispensing wall, and by positioning the roasted and ground coffee derived from Robusta coffee beans, which has a shorter brewing time, away from the dispensing wall, the brewing time of the beverage composition can be optimized to provide a beverage with the desired flavor.

[0065] In some embodiments, the first layer may contain a coffee product with lower resistance to fluid flow, and the second layer may contain a coffee product with higher resistance to fluid flow. In some embodiments, the first layer may contain a faster or shorter brewing time coffee product, and the second layer may contain a slower or longer brewing time coffee product. This embodiment may be advantageous because it can provide a beverage composition with a desired brewing time, thereby achieving optimal extraction and obtaining a beverage with the desired flavor. This embodiment may be advantageous because positioning the coffee product with lower resistance to fluid flow adjacent to the dispensing wall increases the rate at which the aqueous medium passes through the beverage dispensing container, compared to a beverage ingredient container that only includes a coffee product with higher resistance to fluid flow or a mixture of first and second coffee products not arranged in layers, and thus optimizes the brewing and extraction times of the beverage ingredient composition to provide a beverage with the desired flavor.

[0066] In some embodiments, the first coffee product may be derived from Robusta coffee beans. In some embodiments, the first coffee product may be derived from Robusta coffee beans, and the second coffee product may include higher resistance to fluid flow. In some embodiments, the first coffee product may be derived from Robusta coffee beans, and the second coffee product may be derived from Arabica, Exelsa, or Liberica coffee beans. This embodiment may be advantageous because Robusta coffee beans have lower resistance to fluid flow and therefore shorter brewing times. Thus, by positioning the Robusta coffee beans at the dispensing wall and positioning the coffee product, which includes higher resistance to fluid flow, in contact with the Robusta coffee beans but away from the dispensing wall, the brewing time of the beverage ingredient composition can be adjusted to a desired time, and thus the flavor of the resulting beverage can be improved.

[0067] In some embodiments, the second coffee product may be derived from Arabica coffee beans. In some embodiments, the second coffee product may be derived from Arabica coffee beans, and the first coffee product may include lower resistance to fluid flow. In some embodiments, the second coffee product may be derived from Arabica coffee beans, and the first coffee product may be derived from Robusta, Exelsa, or Liberica coffee beans. This embodiment may be advantageous because Arabica coffee beans can have higher resistance to fluid flow and therefore a longer brewing time. Thus, by keeping the Arabica coffee beans away from the distribution wall, the brewing time of the beverage ingredient composition can be adjusted to a desired time, and thus the flavor of the resulting beverage can be improved.

[0068] In some embodiments, the first coffee product may be derived from Robusta coffee beans, and the second coffee product may be derived from Arabica coffee beans. In some embodiments, the first coffee product may be roasted and ground coffee derived from Robusta coffee beans, and the second coffee product may be roasted and ground coffee derived from Arabica coffee beans. This embodiment may be advantageous because by positioning the roasted and ground coffee derived from Robusta coffee beans, which has lower resistance to fluid flow and a shorter brewing time, at the dispensing wall, and displacing the roasted and ground coffee derived from Arabica coffee beans, which has a longer brewing time, away from the dispensing wall, the brewing time of the beverage composition can be optimized to provide a beverage with the desired flavor. The first and second coffee products may be of the same general type but differ physically, structurally, and / or chemically due to different manufacturing methods and / or conditions. The first and second coffee products may be selected from the group consisting of roasted coffee beans, ground coffee beans, green coffee beans, roasted and ground coffee beans, and instant coffee. In some embodiments, both the first and second coffee products contain roasted and ground coffee with different physical, structural, and / or chemical properties. The first and second coffee products may be roasted under different conditions. Different baking conditions can be different temperatures and / or different durations.

[0069] Either the first or second coffee product can be a decaffeinated coffee product. The first layer may contain decaffeinated coffee products. The first layer may contain decaffeinated coffee products, wherein the decaffeinated coffee products are not DCM-process decaffeinated coffee products.

[0070] In some embodiments, the first and / or second layer contains ingredients selected from the group consisting of: flavoring agents, instant coffee, ultra-fine ground coffee, grains, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa nibs, supplements such as minerals or vitamins, tea derivatives, and any combination thereof. Tea derivatives can be green tea, black tea, white tea, oolong tea, peppermint tea, rooibos tea (also known as red bush tea), and cassava tea, and any combination thereof. Ingredients can be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof. This embodiment may be advantageous because the interaction between the components of the second layer and the distribution wall can be minimized due to the second layer's distance from the distribution wall.

[0071] In some embodiments, the first layer may contain a roasted and ground coffee product, and the second layer may contain a second coffee product comprising roasted and ground coffee and ingredients selected from the group consisting of: flavoring agents, instant coffee, ultra-fine ground coffee, grains, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa nibs, supplements such as minerals or vitamins, tea derivatives, and any combination thereof. Ingredients may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0072] In some implementations, the first layer may contain roasted and ground coffee products and decaffeinated coffee products, and the second layer may contain ingredients selected from the group consisting of: flavoring agents, instant coffee, ultra-fine ground coffee, grains, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa nibs, supplements such as minerals or vitamins, tea derivatives, and any combination thereof. Tea derivatives may be green tea, black tea, white tea, oolong tea, peppermint tea, rooibos tea (also known as red bush tea), and cassara tea, and any combination thereof. Ingredients may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0073] The first coffee product may contain no more than 25% fine grounds. "Fine grounds" are defined as particles with an average particle size of less than 90 μm (using a Sympatec Helos particle size analyzer under standard operating conditions). The first coffee product may contain no more than 22%, 20%, 19%, 18%, 17%, or no more than 15% fine grounds. The second coffee product may contain no more than 25% fine grounds. The second decaffeinated coffee product may contain no more than 22%, 20%, 19%, 18%, 17%, or no more than 15% fine grounds. The first and second coffee products may contain no more than 25% fine grounds. The first and second decaffeinated coffee products may contain no more than 22%, 20%, 19%, 18%, 17%, or no more than 15% fine grounds. The first and second coffee products may contain different amounts of fine grounds; for example, the first coffee product may contain a higher percentage of fine grounds than the second coffee product, or the second coffee product may contain a higher percentage of fine grounds than the first coffee product. A lower concentration of fine grounds may be advantageous because it allows for a shorter brewing time.

[0074] In some implementations, the first coffee product is an Arabica coffee product, and the volume of the first coffee product is between 5% and 25% of the volume of the internal compartment, and the second coffee product is a Robusta coffee product, and the volume of the second coffee product is between 75% and 95% of the volume of the internal compartment.

[0075] In some implementations, the volume of the first coffee product is between 5% and 25% of the volume of the internal compartment, and the volume of the second coffee product is between 75% and 95% of the volume of the internal compartment, and the first and second coffee products are roasted under different conditions.

[0076] In some implementations, the first beverage ingredient does not contain coffee products, and the second beverage ingredient does contain coffee products.

[0077] In a preferred embodiment, the first beverage ingredient contains a coffee product, and the second beverage ingredient does not contain a coffee product. This embodiment may be advantageous because the resulting beverage has the desired flavor while also having the desired brewing time.

[0078] In embodiments where neither the first beverage ingredient nor the second beverage contains a coffee product, the beverage ingredients may be selected from the group consisting of: grains, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa, supplements such as minerals or vitamins, tea derivatives, dairy products, dairy creamers and non-dairy creamers, and any combination thereof. Tea derivatives may be green tea, black tea, white tea, oolong tea, peppermint tea, rooibos tea (also known as red bush tea), and cassava tea, and any combination thereof. Spices may be selected from the group consisting of: cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, or any combination thereof. Beverage ingredients may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0079] The internal compartment may be at least 80% filled with the beverage ingredient composition. The internal compartment may be at least 82%, 84%, 86%, 88%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% filled with the beverage composition. The internal compartment may be approximately 100% filled with the beverage composition. This can be advantageous because the high filling volume prevents the first and second layers from mixing before use (e.g., during transport), thus providing the desired brewing time and the desired flavor of the beverage upon use.

[0080] The volume ratio of the first beverage ingredient to the second beverage ingredient can be between 95:5 and 5:95. The volume ratio of the first beverage ingredient to the second beverage ingredient can be between 9:1 and 1:9. The volume ratio of the first beverage ingredient to the second beverage ingredient can be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1:9, 4:1 and 1:9, 3:1 and 1:9, 2:1 and 1:9, 2:1 and 1:3, 2:1 and 1:2, 1:1 and 1:9, 1:2 and 1:9, 1:3 and 1:9, 1:5 and 1:9, 1:1 and 1:5, 1:1 and 1:4, or between 1:1 and 1:3.

[0081] The ratio of the volume of the first layer to the volume of the second layer can be between 9:1 and 1:9. Alternatively, the ratio can be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1:9, 4:1 and 1:9, 3:1 and 1:9, 2:1 and 1:9, 2:1 and 1:3, 2:1 and 1:2, 1:1 and 1:9, 1:2 and 1:9, 1:3 and 1:9, 1:5 and 1:9, 1:1 and 1:5, 1:1 and 1:4, or between 1:1 and 1:3.

[0082] In some embodiments, the volume of the first layer does not exceed 90% of the volume of the internal compartment. The volume of the first layer may not exceed 85%, 80%, 75%, 70%, 60%, 50%, 45%, 40%, 35%, or more than 30% of the volume of the internal compartment. In some embodiments, the volume of the first layer is at least 5% of the volume of the internal compartment. The volume of the first layer may be at least 8%, 10%, 15%, 20%, or at least 25% of the volume of the internal compartment. The volume of the first layer may be between 5% and 75% of the volume of the internal compartment. The volume of the first layer may be between 5% and 60%, 5% and 50%, 8% and 45%, 10% and 35%, 10% to 30%, or 10% and 25% of the volume of the internal compartment.

[0083] In some embodiments, the volume of the second layer does not exceed 95% of the volume of the internal compartment. The volume of the second layer may not exceed 90%, 85%, 82%, 80%, 78%, or 75% of the volume of the internal compartment. In some embodiments, the volume of the second layer is at least 25% of the volume of the internal compartment. The volume of the second layer may be at least 30%, 35%, 40%, 45%, 50%, 55%, 60%, or at least 65% of the volume of the internal compartment. The volume of the second layer may be between 25% and 95% of the volume of the internal compartment. The volume of the second layer may be between 30% and 95%, 40% and 95%, 50% and 95%, 60% and 95%, 65% and 95%, 70% and 95%, or 75% and 95% of the volume of the internal compartment.

[0084] In some embodiments, the volume of the first layer is between 5% and 75%, and the volume of the second layer is between 25% and 90%. In some embodiments, the volume of the first layer is between 5% and 50%, and the volume of the second layer is between 50% and 95%. In some embodiments, the volume of the first layer is between 5% and 40%, and the volume of the second layer is between 60% and 95%. In some embodiments, the volume of the first layer is between 5% and 30%, and the volume of the second layer is between 70% and 95%.

[0085] In some implementations, the volume of the first layer is between 5% and 25%, and the volume of the second layer is between 75% and 95%.

[0086] In some embodiments, the beverage ingredient composition may include a third layer. The third layer may be located between the second layer and the injection wall. In some embodiments, the beverage ingredient composition may sequentially comprise a first layer, a second layer, a third layer, and a fourth layer. The third and / or fourth layer may contain beverage ingredients selected from the group consisting of: caffeinated coffee products, decaffeinated coffee products, flavoring agents, instant coffee, ultra-fine ground coffee, cereals, cereals, spices, herbs, medicinal herbs, citrus fruits, cocoa granules, supplements such as minerals or vitamins, tea derivatives, and any combination thereof. Tea derivatives may be green tea, black tea, white tea, oolong tea, peppermint tea, rooibos tea (also known as red bush tea), and cassava tea, and any combination thereof. The third and / or fourth layer may contain ingredients selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0087] The following statements are applicable to the first and / or second aspects of the present invention.

[0088] The first and second layers can be discontinuous. A portion of the first layer and a portion of the second layer can be mixed at least at the junction between the first and second layers. The second layer may not be in contact with the dispensing wall.

[0089] At least one of the first and / or second layers may contain ingredients selected from the group consisting of: flavoring agents, vitamins, minerals, spices, herbs, citrus fruits, and cereals.

[0090] Aqueous media can be water.

[0091] In some embodiments, at least a portion of the body of the beverage ingredient container comprises a plastic material. The plastic may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid, and acrylic acid, or any combination thereof.

[0092] In a preferred embodiment, at least a portion of the body of the beverage ingredient container comprises a biodegradable material, preferably a compostable material. The biodegradable material may be selected from the group consisting of cellulose or derivatives thereof, PHA, PHBH, starch, paper, biodegradable polymers and polysaccharides, or any combination thereof. Preferably, the biodegradable material may be compostable. The biodegradable material may include a dense foil layer that acts as a barrier against oxygen and / or moisture.

[0093] At least a portion of the body of a beverage ingredient container may contain a biodegradable material attached to the foil.

[0094] In some embodiments, at least a portion of the body of the beverage ingredient container comprises metal. In some embodiments, at least a portion of the body of the beverage ingredient container comprises aluminum.

[0095] In some embodiments, at least a portion of the distribution wall comprises a plastic material. The plastic may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid, and acrylic acid, or any combination thereof.

[0096] In a preferred embodiment, at least a portion of the distribution wall comprises a biodegradable material. The biodegradable material may be selected from the group consisting of cellulose or derivatives thereof, PHA, PHBH, starch, paper, biodegradable polymers, polysaccharides, and any combination thereof. Preferably, the biodegradable material may be compostable. The biodegradable material may be a composite material of several layers, wherein one or more layers act as a barrier to oxygen and / or moisture.

[0097] In some embodiments, at least a portion of the distribution wall comprises metal. In some embodiments, substantially all of the distribution wall comprises metal. In a preferred embodiment, substantially all of the distribution wall comprises aluminum. This embodiment may be advantageous because aluminum has good barrier properties (to oxygen and moisture) and the possibility of being recycled after use.

[0098] The distribution wall may include flow guide holes. The distribution wall may include between 80 and 170 flow guide holes. Alternatively, the distribution wall may include between 110 and 170 flow guide holes, or between 110 and 150 flow guide holes. The flow guide holes may include an average diameter between 150 μm and 450 μm. The flow guide holes may include an average diameter between 200 μm and 450 μm, 150 μm and 400 μm, 150 μm and 350 μm, 200 μm and 350 μm, or between 250 μm and 350 μm. The distribution wall may include multiple weak regions that can form flow guide holes when exposed to an aqueous medium under pressure. The flow guide holes may include an average diameter between 10 μm and 500 μm. The flow guide orifice may have an average diameter between 50 μm and 450 μm, between 100 μm and 400 μm, between 150 μm and 350 μm, between 200 μm and 350 μm, between 250 μm and 350 μm, between 250 μm and 300 μm, or between 300 μm and 350 μm.

[0099] In some embodiments, the distribution wall includes a thickness between 20 μm and 50 μm. The distribution wall may include a thickness between 25 μm and 45 μm, between 30 μm and 45 μm, between 30 μm and 40 μm, or between 35 μm and 40 μm.

[0100] In some embodiments, at least a portion of the injection wall comprises a plastic material. The plastic material may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid, and acrylic acid, or any combination thereof.

[0101] In a preferred embodiment, at least a portion of the injection wall comprises a biodegradable material. The biodegradable material may be selected from the group consisting of cellulose or derivatives thereof, PHBH, starch, paper, biodegradable polymers, polysaccharides, and any combination thereof. Preferably, the biodegradable material may be compostable.

[0102] In some embodiments, at least a portion of the injection wall comprises metal. In some embodiments, at least a portion of the injection wall comprises aluminum.

[0103] The body may include a peripheral wall. The peripheral wall may have a first end and a second end, wherein the first end includes an injection wall and the second end includes a dispensing wall. The second end may include an outwardly extending edge or lip (also referred to as a “flange”). The edge or lip may contact the dispensing wall. A portion of the dispensing wall may be sealed to the edge or lip. A portion of the dispensing wall may be sealed only to the edge or lip. A portion of the dispensing wall may be sealed to both the edge or lip and the peripheral wall.

[0104] In some embodiments, at least a portion of the perimeter wall comprises a plastic material. The plastic material may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid, and acrylic acid, or any combination thereof.

[0105] In a preferred embodiment, at least a portion of the peripheral wall comprises a biodegradable material. The biodegradable material may be selected from the group consisting of cellulose or derivatives thereof, PHBH, starch, paper, biodegradable polymers, polysaccharides, and any combination thereof. Preferably, the biodegradable material may be compostable.

[0106] In some embodiments, at least a portion of the peripheral wall comprises metal. In some embodiments, at least a portion of the peripheral wall comprises aluminum.

[0107] In the most preferred embodiment, the beverage ingredient container is made of aluminum, and the dispensing walls are also made of aluminum.

[0108] The beverage ingredient container can be an insertable container into the machine. The beverage ingredient container can also be a capsule.

[0109] According to a third aspect of the present invention, a method for manufacturing a beverage ingredient container according to the first or second aspect of the present invention is provided, wherein the method comprises:

[0110] a) Provide a beverage ingredient container body, the beverage ingredient container body including an injection wall and an internal compartment;

[0111] b) Deposit the second layer into the inner compartment so that the second layer is in contact with the injection wall;

[0112] c) Deposit the first layer onto the top of the second layer in the internal compartment; and

[0113] d) Attach the distribution wall to the main body.

[0114] The internal compartment may be at least 80% filled with the beverage composition. The internal compartment may be at least 82%, 84%, 86%, 88%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% filled with the beverage composition. The internal compartment may be approximately 100% filled with the beverage composition.

[0115] Step (b) may include depositing a second layer at a fill rate between 1 g / s and 25 g / s. Step (c) may include depositing a first layer at a fill rate between 1 g / s and 25 g / s.

[0116] A method of manufacturing a beverage ingredient container according to the first aspect of the present invention may include: depositing a second layer containing a second decaffeinated coffee product into an inner compartment such that the second layer contacts an injection wall; and depositing a first layer containing a first decaffeinated coffee product onto the top of the second decaffeinated coffee product in the inner compartment.

[0117] The first and second decaffeinated coffee products can be produced according to the first aspect of the invention. The volume of the first and second decaffeinated coffee products deposited in the internal compartments can be determined according to the first aspect of the invention.

[0118] A method of manufacturing a beverage ingredient container according to a second aspect of the present invention may include: depositing a second layer containing a second beverage ingredient into an inner compartment such that the second layer contacts an injection wall; and depositing a first layer containing a first beverage ingredient onto the top of the second beverage ingredient in the inner compartment.

[0119] The first and second beverage ingredients can be as described in the second aspect of the invention. The volume of the first and second beverage ingredients deposited into the internal compartments can be as described in the second aspect of the invention.

[0120] According to a fourth aspect of the present invention, a method for preparing a beverage is provided, the method comprising:

[0121] a) Provide a beverage ingredient container according to the first or second aspect of the present invention;

[0122] b) Insert the beverage ingredient container into the beverage preparation device;

[0123] c) Injecting the aqueous medium into the container through the injection wall;

[0124] d) Passing an aqueous medium through an internal compartment of a container, such that the aqueous medium contacts at least a portion of the first and second layers of the beverage ingredient composition and at least partially dissolves and / or suspends at least a portion of the first and second layers of the beverage ingredient composition; and

[0125] e) Allowing the dissolved and / or suspended portions of the aqueous medium containing the first and second layers of the beverage ingredient composition to flow through the dispensing wall from the beverage ingredient container and into a vessel.

[0126] In an embodiment where step a) includes providing a beverage ingredient container according to the first aspect of the invention, step d) may include: passing an aqueous medium through an internal compartment of the container such that the internal compartment contacts at least a portion of the first decaffeinated coffee product and the second decaffeinated coffee product, and at least partially dissolves and / or suspends at least a portion of the first decaffeinated coffee product and the second decaffeinated coffee product. Step e) may include: allowing the aqueous medium containing the dissolved and / or suspended portions of the first decaffeinated coffee product and the second decaffeinated coffee product to flow out of the beverage ingredient container through a dispensing wall and into a vessel.

[0127] In which step a) includes: in an embodiment of the beverage ingredient container of the second aspect of the invention, step d) may include: passing an aqueous medium through an internal compartment of the container such that the internal compartment contacts at least a portion of the first beverage ingredient and the second beverage ingredient, and at least partially dissolves and / or suspends at least a portion of the first beverage ingredient and the second beverage ingredient. Step e) may include: allowing the aqueous medium containing the dissolved and / or suspended portions of the first beverage ingredient and the second beverage ingredient to flow out of the beverage ingredient container through a dispensing wall and into a vessel.

[0128] Aqueous media can be water.

[0129] The aqueous medium can be supplied at pressures between 1 bar and 20 bar. The aqueous medium can be supplied at pressures between 2 bar and 20 bar, 3 bar and 20 bar, 4 bar and 20 bar, 5 bar and 20 bar, 6 bar and 19 bar, 8 bar and 19 bar, or 9 bar and 18 bar.

[0130] The aqueous medium can be provided at temperatures between 20°C and 100°C. The aqueous medium can be provided at temperatures between 30°C and 100°C, 40°C and 100°C, 50°C and 100°C, 60°C and 100°C, 70°C and 100°C, or at temperatures between 70°C and 95°C.

[0131] The volume of the aqueous medium injected into the beverage ingredient container can be at least 25 mL, 30 mL, 40 mL, 50 mL, 60 mL, 75 mL, 100 mL, 130 mL, or at least 150 mL. The volume of the aqueous medium injected into the beverage ingredient container can not exceed 1000 mL, 750 mL, 600 mL, 550 mL, 500 mL, 400 mL, or 350 mL. The volume of the aqueous medium injected into the beverage ingredient container can be between 25 mL and 1000 mL. The volume of the aqueous medium injected into the beverage ingredient container can be between 25 mL and 750 mL, or between 25 mL and 500 mL, or between 25 mL and 400 mL, or between 25 mL and 350 mL.

[0132] The volume of the aqueous medium injected into the beverage ingredient container can be between 25 mL and 110 mL. The volume of the aqueous medium injected into the beverage ingredient container can be between 50 mL and 220 mL.

[0133] The volume of the aqueous medium injected into the beverage ingredient container can be between 60 mL and 400 mL.

[0134] The beverage brewing duration (which may be equal to the duration of steps (c), (d), and (e)) may be between 8 seconds and 120 seconds. The beverage brewing duration may be between 8 seconds and 100 seconds, or between 8 seconds and 90 seconds. In some embodiments, the beverage brewing duration may be between 8 seconds and 70 seconds, between 55 seconds and 90 seconds, between 55 seconds and 70 seconds, between 25 seconds and 60 seconds, between 16 seconds and 45 seconds, between 11 seconds and 35 seconds, or between 8 seconds and 15 seconds.

[0135] In some embodiments, the beverage preparation apparatus may include a vibratory pump. The vibratory pump has a high flow rate and low pressure, generating high pressure even at low flow rates. Therefore, the increased pressure within the beverage ingredient container during use may lead to a decrease in flow rate. The reduced flow rate prolongs the brewing time and, with a fixed brewing time, reduces the volume of the resulting beverage. Therefore, the beverage ingredient container of the first or second aspect of the invention may be advantageous because it can mitigate the increase in pressure within the beverage ingredient container by reducing the interaction between the beverage ingredients and the dispensing wall or at the dispensing wall. Detailed Implementation

[0136] To provide a clearer understanding of the invention, embodiments of the invention will now be described by way of example only with reference to the accompanying drawings, in which:

[0137] Figure 1 A first embodiment of a beverage ingredient container according to the first aspect of the present invention is illustrated.

[0138] Figure 2 Examples are given by Figure 1The first embodiment of the beverage ingredient container is the water flow.

[0139] Figure 3 It is a graph of the average pumping time of the beverage ingredient capsules, which contain a limited amount of roasted and ground coffee decaffeinated by DCM and roasted and ground coffee decaffeinated by carbon dioxide, wherein the decaffeinated coffee is layered (layered filling) according to the first aspect of the invention, or mixed with control samples (mixed filling), wherein the data points are numbered according to the sample numbers in Table 2.

[0140] Figure 4 It is a graph of the average pumping time of the beverage ingredient capsule, which contains a limited amount of roasted and ground coffee decaffeinated by the DCM method and roasted and ground coffee decaffeinated by the water method, wherein the decaffeinated coffee is layered (layered filling) or mixed with a control sample (mixed filling) according to a first embodiment of the first aspect of the invention.

[0141] Figure 5 It is a graph of the average pumping time of the beverage ingredient capsule, which contains a limited amount of roasted and ground coffee decaffeinated by ethyl acetate (EA) and roasted and ground coffee decaffeinated by carbon dioxide, wherein the decaffeinated coffee is layered (layered filler) according to a second embodiment of the first aspect of the invention, or mixed with a control sample (mixed filler).

[0142] Figure 6 It is a graph of the average pumping time of a beverage ingredient capsule containing a limited amount of cinnamon and roasted ground coffee, wherein the cinnamon and roasted ground coffee are layered (layered filler) according to an eighth embodiment of the second aspect of the invention, or mixed with a control sample (mixed filler).

[0143] Figure 7 It is a graph of the average pumping time of the beverage ingredient capsule, which contains a limited amount of ginger and roasted ground coffee, and the ginger and roasted ground coffee are layered (layered filler) or mixed with a control sample (mixed filler) according to the eighth embodiment of the second aspect of the invention.

[0144] Figure 1 The first embodiment of the beverage ingredient container of the first aspect of the present invention is illustrated in the figure.

[0145] The beverage ingredient container (1) includes a body (2) surrounding an inner compartment (4), the inner compartment being at least partially filled with a beverage ingredient composition (6); wherein the body (2) includes an injection wall (8) and a dispensing wall (10), wherein, in use, an aqueous medium is injected into the inner compartment (4) through the injection wall and dispensed from the dispensing wall after passing through the inner compartment (4); and wherein the beverage ingredient composition (6) comprises a first layer (12) adjacent to the dispensing wall (10) comprising a first decaffeinated coffee product (14) and a second layer (16) in contact with the first layer (12) comprising a second decaffeinated coffee product (18), and wherein the first decaffeinated coffee product (14) and the second decaffeinated coffee product (18) are different.

[0146] The distribution wall (10) comprises aluminum. The average thickness of the aluminum distribution wall (10) is 30 μm or 37 μm. The distribution wall (10) includes a plurality of flow guide holes (11). The average diameter of the flow guide holes (11) is approximately 300 μm. In an alternative embodiment not illustrated, the distribution wall may include weak regions such that, during brewing, when the pressure inside the beverage ingredient container increases, the weak regions form flow guide holes through which the aqueous medium flows.

[0147] The first decaffeinated coffee product (14) is a roasted and ground coffee decaffeinated using the carbon dioxide method. The second decaffeinated coffee product (18) is a roasted and ground coffee decaffeinated using the DCM method. Table 1 provides the roast color (measured using a Colorette 3 device), roasting time, bulk volume, volume average diameter (VMD) of the particles measured by laser diffraction using Sympatec Helos particle size analysis, and percentage of fine powder for both the carbon dioxide and DCM decaffeinated roasted and ground coffees. “Fine powder” is defined as particles containing an average particle size of less than 90 μm.

[0148] The internal compartment (4) is filled with approximately 95% to 100% of the beverage ingredient composition (6).

[0149] According to a first embodiment of the method of the third aspect of the present invention, a beverage ingredient container (1) is manufactured, the method comprising:

[0150] a) Provide a beverage ingredient container body (2), the beverage ingredient container body including an injection wall (8) and an internal compartment (4);

[0151] b) Deposit the second layer (16) into the inner compartment (4) so ​​that the second layer is in contact with the injection wall (8);

[0152] c) Deposit the first layer (12) onto the top of the second layer (16) in the inner compartment (4); and

[0153] d) Attach the distribution wall (10) to the main body (2).

[0154] According to a first embodiment of a method of a fourth aspect of the present invention, a beverage is prepared, the method comprising:

[0155] a) A first embodiment of providing a beverage ingredient container (1);

[0156] b) Insert the beverage ingredient container (1) into the beverage preparation device;

[0157] c) Water is injected into container (1) through injection wall (8);

[0158] d) Allow water to pass through the internal compartment of the container (4) such that the water comes into contact with at least a portion of the first layer (12) and the second layer (16) of the beverage ingredient composition (6) and at least partially dissolves and / or suspends at least a portion of the first layer and the second layer of the beverage ingredient composition; and

[0159] e) Allow the water containing the first and second layers of the beverage ingredient composition, which is dissolved and / or suspended, to flow through the dispensing wall (10) from the beverage ingredient container (1) and into the vessel.

[0160] The beverage preparation equipment is a Nespresso Citiz machine.

[0161] Water flows through the beverage ingredient container (1) Figure 2 The arrow in the middle is used as an example.

[0162] Experimental data

[0163] The average pumping time of three beverage ingredient containers manufactured according to the first embodiment of the first aspect of the invention was measured in order to form a layer (samples 2, 4 and 6).

[0164] Additional comparative samples were prepared, which consisted of three beverage ingredient containers containing a first decaffeinated coffee product and a second decaffeinated coffee product, wherein the products were mixed rather than separated (samples 3, 5 and 7), a beverage ingredient capsule containing only the first decaffeinated coffee product (sample 1), and a beverage ingredient capsule containing only the second decaffeinated coffee product (sample 8).

[0165] Table 2 presents the percentage of the volume of the first decaffeinated coffee product (14) (i.e., roasted and ground coffee decaffeinated by carbon dioxide) and the volume of the second decaffeinated coffee product (18) (i.e., roasted and ground coffee decaffeinated by DCM) to the total volume of the internal compartment (4), as well as the manufacturing method.

[0166] The average pumping time for each sample was measured, where pumping time is the duration of the cooking process. The average pumping time is the average of 10 tests. The results are presented in Table 3.

[0167] Figure 3 The beverage container containing 100% decaffeinated roasted and ground coffee (Sample 1) achieved the expected lower average pumping time compared to a beverage container containing 100% DCM decaffeinated roasted and ground coffee (Sample 8), which resulted in a higher-than-expected average pumping time. DCM decaffeinated coffee is desirable because it is likely significantly cheaper than decaffeinated coffee and requires less energy to produce.

[0168] Samples 3, 5, and 7 show that in beverage ingredient containers containing unstratified mixed beverage ingredient compositions, pumping time increases with increasing amounts of DCM decaffeinated coffee product.

[0169] Surprisingly, samples 2, 4, and 6 show that, in the beverage ingredient container of the present invention, the desired pumping time is achieved for all three samples. The beverage ingredient container includes a first layer of decaffeinated coffee containing carbon dioxide in contact with the dispensing wall, and a second layer of decaffeinated coffee containing DCM in contact with the first layer but not in contact with the dispensing wall.

[0170] A second embodiment of a beverage ingredient container according to the first aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer adjacent to the dispensing wall comprising a first decaffeinated coffee product and a second layer in contact with the first layer comprising a second decaffeinated coffee product, and wherein the first decaffeinated coffee product and the second decaffeinated coffee product are different, wherein the first decaffeinated coffee product is a water-decaffeinated roasted and ground coffee, and the second decaffeinated coffee product is a DCM-decaffeinated roasted and ground coffee.

[0171] Except that the first decaffeinated coffee product is decaffeinated by water-based roasting and grinding, rather than decaffeinated by carbon dioxide-based roasting and grinding, the second embodiment of the first aspect of the present invention is substantially the same as the first embodiment.

[0172] The second embodiment of the first aspect of the invention is manufactured according to the first embodiment of the method of the third aspect of the invention as previously described. A beverage is prepared according to the first embodiment of the method of the fourth aspect of the invention as previously described.

[0173] Experimental data

[0174] The average pumping time of ten beverage ingredient containers manufactured according to a first embodiment of the third aspect of the invention, and according to a second embodiment of the first aspect of the invention, is measured in order to form a layer (layered filler).

[0175] Additional comparative samples were prepared, comprising ten beverage ingredient containers including a first decaffeinated coffee product and a second decaffeinated coffee product, wherein the products were mixed rather than layered (mixed filler); beverage ingredient capsules containing 100% DCM decaffeinated coffee and 0% water decaffeinated coffee; and beverage ingredient capsules containing 0% DCM decaffeinated coffee and 100% water decaffeinated coffee.

[0176] Figure 4 The results show that a beverage ingredient container containing 100% DCM decaffeinated roasted and ground coffee achieves the desired lower average pumping time compared to a beverage ingredient container containing 100% water-decaffeinated roasted and ground coffee, which results in a higher-than-expected average pumping time. Figure 4 The data shows that layered filled capsules, including a first and a second layer, have a significant advantage in brewing pump time compared to non-layered mixed capsules.

[0177] Unbound by theory, it should be understood that DCM decaffeinated coffee adversely interacts with or at the dispensing wall, resulting in increased pumping time as the orifices formed in the dispensing wall during capsule use become partially blocked. By providing a beverage container comprising a beverage ingredient composition containing a layer of carbon dioxide decaffeinated coffee (first embodiment) or a layer of water decaffeinated coffee (second embodiment) in contact with the dispensing wall, and a second layer of DCM decaffeinated coffee in contact with the first layer and away from the dispensing wall, the adverse interaction with the dispensing wall is mitigated and the brewing time of the beverage is shortened.

[0178] It is advantageous to fill the beverage ingredient container to approximately 80% to 100%, or preferably 95% to 100%, as this ensures that the individual layers are maintained and that the second decaffeinated coffee product does not come into contact with the dispensing wall, for example, during packaging, transportation, or at any time before use.

[0179] A third embodiment of a beverage ingredient container according to the first aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer adjacent to the dispensing wall comprising a first decaffeinated coffee product and a second layer in contact with the first layer comprising a second decaffeinated coffee product, and wherein the first decaffeinated coffee product and the second decaffeinated coffee product are different, wherein the first decaffeinated coffee product is roasted and ground coffee decaffeinated by carbon dioxide, and the second decaffeinated coffee product is roasted and ground coffee decaffeinated by ethyl acetate.

[0180] A fourth embodiment of a beverage ingredient container according to the first aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer adjacent to the dispensing wall comprising a first decaffeinated coffee product and a second layer in contact with the first layer comprising a second decaffeinated coffee product, and wherein the first decaffeinated coffee product and the second decaffeinated coffee product are different, wherein the first decaffeinated coffee product is a water-decaffeinated roasted and ground coffee, and the second decaffeinated coffee product is an ethyl acetate-decaffeinated roasted and ground coffee.

[0181] Except that the first and second decaffeinated coffee products are as specified, the third and fourth embodiments of the beverage ingredient container are substantially the same as the first embodiment.

[0182] The third and fourth embodiments of the beverage ingredient container can be manufactured according to the first embodiment of the third aspect of the present invention. The third and fourth embodiments of the beverage ingredient container can be used to prepare beverages according to the first embodiment of the method according to the fourth aspect of the present invention.

[0183] Experimental data

[0184] The average pumping time of ten beverage ingredient containers manufactured according to a first embodiment of the third aspect of the invention, and according to a fourth embodiment of the first aspect of the invention, is measured in order to form a layer (layered filler).

[0185] Additional comparative samples were prepared, comprising ten beverage ingredient containers including a first decaffeinated coffee product and a second decaffeinated coffee product, wherein the products were mixed rather than layered (mixed filler); beverage ingredient capsules containing 100% ethyl acetate (EA) decaffeinated coffee and 0% carbon dioxide decaffeinated coffee; and beverage ingredient capsules containing 0% carbon dioxide ethyl acetate (EA) decaffeinated coffee and 100% carbon dioxide decaffeinated coffee.

[0186] Figure 5 The beverage ingredient container containing 100% ethyl acetate decaffeinated roasted and ground coffee achieves the desired lower average pumping time compared to a beverage ingredient container containing roasted and ground coffee decaffeinated with 100% carbon dioxide (which results in a higher-than-expected average pumping time). Figure 5 The data shows that layered-fill capsules, including a first and second layer, have a significant advantage in brewing pump time compared to non-layered blended capsules. This implementation is also advantageous because it demonstrates improved performance obtained through non-DCM decaffeinated coffee layers.

[0187] A first embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, and wherein the first beverage ingredient is Arabica roasted and ground coffee, and the second beverage ingredient is Robusta roasted and ground coffee.

[0188] The first embodiment of the beverage ingredient container of the second aspect of the present invention is substantially the same as the first embodiment of the beverage ingredient container of the first aspect of the present invention, except that the first layer contains a first beverage ingredient and the second layer contains a second beverage ingredient.

[0189] This implementation is advantageous because the first layer containing Arabica roasted and ground coffee, located at the dispensing wall, separates the second layer containing Robusta roasted and ground coffee from the dispensing wall, which in turn allows the beverage ingredient container containing the beverage composition to have the desired brewing time to provide a beverage with the desired flavor.

[0190] A second embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, wherein the first beverage ingredient is Arabica roasted and ground coffee and the second beverage ingredient is Robusta roasted and ground coffee, and wherein the dispensing wall comprises a polymeric material, such as plastic or a compostable material, such as cellulose or polylactic acid.

[0191] The second embodiment of the beverage ingredient container of the second aspect of the present invention is substantially the same as the first embodiment of the beverage ingredient container of the first aspect of the present invention, except that the first layer contains Arabica roasted and ground coffee and the second layer contains Robusta roasted and ground coffee, and the dispensing wall does not contain aluminum. This embodiment achieves similar results to the first embodiment of the beverage ingredient container of the second aspect of the present invention.

[0192] A third embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, and wherein the first beverage ingredient is Robusta roasted and ground coffee, and the second beverage ingredient is Arabica roasted and ground coffee.

[0193] The third embodiment of the beverage ingredient container of the second aspect of the present invention is substantially the same as the first embodiment of the beverage ingredient container of the second aspect of the present invention, except that the first layer contains Robusta roasted and ground coffee and the second layer contains Arabica roasted and ground coffee.

[0194] This implementation is advantageous because the first layer containing Robusta roasted and ground coffee, located at the dispensing wall, separates the second layer containing Arabica roasted and ground coffee from the dispensing wall, which in turn allows the beverage ingredient container containing the beverage composition to have the desired brewing time to provide a beverage with the desired flavor.

[0195] A fourth embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, wherein the first beverage ingredient is Robusta roasted and ground coffee and the second beverage ingredient is Arabica roasted and ground coffee, and wherein the dispensing wall comprises a polymeric material, such as plastic or a compostable material, such as cellulose or polylactic acid.

[0196] The fourth embodiment of the beverage ingredient container of the second aspect of the present invention is substantially the same as the first embodiment of the beverage ingredient container of the first aspect of the present invention, except that the first layer contains Robusta roasted and ground coffee and the second layer contains Arabica roasted and ground coffee, and the dispensing wall does not contain aluminum. This embodiment achieves results similar to those of the third embodiment of the beverage ingredient container of the second aspect of the present invention.

[0197] A fifth embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an infusion wall and a dispensing wall, wherein, in use, an aqueous medium is infused into the compartment through the infusion wall, and the aqueous medium is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer adjacent to the dispensing wall comprising a first beverage ingredient and a second layer in contact with the first layer comprising a second beverage ingredient, wherein the first beverage ingredient is roasted and ground coffee, and the second beverage ingredient comprises roasted and ground coffee product and additives. The additives may be selected from the group consisting of: flavorings, grains, cereals, cinnamon, herbs and / or spices, herbs, citrus fruits, cocoa granules, tea derivatives, instant coffee, minerals and vitamins, and any combination thereof. The additives may also be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves, and any combination thereof.

[0198] A sixth embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, and wherein the first beverage ingredient is roasted and ground coffee and the second beverage ingredient is instant coffee.

[0199] According to a first embodiment of the fourth aspect of the present invention, a beverage was brewed, and clogging of the beverage ingredient container during the brewing process was recorded. The results are provided in Table 3. The inventive containers 1 and 2, with layered filling according to the present invention, comprise a first layer of roasted and ground coffee and a second layer of instant coffee. The mixed control containers 1 and 2 comprise roasted and ground coffee and instant coffee mixed together without being layered.

[0200] It has been found that layering two different coffee products can prevent beverage container clogging. However, when two coffee products are mixed, the beverage container is prone to clogging during the brewing process, and it is impossible to brew the desired volume of beverage.

[0201] A seventh embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition includes a first layer containing a first coffee product adjacent to the dispensing wall and a second layer containing a second coffee product in contact with the first layer, wherein the first coffee product is roasted and ground coffee and the second beverage ingredient is roasted and ground coffee coated with creamer.

[0202] According to a first embodiment of the fourth aspect of the present invention, a beverage was brewed, and clogging of the beverage ingredient container during the brewing process was recorded. The results are provided in Table 4. A layered container of the present invention is shown according to a seventh embodiment of the present invention, and a mixed control container containing roasted ground coffee and roasted ground coffee coated with creamer does not exhibit layering.

[0203] It has been found that layering two different coffee products can prevent beverage container clogging. However, when two coffee products are mixed, the beverage container is prone to clogging during the brewing process, and it is impossible to brew the desired volume of beverage.

[0204] An eighth embodiment of a beverage ingredient container according to a second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, and wherein the first beverage ingredient is roasted and ground coffee and the second beverage ingredient is a spice.

[0205] A beverage ingredient container is prepared according to a first embodiment of the method of the third aspect of the present invention, and a beverage is brewed according to a first embodiment of the method of the fourth aspect of the present invention.

[0206] The average pumping time was measured for the beverage ingredient container of the present invention, which includes a first layer and a second layer (layered filling), and a control beverage ingredient container, wherein coffee products and non-beverage ingredients are mixed such that they do not separate into layers.

[0207] Example A: Cinnamon

[0208] In Example A, the non-coffee beverage ingredient is cinnamon. Figure 6 The study demonstrates that beverage ingredient containers containing cinnamon mixed with roasted and ground coffee exhibit very high pumping times even with 5% cinnamon. Results indicate that containers including both a first and second layer have relatively lower and more desirable pumping times when the cinnamon layer is between 0% and 20% of the beverage ingredient container's volume.

[0209] Example B: Ginger

[0210] In Example B, the non-coffee beverage ingredient is ginger. Figure 7 A beverage ingredient container containing 20% ​​ginger mixed with roasted and ground coffee was shown to have a very high pumping time. The results indicate that containers including a first and second layer (layered filler) have a relatively lower and more desirable pumping time.

[0211] A beverage ingredient container according to a ninth embodiment of the second aspect of the present invention is provided, wherein the beverage ingredient container includes a body surrounding an internal compartment, the internal compartment being at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall and dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, and wherein the first beverage ingredient is roasted and ground coffee and the second beverage ingredient is cocoa granules.

[0212] A beverage ingredient container is prepared according to a first embodiment of the method of the third aspect of the present invention, and a beverage is brewed according to a first embodiment of the method of the fourth aspect of the present invention.

[0213] The average pumping time was measured for the beverage ingredient container of the present invention, comprising a first layer and a second layer (layered filling), and a control beverage ingredient container, wherein the coffee product and non-beverage ingredients were mixed such that they did not separate into layers. The results are shown in Table 5.

[0214] Table 5 shows that, compared to a control container without the first and second layers, the average pumping time is significantly reduced when the beverage ingredient container includes the first and second layers according to the invention (layered filling). Table 5 also shows that the improved performance of the first and second layers occurs independently of the particle size of the beverage ingredients. Since containers A and B have different particle sizes, however, containers A and B of the present invention have the same performance, and both containers A and B of the present invention show improved performance relative to the control container.

[0215] The above embodiments are described by way of example only. Many variations are possible without departing from the scope of the invention as defined in the appended claims.

Claims

1. A beverage ingredient container comprising a body surrounding an internal compartment at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium containing the beverage ingredient composition is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer adjacent to the dispensing wall containing a first decaffeinated coffee product and a second layer in contact with the first layer containing a second decaffeinated coffee product, and wherein the first decaffeinated coffee product and the second decaffeinated coffee product are different.

2. The beverage ingredient container according to claim 1, wherein the first decaffeinated coffee product is a carbon dioxide-based or water-based decaffeinated coffee product.

3. The beverage ingredient container according to claim 1 or claim 2, wherein the second decaffeinated coffee product is a DCM-processed or ethyl acetate-processed decaffeinated coffee product.

4. The beverage ingredient container according to any of the preceding claims, wherein the first decaffeinated coffee product is carbon dioxide decaffeinated coffee, and the second decaffeinated coffee product is DCM decaffeinated coffee.

5. The beverage ingredient container according to any of the preceding claims, wherein the volume ratio of the first decaffeinated coffee product to the second decaffeinated coffee product is between 19:1 and 1:19, preferably between 9:1 and 1:

9.

6. A beverage ingredient container comprising a body surrounding an internal compartment at least partially filled with a beverage ingredient composition; wherein the body includes an injection wall and a dispensing wall, wherein, in use, an aqueous medium is injected into the compartment through the injection wall, and the aqueous medium containing the beverage ingredient composition is dispensed from the dispensing wall after passing through the internal compartment; and wherein the beverage ingredient composition comprises a first layer containing a first beverage ingredient adjacent to the dispensing wall and a second layer containing a second beverage ingredient in contact with the first layer, wherein the first beverage ingredient and the second beverage ingredient are different, and wherein the first beverage ingredient and / or the second beverage ingredient comprises a coffee product.

7. The beverage ingredient container of claim 6, wherein the first beverage ingredient is a first coffee product, and the second beverage ingredient is a second coffee product, and the first coffee product and the second coffee product are derived from coffee beans from different sources.

8. The beverage ingredient container according to claim 6 or claim 7, wherein the first beverage ingredient is a first coffee product, and the second beverage ingredient is a second coffee product, and the first coffee product and the second coffee product are produced by different manufacturing methods.

9. The beverage ingredient container according to any one of claims 6 to 8, wherein the first beverage ingredient and the second beverage ingredient are substantially insoluble.

10. The beverage ingredient container according to any one of claims 6 to 9, wherein the first beverage ingredient comprises roasted and ground coffee, and the second beverage ingredient comprises cocoa, herbs, citrus fruits, phytoestrogens, or spices.

11. The beverage ingredient container according to any of the preceding claims, wherein the internal compartment is filled with at least 90% of the beverage ingredient composition by volume.

12. The beverage ingredient container according to any of the preceding claims, wherein the volume of the first layer is between 5% and 75% of the volume of the internal compartment, preferably between 10% and 25%.

13. The beverage ingredient container according to any of the preceding claims, wherein the volume of the second layer is between 5% and 95% of the volume of the internal compartment, preferably between 75% and 95%.

14. The beverage ingredient container according to any of the preceding claims, wherein the volume of the first layer is between 5% and 25% of the volume of the internal compartment, and the volume of the second layer is between 75% and 95% of the volume of the internal compartment.

15. The beverage ingredient container according to any of the preceding claims, wherein the dispensing wall comprises aluminum foil.

16. The beverage ingredient container according to any of the preceding claims, wherein the container is a beverage ingredient container that can be inserted into a machine.

17. A method for manufacturing a beverage ingredient container according to any one of claims 1 to 16, the method comprising: a) A beverage ingredient container body is provided, the beverage ingredient container body including an injection wall and an internal compartment; b) Deposit a second layer into the internal compartment such that the second layer contacts the injection wall; c) Deposit the first layer onto the top of the second layer in the internal compartment; as well as d) Attach the distribution wall to the body.

18. A method for preparing a beverage, the method comprising: a) Provide a beverage ingredient container according to any one of claims 1 to 16; b) Insert the beverage ingredient container into the beverage preparation device; c) Injecting the aqueous medium into the container through the injection wall; d) Passing the aqueous medium through the internal compartment of the container such that the aqueous medium contacts at least a portion of the first and second layers of the beverage ingredient composition and at least partially dissolves and / or suspends at least a portion of the first and second layers of the beverage ingredient composition; as well as e) Allowing the aqueous medium, comprising the dissolved and / or suspended portions of the first and second layers of the beverage ingredient composition, to flow through the dispensing wall from the beverage ingredient container and into a vessel.

19. The method of claim 18, wherein the aqueous medium is supplied at a pressure of 1 bar to 20 bar.

20. The method according to claim 18 or claim 19, wherein the volume of the aqueous medium injected into the beverage ingredient container is between 25 mL and 500 mL, or preferably between 25 mL and 350 mL.

Images