Capsules, systems and methods for delivering filter-like coffee extracts

Abstract

The present invention relates to a capsule for preparing a filter-type coffee extract, the capsule comprising a substantially rigid capsule body having a peripheral side wall extending around an interior space of the capsule, a base wall covering the interior space at a first end of the side wall, a flange circumferentially arranged on a second end of the side wall of the base body, a lid removably attached to the flange and covering the interior space at the second end of the side wall opposite the base wall and sealing the capsule, and a filter element arranged in the interior space of the capsule between the beverage ingredients and the lid, wherein the interior space of the capsule is at least partially filled with ground coffee, preferably roast and ground coffee, having a particle size distribution D4,3 of 500 micrometers + / - 30 micrometers and a fine particle fraction of 2 to 9%.

Description

[Technical Field]

[0001] The present invention relates to a capsule designed to be brewed in a beverage preparation machine and containing substances for the preparation of a filter-like coffee beverage.

[0002] The present invention also relates to related systems incorporating the innovative capsule, uses of such capsules and / or systems, and methods of using the innovative capsule. [Background technology]

[0003] Cup coffee can be produced from a filter coffee machine, however, a "light" extraction of the coffee typically results in an extract with a low coffee solids concentration, a low aroma profile and little or no "crema" on top.

[0004] Capsules designed to be extracted under pressure and containing substances for the preparation of beverages have been developed and are now widely used. They provide a better extraction of the coffee, i.e., a higher "extraction yield", more aroma and "crema", greater ease of operation, and they also guarantee the freshness of the substances contained therein, thereby better guaranteeing the delivery of a consistent quality freshly extracted beverage.

[0005] For example, actual systems marketed under the trademark "Nespresso®" are highly regarded for producing high-quality short and long cups of coffee. A short cup of coffee is defined as one containing less than 50 grams of coffee liquid extract in the cup, more specifically, approximately 40 grams for espresso types and approximately 25 grams for ristretto types. Due to the high pressure extraction conditions maintained within the capsule, on the order of 10-20 bar, the delivered liquid extract can achieve the desired quality attributes in terms of coffee yield, coffee solids, and "crema" within a delivery flow time that is found to be acceptable to users.

[0006] Many consumers are outfitting themselves with Nespresso® machines with an eye on the premium coffee produced by this system.

[0007] However, some consumers would prefer to have the option to prepare cup coffee with all the attributes of filter-like coffee in this same machine.

[0008] It is therefore desirable to propose a capsule with an adapted structure and coffee recipe that can be extracted in a conventional Nespresso® to obtain a filter-like coffee with all the attributes required by the consumer, with an acceptable delivery time (for example, a delivery time of more than 1 minute is not acceptable from a commercial point of view and is inconvenient for consumers who want to prepare several cups in succession). Summary of the Invention

[0009] In this respect, the present invention proposes a capsule for preparing a filter-type coffee extract according to claim 1.

[0010] More specifically, the proposed capsule comprises a substantially rigid capsule body having a peripheral sidewall extending around the interior space of the capsule, a base wall covering the interior space at a first end of the sidewall, a flange circumferentially disposed on the base body at a second end of the sidewall, a lid removably attached to the flange and covering the interior space at the second end of the sidewall opposite the base wall to seal the capsule, and a filter element disposed in the interior space of the capsule between the beverage ingredients and the lid. Specifically, the interior space of the capsule is at least partially filled with ground coffee, preferably roast and ground coffee, having a particle size distribution D4,3 of 500 micrometers + / - 30 micrometers and a fine particle fraction of 2-9%.

[0011] According to one important aspect of the present invention, the capsules are filled with roast and ground coffee having controlled particle size and reduced fines levels.

[0012] The proposed coffee particle size distribution is higher than that typically used in commercial coffee capsules. The selected granulometry of the ground coffee indicates large, i.e. coarse, particles, ensuring smooth extraction with low coffee bed resistance and low pressure inside the capsule. The contact surface between the extraction fluid and the coffee particles is therefore optimized for the production of a filter-type coffee extract with a light, fruity aroma.

[0013] Controlling the percentage of fines in the coffee bed plays an important role in reducing the pressure drop in the coffee bed while maintaining the desired coffee extraction level. The present invention is also based on the principle of reducing the fines level in the ground coffee, which results in a faster flow without significantly affecting the extraction yield of the resulting coffee extract.

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

[0015] The proposed capsule, given its specific structure, contains between 4 and 5.5 grams of roast and ground coffee, the amount of coffee being selected so that the coffee remains loose within the capsule without exerting pressure on the filter and carrier disc.

[0016] Additionally, to ensure that a sufficient concentration of aroma is present and that the resulting coffee extract contains the required sensory characteristics of a filter-type coffee extract, the roast and ground coffee in the capsule has a density of 380-450 g / l.

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

[0018] The proposed grinding method with reduced fines level allows for control of the flow time of the filter-like coffee extract. Specifically, flow times of 30-40 seconds can be successfully obtained, which is acceptable to consumers. Flow time is intended to mean the extraction time excluding any restart times between multiple consecutive extractions as may be required.

[0019] According to a further feature, the roast and ground coffee in the capsule is extracted at a pressure of 2 to 6 bar.

[0020] Since the capsule is not closed as the lid 5 is removed before use in the beverage preparation device, the extraction pressure that builds up in the capsule is limited. The controlled extraction pressure makes it possible to limit the formation of foam and crema during extraction, which is one of the attributes of filter-like coffee.

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

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

[0023] In a particular embodiment, the carrier disc has 50 to 150 outlet openings and the open area ratio of the carrier disc is higher than 4%, allowing sufficient pressure inside the capsule for coffee extraction and sufficient flow of the coffee extract out of the capsule.

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

[0025] As a further advantage, the filter element retains the lipid fraction, preferably oil, from the coffee before the coffee is delivered to the container.

[0026] Due to the proposed capsule design and the characteristics of the coffee, the total solids (TC) content in the resulting coffee extract is less than 1.5%, preferably between 0.3 and 0.9%.

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

[0028] The amount of total solids in the cup must be sufficient to impart sufficient body and texture to the beverage, while at the same time meeting consumer expectations for filter-like coffee for acceptability. Thus, although it may be a matter of preference, it has been determined that the best concentration of total solids of filter-like coffee for extraction in the proposed capsules is less than 1.5g. Adequate extraction yields and total solids can be obtained using capsules containing approximately 4-5.5g.

[0029] The present invention relates to a system using a capsule and its associated advantages to prepare a filter-type coffee beverage. The system is intended for preparing a filter-type coffee beverage. The system includes an exchangeable capsule according to the present invention and a beverage preparation machine, the beverage preparation machine including a fluid dispensing device capable of supplying a volume of fluid, such as water, to the capsule at a pressure between 0.1 bar and 20 bar, and a brewing chamber, where a double brew using the same capsule produces a filter-type coffee extract volume of 150 ml. The double brew may involve first extracting a lungo coffee extract and then an espresso coffee extract, or may involve first extracting an espresso coffee extract and then an lungo coffee extract. In either case, the filter-type coffee extract is delivered with a flow time of less than 40 seconds. A flow time of less than 40 seconds is intended to eliminate the restart time between the two brews.

[0030] The extract may also be obtained using a 150 ml single extract if the beverage preparation machine allows.

[0031] Thanks to the proposed system, it is possible to prepare a filter-type coffee extract in a limited time using a conventional Nespresso® machine.

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

[0033] Furthermore, the present invention provides a method for delivering a filter-like coffee extract from a capsule exhibiting one or more of the above-disclosed characteristics, which is suitable for preparing a beverage as claimed.

[0034] In this delivery method, the capsule has a peripheral side wall and a base wall that together define an interior space, and a removable lid that closes the open side of the capsule. The interior space of the capsule is filled with beverage ingredients, such as roast and ground coffee, and the interior space contains both a filter element that is arranged in the interior space of the capsule between the beverage ingredients and the lid, and a carrier disk with a plurality of pre-formed outlet openings that is arranged between the lid and the filter element. In this delivery method, the capsule is inserted into a beverage preparation machine after the lid is removed and brewed by the machine, releasing the coffee extract through the filter element and the carrier disk with reduced engagement with the engagement means of the beverage preparation machine compared to capsules with non-removable lids, and the coffee extract is brewed at a pressure of 2 to 6 bar.

[0035] Specifically, the pressure drop in the coffee bed during extraction is reduced by providing roast and ground coffee in the capsule with a particle size distribution D4,3 of 500 micrometers + / - 30 micrometers and a fine particle fraction of 2-9%.

[0036] Particular embodiments of the invention are described in the detailed description below. The objects are achieved by the present invention, namely capsules, systems, uses and methods for delivering filter-like coffee extracts. [Brief explanation of the drawings]

[0037] The present invention is further described with reference to the following examples, it being understood that the invention as claimed is in no way intended to be limited by these examples.

[0038] Embodiments of the present invention will now be described, by way of example, with reference to the accompanying drawings, in which: [Figure 1A] 1 is a perspective side view of a sealed capsule prior to use in a beverage preparation device according to the present invention; FIG. [Figure 1B] 1 is a perspective side view of a capsule with the lid partially removed, according to the present invention; FIG. [Figure 1C] FIG. 1 is a perspective side view of a capsule with the lid removed and ready to be used in a beverage preparation device according to the present invention; [Figure 2A] 1 is a schematic cross-sectional view of a capsule according to a first embodiment of the present invention. [Figure 2B] FIG. 2B is an enlarged view of the identified bottom portion of the capsule of FIG. 2A. [Figure 2C] FIG. 2B is a view of the carrier disk of the capsule of FIG. 2A before being assembled within the capsule. [Figure 3] 1 is a graph showing the particle size distribution of coffee in capsules of the present invention compared to the particle size distribution of two commercially available coffees proposed in conventional Nespresso® capsules. [Figure 4] 1 is a table showing the total solids (TC) and extraction yield values ​​obtained for a filter-like coffee extract of a capsule of the present invention compared to the long cup coffee extract of two commercially available Nespresso® coffee capsules. [Figure 5A] 2 is a graph showing the average evolution of the extraction pressure for two capsules of the invention and a conventional Nespresso® capsule. [Figure 5B] 2 is a graph showing the average evolution of the extraction pressure for two capsules of the invention and a conventional Nespresso® capsule. [Figure 5C] 2 is a graph showing the average evolution of the extraction pressure for two capsules of the invention and a conventional Nespresso® capsule. DETAILED DESCRIPTION OF THE INVENTION

[0039] This application uses terms whose definitions are given as a preamble below.

[0040] "Extraction yield" is defined as the weight of all solids in the liquid extract divided by the total weight of the starting coffee ingredients (e.g., roast and ground coffee) in the capsule. This value is typically expressed as a percentage. The extraction yield indicates the strength of the coffee extract and depends on the amount of coffee and the total volume of coffee extracted.

[0041] "Total solids (Tc)" is defined as the weight of extracted solids contained in the extract divided by the total weight of the extract, typically expressed as a percentage.

[0042] "Injection pressure" is defined as the maximum pressure, expressed in bar, measured at the injection point(s) within the capsule during extraction.

[0043] "Flow time" is defined as the time from the first moment the fluid drops into the coffee cup to the moment the extract is delivered into the cup with the desired weight, strength and aroma.

[0044] "Espresso coffee extract" (also called Expresso coffee extract) is defined as the liquid extract obtained from a capsule having a weight of approximately 40 g (+ / - 10 g).

[0045] "Long coffee extract" is defined as the liquid extract obtained from a capsule having a weight of approximately 110 g (+ / - 10 g).

[0046] "Filter coffee extract" or "filter-like coffee extract" is defined as a liquid extract obtained from a capsule having a weight of approximately 150 g (+ / - 10 g).

[0047] "Filter-type coffee" is defined according to its sensory profile as a smooth, easy-to-drink coffee characterized by little crema, a rapid disappearance of crema (in less than 1 or 2 minutes), or even the absence of crema, as well as the absence of harsh or bitter aromas.

[0048] This freshly brewed coffee has the main characteristics of a filter-like coffee, with very little crema, which dissipates quickly (less than one or two minutes) leaving only a crown of crema around the cup. The result in the cup is an aromatic, soft, smooth, sweet, yet low-bodied coffee with little acidity, little bitterness, and a bland taste.

[0049] The mean particle size "D4,3" represents the mean volume diameter of the coffee grinds obtained by laser diffraction using Malvern® optics, using an Aero S automated dry powder dispersion system to achieve reproducible dispersion of powder samples over a wide size range.

[0050] "Fines" are considered to be coffee particles having a diameter of less than 90 micrometers as measured by, for example, Malvern® or Camsizer laser diffraction techniques.

[0051] The "stages" for grinding coffee in the grinder represent pairs of rolls.

[0052] By "delivery membrane" is intended the wall of the capsule from which the coffee is delivered and which comprises at least one beverage outlet provided after opening by any suitable method, including cutting, puncturing and / or tearing, i.e. ultimately a pre-formed beverage outlet.

[0053] The "granulometry" of roast and ground coffee is defined as the diameter of the coffee particles obtained after grinding, as explained in the Examples.

[0054] "Crema" is defined as a foamy top formed on a coffee extract, with a texture of fairly small bubbles. The crema attribute can be measured by an empirical sugar test, which consists in placing a well-defined crystalline sugar layer, i.e., sugar with an average particle size D4,3 of 660 micrometers, on top of a freshly prepared cup of coffee and measuring the time elapsed from the beginning of the topping until most of the sugar has sunk. The "sugar test value" is therefore expressed in seconds.

[0055] As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to."

[0056] Any reference herein to a prior art document should not be taken as an acknowledgement that such prior art is well known or forms part of the common general knowledge in the art.

[0057] Figure 1A shows a capsule 1 prior to use in a beverage preparation device, defined as a storage state. With reference to Figures 2A and 2B, the capsule 1 of Figure 1A comprises a rigid capsule body 2. The body 2 comprises a frustoconical side wall 2a extending circumferentially around the interior space of the body. The capsule further comprises a rigid base wall 3 integral with the capsule body 2 that closes the interior space at a first end of the side wall of the capsule body 2. A flange 4 extends radially outward from a second end of the capsule body side wall 2a. At the second end of the side wall, the capsule body 2 has an open filling surface.

[0058] As is conventional, the capsule body 2 is processed to be food grade and includes a lacquer layer or polymer film layer (not shown) applied to the inside of the capsule body.

[0059] The capsule body 2 may be aluminum-based (aluminum, aluminum alloy), e.g. made of recycled aluminum, or the capsule body 2 may be made of biodegradable and / or compostable materials, e.g. made of biodegradable polymers (PLA, PHA, etc.), or made of cellulosic materials (such as paper or wood pulp).

[0060] The capsule further comprises a lid 5 which is attached to a flange 4 of the capsule body, thereby sealing the capsule. The lid 5 may be manually removed from the capsule by pulling a free pull tab 6. In this case, the pull tab 6 is integral with and protrudes from the lid 5, although alternative solutions are available.

[0061] The lid 5 is a flexible sheet foil made of aluminum or any other suitable material, such as a compostable laminate including a barrier layer. The lid 5 is provided with a heat-seal lacquer or polymer layer on the sealing side to seal to the flange 4 of the capsule.

[0062] If the lid 5 includes a lacquer layer on its sealing side, the thickness of the lacquer layer may be 0.003 mm to 0.03 mm. If the lid 5 includes a polymer layer on the sealing side, the thickness of the polymer layer may be 0.01 mm to 0.05 mm.

[0063] The lid 5, which is intended to be removed using a pull tab, is attached to the flange 4 using an adhesive layer. The adhesive material is applied in the form of a layer of adhesive material, which may for example be a heat seal lacquer layer or a polymer film layer.

[0064] As an example, the sealing layer forming adhesive material may be a layer of 0.003 mm to 0.03 mm.

[0065] The layer of adhesive material allows the removal of the lid 5 from the flange 4 of the capsule 1 without causing any damage to the capsule.

[0066] The capsule's interior space is filled with beverage ingredients before the capsule is closed. In this case, the capsule is filled with a coffee bed of roast and ground coffee, and then the capsule is sealed with a lid 5 to maintain the freshness of the roast and ground coffee. The weight of the coffee ranges from 4 g to 5.5 g for capsules having the size of a conventional Nespresso® capsule. Depending on the capsule size, the coffee weight may increase. However, tea, milk, or chocolate ingredients are also envisioned.

[0067] FIG. 1B shows the capsule of FIG. 1A with the lid 5 partially removed by tearing the pull tab 6, while FIG. 1C shows the same capsule with the lid 5 completely removed. As can be seen, the second end (filling face) of the capsule is no longer closed, revealing a membrane within the capsule defined as a carrier disc 7. The carrier disc 7 includes a plurality of preformed outlet openings (or holes) 8 for the beverage (here, coffee) to be prepared in the beverage preparation device. The capsule also includes mechanical deformations 11a, 11b, 11c, etc., located at the junction between the side wall 2a and the flange 4, which hold the carrier disc 7 inside the capsule's interior space. Four mechanical deformations 11 are visible in FIG. 1B. These mechanical deformations 11a, 11b, 11c, etc. are also visible in the capsule of FIG. 1C, resulting in eight mechanical deformations. These localized deformations are achieved using a crimping process. Their function and the manner in which they are implemented are described in connection with FIG. 2A and below.

[0068] The pre-formed outlet opening 8 of the carrier disc 7 is covered by the capsule lid 5, thereby closing the capsule and maintaining an airtight seal of the capsule's internal space to ensure the freshness of the beverage ingredients within the capsule during storage.

[0069] As can be seen in the cross-sectional views of various embodiments of the capsule of the present invention (see e.g. Fig. 2A), the capsule further comprises a filter element 9 in the interior space of the capsule, which is arranged between the coffee bed and the carrier disc 7. The filter element 9 prevents solid particles of the beverage ingredients, such as coffee particles or tea leaves, from escaping from the capsule into the end consumer's cup during extraction.

[0070] The capsule body 2 and lid 5 may each be made primarily from aluminium, although, as mentioned above, other materials may be envisaged for the capsule body and lid.

[0071] For example, the capsule body and lid may be made of a plastic polymer material, or the capsule body and lid may be made of a cellulosic material, including paper.

[0072] As will be appreciated, the capsules are brewed using a conventional high-pressure beverage preparation device compatible with conventional Nespresso® coffee capsules, the beverage preparation device comprising a fluid dispensing device capable of supplying a quantity of fluid, such as water, to the capsule at a pressure between 0.1 bar and 20 bar, and a brewing chamber comprising a first part for holding the capsule and a second part for closing the brewing chamber, the second part of the brewing chamber comprising an extraction plate presenting a tear surface for engaging the capsule at a second end opposite the base wall of the capsule.

[0073] To summarize the conventional brewing process of a closed capsule in a beverage preparation device, the capsule is inserted into the brewing chamber of the beverage preparation device. A fluid dispensing device supplies a quantity of fluid, such as water, to the capsule through a base wall 3 within the capsule to infuse and then extract the coffee. As pressure within the capsule increases, the capsule's lid comes into contact with the tearing surface of the brewing plate, which modifies the lid, leading to the formation of an opening through which the coffee can flow out of the capsule.

[0074] The formation of an outlet opening in the surface of the lid is triggered by the interaction of the capsule lid with the tear surface for the coffee to escape, which contributes to the formation of foam and cream in the brewing process.

[0075] The use of a conventional capsule (closed capsule) with the above process leads to the extraction of coffee at pressures between 8 bar and 20 bar.

[0076] In the capsule brewing process, the capsule lid is removed before inserting the capsule into the brewing chamber of the beverage preparation device. A fluid dispensing device supplies a certain amount of fluid, such as water, to the capsule through the base wall 3 within the capsule to infuse and then extract the coffee. The extracted coffee passes through a filter element 9 and then flows out through an outlet opening in the carrier disc 7. During brewing, the carrier disc 7 (located at a certain distance from the capsule flange) is reduced in size and in contact with the tear surface of the brewing plate of the beverage preparation device (compared to the contact between the lid and the tear surface of a conventional closed capsule). The carrier disc 7 is not significantly altered by the tear during capsule brewing (as in the case of conventional closed capsule brewing, where the capsule membrane is completely torn on the tear surface of the brewing plate, as described in the previous section).

[0077] Use of the capsule of the present invention in a conventional beverage preparation device (such as a Nespresso® machine) leads to extraction of coffee at pressures between 1 bar and 6 bar, depending on the amount of coffee in the capsule and the filter element design.

[0078] Due to the fact that the lid is removed from the capsule before use in the beverage preparation device, and because the carrier disc is located within the capsule (see e.g. Figure 2A), the carrier disc is not intended to come into contact with the tear surface of the extraction plate, but if it does come into contact, deformation by said tear surface will be limited.

[0079] More specifically, when using the capsule 1 in a beverage preparation device to prepare coffee, a user removes the lid 5 by tearing the pull tab 6 before inserting the capsule into a beverage preparation machine. A piercing means of the beverage preparation device further pierces and opens the base wall 3 of the capsule body 2 to supply water under pressure into the capsule for preparation of a coffee beverage.

[0080] As the capsule is not closed when used in a beverage preparation device (lid 5 is removed and the outlet opening is accessible), the extraction pressure that builds up in the capsule is limited (1-6 bar), limiting the formation of foam and cream during extraction.

[0081] Therefore, since there is no pressure build-up and sudden pressure drop (as with the use of conventional capsules), there is reduced interaction between the lid and the tear surface of the brewing plate of the beverage preparation device, and the resulting coffee in the cup contains little or no crema.

[0082] This capsule makes it possible to prepare coffee, tea, milk or chocolate without crema, depending on the beverage ingredients in the capsule.

[0083] 2A shows a first embodiment of a capsule, as disclosed, which comprises a carrier disc 7 (i.e., a perforated carrier disc) inside an interior space, the carrier disc 7 having a plurality of pre-formed outlet openings 8.

[0084] As shown in FIG. 2B, an enlarged cross-sectional view of the identified bottom portion of FIG. 2A, the carrier disk 7 is positioned within the capsule at a distance of 0.1 mm to 2 mm from the lid 5, which is sealed onto the flange 4.

[0085] This gap between the capsule lid 5 (and therefore the flange 4 after the lid is removed for brewing) and the carrier disc 7 provides a recess such that if the carrier disc 7 flexes during the brewing process, its interaction with the tear surface of the brewing plate of the beverage preparation device is reduced (compared to conventional capsules).

[0086] The carrier disc 7 may be a substantially rounded piece of material as shown in FIG. 2C, the diameter of which is approximately equal to the inner diameter of the capsule where the carrier disc 7 is to be placed / inserted / maintained according to the assembly process.

[0087] Therefore, in the proposed embodiment, the diameter of the carrier disc 7 may be approximately 29.5 to 30.5 mm.

[0088] In the proposed embodiment, the carrier disc may be made of aluminum and its thickness may be about 0.3 mm, but may vary between 0.1 mm and 1 mm.

[0089] The carrier disc may be made of aluminium, and in a preferred solution, as shown in the figures, the capsule body, lid and carrier disc are each made primarily of aluminium, although other materials may be envisaged.

[0090] In the presented solution, the carrier disc 7 is maintained within the capsule 1 thanks to a local mechanical deformation 11 made on the capsule at the junction between the side wall 2a of the capsule 1 and the flange 4. One mechanical deformation 11 is visible in the detailed cross-sectional view of Figure 2B. The mechanical deformation is in the form of a crimp point 11 and is located on the side of the capsule opening opposite the base wall 3.

[0091] Since the capsule is made of a ductile material, preferably aluminum, the mechanical deformation caused by the crimping causes a local reduction in diameter, which makes it possible to retain the carrier disc 7 (and filter) within the capsule, which is then retained within the capsule 1.

[0092] Here, during the manufacturing process, a step is performed on the capsule prior to closing the capsule with the lid 5, in which the capsule is mechanically deformed at the junction of the flange 4 and the side wall 2a leading to the crimp point 11.

[0093] Between 2 and 10 crimp points 11 (also visible in Figure 1C) are angularly distributed around the periphery of the capsule's open face at the junction of the capsule flange and side wall.

[0094] Taking into account the tooling used to create the crimp points, the crimp points 11 are preferably evenly distributed around the periphery of the open face of the capsule.

[0095] Additionally, the crimp point 11 may have a rounded crimp imprint depending on the crimping tool used.

[0096] Alternatively, the carrier disc 7 may be made of plastic or a laminate film comprising, for example, a polyolefin such as polypropylene, polyethylene, or any other semi-crystalline polymer. Preferably, the carrier disc 7 is biodegradable and / or compostable. Thus, the carrier disc 7 may be made of a paper-based material, such as coated paper, laminated paper, or molded paper.

[0097] As can be seen in Figure 2C, the preformed outlet openings 8 may be circular openings evenly distributed on the surface of the carrier disc. This even distribution of the outlet openings ensures an even flow of coffee out of the capsule 1. This also helps to avoid the creation of channels through the beverage (coffee bed) inside the capsule.

[0098] The opening may have a diameter set at about 0.75 mm to 1 mm, although the diameter may vary between 0.4 mm and 3 mm, and most preferably between 0.5 mm and 1.3 mm.

[0099] The number of preformed outlet openings may vary depending on the size of the capsule (and the size of the carrier disc) and how fast coffee delivery is desired. In the disclosed embodiment, the carrier disc 7 is provided with 50 to 150 openings, preferably about 90, and in the presented embodiment about 100 outlet openings.

[0100] In an alternative embodiment, the pre-formed exit opening may be oval.

[0101] As presented, the capsule may further comprise, during a possible assembly process, a filter element 9 which is placed on the ingredient bed (e.g. coffee bed) after filling of the capsule, with the carrier disc 7 being placed between said filter element and the lid 5. In an alternative assembly process, the filter is assembled on the carrier disc and both elements are inserted into the capsule on the ingredient bed.

[0102] When the capsule is turned upside down as shown in the enlarged view of Figure 2B, the filter element 9 is positioned on the carrier disc 7. The filter element is then supported by the carrier disc 7 within the capsule. The filter is kept flat within the capsule and does not come into contact with the tear surface of the brewing plate of the beverage preparation device during brewing.

[0103] The use of a two-piece design may allow for the use of non-sealable filter materials, which may be an advantage for sustainability.

[0104] As proposed in this embodiment, the filter element 9 is circular with a diameter smaller than that of the carrier disc 7, ie between 28 mm and 30.5 mm, generally 0.1 mm smaller than the disc carrier.

[0105] However, in alternative embodiments, the diameter of the filter element 9 may be similar to the diameter of the carrier disc 7 .

[0106] The filter element 9 may be made of a nonwoven material adapted to prevent / inhibit the coffee drain from passing too slowly or too quickly during the extraction of the beverage, in order to avoid the formation of a crema layer and in order to avoid the coffee drain passing directly through the disc carrier to the cup.

[0107] The filter element 9 of the proposed embodiment may have a thickness of 20-300 micrometers, an air permeability in the range of 100-5000 l / m / s according to ISO 9237, and a weight in the range of 5-600 g / m. It may for example be a paper-based filter element.

[0108] The filter element may include a layer of nonwoven material connected to another filtering layer by any known means.

[0109] 2A-2C, the filter element 9 and the carrier disc 7 are separate elements arranged on top of each other. However, they may also be assembled together, for example by gluing or any other means. This modifies the assembly process within the capsule, since the insertion of the filter and the carrier disc is carried out in one step. The filter element 9 and the carrier disc 7 together may form one part.

[0110] The proposed circular carrier disc 7 may have a tapered shape at the outer periphery of the carrier disc 7 to fit (force-fit) into the capsule having a frusto-conical shape, however other alternative shapes and arrangements of the carrier disc within the capsule may be envisaged.

[0111] In the beverage preparation machine, the carrier disc 7 and the filter element 9 preferably remain in place in the capsule when the lid 5 is removed and the capsule 1 is extracted. Several assembly processes may be considered and will be disclosed later in connection with proposed embodiments of the capsule.

[0112] In a variant embodiment not shown, the carrier disc may be made of plastic or laminated plastic elements. In this configuration, the carrier disc is preferably biodegradable and / or compostable. In this case, the assembly process of the carrier disc in the capsule remains the same.

[0113] The interior space of the capsule body 2 is at least partially filled with ground coffee, preferably roast and ground coffee.

[0114] The granulometry of the ground coffee filled in the capsules has certain characteristics, in particular a particle size distribution and a specific level of fines. The granulometry of the ground coffee beans shows a particle size distribution D4,3 of 500 micrometers + / - 30 micrometers and a reduced fraction of fine particles F, which constitutes 2-9% of the roast and ground coffee. These values ​​are highly unusual when discussing the coffee characteristics of conventional coffee capsules.

[0115] As is known, the percentage of fines F is related to the measured range of particle size D4,3. As the particle size increases, the amount of fines usually decreases. The finer the coffee is ground, the more fines are produced.

[0116] Figure 3 shows a comparison of roast and ground coffee particle size distribution between the proposed coffee capsule and two commercially available long cup coffees (proposed in closed capsules). Shanghai and Livanto are labeled as Product 1 and Product 2 in Figure 3, respectively.

[0117] Particle size distribution D4,3 and fines level F were determined by laser diffraction using a Malvern® "Mastersizer v3.40" instrument equipped with an Aero S automated dry powder dispersion system to achieve reproducible dispersion of powder samples (1-2 g) over a wide size range. Complete experiments were repeated three times (or to a standard deviation of <5%) and the results were averaged.

[0118] In the proposed capsules, if D4,3 is measured to be 470-530 micrometers (μm), the percentage of fine powder F is 2-9%, preferably 5-8%.

[0119] When measured for Figure 3, the values ​​of D4,3 and percentage of fines are given in the table below. [Table 1]

[0120] As can be seen in the table above, the particle size distribution of the coffee in the proposed capsules is quite different from that of the commercially available long cup capsules, with a difference of at least 200 μm, indicating that the coffee particles in the proposed coffee are coarsely ground, optimizing the water flow rate through the capsule, reducing the extraction pressure and ultimately contributing to the profile of a filter-like coffee beverage.

[0121] Looking at the percentage of fine particles, the difference between the proposed coffee and the coffee in the commercial long cup capsule is also significant: the difference is at least 4.8%, which indicates that, importantly, the percentage of fines in the proposed coffee is significantly reduced, resulting in reduced extraction pressure and an optimal flow rate of hot water through the coffee bed.

[0122] It is inferred that the proposed coarse coffee particle size reduces the contact surface between the extraction fluid and the coffee particles, thus enabling the delivery of a light and smooth coffee extract characteristic of a filter-like coffee extract.

[0123] A further parameter of the proposed coffee product is that the fine particles have an average diameter of less than 50 micrometers.

[0124] The amount of roast and ground coffee filled into the capsule is 4 to 5.5 grams, preferably 4.8 to 5.3 grams. This amount of coffee is slightly less than the amount of coffee filled into a conventional Nespresso® capsule (5 to 7 grams). This amount of coffee, 4 to 5.5 grams, is compatible with the technical characteristics of the capsule and the expected attributes of a filter-type coffee extract.

[0125] The ground coffee is loosely filled into the capsule and has a density of 380-450 g / l, i.e., no compression steps are involved before or after filling the capsule, ensuring that a specific amount of coffee is filled into the capsule. Alternatively, the coffee can be densified prior to the filling step using a densification device, except that the coffee remains fluid within the capsule rather than being compressed into a solid mass within the capsule.

[0126] The capsules are preferably filled with a single selected grind having a selected particle size D4,3, i.e., two or more grinds with different particle sizes (D4,3) are not mixed and filled into the capsules.

[0127] Due to its structure and the type of coffee filled in it, the capsule has an internal pressure (stable pressure) of 5 to 100 mbar before being opened and used. The internal pressure of the proposed capsule is much lower than the approximately 330 mbar of conventional Nespresso® capsules. In fact, this internal pressure is limited to ensure an effective seal (to keep the coffee protected from moisture and oxidation) while still allowing for easy peel-off of the lid. This avoids delamination of the lid during storage and / or transport.

[0128] While important quality attributes are generally known for espresso-type coffees, there are few studies that can accurately determine the definition and corresponding consumer preferences for filter-like cup coffees. For filter-like coffees, important quality attributes can be determined by various means, such as consumer testing and focus groups.

[0129] Essential quality attributes include extraction yield, total solids content, and the presence and level of crema. During the development of the proposed capsules and the ground coffee to be filled, it was found that the extraction yield should preferably be maintained within a certain range. If the extraction yield is too high, the coffee is usually considered bitter and pungent, as undesirable compounds may have been extracted over an excessively long extraction time. Therefore, not only is it important to shorten the delivery time of filter-type coffee extract for the obvious reason of reducing waiting time, but shortening the delivery time also tends to avoid problems associated with over-extracting the coffee. Conversely, it was found that if the extraction yield is too low, the coffee will taste watery and will not be tolerated by the average consumer.

[0130] The appropriate range of extraction yield was determined to be typically 15-30%, more preferably 17-28%, and most preferably 18-22%.

[0131] Similarly, the amount of total solids in the cup must be sufficient to give the beverage sufficient body and texture; otherwise, the coffee will be watery and unacceptable to the consumer. Therefore, although it may be a matter of preference, the best concentration of total solids for filter-type coffee extracts has been determined to be in the range of 0.3-1.5 wt.%, preferably 0.35-0.9 wt.%. Adequate extraction yields and total solids can be obtained using capsules containing approximately 4-5.5 grams of coffee.

[0132] FIG. 4 shows a table comparing TC and extraction yield between the proposed filter-type coffee (about 150 ml) and two long-cup (110 ml) commercial Nespresso® coffees (Shanghai and Tokyo). [Table 2]

[0133] Comparing these values, it can be seen that the proposed coffee TC is lower than the two commercial reference products, which is in full agreement with the expected results for a filter-type coffee extract, which is expected to be light and smooth.

[0134] Thus, the proposed coffee makes it possible to obtain a coffee extract with a good extraction yield (not much different from that obtained with closed capsules) and a concentration of total solids TC in the cup that is fully compatible with filter-type coffee extracts, despite a reduced amount of coffee in the capsule (about 5-5.2 grams) and a low extraction pressure (2-6 bar).

[0135] As mentioned above, in the proposed coffee capsule the pressure loss in the coffee bed is significantly reduced compared to the pressure loss in the coffee bed in the (closed) capsule of existing systems, while providing a filter-like coffee extract with the desired coffee characteristics.

[0136] The presence of the filter element 9 and carrier disc 7 further contributes to a slow release of pressure in the coffee bed during extraction, making it possible to limit the formation of crema, an important attribute of filter-like coffee extracts.

[0137] Furthermore, the filter element allows the retention of the lipid fraction, preferably oil, derived from the coffee before the coffee extract is delivered to the container.

[0138] Furthermore, thanks to the proposed capsule and extraction system, a filter-type coffee extract is delivered in a flow time of less than 40 seconds for a coffee extract volume of about 150 ml (excluding the restart time required between extraction sequences selected to obtain 150 ml).

[0139] The proposed coffee has a reduced flow time due to the reduced fines level in the roast and ground coffee, which also contributes to the reduced flow time obtained when extracting a volume of about 150 ml.

[0140] This coffee extract can be obtained in one extraction if the machine allows for an extraction of 150 ml.

[0141] Alternatively, a coffee extract volume of 150 ml can be obtained by double brewing using the same capsule, which involves first brewing a lungo coffee extract to obtain approximately 110 ml of coffee extract, and then brewing an espresso coffee extract to obtain an additional volume of approximately 40 ml.

[0142] In a second alternative, it is possible to process a first espresso extract and a second extract by extracting a lungo coffee extract.

[0143] In any case, whatever the extraction sequence selected, 150 ml of filter-type coffee extract is delivered with a flow time of less than 40 seconds, excluding the restart time between two extractions.

[0144] 5A and 5B show the evolution of the coffee extraction pressure of the proposed capsule according to the proposed double extraction process described above.

[0145] In Figure 5A, the proposed capsule was extracted in a Nespresso machine using first an espresso extraction and then a lungo extraction. As can be seen, the maximum extraction pressure remains below 3.5 bar, and the total flow time is about 35 seconds. The pressure drop seen at about 15 seconds on the flow time axis is due to the end of the espresso extraction step before the lungo extraction step begins.

[0146] In Figure 5B, the proposed capsule was extracted in a Nespresso machine using first a lungo extraction and then an espresso extraction. As can be seen, the maximum extraction pressure remains below 4 bar, and the total flow time is approximately 35 seconds. The pressure drop seen between 20 and 25 seconds on the flow time axis is due to the end of the lungo extraction step before the espresso extraction step begins.

[0147] For comparison, Figure 5C shows the extraction pressure over time for a Nespresso® Roma commercial capsule in an Inissia® machine. As can be seen, the extraction pressure is between 8 and 14 bar, and the flow time of the coffee extract is approximately 25 to 30 seconds.

[0148] Thanks to the proposed capsule, it is possible to prepare a filter-like coffee extract with all the attributes of filter coffee in less than 45 seconds using a conventional Nespresso® machine.

[0149] The foregoing description of one or more implementations provides illustration and description, but is not intended to be exhaustive or to limit the scope of the invention to the precise forms disclosed.

[0150] Thus, while the invention has been described by way of example, it should be understood that changes and modifications can be made in light of the above teachings, or acquired from practice of various implementations of the present disclosure, without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist for particular features, such equivalents are incorporated as if specifically referred to herein.

Claims

1. A capsule for preparing a filter-type coffee extract, comprising: a substantially rigid capsule body having a peripheral sidewall extending around an interior space of the capsule; a base wall covering the interior space at a first end of the side wall; a flange circumferentially disposed at a second end of the side wall of the capsule body; a lid removably attached to the flange and covering the interior space at a second end of the side wall opposite the base wall to seal the capsule; a filter element disposed within the interior space of the capsule between the beverage ingredients and the lid, the interior space of the capsule being at least partially filled with ground coffee, preferably roast and ground coffee, having a particle size distribution D4,3 of 500 micrometers + / - 30 micrometers and a fine particle fraction of 2 to 9%; capsule.

2. 10. The capsule of claim 1, wherein the microparticles have an average diameter of less than 50 micrometers.

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

4. 4. The capsule according to any one of claims 1 to 3, wherein the ground coffee in the capsule has a density of 380 to 450 g / l.

5. 5. The capsule according to any one of claims 1 to 4, wherein the coffee extract is delivered with a flow time of less than 40 seconds for a coffee extract volume of 150 ml, excluding any restart times between successive extractions.

6. 6. The capsule according to any one of claims 1 to 5, wherein the ground coffee in the capsule is extracted at a pressure of 2 to 6 bar.

7. A capsule according to any one of claims 1 to 6, wherein the capsule has an internal pressure of 5 to 100 mbar before use.

8. The capsule according to any one of claims 1 to 7, wherein a carrier disc with a plurality of preformed outlet openings is provided between the lid and the filter element.

9. 8. The capsule of claim 7, wherein the carrier disc has 50 to 150 exit openings and an open area ratio of the carrier disc is greater than 4%.

10. 10. The capsule according to any one of claims 1 to 9, wherein the filter element has a porosity according to ISO 9237 of 600 to 2500 l / m2 / s to retain fines within the capsule.

11. A capsule according to any one of claims 1 to 10, wherein the filter element retains lipid fractions, preferably oils, derived from the coffee before the coffee extract is delivered to the container.

12. A capsule according to any one of claims 1 to 11, wherein the total solids (TC) in the resulting coffee extract is less than 1.5%, preferably between 0.3 and 0.9%.

13. A system for preparing a beverage, comprising: an exchangeable capsule according to any one of claims 1 to 12; and a beverage preparation machine, the beverage preparation machine comprising a fluid dispensing device capable of supplying a quantity of fluid, such as water, to the capsule at a pressure between 0.1 bar and 20 bar; and a brewing chamber, A double extraction using the same capsule results in a coffee extract volume of 150 ml, said double extraction being First extracting 110 ml of lungo coffee extract and then extracting 40 ml of espresso coffee extract, or First, an espresso coffee extract (40 ml) is extracted, followed by a lungo coffee extract (110 ml), The coffee extract is delivered with a flow time of less than 40 seconds, excluding the restart time between two extractions of the proposed extraction sequence. system.

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

15. 1. A method of delivering a filter-like coffee extract from a capsule by injecting water under pressure into the capsule using a beverage preparation machine, the capsule having a peripheral side wall and a base wall which together define an interior space, and a removable lid which closes the open side of the capsule; The interior space of the capsule is filled with a beverage ingredient such as ground coffee, preferably roast and ground coffee, and the interior space of the capsule is a filter element disposed in the interior space of the capsule between the beverage ingredients and the lid; a carrier disk having a plurality of pre-formed outlet openings disposed between the lid and the filter element; the capsule is inserted into the beverage preparation machine after the lid is removed and extracted by the beverage preparation machine; the coffee extract is released through the filter element and the carrier disc with reduced engagement with an engagement means of the beverage preparation machine compared to a capsule with a non-removable lid, The coffee extract is extracted at a pressure of 2 to 6 bar. method.

16. 16. A method of delivering a filter-like coffee extract according to claim 15, wherein the pressure drop in the coffee bed during extraction is reduced by providing roast and ground coffee in the capsule having a particle size distribution D4,3 of 500 micrometers + / - 30 micrometers and a fine particle fraction of 2 to 9%.

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