A method for preparing a coffee beverage from a container filled with an ingredient and a beverage brewing machine for preparing a coffee beverage from a container filled with an ingredient

Abstract

A method for preparing a coffee beverage from a container filled with an ingredient using a machine comprising a brewing chamber having an inlet and an outlet, a pump, a fluid connection extending between the pump and the inlet and heating means for heating a fluid, which, in use, is pumped to the inlet of the brewing chamber. The method comprising the steps of: feeding the fluid under pressure by means of the pump and via the fluid connection and the inlet towards and into the container so that the fluid which is heated by the heating means flows through the container and the beverage is formed through interaction between the ingredient and the fluid; collecting the beverage which flows out of the container so that it flows through the outlet. The pumped fluid in a first time interval has a temperature in a first range of 85-98 degrees Celsius and the fluid which is pumped towards the inlet of the brewing chamber in a second time interval has a temperature in a second range of 60-80 degrees Celsius wherein the first time interval precedes the second time interval. Also a machine for carrying out the method is provided.

Description

[0001] Title: A method for preparing a coffee beverage from a container filled with an ingredient and a beverage brewing machine for preparing a coffee beverage from a container filled with an ingredient

[0002] The invention relates to a method for preparing a coffee beverage from a container filled with an ingredient such as ground coffee using a containerbased single-serve beverage making machine comprising a brewing chamber having an inlet and an outlet, a pump, a fluid connection extending between the pump and the inlet and heating means for heating a fluid, such as water, which, in use, is pumped to the inlet of the brewing chamber, the method comprising the steps of:

[0003] (a) placing the container into the brewing chamber such that the container is positioned in a fluid path extending in the brewing chamber from the inlet to the outlet;

[0004] (b) providing at least one opening in the container on an inlet side of the container if the container at its inlet side prior to step (a) is closed;

[0005] (c) feeding the fluid under pressure by means of the pump and via the fluid connection and the inlet towards and into the container so that the fluid which is heated by the heating means flows through the container and the beverage is formed through interaction between the ingredient and the fluid; and

[0006] (d) collecting the beverage which flows out of the container so that it flows through the outlet.

[0007] The invention also relates to a beverage brewing machine for preparing a coffee beverage from a container filled with an ingredient such as ground coffee, the machine comprising a brewing chamber, which, in use, is filled with the container, the brewing chamber having an inlet and an outlet, a pump, a fluid connection extending between the pump and the inlet, heating means for heating fluid, such as water, which, in use, is pumped to the inlet of the brewing chamber and a control circuitry for controlling the pump and the heating means, wherein the machine is arranged for, in use, feeding the fluid under pressure by means of the pump and via the fluid connection and the inlet towards and into the container so that the fluid which is heated by the heating means flows through the container and the beverage is formed through interaction between the ingredient and the fluid; and collecting the beverage which flows out of the container so that it flows through the outlet.

[0008] Such a method and machine are generally known. For the known methods and machines it is often desired that the coffee beverage when collected in a cup has a crema layer with a substantial thickness and a brown colour. An object of the present invention is to increase the thickness of the crema layer without that an appearance of the crema layer is negatively affected.

[0009] The method according to the invention is characterised in that the fluid which is pumped towards the inlet of the brewing chamber in a first time interval has a temperature in a first range of 85-98 degrees Celsius, preferably 88-96 degrees Celsius and that the fluid which is pumped towards the inlet of the brewing chamber in a second time interval has a temperature in a second range of 60-80 degrees Celsius, preferably 70-76 degrees Celsius wherein the first time interval precedes the second time interval. As a surprising effect the thickness of the crema layer of the beverage collected in a cup is substantially increased without negatively effecting the appearance of the crema layer. The bubbles do have a size which is desired to have an attractive appearance for a consumer. Also the colour of the crema layer is considered attractive by the consumer. The heating means may heat the fluid prior to that it enters the pump or after that the fluid flows out of the pump.

[0010] According to a special embodiment of the method an end of the first time interval coincides with a beginning of a third time interval and an end of the third time interval coincides with a beginning of the second time interval wherein during the third time interval the temperature of the fluid which is pumped towards the inlet of the brewing chamber is lowered to become within the second range. Preferably during the third time interval the temperature of the fluid which is pumped towards the inlet of the brewing chamber is within a third range wherein an upper boundary of the third range equals an upper boundary of the first range and a lower boundary of the third range equals a lower boundary of the second range.

[0011] This means that the lowering of the temperature of the fluid which is pumped towards the inlet of the brewing chamber during the third time interval cannot be such that although at the beginning of the third time interval said temperature lies within the first range and at the end of the third time interval said temperature lies within the second range, during the third time interval said temperature undergoes such fluctuation wherein the temperature momentarily is above the first range and / or below the second range. Preferably the temperature is gradually lowered during the third time interval.

[0012] Possibly in the first, second and / or third time interval a first, second and / or third predetermined amount of the fluid is pumped towards the inlet of the brewing chamber respectively.

[0013] In this application an amount of the fluid or an amount of the beverage may be expressed in a volume (ml) or a weight (gr). If in this application different amounts VI, V2 are compared with each other, for example by dividing a first amount V 1 and a second amount V2 so that V1 / V2 is calculated, these amounts VI, V2 must be expressed in the same units.

[0014] More preferably in the first, second and third time interval the first, second and third predetermined amount of the fluid is pumped towards the inlet of the brewing chamber respectively. This means that there is a control of the amount of beverage which is prepared based on at least a control of the pumped amount of fluid as opposed to merely a time-control of the amount of fluid which is pumped towards the inlet of the brewing chamber. Preferably the third predetermined amount is fixed, more preferably 15- 25ml, most preferably 20 ml. Basically the intention may be to keep the third predetermined amount of the fluid as small as possible so that the second predetermined amount of the fluid can be as large as possible given the predetermined first amount of the fluid and a total amount of the fluid to be pumped for preparing a beverage. The third predetermined amount of water is only needed for lowering the temperature of the water during brewing and need not be changed depending on the type of beverage prepared. Preferably an amount of the beverage prepared corresponds with any one of a ristretto, a double ristretto, an espresso, a double espresso, a lungo and a double lungo. In that case the following may apply: a ristretto ranges from 35-45 ml beverage, a double ristretto ranges from 62-78 ml beverage, an espresso ranges from 50-67 ml beverage, a double espresso ranges from 85-115 ml beverage, a lungo ranges from 105-145 ml beverage and a double lungo ranges from 190-250 ml beverage.

[0015] Preferably the first predetermined amount of the fluid divided by the second predetermined amount of the fluid lies in the range of 0.05-1 This provides not only a thicker layer of foam but also a still desirable temperature of the beverage.

[0016] In accordance with a special embodiment the third predetermined amount of the fluid divided by the second predetermined amount of the fluid is in the range of 0.05-2C.

[0017] Preferably the second predetermined amount of the fluid plus the third predetermined amount of the fluid is larger than the first predetermined amount of the fluid. This provides not only a thicker layer of foam but also a still desirable temperature of the beverage. In an advantaged embodiment the second predetermined amount of the fluid plus the third predetermined amount of the fluid provides a first number, which first number divided by the first predetermined amount of the fluid is in the range of 1-15. Again, this provides not only a thicker layer of foam but also a still desirable temperature of the beverage.

[0018] In general the following special embodiments may also hold, preferably in combination with any other discussed embodiment: Preferably the length of the second time interval is greater than the length of the first time interval. More preferably the length of the second time interval divided by the length of the first time interval is in the range of 1.0-5. This results in an crema layer with an increased thickness on the one hand wherein however the temperature of the beverage in the cup is in a desired range.

[0019] Preferably the length of the third time interval divided by the length of the second time interval is in the range of 0.1- 1.5. Thus lowering of the temperature of the fluid from being in the first range to being in the second range can occur gradually in the third time interval. This can for example be realised by decreasing the amount of power generated by the heating means from a first level which is used in the first time interval to a second level which is used in the third and second time interval. The result will be that the temperature lowers in the third time interval to a level which lies in the second range.

[0020] In a practical embodiment of the invention the first time interval has a length of 3-15 seconds. Also in a practical embodiment of the invention the second time interval has a length of at least 20 seconds. More particularly the second time interval has a length of 20-60 seconds. In a further practical embodiment the length of the third time interval is in the range of 3-30 seconds. It holds in general that for example the amount of the beverage which is prepared is 20-400 ml, preferably 25-90 ml.

[0021] The container may be a coffee pad or a coffee capsule, each of a well- known type. In the case of a coffee capsule the capsule may comprise a body provided with a base, a side wall and a flange wherein the sidewall extends between the base and the flange and may have the well-known conical shape such that the diameter of the flange is larger than the diameter of the base. Furthermore the coffee capsule may be provided with a lid attached to the flange for closing the capsule body which is filled with the ingredient.

[0022] The capsule body may be made from a metal such as aluminium, an aluminium alloy, tin, stainless steel etc. The body may also be made from a biodegradable material or a plastic. Laminates comprising combinations of at least two of a metal layer, biodegradable layer and a plastic layer are also not ruled out. The lid may also be made from the same selection of materials as discussed for the capsule body. If the (base of the) capsule is closed the machine is arranged to provide openings in the base if the capsule is loaded into the brewing chamber. This can be done in a well-known manner. If the lid is also closed the machine is also arranged to make openings in the lid. This can also be done in a well-known manner. The coffee pad may be diskshaped and comprising two circular sheets which are welded to each other near its circular edges and being filled with ground coffee. The sheets may be made from filtering paper. Alternatively the sheets may be made from metal(s) and / or plastic(s). If the pad is hermetically sealed it will need to be opened for preparing a beverage. Such opening may be carried out by means of the beverage preparation machine which, in use, carries out the method.

[0023] The machine according to the invention is characterised in that the control circuitry is arranged to control the pump and / or the heating means such that, in use, the fluid which is pumped towards the inlet of the brewing chamber in a first time interval has a temperature in a first range of 85-98 degrees Celsius, preferably 88-96 degrees Celsius and that the fluid which is pumped towards the inlet of the brewing chamber in a second time interval has a temperature in a second range of 60-80 degrees Celsius, preferably 70- 76 degrees Celsius wherein the first time interval precedes the second time interval. The heating means may be located stream upwards or stream downwards of the pump so that the fluid is heated prior to that it enters the pump or after that the fluid flows out of the pump.

[0024] In general the following special embodiments may also hold, possibly in combination with any other discussed embodiment. Preferably the control circuitry may be arranged to control the pump and / or the heating means such that the length of the second time interval is greater than the length of the first time interval. More preferably the control circuitry may be arranged to control the pump and / or the heating means such that the length of the second time interval divided by the length of the first time interval is in the range of 1.0-5. The control circuitry may be arranged to control the pump and / or the heating means such that the length of the third time interval divided by the length of the second time interval is in the range of 0.1- 1.5. The control circuitry may be arranged to control the pump and / or the heating means such that the first time interval has a length of 3-15 s. The control circuitry may be arranged to control the pump and / or the heating means such that the second time interval has a length of at least 20 seconds. The control circuitry may be arranged to control the pump and / or the heating means such that the second time interval has a length of 20-60 seconds. The control circuitry may be arranged to control the pump and / or the heating means such that the third time interval is in the range of 3-30 seconds. The control circuitry may be arranged to control the pump and / or the heating means such that the amount of the beverage which is prepared is 20-400 ml, preferably 25-90 ml.

[0025] In each embodiment the pump may operate at a fixed flow-rate during brewing and the heating means may be controlled based on elapsed time or a measured flowrate of the fluid to vary the temperatures of the fluid. Both elapsed time as well as the measured flowrate correspond to an amount of fluid which has been pumped during brewing a beverage.

[0026] Alternatively in each embodiment the heating means may operate at a fixed power during brewing and the pump may be controlled to vary the flowrate based on elapsed time or measured flowrate of the fluid to vary the temperature of the fluid. Alternatively in each embodiment both the power of the heating means and the flowrate of the pump may be controlled based on elapsed time or measured flowrate of the fluid to vary the temperature of the fluid.

[0027] A temperature of water being pumped towards the inlet of the brewing chamber may alternatively or additionally refer to a temperature of water being pumped into and / or through the container and / or through the inlet of the brewing chamber. In view of the typically relatively small volumes of water between such sites in relation to typical flow rates, it shall be appreciated by the skilled person that such water temperatures will normally amount to approximately the same temperature. Thus, possible sites where such a temperature may be observed, e.g. in a test bench setting, may range from just downstream from the heating means to the inlet of the brewing chamber, or to just upstream of the container or even within the brewing chamber. In a practical embodiment a temperature sensor will be located close or at an outlet of the heating means.

[0028] The invention will now be discussed further with reference to the attached non limiting drawings wherein:

[0029] Figure 1 shows schematic an embodiment of a system according to the invention comprising an embodiment of a beverage brewing machine according to the invention loaded with a container to carry out a method according to the invention;

[0030] Figure 2 shows schematic a temperature-time diagram wherein the temperature is a temperature of water at position P in Figure 1 during use of the beverage brewing machine with a first type container according to figure 1;

[0031] Figure 3A-1 shows a sideview of a beverage collected in a cup wherein the beverage is prepared according to the invention;

[0032] Figure 3A-2 shows a top view of the beverage shown in figure 3A-1;

[0033] Figure 3B-1 shows a sideview of a beverage collected in a cup wherein the beverage is prepared in accordance with a prior art method; Figure 3B-2 shows a top view of the beverage shown in figure 3B-1; and

[0034] Figure 4 shows a capsule of the first type and a capsule of the second type.

[0035] In figure 1 a system according to the invention is provided with reference number 1. The system is provided with a beverage preparation machine 2 for preparing a beverage from a container 4 filled with an ingredient, in this example ground coffee 6. The machine 2 comprises a brewing chamber 8 having an inlet 10 and an outlet 12. Furthermore a spout 13 is provided for collecting a beverage flowing through the outlet 12.

[0036] The machine further comprises a pump 14 and a fluid connection 16 extending between an outlet side of the pump and the inlet 10. The machine comprises in this example a reservoir 18 which can be filled with a fluid, in this example water, and a further fluid connection 20 extending between the reservoir and an inlet side of the pump 14. Heating means 17 are provided for heating a fluid flowing through the fluid connection 16.

[0037] The machine is further provided with a control circuitry 21 for controlling via a control line 21a the pump 14 and for controlling via a control line 21b the heating means 17. Also the machine comprises in this example a control panel 22 for providing instructions to the control circuitry by a user. A flowmeter 15 is provided to measure a flowrate of the fluid flowing towards the inlet 10 of the brewing chamber and for providing via control line 15a a signal to the control circuitry which signal represents the measured flowrate. In this case the flowmeter 15 measures the flowrate of fluid flowing through the further fluid connection 20. This equals the flowrate of fluid flowing through the fluid connection 16 towards the inlet 10. Alternatively the flowmeter 15 could have been positioned stream upwards of the pump to measure the flowrate of fluid flowing through the fluid connection 16. Also a temperature sensor 19 is provided to measure the temperature of the fluid in fluid connection 16. The temperature sensor 19 provides via a control line 19a a signal to the control circuitry which signal represents the measured temperature. The temperature sensor is positioned close to an outlet of the heating means so that the observed temperature will be close to the temperature of the water which flows through the container.

[0038] In this example the brewing chamber 8 comprises an enclosing member 23 for being loaded with the container 4 and a plate 24 for closing the enclosing member, the plate being provided with relief elements 26 for opening the container on its outlet side under the influence of fluid pressure in the container. In this example the outlet 12 is formed by a plurality of openings in the plate. The enclosing member 23 is provided with cutting means 30 for opening the container at its inlet side 32. The inlet side and the outlet side of the capsule are defined to be on the outside of the capsule.

[0039] In this example the container 4 is a well-known capsule 4 comprising a capsule body 34 sealed with a lid 36 of the capsule. The capsule body 34 comprises in this example a base 38, a sidewall 40 and a flange 42. The lid 36 is sealed to the flange 42 wherein the base 38 forms the inlet side 32 of the capsule and the lid 36 forms the outlet side 28 of the capsule. The capsule body may be made from a metal such as aluminium, an aluminium alloy, tin, stainless steel etc. The body may also be made from a biodegradable material or a plastic. Laminates comprising combinations of at least two of a metal layer, biodegradable layer and a plastic layer are also not ruled out. The lid may also be made from the same selection of materials as discussed for the capsule body. In this example the capsule body is made from aluminium, optionally provided with a lacquer layer. The lid is made from aluminium. Optionally the body and / or the lid is provided with a lacquer layer. The lid is sealed to the capsule body to provide an hermetically sealed capsule.

[0040] In this example the enclosing member 23 and the plate 24 can be moved away from each other for positioning the container in the enclosing member 22. Subsequently the enclosing member and the plate can be moved towards each other. As a result the cutting means will cut open the base 38 of the container. The enclosing member will provide a fluid sealing contact with the flange of the container in a known manner. Also the plate including its relief elements may contact the lid of the container (prior to brewing or during brewing) if the plate and the enclosing member have been moved towards each other to form a closed brewing chamber comprising the container 4. The opening and closing of the brewing chamber may be performed manually in a known manner, for example by means of moving a pivotable lever which is mechanically connected to a mechanical closing mechanism. Alternatively opening and closing of the brewing chamber may be carried out by means of an electromotor actuated by the control circuitry 21 if for example a button of the control panel 22 is operated. The enclosing member may be provided with well-known hydraulic closing means for (further) closing the brewing chamber by (further) moving a free edge of the enclosing member (the edge of the enclosing member which faces the plate) and the plate towards each other. Such a hydraulic closing means is known from EP 2068684 Al and incorporated by reference in this application. The working of the machine for preparing a beverage is as follows.

[0041] In a step (a) the container 4 is placed into the brewing chamber as discussed above such that the container is positioned in a fluid path extending in the brewing chamber from the inlet to the outlet;

[0042] In a step (b), as discussed above, at least one opening in the container is provided on an inlet side of the container if the container at its inlet side prior to step (a) is closed. The opening in the base of the container is obtained by means of the cutting means 30 upon closing of the brewing chamber as discussed above.

[0043] In a step (c) the control circuitry controls the pump via the control line 21a such that water is fed under pressure by means of the pump and via the further fluid connection 10, the fluid connection 16 and the inlet towards the inlet of the brewing chamber. At the same time the control circuitry controls the heating means 20 via the control line 21b based on the information received via control lines 15a, 19a respectively. Water which flows through the fluid connection is heated by the heating means. The heated water flows towards the inlet of the brewing chamber and thereby into the container. If the lid of the container 4 is closed the lid will subsequently tear open on the relief elements under influence of the water pressure in the container. Thereafter the heated water will flow through the container and the beverage is formed through interaction between the ingredient and the water.

[0044] In a step (d) the beverage which flows out of the container is collected by means of the brewing chamber and flows through the outlet and the spout 13. The beverage is received in a cup.

[0045] In this example the control circuitry calculates at any moment in time the amount of water which has flown through the further fluid connection 20 at the position of the flowmeter during preparing a beverage. This calculation involves an integration in time of the measured flowrate. At the same time the control circuitry receives the information about the measured temperature of the water.

[0046] In step (c) the control circuitry controls the heating means and the pump based on the calculated amount of water which has flown through the fluid connection 16 and the measured temperature as follows. During a first time interval 1-1 a first predetermined amount of water is pumped through the fluid connection such that the temperature of the water which is pumped towards the inlet of the brewing chamber has a temperature in a first range of 85-98 degrees Celsius, preferably 88-96 degrees Celsius. During a second time interval 1-2 a second predetermined amount of the water which is pumped towards the inlet of the brewing chamber has a temperature in a second range of 60-80 degrees Celsius, preferably 70-76 degrees Celsius wherein the first time interval precedes the second time interval. An example is shown in figure 2. The control of the temperature of the pumped water is carried out in this example by means of the control circuitry which controls the heating power of the heating means in response to the temperature as measured by the temperature sensor 19 in a so-called well known control-loop (feed-back control loop). In figure 2 it is shown that the temperature T of the water which is fed towards the inlet of the brewing chamber during the first time interval 1-1 is in the first range R1 of 85-98 degrees Celsius. It is also shown in figure 2 that the temperature T of the water which is fed towards the inlet of the brewing chamber during the second time interval 1-2 is in the second range R2 of 60-80 degrees Celsius. The first time interval 1-1 precedes the second time interval 1-2.

[0047] In this example the control circuitry also controls the pump and the heating means such that an end of the first time interval I- 1 coincides with a beginning of a third time interval 1-3 and wherein an end of the third time interval 1-3 coincides with a beginning of the second time interval wherein during the third time interval a third predetermined amount of fluid is pumped towards the inlet of the brewing chamber. The temperature of the fluid which is pumped towards the inlet of the brewing chamber is controlled by means of the control circuitry to be lowered to become within the second range. As explained the control of the temperature of the pumped water is carried out in this example by means of the control circuitry which controls the heating power of the heating means in response to the temperature as measured by the temperature sensor 19 in a so-called well known control-loop (feed-back control loop).

[0048] During the third time interval the temperature of the fluid which is pumped towards the inlet of the brewing chamber is controlled to be within a third range R3 wherein an upper boundary of the third range R3 equals an upper boundary of the first range R1 (in this example 98 degrees Celsius) and a lower boundary of the third range R3 equals a lower boundary of the second range R2 (in the example 60 degrees). This means that the lowering of the temperature of the fluid which is pumped towards the inlet of the brewing chamber during the third time interval cannot be such that although at the beginning of the third time interval 1-3 said temperature lies within the first range R1 and at the end of the third time interval 1-3 said temperature lies within the second range R2, during the third time interval said temperature undergoes fluctuation wherein the temperature momentarily is above the first range and / or below the second range. Thus lowering of the temperature of the fluid from being in the first range to being in the second range can occur gradually in the third time interval. This can for example be realised by decreasing the amount of power generated by the heating means from a first level which is used in the first time interval to a second level which is used in the third and second time interval. In the example the control circuitry thus controls the heating means based on the measured temperature to obtain the lowering of the temperature during the third time interval 1-3 as described. The result will be that the temperature lowers in the third time interval to a level which lies in the second range.

[0049] It is noted that basically in the example a first predetermined amount of water is pumped, subsequently a second predetermined amount of water is pumped and subsequently a third predetermined amount of water is pumped for preparing the beverage. The length of the first time interval follows from the flowrate of the pump in combination with the predetermined first amount of water. Also the length of the second and third time interval follows from the flowrate of the pump and the second and third predetermined amount of water respectively. Thus in this example control by means of the control circuitry is based on the amount of fluid which is pumped. Of course this amount of fluid which is pumped can also be determined by the control circuitry based on elapsed time if the flowrate is fixed and known. In this example the amount of fluid which has been pumped is however determined by means of the flowmeter 15. In this example the first predetermined amount of water VI is 15 ml, the second predetermined amount of water V2 is 20 ml and the third predetermined amount of water V3 is also 20 ml. Also in this example the flowrate of the pump during brewing is fixed and amounts to 2 ml / sec. This means that in this example the length of the first time interval I- 1 will be 7.5 sec, the length of the second time interval 1-2 will be 10 seconds and the length of the third time interval 1-3 will be 10 seconds.

[0050] As explained the pump in the example operates with constant power during the first, second and third time interval so that the temperature regulation in this example is carried out by varying the amount of heat generated by the heating means under the control of the control circuitry.

[0051] It is noted however that the temperature regulation of the water fed towards the inlet of the brewing chamber (and thereby the size of the amounts VI, V2 and V3) can additionally be controlled by varying the flow rate of the water through the fluid connection. If the flowrate increases said temperature will decrease because the water in the reservoir 18 will be at room temperature. The flowrate can be controlled by varying the power submitted to the pump under the control of the control circuitry 21. The flowrate is measured by the flowmeter 15 and the control circuitry can control the flowrate to a desired level by controlling the pump in response to the measured flowrate. It is even possible that said temperature of the pumped water is only controlled by means of the control circuitry by varying the flowrate while the amount of heat generated by the heating means and fed towards the water in the fluid connection remains constant. In figure 2 a specific control of the temperature T of the fluid submitted towards the inlet of the brewing chamber is shown.

[0052] The beverage which is collected in a cup from the spout 13 has a crema layer 50A as shown in figure 3A. It shows that the crema layer is relatively thick (thickness indicated with TA). It is a fine bubbled crema layer comprising bubbles 52A. It also has a clear brown colour. Figure 3B shows a beverage collected in a cup in a method according to the prior art wherein the temperature ranges R2 and R3 are the same as R1 (85-98 degrees Celsius). The crema layer 50B is less thick (thickness indicated with TB) in Figure 3B than in Figure 3A. The crema layer 50B is a fine bubbled crema layer comprising bubbles 52B. The largest size of the bubbles 52B in Figure 3B seem somewhat smaller than the largest size of the bubbles 52 A in Figure 3 A.

[0053] It is noted that in accordance with the invention other ranges Rl, R2 and R3 and / or other sizes for the amounts VI, V2 and V3 and / or other lengths of the first, second and third time intervals 1-1, 1-2 and 1-3 may be used. Some boundaries of variations which are preferred will be discussed.

[0054] Preferably the control circuitry is arranged to control the pump and / or the heating means such that in the third time interval a third predetermined amount of the fluid is pumped towards the inlet of the brewing chamber, wherein preferably the third predetermined amount is fixed, more preferably 15-25ml, most preferably 20 ml. In that case the first and second amounts may be predetermined to have other values depending on the type of beverage (ristretto, espresso, lungo, etc) to be prepared.

[0055] Preferably the third predetermined amount of water V3 remains the same (in this example 20 ml). The reason is that the third predetermined amount of water is only needed for lowering the temperature of the water during brewing so that it does not depend on the type of beverage prepared.

[0056] The control circuitry may for example be arranged to control the pump and / or the heating means such that an amount of the beverage prepared corresponds with any one of the following types: a ristretto, a double ristretto, an espresso, a double espresso, a lungo and a double lungo. The following definitions may apply: a ristretto ranges from 35-45 ml beverage, a double ristretto ranges from 62-78 ml beverage, an espresso ranges from 50-67 ml beverage, a double espresso ranges from 85- 115 ml beverage, a lungo ranges from 105-145 ml beverage and a double lungo ranges from 190-250 ml beverage.

[0057] The control circuitry may be arranged to control the pump and / or the heating means such that the (first predetermined) amount of the fluid which is pumped in the first time interval divided by the (second predetermined) amount of the fluid which is pumped in the second time interval lies in the range of 0.05-1.

[0058] The control circuitry may also be arranged to control the pump and / or the heating means such that the (third predetermined) amount of the fluid which is pumped in the third time interval divided by the (second predetermined) amount of the fluid which is pumped in the second time interval is in the range of 0.05-2.

[0059] Furthermore the control circuitry may be arranged to control the pump and / or the heating means such that the (second predetermined) amount of the fluid which is pumped in the second time interval plus the (third predetermined) amount of the fluid which is pumped in the third time interval is larger than the (first predetermined) amount of the fluid which is pumped in the first time interval.

[0060] Also the control circuitry may be arranged to control the pump and / or the heating means such that the (second predetermined) amount of the fluid which is pumped in the second time interval plus the (third predetermined) amount of the fluid which is pumped in the third time interval provides a first number, which first number divided by the (first predetermined) amount of the fluid which is pumped in the first time interval is in the range of 1-25.

[0061] In the example the control circuitry controls the pump and the heating means such that the length of the second time interval 1-2 is greater than the length of the first time interval 1-1.

[0062] It also holds in this example that the control circuitry controls the pump and the heating means such that the length of the second time interval divided by the length of the first time interval lies in the range of 1.5-5.

[0063] Preferably the control circuitry controls the pump and the heating means such that the length of the third time interval divided by the length of the second time interval is in the range of 0.5- 1.5.

[0064] Also preferably the control circuitry controls the pump and the heating means such that the first time interval 1-1 has a length of 5-15 s.

[0065] Furthermore it is preferred that the control circuitry controls the pump and the heating means such that the second time interval 1-2 has a length of at least 20 seconds.

[0066] More specifically it is preferred that the control circuitry controls the pump and the heating means such that the second time interval has a length of 20-60 seconds.

[0067] Also it is preferred that the control circuitry is arranged to control the pump and the heating means such that the third time interval is in the range of 15-30 seconds.

[0068] Furthermore it is preferred that the control circuitry is arranged to control the pump and the heating means such that the amount of the beverage which is prepared is 20-400 ml, preferably 25-90 ml.

[0069] In the above example a single size capsule 4 can be loaded towards the inlet of the brewing chamber. The brewing chamber may however also be of a type which can be loaded with different sized capsules. Such a loading chamber and beverage machine is for example known from WO 2018 / 026272 which document is incorporated by reference. Thus the brewing chamber may be arranged to be selective being loaded with a capsule of a first type 4 and a capsule of a second type 4’; see figure 4. The capsule of the first type and the capsule of the second type each have in the example such a shape that each capsule has a largest diameter D, D’ at its outlet side. Also in the example, the outer volume of the capsule of the second type is larger than the outer volume of the capsule of the first type. The largest diameter D’ of the capsule of the second type is larger than a largest diameter D of the capsule of the first type. Further an inner amount of the capsule of the second type is larger than an inner amount of the capsule of the first type and wherein preferably the capsule of the first type and the capsule of the second type have a similar shape. The machine may comprise at least one sensor for generating at least one signal which indicates whether a capsule of the first type or a capsule of the second type is present in the brewing chamber, wherein, in use, the signal is submitted to the control circuitry for selecting at least the first predetermined amount of water, the second predetermined amount of water and the third predetermined amount of water. Again the third predetermined amount of water may be the same for each type of beverage prepared wherein only the first and / or the second predetermined amounts of water depend on the type of beverage prepared. In case capsule 4 as shown in figure 1 is the first type of capsule and the second type of capsule is larger than the capsule as shown in figure 1, it may for example be that the control circuitry makes the first predetermined amount of water V 1 and / or, the second predetermined amount of water V2 larger so that with the same flowrate in fluid connection 16 more beverage is brewed by means of the larger second type of capsule. Preferably the third predetermined amount of water V3 remains the same (in this example 20 ml). The reason is that the third predetermined amount of water is only needed for lowering the temperature of the water during brewing.

[0070] It is noted that the at least one signal generated by the at least one sensor may be such that it is only generated if a capsule of the second type is detected. If no capsule of the second type is detected by means of the at least one sensor ( so that the at least one signal is not generated) it may be assumed that the machine is loaded with a capsule of the first type if a user pushes a button to star brewing the beverage. This also falls under the wording that the at least one signal indicates (by means of its presence or absence) whether a capsule of the first type or a capsule of the second type is present in the brewing chamber. Alternatively it is also possible that the at least one signal generated by the at least one sensor can indicate the fact that a capsule of the first type or a capsule of the second type is loaded in the brewing chamber (and thus that the brewing chamber is not empty) in combination with information about whether a capsule of the first type or a capsule of the second type is loaded in the brewing chamber. In that case the at least one signal can also indicate a status wherein the brewing chamber is empty. In that case the control unit may be arranged such that if the at least one sensor detects that the brewing chamber is empty and a user operates a button for preparing a beverage the pump is not activated.

[0071] In the example of figure 1 the container 4 is in the form of a coffee capsule. The container may however also be in the form of a coffee pad. The shape of the interior of the brewing chamber will then be adapted to hold the coffee pad. If the coffee pad is made from materials so that it is hermitically sealed the brewing chamber can be arranged with well-known opening means for opening a coffee pad on an inlet side of the pad if the brewing chamber is closed. The brewing chamber may also be provided with well-known opening means for opening an outlet side of the pad if the brewing chamber is closed. Alternatively the brewing chamber may also be provided with well-known opening means for opening an outlet side of the pad if water under pressure is submitted towards the inlet of the coffee pad so that for example an outer face of the pad is pushed against cutting elements of the brew chamber so that the pad tears open. It is however also possible that the container is in the form of a well-known paper coffee pad.

[0072] In that case the shape of the interior of the brewing chamber will then be adapted to hold the paper coffee pad. Because the paper coffee pad is already open, the brewing chamber need not be provided with opening means. In the example the sensor 19 measures the temperature of the water which is submitted to the inlet of the brewing chamber. In practice this will be about the temperature of the water which flows through the container.

[0073] Also it is possible that the temperature of the water which flows through the container is calculated (by means of the control circuitry) from the temperature measured by means of the sensor 19. The inverse is also true.

[0074] Thus if a desired temperature for the water should be flowing through the container is known, it is also possible to calculate the temperature of the water which should be measured by the sensor to obtain this desired temperature of water flowing through the container. In this example these temperatures are taken to be the same. Also if in this application reference is made to the temperature of water which is submitted towards the inlet of the brewing chamber this may also mean to be the temperature of the water which flows through the container. Also the positions of the pump 14 and the heating means 17 may be interchanged so that the fluid which enters the pump is heated first by the heating means. In the above example the fluid used is still water. However other fluids such as sparkling water, slightly salted water etc. may also be used.

Claims

CLAIMS1. A method for preparing a coffee beverage from a container filled with an ingredient such as ground coffee using a container-based singleserve beverage making machine comprising a brewing chamber having an inlet and an outlet, a pump, a fluid connection extending between the pump and the inlet and heating means for heating a fluid, such as water, which, in use, is pumped to the inlet of the brewing chamber, the method comprising the steps of:(a) placing the container into the brewing chamber such that the container is positioned in a fluid path extending in the brewing chamber from the inlet to the outlet;(b) providing at least one opening in the container on an inlet side of the container if the container at its inlet side prior to step (a) is closed;(c) feeding the fluid under pressure by means of the pump and via the fluid connection and the inlet towards and into the container so that the fluid which is heated by the heating means flows through the container and the beverage is formed through interaction between the ingredient and the fluid; and(d) collecting the beverage which flows out of the container by means of the brewing chamber so that it flows through the outlet, characterised in that the fluid which is pumped towards the inlet of the brewing chamber in a first time interval has a temperature in a first range of 85-98 degrees Celsius, preferably 88-96 degrees Celsius and that the fluid which is pumped towards the inlet of the brewing chamber in a second time interval has a temperature in a second range of 60-80 degrees Celsius, preferably 70-76 degrees Celsius wherein the first time interval precedes the second time interval.

2. Method according to claim 1, wherein an end of the first time interval coincides with a beginning of a third time interval and wherein an end of the third time interval coincides with a beginning of the second time interval wherein during the third time interval the temperature of the fluid which is pumped towards the inlet of the brewing chamber is lowered to become within the second range.

3. Method according to claim 2, wherein during the third time interval the temperature of the fluid which is pumped towards the inlet of the brewing chamber is within a third range wherein an upper boundary of the third range equals an upper boundary of the first range and a lower boundary of the third range equals a lower boundary of the second range.

4. Method according to claim 2 or 3 wherein in the third time interval a third predetermined amount of the fluid is pumped towards the inlet of the brewing chamber, wherein the third predetermined amount is preferably fixed, more preferably 15-25ml, most preferably 20 ml.

5. Method according to any preceding claim, wherein in the first time interval a first predetermined amount of the fluid is pumped towards the inlet of the brewing chamber.

6. Method according to any preceding claim, wherein in the second time interval a second predetermined amount of the fluid is pumped towards the inlet of the brewing chamber.

7. Method according to claims 5 and 6, wherein the first predetermined amount of the fluid divided by the second predetermined amount of the fluid lies in the range of 0.05-1.

8. Method according to claims 4 and 6, wherein the third predetermined amount of the fluid divided by the second predetermined amount of the fluid is in the range of 0.05-2 .

9. Method according to at least claims 4-6, wherein the second predetermined amount of the fluid plus the third predetermined amount of the fluid is larger than the first predetermined amount of the fluid.

10. Method according to at least claims 4-6, wherein the second predetermined amount of the fluid plus the third predetermined amount of the fluid provides a first number, which first number divided by the first predetermined amount of the fluid is in the range of 1-25.

11. Method according to any preceding claim wherein an amount of the beverage prepared corresponds with any one of a ristretto, a double ristretto, an espresso, a double espresso, a lungo and a double lungo.

12. Method according to claim 11, wherein a ristretto ranges from 35- 45 ml beverage, a double ristretto ranges from 62-78 ml beverage, an espresso ranges from 50-67 ml beverage, a double espresso ranges from 85- 115 ml beverage, a lungo ranges from 105-145 ml beverage and a double lungo ranges from 190-250 ml beverage.

13. Method according to any preceding claim wherein the container is a coffee pad or a coffee capsule.

14. A beverage brewing machine for preparing a coffee beverage from a container filled with an ingredient such as ground coffee, the machine comprising a brewing chamber, which, in use, is filled with the container, the brewing chamber having an inlet and an outlet, a pump, a fluidconnection extending between the pump and the inlet, heating means for heating fluid, such as water, which, in use, is pumped to the inlet of the brewing chamber and a control circuitry for controlling the pump and the heating means, wherein the machine is arranged for, in use, feeding the fluid under pressure by means of the pump and via the fluid connection and the inlet towards and into the container so that the fluid which is heated by the heating means flows through the container and the beverage is formed through interaction between the ingredient and the fluid; and collecting the beverage which flows out of the container by means of the brewing chamber so that it flows through the outlet, characterised in that the control circuitry is arranged to control the pump and / or the heating means such that, in use, the fluid which is pumped towards the inlet of the brewing chamber in a first time interval has a temperature in a first range of 85-98 degrees Celsius, preferably 88-96 degrees Celsius and that the fluid which is pumped towards the inlet of the brewing chamber in a second time interval has a temperature in a second range of 60-80 degrees Celsius, preferably 70-76 degrees Celsius wherein the first time interval precedes the second time interval.

15. Machine according to preceding claim 14, wherein the control circuitry is arranged to control the pump and / or the heating means such that an end of the first time interval coincides with a beginning of a third time interval and wherein an end of the third time interval coincides with a beginning of the second time interval wherein during the third time interval the temperature of the fluid which is pumped towards the inlet of the brewing chamber is lowered to become within the second range.

16. Machine according to claim 14 or 15, wherein the control circuitry is arranged to control the pump and / or the heating means such that during the third time interval the temperature of the fluid which is pumpedtowards the inlet of the brewing chamber is within a third range wherein an upper boundary of the third range equals an upper boundary of the first range and a lower boundary of the third range equals a lower boundary of the second range.

17. Machine according to claim 15 or 16 wherein the control circuitry is arranged to control the pump and / or the heating means such that in the third time interval a third predetermined amount of the fluid is pumped towards the inlet of the brewing chamber, wherein preferably the third predetermined amount is fixed, more preferably is 15-25ml, most preferably is 20 ml.

18. Machine according to any preceding claim 14-17, wherein the control circuitry is arranged to control the pump and / or the heating means such that in the first time interval a first predetermined amount of the fluid is pumped towards the inlet of the brewing chamber.

19. Machine according to any preceding claim 14-18, wherein the control circuitry is arranged to control the pump and / or the heating means such that in the second time interval a second predetermined amount of the fluid is pumped towards the inlet of the brewing chamber.

20. Machine according to claims 18 and 19, wherein the control circuitry is arranged to control the pump and / or the heating means such that the first predetermined amount of the fluid divided by the second predetermined amount of the fluid lies in the range of 0.05-1.

21. Machine according to claims 17 and 19, wherein the control circuitry is arranged to control the pump and / or the heating means such that the third predetermined amount of the fluid divided by the secondpredetermined amount of the fluid is in the range of 0.05-2 .

22. Machine according to at least claims 17-19, wherein the control circuitry is arranged to control the pump and / or the heating means such that the second predetermined amount of the fluid plus the third predetermined amount of the fluid is larger than the first predetermined amount of the fluid.

23. Machine according to at least claims 17-19, wherein the control circuitry is arranged to control the pump and / or the heating means such that the second predetermined amount of the fluid plus the third predetermined amount of the fluid provides a first number, which first number divided by the first predetermined amount of the fluid is in the range of 1-25.

24. Machine according to any preceding claim 14-23 wherein the control circuitry is arranged to control the pump and / or the heating means such that an amount of the beverage prepared corresponds with any one of a ristretto, a double ristretto, an espresso, a double espresso, a lungo and a double lungo.

25. Machine according to claim 24, wherein a ristretto ranges from 35- 45 ml beverage, a double ristretto ranges from 62-78 ml beverage, an espresso ranges from 50-67 ml beverage, a double espresso ranges from 85- 115 ml beverage, a lungo ranges from 105-145 ml beverage and a double lungo ranges from 190-250 ml beverage.

26. Machine according to any preceding claim 14-25, wherein the container is a coffee pad or a coffee capsule.

27. Machine according to any preceding claim 14-26, wherein the container is in the form of a capsule and the brewing chamber comprises an enclosing member for being loaded with the container and a plate for closing the enclosing member, the plate being provided with relief elements for opening the container on its outlet side under the influence of fluid pressure in the container and the enclosing member being provided with cutting means for opening the container at its inlet side.

28. Machine according to any preceding claim 14-27, wherein the container is in the form of a capsule and wherein the brewing chamber is arranged to selective being loaded with a capsule of a first type and a capsule of a second type wherein the capsule of the second type has an outer volume which is larger than an outer volume of the capsule of the first type wherein an inner volume of the capsule of the second type is larger than an inner volume of the capsule of the first type and wherein preferably the capsule of the first type and the capsule of the second type have a similar shape and wherein preferably the capsule of the first type has such a shape that it comprises a largest diameter at its outlet side and wherein preferably the capsule of the second type has such a shape that it comprises a largest diameter at its outlet side wherein preferably said largest diameter of the capsule of the second type is larger than said largest diameter of the capsule of the first type.

29. Machine according to claim 28, wherein it comprises at least one sensor for generating at least one signal which indicates whether a capsule of the first type or a capsule of the second type is present in the brewing chamber, wherein, in use, the signal is submitted to the control circuitry for selecting at least the amount of fluid pumped in the first time interval and / or the amount of fluid pumped in the second time interval and / or optionally the amount of fluid pumped in the third time interval as afunction of at least the at least one signal wherein preferably the at least one signal generated also indicates the presence of a capsule of the first type and the presence of a capsule of the second type in the brewing chamber.

30. System comprising a machine according to any preceding claim 14- 29 and a container according to any preceding claim 14-29.

31. System according to claim 30 wherein the container is in the form of a capsule comprising a container body sealed with a lid wherein the container body comprises a base, a sidewall and a flange wherein the lid is sealed to the flange wherein the base forms the inlet side of the capsule and the lid forms the outlet side of the capsule.

32. System according to claim 31 wherein the system is arranged, in use, to pierce at least one opening in the base for opening the capsule at its inlet side and to tear the lid open under the influence of fluid pressure in the capsule for opening the capsule at its outlet side.

33. System according to claim 31 or 32, wherein the enclosing member is arranged, in use, to pierce at least one opening in the base for opening the capsule at its inlet side and wherein the plate is arranged to tear the lid open under the influence of fluid pressure in the capsule for opening the capsule at its outlet side.

Images