Single Serve Coffee Capsule Textile Fabric Filtration
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Solution Overview
Problem
Existing portion capsules for coffee drinks face challenges in producing uniform coffee volumes with sensory-perfect crema-free drinks, particularly for volumes over 80 ml, as they often result in bitter or sour tastes due to the extraction of undesirable flavor components, and current systems provide disproportionate beverage yields with fixed packaging volumes.
Innovation Solution
The use of a portion capsule with a textile fabric having specific air permeability and basis weight, combined with varying roasting levels, grinding degrees, and coffee amounts, allows for adjustable beverage volumes and sensory quality, preventing crema formation by optimizing brewing pressure and extraction efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the amount of ground coffee is increased to obtain desired beverage volume, then beverage volume is improved, but undesirable flavor components are flushed out leading to bitter and sour taste
Solution Approach 1:
The patent changes multiple parameters simultaneously: coffee amount (4-11g), particle size (D[4.3] value 200-800 μm), and roasting level (color value 20-170) to optimize the extraction process. This coordinated parameter adjustment allows achieving desired beverage volumes while preventing over-extraction of undesirable flavor components by finding the optimal balance point for each parameter combination.
2Productivity
If the coffee particles are ground finer to increase extraction efficiency, then extraction efficiency is improved, but pressure in the extraction space increases leading to additional extraction of undesirable ingredients
Solution Approach 1:
The patent establishes an optimal particle size range (D[4.3] value 200-800 μm) that balances extraction efficiency with pressure control. This parameter optimization ensures sufficient surface area for efficient extraction while preventing excessive pressure buildup that would extract undesirable bitter and sour components from the coffee grounds.
3Productivity
If brewing pressure is increased to improve extraction, then extraction efficiency is improved, but crema is formed which is undesirable for certain coffee drinks
Solution Approach 1:
The patent optimizes the brewing pressure parameter within a specific range (6-15 bar) to achieve efficient extraction of desirable coffee components while preventing the formation of crema. This pressure optimization, combined with controlled particle size and coffee amount, ensures that extraction occurs without generating the emulsion foam characteristic of crema.
4Quantity of substance
If the beverage volume is increased beyond 150 ml, then beverage volume is improved, but over-extraction occurs leading to bitter and sour taste
Solution Approach 1:
The patent coordinates multiple parameters including coffee amount (4-11g), particle size (D[4.3] value 200-800 μm), and brewing pressure (6-15 bar) to achieve optimal extraction for larger beverage volumes (80-350 ml). This multi-parameter optimization prevents over-extraction and the associated bitter and sour flavors even when preparing larger volumes of coffee.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution enables the production of sensory-perfect coffee drinks with variable volumes between 80 ml and 350 ml, ensuring consistent taste and crema-free beverages by coordinating the coffee's roasting level, grinding degree, and amount within the capsule, improving yield and sensory properties.
Implementation Method 1
a textile fabric and a beverage substance are arranged, the beverage substance being stored in the portion capsule and for extraction in the portion capsule through the textile fabric by means of pressurized hot water
Implementation Method 2
extraction in the portion capsule through the textile fabric by means of pressurized hot water
Data Source
AI summary
The invention relates to a single serve capsule for producing a coffee beverage. The single serve capsule has a capsule base body, in which a textile fabric and a beverage substance are arranged, said beverage substance being provided in the single serve capsule in order to be stored and to be extracted from said capsule through the textile fabric by means of pressurised hot water. The beverage substance is substantially in powder form and comprises roasted, ground coffee, and the textile fabric has a mass per unit area of at least 100 g/m2.