U.S. patent application number 14/648274 was filed with the patent office on 2015-11-05 for single serve capsule for producing coffee beverages with and without crema.
The applicant listed for this patent is K-FEE SYSTEM GMBH. Invention is credited to Gunter EMPL, Wolfgang EPPLER, Andre THROM.
Application Number | 20150314952 14/648274 |
Document ID | / |
Family ID | 49681014 |
Filed Date | 2015-11-05 |
United States Patent
Application |
20150314952 |
Kind Code |
A1 |
EMPL; Gunter ; et
al. |
November 5, 2015 |
SINGLE SERVE CAPSULE FOR PRODUCING COFFEE BEVERAGES WITH AND
WITHOUT CREMA
Abstract
This 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, the roasted coffee having a colour value from 50 to
150.
Inventors: |
EMPL; Gunter; (Bergisch
Gladbach, DE) ; EPPLER; Wolfgang; (Bergisch Gladbach,
DE) ; THROM; Andre; (Koln, DE) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
K-FEE SYSTEM GMBH |
Bergisch Gladbach |
|
DE |
|
|
Family ID: |
49681014 |
Appl. No.: |
14/648274 |
Filed: |
November 25, 2013 |
PCT Filed: |
November 25, 2013 |
PCT NO: |
PCT/EP2013/074652 |
371 Date: |
May 29, 2015 |
Current U.S.
Class: |
426/115 |
Current CPC
Class: |
B65D 85/8043 20130101;
A23F 5/08 20130101; B65D 65/466 20130101 |
International
Class: |
B65D 85/804 20060101
B65D085/804 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 30, 2012 |
DE |
10 2012 111 685.7 |
Claims
1. A single serve capsule for producing a coffee beverage, wherein
the single serve capsule has a capsule base body in which a textile
fabric and a beverage substance are arranged, wherein the beverage
substance is provided for storage in the single serve capsule and
for extraction in the single serve capsule through the textile
fabric by means of pressurized hot water, wherein the beverage
substance is present in the single serve capsule in an amount in
the range from 1 to 20 g; wherein the beverage substance is
substantially pulverulent, comprises roasted, ground coffee which
in the dry state has a D[4,3] value in the range from 150 to 550
.mu.m; wherein the roasted, ground coffee has a color value in the
range from 50 to 150; and wherein the textile fabric has a weight
per unit area in the range from 10 to 2500 g/m.sup.2.
2. The single serve capsule as claimed in claim 1, wherein the
textile fabric has an air permeability in the range from 50 to 4000
l/(m.sup.2s).
3. The single serve capsule as claimed in claim 1, wherein the
beverage substance is present in the single serve capsule in an
amount in the range from 4 to 11 g.
4. The single serve capsule as claimed in claim 1, wherein the
beverage substance is substantially pulverulent, comprises roasted,
ground coffee which in the dry state has a D[4,3] value in the
range from 200 to 500 .mu.m.
5. The single serve capsule as claimed in claim 1, wherein the
capsule base is partially open or closed.
6. The single serve capsule as claimed in claim 1, wherein the
textile fabric has an air permeability in the range from 100 to 600
l/(m.sup.2s).
7. The single serve capsule as claimed in claim 6, wherein the
textile fabric has a weight per unit area in the range from 400 to
1500 g/m.sup.2.
8. The single serve capsule as claimed in claim 6, wherein the
capsule base is partially open.
9. The single serve capsule as claimed in claim 6, wherein the
coffee beverage does not have a crema.
10. The single serve capsule as claimed in claim 1, wherein the
textile fabric has an air permeability in the range from 1800 to
2200 l/(m.sup.2s).
11. The single serve capsule as claimed in claim 10, wherein the
textile fabric has a weight per unit area in the range from 20 to
120 g/m.sup.2.
12. The single serve capsule as claimed in claim 10, wherein the
capsule base is closed.
13. The single serve capsule as claimed in claim 10, wherein the
coffee beverage has a crema.
14. The single serve capsule as claimed in claim 1, wherein the
achievable beverage volume is in the range from 20 to 170 ml.
15. (canceled)
Description
[0001] The invention relates to a single serve capsule for
producing a coffee beverage, wherein the single serve capsule has a
capsule base body in which a textile fabric and a beverage
substance are arranged, wherein the beverage substance is provided
for storage in the single serve capsule and for extraction in the
single serve capsule through the textile fabric by means of
pressurized hot water, wherein the beverage substance is
substantially pulverulent and comprises roasted, ground coffee,
wherein the roasted, ground coffee has a color value in the range
from 50 to 150.
[0002] Beverage preparations that are divided into portions in
capsule or pad systems are generally known from the prior art. For
example, generic single serve capsules for preparation of coffee
and espresso are disclosed in documents EP 1792850 B1, EP 1344722
A1 and US 2003/0172813 A1. In addition, reference is made to the
documents DE 102010034206, WO 2012/010317, WO 2012/038063 and DE
102011010534.
[0003] Single serve capsules for producing a beverage are
preferably frustoconical or cylindrical and are produced, for
example, from a deep-drawn plastic film or in a plastics injection
molding process. They customarily have an open filling side having
a flange, onto which a membrane (covering film) is sealed or glued,
a closed or open capsule base, wherein, between the beverage
substance and the capsule base, one or more assembly elements, such
as, for example, a particle sieve, a liquid distributor, a fleece,
a felt, a shut-off film and/or the like can be present.
[0004] To prepare a coffee beverage, the single serve capsule is
introduced into a brewing chamber of a preparation apparatus.
After, or during, the closing process of the brewing chamber, the
single serve capsule is preferably opened on the closed base side
thereof by means of an outlet spike arranged in the brewing
chamber. Single serve capsules having partially open capsule bases
already have one opening on the base side thereof. After the
brewing chamber is sealed off, the filling side of the single serve
capsule that is closed by a membrane or covering film is pierced by
piercing means. Subsequently, preparation liquid, preferably hot
water, is transported under pressure into the single serve capsule.
The preparation liquid flows through the beverage substance and
extracts and/or dissolves from the beverage substance the
substances that are required for beverage production.
[0005] In the preparation of an espresso, for example a brewing
water pressure of up to 20 bar acts on the coffee powder to extract
the essential oils. This pressure, in addition, also acts on the
filter medium which is situated between the coffee powder and the
pierced capsule outlet of the capsule base. The sudden pressure
drop on the bottom side of the filter medium leads to foam
formation in the beverage, for example in the form of a crema of a
coffee beverage.
[0006] Crema is obtained through the fineness of the particles, the
filter system and a high pressure in the extraction volume. If the
system is unpressurized, no crema is formed.
[0007] For certain beverages, for example the classic filter coffee
without crema, which is consumed, in particular in the USA and
Scandinavia, foam formation, however, is unwanted.
[0008] The amount of ground coffee required to obtain the desired
beverage volume, which amount is present in a single serve capsule,
increases virtually linearly with the beverage volume when the
further charge material characteristics such as degree of roasting
and degree of grinding correspond to the standard.
[0009] It is known that, particularly in the case of beverage
amounts of greater than 150 ml, the additional extraction of the
coffee grounds leads to washing-out of unwanted taste components
which give the end product a bitter, acidic, stale taste. Obvious
correction measures could be to increase the weighed portion or to
grind the coffee beans finer. Increasing the weighed portion,
however, leads to a poorer extraction, since the extraction medium
can no longer wash around the particles uniformly. The reduction of
the medium particle size increases the pressure in the extraction
space. This leads to an additional extraction of unwanted
components.
[0010] In the prior art, there are already system solutions which
offer absolutely differing beverage productivities with an
unchangeable fixed volume of the single serve packaging. However,
these systems provide a disproportional volume store of the single
serve packaging.
[0011] There is a need for single serve capsules for producing
coffee beverages which have a uniform size and therefore can be
part of a system solution. The single serve capsules should have a
high productivity for coffee beverages of different volumes that
are faultless in sensory quality.
[0012] There is especially a need for single serve capsules which,
by changing individual, defined parameters, permit the production
of different coffee beverages of good sensory quality.
[0013] The object of the present invention was to provide single
serve capsules for producing coffee beverages which have advantages
over single serve capsules of the prior art.
[0014] In particular, beverage preparations that are divided into
portions having variable, market-specific beverage productivities
should be provided in a predetermined, small-volume unchangeable
packaging or storage volume. The variable, market-specific beverage
productivities to be achieved should be in this case preferably
between 20 ml and 170 ml. In addition, the beverage preparations
obtained should be equivalent or enhanced in sensory quality to the
beverages prepared in the previously customary preparation
apparatuses.
[0015] In particular, coffee beverages of good sensory quality
should be provided with different degrees of roast in the medium
volume range (preferably 20 to 170 ml). In addition, these coffee
beverages should be able to be produced optionally with crema or
crema-free, wherein crema-free coffee beverages should correspond
to the beverages which are prepared with apparatuses of
unpressurized filtration.
[0016] These objects are achieved by the present invention, i.e. a
single serve capsule for producing a coffee beverage,
[0017] wherein the single serve capsule has a capsule base body in
which a textile fabric and a beverage substance are arranged,
[0018] wherein the beverage substance is provided for storage in
the single serve capsule and for extraction in the single serve
capsule through the textile fabric by means of pressurized hot
water,
[0019] wherein the beverage substance is present in the single
serve capsule in an amount in the range from 1 to 20 g;
[0020] wherein the beverage substance is substantially pulverulent,
comprises roasted, ground coffee which in the dry state has a
D[4,3] value in the range from 150 to 550 .mu.m; and
[0021] wherein the roasted, ground coffee has a color value in the
range from 50 to 150.
[0022] The D[4,3] value is the median volume D[4,3] which is a
measured parameter known to those skilled in the art and can be
used for describing the medium particle size.
[0023] It has surprisingly been found that by the special
combination of single serve capsule configuration, filter medium,
roasting curve of the roast coffee, median particle size of the
ground roast coffee and amount of the coffee situated in the
extraction volume, the beverage respectively to be achieved and
also the desired beverage volume can be set.
[0024] According to the invention, the characteristics degree of
roasting, degree of grinding and amount of coffee situated in the
extraction volume (weighed portion) are varied and matched to one
another in such a manner that even with very low weighed portions,
high beverage volumes can be achieved, which correspond in sensory
quality to the specifications. The yield of beverage volume per
amount of coffee situated in the extraction volume can thus be
improved.
[0025] In addition, it has surprisingly been found that not only
the combination of a higher degree of grinding and a lower degree
of roasting, and also the combination of a smaller degree of
grinding and a higher degree of roasting yield beverages of good
sensory quality. In addition, by targeted modification of the
textile fabric, optionally a coffee beverage with or without crema
can be obtained.
[0026] The volume of the single serve capsule according to the
invention is preferably in the range from 20 to 35 ml.
[0027] In a preferred embodiment, the volume of the single serve
capsule according to the invention is 25.+-.10 ml, more preferably
25.+-.8 ml, still more preferably 25.+-.6 ml, most preferably
25.+-.4 ml, and in particular 25.+-.2 ml.
[0028] In another preferred embodiment, the volume of the single
serve capsule according to the invention is 30.+-.10 ml, more
preferably 30.+-.8 ml, still more preferably 30.+-.6 ml, most
preferably 30.+-.4 ml, and in particular 30.+-.2 ml.
[0029] The beverage substance present in the single serve capsule
according to the invention is substantially pulverulent and
comprises roasted ground coffee.
[0030] The coffee can be of a single variety, or consist of a
mixture of two or more of any desired coffee varieties.
[0031] In a preferred embodiment, the beverage substance present in
the single serve capsule comprises one or more coffee varieties
selected from Arabica, Robusta, and Liberica.
[0032] In a particularly preferred embodiment, the beverage
substance present in the single serve capsule comprises roasted,
ground coffee, wherein the coffee is a mixture of the coffee
varieties Arabica and Robusta.
[0033] In a further particularly preferred embodiment, the beverage
substance present in the single serve capsule consists of roasted,
ground coffee, wherein the coffee is a mixture of the coffee
varieties Arabica and Robusta.
[0034] In a preferred embodiment, the beverage substance present in
the single serve capsule comprises roasted, ground coffee, wherein
the coffee is exclusively Arabica coffee.
[0035] In a further preferred embodiment, the beverage substance
present in the single serve capsule comprises roasted, ground
coffee, wherein the coffee is exclusively Robusta coffee.
[0036] The coffee can be decaffeinated.
[0037] The coffee can be flavored. Flavored coffee is preferably
obtained in that the coffee beans, after the roasting, are treated
with natural or synthetic flavorings or oils.
[0038] The bulk weight of the roasted, ground coffee, depending on
variety and degree of grinding, is 250 g/l to 400 g/l. The bulk
weight is determined by means of the Hag instrument. For this
purpose, the ground coffee is placed into a container of known
volume (250 ml) which, before filling, is tared on the balance. The
coffee is filled into the container to overflowing and is skimmed
off level on the upper container rim using a flat item. The full
container is weighed against the tare weight and converted to g/l
by means of a factor known to those skilled in the art.
[0039] The roasted, ground coffee preferably has a specific surface
area in the range from 5 to 90 m.sup.2/kg.
[0040] Preferably, the specific surface area of the coffee is
5.+-.3 m.sup.2/kg, 10.+-.5 m.sup.2/kg, 15.+-.1 m.sup.2/kg, 32.+-.1
m.sup.2/kg, 45.+-.1 m.sup.2/kg, 55.+-.1 m.sup.2/kg, 58.+-.1
m.sup.2/kg, or 60.+-.5 m.sup.2/kg.
[0041] The roasted, ground coffee preferably has a water content in
the range from 1 to 5%.
[0042] In order to achieve beverages having different beverage
volumes--with or without crema--the roasting of the individual
varieties is an important element. In this operation, taste and
color are affected.
[0043] The degree of roasting can be determined using a color
measuring instrument (e.g. Colorette 3b from Probat, Emmerich,
Germany).
[0044] In a particularly preferred embodiment, the total amount of
the ground coffee which is present in the beverage substance is
roasted.
[0045] The beverage substance comprises roasted, ground coffee,
wherein the roasted, ground coffee has a color value in the range
from 50 to 150.
[0046] The color value of roasted, ground coffee is a generally
recognized factor for quantifying the degree of roasting. The color
value is determined according to the invention using a color
measuring instrument of the Colorette 3b type from Probat;
constructed 2011. The principle of measurement is based on a
reflection measurement. In this case the coffee sample that is to
be measured is illuminated with light of two wave-lengths (red
light and infrared). The sum of the reflected light is evaluated
electronically and is displayed as a color value.
[0047] The roasted, ground coffee has a degree of roasting which,
expressed via the color value (measured with Colorette 3b from
Probat; constructed 2011), is in the range from 50 to 150,
preferably 50 to 130, and more preferably 50 to 120.
[0048] In a further embodiment, the roasted, ground coffee has a
degree of roasting which, expressed via the color value (measured
with Colorette 3b from Probat; constructed 2011), is in a range
from 50 to 150, preferably 50 to 120, more preferably 50 to 100, or
50 to 80, most preferably 50 to 95, or 50 to 75, and in particular
50 to 90 or 50 to 70.
[0049] The roasted, ground coffee has a degree of roasting which,
expressed via the color value (measured with Colorette 3b from
Probat; constructed 2011), is in a range from 50 to 150, preferably
60 to 130, more preferably 65 to 135, and in particular 70 to
120.
[0050] The color values (measured with Colorette 3b from Probat;
constructed 2011) of particularly preferred degrees of roasting
A.sup.1 to A.sup.6 are listed in the table hereinbelow:
TABLE-US-00001 A.sup.1 A.sup.2 A.sup.3 A.sup.4 A.sup.5 A.sup.6
Colorette 50-100 50-80 50-90 50-70 60-130 70-120 color value
[0051] Embodiment A.sup.6 is very particularly preferred.
[0052] The beverage substance is substantially pulverulent and
comprises roasted, ground coffee which in the dry state has a
D[4,3] value in the range from 150 to 550 .mu.m.
[0053] The D[4,3] value is the median volume D[4,3], which is a
measured parameter known to those skilled in the art and can be
used for describing the medium particle size.
[0054] Preferably, the beverage substance makes up all of the
contents of the single serve capsule. If the beverage substance, in
addition to the roasted, ground coffee, contains other solid
components, in particular further pulverulent components, according
to the invention the D[4,3] value relates to the totality of all
particles. This also applies to blends of roasted, ground coffee,
the components of which have independent, i.e. in the separated
state, different D[4,3] values; in this case, according to the
invention the D[4,3] value likewise relates to the totality of all
coffee particles including any further pulverulent components
present.
[0055] In a preferred embodiment, the beverage substance is
substantially pulverulent, and comprises roasted, ground coffee
which in the dry state has a D[4,3] value in the range from 200 to
500 .mu.m.
[0056] In a further preferred embodiment, the beverage substance is
substantially pulverulent, and comprises roasted, ground coffee
which in the dry state has a D[4,3] value in the range from 300 to
400 .mu.m, or 350 to 550 .mu.m.
[0057] By selecting a defined degree of grinding (expressed as
D[4,3] value) in combination with the textile fabric and the amount
of weighed portion, the respective beverage may be prepared in the
desired sensory quality. Methods for determining the particle size
distribution and also the medium particle size are known to those
skilled in the art. The D[4,3] value gives the median volume which
according to the invention is preferably determined by laser
measurement, for example using a Malvern Mastersizer 3000 and the
dispersion unit Malvern AeroS. In this case, in a dry measurement,
preferably approximately 7 g of ground roast coffee are transferred
into the measuring cell at a dispersion pressure of 4 bar. With
laser diffraction, the particle size distribution and the D[4,3]
value may be determined by means of determining the scattered light
and the resultant angle of diffraction according to the Fraunhofer
theory.
[0058] The particle size, or the particle size distribution, of the
ground coffee influences the brewing pressure, the formation of a
crema and the taste of the coffee beverage.
[0059] In a preferred embodiment, the ground coffee, in the dry
state, has a D[4,3] value in the range from 215 to 365 .mu.m, more
preferably 240 to 340 .mu.m, most preferably 265 to 315 .mu.m, and
in particular 290 .mu.m. In another preferred embodiment, the
ground coffee, in the dry state, has a D[4,3] value in the range
from 235 to 385 .mu.m, more preferably 260 to 360 .mu.m, most
preferably 285 to 335 .mu.m, and in particular 310 .mu.m. In a
further preferred embodiment, the ground coffee, in the dry state,
has a D[4,3] value in the range from 255 to 405 .mu.m, more
preferably 280 to 380 .mu.m, most preferably 305 to 355 .mu.m, and
in particular 330 .mu.m. In another preferred embodiment, the
ground coffee, in the dry state, has a D[4,3] value in the range
from 275 to 425 .mu.m, more preferably 300 to 400 .mu.m, most
preferably 325 to 375 .mu.m, and in particular 350 .mu.m. In a
further preferred embodiment, the ground coffee, in the dry state,
has a D[4,3] value in the range from 325 to 475 .mu.m, more
preferably 350 to 450 .mu.m, most preferably 375 to 425 .mu.m, and
in particular 400 .mu.m. In another preferred embodiment, the
ground coffee, in the dry state, has a D[4,3] value in the range
from 375 to 525 .mu.m, more preferably 400 to 500 .mu.m, most
preferably 425 to 475 .mu.m, and in particular 450 .mu.m. In a
further preferred embodiment, the ground coffee, in the dry state,
has a D[4,3] value in the range from 425 to 575 .mu.m, more
preferably 450 to 550 .mu.m, most preferably 475 to 525 .mu.m, and
in particular 500 .mu.m.
[0060] Particularly preferred embodiments B.sup.1 to B.sup.8 are
summarized in the table hereinafter:
TABLE-US-00002 B.sup.1 B.sup.2 B.sup.3 B.sup.4 B.sup.5 B.sup.6
B.sup.7 B.sup.8 D[4, 3] 290 .+-. 25 310 .+-. 25 330 .+-. 25 350
.+-. 25 400 .+-. 25 450 .+-. 25 500 .+-. 25 500 .+-. 50 [.mu.m]
[0061] Very particular preference is given to the embodiments
B.sup.1 to B.sup.4.
[0062] On the basis of the D[4,3] value, an optimum ratio between
extraction efficiency and extraction rate firstly, and filtration
rate, secondly, can be set.
[0063] In a preferred embodiment, the entire amount of ground
coffee in the dry state has the same particle size.
[0064] In a particularly preferred embodiment, the ground coffee
has a defined mixture of different particle sizes.
[0065] The preferred particle size distributions are summarized in
the table hereinbelow (embodiments C.sup.1 to C.sup.7):
TABLE-US-00003 Particle size [.mu.m] C.sup.1 C.sup.2 C.sup.3
C.sup.4 C.sup.5 C.sup.6 C.sup.7 <100 20-30 20-40 20-30 15-25
12-23 5-10 0-5 >100 27-37 25-35 20-30 10-15 11-16 13-25 15-20
>250 33-43 30-45 40-50 40-45 42-47 45-60 35-45 >500 5-10 5-15
5-15 15-25 16-26 20-40 40-50 D.sub.v 50 .mu.m 250 .+-. 25 290 .+-.
25 310 .+-. 25 350 .+-. 25 400 .+-. 25 450 .+-. 25 500 .+-. 25
[0066] Particularly preferred embodiments are C.sup.2 to
C.sup.4.
[0067] The beverage substance is present in the single serve
capsule in an amount in the range from 1 to 20 g.
[0068] Preferably, the beverage substance is present in the single
serve capsule in an amount in the range from 2 to 11 g, more
preferably 3 to 8 g, or 4 to 11 g, still more preferably 4 to 7 g,
or 5 to 11 g, most preferably 4.5 to 6.5 g, or 6 to 10 g, and in
particular 5 to 6 g, or 7 to 10 g.
[0069] In a preferred embodiment, the beverage substance is present
in the single serve capsule in an amount in the range from 4 to 11
g.
[0070] In a particularly preferred embodiment, the beverage
substance is present in the single serve capsule in an amount of
6.+-.2 g, more preferably 6.+-.1.5 g, still more preferably 6.+-.1
g, most preferably 6.+-.0.5 g, and in particular 6.+-.0.3 g.
[0071] In another preferred embodiment, the beverage substance is
present in the single serve capsule in an amount of 7.7.+-.4 g,
more preferably 7.7.+-.3 g, still more preferably 7.7.+-.2 g, most
preferably 7.7.+-.1 g, and in particular 7.7.+-.0.5 g.
[0072] In another preferred embodiment, the beverage substance is
present in the single serve capsule in an amount of 8.+-.4 g, more
preferably 8.+-.3 g, still more preferably 8.+-.2 g, most
preferably 8.+-.1 g, and in particular 8.+-.0.5 g.
[0073] In a further preferred embodiment, the beverage substance is
present in the single serve capsule in an amount of 9.+-.4 g, more
preferably 9.+-.3 g, still more preferably 9.+-.2 g, most
preferably 9.+-.1 g, and in particular 9.+-.0.5 g.
[0074] The beverage substance can optionally contain additives such
as chocolate powder, milk powder, tea powder, sweeteners such as
sugar or sugar replacers, spices or the like.
[0075] In a preferred embodiment, the beverage substance does not
contain any additives and consists exclusively of partially roasted
and also ground coffee.
[0076] The single serve capsule for producing a coffee beverage has
a capsule base body in which a textile fabric and a beverage
substance are arranged, wherein the beverage substance is provided
for storage in the single serve capsule and for extraction in the
single serve capsule through the textile fabric by means of
pressurized hot water.
[0077] The capsule base body is preferably a deep-drawn capsule
base body, which is preferably frustoconical or cylindrical.
[0078] The capsule base body additionally has a wall region,
wherein the wall region preferably has a plurality of grooves, and
the grooves are provided running between the membrane which closes
the open filling side, and the base region over at least a part of
the height extension of the wall region. These grooves have the
effect that the single serve capsule has a higher mechanical
stability and an improved behavior during flow of the extraction
liquid through the single serve capsule in the brewing chamber,
whereby an improvement of the extraction process can be
induced.
[0079] Preferably, the capsule base body, in the region of the
recess, has a greater diameter than in the wall region between the
recess and the base region. As a result, this advantageously yields
a particularly simple and robust possibility for inducing
stackability of the single serve capsules and/or stackability of
the capsule base body of the single serve capsules.
[0080] In a further preferred embodiment, the ratio of the diameter
of the wall region adjacent to the flange/rim region, firstly, to
the diameter of the flange, secondly, is between 0.85 and 0.89, and
more preferably 0.87. In addition, the diameter of the wall region
adjacent to the flange is preferably 39 mm and/or the diameter of
the flange is preferably 45 mm.
[0081] In a further preferred embodiment, the capsule base body in
the wall region between the base region and the flange has a lower
wall thickness than in the region of the recess. According to this
embodiment, the single serve capsule in addition preferably has
grooves in the wall region, as a result of which an improved
stability is achieved. A considerable material saving is possible
hereby, as a result of which costs and energy expenditure for
producing the single serve capsule can be reduced.
[0082] The height of the capsule base body from the base region to
the flange is preferably 20 to 35 mm, more preferably 22 to 32 mm,
still more preferably 25 to 29 mm, and most preferably 27 mm.
[0083] The single serve capsule consists, for example, of plastic,
a natural material and/or a biodegradable material.
[0084] Preferably, the single serve capsule contains polyethylene;
crosslinked polyethylene; polypropylene; copolymers of ethylene,
propylene, butylene, vinyl esters and unsaturated aliphatic acids
and also salts and esters thereof; vinylidene chloride copolymers;
acetyl resins; acrylic and methacrylic acid ester polymers and
copolymers thereof; polyisobutylene; isobutylene copolymers;
polyterephthalic acid diol esters; polyvinyl ethers; silicones;
unsaturated polyester resins; polycarbonates and mixtures of
polycarbonates with polymers or copolymers; polyamides;
polystyrene, styrene copolymers and graft polymers; polyvinyl
chloride; polybutene; polyurethanes; poly-(4-methyl-1-pentene);
crosslinked polyureas; acrylonitrile copolymers and graft polymers;
polyacrylates; starch plastics such as thermoplastic starch;
polylactide copolymers or thermoplastic polyesters of polyhydroxy
fatty acids.
[0085] The capsule base body can be colorless or colored in any
desired color. In addition, the capsule base body can be
transparent, translucent or opaque.
[0086] Preferably, the capsule base body is colored and opaque.
[0087] The outside of the capsule base body can be printed.
[0088] The capsule base of the single serve capsule can be
partially open or closed.
[0089] In a preferred embodiment, the capsule base of the single
serve capsule is closed.
[0090] According to this embodiment, the capsule base is first
perforated in the brewing chamber by means of a perforating means
acting from the outside onto the single serve capsule base for
generating an outlet opening.
[0091] In a further preferred embodiment, the capsule base of the
single serve capsule is partially open.
[0092] In the case of single serve capsules having a partially open
capsule base, the opening, for product protection, is closed by
means of a seal which, for example, is perforatable by means of the
perforating means, or can be taken off manually from the capsule
base. Such single serve capsules are known in the prior art.
[0093] According to this embodiment, the opening in the capsule
base is preferably arranged centrally and preferably has a circular
structure.
[0094] The relative ratio between the area of the opening in the
capsule base and the area of the entire capsule base is preferably
in the range from 0.08 to 0.13; more preferably 0.09 to 0.12; still
more preferably 0.09 to 0.11, and is most preferably 0.10.
[0095] The single serve capsule is preferably hermetically tightly
sealed, i.e. the beverage substance situated in the single serve
capsule is substantially aroma-tightly sealed from the environment
before the extraction process.
[0096] The open filling side of the capsule base body is closed by
a membrane or covering film.
[0097] The membrane or covering film can be fabricated from the
same material, or from another material, as the capsule base body,
and is preferably fastened to the capsule base body by sealing
and/or gluing.
[0098] Preferably, the membrane comprises one or more layers of
different plastics having the barriers necessary for product
protection; inter alia optionally aluminum foil. The compositions
necessary therefor are known to those skilled in the art.
[0099] Preferably, the outside of the membrane, i.e. the side
facing away from the filling, is partly or completely printed.
[0100] In the capsule base body of the single serve capsule, a
textile fabric is arranged which acts as filter. Textile fabrics in
the meaning of the invention comprise flat, i.e. two-dimensionally
extending structures which comprise fibers. The fibers themselves
can form any type of textiles, in particular woven fabric, fleeces,
felts, sponges etc.
[0101] In single serve capsules for beverage production, different
textile fabrics can be used as filters. Different embodiments
comprise flat and flexible to rigid and three-dimensional textile
fabrics. Particular preference is given to porous-cascade-type
textile fabrics according to the invention. With
porous-cascade-type textile fabrics, a sufficient high brewing
pressure is achieved in the extraction volume which delivers a
beverage of faultless sensory quality. At the same time, the
beverage substance is retained to the desired extent in the
extraction space and the foam formation for achieving the crema on
the beverage can be prevented.
[0102] Porous-cascade-type textile fabrics have a markedly
three-dimensional structure which contains pore-like cavities,
wherein the liquid flowing through which is to be filtered flows as
in a cascade from pore level to pore level. Any foam present is
broken and does not form a crema.
[0103] Flat-permeable textile fabrics have a flat paper-thin form.
Owing to randomly arranged fibers having few layers arranged one
above the other, a textile fabric of low mesh width results. The
close-fitting filter feed generates sufficient pressure to extract
crema-forming substances.
[0104] The use of a textile fabric as filter has the advantage that
a complex plastic injection process or deep-drawing or embossing
process for producing plastic sieves can be omitted. The product
costs are thereby considerably reduced. In addition, no support
structure is necessary, since the textile fabric is directly
supported on the capsule base. In comparison with the plastics
filters known from the prior art, the textile fabric in addition
has the advantage that it has a markedly larger liquid intake
surface area. In addition, liquid crossflow is permitted (in
parallel to the principal plane of extension of the filter plane),
whereby an improved mixing and effluent behavior is achieved.
Furthermore, it has been found that when a textile fabric is used
the risk of sieve blockages is markedly reduced or is virtually
eliminated. The textile fabric is blockage-resistant not only in
the case of a beverage preparation having a preparation liquid
under comparatively low pressure, but also in the case of a
beverage preparation having a preparation liquid at comparatively
high pressure. In addition, a liquid crossflow is reliably always
maintained in the textile fabric, and effluent of the liquids
entering into the textile fabric to an effluent opening is ensured.
The textile fabric is preferably constructed in a tear-resistant
manner.
[0105] The textile fabric preferably comprises a fleece, felt and
other textiles or structures having pores and channels such as
open-pore sponges, open-pore foam or a combination thereof.
[0106] In a preferred embodiment of the present invention, the
textile fabric is a fleece which comprises a fleece material
produced from fine plastic fibers such as, for example, fine
polyester fibers and which, in particular, is a random-fiber and/or
fiber-oriented fleece material. The fleece is preferably
flat-permeable.
[0107] In another preferred embodiment of the present invention,
the textile fabric has a felt structure. The textile fabric can
have one or more felt structures arranged one above the other. The
felt is preferably of porous-cascade type and can comprise, for
example, viscose, polyester, polyamide, polypropylene or
combinations thereof. A plurality of fleeces and/or felts can be
combined one after the other. Particularly preferably, the felt has
a needle felt structure. According to this embodiment, the textile
fabric preferably consists of at least one felt structure and one
supporting structure, in particular a woven fabric structure,
wherein the felt structure particularly preferably comprises the
supporting structure at least in a partial section of the volume.
Preferably, the textile fabric has two felt structures which are
separated from one another by the supporting structure. Preferably,
the two felt structures are arranged one above the other in the
single serve capsule and are bonded to one another. The thickness
of the two felt structures can be identical or different.
Preferably, a felt structure facing the beverage substance is
thinner than the felt structure facing the capsule base, or vice
versa. Preferably, the surface of the felt structure is treated,
for example heat-treated, in order to fix loose fibers, for
example.
[0108] A textile fabric which has a supporting structure, in
particular a woven fabric structure, and a felt structure, can be
produced, for example, in that a woven fabric structure consisting
of longitudinal and transverse threads is provided. For the
construction of a felt, in particular a needle felt, preferably
fiber units are selected from 0.8 to 7 dtex. The combination of the
individual fibers with one another to form a felt and/or anchoring
thereof in the supporting structure takes place preferably via the
production process of needling. In this case, needles having
reverse barbs are stabbed at high velocity into the presented fiber
package and pulled out again. Owing to the barbs, the fibers, via a
multiplicity of resulting loops, are intertwined with one another
and/or with the supporting woven fabric.
[0109] When the textile fabric comprises both a felt and a fleece,
they are preferably bonded to one another. The felt and/or the
fleece can be used as multilayers, wherein the layers can differ in
the type of starting material used and/or the processing
thereof.
[0110] In a further preferred embodiment of the present invention,
the textile fabric is a filter woven fabric, e.g. an open-pore
sponge and/or an open-pore foam which is arranged in the region of
the capsule base. The sponge comprises, for example, a reticulated
polyurethane foam.
[0111] In a particularly preferred embodiment, the textile fabric
is flat-permeable, preferably a flat-permeable fleece.
[0112] When the textile fabric is a flat-permeable fleece, the
capsule base of the single serve capsule is preferably closed.
[0113] In a further particularly preferred embodiment, the textile
fabric is of porous-cascade type, preferably a porous-cascade-type
felt.
[0114] When the textile fabric is a porous-cascade-type felt, the
capsule base of the single serve capsule is preferably partially
open.
[0115] Textile fabrics have a certain extensibility in the
longitudinal and transverse directions. Depending on material
thickness and composition and/or structure of the material, the
extensibility is determined, e.g., as specified in ISO 9073 or,
e.g., as specified in ISO 13934. According to the invention, the
extensibility of the textile fabric is preferably determined as
specified in ISO 9073 or as specified in ISO 13934.
[0116] When the textile fabric is a fleece and the material
thickness is less than one millimeter, the maximum tensile force in
the longitudinal direction is preferably 50 N to 150 N per 5 cm and
in the transverse direction preferably 30 N to 90 N per 5 cm,
wherein the maximum tensile force extension in the longitudinal and
transverse directions preferably comprises 20% to 40%.
[0117] When the textile fabric is a fleece and the material
thickness is less than one millimeter, the maximum tensile force in
the longitudinal direction is preferably 50 N to 150 N per 5 cm and
in the transverse direction preferably 30 N to 90 N per 5 cm,
wherein the maximum tensile force extension in the longitudinal and
transverse directions preferably comprises 20% to 40%.
[0118] If the material thickness is more than one millimeter, the
maximum tensile force in the longitudinal and transverse directions
is preferably 40 daN to 120 daN, wherein the maximum tensile force
extension in the longitudinal and transverse directions is 20% to
40%.
[0119] The textile fabric has a plurality of filter openings,
wherein the filter openings preferably a medium diameter in the
range from 100 to 1000 .mu.m, more preferably 200 to 700 .mu.m,
most preferably 250 to 550 .mu.m, and in particular 300 to 500
.mu.m. Methods for determining the medium diameter of the filter
openings are known to those skilled in the art.
[0120] In a preferred embodiment, the textile fabric has a
plurality of filter openings which are constructed in such a manner
that the sum of the cross sections of the filter openings comprises
between 0.1 and 10%, more preferably between 1 and 3%, and most
preferably 1.4%, of the total cross section of the textile
fabric.
[0121] The medium diameter of the filter openings and the D[4,3]
value are matched to one another in such a manner that no particles
of the beverage substance pass into the coffee beverage and at the
same time an extraction of the beverage substance that is as rapid
and efficient as possible is achieved.
[0122] The air permeability of textile fabrics is determined as
specified in DIN ISO 9237. For this purpose, a defined area of the
sample material is tensioned. Air flows through the sample
perpendicularly to the surface. The measurement can proceed as
vacuum or differential pressure determination. The air permeability
is preferably determined at a pressure of 100 pascals.
[0123] The textile fabric has an air permeability in the range from
50 to 4000 l/(m.sup.2s).
[0124] Particularly preferred air permeabilities of the textile
fabric are summarized in the table hereinafter as embodiments
D.sup.1 to D.sup.43:
TABLE-US-00004 D.sup.1 D.sup.2 D.sup.3 D.sup.4 D.sup.5 D.sup.6
D.sup.7 D.sup.8 D.sup.9 D.sup.10 Air permeability 50-150 150-200
150-170 160-180 180-200 180-240 230-330 250-310 270-290 330-380
[l/(m.sup.2s)] D.sup.11 D.sup.12 D.sup.13 D.sup.14 D.sup.15
D.sup.16 D.sup.17 D.sup.18 D.sup.19 D.sup.20 Air permeability
350-450 370-430 390-410 400-500 480-580 550-650 630-800 780-900
880-1000 1000-1200 [l/(m.sup.2s)] D.sup.21 D.sup.22 D.sup.23
D.sup.24 D.sup.25 D.sup.26 D.sup.27 D.sup.28 D.sup.29 D.sup.30 Air
permeability 1200-1400 1400-1600 1600-1800 1800-2200 1900-2100
1980-2020 2200-2500 2500-3000 3000-3500 3500-4000 [l/(m.sup.2s)]
D.sup.31 D.sup.32 D.sup.33 D.sup.34 D.sup.35 D.sup.36 D.sup.37 Air
permeability 160 .+-. 10 170 .+-. 10 193 .+-. 10 281 .+-. 10 400
.+-. 10 600 .+-. 100 800 .+-. 100 [l/(m.sup.2s)] D.sup.38 D.sup.39
D.sup.40 D.sup.41 D.sup.42 D.sup.43 Air permeability 1000 .+-. 100
1500 .+-. 100 1700 .+-. 100 2000 .+-. 50 2100 .+-. 50 2500 .+-. 100
[l/(m.sup.2s)]
[0125] In a preferred embodiment, the textile fabric has an air
permeability in the range from 1800 to 2200 l/(m.sup.2s).
[0126] In another preferred embodiment, the textile fabric has an
air permeability in the range from 100 to 600 l/(m.sup.2s).
[0127] When the textile fabric comprises fleece or consists of
fleece, the embodiments D.sup.24 to D.sup.26 are preferred, and
D.sup.41 is particularly preferred.
[0128] When the textile fabric comprises felt or consists of felt,
embodiments D.sup.2 to D.sup.5, D.sup.7 to D.sup.9 and D.sup.11 to
.sup.D.sup.13 are preferred, and D.sup.35 is particularly
preferred.
[0129] Preferably, the textile fabric has a weight per unit area in
the range from 10 to 2500 g/m.sup.2. Alternative names for weight
per unit area are area density or grammage.
[0130] Methods for determining the weight per unit area of a
textile fabric are known to those skilled in the art. The weight
per unit area is preferably determined as specified in DIN EN
12127.
[0131] Preferred embodiments E.sup.1 to E.sup.24 are summarized in
the table hereinafter:
TABLE-US-00005 E.sup.1 E.sup.2 E.sup.3 E.sup.4 E.sup.5 E.sup.6
E.sup.7 E.sup.8 E.sup.9 E.sup.10 Weight per 10-150 30-120 50-100
60-80 150-300 300-1100 500-950 550-850 600-800 600-700 unit area
[g/m.sup.2] E.sup.11 E.sup.12 E.sup.13 E.sup.14 E.sup.15 E.sup.16
E.sup.17 Weight per 900-1400 950-1350 1000-1300 1050-1250 1100-1200
1200-1400 1250-1350 unit area [g/m.sup.2] E.sup.18 E.sup.19
E.sup.20 E.sup.21 E.sup.22 E.sup.23 E.sup.24 Weight per 70 .+-. 10
650 .+-. 10 760 .+-. 10 900 .+-. 10 1000 .+-. 10 1150 .+-. 10 1300
.+-. 10 unit area (2 650 .+-. 10) [g/m.sup.2]
[0132] In a particularly preferred embodiment, the textile fabric
has a weight per unit area in the range from 20 to 120
g/m.sup.2.
[0133] In another particularly preferred embodiment, the textile
fabric has a weight per unit area in the range from 400 to 1500
g/m.sup.2.
[0134] When the textile fabric comprises fleece or consists of
fleece, embodiments E.sup.3 and E.sup.4 are preferred, and E.sup.18
is particularly preferred.
[0135] When the textile fabric comprises felt or consists of felt,
embodiments E.sup.8, E.sup.10, E.sup.11, E.sup.15 and E.sup.17 are
preferred, and E.sup.19 is particularly preferred.
[0136] In a further preferred embodiment, the textile fabric has a
weight per unit area of 1150.+-.10 g/m.sup.2, more preferably
1150.+-.8 g/m.sup.2, still more preferably 1150.+-.6 g/m.sup.2,
most preferably 1150.+-.4 g/m.sup.2, and in particular 1150.+-.2
g/m.sup.2. According to this embodiment, the textile fabric
comprises preferably felt or consists preferably of felt.
[0137] Preferred combinations of features are D.sup.2E.sup.11,
D.sup.11E.sup.8, D.sup.4E.sup.14, D.sup.24E.sup.3, D.sup.26E.sup.4,
D.sup.32E.sup.23, D.sup.35E.sup.19 and D.sup.41E.sup.18.
[0138] Preferably, the quotient of the weight per unit area in
g/m.sup.2 and the air permeability in 1/(m.sup.2s) of the textile
fabric is in the range from 0.01 to 10 (gs)/l.
[0139] In a preferred embodiment, the quotient of the weight per
unit area in g/m.sup.2 and the air permeability in 1/(m.sup.2s) of
the textile fabric is in the range from 0.01 to 1, more preferably
0.02 to 0.5, still more preferably 0.025 to 0.1, most preferably
0.03 to 0.06, and in particular 0.03 to 0.04 (gs)/l.
[0140] In another preferred embodiment, the quotient of the weight
per unit area in g/m.sup.2 and the air permeability in 1/(m.sup.2s)
of the textile fabric is at least 1 (gs)/l, more preferably at
least 2 (gs)/l, still more preferably at least 3 (gs)/l, or 4
(gs)/l, most preferably at least 5 (gs)/l, and in particular at
least 6 (gs)/l.
[0141] In a particularly preferred embodiment, the quotient of the
weight per unit area in g/m.sup.2 and the air permeability in
1/(m.sup.2s) of the textile fabric is 6.76.+-.0.2 (gs)/l.
[0142] In another particularly preferred embodiment, the quotient
of the weight per unit area in g/m.sup.2 and the air permeability
in 1/(m.sup.2s) of the textile fabric is 1.63.+-.0.2 (gs)/l.
[0143] In a further particularly preferred embodiment, the quotient
of the weight per unit area in g/m.sup.2 and the air permeability
in 1/(m.sup.2s) of the textile fabric is 0.035.+-.0.01 (gs)/l.
[0144] The textile fabric preferably has a thickness in the range
from 0.20 and 5 mm.
[0145] When the textile fabric comprises fleece or consists of
fleece, the thickness thereof is preferably in the range from 0.20
to 0.8 mm, more preferably 0.25 to 0.39 mm, and most preferably is
0.32 mm.
[0146] When the textile fabric comprises felt or consists of felt,
the thickness thereof is preferably in the range from 0.20 to 5 mm,
more preferably 1.5 to 3.5 mm, and most preferably is 3.2 mm.
[0147] In a particularly preferred embodiment, when the textile
fabric comprises felt or consists of felt, the thickness thereof is
in the range from 2 to 6 mm, more preferably 3 to 5 mm, and most
preferably 3.8 to 4.2 mm. According to this embodiment, the textile
fabric preferably has a weight per unit area of 1150.+-.10
g/m.sup.2.
[0148] The diameter of the textile fabric can correspond to the
internal diameter of the capsule base, but can be larger or
smaller.
[0149] When the diameter of the textile fabric is larger than the
internal diameter of the capsule base, when the single serve
capsule is being filled with beverage substance, the textile fabric
is pressed onto the bottom region, wherein the projecting rim
region is forced to cling to a side wall region of the single serve
capsule and protrudes in the direction of the filling side, or is
bent in the direction of the filling side. This has the advantage
that when a central region of the textile fabric, owing to a
mechanical contact with the perforating means penetrating from the
outside into the bottom region, is lifted from the bottom, the rim
region slides concomitantly in the direction of the capsule base
and in the direction of the central region, in such a manner that
no beverage substance flows unfiltered past the rim of the textile
fabric in the direction of the outlet opening. This permits, in
particular, a lifting of the textile fabric from the capsule base,
even in the case of a nonelastic textile fabric, without the filter
action being impaired. In the case of an elastic textile fabric,
the lifting of the central region without impairment of the filter
action is at least favored by the concomitantly sliding rim region
of the textile fabric, since a combination of extension and
concomitantly sliding is also conceivable in the case of
perforation of the capsule base.
[0150] In a preferred embodiment, the diameter of the textile
fabric is 1 to 15% larger than the internal diameter of the capsule
base.
[0151] The textile fabric can be fastened on the capsule base, or
merely lie on the capsule base.
[0152] In a preferred embodiment, the textile fabric is simply
placed into the capsule base body and is thus arranged on the base
of the single serve capsule in such a manner that as large an area
as possible is adjacent. Then, the beverage substance can be
charged into the capsule base body. Preferably, in this case, the
textile fabric is fixed to the capsule base by the overlying
beverage substance.
[0153] In another preferred embodiment, the textile fabric is
connected to the capsule base, for example by gluing or sealing.
Sealing is preferably performed by means of ultrasound.
[0154] Particularly preferably, the textile fabric having a felt
structure is sealed to the capsule base, in particular by
ultrasound.
[0155] If the textile fabric has one or more felt structures and a
supporting structure, the structures are arranged one above the
other in the single serve capsule and optionally connected to one
another.
[0156] If the textile fabric comprises fleece or consists of
fleece, the fleece is particularly preferably sealed to the capsule
base, in particular by ultrasound.
[0157] Additionally preferably, the fleece, before the fixing
thereof to the capsule, in particular the capsule base, is
tensioned, in order to improve the arrangement onto the base.
[0158] The weight of the empty capsule base body including the
textile fabric is 1.00 to 2.50 g.
[0159] In a preferred embodiment, the weight of the empty capsule
base body including the textile fabric is in the range from 1.00 to
1.80 g, more preferably 1.10 to 1.70 g, still more preferably 1.20
to 1.60 g, most preferably 1.30 to 1.50, and in particular 1.35 to
1.41 g.
[0160] In another preferred embodiment, the weight of the empty
capsule base body including the textile fabric is in the range from
1.70 to 2.50 g, more preferably 1.80 to 2.40 g, still more
preferably 1.90 to 2.30 g, most preferably 2.00 to 2.20, and in
particular 2.08 to 2.14 g.
[0161] To protect the beverage substance from moisture and oxygen
and to increase the storage stability of the single serve capsules,
the single serve capsules are preferably charged with inert gas, in
such a manner that a slight overpressure is formed in the interior
of the capsules.
[0162] The inert gas is preferably nitrogen.
[0163] The single serve capsule can be provided with an identifier.
Thus, for example, a mechanical identifier or a mechanical matching
of the single serve capsule with a matching element of the device
for producing the coffee beverage can be achieved via the
above-described grooves in the wall region of the capsule base
body. Furthermore, identifiers based on electrical conductivity or
magnetism can also be used.
[0164] The brewing pressure is affected under standardized
conditions by the D[4,3] value of the ground coffee, and also by
the amount of beverage substance present in the single serve
capsule.
[0165] The brewing pressure is preferably in the range from 1 to 18
bar, more preferably 3 to 11 bar.
[0166] The brewing pressure preferably designates the measured
pressure which the pump must apply in order to pump water in and
through the single serve capsule which is situated in the brewing
chamber.
[0167] Preferred embodiments F.sup.1 to F.sup.10 are summarized in
the table hereinafter:
TABLE-US-00006 F.sup.1 F.sup.2 F.sup.3 F.sup.4 F.sup.5 F.sup.6
F.sup.7 F.sup.8 F.sup.9 F.sup.10 Brewing 2-5 3-6 4-6 4-8 6-8 6.5-10
8-10 9-12 11-13 13-15 pressure [bar]
[0168] Particular preference is given to embodiments F.sup.2 to
F.sup.10 and in particular F.sup.2 and F.sup.9.
[0169] Using the single serve capsule according to the invention,
various coffee beverages can be produced.
[0170] Preferred coffee beverages are espresso and filter
coffee.
[0171] Preferably, the expression "filter coffee" designates a
coffee beverage having a volume of greater than 80 ml which
corresponds to a coffee beverage which can be prepared using
unpressurized filtration apparatuses.
[0172] The achievable beverage volume can be in the range from 20
to 400 ml.
[0173] The achievable beverage volume is preferably in the range
from 20 to 170 ml.
[0174] Particularly preferably, the achievable beverage volume is
between 30 and 50 ml, 30 and 120 ml, 100 and 150 ml, or 180 and 300
ml.
[0175] If the coffee beverage is espresso, the achievable beverage
volume is preferably between 20 and 70 ml, and in particular
between 30 and 50 ml.
[0176] If the coffee beverage is filter coffee, the achievable
beverage volume is preferably between 20 and 150 ml, 80 and 180 ml,
or 150 and 330 ml.
[0177] In a preferred embodiment, the achievable beverage volume is
between 150 and 330 ml, and in particular between 180 and 300
ml.
[0178] In a particularly preferred embodiment, the achievable
beverage volume is between 80 and 180 ml, and in particular between
100 and 150 ml.
[0179] In a further particularly preferred embodiment, the
achievable beverage volume is between 20 and 150 ml, and in
particular between 30 and 120 ml.
[0180] The coffee beverage that is to be produced can have a
crema.
[0181] In a preferred embodiment, the coffee beverage has a crema.
According to this embodiment, the coffee beverage is preferably
espresso or coffee, wherein the coffee has a volume between
preferably 30 and 120 ml.
[0182] In another preferred embodiment, the coffee beverage does
not have a crema. According to this embodiment, the coffee beverage
is preferably filter coffee.
[0183] In a particularly preferred embodiment, the coffee beverage
has a crema, wherein the textile fabric has an air permeability in
the range from 1800 to 2200 l/(m.sup.2s), and/or the textile fabric
has a weight per unit area in the range from 20 to 120 g/m.sup.2,
and/or the capsule base is closed.
[0184] In another particularly preferred embodiment, the coffee
beverage does not have a crema, wherein the textile fabric has an
air permeability in the range from 100 to 600 /l(m.sup.2s), and/or
the textile fabric has a weight per unit area in the range from 400
to 1500 g/m.sup.2, and/or the capsule base is partially open.
[0185] Preferred combinations of particularly preferred embodiments
are summarized in the following table:
TABLE-US-00007 Textile fabric Achiev- D[4, 3] Color Weight per Air
Brewing able value value unit area permeability pressure volume
[ml] 200-500 60-130 10-2500 50-4000 3-11 20-170 .mu.m g/m.sup.2
l/(m.sup.2s) bar B.sup.4 A.sup.6 E.sup.2 D.sup.24 F.sup.6 30-120
B.sup.4 A.sup.6 E.sup.18 D.sup.41 F.sup.6 30-120 B.sup.4 A.sup.6
E.sup.10 D.sup.11 F.sup.3 100-150 B.sup.4 A.sup.6 E.sup.19 D.sup.35
F.sup.3 100-150
EXEMPLARY EMBODIMENTS
[0186] The degree of roasting was determined using the color
measuring instrument Colorette 3b from Probat; constructed 2011.
The principle of measurement is based on reflection measurement. In
this case the coffee sample that is to be measured is illuminated
with light of two wavelengths (red light and infrared). The sum of
the reflected light is evaluated electronically and displayed as a
color value. Very dark roasted raw coffee gives measured values
between 50 and 70. Coffee beans roasted in a medium-strength to
light manner have values above 70.
[0187] The particle size distribution and D[4,3] value were
determined in a dry measurement using the Malvern Mastersizer 3000
measuring instrument and the Malvern AeroS dispersion unit. For
this purpose, approximately 7 g of ground roast coffee were
transferred into the measuring cell at a dispersion pressure of 4
bar. The particle size distribution may be determined using laser
diffraction and the D[4,3] value may be determined by detecting the
scattered light and the diffraction angle resulting therefrom in
accordance with the Fraunhofer theory.
[0188] The air permeability of the textile fabric was determined as
specified in DIN ISO 9237. For this purpose, a defined area of the
sample material was tensioned. Air flowed through the sample
perpendicularly to the surface. The measurement can proceed as
vacuum or differential pressure determination. The air permeability
was determined at a pressure of 100 pascals.
[0189] The weight per unit area of the textile fabric was
determined as specified in DIN EN 12127.
[0190] The brewing pressure designates the measured pressure which
the pump must apply to pump water in and through the single serve
capsule which is situated in the brewing chamber.
[0191] As evaluation criterion, the sensory evaluation of the
beverage was used, both with respect to visual properties, based on
the freedom from crema, and also with respect to taste properties.
With an open capsule base, little or even no crema is formed.
Samples were designated crema-free when the small amount of foam or
bubbles had disappeared within 10 seconds. In the taste testing, on
a point scale from 0 to 6, a value between 5.0 and 6.0 had to be
achieved (0=displeasing, 3=neither pleasing nor displeasing, 6
=extremely pleasing).
[0192] Substantially the criteria roastiness, bitterness, acidity,
sweetness and possibly body were substantially used. The testing
was performed by trained sensory testers.
Exemplary Embodiment 1
[0193] Various coffee beverages were produced using a
porous-cascade-like textile fabric, with differing roasting values
and differing D[4,3] values of the coffee (table 1).
[0194] Proceeding from test series 1 (D[4,3] value 550 .mu.m, color
value 50-90), by varying the degree of roasting (expressed via the
color value), coffee beverages that are different, possibly even
improved in sensory properties were to be produced.
[0195] By a reduction of the D[4,3] value to 350 .mu.m, however, a
crema-free coffee beverage that was faultless in sensory properties
and had a color value of 70-120 was able to be achieved (test
series 2). At a D[4,3] value of 350 .mu.m, in combination with
lower color values (50-70), coffee beverages with good sensory
properties were not able to be obtained (test series 3).
[0196] The results summarized in table 1 show that the combination
of particle distributions having larger D[4,3] values (550 .mu.m)
and a lower color value (50-90) (test series 1) and the combination
of a smaller D[4,3] value (350 .mu.m) and a higher color value
(70-120) (test series 2) result in crema-free beverages of good
sensory quality.
[0197] Combinations of greater D[4,3] values (400-550 .mu.m) and
higher color values (70-120) or else of smaller D[4,3] values (350
.mu.m) and lower color values (50-70), in contrast, do not yield
good beverages.
Exemplary Embodiment 2
[0198] Various coffee beverages were produced using a
flat-permeable textile fabric, with differing roasting values and
differing D[4,3] values of the coffee (table 2).
[0199] In the case of D[4,3] values of 350 .mu.m and 310 .mu.m, in
combination with color values of 70-120, coffee beverages with good
sensory properties were able to be obtained (test series 4 and
5).
[0200] Test series 5, 6 and 7 show that changing the degree of
grinding (expressed via the D[4,3] value) and the degree of
roasting (expressed via the color value), for a constant extraction
pressure--test series 5 vs. 7--produces a better sensory result.
Increasing the coarse fraction--test series 6--cannot provide this,
since the extraction pressure falls. By changing the degree of
grinding (expressed via the D[4,3] value) and changing the degree
of roasting (expressed via the color value), in addition, the
achievable beverage yield was able to be increased and the
necessary weighed portion decreased--test series 5.
[0201] Changing the degree of roasting to 50-70 in test series 6
and 7, in contrast, did not yield a satisfactory and comparable
result to that of test series 4 and 5.
[0202] The results summarized in table 2 show the same trend as the
results from table 1. It can be seen that by combining a smaller
D[4,3] value (350 .mu.m, 310 .mu.m) with a higher color value
(70-120) (test series 4 and 5), beverages with good sensory
properties with crema are achieved.
[0203] In contrast, combinations of smaller D[4,3] values (330
.mu.m, 290 .mu.m) and lower color values (50-70) do not yield good
beverages (test series 6 and 7).
TABLE-US-00008 TABLE 1 Use of a porous-cascade-type textile fabric
with differing degrees of roasting and differing D[4, 3] values.
Properties of the textile fabric at the base of the capsule
Properties of the hot drink obtained Properties of the coffee
powder a) Achiev- Degree weight able of per b) air bever- Test
grinding Weighed unit perme- Cap- Brewing age se- D4, 3 prefer-
Color portion Textile area ability sule pressure volume Rank- ries
[.mu.m] from-to ably Colorette [g] fabric [g/m.sup.2] [l/m.sup.2s]
base [bar] [ml] Crema Taste ing 1 550 500-600 525-575 50-90 8.5-9.4
porous- 650 400 open 4.0-6.0 180-300 flat aromatic, 4.0-5.0
cascade- full body, type pleasant acidity, slightly sweet 2 350
300-400 325-375 70-120 7.5-8.5 porous- 650 400 open 4.0-6.0 100-150
none strong, 5.5-6.0 cascade- full body type with fruity acidity,
slight sweetness 3 350 300-400 325-375 50-70 7.5-8.5 porous- 650
400 open 4.0-6.0 100-150 none acid, 3.0-4.0 cascade- bitter, type
very powerful, astringent
TABLE-US-00009 TABLE 2 Use of a flat-permeable textile fabric with
differing degrees of roasting and differing D[4, 3] values.
Properties of the textile fabric at the base of the capsule
Properties of the hot drink obtained Properties of the coffee
powder a) Achiev- Degree weight able of per b) air bever- Test
grinding Weighed unit perme- Cap- Brewing age se- D4, 3 prefer-
Color portion Textile area ability sule pressure volume Rank- ries
[.mu.m] from-to ably Colorette [g] fabric [g/m.sup.2] [l/m.sup.2s]
base [bar] [ml] Crema Taste ing 4 350 300-400 325-375 70-120
7.5-8.5 flat- 70 2000 closed 6.5-10.0 30-120 yes fruity - 5.0-6.0
perme- acidic, able aromatic roast note, harmonic sweetness 5 310
260-360 285-335 70-120 7.2-8.2 flat- 70 2000 closed 11.0-13.0
30-120 yes pleasant 5.0-6.0 perme- acidity, able balanced
bitterness, slight sweetness 6 330 280-380 305-355 50-70 7.5-8.5
flat- 70 2000 closed 8.0-10.0 30-50 yes very acid, 2.0-2.5 perme-
sharply able roasted, lack of sweetness 7 290 240-340 265-315 50-70
7.5-8.5 flat- 70 2000 closed 11.0-13.0 30-50 yes over- 2.0-3.0
perme- extracted, able many bitter substances
* * * * *