In a method for producing tablets for extraction of a liquid food product, dosed and moistened amounts of a powder ingredient are heated while contained in respective confined volumes. The method comprises the steps of: providing the ingredient in powder form; loading dosed amount of the powder ingredient into respective forming cavities; moistening each dosed amount of the powder ingredient, only at a surface layer thereof, and heating the dosed and moistened amount of the ingredient while contained in the respective forming cavity.

A capsule for preparing a beverage, in particular a hot beverage, consisting of a compact of a material selected from the group consisting of instant coffee, instant tea, soluble coffee substitute extract, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, dry soup, protein powder, fillers, food supplements, and combinations thereof, wherein the capsule is configured such that it dissolves in, in particular, hot water.

An apparatus for manufacturing tablets for hot beverage brewing includes a reservoir feeding infusible loose food products, a grinding system for the loose food products to obtain grounds of a given size, a moistening system moistening the grounds to a given moisture content, a mixing and homogenizing system for mixing and homogenizing the grounds to a homogeneous mixture, a weighing system of the homogeneous mixture to obtain a dose of predetermined weight, a forming system forming the dose into a tablet of predetermined volume, an irradiation system for electromagnetic irradiation of the tablet to overheat the particles to a partial baking and/or sintering for compactness and self-supporting ability without an enclosure, and a control system acting on the grinding, moistening, homogenizing, system, forming, and irradiating systems to control particle size, moisture content, homogeneity, weight, volume and compactness parameters of the tablet and change water permeability of the tablet accordingly.

A capsule for the preparation of a beverage from beverage powder, in particular of coffee from ground coffee, by introduction of water into the capsule comprises a pellet composed of a powder mixture, wherein the pellet is sheathed with at least one coating layer comprising a crosslinked polysaccharide, wherein the powder mixture of the pellet contains i) a polysaccharide-comprising powder having a first average particle size A and ii) a) a polysaccharide-comprising powder having a second average particle size B different from the first average particle size A and/or b) a filler having an average particle size C different from the first average particle size A or identical to the first average particle size A.

The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a surface finish of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet; c) configuring one or more dispense parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.

The present invention discloses an edible component (1) that is derived from coffee and adapted for being part of edible products (2) presenting a portion of edible substance (3), whereby said edible component (1) is further adapted for providing at least one of a passive and active function to said portion of edible substance (2) and that includes at least one compound selected from the group that includes polysaccharides and chlorogenic acids extractable from coffee or a coffee derivate.

The present invention further discloses a system of edible products (2) presenting said edible component (1), as well as a use of said system of edible products (2).

The present disclosure provides various kinds of coffee drinks such as espresso using compressed coffee bean blocks or coffee particles finely separated in a compressing process, thus allowing people to enjoy unique deep and rich flavor of the roasted coffee bean, and vacuum packs a coffee bean tea-bag by a vacuum wrapper, thus maintaining the flavor of the roasted coffee bean for a lengthy period of time, and utilizing compressed coffee as an air freshener.

A structured coffee composition and to various items made using such coffee composition are provided. The structured coffee composition is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof.

A coated coffee particle and to various items made a coated coffee particle are provided. The coated coffee particle may be formed or molded in to structured coffee composition. The coated coffee particle is suitable for use in one or more of automatic drip coffee makers, single serving coffee makers, percolating coffee makers, moka pot coffee makers, French press coffee makers, vacuum coffee makers, expresso coffee makers, thermal coffee makers, or any combination of two or more thereof.

This invention provides pellets for a coffee drink comprising composition components selected from a group of coffee flavours, foam forming materials, binders, flavour enhancement materials, sugars and sweeteners. Ratio or composition and date of manufacturing of the pellets are impressed on each pellet for identification.