Capsule for the preparation of a beverage containing pellets

Abstract

The invention relates to a capsule for the preparation of a beverage in a beverage machine by feeding liquid in the capsule and extracting a beverage out of the capsule, wherein the capsule comprises containment walls forming an interior cavity containing beverage precursor; wherein the beverage precursor comprises a combination of non-compacted beverage extractable powder and pellets of compacted beverage extractable powder and wherein the largest dimension of each pellet is at least 3.5 millimeters. The invention enables to confer different beverage characteristics, for example, change the beverage extraction and aroma release kinetics, make more intense beverages and/or improve the beverage flow released from the capsule.

Claims

1. A method for preparing a beverage, the method comprising: providing a capsule comprising containment walls forming an interior cavity containing a beverage precursor for mixing with a liquid in the interior cavity, wherein the beverage precursor comprises a combination of non-compacted beverage extractable powder and pellets of compacted beverage extractable powder, and a largest dimension of each pellet is at least 3.5 millimeters, wherein the containment walls comprise a liquid inlet wall and a beverage outlet wall, and all of the pellets of compacted beverage extractable powder are positioned closer to the liquid inlet wall than to the beverage outlet wall; feeding the liquid under pressure in the interior cavity containing the beverage precursor to form the beverage; and extracting the beverage out of the capsule, wherein a portion of the beverage is obtained from the pellets of compacted beverage extractable powder, the beverage precursor is essentially roast-and-ground coffee, the pellets are also essentially roast-and-ground coffee, and a percentage of the pellets to a total weight of the roast- and-ground coffee in the cavity is between 20 and 80 wt. %, the pellets are compacted from loose roast-and-ground coffee powder with an average diameter D.sub.4,3 comprised between 600 μm and 1000 μm, and the non-compacted beverage powder is roast-and-ground coffee with an average diameter D.sub.4,3 between 160 μm and 1000 μm; and an envelope density of the pellets of compacted beverage extractable powder is between 500 g/1 and 800 g/l.

2. The method of claim 1, wherein the largest dimension of each pellet is smaller than any cross-section of the interior cavity.

3. The method of claim 1, wherein the largest dimension of each pellet is smaller than 25 mm.

4. The method of claim 1, wherein the percentage of pellets to the total weight of the roast-and-ground coffee in the cavity is between 25 and 75 wt. %.

5. The method of claim 1, wherein the pellets are compacted with a compaction pressure of at least 5 kN/cm.sup.2.

6. The method of claim 1, wherein a volume of each pellet is between 45 and 1200 mm.sup.3.

7. The method of claim 1, wherein a filling density of the beverage precursor in the interior cavity is between 0.35 and 0.68 g/ml.

8. The method of claim 1, wherein the pellets have a shape selected from the group consisting of spheres, cylinders, cubes, pyramids, cones, frustum-cones, parallelepiped, oblong, ellipsoid and combinations thereof.

9. The method of claim 1, wherein the capsule comprises a cup-shaped body and the beverage outlet wall is (i) closed and comprises a closed perforable or tearable foil sealed on the cup-shaped body; or (ii) pre-opened and comprises a porous or perforate mono- or multi-layer provided with a plurality of exit openings, the mono- or multi-layer sealed on or inside the cup-shaped body.

10. The method of claim 1, wherein the percentage of the pellets to the total weight of the roast-and-ground coffee in the cavity is between 30 and 80 wt. %.

11. The method of claim 1, wherein the non-compacted beverage extractable powder has a tapped density of less than 450 g/l.

12. The method of claim 1, wherein 60 wt. % of the pellets are positioned closer to the liquid inlet wall than to the beverage outlet wall.

13. The method of claim 1, wherein a smallest dimension of each pellet is at least 1.5 millimeters.

14. The method of claim 1 comprising: filling the capsule with the pellets of compacted beverage extractable powder; after filling the capsule with the pellets of compacted beverage extractable powder, filling the capsule with the non-compacted beverage extractable powder; and filling a remaining free space in the interior cavity of the capsule with an inert gas.

15. The method of claim 1, wherein the total weight of the roast-and-ground coffee in the cavity is 8 g.

16. The method of claim 1, wherein the pellets have a shape of a cylinder having a diameter of 11.28 mm.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) Embodiments of the present invention will now be described, by way of examples only, with reference to the accompanying drawings, in which:

(2) FIG. 1 shows a cross-section view of a capsule of the invention with a tearable extraction foil sealed to the flange of a cup-shaped body, which can produce a beverage in a beverage machine by injection of water through the body and by extraction of the beverage through the foil once perforated (e.g., “Nespresso® Original Line” format of capsule);

(3) FIG. 2 shows a schematic view of system of the capsule of FIG. 1 and an extraction device of a beverage machine;

(4) FIG. 3 shows a cross-section of a second possible mode of a capsule of the invention, in particular, a capsule with a pre-opened beverage outlet wall; possibly exchangeable (with suitable dimensions) with the capsule of FIG. 1 in the system of FIG. 2;

(5) FIG. 4 shows a cross-section of a third possible mode of a capsule of the invention, in particular, with a cup-shaped body inside which a beverage outlet wall is sealed and on the flange of which a liquid inlet wall is sealed; such capsule being adapted to produce a beverage in a (e.g., “Nescafé Dolce Gusto®”-branded) beverage machine;

(6) FIG. 5 shows a cross-section of a fourth possible mode of a capsule of the invention, in particular, with a cup-shaped body, a liquid injection wall sealed thereon and an inside filter for demarcating in the cavity a first chamber for the beverage precursor and a second chamber for beverage collection; such capsule being adapted to produce a beverage in a (e.g., “Keurig®”-branded) beverage machine;

(7) FIG. 6 shows a cross-section of a fifth possible mode of a capsule of the invention, in particular, a cup-shaped body with a liquid inlet and beverage outlet wall sealed on the flange of the body; such capsule being adapted to produce a beverage by rotating the capsule around its central axis of symmetry (A) and by extracting by forces of centrifugation the beverage at the periphery of the beverage outlet wall;

(8) FIG. 7 shows a schematic view of system with the capsule of FIG. 6 and a centrifugal extraction device;

(9) FIGS. 8 to 10 illustrate (by respective perspective, top and side views) a pellet of cylindrical form for the capsule of the invention;

(10) FIGS. 11 to 13 illustrate (by respective perspective, top and side views) a pellet of oblong form for the capsule of the invention;

(11) FIGS. 14 to 16 illustrate (by respective perspective, top and side views) a pellet of parallelepiped elongated form for the capsule of the invention;

(12) FIGS. 17 to 19 illustrate (by respective perspective, top and side views) another pellet of parallelepiped squared form for the capsule of the invention;

(13) FIG. 20 is a graphic of comparative coffee examples giving the T.sub.c as function of the cumulated cup size (“T.sub.c kinetics”);

(14) FIG. 21 is a graphic of comparative coffee examples giving the yield as function of the cumulated cup size (“Yield kinetics”);

(15) FIG. 22 is a graphic of comparative coffee examples giving the normalized in-cup quantity of high-polar odorant as a function of the extract volume (“High-polar odorant kinetics”);

(16) FIG. 23 is a graphic of comparative coffee examples giving the normalized in-cup quantity of medium-polar odorant as a function of the extract volume (“Medium-polar odorant kinetics”);

(17) FIG. 24 is a graphic of comparative coffee examples giving the normalized in-cup quantity of low-polar odorant as a function of the extract volume (“Low-polar odorant kinetics”);

(18) FIG. 25 is a graphic of comparative coffee examples with pellets of different configurations giving the yield as a function of the coffee extract volume or cup size;

(19) FIG. 26 is a graphic of comparative coffee examples giving the T.sub.c as a function of the fraction of coffee extract in weight (“T.sub.c kinetics”);

(20) FIG. 27 is a graphic of comparative coffee examples giving the evolution of the extraction yield as a function of the cup size (“Yield kinetics”).

(21) The capsule 1A for preparation of a beverage of FIG. 1 comprises containment walls forming an interior cavity 2 filled with a beverage precursor 3. The beverage precursor comprises a combination of pellets 4 formed of compacted beverage extractable powder and non-compacted beverage extractable powder 5 (as defined earlier). The capsule comprises a cup-shaped body 6 having a substantially frustum shape with a liquid inlet wall 7 and a side wall 8. The body extends outwardly at its base by a circumferential flange 9. The body is preferably closed by a closed tearable foil 10 which forms the beverage outlet wall and is preferably sealed on the outer surface of the flange. The capsule may optionally comprise a filter element 11 connected or simply placed adjacent the internal surface of the liquid inlet wall 7. The filter element may be a thin polymeric, e.g. polyurethane web, which serves to reduce the back flow of liquid and solid residues after extraction as discussed in EP1165398B1 and EP1190959B1. The capsule may also optionally comprise a seal means 12 such as a soft and/or deformable annular portion, an annular ring, step or lip(s) for providing a liquid-tight arrangement with a capsule enclosing part of the beverage machine as discussed in, for example, EP1654966B1, EP1816934B1, EP2631199, EP2631198, WO2014184652, WO2015011683, WO2015101394, WO2016041596.

(22) The pellets 4 are preferably in majority positioned closer to the liquid inlet wall 7 than to the beverage outlet wall 10. Most preferably, the pellets are all assembled in a group adjacent the liquid inlet wall, e.g., against internal filter element 11. The free volume left by the pellets in the cavity is at least partially filled with the non-compacted beverage powder, e.g., roast-and-ground coffee. The non-compacted beverage powder may be slightly densified (e.g. by normalizer) but can be easily disaggregated when attempted to be handled thereby not forming handle-able elements like the pellets. The remaining free space is occupied by gas, preferably inert gas such as carbon gas and/or nitrogen, causing possible internal pressure and an outward deformation of the (more flexible) outlet wall 10.

(23) The pellets could also be positioned differently. For example, they could be distributed evenly in the cavity and the non-compacted powder can partially fill the space left between the pellets, with some gas filling the left free space.

(24) In a preferred mode, the beverage precursor is essentially, most preferably purely, roast-and-ground coffee.

(25) In another mode, the beverage precursor contains roast-and-ground coffee and soluble coffee.

(26) In another mode, at least some, preferably a majority, most preferably all pellets are made of a first beverage precursor and a part, preferably a major part of, most preferably all non-compacted beverage extractable powder is made of a second beverage precursor which is different from the first beverage precursor. The first precursor can be, for instance, roast-and-ground coffee and the second precursor can be soluble coffee or vice versa. Roast-and-ground coffee can be mixed with soluble coffee in the pellets and/or in the non-compacted coffee powder.

(27) FIG. 2 shows an example of an extraction system for preparing a predetermined quantity of beverage suitable for consumption using a capsule containing the beverage precursor as in FIG. 1. The extraction system is part of a beverage machine and comprises a capsule cage 13 for receiving the capsule 1A and injecting liquid in and a capsule support 14 for pressing the capsule relatively against the capsule cage, in particular at a circumferential portion of it, and for collecting beverage out of the capsule. A liquid-tight engagement is obtained between the capsule cage 13 and the flange of the capsule, in particular, by the end of the cage pressing on the seal means 12.

(28) The capsule cage comprises piercing means 15 for perforating the liquid inlet wall and enabling liquid fed via at least one liquid conduit 16 in the capsule cage to enter in the capsule. The liquid conduit is typically connected upstream to a fluid circuit of the beverage machine including a liquid reservoir, a heater, a high-pressure liquid pump (not shown). A control unit is also responsible for controlling these components, in particular, the amount and temperature of liquid supplied in the capsule (not shown).

(29) The piercing means can be one or more needles or blades. The piercing means can also, in certain configurations, be traversed by the liquid conduit 16. On the capsule support 14, a tearing structure can be present such as a network of small relief elements 17 formed between channels 18. The support plate also comprises draining means such as holes 19.

(30) For preparing a beverage, liquid in particular hot water is supplied in the capsule thereby interacting with the beverage precursor. When the pressure of liquid rises in the capsule during extraction, the beverage outlet wall 10 of the capsule engages against the tearing structure of the capsule support until such wall formed by the foil tears at several (multiple) locations thereby creating orifices for the beverage to drain. The beverage can therefore be drained out of the capsule and through the support 14 via draining holes 19.

(31) It should be noted that the system can be designed according to many different variants. For example, the opening structure can be different. It could be formed of a single central cutting or perforating pointer.

(32) In FIG. 3, the capsule 1B is a variant of the capsule 1A and can so be inserted in the beverage device of FIG. 2 for preparing a beverage. The capsule also comprises containment walls delimiting a cavity 2, possibly of smaller volume that the one of the capsule 1A. The beverage precursor 3 also comprises pellets 4 and non-compacted powder 5 in various possible ratios. The pellets 4 may be of similar individual volume as the ones in capsule 1A or of smaller volume. The capsule comprises a liquid inlet wall 7 which is pre-opened. In particular, it can have a filter sheet 20 which is sealed to a cup-shaped body 6 of the capsule. In a possible variant (not shown), the inlet wall 7 is the top wall of the body which has multiple small openings. In another possible variant, the top wall is closed and requires perforation by the piercing means 15 of the device for enabling the injection of liquid in the capsule. The openings are dimensioned small enough to prevent significant loss of beverage precursor through the wall.

(33) The beverage outlet wall 10 can be a polymer foil with a multitude of small filter openings 21 which is sealed to the flange of the body. The openings have a size generally between 20 and 150 microns. In a variant, the beverage outlet wall is a closed tearable foil like the one of capsule 1A.

(34) The beverage precursor 3 can be the same as in capsule 1A.

(35) The capsule 1C of FIG. 4 differs in that it has built-in opening means and/or support means 22 associated with the beverage outlet wall 10 and a beverage dispensing duct 23 extending from the cup-shaped body 6. The beverage outlet wall 10 can be a foil which opens by effect of the pressure of liquid building in the cavity or can be a filter layer or a combination of both. The opening and/or supporting means 22 may have raised elements 25 and channels 26 for guiding and/or collecting beverage to the duct 23.

(36) The body is also closed by a liquid inlet wall 7 which can be a flexible membrane sealed onto an upper flange 24 of the body. In a possible variant, the chamber (thereby forming the “interior cavity”) containing the beverage precursor can be reduced by the presence of a flow distributor (e.g., apertured wall) positioned between the liquid inlet wall and the beverage precursor as described in WO 2006/021405.

(37) In this capsule, the beverage precursor 3 also comprises a combination of beverage extractable pellets 4 and non-compacted beverage extractable powder 5. The pellets are preferably all gathered close to the inlet wall. The pellets can be placed between the inlet wall 7 and a lower internal filter wall or, a flow distributor as described in WO 2006/021405, or in a filter gusset or bag (not shown). The pellets can alternatively be confined against the non-compacted powder by a flow distributor such as one as described in WO 2006/021405.

(38) The beverage precursor in capsule 1 C can be the same as in capsule 1A.

(39) In another mode, at least some, preferably a majority of, most preferably essentially all pellets are made of a first beverage precursor and a part, preferably a major part of, most preferably the full non-compacted beverage extractable powder is made of a second beverage precursor which is different from the first beverage precursor. In particular, the first beverage precursor can be essentially (dairy or vegetable) milk powder and/or instant coffee, and/or, cocoa or chocolate powder, and/or carbohydrate such as sucrose and the second beverage precursor is roast-and-ground coffee powder. In a variant, the first beverage precursor is roast-and-ground powder and the second beverage precursor is (dairy or vegetable) milk powder and/or instant coffee and/or carbohydrate such as sucrose.

(40) The combination of roast-and-ground coffee pellets with sucrose powder (e.g. 75 wt. % to 25 wt. %) provided a faster extraction compared to same without pellets (e.g. 75 wt. % loose roast-and-ground-coffee and 25 wt. % sucrose powder). Furthermore, a combination of sucrose pellets and roast-and-ground coffee powder (e.g., 25 wt. % to 75 wt. %) also shown a faster extraction. Furthermore, the pellets of sucrose compacted at 10 kN/cm.sup.2 were easily dissolved during extraction.

(41) The capsule 1D of FIG. 5 represents another possible solution of the invention in which the cavity is separated by a separating filter 29 in a first chamber 27 (thereby forming the “interior cavity”) and a second chamber 28. The first chamber is demarcated by the liquid inlet wall 7 and the separating filter 29. The second chamber is demarcated by the separating filter and the body 6 of the capsule comprising the beverage outlet wall 10. The beverage precursor may be positioned in the first chamber 27 (as shown) or in the second chamber 27 or be shared between the first and second chambers 27, 28 (thereby forming the “interior cavity”). For example, first chamber 27 can house the pellets 4 (or at least a majority of pellets) and the second chamber 28 can house non-compacted extractable powder (or at least a major amount of it or full of it).

(42) The beverage precursor in capsule 1D can be the same as in capsule 1C.

(43) The preparation of the beverage in the capsule 1D can be performed in a system of a beverage machine such as described U.S. Pat. No. 5,840,189. The liquid inlet wall 7 is perforated by a liquid injection probe 40 (in dotted line) which injects liquid, e.g., hot water, in the cavity and the beverage outlet wall 10 is perforated by a beverage outlet probe 41 (in dotted line) which collects the beverage out of the cavity, in particular, out of the chamber 28. The beverage system generally provide a lower liquid pressure range during beverage extraction than the previously described systems (e.g. 1-5 bar compared to 5-20 bar). However, the liquid pressure is also dependent on the beverage precursor (type, amount of precursor, degree of confinement) in the capsule and of the type of liquid pump utilized.

(44) The capsule 1E of FIG. 6 can be utilized in a centrifugation beverage extraction system as illustrated in FIG. 7. The capsule 1E comprises a cup-shaped body 6 and a lid that can be sealed onto the flange of the body and which forms the liquid inlet and beverage outlet wall 7, 10. The body and lid demarcate a cavity receiving the beverage precursor. In this embodiment, the pellets 4 can, for instance, be placed differently than in the previous capsules. In a possible mode the pellets 4 are positioned closer to the axis of symmetry or central axis A of the capsule than to the peripheral region of the cavity. The lid can be a closed perforable foil or a foil comprising pre-openings such as a multitude of peripheral orifices for extraction of the beverage by centrifugation such as described in WO 2008/148601. The lid can also comprise a peripheral valve means opening one or more beverage outlets under the force of centrifugation as also described in WO 2008/148601.

(45) The beverage precursor can be the same as in capsule 1A or in capsule 1C.

(46) The centrifugation extraction system for preparing a beverage from a capsule 1E is illustrated schematically in FIG. 7. It comprises a centrifugal extraction unit 30 for receiving the capsule 1E, a fluid circuit 31 for supplying liquid in the capsule, comprising a liquid (water) reservoir 32, a pump 33 and a heater 34. The centrifugal extraction unit is driven in centrifugation by a rotary motor 35. The centrifugal extraction unit comprises liquid supply means 36 for feeding liquid in the centre of the capsule and beverage extraction means 37 such as a series of small circumferential perforating means such as needles for extracting beverage from the capsule and collecting means 38 for collecting the beverage and dispensing it to a receptacle. A control unit 39 is also provided to control ‘inter alia’ the motor and rotation speed of the extraction unit, the liquid temperature and the flow rate of the pump. The device is further described in WO 2008/148601.

1. Comparative Extraction Results without Pellets and with Pellets

1.1. General Conditions

(47) A comparative extraction study was performed to compare the extraction results for capsules containing no pellets, capsules containing 100 wt. % roast-and-ground coffee pellets and capsules containing a combination of roast-and-ground coffee pellets and roast-and-ground non-compacted coffee powder. The capsule was a Nespresso® capsule (as illustrated in FIG. 1) of standard size (cavity's volume of 14.5 ml) with an aluminium foil of 30-μm thickness. The roast-and-ground coffee was 100% Arabica coffee quality of Ethiopia. The coffee extractions were performed in a Nespresso Inissia™ coffee machine (hot water in range of 85-92° C.).

(48) For the trials with pellets in the capsules, the pellets were produced in Medel′Pharm Styl′One laboratory press. The tool used for producing the pellets allows the production of 8 pellets at once, with a diameter of 4 mm for each pellet. The compaction pressure applied on the powder was of 20 kN/cm.sup.2. The trials were made with coffee powder at two different particle sizes, D.sub.4,3 of 240 μm (hereafter called “fine powder”) and D.sub.4,3 of 600 μm (hereafter called “coarse powder”). The density and height of the pellets could be determined for each particle size at the corresponding compaction pressure as described later in “4. Characterization of density and of pellets”.

1.2. Coffee Extractions from Capsules without Pellets

(49) Without pellets, it was possible to fill and seal the capsule with 7.5 g maximum of fine powder and up to 6.6 g of coarse powder. The following results on flow-time were reported. For many trials (high coffee loads), the machine could not deliver the desired amount of coffee extract due to a too low measured flow rate and the pump was stopped to avoid damage to the machine. The results on flow time for these trials are referred as “stopped”.

(50) TABLE-US-00001 D.sub.4,3 = 600 μm Flow time [s] for each extract weight Weight R&G [g] 40 g 110 g 230 g 6.3 20 58 125 6.4 28 79 178 6.5 53 Stopped Stopped 6.6 33 105  Stopped

(51) TABLE-US-00002 D4,3 = 240 μm Flow time [s] for each extract weight Weight R&G [g] 25 g 40 g 110 g 6.2 46 75 Stopped 6.4 Stopped Stopped Stopped 6.6 Stopped Stopped Stopped 7 Stopped Stopped Stopped 7.5 Stopped Stopped Stopped

(52) The following additional results on T.sub.c, Yield, flow time and flow rate were obtained for variants without pellets and two different coffee weights, 5.0 and 6.0 g respectively, and for fine powder size. Coffee extracts of 25 to 230 ml were targeted.

(53) TABLE-US-00003 157825.0001 Eth. Ref no pellets 240 μm R&G 5 g NN Cap Extr Weight Weight TC Flow Caps. target R&G FT extr refracto Yield rate # [g] [g] [s] [g] [%] [%] [g/min] 1 25 5.0 24.9 26.2 3.6 18.7 63.0 2 25 5.0 18.3 27.2 3.2 17.2 89.0 3 40 5.0 27.9 41.4 2.5 21.0 89.0 4 40 5.0 45.7 40.9 2.9 23.8 53.7 5 110 5.0 71.5 111.7 1.1 25.4 93.6 6 110 5.0 97.5 111.0 1.2 26.0 68.3 7 230 5.0 232.8 231.9 0.5 23.1 59.8 8 230 5.0 113.6 231.9 0.5 24.5 122.5

(54) TABLE-US-00004 157825.0002 Eth. Ref no pellets 240 μm R&G 6 g NN Cap Extr Weight Weight TC Flow Caps. target R&G FT extr refracto Yield rate # [g] [g] [s] [g] [%] [%] [g/min] 1 25 6.0 51.3 26.2 5.9 25.5 30.6 2 25 6.0 36.5 26.6 5.9 26.1 43.7 3 40 6.0 57.9 41.1 3.9 26.4 42.5 4 40 6.0 Stopped 5 110 6.0 150.6 110.9 1.6 29.4 44.2 6 110 6.0 Stopped 7 230 6.0 Stopped 8 230 6.0 Stopped

(55) For coarse powder size without pellets, and three different coffee weights, 5.0, 6.0 and 6.4 g respectively, the following results were obtained. Coffee extracts of 25 to 230 ml were targeted.

(56) TABLE-US-00005 157825.0004 Eth. Ref no pellets 600 μm R&G 5 g NN Cap Extr Weight Weight TC Flow Caps. target R&G FT extr refracto Yield rate # [g] [g] [s] [g] [%] [%] [g/min] 1 25 5.0 11.7 26.6 2.8 14.7 136.4 2 25 5.0 10.7 28.1 2.6 14.8 157.7 3 40 5.0 13.7 41.7 1.9 15.9 181.7 4 40 5.0 8.1 43.9 1.7 14.5 323.0 5 110 5.0 108.1 110.5 1.0 22.3 61.3 6 110 5.0 58.9 112.6 0.9 20.8 114.7 7 230 5.0 89.8 231.9 0.4 20.4 154.9 8 230 5.0 76.2 233.8 0.4 20.1 184.1

(57) TABLE-US-00006 157825.0005 Eth. Ref no pellets 600 μm R&G 6 g NN Cap Extr Weight Weight TC Flow Caps. target R&G FT extr refracto Yield rate # [g] [g] [s] [g] [%] [%] [g/min] 1 25 6.0 5.6 30.0 2.7 13.3 318.8 2 25 6.0 5.1 28.8 2.8 13.7 339.3 3 40 6.0 18.8 42.0 2.5 17.4 134.2 4 40 6.0 23.8 41.4 2.6 18.2 104.2 5 110 6.0 56.3 111.8 1.1 21.2 119.1 6 110 6.0 59.4 111.7 1.1 21.2 112.9 7 230 6.0 138.5 231.9 0.6 22.0 100.4 8 230 6.0 87.8 232.8 0.5 21.0 159.0

(58) TABLE-US-00007 157825.0006 Eth. Ref no pellets 600 μm R&G max weight NN Cap Extr Weight Weight TC Flow Caps. target R&G FT extr refracto Yield rate # [g] [g] [s] [g] [%] [%] [g/min] 1 25 6.4 12.7 26.8 3.7 15.4 126.3 2 25 6.4 5.6 31.3 2.9 14.0 335.7 3 40 6.4 10.6 43.4 2.3 15.7 244.7 4 40 6.4 22.3 41.8 2.8 18.3 112.2 5 110 6.4 61.9 111.5 1.2 21.4 108.1 6 110 6.4 122.8 110.9 1.3 22.9 54.2 7 230 6.4 136.9 232.0 0.6 21.4 101.6 8 230 6.4 56.3 233.9 0.5 19.7 249.1

1.3. Coffee Extractions from Capsules with 100 wt. % of Pellets

(59) Trials were run with capsules containing only roast-and-ground coffee pellets with coarse powder. It was possible to fill and seal 9 g maximum of coffee powder. Coffee extracts of 25 to 230 ml were targeted. The extraction results are given in the table below.

(60) TABLE-US-00008 Eth. 9.0 g/100%/F/600 μm p./20 kN 160383.0002 Weight Weight TC Caps. Extr target R&G FT extr refracto Yield # [g] [g] [s] [g] [%] [%] 1 25 9.0 41.6 26.4 1.8 5.4 2 25 9.0 31.9 26.1 2.0 5.7 3 40 9.0 53.8 41.2 1.4 6.3 4 40 9.0 48.2 41.5 1.6 7.2 5 110 9.0 147.1 111.1 1.0 11.7 6 110 9.1 146.6 111.3 0.9 11.4 7 230 9.0 252.1 231.9 0.6 14.5 8 230 9.0 245.3 231.4 0.5 12.1

(61) The results with coarse powder show that the total solid content and the extraction yield are very low showing that an inefficient coffee extraction occurs.

(62) With pellets made from fine powder, it was possible to fill and seal capsules containing up to 10 g of roast-and-ground (100 wt. % pellet), but no extraction was possible because the flow was too low and the machine was stopped. For variants with 9 g of roast-and-ground coffee in similar conditions, the flow was also too low and the machine was stopped.

1.4. Coffee Extractions from Capsules with Combination of Pellets and Non-Compacted Powder

(63) Capsules were prepared with a blend of 75 wt. % of coffee pellets (coarse powder) and 25 wt. % of non-compacted roast-and-ground coffee powder (fine powder). The extraction results on T.sub.c and Yield are given in the table below.

(64) TABLE-US-00009 Eth. 9.0 g/75%/F/600 μm p./20 kN/240 μm R&G 160383.0001 Weight Weight TC Caps. Extr target R&G FT extr refracto Yield # [g] [g] [s] [g] [%] [%] 1 25 9.0 29.5 26.2 3.2  9.1 2 25 9.0 33.0 #N/A 3.9 #N/A 3 40 9.0 42.1 41.0 2.5 11.2 4 40 9.0 41.6 41.1 2.5 11.2 5 110 9.0 112.6 110.9 1.3 15.4 6 110 9.0 106.0 111.0 1.3 16.4 7 230 9.0 383.1 231.2 0.7 16.7 8 230 9.0 321.3 232.7 0.7 17.6 (#N/A: spilled sample before possible measure)

(65) As can be seen in those two tables, the extraction yields increase with the cup size. All coffee extract sizes (25-230 g) could be successfully dispensed without stopping issues. A delay of extraction could be noticed with a low coffee yield for short coffee extracts but yield increasing progressively towards the long coffee extracts.

(66) Additional tests were run at two different coffee weights, 6.2 and 8 g, and two different particle sizes of coffee powder for coffee pellets, respectively, 300 and 500 μm, with a compaction pressure of 20 KN/cm.sup.2 and two different particle sizes, respectively 300 and 500 μm, for non-compacted roast-and-ground coffee powder.

(67) The average extraction yield and average flow time for delivering 110 g of coffee extract were determined on 15 coffee cups.

(68) Better results were obtained with a position of pellets against the liquid inlet wall than with a position of pellets against the outlet wall (tear foil). The optimal conditions of yield and flow time were obtained with a total weight of coffee of 8 g, a small particle size (300 μm) and a position of the pellets against the liquid inlet wall. Too long flow times were observed when the pellets were placed against the beverage outlet wall.

(69) The results are compiled in the following table.

(70) TABLE-US-00010 Coffee Total Coffee Particle weight of Particle size D.sub.4,3 coffee in size D.sub.4,3 Position of for non- Average Average capsule for pellets pellets compacted yield flow time [g] pellets in capsule [wt. %] powder [wt. %] [seconds] 6.2 300 Inlet side 75 300 21.5 51.8 6.2 300 Inlet side 50 500 21.2 37.3 6.2 300 Inlet side 50 300 22.9 46.2 6.2 300 Inlet side 75 500 19.7 49.3 6.2 500 Inlet side 50 300 21.8 40.3 6.2 500 Inlet side 75 500 18.4 46.6 6.2 500 Inlet side 75 300 20.7 51.8 6.2 500 Inlet side 50 500 20.1 39.6 8 300 Inlet side 50 300 24.2 84.3 8 300 Inlet side 75 500 22.6 77.7 8 300 Inlet side 75 300 23.3 73.8 8 300 Inlet side 50 500 23.0 106.4 8 500 Inlet side 75 300 18.4 49.0 8 500 Inlet side 50 500 19.0 49.8 8 500 Inlet side 50 300 21.3 53.0 8 500 Inlet side 75 500 17.0 45.5 6.2 300 Outlet side 50 300 19.5 63.1 6.2 300 Outlet side 75 500 19.4 57.8 6.2 300 Outlet side 75 300 21.2 61.4 6.2 300 Outlet side 50 500 16.4 65.5 6.2 500 Outlet side 75 300 20.4 55.8 6.2 500 Outlet side 50 500 15.4 61.0 6.2 500 Outlet side 50 300 19.1 64.4 6.2 500 Outlet side 75 500 17.6 51.5 8 300 Outlet side 75 300 17.8 100.3 8 300 Outlet side 50 500 18.1 181.4 8 300 Outlet side 50 300 19.1 154.8 8 300 Outlet side 75 500 16.4 125.9 8 500 Outlet side 50 300 16.5 154.6 8 500 Outlet side 75 500 12.2 106.5 8 500 Outlet side 75 300 15.3 92.2 8 500 Outlet side 50 500 16.9 148.3

2. Comparative Coffee Extraction Results and Extraction Kinetics with and without Pellets at Different Particle Sizes

(71) The same conditions of tests described in 1.1 “General Conditions” were performed in this second study except for the compaction pressure and the particle sizes that were modified.

(72) A single capsule was extracted into different receptacles, by instantaneously switching from one receptacle to the next one without stopping extraction in the coffee machine. This allowed to measure the kinetics at which the soluble matter is extracted from the capsule, during extraction of a whole cup. After extraction of the total desired amount of extract, each container was weighted and the total solid content (T.sub.c) was also measured. The extraction yield was also determined. This allowed to compute the total mass of soluble matter in each fraction of the extraction, and to compare the kinetics of extraction for different trials.

(73) The comparison study between capsule without pellets (“References”) and capsules with a combination of pellets and non-compacted coffee powder (“Invention”) was made with same roast-and-ground coffee of Ethiopian coffee quality.

(74) TABLE-US-00011 110 g cup References Invention size 300 μm 420 μm 500 μm 438140 438150 438151 438161 Total weight 6.1 6.2 6.2 8 8 6.2 6.2 of coffee in capsule [g] wt. % of 0 0 0 75 75 50 50 pellets D.sub.4,3 for — — — 300 300 300 500 pellets [μm] Position of — — — Inlet Inlet Inlet Inlet pellets in capsule Compaction — — — 20 40 40 20 pressure [kN/cm.sup.2] D.sub.4,3 for loose 300 420 500 500 300 300 300 coffee [μm] Flow time 40.5 61.3 40.0 77.7 73.5 46.2 40.3 [seconds] Tc [wt. %] 1.3% 1.3% 1.2% 1.6 1.7 1.3 1.2 Yield [wt. %] 24.3% 23.4% 21.1% 22.6 22.3 22.9 21.8

(75) The graphic of FIG. 20 shows different extraction (T.sub.c) kinetics that could be obtained with references 438140 and 438150 with 75 wt. % pellets compared to the references.

(76) For the references, the finest particle size showed the faster extraction of soluble matter, while the largest particle size provided to the slowest extraction kinetics.

(77) For the two variants containing pellets, the curve of T.sub.c in the cumulated cup size is clearly different from the references. The T.sub.c initially increases for the first 15 g of coffee extract, before starting to decrease. When it decreases, the T.sub.c is higher than the references without pellets, even the reference with a particle size D.sub.4,3 of 500 μm.

(78) The evolution of the extraction yield as a function of the cup size is represented in the graphic of FIG. 21 and shows a delayed extraction of the capsules with pellets compared to the references.

3. Kinetics of Aroma Extraction

(79) The in-cup aroma extraction kinetics were determined for one highly polar odorant (2,3-butanedione), one medium polar odorant (2,3,5-trimethylpyrazine) and one low polar odorant (4-ethylguaiacol). For each odorant, the results are expressed as the in-cup quantities of odorant normalized between 0 to 1 for coffee extracts between 0 and 230-ml.

(80) The extraction kinetics for 2,3-butanedione showed a clear delay in extraction kinetics for the samples containing pellets (References .0003 and .0006) compared to the samples without pellets (ETH, .0001) as illustrated in FIG. 22.

(81) TABLE-US-00012 Coffee Coffee Particle Total weight Particle size Position of size D.sub.4,3 for of coffee in D.sub.4,3 for pellets in % of non-compacted Trials capsule [g] pellet capsule pellets powder ETH 6.2 — — 0 420 .0001 6.2 — — 0 420 .0003 8.0 500 Inlet side 75 300 .0006 8.0 300 Inlet side 75 300

(82) Likewise for the medium polar odorants, a delay in extraction kinetics was observed for the capsules containing pellets. Sample .0003 consistently showed the highest delay in extraction kinetics as shown in FIG. 23. The in-cup aroma extraction kinetics of the low polar odorants are shown in FIG. 24.

(83) Comparing the aroma kinetics between capsules containing pellets and the reference samples clearly shows a shift/decrease in slopes when pellets are present in the capsules, showing the overall delay in extraction kinetics observed for almost all odorants, but mainly for high and medium polar ones.

4. Characterization of Density and of Pellets

(84) The tested cylindrical pellets with roast-and-ground coffee powders at different particle size were produced in a Medel′Pharm Styl′One laboratory press at respective compaction pressures: 5, 10, 20, 40 kN/cm.sup.2. 8 pellets of diameter of 4 mm each were produced at once in the press exerting a compaction force.

(85) The envelope density of the pellets was determined for different particle sizes of coffee.

(86) TABLE-US-00013 Density [g/l] Average Diameter D.sub.4,3 Compaction force [kN/cm.sup.2] [wt. %] 5 10 20 40 240 820 988 1053 1059 300 800 1006 1051 1072 500 772 974 1058 1065 600 762 982 1059 1071

(87) The height (h) in mm of the pellets was determined for different particle sizes of coffee.

(88) TABLE-US-00014 Height [mm] Compaction force [kN/cm.sup.2] D.sub.4,3 [wt. %] 5 10 20 40 240 5.6 4.6 4.3 4.2 300 6.1 4.9 4.5 4.5 500 7.4 5.7 5.4 5.2 600 8.0 6.2 5.7 5.5

5. Impact of the Shapes for Pellets on Extraction Efficiency

(89) Different shapes of pellets were tested in trial capsules: Squared parallelepiped (FIGS. 17-19) Cylinders (FIGS. 8-10) Thin or large oblong shapes (FIGS. 11-13);

(90) All capsules were filled with 8 g of roast-and-ground coffee. The percentage of pellets was 75 wt. % and the percentage of loose roast-and-ground was of 25 wt. %. The particle size of roast-and-ground coffee for producing the pellets was of 500 μm. The particle size of non-compacted roast-and-ground coffee was of 300 μm.

(91) TABLE-US-00015 Compaction Coffee Force extract Pellets shapes [kN/cm.sup.2] Flow time [g] T.sub.c Yield Cylinder 23.3 49.2 29 5.9 21.3 D = 8 mm, h = 16 mm Squared 9.6 40.7 30 5.3 19.9 parallelepiped L = 13 mm, t = 2.6 Thin oblong 6.8 74.8 26.7 6.9 23.1 L = 10, w = 5, t = 2 Large oblong 6.8 52.5 32.1 5.7 22.7 L = 10, w = 5, t = 4.5

(92) The pellets with the smaller characteristic dimensions were extracted more efficiently than the larger ones, in following orders from the most efficient to the less efficient: “Thin oblong”, “Large oblong”, “Cylinder”, “Squared parallelepiped”.

6. Impact of Dimensions for Pellets

(93) Two different shapes of pellet were tested in capsules to compare the extraction kinetics; i.e., a sphere (diameter 11.28 mm) and cylinders (diameter of 11.28 and four different heights). A cylindrical pellet is illustrated in FIGS. 8-10. All capsules were filled with 8 g of roast-and-ground coffee. The percentage of pellets was 75 wt. % and the loose roast-and-ground was of 25 wt. %. The particle size of roast-and-ground coffee for producing the pellets was either 300 or 500 μm. The particle size of non-compacted roast-and-ground coffee was of 300 μm.

(94) TABLE-US-00016 Compaction D.sub.4,3 for Surface of Density of Pellets Height (h) pressure pellets pellets pellets shapes [mm] [kN/cm.sup.2] [wt. %] [mm.sup.2] [Kg/m.sup.3] Sphere 11.28  6 300 437 791 (diameter) 7 500 445 825 Cylinder 7.27 5.9 300 484 790 8.28 4.7 500 517 752 3.41 7.8 300 335 845 4.04 5.0 500 365 754

(95) The extraction kinetics obtained are illustrated in FIG. 25.

(96) The size of pellets appears more important for a coarse powder than for a finer powder. The less efficient extraction was obtained with the pellets in the form of spheres and coarse particle size. The most efficient configuration was with pellets in short cylinders.

7. Coffee Extraction Kinetics for other Capsules with and without Pellets

(97) Trials on capsules having the configuration of the one illustrated in FIG. 4 were performed. The capsules were Nescafé Dolce Gusto® capsules filled with roast-and-ground coffee as beverage precursor.

(98) The reference capsule (“Ref caps”) was the commercial Nescafé Dolce Gusto “Americano” capsule containing 10 g of roast-and-ground coffee powder.

(99) The capsules of the invention were filled with 75 wt. % of pellets and the loose roast-and-ground was of 25 wt. %. The particle size of roast-and-ground coffee for producing the pellets was of 670 μm. The particle size of non-compacted roast-and-ground coffee was of 670 μm. The weight of roast-and-ground coffee was 12.5 g in total.

(100) The graphic of FIG. 26 shows the evolution of the soluble matter extracted by fraction of coffee extract weight.

(101) The results show a slower and more homogeneous coffee solids extraction throughout the whole extraction for the capsules containing pellets. The presence of pellets in the capsule delayed the extraction of the soluble matter.

8. Comparative Trials with a Combination of Compacted Coffee Layer (“Tablet”) and Non-Compacted Coffee Layer(s)

(102) Capsules (as defined in 1.1.) were prepared with respectively 8 g and 6.2 g of roast-and-ground coffee at particle size D.sub.4,3 of 300 μm. In each capsule a roast-and-ground coffee cylindrical tablet was inserted at dimension corresponding to the internal cross-section of the capsule so that, during extraction, liquid had to traverse the tablet in its way to the outlet wall. The total weight of coffee was completed with non-compacted roast-and-ground coffee.

(103) Capsules #1: A tablet of coffee of diameter 27 mm with a weight of 4 g was produced. 4 g of non-compacted powder was filled in the capsules first prior to inserting the coffee tablet. The capsules contained therefore two layers of roast-and-ground coffee, respectively, loose/tablet. The capsules were sealed with a foil (as defined in 1.1.).

(104) Capsules #2: A tablet of coffee of diameter 27 mm with a weight of 4 g was s produced. 2.2 g of non-compacted powder was filled in the capsules first prior to inserting the coffee tablet. The capsules contained therefore two layers of roast and ground coffee, respectively, loose/tablet. The capsules were sealed with a foil (as defined in 1.1.).

(105) Capsules #3: A tablet of coffee of diameter 24 mm with a weight of 3 g was produced. 1 g of non-compacted powder was filled in the capsules first prior to inserting the coffee tablet. After insertion of the tablet, 4 g of non-compacted powder was filled in the capsule. The capsules contained therefore three layers of roast and ground coffee, respectively, loose/tablet/loose. The capsules were sealed with a foil (as defined in 1.1.).

(106) Capsules #4: A tablet of coffee of diameter 24 mm with a weight of 3 g was produced. 1 g of non-compacted powder was filled in the capsules first prior to inserting the coffee tablet. After insertion of the tablet, 2.2 g of non-compacted powder was further filled in the capsule on top of the tablet. The capsules contained therefore three layers of roast and ground coffee, respectively, loose/tablet/loose. The capsules were sealed with a foil (as defined in 1.1.).

(107) For capsules #1, 2 and 3, two capsules of each sort were tested and, for each the coffee flow was blocked and the machine was stopped before complete extraction.

(108) The capsule #4 could be successfully extracted up to 230 ml. The kinetic of extraction was measured and compared to the ones of three capsules filled with non-compacted roast-and-ground coffee (6.2 g) at three different particle size D.sub.4,3, respectively 240, 430 and 600 μm. The results are represented in FIG. 27.

(109) A weak extraction was reported for the capsule #4, despite the relatively fine particle size (even not reaching 20% of yield for a very long cup size of 230 g).