Filter paper pod with a coffee composition

Abstract

The present invention relates to a composition for making a coffee beverage, the composition having roast and ground coffee having a X50 of from 700 to 1250 m; and a milk powder with a X50 of from 50 m to 3 mm; wherein the ratio by weight of the roast and ground coffee to the milk powder is from 4:1 to 2:3.

Claims

1. A filter paper pod for a beverage preparation machine comprising a composition for making a coffee beverage, the composition comprising: roast and ground coffee having a X50 of from 800 to 950 m; and a milk powder with a X50 of from 1 to 3 mm; wherein the ratio by weight of the roast and ground coffee to the milk powder is from 7:3 to 1:1, and wherein the filter paper pod comprises first and second sheets of filter material sandwiching the beverage composition and sealed around the periphery.

2. The filter paper pod according to claim 1, wherein the coffee has: (i) a X10 of from 250 to 400 m; and/or (ii) a X90 of from 1500 to 2000 m.

3. The filter paper pod according to claim 1, wherein the ratio by weight of the roast and ground coffee to the milk powder is about 3:2.

4. The filter paper pod according to claim 1, the composition further comprising sugar in an amount of up to 25% by weight of the total composition.

5. The filter paper pod according to claim 4, wherein the sugar is granulated sugar.

6. The filter paper pod according to claim 1, the composition further comprising one or more flavourings.

7. The filter paper pod according to claim 6, wherein the one or more flavourings are present in an amount of less than 5 wt %.

8. The filter paper pod according to claim 1, the composition consisting of the roast and ground coffee and the milk powder, and, optionally, sugar and one or more flavourings, together with any unavoidable impurities.

9. The filter paper pod according to claim 1, wherein the roast and ground coffee has a colour of 4 to 10 La.

10. The filter paper pod according to claim 1, wherein the roast and ground coffee is formed from 50 to 100% by weight Arabica coffee beans and, where present, the balance is formed from Robusta coffee beans.

11. The filter paper pod according to claim 1, wherein the roast and ground coffee is formed from Arabica coffee beans and has a X50 of about 900 m and a colour of about 9.5 La, and wherein the ratio by weight of the roast and ground coffee to the milk powder is about 3:2.

12. The filter paper pod according to claim 1, wherein the milk powder has: (i) a X10 of from 600 to 800 m; and/or (ii) a X90 of from 3500 to 4500 m.

13. The filter paper pod of claim 1, wherein a fill weight of the composition in the filter paper pod is 4-25 g.

14. A method for the manufacture of the filter paper pod of claim 1, the method comprising: grinding roasted coffee beans, and mixing the roast and ground coffee with a milk powder, the method further comprising filling the composition into a filter paper pod to form the filter paper pod of claim 1.

15. A method of manufacturing a beverage in a beverage preparation machine, the method comprising: introducing the filter paper pod of claim 1 into a beverage preparation machine; and passing an aqueous medium through the filter paper pod to produce a beverage.

16. The method according to claim 15, wherein the beverage has a volume of 70-250 ml.

17. The method according to claim 15 wherein the total solids of the beverage is from 16-20%.

18. The filter paper pod according to claim 6, wherein the one or more flavourings are selected from cream, almond, amaretto, anise, apple, brandy, caramel, cider, cinnamon, panna, cream, milk, cherry, chocolate, mint, cocoa, cr{hacek over (e)}me de menthe, soluble coffee, French vanilla, grape, hazelnut, Irish cream, lemon, macadamia nut, orange, peach, peppermint, pistachio, strawberry, vanilla, wintergreen, and a mixture of two or more thereof.

Description

(1) The invention will now be described in relation to the following non-limiting figures, in which:

(2) FIG. 1 shows a container suitable for holding the composition described herein.

(3) FIG. 2 shows an example of a beverage preparation machine.

(4) FIG. 3 shows a filter pod suitable for holding the composition described herein.

(5) FIG. 4 shows a capsule suitable for holding the composition described herein.

(6) FIG. 5 shows a broad summary of the method described herein.

(7) In step A, roasted coffee beans are ground to a desired size. In step B, the ground roasted coffee beans are mixed with a milk powder. In step C, the mixture is filled into a container, such as a filter paper pod. In step D, a kit is formed of a plurality of the containers. One container is taken in step E and placed into a beverage machine. In step F; an aqueous medium is passed through the container to form a beverage.

(8) The invention will now be described in relation to the following non-limiting examples.

EXAMPLES

Example 1

(9) Examples were performed to investigate the use of a roast and ground coffee with a new coarse grind size design (X50 from 700 m) to help dissolution of milk powder or dairy creamer mixed with coffee in an all in one pod/capsule.

Example 1A

(10) Coarse grind size roast and ground coffee mixed with skimmed Milk powder (from Milk pod).

(11) TABLE-US-00001 X10 X50 X90 Agglomerated 600 to 800 m From 1 to 3 mm From 3.5 to 4.5 mm milk powder

(12) A pod was prepared using a coarse Carte Noire pod coffee (X50: 800 m) mixed with Skimmed milk powder. The skimmed milk powder was taken from a commercially available milk pod having substantially all of the particles with a particle size of 1-3 mm. These were placed in a filter paper pod and it was found that the composition improves the milk powder dissolution from the pod (visual assessment, taste) and the coffee extraction (visual assessment, taste) versus a Carte Noire pod commercial coffee (X50 of 350 m) with the same skimmed milk powder. As a consequence, the taste and mouthfeel of the beverage were improved.

Example 1B

(13) A pod was prepared for making a milky coffee beverage in a single step. The pod contained 5.5 g of Carte Noire at 800 m X50 grind size and 4 g of skimmed milk powder (commercial milk pod).

(14) TABLE-US-00002 X10 X50 X90 Agglomerated 600 to 800 m From 1 to 3 mm From 3.5 to 4.5 mm milk powder

(15) As a comparative example, a similar pod was prepared using 5 g of Carte Noire, also from a classic pod (commercial ground to X50 of 350 m) and 4 g of skimmed milk powder (commercial milk pod).

(16) If was found that the inventive filter pod provided a beverage with a good appearance and taste. It also had a good foam volume and provided a balanced drink with good coffee intensity and milky mouthfeel.

(17) In contrast, the comparative example mis-brewed. The drink was watery in appearance and taste with a papery note and a lack of mouthfeel.

Example 1C

(18) A pod was prepared for making a milky coffee beverage in a single step. The pod contained 5.5 g of Carte Noire at 800 m X50 grind size and 4 g of Tesco skimmed milk.

(19) As a comparative example, a similar pod was prepared using 5.5 g of Carte Noire, also from a classic pod (commercial ground to X50 of 350 m) and 4 g of Tesco skimmed milk powder.

(20) TABLE-US-00003 X10 X50 X90 Non agglomerated 35 m 99 m 505 m skimmed milk powder

(21) It was found that the inventive filter pod provided a beverage with a good appearance and taste. It also had a good foam volume and provided a balanced drink with good coffee intensity and creamy mouthfeel.

(22) In contrast, the comparative example mis-brewed. The drink was watery in appearance and taste with a papery note and a lack of mouthfeel.

Example 1D

(23) A Tassimo capsule was prepared for making a milky coffee beverage in a single step. The capsule contained 5.5 g of Carte Noire at 800 m X50 grind size and 3.5 g of skimmed milk powder (commercial milk pod).

(24) As a comparative example, a similar Tassimo capsule was prepared using 5.5 g of Carte Noire, also from a classic pod (commercial ground to X50 of 350 m) and 3.5 g of Tesco skimmed milk powder (commercial milk pod).

(25) If was found that the inventive capsule provided a beverage with a good appearance and good foam volume. It was a balanced drink with a good coffee intensity and creamy mouthfeel.

(26) In contrast, the comparative example mis-brewed. There appeared to have been a pressure increase which led to a low volume delivery (about one fifth of the intended volume).

Example 2

(27) Three products were compared. The products were as follows:

(28) 1. French Senseo Cappuccino Product:

(29) The ingredients were provided in a filter paper pod having a rigid plastic insert to support a layer of roast and ground coffee above the soluble milk powder ingredients.

(30) The pod was an XL sized pod designed to be held in a two-cup holder and brewed with 100 ml of beverage medium (the 1 cup button). The pod contained 12.5 g of beverage ingredients.

(31) The ingredients were: 44 wt % roast and ground coffee having a X50 of 411 m; 23 wt % skimmed milk powder; and the balance glucose syrup, hydrogenated vegetable fat and stabilisers.

(32) 2. German Senseo Cappuccino Product

(33) The ingredients were provided in a filter paper pod having a rigid plastic insert to support a layer of soluble milk powder ingredients above instant coffee powder.

(34) The pod was an XL sized pod designed to be held in a two-cup holder and brewed with 100 ml of beverage medium (the 1 cup button). The pod contained 11.5 g of beverage ingredients.

(35) The ingredients were: 9.8 wt % instant coffee; and the balance skimmed milk powder, sugar, glucose syrup, hydrogenated vegetable fat, flavoring, salt, emulsifier, anti-caking agent and stabilisers.

(36) 3. Product According to the Present Disclosure

(37) A filter paper pouch was provided, simply filed with the composition disclosed herein.

(38) The pod was an XL sized pod designed to be held in a two-cup holder and brewed with 100 ml of beverage medium (the 1 cup button). The pod contained 12.5 g of beverage ingredients.

(39) The ingredients were: 45 wt % roast and ground coffee having a X50 of 845 m; 29 wt % skimmed milk powder; 25 wt % granulated sugar and 1 wt % of cream flavouring.

(40) All three beverages were compared and found to provide comparable satisfactory beverage qualities. However, the cost of preparing the third pod was significantly lower than for the first and second, due to the reduced complexity of the pod design.

(41) Although preferred embodiments of the invention have been described herein in detail, it will be understood by those skilled in the art that variations may be made thereto without departing from the scope of the invention or of the appended claims.