METHOD FOR DELIVERING FASTER A SHORT COFFEE EXTRACT FROM CAPSULE

• US 20090324791A1
• Filed: 07/11/2007
• Published: 12/31/2009
• Est. Priority Date: 07/24/2006
• Status: Active Grant

• Current Assignee: Societe des Produits Nestle SA (Nestle SA)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Eichler, Paul, Koch, Peter, Raetz, Ernest, Ohresser, Sylvia
• Granted Patent: US 8,231,918 B2
• Time in Patent Office: Days
• US Class Current: 426/433
• CPC Class Codes: A23F 5/08 Methods of grinding coffee coffee mills A47J42/00
• CPC Class Codes: A47J 31/0668 specially adapted for cartridges
• CPC Class Codes: A47J 31/0673 Means to perforate the cartridge for creating the beverage outlet

Abstract

A method for delivering a short coffee extract faster from a closed capsule containing ground coffee by injecting water under pressure within the capsule. The capsule is filled with ground coffee, has a delivery membrane and is extracted in a coffee extraction device and pressurized water is injected in the capsule under pressure. The coffee beverage is released through the beverage delivery membrane of the capsule with engaging means engaging in and/or against the membrane. The pressure loss is reduced in the coffee bed by providing ground coffee having a reduced percentage of fines (F) depending on the average particle size (D4,3). The extraction yield is maintained between 15 and 30% and the coffee extract of 25 or 40 grams is delivered in a flow time of 20 seconds or less.

Claims

1-18. -18. (canceled)

19. A method for delivering a coffee extract of 25 to 40 grams from a capsule containing ground coffee within a flow time of 20 seconds or less by injection of water under pressure within the capsule, which comprises:

providing a ground coffee containing capsule for extraction in a coffee extraction device where water is injected into the capsule under pressure to deliver the coffee extract, the capsule having a delivery membrane and filled with a bed of ground coffee;

wherein the coffee beverage is released through the delivery membrane of the capsule with engaging means engaging in or against the membrane; and

reducing pressure loss in the capsule during the delivering by providing in the capsule ground coffee having a controlled percentage of fines (F) depending on the average particle size (D4,3) within the following limits;

F is lower than 16% when D4,3 is measured between 300 and 380 microns,

F is lower than 18% when D4,3 is between 250 and 299 microns,

F is lower than 21% when D4,3 is measured between 200 and 249 microns, and

F is lower than 28% when D4,3 is measured between 150 and 199 micron.

20. The method according to claim 19, wherein the pressure loss in the coffee bed is further reduced by providing in the capsule ground coffee having a percentage of fines (F) depending on the particle size within the following limits:

F is between 12 and 16% when D4,3 is measured between 300 and 350 microns,

F is between 14 and 18% when D4,3 is measured between 250 and 299 microns,

F is between 17 and 21% when D4,3 is measured between 200 and 249 microns, and

F is between 22 and 28% when D4,3 is measured between 160 and 199 microns.

21. The method according to claim 19, wherein the capsule provides an extraction yield (Y) that is maintained between 18 and 30%.

22. The method according to claim 21, wherein the extraction yield (Y) is between 19 and 25%.

23. The method according to claim 21, wherein the capsule is filled with a coffee grounds having an average particle size of between 190 and 300 microns.

24. The method according to claim 21, wherein the capsule is filled with a coffee mass of from about 4.5 to 6 grams.

25. The method according to claim 21, wherein the capsule is filled with a coffee mass of about 5 grams.

26. The method according to claim 21, wherein the flow time is reduced to less than about 15 seconds.

27. The method according to claim 26, wherein the coffee extract has a crema which is stable at a sugar test for at least 10 to 15 seconds.

28. The method according to claim 19, wherein the pressure loss at the interface of the membrane and engaging means is increased by selecting a membrane of a puncture resistance of at least 1.1 mJ.

29. The method according to claim 28, wherein the pressure loss at the interface of the membrane/engaging means is increased by selecting a membrane of a puncture resistance of between 1.1 and 3.5 mJ.

30. The method according to claim 19, wherein the pressure loss at the interface of the membrane and engaging means is increased by selecting a membrane made of aluminum having a thickness of between 26 and 40 microns.

31. The method according to claim 30, wherein the level of fines is controlled by having coffee beans ground before the filling in the capsule, wherein the beans are ground using a grinder comprising a fine grinding section that includes at least one pair of radially corrugated rolls.

32. The method according to claim 19, wherein the water pressure injected into the capsule reaches a value higher than 11 bar during extraction.

33. The method according to claim 19, wherein the ground coffee is not compacted in the capsule after filling.

34. The method according to claim 33, wherein the ground coffee is densified before filling or is filled loose.

35. The method according to claim 19, wherein the membrane is torn against engaging means by effect of the pressure of extraction for release of the coffee extract out of the capsule.

36. The method according to claim 19, wherein the engaging means comprises a plurality of reliefs.