Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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Single serve capsule for producing coffee beverages
with and without crema
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.
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 Bl, EP
1344722 Al and
US 2003/0172813 Al. In addition, reference is made to
the documents DE 102010034206, WO
2012/010317,
WO 2012/038063 and DE 102011010534.
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 custo-
marily 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.
,
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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.
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.
Crema is obtained through the fineness of the parti-
cles, the filter system and a high pressure in the
extraction volume. If the system is unpressurized, no
crema is formed.
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.
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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.
It is known that, particularly in the case of beverage
amounts of greater than 150 ml, the additional extrac-
tion 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.
In the prior art, there are already system solutions
which offer absolutely differing beverage producti-
vities with an unchangeable fixed volume of the single
serve packaging. However, these systems provide a
disproportional volume store of the single serve packa-
ging.
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.
There is especially a need for single serve capsules
which, by changing individual, defined parameters,
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permit the production of different coffee beverages of
good sensory quality.
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.
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.
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.
These objects are achieved by the present invention,
i.e. 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
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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;
5 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 pm; and
wherein the roasted, ground coffee has a color value in the
range from 50 to 150.
In one aspect of the invention, there is provided 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 425 to 575 pm; and
wherein the roasted, ground coffee has a color value in the
range from 50 to 130,
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5a
wherein the textile fabric is a fleece which comprises a fleece
material produced from fine plastic fibers; and
wherein the textile fabric has an air permeability of 100 to
600 1/(m2s) as measured at a pressure of 100 Pascal.
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.
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.
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.
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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.
The volume of the single serve capsule according to the
invention is preferably in the range from 20 to 35 ml.
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
6 ml, most preferably 25 4 ml, and in particular
25 2 ml.
In another preferred embodiment, the volume of the
20 single serve capsule according to the invention is
10 ml, more preferably 30 8 ml, still more
preferably 30 6 ml, most preferably 30 4 ml, and in
particular 30 2 ml.
25 The beverage substance present in the single serve
capsule according to the invention is substantially
pulverulent and comprises roasted ground coffee.
The coffee can be of a single variety, or consist of a
30 mixture of two or more of any desired coffee varieties.
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.
In a particularly preferred embodiment, the beverage
substance present in the single serve capsule comprises
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roasted, ground coffee, wherein the coffee is a mixture
of the coffee varieties Arabica and Robusta.
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.
In a preferred embodiment, the beverage substance
present in the single serve capsule comprises roasted,
ground coffee, wherein the coffee is exclusively
Arabica coffee.
In a further preferred embodiment, the beverage
substance present in the single serve capsule comprises
roasted, ground coffee, wherein the coffee is exclu-
sively Robusta coffee.
The coffee can be decaffeinated.
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.
The bulk weight of the roasted, ground coffee,
depending on variety and degree of grinding, is 250 g/1
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/1 by means of a factor
known to those skilled in the art.
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The roasted, ground coffee preferably has a specific surface area
in the range from 5 to 90 m2/kg.
Preferably, the specific surface area of the coffee is
3 m2/kg, 10 5 m2/kg, 15 1 m2/kg, 32 1 m2/kg,
5 45 1 m2/kg, 55 1 m2/kg, 58 1 m2/kg, or 60 5 m2/kg.
The roasted, ground coffee preferably has a water content in the
range from 1 to 5%.
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.
The degree of roasting can be determined using a color measuring
instrument (e.g. Colorette 3bTM from Probat, Emmerich, Germany).
In a particularly preferred embodiment, the total amount of the
ground coffee which is present in the beverage substance is
roasted.
The beverage substance comprises roasted, ground coffee, wherein
the roasted, ground coffee has a color value in the range from 50
to 150.
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 wavelengths (red
light and infrared). The sum of the
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reflected light is evaluated electronically and is
displayed as a color value.
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.
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.
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.
The color values (measured with Colorette 3b from
Probat; constructed 2011) of particularly preferred
degrees of roasting Al to A6 are listed in the table
hereinbelow:
Al A2 A3 A4 A5 A6
Colorette
color 50-100 50-80 50-90 50-70 60-130 70-120
value
Embodiment A6 is very particularly preferred.
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 pm.
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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.
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.
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 pm.
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 pm, or 350 to
550 pm.
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
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invention is preferably determined by laser measurement, for example
using a Malvern MastersizerTM 3000 and the dispersion unit Malvern
AerOSTM. 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.
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.
In a preferred embodiment, the ground coffee, in the dry state, has
a D[4,3] value in the range from 215 to 365 pm, more preferably 240
to 340 pm, most preferably 265 to 315 pm, and in particular 290 pm.
In another preferred embodiment, the ground coffee, in the dry
state, has a D[4,3] value in the range from 235 to 385 pm, more
preferably 260 to 360 pm, most preferably 285 to 335 pm, and in
particular 310 pm. 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 pm, more preferably 280 to 380 pm, most preferably 305 to
355 pm, and in particular 330 pm. In another preferred embodiment,
the ground coffee, in the dry state, has a D[4,3] value in the range
from 275 to 425 pm, more preferably 300 to 400 pm, most preferably
325 to 375 pm, and in particular 350 pm. 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 pm, more preferably 350 to 450 pm, most
preferably 375 to 425 pm, and in particular 400 pm. In another
preferred embodiment, the ground coffee, in the dry state, has a
D[4,3] value in the range from 375 to
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525 pm, more preferably 400 to 500 pm, most preferably
425 to 475 pm, and in particular 450 pm. 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 pm, more preferably 450 to 550 pm, most preferably
475 to 525 pm, and in particular 500 pm.
Particularly preferred embodiments BI to B8 are
summarized in the table hereinafter:
131 B2 B3 B4 B5 B6 B7 138
D[4,3] 290 25 310 25 330 25 350 25 400 25 450 25 500 25 500 50
[pm]
Very particular preference is given to the embodiments
BI to B4.
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.
In a preferred embodiment, the entire amount of ground
coffee in the dry state has the same particle size.
In a particularly preferred embodiment, the ground
coffee has a defined mixture of different particle
sizes.
The preferred particle size distributions are
summarized in the table hereinbelow (embodiments Cl to
C):
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Particle C2 C3 C4 CS C6
size [pm]
< 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, 50 pm 250 25 290 25 310 25 350 25 400 25 450 25 500+25
Particularly preferred embodiments are C2 to C4.
The beverage substance is present in the single serve
capsule in an amount in the range from 1 to 20 g.
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.
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.
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.
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.
In another preferred embodiment, the beverage substance
is present in the single serve capsule in an amount of
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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.
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.
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.
In a preferred embodiment, the beverage substance does
not contain any additives and consists exclusively of
partially roasted and also ground coffee.
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.
The capsule base body is preferably a deep-drawn
capsule base body, which is preferably frustoconical or
cylindrical.
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
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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.
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.
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.
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.
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.
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The single serve capsule consists, for example, of
plastic, a natural material and/or a biodegradable
material.
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 poly-
ester resins; polycarbonates and mixtures of poly-
carbonates with polymers or copolymers; polyamides;
polystyrene, styrene copolymers and graft polymers;
polyvinyl chloride; polybutene; polyurethanes; poly-
(4-methyl-1-pentene); crosslinked polyureas; acrylo-
nitrile copolymers and graft polymers; polyacrylates;
starch plastics such as thermoplastic starch; poly-
lactide copolymers or thermoplastic polyesters of
polyhydroxy fatty acids.
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.
Preferably, the capsule base body is colored and
opaque.
The outside of the capsule base body can be printed.
The capsule base of the single serve capsule can be
partially open or closed.
In a preferred embodiment, the capsule base of the
single serve capsule is closed.
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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.
In a further preferred embodiment, the capsule base of
the single serve capsule is partially open.
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.
According to this embodiment, the opening in the
capsule base is preferably arranged centrally and
preferably has a circular structure.
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.
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.
The open filling side of the capsule base body is
closed by a membrane or covering film.
The membrane or covering film can be fabricated from
the same material, or from another material, as the
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capsule base body, and is preferably fastened to the
capsule base body by sealing and/or gluing.
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.
Preferably, the outside of the membrane, i.e. the side
facing away from the filling, is partly or completely
printed.
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 struc-
tures which comprise fibers. The fibers themselves can
form any type of textiles, in particular woven fabric,
fleeces, felts, sponges etc.
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.
Porous-cascade-type textile fabrics have a markedly
three-dimensional structure which contains pore-like
cavities, wherein the liquid flowing through which is
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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.
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.
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.
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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.
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 particu-
lar, is a random-fiber and/or fiber-oriented fleece
material. The fleece is preferably flat-permeable.
In another preferred embodiment of the present invent-
ion, 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 combi-
nations 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 struc-
ture is treated, for example heat-treated, in order to
fix loose fibers, for example.
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A textile fabric which has a supporting structure, in
particular a woven fabric structure, and a felt struc-
ture, can be produced, for example, in that a woven
fabric structure consisting of longitudinal and trans-
verse 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 struc-
ture 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.
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.
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.
In a particularly preferred embodiment, the textile
fabric is flat-permeable, preferably a flat-permeable
fleece.
When the textile fabric is a flat-permeable fleece, the
capsule base of the single serve capsule is preferably
closed.
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In a further particularly preferred embodiment, the
textile fabric is of porous-cascade type, preferably a
porous-cascade-type felt.
When the textile fabric is a porous-cascade-type felt,
the capsule base of the single serve capsule is prefer-
ably partially open.
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.
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%.
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 prefer-
ably 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%.
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%.
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The textile fabric has a plurality of filter openings,
wherein the filter openings preferably a medium
diameter in the range from 100 to 1000 pm, more
preferably 200 to 700 pm, most preferably 250 to
550 pm, and in particular 300 to 500 pm. Methods for
determining the medium diameter of the filter openings
are known to those skilled in the art.
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.
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.
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.
The textile fabric has an air permeability in the range
from 50 to 4000 1/(m2s).
Particularly preferred air permeabilities of the
textile fabric are summarized in the table hereinafter
as embodiments Dl to D43:
=
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D2 D3 D4 D5 D8 D7 D8 D9 D"
Air SO- 150- 150- 160- 180- 180- 230- 250- 270- 330-
permea- 150 200 170 180 200 240 330 310
290 380
bility
[1/ (m2s) ]
D" D2-2 D13 D14 D15 D16
D17 D"
D D20
Air 350- 370- 390- 400- 480- 550- 630- 780- 880- 1000-
permea- 450 430 410 500 580 650 800 900
1000 1200
bility
[1/(m2s)]
D21 D22 D23 D29 D25 D26 D27
D28 D29 D"
Air 1200- 1400- 1600- 1800- 1900- 1980- 2200- 2500- 3000-
3500-
permea- 1400 1600 1800 2200 2100 2020 2500 3000 3500 4000
bility
[1/(m2s)]
D31 D32 D" D34 D" D"
D37
Air
160 10 170 10 193 10 281 10 400 10 600+100 800+100
permeability
[1/ (m2s) ]
D" D" D4 D41 D42
D43
Air permeability 1000 100
1500 100 1700 100 2000 50 2100 50 2500 100
[1/ (m2s) ]
In a preferred embodiment, the textile fabric has an
air permeability in the range from 1800 to 2200 1/(m2s).
In another preferred embodiment, the textile fabric has
an air permeability in the range from 100 to 600
(m2s) .
When the textile fabric comprises fleece or consists of
fleece, the embodiments D24 to D26 are preferred, and D41-
is particularly preferred.
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When the textile fabric comprises felt or consists of
felt, embodiments D2 to D5, D7 to D9 and Dll to D13 are
preferred, and D35 is particularly preferred.
Preferably, the textile fabric has a weight per unit
area in the range from 10 to 2500 g/m2. Alternative
names for weight per unit area are area density or
grammage.
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.
Preferred embodiments El to E24 are summarized in the
table hereinafter:
El
E2 E3 E4 E5 E6
E7 E8
El
Weight 10- 30- 50- 60-80 150- 300- 500- 550- 600- 600-
per unit 150 120 100 300 1100 950 850
800 700
area
[ g /m2]
Ell E12 E" E"
Weight per 900-1400 950-1350 1000- 1050- 1100- 1200-
1250-
unit area 1300 1250 1200 1400
1350
[g/m2]
E" E'9 E2 E21 E22 E"
Weight per 70 10 650 10 760 10 900 10 1000 10 1150 10 1300 10
unit area
(2.650 10)
[g/m2]
In a particularly preferred embodiment, the textile
fabric has a weight per unit area in the range from 20
to 120 g/m2.
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In another particularly preferred embodiment, the
textile fabric has a weight per unit area in the range
from 400 to 1500 g/m2.
When the textile fabric comprises fleece or consists of
fleece, embodiments E3 and E4 are preferred, and El8 is
particularly preferred.
When the textile fabric comprises felt or consists of
felt, embodiments E8, En, En, En and El' are preferred,
and El9 is particularly preferred.
In a further preferred embodiment, the textile fabric
has a weight per unit area of 1150 10 g/m2, more
preferably 1150 8 g/m2, still more preferably 1150
6 g/m2, most preferably 1150 4 g/m2, and in particular
= 1150 2 g/m2. According to this embodiment, the textile
fabric comprises preferably felt or consists preferably
of felt.
Preferred combinations of features are D2E11, DllE8r
D4E14 D24E3 D26E4 D32E23 D35E19 and D41E18.
Preferably, the quotient of the weight per unit area in
g/m2 and the air permeability in 1/(m2s) of the textile
fabric is in the range from 0.01 to 10 (gs)/1.
In a preferred embodiment, the quotient of the weight
per unit area in g/m2 and the air permeability in
1/(m2s) of the textile fabric is in the range from 0.01
to 1, more preferably 0.02 to 0.5, still more prefer-
ably 0.025 to 0.1, most preferably 0.03 to 0.06, and in
particular 0.03 to 0.04 (gs)/1.
In another preferred embodiment, the quotient of the
weight per unit area in g/m2 and the air permeability in
1/(m2s) of the textile fabric is at least 1 (gs)/1, more
preferably at least 2 (gs)/1, still more preferably at
4
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least 3 (gs)/1, or 4 (gs)/1, most preferably at least
(gs)/1, and in particular at least 6 (gs)/1.
In a particularly preferred embodiment, the quotient of
5 the weight per unit area in g/m2 and the air perme-
ability in 1/(m2s) of the textile fabric is 6.76 0.2
(gs)/1.
In another particularly preferred embodiment, the
quotient of the weight per unit area in g/m2 and the air
permeability in 1/(m2s) of the textile fabric is 1.63
0.2 (gs)/1.
In a further particularly preferred embodiment, the
quotient of the weight per unit area in g/m2 and the air
permeability in 1/(m2s) of the textile fabric is 0.035
0.01 (gs)/1.
The textile fabric preferably has a thickness in the
range from 0.20 and 5 mm.
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.
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.
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/m2.
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The diameter of the textile fabric can correspond to
the internal diameter of the capsule base, but can be
larger or smaller.
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.
In a preferred embodiment, the diameter of the textile
fabric is 1 to 15% larger than the internal diameter of
the capsule base.
The textile fabric can be fastened on the capsule base,
or merely lie on the capsule base.
4
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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.
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.
Particularly preferably, the textile fabric having a
felt structure is sealed to the capsule base, in parti-
cular by ultrasound.
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.
If the textile fabric comprises fleece or consists of
fleece, the fleece is particularly preferably sealed to
the capsule base, in particular by ultrasound.
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.
The weight of the empty capsule base body including the
textile fabric is 1.00 to 2.50 g.
In a preferred embodiment, the weight of the empty
capsule base body including the textile fabric is in
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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.
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.
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.
The inert gas is preferably nitrogen.
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 conducti-
vity or magnetism can also be used.
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.
The brewing pressure is preferably in the range from 1
to 18 bar, more preferably 3 to 11 bar.
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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.
Preferred embodiments Fl to F1 are summarized in the
table hereinafter:
F4 F' F6 F7 F8 F9
Fl
Brewing 2-5 3-6 4-6 4-8 6-8 6.5- 8-10 9-12 11-13 13-15
pressure 10
[bar]
Particular preference is given to embodiments F2 to Fl
and in particular F2 and F9.
Using the single serve capsule according to the
invention, various coffee beverages can be produced.
Preferred coffee beverages are espresso and filter
coffee.
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.
The achievable beverage volume can be in the range from
20 to 400 ml.
The achievable beverage volume is preferably in the
range from 20 to 170 ml.
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.
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.
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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.
In a preferred embodiment, the achievable beverage
volume is between 150 and 330 ml, and in particular
between 180 and 300 ml.
In a particularly preferred embodiment, the achievable
beverage volume is between 80 and 180 ml, and in parti-
cular between 100 and 150 ml.
In a further particularly preferred embodiment, the
achievable beverage volume is between 20 and 150 ml,
and in particular between 30 and 120 ml.
The coffee beverage that is to be produced can have a
crema.
In a preferred embodiment, the coffee beverage has a
crema. According to this embodiment, the coffee beve-
rage is preferably espresso or coffee, wherein the
coffee has a volume between preferably 30 and 120 ml.
In another preferred embodiment, the coffee beverage
does not have a crema. According to this embodiment,
the coffee beverage is preferably filter coffee.
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 1/ (m2s) ,
and/or the textile fabric has a weight per unit area in
the range from 20 to 120 g/m2, and/or the capsule base
is closed.
In another particularly preferred embodiment, the
coffee beverage does not have a crema, wherein the
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textile fabric has an air permeability in the range
from 100 to 600 1/(m2s), and/or the textile fabric has a
weight per unit area in the range from 400 to 1500 g/m2,
and/or the capsule base is partially open.
Preferred combinations of particularly preferred
embodiments are summarized in the following table:
Textile fabric
D[4,3] value Color Weight per Air Brewing
Achievable
value unit area permeability pressure volume
[ml]
200-500 pm 60-130 10-2500 g/m2 50-4000 1/(m2s) 3-11 bar
20-170
B4 A6 E2 D29 F6 30-120
B4 A6 El8 D41 F6 30-120
B4 A6 El D F3 100-150
34 A6 E18 D35 F3 100-150
Exemplary embodiments
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.
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
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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.
The air permeability of the textile fabric was deter-
mined 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.
The weight per unit area of the textile fabric was
determined as specified in DIN EN 12127.
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.
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).
Substantially the criteria roastiness, bitterness,
acidity, sweetness and possibly body were substantially
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used. The testing was performed by trained sensory
testers.
Exemplary embodiment 1
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).
Proceeding from test series 1 (D[4,3] value 550 pm,
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.
By a reduction of the D[4,3] value to 350 pm, 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 pm, in combination with lower color values (50-
70), coffee beverages with good sensory properties were
not able to be obtained (test series 3).
The results summarized in table 1 show that the
combination of particle distributions having larger
D[4,3] values (550 pm) and a lower color value (50-90)
(test series 1) and the combination of a smaller D[4,3]
value (350 pm) and a higher color value (70-120) (test
series 2) result in crema-free beverages of good
sensory quality.
Combinations of greater D[4,3] values (400-550 pm) and
higher color values (70-120) or else of smaller D[4,3]
values (350 pm) and lower color values (50-70), in
contrast, do not yield good beverages.
Exemplary embodiment 2
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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).
In the case of D[4,3] values of 350 pm and 310 pm, in
combination with color values of 70-120, coffee
beverages with good sensory properties were able to be
obtained (test series 4 and 5).
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.
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.
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 pm, 310 pm) with
a higher color value (70-120) (test series 4 and 5),
beverages with good sensory properties with crema are
achieved.
In contrast, combinations of smaller D[4,3] values
(330 pm, 290 um) and lower color values (50-70) do not
yield good beverages (test series 6 and 7).
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0
U1 Table 1: Use of a porous-cascade-type textile fabric with differing
degrees of roasting and
differing D[4,3] values.
Properties of the coffee powder Properties of the
textile fabric Properties of the hot drink
obtained
at the base of the capsule
Test Degree from prefer- Color Weighed Textile
a) b) air Capsule Brewing
Achievable Crema Taste Ranking
series of - to ably Colorette portion fabric
weight perme- base pressure beverage
grinding [g] per ability
[bar] volume
D4,3 unit
[1/m2s] [ml]
[)lm] area
[g/m2]
1 550 500- 525-575 50-90 8.5-9.4 porous- 650 400
open 4.0-6.0 180-300 flat aromatic, 4.0-5.0
600 cascade-
full body,
type
pleasant
acidity,
slightly
sweet
2 350 300- 325-375 70-120 7.5-8.5 porous- 650 400
open 4.0-6.0 100-150 none strong, 5.5-6.0
400 cascade-
full body
type
with
fruity
acidity,
slight
sweetness
3 350 300- 325-375 50-70 7.5-8.5 porous- 650 400
open 4.0-6.0 100-150 none acid, 3.0-4.0
400 cascade-
bitter,
type
very
powerful,
astringent
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Table 2: Use of a flat-permeable textile fabric with differing degrees of
roasting and differing
D[4,3] values.
Properties of the coffee powder Properties of the textile
fabric at Properties of the hot drink
obtained
the base of the capsule
Test Degree from prefer- Color Weighed Textile a) b) air
Capsule Brewing Achievable Crema Taste Ranking
series of - to ably Colorette portion fabric
weight perme- base pressure beverage
grinding [g] per ability
[bar] volume
D4,3 unit
[1/m2s] [ml]
[Pm] area
[g/m2]
4 350 300- 325-375 70-120 7.5-8.5 flat- 70
2000 closed 6.5-10.0 30-120 yes fruity - 5.0-6.0
400 permeable
acidic,
aromatic
roast note,
harmonic
sweetness
310 260- 285-335 70-120 7.2-8.2 flat- 70 2000 closed 11.0-
30-120 yes pleasant 5.0-6.0
360 permeable
13.0 acidity,
balanced
bitterness,
slight
sweetness
6 330 280- 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
380 permeable
sharply
roasted,
lack of
sweetness
7 290 240- 265-315 50-70 7.5-8.5 flat- 70 2000 closed
11.0- 30-50 yes over- 2.0-3.0
340 permeable
13.0 extracted,
many bitter
substances
