Nestec S.a.

Paul Eichler

Peter Koch

Sylvia Ohresser

Ernest Raetz

Francisco Campiche

Pierre Monnier

Xiaomei Song-Bodenstab

A sealed capsule contains a beverage ingredient in powder form, in particular, ground coffee. The capsule comprises a base body () and a foil member () tightly attached to the base body (), the foil member () being made from a material allowing the production of a multitude of perforations in the foil member () when the foil member () is thrust, via the pressure caused by injecting a liquid or a liquid/gas mix into the capsule, against a relief plate of a beverage production machine, wherein the capsule is provided with a flow control porous member (), the flow control porous member () being positioned between at least a portion of ingredients () and the foil member (). The flow control porous member provides a faster and more consistent flow of the liquid extract through the capsule and significantly reduces the resurgence of non-soluble solids.

Capsule with flow control and filtering member

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.

Method for delivering faster a short coffee extract from capsule

A method for delivering a long coffee extract from a capsule containing ground coffee within a flow time of 50 seconds or less by injection of water under pressure within the capsule. The capsule is filled with ground coffee and has a delivery membrane. The capsule 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 in the capsule coffee ground having a controlled percentage of fines (F) depending on the average particle size (D4,3). The flow time can be lowered to 40 seconds or even less while maintaining a coffee extraction yield within a high range of 15 to 30%.

Method for delivering a coffee extract from a capsule

The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture having a moisture content of about 20% or less. The wet mixture is vacuum dried to provide a dry cake which is comminuted to a base powder. The base powder is then dry mixed with a further portion of dry malted beverage ingredients. The malted beverage powder so obtained has a substantially homogeneous color and characteristics such as flavor and texture similar to those of conventionally-prepared malted beverage powder.

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Arnex-sur-Orbe, Switzerland

Paul Eichler