WO2025071408A1 - Procédé de préparation d'une boisson telle que du café à partir d'une capsule remplie d'un ingrédient tel que du café moulu et machine d'infusion de boisson pour préparer une boisson à partir d'une capsule remplie d'un ingrédient tel que du café moulu - Google Patents

Procédé de préparation d'une boisson telle que du café à partir d'une capsule remplie d'un ingrédient tel que du café moulu et machine d'infusion de boisson pour préparer une boisson à partir d'une capsule remplie d'un ingrédient tel que du café moulu Download PDF

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Publication number
WO2025071408A1
WO2025071408A1 PCT/NL2024/050527 NL2024050527W WO2025071408A1 WO 2025071408 A1 WO2025071408 A1 WO 2025071408A1 NL 2024050527 W NL2024050527 W NL 2024050527W WO 2025071408 A1 WO2025071408 A1 WO 2025071408A1
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WO
WIPO (PCT)
Prior art keywords
capsule
pump
fluid
seconds
inlet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/NL2024/050527
Other languages
English (en)
Inventor
Tim Gerard TIBBE
Evert Erik BERENDS
Kasper Roelof LOOPSTRA
Gerbrand Kristiaan De Graaff
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke Douwe Egberts BV
Versuni Holding BV
Original Assignee
Koninklijke Douwe Egberts BV
Versuni Holding BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Koninklijke Douwe Egberts BV, Versuni Holding BV filed Critical Koninklijke Douwe Egberts BV
Publication of WO2025071408A1 publication Critical patent/WO2025071408A1/fr
Anticipated expiration legal-status Critical
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/002—Apparatus for making beverages following a specific operational sequence, e.g. for improving the taste of the extraction product
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A47J31/34—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure
    • A47J31/36—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means
    • A47J31/3604—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means with a mechanism arranged to move the brewing chamber between loading, infusing and ejecting stations
    • A47J31/3623—Cartridges being employed
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/52—Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus ; Timers for coffee- or tea-making apparatus; Electronic control devices for coffee- or tea-making apparatus

Definitions

  • the present invention relates to a method for preparing a beverage such as coffee from a capsule filled with an ingredient such as ground coffee using a capsule-based single-serve coffee making machine comprising a brewing chamber having an inlet and an outlet, a pump and a fluid connection extending between the pump and the inlet, the method comprising prewetting the ingredient, opening the capsule on its outlet side under the influence of fluid pressure inside the capsule if the capsule is closed on its outlet side and letting flow a fluid such as water through the capsule for brewing the beverage.
  • the invention also relates to a beverage brewing machine for preparing a beverage such as coffee from a capsule filled with an ingredient such as ground coffee, the machine comprising a brewing chamber having an inlet and an outlet, a pump, a fluid connection extending between the pump and the inlet and a control circuitry for controlling the pump, wherein the machine is arranged for, in use, (a) placing the capsule into the brewing chamber such that the capsule is positioned in a fluid path extending in the brewing chamber from the inlet to the outlet and (b) providing at least one opening on an inlet side of the capsule if the capsule prior to step (a) is closed at its inlet side; wherein the machine is further arranged for prewetting the ingredient, opening the capsule on its outlet side under the influence of fluid pressure inside the capsule if the capsule is closed at its outlet side and letting flow a fluid such as water through the capsule for brewing the beverage.
  • Such a method and beverage brewing machine is known from EP 2001343 Bl.
  • EP 2001343B1 a standard and non-expensive pump is used.
  • the pump is used for prewetting the ingredient by means of a pressurised fluid and keeping the capsule pressurised (blooming phase of the prewetting), for opening the outlet side of the capsule by means of a pressurised fluid if the capsule is of a type closed at its outlet side prior to use and for brewing a beverage by means of an increased pressurised fluid.
  • These different phases require different fluid pressures respectively.
  • prewetting may not have been sufficient on the moment in time the fluid starts flowing out of the capsule after the prewetting phase if the capsule is of a type which is open on its outlet side (for example because the capsule at its outlet side is provided with filtering paper and/or a perforated foil) before being used.
  • the interaction between the fluid and the ingredient may not result in optimal prewetting of the ingredient itself.
  • the fluid pressure during the prewetting phase is too low the fluid in certain known types of the brewing chamber may bypass the capsule, which is not desired.
  • the object of the invention is to improve the known method and machine on at least one aspect.
  • the method according to the invention is characterized in that the pump is of a type which, in use, is operated by a AC-voltage wherein each cycle of the AC voltage causes the pump to make one stroke wherein a predetermined amount of liquid is released by the pump, the AC-voltage having a cycle time T, the method comprising in succession the following steps: (a) placing the capsule into the brewing chamber such that the capsule is positioned in a fluid path extending in the brewing chamber from the inlet to the outlet;
  • step (b) providing at least one opening on an inlet side of the capsule if the capsule at its inlet side prior to step (a) is closed;
  • step (f) repeating a combination of first step (d) and subsequently step (e) for N times wherein N is an integer larger than 1;
  • step (g) after step (f) continuing the operation of the pump wherein the capsule at its outlet side is opened under the influence of the pressure of the fluid in the capsule if the capsule is closed on its outlet side, wherein the beverage is brewed by means of an interaction between the ingredient and the fluid in the capsule, and wherein the beverage flows from the capsule via its outlet side and the beverage is released via the outlet of the brewing chamber.
  • the object of step (c) is to make the ingredient in the capsule wet and the object of steps (d)-(f) (referred to as blooming phase of the prewetting phase) is to keep the ingredient wet at a desired fluid pressure. Because of the selected type of pump the desired accurate pressure control (specifically in the prewetting phase during steps (d)-(f))) can be realised.
  • step (d)-(f) a balance between pressurised flow and interruption is obtained which contributed to a desired prewetting and blooming.
  • the ingredient is wet and pressure is maintained around a desired level in the capsule. More specifically, the object of step (d) is to keep the ingredient wet and at rest with a certain fluid pressure during a certain desired length of time. The pressure may however slowly decrease during this step (d).
  • the object of step (e) is to slightly increase the pressure in the capsule and maintain or bring back the pressure in the capsule at a desired level. Because N is larger than 1 a prewetting phase with slightly varying pressure in the capsule is obtained which also contributed to a desired prewetting.
  • a desired type of prewetting is not only a surrounding of an ingredient particle such a ground coffee by fluid but also an absorption of the fluid into such an ingredient particle.
  • a desired type of prewetting is also an interaction of the fluid with the majority of the ingredients in the capsule, preferably more than 50%, more preferably more than 70%. If there is a large penetration depth of the fluid into the capsule towards its outlet side this may come with the risk that -if the capsule is closed on its outlet side- the capsule is opened at its outlet side due to relatively high fluid forces acting on the outlet side.
  • nl, n2 and N are selected such that during prewetting in steps (c)-(f) the capsule is not opened at its outlet side given the value of T and the amount of fluid which is released during one stroke of the pump.
  • ts lays in a time-interval of 0.75-0.85 seconds.
  • the advantage is that the forces acting on the outlet side can remain sufficiently small to avoid early opening of the capsule.
  • tr 0.01-0.04 seconds. Again the advantage is that the forces acting on the outlet side may remain sufficiently small to avoid early opening of the capsule.
  • T 0.02 seconds or 0.0167 seconds.
  • the latter are values which can practically be derived from existing grids (such as in the EU or US).
  • nl 20-45, more preferably 30-44, more preferably 35-40 such as 30, 35 or 40.
  • n2 1-4, preferably 1.
  • the selection of these values provide the advantages of the above discussed values of ts and tr. As explained the values of ts and tr together with the amount of fluid which is pumped during tr can be controlled very accurately due to the selection and the use of the type of pump as discussed.
  • a predetermined amount of liquid is pumped towards and into the capsule. This amount is sufficient for pre-wetting the ingredient in the capsule. It is also sufficient for building up a required pressure at the inlet of the brewing chamber.
  • the capsule is opened under the influence of liquid pressure if the capsule is of a type closed at its outlet side before being used. Also it is avoided that liquid flows out of the capsule should the capsule be of a type which is open at its outlet side prior to use.
  • the pump is activated for a time ti, wherein ti lays in the range of 2-15 seconds, preferably 8-11 seconds.
  • the time ti is sufficient for building up a required pressure at the inlet of the brewing chamber for subsequently starting step (d).
  • the pump makes 100-750, more preferably 400-550 strokes, wherein preferably during one stroke the pump pumps 0.01-0.15 ml, preferably 0.02 ml liquid.
  • the inner volume of the capsule (this is the volume which may be filled with the ingredient and the liquid) may be in the range of 12-26 ml.
  • N may lay in the range of 1-80, preferably 1-30, more preferably in the range of 5-15.
  • Steps (d)-(f) may take 3-35 seconds, preferably 6-20 seconds, more preferably 8-12 seconds. This proofs to be a length of time to allow an effective prewetting of the ingredient.
  • the pressure at the inlet side of the capsule may be 2-6 bar, preferably 2, 5-4.5 bar. This proofs an effective pressure to be used in the prewetting phase.
  • the pressure raises relative to the pressure at the inlet side of the capsule during steps (d)-(f), preferably to 5-20 bar, more preferably to 7-15 bar.
  • step (g) the pump is operated uninterrupted. This means that during step (g) it operates preferably at full power.
  • the machine according to the invention is characterized in that the pump is of a type which, in use, is operated by a AC-voltage generated by the control circuitry wherein each cycle of the AC voltage causes the pump to make one stroke wherein a predetermined amount of liquid is released by the pump, the AC-voltage having a cycle time T, the control circuitry being arranged such that in use the pump is controlled by the AC voltage as follows:
  • step (f) a combination of first step (d) and subsequently step (e) is repeated for N times wherein N is an integer larger than 1; and (g) after step (f) the operation of the pump is continued so that the capsule is opened at its outlet side under the influence of fluid pressure if the capsule is closed at its outlet side during step (a) and a beverage is brewed from the interaction between the fluid and the ingredient wherein the beverage flows from the capsule via the outlet side and is released via the outlet of the brewing chamber.
  • a desired prewetting can be performed by the machine with a reduced risk that the capsule is opened early for the same reasons as discussed above for the method.
  • the machine can however also be used for prewetting the ingredient in a capsule from which the outlet side is already open before the capsule is loaded into the machine.
  • the desired type of prewetting as discussed above for example penetration depth and/or, absorption of fluid into the ingredient
  • the machine can also be used with a capsule which is already open at its inlet side before being loaded into the machine.
  • Figure 1 shows schematic an embodiment of a system according to the invention comprising an embodiment of a beverage brewing machine according to the invention loaded with a capsule to carry out a method according to the invention
  • Figure 2 shows schematic a pressure-time diagram wherein the pressure is a pressure of water at position P in Figure 1 during use of the beverage brewing machine of figure 1 with a first type capsule as shown in figure 1;
  • Figure 3 shows schematic a pressure-time diagram associated with a capsule of the second type and a modified version of the beverage brewing machine of figure 1 so that the machine can be loaded with the capsule of the second type wherein the pressure is a pressure of water at position P in Figure 1 during use of the beverage brewing machine with the second type capsule;
  • Figure 4 shows a capsule of the first type and a capsule of the second type.
  • a system according to the invention is provided with reference number 1.
  • the system is provided with a beverage preparation machine 2 for preparing a beverage from a capsule 4 filled with an ingredient such as ground coffee 6.
  • the machine 2 comprises a brewing chamber 8 having an inlet 10 and an outlet 12. Furthermore a spout 13 is provided for collecting a beverage flowing through the outlet 12.
  • the machine further comprises a pump 14 and a fluid connection 16 extending between an outlet side of the pump and the inlet 10.
  • the machine comprises in this example a reservoir 18 which can be filled with water and a further fluid connection 20 extending between the reservoir and an inlet side of the pump 14.
  • Heating means 17 are provided for heating a fluid flowing through the fluid connection 16.
  • the machine is further provided with a control circuitry 21 for controlling the pump 14.
  • the machine comprises in this example a control-panel 22 for providing instructions to the control circuitry by a user.
  • the pump is of a type which, in use, is operated by a AC-voltage signal generated by the control circuitry 21 wherein each cycle of the AC voltage signal causes the pump to make one stroke wherein a predetermined amount of liquid is released by the pump.
  • the pump may for example be a well-known positive displacement pump.
  • the pump which may be used is of a type also known by the name vibration pump, vibe pump and solenoid pump.
  • the brewing chamber 8 comprises an enclosing member 23 for being loaded with the capsule 4 and a plate 24 for closing the enclosing member, the plate being provided with relief elements 26 for opening the capsule on its outlet side under the influence of fluid pressure in the capsule.
  • the outlet 12 is formed by a plurality of openings in the plate.
  • the enclosing member 23 is provided with cutting means 30 for opening the capsule at its inlet side 32.
  • the inlet side and the outlet side of the capsule are defined to be on the outside of the capsule.
  • the capsule 4 comprises a capsule body 34 sealed with a lid 36 of the capsule.
  • the capsule body 34 comprises in this example a base 38, a sidewall 40 and a flange 42.
  • the lid 36 is sealed to the flange 42 wherein the base 38 forms the inlet side 32 of the capsule and the lid 36 forms the outlet side 28 of the capsule.
  • the capsule body may be made from a metal such as aluminium, an aluminium alloy, tin, stainless steel etc.
  • the body may also be made from a biodegradable material or a plastic. Laminates comprising combinations of at least two of a metal layer, biodegradable layer and a plastic layer are also not ruled out.
  • the lid may also be made from the same selection of materials as discussed for the capsule body.
  • the capsule body is made from aluminium, optionally provided with a lacquer layer.
  • the lid is made from aluminium.
  • the lid is provided with a lacquer layer.
  • the lid is sealed to the capsule body to provide an hermetically sealed capsule.
  • the inner volume of the capsule (this is the volume which may be filled with the ingredient and the liquid) may be in the range of 12-26 ml.
  • the enclosing member 23 and the plate 24 can be moved away from each other for positioning the capsule in the enclosing member 22. Subsequently the enclosing member and the plate can be moved towards each other. As a result the cutting means will cut open the base 38 of the capsule.
  • the enclosing member will provide a fluid sealing contact with the flange of the capsule in a known manner.
  • the plate including its relief elements may contact the lid of the capsule (prior to brewing or during brewing) if the plate and the enclosing member have been moved towards each other to form a closed brewing chamber comprising the capsule 4.
  • the opening and closing of the brewing chamber may be performed manually in a known manner, for example by means of moving a pivotable lever which is mechanically connected to a mechanical closing mechanism.
  • opening and closing of the brewing chamber may be carried out by means of an electromotor actuated by the control circuitry 21 if for example a button of the control panel 22 is operated.
  • the enclosing member may be provided with well-known hydraulic closing means for (further) closing the brewing chamber by (further) moving a free edge of the enclosing member (the edge of the enclosing member which faces the plate) and the plate towards each other.
  • Such a hydraulic closing means is known from EP 2068684 Al and incorporated by reference in this application.
  • a step (a) the capsule is placed into the brewing chamber such that the capsule is positioned in a fluid path extending in the brewing chamber from the inlet to the outlet.
  • a step (b) at least one opening is provided in the capsule on an inlet side of the capsule.
  • the opening is made by the cutting means 30 in the form of knives as discussed above.
  • step (c) by means of the pump 14 water under pressure is fed from the reservoir 18 via the fluid connections 20 and 16 and the inlet 10 towards and into the capsule 4.
  • step (c) by means of the pump 14 water under pressure is fed from the reservoir 18 via the fluid connections 20 and 16 and the inlet 10 towards and into the capsule 4.
  • the control circuitry controls the heating means 17 via control line 21b so that the water flowing through the fluid connection 20 is heated to for example 90 degrees Celsius.
  • step (f) a combination of first step (d) and subsequently step (e) is repeated for N times wherein N is an integer larger than 1.
  • N an integer larger than 1.
  • N 4 so that all steps (d) and (e) take 5*1.64 seconds. This makes 8.28 seconds.
  • step (g) after step (f) the operation of the pump is continued by submitting the uninterrupted AC voltage signal to the pump.
  • the pump operates at full power within the machine.
  • the fluid pressure in the capsule will increase so that the lid is pressed to the relief elements 26 and will tear open.
  • the capsule is opened at its outlet side under the influence of fluid pressure and a beverage is brewed from the interaction between the fluid and the ingredient.
  • the beverage flows from the capsule via the outlet side and is released via the outlet of the brewing chamber via a spout 13.
  • step (c) the pump submits 300 times the predetermined amount of water relating to one stroke towards the capsule.
  • the predetermined amount of liquid (water in the example) relating to one stroke is in this example 0.02 ml. As a result about 6 ml of water is pumped towards and into the capsule and the average pressure at position P increases.
  • step (c) the pressure at position P has the character of a pulsating pressure with a certain bandwidth.
  • step (c) the ingredient in the capsule has become wet due to the water pumped towards and into the capsule. Because the inner volume of the capsule is in this example about 20 ml, the ingredient becomes wet without the capsule tearing open on its outlet side.
  • step (e) the pump makes only one stroke.
  • the pressure in the capsule slightly decreases and no water is fed into the capsule. Because the pump is in rest the pressure at position P has no longer a pulsating character.
  • the amount of water related to one stroke is submitted towards the capsule with the result that after the first step (e) the pressure is slightly increased again.
  • step (d) and (e) has as a result that the pressure on position P and thereby in the capsule is maintained and water remains in the capsule without however the lid of the capsule tearing open on the relief elements 26 because the water pressure in the capsule remains low enough to prevent tearing.
  • a combination of step (d) and (e) has as a result that the ingredient is prewetted during step (d) and step (e), thus during 1.64 seconds.
  • first step (e) the pump is interrupted again during a second step (d) indicated with d2. During this period the pressure again slightly decreases. Subsequently after the second step (d) the pump is activated again with one stroke in a second step (e) indicated with e2. Again after the second step (e) the pressure is slightly increased. Again during the combination of second step (d) and second step (e) the ingredient of the capsule is prewetted during 0.82 seconds wherein the lid stays intact.
  • steps (d) and (e) and executed during 5 *0.164 8.2 seconds.
  • the result is that the ingredient is prewetted during 8.2 seconds while the lid remains intact.
  • the pressure on position P and thereby the pressure in the capsule remains in this example at a level of about 3.5 bar, which is a favourable pressure for prewetting the ingredient.
  • step (f) the operation of the pump is resumed in step (g) without any interruption for brewing the beverage.
  • the pump operates at full power in step (g).
  • the pressure on position P and thereby in the capsule will increase. Again the pressure has a pulsating character during step (g).
  • step (g) water flows through the capsule for preparing the beverage.
  • the beverage flows via openings 12 in the plate and the spout 13 into a container such as a cup 44.
  • the total duration of step (g) is in this example 40 seconds. This means that in this period about 40 ml beverage will be produced (0.02 (ml) * 50 (Hz) *40 (seconds).
  • nl, n2 and N are selected such that during prewetting in steps (d)-(f) the capsule is not opened at its outlet side given the value of T and the amount of fluid which is pumped by the pump during one stroke. Also during steps (d)-(f) prewetting of the ingredient can take place during a sufficient length of time at a favourable pressure. Other values of the variables discussed above can however be selected.
  • T may for example be 0.0167 seconds so that the AC voltage comprises 60 control pulses in one second.
  • the value of ts may lay in a timeinterval of 0.6-0.8 seconds.
  • the value of tr may lay in an interval of 0.01- 0.04 seconds.
  • T may lay in the range of 0.01-0.04 seconds.
  • the value of n2 may lay in the interval of 1-4.
  • N may lay in the range of 1-80, preferably 1-30, more preferably in the range of 5-15.
  • Steps (d)-(f) meaning all steps (d)-(f) in combination) may take 3-35 seconds, preferably 6-20 seconds, more preferably 8-12 seconds.
  • the pressure at the inlet side of the capsule may be 2-6 bar, preferably 2.5-4.5 bar.
  • the pump may be activated for a time ti, wherein ti lays in the range of 2- 10 s, preferably 8-1 Is.
  • the pump may make 100-750 strokes, preferably 400-550 strokes.
  • the fluid pressure may lay in the range of 2-6 bar, preferably 2.5-4.5 bar.
  • the pressure at the inlet side of the capsule may raise relative to the pressure at the inlet side of the capsule during steps (d)-(f), preferably to 5-20 bar, preferably to 7-15 bar.
  • the pump may pump 0.01-0.15 ml liquid.
  • 15-400 ml preferably 20-250 ml, more preferably 20-120 ml beverage may be brewed.
  • the brewing chamber was loaded with an aluminium hermetically sealed capsule filled with ground coffee.
  • the ingredient may however also comprise other substances such as tea.
  • the capsule may be provided, prior to use, with openings on its inlet side and/or outlet side.
  • the cutting means may but need not make additional openings on the capsule’s inlet side upon loading in the brewing chamber.
  • water will also enter the capsule wherein some water may also flow out of the capsule via its open outlet side. Nevertheless the ingredient will become wet.
  • steps (d)-(f) there will be little flow of water through the capsule and prewetting takes place, in the above example this will take 11.48 seconds.
  • 40 ml beverage will be produced within 40 seconds similar as discussed above for the aluminium capsule.
  • the machine is provided with a flowmeter 15 for measuring the flowrate of the liquid which is pumped by the pump towards the inlet 10 of the brewing chamber 8.
  • the flowmeter is communicatively connected to the control circuitry by means of a control line 15a for submitting, in use, a signal to the control circuitry representing the measured flowrate.
  • the flowmeter 15 measures the flowrate of fluid flowing through the further fluid connection 20. This equals the flowrate of fluid flowing through the fluid connection 16 towards the inlet.
  • control circuitry may be arranged, in use, to control, the pump based on the information provided by the flowmeter such that in steps (c)-(g) a predetermined amount of fluid is pumped by the pump towards the inlet of the brewing chamber (thus the flowmeter is part of a feedback loop).
  • the control circuitry may integrate at any time the measured flowrate to calculate the amount of fluid which has flown towards the inlet 10 for preparing a beverage.
  • steps (d)-(f) the flow of fluid is purely time controlled without using the information provided by the flowmeter (also referred to as dead reckoning)
  • the overall amount of fluid pumped by the pump is measured by the flowmeter and used by the control circuitry to control the total amount of fluid pumped for preparing a beverage.
  • the use of dead reckoning for carrying out steps (d)-(f) is due to the low flow-rate during these steps more accurate than using the flowmeter to control these steps.
  • control circuitry is arranged to control the pump in step (c) based on the information provided by the flowmeter, such that a predetermined amount of fluid is pumped by the pump towards the inlet of the brewing chamber (again the flowmeter and the control circuitry form a feedback loop).
  • the control circuitry is arranged for controlling the pump based on the information provided by the flowmeter such that in step (g) a predetermined amount of fluid is pumped by the pump towards the inlet of the brewing chamber (again the flowmeter and the control circuitry form a feedback loop).
  • steps (c)-(g) are each time controlled without the use of a feedback loop wherein the flowmeter may thus be deleted.
  • Table 1 below the characteristics of steps (d)-(f) with respect to the value of nl and n2 in the example are summarised. Table 1: However according to the invention it is also possible that the control circuitry is arranged such that, in use, in at least two steps (d) of the carried out steps (d) nl has different values respectively.
  • control circuitry is arranged such that, in use, in at least two steps (e) of the carried out steps (e) n2 has different values respectively. This is shown in a second example below.
  • nl 30.
  • the result is less leakage around the seals and when there is no or less leakage the pressure in the capsule can be maintained high over the whole blooming phase (steps (d)-(f)).
  • the opening of the capsule on its outlet side for example by topfoil burst
  • the opening of the capsule on its outlet side for example by topfoil burst
  • control circuitry is arranged such that, in use, in at least two steps (d) of the carried out steps (d) nl has different values respectively.
  • control circuitry is arranged such that, in use in at least two steps (e) of the carried out steps (e) n2 has different values respectively.
  • the third example is changed such that nl has the same value in each of the four sequences such that only n2 may have different values in different sequences of steps (d) and (e)..
  • step (c) the pump may be continuously operated at full power. It is however also possible that the control circuitry is arranged such that, in use, in step (c) the pump is at least one time interrupted. Thus for example in a first portion of step (c) the pump is operated continuously wherein in a following second portion of step (c) the pump is at least one time interrupted. Such variations also fall within the scope of the invention. It is also not ruled out that between step (c) and the first step (d) the pump is operated, optionally with at least one interruption. It is also not ruled out that between step (f) and step (g) the pump is operated, optionally with at least one interruption.
  • a single size capsule can be loaded into the brewing chamber.
  • the brewing chamber of the machine according to figure 1 may however also be of a type which can be loaded with different sized capsules.
  • Such a loading chamber and beverage machine is for example known from WO 2018/026272 which document is incorporated by reference.
  • the brewing chamber may be arranged to be selectively loaded with capsule of a first type 4 and a capsule of a second type 4’; see figure 4.
  • the capsule of the first type and the capsule of the second type each have in the example such as shape that each capsule has a largest diameter D, D’ at its outlet side.
  • the outer volume of the capsule of the second type is larger than the outer volume of the capsule of the first type.
  • the largest diameter D’ of the capsule of the second type is larger than the largest diameter D of the capsule of the first type.
  • an inner volume of the capsule of the second type is larger than an inner volume of the capsule of the first type and wherein preferably the capsule of the first type and the capsule of the second type have a similar shape.
  • the machine may comprise at least one sensor for generating at least one signal which indicates whether a capsule of the first type or a capsule of the second type is present in the brewing chamber, wherein, in use, the signal is submitted to the control circuitry for selecting at least the duration of step (g).
  • the at least one signal may be such that it is only generated if a capsule of the second type is detected. If no capsule of the second type is detected by means of the at least one sensor (so that the at least one signal is not generated) it may be assumed that the machine is loaded with a capsule of the first type if a user pushes a button to start brewing a beverage.
  • the at least one signal indicates (by means of its presence or absence) whether a capsule of the first type or a capsule of the second type is present in the brewing chamber.
  • the at least one signal can also indicate a status wherein the brewing chamber is empty.
  • control circuitry may be arranged such that if the at least one sensor detects that the brewing chamber is empty and a user operates a button for preparing a beverage the pump is not activated. If the capsule of the first type is detected the duration of step (g) and/or step (c) may for example be smaller than the duration of step (g) if the capsule of the second type is detected. Steps (c) - (f) or (d) - (f) may be but need not be the same for both types of capsules. For example it may be that the value of N if the capsule of the first type is detected is smaller than the value of N if the capsule of the second type is detected. For figure 2 the discussed aluminium hermetically sealed capsule 4 is considered as the first capsule.
  • step (c) takes about 12 seconds
  • steps (d)-(f) take about 10 seconds (about same prewetting time as for the first type capsule)
  • step (g) takes about 65 seconds.
  • the capsule may however also be a well-known coffee pad comprising two foils welded to each other near its edges which are closed in itself and wherein the foils may be made from filtering paper and/or plastic and/or aluminium.
  • the positions of the pump 14 and the heating means 17 may be interchanged so that the fluid which enters the pump is heated first by the heating means.
  • the fluid used is still water.
  • other fluids such as sparkling water, slightly salted water etc. may also be used.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Apparatus For Making Beverages (AREA)

Abstract

L'invention concerne un procédé de préparation d'une boisson telle que du café à partir d'une capsule remplie d'un ingrédient tel que du café moulu à l'aide d'une machine de production de boisson à usage unique à base de capsule, comportant une chambre d'infusion munie d'une entrée et d'une sortie, a. Le procédé consiste à pré-mouiller l'ingrédient et à laisser s'écouler un fluide tel que de l'eau sous pression à travers la capsule pour infuser la boisson. Une pompe est d'un type qui, en cours d'utilisation, est alimentée par une tension alternative, chaque cycle de la tension alternative amenant la pompe à effectuer une course dans laquelle une quantité prédéterminée de liquide est libérée par la pompe, la tension alternative présentant un temps de cycle T. Le procédé comprend les étapes suivantes consistant à : (c) introduire un fluide tel que de l'eau sous pression au moyen de la pompe et par l'intermédiaire de la connexion fluidique et de l'entrée vers et dans la capsule ; (d) interrompre la pompe pendant une période ts, ts étant compris dans un intervalle de temps de 0,02 à 0,9 seconde, de préférence entre 0,4 et 0,85 seconde, de préférence encore entre 0,6 et 0,8 seconde et ts =n1*T, n1 étant un entier supérieur à 1 ; (e) reprendre le fonctionnement de la pompe pendant un temps tr, tr étant inférieur à ts et tr=n2*T, n2 étant un entier supérieur à 0 et inférieur à n1 ; (f) répéter une combinaison de la première étape (d) et ensuite de l'étape (e) pendant n fois, n étant un entier supérieur à 1 ; et (g) après l'étape (f) poursuivre le fonctionnement de la pompe.
PCT/NL2024/050527 2023-09-27 2024-09-26 Procédé de préparation d'une boisson telle que du café à partir d'une capsule remplie d'un ingrédient tel que du café moulu et machine d'infusion de boisson pour préparer une boisson à partir d'une capsule remplie d'un ingrédient tel que du café moulu Pending WO2025071408A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2035901 2023-09-27
NL2035901A NL2035901B1 (en) 2023-09-27 2023-09-27 A method for preparing a beverage such as coffee from a capsule filled with an ingredient such as ground coffee and a beverage brewing machine for preparing a beverage from a capsule filled with an ingredient such as ground coffee

Publications (1)

Publication Number Publication Date
WO2025071408A1 true WO2025071408A1 (fr) 2025-04-03

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PCT/NL2024/050527 Pending WO2025071408A1 (fr) 2023-09-27 2024-09-26 Procédé de préparation d'une boisson telle que du café à partir d'une capsule remplie d'un ingrédient tel que du café moulu et machine d'infusion de boisson pour préparer une boisson à partir d'une capsule remplie d'un ingrédient tel que du café moulu

Country Status (2)

Country Link
NL (1) NL2035901B1 (fr)
WO (1) WO2025071408A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2068684A2 (fr) 2006-09-26 2009-06-17 Nestec S.A. Système d'extraction d'une cartouche pour la préparation d'une boisson
US20110020500A1 (en) * 2008-03-12 2011-01-27 Nestec S.A. Capsule with flow control and filtering member
EP2001343B1 (fr) 2006-03-28 2011-04-20 Tuttoespresso S.r.l. Procédé et dispositif pour préparer une boisson sous pression contrôlée
US20140242226A1 (en) * 2011-09-13 2014-08-28 Jura Elektroapparate Ag Method for producing a coffee beverage and coffee machine for performing the method
US20160374502A1 (en) * 2014-01-10 2016-12-29 Nestec S.A. Method and Device for Producing a Beverage
WO2018026272A1 (fr) 2016-08-03 2018-02-08 Koninklijke Douwe Egberts B.V. Système et appareil de préparation d'une boisson
US20180206668A1 (en) * 2015-09-24 2018-07-26 Jura Elektroapparate Ag Method for generating a coffee beverage in a brewing device of an automatic coffee machine and automatic coffee machine for implementing the method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2001343B1 (fr) 2006-03-28 2011-04-20 Tuttoespresso S.r.l. Procédé et dispositif pour préparer une boisson sous pression contrôlée
EP2068684A2 (fr) 2006-09-26 2009-06-17 Nestec S.A. Système d'extraction d'une cartouche pour la préparation d'une boisson
US20110020500A1 (en) * 2008-03-12 2011-01-27 Nestec S.A. Capsule with flow control and filtering member
US20140242226A1 (en) * 2011-09-13 2014-08-28 Jura Elektroapparate Ag Method for producing a coffee beverage and coffee machine for performing the method
US20160374502A1 (en) * 2014-01-10 2016-12-29 Nestec S.A. Method and Device for Producing a Beverage
US20180206668A1 (en) * 2015-09-24 2018-07-26 Jura Elektroapparate Ag Method for generating a coffee beverage in a brewing device of an automatic coffee machine and automatic coffee machine for implementing the method
WO2018026272A1 (fr) 2016-08-03 2018-02-08 Koninklijke Douwe Egberts B.V. Système et appareil de préparation d'une boisson

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