WO2025196285A1 - Récipient d'ingrédient de boisson - Google Patents

Récipient d'ingrédient de boisson

Info

Publication number
WO2025196285A1
WO2025196285A1 PCT/EP2025/057830 EP2025057830W WO2025196285A1 WO 2025196285 A1 WO2025196285 A1 WO 2025196285A1 EP 2025057830 W EP2025057830 W EP 2025057830W WO 2025196285 A1 WO2025196285 A1 WO 2025196285A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage ingredient
coffee product
layer
decaffeinated
coffee
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/EP2025/057830
Other languages
English (en)
Inventor
Joannes SMITS
Tim VAN ROOIJ
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
Original Assignee
Koninklijke Douwe Egberts 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 filed Critical Koninklijke Douwe Egberts BV
Publication of WO2025196285A1 publication Critical patent/WO2025196285A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents

Definitions

  • the present invention relates to a beverage ingredient container containing a beverage ingredient composition, a method of manufacturing a beverage ingredient container and a method of brewing a beverage.
  • Beverage ingredient containers can be used with a beverage preparing apparatus to provide consumers with a quick, consistent and high quality beverage.
  • the beverage ingredients can be customised to provide a variety of different types of beverages including long coffee, short coffee or espressos, coffees with milk, creamer, sweeteners or flavourings, tea and many more.
  • Beverage ingredient containers can be made from a variety of materials including metals, plastics, biodegradable and/or compostable materials, which can be used alone or in combination. Aluminium is currently a suitable metal for use in beverage ingredient containers (such as capsules) due to its versatility in the shaping process of said containers, its barrier properties (toward oxygen and moisture) and the possibility of being recycled after use.
  • beverage ingredients such as roast and ground coffee powder and/or tea leaves are contained within said beverage ingredient containers (capsules) to be used within said beverage preparing apparatus (for example a coffee machine) and provide the variety of different beverages mentioned above.
  • the majority of the coffee machines of the art utilise water (typically water heated at around 90 to 95 °C) under pressure to produce said variety of beverages.
  • a beverage ingredient container is placed in an extraction chamber comprising a receptable and an extraction plate.
  • the hot water under pressure (in a range from 1 to 20 bars) is delivered to the beverage ingredients within the beverage ingredient container.
  • Piercing means in the extraction chamber create openings in the beverage container so that water under pressure can be transported into the beverage ingredient container.
  • the interaction between the water in the beverage ingredient container (capsule), the beverage ingredient and a dispensing wall of said container increases the pressure within the container.
  • Such built-up pressure within the beverage ingredient container creates the conditions for it to be opened: it forces said dispensing wall of the container to be pressed against an outlet element (extraction plate) of the extraction chamber of the coffee machine, creating apertures/passages through which the beverage reaches a vessel such as a cup, a mug or a jug placed beneath the coffee machine outlet, ready for the consumer to drink.
  • the dispensing wall is designed to burst open in a controlled manner under the influence of water under pressure and to prevent beverage ingredient particles from exiting the container (capsule) during brewing and thereby preventing or reducing ingredients’ residue in the resultant beverage.
  • the dispensing wall is made of aluminium foil.
  • the interactions between the beverage ingredients within the beverage ingredient container and the dispensing wall of said container during brewing from one side allows the container to open, on the other side depending on the beverage ingredient composition, it can result in long pumping times during brewing, causing stress to the beverage preparing apparatus (i.e. the coffee machine) and particularly to its water pump.
  • the beverage ingredient may in fact interact with the dispensing wall such that the apertures become blocked or partially blocked thereby resulting in longer brewing times and/or reduced cup volumes.
  • the blocked apertures may result in a pressure increase within the beverage ingredient container which in turn may negatively impact residence time of the brewed beverage within the beverage preparation apparatus and in turn this may result in a poorer final in-cup quality.
  • a beverage dispensing apparatus often comprises a vibration pump which has high flow rates with low pressure.
  • An increase in pressure within the beverage ingredient container in use therefore may result in reduced flow rate, increased brewing times and may increase stress on the pump.
  • beverage ingredient composition which does not significantly interact with the dispensing wall and avoids or reduces the negative effects thereof. It would also be advantageous to provide a beverage ingredient composition which provides a reduced likelihood of negative interaction with dispensing apertures in the dispensing wall of a beverage ingredient container, such as reduced chances of blocking or partially blocking said apertures. It would also be advantageous to provide a beverage ingredient container which results in a desired beverage brewing time and in reduced stress caused to the beverage preparation apparatus, improving at the same time the in-cup quality of the dispensed beverage. The desired beverage brewing time may allow sufficient extraction of the flavour of the coffee products without over extracting or under extracting the coffee product, to provide a beverage with a desired taste.
  • Decaffeinated beverages can be desired by consumers who enjoy beverages such as tea or coffee but do not want to consume caffeine due to preference or health reasons.
  • Coffee can be decaffeinated by different solvents or compounds such as sub- or supercritical carbon dioxide, dichloromethane, water, ethyl acetate, dichloroethane, acetone, methyl acetate or methanol, each of which have different properties and can vary significantly in cost.
  • DCM dichloromethane
  • water decaffeinated coffee products are cheaper than sub- or supercritical carbon dioxide decaffeinated coffee products.
  • Coffee products which are decaffeinated by different methods may interact differently with the dispensing wall of a beverage ingredient container and some decaffeination processes may lead to beverage ingredients having increased brewing times, increased blockages and/or reduced cup volumes, compared to beverage ingredients made by other decaffeination processes.
  • beverage ingredient composition which provides a cost efficient and desirable decaffeinated coffee beverage when brewed from a typical beverage ingredient container without undesirably long brewing times or beverage ingredient container blockages. It would also be advantageous to identify a method of manufacturing a typical beverage ingredient container which provides a desirable decaffeinated coffee beverage with a desired brewing time or without beverage ingredient container blockages; and without having to change the materials or structure of the container itself, so that it can also be used to manufacture other beverages.
  • a blend of beverage ingredients can result in a desirable beverage, but different beverage ingredients may also have different brewing requirements such as different brewing times or different solubilising requirements. It would therefore be advantageous to provide a beverage ingredient container comprising a beverage ingredient composition comprising more than one beverage ingredient wherein the composition is arranged to optimise the brewing time, taste and composition of the beverage.
  • a beverage ingredient container comprising a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium containing beverage ingredient composition is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first decaffeinated coffee product adjacent to the dispensing wall, and a second layer comprising a second decaffeinated coffee product in contact with the first layer, and wherein the first and second decaffeinated coffee products are different.
  • the beverage ingredient container of the invention may be advantageous because the beverage ingredient composition comprising the first and second decaffeinated coffee products arranged in the first layer and the second layer results in a desired brewing time, reduced pressure or maintaining low pressure within the beverage ingredient container and reduced blockages of the dispensing wall in use.
  • the beverage ingredient composition of the invention may be advantageous because the first layer of first decaffeinated coffee product located at the dispensing wall separates the second layer of second decaffeinated coffee product from the dispensing wall, and thereby minimises any undesired interactions by the second layer/second decaffeinated coffee product at or with the dispensing wall thereby reducing or minimising blockages and pressure increase, and normalizing brewing times in use.
  • the use of certain decaffeinated coffee products may be limited by their undesired interactions at or with the dispensing wall.
  • the beverage ingredient composition of the invention may therefore be advantageous because the first decaffeinated coffee product located at the dispensing wall prevents the second decaffeinated coffee product from interacting at or with the dispensing wall thereby preventing interactions between the second decaffeinated coffee product and the dispensing wall and therefore reducing blockages and pressure increase, and decreasing brewing times in use.
  • the beverage ingredient composition comprising a first and second decaffeinated coffee products in the aforementioned layers may also result in a beverage ingredient container which provides the same or substantially similar taste as a coffee product made with only the second decaffeinated coffee product or a desired taste provided by the combination of the first and second decaffeinated coffee products.
  • Decaffeinated coffee products are defined as coffee products wherein at least 95 wt.%, or preferably at least 97 wt.%, 98 wt.%, 99 wt.%, 99.5 wt.%, 99.8 wt.% or 99.9 wt.% of the caffeine has been removed, wherein the wt.% is a percentage of the weight of dry coffee matter.
  • Decaffeinated coffee products may alternatively be defined as partially decaffeinated coffee products wherein at least 30 %, 40% or at least 50 % of the caffeine has been removed.
  • the first decaffeinated coffee product and the second decaffeinated coffee product may be independently selected from roast coffee beans, green coffee beans, ground coffee beans and roast and ground coffee beans.
  • the first decaffeinated coffee product and/or the second decaffeinated coffee product may comprise an instant coffee.
  • the first decaffeinated coffee product and the second decaffeinated coffee product may comprise coffee from beans independently selected from the group consisting of: Robusta, Arabica, Excelsa, Yellow Berry coffee and Liberica or mixtures thereof.
  • the Arabica may be washed or unwashed.
  • the coffee beans may be decaffeinated before roasting.
  • the coffee product may be decaffeinated using a solvent.
  • the solvent may be carbon dioxide, water, dichloromethane (DCM) or ethyl acetate.
  • the carbon dioxide may be subcritical carbon dioxide or supercritical carbon dioxide.
  • the solvent may alternatively be dichloroethane, acetone, methyl acetate or methanol.
  • Carbon dioxide decaffeinated coffee is a coffee product in which at least 95 wt.%, or preferably at least 97 wt.%, 98 wt.%, 99 wt.%, 99.5 wt.% 99.8 wt.% or 99.9 wt.% of the caffeine is removed from the coffee product using carbon dioxide wherein the wt.% is a percentage of the weight of dry coffee matter.
  • DCM decaffeinated coffee is a coffee product in which at least 95 wt.%, or preferably at least 97 wt.%, 98 wt.%, 99 wt.%, 99.5 wt.% 99.8 wt.% or 99.9 wt.% of the caffeine is removed using DCM wherein the wt.% is a percentage of the weight of dry coffee matter.
  • Water decaffeinated coffee is a coffee product in which at least 95 wt.%, or preferably at least 97 wt.%, 98 wt.%, 99 wt.%, 99.5 wt.% 99.8 wt.% or 99.9 wt.% of the caffeine is removed from the coffee product using water wherein the wt.% is a percentage of the weight of dry coffee matter.
  • Ethyl acetate decaffeinated coffee is a coffee product in which at least 95 wt.%, or preferably at least 97 wt.%, 98 wt.%, 99 wt.%, 99.5 wt.% 99.8 wt.% or 99.9 wt.% of the caffeine is removed from the coffee product using ethyl acetate wherein the wt.% is a percentage of the weight of dry coffee matter.
  • the first and the second decaffeinated coffee products may comprise decaffeinated coffee products wherein the solvent used to decaffeinate the first coffee product is different to the solvent used to decaffeinate the second coffee product.
  • the first decaffeinated coffee product may be a carbon dioxide decaffeinated coffee product.
  • the first decaffeinated coffee product may be carbon dioxide decaffeinated roast and ground coffee.
  • the first decaffeinated coffee product may be a water decaffeinated coffee product.
  • the first decaffeinated coffee product may be water decaffeinated roast and ground coffee.
  • the first decaffeinated coffee product may not be a DCM decaffeinated coffee product.
  • the first decaffeinated coffee product may comprise a blend of DCM decaffeinated coffee product with a different decaffeinated coffee product (for example a blend of 5%-50% DCM decaffeinated coffee product with 50%-95% different decaffeinated product, such as a 50:50 blend).
  • the first layer may comprise at least 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 40 wt.%, 50 wt.%, 60 wt.%, 70 wt.%, 80 wt.%, 90 wt.%, 95 wt.%, 96 wt.%, 97 wt.%, 98 wt.% or at least 99 wt.% of the first decaffeinated coffee product.
  • the first layer may comprise a mixture comprising the first decaffeinated coffee product and another beverage ingredient.
  • the first layer may comprise a mixture comprising the first decaffeinated coffee product and another beverage ingredient wherein the other beverage ingredient may be a decaffeinated coffee product or a caffeinated coffee product.
  • the second decaffeinated coffee product may be a DCM decaffeinated coffee product.
  • the second decaffeinated coffee product may be DCM decaffeinated roast and ground coffee.
  • the second decaffeinated coffee product may be an ethyl acetate decaffeinated coffee product.
  • the second decaffeinated coffee product may be ethyl acetate decaffeinated roast and ground coffee.
  • the second decaffeinated coffee product may not be a carbon dioxide decaffeinated coffee product. This may be advantageous because the second decaffeinated coffee product is distanced from the dispensing wall and therefore interactions between the second decaffeinated coffee product and the dispensing wall, at or near the dispensing wall are minimised.
  • the second layer may comprise at least 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 40 wt.%, 50 wt.%, 60 wt.%, 70 wt.%, 80 wt.%, 90 wt.%, 95 wt.%, 96 wt.%, 97 wt.%, 98 wt.% or at least 99 wt.% of the second decaffeinated coffee product.
  • the second layer may comprise at least two coffee products.
  • the second layer may comprise the second decaffeinated coffee product and a caffeinated coffee product.
  • the second layer may comprise the second decaffeinated coffee product and a different decaffeinated coffee product.
  • the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product
  • the second decaffeinated coffee product is a DCM decaffeinated coffee product.
  • the first decaffeinated coffee product is carbon dioxide decaffeinated roast and ground coffee
  • the second decaffeinated coffee product is DCM decaffeinated roast and ground coffee. This embodiment may be advantageous because it may result in a beverage ingredient container which provides a reduced brewing time in use compared to the first decaffeinated coffee product and the second decaffeinated coffee product not being arranged in layers and provides consistently high quality decaffeinated beverages.
  • This embodiment may be advantageous because the DCM decaffeinated coffee product may be cheaper but also may negatively interact with or at the dispensing wall and the carbon dioxide decaffeinated coffee product may not negatively interact with or at the dispensing wall; therefore, this embodiment may result in a cost-efficient decaffeinated beverage ingredient container which provides a reduced brewing time and reduced water pump stress in use and consistently high quality beverages.
  • the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product
  • the second decaffeinated coffee product is an ethyl acetate decaffeinated coffee product.
  • the first decaffeinated coffee product is carbon dioxide decaffeinated roast and ground coffee
  • the second decaffeinated coffee product is ethyl acetate decaffeinated roast and ground coffee.
  • This embodiment may be advantageous because the ethyl acetate decaffeinated coffee product may negatively interact with or at the dispensing wall and the carbon dioxide decaffeinated coffee product may not negatively interact with or at the dispensing wall; therefore, by distancing the ethyl acetate decaffeinated coffee product from the dispensing wall this embodiment may provide reduced brewing time and water pump’s stress in use and consistently high quality beverages.
  • the first decaffeinated coffee product is a water decaffeinated coffee product
  • the second decaffeinated coffee product is a DCM decaffeinated coffee product.
  • the first decaffeinated coffee product is water decaffeinated roast and ground coffee
  • the second decaffeinated coffee product is DCM decaffeinated roast and ground coffee.
  • This embodiment may be advantageous because the DCM decaffeinated roast and ground coffee product may negatively interact with or at the dispensing wall and the water decaffeinated coffee product may not negatively interact with or at the dispensing wall; therefore, the water decaffeinated coffee product being located between the DCM decaffeinated roast and ground coffee product and the dispensing wall provides reduced brewing time and water pump’s stress in use and consistently high quality beverages.
  • the first decaffeinated coffee product is a water decaffeinated coffee product
  • the second decaffeinated coffee product is an ethyl acetate decaffeinated coffee product.
  • the first decaffeinated coffee product is water decaffeinated roast and ground coffee
  • the second decaffeinated coffee product is ethyl acetate decaffeinated roast and ground coffee.
  • This embodiment may be advantageous because the ethyl acetate decaffeinated roast and ground coffee product may negatively interact with or at the dispensing wall, and the water decaffeinated coffee product may not negatively interact with or at the dispensing wall; therefore, the water decaffeinated coffee product being located between the ethyl acetate decaffeinated roast and ground coffee product and the dispensing wall provides reduced brewing time and water pump’s stress in use and consistently high quality beverages.
  • the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product
  • the second layer comprises an ethyl acetate decaffeinated coffee product and a DCM decaffeinated coffee product.
  • the first decaffeinated coffee product is carbon dioxide decaffeinated roast and ground coffee
  • the second layer comprises an ethyl acetate decaffeinated roast and ground coffee product and a DCM decaffeinated roast and ground coffee product.
  • This embodiment may be advantageous because the ethyl acetate decaffeinated coffee product and/or the DCM decaffeinated coffee product may negatively interact with or at the dispensing wall, and the carbon dioxide decaffeinated coffee product may not negatively interact with or at the dispensing wall; therefore, the carbon dioxide decaffeinated coffee product being located between the ethyl acetate and the DCM decaffeinated roast and ground coffee product and the dispensing wall provides reduced brewing time and water pump’s stress in use and consistently high quality beverages.
  • the first decaffeinated coffee product is a water decaffeinated coffee product
  • the second layer comprises an ethyl acetate decaffeinated coffee product and a DCM decaffeinated coffee product.
  • the first decaffeinated coffee product is water decaffeinated roast and ground coffee
  • the second layer comprises an ethyl acetate decaffeinated roast and ground coffee product and a DCM decaffeinated roast and ground coffee product.
  • This embodiment may be advantageous because the ethyl acetate decaffeinated coffee product and/or the DCM decaffeinated coffee product may negatively interact with or at the dispensing wall, and the water decaffeinated coffee product may not negatively interact with or at the dispensing wall; therefore, the water decaffeinated coffee product being located between the ethyl acetate and the DCM decaffeinated roast and ground coffee product and the dispensing wall provides reduced brewing time and water pump’s stress in use and consistently high quality beverages.
  • the first decaffeinated coffee product may comprise a first resistance to fluid flow and the second decaffeinated coffee product may comprise a second resistance to fluid flow.
  • the resistance to fluid flow is defined as the fluid flow resistance through a coffee product wherein the fluid is the aqueous medium.
  • a coffee product comprising low resistance to fluid flow may also be described as a coffee product comprising high permeability.
  • a coffee product comprising high resistance to fluid flow may also be described as a coffee product comprising low permeability.
  • a decaffeinated coffee product comprising a low resistance to fluid flow may have a short brewing time.
  • a decaffeinated coffee product comprising a high resistance to fluid flow may have a long brewing time.
  • the first resistance to fluid flow may be greater than the second resistance to fluid flow. This embodiment may be advantageous because the first layer comprising the first decaffeinated coffee comprising the greater first resistance to fluid flow is located next to the dispensing wall and provides a beverage composition with an increased beverage brewing time in use compared to embodiments comprising only the second decaffeinated coffee product or a mixture of the first and second decaffeinated coffee products without layers. In some embodiments the first resistance to fluid flow may be less than the second resistance to fluid flow.
  • This embodiment may be advantageous because the second layer comprising the second decaffeinated coffee product comprising the greater first resistance to fluid flow is located away from the dispensing wall and provides a beverage composition with a reduced beverage brewing time in use compared to embodiments comprising only the first decaffeinated coffee product.
  • Increasing or decreasing the brewing time for the beverage ingredient composition may be advantageous because it may provide a beverage with optimised extraction and therefore optimised taste.
  • the interior compartment may be at least 80 % filled with the beverage ingredient composition.
  • the interior compartment may be at least 82 %, 84 %, 86 %, 88 %, 90 %, 91%, 92 %, 93%, 94 %, 95 %, 96 %, 97 %, 98 % or at least 99 % filled with the beverage ingredient composition.
  • the interior compartment may be approximately 100 % filled with the beverage ingredient composition. This may be advantageous because high filling volume may prevent the first layer and the second layer from mixing prior to use, for example during transportation, thereby providing reduced brewing time in use.
  • the first decaffeinated coffee product may comprise no more than 25 % fines.
  • “Fines” is defined as particles with a mean particle size of less than 90 pm (using a Sympatek Helos particle size analyser, under standard operating conditions).
  • the first decaffeinated coffee product may comprise no more than 22 %, 20 %, 19 %, 18 %, 17 % or no more than 15 % fines.
  • the second decaffeinated coffee product may comprise no more than 25 % fines.
  • the second decaffeinated coffee product may comprise no more than 22 %, 20 %, 19 %, 18 %, 17 % or no more than 15 % fines.
  • the first decaffeinated coffee product and the second decaffeinated coffee product may comprise no more than 25 % fines.
  • the first decaffeinated coffee product and the second decaffeinated coffee product may independently comprise no more than 22 %, 20 %, 19 %, 18 %, 17 % or no more than 15 % fines.
  • the reduced amount of fines may be advantageous because it may result in reduced brewing times.
  • the volume mean diameter of the particle sizes of the first decaffeinated coffee product may be between 200 pm and 500 pm.
  • the volume mean diameter of the particle sizes may be measured by laser diffraction using Helos particle size analyser measurement principle.
  • the volume mean diameter of the particle sizes of the first decaffeinated coffee product may be between 250 pm and 450 pm, or 275 pm and 425 pm, or 300 pm and 400 pm, or 325 pm and 400 pm, or 375 pm and 400 pm or between 370 pm and 400 pm.
  • the volume mean diameter of the particle sizes of the second decaffeinated coffee product may be between 200 pm and 500 pm.
  • the volume mean diameter of the particle sizes of the second decaffeinated coffee product may be between 250 pm and 450 pm, or 275 pm and 425 pm, or 300 pm and 400 pm, or 300 pm and 375 pm, or between 300 pm and 350 pm.
  • the difference between the particle sizes of the first decaffeinated coffee product and the second decaffeinated coffee product may be no more than 150 pm.
  • the difference between the particle sizes of the first decaffeinated coffee product and the second decaffeinated coffee product may be no more than 140 pm, 130 pm, 120 pm, 110, 100 pm, 80 pm, 70 pm pm or preferably no more than 50 pm.
  • the ratio of the volume of the first decaffeinated coffee product and the volume of the second decaffeinated coffee product may be between 9:1 and 1:9.
  • the ratio of the volume of the first decaffeinated coffee product and the volume of the second decaffeinated coffee product may be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1:9, 4:1 and 1:9, 3: 1 and 1 :9, 2: 1 and 1:9, 2:1 and 1 :3, 2: 1 and 1:2, 1 :1 and 1:9, 1:2 and 1:9, 1 :3 and 1 :9, 1:5 and 1 :9, 1: 1 and 1 :5, 1: 1 and 1 :4 or between 1:1 and 1:3.
  • the ratio of the volume of the first layer and the volume of the second layer may be between 95:5 and 5:95.
  • the ratio of the volume of the first layer and the volume of the second layer may be between 9:1 and 1:9.
  • the ratio of the volume of the first layer and the volume of the second layer may be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1:9, 4: 1 and 1:9, 3: 1 and 1:9, 2:1 and 1:9, 2:1 and 1:3, 2:1 and 1 :2, 1 :1 and 1 :9, 1 :2 and 1 :9, 1:3 and 1 :9, 1:5 and 1 :9, 1: 1 and 1 :5, 1: 1 and 1 :4 or between 1 :1 and 1:3.
  • the volume of the first layer is no more than 90 % of the volume of the interior compartment.
  • the volume of the first layer may be no more than 80 %, 75 %, 70 %, 60 %, 50 %, 45 %, 40 %, 35 % or no more than 30 % of the volume of the interior compartment.
  • the volume of the first layer is at least 5 % of the volume of the interior compartment.
  • the volume of the first layer may be at least 8 %, 10 %, 15 %, 20 % or at least 25 % of the volume of the interior compartment.
  • the volume of the first layer may be between 5 % and 90 % of the volume of the interior compartment.
  • the volume of the first layer may be between 5 % and 80 %, 5 % and 75 %, 5 % and 60 %, 5 % and 50 %, 8 % and 45 %, 10 % and 35 %, 10 % and 30 % or between 10 % and 25 % of the volume of the interior compartment.
  • the volume of the second layer is no more than 95 % of the volume of the interior compartment.
  • the volume of the second layer may be no more than 90 %, 85 %, 82 %, 80 %, 78 %, 75 %, 70 %, 65 %, 60 % or no more than 50 % of the volume of the interior compartment.
  • the volume of the second layer is at least 5 % of the volume of the interior compartment.
  • the volume of the second layer may be at least 10 %, 20 %, 25 %, 30 %, 35 %, 40 %, 45 %, 50 %, 55 %, 60 % or at least 65 % of the volume of the interior compartment.
  • the volume of the second layer may be between 25 % and 95 % of the volume of the interior compartment.
  • the volume of the second layer may be between 30 % and 95 %, 40 % and 95 %, 50 % and 95 %, 60 % and 95 %, 65 % and 95 %, 70 % and 95 %, or 75 % and 95 % of the volume of the interior compartment.
  • the volume of the first layer is between 5 % and 75 % and the volume of the second layer is between 25 % and 95 % of the volume of the interior compartment. In some embodiments the volume of the first layer is between 5 % and 50 % and the volume of the second layer is between 50 % and 95 % of the volume of the interior compartment. In some embodiments the volume of the first layer is between 5 % and 40 % and the volume of the second layer is between 60 % and 95 % of the volume of the interior compartment. In some embodiments the volume of the first layer is between 5 % and 30 % and the volume of the second layer is between 70 % and 95 % of the volume of the interior compartment.
  • the volume of the first layer is between 5 % and 25 % and the volume of the second layer is between 75 % and 95 % of the volume of the interior compartment.
  • the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product and the volume of the first decaffeinated coffee product is between 5 % and 25 % of the volume of the interior compartment
  • the second decaffeinated coffee product is a DCM decaffeinated coffee product and the volume of the second decaffeinated coffee product is between 75 % and 95 % of the volume of the interior compartment and wherein the total volume of the first and second decaffeinated coffee product is no more than 100 % of the total volume of the interior compartment.
  • the first decaffeinated coffee product is a water decaffeinated coffee product and the volume of the first decaffeinated coffee product is between 5 % and 95 % of the volume of the interior compartment
  • the second decaffeinated coffee product is a DCM decaffeinated coffee product and the volume of the second decaffeinated coffee product is between 5 % and 95 % of the volume of the interior compartment and wherein the total volume of the first and second decaffeinated coffee product is no more than 100 % of the total volume of the interior compartment.
  • the first decaffeinated coffee product is a carbon dioxide decaffeinated coffee product and the volume of the first decaffeinated coffee product is between 5 % and 50 % of the volume of the interior compartment
  • the second decaffeinated coffee product is an ethyl acetate decaffeinated coffee product and the volume of the second decaffeinated coffee product is between 50 % and 95 % of the volume of the interior compartment and wherein the total volume of the first and second decaffeinated coffee product is no more than 100 % of the total volume of the interior compartment.
  • the first decaffeinated coffee product is a water decaffeinated coffee product and the volume of the first decaffeinated coffee product is between 5 % and 25 % of the volume of the interior compartment
  • the second decaffeinated coffee product is an ethyl acetate decaffeinated coffee product and the volume of the second decaffeinated coffee product is between 75 % and 95 % of the volume of the interior compartment and wherein the total volume of the first and second decaffeinated coffee product is no more than 100 % of the total volume of the interior compartment.
  • the first and/or the second layer may comprise at least one beverage ingredient selected from the group consisting of: a flavouring, an instant coffee, a micro-ground coffee, a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa nibs, a supplement such as a mineral or a vitamin, a tea derivative and any combination thereof.
  • the tea derivative may be green tea, black tea, white tea, oolong tea, mint tea, rooibos tea (also known as red bush tea) and cascara tea and any combination thereof.
  • Cascara tea may also be known as coffee cherry tea and may be considered both a tea and a coffee product.
  • the at least one beverage ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • the beverage ingredient composition may comprise a third layer.
  • the third layer may be located between the second layer and the injection wall.
  • the beverage ingredient composition may comprise in order, the first layer, the second layer, a third layer and a fourth layer.
  • the third layer and/or the fourth layer may comprise at least one beverage ingredient selected from the group consisting of: a caffeinated coffee product, a decaffeinated coffee product, a flavouring, an instant coffee, a micro-ground coffee, a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa nibs, a supplement such as a mineral or a vitamin, a tea derivative and any combination thereof.
  • the tea derivative may be green tea, black tea, white tea, oolong tea, mint tea, rooibos tea (also known as red bush tea) and cascara tea and any combination thereof.
  • the at least one beverage ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • a beverage ingredient container comprising a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium containing beverage ingredient composition is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, wherein the first and second beverage ingredients are different and wherein the first and/or second beverage ingredient comprises a coffee product.
  • “Different” beverage ingredients may be defined as the first beverage ingredient being a coffee containing beverage ingredient and the second beverage ingredient being a non-coffee containing beverage ingredient or the first beverage ingredient being a non-coffee containing beverage ingredient and the second beverage ingredient being a coffee containing beverage ingredient.
  • “Different” beverage ingredients may be defined as different coffee products.
  • the “different” coffee products may originate from different origin coffee beans.
  • the “different” coffee products may be defined as coffee beans processed by a different method. The coffee product may be selected from the group consisting of: roast coffee beans, green coffee beans, ground coffee beans, roast and ground coffee beans, microground coffee and instant coffee.
  • the first layer may comprise a substantially insoluble beverage ingredient and the second layer may comprise a second substantially insoluble beverage ingredient.
  • This may be advantageous because the substantially insoluble beverage ingredients would be suitable for brewing to provide a beverage, and the beverage ingredient container of the invention comprising the first layer and the second layer may result in a desired brewing time, reduced pressure or maintaining low pressure within the beverage ingredient container in use and reduced blockages of the dispensing wall in use.
  • the first beverage ingredient comprises a first coffee product and the second beverage ingredient comprises a second coffee product.
  • the first coffee product and the second coffee product may be independently selected from the group consisting of: roast coffee beans, green coffee beans, ground coffee beans, roast and ground coffee beans, micro-ground coffee, instant coffee and decaffeinated coffee.
  • the first coffee product and/or the second coffee product may independently comprise an additive selected from the group consisting of: a flavouring, a grain, a cereal, a herb, a spice, a botanical, a citrus, a cocoa nib, tea, a mineral, a vitamin, a milk product, a dairy creamer and a non-dairy creamer or any combination thereof.
  • the additive may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • the first coffee product and/or the second coffee product may independently comprise an additive coated on the coffee product.
  • the first coffee product and/or the second coffee product may independently comprise a creamer, a dairy product or a non-dairy product coated on the coffee product.
  • the first coffee product and the second coffee product may originate from different origin coffee beans.
  • the coffee bean may be selected from the group consisting of: Arabica, Robusta, Excelsa and Liberica.
  • the first layer may comprise the first coffee product and a different coffee product.
  • the first coffee product may comprise at least two different types of coffee beans.
  • the second layer may comprise the second coffee product and a different coffee product.
  • the second coffee product may comprise at least two different types of coffee beans.
  • the first coffee product may comprise at least two different types of coffee beans and the second coffee product may comprise a different combination of at least two different types of coffee beans.
  • the first coffee product and the second coffee product may comprise a different resistance to fluid flow.
  • the resistance to fluid flow is defined as the fluid flow resistance through a coffee product wherein the fluid is the aqueous medium.
  • a coffee product comprising low resistance to fluid flow may also be described as a coffee product comprising high permeability.
  • a coffee product comprising high resistance to fluid flow may also be described as a coffee product comprising low permeability.
  • the first coffee product may comprise a greater resistance to fluid flow than the second coffee product.
  • the first coffee product may comprise a lower resistance to fluid flow than the second coffee product.
  • a coffee product comprising a low resistance to fluid flow may have a short brewing time.
  • a coffee product comprising a low resistance to fluid flow may have a brewing time which is too quick therefore providing a beverage with a weak or undesirable taste.
  • a coffee product comprising a high resistance to fluid flow may have a long brewing time.
  • a coffee product comprising a high resistance to fluid flow may have a brewing time which is too long therefore providing a beverage with an undesirable taste or a beverage which takes too long to brew.
  • Providing a beverage composition comprising a first and second coffee product comprising different resistances to fluid flow and arranged in the first and second layer may therefore be advantageous because it may provide a beverage composition with an optimised brewing time to provide a beverage with a desirable taste.
  • the first layer may comprise a coffee product with a higher resistance to fluid flow and the second layer may comprise a coffee product with a lower resistance to fluid flow.
  • the first layer may comprise a slower or longer brewing coffee product and the second layer may comprise a faster or shorter brewing coffee product. This embodiment may be advantageous because it may provide a beverage composition with a desirable brewing time resulting in optimised extraction and a beverage with a desired taste.
  • This embodiment may be advantageous because locating the coffee product comprising the higher resistance to fluid flow adjacent to the dispensing wall may decrease the speed in which the aqueous medium passes through the beverage ingredient container compared to a beverage ingredient container comprising only the coffee product with the lower resistance to fluid flow or a mixture of the first and second coffee product not arranged in layers, and therefore the brewing time and extraction time for the beverage ingredient composition may be optimised to provide a beverage with a desired taste.
  • the first coffee product may originate from Arabica coffee beans.
  • the first coffee product may originate from Arabica coffee beans and the second coffee product may comprise a lower resistance to fluid flow.
  • the first coffee product may originate from Arabica coffee beans and the second coffee product may originate from Robusta, Excelsa or Liberica coffee beans.
  • This embodiment may be advantageous because Arabica coffee beans can have a higher resistance to fluid flow and therefore a longer brewing time and therefore by locating the Arabica coffee beans at the dispensing wall the brewing time of the beverage ingredient composition may be increased, and therefore the flavour of the resulting beverage, may be improved.
  • the second coffee product may originate from Robusta coffee beans.
  • the second coffee product may originate from Robusta coffee beans and the first coffee product may comprise a higher resistance to fluid flow.
  • the second coffee product may originate from Robusta coffee beans and the first coffee product may originate from Arabica, Excelsa or Liberica coffee beans. This embodiment may be advantageous because Robusta coffee beans can have a lower resistance to fluid flow and therefore a short brewing time which may result in a beverage with a weak or undesirable flavour and therefore by distancing the Robusta coffee beans from the dispensing wall the brewing time of the beverage ingredient composition may be increased, and therefore the flavour of the resulting beverage may be improved.
  • the first coffee product may originate from Arabica coffee beans and the second coffee product may originate from Robusta coffee beans.
  • the first coffee product may be roast and ground coffee originating from Arabica coffee beans and the second coffee product may be roast and ground coffee originating from Robusta coffee beans.
  • This embodiment may be advantageous because by locating the roast and ground coffee originating from Arabica coffee beans, which has a higher resistance to fluid flow and a longer brewing time, at the dispensing wall and distancing the roast and ground coffee originating from Robusta coffee beans, which has a shorter brewing time, from the dispensing wall, the brewing time of the beverage composition of the beverage composition may be optimised to provide a beverage with a desired taste.
  • the first layer may comprise a coffee product comprising a lower resistance to fluid flow and the second layer may comprise a coffee product comprising a higher resistance to fluid flow.
  • the first layer may comprise a faster or shorter brewing coffee product and the second layer may comprise a slower or longer brewing coffee product. This embodiment may be advantageous because it may provide a beverage composition with a desirable brewing time resulting in optimised extraction and a beverage with a desired taste.
  • This embodiment may be advantageous because locating the coffee product comprising the lower resistance to fluid flow adjacent to the dispensing wall may increase the speed in which the aqueous medium passes through the beverage ingredient container compared to a beverage ingredient container comprising only the coffee product comprising the higher resistance to fluid flow or a mixture of the first and second coffee product not arranged in layers, and therefore the brewing time and extraction time for the beverage ingredient composition may be optimised to provide a beverage with a desired taste.
  • the first coffee product may originate from Robusta coffee beans. In some embodiments the first coffee product may originate from Robusta coffee beans and the second coffee product may comprise a higher resistance to fluid flow. In some embodiments the first coffee product may originate from Robusta coffee beans and the second coffee product may originate from Arabica, Excelsa or Liberica coffee beans. This embodiment may be advantageous because Robusta coffee beans can have a lower resistance to fluid flow and therefore a shorter brewing time and therefore by locating the Robusta coffee beans at the dispensing wall and locating the coffee product comprising the higher resistance to fluid flow in contact with the Robusta coffee beans and distanced from the dispensing wall, the brewing time of the beverage ingredient composition may be adjusted to the desired time, and therefore the flavour of the resulting beverage may be improved.
  • the second coffee product may originate from Arabica coffee beans. In some embodiments the second coffee product may originate from Arabica coffee beans and the first coffee product may comprise a lower resistance to fluid flow. In some embodiments the second coffee product may originate from Arabica coffee beans and the first coffee product may originate from Robusta, Excelsa or Liberica coffee beans. This embodiment may be advantageous because Arabica coffee beans can have a higher resistance to fluid flow and therefore a longer brewing time, therefore by distancing the Arabica coffee beans from the dispensing wall the brewing time of the beverage ingredient composition may be adjusted to the desired time, and therefore the flavour of the resulting beverage may be improved.
  • the first coffee product may originate from Robusta coffee beans and the second coffee product may originate from Arabica coffee beans.
  • the first coffee product may be roast and ground coffee originating from Robusta coffee beans and the second coffee product may roast and 1 ground coffee originating from Arabica coffee beans.
  • This embodiment may be advantageous because by locating the roast and ground coffee originating from Robusta coffee beans, which has a lower resistance to fluid flow and a shorter brewing time, at the dispensing wall and distancing the roast and ground coffee originating from Arabica coffee beans, which has a longer brewing time, from the dispensing wall, the brewing time of the beverage composition of the beverage composition may be optimised to provide a beverage with a desired taste.
  • the first coffee product and the second coffee product may be of the same general type but differ physically, structurally and/or chemically due to different manufacturing methods and/or conditions.
  • the first and second coffee products may be selected from the group consisting of: roast coffee beans, ground coffee beans, green coffee beans, roast and ground coffee beans, and instant coffee.
  • the first and second coffee product both comprise roast and ground coffee having differing physical, structural and/or chemical properties.
  • the first coffee product and the second coffee product may have been roasted under different conditions.
  • the different roasting conditions may be different temperatures and/or different durations.
  • One of the first or the second coffee products may be a decaffeinated coffee product.
  • the first layer may comprise a decaffeinated coffee product.
  • the first layer may comprise a decaffeinated coffee product wherein the decaffeinated coffee product is not a DCM decaffeinated coffee product.
  • the first and/or the second layer comprises an ingredient selected from the group consisting of: a flavouring, an instant coffee, a micro-ground coffee, a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa nibs, a supplement such as a mineral or a vitamin, a tea derivative and any combination thereof.
  • the tea derivative may be green tea, black tea, white tea, oolong tea, mint tea, rooibos tea (also known as red bush tea) and cascara tea and any combination thereof.
  • the ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • This embodiment may be advantageous because interactions between the components of the second layer and the dispensing wall may be minimised due to the second layer being distanced from the dispensing wall.
  • the first layer may comprise a roast and ground coffee product and the second layer may comprise a second coffee product comprising a roast and ground coffee and an ingredient selected from the group consisting of: a flavouring, an instant coffee, a micro-ground coffee, a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa nibs, a supplement such as a mineral or a vitamin, a tea derivative and any combination thereof.
  • the ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • the first layer may comprise a roast and ground coffee product and a decaffeinated coffee product
  • the second layer may comprise an ingredient selected from the group consisting of: a flavouring, an instant coffee, a micro-ground coffee, a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa nibs, a supplement such as a mineral or a vitamin, a tea derivative and any combination thereof.
  • the tea derivative may be green tea, black tea, white tea, oolong tea, mint tea, rooibos tea (also known as red bush tea) and cascara tea and any combination thereof.
  • the ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • the first coffee product may comprise no more than 25 % fines. “Fines” is defined as particles with a mean particle size of less than 90 pm (using a Sympatec Helos particle size analyser, under standard operating conditions).
  • the first coffee product may comprise no more than 22 %, 20 %, 19 %, 18 %, 17 % or no more than 15 % fines.
  • the second coffee product may comprise no more than 25 % fines.
  • the second decaffeinated coffee product may comprise no more than 22 %, 20 %, 19 %, 18 %, 17 % or no more than 15 % fines.
  • the first coffee product and the second coffee product may comprise no more than 25 % fines.
  • the first decaffeinated coffee product and the second decaffeinated coffee product may comprise no more than 22 %, 20 %, 19 %, 18 %, 17 % or no more than 15 % fines.
  • the first coffee product and the second coffee product may comprise different amounts of fines for example the first coffee product may comprise a higher percentage of fines than the second coffee product or the second coffee product may comprise a higher percentage of fines than the first coffee product.
  • the reduced concentration of fines may be advantageous because it may result in reduced brewing times.
  • the first coffee product is an Arabica coffee product and the volume of the first coffee product is between 5 % and 25 % of the volume of the interior compartment
  • the second coffee product is a Robusta coffee product and the volume of the second coffee product is between 75 % and 95 % of the volume of the interior compartment.
  • the volume of the first coffee product is between 5 % and 25 % of the volume of the interior compartment
  • the volume of the second coffee product is between 75 % and 95 % of the volume of the interior compartment and the first and second coffee products are roasted under different conditions.
  • the first beverage ingredient does not comprise a coffee product and the second beverage ingredient comprises a coffee product.
  • the first beverage ingredient comprises a coffee product and the second beverage ingredient does not comprise a coffee product.
  • This embodiment may be advantageous because the resulting beverage may comprise a desired taste whilst also having a desired brewing time.
  • said beverage ingredient may be selected from the group consisting of: a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa, a supplement such as a mineral or a vitamin, a tea derivative, a milk product, a dairy creamer and a non-dairy creamer, and any combination thereof.
  • the tea derivative may be green tea, black tea, white tea, oolong tea, mint tea, rooibos tea (also known as red bush tea) and cascara tea and any combination thereof.
  • the spice may be selected from the group consisting of: cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves or any combination thereof.
  • the beverage ingredient may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • the interior compartment may be at least 80 % filled with the beverage ingredient composition.
  • the interior compartment may be at least 82 %, 84 %, 86 %, 88 %, 90 %, 91%, 92 %, 93 %, 94 %, 95 %, 96 %, 97 %, 98 % or at least 99 % filled with the beverage composition.
  • the interior compartment may be approximately 100 % filled with the beverage composition. This may be advantageous because high filling volume may prevent the first layer and the second layer from mixing prior to use, for example during transportation, thereby providing desirable brewing time and a beverage with a desired taste in use.
  • the ratio of the volume of the first beverage ingredient and the volume of the second beverage ingredient may be between 95:5 and 5:95.
  • the ratio of the volume of the first beverage ingredient and the volume of the second beverage ingredient may be between 9:1 and 1 :9.
  • the ratio of the volume of the first beverage ingredient and the volume of the second beverage ingredient may be between 8:1 and 1 :9, 6: 1 and 1 :9, 5 : 1 and 1:9, 4: 1 and 1:9, 3: 1 and 1:9, 2:1 and 1:9, 2:1 and 1:3, 2:1 and 1 :2, 1 :1 and 1 :9, 1 :2 and 1 :9, 1:3 and 1 :9, 1:5 and 1 :9, 1: 1 and 1 :5, 1: 1 and 1 :4 or between 1 :1 and 1:3.
  • the ratio of the volume of the first layer and the volume of the second layer may be between 9:1 and 1 :9.
  • the ratio of the volume of the first layer and the volume of the second layer may be between 8:1 and 1:9, 6:1 and 1:9, 5:1 and 1 :9, 4:1 and 1 :9, 3:1 and 1 :9, 2:1 and 1 :9, 2: 1 and 1 :3, 2:1 and 1 :2, 1:1 and 1 :9, 1:2 and 1 :9, 1 :3 and 1:9, 1:5 and 1 :9, 1:1 and 1 :5, 1:1 and 1 :4 or between 1: 1 and 1 :3.
  • the volume of the first layer is no more than 90 % of the volume of the interior compartment.
  • the volume of the first layer may be no more than 85 %, 80 %, 75 % 70 %, 60 %, 50 %, 45 %, 40 %, 35 % or no more than 30 % of the volume of the interior compartment.
  • the volume of the first layer is at least 5 % of the volume of the interior compartment.
  • the volume of the first layer may be at least 8 %, 10 %, 15 %, 20 % or at least 25 % of the volume of the interior compartment.
  • the volume of the first layer may be between 5 % and 75 % of the volume of the interior compartment.
  • the volume of the first layer may be between 5 % and 60 %, 5 % and 50 %, 8 % and 45 %, 10 % and 35 %, 10 % and 30 % or between 10 % and 25 % of the volume of the interior compartment.
  • the volume of the second layer is no more than 95 % of the volume of the interior compartment.
  • the volume of the second layer may be no more than 90 %, 85 %, 82 %, 80 %, 78 % or no more than 75 % of the volume of the interior compartment.
  • the volume of the second layer is at least 25 % of the volume of the interior compartment.
  • the volume of the second layer may be at least 30 %, 35 %, 40 %, 45 %, 50 %, 55 %, 60 % or at least 65 % of the volume of the interior compartment.
  • the volume of the second layer may be between 25 % and 95 % of the volume of the interior compartment.
  • the volume of the second layer may be between 30 % and 95 %, 40 % and 95 %, 50 % and 95 %, 60 % and 95 %, 65 % and 95 %, 70 % and 95 % or 75 % and 95 % of the volume of the interior compartment.
  • the volume of the first layer is between 5 % and 75 % and the volume of the second layer is between 25 % and 90 %. In some embodiments the volume of the first layer is between 5 % and 50 % and the volume of the second layer is between 50 % and 95 %. In some embodiments the volume of the first layer is between 5 % and 40 % and the volume of the second layer is between 60 % and 95 %. In some embodiments the volume of the first layer is between 5 % and 30 % and the volume of the second layer is between 70 % and 95 %. In some embodiments the volume of the first layer is between 5 % and 25 % and the volume of the second layer is between 75 % and 95 %.
  • the beverage ingredient composition may comprise a third layer.
  • the third layer may be located between the second layer and the injection wall.
  • the beverage ingredient composition may comprise in order, the first layer, the second layer, a third layer and a fourth layer.
  • the third layer and/or the fourth layer may comprise a beverage ingredient selected from the group consisting of: a caffeinated coffee product, a decaffeinated coffee product, a flavouring, an instant coffee, a micro-ground coffee, a grain, a cereal, a spice, a herb, a botanical, a citrus, cocoa nibs, a supplement such as a mineral or a vitamin, a tea derivative and any combination thereof.
  • the tea derivative may be green tea, black tea, white tea, oolong tea, mint tea, rooibos tea (also known as red bush tea) and cascara tea and any combination thereof.
  • the third layer and/or the fourth layer may comprise a beverage ingredient selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • the first layer and the second layer may be discrete layers. A portion of the first layer and a portion of the second layer may be mixed, at least at the junction between the first and second layers.
  • the second layer may not be in contact with the dispensing wall. At least one of the first and/or the second layers may comprise an ingredient selected from the group consisting of: a flavouring, a vitamin, a mineral, a spice, a botanical, a citrus and a grain.
  • the aqueous medium may be water.
  • the body of the beverage ingredient container comprises a plastics material.
  • the plastic may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid and acrylic, or any combination thereof.
  • At least a portion of the body of the beverage ingredient container comprises a biodegradable material, preferably a compostable material.
  • the biodegradable material may be selected from the group consisting of: cellulose or a derivative thereof, PHA, PHBH, starch, paper, biodegradable polymers and polysaccharide, or any combination thereof.
  • the biodegradable material may preferably be compostable.
  • the biodegradable material may comprise a dense foil layer which acts as a barrier against oxygen and/or moisture.
  • At least a portion of the body of the beverage ingredient container may comprise a biodegradable material attached to a foil.
  • At least a portion of the body of the beverage ingredient container comprises a metal. In some embodiments at least a portion of the body of the beverage ingredient container comprises aluminium.
  • the dispensing wall comprises a plastics material.
  • the plastic may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid and acrylic, or any combination thereof.
  • the dispensing wall comprises a biodegradable material.
  • the biodegradable material may be selected from the group consisting of: cellulose or a derivative thereof, PHA, PHBH, starch, paper, a biodegradable polymer, a polysaccharide, and any combination thereof.
  • the biodegradable material may preferably be compostable.
  • the biodegradable material may be a composite of several layers wherein one or more layers act as a barrier against oxygen and/or moisture.
  • At least a portion of the dispensing wall comprises a metal. In some embodiments substantially all of the dispensing wall comprises a metal. In preferred embodiments substantially all of the dispensing wall comprises aluminium. This embodiment may be advantageous because aluminium has good barrier properties (toward oxygen and moisture) and has the possibility of being recycled after use.
  • the dispensing wall may comprise apertures.
  • the dispensing wall may comprise between 80 and 170 apertures.
  • the dispensing wall may comprise between 110 and 170 or 110 and 150 apertures.
  • the apertures may comprise an average diameter of between 150 pm and 450 pm.
  • the apertures may comprise an average diameter of between 200 pm and 450 pm, 150 pm and 400 pm, 150 pm and 350 pm, 200 pm and 350 pm or between 250 pm and 350 pm.
  • the dispensing wall may comprise a plurality of areas of weakness which may form apertures on exposure to an aqueous medium under pressure.
  • the apertures may comprise an average diameter of between 10 pm and 500 pm.
  • the apertures may comprise an average diameter of between 50 pm and 450 pm, 100 pm and 400 pm, 150 pm and 350 pm, 200 pm and 350 pm, 250 pm and 350 pm, 250 pm and 300 pm or between 300 pm and 350 pm.
  • the dispensing wall comprises a thickness of between 20 pm and 50 pm.
  • the dispensing wall may comprise a thickness of between 25 pm and 45 pm, 30 pm and 45 pm, 30 pm and 40 pm or between 35 pm and 40 pm.
  • the injection wall comprises a plastics material.
  • the plastics material may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid and acrylic, or any combination thereof.
  • the injection wall comprises a biodegradable material.
  • the biodegradable material may be selected from the group consisting of: cellulose or a derivative thereof, PHBH, starch, paper, a biodegradable polymer, a polysaccharide, and any combination thereof.
  • the biodegradable material may preferably be compostable.
  • At least a portion of the injection wall comprises a metal. In some embodiments at least a portion of the injection wall comprises aluminium.
  • the body may comprise a perimeter wall.
  • the perimeter wall may have a first end and a second end wherein the first end comprises the injection wall and the second end comprises the dispensing wall.
  • the second end may comprise an outwardly extending rim or lip (otherwise known as a “flange”).
  • the rim or lip may be in contact with the dispensing wall.
  • a portion of the dispensing wall may be sealed to the rim or lip.
  • a portion of the dispensing wall may only be sealed to the rim or lip.
  • a portion of the dispensing wall may be sealed to the rim or lip and to the perimeter wall.
  • the perimeter wall comprises a plastics material.
  • the plastics material may be selected from the group consisting of: polyethylene (PE), polyethylene terephthalate (PET), polyvinyl chloride (PVC), polypropylene (PP), polycarbonate, polyamide, polylactic acid and acrylic, or any combination thereof.
  • the perimeter wall comprises a biodegradable material.
  • the biodegradable material may be selected from the group consisting of: cellulose or a derivative thereof, PHBH, starch, paper, a biodegradable polymer, a polysaccharide, and any combination thereof.
  • the biodegradable material may preferably be compostable.
  • At least a portion of the perimeter wall comprises a metal. In some embodiments at least a portion of the perimeter wall comprises aluminium.
  • the beverage ingredient container is made of aluminium and the dispensing wall is made of aluminium.
  • the beverage ingredient container may be a machine-insertable beverage ingredient container.
  • the beverage ingredient container may be a capsule.
  • a method of manufacturing a beverage ingredient container of the first or the second aspect of the invention comprising a) Providing a beverage ingredient container body comprising an injection wall and an interior compartment; b) Depositing a second layer into the interior compartment such that it is in contact with the injection wall; c) Depositing a first layer into the interior compartment on top of the second layer; and d) Attaching a dispensing wall to the body.
  • the interior compartment may be at least 80 % filled with the beverage composition.
  • the interior compartment may be at least 82 %, 84 %, 86 %, 88 %, 90 %, 91 %, 92 %, 93 %, 94 %, 95 %, 96 %, 97 %, 98 % or at least 99 % filled with the beverage composition.
  • the interior compartment may be approximately 100 % filled with the beverage composition.
  • Step (b) may comprise depositing the second layer at a filling rate of between 1-25 g/s.
  • Step (c) may comprise depositing the first layer at a filling rate of between 1- 25 g/s.
  • the method of manufacturing a beverage ingredient container of the first aspect of the invention may comprise depositing the second layer comprising the second decaffeinated coffee product into the interior compartment such that it is in contact with the injection wall; and depositing the first layer comprising the first decaffeinated coffee product into the interior compartment on top of the second decaffeinated coffee product.
  • the first decaffeinated coffee product and the second decaffeinated coffee product may be according to the first aspect of the invention.
  • the volume of the first decaffeinated coffee product and the volume of the second decaffeinated coffee product deposited into the interior compartment may be according to the volumes of the first aspect of the invention.
  • the method of manufacturing a beverage ingredient container of the second aspect of the invention may comprise depositing the second layer comprising the second beverage ingredient into the interior compartment such that it is in contact with the injection wall; and depositing the first layer comprising the first beverage ingredient into the interior compartment on top of the second beverage ingredient.
  • the first beverage ingredient and the second beverage ingredient may be according to the second aspect of the invention.
  • the volume of the first beverage ingredient and the volume of the second beverage ingredient deposited into the interior compartment may be according to the volumes of the second aspect of the invention.
  • a method of preparing a beverage comprising: a) Providing a beverage ingredient container of the first or the second aspect of the invention; b) Inserting the beverage ingredient container into a beverage preparation apparatus; c) Injecting an aqueous medium into the container through the injection wall; d) Passing the aqueous medium through the interior compartment of the container such that it is in contact with and at least partially dissolves and/or suspends at least a portion of the first and the second layers of the beverage ingredient composition; and e) Passing the aqueous medium comprising the dissolved and/or suspended portion of the first and the second layers of the beverage ingredient composition out of the beverage ingredient container through the dispensing wall and into a vessel.
  • step d) may comprise passing the aqueous medium through the interior compartment of the container such that it is in contact with and at least partially dissolves and/or suspends at least a portion of the first and the second decaffeinated coffee products.
  • step e) may comprise passing the aqueous medium comprising the dissolved and/or suspended portion of the first and the second decaffeinated coffee products out of the beverage ingredient container through the dispensing wall and into a vessel.
  • step d) may comprise passing the aqueous medium through the interior compartment of the container such that it is in contact with and at least partially dissolves and/or suspends at least a portion of the first and the second beverage ingredients.
  • step e) may comprise passing the aqueous medium comprising the dissolved and/or suspended portion of the first and the second beverage ingredients out of the beverage ingredient container through the dispensing wall and into a vessel.
  • the aqueous medium may be water.
  • the aqueous medium may be provided at a pressure between 1 and 20 bar.
  • the aqueous medium may be provided at a pressure between 2 and 20 bar, 3 and 20 bar, 4 and 20 bar, 5 and 20 bar, 6 and 19 bar, 8 and 19 bar or between 9 and 18 bar.
  • the aqueous medium may be provided at a temperature between 20 °C and 100 °C.
  • the aqueous medium may be provided at a temperature between 30 °C and 100 °C, 40 °C and 100 °C, 50 °C and 100 °C, 60 °C and 100 °C, 70 °C and 100 °C or a temperature between 70 °C and 95 °C.
  • the volume of aqueous medium inserted into the beverage ingredient container may be at least 25 mL, 30 mL, 40 mL, 50 mL, 60 mL, 75 mL, 100 mL, 130 mL or at least 150 mL.
  • the volume of aqueous medium inserted into the beverage ingredient container may be at no more than 1000 mL, 750 mL, 600 mL, 550 mL, 500 mL, 400 mL or no more than 350 mL.
  • the volume of aqueous medium inserted into the beverage ingredient container may be between 25 mL and 1000 mL.
  • the volume of aqueous medium inserted into the beverage ingredient container may be between 25 mL and 750 mL, or 25 mL and 500 mL, or 25 mL and 400 mL, or between 25 mL and 350 mL.
  • the volume of aqueous medium inserted into the beverage ingredient container may be between 25 mL and 110 mL.
  • the volume of aqueous medium inserted into the beverage ingredient container may be between 50 mL and 220 mL.
  • the volume of aqueous medium inserted into the beverage ingredient container may be between 60 mL and 400 mL.
  • the beverage brewing duration which may equal the time duration of steps (c), (d) and (e), may be between 8 seconds and 120 seconds.
  • the beverage brewing duration may be between 8 and 100 seconds or between 8 and 90 seconds.
  • the beverage brewing duration may be between 8 seconds and 70 second, 55 and 90 seconds, 55 and 70 seconds, 25 and 60 seconds, 16 and 45 seconds, 11 and 35 seconds or between 8 and 15 seconds.
  • the beverage preparation apparatus may comprise a vibration pump. Vibration pumps have high flow rates with low pressure and generate high pressure for low flow rates. An increase in pressure within the beverage ingredient container in use therefore may result in reduced flow rate. Reduced flow rate extends brewing times and in the case of fixed brewing times, reduces the volume of the resulting beverage.
  • the beverage ingredient container of the first or the second aspect of the invention may therefore be advantageous because it may lessen pressure increases within the beverage ingredient container by mitigating interactions of the beverage ingredient and the dispensing wall or at the dispensing wall.
  • Figure 1 illustrates a first embodiment of a beverage ingredient container of the first aspect of the invention.
  • Figure 2 illustrates the flow of water through the first embodiment of beverage ingredient container of figure 1.
  • Figure 3 is a graph of the average pump time of beverage ingredient capsules comprising defined amounts of DCM decaffeinated roast and ground coffee and carbon dioxide decaffeinated roast and ground coffee wherein the decaffeinated coffees are in layers according to the first aspect of the invention (split filling) or mixed control samples (mixed filling) wherein the data points are numbered according to the sample numbers in table 2.
  • Figure 4 is a graph of the average pump time of beverage ingredient capsules comprising defined amounts of DCM decaffeinated roast and ground coffee and water decaffeinated roast and ground coffee wherein the decaffeinated coffees are in layers according to the first embodiment of the first aspect of the invention (split filling) or mixed control samples (mixed filling).
  • Figure 5 is a graph of the average pump time of beverage ingredient capsules comprising defined amounts of ethyl acetate (EA) decaffeinated roast and ground coffee and carbon dioxide decaffeinated roast and ground coffee wherein the decaffeinated coffees are in layers according to the second embodiment of the first aspect of the invention (split fill) or mixed control samples (mixed fill).
  • EA ethyl acetate
  • Figure 6 is a graph of the average pump time of beverage ingredient capsules comprising defined amounts of cinnamon and roast and ground coffee in layers according to the eighth embodiment of the second aspect of the invention (split fill) or mixed control samples (mixed fill).
  • Figure 7 is a graph of the average pump time of beverage ingredient capsules comprising defined amounts of ginger and roast and ground coffee in layers according to the eighth embodiment of the second aspect of the invention (split fill) or mixed control samples (mixed fill).
  • FIG. 1 A first embodiment of a beverage ingredient container of the first aspect of the invention is illustrated in figure 1.
  • the beverage ingredient container (1) comprises a body (2) surrounding an interior compartment (4) at least partially filled with a beverage ingredient composition (6); wherein the body (2) comprises an injection wall (8), through which an aqueous medium is injected into the interior compartment (4), in use, and a dispensing wall (10), from which the aqueous medium is dispensed after passing through the interior compartment (4); and wherein the beverage ingredient composition (6) comprises a first layer (12) comprising a first decaffeinated coffee product (14) adjacent to the dispensing wall (10) and a second layer (16) comprising a second decaffeinated coffee product (18) in contact with first layer (12), and wherein the first (14) and second decaffeinated coffee products (18) are different.
  • the dispensing wall (10) comprises aluminium.
  • the average thickness of the aluminium dispensing wall (10) is 30 or 37 pm.
  • the dispensing wall (10) comprises a plurality of apertures (11).
  • the average diameter of the apertures (11) is approximately 300 pm.
  • the dispensing wall may comprise areas of weakness such that during brewing, when the pressure inside the beverage ingredient container is increased, the areas of weakness form apertures for the aqueous medium to flow through.
  • the first decaffeinated coffee product (14) is a carbon dioxide decaffeinated roast and ground coffee.
  • the second decaffeinated coffee product (18) is a DCM decaffeinated roast and ground coffee.
  • the roast colour (measured with a Colorette 3 device), time of roast, bulk volume, volume mean diameter of the particle sizes (VMD) as measured by laser diffraction using Sympatec Helos particle size analysis and the percentage of fines of the carbon dioxide decaffeinated roast and ground coffee and the DCM decaffeinated roast and ground coffee is provided in table 1.
  • “Fines” are defined as particles comprising a mean particle size of less than 90 pm. Table 1:
  • the interior compartment (4) was filled approximately 95 % to 100 % with the beverage ingredient composition (6).
  • the beverage ingredient container (1) was manufactured according a first embodiment of a method of the third aspect of the invention comprising a) Providing the beverage ingredient container body (2) comprising the injection wall (8) and the interior compartment (4); b) Depositing the second layer (16) into the interior compartment (4) such that it is in contact with the injection wall (8); c) Depositing the first layer (12) into the interior compartment (4) on top of the second layer (16); and d) Attaching the dispensing wall (10) to the body (2).
  • a beverage was prepared according a first embodiment of a method of the fourth aspect of the invention comprising: a) Providing the first embodiment of the beverage ingredient container (1); b) Inserting the beverage ingredient container (1) into a beverage preparation apparatus; c) Injecting water into the container (1) through the injection wall (8); d) Passing the water through the interior compartment of the container (4) such that it is in contact with and at least partially dissolves and/or suspends at least a portion of the first layer (12) and the second layer (16) of the beverage ingredient composition (6); and e) Passing the water comprising the dissolved and/or suspended portion of the first and the second layers of the beverage ingredient composition out of the beverage ingredient container (1) through the dispensing wall (10) and into a vessel.
  • the beverage preparation apparatus was a Nespresso Citiz machine.
  • the throughflow of water through the beverage ingredient container (1) is illustrated in figure 2 by way of arrows.
  • the average pump time was measured for three beverage ingredient containers according to the first embodiment of the first aspect of the invention manufactured according to the first embodiment of the third aspect of the invention so as to form the layers (samples 2, 4 and 6). Further comparison samples were prepared wherein the comparison samples were three beverage ingredient containers comprising a first and second decaffeinated coffee product wherein the products were mixed and not layers (samples 3, 5 and 7), a beverage ingredient capsule containing only the first decaffeinated coffee product (sample 1) and a beverage ingredient capsule containing only the second decaffeinated coffee product (sample 8).
  • the volume of the first decaffeinated coffee product (14), the carbon dioxide decaffeinated roast and ground coffee, and the volume of the second decaffeinated coffee product (18), the DCM decaffeinated roast and ground coffee, as a percentage of the total volume of the interior compartment (4), and method of manufacturing is presented in table 2.
  • the average pump time was measured for each sample wherein the pump time is the brewing duration.
  • the average pump time is an average of 10 tests. The results are presented in figure 3.
  • FIG 3 shows that the beverage ingredient container which comprises 100 % carbon dioxide decaffeinated roast and ground coffee (sample 1) results in a desired, low average pump time compared to the beverage ingredient container which comprises 100 % DCM decaffeinated roast and ground coffee (sample 8) which results in a higher than desired average pump time.
  • DCM decaffeinated coffee is desirable because it may be significantly cheaper than carbon dioxide decaffeinated coffee and less energy intensive to manufacture.
  • Samples 3, 5 and 7 show that in beverage ingredient containers which contain a mixed beverage ingredient composition, which does not comprise layers, results in an increased pump time as the amount of DCM decaffeinated coffee product increases.
  • samples 2, 4 and 6 show that in the inventive beverage ingredient containers comprising a first layer comprising carbon dioxide decaffeinated coffee in contact with the dispensing wall, and a second layer comprising DCM decaffeinated coffee in contact with the first layer and not in contact with the dispensing wall, results in desired pump times for all three samples.
  • a second embodiment of a beverage ingredient container of the first aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first decaffeinated coffee product adjacent to the dispensing wall and a second layer comprising a second decaffeinated coffee product in contact with first layer, and wherein the first and second decaffeinated coffee products are different and wherein the first decaffeinated coffee product is water decaffeinated roast and ground coffee and the second decaffeinated coffee product is DCM decaffeinated roast and ground coffee.
  • the second embodiment of the first aspect of the invention is essentially the same as the first embodiment except for the first decaffeinated coffee product being water decaffeinated roast and ground coffee instead of carbon dioxide decaffeinated roast and ground coffee.
  • the second embodiment of the first aspect of the invention was manufactured according to the first embodiment of the method of the third aspect of the invention as previously described.
  • a beverage was prepared according the first embodiment of the method of the fourth aspect of the invention as previously described.
  • the average pump time was measured for ten beverage ingredient containers according to the second embodiment of the first aspect of the invention manufactured according to the first embodiment of the third aspect of the invention so as to form the layers (split fill).
  • comparison samples were prepared wherein the comparison samples were ten beverage ingredient containers comprising a first and second decaffeinated coffee product wherein the products were mixed and not layers (mixed fill), a beverage ingredient capsule containing 100 % DCM decaffeinated coffee and 0 % water decaffeinated coffee and a beverage ingredient capsule containing 0 % DCM decaffeinated coffee and 100 % water decaffeinated coffee.
  • Figure 4 shows that the beverage ingredient container which comprises 100 % water decaffeinated roast and ground coffee results in a desired, low average pump time compared to the beverage ingredient container which comprises 100 % DCM decaffeinated roast and ground coffee which results in a higher than desired average pump time.
  • the data in figure 4 shows that there is a significant advantage for the brewing pump time of the split filled capsules which comprise the first and second layers, compared to the mixed capsules which do not comprise the layers.
  • the DCM decaffeinated coffee negatively interacts with or at the dispensing wall thereby resulting in the pump time increasing as apertures formed in the dispensing wall during use of the capsule are partially blocked.
  • a beverage ingredient container comprising a beverage ingredient composition comprising a layer of carbon dioxide decaffeinated coffee (first embodiment) or a layer of water decaffeinated coffee (second embodiment) in contact with the dispensing wall, and a second layer of DCM decaffeinated coffee in contact with the first layer and distanced from the dispensing wall, then the negative interaction with the dispensing wall is mitigated and the brewing times of the beverage are reduced.
  • beverage ingredient containers such that approximately 80 % to 100 %, or preferably 95 % to 100 % of the container is filled is advantageous because it ensures that the layers are maintained and that the second decaffeinated coffee product does not come into contact with the dispensing wall, for example during packaging, transportation or at any time before use.
  • a third embodiment of a beverage ingredient container of the first aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first decaffeinated coffee product adjacent to the dispensing wall and a second layer comprising a second decaffeinated coffee product in contact with first layer, and wherein the first and second decaffeinated coffee products are different and wherein the first decaffeinated coffee product is carbon dioxide decaffeinated roast and ground coffee and the second decaffeinated coffee product is ethyl acetate decaffeinated roast and ground coffee.
  • a fourth embodiment of a beverage ingredient container of the first aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first decaffeinated coffee product adjacent to the dispensing wall and a second layer comprising a second decaffeinated coffee product in contact with first layer, and wherein the first and second decaffeinated coffee products are different and wherein the first decaffeinated coffee product is water decaffeinated roast and ground coffee and the second decaffeinated coffee product is ethyl acetate decaffeinated roast and ground coffee.
  • the third and fourth embodiments of the beverage ingredient container are essentially the same as the first embodiment except for the first and second decaffeinated coffee products being as specified.
  • the third and fourth embodiments of the beverage ingredient container may be manufactured according to the first embodiment of the third aspect of the invention.
  • the third and fourth embodiments of the beverage ingredient container may be used to prepare a beverage according to the first embodiment of the method of the fourth aspect of the invention.
  • the average pump time was measured for ten beverage ingredient containers according to the fourth embodiment of the first aspect of the invention manufactured according to the first embodiment of the third aspect of the invention so as to form the layers (split fill). Further comparison samples were prepared wherein the comparison samples were ten beverage ingredient containers comprising a first and second decaffeinated coffee product wherein the products were mixed and not layers (mixed fill), a beverage ingredient capsule containing 100 % ethyl acetate (EA) decaffeinated coffee and 0 % carbon dioxide decaffeinated coffee and a beverage ingredient capsule containing 0 % ethyl acetate (EA) decaffeinated coffee and 100 % carbon dioxide decaffeinated coffee.
  • EA ethyl acetate
  • EA ethyl acetate
  • Figure 5 shows that the beverage ingredient container which comprises 100 % carbon dioxide decaffeinated roast and ground coffee results in a desired, low average pump time compared to the beverage ingredient container which comprises 100 % ethyl acetate decaffeinated roast and ground coffee which results in a higher than desired average pump time.
  • the data in figure 5 shows that there is a significant advantage for the brewing pump time of the split filled capsules which comprise the first and second layers, compared to the mixed capsules which do not comprise the layers.
  • This embodiment is also advantageous as it shows the improved performance with layers of non-DCM decaffeinated coffees.
  • a first embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is Arabica roast and ground coffee and the second beverage ingredient is Robusta roast and ground coffee.
  • the first embodiment of the beverage ingredient container of the second aspect of the invention is essentially the same as the first embodiment of the beverage ingredient container of the first aspect of the invention with the exception that the first layer comprises the first beverage ingredient and the second layer comprises the second beverage ingredient.
  • This embodiment is advantageous because the first layer comprising the Arabica roast and ground coffee located at the dispensing wall, distances the second layer comprising the Robusta roast and ground coffee from the dispensing wall which in turn results in a beverage ingredient container comprising a beverage composition with a desired brewing time to provide a beverage with a desired taste.
  • a second embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is Arabica roast and ground coffee and the second beverage ingredient is Robusta roast and ground coffee, and wherein the dispensing wall comprises a polymer material such as a plastic or a compostable material such as cellulose or polylactic acid.
  • the second embodiment of the beverage ingredient container of the second aspect of the invention is essentially the same as the first embodiment of the beverage ingredient container of the first aspect of the invention with the exception that the first layer comprises Arabica roast and ground coffee and the second layer comprises Robusta roast and ground coffee and the dispensing wall does not comprise aluminium. Similar results were achieved with this embodiment as with the first embodiment of the beverage ingredient container of the second aspect of the invention.
  • a third embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is Robusta roast and ground coffee and the second beverage ingredient is
  • the third embodiment of a beverage ingredient container of the second aspect of the invention is essentially the same as the first embodiment of a beverage ingredient container of the second aspect of the invention with the exception that the first layer comprises Robusta roast and ground coffee and the second layer comprises Arabica roast and ground coffee.
  • This embodiment is advantageous because the first layer comprising the Robusta roast and ground coffee located at the dispensing wall, distances the second layer comprising the Arabica roast and ground coffee from the dispensing wall which in turn results in a beverage ingredient container comprising a beverage composition with a desired brewing time to provide a beverage with a desired taste.
  • a fourth embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is Robusta roast and ground coffee and the second beverage ingredient is Arabica roast and ground coffee and wherein the dispensing wall comprises a polymer material such as a plastic or a compostable material such as cellulose or polylactic acid.
  • the fourth embodiment of a beverage ingredient container of the second aspect of the invention is essentially the same as the first embodiment of a beverage ingredient container of the first aspect of the invention with the exception that the first layer comprises Robusta roast and ground coffee and the second layer comprises Arabica roast and ground coffee and the dispensing wall does not comprise aluminium. Similar results were achieved with this embodiment as with the third embodiment of the beverage ingredient container of the second aspect of the invention.
  • a fifth embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is roast and ground coffee and the second beverage ingredient comprises a roast and ground coffee product and an additive.
  • the additive may be selected from the group consisting of: a flavouring, a grain, a cereal, cinnamon, a herb and/or a spice, a botanical, a citrus, cocoa nibs, a tea derivative, an instant coffee, a mineral and a vitamin and any combination thereof.
  • the additive may be selected from the group consisting of: rosemary, lavender, thyme, orange, lemon, sage, rose, cinnamon, ginger, cardamom, nutmeg, allspice, star anise, and cloves and any combination thereof.
  • a sixth embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is roast and ground coffee and the second beverage ingredient is instant coffee.
  • the split filled inventive containers 1 and 2 are according to the invention comprise a first layer of roast and ground coffee and a second layer of instant coffee.
  • the mixed control containers 1 and 2 comprise the roast and ground coffee and the instant coffee being mixed together and not in the form of layers.
  • a seventh embodiment of a beverage ingredient container of the second aspect of the invention wherein the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first coffee product adjacent to the dispensing wall and a second layer comprising a second coffee product in contact with first layer, and wherein the first coffee product is roast and ground coffee and the second beverage ingredient is roast and ground coffee coated with creamer.
  • the split filled inventive container is according to the seventh embodiment of the invention and the mixed control container comprises the roast and ground coffee and the roast and ground coffee coated with creamer and not in the form of layers.
  • the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is roast and ground coffee and the second beverage ingredient is a spice.
  • Beverage ingredient containers were prepared according to the first embodiment of the method of the third aspect of the invention and beverages were brewed according to the first embodiment of the fourth aspect of the invention.
  • the average pump time was measured for inventive beverage ingredient containers comprising a first and second layer (split filled) and control beverage ingredient containers wherein the coffee product and the non-beverage ingredient are mixed such that they are not in the form of layers.
  • the non-coffee beverage ingredient is cinnamon.
  • Figure 6 shows that the beverage ingredient container which comprises cinnamon mixed with roast and ground coffee has very high pump times even with 5 % cinnamon. It was shown that the containers comprising a first and second layer had comparably lower and more desirable pump times when the layer of cinnamon was between 0 % and 20 % of the volume of the beverage ingredient container.
  • Example B ginger
  • the non-coffee beverage ingredient is ginger.
  • Figure 7 shows that the beverage ingredient container which comprises 20 % ginger mixed with roast and ground coffee has a very high pump time. It was shown that the containers comprising a first and second layer (split fill) had comparably lower and more desirable pump times.
  • the beverage ingredient container comprises a body surrounding an interior compartment at least partially filled with a beverage ingredient composition; wherein the body comprises an injection wall, through which an aqueous medium is injected into the compartment, in use, and a dispensing wall, from which the aqueous medium is dispensed after passing through the interior compartment; and wherein the beverage ingredient composition comprises a first layer comprising a first beverage ingredient adjacent to the dispensing wall and a second layer comprising a second beverage ingredient in contact with first layer, and wherein the first beverage ingredient is roast and ground coffee and the second beverage ingredient is cocoa nibs.
  • Beverage ingredient containers were prepared according to the first embodiment of the method of the third aspect of the invention and beverages were brewed according to the first embodiment of the fourth aspect of the invention.
  • the average pump time was measured for inventive beverage ingredient containers comprising a first and second layer (split filled) and control beverage ingredient containers wherein the coffee product and the non-beverage ingredient are mixed such that they are not in the form of layers. The results are shown in table 5.
  • Table 5 shows that the average pump time was significantly reduced when the beverage ingredient containers comprised a first and second layer (split filled) according to the invention, in comparison to the control containers which did not contain the first and second layer. Table 5 also shows that the improved performance of the first and second layers occurs independently of the particle size of the beverage ingredient as the particle size of containers A and B are different however, the performance of inventive container A and inventive container B is the same and both inventive container A and B show improved performance versus the control containers.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne un récipient d'ingrédient de boisson comprenant un corps entourant un compartiment intérieur au moins partiellement rempli d'une composition d'ingrédient de boisson ; le corps comprenant une paroi d'injection, à travers laquelle un milieu aqueux est injecté dans le compartiment, lors de l'utilisation, et une paroi de distribution, à partir de laquelle le milieu aqueux contenant une composition d'ingrédient de boisson est distribué après avoir traversé le compartiment intérieur ; la composition d'ingrédient de boisson comprenant une première couche comprenant un premier produit de café décaféiné adjacent à la paroi de distribution et une seconde couche comprenant un second produit de café décaféiné en contact avec la première couche, les premier et second produits de café décaféiné étant différents.
PCT/EP2025/057830 2024-03-22 2025-03-21 Récipient d'ingrédient de boisson Pending WO2025196285A1 (fr)

Applications Claiming Priority (2)

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GB2404110.5 2024-03-22
GB2404110.5A GB2639828A (en) 2024-03-22 2024-03-22 Beverage ingredient container

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WO2025196285A1 true WO2025196285A1 (fr) 2025-09-25

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080317931A1 (en) * 2005-11-10 2008-12-25 Nestec S.A. Beverage Ingredient Containing Capsule Having Several Compartments
US20150314952A1 (en) * 2012-11-30 2015-11-05 K-Fee System Gmbh Single serve capsule for producing coffee beverages with and without crema
US20160264348A1 (en) * 2015-03-11 2016-09-15 Starbucks Corporation D/B/A Starbucks Coffee Company Beverage cartridges and methods
US20210347558A1 (en) * 2020-05-08 2021-11-11 G-Pak Technology Inc. Beverage pod

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080317931A1 (en) * 2005-11-10 2008-12-25 Nestec S.A. Beverage Ingredient Containing Capsule Having Several Compartments
US20150314952A1 (en) * 2012-11-30 2015-11-05 K-Fee System Gmbh Single serve capsule for producing coffee beverages with and without crema
US20160264348A1 (en) * 2015-03-11 2016-09-15 Starbucks Corporation D/B/A Starbucks Coffee Company Beverage cartridges and methods
US20210347558A1 (en) * 2020-05-08 2021-11-11 G-Pak Technology Inc. Beverage pod

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