A method and a system for making a beverage

[0001] The present disclosure relates to a method and system for making a beverage and a beverage cartridge. In particular, it relates to methods, systems and cartridges for making coffee-based beverages.

Background of the Invention [0002] The preparation of coffee-based beverages by extraction of roasted coffee powder using an aqueous medium such as water is well known. Typically, the water temperature required to produce a beverage acceptable to consumers is greater than 85 ° C. Manufacture machines are produced that produce coffee-based beverages from beverage cartridges (also known as sachets or capsules) containing roasted ground coffee. Typically, such beverage cartridges that are designed to produce one serving of beverage contain up to 7 g of roast ground coffee with a particle size distribution determined by a particular Helos Analyzer in the dry test, from 320 to 480 microns. Such beverage production machines typically heat water to a temperature higher than 85 ° C and pump water through the extraction chamber in a beverage cartridge.

[0003] WO2009114119 describes a beverage cartridge and a method for producing a beverage. The cartridge may contain a container of internal volume with a substantially soluble beverage precursor placed inside the container. EP1758631 discloses one example of a device with a dose indicator. This device, although precise and solid, contains a relatively large number of separate elements.

[0004] It would be desirable to manufacture a device with a dose indicator that has fewer components.

Brief summary of the disclosure [0005] According to the present disclosure, a method of providing a beverage comprising the steps of:

at least partially filling the extraction chamber with roasted ground coffee; passing the aqueous medium through the extraction chamber to form a beverage; and a beverage spout from the extraction chamber;

wherein the roasted coffee powder has a particle size distribution determined by means of an analyzer

Helos in a dry test, with a D 50 value of 200 microns or less, wherein the aqueous medium is at a temperature of 1 ° C to 40 ° C; and wherein the flow rate of the aqueous medium through the extraction chamber is 0.5 to 5 mls^-1. [0006] It has surprisingly been found that the use of finely ground roasted coffee which has a particle size distribution, determined using a Helos analyzer in a dry sample, with a D50 value of 200 microns or less, makes it possible to produce consumer-acceptable beverages using a watery medium. 1 ° C to 40 ° C and the flow rate through the extraction chamber 0.5 to 5 mls^-1. It has been found that the beverages produced have a flavor profile that is intense, aromatic, balanced, smooth, low in acidity and low in bitterness.

[0007] Surprisingly, the high flow rates used in the process enable the production of unheated coffee-based beverages (or coffee-based beverages with a relatively "low" temperature - up to 40 ° C) on demand, without the need to soak roasted coffee milled for many hours. For example, a typical volume of espresso is about 40 ml. The present method and system enable the production of such a quantity of beverage, using an aqueous medium at 1 ° C to 40 ° C in only 8 to 80 seconds.

[0008] In this document, unless the context indicates otherwise, the following terms have the following meanings:

'Roasted coffee' means a coffee product that has been produced by burning green coffee beans. The product may be in the form of roasted coffee beans or in certain other forms made in

Other examples of roast coffee include roasted coffee beans, burnt coffee expeller, roasted coffee flakes.

'Roasted ground coffee' means a roasted coffee product which has been subjected to a grinding process to reduce the particle size of the original roasted coffee product. Again, unless the context indicates otherwise, the grinding process may involve one or more of grinding, cutting, breaking and crushing.

"D50 particle size distribution, by Helos analyzer" means the 50th percentile of the volumetric particle size distribution obtained from the diffraction of laser light from a Helos ™ particle size analyzer available from Sympatec, Clausthal-Zellerfeld, Germany. That is, D50 means such a distribution value that 50% of the volume of the particles is equal to or less than this value. The particle size distribution according to the Helos analyzer, dry method, was measured using the HELOS Hi197 dispersion system, the R6 lens, the RODOS / M lens and the VIBRI dispenser manufactured by Sympatec GmbH.

[0009] HELOS was set up with an R6 lens and the following runtime parameters:

Start: optical concentration> = 1% (start of data collection when this condition occurs)

Valid: always

End: 2 s at an optical concentration of <= 1% or after 99 s (end of data collection when any of these two conditions occur)

Time base: 100 ms [0010] In the dispersive method using RODOS (compressed air stream) and VIBRI (vibrating chamber with adjustable outlet geometry):

<td>Pressure:</td><td>3.00 bar</td>

<td>Underpressure:</td><td>93.00 mbar</td>

<td>Circuit:</td><td>0%</td>

<td>Feeder:</td><td>VIBRI</td>

<td>Feed size:</td><td>100%</td>

<td>Slit height:</td><td>4.0 mm</td>

[0011] "Infusion mass" means the mass of a brewed beverage obtained in a container after metering has been completed.

[0012] "Fill weight" means the dry weight of roasted ground coffee in the extraction chamber.

[0013] "Free bulk density" means the density of roasted ground coffee determined by pouring roasted ground coffee under gravity into a container of known volume, to fill this known volume without whipping, pressing, vibrating or the like, and calculating the density by dividing the included burnt weight ground coffee by the volume of the container.

[0014] "Apparent apparent volume" means the volume filled with ground coffee roasted under free flow conditions, and is calculated by multiplying the bulk density of free roasted ground coffee by the weight of the ground coffee being roasted.

[0015] "Degree of filling" means the ratio of the apparent apparent volume of roasted ground coffee in the extraction chamber to the volume of the extraction chamber.

[0016] "Soluble particulate" means the percentage of soluble solids measured using a Kyoto Density / Specific Gravity Meter DA-520 meter from Kyoto Electronics Manufacturing Co. Ltd., of Kyoto, Japan, using the following set parameters:

EP-2736387B1PL

Calculation parameters:

<td>Score:</td><td>Conc.</td>

<td>Concentration units:</td><td>%</td>

<td>Concentration pattern:</td><td>A + Bx + Cxx</td>

<td>Parameter setting:</td><td>Coe +.</td>

<td>Data replacement:</td><td>x &lt;- d</td>

<td>parameters:</td><td>A: 2,966410E + 2 B: -8,424274E + 2 C: 5,461975E + 2</td>

Measurement parameters:

<td>Temperature:</td><td>20 ° C</td>

<td>Stability:</td><td>1</td>

<td>Time limit:</td><td>600 s</td>

<td>Operation:</td><td>enabled</td>

<td>Sample operation:</td><td>set</td>

<td>Sampling time:</td><td>10 sec</td>

<td>Outflow operation:</td><td>set</td>

<td>Time of outflow:</td><td>10 sec</td>

<td>Washing operation-1:</td><td>set</td>

<td>Washing time-1:</td><td>30 sec</td>

<td>Washing operation-2:</td><td>set</td>

<td>Washing time-2:</td><td>15 sec</td>

<td>Purification operation:</td><td>set</td>

<td>Cleaning time:</td><td>120 sec</td>

<td>Chamber test:</td><td>excluded</td>

<td>Calibration</td><td>Air and Water</td>

[0017] "Grinder settings" means setting (e.g., 0, 2, 4, 6, 8) Dalla Corte coffee grinder^® model K30, available from Dalla Corte, Baranzate, Italy.

[0018] The aqueous medium used in the process may be water.

[0019] The roasted coffee powder has a particle size distribution, determined using a Helos analyzer, in a dry test, with a D50 value of 150 microns or less, more preferably 100 microns or less. In one example, the D50 particle size distribution, according to the Helos Analyzer, the dry method, may be about 60 microns.

[0020] The aqueous medium may have a temperature of 1 ° C to 25 ° C. In one example, the temperature may be 15 ° C to 25 ° C. In another example, the temperature may be 20 ° C to 25 ° C. Preferably, the aqueous medium for the process does not require any heating prior to extraction. In other words, an aqueous medium that has an inert temperature can be used. This significantly reduces the energy requirement for beverage production. If desired, the aqueous medium can be actively cooled before extraction.

[0021] The flow rate of the aqueous medium through the extraction chamber may be 1 to 3 mls^-1. In one example, the flow rate may be about 2 mls^-1. In another example, the flow rate may be about 1 mls^-1.

[0022] The amount of roasted ground coffee in the extraction chamber may be 9 g or more. In one example, the amount of roasted ground coffee in the extraction chamber may be 9 g to 13 g. In another example, the amount of roasted ground coffee in the extraction chamber may be 10 g to 13 g. These amounts serve to produce a single serving of beverage. The method can also be used for larger amounts of roast ground coffee, where a multiple of portions (e.g., a pot of coffee) is to be obtained.

[0023] The degree of filling of the extraction chamber can be more than 80%. In one example, the degree of filling may be more than 100%. In another example, the degree of filling can be 80% to 150%. Filling levels exceeding 100% can be obtained by whipping the roasted ground coffee during filling.

[0024] Preferably, the amount of soluble solids in the beverage is more than 4%.

[0025] The pressure in the extraction chamber during extraction can be 4 to 20 bar (0.4 to 2 MPa).

[0026] The beverage may be coffee. Alternatively, the beverage may be a coffee-based drink and may contain one or more additional ingredients. The beverage may be foamed during the outflow and / or may have a foam (crema) formed thereon by passing the beverage through a suction steam jet as disclosed in EP1440639.

[0027] The present disclosure also provides a beverage preparation system, including a beverage production machine and a beverage cartridge; wherein the beverage cartridge comprises an extraction chamber containing roasted ground coffee having a particle size distribution, determined using a Helos analyzer, in a dry test, with a D50 value of 200 microns or less; and wherein the beverage production machine comprises a source of aqueous medium, a pump and a controller, the controller being programmed to pump the aqueous medium through the extraction chamber of the beverage cartridge at a flow rate of 0.5 to 5 mls^-1 and at a temperature of 1 ° C to 40 ° C, with the production of a beverage.

[0028] The roasted coffee powder in the beverage cartridge may have a particle size distribution determined using a Helos analyzer in a dry test, with a D50 value of 150 microns or less, preferably 100 microns or less. In one example, the D50 particle size distribution according to the Helos Analyzer, the dry method, may be about 60 microns.

[0029] The aqueous medium can be pumped at 1 ° C to 25 ° C. In one example, the temperature may be 15 ° C to 25 ° C. In another example, the temperature may be 20 ° C to 25 ° C.

[0030] The aqueous medium can be pumped at a flow rate of 1 to 3 mls^-1. In one example, it can be pumped with about 2 mls^-1.

[0031] The amount of roasted ground coffee in the extraction chamber of the beverage cartridge can be 9 g or more. In one example, the amount of roasted ground coffee in the extraction chamber is 9 g to 13 g. In another example, the amount is 10 g to 13 g.

[0032] The degree of filling of the extraction chamber can be more than 80%. In one example, the degree of filling may be more than 100%. In another example, the degree of filling can be 80% to 150%.

[0033] The beverage production machine may comprise a valve for setting the extraction pressure occurring during extraction in the extraction chamber of the beverage cartridge and wherein the controller is programmed to operate the valve, with an extraction pressure setting of 4 to 20 bar (0.4 to 2 MPa) .

[0034] The valve may be located behind the beverage cartridge.

[0035] The present disclosure further provides a beverage cartridge for use in a system as described above comprising an extraction chamber containing 9 g or more roasted ground coffee, which has a decomposition.

Particle size, determined using a Helos analyzer in a dry test, with a D 50 value of 200 microns or less.

The beverage cartridge may further include a readable code for a beverage production machine, the code may instruct the beverage machine controller to pump the aqueous medium through the beverage cartridge extraction chamber at a flow rate of 0.5 to 5 mls.^-1 and at a temperature of 1 ° C to 40 ° C, with the production of a beverage.

Brief Description of the Drawings [0037] Examples of the present disclosure will now be described, by way of example only, with reference to the accompanying drawings in which:

Figure 1 is a schematic illustration of a beverage preparation machine and beverage cartridge according to the present disclosure;

Figure 2 is a graph showing the particle size distribution of roasted ground coffee at the first grinding setting;

Figure 3 is a graph showing the particle size distribution of roasted ground coffee at the second grinding setting;

Figure 4 is a plot of the ratio of the percentage of soluble solid particles to the fill weight;

Figure 5 is a plot of the percentage of soluble solids from the grinding setting;

Figures 6 to 8 show profiles of aromatic compounds; and Figure 9 shows the carbohydrate profile.

Detailed description [0038] Figure 1 illustrates an example of a system according to the present disclosure. System 1 includes a beverage preparation machine 2 and a beverage cartridge 3 that contains roasted ground coffee.

[0039] The beverage production machine 2 comprises a container 10, a pump 11 and a brew head 12.

[0040] The reservoir 10 contains, in use, a water medium, such as water. The container 10 can be filled manually or connected to the water plumb for automatic refilling. The reservoir is connected to the pump 11 via a suitable conduit, such as tube 13.

[0041] The pump 11, in use, pumps water from the reservoir 10 to the brew head 12 via a suitable conduit, such as a tube 14.

[0042] The beverage cartridge 3 contains roasted ground coffee in a closed chamber, which is the extraction chamber of the system. In order to maintain the freshness of the roasted ground coffee, the beverage cartridge 3 is closed prior to use and is preferably punctured by the beverage preparation machine during use. An example of a suitable beverage cartridge is described in EP1440903. However, other types of beverage cartridges can be used.

The brew head 12 comprises a chamber 15 for receiving a beverage cartridge 3 and an inlet mechanism for cutting an inlet opening in the beverage cartridge 3 and directing water from the tube 14 into the beverage cartridge 3, and an outlet mechanism for cutting the outlet opening in the beverage cartridge. 3 and directing a beverage made from water and roasted ground coffee into the outlet conduit, which may be in the form of a flexible tube 16. The control valve 17 is located below the location of the beverage cartridge 3 and operates on the flexible tube 16 to change the back pressure occurring during use in the beverage. The control valve 17 may be a clamping valve, where the distance between the clamping elements may

The outflow of the regulating valve 17 leads to the outlet 19 of the machine where the beverage is poured into a receptacle 4, such as a cup, a cup or a jug.

The brew head 12 further comprises a bar code reader 18 which, in use, reads the bar code present on the beverage cartridge 3 to determine some brewing parameters, e.g. the volume of the beverage to be metered and the flow rate of water to be pumped .

[0045] The controller (not shown) controls the operation of the pump 11, the control valve 17 and the bar code reader 18.

The beverage preparation machine 2 may comprise other elements which for clarity are omitted from Figure 1. For example, a flowmeter may be installed to determine the amount of water pumped into the brew head 12a.

[0047] It should be noted that no heating means for water are required for the operation of the beverage preparation machine 2, since the water in the tank 10 is preferably inert temperature or is previously cooled down to a temperature below neutral.

[0048] The basic steps of carrying out the method include:

a) filling the extraction chamber with roasted ground coffee;

b) passing the aqueous medium through the extraction chamber to form a beverage; and

c) a beverage outlet from the extraction chamber.

[0049] The roasted coffee powder in the beverage cartridge has a particle size distribution determined using a Helos analyzer in a dry test, with a D50 value of 200 microns or less. The roasted ground coffee can be made by milling the roasted coffee beans using a coffee grinder. The particle size distribution for one sample, with the mill 0 being positioned, is shown in Figure 2. The x-axis of Figure 2 shows the particle sizes in microns. The y axis on the left shows the Q3 cumulative distribution in percent. On the y-axis on the right, the density distribution q31g is shown. The D50 value of the particle size distribution according to the Helos analyzer, dry method, for Figure 2 is 60.88 microns.

[0050] The particle size distribution for one specimen when the grinder 8 is positioned is shown in Figure 3. The x and y axes are as above. The D50 value in the particle size distribution determined using the Helos analyzer in the dry sample for Figure 3 is 33.3399 microns.

[0051] Measurements were carried out for three samples at each grinder settings: 0, 2, 4, 6 and 8, using Helos equipment, obtaining the results shown in Table 1:

Table 1

<td>Setting the grinder</td><td>0</td><td>2</td><td>4</td><td>6</td><td>8</td>

<td>D50 (sample 1) μm</td><td>60.96</td><td>109.34</td><td>189.41</td><td>265,57</td><td>335.99</td>

<td>D50 (sample 2) μm</td><td>60.88</td><td>109.74</td><td>188.39</td><td>265.52</td><td>336.94</td>

<td>D50 (sample 3) μm</td><td>61.38</td><td>111.44</td><td>191.13</td><td>264.11</td><td>335.30</td>

<td>D50 (AVERAGE) μm</td><td>61.07</td><td>110.17</td><td>189.64</td><td>265.07</td><td>336.08</td>

[0052] When packaged beverage cartridges are used, the extraction chamber is filled during the manufacture of the beverage cartridge 3.

[0053] The use of finely ground roasted ground coffee makes it possible to fill a specific volume, with or without tamping, a higher mass of roasted ground coffee. For example, a beverage cartridge of the type shown in Figure 18 of EP1440903 and commercially available under the trade name Tassimo^® Kenco^®Medium Roast T-disc^®, from Kraft Foods UK Ltd., typically has an extraction chamber with a volume of 28 cm³ and mass

A fill of about 7 g of roast ground coffee, which has a particle size distribution, determined using a Helos analyzer in a dry test, with a D50 value of about 320 to 480 microns. According to the present disclosure, fine grinding allows the content of the filling mass in the extraction chamber T-disc^® was 9 to 13 g.

[0054] For example, for roasted ground coffee, with the mill 0 being set, the free bulk density of the roast ground coffee is at least 0.37 gcm^-3 (for this setting of the grinder, when measuring the loose bulk density, it is not possible to avoid the inclusion of certain voids in the measuring container, which results in the density score being the lower limit of the actual density). As shown in Table 2 below, when the T-disc extraction chamber was filled^® with a volume of 28 cm³, the following filling masses were obtained:

Table 2

<td>Fill weight (g)</td><td>compaction (%)</td><td>Free space (cm³)</td><td>Degree of filling (%)</td>

<td>13</td><td>25.0</td><td>0.0</td><td>125</td>

<td>12</td><td>15.4</td><td>0.0</td><td>115</td>

<td>11</td><td>5.8</td><td>0.0</td><td>106</td>

<td>10.4</td><td>0.0</td><td>0.0</td><td>100</td>

<td>10</td><td>0.0</td><td>1.1</td><td>96</td>

<td>9</td><td>0.0</td><td>3.8</td><td>87</td>

<td>8</td><td>0.0</td><td>6.5</td><td>77</td>

<td>7</td><td>0.0</td><td>9.2</td><td>67</td>

[0055] It should be noted that the extraction chamber can be substantially completely filled with 10.4 g of roast ground coffee milled at the grinder 0 setting under free floating conditions, without any whipping. Higher fill levels are available by using whipping, vibrations, etc.

[0056] In another example, for roasted ground coffee, when the grinder 8 is positioned, the free bulk density of roasted ground coffee is 0.32 gcm^-3. As shown in Table 3 below, when the T-disc extraction chamber was filled^® with a volume of 28 cm³ the following filling masses were obtained:

Table 3

<td>Fill weight (g)</td><td>compaction (%)</td><td>Free space (cm³)</td><td>Degree of filling (%)</td>

<td>13</td><td>46.6</td><td>0.0</td><td>147</td>

<td>12</td><td>35.3</td><td>0.0</td><td>135</td>

<td>11</td><td>24.1</td><td>0.0</td><td>124</td>

<td>10</td><td>12.8</td><td>0.0</td><td>113</td>

<td>9</td><td>1.5</td><td>0.0</td><td>102</td>

<td>8.9</td><td>0.0</td><td>0.0</td><td>100</td>

<td>8</td><td>0.0</td><td>2.7</td><td>90</td>

<td>7</td><td>0.0</td><td>5.9</td><td>79</td>

[0057] Here, the extraction chamber was filled, under conditions of free pouring, with 8.9 g of roasted ground coffee. Again, larger fill weight can be obtained by tamping, etc.

[0058] The water in the tank 10 may have a temperature of 1 ° C to 40 ° C. At temperatures below 1 ° C, the water will freeze and will not be useful. As shown below, it has been found that temperatures not higher than 40 ° C provide advantageous results. Water can have an inert temperature - that is, the local temperature

The environment of a beverage preparation machine. For typical machine settings at home or retail, the inert temperature may typically be 20 to 25 ° C.

[0059] Water is pumped through the extraction chamber of the beverage cartridge 3 at a flow rate of 0.5 to 5 mls^-1.

[0060] Table 4 illustrates the effect of changing the fill mass of the extraction chamber. For all of the samples in Table 4, roasted coffee beans were ground at the grinder 0 setting and filled with Tassimo^® Kenco^® Espresso Tdisc ^® with an extraction chamber with a volume of 28 cm³; the flow rate was 1 mls^-1and the control valve 17 was set so as to obtain a back pressure in the extraction chamber 6 bar.

Table 4

<td>Fill weight (g)</td><td>Temp. (° C)</td><td>Infusion weight (g)</td><td>Comments</td><td>Soluble solids (%)</td>

<td>13</td><td>21</td><td>42.0</td><td>good</td><td>6.03</td>

<td>13</td><td>21</td><td>43.8</td><td>good</td><td>5.72</td>

<td>12</td><td>21</td><td>42.0</td><td>good</td><td>5.34</td>

<td>12</td><td>22</td><td>43.8</td><td>good</td><td>3.89</td>

<td>11</td><td>22</td><td>43.0</td><td>good</td><td>4.33</td>

<td>11</td><td>22</td><td>42.1</td><td>good</td><td>4.88</td>

<td>10</td><td>22</td><td>43.0</td><td>good</td><td>4.28</td>

<td>10</td><td>22</td><td>42.4</td><td>good</td><td>4.36</td>

<td>9</td><td>22</td><td>40.9</td><td>acceptable</td><td>4.48</td>

<td>9</td><td>22</td><td>41.0</td><td>acceptable</td><td>4.36</td>

<td>8</td><td>22</td><td>40.2</td><td>unacceptable</td><td>3.80</td>

<td>8</td><td>22</td><td>41.3</td><td>unacceptable</td><td>3.79</td>

<td>7</td><td>22</td><td>39.7</td><td>unacceptable</td><td>3.35</td>

<td>7</td><td>22</td><td>40.6</td><td>unacceptable</td><td>2.78</td>

[0061] Samples that were evaluated as "good" were characterized by a visually good extract, which was attractive according to the evaluators, and good or excellent according to the evaluators and the taste and smell. Samples that were judged to be "acceptable" had an acceptable taste and smell according to the evaluators, but the appearance of the extract was worse than for samples rated "good". Samples rated as "unacceptable" had a weak and / or bitter taste according to the evaluators.

[0062] Figure 4 shows the dependence of averaged soluble solids (in percent) on each of the fill levels tested.

[0063] As can be seen, "good" and "acceptable" beverages were obtained by the present method in which the percentage of soluble solids was greater than 4%, which was achieved when the filling weight was 9 g or more.

[0064] Table 5 illustrates the effect of size change the grinding of roasted ground coffee. For all of the samples in Table 5, the filling mass of the extraction chamber at Tassimo^® Kenco^® Espresso T-disc^® with an extraction chamber with a volume of 28 cm³ was 12 g; the flow rate was 1 mls^-1, the water temperature was 21 ° C and the regulating valve 17 was set so as to obtain a back pressure in the extraction chamber 6 bar.

EP-2736387B1PL

Table 5

<td>Grinding setting</td><td>Infusion weight (g)</td><td>Comments</td><td>Soluble solids (%)</td>

<td>0</td><td>44</td><td>good</td><td>5.24</td>

<td>0</td><td>45</td><td>good</td><td>5.30</td>

<td>2</td><td>44</td><td>good</td><td>4.16</td>

<td>2</td><td>44</td><td>good</td><td>5.39</td>

<td>4</td><td>44</td><td>acceptable</td><td>4.83</td>

<td>4</td><td>45</td><td>acceptable</td><td>4.82</td>

<td>6</td><td>45</td><td>unacceptable</td><td>3.91</td>

<td>6</td><td>45</td><td>unacceptable</td><td>4.12</td>

<td>8</td><td>46</td><td>unacceptable</td><td>3.22</td>

<td>8</td><td>45</td><td>unacceptable</td><td>3.56</td>

[0065] Samples that were rated as "good" had a good or excellent taste and flavor according to the evaluators. Samples that were rated "acceptable" had an acceptable taste and smell according to the evaluators. Samples rated as "unacceptable" had a weak taste and smell according to the evaluators.

[0066] Figure 5 shows the dependence of the averaged soluble solids (in percent) on each mill setting.

[0067] As can be seen, "good" and "acceptable" beverages were obtained by the present method, in which the percentage of soluble solids was greater than 4%, which was achieved when the mill was set to 4 or less (this is the same as the D50 value of the size distribution % of particles, determined using a Helos analyzer in the dry test, given in Table 1, of about 180 to 200 microns or less).

[0068] Table 6 illustrates the effect of changing the water temperature. For all samples in Table 6 the grinder was set to 0, the weight of the fill in the Tassimo extraction chamber^® Kenco^® Espresso T-disc^®at a volume of the extraction chamber 28 cm³, was 13 g, the flow rate was 1 mls^-1and the control valve 17 was set so as to obtain a back pressure in the extraction chamber 6 bar.

Table 6

<td>Temp. (° C)</td><td>Infusion weight (g)</td><td>Comments</td>

<td>21</td><td>43</td><td>good</td>

<td>40</td><td>40</td><td>good</td>

<td>60</td><td>40</td><td>unacceptable</td>

<td>80</td><td>Well</td><td>unacceptable</td>

<td>90</td><td>Well</td><td>n / o due to the T-disc® crack</td>

[0069] The samples that were rated as "good" were characterized according to the visually-evaluating visually strong extract and the intense taste and smell. Samples rated as "unacceptable" had a taste that was, according to the evaluators, intense and bitter. The sample at 90 ° C was destroyed due to overpressure induced in the extraction chamber.

[0070] As can be seen, good drinks were obtained using water at a temperature of up to 40 ° C. However, running the method without heating the water prior to use is advantageous because it leads to lower energy requirements for each beverage. In addition, a simpler beverage production machine that does not include a heating element can be used.

[0071] It has also surprisingly been found that beverages prepared by the methods of the present disclosure have an improved fragrance profile (measured by the amount of aromatic compounds that are desirable in coffee beverages) compared to coffee beverages produced by hot water extraction. Figure 6 compares the relative amount of different aromatic compounds produced by two samples, useful for consumption. The first, comparative sample was brewed in Tassimo^® Kenco^® Espresso T-disc^® with an extraction chamber with a volume of 28 cm³at a fill cell mass of 7 g of ground coffee powder having a D50 value of 450 microns; the flow rate was 2 mls^-1, the water temperature was 90 ° C, the regulating valve 17 was set so as to obtain a back pressure in the extraction chamber 6 bar. The second sample was brewed in Tassimo^® Kenco^® Espresso T-disc^® with an extraction chamber with a volume of 28 cm³at a fill cell weight of 13 g of roast ground coffee with a D50 value of 30 microns; the flow rate was 1 mls^-1, the water temperature was 22 ° C, and the control valve 17 was set so as to obtain a back pressure in the extraction chamber 6 bar. As can be seen from Figure 6, in the second sample, increased amounts of almost all of the listed compounds were obtained.

[0072] Figure 7 is a graph of the same data as in Figure 6, but using the amount of compounds normalized per gram of fill mass to account for the larger fill mass for the second sample. As can be seen, the second sample, even on a gram basis, provided larger quantities of almost all of the compounds listed.

[0073] Figure 8 compares the effect of varying degrees of packing on the relative amount of aromatic compounds produced. The first sample was brewed in Tassimo^® Kenco^® Espresso T-disc^® with an extraction chamber with a volume of 28 cm³at a fill cell mass of 7 g of roast ground coffee with a D50 value of 30 microns; the flow rate was 2 mls^-1, the water temperature was 22 ° C, and the control valve 17 was set so as to obtain a back pressure in the extraction chamber 6 bar. The second sample was identical, except that the fill weight was 13 g. As can be seen from Figure 8, for the second sample, increased absolute amounts, and in grams, of almost all specified compounds were obtained.

[0074] It has surprisingly been found that beverages obtained by the method of the present disclosure contain unexpectedly high carbohydrate levels. Figure 9 compares the amount per infusion of: arabinose, galactose, glucose, mannose for three brewing conditions. The first, comparative sample was brewed in Tassimo^® Kenco^® Espresso T-disc^® with an extraction chamber with a volume of 28 cm³at a fill cell mass of 7 g of roast ground coffee with a D50 value of 350 microns; the flow rate was 2 mls^-1, the water temperature was 90 ° C, and the regulating valve 17 was set so as to obtain a back pressure in the extraction chamber of 6 bar. The second sample was brewed in Tassimo^® Kenco^® Espresso Tdisc^® with an extraction chamber with a volume of 28 cm³at a fill cell mass of 7 g of ground coffee powder having a D 50 of 60 microns; the flow rate was 2 mls^-1, the water temperature was 22 ° C and the regulating valve 17 was set so as to reach a back pressure in the extraction chamber 6 bar. The third sample was brewed under the same conditions as the second sample, except that the filling mass of the extraction chamber was increased to 13 g of ground coffee roasted with a D 50 of 60 microns.

[0075] In the past, it has generally been believed that the extraction of roasted ground coffee at a lower temperature results in incomplete extraction of carbohydrate compounds. However, using current methods, carbohydrate levels even on a gram basis (as shown for the second sample) are similar or, for some carbohydrates, even outperform the levels produced by hot extraction.

[0076] Although in the above detailed description the system and method have been described using beverage cartridges containing roasted ground coffee, the disclosure is not limited thereto. For example, the roasted coffee powder can be directly poured into its ingredient receptacle of a beverage preparation machine, such as a coffee machine flask.

[0077] Although it is not necessary for the beverage production machine to include heating means, it is also possible to use the method using a beverage preparation machine that includes heating means for water. In this case, the heating element is simply not used (when the water is to be used at ambient temperature or cooled) or is only used to heat water to 40 ° C. [0078] The beverage preparation machine may be provided with a cooling mechanism for cooling the water in the tank 10 to a temperature lower than the ambient temperature.

[0079] In order to produce the foam on the surface of the coffee beverage, the metered beverage can pass the foam formation step. The foam formation step may be carried out inside the beverage cartridge by passing the beverage through a suction steam jet as described in EP1440903 or a similar orifice element or may be carried further, outside the beverage cartridge, by passing the beverage through a suitable restriction to produce a plurality of fine bubbles air inside the liquid flow. To ensure foam production, a control valve 17 can be used.