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Pods and Capsules – „Quick“ Coffee Many modern coffee consumers do not want to lose time in making coffee. At the same time these they apply high standards regarding coffee quality and taste. The „single-serve systems“ with pods and capsules have been successful in catering to the needs of these demanding coffee drinkers in private homes and restaurants. PROBAT manufactures industrial grinders designed specifically for these coffee-making systems. Coffee pods have existed longer than you would think: They were already produced and sold in the 1950’s. Nespresso machines were introduced in Switzerland and Italy in 1986. 15 years later Philips and Douwe Egberts followed with a new coffee brewing system: The „Senseo Crema“ was introduced to the Dutch market in 2001 and to Germany in 2003. The success of this machine led to the adoption of single-serve packaged coffee by many suppliers in today’s market. In autumn 2004, Melitta introduced its „My Cup“, and Tchibo introduced the „Cafissimo“ system in early 2005 in Germany. Kraft Foods followed the same year with „Tassimo“, which had already been on the market in France, Switzerland and the United Kingdom. A further system, „Nescafé Dolce Gusto“, has been on the German market since October 2006. With „Keurig K-Cup“, the USA too has had a supplier of single-serve systems since 1998. Lavazza and many others also offer similar systems. All of these systems require single-serve packaged coffee for brewing coffee. Within these so-called single-serve systems we distinguish between two general systems, between open, i.e. not linked to a specific machine, and closed systems. Furthermore, these single-serve systems also have different kinds of packaging for making espresso or filter coffee: Hard pods and capsules, which are usually designed for use in espressobased drinks, and soft pods, which are mostly used to make filter coffee (see box). Many kinds of pods are also available in gas-proof packaging with several pods per package. Pods can be stored for over twelve months if they are gassed with nitrogen. The advantages of pods are obvious: While the focus of private coffee drinkers is more on quick preparation and consistent quality of taste, cost aspects play an overriding role in restaurants. Low demands on service personnel and short preparation times reduce service costs. Personnel doesn’t have to be trained as grinding degree and taste can be consistently reproduced and remain largely uninfluenced by service personnel in terms of aroma, taste and crema. For example, crema should not occur with filter coffee whereas it is specifically desired with a Café au lait as a somewhat thick, light and cohesive layer. For espresso, in turn, a thick, stable, darkish and bubble-free crema belongs to its quality criteria. Multifunction pod machines offer all of this: At the push of a button they brew each desired coffee variation in terms of optics and taste. This means that pod systems make high demands on producers in achieving optical and sensory coffee quality criteria. The key lies in an optimised process chain with the elements roasting – grinding – packaging. Arabica or Arabica-Robusta blends are used for pod coffee manufacturing. Using short →
Pods, open system In 2003 the Senseo coffee machine was also introduced to the German market. The special pods or respective single-serve packages ensure the right mix of coffee powder and water. Pods, closed system The slightly different form, for example Melitta’s „My Cup“: The pods offer the same convenience and are based on the shape of a filter bag. Capsules Introduced to the Swiss and Italian markets as early as 1986: Nespresso machines for capsules. The encapsulated coffee powder equals the right amount for a cup. A „quick“ coffee in different variants can be made using this system too. Coffee World 04 | 05 to intermediate roasting times, higher extraction rates are achieved influencing sensory properties towards higher acidity and body. Of particular importance is the distribution of grain sizes after grinding: This is dependent upon the degree of grinding as well as the kind of grinding roll used and is decisive for the coffee’s optics and flavour. PROBAT grinders can achieve grain size parameters of up to 300 µm and thus conform to pod grinding specifications. Low grinding temperature conserves the aroma. The degassing of ground coffee also plays an important role: During roasting gases develop which escape from the coffee after roasting. Even if this effect is less evident with older coffee, it never vanishes completely and thus poses a challenge in coffee packaging, particularly with pods and capsules. Grinding takes place directly upstream. The ground coffee is not temporarily stored but directly enters the packaging machine where it is packaged in pods and capsules. The PROBAT grinders UW 45 L/1, 203, 213 and 225 are particularly well-suited for an alignment directly above the packaging machines. Their high precision provides a reproducible and consistent grain spectrum. Using these grinders, a perfect alignment and adjustment of portioning as well as a variation of processing performance becomes possible. The most recent development for single-serve systems – and thus for use on packaging machines designed roll mills – is the UW 45 L/1. Because of its low grinding temperatures, the mill not only grinds particularly aroma-friendly; it also reduces downtimes. Apart from its use as a packaging machine grinder, this mill offers diverse applications in labs or small roasting businesses. • • • Hard pods are usually used for making espresso. They have a diameter of 45 to 55 mm and have a charging capacity of 7 g per cup or 14 g for two cups. A brewing pressure of between 9 and 19 bar is required. In contrast, soft pods, which are mostly used for filter coffee, are, either coated with filter paper or shrink-wrapped in thermoplastic foil whereby they are perforated during preparation. They have a slightly larger diameter of between 50 and 61 mm and are subjected to a lower brewing pressure of about 1 to 3 bar. By the way, soft pods are distinguished between flat top pods (with a defined topside for machine processing) and symmetrical pods. Capsules can be used for preparing a very wide spectrum of coffee variations. Ground coffee is packed in tightly sealed capsules and is extracted using coffee-making systems which have an integrated pump. Grinder UW 45 L/1
Page 1 and 2: EONARDO Pods and Capsules - „Quic
Page 3: Here we would like to give you an i
Page 7 and 8: Roasting Procedures PROBAT offers t
Page 9 and 10: Customers in Focus 09 „Café MEO
Page 11 and 12: Trade Fair Dates Here you can find

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