METHOD FOR MANUFACTURING A COFFEE TABLET, AND A COFFEE TABLET FOR PREPARING COFFEE OBTAINED WITH SUCH METHOD

1 . A method for manufacturing a coffee tablet designed for preparing coffee therewith, wherein an amount of coffee starting material is compacted at a particular compressive pressure so that a coffee tablet with a particular hardness is obtained, while the particular hardness at a particular compressive pressure depends on a number of coffee parameters, such as moisture content of the coffee starting material, degree of roast of the coffee starting material and/or pouring volume of the coffee starting material, whose coffee parameter values are selected such that the obtained hardness of the coffee tablet effects the disintegration thereof at a desired moment, in a desired manner.

2 . A method according to claim 1 , wherein the particular compressive pressure is in the range of 70-130 bar, and the hardness of the coffee tablet, depending on the coffee parameter values at the particular compressive pressure, is in the range of 20-75 N, more particularly 30-55 N.

3 . A method according to claim 1 , wherein the coffee parameter value of the degree of roast of the coffee starting material prior to compacting of the coffee tablet is in the range of 80-30, preferably between 60-40, and, more particularly, is substantially 50.

4 . A method according to claim 1 , wherein the coffee parameter value of the pouring volume of the coffee starting material prior to compacting the coffee tablet is preferably in the range of 500-880 ml per 250 g of coffee starting material and, more particularly, is approximately 700 ml per 250 g of coffee starting material.

5 . A method according to claim 1 , wherein the coffee parameter value of the moisture content of the coffee starting material prior to compacting of the coffee tablet is 2-8%, preferably 2-6% and, more particularly, is approximately 4%.

6 . A method according to claim 3 , wherein the coffee parameter values of degree of roast, pouring volume and moisture content do not exceed said limits of the range mentioned for that coffee parameter value.

7 . A method according to claim 4 , wherein, first, the degree of roast of the coffee starting material is determined and, depending thereon, the moisture content and/or the pouring volume of the coffee starting material is determined.

8 . A method according to claim 1 , wherein the coffee starting material are coffee grindings obtained by grinding roasted coffee beans.

9 . A method according to claim 3 , wherein the coffee starting material is ground to form coffee grindings with a particle size of 0.3-0.6 mm, more particularly with a particle size of 0.45 mm.

10 . A method according to claim 1 , wherein, after grinding of the roasted beans, the coffee grindings are not finished prior to compacting of the grindings.

11 . A method according to claim 1 , wherein after compacting the coffee tablet with a first hardness around the compacted coffee tablet, at least one further layer of coffee starting material is composed with a different hardness, so that the coffee tablet comprises at least two layers of different hardnesses.

12 . A method according to claim 1 , wherein the pressed coffee tablet is encapsulated by at least one liquid-soluble capsule.

13 . A coffee tablet for preparing coffee, wherein the coffee tablet has a particular hardness which has been obtained from an amount of compacted coffee starting material compacted at a particular compressive pressure, wherein the particular hardness at a particular compressive pressure is obtained depending on a number of coffee parameters, such as moisture content of the coffee starting material, degree of roast of the coffee starting material and/or pouring volume of the coffee starting material, whose coffee parameter values have been selected such that the hardness of the coffee tablet is designed for disintegration thereof at a desired moment, in a desired manner.

14 . A coffee tablet according to claim 13 , wherein the coffee tablet has a hardness which is in the range of 20-75 N, more particularly 30-55 N.

15 . A coffee tablet according to claim 13 , wherein the coffee parameter value of the degree of roast of the coffee starting material is in the range of 80-30, preferably between 60-40, and, more particularly, is substantially 50.

16 . A coffee tablet according to claim 13 , wherein the coffee parameter value of the pouring volume of the coffee starting material is preferably in the range of 500-880 ml per 250 g of coffee starting material and, more particularly, approximately 700 ml per 250 g of coffee starting material.

17 . A coffee tablet according to claim 13 , wherein the coffee parameter value of the moisture content of the coffee starting material is 2-8%, is preferably 2-6% and, more particularly, is approximately 4%.

18 . A coffee tablet according to claim 13 , wherein the coffee tablet has a weight of 2-15 g, more particular a weight of 6-8 g.

19 . A coffee tablet according to claim 13 , wherein the coffee tablet comprises a first part with a first hardness and at least a second part provided therearound with the same hardness or a different hardness from the first hardness.

20 . A coffee tablet according to claim 13 , wherein the coffee tablet is provided with at least one liquid-soluble capsule.

21 . A coffee tablet according to claim 13 , wherein the said coffee parameters at a particular compressive pressure during manufacture of the tablet are selected such that the tablet, when dropped from 1.5 meters, loses no more than 5% of its weight in crumbling pieces.