US20240407386
2024-12-12
Human necessities
A23F5/04
The presented system introduces a novel method for roasting and brewing coffee in a single-use, gas-tight metal pod. The process begins with loading unroasted coffee in a particular form into the pod. The pod is then subjected to an induction field, causing it to heat via conduction while being rotated to ensure even roasting. The sealed nature of the pod prevents gases produced during roasting from escaping into the atmosphere, maintaining the integrity of the process.
Once roasting is complete, a potable fluid is injected into the pod to cool the roasted coffee. This fluid mixes with the roasted coffee to form a beverage, which is subsequently drained into a serving cup. Post-brewing, the pod, now containing wet roasted coffee, can be disposed of. The decomposition of the pod is facilitated by its contents, making it environmentally friendly.
The coffee industry has experienced significant shifts, particularly during the pandemic, leading to increased demand for at-home coffee systems with higher quality standards. Nestlé's Roastelier program exemplifies this trend by offering fresh, custom-roasted coffee within three hours of roasting. This system challenges traditional notions of freshness and quality in coffee by providing consumers with tailored options.
The proposed system aims to bring this level of quality and customization into homes with a single-serve disposable pod system that roasts and brews on demand. This innovation aligns with Nestlé's strategy to redefine quality standards in both out-of-home and home coffee markets. The system's simplicity and scalability make it a viable competitor to existing café systems like Roastelier.
The patent includes detailed drawings illustrating various stages of the process. These figures depict cross-sections and exploded views of the pod and machine components in different operational states. For instance, FIG. 1 shows the pod assembly design, while subsequent figures demonstrate the pod's interaction with machine components during roasting and brewing phases.