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Increase the knowledge in the coffee chain for capsule

To ensure to the consumer, the maintenance of the characteristics of coffee dispensed in single-dose capsules (pp material), regardless of the period of validity and the initial raw material. Thus, it is intended to ensure the consistency of the features for a reference / mark.

Due to global increasing of coffee consumption, new tendencies are getting a huge world expression with some impact in this sector – the increasing of demand for differentiation of coffee’s quality and flavor, the individualization of coffee consumption and rushing life styles that requires easier, convenient and faster ways of coffee preparations solutions. The coffee caps contains the necessary amount for a single preparation of this drink, becoming in a success solution at a global scale, and playing a part on the relocation of coffee consumption from the streets to our homes. The final product is the reflex of a whole set of industrial procedures and initial characteristics of the raw material. These factors condition the coffee organoleptic result, and subsequently the final client options, which defines the commercial reference that better satisfies his taste standards. The palate’s qualitative pattern should be a commitment, either by commercials issues about clients captivation, either by fulfilling the parameters associated to a reference. On the opposite side, we will have a deceit situation, in which the client is inducted to buy a promised but not provided quality. Also, the industrials procedures applied from the raw material to the coffee home machine, can change, on the different stages, the coffee characteristics, influencing the desired constant final result for each brand. In this way, the current project targets the creation of knowledge in the scientific areas of bio-chemistry, mathematics, geology and thermodynamics, so it allows to interact in a clarified way in the different modules of the process, allowing to master the whole system, ensuring the quality adjustment of a product to its commercial reference. The testing hypothesis is: In coffee caps market, is it possible to ensure a constant quality, operating in the system control variables? To verify this hypothesis we have to: - Sectioning the entire process in the operation key-modules. - Identify the system conditioner variables in each module. - Test and understand the operation matrix, verifying how to influence each variable and how does the variable interact in the system, en each situation and for each specific goal. - Verify the quality changing conditioners of the coffee inside the caps and during its shelf life. - Understand the quality conditioners on coffee input (e.g. humidity, acidity) on each of different variety and countries of origin of arabic and robusta species and sources. Is expected the need of developing new technical and methodological approaches in the domain of bio-chemicals sciences associated to changing and extraction of molecules, namely volatile components, acids and lipids. Another major investigation area is about the characterization and identification of process solutions that allows standartization of size particle diameter, chemical composition and optimization of gases extraction during the product commercial validity. The project syndicate is formed by a coffee company, with vast experience in caps sector and associated technologies. However, this project is receptive to the entrance of others business or scientific companies that can bring value to this project by their technological approaches.
Acronym: 
K - Coffee
Project ID: 
11 231
Start date: 
09-05-2016
Project Duration: 
48months
Project costs: 
100 000.00€
Technological Area: 
AGROFOOD TECHNOLOGY
Market Area: 

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.