DEVELOPMENT OF COFFEE CAPSULE

DEVELOPMENT OF COFFEE CAPSULE

Garcia, Patrick Andre M.

Mercado, Ric Vince C.

Mercado, Samuel David P.

Roque, Jethro Leigh Irozbel R.

Talavera, Benadict L.

Tinio, Kim Cyrus F.

This research title is submitted in partial fulfillment of the requirements of

Senior High School – Science, Technology, Engineering and Mathematics (STEM) track

Don Honorio Ventura State University

May 2023

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 1

Chapter 1

THE PROBLEM AND ITS REVIEW OF RELATED LITERATURE

In dozens of nations, at least sixty (60) million people depend on coffee, the most

popular beverage in the world, for their livelihood. Yet, there is a sustainability concern

affecting this well-liked beverage. Coffee producers are under pressure as a result of the

ongoing drop in global coffee prices, and a significant portion of them are now living in

abject poverty worldwide (Sachs et al, 2019).

A study conducted by Gandia et al (2018), states that Coffee Capsules are shown to rise

in Brazilian Markets. The demand for coffee capsules in Brazil, a sector that is rapidly

expanding, was sparked by changes in consumer behavior and the continual quest for

convenience and usefulness in goods and services. On the other hand, little is known about

consumer behavior and preferences with regard to this product.

The study aims to develop a capsulated coffee powder to help fight plastic waste derived

from various coffee packaging found in the market.

Coffee capsule is a capsulated coffee powder in a gelatin-like capsule shell. It is a

wonderful drink that has the taste of a standard coffee and is encapsulated in a gelatin like

sheet. It aims to lessen plastic waste that comes from packaging coffees.

A study posted in the United States National Library of Medicine by Prakash et. al.

(2017), stated that capsules, (the study’s main material that holds the content of the product);

is a type of dose form in medication. Is made up of Gelatin (hard or soft) and non-gelatin

shells are the main components of capsules, and they are often formed from collagen that has

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 2

been hydrolyzed by acids, alkalis, enzymes, or heat in an animal source or cellulose-based

material.

Gelatin, as the study’s main component material in making the capsule that holds the

content of the product. Gelatin as defined by the Encyclopedia of Tissue Engineering and

Regenerative Medicine (2019) stated that it is a natural biomacromolecule that is non-toxic

and is made up of bioactive polypeptides that come from collagen found in the skin, bones,

and connective tissues of animals.

A new system of portioned, encapsulated coffee was developed and introduced by Nestlé

of Switzerland in 1986 under the name Nespresso. (Conley et al., 2013) As per Eiermann et

al., (2020) Coffee capsule samples bought from neighborhood supermarkets that were either

Nespresso capsules or compatible with the Nespresso system are becoming more and more

popular in Brazil. A Krups Inissia XN1005 capsule machine was used to extract the coffee

from the capsules.

As stated by Maciejewski et al (2021), an incomplete cone-shaped shell made of plastic,

metal, or bioplastic makes up a coffee capsule. The capsule is sealed with a protective film

after being filled with about five-to-seven (5-7) grams of ground coffee. There are currently

biodegradable capsules made of bioplastic, although their use is still much less widespread

than that of the conventional ones.

Customers in Brazil are increasingly likely to use coffee capsules, sachets, or roasted

beans for automatic machines, which are already widely utilized in European countries,

according to Santos et al. (2015). Despite a 20% growth in recent years in consumption,

portioned coffees still hold the lowest market share among all coffee categories.

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 3

Coffee capsules are single-dose coffee products that are precisely portioned, roasted,

ground, and pressed before being placed within a tiny, typically cylindrical aluminum or

plastic container. Recently, there has been an exponential rise in the use of this type of

product. The primary factors appear to be their speed and good taste, which enable them to

effectively compete with moka pot coffee by influencing customer preferences (Greco et. al.,

2021).

Coffee capsule systems are more user friendly. By minimizing uncontrollable factors

when preparing the coffee, they help with the production of good-quality coffees (Parenti Et

al. 2014).

Tavares and Mourad (2020) stated that single-serve pod coffee using paper sachets help

with convenience and lower environmental impact.

A study published by Greco Et al. (2022), a longer shelf life for coffee capsules is

achievable because of the polypropylene used in the packing of the capsule.

Lopes Et al. (2021), states that coffee capsules are small recipients containing previously

roasted and ground coffee beans that are used in various occasions. These capsules are

normally fabricated in polypropylene (PP) and aluminum, but others are made with materials

like PET and PBT. Coffee capsules normally include inner layers for the prevention of

oxidation and humidity loss, filters for the elimination of coffee particles and covers sealed to

the capsule base.

A published study by Nanni Et al. (2022), stated that spent coffee grounds have been

separated from exhausted coffee capsules made in polypropylene (PP). Afterwards, they melt

and mix it with the same empty grinded capsules to acquire new materials formed by

different parts of the same waste. The incorrect disposal of the capsules are not easily

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 4

recycled because they are made by a mixture of different materials such as plastics,

aluminum, paper and organic material.

The usage of aluminum in commonplace products results in the accumulation of a lot of

garbage, including coffee capsules, claims Gökelma et al. (2020). For recycling to have a

positive environmental and financial impact, high metal recovery and quality are required.

Monodose-style coffee capsules provide something new to us and new experiences

beyond the traditional way of brewing coffee. It looks expensive because it allows you to try

premium coffee worldwide, but it also creates a huge impact when it comes to packaging

waste. They conducted a paper examination for consumers in Brazil about ethical enterprise

and environmental stewardship, and then they proposed a conceptual framework that

supports businesses' decision-making with the help of a systemic intervention from their

consumer viewpoint (Abuabara Et al., 2019).

Based on the study of Cincotto et al. (2020), In order to estimate the durability date of

the coffee capsules, the research looked at the impact of variance on the shelf-life of coffee

packaged in capsules. A single-serve of Arabica and Robusta coffee capsules has a storage

interval of up to 24 months. By using SPME-GC-MS, they studied the variations in the

volatile fraction, the aroma compounds, and the oxidation products of the coffee capsules,

and there's a large number of compounds that have been identified, like acids, aldehydes, etc.

The difference between two varieties has been noticed when it comes to their compositions.

The Robusta and Arabica varieties were distinguished by a higher concentration of pyrazine

and furan derivatives, respectively. The study showed that volatiles changed depending on

the type of coffee during the course of the shelf life. The study also showed that Arabica

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 5

coffee has higher stability than Robusta coffee. In conclusion, the study argued the

importance of considering the coffee capsule variety for shelf life.

As stated by Bomfim et al. (2021), They focused their approach on the use of post-

consumer waste from espresso coffee capsules as a raw material for a novelty composite on

sustainable principles, for a home composter product use that should perform well in terms of

mechanical and thermal qualities, substituting plain polymers. With dry coffee grounds, were

mechanically recycled and combined with 20 and 30 weight percent reinforced composites,

with and without coupling agents. The most environmentally friendly material for a home

composter application is a composite with 30% natural reinforcement and no coupling agent,

taking into account mechanical, thermal, and environmental factors. The coupling agent

improved the tensile strength and modulus by causing chemical interfacial interaction

between the matrix and reinforcement. Depending on the thickness of the wall, finite element

analysis demonstrated that all composites could support stress and deformation during the

product's lifetime.

Based on Gajic et al. (2022), soluble or instant espresso coffee that is accessible in

capsule form and has additional nutrients is a product that is increasingly appreciated as a

habit for a healthy lifestyle.

According to Lopes et al. (2020), traditional coffee brewing techniques are being

gradually replaced by devices that use coffee capsules. Coffee capsules are small, specifically

designed systems that carry roasted and ground coffee beans in discrete containers. These

capsules are typically constructed of aluminum and polypropylene (PP).

Filipini et al. (2020) state that agro-based resources are being used to create replacement

materials for synthetic plastics. Due to some samples' high solubility, the materials could be

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 6

used to make soluble sachets for powdered foods, oil containers, and capsules for instant

coffee makers, among other things.

Nonetheless, the present study differs from those above-mentioned studies since the

product that the researchers are trying to come up with are all derived from naturally

occurring ingredients that are available worldwide. And doesn’t utilize or harbor any

chemical footprint left within the product. So that it is safe to intake.

Statement of the Problem

The study aims to develop a capsulated coffee

Specifically, the study aimed to find answers to the following:

1. How is the product be described in terms of:

1.1 Ingredients

1.2 Process

2. How is the general acceptability of the product be described in terms of:

2.1 Color

2.2 Aroma

2.3 Texture; and

2.4 Taste

3. How is the quality of the product be assessed in terms of:

3.1 Solubility

3.2 Convenience

3.3 Portability; and

3.4 Shelf life

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 7

Conceptual Framework

Input Process Output

Ingredients: Coffee Capsule

• Coffee beans
• Gelatin-based -Steps in making
capsules the coffee capsule
Optional:
• Sugar -Product
• Creamer Development,
Materials: assessments, and
evaluation
• Customized
Molder
Survey Questionnaire

Figure 1. Research Paradigm

Research Paradigm 1 presents the input, process, output part of the study. In the input

part, the researchers present the materials and ingredients they need to conduct the study.

Whereas in the process part; the steps, procedure in making it, development, assessment and

evaluation of the product, and the conducted interview for the respondents is also included.

Lastly, for the output, the study is set to develop its product, the Coffee Capsule

Significance of the Study

This study is held for the benefits of the following:

Office workers. This study would be able to help office workers get a portable and

accessible source of caffeine. This coffee capsule's portability allows the consumption of

coffee without the need for any machines.

Business Sectors. This study can help business sectors understand the product better,

which can in turn help them market the product. It can also help in distributing the product as

this study will provide an in-depth analysis on the coffee capsules.

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 8

Future Researchers. This study can be of help to those who are interested to further

develop the product, and are interested in seeing the methods used to produce it, the

ingredients, etc.

Scope and Limitations

The study entitled “Development of Coffee Capsule” focuses on making an affordable

instant coffee that is sufficient for a single serve. The product is aimed at the portability and

solubility of the capsule. The purpose of the study is to produce an alternative packaging for

coffee that is environmentally friendly.

The study is delimited to the production of specially produced capsules for food intake,

as most capsules are globally produced for medical consumption, and the product is limited

to a single serving.

Definition of Terms

These terms are defined operationally and conceptually

Affordability. the quality of being affordable enough for consumers to purchase

(Cambridge Dictionary, n.d.). In the study. This is one of the factors to be assessed.

Appearance. As stated by Oxford Languages (n.d.). It is how someone or something

looks like. It is the size and color of the coffee capsule. An aspect of the study that will be

evaluated.

Capsule. According to Pharmaguideline (n.d.). A capsule is a small container with a

round or cylindrical shape. It is a one-time use drug because it can only hold one single dose

of ingredients. There are hard and soft kinds of capsules. It is made from gelatin or any other

material that can be used to form shapes. In the study, this is where the material will be

contained.

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 9

Capsule Molder. According to Zeng (2019). A Capsule molder is an equipment used to

make capsules. After creating the capsules, they are filled by capsule fillers with vitamins,

supplements and other pharmaceutical ingredients. Depending on the type of capsule, this

machine can fill hundreds or thousands of capsules per minute. It is mostly used on hospitals

and pharmaceutical and nutraceutical industries. You can also produce different capsule

sizes. An essential aspect of the study, this is where the container will be formed.

Coffee. As per Britannica (n.d.). Coffee is a kind of drink made from roasted coffee

beans. Coffee is one of the most popular drinks in the world. Depending on the kind of

coffee, it can have a dark or light color. Coffee taste can be bitter, sweet, salty, and sour. It

can increase your energy and brain productivity. The main contents of coffee is caffeine,

tannin, fixed oil, carbohydrates, and proteins. Main material of the study, the defining factor

of what the outcome would be.

Portability. As per Merriam-Webster (n.d.) The quality or state of being transportable.

In the study, this is one of the factors to be assessed.

Procedure. As stated by Oxford Languages (n.d.). Actions that are in a certain order or

manner. It is how the coffee capsule is made. An aspect of the study where the plans will be

laid down.

Shelf life. Collins (n.d.). States that A product's shelf life, particularly for food, refers to

how long it may be stored at a store or at home before it loses its ability to be sold or

consumed. Part of the study that is necessary to be evaluated.

Solubility. degree of a substance's dissolution to create a solution in a solvent.

(Encyclopedia Britannica, n.d.). One of the factors of the study that is assessed.

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 10

Sufficiency. the condition of having enough. (Longman Dictionary, n.d.). To be

evaluated later on in the study.

Taste. As stated by Oxford Languages (n.d.). The description of a flavor that is inside

your mouth. It is the sweetness, bitterness, or other tastes of the coffee capsule. An aspect of

the study that is necessary to be evaluated.

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 11

REFERENCES

Abuabara, L., Paucar-Caceres, A., & Burrowes-Cromwell, T. (2019). Consumers’ values and
behaviour in the Brazilian coffee-in-capsules market: promoting circular economy
Retrieved on https://www.tandfonline.com/doi/abs/10.1080/00207543.2019.1629664,
Retrieved last March 23, 2023

Bomfim, A., Voorwald, H., Benini, K., Oliveira, D., Fernandes, M., & Cioffi, M. (2021).
Sustainable application of recycled espresso coffee capsules: Natural composite
development for a home composter product Retrieved on
https://www.sciencedirect.com/science/article/abs/pii/S0959652621008672, Retrieved
last March 23, 2023

Britannica (n.d.). Coffee Retrieved on https://www.britannica.com/topic/coffee, Retrieved last

May 6, 2023

Cambridge Dictionary (n.d.). Affordability Retrieved on

https://dictionary.cambridge.org/us/dictionary/english/affordability, Retrieved last May
6, 2023

Conley, J., Bican, P., & Ernst,H. (2013) The Nespresso Case Retrieved on
https://www.kellogg.northwestern.edu/Faculty/Conley/htm/VA_Nespresso.pdf,
Retrieved last May 17, 2023

Cincotta, F., Tripodi, G., Merlino, M., Verzera, A., & Condurso, C. (2020). Variety and shelf-
life of coffee packaged in capsules Retrieved on
https://www.sciencedirect.com/science/article/abs/pii/S0023643819310606, Retrieved
last March 23, 2023

Collins (n.d.). Shelf-life Retrieved on

https://www.collinsdictionary.com/dictionary/english/shelf-life, Retrieved last May 6,
2023

Eiermann, A., Smrke, S., Guélat, L., Wellinger, M., Rahn, A., & Yeretzian, C. (2020)
Extraction of single serve cofee capsules: linking properties of ground cofee to extraction
dynamics and cup quality Retrieved on
https://link.springer.com/content/pdf/10.1038/s41598-020-74138-1.pdf, Retrieved last
May 17, 2023

Encyclopedia Britannica (n.d.). Solubility Retrieved on

https://www.britannica.com/science/solubility-chemistry, Retrieved last May 6, 2023

Encyclopedia of Tissue Engineering and Regenerative Medicine (2019). Gelatin Retrieved on

https://www.sciencedirect.com/topics/chemistry/gelatin, Retrieved last March 23, 2023

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 12

Filipini, G., Romani, V., & Martins, V. (2020). Blending collagen, methylcellulose, and whey
protein in films as a greener alternative for food packaging: Physicochemical and
biodegradable properties Retrieved on
https://onlinelibrary.wiley.com/doi/abs/10.1002/pts.2541?fbclid=IwAR1AvL3GPQU8
Yo1ZFmouxfYzE9XLDcJB5m5wVhNlHlyI4eRd1FdRJrBAj2Q, Retrieved last March
23, 2023

Gandia, R., Ferreira, C., Guimarães, E., Sugano, J., & Rezende, D. (2018) The Coffee Capsules
Consumption Practice Retrieved on
https://pdfs.semanticscholar.org/d9b9/23817f159d6e18a3981f75b05628789bb32b.pdf,
Retrieved last March 23, 2023

Gajić, T., Raljić, J., Blešić, I., Aleksić, M., Petrović, M., Radovanović, M., Vuković, D.,
Sikimić, V., Pivac, T., Kostić, M., Sekulić, D., Vukolić, D., Penić, M., & Ivanović, O.
(2022). Factors That Influence Sustainable Selection and Reselection Intentions
Regarding Soluble/Instant Coffee—The Case of Serbian Consumers Retrieved on
https://www.mdpi.com/2071-1050/14/17/10701?fbclid=IwAR030W9q-
2RfmzLV2ufiW4AsZoml2h-Xob4Vz8UsI8weyqf_pUIbQoSH_io, Retrieved last March
23, 2023

Gökelma, M., Diaz, F., Öner, I., Friedrich, B., & Tranell, G. (2020). An Assessment of
Recyclability of Used Aluminium Coffee Capsules Retrieved on
https://link.springer.com/chapter/10.1007/978-3-030-36408-3_149, Retrieved last
March 23, 2023

Greco, G., Carmona, E., Sberveglieri, G., Genzardi, D., & Sberveglieri, V. (2022). A New
Kind of Chemical Nanosensors for Discrimination of Espresso Coffee Retrieved on
https://www.mdpi.com/2227-
9040/10/5/186?fbclid=IwAR30tLSoftzETYS90k4WgxsRvJIL5IupZKttegmBHvt5qs76
Ssde4yxOxJQ, Retrieved last March 23, 2023

Greco, G., Carmona, E., Abbatangelo, M., Fava, P., & Sberveglieri, V. (2021). How Coffee
Capsules Affect the Volatilome in Espresso Coffee Retrieved on
https://www.mdpi.com/2297-8739/8/12/248?fbclid=IwAR3RLtI12xW9D-
FgcoyxPpSmoh4cEDcfYDnXUvGktN9Vtpp-tHD6PUpnnNg, Retrieved last February
23, 2023

Longman Dictionary (n.d.). Sufficiency Retrieved on

https://www.ldoceonline.com/dictionary/sufficiency, Retrieved last May 6 2023

Lopes, J., Tsochatzis, E., Karasek, L., Hoekstra, E., & Emons, H. (2021) Analysis of PBT and
PET cyclic oligomers in extracts of coffee capsules and food simulants by a HPLC-
UV/FLD method Retrieved on
https://www.sciencedirect.com/science/article/pii/S0308814620326017?fbclid=IwAR3
CMKv-1AIAXT6USSNujV_08QMXv6GNvRXLfwIFdgxWBJsnD0V5V_JI1Vg,
Retrieved last March 23, 2023

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 13

Lopes, J., Tsochatzis, E., Karasek, L., Hoekstra, E., & Emons, H. (2020) Analysis of PBT and
PET cyclic oligomers in extracts of coffee capsules and food simulants by a HPLC-
UV/FLD method Retrieved on
https://www.sciencedirect.com/science/article/pii/S0308814620326017?fbclid=IwAR3
CMKv-1AIAXT6USSNujV_08QMXv6GNvRXLfwIFdgxWBJsnD0V5V_JI1Vg,
Retrieved last March 23, 2023

Marinello, S., Balugani, E., & Gamberini, R. (2021) Coffee capsule impacts and recovery
techniques: A literature review Retrieved on
https://onlinelibrary.wiley.com/doi/full/10.1002/pts.2606?fbclid=IwAR3Yq3nk2Fb42p
F44x6sANmC2GzfM510OL7JGvBJMHbzB78-yuhO0mYceIQ, Retrieved last
February 23, 2023

Merriam-Webster Dictionary Portability Retrieved on https://www.merriam-

webster.com/dictionary/portability, Retrieved last May 6, 2023

Nanni, A., Colonna, M., & Messori, M. (2022) Fabrication and characterization of new eco-
friendly composites obtained by the complete recycling of exhausted coffee capsules
Retrieved last March 23, 2023

Oxford Languages (n.d.). Appearance Retrieved on https://languages.oup.com/google-

dictionary-en/, Retrieved last May 6, 2023

Oxford Languages (n.d.). Procedure Retrieved on https://languages.oup.com/google-

dictionary-en/, Retrieved last May 6, 2023

Oxford Languages (n.d.) Taste Retrieved on https://languages.oup.com/google-dictionary-en/,

Retrieved last May 6, 2023

Parenti, A., Guerrini, L., Masella, P., Spinelli, S., Calamai, L., & Spugnoli, P. (2014).
Comparison of espresso coffee brewing techniques Retrieved on
https://www.sciencedirect.com/science/article/abs/pii/S0260877413004445?fbclid=Iw
AR3_YSqTgvJa6no0TbKmI4XkFVoTo6UKUNslqLuZj49gWHXFWyCLCNldhlc,
Retrieved last March 23, 2023

Pharmaguideline (n.d.). Capsule Retrieved on

https://www.pharmaguideline.com/2013/04/solid-pharmaceutical-dosage-
forms.html?m=1&fbclid=IwAR23_t5NG-
gZrv6AnnKWxnA5DN9i4HoHqA6eQfQZlDvVd0D09Y8joNi0S7g#:~:text=Capsules
%20are%20solid%20pharmaceutical%20dosage,ingredients%20and%20are%20taken
%20orally, Retrieved last May 6, 2023

Prakash, A., Soni, H., Mishra, A., & Sarma, P. (2017) Are your capsules vegetarian or
nonvegetarian: An ethical and scientific justification Retrieved on
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5830853/#:~:text=Capsule%2C%20a

DON HONORIO VENTURA STATE UNIVERSITY

DEVELOPMENT OF COFFEE CAPSULE 14

%20form%20of%20dosage,animal%20origin%20or%20cellulose%20based., Retrieved
last March 23, 2023

Sachs, J., Cordes, K., Rising, J., Toledano, P., & Maennling, N. (2019). Ensuring economic
viability and sustainability of coffee production Retrieved on
https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3660936, Retrieved last March 23,
2023

Santos M., Gandia, R., Ferreira, C., Guimarães, E., Sugano, J., & Rezende, D. (2015) The
Coffee Capsules consumption practice Retrieved on
https://pdfs.semanticscholar.org/d9b9/23817f159d6e18a3981f75b05628789bb32b.pdf?
fbclid=IwAR1V8XDTaje064vY2VBTJ9WFtnP9nLsmUglg4aoZ9c1sUs8zw54v3hueX
3I, Retrieved last February 23, 2023

Tavares and Mourad (2020). Coffee beverage preparation by different methods from an
environmental perspective Retrieved on
https://link.springer.com/article/10.1007/s11367-019-01719-
2?fbclid=IwAR07IkhMZPKN14V60SkC2SGZo6AfrjsiIUr8Par2dNuLNQf8gYmnmE
m1YMI, Retrieved last March 23, 2023

Zeng (2019). Capsule Molder Retrieved on https://www.saintyco.com/capsule-filling-

machine?fbclid=IwAR1bRvVBpeoS8CsmTg3f32v7u2OSRKVj96xqFvjJbIloNDwM6e
cawrqKw8Y, Retrieved last May 6, 2023

DON HONORIO VENTURA STATE UNIVERSITY