Abstract: The invention provides a method for the preparation of a foamed drink comprising the steps of: providing a capsule containing a foamable ingredient; providing a receptacle positioned to collect fluid escaping from the capsule; injecting liquid into the capsule to mix with the foamable ingredient; allowing the foamable ingredient mixed with the liquid to escape from the capsule into the receptacle; followed by injecting further liquid into the receptacle in a jet having a diameter of from about 0.5 to about 2 mm to produce foamed liquid in the receptacle. The invention also provides capsules, apparatus and systems specifically adapted for use in the method. Preferably, the food ingredient is a milk powder, and the method produces a hot foamed beverage such as a cappuccino coffee.

Abstract: The invention provides a method for the preparation of a foamed drink comprising the steps of: providing a capsule containing a foamable ingredient; providing a receptacle positioned to collect fluid escaping from the capsule; injecting liquid into the capsule to mix with the foamable ingredient; allowing the foamable ingredient mixed with the liquid to escape from the capsule into the receptacle; followed by injecting further liquid into the receptacle in a jet having a diameter of from about 0.5 to about 2 mm to produce foamed liquid in the receptacle. The invention also provides capsules, apparatus and systems specifically adapted for use in the method. Preferably, the food ingredient is a milk powder, and the method produces a hot foamed beverage such as a cappuccino coffee.

Abstract: A beverage preparation material (1) comprising a substantially insoluble and water-permeable tiller matrix (3) having a beverage ingredient (2) dispersed therein, wherein a plurality of layers, cells, or individual particles (2) of said beverage ingredient are held in a spaced-apart relationship within said material by regions of said tiller matrix (3). Also provided are beverage preparation pods and capsules (5) containing a beverage preparation material according to the invention.

Abstract: A beverage making apparatus for preparing a plurality of different beverages, the apparatus comprising: a receptacle station for receiving a receptacle for the beverage; a capsule receiving station having walls defining a cavity for receiving a capsule containing a beverage making ingredient; an inlet for introducing water into a capsule in the station to produce a beverage; and a beverage outlet for directing an outflow of beverage from the cavity to the receptacle station; wherein the apparatus comprises a plurality of different beverage outlets that are interchangeable for making different beverages.

Abstract: The invention provides a method for the preparation of a foamed drink comprising the steps of: providing a capsule containing a foamable ingredient; providing a receptacle positioned to collect fluid escaping from the capsule; injecting liquid into the capsule to mix with the foamable ingredient; allowing the foamable ingredient mixed with the liquid to escape from the capsule into the receptacle; followed by injecting further liquid into the receptacle in a jet having a diameter of from about 0.5 to about 2 mm to produce foamed liquid in the receptacle. The invention also provides capsules, apparatus and systems specifically adapted for use in the method. Preferably, the food ingredient is a milk powder, and the method produces a hot foamed beverage such as a cappuccino coffee.

Abstract: An apparatus for the brewing of a beverage by transmission of an aqueous fluid through a sachet (4,16,39) containing a beverage brewing ingredient, the apparatus comprising: one or more injectors (14,63) to inject the acqueous fluid into the sachet (4, 16,39) during the brewing; and a clamp for the sachet, the clamp comprising one or more members (1,2,12,13,30,31,61) that are movable to open and close the clamp, the members having inner surfaces which in a closed position of the clamp define a cavity adapted to substantially enclose and support the sachet (4, 16, 39) during the brewing and further adapted to define a beverage exit pathway in a lower part of the cavity, and wherein the inner surface of a least one clamp member comprises at least one deformable region (3, 30,43) mounted on a support that is movable while the clamp is in the closed position, whereby the shape of the cavity or of the exit pathway can be changed while the clamp is in the closed position to provide a desired brewing configuration o