AND DEVICE THEREFOR

Field of the invention The present invention relates to a beverage infusion device, in particular for infusion of a beverage during a single serve tapping cycle.

Background of the invention It is well known to flavour beverages, for example by adding a flavouring ingredient to a glass of beverage before consumption, or by mixing different beverages. However, some flavours are more difficult to add to a beverage. Where a flavouring must be kept fresh, it becomes more difficult to flavour a beverage in a large production environment. Additionally, adding flavouring to a beverage may, over time, degrade the flavour of the beverage and adversely affect the quality of the beverage when consumed.

To enable serving fresh flavoured beverages, beverage devices have been developed allowing infusion of a flavour compound or flavour mixture into a beverage just before or actually during a tapping cycle. Such beverage devices as disclosed in for example WO2017068358 comprises an infusion chamber or infusion section wherein a pouch containing solid flavour ingredients can be inserted and that is in fluid connection with a beverage flow path in the device. Additionally, the device of WO2017068358 comprises a rotating pressure disc having a series of radially oriented and spaced apart pressure sets of pressure wheels that upon activation roll over the flavour pouch and as such act as a pump for the liquid flowing into the infusion chamber and meanwhile apply pressure on the flavour ingredients in the pouch to stimulate infusion of the beverage. However functional and allowing serving high quality infused beverages such as hops infused beers, the known devices have the important drawback that infusion of a beverage during the dispense cycle is time consuming, rendering it impracticable in cases of high demand. It is therefore clear that there remains a market need for on-demand, on the spot beverage infusion devices having short infusion and dispensing cycles, whilst providing high standards on both dispensing quality, in particular for beer, and on infusion quality of example given, hops.

Summary of the invention

The present invention addresses the above market need and provides for a method of infusing a beverage with flavoured material, the method comprising applying a plurality of pressure cycles on the flavoured material whilst in contact with a liquid to be infused, wherein each cycle comprising a sequence of consecutive pressure applications separated in time by an interval ti of reduced pressure application, followed by a continuous period of reduced pressure application during a time interval t ₂ , wherein is t ₂ is larger than ti, preferably at least 2x larger than ti.

In a preferred embodiment, each pressure cycle comprises at least two, preferably three consecutive pressure applications. The pressure application is preferably a mechanical pressure application.

The present invention also provides for a beverage infusion device comprising (i) a beverage input, (ii) a beverage output fluidly connected to the beverage input by a flow path, and (iii) an infusion chamber provided in said flow path, the infusion chamber defining a slot configured to hold a pouch filled with flavoured solids, the slot delimited at one side by a back wall and at the opposite side by a rotational pressure disc configured to engage with a pouch provided in the slot, characterised in that the pressure disc comprises distinct protrusions on its surface facing the slot, wherein the distinct protrusions are provided on a continuous segment of the disc extending over maximally 5/4 p radians and that a continuous segment of the disc of at least 3/4 p radians is free of protrusions.

The protrusions are preferably configured as radial rims extending from the surface of the disc. More preferably these protrusions are configured as wheels or series of wheels with their axis along radial lines in the disc, the wheels partially protruding from the surface of the disc.

The back wall of the infusion chamber preferably comprises a design of several channels extending over it surface directed to the slot. The device preferably comprises a tap valve arranged downstream of the infusion chamber and a valve arranged upstream the infusion chamber. In such preferred embodiment it is preferred that the valves upstream and downstream the infusion chamber are closed when subjecting the flavoured material to subsequent pressure cycles.

The device preferably comprises a tap font wherein the infusion chamber is provided.

The slot configured to house pouches with flavour ingredients is preferably dimensioned to insert pouches containing an amount of flavoured ingredients for infusing an amount of beverage for a single serve tapping cycle only.

The present invention also concerns a method of infusing a beverage with flavoured materials, the method comprising applying a mechanical pressure on flavoured ingredients whilst in contact with a liquid to be infused, wherein at a specific spot A in the pressure chamber, the mechanical pressure is applied in cycles, each cycle comprising maximally 5/8th of the cycle time with distinct pressure application times at a pressure Pi, followed by a continuous stretch of at least 3/8th of the cycle time of mechanical pressure at a level Po, Pi being larger than P ₀ .

Brief Description of the Appended Figures

Embodiments of the invention will now be described, purely by way of example, with reference to the accompanying drawings, in which:

Figures 14 shows a container or pouch according to an embodiment;

Figure 1 and 2 show a device according to the present invention in, respectively, a closed and open position;

Figures 3 to 5 show the engagement and operation of a part of the device of figures 1 and 2 with a pouch;

Figures 6 to 8 show the operation of the device of figures 2 and 3 to allow beverage flow and engage with an inlet of the pouch of figure 1; Figures 9 to 12 show the operation of the device of figures 2 and 3 on a hop containing compartment of the pouch of figure 1 ;

Figures 13a to 13g show the overall operating steps of the device of figures 1 and

2;

Figures 14 shows a container or pouch that can be used in a device according to the present invention;

Figures 15 to 18 show further embodiments of the invention.

Detailed Description of Embodiments of the invention

Figure 1 shows a device 500 according to the present invention for infusion of a beverage. The device comprises a beverage stand or font 510, which functions as both a beverage intake and a mount 510 for mounting the device 500, for example on a bar top. A dispense handle 520 is arranged at the top of the device 500 to activate dispense of the beverage out of the device 500 via a nozzle 530. The device 500 comprises a body 540 to which the handle 520 and nozzle 530 are attached. Not shown is a cooling fluid flow in the device which cools the beverage up until the point of dispense.

Figure 2 shows the body 540 in an open position. The body comprises a door 542 and main section 544. The door 542 is hinged along one vertical side and opens to allow access to a slot or cavity 550 - defined by the door and by a back wall that is part of the main section 544 - into which a pouch 100 containing flavoured material can be placed. Also mounted on the door 542 is a rotatable pressure disc with rotatable rollers or series of rotatable rollers 560 mounted thereon. The rollers 560 are mounted with their axis along radial lines on the disc such that the rollers each roll around their axis along a circular path around the centre of rotation of the rotational disc when this is rotating. The pressure disc itself is mounted in a plane which is substantially parallel to an elongate dimension of the pouch 100 and parallel to the back wall of the cavity when the door 542 is closed and protrude from the pressure disc into the slot or cavity 550.

In accordance with the present invention, the pressure disc comprises distinct protrusions on its surface facing the slot, in this case in the form as rollers, wherein the distinct protrusions are provided on a continuous segment of the disc extending over maximally 5/4 n, in this case in radians and that a continuous segment of the disc of at least 3/4 p radians, in this case in, is free of protrusions.

As show in Figure 3, the pouch 100 is placed in the slot 550. The door 542 is then closed . As shown in Figure 4, this brings the rollers 560 into contact with a compartment 130 of the pouch 100 and presses the hops 140 within the compartment 130 against a section of the main section of the body 544 which is flat and provides a compression surface 570. In the present embodiment, the compression surface 570 is transparent, and allows the compartment 130 and the hops 140 to be seen from outside the body 540. The hops 140 are contained within the compartment 130 but are compressed and squeezed between the rollers 560 and the compression surface 570. At the same time, as the door 542 is closed, two halves of a pinch valve 580 (582 and 584) are pushed together to squeeze the pouch 100 between them below the compartment 130. The two parts of the pinch valve 582, 584 close the lower part of the pouch 100 and prevent fluid flow from one side of the pinch valve 580 to the other.

As shown in Figure 5, the pinch valve parts 582, 584 can be withdrawn while the door 542 is still closed and pressure is still applied on the hops 140 between the rollers 560 and the compression surface 570. In this way, the lower part of the pouch 100 is opened so that fluid can flow from above to below the pinch valve 580 within the pouch 100.

Figures 6, 7 and 9 show the operation of the dispense hand le 520 and how this activates the device 500. The device handle 520 is a double action handle in that is both controls beverage flow, and also controls engagement of a nozzle 527 with the inlet of a pouch 100. The device hand le 520 comprises a cam 521 which engages with a valve actuator 522 as the hand le is rotated about a pivot point 523. The cam 521 comprises two cam surfaces 524 and 525. The inner cam surface engages with the valve actuator 522, while the outer valve surface engages with a valve shuttle. Figure 6 also shows the cooling voids 590, which allow cooling fluid to be pumped around the dispense main section 544 and cool the beverage up until the point it is dispensed from the nozzle 527.

As shown in figure 7, as the external cam surface 524 rotates, driven by a motor, about pivot point 523, it engages with the outer cam surface 525, which, as it rotates, engages with the valve shuttle 526 and on further rotation of the handle 520 the valve shuttle 526 is depressed. Depression of the valve shuttle 526 away from the handle 520 causes the nozzle sealing tip 527 to lower and engage with a correspondingly frustoconically shaped portion on the inlet of the pouch 100. Once the valve shuttle 526 has been lowered, against a biasing force provided by a shuttle spring 529 the valve actuator 522 engages with the internal cam surface 524 which causes the valve actuator 522 to be raised relative to the valve shuttle 526. This causes the valve 528 within the valve shuttle 526 to be raised relative to the valve shuttle 526 itself and allow beverage to pour through the valve 528 into the nozzle 527 and thus into the pouch 100. In the present embodiment, rotating the handle 520 about the pivot point 523 by 45° is sufficient to cause movement of the shuttle

526 and engagement of the nozzle 527 with the pouch 100.

Further rotation, as shown in Figure 8, to 90° causes the valve actuator to be raised relative to the valve actuator 522 to be raised relative to the valve shuttle 526 causing the valve seal 528 to open. The relative movement of the valve shuttle 526 and valve actuator 522 is caused by a divergence of the inner and outer curved cam surfaces 524, 525 as rotation of the handle is increased, thus forcing relative movement of the actuator 522 away from the main part of the shuttle 526. The relative movement of the valve actuator 522 and shuttle 526 is countered by a force from a biasing valve spring 529', which biases the valve 528 closed.

Figures 9 through to 12 show the operation of the rollers 560. In stage 1 the pouch 100 is loaded into the cavity 550 within the body 540 of the device 500 as shown in Figures 3 to 5. As the handle 520, shown in Figures 1 and 2, is depressed, the nozzle

527 is lowered so as to seal with the inlet 110 of the pouch 100, as discussed above. As the door 542 of the device 500 is closed, the pinch valve 580, in particular the clamps 582, 584 are closed, preventing any fluid flow from the pouch 100 through the outlet 120. As the handle is rotated, as described above, the nozzle 527 is moved into sealed engagement with the pouch inlet 110 and then beverage flow is begun. Once the beverage reaches a predetermined point within the pouch 100, the dispensing is stopped, as the internal compartment 130, which is filled with hops 140, is saturated with beverage as the pinch valve 580 is closed preventing the beverage from exiting the pouch 100. In an alternative embodiment, the pour is controlled and stopped automatically after a preset volume of beer has been dispensed. In such embodiments, a separate beer dispense handle, for use by the bar staff, may be removed, and an operation switch or switches may be instead provided to activate some or all of the beer dispense, stop, activation of the rollers, opening of the lower valve and further beer dispense without individual input from the bar staff or other user. By some or all of: controlling the beer flow, sealing the system, stopping flow while the compression occurs and then reopening the lower valve, as well as controlling the flow rate of the beer through the container during the flush flow, the agitation of the beer, pressure changes and consequential foam head on the dispensed beer can be controlled as desired.

As shown in Figure 11, the rotatable pressure disc and thereby the rollers 560 are then rotated for a predetermined period with the pinch valve 580 closed and no beverage entering from the nozzle 527. With each convolution of the pressure disc, a pressure cycles is applied on (a specific spot A of the pouch filled with )the flavoured material whilst in contact with a liquid to be infused, wherein, in accordance with the present invention each cycle comprises a sequence of consecutive pressure applications separated in time by an interval ti of reduced pressure application (this is when the segment of the pressure disc comprising the rollers passes the specific spot A), followed by a continuous period of reduced pressure application during a time interval t ₂ (this is when the segment of the pressure disc free of protrusions passes specific spot A), wherein is t ₂ is larger than ti (in this case t ₂ is about 2,5 to 3 times larger than ti in case the pressure disc is rotated at continuous speed, whereas in alternative embodiments of the invention t ₂ may be between 2 and 4 times larger than ti).

As the alternating pressure is placed on the hops 140, the hop oils are released into the beverage. In the present embodiment, by using a predetermined amount of hop material, consistency and repeatability are ensured to give a consistent flavouring. In the present embodiment, as the pouch is filled and the rotor is rotated, air and excess foam can be vented to the drip tray through the breather hole 170. Alternatively, the breather hole may vent to a separate drip tray. However, in other embodiments, this step is omitted and no breather hole is provided.

As shown in Figure 12, once the rotation of the pressure disc in complete, the lower pinch valve 580 is opened and the handle is rotated once more in order to resume beverage flow which flushes through the pouch 100 contents and delivers the beverage to a glass or other container (not shown) below the pouch outlet 120. Figures 13a through to g show the operation of the device. In figure 13a, a glass 600 is placed below the body 540 of the device. In 13b, the door 542 is opened and a pouch 100 is placed in the cavity 550 between the door and the main body section 544. In figure 13c, the door 542 is closed, the handle 510 is engaged to engage the nozzle (not shown) and, as the handle 510 is pulled further as shown in figure 13d dispense beverage into the pouch 100.

As shown in figure 13e, once the beverage has reached a predetermined level (as visible through a window 532) the handle 510 is returned to the upright position. As shown in figure 13f, the pressure disc and rollers are activated by turning a lever 590 for a predetermined period, as described above. As shown in Figure 13g, the handle 510 is depressed once the rotors have been stopped by deactivating the leaver 590, the outlet pinch valves 580 are opened and beer flows through the pouch and into the glass 600, until the glass 600 is full and the handle 510 is returned to its upright position.

Figure 14 shows a container or pouch 100 according to a first embodiment. The pouch 100 has an inlet 110 at a top region thereof and an outlet 120 at an opposing bottom region. Inside the pouch a compartment 130 is provided, inside which hops 140 are enclosed. Around the compartment is a circulation gap 150. The pouch 100 has a transparent region 160 allowing the compartment 130 to be viewed therethrough. A breather hole 170 is provided at the top of the pouch 100 to allow fluid communication from the inside of the pouch 100, in particular to allow gas inside the pouch 100 to escape.

The main body of the pouch 100 is formed from printed laminate sheets of polyethylene and nylon. The main body is made from two such sheets of material which are heat sealed to one another along their long edges. In the present embodiment the sheets are 140pm thick. They are impermeable to liquid so that they can, if the outlet 120 is closed, retain liquid beverage within the pouch 100. Part 160 of the pouch 100, corresponding to the position of the compartment 130, is transparent so that the compartment 130 and hops 140 inside the compartment 130 are visible through the pouch 100. Such a transparent region may be formed on one or both sides of the pouch 100. Alternatively, the whole of both sides of the pouch may be formed from transparent material. The inlet 110 and outlet 120 are formed in high density polyethylene blocks which are mounted between the two sheets in their short edges and similarly heat sealed into position to seal the pouch 100. The inlet 110 and outlet 120 are formed integrally with the respective blocks. In the present embodiment, the breather hole 170 is formed in the same block as the inlet 110. The breather hole has a diameter or around 0.5mm. The breather hole 170, in the present embodiment, is not straight, but has a bend therein to channel any escaping excess gas and/or beverage as desired.

The inlet 110 has a frustoconical internal profile in longitudinal section to its open end, which allows the end of a delivery tube, discussed below, to engage with and seal against the inlet, while being partially received within the inlet 110.

The compartment 130 is formed from oriented polypropylene, which is perforated and has around 160 holes per square inch, 25 holes per cm<2>, each hole having a size, or maximum dimension, of around 1 mm. Other dimensions may also be used, as long as the hops 140 are retained within the compartment 130 while allowing infusion of the beverage into the compartment 130 and allowing the hop oils and beverage out of the compartment 130. The material of the compartment 130 is around 20-30mhi thick, to maintain flexibility while ensuring robustness.

The compartment 130 is held in position within the pouch 100 relative to the pouch 100 itself. This is achieved in the present embodiment by a diagonal heat seal across regions close to or at the corners of the pouch 100 at the outlet 120 end, which capture two corners of the compartment 130 to hold it in place in the pouch 100. In the present embodiment the compartment 130 dimensions are approximately 50mm by 50mm, and square. The compartment 130 is formed by folding a 100mm by 50mm enclosure in half, so that it is folded upon itself. This ensures tight packing of the hops 140 within the compartment 130. The pouch 100 is approximately 155mm from inlet to outlet, and 80mm wide, which, when the heat seals along the long sides are taken into account, provides two channels approximately 5-10mm wide, one on each side of the compartment 130, which is mounted symmetrically relative to the long sides of the pouch 100. These allow beverage in the pouch 100 to circulate around the compartment 130 to assist in filling of the pouch 100. The compartment does not extend all the way to the outlet end of the pouch 100. A gap is provided between the outlet 120 and the compartment 130 at which point the pouch 100 can be pinched from outside the pouch 100 to push the two laminate sheets together and prevent beverage flow from the interior of the pouch 100 in the region of the compartment 130 out of the outlet 120. A space is formed inside the pouch 100 between the compartment 130 and the inlet 1 10. This allows a volume of beverage to collect in the pouch 100 between the compartment 130 and inlet 110.

The pouch preferably holds an amount of flavoured material such as hops sufficient to infuse one single serve of infused beverage. Wherein a single serve is defined as an amount of beverage that is sold/dispensed for consumption by one person, such as 50cl, a pint, 33d, 25cl, 20cl, 12cl or even less.

In an alternative embodiment, the pouch material may be a thermoformed sheet to improve flow paths. The sheet material may be other laminates or may be a single layer of material. While in the present embodiment the inlet 110 is shown at the top of the pouch 100, in other embodiments, it may be positioned in a different part of the pouch, so long as the beverage can enter the inside of the pouch and can enter inside the compartment to infuse with beverage before exiting through the outlet 120. Rather than being integral with the blocks at the top and bottom of the pouch 100, the inlet and/or outlet could be mounted within an o-ring or gasket etc. The inlet and/or outlet could instead of HDPE be made from low or medium density polyethylene for example. The compartment could be formed from woven, netting, or non-woven material.

In an alternative embodiment, instead of providing a rigid outlet, the base of the pouch may be severable from the main body in order to open the outlet and allow beverage to flow out from inside the pouch. Alternatively, the outlet may be formed from a non-rigid material to allow the outlet to be pinched closed, rather than the pouch. As a further alternative, there may be a valve built into the pouch, for example into the outlet, which can be opened as desired to allow egress of the beverage from the pouch. In the embodiment described above, the inlet and outlet are not sealed, but allow communication into and out of the interior space of the pouch. Secondary packaging (not shown) is used to maintain the freshness of the hops. In alternative embodiments, the inlet and outlet may both be initially sealed prior to use and no separate secondary packaging may be required.

The breather hole, rather than being placed in the block could, for example, be formed from a small hole in the flexible material of the pouch itself, or could be omitted altogether. In other alternative embodiments, the compartment may be formed from two filters, each extending across the pouch to form two separated divides between the inlet and outlet, the area between the two forming the compartment into which hops can be placed . This provides only one layer of material covering the hops, so aiding flexibility of the pouch, while retaining the hops within a compartment within the pouch and allowing them to flavour the beverage.

Where an integral separate compartment is formed, the shape need not be square, but could be rectangular, circular or the like. The compartment could be held in place in the interior of the pouch by extending across the entire pouch interior and being trapped between the edges of the sheets of material as they are heat sealed, or strands or flanges of material from the compartment may extend away from the compartment itself to be held captive between the seal between the two sheets of material. As a further alternative, the compartment may be held captive only at one edge of the interior of the pouch, providing a channel giving a circulation gap on the other side into which beverage can flow. The compartment may be gusseted, for example along the edge closest to the inlet.

In further alternative embodiments, the compartment may be formed by either one or two filters dividing the container into separate regions, one such region defining the compartment.

Compression of the hops

In accordance with the present invention, the hops are alternately compressed and released according to a specific returning pressure cycle. Alternatively, the amount of compression applied to the hops can be varied. In the present embodiment the compression head is a set of rollers 560 radially positioned about a primary access. The primary access is, when the door 542 is closed, perpendicular to an elongate plane of the pouch 100. The rollers 560 are mounted on axes which are parallel to the elongate access of the pouch 100 and perpendicular to the primary access. In the present embodiment, there are three sets of rollers 560, which are positioned in three radially extending groups each positioned orthogonally to the adjacent pair on a segment of the pressure disc extending over maximally 5/4 p, and in this case about 1 p radians. Whereas a remainder continuous segment of the disc extending over at least 3/4 p radians, in this case about 1 p, is free of protrusions such as those created by the rollers. In the present embodiment, a central gap is placed aligned with the primary axis, which is the axis of rotation of the pressure disc. However, in other embodiments, the gap may be filled or partially filled . In other embodiments, rather than the rollers being contiguous, they may be spaced apart radially to provide a gap between rollers as they rotate. The radial positioning of the gaps may be alternated with positioning of rollers on adjacent groups of rollers. It is important that the hop glands are generally not sheared, but are only compressed in order to release the hop oils from the hop glands without damage to other cellulosic materials of the hops. Each hop is compressed, either by rotation of the rotors or by reciprocating compressive forces. This also enhances mixing of the beverage to be flavoured with the flavouring released from the hops and speeds wetting of the hops to increase flavour transfer.

It has been observed that by providing a compression and relaxation comprising at least one extended relaxation next to a period of shorter alterations of compression and relaxation, infusion times can be limited. Especially when the protrusions (rollers) on the pressure disc are extending radially, a liquid pumping effect is created in the infusion chamber upon rotation of the pressure disc, wherein during the extended relaxation liquid circulation is temporarily limited which is believed to enhance infusion.

By compression of the hops, the hop glands can be burst, ruptured or perforated to allow the hop oils and other flavours contained therein to be released without significant damage to the remaining general cellulosic material of the hops, so avoiding release of other undesired flavours. In the present embodiment, it is preferable that the hops are not significantly damaged before they are compressed in the pouch, ie that the hops are not powderised or pelletised, but are simply dried before being packaged. In that way, the volatile flavouring components which would otherwise have been lost are retained within the hops until they are compressed at the desired time.

Rotating the rollers provides alternate application and removal of pressure to the hops. The pressure is sufficient to squash the glands of the hops and release the hop oils. However, the pressure is not sufficient to break down the cellulose fibres or other cellulosic material of the hops. In the present embodiment, the rollers are rotated in one direction only for a pre-set period of time of 30 seconds. Alternatively, the rollers could be rotated in opposing directions alternately or any other combination of rotations could be provided. In addition or alternative to rotation, the rollers could also be moved backwards and forwards in a reciprocating along the primary access to further change and modulate the pressure applied to the hops. Rollers providing translational movement perpendicular to the primary axis could also be provided. If only reciprocating motion was used, then the pressure application means would not need to be rollers, but could be fixed protrusions, indentations or combinations of the two, or could be complementary flat surfaces.

Figure 15 shows a container or pouch 100a according to a further embodiment of the invention. The pouch 100a, includes an inlet 110a at the top, in the same form as discussed above, and an outlet 120a at the bottom. A compartment 130a is provided within the pouch 100a. As with previously discussed embodiments, the compartment or bag 130a contains hops 140a. The pouch is formed from two sheets of plastics (although other flexible impermeable materials would also be appropriate) which in the present embodiment are heat sealed along their edges with the inlet 110a sealed into the pouch 100a as it is formed, to form an internal space in the pouch, into which the compartment or bag 130a is placed. The triangular bottom of the pouch 100a, at the opposite end to the inlet 110a is left open at its frustoconical end, thus forming the outlet 120a. Two locating joins 125a are provided, in the present embodiment, by melting the plastic material of the two sheets of the pouch 100a together at two specific locations. These joins 125a provide location for the compartment 130a. In manufacture, the sides and bottom of the pouch 100a are formed before the top is closed with the inlet 110a therein. The bag 130a is dropped into the pouch 100a, and the locating joins 125a position the bag 130a into roughly the correct position within the pouch 100, before the inlet 1 10a is then heat sealed between the sheets of material of the pouch 100a.

The pouch 100a can be used with the devices described above instead of the pouch of figure 14. When the pouch 100a is filled with beverage, the two sheets of material separate. However, the joins 125a hold the bag 130a in position, even though the bag 130a is not connected or attached to the pouch 100a in any way. The joins hold the bag 130a in the position required against gravity for the device compression means to act on the hops 140a inside the bag 130a. Further, the joins 125a cause the sheets to form a funnel region 135a from the bag 130a to the outlet 120a, thus controlling the flow of beverage out of the pouch 100a and reducing foaming of the beverage during dispense.

Figure 16 shows an alternative device 500', which is similar to described above with reference to Figures 1 to 13, and only changes to the device will be described here. The device 500' can make use of the pouches as described with reference to Figure 14 or Figure 15. The device of Figure 16 includes two rods 560', which are formed protruding from a pressure disc 561 The arrangement and orientation of rods on the disc is the same as the rollers of the earlier embodiment. However, the rods 560' and disc 561' together form alternating protruding and recessed portions 562' as the pressure disc 561' rotates about an axis perpendicular to the axes of the rods 560' and the pressure disc 561'. In addition, the compression surface or back wall 570' of the main body of the device, although in the same arrangement as described above, is not flat, but has a regular grid of square lands 571' which are formed by a grid of grooves 572', in the present embodiment in the form of straight vertical and horizontal lines running across the compression surface 570'. These help to agitate the hops in a pouch when placed in the cavity 550'. Clearly such back wall 570' can also be applied in the embodiment of Figures 1 to 13.

In the present embodiment, as shown in Figures 17a and 17b, the operation of the device is controlled by a dispense handle 520' and a lever 590'. The leaver 590' is moveable from an open position, in which the door 542' is open, and a closed position, in which the door 542' is locked in a closed position. Figures 18a to 18f show the operation of the device 500'. Figure 18a shows an initial setting of the device 500'. The lever (not shown in this figure) is in the open position. The door 542' is closed. A pouch 100a is place inside the cavity 550'. The disc 561 ' is spaced from the pouch 100a. The handle 520' is in an inactive position.

Figure 18b shows the rotation of the lever 590' which moves the disc 561' and rods 560' into engagement with the pouch 100a, compressing it between the disc 561' and the compression surface 570'. At the same time, a pinch seal 580' is brought into engagement with the lower part of the pouch 100a and locked in position, in the region of the outlet of the pouch 100a, which closes the outlet of the pouch 100a, preventing beverage from flowing from the outlet. Additionally, a locking ring 595' engages with the engaged head behind the disc 561' and prevents the disc 561 ' from retracting away from the compression surface 570'.

Figure 18c and 18d show the next stage of operation of the device 500'. The handle 520' is moved to a first active position, which opens the beverage flow in a similar way to described above, and will therefore not be discussed in detail again. The pouch 100a is filled with beverage. An electromechanical valve and flow meter are provided at the nozzle 527', to control the volume of beverage introduced into the pouch 100a. At the same time, the disc 561 ' is rotated about an axis substantially perpendicular to the compression surface 570' and the rods 560' rotate about that axis against the compression surface 570', alternately compressing and releasing the hops in the bag of the pouch 100a, as the rods 560' pass over each region of the bag. In other embodiments, the pouch can be filled first and then the disc 561 ' can be operated. The grooves of the compression surface 570' allow compression of the hops, while reducing or avoiding damage to the cellulosic material of the hops, as the flavouring is extracted from the hop glands. As shown in Figure 18e, after a predetermined time for rotation of the rods 560' on the disc 561', the disc 561 ' is retracted as the locking ring 595' is disengaged. This increases the space in the cavity 550', and allows the beverage in the pouch 100a to settle. Figure 18f shows the next stage of operation. The handle 520' is rotated to a second active position. In the present embodiment, this also involves an axial pull of the handle 520' to provide a "stop" between the first and second active positions of the handle 520' by rotation alone. The movement of the handle 520' to the second active position pushes a ring lock rod 596' down to disengage the pinch seal 580'. The electromenchanical valve then reopens to cause beverage flow to recommence and the beverage is dispensed from the pouch 100a. In the present embodiment, an optional bypass flow 529' is also provided for the beverage, which does not flow through the pouch 100a. This may be of interest in order to increase the flow and/or dispense rate of the beverage, or to have beverage flowing while the compression of the hops is occurring. It may also be used to dispense non flavoured beverage only if no pouch is placed in the cavity. The bypass flowpath 529' also contains a flow meter and electromechanical valve, so that both main and bypass flowpaths can be controlled electronically as desired. In alternative embodiments, the flow meter could be omitted, and the flow controlled by the operator or by a timer.

After the desired amount of beverage is dispensed, the handle 520' is returned to the inactive position, and flow stops. The lever 590' is rotated to the open position which unlocks the door 542' allowing the pouch 100a to be removed, and resets the positioning of the disc 561 ' in the door 542'.

The present invention has been described purely by way of example and various additions, modifications and omissions can be made to the embodiments hereinbefore described without departing from the scope and spirit of the invention. The terms "comprise", "comprising", "comprises" and the like are intended to be construed, unless the context clearly requires otherwise, in an inclusive sense, that is "including, but not limited to".