Patent Publication Number: US-2020277131-A1

Title: Single-serve formed soluble coffee product

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a continuation in part application of U.S. patent application Ser. No. 16/156,970, filed on Oct. 10, 2018, which is a continuation in part application of U.S. patent application Ser. No. 16/040,491, filed on Jul. 19, 2018, which is a continuation-in-part of U.S. patent application Ser. No. 15/922,774, filed Mar. 15, 2018, which are incorporated by reference herein in their entirety. 
    
    
     STATEMENT RE: FEDERALLY SPONSORED RESEARCH/DEVELOPMENT 
     Not Applicable 
     BACKGROUND 
     Many people enjoy drinking coffee as part of a daily routine. However, preparing coffee is time-consuming and can be an inefficient use of time and energy (including electrical energy) when only a single cup is to be prepared. Meanwhile, coffee makers that are designed to prepare a single cup of coffee using a single-serve ground coffee container (e.g. a Keurig® K-Cup® pod) produce an enormous amount of waste that is harmful to the environment. The result of single use K-Cup type plastic pods is that the planet is literally being destroyed. Tens of billions of plastic pods end up in landfills annually. If the discarded plastic pods are placed end-to-end, they would circle the globe 12 times! This means that the waste problem is growing and will grow as more companies and unless mitigated will continue to cause problems exponentially for our planet. 
     BRIEF SUMMARY 
     The present disclosure contemplates various systems and methods for preparing an individual serving of coffee. By way of example in non-limitation, a liquid coffee concentrate may be disposed within a container (i.e., pod). The container may be fabricated from a plastic material or a food grade biodegradable paper. With the pod being sized and configured to be insertable into a single serve coffee maker such a Keurig, the waste (i.e., plastic housing) coffee pod is minimal or less than that of a traditional Keurig coffee pod because less volume of liquid coffee concentrate is required to make a single cup of coffee compared to the volume required to brew coffee from coffee grinds as is the case with the Keurig pods, and thus, the coffee pod with the liquid coffee concentrate can be smaller and produce less waste. As will be discussed herein, because the coffee pod with the liquid coffee concentrate is smaller compared to the Keurig coffee pod, an adapter may be used to allow the smaller sized coffee pod with the liquid coffee concentrate to be used within a traditional single serve coffee maker such as a Keurig. 
     Alternatively, it is also contemplated that in lieu of a coffee pod with a liquid coffee concentrate, a thermally reduced, solidified and dehydrated coffee product can be inserted into the adapter or holder where the coffee pod would normally sit. When the hot water is running through the single serve coffee maker, the hot water dissolves the dissolvable coffee product first to brew the coffee. A first portion of the volume of the hot water dissolves the dissolvable coffee product. However, a later second portion of the volume of the hot water may sanitize and clean the interior surfaces of the holder or adapter so that the user does not have to clean the holder or adapter or remove any remaining portion of the coffee product from the single serve coffee maker. This as a level of convenience to the user, which has not been previously achieved by the traditional single serve coffee makers. 
     More particularly, an amount of liquid coffee concentrate to prepare an individual serving of coffee is packaged in a sealed food grade paper container. Unlike single-serve ground coffee containers like Keurig® K-Cup® pods, the sealed food grade paper container of liquid coffee concentrate does not need to contain a filter since the process of preparing coffee from a liquid coffee concentrate involves no brewing and produces no used coffee grounds. Due to the absence of a filter and the concentrated nature of liquid coffee concentrate, the sealed food grade paper container of liquid coffee concentrate can be very small, for example, sized to contain about 5-10 mL of liquid coffee concentrate. A single sealed food grade paper container of liquid coffee concentrate can be used to prepare a serving of coffee using an existing coffee maker (e.g. a Keurig® coffee maker) designed for single-serve ground coffee containers (e.g. Keurig® K-Cup® pods). An adapter may be provided for receiving the sealed food grade paper container of liquid coffee concentrate and positioning the sealed food grade paper container in the coffee maker. When the coffee maker is operated, an upper portion of the sealed food grade paper container may be pierced by a needle of the coffee maker to allow heated water to flow into the sealed food grade paper container. A lower portion of the sealed food grade paper container may be pierced by a needle of the adapter or may be otherwise compromised to allow the combined liquid coffee concentrate and hot water to flow out of the sealed food grade paper container and into a user&#39;s coffee cup. 
     In accordance with one embodiment, there is a system for preparing an individual serving of coffee using a liquid coffee concentrate. The system includes a sealed food grade paper container containing an amount of liquid coffee concentrate for the preparation of an individual serving of coffee and a coffee maker operable to prepare a single serving of coffee from the liquid coffee concentrate contained in the sealed food grade paper container. The coffee maker includes a coffee maker recess for receiving the sealed food grade paper container, a first coffee maker needle for piercing an entrance hole in an upper portion of the sealed food grade paper container while the sealed food grade paper container is in the coffee maker recess, a water conduit by which water from a water source flows into the sealed food grade paper container through the entrance hole, and a heater for heating the water. 
     The system may include an adapter for receiving the sealed food grade paper container and positioning the sealed food grade paper container in the coffee maker recess, the coffee maker recess receiving the sealed food grade paper container while the sealed food grade paper container is in the adapter. The adapter may include an adapter recess for receiving the sealed food grade paper container, and an exterior sized to fit the coffee maker recess. The adapter may include an adapter needle for piercing an exit hole in a lower portion of the sealed food grade paper container when the sealed food grade paper container is pressed into the adapter recess by operation of a lid of the coffee maker being closed down on the sealed food grade paper container. A combination of the water and the liquid coffee concentrate may flow out of the sealed food grade paper container through the exit hole. 
     The sealed food grade paper container may include a shell having one or more holes in a lower portion thereof, and a coating that covers the one or more holes and melts when contacted by water that has been heated by the heater. A combination of the water and the liquid coffee concentrate may flow out of the sealed food grade paper container through the one or more holes. The shell may be made from a durable paper and the coating may be made from a waterproof wax, plastic, or parchment. 
     The coffee maker may include a second coffee maker needle for piercing an exit hole in a lower portion of the sealed food grade paper container when the sealed food grade paper container is pressed into the coffee maker recess by operation of a lid of the coffee maker being closed down on the sealed food grade paper container. A combination of the water and the liquid coffee concentrate may flow out of the sealed food grade paper container through the exit hole. 
     The sealed food grade paper container may contain about 5-10 mL of liquid coffee concentrate. 
     The sealed food grade paper container may have an exterior volume of less than 25 mL. 
     In accordance with another embodiment, there is a system for preparing an individual serving of coffee using a liquid coffee concentrate and a coffee maker having a coffee maker recess for receiving a single-serve ground coffee container. The system includes a sealed food grade paper container containing an amount of liquid coffee concentrate for the preparation of an individual serving of coffee, and an adapter for receiving the sealed food grade paper container and positioning the sealed food grade paper container in the coffee maker recess. The adapter includes an upper portion having an adapter recess for receiving the sealed food grade paper container, and an exterior sized to fit the coffee maker recess. 
     The adapter may include an adapter needle for piercing an exit hole in a lower portion of the sealed food grade paper container when the sealed food grade paper container is pressed into the adapter recess by operation of a lid of the coffee maker being closed down on the sealed food grade paper container. A combination of the liquid coffee concentrate and water from the coffee maker may flow out of the sealed food grade paper container through the exit hole. 
     The sealed food grade paper container may include a shell having one or more holes in a lower portion thereof, and a coating that covers the one or more holes and melts when contacted by water that has been heated by a heater of the coffee maker. A combination of the water and the liquid coffee concentrate may flow out of the sealed food grade paper container through the one or more holes. The shell may be made from a durable paper and the coating may be made from a waterproof wax, plastic, or parchment. 
     The sealed food grade paper container may contain about 5-10 mL of liquid coffee concentrate. 
     The sealed food grade paper container may have an exterior volume of less than 25 mL. 
     In accordance with another embodiment, there is a system for preparing an individual serving of coffee using a liquid coffee concentrate. The system includes a sealed food grade paper container, and liquid coffee concentrate inside the sealed food grade paper container in an amount for the preparation of an individual serving of coffee. 
     The sealed food grade paper container may include a shell having one or more holes in a lower portion thereof, and a coating that covers the one or more holes and melts when contacted by water that has been heated by a heater of a coffee maker. A combination of the water and the liquid coffee concentrate may flow out of the sealed food grade paper container through the one or more holes. The shell may be made from a durable paper and the coating may be made from a waterproof wax, plastic, or parchment. 
     The sealed food grade paper container may contain about 5-10 mL of liquid coffee concentrate. 
     The sealed food grade paper container may have an exterior volume of less than 25 mL. 
     Another aspect of the present disclosure contemplates systems and methods for preparing an individual serving of coffee using a formed (e.g. molded or otherwise given some shape on a scale larger than a particle or granule) soluble coffee product. A formed soluble coffee product is prepared in the shape of a wafer, ball, or other shape, including an amount of soluble coffee (i.e. instant coffee) to prepare an individual serving of coffee. The formed soluble coffee product is placed in a food grade paper container having one or more holes in a lower portion thereof, and the food grade paper container is placed in a coffee maker, such as an existing coffee maker (e.g. a Keurig® coffee maker) designed for single-serve ground coffee containers (e.g. Keurig® K-Cup® pods). A cap with an orifice may be provided that fits on the food grade paper container. When the coffee maker is operated, the orifice in the cap may receive a needle of the coffee maker to allow heated water to flow into the food grade paper container. As the heated water dissolves the formed soluble coffee product, the combined soluble coffee and hot water may flow out of the food grade paper container via the one or more holes and into a user&#39;s coffee cup. The process of preparing coffee from the formed soluble coffee product involves no brewing and produces no used coffee grounds, and the food grade paper container need not be pierced by a needle or otherwise compromised when dissolving the formed soluble coffee product. Therefore, the process produces no waste. Moreover, unlike single-serve ground coffee containers like Keurig® K-Cup® pods, the food grade paper container holding the formed soluble coffee product does not need to contain a filter (since the process of preparing coffee from soluble coffee involves no brewing and produces no used coffee grounds). Due to the absence of a filter and the concentrated nature of soluble coffee, the food grade paper container can be sized to receive more than one formed soluble coffee products and/or formed soluble flavor or creamer additive products, allowing the user to mix and match to suit his/her taste and desired coffee strength. 
     According to one embodiment, there is a system for preparing an individual serving of coffee. The system includes one or more formed soluble coffee products and a food grade paper container having one or more holes in a lower portion thereof, the one or more holes sized to prevent the one or more formed soluble coffee products from passing therethrough when the one or more formed soluble coffee products are placed in the food grade paper container. The system may further include a coffee maker operable to prepare a single serving of coffee from the one or more formed soluble coffee products, the coffee maker including a recess for receiving the food grade paper container, a water conduit by which water from a water source flows into the food grade paper container while the food grade paper container is in the recess, and a heater for heating the water. 
     Each of the formed soluble coffee products may have one or more protrusions arranged to produce a gap between adjacent formed soluble coffee products when at least two of the one or more formed soluble coffee products are stacked in the food grade paper container. 
     Each of the one or more formed soluble coffee products may have a dimension that completely covers the one or more holes when the one or more formed soluble coffee products are placed in the food grade paper container. 
     The food grade paper container may include one or more stoppers that extend laterally outward from the food grade paper container in an upper portion thereof, the one or more stoppers preventing the food grade paper container from falling into the recess of the coffee maker. The recess of the coffee maker may include an exit needle positioned to pierce single-serve ground coffee food grade paper container when a single-serve ground coffee food grade paper container is placed in the coffee maker, and the one or more stoppers may prevent the food grade paper container from being pierced by the exit needle. 
     The system may include a lid that fits on the food grade paper container and includes an orifice. The water conduit of the coffee maker may include an entrance needle that fits into the orifice of the cap. 
     The system may include one or more formed soluble flavor or creamer additive products. The one or more holes of the food grade paper container may be sized to prevent the one or more formed soluble flavor or creamer additive products from passing therethrough when the one or more formed soluble flavor or creamer additive products are placed in the food grade paper container. 
     According to another embodiment, there is a method of preparing an individual serving of coffee. The method includes placing one or more formed soluble coffee products in a food grade paper container having one or more holes in a lower portion thereof, the one or more holes sized to prevent the one or more formed soluble coffee products from passing therethrough when the one or more formed soluble coffee products are placed in the food grade paper container. The method may further include placing the food grade paper container in a recess of a coffee maker and operating the coffee maker to cause hot water to flow into the food grade paper container until the one or more formed soluble coffee products are completely dissolved. 
     Placing one or more formed soluble coffee products in the food grade paper container may include stacking at least two of the one or more formed soluble coffee products in the food grade paper container. Each of the formed soluble coffee products may have one or more protrusions arranged to produce a gap between adjacent formed soluble coffee products when the at least two formed soluble coffee products are stacked in the food grade paper container. 
     Each of the one or more formed soluble coffee products may have a dimension that completely covers the one or more holes when the one or more formed soluble coffee products are placed in the food grade paper container. 
     The food grade paper container may include one or more stoppers that extend laterally outward from the food grade paper container in an upper portion thereof, the one or more stoppers preventing the food grade paper container from falling into the recess of the coffee maker. 
     The method may include fitting a cap on the food grade paper container, the cap including an orifice, and inserting an entrance needle of the coffee maker into the orifice of the cap. Operating the coffee maker may cause the hot water to flow into the food grade paper container via the entrance needle. 
     The method may include dipping at least one of the one or more formed soluble coffee products in a flavor or creamer additive. 
     The method may include placing one or more formed soluble flavor or creamer additive products in the food grade paper container. The one or more holes of the food grade paper container may be sized to prevent the one or more formed soluble flavor or creamer additive products from passing therethrough when the one or more formed soluble flavor or creamer additive products are placed in the food grade paper container. 
     According to another embodiment, there is a method of manufacturing a formed soluble coffee product. The method includes pouring coffee into a mold, pouring a flavor or creamer additive into the mold, and thermally reducing, solidifying and dehydrating the combined coffee and additive while the coffee and additive are in the mold. 
     The method may include brewing the coffee from ground coffee beans. The method may include grinding roasted coffee beans to produce the ground coffee beans. The method may include roasting coffee beans to produce the roasted coffee beans. 
     The coffee may be a liquid coffee concentrate. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       These and other features and advantages of the various embodiments disclosed herein will be better understood with respect to the following description and drawings, in which like numbers refer to like parts throughout, and in which: 
         FIG. 1A  is a perspective view of a sealed food grade paper container of liquid coffee concentrate and an adapter according to an embodiment of the present disclosure; 
         FIG. 1B  is a side view of the sealed food grade paper container and the adapter; 
         FIG. 2  is a cross-sectional view of the sealed food grade paper container and the adapter; 
         FIG. 3  is a cross-sectional view of the sealed food grade paper container and the adapter with the sealed food grade paper container placed inside the adapter; 
         FIGS. 4A and 4B  are schematic representations of a coffee maker including cross-sectional views of the sealed food grade paper container placed inside the adapter with the adapter placed inside the coffee maker, with  FIG. 4A  showing the coffee maker in an open position and  FIG. 4B  showing the coffee maker in a closed position; 
         FIGS. 5A and 5B  are schematic representations of a coffee maker including cross-sectional views of a sealed food grade paper container placed inside an adapter with the adapter placed inside the coffee maker according to another embodiment of the present disclosure, with  FIG. 5A  showing the coffee maker in an open position and  FIG. 5B  showing the coffee maker in a closed position; 
         FIGS. 6A and 6B  are schematic representations of a coffee maker including cross-sectional views of a sealed food grade paper container placed inside an adapter with the adapter placed inside the coffee maker according to another embodiment of the present disclosure, with  FIG. 6A  showing the coffee maker in an open position and  FIG. 6B  showing the coffee maker in a closed position; 
         FIGS. 7A and 7B  are schematic representations of a coffee maker including cross-sectional views of a sealed food grade paper container placed inside an adapter with the adapter placed inside the coffee maker according to another embodiment of the present disclosure, with  FIG. 7A  showing the coffee maker in an open position and  FIG. 7B  showing the coffee maker in a closed position; 
         FIGS. 8A and 8B  are schematic representations of a coffee maker including cross-sectional views of the sealed food grade paper container of  FIGS. 1A-4B  placed inside the coffee maker without an adapter, with  FIG. 8A  showing the coffee maker in an open position and  FIG. 8B  showing the coffee maker in a closed position; 
         FIGS. 9A and 9B  are schematic representations of the coffee maker of  FIGS. 4A-7B , including cross-sectional views of a reusable food grade paper container placed inside the coffee maker without an adapter, with  FIG. 9A  showing the coffee maker in an open position and  FIG. 9B  showing the coffee maker in a closed position; 
         FIGS. 10A and 10B  are schematic representations of the coffee maker of  FIGS. 4A-7B, 9A, and 9B  including cross-sectional views of another reusable food grade paper container placed inside the coffee maker without an adapter, with  FIG. 10A  showing the coffee maker in an open position and  FIG. 10B  showing the coffee maker in a closed position; 
         FIGS. 11A, 11B, and 11C  are perspective, side, and top views, respectively, of a food grade paper container for holding a formed soluble coffee product according to an embodiment of the present disclosure; 
         FIGS. 12A and 12B  are side and top views, respectively, of a cap that fits on the food grade paper container of  FIGS. 11A, 11B, and 11C ; 
         FIGS. 13A, 13B, and 13C  are perspective views of a coffee maker with the food grade paper container of  FIGS. 11A, 11B, and 11C  placed in a recess thereof, showing, in sequence, the food grade paper container placed in the coffee maker, a formed soluble coffee product placed in the food grade paper container, and the cap placed on the food grade paper container, respectively; 
         FIGS. 14A and 14B  are schematic representations of the coffee maker of  FIGS. 13A, 13B, and 13C  including cross-sectional views of the food grade paper container placed inside the coffee maker with the formed soluble coffee product(s) and/or additive product(s) placed inside the food grade paper container and the cap on the food grade paper container, with  FIG. 14A  showing the coffee maker in an open position and  FIG. 14B  showing the coffee maker in a closed position; 
         FIG. 15  is a side view of a single formed soluble coffee product; 
         FIG. 16  is a side view of a variant of the food grade paper container of  FIGS. 11A, 11B, and 11C ; 
         FIG. 17  is a cross-sectional view of another variant of the food grade paper container of  FIGS. 11A, 11B, and 11C ; 
         FIG. 18  is a perspective view of a coffee maker according to an embodiment of the present disclosure, together with formed soluble coffee products to be used with the coffee maker; 
         FIG. 19  is a schematic view of the coffee maker of  FIG. 18 ; 
         FIG. 20  is a cross-sectional view of a variant of the food grade paper container of  FIGS. 11A, 11B, and 11C  that may be integrally disposed within the coffee maker of  FIG. 18 ; and 
         FIG. 21  is a cross-sectional view of a variant of the food grade paper container of  FIG. 17  that may be integrally disposed within the coffee maker of  FIG. 18 ; 
         FIG. 22  illustrates a flow chart for thermally reducing, solidifying and dehydrating liquid coffee concentrate to form a formed soluble coffee product; 
         FIG. 23  is a perspective view of a first embodiment of a mold having cavities that give shape to the formed soluble coffee product; 
         FIG. 24  illustrates the first embodiment of the mold and it being flexible to remove or attach two halves of the first embodiment of the mold; 
         FIG. 25  illustrates a step of filling cavities of the mold shown in  FIG. 23 ; 
         FIG. 26  illustrates a step of inserting a stick into the liquid coffee concentrate in the mold shown in  FIG. 25 ; 
         FIG. 27  is a perspective view of a second embodiment of the mold having cavities that give shape to the formed soluble coffee product; 
         FIG. 28  illustrates a frozen liquid coffee concentrate before a process of thermally reducing, solidifying and dehydrating and after removal of a part of the mold shown in  FIG. 23 ; 
         FIG. 29  illustrates a frozen liquid coffee concentrate before a process of thermally reducing, solidifying and dehydrating and after removal of a part of the mold shown in  FIG. 27 ; 
         FIG. 30  illustrates a plurality of frozen liquid coffee concentrate laid in a silicone tray having cavities that correspond to the shape of the frozen liquid coffee concentrate; 
         FIG. 31  illustrates a machine for thermally reducing, solidifying and dehydrating the plurality of frozen liquid coffee concentrate; 
         FIG. 32  illustrates a cross sectional view of a thermally reduced, solidified and dehydrated formed soluble coffee product; 
         FIG. 33  is a cross sectional view of a hygroscopic coffee core and a hard hydrophobic outer peripheral portion covering an entire surface area of the hygroscopic coffee core; 
         FIG. 34  is a pile of coffee grind; 
         FIG. 35  illustrates liquid coffee in a container; 
         FIG. 36  illustrates the liquid coffee shown in  FIG. 35  after it has been reduced (i.e., water content removed therefrom) with a coffee core ready to be submersed therein; 
         FIG. 37  illustrates atomized reduced liquid coffee for coating an exterior surface of the coffee core; 
         FIG. 38  illustrates an exterior surface of the coffee core being exposed to steam from water to form a hard outer shell; 
         FIG. 39  illustrates a size comparison between thermally reduced, solidified and dehydrated formed soluble coffee product on a stick and a plurality of coffee pods for a single serve coffee machine (e.g., Keurig); 
         FIG. 40  illustrates a size comparison between thermally reduced, solidified and dehydrated formed soluble coffee product without the stick and a plurality of coffee pods for a single serve coffee machine (e.g., Keurig). 
     
    
    
     DETAILED DESCRIPTION 
     The present disclosure encompasses various embodiments of systems and methods for preparing an individual serving of coffee using a liquid coffee concentrate. A person wishing to make a single serving of coffee takes a sealed food grade paper container  10  of liquid coffee concentrate  20  and places it in a coffee maker  50 . The sealed food grade paper container  10  of liquid coffee concentrate  20  may be very small (e.g. sized to contain about 5-10 mL of liquid coffee concentrate) in comparison to single-serve ground coffee containers like Keurig® K-Cup® pods or Nespresso® capsules. The coffee maker  50  may be a Keurig®, Nespresso® or other coffee maker that is designed to be used with single-serve ground coffee containers. The sealed food grade paper container  10  may be placed inside an adapter  30  that positions the sealed food grade paper container  10  in the coffee maker  50 . The person then closes the lid  58  of the coffee maker  50  down on the sealed food grade paper container  10 , causing a needle  66  of the coffee maker  50  to puncture an upper portion of the sealed food grade paper container  10  and allowing heated water to flow into the sealed food grade paper container  10  through the puncture hole. A needle  38  of the adapter  30  may puncture a bottom portion of the sealed food grade paper container  10 , or the sealed food grade paper container  10 A may be designed to burst open in the bottom portion when filled with hot water, allowing the combined liquid coffee concentrate  20  and heated water to flow down into the person&#39;s coffee cup. Afterward, the sealed food grade paper container  10 , which is now punctured or otherwise compromised, may be thrown away or recycled, depending on its material composition. In either case, little waste is produced because the sealed food grade paper container  10  needs no internal filter and may contain only the liquid coffee concentrate, making it much smaller than a single-serve ground coffee food grade paper container such as a Keurig® K-Cup® pod or a Nespresso® capsule. 
       FIGS. 1A, 1B, and 2  are a perspective view, a side view, and a cross-sectional view, respectively, of a sealed food grade paper container  10  of liquid coffee concentrate  20  and an adapter  30  according to an embodiment of the present disclosure. The sealed food grade paper container  10  may contain an amount of liquid coffee concentrate  20  for the preparation of an individual serving of coffee, e.g. 5-10 mL of liquid coffee concentrate  20 . The sealed food grade paper container  10  may have a generally cylindrical body  12  as shown with a protruding cap  14  that extends laterally outward relative to the body  12  (e.g. by 2-10 mm). When the sealed food grade paper container  10  is inserted into the adapter  30 , the body  12  may fit inside a recess  32  of the adapter  30  while the protruding cap  14  does not fit inside the recess  32 . In this way, the protruding cap  14  may prevent the sealed food grade paper container  10  from being inserted too far into the recess  32  and may provide a convenient handhold for a person removing the sealed food grade paper container  10  after it has been used. 
     The sealed food grade paper container  10  may be made of a recyclable or biodegradable material or combination of materials. For example, as shown in  FIG. 2 , the sealed food grade paper container  10  may include an exterior shell  16  made of a durable paper (e.g. lightweight cardboard) that is coated with an interior coating  18  such as a waterproof wax (e.g. paraffin wax), plastic (e.g. polyethylene), or parchment. For example, the body  12  and protruding cap  14  of the sealed food grade paper container  10  may be cut, rolled, and/or folded from a sheet of the exterior shell  16  and interior coating  18  materials. The durable paper may be durable enough to allow the exterior shell  16  to maintain its form while being handled in the ordinary usage of the sealed food grade paper container  10 . The body  12  and the protruding cap  14  may both include a portion of the exterior shell  16  and a portion of the interior coating  18 . The interior coating  18  may prevent the liquid coffee concentrate  20  from degrading the exterior shell  16 , thus allowing the exterior shell  16  to be made from a durable paper such as cardboard. In some cases, the interior coating  18  may not be as recyclable or biodegradable as the exterior shell  16  and may instead melt off the exterior shell  16  and into the coffee as the coffee is prepared from hot water mixing with the liquid coffee concentrate  20 . In such cases, the interior coating  18  may be made of a material that is harmless when ingested and does not appreciably affect the taste of the coffee. 
     As noted above, the sealed food grade paper container  10  may contain, for example, 5-10 mL of liquid coffee concentrate  20 . The overall capacity of the sealed food grade paper container  10  may be equal to the amount of liquid coffee concentrate  20  contained in the sealed food grade paper container  10 , or may be greater, with the remaining space filled with a quantity of air. The capacity of the sealed food grade paper container  10  may range from the minimum capacity needed to contain the desired amount of liquid coffee concentrate  20  (e.g. 5 mL, but may be lower depending on the concentration of the liquid coffee concentrate  20  and the desired strength of the coffee) up to a maximum capacity depending on the size of the coffee maker that the sealed food grade paper container  10  will be used with. For example, if the sealed food grade paper container  10  will be inserted in an adapter  30  inside a Keurig® coffee maker, a relatively large sealed food grade paper container  10  may have a capacity of around 40 mL. In the interest of minimizing the size of the sealed food grade paper container  10 , the capacity of the sealed food grade paper container  10  may be less than 20 mL, preferably less than 15 mL, more preferably less than 10 mL. 
     Accounting for the material(s) of the sealed food grade paper container  10  itself, the sealed food grade paper container  10  may have an exterior volume that is slightly greater than its capacity, where the exterior volume is defined as the total volume of liquid displaced when the sealed food grade paper container  10  is submerged in the liquid. Such exterior volume may similarly range between low values around 5 mL and relatively high values around 40 mL, with the exterior volume greater than the capacity of the sealed food grade paper container  10  by an amount defined by the volume displaced by the material(s) of the sealed food grade paper container  10 . For example, assuming the material(s) of the sealed food grade paper container  10  displace 5 mL, the exterior volume of the sealed food grade paper container  10  may be less than 25 mL, preferably less than 20 mL, more preferably less than 15 mL. 
     The recess  32  of the adapter  30  may be generally cylindrical to match the shape of the sealed food grade paper container  10  and may be wider (e.g. having a greater diameter) than the sealed food grade paper container  10 , except that the recess  32  may be narrower (e.g. having a smaller diameter) than the protruding cap  14  of the sealed food grade paper container  10 . In this way, the recess  32  may be shaped to prevent the sealed food grade paper container  10  from being inserted too far into the adapter  30  and becoming irretrievable. The exterior of the adapter  30  may be shaped to fit inside an existing coffee maker in the same way that a single-serve ground coffee container fits inside the coffee maker. Thus, for example, the exterior of the adapter  30  may be shaped like a Keurig® K-Cup® pod, a Nespresso® capsule, etc., depending on which existing coffee maker the adapter  30  is designed for. It is also contemplated that the adapter  30  may be designed to universally match two or more such existing coffee makers (e.g. by matching a height dimension of one and a width dimension of another). 
     In some cases, an existing coffee maker may have a needle positioned to pierce a lower portion of a single-serve ground coffee container. For example, a Keurig® coffee maker may have a part known as a K-Cup® holder that functions as a recess for receiving a K-Cup® pod, and the K-Cup® holder may have a part known as an exit needle that is positioned to pierce the bottom of the K-Cup® pod at a peripheral region of the K-Cup® pod. The adapter  30  may be shaped so as to avoid touching or pressing hard against such needle as shown in  FIGS. 4A and 4B . In this regard, the adapter  30  may have a reduced height relative to the recess of the coffee maker, so as not to extend deeply enough into the recess to reach the needle, or the adapter  30  may have an exterior contour with a sloped or stepped region  34  in a lower portion thereof that slopes or steps inward to avoid the needle. Such reduced height and/or sloped or stepped region  34  may symmetrically define the exterior of the adapter  30  or may occur only in a portion of the adapter  30 , e.g. as a dedicated slot to receive the needle. Meanwhile, the upper portion of the adapter  30  may have an outwardly extending lip  36  that extends laterally outward from the recess  32  in the upper portion of the adapter  30 . In this way, just as the protruding cap  14  of the sealed food grade paper container  10  may prevent the sealed food grade paper container  10  from being inserted too far into the recess  32  of the adapter  30 , the lip  36  of the adapter may prevent the adapter  30  from being inserted too far into the recess of the coffee maker. By holding the adapter  30  at the top of the recess of the coffee maker, the lip  36  may allow the adapter  30  to avoid the needle of the coffee maker. 
     As shown in  FIG. 2 , the interior of the adapter  30  may include a hollow adapter needle  38  that acts as a fluid conduit between the recess  32  of the adapter  30  and the bottom of the adapter  30 . The adapter needle  38  may have a sharp point at the top and be positioned to puncture the bottom portion of the sealed food grade paper container  10  when the sealed food grade paper container  10  is pressed down into the recess  32  of the adapter  30 . 
     The adapter  30  may be made of a hard plastic such as polypropylene and may be manufactured by injection molding, with the adapter needle  38  made of a metal alloy such as stainless steel or carbon steel. 
       FIG. 3  is a cross-sectional view of the sealed food grade paper container  10  and the adapter  30  with the sealed food grade paper container  10  placed inside the adapter  30 . As shown in  FIG. 3 , the sealed food grade paper container  10  may fit snugly in the recess  32  of the adapter  30 , with the recess  32  of the adapter  30  slightly larger than the sealed food grade paper container  10 . In the case of a cylindrical sealed food grade paper container  10  and a cylindrical recess  32 , the recess  32  may have an inner diameter that is slightly greater (e.g. 2-10 mm) than the exterior diameter of the sealed food grade paper container  10 . When the sealed food grade paper container  10  is placed inside the recess  32  of the adapter  30 , the sealed food grade paper container  10  may initially come to rest on top of the adapter needle  38  without being punctured. In this way, the sealed food grade paper container  10  may be positioned in the adapter  30  (before or after the adapter is placed inside the coffee maker) without prematurely releasing the liquid coffee concentrate  20  from the sealed food grade paper container  10 . 
       FIGS. 4A and 4B  are schematic representations of a coffee maker  50  including cross-sectional views of the sealed food grade paper container  10  placed inside the adapter  30  with the adapter  30  placed inside the coffee maker  50 , with  FIG. 4A  showing the coffee maker  50  in an open position and  FIG. 4B  showing the coffee maker  50  in a closed position. In  FIG. 4A , the sealed food grade paper container  10  is resting on top of the adapter needle  38  as in  FIG. 3 . Meanwhile, the entire adapter  30  is positioned inside a recess  52  of the coffee maker  50 . The illustrated recess  52  is a K-Cup® holder as used in Keurig® coffee makers, including an exit needle part  54  (e.g. a Keurig® portion pack holder) and a funnel part  56 . As can be seen, the adapter  30  is positioned in the recess  52  so as to avoid an exit needle  55  of the exit needle part  54 . In the example of  FIGS. 4A and 4B , the full height of the adapter  30  is great enough to extend down past the tip of the exit needle  55  while the lip  36  of the adapter  30  rests on the outside of the recess  52 . In this example, the adapter  30  can still avoid the exit needle  55  due to its exterior contour having a sloped region  34  that slopes inward to avoid the exit needle  55  as shown. 
     In addition to the recess  52  (having the exit needle part  54  and the funnel part  56 ), the coffee maker  50  shown in  FIGS. 4A and 4B  has a lid  58  (see  FIG. 4B ), a water conduit  60 , a pump  62 , and a heater  64 . The water conduit  60  provides water for making a cup of coffee. For example, water from a water source  61  may flow through the water conduit  60  and into the sealed food grade paper container  10  as described in more detail below. The water source  61  may be, for example, a fillable water tank of the coffee maker  60 . The pump  62  may pump the water from the water source  61  to the sealed food grade paper container  10  via the water conduit  60 , and the heater  64  may heat the water. For example, the heater  64  may heat the water while the water is at the water source  61  (e.g. in a water tank) or while the water is flowing to the sealed food grade paper container  10  (e.g. as the water flows through piping or tubing or one or more heating tanks of the water conduit  60 ). Thus, the heater  64  may heat only the amount of water needed for an individual cup of coffee or may heat a larger batch of water. The heater  64  may be an electric heater that heats the water by Joule heating. 
     It is also contemplated that the water source  61  may be a connection to a cold water line of a building, similar to that used by a refrigerator that has a water dispenser or ice maker. In this case, the pump  62  may be omitted as the pressure in the water line is used to bring the water to the sealed food grade paper container  10  via the water conduit  60 . 
     The lid  58  of the coffee maker  50  has an entrance needle  66  for piercing a hole in an upper portion of the sealed food grade paper container  10  while the sealed food grade paper container  10  is in the recess  52  of the coffee maker  50 . The entrance needle  66  may be hollow and act as a part of the water conduit  60  (e.g. with an upper end of the entrance needle  66  connected to tubing or piping of the water conduit  60 ). In this way, the water from the water source  61  may flow through the water conduit  60  and into the sealed food grade paper container  10  through the tip of the entrance needle  66  after the entrance needle  66  punctures the hole in the sealed food grade paper container  10 . To this end, the entrance needle  66  may have a sharp point at the bottom and be positioned to puncture the top portion of the sealed food grade paper container  10  when the lid  58  is pressed down onto the sealed food grade paper container  10  sitting into the recess  32  of the adapter  30 . As the lid  58  is pressed down onto the sealed food grade paper container  10 , a bottom face  68  of the lid  58  may abut against the sealed food grade paper container  10  to press the sealed food grade paper container  10  down into the recess  32  of the adapter  30 . In this way, the action of the lid  58  may, in addition to causing the entrance needle  66  to pierce the upper portion of the sealed food grade paper container  10 , cause the sealed food grade paper container  10  to press against the tip of the adapter needle  38  so that the adapter needle  38  punctures the lower portion of the sealed food grade paper container  10 . 
     The adapter needle  38  may have an internal passage  40  with an inlet  42  near the point of the adapter needle  38  where the adapter needle  38  punctures the sealed food grade paper container  10  and an outlet  44  at the bottom of the adapter  30 . When the adapter needle  38  punctures the sealed food grade paper container  10 , a combination of the liquid coffee concentrate  20  and heated water may flow into the inlet  42 , through the internal passage  40 , and out of the outlet  44  and into the person&#39;s coffee cup where additional mixing of the liquid coffee concentrate  20  and heated water may occur. Just below the inlet  42 , a gasket  46  may be provided to function as a seal around the adapter needle  38 . The gasket  46  may prevent the liquid coffee concentrate  20  and heated water from escaping around the outside of the adapter needle  38  through the puncture hole created by the adapter needle  38 . The gasket  46  may be angled upward so as to function as a funnel that directs any fluid leaving through the puncture hole into the inlet  42  of the internal passage  40  of the adapter needle  38 . The gasket  46  may also function as a seal against the sealed food grade paper container  10 . For example, the sealed food grade paper container  10  and adapter  30  may be designed so that the height of the sealed food grade paper container  10  below the protruding cap  14  matches the depth of the gasket  46  within the recess  32  of the adapter  30 . More specifically, the gasket  46  may be made of a flexible material (e.g. rubber) that is capable of bending downward as the sealed food grade paper container  10  presses down on it, so as to remain in contact with the sealed food grade paper container  10  for a range of depths (spanning 1-5 mm, for example). The sealed food grade paper container  10  and adapter  30  may be designed so that the bottom of the sealed food grade paper container  10  falls within this range of depths when the protruding cap  14  rests on the adapter  30  outside the recess  32 . In this way, it may be assured that the bottom of the sealed food grade paper container  10  presses against the gasket  46 , with the gasket  46  functioning as a seal between the adapter needle  38  and the sealed food grade paper container  10 . The gasket  46  may thus prevent the liquid coffee concentrate  20  and heated water from escaping around the outside of the adapter needle  38  and gasket  46  through the puncture hole created by the adapter needle  38 . 
       FIGS. 5A and 5B  are schematic representations of the coffee maker  50  including cross-sectional views of a sealed food grade paper container  10   a  placed inside an adapter  30   a  with the adapter  30   a  placed inside the coffee maker  50  according to another embodiment of the present disclosure, with  FIG. 5A  showing the coffee maker  50  in an open position and  FIG. 5B  showing the coffee maker  50  in a closed position. The coffee maker  50  may be the same as the coffee maker  50  described in relation to  FIGS. 4A  and  4 B.  FIGS. 5A and 5B  differ from  FIGS. 4A and 4B  in the features of the sealed food grade paper container  10   a  and adapter  30   a . The sealed food grade paper container  10   a  may be the same as the sealed food grade paper container  10  except that the exterior shell  16   a  of the sealed food grade paper container  10   a  includes one or more holes  17  in a lower portion thereof, with the interior coating  18  covering the one or more holes  17 . The one or more holes  17  may be used to allow a mixture of liquid coffee concentrate  20  and heated water to burst out from the sealed food grade paper container  10  when preparing a serving of coffee. To this end, the adapter  30   a  may be the same as the adapter  30  except that the adapter  30   a  omits the adapter needle  38 , including, in its place, a borehole  38   a  extending from the recess  32  of the adapter  30   a  to the bottom of the adapter  30   a . The borehole  38   a  may be present in the adapter  30  as well, with the only difference being the presence of the adapter needle  38  filling the borehole  38   a  in the adapter  30 . 
     As described above, water from the water source  61  may be pressurized by the pump  62  and heated by the heater  64  as it flows through the water conduit  60 . When the heated and pressurized water flows from the water conduit  60  into the sealed food grade paper container  10   a , the added heat and/or pressure of the water shooting into the sealed food grade paper container  10   a  and against the bottom of the sealed food grade paper container  10   a  may melt or otherwise degrade the interior coating  18  covering the one or more holes  17 , allowing the combined water and liquid coffee concentrate  20  to flow out of the sealed food grade paper container  10   a  through the one or more holes  17 . Along the same lines, instead of the one or more holes  17 , the exterior shell  16   a  may have a kiss cut or other perforation or weakening in the lower portion thereof (preferably bottom exterior side), in the shape of a starburst for example. In this case, the pressure of the water shooting into the sealed food grade paper container  10   a  may blow out the exterior shell  16   a  itself, rather than only the interior coating  18 . In either case, the combined water and liquid coffee concentrate  20  may then flow through the borehole  38   a  of the adapter  30   a  and down into the person&#39;s coffee cup. It should be noted that the pressure of water and/or steam required to burst through the interior coating  18  and/or exterior shell  16   a  of the sealed food grade paper container  10   a  should be less than the threshold pressure of any pressure shutoff switch of the pump  62 . 
     In the case of the sealed food grade paper container  10   a  and adapter  30   a , there is no adapter needle  38  that punctures the bottom of the sealed food grade paper container  10   a . Therefore, there is no danger of premature puncturing by the adapter needle  38 , and the sealed food grade paper container  10   a  may be completely inserted into the adapter  30   a  at an initial stage as shown in  FIG. 5A  without needing to be pressed farther into the recess  32  of the adapter  30   a  by the lid  58  of the coffee maker  50 . That is, the sealed food grade paper container  10   a  may always come to rest with the protruding cap  14  against the top of the adapter  30   a  (preventing the sealed food grade paper container  10   a  from falling too far into the recess  32  of the adapter  30   a ) as shown in  FIG. 5A , never in an elevated position resting on the adapter needle  38  as in the case of the sealed food grade paper container  10  and adapter  30  as shown in  FIG. 4A . 
       FIGS. 6A and 6B  are schematic representations of the coffee maker  50  including cross-sectional views of a sealed food grade paper container  10   b  placed inside an adapter  30   b  with the adapter  30   b  placed inside the coffee maker  50  according to another embodiment of the present disclosure, with  FIG. 6A  showing the coffee maker  50  in an open position and  FIG. 6B  showing the coffee maker  50  in a closed position. The coffee maker  50  may be the same as the coffee maker  50  described in relation to  FIGS. 4A and 4B .  FIGS. 6A and 6B  differ from  FIGS. 4A and 4B  in the features of the sealed food grade paper container  10   b  and adapter  30   b . The sealed food grade paper container  10   b  may be the same as the sealed food grade paper container  10  except that, unlike the body  12  of the sealed food grade paper container  10 , the body  12   b  of the sealed food grade paper container  10   b  has a rounded bottom  13   b . In other respects, the body  12   b  may be the same as the body  12  and may be, for example, generally cylindrical like the body  12 . The rounded bottom  13   b  may advantageously act as a funnel within the sealed food grade paper container  10   b , aiding the flow of all of the liquid coffee concentrate  20  and heated water contained in the sealed food grade paper container  10   b  to the same part of the sealed food grade paper container  10   b  for efficient flow out of the sealed food grade paper container  10   b . For example, if the adapter needle  38  is positioned to puncture the center of the sealed food grade paper container  10   b , the rounded bottom  13   b  may be structured to funnel the contents of the sealed food grade paper container  10   b  to a point at the center of the sealed food grade paper container  10   b  where a hole is punctured by the adapter needle  38 . Similarly, in a case where there is no adapter needle  38  and the sealed food grade paper container  10   b  has holes  17  or other burst-through mechanism like the sealed food grade paper container  10   a  of  FIGS. 5A and 5B , the rounded bottom  13   b  may be structured to funnel the contents of the sealed food grade paper container  10   b  to the vicinity of the one or more holes  17  or other mechanism. The rounded bottom  13   b  may also allow for easy manufacture of the sealed food grade paper container  10   b , e.g., as it may be produced from a single sheet of material. The rounded bottom  13   b  may be half-spherical or exhibit any other curvature. The rounded bottom  13   b  may include portions that are not curved, such as a central flat portion allowing the sealed food grade paper container  10   b  to be placed upright without falling over. 
     The sealed food grade paper container  10   b  may also differ from the sealed food grade paper container  10  in that the sealed food grade paper container  10   b  may have a protruding film  14   b  in place of the protruding cap  14 . The protruding film  14   b  may be made of an easily puncturable material such as aluminum foil or a laminate of aluminum foil and paper or plastic, which may cause the entrance needle  66  of the coffee maker  50  to degrade less quickly as it is repeatedly used to pierce sealed food grade paper containers  10   b . The protruding film  14   b  may obviate the need for the interior coating  18  to extend beyond the body  12   b  (e.g. to the protruding cap  14  described above), as the protruding film  14   b  itself may be made of a material that is resistant to degradation caused by the liquid coffee concentrate  20 . The protruding film  14   b  may also allow for easy manufacture of the sealed food grade paper container  10   b , e.g. as the protruding film  14   b  may be produced as a single sheet and without folded portions. 
     The adapter  30   b  may be the same as the adapter  30  or the adapter  30   a . The adapter  30   b  shown in  FIGS. 6A and 6B  differs from the adapter  30  and  30   a  to illustrate some modifications in design that may be applied to any of the adapters  30 ,  30   a ,  30   b . For example, the adapter  30   b  has an annular depression  31  around the recess  32  in place of a sloping region of the adapters  30  and  30   a . The depression  31  is especially useful in the case of the sealed food grade paper container  10   b  because the protruding film  14   b  may have much less height than the protruding cap  14 . Without the depression  31 , it might be difficult to retrieve the sealed food grade paper container  10   b  from the recess  32  of the adapter  30   b  after use, since the protruding film  14   b  might be almost flush against the top of the adapter  30   b . The depression  31  provides a place for a person&#39;s finger to go when grabbing the sealed food grade paper container  10   b , making retrieval of the sealed food grade paper container  10   b  from the adapter  30   b  easier. The adapter  30   b  also illustrates an example in which the overall reduced height of the adapter  30   b  relative to the recess  52  of the coffee maker  50 , rather than the exterior contour of the adapter  30   b  having a sloped or stepped region  34 , may be used to avoid the exit needle  55  of the coffee maker  50 . 
       FIGS. 7A and 7B  are schematic representations of the coffee maker  50  including cross-sectional views of a sealed food grade paper container  10   c  placed inside an adapter  30   c  with the adapter  30   c  placed inside the coffee maker  50  according to another embodiment of the present disclosure, with  FIG. 7A  showing the coffee maker  50  in an open position and  FIG. 7B  showing the coffee maker  50  in a closed position. The coffee maker  50  may be the same as the coffee maker  50  described in relation to  FIGS. 4A and 4B .  FIGS. 7A and 7B  differ from  FIGS. 4A and 4B  in the features of the sealed food grade paper container  10   c  and adapter  30   c . The sealed food grade paper container  10   c  and adapter  30   c  may be the same as the sealed food grade paper container  10  and adapter  30   a  except that, as shown in  FIGS. 7A and 7B , the sealed food grade paper container  10   c  and adapter  30   c  may be shaped to take advantage of the existing exit needle  55  of the exit needle part  54  of the coffee maker  50 . As such, rather than having a sloped region  34  that slopes inward to avoid the exit needle  55  as described in relation to  FIGS. 4A and 4B , the exterior contour of the adapter  30   c  may remain wide enough in the vicinity of the exit needle  55  so as to allow the exit needle  55  to extend into a borehole  38   c  of the adapter  30   c . In this regard, the borehole  38   c  may be structurally the same as the borehole  38   a  described in relation to  FIGS. 5A and 5B , with the difference being its positioning in relation to the exit needle  55 . 
     With the borehole  38   c  positioned to correspond to the exit needle  55 , which is off-center, the recess  32   c  may similarly be provided off-center in the adapter  30   c . More particularly, the recess  32   c  may have a shape that is off-center toward the bottom while being centered in the adapter  30   c  toward the top. As shown in  FIGS. 7A and 7B , for example, the recess  32   c  may have a generally upside-down L-shaped profile that diminishes in cross-sectional area from the top to the bottom of the adapter  30   c . By providing such an adapter  30   c , a correspondingly shaped sealed food grade paper container  10   c  may be placed in the recess  32   c  such that the top of the sealed food grade paper container  10   c  may be punctured by a central entrance needle  66  and the bottom of the sealed food grade paper container  10   c  may be punctured by an off-center exit needle  55 . In this way, both the needles  66 ,  55  of the existing coffee maker  50  may be used and the adapter needle  38  is not required. Heated water may flow from the water conduit  60  into the sealed food grade paper container  10   c  through the entrance needle  66 , and the combined heated water and liquid coffee concentrate  20  may flow out of the sealed food grade paper container  10   c  through the exit needle  55  and down into the person&#39;s coffee cup. More specifically, the exit needle  55  may have an internal passage  70  with an inlet  72  near the point of the exit needle  55  where the exit needle  55  punctures the sealed food grade paper container  10   c  and an outlet  74  that feeds into the funnel part  56  of the coffee maker  50 . When the exit needle  55  punctures the sealed food grade paper container  10   c , a combination of the liquid coffee concentrate  20  and heated water may flow into the inlet  72 , through the internal passage  70 , and out of the outlet  74 . Just below the inlet  72 , a gasket  76  may be provided to function as a seal around the exit needle  55  in the same way that the gasket  46  may function as a seal around the adapter needle  38 . 
       FIGS. 8A and 8B  are schematic representations of a coffee maker  50   d  including cross-sectional views of the sealed food grade paper container  10  of  FIGS. 1-4B  placed inside the coffee maker  50   d  without an adapter  30 , with  FIG. 8A  showing the coffee maker  50   d  in an open position and  FIG. 8B  showing the coffee maker  50   d  in a closed position. The coffee maker  50   d  may differ from the coffee maker  50  described above in that the coffee maker  50   d  may be specifically designed for use with the sealed food grade paper container  10 , i.e. with no adapter  30  necessary. In this regard, the coffee maker  50   d  may be the same as the coffee maker  50  in all respects except for the recess  52 . Whereas the recess  52  includes an exit needle part  54  with an off-center exit needle  55 , the recess  52   d  of  FIGS. 8A and 8B  includes an exit needle part  54   d  with an exit needle  55   d  that is located in the center. The recess  52   d  may further include a funnel part  56   d  that is the same as the funnel part  56  except that it is designed to align with the centered exit needle  55   d  of the exit needle part  54   d  rather than the off-center exit needle  55  of the exit needle part  54 . The recess  52   d  may further differ from the recess  52  in that it may have a generally smaller interior than the recess  52  of an existing coffee maker  50  (e.g. a Keurig® coffee maker). This is because, as described above, the sealed food grade paper container  10  may be significantly smaller than a single-serve ground coffee container like a Keurig® K-Cup® pod. In use, heated water may flow from the water conduit  60  into the sealed food grade paper container  10  through the entrance needle  66 , and the combined heated water and liquid coffee concentrate  20  may flow out of the sealed food grade paper container  10  through the exit needle  55   d  and down into the person&#39;s coffee cup. 
     Alternatively, the coffee maker  50   d  may omit the exit needle  55   d , having only a borehole similar to the borehole  38   a  but extending downward from the recess  52   d  of the coffee maker  55   d  rather than from the recess  32  of the adapter  30   a . Such a modified coffee maker  55   d  could be used with the sealed food grade paper container  10   a  having the one or more holes  17 . The combined liquid coffee concentrate  20  and heated water may burst from the sealed food grade paper container  10  as the interior coating  18  covering the one or more holes  17  melts (or as the sealed food grade paper container  10  itself bursts open as described above), thereafter flowing down through the borehole  38   a  and into the person&#39;s coffee cup. 
     In the example of the dedicated coffee maker  50   d  of  FIGS. 8A and 8B , a funnel part  56   d  is included, corresponding to the funnel part  56  of the coffee maker  50  of  FIGS. 4A-7B . The funnel part  56  of  FIGS. 4A-7B  is a feature some existing coffee makers (e.g. Keurig® coffee makers) and therefore is depicted in  FIGS. 4A-7B , which may represent embodiments in the context of existing coffee makers. On the other hand, the coffee maker  50   d  shown in  FIGS. 8A and 8B  represents a coffee maker  50   d  that is designed for use with the sealed food grade paper containers  10 ,  10   a , etc. of the present disclosure. Thus, the funnel part  56   d  can be omitted. 
       FIGS. 9A and 9B  are schematic representations of the coffee maker  50  of  FIGS. 4A-7B , including cross-sectional views of a food grade paper container  10   e  placed inside the coffee maker  50  without an adapter  30 , with  FIG. 9A  showing the coffee maker  50  in an open position and  FIG. 9B  showing the coffee maker  50  in a closed position. The food grade paper container  10   e  may be a reusable container rather than a disposable container and may differ from the food grade paper container  10 ,  10   a , etc. described above in several respects. First, the food grade paper container  10   e  may have an open or openable top  78  in place of a sealing cap  14  or film  14   b . As shown in  FIGS. 9A and 9B , for example, the top  78  of the food grade paper container  10   e  may contain a central opening  80 , but it is also contemplated that the top  78  may be openable, e.g. by a hinge. Second, the food grade paper container  10   e  may have a pressure relief valve  82  at the bottom. The pressure relief valve  82 , illustrated schematically in  FIGS. 9A and 9B , may be of any known construction that is capable of opening in response to a buildup of pressure in the food grade paper container  10   e  or in the bottom region thereof. In a simple construction, the pressure relief valve  82  may be a flap or door that is biased in a closed position to seal against the food grade paper container  10   e  and opens downward when pushed from above. Third, the overall size and shape of the food grade paper container  10   e  may be somewhat larger than that of the food grade paper container  10 ,  10   a , etc. described above and may, for example, be shaped and sized similarly to a Keurig® K-Cup® pod or other single-serve ground coffee container and designed to fit directly in an exit needle part  54  (e.g. a Keurig® portion pack holder) of the recess  52  of the coffee maker  50  without an adapter  30  similar to how the adapter  30  fits in the exit needle part  54  in  FIGS. 4A and 4B . For example, an outwardly extending lip  84  of the food grade paper container  10   e  may function just like the lip  36  to allow the food grade paper container  10   e  to rest on the exit needle part  54  of the coffee maker  50  without falling in or touching the needle  55 . Since the food grade paper container  10   e  may be reusable and not disposable, there is less concern about trash than in the case of the food grade paper container  10 ,  10   a , etc. and it is not as important to achieve a small size. 
     When a person wishes to use the food grade paper container  10   e , he/she may pump (e.g. from a pump bottle) or otherwise dispense liquid coffee concentrate  20  into the food grade paper container  10   e  through the top  78  (e.g. via the opening  80 ). The person may then place the food grade paper container  10   e  inside the recess  52  of the coffee maker  50  as shown in  FIG. 9A  and lower the lid  58  of the coffee maker  50  as shown in  FIG. 9B . Heated water may then flow from the water conduit  60  into the food grade paper container  10   e  through the entrance needle  66 , and the combined heated water and liquid coffee concentrate  20  may flow out of the food grade paper container  10   e  through the valve  82  and down into the person&#39;s coffee cup. In this regard, the valve  82  may be configured to remain closed under the pressure of the liquid coffee concentrate  20  (i.e. after dispensing liquid coffee concentrate  20  into the reusable food grade paper container  10 D) and to open under the pressure of the flow of water from the water conduit  60 . It should also be noted that the pressure of water and/or steam required to open the pressure relief valve  82  should be less than the threshold pressure of any pressure shutoff switch of the pump  62 . When the coffee making process is completed, it may be unnecessary to clean the food grade paper container  10   e , as the heated water from the coffee maker  50  may sufficiently clean the inside of the food grade paper container  10   e  as the water flows through the reusable food grade paper container  10   e . Thus, one may immediately reuse the food grade paper container  10   e.    
       FIGS. 10A and 10B  are schematic representations of the coffee maker  50  of  FIGS. 4A-7B, 9A, and 9B , including cross-sectional views of another food grade paper container  10   f  placed inside the coffee maker  50  without an adapter  30 , with  FIG. 10A  showing the coffee maker  50  in an open position and  FIG. 10B  showing the coffee maker  50  in a closed position. The food grade paper container  10   f  may be the same as the food grade paper container  10   e  and may similarly be reusable, except that the food grade paper container  10   f  may be shaped and sized similarly to an exit needle part  54  (e.g. a Keurig® portion pack holder) of the recess  52  of the coffee maker  50 . Thus, in a case where the coffee maker  50  is a Keurig® coffee maker, an example of the shape and size of the food grade paper container  10   f  is the My K-Cup® reusable coffee filter by Keurig®. Like the food grade paper container  10   e , since the food grade paper container  10   f  may be reusable and not disposable, there is less concern about trash than in the case of the food grade paper container  10 ,  10   a , etc. and it is not as important to achieve a small size. 
     When a person wishes to use the food grade paper container  10   f , he/she may pump (e.g. from a pump bottle) or otherwise dispense liquid coffee concentrate  20  into the food grade paper container  10   f  through the top  78  (e.g. via the opening  80 ). The person may then replace the exit needle part  54  and funnel part  56  of the coffee maker  50  with the food grade paper container  10   f  as shown in  FIGS. 9A and 9B  (e.g. in the case of a Kuerig® coffee maker  50 , the Keurig® portion pack holder may be pushed up from below and removed, and the food grade paper container  10   f  may be placed in the resulting recess just like a My K-Cup® reusable coffee filter). With the lid  58  of the coffee maker  50  lowered as shown in  FIG. 10B , heated water may then flow from the water conduit  60  into the food grade paper container  10   f  through the entrance needle  66 , and the combined heated water and liquid coffee concentrate  20  may flow out of the food grade paper container  10   f  through the valve  82  and down into the person&#39;s coffee cup. As in the case of the food grade paper container  10   e , when the coffee making process is completed, it may be unnecessary to clean the food grade paper container  10   f , as the heated water from the coffee maker  50  may sufficiently clean the inside of the food grade paper container  10   f  as the water flows through the reusable food grade paper container  10   f.    
     In the above examples, water and liquid coffee concentrate  20  (and combined water and liquid coffee concentrate  20 ) are described as flowing through hollow needles  38 ,  55 ,  55   d ,  66 . However, it is also contemplated that the needle  38 ,  55 ,  55   d ,  66  may instead only pierce the sealed food grade paper container  10 ,  10   a , etc. without additionally functioning as a conduit for the water and/or liquid coffee concentrate  20 . For example, the needle  38 ,  55 ,  55   d ,  66  may retract subsequent to puncturing the sealed food grade paper container  10 ,  10   a , etc. or be structured to allow the water and/or liquid coffee concentrate  20  to flow adjacent to or around the outside of the needle  38 ,  55 ,  55   d ,  66 . 
     In the above examples, the top and bottom of the water and/or liquid coffee concentrate  20  enters or exits the sealed food grade paper container  10 ,  10   a , etc. through the top or bottom of the sealed food grade paper container  10 ,  10   a , etc. Other points of entry or exit are also contemplated, such as the side. 
     In the above examples, generally cylindrical shapes are depicted for the sealed food grade paper container  10 ,  10   a , etc. However, other shapes are contemplated as well, such as balls, boxes, etc., and it is contemplated that adapters  30 ,  30   a , etc. may be designed to accommodate such shapes. It is similarly envisioned that the exterior of the adapter  30 ,  30   a , etc. may be designed to fit inside any single-serve coffee maker, e.g. coffee makers by Keurig®, Nespresso®, Mr. Coffee®, Cuisinart®, Presto® MyJo™, Bunn®, etc., and may be designed to fit universally inside more than one coffee maker. 
     The present disclosure further encompasses various embodiments of systems and methods for preparing an individual serving of coffee using a formed (e.g. molded or otherwise given some shape on a scale larger than a particle or granule) soluble coffee product. A person wishing to make a single serving of coffee takes a food grade paper container  110  and places it in a coffee maker  200 . Before or after placing the food grade paper container  110  in the coffee maker  200 , the person may place one or more formed soluble coffee products  120  in the food grade paper container  110 , optionally along with one or more formed soluble flavor or creamer additive products (throughout this disclosure, descriptions/drawings of formed soluble coffee products  120  may also describe/represent formed soluble flavor or creamer additive products). Unlike single-serve ground coffee containers like Keurig® K-Cup® pods or Nespresso® capsules, the person may thus mix and match coffees, flavors, etc. to suit his/her taste and desired coffee strength. The person may then close the food grade paper container  110  with a cap  118  having an orifice  119 . The coffee maker  200  may be a Keurig®, Nespresso®, or other coffee maker that is designed to be used with single-serve ground coffee containers. The person then closes the lid  230  of the coffee maker  50  down on the food grade paper container  110 , causing a needle  220  of the coffee maker  200  to enter the orifice  119  of the cap  118  and allowing heated water to flow into the food grade paper container  110  through the orifice  119 . The heated water may flow against, around, and between the formed soluble coffee product(s)  120  and any additive products in the food grade paper container  110 , and the combined soluble coffee etc. and heated water may flow out of the food grade paper container  110  through holes  114  and into the person&#39;s coffee cup. As in the case of the food grade paper containers  10   e  and  10   f , when the coffee making process is completed, it may be unnecessary to clean the food grade paper container  110 , as the heated water from the coffee maker  200  may sufficiently clean the inside of the food grade paper container  110  as the water flows through the food grade paper container  110 . Afterward, the food grade paper container  110  may immediately be reused and need not be taken out of the coffee maker  200 . Unlike using Keurig® K-Cup® pods or Nespresso® capsules, using the food grade paper container  110  produces no waste. 
       FIGS. 11A, 11B, 11C  are a perspective view, a side view, and a top view, respectively, of a food grade paper container  110  according to an embodiment of the present disclosure. The food grade paper container  110  may be filled with one or more formed soluble coffee products  120  (see  FIGS. 13B, 14A, 14B, and 15 ) and closed with a cap  118  (see  FIGS. 12A, 12B, 13C, 14A, and 14B ), with each formed soluble coffee product  120  containing an amount of soluble coffee for the preparation of an individual serving of coffee, e.g. 1 teaspoon of soluble coffee. The food grade paper container  110  may have a generally cylindrical body  112  as shown with one or more stoppers  116  that extend laterally outward from the food grade paper container  110  in an upper portion thereof relative to the body  112  (e.g. by 2-10 mm). When the food grade paper container  110  is inserted into the recess  210  of the coffee maker  200  (see  FIG. 13A ), the body  112  of the food grade paper container  110  may fit inside the recess  210  while the stoppers  116  do not fit inside the recess  210 . In this way, the stoppers  116  may prevent the food grade paper container  110  from being inserted too far into the recess  210  of the coffee maker  200  and may provide a convenient handhold for a person removing the food grade paper container  110  from the coffee maker  200 . The stoppers  116  may be a separate piece as shown in  FIGS. 11A and 11C  (e.g. attached by adhesive or a rivet or other fastener) or may be integrally formed with the body  112  of the food grade paper container  110  (see  FIGS. 14A and 14B ). 
     Like the sealed food grade paper container  10  described above, the food grade paper container  110  may be made of a recyclable or biodegradable material or combination of materials (and may be made by the same manufacturing methods). However, since the food grade paper container  110  may be reusable and the moldable soluble coffee product is completely dissolved after the coffee is made, no trash is generated when using the soluble coffee product. Therefore, the food grade paper container  110  may alternatively be made of a material that is not recyclable or biodegradable, such as plastics including non-recyclable plastics. For example, the body  112  (including stopper  116 ) and cap  118  of the food grade paper container  110  may be made of a hard plastic such as polypropylene and may be manufactured by injection molding. 
     The overall capacity of the food grade paper container  110  may be great enough to contain one or more of the formed soluble coffee products  120  and/or formed soluble flavor or creamer additive products. Depending on the coffee maker  200  that the food grade paper container  110  is to be used with, multiple size settings may be available for dispensing different amounts of heated water (e.g. small, medium, and large). In some cases, a user of the food grade paper container  110  may want a large cup of coffee without sacrificing coffee strength and may therefore desire to place more formed soluble coffee products  120  in the food grade paper container  110  when using larger size settings. The user may further wish to add formed soluble flavor and/or creamer additive products to suit his/her taste. Due to the absence of a filter in the food grade paper container  110  (unlike a Keurig® K-Cup® pod) and the concentrated nature of soluble coffee, the food grade paper container  110  can be relatively large compared to the size of an individual formed soluble coffee product  120  while the formed soluble coffee product  120  is still large enough to contain an amount suitable for a single cup of coffee. In this way, the food grade paper container  110  may be sized to fit three, four, five, six, or more formed soluble coffee products  120  and/or formed soluble additive products. The capacity of the food grade paper container  110  may range from a minimum capacity needed to contain a single formed soluble coffee product  120  (e.g. 5 mL, but may be lower depending on the concentration of the formed soluble coffee product  120  and the desired strength of the coffee) up to a maximum capacity depending on the size of the coffee maker that the food grade paper container  110  will be used with. For example, if the food grade paper container  110  will be inserted in a Keurig® coffee maker, a relatively large food grade paper container  110  may have a capacity of around 40 mL. In the interest of maximizing the size of the food grade paper container  110  to allow for multiple formed soluble coffee products  120  and additive products, the capacity of the food grade paper container  110  may be greater than 20 mL, preferably greater than 25 mL, more preferably greater than 30 mL. 
     Accounting for the material(s) of the food grade paper container  110  itself, the food grade paper container  110  may have an exterior volume that is slightly greater than its capacity, where the exterior volume is defined as the total volume of liquid displaced when the food grade paper container  110  is submerged in the liquid. Such exterior volume may similarly range between low values around 5 mL and relatively high values around 40 mL, with the exterior volume greater than the capacity of the food grade paper container  110  by an amount defined by the volume displaced by the material(s) of the food grade paper container  110 . 
     The exterior of the food grade paper container  110  may be shaped to fit inside an existing coffee maker  200  in the same way that a single-serve ground coffee container fits inside the coffee maker  200 . Thus, for example, the exterior of the food grade paper container  110  may be shaped like a Keurig® K-Cup® pod, a Nespresso® capsule, etc., depending on which existing coffee maker  200  the food grade paper container  110  is designed for. It is also contemplated that the food grade paper container  110  may be designed to universally match two or more such existing coffee makers (e.g. by matching a height dimension of one and a width dimension of another). 
     In some cases, an existing coffee maker  200  may have a needle  215  (see  FIGS. 14A and 14B ) positioned to pierce a lower portion of a single-serve ground coffee container. For example, a Keurig® coffee maker may have a part known as a K-Cup® holder that functions as a recess  210  for receiving a K-Cup® pod, and the K-Cup® holder may have a part known as an exit needle  215  that is positioned to pierce the bottom of the K-Cup® pod at a peripheral region of the K-Cup® pod. The food grade paper container  110  may be shaped so as to avoid touching or pressing hard against such needle  215  as shown in  FIGS. 14A and 14B . In this regard, the food grade paper container  110  may have a reduced height relative to the recess  210  of the coffee maker  200 , so as not to extend deeply enough into the recess to reach the needle  215 , or the food grade paper container  110  may have an exterior contour with a sloped or stepped region  113  (see  FIG. 11B ) in a lower portion thereof that slopes or steps inward to avoid the needle  215 . The outer diameter at the bottom of the food grade paper container  110  may be about 70-95% of the outer diameter at the top of the food grade paper container  110  (excluding the stoppers  116 ), more preferably 80-90%. For example, the outer diameter at the bottom of the food grade paper container  110  may be around 3.5-4.0 cm while the outer diameter at the top of the food grade paper container  110  is around 4.0-4.5 cm. In addition to helping to avoid the needle  215 , such reduced diameter at the bottom of the food grade paper container  110  may make it easier to insert the food grade paper container  110  into the coffee maker  200 . Such reduced height and/or sloped or stepped region  113  may symmetrically define the exterior of the food grade paper container  110  or may occur only in a portion of the food grade paper container  110 , e.g. as a dedicated slot to receive the needle  215 . In combination with the stoppers  116  described above, the reduced height and/or sloped or stepped region  113  may prevent the food grade paper container  110  from being inserted too far into the recess  210  of the coffee maker  200  and may allow the food grade paper container  110  to avoid the needle  215 . 
     As shown in  FIGS. 11A, 11C, 13A, 14A, and 14B , the food grade paper container  110  may have one or more holes  114  in a lower portion (e.g. a lower half, quarter, etc.) thereof. The one or more holes  114  may be used to allow a mixture of soluble coffee and heated water to flow out from the food grade paper container  110  as the heated water dissolves the formed soluble coffee product  120 . Because the formed soluble coffee product  120  should remain inside the food grade paper container  110  until it is dissolved, the one or more holes  114  are sized to prevent the formed soluble coffee product  120  from passing therethrough when the formed soluble coffee product  120  is placed in the food grade paper container  110 . The size (e.g. diameter) of each hole  114  may be, for example, 0.5 to 5 millimeters, preferably 1 to three millimeters, more preferably 1.5 to 2.5 millimeters. If the one or more holes  114  are too small, the flow of dissolved coffee and heated water out of the food grade paper container  110  will be prevented or slowed. The number of holes  114  may range upward from 1 hole, with a greater number of holes used in the case of smaller holes and with fewer holes used in the case of larger holes. For example, in the case of 2 mm diameter holes, there may be 4 to 14 holes, more preferably 8 to 10 holes. In order to avoid pooling of liquid against the wall of the food grade paper container  110 , the distance D (see  FIG. 11A ) between one or more of the holes  114  and the wall of the food grade paper container  110  may be under 10 mm, preferably under 5 mm, and may be equal to 0 (i.e. one or more of the holes  114  are located at the wall). 
     As shown in  FIGS. 12A and 12B , the cap  118  may have a circular shape to fit on a cylindrical food grade paper container  110 , with an orifice  119  in the middle thereof. The cap  118  may have a stepped structure in which only a reduced-diameter lower part of the cap  118  fits within the interior of the food grade paper container  110  to produce a snug fit between the food grade paper container  110  and the cap  118 . It is also contemplated that the cap  118  may be attached to the food grade paper container  110  by a hinge. 
       FIGS. 13A, 13B, and 13C  are perspective views of a coffee maker  200  with the food grade paper container  110  placed in a recess  210  thereof. In a case where the coffee maker  200  is a Keurig® coffee maker, the recess  210  may be a K-Cup® holder (which itself may be removable). As shown in  FIG. 13A , the food grade paper container  110  may be placed in the recess  210  with the stoppers  116  positioned within grooves  212  of the recess  210 . In this regard, the stoppers  116  may be disposed on the food grade paper container  110  so as to align with the grooves  212  and may be, for example, a pair of coaxially arranged stoppers  116 . The shape of each stopper  116  may conform to the shape of each groove  212 . For example, in the case of a curved groove  212 , the bottom surface of each stopper  116  may be curved to match the curve of the groove  212  (e.g. with the same or smaller radius curvature). The stoppers  116  may, for example, be cylindrical. Matching the shape of the stoppers  116  to the shape of the grooves  212  may allow for a snug fit to help ensure that the food grade paper container  110  does not abut too far out of the recess  210  so that the lid  230  of the coffee maker  200  can open and close completely. The reduced height of the food grade paper container  110  and/or sloped or stepped region  113  may be designed to prevent the food grade paper container  110  from touching or pressing hard against an exit needle (not shown) of the coffee maker  220  while the stoppers  116  are positioned within the grooves  212 . 
       FIG. 13B  shows the same view as  FIG. 13A , but with one or more formed soluble coffee products  120  placed in the food grade paper container  110 . As can be seen, the formed soluble coffee product  120  visible in  FIG. 13B  (a heart-shaped wafer) completely covers the holes  114  of the food grade paper container  110 . In this respect, the formed soluble coffee products  120  may have a dimension (e.g. a bottom surface in the case of a wafer shape) that completely covers the one or more holes  114  when placed in the food grade paper container  110 . As described below in more detail this may improve the efficiency of the process of dissolving the formed soluble coffee products  120 , ensuring that no waste is produced and that the food grade paper container  110  comes out clean when the process is over. 
       FIG. 13C  shows the same view as  FIGS. 13A and 13B , but with the cap  118  placed on the food grade paper container  110 . The orifice  119  of the cap  118  may be positioned such that an entrance needle  220  in a lid  230  of the coffee maker  200  aligns with the orifice  119  and enters the orifice  119  as the lid  230  is moved from an open position (see  FIG. 14A ) to a closed position (see  FIG. 14B ). 
       FIGS. 14A and 14B  are schematic representations of the coffee maker  200  including cross-sectional views of the food grade paper container  110  placed inside the coffee maker  200 , with  FIG. 14A  showing the coffee maker  200  in an open position and  FIG. 14B  showing the coffee maker  200  in a closed position. As shown, the food grade paper container  110  is shaped and sized to fit directly in the recess  210  of the coffee maker  200  with the one or more stoppers  116  preventing the food grade paper container  110  from falling into the recess  210 . The illustrated recess  210  is a K-Cup® holder as used in Keurig® coffee makers, including an exit needle part  214  (e.g. a Keurig® portion pack holder) and a funnel part  216 . As can be seen, the food grade paper container  110  is positioned in the recess  210  so as to avoid an exit needle  215  of the exit needle part  214 . In the example of  FIGS. 14A and 14B , the full height of the food grade paper container  110  is short enough to prevent the food grade paper container  110  from touching (or at least prevent the food grade paper container  110  from pressing hard against) the needle  215  while the one or more stoppers  116  rests within grooves  212  of the recess  210  (see  FIG. 13A ). As such, damage to the food grade paper container  110  can be avoided. 
     In addition to the recess  210  (having the exit needle part  214  and the funnel part  216 ), the coffee maker  200  shown in  FIGS. 14A and 14B  has a lid  230  (see  FIG. 14B  as well as  FIGS. 13A, 13B, and 13C ), a water conduit  235 , a pump  250 , and a heater  260 . The water conduit  235  provides water for making a cup of coffee. For example, water from a water source  240  may flow through the water conduit  235  and into the food grade paper container  110  as described in more detail below. The water source  240  may be, for example, a fillable water tank of the coffee maker  200 . The pump  250  may pump the water from the water source  240  to the food grade paper container  110  via the water conduit  235 , and the heater  260  may heat the water. For example, the heater  260  may heat the water while the water is at the water source  240  (e.g. in a water tank) or while the water is en route to the food grade paper container  110  (e.g. as the water flows through piping or tubing or one or more heating tanks of the water conduit  235 ). Thus, the heater  260  may heat only the amount of water needed for an individual cup of coffee or may heat a larger batch of water. The heater  260  may be an electric heater that heats the water by Joule heating. 
     As in the case of the coffee maker  50  and related embodiments described above, it is also contemplated that the water source  240  of the coffee maker  200  may be a connection to a cold water line of a building, similar to that used by a refrigerator that has a water dispenser or ice maker. In this case, the pump  250  may be omitted as the pressure in the water line is used to bring the water to the food grade paper container  110  via the water conduit  235 . 
     The lid  230  of the coffee maker  200  may have an entrance needle  220  that is inserted into the orifice  119  of the cap  118  when the coffee maker  200  is in the closed position as shown in  FIG. 14B . In the case of an existing coffee maker  200  (e.g. a Keurig® coffee maker), the entrance needle  220  may typically be used for piercing a hole in the top of a K-Cup® pod when the lid  230  is pressed down onto the K-Cup® pod. To this end, the entrance needle  220  may have a sharp point at the bottom. The entrance needle  220  may also be hollow and act as a part of the water conduit  235  (e.g. with an upper end of the entrance needle  220  connected to tubing or piping of the water conduit  235 ). As the lid  230  is pressed down onto the food grade paper container  110 , a bottom face of the lid  230  may abut against the food grade paper container  110  and the entrance needle  220  may enter the orifice  119 . In this way, the water from the water source  240  may flow through the water conduit  235  and into the food grade paper container  110  through the tip of the entrance needle  220 . 
     When a person wishes to use the food grade paper container  110  to make a cup of coffee, he/she may place one or more formed soluble coffee products  120  into the food grade paper container  110 , along with any desired formed soluble flavor or creamer additive products, and place the cap  118  on the food grade paper container  110 . The person may then place the food grade paper container  110  inside the recess  210  of the coffee maker  200  as shown in  FIG. 14A  and lower the lid  230  of the coffee maker  200  as shown in  FIG. 14B . Heated water may then flow from the water conduit  235  into the food grade paper container  110  through the entrance needle  220 , which may work to dissolve the contents of the food grade paper container  110  (e.g. soluble coffee, flavor, etc.), and the combined heated water and dissolved soluble coffee (along with any dissolved additives) may flow out of the food grade paper container  110  through the one or more holes  114  and down into the person&#39;s coffee cup. The entire process may produce no waste. Moreover, when the coffee making process is completed, it may be unnecessary to clean the food grade paper container  110 , as the heated water from the coffee maker  200  may sufficiently clean the inside of the food grade paper container  110  as the water flows through the food grade paper container  110 . For example, the coffee making process may have a first part where the heated water dissolves all of the soluble coffee (along with any soluble additives) and a second part where the heated water continues to flow through the food grade paper container  110  to rinse out and disinfect the food grade paper container  110 . During the second part of the coffee making process, any remaining coffee that remains between or around the holes  114  may be forced out of the food grade paper container  110  by the flow of water. Thus, one may immediately reuse the food grade paper container  110 . For example, in a case where the entire coffee making process involves flowing twelve ounces of water through the food grade paper container  110 , the formed soluble coffee product(s)  120  and food grade paper container  110  may be designed such that the first 3-11 ounces (preferably 9-11 ounces, e.g. 10 ounces) of water completely dissolve the formed soluble coffee product(s)  120  while the final 1-9 ounces (preferably 1-3 ounces, e.g. 2 ounces) of water rinse the food grade paper container  110 . 
     As shown in  FIGS. 14A and 14B , a plurality of formed soluble coffee products  120  and soluble flavor or creamer additive products may be placed in the food grade paper container  110 . In the example of  FIGS. 14A and 14B , any of the three formed soluble coffee products  120  may be a formed soluble flavor or creamer additive product, which may be used in the same way and may be structurally the same. Specifically, three formed soluble coffee products  120  and/or additive products (hereinafter formed soluble coffee products  120 ) are shown in a stacked arrangement. When preparing a desired combination of contents for his/her cup of coffee, a user may simply stack additional formed soluble coffee products  120  one on top of the other. As shown, the formed soluble coffee products  120  completely cover the holes  114 . As a result, water in a peripheral region within the food grade paper container  110  between the formed soluble coffee products  120  and the wall of the food grade paper container  110  (which has in most cases already flowed against the formed soluble coffee products  120  to reach the peripheral region of the food grade paper container  110 ) may flow against the underside of the formed soluble coffee products  12  as it passes from the peripheral region of the food grade paper container  110  to the holes  114 . This may result in an efficient dissolving process as the amount of times the water flows against the formed soluble coffee product  120  may be maximized. This may help ensure that no waste is produced and that the food grade paper container  110  is clean when the process ends. 
     The efficiency of the dissolving process may be further improved by the existence of gaps  123   a ,  123   b  around the sides of as well as between the stacked formed soluble coffee products  120 , which allow water to flow down, around, and between the stacked formed soluble coffee products  120  to maximize the surface area across which the hot water contacts and the dissolving process takes place. Such gaps  123   a  around the sides of the formed soluble coffee products  120  are due to the relative size of the formed soluble coffee products  120  and the food grade paper container  110 , which may be selected accordingly. In order for there to be gaps  123   b  between the formed soluble coffee products  120 , each of the formed soluble coffee products  120  may have one or more protrusions  122  (e.g. on bottoms thereof) to produce a gap  123   b  between adjacent formed soluble coffee products  120 . As can be seen, such protrusions  122  may act as spacers to prevent the formed soluble coffee products  120  from lying flush against each other while stacked, thus allowing for water to pass through the gap  123   b  between the formed soluble coffee products  120 . By maximizing the surface area for dissolving in these ways, the efficiency of the dissolving process may be improved. This may help ensure that no waste is produced and that the food grade paper container  110  is clean when the process ends. 
       FIG. 15  is a side view of a single formed soluble coffee product  120  (which may also serve as an illustration of a formed soluble flavor or creamer additive product). The formed soluble coffee product  120  may be made by a process of temperature reduction, solidification and dehydration or a spray-drying process. For example, coffee (e.g. brewed coffee or liquid coffee concentrate, which may itself be produced by dehydrating brewed coffee) may be poured into a mold (e.g. a silicon mold, which may withstand cold temperature (e.g., between −50° F. and −32° F., and more particularly as low as −20° F.), and optionally a flavor or creamer additive may be poured into the mold together with the coffee. In this regard, manufacturing the formed soluble coffee product  120  may optionally begin with one or more preliminary steps such as brewing the coffee, dehydrating the coffee to produce a liquid coffee concentrate, grinding roasted coffee beans to produce coffee grounds for brewing, and roasting the coffee beans. The mold may have a desired shape, e.g. a wafer, a ball, or any other shape, including “fun” shapes such as stars, hearts, animals, etc. The coffee and optional additive may then be thermally reduced (e.g. at −20° F. under pressure for 24 hours), solidified and dehydrated while in the mold to produce the formed soluble coffee product  120 . Alternatively, or additionally, ultrasonic energy may be applied to the contents of the mold (e.g. having a frequency between 20 Khz to 35 Khz and more preferably between 27 Khz to 33 Khz). The ultrasonic energy may fuse the contents of the mold to produce the formed soluble coffee product  120 . As another alternative to thermally reducing, solidifying and dehydrating or ultrasonic energy, or in addition, a water-soluble binder (e.g. sodium bicarbonate, stearic acid, and/or magnesium stearate) may be added to the mold together with the coffee and optional additive. A press may compress the contents of the mold including the binder to form the formed soluble coffee product  120 . It is also contemplated that, in some cases, powdered or granulated soluble coffee, e.g. already thermally reduced, solidified and dehydrated soluble coffee, rather than brewed coffee or liquid coffee concentrate, may be placed in the mold to be pressed into the formed soluble coffee product  120 . 
     In the above process, the process of thermally reducing, solidifying and dehydrating may be performed in two stages: a pre-freeze stage and a refreeze stage. In the pre-freeze stage, the coffee and optional additive may be frozen in the mold (e.g. at −20° F. In the refreeze stage, the pre-frozen product may be popped out of the mold and allowed to continue the process of thermal reduction, solidification and dehydration outside of the mold (e.g. on a tray). Letting the process of thermal reduction, solidification and dehydration occur outside of the mold allows the product to breathe and helps remove all of the remaining moisture, which might otherwise be trapped in on by the mold. 
     In addition to one or more protrusions  122  as described above (which may be formed by the shape of the mold), the formed soluble coffee product  120  may have a dissolvable coating or wrapper  124 . The dissolvable coating or wrapper  124  may be an edible liquid cellulose coating that protects the formed soluble coffee product  120  from breaking apart while it is handled. The dissolvable coating or wrapper  124  may dissolve in water. The dissolvable coating or wrapper  124  may also prevent moisture from entering the formed soluble coffee product  120 . The formed soluble coffee product  120  may be packaged in the dissolvable coating or wrapper  124  after the formed soluble coffee product  120  is manufactured. For example, the newly manufactured formed soluble coffee product  120  may be wrapped in or otherwise surrounded by a sheet of the coating/wrapper material on two or more sides, and the ends of the sheet(s) may then be fused together by the application of heat to create a sealed dissolvable coating or wrapper  124 . Alternatively, the dissolvable coating or wrapper  124  may be a cellulose spray that is sprayed onto the newly manufactured formed soluble coffee product  120  after the process of thermal reduction, solidification and dehydration described above. In lieu of cellulose, the material may be pullulan, pectin, starch, polyvinyl acetate, sodium alginate or combinations and a combination with cellulose with any one of the listed materials. The dissolvable coating or wrapper  124  may have a thickness of 0.001 inches to 0.010 inches. The dissolvable coating or wrapper  124  may be sufficiently thin to dissolve fast enough so that hot water dissolves through the dissolvable coating or wrapper  124  and the formed soluble coffee product  120  during the first part of the first part of the coffee making process (i.e. prior to the second part in which the food grade paper container  110  is rinsed with the remaining water). It is also contemplated that a user may dip a formed soluble coffee product  120  in a dissolvable coating  124  such as a flavor or creamer additive (e.g. powder, liquid) prior to placing the formed soluble coffee product  120  in the food grade paper container  110 . Such a dissolvable coating  124  may be separately packaged in a container with a suitably sized opening for dipping or with other dispensing means (e.g. a squeeze or pump bottle). 
     The size of the formed soluble coffee product  120  may be predetermined to correspond to a single cup of coffee. Alternatively, the size of the formed soluble coffee product  120  may be predetermined to correspond to less than a single cup of coffee, e.g. a half a cup of coffee or a third of a cup of coffee, in order to encourage mixing and matching of formed soluble coffee products  120 . For example, in some cases, a single cup of coffee of a single type (e.g. flavor, decaf) may be made using three of the same type of formed soluble coffee product  120 , while a single cup of coffee of a mixed type may be made using two formed soluble coffee products  120  of one type and one formed soluble coffee products  120  of another. 
     The size as well as the shape (e.g. surface area) of the formed soluble coffee product  120  may further be predetermined to correspond to an amount of heated water associated with the coffee maker  200 . In this way, it can be ensured that the amount of heated water dispensed by the coffee maker  200  is enough to dissolve the formed soluble coffee product  120  completely, preferably with some additional heated water left over to rinse any remaining residue from the food grade paper container  110  and ensure that no waste is produced. For example, as noted above, a given coffee maker  200  may have multiple size settings for dispensing different amounts of heated water (e.g. small, medium, and large). The formed soluble coffee product  120  may be sized and shaped such that a single formed soluble coffee product  120  is dissolved completely (with some leftover water) by the “small” size setting. 
       FIG. 16  is a side view of a food grade paper container  110   a , which is a variant of the food grade paper container  110  shown in  FIGS. 11A, 11B, and 11C . As described above, one or more holes  114  may be provided in a lower portion of the food grade paper container  110  in order to allow the combined soluble coffee and heated water to pass through the food grade paper container  110  and into a user&#39;s cup. In this regard, the placement of the holes  114  is not limited to the bottom of the food grade paper container  110  as shown in  FIGS. 11A and 11C . For example, as shown in  FIG. 16 , a food grade paper container  110   a  may be provided that is the same as the food grade paper container  110  except that holes  114   a  are provided on the side walls of the food grade paper container  110   a  instead of holes  114  provided on the bottom (or in addition to holes  114  provided on the bottom). Placing the holes  114   a  on the side walls and not on the bottom may help prevent residue from the formed soluble coffee product(s)  120  from escaping out the bottom of the food grade paper container  110   a  prior to the dissolving process (e.g. as the user handles the food grade paper container  110   a ). In a case where the holes  114   a  are provided on the side walls of the food grade paper container  110   a  and not on the bottom, it is contemplated that the bottom of the food grade paper container  110   a  may be sloped in the direction of the holes to aid in removal of the combined soluble coffee and heated water during use, i.e. to avoid pooling in the bottom of the food grade paper container  110 . 
       FIG. 17  is a cross-sectional view of a food grade paper container  110   b , which is another variant of the food grade paper container  110  shown in  FIGS. 11A, 11B, and 11C . The food grade paper container  110   b  may be the same as the food grade paper container  110  except that the food grade paper container  110   b  may be designed to receive multiple predetermined sizes and/or shapes of formed soluble coffee products  120  (e.g. corresponding to desired strengths and/or coffee maker size settings). To this end, the interior of the food grade paper container  110   b  may have two or more nested receptacles  115 - 1 ,  115 - 2 . In the example of  FIG. 17 , the receptacles  115 - 1 ,  115 - 2  are contoured to fit spherical (or at least partially spherical) formed soluble coffee products  120  (e.g. coffee balls), with the lower receptacle  115 - 1  sized to fit a small coffee ball and the upper receptacle  115 - 2  designed to fit a large coffee ball. It is contemplated that additional nested receptacles  115 - 3 ,  115 - 4 , etc. may be provided as well, possibly fitting three, four, five, six, or more such coffee balls (or formed soluble coffee products  120  of other shapes). Each of the nested receptacles  115 - 1 ,  115 - 2  may include one or more holes  114   b - 1 ,  114   b - 2 , which may be the same as the holes  114 ,  114   a  described above except that they may be arranged in sets corresponding to the receptacles  115 - 1 ,  115 - 2  as shown. In the example of  FIG. 17 , the set of holes  114   b - 2  corresponding to the upper receptacle  115 - 2  (for the large coffee ball) provides passage of the combined heated water and soluble coffee for some distance before reaching the exterior of the body  112  of the food grade paper container  110   b . To this end, the holes  115   b - 2  may have an elongated geometry to serve as tunnels from the interior to the exterior of the food grade paper container  110   b  as shown. In some cases, only a single set of holes  114   b - 1  corresponding to the lowest of the nested receptacles  115 - 1  may be exist. The other holes  114   b - 2 , etc. do not exist. In this way, when the lowest receptacle  115 - 1  is used (e.g. for a small coffee ball), it can be ensured that the heated water does not flow out of any holes  114   b - 2  corresponding to upper receptacles  115 - 2 . Meanwhile, when the upper receptacle  115 - 2  is used (e.g. for a large coffee ball), the water must flow beside and under the coffee balls to dissolve the same. Plus, the lower holes  114   b - 1  may still adequately function to allow the heated water and soluble coffee to flow out of the food grade paper container  110   b.    
     In the figures and description, the nested shapes are shaped to match a spherical ball shape for the dissolvable coffee product. However, other shapes are also contemplated such as pyramidal, football, egg shaped for the dissolvable coffee product and the nested shapes. 
     It is noted that a coffee ball shape for the formed soluble coffee product  120  may be advantageous in that, owing to its spherical shape, it may roll against the interior of the food grade paper container  110   b  to auto-locate at the correct receptacle  115  without getting stuck in the wrong position or in the wrong orientation (e.g. as a wafer-shaped formed soluble coffee product  120  might get stuck on its end or leaned up against the interior of the food grade paper container  110 ). This may help ensure that the coffee ball covers the holes  114   b , improving the efficiency of the dissolving process as the water must flow against the coffee ball to exit through the holes  114   b.    
     In the above examples, the heated water enters the food grade paper container  110 ,  110   a ,  110   b  through the top of the food grade paper container  110 ,  110   a ,  110   b . Other points of entry are also contemplated, such as the side. 
     In the above examples, generally cylindrical shapes are depicted for the food grade paper container  110 ,  110   a ,  110   b . However, other shapes are contemplated as well, such as balls, boxes, etc., and it is contemplated that coffee makers  200  may be designed to accommodate such shapes. It is similarly envisioned that the exterior of the food grade paper container  110 ,  110   a ,  110   b  may be designed to fit inside any single-serve coffee maker, e.g. coffee makers by Keurig®, Nespresso®, Mr. Coffee®, Cuisinart®, Presto® MyJo™, Bunn®, etc., and may be designed to fit universally inside more than one coffee maker. 
       FIG. 18  is a perspective view of a coffee maker  300  according to an embodiment of the present disclosure, together with formed soluble coffee products  120  to be used with the coffee maker  300 .  FIG. 19  is a schematic view of the coffee maker  300 . Except for differences described below, the coffee maker  300  may be the same as the coffee dispenser  10 ,  10   a ,  110 ,  210  (preferably  10 ,  10   a ) described in U.S. patent application Ser. No. 16/040,470 (the &#39;470 Application), which is incorporated by reference here in entirety. For example, the coffee maker  300  may include a housing  314 , upper portion  316 , base  320 , serving size selector  326 , froth level control  328 , rotatable knob  332 , horizontal slider  338 , flavor concentrate port  346 , flavor concentrate container  348 , cream concentrate port  350 , cream concentrate container  352 , flavor port valve  354 , cream port valve  355 , tubing or piping  356 , water reservoir  368  with sides  376  and open end  378 , lid  370  with sides  374 , intake  372 , pump  382 , computer  384 , boil chamber  386 , mixing chamber  388 , outlet port valve  392 , and wired  396  or wireless connections that are respectively the same as the housing  14 , upper portion  16 , base  20 , serving size selector  26 , froth level control  28 , rotatable knob  32 , horizontal slider  38 , flavor concentrate port  46 , flavor concentrate container  48 , cream concentrate port  50 , cream concentrate container  52 , flavor port valve  54 , cream port valve  55 , tubing or piping  56 , water reservoir  68  with sides  76  and open end  78 , lid  70  with sides  74 , intake  72 , pump  82 , computer  84 , boil chamber  86 , mixing chamber  88 , outlet port valve  92 , and wired  96  or wireless connections of the coffee dispenser  10 ,  10   a  described in the &#39;470 Application. The coffee maker  300  may further include any of the other features described in relation to the coffee dispenser  10 ,  10   a  of the &#39;470 Application. The coffee maker  300  may differ from the coffee dispenser  10 ,  10   a  in that the coffee concentrate port  42 , coffee concentrate container  44 , and coffee port valve  53  may be replaced with a mouth  317  for receiving one or more formed soluble coffee products  120  (and/or formed soluble flavor or creamer additive products, which may also be referred to as formed soluble coffee products  120  herein) and a lid  315  for covering the mouth  317 . As schematically shown in  FIG. 19 , the mouth  317  may provide access to the mixing chamber  388 . The coffee maker  300  may further differ from the coffee dispenser  10 ,  10   a  in the design of the mixing chamber  388  as described in relation to  FIGS. 20 and 21 . 
     A person wishing to make a cup of coffee using the coffee maker  300  may simply remove the lid  315  (e.g. the lid  315  may be left covering the mouth  317  to prevent dust from entering the coffee maker  300  while it is not in use), drop one or more formed soluble coffee products  120  into the mixing chamber  388  via the mouth  317 , replace the lid  315  (to prevent splashing and reduce noise during the coffee making process), and initiate the coffee making process using the controls of the coffee maker  300  as described in relation to the coffee dispenser  10 ,  10   a  of the &#39;470 Application. Prior to initiating the coffee making process, the person may optionally add flavor or creamer from the flavor concentrate container  348  and cream concentrate container  352  in the same way as described in the &#39;470 Application in relation to the coffee dispenser  10 ,  10   a . Water from the water reservoir  368  is heated by the heater  386  and pumped by the pump  382  into the mixing chamber  388 , where it dissolves the formed soluble coffee product  120  and any formed soluble flavor or creamer additive products (the soluble contents of the mixing chamber  388 ) and mixes with any flavor or creamer concentrates dispensed from the flavor concentrate container  348  or cream concentrate container  352 . The fully dissolved contents then fall into the user&#39;s cup  312 . As in the case of the coffee maker  200  described above, the coffee making process may have a first part where the heated water dissolves all of the soluble coffee (along with any soluble additives) and a second part where the heated water continues to flow through the mixing chamber  388  to rinse out and disinfect the mixing chamber  388 . During the second part of the coffee making process, any remaining coffee that remains in the mixing chamber  388  may be forced out of the mixing chamber  388  by the flow of water. 
       FIG. 20  is a cross-sectional view of a container  410   a , which may be integrally disposed within the coffee maker  300  to serve as the mixing chamber  388 . The container  410   a  may be the same as the food grade paper container  110  of  FIGS. 11A, 11B, and 11C , including having an internal shape that is the same as that of the body  112  of the food grade paper container  110  and having one or more holes  414  that are the same as the one or more holes  114  of the food grade paper container  110 , with the following differences related to its integration in the coffee maker  300 . In particular, the container  410   a  may or may not have the same external shape as the food grade paper container  110 , since the container  410   a  may be fixed within the coffee maker  300  and need not be handled by the user. The container  410   a  may, for example, be formed as a passageway through the coffee maker  300  from the mouth  317  of the coffee maker  300  to the holes  414 . 
     Another difference from the food grade paper container  110  is that the container  410   a  may be connected to the tubing or piping  356  of the coffee maker  300  by a water input line  422 , a cream concentrate input line  424 , and a flavor concentrate input line  426 . As shown in  FIG. 20 , the water input line  422 , which may be connected to the tubing or piping  356  leading to the water reservoir  368 , pump  382 , and heater  386 , may be disposed in an upper portion (e.g. top half or top quarter) of the container  410   a , while the cream concentrate input line  424  and flavor concentrate input line  426 , which may be connected to the tubing or piping  356  leading to the cream port valve  355  and flavor port valve  354  respectively, may be disposed in a lower portion (e.g. bottom half or bottom quarter) of the container  410   a . By entering the container  410   a  in an upper portion, the heated water for dissolving the soluble contents of the container  410   a  may have the most opportunity to dissolve the soluble contents of the container  410   a  (i.e. the formed soluble coffee product  120  and any formed soluble flavor or creamer additive products) as it passes through gaps  123   a ,  123   b  around and between the soluble contents as described above in relation to the food grade paper container  110 . As a result, even in the case of a high stack of soluble contents, the heated water will not pass through the holes  414  and out of the container  410   a  without first flowing along the soluble contents to further the dissolving process. In some cases, the water may be pumped by the pump  382  at a high enough pressure to cause the water to shoot out from the water input line  422  and land on the soluble contents at or near the middle of the container  410   a . In this way, the container  410   a  can be arranged so that water flows against the soluble contents once as it flows from the middle of the container  410   a  to the periphery of the container  410   a , along the side of the soluble contents as it flows down, and then again as it flows from the periphery of the container  410   a  inward toward the holes  414  at the bottom of the container before exiting the container  410   a , further improving the efficiency of dissolving as described above in relation to the food grade paper container  110 . Meanwhile, since the cream concentrate and flavor concentrate need not be dissolved and need only be mixed, the cream concentrate input line  424  and flavor concentrate input line  426  may be disposed in the lower portion of the container  410   a . If the cream/flavor concentrate quickly arrives at the holes  414 , that is not a problem as the mixing of the concentrates with the heated water (with dissolved coffee) can still occur in the user&#39;s cup  312 . By disposing the cream concentrate input line  424  and flavor concentrate input line  426  in the lower portion of the container  410   a , the room temperature concentrates can be prevented from prematurely cooling the heated water while the heated water is dissolving the soluble contents of the container  410   a . In particular, the cream and flavor liquid which are not heated may have a shorter distance out of the container so that the heated water can be as hot as possible. 
       FIG. 21  is a cross-sectional view of a container  410   b , which may be integrally disposed within the coffee maker  300  to serve as the mixing chamber  388 . The container  410   b  may be the same as the food grade paper container  110   b  of  FIG. 17 , including having an internal shape that is the same as that of the body  112  of the food grade paper container  110   b  (including two or more nested receptacles  115 ) and having one or more holes  414   b  that are the same as the one or more holes  114   b  of the food grade paper container  110  (and may similarly be arranged in sets corresponding to the nested receptacles  115 ), with the following differences related to its integration in the coffee maker  300 . In particular, the container  410   b  may or may not have the same external shape as the food grade paper container  110   b , since the container  410   b  may be fixed within the coffee maker  300  and need not be handled by the user. The container  410   b  may, for example, be formed as a passageway through the coffee maker  300  from the mouth  317  of the coffee maker  300  to the holes  414   b.    
     Another difference from the food grade paper container  110   b , is that, just like the container  410   a , the container  410   b  may be connected to the tubing or piping  356  of the coffee maker  300  by a water input line  422 , a cream concentrate input line  424 , and a flavor concentrate input line  426 . The water input line  422 , cream concentrate input line  424 , and flavor concentrate input line  426  may be structured and function in relation to the container  410   b  in the same way as described above in relation to the container  410   a . For example, the water input line  422  may be disposed in an upper portion (e.g. top half or top quarter) of the container  410   a  to improve the efficiency of dissolving as described above, while the cream concentrate input line  424  and flavor concentrate input line  426  may be disposed in a lower portion (e.g. bottom half or bottom quarter) of the container  410   a  to prevent premature cooling of the heated water as described above. 
     In the above examples of  FIGS. 20 and 21 , it is described that the container  410   a  and container  410   b  may be integrally formed with the coffee maker  300  to function as the mixing chamber  388  thereof. However, the disclosed embodiments are not intended to be so limited. It is also contemplated, for example, that the container  410   a  and container  410   b  may be insertable and removable from the coffee maker  300 , or that the food grade paper container  110 ,  110   b  may be insertable and removable from the coffee maker  300 . In this case, a user may, for example, freely insert the food grade paper container  110 ,  410   a  for use with wafer-shaped formed soluble coffee products and insert the food grade paper container  110   b ,  410   b  for use with spherical formed soluble coffee products (e.g. coffee balls). The mixing chamber  388  of the coffee maker  300  may, for example, be a cavity connected to the tubing or piping  356  that leads to the water reservoir  368 , pump  382 , and heater  386 , the tubing or piping  356  that leads to the cream port valve  355 , and the tubing or piping  356  that leads to the flavor port valve  354 . The cavity of the mixing chamber  388  may also include means of locating the food grade paper container  110 ,  110   b ,  410   a ,  410   b  within the mixing chamber  388 , such as an annular ledge around the periphery of the mixing chamber  388  on which the one or more stoppers  116  of the food grade paper container  110 ,  110   b  may rest. When the coffee maker  300  is operated, the heated water, cream concentrate, and/or flavor concentrate may flow into the mixing chamber  388  at a position higher than the food grade paper container  110 ,  110   b ,  410   a ,  410   b  via the tubing or piping  356 . The heated water, cream concentrate, and/or flavor concentrate may thus flow into the food grade paper container  110 ,  110   b ,  410   a ,  410   b  to prepare a cup of coffee as described above. 
     Referring now to  FIGS. 22-34 , a method of making a formed soluble coffee product  120  is shown. The formed soluble coffee product described in  FIGS. 22-34  will be referred to as reference numeral  420 . The method used to make the formed soluble coffee product  420  may be used to make the formed soluble coffee product  120 . The formed soluble coffee product  120 ,  420  fabricated from this method may quickly dissolve in water having a temperature between slightly above freezing and 200 degrees F. Preferably, the formed soluble coffee product  120 ,  420  quickly dissolves (i.e., 1-15 seconds, under 10 seconds, or under 5 seconds) in hot water above 100 degrees Fahrenheit. The formed soluble coffee product  120 ,  320  has minimal or no waste. As such, it does not pollute the environment similar to a coffee pod sold by Keurig. Rather, there may be only a thin wrapper to help protect the formed soluble coffee product  120 ,  420  from contamination. The formed soluble coffee product  120 ,  420  may also be used in conjunction with a single serve coffee making machine. If so, then the formed soluble coffee product completely dissolves in the holder (e.g., traditional coffee pod holder) of the formed soluble coffee product before the serving of hot water finishes dispensing from the single serve coffee machine so that the remainder of the serving of hot water can clean and sanitize the holder. 
     As shown in  FIG. 22 , the method may comprise a step of inserting  422  a liquid coffee concentrate into a cavity  422  of a mold  424 ,  424 A. The liquid coffee concentrate discussed herein may have a water content of about 1% to 10% by weight but preferably has a water content of about 2-5% by weight. Next, the liquid coffee concentrate may be transitioned into a solid form, or simply put, frozen. This is accomplished by reducing  426  the temperature of the liquid coffee concentrate. The temperature of the liquid coffee concentrate can be reduced by placing the mold  424 ,  424   a  into a refrigeration unit or a refrigerator. The refrigeration unit may be set to about 6 degree Fahrenheit. 
     From room temperature (e.g., 80 degrees Fahrenheit) to freezing temperature (e.g., 32 degree Fahrenheit), the length of time that it takes for the liquid coffee concentrate to freeze may be about four hours. At the time the molds are placed in the refrigeration unit, a machine  426  for thermally reducing, solidifying and dehydrating may be turned on in order to prepare the machine to receive the frozen liquid coffee concentrate after it has been frozen. The refrigeration unit brings the temperature of the liquid coffee product at least below a temperature (e.g., 40 degrees Fahrenheit) of the machine  426  at a start of the process of thermal reduction, solidification and dehydration. After the liquid coffee concentrate freezes, the mold may be removed  428  from the refrigeration unit. The frozen liquid coffee concentrate may also be removed from the cavity  422  of the mold  424 ,  424   a . Freezing the liquid coffee concentrate to a shape and placing the frozen liquid coffee concentrate in a corresponding shaped cavity of a tray  432  helps to maintain the shape of the formed liquid coffee product  420  when the product is processed in the machine  426 . 
     When the liquid coffee concentrate was being frozen in the refrigeration unit, the mold  424 ,  424   a  encapsulated the entire frozen liquid coffee concentrate. However, in order to prepare the frozen liquid coffee concentrate for the process of thermal reduction, solidification and dehydration in the machine  426 , the frozen coffee may now be placed  430  on a tray  432  so that entire frozen coffee is not entirely covered by the mold  424 ,  424   a  but exposed to air. The tray  432  is now placed  431  in the machine  426 . At the start of the process of thermal reduction, solidification and dehydration by the machine  426 , the machine  426  may receive the frozen liquid coffee concentrate in a cavity which has been brought down to about 40 degrees Fahrenheit. The process of thermal reduction, solidification and dehydration may heat and freeze the frozen liquid coffee concentrate. The length of time for completing the process on the frozen coffee may be adjusted so that the formed soluble coffee product forms an outer crust which is harder than an interior of the formed soluble coffee product. For example, the process performed by the machine  426  may be set to nine (9) hours to form the harden outer crust which is harder than the interior portion. This is for a 1-inch spherical ball of liquid coffee concentrate. 
     The hard-outer crust makes the formed soluble coffee more durable for transportation and handling by the end user. After performing the process of thermal reduction and solidification on the frozen coffee, the thermally reduced, solidified and dehydrated formed coffee is now removed  434  from the machine  426 . After the thermally reduced, solidified and dehydrated formed coffee is removed  434  from the machine  426 , an exterior surface of the thermally reduced, solidified and dehydrated coffee may be coated  436  with a thin layer of dissolvable, edible layer. 
     Referring now to  FIG. 23 , the mold  424  is shown. The mold  424  may be fabricated from a silicone material so that it is bendable and flexible, as shown in  FIG. 24 . The silicone mold  424  may have a plurality of cavities  422 . The mold  424  may have a first and second halves  438 ,  440 . Each of the first and second halves may have the plurality of cavities  422 . The plurality of cavities  422  in the first half  438  may match up with the plurality of cavities  422  in the second half  440  to form a solid. The cavities  422  of the first and second halves  438 ,  440  may be any shape such as hexagonal, polygonal, cylindrical, spherical, cube, pyramid, heart, bunny shape, smiley face, etc. More particularly, when the first and second halves  438 ,  440  are attached to each other as shown in  FIG. 23 , the cavities  422  in the first and second halves  438 ,  440  matches up with each other and form a solid object. The cavities  422  may have any shape desired by the manufacturer. For example, the cavities  422  in the first and second halves are semi-spherical so as to form a spherical frozen coffee product. However, other shapes are also contemplated such as cube, pyramidal, hexagonal, polygonal, cylindrical, egg shaped, heart shaped, etc. The cavities  422  may have any shape in order to form any shape of solidified coffee. The formed soluble coffee product  420  may be solid and formed in the shape of the cavities  422 . In the example shown in  FIGS. 22-32 and 39 , the shape is spherical. 
     The mold  424  may have a different configuration. By way of example and not limitation, referring now to  FIG. 27 , the mold  424   a  is shown. The mold  424   a  may have first and second halves  438   a ,  440   a . The first and second halves  438 A,  440 A may have or may each have a plurality of cavities  422 A, which made up to form the shape of the frozen coffee or thermally reduced, solidified and dehydrated coffee product. The mold  424 A may be fabricated from a rigid material such as a plastic material that could withstand low temperatures. Referring back to  FIGS. 23-25 , the first and second halves  438 ,  440  may be attached to each other as shown in  FIG. 23 . 
     In order to attach the first and second halves  438 ,  440  to each other, each of the halves  438 ,  440  may have a mating knobs  442  and holes  444 . The plurality of knobs  442  may mate with and engage the receiving holes  444  in the first half  438 . Preferably, when the knobs  442  are engaged to the cavities  444 , the first and second halves mate with each other and form a generally water tight enclosure, so that when liquid coffee concentrate is placed inside of the mated cavities  422 , the liquid coffee concentrate does not spill out and through between the mating surfaces of the first and second halves  438 ,  440 . 
     Moreover, if a better seal between the mating surfaces of the first and second halves  438 ,  440  is required, the first and second halves  438 ,  440  may be coated with a temporary adhesive or sealant so that when the first and second halves  438 ,  440  are pushed together the adhesive or sealant forms a generally water tight barrier therebetween. Moreover, because the liquid coffee concentrate may have a consistency or viscosity similar to that of molasses, the liquid coffee concentrate may not seep between the surfaces of the first and second halves  438 ,  440  as easily as water. Also, the liquid coffee concentrate may be flash frozen so that the liquid coffee concentrate hardens or freezes in the refrigeration unit before the liquid coffee concentrate can seep through between the mating surfaces of the first and second halves  438 ,  440 . It is also contemplated that in lieu of or in addition to the temporary adhesive or on the mating surfaces, the sealant or adhesive may be placed at the outer periphery of the mold at the joint of the mating surfaces so that the liquid coffee concentrate does not seep out of the mold  424 ,  424   a.    
     Once the first and second halves  438 ,  440  are engaged to each other as shown in  FIG. 23 , the mold  424  is positioned so that an aperture  446  formed by the first and second halves  438 ,  440  is disposed on the top side of the mated first and second halves  438 ,  400 . The aperture  446  may be utilized to pour the liquid coffee concentrate  448  into the mating cavities  422  in the first and second halves  438 ,  440 . By way of examples and not limitation, the liquid coffee concentrate may be disposed within a squeeze bottle  450  (see  FIG. 25 ). A nozzle  452  may be placed adjacent to the aperture  446 , and the liquid coffee concentrate may be squeezed into the aperture  446  to fill the mating cavities  422 . Once the mating cavities  422  is filled, the user then fills the next mating cavities  422  until the entire mold  424  is filled with the liquid coffee concentrate. The same process may also be used in relation to the mold  424 A shown in  FIG. 27 . 
     Referring now to  FIG. 26 , an optional stick  454  may be placed into the aperture  446 ,  446   a  with a distill end portion of the stick  454  being inserted into the liquid coffee concentrate disposed within the mating cavities  422 . The stick  454  may be between about one inch and 10 inches, and if preferably about four inches. The distill end portion of the stick  454  may also have a roughened exterior surface  456  so that the thermally reduced, solidified and dehydrated coffee product does not slip off of the stick  454  after the process of thermal reduction, solidification and dehydration, and while the user manipulates the thermally reduced, solidified and dehydrated coffee product during use. 
     The distill end portion  458  of the stick  454  may be roughened as shown in  FIG. 32 , but it is also contemplated that the distill end portion  458  may be cavitated so that the liquid coffee concentrate is locked inside of the cavitation to prevent the thermally reduced, solidified and dehydrated coffee product from falling off of the stick  454  during use and before the thermally reduced, solidified and dehydrated coffee product is being dissolved in hot water. Other configurations are also contemplated for the distal end portion  458  of the stick  454  such as an enlarged distill end portion (e.g., bulbous configuration, ball). These other configurations would also mitigate the thermally reduced, solidified and dehydrated coffee product from falling off of the stick  454 . The stick  454  may be placed in each of the apertures  446  in the mold  424 . Optionally, it is not necessary for the stick  454  to be used. If it is not used, then the thermally reduced, solidified and dehydrated coffee product would be handled by hand, spoon or dropped in hot water then stirred with a spoon or fork in lieu of the stick  454 . 
     At this point, the mold  424 ,  424   a , liquid coffee concentrate and the stick  454  are set up to be placed within the refrigeration unit to freeze the liquid coffee concentrate. The mold,  424 , liquid coffee concentrate disposed within the cavities  422  of the mold  424  and the stick  454  are placed in the refrigeration unit to begin the freezing process of the liquid coffee concentrate. Preferably, the liquid coffee concentrate is brought to a freezing temperate as fast as possible. Typically, if the refrigeration is set to between zero degrees Fahrenheit and 32 degrees Fahrenheit (preferably 6 degrees Fahrenheit), it may take the liquid coffee concentrate about four hours to go from a liquid state at room temperature (e.g., 80 F) to a frozen state. 
     The mold  424 ,  424   a  with the liquid coffee concentrate may be left in the freezer for about four hours. Thereafter, the mold  424 ,  424   a  is removed from the refrigeration unit. The second half  440  of the mold  424 ,  424   a  is removed from the first half  438  of the mold  424 ,  424   a . The frozen liquid coffee concentrate may be slightly stuck to the inner surfaces of the cavities  422  of the mold  438 ,  440 . Removing the first half  438  from the second half  440  will detach the frozen liquid coffee concentrate from one of the halves  438 ,  440 . At this point, the user may grab the stick  454  and twist the stick  454  in the direction of the arrow  458 . By twisting the stick  458 , the frozen liquid coffee concentrate is detached from the inner surface of the cavity  422  of the other half  438 ,  440  of the mold  424 . 
     The same is true with the mold  424   a  is used. Referring to  FIG. 29 , when the second half  440   a  is removed from the first half  438   a , the sticks  454  are pointing straight up. The user grips the stick  454  and rotates the stick  454  to detach the liquid coffee product from the surface of the first half  438   a  of the tray to the tray mold of  424   a.    
     Referring now to  FIG. 30 , a low temperature silicone tray  432  is shown. The low temperate silicone mold or tray  432  may be able to withstand the low temperatures experienced or imposed upon it by the machine  426 . The tray  432  may have a plurality of cavities  458 . These cavities  458  may correspond to an outer configuration of the frozen coffee product so that as the frozen coffee product goes through the process of thermal reduction, solidification and dehydration, the shape of the frozen coffee product is retained. By way of example and not limitation, the frozen coffee product shown in  FIG. 30  has a spherical configuration of a certain diameter. The cavities  458  may have a semi-spherical configuration having a diameter equal to the certain diameter of the frozen coffee product. Beneficially, because the frozen coffee product has been removed from its original mold  424 ,  424 A, the surface of the frozen coffee product can now out-gas the liquid within the frozen coffee product during the process of thermal reduction, solidification and dehydration in the machine  426 . Moreover, the tray  432  is not covered so that at least half of the frozen coffee product may be exposed to the air within the machine  426  during the process of thermal reduction, solidification and dehydration to help with the out gassing of the liquid in the process of thermal reduction, solidification and dehydration. 
     The process of removing the frozen liquid coffee concentrate from the mold  424 ,  424   a  and placing them onto the tray  32  and placing the tray with the frozen liquid coffee concentrate into the machine  426  is time sensitive because when the mold  424 ,  424   a  is removed from the refrigeration unit, the frozen liquid coffee concentrate will heat up and tend to melt. As such, the entire process after removable of the mold to inserting the frozen liquid coffee concentrate into the machine  426  must be accomplished before the frozen liquid coffee concentrate melts too much so that the shape has excessively degraded. The tray  432  may be placed on a metallic or rigid member  460 , which is used to support the flexible silicone tray  432  during transport from outside of the machine  426  to one of the levels or supports in the machine  426 . The frozen liquid coffee concentrate and the tray  432  are now placed  431  into the machine  426 . The door of the machine is opened. The rigid member  460  holding the tray  432  is now placed onto the support  462  of the machine  426 . 
     The machine is now placed into its cycle and allowed to run through its process of thermal reduction, solidification and dehydration until the frozen coffee product is now solidified. Preferably, the process is allowed to run until the frozen liquid coffee concentrate has the structure shown in  FIG. 32 . In particular, the liquid coffee or thermally reduced, solidified and dehydrated coffee product may have an overall outer diameter  464  of about one inch. The process of thermal reduction, solidification and dehydration may form a crust at the outer peripheral portion  466 . The thickness of the crust portion  466  may be about 0.005 of an inch thick to about 3/16ths of an inch. For example, the length of time is preferably about 9 hours. The machine  426  removes the moisture but preferably leaves the coffee oil in the thermally reduced, solidified and dehydrated coffee product  420 . More preferably, the time for the process of thermal reduction, solidification and dehydration is set so that the oil of the liquid coffee concentrate is disposed or trapped in the outer peripheral portion or crust of the formed soluble coffee product. 
     By way of example and not limitation, after the process of thermal reduction, solidification and dehydration has run its full nine (9) hour course, the thermally reduced, solidified and dehydrated soluble coffee product  420  may optionally be left in the machine  426  about one hour to six hours more so that moisture in the machine  426  may be reabsorbed into the outer peripheral portion or crust of the formed soluble coffee product  420  to help form the crust and also to help retain the oil of the coffee in the outer peripheral portion of the formed soluble coffee product. This step of leaving the soluble coffee product in the machine about 1 to six hours more is optional. Other ways of increasing the hardness of the outer surface portion are also contemplated in addition to or in the alternative to this step. 
     The hardness of the outer peripheral portion or crust may be greater than the hardness of its interior portion  468 . Preferably, the outer peripheral portion can withstand a pressure of about 1/16th of a pound to one pound. For example, if a thermally reduced, solidified and dehydrated coffee product (as shown in  FIG. 32 ) is placed on the table, a bar weighing 1/16th of a pound weight can be placed on the thermally reduced, solidified and dehydrated coffee product without crushing the thermally reduced, solidified and dehydrated coffee product. 
     The transition between the outer peripheral portion having a greater hardness than that of the interior portion  468  may not be a specific defined line but may be a gradation. In this instance, the outer peripheral portion  466  is measured by the outer surface  470  of the outer peripheral portion to one half way between the gradation of the hardness levels between the outer peripheral portion  466  and the interior portion  468 . For example, if the crust had a hardness level of 9 and the interior portion  468  has a hardness level of 5, then the thickness of the outer peripheral portion  466  is defined as the thickness from the outer surface  470  to a place in the thermally reduced, solidified and dehydrated coffee product having a hardness of 7. 
     The size of the coffee ball (i.e., formed soluble coffee product) shown in the figures is about 1 inch in diameter. However, the size of the coffee ball may be between about 0.5 inch to 2 inches and preferably about 0.75 inch to 1.5 inch. 
     After thermally reducing, solidifying and dehydrating the formed soluble coffee product  420 , optionally, the exterior surface of the formed soluble coffee product  420  may be coated with a layer or coating of cellulose gum that when dry or cured is anti-hygroscopic to water moisture in air but is hydrophilic when it is submersed in water. The cellulose gum may have a consistency of that of molasses and in order to reduce the viscosity to the appropriate level, an edible alcohol may be added to the cellulose gum. The cellulose gum maybe atomized into the air (i.e., sprayed as a mist) and the formed soluble coffee products  420  which has been thermally reduced, solidified and dehydrated may be hung on a conveyor chain and passed through the atomized cellulose gum in order to coat or form a layer over the exterior of the formed soluble coffee product  420 . Although the coating may be cellulose gum, it is also contemplated that the coating may be pullulan, pectin, starch, polyvinyl acetate, sodium alginate or combinations thereof including a combination of cellulose and anyone of the other listed materials. 
     Other methods of forming the thin layer of cellulose gum on the exterior surface of the formed soluble coffee product  420  are also contemplated. By way of example not limitation, the formed soluble coffee product  420  may be dipped in a container of liquid cellulose gum that has been mixed with an edible alcohol to bring down the viscosity of the cellulose gum to a proper level, in order to form a thin layer of cellulose gum. The layer of cellulose gum being coated or formed over the formed soluble coffee product  420  may have a thickness of 0.001 inch to 0.010 inch. Although the material in which the product  420  is dipped in is described as a cellulose gum, the material in which the product  420  is dipped in may be pullulan, pectin, starch, polyvinyl acetate, sodium alginate or combinations thereof including a combination of cellulose and anyone of the other listed materials. 
     Referring to  FIG. 33 , the hygroscopic coffee core  500  may be hardened so that an outer peripheral portion  502  of the coffee product  504  may have a hard hydrophobic outer shell  502 . The hard hydrophobic outer shell  502  can be formed or added on to the hydrophilic and hygroscopic coffee core  500 . The hard hydrophobic outer shell  502  may be added to the hygroscopic coffee core  500  in the following manner. 
     Roasted coffee beans may be ground  506  to a particular size, namely, course, medium or fine, as shown in  FIG. 34 . The ground down coffee beans may be sorted by a screen size of 8, 10, 12, 14, 16, 18 or 20. Coffee is then extracted from the ground coffee. The coffee may be extracted by way of a drip coffee process, expresso process, pour over process, cold brew process or French press process.  FIG. 35  shows a liquid coffee  508  in which the coffee has been extracted from the coffee beans. Regardless of the method of extracting coffee, water may be utilized to extract the coffee. The resultant liquid coffee  508  may comprise coffee oil, water and coffee fines. The coffee fines may be dissolved or dispersed. Coffee fines may have a size between one (1) to twenty five (25) microns. Preferably, the coffee fines may have a size between one to five microns. 
     More coffee oil may be added to the liquid coffee to alter the composition of the liquid coffee. More coffee fines may be added to the liquid coffee to alter the composition of the liquid coffee. Other particulates (e.g., flavors) having a size between one to twenty-five microns, and more preferably between one to five microns may be added to the liquid coffee. 
     The liquid coffee  508  may now be agitated in order to create a tight emulsion of oil, water and coffee fines. The colloidal emulsion may be created by agitating the water such as through shaking or blending the same. The liquid coffee may be agitated with a blender, a stirring tank, and/or a shaking tank. When the emulsion is created, the coffee oil molecules bind to the coffee fines electrostatically to a greater extent than the water molecules electrostatically bind to the coffee fines. After the colloidal emulsion is formed, the emulsified liquid coffee may be reduced to remove the water from the emulsified liquid coffee.  FIG. 36  shows the liquid coffee  508  after it has been reduced 510. The reduced liquid coffee shown in  FIG. 36  has a lower percentage of water. More particularly, the water from the emulsified liquid coffee may be removed by heating the emulsified liquid coffee which breaks the electrostatic charges at different rates. The increased temperature evaporates out the water from the liquid coffee  508  at a higher rate because the electrostatic bond between the water and the coffee fines is lower compared to the electrostatic bond between the oil and the coffee fines. It is easier to break the electrostatic charge between the water and the coffee fines than the oil and coffee fines. The liquid coffee may be reduced to a viscosity between 500 and 70,000 centipoises, and more preferably between 5,000 to 10,000 centipoises. At the liquid coffee is reduced to a particular viscosity within the stated ranges above, the reduced liquid coffee may have a water content between 1% to 20% by volume. 
     The reduced liquid coffee maybe applied to the entire exterior surface of the hygroscopic coffee core. By way of example and not limitation, the hygroscopic coffee core may be submersed (see  FIG. 36 ) in a container  512  of reduced liquid coffee  510  then removed. Another way to form a layer of the reduced liquid coffee around the entire hygroscopic coffee core  500  is to pour the reduced liquid coffee over the hygroscopic coffee core  500  or to spray the reduced liquid coffee on the hygroscopic coffee core  500 . These processes form a layer of the reduced liquid coffee around the entire hygroscopic coffee core  500 . The layer of reduced liquid coffee may go through a drying process to dry the layer of reduced liquid coffee. By way of example and not limitation, the coffee core with the reduced liquid coffee can be sent through a dryer or it may be air dried. After drying, the reduced liquid coffee forms a hard outer shell  502  around the coffee core  500 . The hard outer shell  502  formed by the dried reduced liquid coffee may be hydrophobic in nature. In this manner, the hard hydrophobic outer shell  502  is added to the exterior surface of the hygroscopic coffee core  500 . 
     Another method of covering the entire exterior surface of the coffee core may be by atomizing the reduced liquid coffee, as shown in  FIG. 37 . This method shows how to add the hard hydrophobic outer shell  502  to the hygroscopic coffee core  500 . The atomized liquid coffee  514  may be sprayed into a path  516  that the hygroscopic coffee core  500  travels. The hygroscopic coffee core  500  may be passed through the space where the reduced liquid coffee has been atomized. The hygroscopic coffee core may be rotated  518  as it passes through the atomized reduced liquid coffee  514 . By way of example and not limitation, the hygroscopic coffee core  500  may be formed on a stick  520  which is rotated  518  (see  FIG. 37 ). Other ways of rotating the hygroscopic coffee core  500  in the midst of the atomized and reduced liquid coffee are also contemplated. The atomized liquid coffee  514  may form a layer around the entire exterior surface of the coffee core  500 . The layer and the coffee core  500  may go through a drying process. By way of example and not limitation, coated coffee core may be passed through a dryer or the layer of atomized liquid coffee may be air dried. After the layer is dried, this layer may provide a hydrophobic hard exterior shell  502  to provide protection to the hygroscopic coffee core from water moisture in the air and physical impact during transport (e.g., train, vehicle, shipping) of the product from the manufacturer to the retailers. 
     In another method, it is contemplated that the hygroscopic coffee core may be subjected to steam  522 , as shown in  FIG. 38 . This method forms the outer peripheral portion of the hygroscopic coffee core  500  into a hard hydrophobic outer shell  502 . The coffee core  500  may be rotated  518 . In this way, the hard hydrophobic outer shell  502  may be formed as a part of the hygroscopic coffee core instead of added onto the hygroscopic coffee core  500  as in the methods described above relating to the reduced liquid coffee. When the hygroscopic coffee core  500  is exposed to steam, the water in the steam is attracted to the exterior surface of the hygroscopic coffee core  500 . The enter exterior surface of the hygroscopic coffee core  500  may be exposed to the steam (i.e., hot evaporated water). The exterior portion of the hygroscopic coffee core  500  may begin to form as a liquid. The liquid may fill any hole in the exterior surface of the hygroscopic coffee core  500 . The hygroscopic coffee core  500  is then removed from the hot steam and the exterior layer is allowed to re-solidify. When the exterior layer is re-solidified, it forms a hydrophobic layer  502 , which mitigates absorption of water from moisture in the air. The moisture in the air cannot penetrate through the holes because they were filled as stated above. The outer shell  502  is not purely hydrophobic, but may be resistant to absorption of water moisture in the air so that the product has an extended shelf life of greater than one month, 1 year, 2 years, 3 years and 4 years or more. Moreover, the hydrophobic layer  502  may also be harder than the inner hygroscopic coffee core  500 . 
     In  FIGS. 36-38 , the hygroscopic coffee core  500  is shown with a stick which may be used to manipulate the hygroscopic coffee core  500  as the same  500  is submersed in the reduced liquid coffee, rotated or exposed to steam or atomized reduced liquid coffee. However, other means of supporting the hygroscopic coffee core  500  is also contemplated such as by using a string tied to the hygroscopic coffee core  500 . 
     The hardness of the outer shell may be sufficient to resist cracking when the dissolvable coffee is transported in a shipping container via train, bus, truck, or shipping. 
     Referring now to  FIGS. 39 and 40 ,  FIG. 39  illustrates the formed soluble coffee product  420  which has a stick  544  placed in a post  474  having a plurality of holes  472 . The sticks  454  of the formed soluble coffee product  420  may be placed in the holes  472  so that the formed soluble coffee products  420  extend outwardly from the post  474 . Each of the formed soluble coffee products may be wrapped with a wrapper  476 . The wrapper  476  may protect the formed soluble coffee product  420  from contamination. The post  474  maybe held upright by way of a base  478 . 
     In contrast, a prior art container  480  may have a plurality of prior art coffee pods similar to ones that are used in a traditional single serve coffee machine such as KEURIG machine. Even though the formed soluble product  420  is placed on a post  472 , more formed soluble coffee products  420  may be stored in the same volume as that of the container  480 . There less waste when using the formed soluble coffee product  420  on a mass market scale when preparing a cup of coffee. The only waste would be the wrapper  476 , and the stick  474 , which in contrast to the coffee pod, would be significantly less in volume compared to the coffee pod of the prior art single serve coffee machine using a Keurig coffee pod shown in  FIG. 39 . 
     Referring now to  FIG. 40 , a plurality of formed soluble coffee products  420  may be placed in a container  482 . The container  482  may be substantially smaller in volume compared to the container  480 , but nonetheless may hold an equal number of formed soluble coffee products  420  as the container  480  holds coffee pods for a single serve coffee machine (e.g. Keurig). The formed soluble coffee product shown in  FIG. 40  does not have a wrapper  476  and does not have a stick  454 . This means that there is even less waste when using the formed soluble coffee products  420  shown in  FIG. 40 . 
     The formed soluble coffee product  420  may be provided with a stick  454  and wrapper  476  as shown in  FIG. 39  or without as shown in  FIG. 40 . The formed soluble coffee product  420  on a stick  454  may be shipped as shown in  FIG. 39  or may be boxed up side by side so that formed soluble coffee products  420  are laid adjacent to each other in the box. Fortunately, the hard crust or outer peripheral portion of the formed soluble coffee product  420  mitigates breaking of the formed soluble coffee product  420  during shipping. Moreover, the wrapper  476  that surrounds the formed soluble coffee product  420  also acts as cushion to protect the formed soluble coffee product  420  from rupturing or any damage because of vibration or other hard impact during shipment, storage and handling by the consumer. Additionally, the anti-hygroscopic exterior shell extends a shelf life of the product  420  to at least 1 month because water moisture from the air does not degrade the integrity of the outer peripheral portion. 
     To prepare a cup of coffee, the user may remove the formed soluble coffee product  420  from the post  474  or from the box, unwrap or remove the wrapper  476 , and while gripping the stick  454  submerse the formed soluble coffee product  420  in a cup of water, and more preferably a hot cup of water. The formed soluble coffee product is a quick dissolve so that once the formed soluble coffee product  420  is submersed in hot water, it will dissolve within seconds. Although the outer shell is anti-hygroscopic to air water moisture, when the outer shell is submersed in water, then the thin outer shell rapidly dissolves. The user may then use the stick  454  to mix the coffee completely, and also use the stick  454  to mix any cream or sugar that might be added to the prepared coffee. 
     Referring now to  FIG. 40 , to prepare a cup of coffee, the user may unscrew the cap from the container  482  and remove one ball  420  of the formed soluble coffee product from the container  482 . The formed soluble coffee product  420  may be dropped into a cup of water, preferably a hot cup of water. The user may then use a spoon or other stirring instrument to mix the dissolved formed soluble coffee product in the water. 
     The container has been described as a food grade paper container. However, containers fabricated from other types of materials are also contemplated. By way of example and not limitation, the container may be fabricated from a plastic material, synthetic material or combinations thereof. Food grade paper container may include paper used in milk cartons. 
     The detailed description set forth above in connection with the appended drawings is intended as a description of the several presently contemplated embodiments of these systems and methods, and is not intended to represent the only form in which the disclosed invention may be developed or utilized. The description sets forth the functions and features in connection with the illustrated embodiments. It is to be understood, however, that the same or equivalent functions may be accomplished by different embodiments that are also intended to be encompassed within the scope of the present disclosure. It is further understood that the use of relational terms such as first and second and the like are used solely to distinguish one from another entity without necessarily requiring or implying any actual such relationship or order between such entities. 
     The above description is given by way of example, and not limitation. Given the above disclosure, one skilled in the art could devise variations that are within the scope and spirit of the invention disclosed herein. Further, the various features of the embodiments disclosed herein can be used alone, or in varying combinations with each other and are not intended to be limited to the specific combination described herein. Thus, the scope of the claims is not to be limited by the illustrated embodiments.