The invention relates to a single serve capsule for producing a coffee beverage. It is known that, particularly in the case of beverages over 150 mL, the additional extraction of coffee grounds to achieve this beverage volume leads to washing-out of unwanted taste components which give the end product a bitter, acidic, stale taste. There is therefore a need for single serve coffee beverages which have a uniform size and high productivity for coffee beverages of different volumes that are faultless in sensory quality. The single serve capsule of the invention has a capsule base body, in which a textile fabric with a weight per unit area in the range from 400 to 1500 g/m2 and a beverage substance are arranged, said beverage substance being provided in the single serve capsule for storage and for extraction from said capsule through the textile fabric by means of pressurised hot water. The beverage substance is substantially pulverulent, comprises roasted, ground coffee which in the dry state has a D[4,3] value in the range from 150 to 550 µm, the roasted coffee having a colour value from 50 to 150. The capsule base of the single serve coffee is partially open.
