CAPSULE, SYSTEM AND USE OF THE SYSTEM TO PREPARE DOUBLE DRINKS SUCH AS DOUBLE ESPRESSO, DOUBLE LUNGO AND DOUBLE RISTRETTO.

Abstract

A capsule (4B), a system (1), and a use of the system are provided for preparing double drinks such as a double espresso, a double lungo, and a double ristretto. The capsule (4B) has a shape and configuration that is readily acceptable to the average user, while the resulting beverage meets high-quality standards. The capsule (4B) has a truncated conical capsule body (6B) with a radial flange (14B) at one end, an aluminum foil cap (12B) that closes the body (6B) and connects to the flange (14B), and a coffee bed housed in the internal space (16B) bounded by the capsule body (6B) and the aluminum foil cap (12B), weighing 9–13 g and having a height-to-width ratio in the range of 0.9–1.2.

Description

CAPSULE, SYSTEM AND USE OF THE SYSTEM FOR PREPARING BEVERAGES Doubles such as double espresso, double lungo, and double ristretto Description of the Invention The present invention relates to a capsule for preparing a coffee preparation; the capsule includes: a truncated conical capsule body comprising: a circumferential side wall extending around a central axis of the cup body; a lower wall connected to a first end of the side wall to close the first end of the capsule body; a tab that extends radially outwards from a second end of the circumferential side wall; where the capsule also includes: an aluminum foil cover that connects to the tab; a coffee bed of ground coffee housed within an internal space delimited by the capsule body and the lid, the coffee bed has a maximum coffee bed diameter that corresponds to an inner diameter of the cup body at the second end of the circumferential wall, the internal space has a height defined by the maximum distance between the bottom and a plane in which the second end of the circumferential side wall extends. Such a capsule is known as such. This known capsule is called a first-type capsule and is filled with approximately 5-6 grams of coffee for the preparation of a single espresso or a single lungo per capsule. Espresso-style coffee machines are capable of preparing both single and double espressos, or single and double lungos. Typically, a barista will double the weight of coffee in the basket to make double versions. In recent years, the use of on-demand espresso systems has become widespread. These systems can prepare espressos, lungos, and optionally, ristrettos from capsules. However, as mentioned earlier, the standard espresso capsule, such as that used in the Nespresso system and now manufactured by several companies, is designed to hold 5-6 g of coffee and cannot handle larger quantities. The volume of a single ristretto is typically in the range of 22-28 ml, more preferably approximately 25 ml. The volume of a single espresso is typically in the range of 35-60 ml, more preferably approximately 40 ml. The volume of a single lungo is typically in the range of 75-115 ml, more preferably approximately 80 ml. It is desirable to create a system capable of multiple capsule sizes, one for single drinks and a larger capsule for double drinks. The brewing system is described below with reference to Figures 21A-28B. It is assumed that the size of standard / simple capsules is provided; typically, these are logs with a smaller "top" radius (1.1 cm), a larger "bottom" radius (1.45 cm), and a height of 2.45 cm. The capsules have features such as a domed top over the upper radius that is pierced during operation to create a water inlet, and a flange around the lower radius that acts as a seal for the capsule in the brewing chamber of the coffee machine. The shape and size of the standard single capsule (also called the first-type capsule or STN capsule) are as indicated. This description affects the optimal choice of a larger capsule (also called the second-type capsule), capable of producing double portions, by determining a number of functional and design constraints. The first restriction is that single and double prepared drinks have acceptably similar quality in terms of flavor, aroma, and crema. At the simplest level, this It requires that the beverages have a "fairly similar" intensity and yield enough not to be judged differently by sensory tests. Intensity (S) and yield (Y) are defined as percentages as follows. Let's assume M is the mass of all species extracted from coffee (molecules, colloids, carbohydrates) in the beverage, let's assume M w is the mass of added water and Mtriturado is the (dry) mass of the crushed grains in the capsules 5 — 100 * M and _ 100* M (-0 Magua +iw M crushed In practice, intensity is measured by drying and weighing residues or by using a densitometer (e.g., a refractometer) calibrated against drying methods. The expert in the technique will look for a single, larger capsule that, during brewing, behaves like two identical standard capsules used in parallel. Two identical standard capsules used in parallel means that the same amount of water flows through these capsules simultaneously, just as would be the case with a single standard capsule. By definition, in that case, twice the amount of coffee is obtained with the same characteristics as with the single standard capsule. The expert in the technique will understand, Furthermore, the two identical standard capsules could to be replaced by a single, larger capsule that has the same height as the standard capsule and that, in a first direction, has a cross-sectional area with a width that is approximately twice the width of the cross-sectional area of ​​the standard capsule, and that has a cross-sectional area in a second direction that is perpendicular to the first direction with a width that is approximately equal to the cross-sectional area of ​​the standard capsule. This capsule is referred to herein as a direct double capsule (SFD capsule). In that case, the flow rate of water supplied to the SFD capsule must be doubled, and the water must be dispersed over and flow through the coffee bed of the larger capsule in a similar manner to how it flows through the coffee bed of a single standard capsule.This can be done using a device with sufficient pump capacity which, for example, injects water into two locations on the top of the capsule; the locations are separated from each other. According to the invention, the previous, obvious assumption of providing an SFD capsule is disregarded. In other words, the invention overcomes this prejudice. The invention aims to provide an improved, larger double capsule (ILD capsule) different from the SFD capsule, which nevertheless provides a good preparation result. According to the invention, the ILD capsule also has certain advantages over the SFD capsule. Therefore, in short, the ILD capsule is an improved capsule compared to the SFD capsule. The ILD capsule provided according to the invention is a second-type capsule for preparing a coffee brew; the capsule includes: a truncated conical capsule body comprising: a circumferential side wall extending around a central axis of the cup body; a lower wall connected to a first end of the side wall to close the first end of the capsule body; a tab that extends radially outwards from a second end of the circumferential side wall; where the capsule also includes: an aluminum foil cover that connects to the tab; a coffee bed of ground coffee housed within an internal space delimited by the capsule body and the lid, the coffee bed has a maximum coffee bed diameter that corresponds to an internal diameter of the cup body at the second end of the circumferential wall, the internal space has a height defined by the maximum distance between the bottom and a plane in which the second end of the circumferential side wall extends, where the weight of the coffee bed is in the range of 9 - 13 grams and where the ratio (height) / (maximum width) of the coffee bed is in the range of 0.9-1.2. As will be described from here on, the capsule according to the invention still has (contrary to what was foreseen by the expert in the art) on the one hand good preparation results and on the other hand other benefits. One benefit is the possibility of using a device that doesn't require the same (short) preparation time as the standard capsule. Therefore, the pump requirements will not be as high. Another benefit is the potentially more attractive shape of the ILD capsule. The maximum width of the coffee bed mentioned above corresponds to the maximum internal diameter of the cup body. This can be understood as explained in section I "Model for the ILD capsule". Some possible practical modalities will be discussed later in section II "Possible modalities of the ILD capsule" Section I: Model for the ILD capsule A. Theoretical considerations for the ILD capsule Section A refers to the following figures: Figure 1 shows a feature of the ULka-4 pump; Figure 2 schematically shows a capsule that has a truncated conical shape; Figure 3 and Table 1 schematically show the dimensions of a standard capsule; Figure 4A shows experimental time-pressure curves from a capsule with an aluminum foil lid that breaks in use. Figure 4B shows experimental time-pressure curves from an aluminum foil-lidded capsule in the shape of a filter that is open and does not break in use; Figure 5A shows a pressure-time curve of the model for a simulation of a standard capsule with different resistances; Figure 5B shows a flow-time curve of the model for a simulation of a standard capsule with different resistances; Figure 5C shows the modeling of the outlet area effect for a pressure-driven flow through a porous bed for a cube-shaped bed open at the flow inlet, but with different outlet areas; Figure 6A shows weight vs expected preparation time; Figure 6B shows intensity vs. expected preparation time; Figure 6C shows yield vs expected setup time; Figure 7A shows the prediction according to a model of final preparation yield for some standard capsules versus pump time (the time at which the pump stops) plotted in conjunction with some experimental data for a standard capsule. In both the experimental and model time allows for drip addition to the preparation (cf. Figures 4A-5C). Figure 7B shows the prediction according to a final preparation intensity model for some standard capsules vs pump time plotted in conjunction with some experimental data for a standard capsule. Figure 8A shows the prediction according to a final preparation performance model for DCA capsules (Table 2) vs pump time plotted in conjunction with some experimental data for a standard capsule; Figure 8B shows the prediction according to a final preparation intensity model for DCA capsules (Table 2) vs pump time plotted in conjunction with some experimental data for a standard capsule; Figure 9 schematic of capsules with different scaling factors filled with the same bed weight of coffee; Figure 10 shows how performance varies according to a model with a variation of the scale factor and the performance range of the STN capsules. Figure 11 shows how intensity varies according to a model with a variation of the scale factor. Figure 12 compares the model predictions for espresso brewing yields of 5.5 g in the standard capsule; Figure 13 shows the resulting data. A DoD less than 3 is considered not to be significant. As described, an ideal solution would be to choose the larger capsule shape, which can hold twice the weight of coffee as the standard capsule and provide the same pump performance as the system, while also producing twice the beverage volume in the same brewing time. However, while such a solution might exist in theory, as described above, it falls far short of practicality and acceptability given the following additional constraints and problems. In addition to the first restriction mentioned above, the second restriction is that the consumer—if possible without sacrificing quality for the prepared coffee—must have reason to believe that the standard capsule and the larger capsules can produce an acceptably equivalent beverage. A choice of design that is not obvious in view of the first constraint, Therefore, it might be possible to manufacture a larger capsule with the same or a similar shape to the standard capsule. This can be achieved by scaling the dimensions of the standard capsules—top radius, bottom radius, and height—by the same or numerically similar factors. However, it is anticipated that this will not result in acceptable brewing performance. Using the model below, it will be shown that, with a scaling factor, acceptable brewing performance can still be obtained. If the scaling factor were 1.7 for a coffee bed of approximately 11 g, the best brewing performance can be expected. However, if the scaling factor were 1.3 in combination with a coffee bed of approximately 11 g, acceptable brewing performance can still be achieved, with the added advantage that the capsule's volume is smaller than the volume of the capsule if a scaling factor of 1.7 were applied. The fact that, according to one option of the invention, a simple scaling factor can be used to obtain the larger capsule based on the standard capsule leads to a larger capsule having a shape similar to the standard capsule. The shape of the larger capsule can be defined as frustoconical, where the ratio (height) / (maximum width) It is in the range of 0.9-1.2. The capsule can be filled in In this case, the coffee contains 9-13 grams of coffee. Therefore, according to one aspect of the invention, there are 9-13 grams of ground coffee inside the capsule, where the height-to-width ratio of the coffee bed is in the range of 0.9-1.2. According to another aspect of the invention, the volume of the coffee bed inside the capsule is preferably approximately equal to the volume of the internal space. If the coffee bed contains 11 grams, this would lead to the scaling factor of 1.3 obtained using the model. If the coffee bed contains more than 11 grams, the preferred scaling factor would be greater than 1.3; however, according to the invention, the height-to-width ratio of the coffee bed remains within the range of 0.9-1.2. By adopting this scale constraint, the choice of scaling factors is therefore a challenge. There is a complex relationship between capsule shape and brewing properties and beverage quality. The shape, scale, and weight of coffee in the capsule are key factors in determining capsule flow resistance. This, in turn, establishes how the coffee machine pump responds and the flow rates through the brew bed during brewing and coffee extraction from the ground beans. In particular, it affects the pump's required run time. to achieve a target beverage volume. Before presenting some experimental results, a theoretical model is created to allow the exploration of designs without unnecessary experiments in poor designs. It would be desirable to develop the scale of factors as small as possible for several reasons > To avoid excessive use of materials in the capsule body > At a larger scale factor, a fixed weight of coffee would only fill a portion of the capsule's volume. > Excess air is undesirable in the system > Some of the remaining water in the capsule after preparation drips out, expelled because the trapped compressed air expands again to atmospheric pressure. > A large capsule can lead to a non-homogeneous flow through the bed, resulting in non-homogeneous extraction. When considering the case of a simple scale factor, there is a minimum value for the scale factor established by the need for the capsule to hold twice the weight of coffee as the standard capsule at the same bulk density. In the standard capsule design, there is empty space to prevent filling problems during manufacturing. The same problem can occur in the larger capsule if it is manufactured in small sizes. The dimensions of a solution referred to here as the Double A capsule are given in subsection C. This DCA capsule is, therefore, a possible variant of the ILD capsule described above. The scale factor for the DCA capsule will be selected in the model to be approximately 1.3, where the capsule is filled with 11 g of ground coffee. However, if a scale factor of approximately 1.7 were selected, the model shows that the best brewing results could theoretically be obtained. If the scale factor is 1.3, however, the capsule still provides—surprisingly—good brewing results and has additional benefits. If a scale factor of 1.3 were applied, the largest capsule would have a height-to-width ratio of 0.93.According to a broader aspect of the invention, the larger capsule comprises 9-13 grams of ground coffee in the capsule where the ratio (height) / (maximum width) of the coffee bed is in the range of 0.9-1.2. Note that the model is treated only to demonstrate that the selected ranges according to the invention do, in fact, provide surprising results. B. A model of the pump, capsule and coupled bed system for the extraction of coffee beans. Bl Percolator model, bed and capsules. On-demand (OD) home brewing systems typically consist of a vibratory pump and a control system that stops the pump after a target volume has been pumped—more expensive coffee shop-style bean-to-cup systems may have rotary pumps. The vibratory pumps typically used have a distinct flow rate-to-pressure ratio; Figure 1 shows an example from the ULKA website. The graph shows the system capacity, with the min. and max. values ​​indicating the limits of the variation that can be expected from coffee machine to coffee machine. The pump characteristics are approximated (see dashed line in Figure 1) by a linear form shown in equation (2) established by a maximum back pressure P mThe flow rate is a maximum (at which the pump becomes stuck) and a maximum flow rate Qmax when the applied system is opened (very low resistance). The capsules and the coffee bed present a resistance R(t) to the pump, which is considered to vary with time t in the main system due to the evolution of the coffee bed itself. In practice, the flow and pressure oscillate with the pump, typically at 50 Hz; however, at a certain time t, with the resistance to capsule flow R(t), The average oscillation of pressure and flow is given by P(t) = R(t)Qtt) = - t 22 - ) (2) Vmax The modeling below the characteristic of the pump used is an approximation of that of a ULKA4 pump used in the Nespresso™ system: Pmax=20 bar and Qmax=450 ml / min. Given a model of R(t) the solution of equation (2) gives the coffee machine model, predicting the flow and pressure history of the system, see The Principles of Coffee Extraction from Packed Beds in on-Demand Coffee Systems in Melrose et al (2014) proceedings of the 25th. a ASCI Conference in Colombia, available at http: / / asic-cafe.org / proceedings . The capsule body is similar to a truncated cone shape, as shown in Figure 2. Commercial capsules may have grooved sides and a domed top; these features are not included in the modeling. In practice, the coffee bed occupies a portion of the truncated cone-shaped body and does not extend into the domed top. Flow resistance R C to P(t) of a coffee bed of this shape is defined by where Q is the volumetric flow rate of the fluid and AP is the pressure difference across the bed. The resistance is given by F(a)l¿h cap K(t)nR^R2 (4) Where ρ is the fluid viscosity, F(a) is an exit area factor (see below), and K(t) is the bed permeability, an intensive parameter resulting from fluid flow through the complex geometry of the pore space between the grains in the bed—it is assumed that the flow does not penetrate through the nanoporous grain matrix itself. The equation holds if the capsule is completely filled with coffee; if the coffee bed partially fills the capsule, the dimensions in equation (4) must be those of the bed within the capsule. In the case of partial filling, additional resistance can be added to account for flow through the empty portion of the capsule, but in practice, this is negligible compared to the bed resistance. Partially filled capsules will occur in the modeling results of section C. A general form for permeability is a generalized version of the well-known Kozeny-Carrero expressions K bed (t) ~ (-------7TTS--------------) k e 7“ 36(le¿>) 2 \ € b / Where 9(t) is the fraction of any gas in the bed, s(b) is the fraction factor for the rough surface of the grains, <p, es la esfericidad del grano, ¿32 (t) es la dimensión de área promedio de la distribución del tamaño de partícula, e¿, es la porosidad del grano envasado. Sin embargo, un modelo completo para la permeabilidad es objeto de mucho debate -la ecuación (5) es una forma generalizada a partir de aquella del envasado de esferas para las que se ha demostrado que se mantiene bien. As noted, many of the factors in equation (5) are time-dependent. Several factors affect the total capsule bed resistance and its evolution with flow through it, although the dominant effect is typically determined by the packed grain bed. These factors result in a natural variation in capsule flow resistance and, consequently, a variation in flow history and brew-to-brew performance. In particular, this results in an observed spread of brew times from brew to brew to achieve the target beverage volume. The following effects on bed permeability were observed: > Wet pressurized beds that drive the consolidated flow and shrink in height. > On a macroscopic scale, beds can have Shaped, sometimes domed in the center and sinking towards the walls of the capsule, they can also develop channels and regions of trapped gas. At the microscopic scale, fine particles trapped between coarse grains can clog the bed, increasing resistance. This is a complex phenomenon coupled with the flow through the bed. On the one hand, the flow induces the fine particles to move, but on the other hand, they can become trapped in narrow pores within the bed and form plugs (collections of fine particles). The distribution and size of these plugs depend on the flow rate and bed packing, making them not fully understood or easily observed. > The levels of fine particles increase when the beans are wet because some fine particles clump together on the surface of the coarse particles when they are dry; clearly the PSD of coffee beans measured wet reveals significantly more fine particles than when measured dry. > Grains can swell when wet, and this can depend on the water quality. The gas in the system, approximately 50% of the volume of dry grains is air; if it becomes trapped within the grain bed, it will increase resistance. CO2 gas can also be released by the moistened grains, depending on how well they are moistened. The grains have been degassed. Additional effects of the capsule occur: > The capsules have a resistance component at their entrance where they are perforated by small holes. At the capsule outlet, the early pressure evolution of the system ruptures an aluminum foil base by pressing the foil against prongs on a rupture plate. The area of ​​the resulting holes is smaller than the disc area of ​​the capsule bottom. To exit these holes, the flow must converge at the outlet. Within the bed, this effect increases the overall resistance of the capsule. Theoretical models and experiment show that if the outlet area is 10% of the base, the capsule resistance increases by a factor of approximately F(10%) = 2. If the area is scaled to 1%, the increase is a factor of F(1%) = 5 (cf. Equation 5). The overall time evolution depends on the flow permeability of the coffee beds; the bed is sensitive to the flow rate, which has been measured, and some results are reported in ("A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds"). J. Food Eng., 150, 106–116. Corrochano et al. (2015). Permeability values ​​evolved from o(10' 12 ) m 2 ao(10' 14 ) m 2 about 5-30 seconds, then, in some cases, it increases slightly before reaching steady-state values in minutes. It is crucial to note that most of the preparation of dissolved oxygen (DO) systems occurs before reaching steady state; resistance is present in the transient (changing) regime for significant portions of the preparation. This is a particularly significant effect for short-time preparations, such as espresso. Some authors have developed a heuristic model of this process, which assumes an increase in time that is a function of flow rate, starting from a high permeability established by the dry solids production process and low density (typically 440–480 kg / m³). 3 ) to a lower bed permeability established by the wet PSD and a higher density (typically 500-530 kg / m³) 3 ) . Additional factors are included that scale the resistance of the capsules due to input and output effects as described above. These systems typically drip after the pump stops (for reasons described above), and the added volume and yield can be significant, especially for espresso. This feature is included in the modeling. This leads to the need for clarity in the definition of "brewing time." The convention adopted by the experiment and the modeling is to plot data against pump time, the time at which the pump stops. However, yields and intensities These include that given by the volume of preparation added by the drip. B.2 Model for grain extraction To estimate the quality, intensity, and yield of the brewing process, a second extraction model is needed, examining the extraction of molecular and colloidal species from the coffee grounds into the slurry bed, then through the bed, and finally into the beverage. This model has been developed and reported elsewhere, specifically in "Kinetics of Coffee Extraction and Particle Microstructure: Numerical Modelling and Experimental Validation in Slurry Extractions," proceedings of the 25th [Conference / Meeting / ... a ASIC conference, Colombia Corrochano et al (2014); "Optimising Coffee Brewing Using A Multiscale Approach" proceedings of the 24th aThe ASIC Costa Rica conference Melrose et al (2012) is a direct adaptation of models published in another context. "Mathematical modelling and scale-up of size-exclusion chromatography". Biochemical Engineering J. 1998, 2 145-155 Li et al (1998), and using known numerical techniques to solve for the diffusion of species through grains. The model is of particles in a bed, with the extraction of diffused species through the particles in the pore space of the bed with convection flow through the pore space to the outlet of the bed, assuming an axially symmetric bed and neglecting wall effects of concentration. pore space and a point z down the axis is given by: dC(z,t) , _ d 2 C, of, 3(le h ) . , -57 + ^^+^ + —Wz,t) = 0 (6) Where, £b, is the bed porosity and v is the fluid velocity in the pore space. Di eCThe coefficient known as ho is the dispersion coefficient, and yj(R,t) is the outflow of grains per unit grain area. Crushed materials are modeled by representative particles, although many particles can be modeled; we consider that a good approximation is to use a coarse particle and a fine particle that reflect the bimodal nature of the size distribution of crushed particles. The flow is provided by modeling the concentration profile in each grain. The equation of Time-dependent diffusion is resolved for each representative particle / grain: dCg(,rt) _ | 2 dCg. dt (7) With the flow out of the given grain >,(0 = - e¡ D3 ^(R) = -c(t)) (8) Where C(t) is the pore space concentration external to the grain. The initial concentration inside the grains is established by measuring the maximum yield for a given mix and crush size under dilute slurry conditions after reaching equilibrium during several hours. In practice, equation (6) is discretized into cells down the Z-axis, and in each cell two representative particles, one coarse and one fine, are simulated using (3) and (4). The duration of the flow that couples (3) and (4) and (2) is given by J lechóte ~ 3(1—f / gcy»)) pfino(z <t)dfi no £ bed L r fine fine) r gmeso (9) where D g is the diffusion constant of release species in the grains. In reality, there are many different release species; however, the inventor discovered that by using D=1.0 10'10 m 2 / s is a good representation of overall performance over times up to 40-60 s. The flow through the bed, and therefore the pore velocity in a given cross-section of the capsule, is solved from equation (2). The brewing time in these capsules is determined by the evolution of the capsule's resistance to flow and by solving equations (2, 3). The flow rate is time-variable, but these systems control the pumped volume over time and shut off the pump when a preset target volume is reached. Generally, this target volume is larger than the desired beverage volume because some fluid remains in the capsules after use. Furthermore, as mentioned earlier, once the pump is A small amount of fluid drips into the beverage due to the relaxation of gas trapped in the capsule, and the system returns to atmospheric pressure. All these effects are included in the model. As in real systems, the pump stops to provide a desired volume of beverage, for example, around 40 ml for an espresso and 2 x 40 ml for a double espresso. Given the capsule shape, coffee weight, and bulk density, a bed of ground beans is defined within the capsules. Equation (6) is solved by discretization into layers normal to the capsule axis. Each layer contains a 2-particle model of the PSD. The outflow from the particle is solved for, and the convection terms exchange the pore space concentration between layers. At any point down the capsule axis, the pore space flow rate used in equation (6) is solved from the time-varying volumetric flow rate by dividing by the cross-sectional area and the bed porosity. The outflow from the bottom of the system and the concentration at the bottom of the bed are integrated over time to give the intensity and yield as a function of time. C. Model Predictions The standard single-capsule model (see Figure 3) is a truncated cone shape with dimensions as shown. Capsules with similar dimensions are widely used commercially, particularly those used in the Nespresso™ family of brewing systems. This is close to the dimensions of the main body of a Nespresso™ system. The coffee flow enters at the thin end and exits at the thicker end. Additionally, these capsules may have a domed top, sometimes filled with a filter; this is omitted in this model, as the capsule bed is typically filled only to the top of the main body. The fill weights in the standard capsule vary from 5 6 grams, depending on the grinding and mixing. The following modeling considers a fill weight of 5.5 grams. A larger capsule design for preparing double shots (double espressos, double lungos, etc.) is a scaled-down version of this form. Table 2 Double A capsules (DCA capsule) Ri = 1.27 X 1.45 cm r2 = 1.31 X 1.10 cm (top) h = 1.37 For 5.5 grams in standard capsules, it is considered that the yield is 22-27%, see Figure 7A further Go ahead. From preparation to preparation, there is variation in pump time (and therefore performance). This is due to variations in capsule resistance from preparation to preparation, resulting from variations in all the factors listed above. To simulate this variation, the model assumes a base case resistance, established by a typical measured bed permeability (dry and wet), a typical rupture area (10%), and the observed timescale and inlet resistance for permeability changing from dry to wet. It then arbitrarily varies the resistance by multiplying by a factor to simulate the variation around this base value. Figure 4A shows the experimental pressure-time curves of a standard aluminum Nespresso capsule with an aluminum foil lid that opens upon rupture by fluid pressure. Figure 4B shows the same for a plastic capsule or L' with an open top and a lid that does not open upon rupture by fluid pressure. Pump oscillations are observed in these graphs. For each 50 Hz cycle, the maximum, minimum, and average pressures are plotted. Figures 5A and 5B show some pressure-time curves of the model (Fig. 5A) and time-flow velocity curves (Fig. 5B), for a simulation of a standard capsule, with 5 different resistors that mimic the variation observed in the resistance of the capsules (see previous comments). The model is only of the average pressures and flow, not the complete oscillation pattern observed in the real system (cf Figures 4A and 4B). In these runs, P was used m ax = 20 bar and Q max = 9 ml / s. The resistance variation is carried out as follows (see equation 4) by selecting decreasing permeability values ​​of 0.29 1O' 10 of 0.83 10' 10 m 2 with a relaxation time of 0.5 s and multiplying by factors F(a)=5.5, 6.0, 6.5, 7.0, 7.5 to simulate different output areas, factor F(a) in equation (4) to provide a range of performance. The factors F(a) were established by theory and experiment and are shown in Figure 5C. Figure 5C shows the modeling of the outlet area effect by solving the Darcy equation for pressure flow through a porous bed. For a cube-shaped bed open at the flow inlet but with different outlet areas, cubic calculation grids with mesh sizes of 59x59x59 and 30x30x30 were used. The green circles show a variation in the orifice pattern from the central point to the peripheral orifices. The purple squares show experimental results for flow through a cylindrical bed with a radius of 3.5 cm and a height of 2 cm, with steel plates at the bottom containing varying numbers and sizes of orifices. at a fixed flow rate of 8 ms. Pressures were measured and system resistance was estimated from equation (3). The horizontal axis is the % open area at the outlet, the vertical axis is the factor F(a) from equation (4). Figures 6A, 6B, and 6C show, respectively, the preparation strength, preparation concentration, and expected yield vs. time. D. Model predictions for performance and strength vs. experiment Figures 7A and 7B compare espressos and lungos prepared in STN capsules (standard capsule or first-type capsule) with model predictions for STN capsules. Espresso Blend A is the experimental result for one standard espresso capsule for Blend A (5.7 grams); preparation weights were found to be in the range of 3.9–4.5 grams. Lungo Blend B is the experimental result for one standard espresso capsule for Blend B (6.0 g), with lungo preparation weights in the range of 110–116 g. The model predictions for both cases are shown connected by lines. Model STN Espresso provides the calculated results (based on the model described in subsections B and C) for the standard espresso capsule for a model with a coarsely ground particle size of 340 micrometers, comparable to that of the experimental blend. The model gave preparation weights in the For brewing weights in the 44–45 gram range, the capsule resistance is varied to mimic the variation observed in actual pump times. Mod STN Lun provides the calculated results (based on the model described in subsections B and C) for the standard espresso capsule for the same grind size model, yielding brewing weights in the 115–117 gram range. The characteristic pump relationship between pressure and flow (averaged over oscillations) is provided in Figure 1. Figure 7A shows yield versus pump time, and Figure 7B shows intensity versus pump time. In the model predictions, the maximum yield was set at 29%, a typical value for the grind sizes used. The brewing time variation in the model is generated by varying the capsule resistance. Figures 7A and 7B show that the model is reliable. Both the experiment and the modeling show a natural variation in espresso yields of between 20 and 26% and resistances of between 2.5 and 4%. In practice, this is what current consumers experience. Figures 8A and 8B compare the modeling and experiments in the standard and DCA capsules using mixture A in both. The STN capsules are filled with a weight of coffee of 5.7 grams, the DCA capsules are filled with a The weight was 10.7 grams. The weights of the model coffee were 5.5 g in the STN case and 11.0 g in the DCA case. Again, the model data is shown connected by lines. Yields are plotted in Figure 8A and resistances in Figure 8B. The experiments in the STN case are the same data as in Figure 7, with brewing weights in the range of 39–45 grams. Brewing of Mixture A in DCA capsules yielded a double espresso weight in the range of 75–85 grams. Models were run with 5.5 g in the standard capsule and 11 g in the double design, resulting in a weight of 81–82 grams. Pump times are longer than the ideal design, which would have brewing times with a dispersion comparable to that of singles. The DCA doubles have a yield range that starts from the yield range of the singles (espressos) and extends to higher values. Although the yields of the scaled capsules are at the upper end of those of the standard capsules, they are still within an ideal range of 22–27%.With the greater weight of coffee in DCA capsules, the resistances of the doubles are comparable to those of the singles, and the margins of the single STN and double DCA have a lot of overlap. The conclusion of this section is that the model gives results comparable to the experiments (Figures 7A and 7B) and This can be used for design explorations beyond the experiment. Figures 8A and 8B show that single espressos prepared from STN capsules and double espressos from DCA capsules have comparable yield and brewing strength margins, despite (and surprisingly) having longer pump times. That is, given the limitations that force the choice of a design deviating from the ideal (see the next section, one that would give the same pump times for singles and doubles), the performance of the DCA capsules is considered acceptable, so a design that satisfies the limitations but with acceptable performance has been found by the inventors. E. Single standard capsules vs. double capsules Scale capsules. This section will use modeling to examine the broader range of capsule shape options and position the DCA design that satisfies the constraints relative to an 'ideal' solution. For simplicity, it will be Consider a family of capsules generated from the standard capsules in Figure 3 with dimensions from Table 1, multiplying all their dimensions by a single factor f. The scaled-down capsules are filled with twice the weight of the standard capsule and brewed to twice the volume. The standard capsule was modeled with 5.5 g of coffee, and the scaled-down capsules... The capsules were filled with 11 g of coffee, so evidently, a larger scale factor results in a smaller capsule volume filled by the fixed weight of coffee. It is assumed that the capsules are filled from the outlet (the end with the larger radius). Figure 9 illustrates this schematically. With a larger scale factor, the coffee bed fills from the outlet upwards to shorter and shorter heights, becoming wider and shorter. Figure 9 shows a schematic of capsules filled with a fixed weight of coffee, with the scale factor increasing from left to right. The shaded area represents a hypothetical filling of a fixed weight of coffee. The dashed box will be used in the following discussion. The standard capsule is simulated with 5.5 grams of coffee and an average flow resistance interval observed, the pump time was 15.5 s producing a preparation weight of 41.1 grams with a yield of 22.4% and intensity of 3.0%. Using the model, the yields of a capsule for a single scale factor with a coffee weight of 11 grams, the effects of bed permeability and outlet area were established as used in the modeling of the standard capsule, note that the capsule strength varies with the decrease in shape with the increase in the scale factor as the bed becomes shorter and wider and, consequently, both the time and the yield of Brewing times vary. At f=1.3, the modeled pump time was 28 s, while at f=1.7 it was 24 s. Brewing weights produced vary due to variable dripping effects driven by trapped gas. Pumping times, and consequently the pumped volume, are adjusted to maintain brewing weights for double espressos in the 81–83 gram range. Longer pumping times are required with larger capsules to justify the larger volume needed to initially fill the capsule. This drives the variability shown in Figures 10 and 11. Figure 10 shows how performance varies with shape due to variable resistance with fixed bed permeability and success factors. Figure 11 shows how the corresponding resistance varies with the shape. As will be shown in Figure 12 below, the DCA design choice with slightly different factors for different dimensions (Table 2) is very similar in performance to the simple scaling factor 1.3; the performance of the latter is indicated by the arrows in Figures 10 and 11. Figure 12 compares the model predictions for varying brewing times for espresso brewing yields of 5.5 grams in the standard capsule, yields for a double espresso brew of 11 grams in the single-scale factor capsule with f=1.3 (close to the DCA capsule) and the yield of 11 g in full DCA design (Table 2) Although a factor of 1.7 might be considered ideal in that it provides preparation times, yields, and intensities close to those of the standard capsule, in practical terms the capsules would be very large with a bed only in the lower portion (see Figure 9, figure on the right) and a large unfilled volume. Such a larger capsule, only partially filled with bed, could in practice have the range of undesirable effects listed in Section A. A thin 'flat' design could be chosen, just thin enough to contain the 11 g (as indicated by the dashed box in Figure 9); however, such a design would look radically different from the standard capsule, quite unacceptable from the point of view of consumer perception (Restriction 1 of Section A). Furthermore, it is in the inventors' experience that it is difficult in practice to achieve a homogeneous flow pattern through such a wide and short bed.The choice of a double design (this is the capsule with f=1.3, which is similar to the DCA capsule and is a variant of the ILD capsule) yields a slightly different beverage with higher performance and intensity. However, it falls within an acceptable range, and this is supported by sensory data. It follows that the scaling factor... It can be between 1.3 and 1.7. This means that the internal volume can be in the range of 27.66-68.67 cm 3 . F. Sensory data A sensory panel was used to test the difference between the following samples. The degree of difference was judged between the following espresso preparations. They were tested. 3 different mixes Reference-L' or blend in Nespresso (Citiz coffee machine) Blind control—same as reference Standard capsules prepared in the apparatus described below The ILD capsule prepared in the apparatus described below Figure 13 shows the resulting data. A DoD less than 3 is considered not to be significant. G. Analytical data. The following samples were prepared Espresso 1: Blend A, in STN capsule (drink length) 40 mi) Espresso 2: Blend A, in DCA (double weight and 80 ml drink length) Lungo 1: Blend B in STN capsule (drink length) 110 mi) Lungo 2: Mix B in DCA (double weight and length of drink 220 ml) Figures 14A and 14B show GCMS data plots for a set of key aroma compounds. Figure 14A shows a normalized aroma analysis of an average double espresso prepared in a DCA capsule (Espresso 2) versus an average single espresso prepared in an STN capsule (Espresso 1), where the STN capsule values ​​are normalized to 100%. The table below the figure shows the absolute values ​​in ppm. These data indicate that there is no significant difference between the components of Espresso 1 and Espresso 2 preparations. Figure 14B shows a normalized aroma analysis of a double lungo prepared in a DCA capsule (Lungo 2) versus a single average lungo prepared in an STN capsule (Lungo 1), where the STN capsule values ​​are normalized to 100%. The table below the figure shows the absolute values ​​in ppm. These data indicate a significant difference in phenols, while the other components do not show a significant difference. This is an unexpected result, as one would expect a higher concentration of phenols given the longer preparation time. The data is normalized to that of singletons, so the concentration of doubletons is plotted as a percentage of The simple ones. In most cases, the data are consistent with the general trends for carbohydrate (see Figure 18) and acid analysis (see Figure 15), in that the preparations fall within a range of non-significantly different measurements. However, a deviation greater than 10% is considered significant, and this is observed in Figure 14B for phenols. There is some indication of a difference for the same molecules as well in Figure 14A. This is surprising, but it constitutes a positive advantage from the point of view of consumer perception. Three of the molecules are chiacols associated with undesirable over-extraction. Citing the literature Brita, F. The Craft and Science of Coffee Chapter 15 (2017) Academic Press ISBN: 978-0-12-803520-7. The bottom of the second paragraph on page 365 says: "Lee et al (2011) show how guaiacol, 4-ethylguaiacol, and 4-vinylguaiacol increased during extraction, which is highly correlated with the increase in off-flavors linked to over-extraction." The reference Lee et al is Analysis of Off-Flavor Compounds in Over-Extracted Coffee. Korean Journal of Food Science and Technology. (2011) 43 (3), 348-360. Therefore, these molecules are known to be released relatively slowly, leading to undesirable over-extraction with long preparation times. Despite providing longer brewing times for doubles compared to singles (see Figures 8A, 8B), DCA pods have reduced levels of these molecules. We hypothesize that the bed shape mitigates flavors known to correlate with over-extraction, contrary to expert expectations that the DCA shape with longer brewing times would lead to over-extraction. Without being limited by theory, this could occur if the molecules released from the ground beans at the top of the tall bed bind to the beans below before leaving the bed. Figure 15 is a table relating the variance of organic acids, where Espresso 1 is related to measurements of a single espresso prepared in an STN capsule and Espresso 2 is related to measurements of a double espresso prepared in a DCA capsule. No significant differences were observed between Espresso 1 and Espresso 2. Lungo 1 is related to measurements of a single lungo prepared in an STN capsule and Lungo 2 is related to measurements of a double lungo prepared in a DCA capsule. The differences The variations observed between lungo 1 and lungo 2 are within the variability of the method. Figure 16 is a table relating the variance of pH / Ta, DMA, and caffeine, in which espresso 1 is related to Measurements of a single espresso prepared in an STN capsule and espresso 2 are related to measurements of a double espresso prepared in a DCA capsule. Lungo 1 is related to measurements of a single lungo prepared in an STN capsule and lungo 2 is related to measurements of a double lungo prepared in a DCA capsule. Substances where there is significant variance are indicated at the bottom of the columns with "yes". Figure 17 is a table relating the variance of bitterlactones and chlorogenic acids, where Espresso 1 is related to measurements of an espresso prepared in an STN capsule and Espresso 2 is related to measurements of a double espresso prepared in a DCA capsule. Lungo 1 is related to measurements of a single lungo prepared in an STN capsule and lungo 2 is related to measurements of a double lungo prepared in a DCA capsule. No significant differences were observed with respect to these substances. Figure 18 is a table relating the variance of free and total carbohydrates, where Espresso 1 is related to measurements of a single espresso prepared in an STN capsule and Espresso 2 is related to measurements of a double espresso prepared in a DCA capsule. Lungo 1 is related to measurements of a single lungo prepared in an STN capsule and Lungo 2 is related to measurements of a double lungo prepared in a DCA capsule. Regarding these substances, no significant differences have been observed. Figure 19 is a cobweb plot comparing a 10.7 g batch of Forza 1 coffee blend in an ILD capsule with a 5.7 g batch of Forza 1 coffee blend and a 5.7 g batch of Forza 2 coffee blend, both in STN capsules. In this figure, AR = aroma, AP = appearance, MF = mouthfeel, FL = flavor, and AT = aftertaste. The cobweb plot shows that the ILD capsule preparation is significantly darker in color compared to the STN capsule preparation. However, the Forza ILD capsule preparation is a good sensory match to the STN capsule preparation. Figure 20 is a cobweb plot comparing a batch of Profondo 1 coffee blend (11.1 g) prepared in an ILD capsule with batches of Profondo 1 coffee blend (6.15 g) and Profondo 2 coffee blend (6.15 g), both prepared in STN capsules. Again, in this figure, AR = aroma, AP = appearance, MF = mouthfeel, FL = flavor, and AT = aftertaste. From the cobweb plot, it can be concluded that the ILD capsule preparation is significantly darker in color compared to the STN capsule preparation. Furthermore, the citrus flavor of the The ILD capsule with the Profundo blend is significantly weaker compared to the STN capsule preparation filled with the Profundo blend. Even so, the Profundo ILD capsule preparation is a good sensory match to the STN capsule preparation. Section II: practical modalities. This section refers to the following figures: Figures 21A and 21B show schematic representations of a system; Figure 22A shows a perspective side view of an apparatus in a half-closed state; Figure 22B shows a perspective side view of an apparatus in a fully closed state; Figures 23A-23B show the operation of the system's locking mechanism, as shown in Figure 21A, when the cavity houses the capsule of the first type; Figures 24A-24B show the operation of the system's locking mechanism, as shown in Figure 21B, when the cavity houses the second type capsule; Figures 25A-25C show the operation of the system's repose ring, as shown in Figure 21A, when the cavity houses the primer capsule guy; Figures 26A-26B show the capsule of the first type in the preparation chamber during extraction and the capsule of the second type in the preparation chamber during extraction, respectively; Figures 27A-27B show the first part of the preparation chamber turned downwards for the ejection of the used capsule of the first and second type, respectively, from the cavity by the effect of gravity; Figures 28A-28B show an example of a capsule of the first type and a capsule of the second type, respectively, inserted into the preparation chamber formed by the first part of the preparation chamber and the second part of the preparation chamber; Figures 29A a view of one modality of a capsule of the second type; Figures 2 9B a cross-section of the capsule according to Figure 2 9A; Figure 29C shows a view of a possible modality of the lid in the direction of arrow P, as shown in Figure 29A; Figure 29D shows a view of an alternative form of the lid in the direction of arrow P, as shown in Figure 29A; and Figure 29E shows a view of an alternative modality of the lid in the direction of arrow P, as shown in Figure 29A. Figures 21A and 21B show schematic cross-sectional views of a system 1 for preparing a beverage. The system includes an apparatus 2 and an interchangeable capsule. Here, system 1 is arranged to cooperate with a capsule 4A of the first type and a second capsule 4B of the second type. The apparatus 2 shown in Figures 21A and 21B is one and the same apparatus. Apparatus 2 is arranged to cooperate selectively with either capsule 4A (see Figure 21A) or capsule 4B (see Figure 21B). It will be appreciated that system 1 can include apparatus 2, capsule 4A, and capsule 4B. Capsules 4A and 4B are of a different type. In this example, capsule 4B is larger than capsule 4A. An axial length LB of capsule 4B is larger than an axial length LA of capsule 4A. A diameter DB of the The second-type capsule, 4B, is one diameter larger (DA) than the first-type capsule, 4A. Despite these differences, in this example, the first and second capsules, 4A and 4B, are designed to produce a similar visual impression. As explained earlier, it is not obvious to someone skilled in the art that the second-type capsule has the same shape as the first-type capsule, given the expected preparation behavior of the capsule. enlarged. The second type capsule is a variant of the ILS capsule as described above. The first type capsule is a variant of the standard capsule as described above. The first and second capsules 4A and 4B are designed to have a familiar look and feel. Here, the axial length-to-diameter ratio LA / DA of the first type capsule 4A is substantially equal to the axial length-to-diameter ratio LB / DB of the second type capsule 4B. Preferably, the length-to-diameter ratio of the first and second capsules is identical within 20%, preferably within 10%, e.g., identical. Given their similarity, both capsules 4A and 4B will now be described simultaneously. In this example, capsules 4A and 4B both include a cup-shaped body 6A and 6B. Here, the cup-shaped body 6A and 6B includes a bottom portion 8A and 8B and a circumferential wall 10A and 10B. The bottom portion 8A and 8B and the circumferential wall 10A and 10B can form a monolithic part. Capsules 4A and 4B both include a cap 12A and 12B. The cap 12A and 12B closes one open end of the cup-shaped body 6A and 6B. The cap 12A and 12B includes an outlet area 13A and 13B through which the beverage can be drained from the capsule, as explained later. In this example, cap 12A, 12B connects to a tab-type flange 14A, 14B of capsule 4A, 4B. Here The flange 14A, 14B is an outward-extending flange. The bottom portion 8A, 8B, the circumferential wall 10A, 10B, and the flange 14A, 14B can form a monolithic part. Here, the outlet area 13A, 13B defines the area of ​​the cap 12A, 12B through which the beverage can potentially exit the capsule 4A, 4B. Therefore, an area of ​​the cap 12A, 12B sealed to the flange 14A, 14B does not constitute part of the outlet area 13A, 13B. In this example, the capsules 4A, 4B are substantially rotationally symmetric about an axis extending from the bottom portion 8A, 8B to the cap 12A, 12B. The cup-shaped body 6A, 6B and the lid 12A, 12B enclose an internal space 16A, 16B of the capsule. The internal space 16A, 16B contains a quantity of the beverage ingredient, such as an extractable or soluble substance. The beverage ingredient may be, for example, roasted and ground coffee, tea, or the like. The beverage ingredient may be coffee powder.The beverage ingredient can be a liquid. Given the size difference between capsules 4A and 4B, it will be clear that the second type 4B capsule can hold a larger quantity of beverage ingredient than the first type 4A capsule. In this example, the internal space 16B of the second type 4B capsule is approximately twice the internal space 16A of the first type 4A capsule. For example, the first type 4A capsule can hold 4-8 grams, e.g. approximately 6 grams of ground coffee. For example, the second type 4B capsule may contain 8-16 grams, e.g., approximately 12 grams, of ground coffee. The cup-shaped body 6A, 6B can be manufactured from a metal foil, such as aluminum foil, a plastic material, such as polypropylene or polyethylene, or a combination thereof. The cup-shaped body 6A, 6B can be manufactured by pressing, deep drawing, vacuum forming, injection molding, or similar methods. The lid can be manufactured from a metal foil, such as aluminum foil, a plastic material, such as polypropylene or polyethylene, or a combination thereof. In the example, capsules 4A, 4B are referred to as sealed capsules. This indicates that the capsules are hermetically sealed before being incorporated into the device. The sealed capsules can be opened by the device as described below. Alternatively, unsealed or refillable capsules may also be used. The apparatus includes a first preparation chamber part 18 and a second preparation chamber part 20. The first and second preparation chamber parts 18, 20 can be closed against each other to form a preparation chamber 22A, 22B (not shown in Figures 21A, 2IB). The first part of the preparation chamber 18 includes A cavity 24. The cavity 24 is arranged to receive the first or second capsule 4A, 4B. Here, the cavity 24 of the first part of the preparation chamber 18 is a predetermined cavity 24 arranged to hold the first-type capsule 4A or the second-type capsule 4B. Here, the cavity 24 has an invariant shape to hold the first-type capsule or the second-type capsule. Here, the first part of the preparation chamber 18 is arranged to hold the first-type capsule or the second-type capsule without changing the configuration of the first part of the preparation chamber 18. In this example, the first part of the preparation chamber 18 is a monolithic part. In this example, the first part of the preparation chamber 18 includes a first stop surface 26. The first stop surface is located within the cavity 24. Here, the first stop surface 26 is a generally annular first stop surface.The first, generally annular, stop surface 26 may be continuously annular, or it may be discontinuously annular, such that it comprises a plurality of segments along a ring. The first stop surface 26 may take, for example, the form of one or more projections, e.g., arched, projecting into the cavity 24. Here, the first stop surface 26 gives the cavity 24 a stepped shape. In this example, the first part of the chamber... Preparation 18 includes a second stop surface 28. The second stop surface is located near the open end of the cavity 24. Here, the second stop surface 28 is generally annular. The second, generally annular, stop surface 28 may be continuously annular, or it may be discontinuously annular, such that it comprises a plurality of segments along a ring. The second stop surface 28 may, for example, take the form of one or more projections, e.g., arched. It will be appreciated that the first stop surface 26 and the second stop surface 28 are separated by a mutual distance in an axial direction of the first part of the preparation chamber 18. The first stop surface 26 and the second stop surface are located at a fixed separation. The first stop surface 26 and the second stop surface are immobile relative to each other.Here, the first part of the preparation chamber 18 includes an ejector 38. The ejector 38 may include a conical ring and / or a flexible element 42, herein a helical spring. The first part of the preparation chamber 18 includes the perforating means 44 for perforating the bottom of the capsule. Herein the perforating means includes a plurality of blades, such as three blades. The second part of the preparation chamber 20 includes an extraction plate 30. In this example, the plate Extraction 30 includes a central portion 32 and a peripheral portion 34. The central portion 32 is movable relative to the peripheral portion 34. Here the central portion 32 is movable in an axial direction of the second part of the preparation chamber 20. System 1, as described so far, can be used to prepare a beverage as follows. Other features of System 1 will be explained below. In the example shown in Figures 21A and 21B, apparatus 2 is in a state ready to receive a capsule. In Figures 21A and 21B, capsule 4A, 4B has only been inserted into the cavity of the first part of the preparation chamber 18. The first part of the preparation chamber 18 is in an inclined position. The open end of cavity 24 points upwards. As shown in Figure 21A, the first capsule of the first type 4A can fall into cavity 24 under the influence of gravity. In the present description, the flange 14A of the first type 4A capsule is guided by an inner surface 36 of the first part of the preparation chamber 18. The lower portion 8A of the first type 4A capsule descends into cavity 24 until it abuts the ejector 38. Here, the lower portion 8A of the first type 4A capsule is centered on the ejector 38. It will be appreciated that the flange 14A of the first type 4A capsule is located between the first top surface 26 and the second top surface 28. The lower part 8A of the first type 4A capsule is not yet perforated in this state. As shown in Figure 21B, the second-type capsule 4B can also fall into cavity 24 under the influence of gravity. In the present description, the circumferential wall 10B of the second-type capsule 4B is guided by an inner surface 46 of the first part of the preparation chamber 18. The lower portion 8B of the second-type capsule 4B descends into cavity 24 until it abuts the ejector 38. Here, the lower portion 8B of the second-type capsule 4B is centered on the ejector 38. It will be seen that the flange 14B of the second-type capsule 4B is located beyond the second stop surface 28 when viewed from the perforating medium 44. The lower portion 8B of the second-type capsule 4B is not yet perforated in this state. Once capsule 4A, 4B is inserted into cavity 24, as shown in Figures 21A and 21B, the first part of the preparation chamber 18 can be moved toward the second part of the preparation chamber 20 to close the preparation chamber around capsule 4A, 4B. The first part of the preparation chamber 18 is guided in a frame 48 of the apparatus. In this example, the first part of the camera Preparation 18 includes the first projections 50 and the second projections 52 as shown in Figures 22A and 22B. The first projections 50 are guided in a first groove 54 of the frame 48. The second projections 52 are guided in a second groove 56 of the frame 48. It will be appreciated that the projections 50, 52 and the grooves 54, 56 determine the path that the first part of the preparation chamber 18 will follow. Here, the first groove 54 and the second groove 56 are provided on a side wall 57 of the frame 48. The first groove 54 extends into the side wall 57 to a first depth. The second groove 56 extends into the side wall to a second depth. The second depth is greater than the first depth. The first projection 50 has a larger diameter than the second projection 52. The first groove 54 has a larger width than the second groove 56.The width of the first groove 54 corresponds to the diameter of the first projection 50. The width of the second groove 56 corresponds to the width of the second projection 52. It will be observed that the first groove 54 extends along a different path than the second groove 56. The different widths and depths of the grooves allow the first and second projections 50, 52 to follow different paths. different. This construction allows for a very compact construction to guide the first and second projections 50, 52. Apparatus 2 includes a lever 58. The lever can be manually operated by a user. The lever is rotatably connected to the frame 48 about a lever axis 60. The first part of the preparation chamber 18 is connected to the frame 48 by means of a knee joint 62. The knee joint 62 includes a push rod 64 and a crank 66. The push rod 64 is rotatably connected to the crank 66 on a knee axis 68. The crank 66 is rotatably connected to the frame 48 on a crank axis 70. The lever 58 is connected to the knee joint 62 to move the first part of the preparation chamber 18. Here, the lever 58 is connected to the knee joint 62 via a lever connection 74. The lever connection 74 is rotatably connected to the lever 58 on a lever connection axis 76.The lever connection 74 is rotatably connected to the push rod 74 on a knee connecting shaft 78. A retaining ring 80 is arranged around the first part of the preparation chamber 18. The retaining ring 80 is axially movable relative to the first part of the preparation chamber 18. Here, the retaining ring 80 is guided by an external surface of the first part of the preparation chamber 18. The retaining ring is connected to the first part of the chamber. preparation by means of one or more flexible elements 82, here helical springs. The push rod is rotatably connected to the retaining ring 80 on a push rod axis 72. Therefore, here the knee joint 62 is indirectly connected to the first part of the preparation chamber 18, specifically by means of the retaining ring 80 and one or more flexible elements 82. The function of the retaining ring will be explained later. When lever 58 is moved in a downward direction, the knee joint 62 will push the first part of the preparation chamber 18 towards the second part of the preparation chamber 20. Simultaneously, due to the shape of the first and second grooves 54, 56, the first part of the preparation chamber 18 will be rotated from the upward-inclined orientation to an aligned orientation in which an axial direction of the first part of the preparation chamber 18 is aligned with an axial direction of the second part of the preparation chamber 20. As mentioned previously, apparatus 2 is arranged to cooperate selectively with both the first-type 4A capsule and the second-type 4B capsule. Here, system 1 is arranged to automatically adjust the preparation chamber depending on whether the first-type 4A capsule or the second-type 4B (or 4B', see below) capsule has been inserted. This provides the advantage that it does not User input is required to select the correct handling of the first or second type of capsule. Therefore, the risk of errors is greatly reduced. As mentioned, the second part of the preparation chamber 20 includes a retrieval plate 30 with a central portion 32 and a peripheral portion 34. Here, the central portion 32 is axially movable relative to the second part of the preparation chamber 20. The central portion 32 in this example includes a stem 32' that is axially movable by sliding relative to the frame 48. The central portion 32 is connected to the frame 48 by means of a flexible member 84, here a helical spring. The flexible member 84 deflects the central portion to a ready position in Figures 21A and 21B. The ready position is an extended position in this example. The central portion 32 can be positioned in a first preparation position to cooperate with the first-type capsule 4A. The central portion can also be positioned in a second preparation position to cooperate with the second-type capsule 4B.In this example, system 1 includes a locking mechanism 86 arranged to lock the central portion 32 in or near the first preparation position when cavity 24 holds the first type 4A capsule. The locking mechanism 86 includes a blocker 88. Here the blocker 88 is designed as a rotating sear, which It can rotate about a pivot axis 90. The blocker 88 is deflected to a rotated position away from the stem 32'. The blocker could also be deflected to any other suitable position. The locking mechanism 86 further includes a pusher 92. The pusher is slidably guided in a body 94 of the second preparation part 20. The pusher 92 is connected to the body 94 by means of a flexible member 96, here a helical spring. The flexible member 96 deflects the pusher to an extended position. The first part of the preparation chamber 18 includes an actuator 98. Here the actuator is formed by a front surface of the first part of the preparation chamber 18. Figures 23A and 23B show the operation of the locking mechanism 86 when the cavity 24 holds the first-type capsule 4A. In this example, an outer portion of the first-type capsule 4A, formed here by the cap 12A, the exit area 13A, and / or the flange 14A, is positioned toward the rear, i.e., closer to the perforating midpiece 44, relative to the actuator 98. As a result, when the first-type capsule 4A is advanced into the second part of the preparation chamber 20, the actuator 98 will contact the pusher 92 before the outer portion of the first-type capsule 4A contacts the central portion 32. The pusher is pushed against the deflection force of the flexible member 96. An edge 100 of the pusher 92 is It will slide along an inclined surface 102 of the blocker 88, causing the blocker 88 to rotate toward the stem 32'. As a result, a hook 104 of the blocker 88 is placed in a path of movement of part 106 of the center portion 32 (see Figure 23B). When the first-type 4A capsule is advanced further into the second part of the preparation chamber 20, the first-type 4A capsule will abut the center portion 32. This can cause the center portion to be pushed against the deflection force of the flexible member 84. The rotating blocker 88 prevents the center portion from moving beyond a position where part 106 abuts the hook 104. This, in the present description, is defined as the first preparation position. Therefore, the first-type 4A capsule is positioned to move the center portion 32 from the ready position to the first preparation position.The first type 4A capsule is held between the first and second parts of the preparation chamber 18, 20 during preparation, wherein the central portion 32 is in the first preparation position. Figures 24A and 24B show the operation of the locking mechanism 86 when cavity 24 holds the second-type capsule 4B' (or 4B'). In this example, an outer portion of the second-type capsule 4B, here formed by the cap 12B, the outlet area 13B and / or the flange 14B, is located forward, i.e., further into the second part of the preparation chamber 20, relative to the actuator 98. As a result, when the second-type capsule 4B is advanced into the second part of the preparation chamber 20, the outermost part of the second-type capsule 4B will abut the central portion 32 before the actuator 98 touches the pusher 92. The central portion 32 is pushed against the deflection force of the flexible member 84 while the blocker 88 is still rotating away from the stem 32'. As a result, part 106 passed under the hook 104. Only after part 106 has passed the hook 104 is the pusher pushed against the deflection force of the flexible member 96 by the actuator 98. The edge 100 of the pusher 92 will still slide along the inclined surface 102 of the blocker 88, causing the blocker 88 to rotate towards the stem 32'.However, part 106 has already passed engagement 104 at that point. In this example, the second-type 4B capsule pushes the central portion 32 abutting the body 94. This, in the present invention, is defined as the second readiness position. Therefore, the second-type 4B capsule is positioned to move the central portion 32 from the ready position to the second readiness position. The second-type 4B capsule is held between the first and the second parts of the preparation chamber 18, 20 during preparation, where the central portion 32 is in the second preparation position. Therefore, the locking mechanism 86 is arranged to lock the central portion 32 in the first extraction position when the cavity 24 holds the first type 4A capsule. It is indicated that the locking can be unilateral; specifically, the locking mechanism can prevent the central portion 32 from being moved beyond the first extraction position when the cavity 24 holds the first type 4A capsule. However, movement of the central portion 32 from the first extraction position to the ready position cannot be prevented. The locking unit 86 is arranged to selectively prevent the central portion 32 from locking in or near the first preparation position when the second type 4B capsule is inserted into the preparation chamber.The locking unit 86 is arranged to selectively allow the central portion 32 to be moved into the second preparation position when the second-type capsule is inserted into the preparation chamber. When comparing Figures 23A and 24A, it will be seen that as the first part of the preparation chamber 18 advances towards the second part of the preparation chamber 20, the capsule of the first type 4A is introduced further in the first part of the preparation chamber than the second type capsule 4B. Then the first cap 12A, the outlet area 13A and / or the flange 14B are inserted further into the first part of the preparation chamber 18 than the second cap 12B, the outlet area 13B and / or the flange 14B. When comparing Figures 23B and 24B, it will be seen that when the preparation chamber holds the first type 4A capsule, the central portion 32 extends into the cavity 24. The central portion 32 extends into the first part of the preparation chamber 18 beyond a position where the lid 12B, the outlet area 13B and / or the flange 14B of the second type 4B capsule would have been, if the second type capsule had been included in the first part of the preparation chamber 18. As mentioned above, the knee joint 62 is indirectly connected to the first part of the preparation chamber 18, specifically by means of the retaining ring 80 and one or more flexible elements 82. Figures 25A-25C demonstrate the operation of the retaining ring 80. In Figure 25A, the first type 4A capsule is adjacent to the central portion 32, with the central portion in the first preparation position. The retaining ring 80 is still in the rearward position. It will be noticed that lever 58 has not yet reached its final position. The first part of the preparation chamber 18 includes a Projection 108. Here, projection 108 is substantially annular. Projection 108 extends outward. Here, projection 108 forms an outer edge of the The first part of the preparation chamber 18. The second part of the preparation chamber 20 includes a retainer 110. Here, the retainer 110 is designed as a circumferential ring of the retainer edges. The retainer 110 is rotatably connected to the body 94. Here, the retainer 110 is rotatably and flexibly connected to the body 94. The retainer 110 includes a tooth 112. The tooth here has a first inclined surface 114 and a second inclined surface 116. When lever 58 is lowered, the retaining ring 80 will advance into the second part of the preparation chamber 20. The one or more flexible elements 82 will push the first part of the preparation chamber 18 in front of the stop ring 80 until the first part of the preparation chamber abuts the second part of the preparation chamber 20, e.g., with the capsule 4A, 4B held in the During this movement, the projection 108 will advance against the first inclined surface 114. This causes the retainer 110 to rotate outward (see Figure 25A). The further advance causes the projection 108 to pass beyond the second inclined surface 116, causing the Retainer 110 rotates inward (see Figure 25B). With further descent of lever 58, the first part of the preparation chamber, adjacent to the second part of the preparation chamber 20, will cause one or more flexible elements 82 to compress. As a result, the retaining ring 80 will advance into the second part of the preparation chamber 20. Fully descent of lever 58 will cause the retaining ring 80 to interpose between retainer 110 and a locking ring 118 (see Figure 25C). The locking ring 80 surrounding retainer 110 prevents retainer 110 from rotating outward. Therefore, the first part of the preparation chamber is locked against the second part of the preparation chamber 20. The apparatus may include a fluid supply system for delivering a fluid, e.g., a liquid such as pressurized hot water, to the first part of the brewing chamber 18. When the brewing chamber is pressurized with the fluid for brewing a beverage, the first and second parts of the brewing chamber 18, 20 will be separated from each other by the fluid pressure. The retainer 110 and the locking ring 80, and optionally the locking ring 118, will bear all or part of the force exerted by the fluid pressure. The locking ring 80 The interposed element between the retainer 110 and the locking ring 118 increases mechanical stability. The retaining ring 80 does not have to bear all the forces exerted on it by the retainer 110, since it can abut the locking ring 118 and transmit at least some of the forces to the locking ring 118. The locking ring 118 can be fixed and therefore easily reinforced. Since the first part of the preparation chamber locks onto the second part of the preparation chamber 20, the frame 48 and the drive mechanism, e.g., the knee joint, do not have to bear this force, or at least a smaller portion of it. Therefore, the frame and / or the drive mechanism can be designed to be weaker and / or less expensive. Although the operation of the stopping ring 80 has been shown in Figures 25A-25C with respect to the first type 4A capsule, it will be seen that the stopping ring 80 can function identically with respect to the second type 4B capsule. Figure 26A shows the first type 4A capsule in the preparation chamber during extraction. Figure 26B shows the second type 4B capsule in the preparation chamber during extraction. The piercing member 44 is arranged to pierce the lower part 8A, 8B of the capsule 4A, 4B. As can also be seen in Figures 25A-25C, in this example the The perforating member 44 does not perforate the lower portion 8A, 8B until the cap 12A, 12B of the capsule 4A, 4B abuts the central portion 32 in the first or second preparation position. For this purpose, the stiffnesses of the flexible element 42 and the flexible member 84 can be selected. In this example, the stiffness of the flexible element 42 is selected to be greater than the stiffness of the flexible member 84. However, it will be appreciated that it is also possible for the stiffness of the flexible element 42 to be equal to the stiffness of the flexible member 84, or for the stiffness of the flexible element 42 to be less than the stiffness of the flexible member 84. Once the capsule 4A, 4B is inserted into the brewing chamber, and the lower portion 8A, 8B has been pierced, a fluid, in this example pressurized hot water, can be supplied to the brewing chamber. Therefore, it is desirable that the brewing chamber be leak-proof. For this purpose, the central portion 32 is provided with a first sealing member 120. The peripheral portion 34 is provided with a second sealing member 122. The beverage brewing apparatus 2 is configured to prepare a quantity of a beverage, suitable for consumption, using either a capsule of the first type 4A or a capsule of the second type 4B. The quantity may be a predetermined amount. Alternatively, the quantity may be a user-selectable, configurable, or programmable amount. With reference to Figure 23B, the sealing is described in view of the first type 4A capsule. The first sealing member 120 is arranged to provide a fluid-tight coupling between the central portion 32 and the first part of the preparation chamber 18 when the preparation chamber is formed to hold the first type 4A capsule. The first sealing member 120 can be made of any resident plastic or rubber, for example, silicone, having a hardness in the range of 50–70 Shore A. In this example, the first sealing member 120 abuts the first part of the preparation chamber 18 when the first type 4A capsule is included in the preparation chamber. This provides a seal against any water present in the cavity 24 outside the capsule 4A. In this way, the preparation fluid injected into the preparation chamber 22A is prevented from being diverted around the outside of the capsule 4A.In the example in Figure 23B, the first sealing member 120 includes a flexible flange 121. The flexible flange 121 is arranged to provide a self-reinforcing, airtight coupling between the central portion 32 and the first part of the preparation chamber 18 by the effect of the fluid pressure in the preparation chamber, which can be, for example, as high as 5–20 bar. Therefore, the stiffness of the flexible flange 121 can be greater than, less than, or equal to the stiffness of the rest of the primer. Sealing member 120. In this example, the first sealing member 120 abuts the flange 14A of the first type 4A capsule. The flange 14A is pressed against the first sealing member 120 by the first butt surface 26. This can provide a tight seal between the central portion 32 and the capsule 4A against the beverage exiting the capsule 4A by means of the outlet area 13A. It will be appreciated that here the side of the flange 14A facing away from the cup-shaped body 6A seals against the second part of the preparation chamber 20. To reinforce the sealing seal, the first sealing member 120 can include a small protruding ridge arranged to be received in a corresponding groove in the flange 14A facing away from the cup-shaped body 6A of the first type 4A capsule.The small protruding ridge may also be arranged to seal against a flat portion on the flange 14A that faces away from the cup-shaped body 6A of the first-type 4A capsule. Alternatively, or additionally, the side of the flange 14A facing the cup-shaped body 6A may seal against the first part of the preparation chamber 18. For this purpose, an additional seal may be provided on the first part of the preparation chamber 18, e.g., on the first stop surface 26, and / or on the capsule 4A, e.g., on the flange 14A or on the cup-shaped body 6A. Of course, a seal in the capsule can be in addition to the seal between the first part of the preparation chamber 18 and the second part of the preparation chamber 20. This can decrease the sealing effort of the first sealing member 120. With reference to Figure 24B, the sealing is described in view of the second-type 4B capsule. The second sealing member 122 is arranged to provide a fluid-tight coupling between the peripheral portion 34 and the first part of the preparation chamber 18 when the preparation chamber is formed to hold the second-type 4B capsule. The second sealing member 122 can be made of any flexible plastic or rubber, for example, silicone, and has a hardness in the range of, for example, 50–70 Shore A. It will be evident to the person skilled in the art that the characteristics of the second sealing member, e.g., size, thickness, rigidity, or others, may, but do not necessarily, be the same as those of the first sealing member 120. In this example, the second sealing member 122 abuts the first part of the preparation chamber 18 when the second-type 4B capsule is included in the preparation chamber.This provides a seal for water present in cavity 24 outside capsule 4B. In the example in Figure 24B, the second sealing member 122 includes a flexible rim 123. The flexible rim 123 is... It is designed to provide a self-reinforcing, airtight seal between the central portion 34 and the first part of the preparation chamber 18 through the effect of the fluid pressure in the preparation chamber, which can be, for example, as high as 5–20 bar. Therefore, the stiffness of the flexible flange 123 can be greater than, less than, or equal to the stiffness of the remainder of the second sealing member 122. Furthermore, the characteristics of the flexible flange 123, such as its length, can, but do not need to, be the same as those of the flexible flange 121 of the first sealing member 120. In this example, the second sealing member 122 abuts the flange 14B of the second-type 4B capsule. The flange 14B is pressed against the second sealing member 122 by the second butt surface 28. This can provide a tight coupling between the peripheral portion 34 and the capsule 4B against the beverage exiting the capsule 4B by means of the outlet area 13B.In Figure 24B, the first sealing member 120 provides a hermetic coupling between the central portion 32 and the peripheral portion 34 when the preparation chamber is formed to hold the second-type capsule 4B. This hermetic coupling between the central portion 32 and the peripheral portion 34 can be self-reinforcing. For this purpose, the coupling between the peripheral portion 34 and the second-type capsule 4B can allow the preparation fluid to enter. proceed to the first sealing member 120. Therefore, the first sealing member 120 provides a tight seal between the central portion 32 and the capsule 4B against the beverage exiting the capsule 4B through the outlet area 13B. In one embodiment, the first sealing member 120 may be in direct sealing contact with a portion of the peripheral portion 34 that protrudes between the first sealing member 120 and the second sealing member 122, forming the preparation chamber for holding the second-type capsule 4B. In an alternative embodiment, the first sealing member 120 may be in direct sealing contact with the second sealing member 122 included in the peripheral portion 34. It will be appreciated that here the side of the flange 14B facing away from the cup-shaped body 6B is sealed against the second portion of the preparation chamber 20; this flange may or may not be covered by a cap, for example, a flap.Alternatively, or additionally, the side of the flange 14B facing the cup-shaped body 6B can be sealed against the first part of the preparation chamber 18. For this purpose, an additional seal can be provided in the first part of the preparation chamber 18, e.g., on the second stop surface 28, and / or in the capsule 4B, e.g., on the flange 14B or on the cup-shaped body 6B. It will be clear that a seal in the capsule can be in addition to the seal between the flange and the cup-shaped body 6B. the first part of the preparation chamber 18 and the second part of the preparation chamber 20. This can decrease the sealing effort of the second sealing member 122. When pressurized fluid is supplied to capsule 4A, 4B in the preparation chamber, the outlet area 13A, 13B can open against the extraction plate 30. The extraction plate 30 in this example includes a plurality of relief elements 124. Here, the relief elements 124 are truncated pyramids. A pressure increase within capsule 4A, 4B can cause the outlet area 13A, 13B to tear against the relief elements, allowing the beverage to flow out of capsule 4A, 4B. The beverage can pass through the extraction plate 30 by means of openings in the extraction plate. The beverage can then flow to an outlet 126. From outlet 126, the beverage can flow into a receptacle, such as a glass. Once the beverage has been prepared, lever 58 can be moved upwards. This causes the retaining ring 80 to separate from the retainer 110. The first part of the brewing chamber 18 will then move backwards. The second angled surface 116 of the retainer 110 allows the retainer to pass over the projection 108. The first part of the brewing chamber 18 will then separate from the second part of the brewing chamber 20. The central part 32 will return to the ready position. The projections 50, 52 and the grooves 54, 56 determine the path that the first part of the preparation chamber 18 will follow. As shown in Figures 27A and 27B, the first part of the preparation chamber will rotate downward. This promotes the ejection of the spent capsule 4A, 4B from the cavity 24 by the effect of gravity. The ejector 38 can assist in pushing the spent capsule 4A, 4B out of the drill member 44 and out of the cavity 24. The spent capsule 4A, 4B can fall into a waste basket of the apparatus 2. In this example, the first and second capsules 4A and 4B are designed to produce a similar visual impression. Figure 28A shows an example of a first-type capsule 4A inserted into the preparation chamber 22A, which is formed by the first part of preparation chamber 18 and the second part of preparation chamber 20. It will be noticed that the circumferential wall 10A is narrower than the cavity 24 at that location. As a result, there is a first volume 126 surrounding the first-type capsule 4A within the cavity 24. Figure 28B shows an example of a second-type capsule 4B inserted into the preparation chamber 22B, which is formed by the first part of preparation chamber 18 and the second part of preparation chamber 20. It will be noticed that a portion 128 of the circumferential wall 10B is narrower than the cavity 24 at that location. This portion 128 is formed by the part of the circumferential wall 10B that extends beyond the first butt surface 26. As a result, there is a second volume 130 surrounding the second type 4B capsule within cavity 24. It is noted that the first volume 126 is not occupied by the first type 4A capsule when the preparation chamber holds the first type 4A capsule. However, this first volume 126 is occupied by part of the second type 4B capsule when the preparation chamber holds the second type 4B capsule. The second volume 130 is not occupied by the second type 4B capsule when the preparation chamber holds the second type 4B capsule. This second volume 130 receives the central portion 32 of the extraction plate 30 when the preparation chamber holds the first type 4A capsule. When a beverage is prepared using the first type 4A capsule, the first volume 126 will be filled with fluid, such as water. This fluid is not used to prepare the beverage. This fluid can be drained into the waste basket after preparation. When a beverage is prepared using the second type 4B capsule, the second volume 130 will be filled with fluid, such as water. This fluid is not used to prepare the beverage. This fluid can be drained into a container, e.g., the waste basket, after preparation. In this example, the first volume 126 is substantially equal to the second volume 130. Therefore, the volume of fluid directed to the waste basket is substantially equal when preparing a beverage using a capsule of the first type 4A and when preparing a beverage using a capsule of the second type 4B. In this description, the invention is described with reference to specific examples of embodiments of the invention. It will be evident, however, that various changes and modifications can be made to it without departing from the essence of the invention. For the purposes of clarity and conciseness, the features are described herein as part of the same embodiment or of separate embodiments; however, alternative embodiments having combinations of all or some of the features described in these separate embodiments are also conceivable. In the examples, the central portion of the extraction plate includes a plurality of relief elements. The peripheral portion does not include relief elements. However, it will be appreciated that the peripheral portion can also include relief elements. The extraction plate and the second outlet area can be mutually adapted so that the flow resistance of the second outlet area when open is less than the flow resistance of the The first exit area when open. The extraction plate and the second exit area can be mutually adapted so that the second exit area tears into the extraction plate over a larger surface area than the first exit area. The extraction plate and the second exit area can be mutually adapted so that the second exit area tears into the extraction plate in more places than the first exit area. External relief elements can be designed to tear both the first and second exit areas, with the second exit area tearing into the external relief elements over a larger surface area than the first exit area.The extraction plate may include relief elements of a first type and at least one relief element of a second type, wherein the relief elements of the first type are located within an area corresponding to the first outlet area, and the at least one relief element of the second type is located within an area corresponding to the second outlet area and outside the area corresponding to the first outlet area. The relief element of the second type may have a sharper edge than the relief elements of the first type. The second outlet area may include a weakened zone. The weakened zone may be located in a peripheral area of ​​the second outlet area. In the examples, the capsule of the first type has an outward-extending tab-like rim. Note that the capsule of the first type may not include an outward-extending rim. In the examples, the capsule of the second type has an outward-extending tab-like rim. Note that the capsule of the second type may not include an outward-extending rim. In the examples, the capsule body and lid are made of aluminum foil, preferably aluminum foil coated with polymers to facilitate welding the lid to the body. It will be appreciated that the capsule body and / or lid can be made from a wide variety of materials considered suitable by those skilled in the art and that can be formed into a sheet, film, or flake using techniques conventionally known in the art, such as extrusion, coextrusion, injection molding, blow molding, vacuum forming, etc. Suitable materials for the capsule body and / or lid include, but are not limited to, plastic materials, particularly thermoplastic materials, for example, a polyolefin polymer, such as polyethylene or polypropylene, PVC, polyesters, for example, polyethylene terephthalate (PET); metal flakees such as aluminum, stainless steel, metal alloys, etc.; or Sheets of woven or non-woven material or of fibrous material processed in any other way, such as paper, polyester, etc.; or combinations thereof, e.g., multilayered. The capsule material may be a biodegradable polymer or other biodegradable material. The expert will be able to select the appropriate material taking into account the intended use with food and any other relevant circumstances during the capsule's use. The thickness of the sheet or film may be chosen to provide a capsule with a stable shape. The thickness of the sheet or film may vary depending on the nature of the material. In the examples, the capsules are sealed. It is also possible to supply the system with an open capsule. The open capsule is opened before being inserted into the device. The open capsule may be pre-pierced. The open capsule may be packaged in a hermetically sealed package, which must be removed before inserting the open capsule into the device. In the examples, the capsules are pierced by the piercing medium. It is also possible to supply the system with a capsule that is not pierced by the piercing medium. Such a capsule may include, for example, an inlet filter. In the examples, the capsules open against the extraction plate. It is also possible to supply the system with a capsule that does not open against the extraction plate. the extraction plate. That capsule may include, e.g., an outlet filter. In the examples, the capsules themselves do not include a sealing member. It will be appreciated that it is possible to provide the capsule with a sealing member, e.g., a flexible sealing member. The sealing member can to be placed, e.g., on the rim, e.g., on the side facing the vessel body or on the side facing away from the vessel body. Alternatively, or additionally, a sealing member It can be provided on the circumferential wall and / or on the bottom. In the examples, the retaining ring and locking mechanism extend along substantially the entire perimeter of the first and second parts of the preparation chamber. This provides a good, secure locking of the two parts of the preparation chamber to each other. However, it will be appreciated that it is also possible for the retaining ring and locking mechanism to include locking and locking means at one or more distinct positions along the perimeter, e.g., at two, three, four, six, or eight positions. In all the previous examples, the 4B capsule can be replaced by a 4B' capsule, which will be described from here on. For a detailed modality (see Figure 109 A-109C) of the second type 4B capsule (also known as the ILD capsule), it is held that the 4B capsule includes a truncated conical capsule body 6B. The body comprises a circumferential side wall 10B extending around a central axis of the cup body, a lower wall 8B connected to a first end 9B of the side wall to close the first end of the capsule body, and a flange (also called a rim or flange-type edge) 14B extending radially outward from a second end 11B of the circumferential side wall. The capsule also includes an aluminum foil lid 12B that connects with the tab. It also includes a coffee bed 13B of ground coffee housed within an internal space 16B, bounded by the capsule body and the lid. The coffee bed has a maximum diameter DI that corresponds to the internal diameter of the cup body at the second end of the circumferential wall. The internal space has a height H1 defined by the maximum distance between the bottom and a plane on which the second end of the circumferential side wall extends. The weight of the coffee bed is in the range of 9–13 grams. The ratio (height) to (maximum width) of the coffee bed is in the range of 0.9–1.2. In this example, DI is approximately 34 mm and H1 is approximately 39 mm. The ratio of (the height of the internal space) / (the inner diameter of the cup body in the The second end of the circumferential wall is also within the range of 0.9–1.2. Therefore, the height of the coffee bed is substantially the same as the height of the internal space. The capsule body 6B and lid 12B are made of aluminum. The capsule 4B is hermetically sealed. The bottom of capsule 4B is designed to open by perforation to supply pressurized water into the capsule and where the lid is designed to be opened by tearing due to the influence of water pressure in the capsule as described above. The effects are that the second type of capsule has good performance in the preparation. For example, the performance of the preparation can be characterized as follows: - the dry matter is within a range 2.8-3.4% for an espresso and 1.3-1.5% for a lungo; - the (bitterlactones) / (acetic acids) ratio is in the range of 220-245 for espresso and in the range of 480-510 for lungo; - the (bitterlactones) / (quinic acids) ratio is in the range of 95-105 for espresso and in the range of 210-230 for lungo; - the (bitterlactones) / (citric acids) ratio is It is found in the range of 210-225 for express and 390-420 for lungo; performance in the 20-28% range; intensity in the 2.6-3.9% range; The aroma is found within a range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo. Other value ranges are shown in Figures 14A, 14B, 15, 16, 17, 18, 19, and 20, where the values ​​related to Espresso 2 relate to an espresso preparation made from a DCA capsule, which is a variant of the ILD capsule according to the invention. The values ​​related to Lungo 2 relate to a lungo preparation made from a DCA capsule, which is a variant of the ILD capsule according to the invention. The values ​​related to Espresso 1 and Lungo 1 are associated with preparations made with a standard capsule (STN) not according to the present invention. The ranges of values ​​shown in Figures 14A, 14B, 15, 16, 17, 18, 19 and 20, which relate to Espresso 2, Lungo 2 (for Figures 14A, 14B, 15, 16, 17 and 18) and which relate to Forza B1 ILD 10.7 g (for Figure 19) and which relate to Profundo B1 ILD 11.1 g (for Figure 19), further characterize the performance of the preparation of a modality of an ILD capsule according to with the invention and are incorporated in the present description by reference. Preferably, the weight of the coffee bed may be in the range of 10.0-12.5 grams. Preferably, it can be generally stated that the volume of the coffee bed is at least substantially equal to the volume of the internal space. It can also be stated that the ratio of (volume of coffee bed) / (volume of internal space) is in the range of 0.6–1.0, preferably in the range of 0.75–1.0, with greater preference in the 0.85-1.0 range, with an even greater preference in the 0.9-1.0 range, and the highest preference in the 0.95-1.0 range. The fact that the The fact that the internal space is (almost) filled with coffee suggests that the brewing behavior is predictable. If it weren't (almost) completely filled, the shape of the coffee bed would be very unusual. It's surprising that such a capsule can be used to prepare a double ristretto, double espresso, and double lungo. A person skilled in the technique would expect the double lungo capsule to be (almost) completely filled with coffee, while the ristretto and / or espresso capsules would not be completely filled with coffee. In this case, the remaining open space near the bottom of the capsule could be filled with a plastic filler piece that has an open structure, allowing water to flow through it. This filler piece ensures that the coffee bed has a... A predefined form, where channeling is avoided. Furthermore, the strength of the espresso or ristretto preparation is not too strong. According to one aspect of the invention, the filling piece is replaced by ground coffee. This demonstrates that the strength of the espresso or ristretto preparation is still as desired and not too strong. In view of this invention, the invention further relates to a system comprising a first capsule of the second type 4B, as described above, and a second capsule of the second type 4B (including a second capsule of the second type 4B') described below, wherein the first capsule of the second type 4B is filled with a coffee bed for preparing a double ristretto or a double espresso, and wherein the second capsule of the second type 4B, 4B', is filled with a coffee bed for preparing a double lungo, wherein the height of the coffee bed of the first capsule of the second type is approximately the same as the height of the coffee bed of the second, and wherein, preferably, the height of each coffee bed corresponds substantially to the height of the internal space 16B. More generally, the preferred volume of the internal space is between 25 and 30 mi³, with a higher preference for the 27.5–28.5 mi³ range. This This corresponds to the possible scaling factor f as described above. Furthermore, more generally, the coffee bed volume is in the range of 25.0–30.0 mi, with a preference for the 27.5–28.5 mi range. Furthermore, it states more generally that the height of the internal space is in the range of 37.0–39.0 mm, preferably 38.0–38.8 mm; and / or the internal diameter of the capsule body at the second end of the circumferential wall is in the range of 33.0–35.0 mm, preferably 34.0–34.9 mm (diameter of the cup body opening); and / or the internal diameter of the capsule body at the first end of the circumferential wall is in the range of 27.0–30.0 mm, preferably 28.0–29.0 mm (bottom diameter). More generally, it states that the capsule is designed to prepare a coffee brewing volume greater than 50 ml. In this embodiment, the capsule body and / or lid are provided with a coating. According to another aspect of the invention, it is held that for the capsule of the second type: a crushing size distribution; an average crushing size; a percentage of fine particles; coffee drip density (g / cm³) 3 ) ; mean volume diameter; and coffee bed density gr / cm 3 in the capsule All are selected so that the internal volume is completely or, alternatively, partially filled with ground coffee; the flavor of the resulting preparation is defined by a fingerprint that is defined by at least one of the following parameters: dry matter that is within a range of 2.8-3.4% for an espresso and 1.3-1.5% for a lungo; The ratio (bitterlactones) / (acetic acids) is in the range of 220-245 for espresso and in the range of 480-510 for lungo; The ratio (bitterlactones) / (quinic acids) is in the range of 95-105 for espresso and in the range of 210-230 for lungo; The ratio (bitterlactones) / (citric acids) is in the range of 210-225 for espresso and 390-420 for lungo; yield in the range of 20-28%; the intensity in the range of 2.6-3.9%; The aroma is found within a range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo. Preferably, the ratio (lid diameter) / (thickness (cover) HE finds in the 700-2100 interval, Preferably within 900-1400. This lid opens by tearing at an optimal moment during use, even though it has a relatively large surface area. The intervals mentioned above provide more predictable desired performance and intensity as described above. According to another aspect of the invention, it is held for the capsule of the second type that: The height of the coffee bed is in the range of 23.0-39.0 mm, preferably 35.0-38.8 mm; and / or the maximum diameter of the coffee bed is in the range of 33.0-35.0 mm, preferably 34.0-34.9 mm; and / or The volume of the internal space is in the range of 25.0-30.0 mi, preferably 27.5-28.5 mi; and where: at least one of the properties of the coffee bed is within the following ranges: drip density: 380-500 g / 1, preferably 400-460 g / 1; percentage of fine particles: 6-24% < 90 microns, preferably, 10-21% < 90 microns average volume diameter: 240 - 440 microns, preferably, 260 - 400 microns The effects are that the second type of capsule, when used, provides a quantity of coffee brewed in the The volume range is 50-220 ml within a time interval of 10-73 s, resulting in an average flow rate of 3-5 ml / s. The lower part of the volume range corresponds to a double ristretto, the middle part to a double espresso, and the upper part to a double lungo. It is observed that the percentage of fine particles and volume mean diameter (VMD) according to the invention is determined by means of the commonly known Sympatec analyzer, which is suitable for determining the particle size distribution in dry products. The analyzer can be a Sympatec "Helos" central unit used in combination with a Rodos T4.1 dry dispersion system. The measurement range used (R6) comprises 9.0–1750. A sample is placed in the measuring unit. Using laser diffraction technology, the particle size distribution of the sample is determined. The light emitted by the laser is diffracted by the sample particles. The amount of diffraction depends on the particle size of the roasted and ground coffee in the sample. The diffused light is detected by a detector after passing through a lens, which is an R6 lens. A coffee preparation can be obtained from which the fingerprint includes at least one of the following parameters: The dry matter is within a range of 2.8-3.4% for an espresso and 1.3-1.5% for a lungo; The ratio (bitterlactones) / (acetic acids) is in the range of 220-245 for espresso and in the range of 480-510 for lungo; The ratio (bitterlactones) / (quinic acids) is in the range of 95-105 for espresso and in the range of 210-230 for lungo; The ratio (bitterlactones) / (citric acids) is in the range of 210-225 for espresso and 390-420 for lungo; yield in the range of 20-28%; the intensity in the range of 2.6-3.9%; The aroma is found within a range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo. According to another aspect of the invention, it is held for the capsule of the second type that: the height of the internal space is in the range of 37.0-39.0 mm, preferably 38.0-38.8 mm; and / or the internal diameter of the cup body at the second end is in the range of 33.0-35.0 mm, preferably 34-34.9 mm; and / or the volume of the internal space is in the range of 25.0-30.0 mi, preferably 27.5-28.5 mi; and where the angle cp of the side wall with respect to the The central axis is in the range of 4.5-5.5 degrees, preferably 4.9-5.1 degrees. It shows that the capsule can be manufactured from aluminum, where the capsule body can be formed by a stretching process without the risk of tearing and / or imperfections appearing during the stretching process. The stretch coefficient for the capsule (manufactured from a circular aluminum sheet) is 1.28-1.31. In that case, advancing more than 5 degrees makes production too difficult without incurring risks. Preferably, the second type of capsule has a scattering of adhesive 17 in the internal space at the transition edge between the circumferential wall and the 14B tab. This prevents the cap from tearing and detaching from the capsule body during preparation. It may provide some additional support to achieve a proper seal with the apparatus as described above by mating the cap surface to form a seal instead of mating the capsule body tab. Furthermore, according to another aspect of the invention, it is held for the capsule of the second type that: the internal diameter of the cup body at the second end of the circumferential wall is in the range of 33.0-35.0, preferably 34.0-34.9 mm; and / or the internal space has a volume in the interval 25.0-30.0 ml, preferably 27.5-28.5 ml; and / or the height of the internal space is in the range of 37.0-39.0 mm, preferably 38.0-38.8 mm; and where the thickness of the circumferential wall and the lower wall of the cup body is in the range of 105-120 µm. The relatively thick wall also helps to avoid imperfections as described above. Furthermore, according to another aspect of the invention, it is stated that for the capsule of the second type, the internal diameter of the cup body at the second end of the circumferential wall is in the range of 33.0–35.0 mm, preferably in the range of 34.0–34.9 mm. The cap has a diameter in the range of 34.0–48.0 mm, preferably between 39.0–43.0 mm, and even more preferably approximately 40.8 mm. This provides a sufficiently large surface area for connecting the cap to the flange. The thickness of the cap is within the range of 20–47 micrometers, preferably within 30–40 micrometers. The lid connects along a ring-shaped connection area to the cup body flange, wherein the ratio (Ar / Al) of the surface area (Ar) of the ring-shaped connection area to the surface area (Al) of the lid is in the range of 0.36–0.41, preferably 0.375–0.385. The amount of The bulge, that is, the distance between the center of the lid and the plane on which the second end of the circumferential wall extends, is in the range of 0.8–2.0 mm. This amount of bulge allows the ground coffee to be packed into the sealed capsule, keeping it fresh and preserving its aroma. The internal pressure at which the lid pops open without contacting a tear-off plate, or at which the lid tears and detaches from the tab, is in the range of 1.2–1.9 bar, preferably in the range of 1.6–1.8 bar. Another form of a second-type capsule 4B' will now be described. This second-type capsule 4B' is the same as the (first) second-type capsule 4B, with the difference that the lid 12B' (Figure 29D), which connects to the tab 14B, is provided with an outlet opening 21B' (Figure 29D) or a plurality of outlet openings 2IB' (Figure 29E). The capsule 4B' further comprises an outlet filter 19B' (shown schematically as an option by dashed lines in Figures 109A and 109B and shown in Figures 29D and 29E) located between the coffee bed 13B' and the lid 12B'. Preferably, the thickness of the outlet filter is in the range of 1.2-1.6 mm and / or the permeability of the outlet filter is in the range of 100 mm / sa 200 Pa-700 mm / sa 200 Pa according to DIN and ISO 9237 and / or the outlet filter comprises polyester fibers and / or the weight of the filter is 300-600 g / m 2 . The capsule according to Figures 29A and 29B with a lid according to Figures 29D or 29E can be used to prepare a double lungo that contains little or no crema. The coffee extract is also called brewed coffee. The total surface area of ​​the opening 21B' or the plurality of openings 21B' may be in the range of 1.5-5.0 cm 2 . The invention further relates to a system comprising a first capsule of the second type 4B as described above and a second capsule 4B' of the second type as described above, wherein the first capsule of the second type 4B is filled with a coffee bed for preparing a double ristretto or a double espresso, and wherein the second capsule of the second type 4B 1It is filled with a coffee bed to prepare a double lungo substantially without crema, wherein the height of the coffee bed of the first capsule of the second type is approximately equal to the height of the coffee bed of the second capsule of the second type and wherein, preferably, the height of each coffee bed corresponds substantially to the height of the internal space 16B. According to another aspect of the invention, a system comprising an apparatus 2 for preparing coffee as described above and a second-type capsule 4B or 4B' wherein the apparatus is arranged such that, in order to prepare a double ristretto or a double espresso, during the use of the second-type capsule 4B, a pump of the apparatus operates at full power so that the flow rate of the fluid supplied to the second-type capsule by The pump's output for brewing coffee is at its maximum within the system. Furthermore, the device is designed to brew a double lungo using a second-type capsule, 4B or 4B', where the water flow is The flow supplied by the pump to the second-type capsule is controlled, for a period of time, preferably the entire time the pump is operating, so that the flow rate does not exceed a predetermined value, which is in the range of 2.5–5.0 ml / s, preferably 3.0–4.0 ml / s. The system prevents the flow rate through the second-type capsule 4B' from becoming excessively high when the second-type capsule 4B' is used. Since this capsule naturally has lower flow resistance than the second-type capsule 4B, the flow rate through the second-type capsule 4B' does not become too high despite its relatively lower flow resistance. In Example A below, the "period of time" is the entire time the pump is operating. In example B below, the time period can start 10 seconds after the pump has started. Alternatively, the apparatus is configured to prepare a double lungo using a second-type capsule, 4B, where the apparatus pump operates at full power, so that the flow rate of the fluid supplied to the first-type capsule by the pump is at its maximum within the system. In this case, the apparatus is further configured to prepare a double lungo using a second-type capsule, 4B', where the water flow supplied by the pump to the second-type capsule is controlled for a period of time, preferably for the entire time the pump is operating, so that the flow rate does not exceed a predetermined value, which is in the range of 2.5–5.0 ml / s, preferably within 3.0–4.0 ml / s. It would not be a problem for the pump to operate at full power if the 4B capsule is used because it has greater resistance than the 4B' capsule. Therefore, the apparatus may be provided, in an example A, with three buttons 300 (shown schematically in Figure 26B only) which may be used in combination with a capsule of the second type 4B, 4B' to select a preparation process: a first button for selecting the preparation of a double ristretto where, if the first A second button is activated, during use, the machine provides enough hot water to the second type capsule (4B) to prepare a double ristretto at maximum pump power; a second button is for selecting the preparation of a double espresso, where, if the second button is activated, during use, the machine provides enough hot water to the second type capsule (4B) to prepare a double espresso at maximum pump power; and a third button is for selecting the preparation of a double lungo, where, if the third button is activated, during use, the machine provides enough hot water to the second type capsule (4B or 4B') to prepare a double lungo while the flow rate is kept below the predetermined maximum value. Alternatively, the apparatus may be supplied with four 300 buttons (shown schematically in Figure 26B only) which may be used in combination with a second-type capsule 4B, 4B' to select a brewing process: a first button for selecting the brewing of a double ristretto where, if the first button is activated, during use, the apparatus supplies sufficient hot water to the second-type capsule (4B) to brew the double ristretto at maximum pump power; a second button for selecting the brewing of a double espresso where, if the second button is activated, During use, the appliance provides sufficient hot water to the second type capsule (4B) to prepare a double espresso at maximum pump power, a third button for selecting the preparation of a double lungo where, if the third button is activated, during use, the appliance provides sufficient hot water to the second type capsule (4B) to prepare a double lungo at maximum pump power and a fourth button for selecting the preparation of a double lungo with substantially no crema where, if the fourth button is activated, during use, the appliance provides sufficient hot water to the second type capsule 4B' to prepare a double lungo with substantially no crema while the flow rate is kept below the predetermined maximum value. Alternatively, in example B, the device is equipped with three buttons to select the brewing process. The first button selects the preparation of a double ristretto. If this button is pressed, the device supplies sufficient hot water to the second type 4B capsule to brew the double ristretto at maximum pump power. The second button selects the preparation of a double espresso. If this button is pressed, the device supplies sufficient hot water to the second type 4B capsule to brew a double espresso. Double espresso at maximum pump power. A third button selects the preparation of a double lungo; if this button is activated, the machine supplies sufficient hot water to the second-type 4B or 4B' capsule to prepare a double lungo. The machine may also be equipped with detection means, such as a flow meter, to determine whether, during a predetermined first period of the brewing process (such as the first 10 seconds), the flow rate exceeds a predetermined first value (such as 7-9 ml / s) and / or the quantity of beverage produced exceeds a predetermined second value (such as 50 ml).The device can also be configured to maintain the flow rate below the predetermined maximum value (as described above) for a second time period during the brewing process (for example, starting 10 seconds after the start of the brewing process and continuing until the end of the brewing process). This second period occurs if, during the first time period, the flow rate exceeds the first predetermined value and / or the amount of beverage produced exceeds the second predetermined value. In this example, the brewing process is defined as the total time the pump is operating. Preferably, the device is also designed to To prepare a single ristretto, a single espresso, and a single lungo using the first type of capsule, which is smaller than the second type. In this case, the pump always operates at full power so that the flow rate of the fluid supplied to the first type capsule by the coffee pump is at its maximum within the system. The machine can be designed to automatically distinguish between the first type of capsule and the second type capsule. In this case, for the three-button solution described above, the same three buttons can be used to select a brewing process when loaded with the first type of capsule, where the machine recognizes that a first type capsule is being loaded. In this case, activating the three buttons has a different function than described above in association with a second type capsule. The first button is for selecting the preparation of a single ristretto, where, if the first button is activated, during use, the machine supplies enough hot water to the first type capsule (4A) to brew the single ristretto at maximum pump power. The second button is for selecting the preparation of a single espresso, where, if the second button is activated, during use, the machine supplies enough hot water to the first type capsule (4A) to brew a single espresso. at maximum pump power and the third button to select the preparation of a simple lungo where, if the third button is activated, during use, the device provides enough hot water to the capsule of the second type (4A 1 ) to prepare a simple lungo at maximum pump power. For the four-button solution described above, the same first three buttons can be used to select a preparation process when loading with the first type of capsule. Again, the device recognizes that a first type of capsule is being loaded. In this case, activating the four buttons has a different function than that described above in association with a second type of capsule.The first button is for selecting the preparation of a simple ristretto where if the first button is activated, during use, the device provides enough hot water to the capsule of the first type (4A) to prepare the simple ristretto at maximum pump power, the second button is for selecting the preparation of a simple espresso where if the second button is activated, during use, the device provides enough hot water to the capsule of the first type (4A) to prepare a simple espresso at maximum pump power and the third button is for selecting the preparation of a simple lungo where if the third button is activated, . During use, the appliance provides enough hot water to the second type capsule (4A') to prepare a single lungo at maximum pump power. The fourth button is not used for a first type capsule. The maximum flow rate when the second type 4B capsule is used to prepare a double espresso or double ristretto or optionally a double lungo (pump operating at full power) is in the range of 2.0-7.0 ml / s. The maximum flow rate when the first type 4A capsule is used is in the range of 1.5-7.0 ml / s. The device is designed in such a way as to prepare a double lungo; the flow of water supplied by the pump to the capsule is controlled so that the flow rate does not exceed a predetermined value, where the predetermined value falls within the range of 7-9 ml / s. The system is preferably designed so that the water temperature profile at the water inlet of a brewing chamber that houses the second type of coffee capsule during brewing meets, for example, the following parameters: From the start of 3 s: the water temperature is in the range of 90-95 °C. From 3 seconds to 15 seconds: the water temperature is in the range of 83-95 °C; After 15 seconds: the water temperature is at the 88-95 °C range. One effect is that the final temperature of the total volume of coffee prepared falls within the range of 85-92 °C. Furthermore, the resulting coffee preparation has a unique flavor profile that includes at least one of the following parameters: The dry matter is within a range of 2.8-3.4% for an espresso and 1.3-1.5% for a lungo; The ratio (bitterlactones) / (acetic acids) is in the range of 220-245 for espresso and in the range of 480-510 for lungo; The ratio (bitterlactones) / (quinic acids) is in the range of 95-105 for espresso and in the range of 210-230 for lungo; The ratio (bitterlactones) / (citric acids) is in the range of 210-225 for espresso and 390-420 for lungo; performance in the 20-28% range; intensity in the 2.6-3.9% range; The aroma is found within a range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo. Preferably, the perforation pattern on the cap of the first type 4A capsule formed during preparation differs from the perforation pattern on the cap of The second type 4B capsule formed during preparation, wherein the perforation pattern in the cap of a first type capsule formed during preparation differs from the perforation pattern in the cap of the second type capsule formed during preparation, wherein the area comprising the perforated openings of the first type capsule is slightly smaller than the area comprising the perforated openings of the second type capsule, more particularly, between 0.5 and 5.0% smaller. According to another aspect of the system according to the invention, it is held that the capsule of the second type, when used, provides a quantity of coffee preparation in the range of 50-220 ml within a range of time of 10 - 73 s so that an average flow rate of 3-5 ml / s is obtained, where the ratio of (average flow rate) / (maximum diameter of the coffee bed) is in the range of 0.008- 0.16 ml / mm. With this system, coffee can be obtained with a footprint digital that includes at least one of the following parameters: the dry matter is within a range of 2.8-3.4% for an espresso and 3-1.5% for a long; The ratio (bitterlactones) / (acetic acids) is in the range of 220-245 for espresso and in the range of 480-510 for lungo; The ratio (bitterlactones) / (quinic acids) is in the range of 95-105 for espresso and in the range of 210-230 for lungo; The ratio (bitterlactones) / (citric acids) is in the range of 210-225 for espresso and 390-420 for lungo; yield in the range of 20-28%; the intensity in the range of 2.6-3.9%; The aroma is found within a range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo. In another aspect, the invention also relates to a system according to claim 26, wherein the first capsule of the second type is used to prepare a double ristretto or a double espresso and the second capsule of the second type is used to prepare a double lungo. Finally, according to another aspect, the invention relates to the use of a system according to any of claims 27-40, where with a capsule of the second type prepares a double ristretto, a double espresso, or a double lungo. It will be noted that it is also possible to provide a second apparatus configured to prepare a beverage using a capsule of the second type, but incapable of preparing a beverage using a capsule of the first type. The second apparatus may be included in a system with the apparatus as described in relation to the figures and a capsule of the second type and optionally a capsule of the first type. However, other modifications, variations, and alternatives are also possible. The descriptions, figures, and examples should therefore be considered in an illustrative rather than a restrictive sense. For the purposes of clarity and concise description, the features are described herein as part of the same modality or of separate modalities; however, it will be appreciated that the scope of the invention may include modalities that have combinations of all or some of the features described. In claims, any reference sign placed in parentheses should not be construed as limiting the claim. The expression 'comprising' does not exclude the presence of features or steps different from those listed in a claim. Furthermore, the words 'a' and 'one' should not be considered as limited to 'only one', but rather are used to mean 'at least one', and do not exclude a plurality. The mere fact that some measures are mentioned in mutually different claims does not indicate that a combination of these measures cannot be used for convenience. It is hereby stated that, as of this date, the best method known to the applicant for putting the aforementioned invention into practice is the one that is clear from the present description of the invention.

Claims

CLAIMS Having described the invention as above, the following claims are claimed as property:

1. A second type of capsule for preparing a coffee brew, characterized in that it includes: a truncated conical capsule body comprising: a circumferential side wall extending around a central axis of the cup body; a lower wall connected to a first end of the side wall to close the first end of the capsule body; a tab that extends radially outwards from a second end of the circumferential side wall; where the capsule also includes: an aluminum foil cover that connects to the tab; a coffee bed of ground coffee housed within an internal space delimited by the capsule body and the lid, the coffee bed has a maximum coffee bed diameter that corresponds to an internal diameter of the cup body at the second end of the circumferential wall, the internal space has a height defined by the maximum distance between the bottom and a plane in which the second end of the circumferential side wall extends, where the weight of the coffee bed is in the range of 9 - 13 grams and where the ratio (height) / (maximum width) of the coffee bed is in the range of 0.9-1.

2.

2. Capsule according to claim 1, characterized in that the ratio of (the height of the internal space) / (the inner diameter of the cup body at the second end of the circumferential wall) is in the range of 0.9-1.

2.

3. Capsule according to claim 1 or 2, characterized in that the height of the coffee bed is substantially the same as the height of the internal space.

4. Capsule in accordance with any of the preceding claims, characterized in that the weight of the coffee bed is in the range of 10.0-12.5 grams.

5. Capsule according to any of the preceding claims, characterized in that the volume of the coffee bed is at least substantially equal to the volume of the internal space and / or wherein the ratio of (volume of coffee bed) / (volume of internal space) is in the range of 0.6-1.0, preferably 0.75-1.0, more preferably 0.85-1.0, even more preferably 0.9-1.0, most preferably in the range of 0.95-1.

0.

6. Capsule in accordance with any claim previous, characterized by the fact that the volume of the internal space is in the range of 25.0-30.0 mi, with greater preference, in the range of 27.5-28.5 mi.

7. Capsule according to any of the preceding claims, characterized in that the volume of the coffee bed is in the range of 25.0-30.0 ml, more preferably in the range of 27.5-28.5 ml.

8. Capsule according to any of the preceding claims, characterized in that the height of the internal space is in the range of 37.0-39.0 mm, preferably 38.0- 38.8 mm; and / or the inner diameter of the capsule body at the second end of the circumferential wall is in the range of 33.0-35.0 mm, preferably 34.0-34.9 mm (diameter of the cup body opening); and / or The inner diameter of the capsule body at the first end of the circumferential wall is in the range of 27-30 mm, preferably 28-29 mm (lower diameter); 9. Capsule in accordance with any of the preceding claims, characterized in that the capsule body and cap are made of aluminum.

10. Capsule according to claim 9, characterized in that it is hermetically sealed.

11. Capsule according to claim 10, characterized in that the lower part of the capsule is designed to be pierced and opened to supply pressurized water into the capsule and where the lid is designed to be opened by tearing due to the influence of water pressure in the capsule.

12. Capsule in accordance with any of the preceding claims, characterized in that it is arranged to prepare a double espresso, double ristretto or double lungo.

13. Capsule in accordance with any of the preceding claims, characterized in that it is arranged to prepare a coffee preparation volume greater than 50 ml.

14. Capsule in accordance with any of the preceding claims, characterized in that the capsule body and / or lid are provided with a coating.

15. Capsule according to any of the preceding claims, characterized in that: a shredded size distribution; an average shredded size; a percentage of fine particles; coffee drip density (g / cm³) 3 ) mean volume diameter; and coffee bed density gr / cm 3 in capsule All are chosen so that, with the internal volume completely filled with ground coffee, the flavor of the resulting brew is defined by a fingerprint that is defined by at least one of the following parameters: The dry matter content is within a range 2.8-3.4% for an espresso and 1.3-1.5% for a lungo; - The ratio (bitterlactones) / (acetic acids) is in the range of 220-245 for espresso and in the range of 480-510 for lungo; - The ratio (bitterlactones) / (quinic acids) is in the range of 95-105 for espresso and in the range of 210-230 for lungo; - The ratio (bitterlactones) / (citric acids) is in the range of 210-225 for espresso and 390-420 for lungo. for long; - Yield in the range of 20-28%; - Intensity in the range of 2.6-3.9%; - Aroma is within the range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo.

16. Capsule in accordance with any of the claims 1-14, characterized in that - a grind size distribution; - an average grind size; - a percentage of fine particles; - coffee drip density (g / cm³) 3 ) - average volume diameter; and - coffee bed density gr / cm 3 in capsule They are all chosen in such a way that, with the internal volume partially filled with ground coffee, the flavor of the The preparation obtained is defined by a digital fingerprint that is defined by at least one of the following parameters: The dry matter is within a range of 2.8-3.4% for an espresso and 1.3-1.5% for a lungo; The ratio (bitterlactones) / (acetic acids) is in the range of 220-245 for espresso and in the range of 480-510 for lungo; The ratio (bitterlactones) / (quinic acids) is in the range of 95-105 for espresso and in the range of 210-230 for lungo; The ratio (bitterlactones) / (citric acids) is in the range of 210-225 for espresso and 390-420 for lungo; yield in the range of 20-28%; intensity in the range of 2.6-3.9%; The aroma is found within a range of 7180-7750 ppm for an espresso and 7300-7550 ppm for a lungo 17. Capsule according to any of the preceding claims, characterized in that the ratio (lid diameter) / (lid thickness) is in the range of 700-2100, preferably at 900-1400.

18. Capsule in accordance with any claim above, characterized by: The height of the coffee bed is located at the interval of 23.0-39.0 mm, preferably 35.0-38.8 mm; and / or the maximum diameter of the coffee bed is in the range of 33.0-35.0 mm, preferably 34.0- 34.9 mm; and / or The volume of the coffee bed is in the range of 25.0-30.0 ml, with greater preference for the range of 27.5-28.5 mi; and where: at least one of the properties of the coffee bed is within the following ranges: drip density: 380-500 g / 1, preferably 400-460 g / 1; percentage of fine particles: 6-24% <90 microns, preferably, 10-21% <90 microns; average volume diameter: 240 - 440 microns, Preferably, 260-400 microns.

19. Capsule according to any of the preceding claims, characterized in that: The height of the internal space is located in the range of 37.0-39.0 mm, preferably 38.0-38.8 mm; and / or the internal diameter of the cup body at the second end is in the range of 33.0-35.5 mm, preferably 34.0-34.9 mm; and / or The volume of the internal space is in the range of 25.0-30.0 mi, more preferably in the range of 27.5-28.5 mi; and where the angle of the side wall with respect to the The central axis is in the range of 4.5-5.5 degrees, preferably 4.9-5.1 degrees.

20. Capsule in accordance with any of the preceding claims, characterized in that it has a splash of adhesive in the internal space at the transition edge between the circumferential wall and the flange.

21. Capsule according to any of the preceding claims, characterized in that: the internal diameter of the cup body at the second end of the circumferential wall is in the range of 33.0-35.0 mm, preferably 34.0-34.9 mm; and / or The internal space has a volume in the range of 25.0-30.0 mi, more preferably in the range of 27.5-28.5 mi; and / or the height of the internal space is in the range of 37.0-39.0 mm, preferably 38.0-38.8 mm; and where the thickness of the circumferential wall and the lower wall of the cup body is in the range of 105-120 |im; 22. Capsule according to any of the preceding claims, characterized in that the internal diameter of the cup body at the second end of the circumferential wall is in the range of 33.0-35.0 mm, preferably 34.0- 34.9 mm; and where the lid has a diameter in the range of 34.0-48.0 mm, preferably between 39.0-43.0 mm, even more preferably approximately 40.8 mm; and wherein at least one of the following conditions is met: The thickness of the lid is in the range of 20 - 47 micrometers, preferably within 30–40 micrometers; the cap connects along a ring-like connection area to the body flange of cup, wherein a ratio (Ar / Al) between a surface area (Ar) of the ring-like connection area and a surface area (Al) of the lid is in the range of 0.36-0.41, preferably 0.375-0.385; The amount of bulge, i.e., the distance between a center of the lid and the plane in which the second end of the circumferential wall extends, is in the range of 0.8-2.0 mm; or An internal pressure at which the lid snaps open without contact with a tear-off plate or at which the lid tears and detaches from the flange is in the range of 1.2-1.9 bar, preferably in the range of 1.6-1.8 bar.

23. Capsule according to any preceding claim, excluding claims 10-12, characterized in that the lid that connects with the tab is provided with an outlet opening or a plurality of outlet openings where the capsule also includes an outlet filter located between the coffee bed and the aluminum foil where, preferably, the thickness of the outlet filter is in the range of 1.2-1.6 mm; and / or where, preferably, the permeability of the outlet filter is in the range of 100 mm / sa 200 Pa-700 mm / sa 200 Pa in accordance with DIN and ISO 9237; and / or where, preferably, the outlet filter comprises polyester fibers and / or where the weight is 300-600 g / m 2 .

24. Capsule according to claim 23, characterized in that the total surface area of ​​the opening or plurality of openings is in the range of 1.5-5.0 cm 2 .

25. Capsule in accordance with any preceding claim 23 or 24, characterized in that it is arranged to prepare a double lungo without substantially cream.

26. A system characterized in that it comprises a first capsule of the second type according to any of the preceding claims and a second capsule of the second type according to any of the preceding claims, wherein the first capsule of the second type is filled with a coffee base for preparing a double ristretto or a double espresso and wherein the second capsule of the second type is filled with a coffee base for preparing a double lungo, wherein The height of the coffee bed of the first capsule of the second type is approximately equal to the height of the coffee bed of the second capsule of the second type and wherein, preferably, the height of each coffee bed corresponds substantially to the height of the internal space.

27. A system characterized in that it comprises an apparatus for preparing coffee and a capsule of the second type in accordance with at least claim 10 of claims 1-22, wherein the apparatus is arranged to prepare a double ristretto or a double espresso; during the use of the capsule of the second type, a pump of the apparatus operates at full power so that a flow rate of the fluid supplied to the capsule of the first type by means of the coffee-making pump is maximum within the system.

28. System according to claim 27, characterized in that the apparatus is further designed to prepare a simple ristretto, a simple espresso and a simple lungo by using a capsule of the first type that is smaller than the capsule of the second type, wherein the apparatus is arranged so that if it is used for a capsule of the first type the pump operates at full power so that a flow rate of the fluid supplied to the capsule of the first type by means of the pump for preparing coffee is maximum within the system.

29. System in accordance with claim 27 or 28, characterized in that the apparatus is arranged to prepare a double lungo while using the capsule of the second type in accordance with at least claim 10 of claims 1-21 wherein the flow of water supplied by means of the pump to the capsule of the second type is controlled for a period of time, preferably for the entire period in which the pump is operated so that the flow rate does not exceed a predetermined value wherein the predetermined value falls in the range of 2.5-5.0 ml / s, preferably 3.0-4.0 ml / s; wherein the apparatus is arranged to prepare a double lungo while using the capsule of the second type in accordance with at least claim 10 of claims 1-21 wherein the pump of the apparatus operates at full power so that the flow rate of the fluid supplied to the capsule of the first type by means of the coffee-making pump is at its maximum within the system 30. A system according to any preceding claim 27-29, characterized in that it comprises a second capsule of the second type according to at least any preceding claim 23-25 ​​of claims 1-25, wherein the apparatus is arranged so as to prepare a double lungo without substantially cream while using the second capsule of the second type wherein a flow of water The flow supplied by the pump to the second capsule of the second type is controlled for a period of time, preferably for the entire period in which the pump is operated, so that the flow rate does not exceed a predetermined value, the predetermined value being in the range of 2.5-5.0 ml / s, preferably 3.0-4.0 ml / s.

31. System in accordance with at least claim 27 or 29, characterized in that the flow rate when the capsule of the second type is used and the pump is operating at full power is in the range of 2.0-7.0 ml / s 32. System in accordance with at least claim 28, characterized in that the flow rate when the capsule of the first type is used and the pump is operating at full power is in the range of 1.5-7.0 ml / s.

33. A system for preparing coffee according to any of claims 27-32, characterized in that the water temperature profile at the water inlet of a brewing chamber that houses the coffee capsule during brewing is adjusted with, e.g., the following parameters: From the start of 3 s: the water temperature is in the range of 90-95 °C. From 3 seconds to 15 seconds: the water temperature is in the range of 83-95 °C; After 15 seconds: the water temperature is in the range of 88-95 °C.

34. System in conformity with at least claim 28, or claims 27-33, characterized in that the perforation pattern in the cap of a capsule of the first type formed during preparation differs from the perforation pattern in the cap of the capsule of the second type formed during preparation, wherein the area comprising the perforated openings of the capsule of the first type is slightly smaller than the area comprising the perforated openings of the capsule of the second type, more particularly, between 0.5 and 5.0% smaller.

35. System in conformity with any of the preceding claims 27-34, characterized in that the capsule of the second type, when used, provides a quantity of brewed coffee in the range of 50-220 ml in a time interval of 10-73.3 s such that an average flow rate of 3-5 ml / s is obtained, where the ratio of (average flow rate) / (maximum diameter of the coffee bed) is in the range of 0.008-0.16 ml / mm 36. A system in accordance with at least claim 27, 28, 29 or 30, characterized in that the apparatus is provided with three buttons for selecting the preparation process, including a first button for selecting the preparation of a double ristretto wherein, if the first button is activated, during use, the apparatus provides sufficient hot water to the second type capsule to prepare the double ristretto at maximum pump power, a second button to select the preparation of a double espresso where, if the second button is activated, during use, the appliance provides sufficient hot water to the second type capsule to prepare a double espresso at maximum pump power and a third button to select the preparation of a double lungo where, if the third button is activated, during use, the appliance provides sufficient hot water to the second type capsule to prepare a double lungo for a period of time, preferably during the entire period in which the pump is operating the flow rate is kept below the predetermined maximum value.

37. A system according to claims 28 and 36, characterized in that the apparatus is arranged to distinguish a capsule of the first type from a capsule of the second type, wherein if the presence of a capsule of the first type in the apparatus is detected, the activation of the three buttons is as follows: the first button is for selecting the preparation of a simple ristretto, wherein, if the first button is activated, during use, the apparatus provides sufficient hot water to the capsule of the first type to prepare the simple ristretto at maximum pump power; the second button is for selecting the preparation of simple espresso where, if the second button is activated, during use, the device provides enough hot water to the capsule of the first type to prepare a simple espresso at maximum pump power and the third button is to select the preparation of a simple lungo where, if the third button is activated, during use, the device provides enough hot water to the capsule of the first type to prepare a simple lungo at maximum pump power.

38. A system in accordance with at least claim 27, 28, 29 or 30, characterized in that the apparatus is provided with four buttons for selecting the preparation process, including a first button for selecting the preparation of a double ristretto, wherein, if the first button is activated, during use, the apparatus supplies sufficient hot water to the second type of capsule to prepare the double ristretto at maximum pump power; a second button for selecting the preparation of a double espresso, wherein, if the second type of capsule is activated, during use, the apparatus supplies sufficient hot water to the second type of capsule to prepare a double espresso at maximum pump power; and a third button for selecting the preparation of a double lungo, wherein, if the third button is activated, during use, the apparatus supplies sufficient hot water to the second type of capsule. type to prepare a double lungo at maximum pump power and a fourth button to select the preparation of a double lungo without substantially cream where, if the fourth button is activated, during use, the device provides enough hot water to the second capsule of the second type to prepare a double lungo without substantially cream while the flow rate is kept below the predetermined maximum value.

39. A system according to claims 28 and 38, characterized in that the apparatus is arranged to distinguish a capsule of the first type from a capsule of the second type, wherein if the presence of a capsule of the first type in the apparatus is detected, the activation of the three buttons is as follows: the first button is for selecting the preparation of a simple ristretto, wherein, if the first button is activated, during use, the apparatus supplies sufficient hot water to the capsule of the first type to prepare the simple ristretto at maximum pump power; the second button is for selecting the preparation of a simple espresso, wherein, if the second button is selected, during use, the apparatus supplies sufficient hot water to the capsule of the first type to prepare a simple espresso at maximum pump power; and the third button is for selecting the preparation of a simple lungo, wherein, if the third button is activated, during use, the The device provides enough hot water to the first type capsule to prepare a simple lungo at maximum pump power.

40. A system in accordance with at least claim 27, 28, 29 or 30, characterized in that the apparatus is provided with three buttons for selecting the preparation process, including a first button for selecting the preparation of a double ristretto, wherein, if the first button is activated, during use, the apparatus supplies sufficient hot water to the second type of capsule to prepare the double ristretto at maximum pump power; a second button for selecting the preparation of a double espresso, wherein, if the second button is activated, during use, the apparatus supplies sufficient hot water to the second type of capsule to prepare a double espresso at maximum pump power; and a third button for selecting the preparation of a double lungo, wherein, if the third button is activated, during use, the apparatus supplies sufficient hot water to the second type of capsule to prepare a double lungo.wherein the apparatus is provided with a detection means to determine whether, during a first predetermined time period of the preparation process, the flow rate exceeds a first predetermined value and / or the quantity of beverage produced exceeds a second predetermined value, wherein the apparatus is further provided to, Maintain the flow rate below the predetermined maximum flow rate in a second time period of the brewing process that follows the first time period if, during the first time period, the flow rate is found to exceed the first predetermined value and / or the amount of beverage produced exceeds the second predetermined value.

41. Use of a system according to claim 26, wherein the first capsule of the second type is used to prepare a double ristretto or a double espresso and the second capsule of the second type is used to prepare a double lungo.

42. Use of a system according to any of claims 27-40, wherein a double ristretto, a double espresso, or a double lungo is prepared with a capsule of the second type.

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