Method for preparing a beverage from a capsule, use of a beverage preparation machine and a capsule, and system for preparing a beverage

Abstract

The invention relates to a method for preparing a beverage from a capsule (1), wherein the capsule (1) has a beverage substance (3) and a shell (2) enclosing the beverage substance (3), the method comprising the steps of: - introducing the capsule (1) into a brewing chamber (12) of a beverage preparation machine; - breaking open the shell (2) of the capsule (1); and - allowing an extraction fluid to flow through the brewing chamber (12).

Description

[0001] Method for preparing a beverage from a capsule, using a beverage preparation machine and a capsule, and a system for preparing a beverage.

[0002] The present invention relates to a method for preparing a beverage from a capsule, the use of a beverage preparation machine, the use of a capsule and a system for preparing a beverage according to the preambles of the independent claims.

[0003] Various methods for preparing beverages, especially coffee, are known from the prior art. Likewise, numerous different machines, capsules, and systems for preparing beverages are already known.

[0004] In classic piston or portafilter systems, a filter screen inside a piston is loaded with a specific amount of extractable beverage substance, usually ground coffee, and inserted into a corresponding chamber of a beverage preparation machine. An extraction fluid, usually heated water, is forced through the beverage substance under sometimes high pressure, so that the desired flavor compounds are extracted and pass through the filter screen. A disadvantage is the complex preparation and handling of the beverage substance before extraction. Especially when preparing a high-quality coffee beverage, the freshness of the ground coffee is crucial. Prolonged exposure to ambient air should be avoided for both the roasted coffee beans and the ground coffee.Furthermore, after beverage preparation, the residue of the used beverage substance must be disposed of and the system cleaned. Fully automatic beverage preparation systems are also available, particularly for coffee preparation, which feature an integrated grinder with automatic dosing and a corresponding brewing chamber. Here, at least the coffee grounds are only dispensed immediately before beverage preparation, thus minimizing contact with ambient oxygen. However, the coffee beans used are stored in the machine and are therefore exposed to the ambient air. Cleaning such machines is complex.

[0005] Accordingly, various capsule systems have been developed that provide the beverage substance in a hermetically sealed capsule. The beverage substance is contained within the capsule in powder form or as a pellet. To prepare the beverage, the capsule is opened at both ends, allowing an extraction fluid to flow through the beverage substance inside. A disadvantage is the large amount of waste, as the capsules are intended for single use only. While biodegradable capsules are now available, many are only partially suitable for home composting. Furthermore, the precise fit of the capsule to the brewing chambers often ties users to a specific manufacturer. The amount of beverage substance is also fixed by the capsule; adjusting the dosage to produce a stronger or weaker extraction is not possible.Similarly, the production of the capsule consumes valuable resources.

[0006] WO 2022 / 136284 A1 describes an alternative capsule concept based on a beverage substance tablet enclosed in a shell. Before the shell is opened, the capsule must be enclosed in a brewing chamber and the shell conditioned so that it becomes elastic and the capsule can adapt to the interior of the brewing chamber when water is introduced. The extraction fluid can then be passed through the capsule without the shell rupturing and the brewing chamber becoming contaminated with the beverage substance. However, the consumer is tied to the manufacturer, and the amount of beverage substance is predetermined. Manufacturing the shell is complex, as it must be conditionable and specifically designed for the machine's process.

[0007] WO 2022 / 018242 A of fenbart describes a machine for receiving an unpackaged beverage substance, whereby the beverage substance can be compacted or broken up within the machine. A disadvantage is that the beverage substance cannot be introduced into the machine protected by a casing, but must be unpacked beforehand.

[0008] The purpose of the invention is to overcome the disadvantages of the prior art. In particular, it aims to make the preparation of a beverage more flexible, simpler, and more cost-effective.

[0009] This problem is solved by the method, use, and system defined in the independent patent claims. Further embodiments are described in the dependent patent claims.

[0010] An inventive method for preparing a beverage from a capsule, wherein the capsule comprises a beverage substance and a shell enclosing the beverage substance, comprises the following steps:

[0011] Inserting the capsule into a brewing chamber of a beverage preparation machine, breaking open the capsule shell to create one or more fluid inlets, and flowing an extraction fluid through the brewing chamber.

[0012] The capsule shell is preferably ruptured in the brewing chamber, particularly in the closed brewing chamber, but can also be ruptured in the open brewing chamber, for example, in the portafilter of an espresso machine using a tamper. The sequence of the process steps can vary. Depending on the capsule's shape, the shell rupture can be non-oriented. Rotationally symmetrical capsules, therefore, do not need to be used in a specific orientation. Preferably, the shell is ruptured before the extraction fluid flows through the brewing chamber.

[0013] An extraction fluid is generally understood to be water which, upon contact with the beverage substance, produces a beverage. This can involve extraction, as in coffee, or the beverage substance being dissolved, as in instant coffee. The extraction fluid can be cold or warm. Extraction of the beverage substance also includes beverage preparation by dissolving the beverage substance. Preferably, the closed brewing chamber is circulated with the extraction fluid under pressure, in particular at an average pressure between 0.5 bar and 16 bar, more preferably between 1.5 bar and 14 bar, and most preferably between 3 bar and 12 bar. Average pressure is understood to be the mean pressure from the start of the extraction until three seconds before the end of pump operation. Any necessary pre-brewing is not taken into account.The pressure measurement is taken between the pump and the brewing chamber. Here and in the following, "robbing" of the capsule is understood to mean that the beverage substance enclosed within the capsule is substantially exposed and at least one fluid access point is established. Robbing is achieved by external pressure from a contact surface of a robbing agent against the capsule's shell. This contact surface comprises at least 20%, preferably at least 40%, and particularly preferably at least 60% of the cross-sectional area of ​​the brewing chamber and / or at least 20%, preferably at least 40%, and particularly preferably at least 60% of the cross-sectional area of ​​the capsule. For example, the contact surface can have a size between 100 mm². 2 and 2000 mm 2 preferably between 200 mm 2 and 1800 mm 2 , especially preferred between 400 mm 2 and 1500 mm 2exhibiting . It goes without saying that the size of the contact surface can also vary depending on the size of the capsule.

[0014] The contact area is understood to be the surface of the robbing agent that moves relative to the capsule, regardless of whether the entire contact area is in contact with the capsule or not.

[0015] Preferably, the contact surface has a contour that differs from the contour of the capsule to be subjected to the rupturing agent. Accordingly, when the capsule is subjected to the external pressure of the contact agent, the capsule's contour adapts, leading to the rupture of the shell.

[0016] Breaking open does not refer to piercing with a sharp object or cutting with a knife-like object. Unlike piercing, fluid access during breaking open can occur at one or more undefined points. The breaking agent may have a slight texture. This texture is not intended to puncture the capsule, but rather creates numerous local deformations that facilitate its breaking open. Breaking does not occur at a defined point, but will develop at one or more undefined points depending on the deformation and the capsule's properties. Breaking open can occur without penetrating the capsule with an object. When the capsule breaks open, it may detach from the beverage substance. However, it is also conceivable that the broken capsule remains connected to the beverage substance or parts thereof.

[0017] By breaking open the capsule casing, piercing elements in the brewing chamber are no longer necessary. Consequently, the brewing chamber has no elements that wear out in conjunction with the capsule. This results in more reliable and consistent beverage preparation.

[0018] The beverage substance can comprise or consist of an extractable material, such as coffee powder or tea. Likewise, the beverage substance can also comprise or consist of soluble substances, such as instant coffee, instant soup, instant tea, milk powder, or cocoa powder. Combinations of extractable material and soluble substances are also possible.

[0019] The broken casing can remain in the brewing chamber as the liquid flows through it. Therefore, the casing does not need to be removed separately. It is conceivable that the casing will dissolve in the extraction fluid as it flows through the brewing chamber. For example, the casing could consist of an aroma and / or

[0020] The sweetener consists of a sugar or sugar substitute which, upon dissolving the shell, flavors and / or sweetens the beverage. It is also conceivable that the shell does not dissolve in the extraction fluid and is removed from the brewing chamber along with the beverage substance remaining after extraction.

[0021] To rupture the capsule shell, the volume of the brewing chamber can be reduced, a rupturing agent can be introduced into the brewing chamber, and / or the shape of the brewing chamber can be altered. Reducing the volume of the brewing chamber deforms the capsule and ruptures the shell. For this purpose, for example, a wall or section of a wall of the brewing chamber can be made movable. A change in the shape of the brewing chamber is also conceivable, where the volume of the brewing chamber remains the same, is reduced, or is increased. In particular, the dimensions of the brewing chamber are reduced in at least one dimension. By reducing the dimensions of the brewing chamber in one dimension, the capsule is deformed accordingly and can expand in a different direction within the brewing chamber. Similarly, the introduction of a rupturing agent into the brewing chamber deforms the capsule and ruptures the shell.Depending on the size and / or design of the capsule opener, the volume of the brewing chamber is reduced to a greater or lesser extent. This allows the capsule to be opened easily.

[0022] The term "capsule breaker" explicitly excludes the use of a piercing pin. For example, the breaker could be a plunger that exerts pressure on the capsule and the beverage inside. This deforms the capsule, causing it to rupture. The capsule does not need to be punctured, minimizing wear on the breaker. The breaker can be a simple plunger or a non-circular rotating element. It is conceivable that the breaker could not only penetrate the brewing chamber but also rupture the capsule within it through a rotational movement.

[0023] The breaking agent and / or the brewing chamber can be coated to prevent or at least hinder the adhesion of the beverage substance and / or the casing. The remaining casing and beverage substance can then be easily removed from the brewing chamber after beverage preparation.

[0024] To break open the capsule shell, one dimension of the capsule can be reduced in at least one direction. Typically, one dimension of the capsule is reduced by between 3% and 35% in at least one direction. Different reductions may be preferred for different shapes. For spherical or spherical capsules, the dimension of the capsule is preferably reduced by between 10% and 35%, and more preferably by between 15% and 30%, in at least one direction. For capsules in the shape of a cylinder or similar shapes where there is direct surface contact, a reduction of one dimension by between 3% and 30% in at least one direction is preferred, and more preferably by between 3% and 20%. When using a breaking agent that penetrates the brewing chamber, the percentages mentioned refer to the distance the breaking agent penetrates into the brewing chamber and / or the capsule relative to the corresponding capsule dimension.

[0025] To rupture the capsule's shell, a compression force can be applied. This compression force can deform the capsule to such an extent that the shell ruptures. The compression force acts on at least a portion of the capsule's shell. The capsule can deform, particularly outside the area subjected to the compression force, to such an extent that the shell ruptures. Within the area subjected to the compression force, the capsule can collapse. In particular, if the capsule contains a pellet, the pellet can deform and collapse when subjected to a compression force. The beverage substance and the shape of the pellet can thereby be transformed into a loose bulk material. It is also conceivable that the shell is ruptured by shear forces. Puncture of the shell is avoided. Wear on the rupturing agent is minimal.

[0026] The compression force can be at least 10 N, in particular at least 50 N, preferably at least 100 N, and most preferably at least 150 N, especially in the case of a spherical capsule with a pellet and a diameter between 20 mm and 65 mm, preferably between 20 mm and 50 mm, and most preferably between 20 mm and 35 mm. The compression force preferably acts on a portion of the capsule's surface. It is understood that the compression force can be selected depending on the specific design of the capsule, in particular its shape, and the point of application of the force on the capsule.

[0027] The force required to rupture the shell of a capsule can be determined, for example, using a tensile strength test. For this test, the capsule is positioned between two parallel plates of a tensile-compression testing machine (e.g., equipped with a Zwick / Roell Xforce P force transducer). The capsule is centered on the lower plate in the extraction direction, or, in the case of a rotationally symmetrical pellet, such as a sphere or cube, in the compression direction. The plates have a diameter that is at least 50% larger than the maximum capsule diameter. The parallel plates are slowly moved together, and a force-displacement diagram is recorded. The load is increased until the shell is damaged. A drop in force is observed simultaneously with this crack or rupture. If the measured force falls below the force drop threshold of

[0028] The breaking strength test is terminated when the force drops by 40% of the maximum. The maximum measured force without damage to the shell is reported as the breaking strength. In the case of a multi-layered shell, damage to or a tear in the shell down to the core material is considered shell damage.

[0029] However, it should be noted that in the described fracture resistance test the lateral expansion of the capsule is not limited, whereas during the preparation of a beverage the lateral expansion is limited by the brewing chamber.

[0030] When the shell ruptures, it breaks at least once, preferably at multiple points. This rupture ensures that the subsequent extraction of the beverage substance can occur uniformly as the extraction fluid flows through the brewing chamber. Preferably, a rupture in the shell propagates further with continued or progressive compression and / or additional ruptures form. Preferably, this further rupture or the formation of additional ruptures occurs independently of the position of the first rupture.

[0031] The capsule shell can be ruptured dry, either inside or outside the brewing chamber. However, it is also conceivable that rupture occurs inside the brewing chamber after the shell has been moistened. If the shell is moistened, the beverage substance can also become moistened immediately after rupture. This can influence the quality of the subsequent extraction of the beverage substance. The beverage substance can be present inside the shell in the form of a pellet. This simplifies handling of the capsule for the user. Preferably, when the shell is ruptured, the pellet is also completely or partially broken open. Preferably, the pellet disintegrates into a bulk material. This facilitates a uniform extraction of the beverage substance.

[0032] When the tablet is broken up into a bulk material, the density of the beverage substance can be reduced, preferably by at least 10%, particularly preferably by at least 15%, and most preferably by at least 20%, compared to the density of the beverage substance when the tablet is intact.

[0033] The capsule shell can be designed to be aroma-tight and oxygen-permeable. This aroma-tight and oxygen-permeable shell allows the capsule to be stored for extended periods without any loss of quality in the beverage or the resulting beverage. Aroma-tight and oxygen-tight generally refers to a surface-cleaned oxygen transmission rate (OTR) in cm³. 3 per m 2per day per 0.21 bar of less than 50, preferably less than 20, preferably less than 10, particularly preferably less than 5, is understood. The OTR indicates the amount of oxygen per unit area and time that passes through the shell. With such OTR values, it can be ensured that the freshness of the capsules can be guaranteed for at least three months after opening the packaging. The consumer can thus store the capsules with the packaging opened for a certain period of time without loss of quality. The shell can be designed as described in WO 2020 / 224952. The capsule can be biodegradable and / or home compostable. After beverage preparation, the capsule can thus be composted and reintroduced into the natural resource cycle. No waste is produced that requires costly recycling or even incineration.

[0034] The term "home compostable" means that the material is at least home compostable according to the certification programs NF T 51-800: 2015-11-14 (Plastics Specifications for plastics suitable for home composting) and AS 5810: 2010 (Biodegradable plastics — Biodegradable plastics suitable for home composting). This means that at least 90% of the material decomposes (biodegradation) with the release of COp within 12 months at a temperature of 25±5 °C, and at least 90% of the material fragments (disintegration) within 6 months at a temperature of 25±5 °C. The capsule may be formed as described in WO 2020 / 224952 Al.

[0035] The capsule shell can have a thickness between 0.01 mm and 3.5 mm, in particular between 0.02 mm and 1.5 mm, preferably between 0.05 mm and 0.5 mm. Depending on the chosen shell material, the thickness can also be adjusted so that it reliably ruptures when subjected to a compressive force.

[0036] Another aspect of the present invention is the use of a beverage preparation machine for preparing a beverage from a capsule. The beverage preparation machine comprises a brewing chamber for receiving and extracting the capsule and a means for applying a compression force to the capsule. The capsule contains a beverage substance and a shell enclosing the beverage substance. The shell is designed such that it ruptures when subjected to the compression force. Preferably, when using the beverage preparation machine, the method is carried out as described above.

[0037] The use of a beverage preparation machine, which can exert a compression force on a capsule inserted into the machine, causing it to break open, enables particularly simple beverage preparation.

[0038] The capsule's shell can be designed such that it ruptures at an undefined point when subjected to compression force. Accordingly, the capsule can be inserted into the brewing chamber without a specific orientation relative to the applied compression force. This is particularly advantageous if the capsule is rotationally symmetrical, especially spherical, and no orientation is specified.

[0039] Another aspect of the present invention is the use of a capsule for preparing a beverage in a beverage preparation machine, preferably in a method as described above, wherein the beverage preparation machine comprises a brewing chamber for receiving and extracting the capsule. The capsule has a beverage substance and a shell enclosing the beverage substance. The shell is designed such that it ruptures when subjected to a compression force, preferably by the beverage preparation machine.

[0040] The use of a capsule with a shell that ruptures under compression enables particularly simple beverage preparation. For example, a capsule with a shell can be inserted into the piston of an espresso machine. This ensures that the same amount of beverage substance is always used. Using the tamper familiar from espresso machines, compression can be applied to the capsule, rupturing the shell. A beverage can then be extracted in the usual way. The ruptured shell does not impede the flow of the extraction fluid.

[0041] The capsule can be subjected to compression within the device. Accordingly, the capsule shell is only broken open inside the device. Unintentional influence or contamination of the beverage by the user can be ruled out. For example, the capsule can be used in a machine similar to a fully automatic one. Therefore, no grinder needs to be provided in the machine.

[0042] The capsule's shell can be designed such that it ruptures at an undefined point when subjected to compression force. Accordingly, the capsule can be inserted into the brewing chamber without a specific orientation relative to the applied compression force. This is particularly advantageous if the capsule is rotationally symmetrical, especially spherical, and no orientation is specified.

[0043] As previously described, the capsule can be designed to be aroma-tight and oxygen-impermeable. Accordingly, the beverage substance only comes into contact with oxygen from the ambient air immediately upon use of the capsule. Excellent freshness of the beverage substance is guaranteed. The beverage substance can be in the form of a tablet.

[0044] This significantly simplifies handling the capsule for the user. Furthermore, a rigid capsule conveys a more premium impression than one filled with a loose beverage substance. The dosage of the beverage substance can also be easily adjusted from one serving to two or more servings by simultaneously inserting two or more capsules into the beverage preparation machine.

[0045] The capsule can have a round, especially spherical, shape. However, it is also conceivable that the shape of the capsule essentially corresponds to other geometric solids, such as a cube, cuboid, prism, pyramid, cylinder, truncated cone, cone, torus, ellipsoid, etc. It should be noted that all corners and edges should preferably not be sharp, but rounded.

[0046] Before being inserted into the brewing chamber, the capsule can have a maximum external dimension of up to 65 mm, preferably up to 50 mm, and particularly preferably up to 40 mm. A minimum external dimension can be greater than or equal to 15 mm, preferably 20 mm, and particularly preferably 25 mm.

[0047] The capsule can withstand a maximum force in the fracture strength test, as described below, of at least 10 N, in particular at least 50 N, preferably at least 100 N.

[0048] For the tensile strength test, the capsule is positioned between two parallel plates of a tensile-compression testing machine (for example, equipped with an Xforce P force transducer from Zwick / Roell). The capsule is centered on the lower plate in the extraction direction (if one is specified), or, in the case of a rotationally symmetrical capsule, such as a spherical or cubical capsule, in the compression direction. The plates have a diameter that is at least 50% larger than the maximum external dimension of the capsule. The parallel plates are slowly moved together, and a force-displacement diagram is recorded. The load is increased until the capsule shell is damaged. A drop in force must be observed simultaneously with this crack or fracture. As soon as a crack or fracture of the shell is detected, the tensile strength test is terminated. The maximum measured force without damage to the shell is recorded as the tensile strength.In the case of a multi-layered casing, damage to or a tear in the casing down to the beverage substance is considered damage to the casing.

[0049] Another aspect of the present invention relates to a system for preparing a beverage, preferably for carrying out a process as described above. The system comprises a capsule and a brewing chamber, the brewing chamber having a volume for receiving the capsule. The capsule contains a beverage substance and a shell enclosing the beverage substance. The shell is designed such that it ruptures when subjected to a compressive force. The brewing chamber includes means for rupturing the capsule shell.

[0050] Such a system allows for the simple preparation of a beverage. The user does not have to worry about portioning the beverage substance or obtaining a machine-specific capsule.

[0051] The means used to rupture the capsule shell with a compressive force can reduce the volume of the brewing chamber and / or penetrate its volume. In both cases, the capsule is deformed and its shell ruptures. Depending on the design of the rupturing means, the volume of the brewing chamber can also be reduced if it penetrates the chamber. The shell can therefore be ruptured using simple means.

[0052] For example, the volume of the brewing chamber can be reduced in one dimension such that the dimension of the capsule in this direction is reduced by at least 3%, preferably by at least 6%, particularly preferably by at least 9%, starting from the original dimension.

[0053] When the decongestant enters the brewing chamber, it can penetrate the brewing chamber by 3%, preferably by at least 6%, particularly preferably by at least 9%, starting from the original extent of the capsule.

[0054] Depending on the capsule's design, the volume can be reduced in one direction along a specific axis of the capsule, and / or the breaking agent can penetrate the brewing chamber in one direction. This allows for the most efficient breaking process possible. However, with a spherical capsule, the direction is irrelevant.

[0055] It is also conceivable that only the shape of the brewing chamber is changed, but not its volume. For example, a rupturing agent can enter the brewing chamber from one side, while a side wall of the brewing chamber, or a section thereof, moves outwards in such a way that the volume inside the brewing chamber remains the same or increases. This again deforms the capsule, causing its shell to rupture. The compression force is preferably designed as described above.

[0056] The beverage substance in the capsule can be in the form of a tablet. This simplifies handling of the capsule for the user. Preferably, the means for breaking the capsule shell are also designed to at least partially break the tablet, thus facilitating a uniform extraction of the beverage substance.

[0057] The invention will be explained in more detail below with reference to figures which merely represent exemplary embodiments. These show:

[0058] Figure 1: a schematic representation of a first embodiment of a brewing chamber for carrying out the inventive method,

[0059] Figure 2: a schematic representation of another embodiment of a brewing chamber for carrying out the inventive method,

[0060] Figure 3: the scalding chamber according to Figure 1, wherein the breaking agent is designed differently,

[0061] Figure 4: the scalding chamber according to Figure 2, wherein the breaking agent is designed differently,

[0062] Figure 5: a schematic representation of the interaction of

[0063] Breaking agent and capsule for carrying out the inventive method. Figure 1 shows a schematic representation of a first embodiment of a brewing chamber 12 of a beverage preparation machine for carrying out the inventive method. On the left side, the brewing chamber 12 is shown directly after the insertion of a capsule 1 and the closing of the brewing chamber 12. The capsule 1 has a shell 2 enclosing a beverage substance 3 and is spherical in shape. It is understood that the capsule 1 can also have other shapes. Essentially, the brewing chamber 12 comprises a hollow cylinder with a side wall 19 in which a first wall 13 and a second wall 14 are arranged to be displaceable relative to each other. By the relative displacement of the two walls 13, 14 relative to each other, a volume 18 of the brewing chamber 12 can be reduced. A compression force 16 acts on the capsule 1 and deforms it.

[0064] On the right side of Figure 1, the compression force 16 is already acting on the capsule 1. According to the invention, the shell 2 of the capsule 1 is ruptured in the brewing chamber, so that a beverage can be produced from the beverage substance 3 when an extraction fluid subsequently flows through the brewing chamber 12. In the illustrated embodiment, the shell 2 ruptures because the two walls 13, 14 of the brewing chamber move towards each other and a compression force 16 acts on the capsule 1. The capsule 1 is deformed and the shell 2 ruptures. However, the rupture does not occur at a defined point, but will form at one or more undefined points depending on the deformation and the properties of the capsule. Cracks 4 form in the shell 2, which provide a fluid pathway to the beverage substance 3. The cracks 4 or fractures of the shell 2 do not occur at a predetermined location of the shell 2 .Furthermore, the cracks 4 are not initiated by a piercing tool or by a weak point in the casing. In this embodiment, the first and second walls 13, 14 of the brewing chamber 12 constitute the piercing tool 15 with the corresponding contact surface 17.

[0065] Figure 2 shows a schematic representation of another embodiment of a brewing chamber 12 for carrying out the method according to the invention. Again, the left side of the figure shows the brewing chamber 12 with side wall 19, upper wall 13, and lower wall 14 after the capsule 1 has been inserted and the brewing chamber 12 has been closed. On the right side, a rupturing agent 15 acts on the capsule 1 with a compressive force 16. In contrast to Figure 1, a first wall 13 of the brewing chamber 12 has the rupturing agent 15, which can move relative to the first wall 13 and enter the volume 18 of the brewing chamber 12. The rupturing agent 15 acts on the capsule 1 with a compressive force 16. The volume 18 of the brewing chamber 12 is thereby reduced, the capsule 1 is deformed, and the shell 2 of the capsule 1 ruptures. Four cracks are again visible, which form fluid access points to the beverage substance.These cracks 4 form in the area of ​​greatest deformation of the shell 2. While the cracks 4 are shown in the upper region of the capsule 1 between the rupturing agent 15 and the side wall 19 of the brewing chamber 12, it is self-evident that, depending on the design of the brewing chamber 12 and the rupturing agent 15, the cracks 4 can also occur elsewhere, for example, in the lower region of the capsule 1. For instance, the dimensions and design of a contact surface 17 of the rupturing agent 15 influence the nature of the capsule 1's deformation and the formation of the cracks 4. The rupture does not occur at a defined point, but rather, depending on the deformation and the capsule's properties, will develop at one or more undefined locations.Figures 3 and 4 again show the brewing chambers 12 according to Figures 1 and 2, where the contact surface 17 of the rupturing agent 15 has a slight structuring. This structuring, however, is of a subordinate nature and does not serve to puncture the shell 2 of the capsule 1. Rather, when a compression force 16 is applied to the capsule 1, a multitude of local deformations are generated at this structuring, which promote the rupture of the shell 2. The cracks 4 will accordingly occur more frequently in the area of ​​this structuring. Of course, cracks 4 are also possible at other locations, for example, as described in Figures 1 and 2. The cracks 4, in turn, form a fluid access point to the beverage substance. In this situation, too, the rupture does not occur at a defined location, but will develop at one or more undefined locations depending on the deformation and the properties of the capsule.

[0066] Figure 5 shows a schematic representation of the interaction between the rupturing agent 15 and the capsule 1 for carrying out the method according to the invention. The capsule 1 is cylindrical, but can have any other shape. For example, the capsule 1 can be spherical, as shown in Figures 1 to 4. However, it is also conceivable that the capsule has the shape of a cuboid, in particular a cube. In order to rupture the shell 2 of the capsule 1, a rupturing agent 15 is subjected to a compressive force 16 and acts on the capsule 1. The capsule 1 is thereby deformed, so that the shell 2 ruptures and cracks form in the shell 2, thus creating fluid access to the beverage substance. The rupturing agent 15 can have any shape. To prevent the casing 2 from being cut or punctured, the opening agent 15 has no sharp contours in the area of ​​its contact surface 17.The bursting behavior of the capsule 1 can be influenced by the ratio of the contact area 17 to a cross-sectional area 6 of the capsule 1 in a plane perpendicular to the direction of the compression force 16 .

Claims

Patent claims 1. Method for preparing a beverage from a capsule (1) , wherein the capsule (1) comprises a beverage substance (3) and a shell (2) enclosing the beverage substance (3), comprising the steps: - Inserting the capsule (1) into a brewing chamber (12) of a beverage preparation machine, - Breaking open the shell (2) of the capsule (1) to create one or more fluid access points, - Flowing an extraction fluid through the brewing chamber (12).

2. Method according to claim 1, wherein, when flowing through the brewing chamber (12), the broken shell (2) remains in the brewing chamber (12).

3. Method according to claim 1 or 2, wherein to break open the shell (2) a volume (18) of the brewing chamber (12) is reduced and / or a breaking agent (15) penetrates the brewing chamber (12) and / or a shape of the brewing chamber (12) is changed.

4. Method according to one of the preceding claims, wherein a compression force (16) acts on the capsule (1) to break open the shell (2), wherein in particular the compression force (16) is at least 10 N, preferably at least 50 N, particularly preferably at least 100 N.

5. Method according to one of the preceding claims, wherein when breaking open the casing (2) the casing (2) is broken at at least one place, preferably at a plurality of places, especially at one or more undefined points, it breaks open.

6. Method according to one of the preceding claims, wherein the beverage substance (3) is in the form of a pellet and preferably, when breaking open the casing (2), the pellet of the beverage substance (3) is also at least partially broken open.

7. Method according to claim 6, wherein the density of the beverage substance (3) is reduced when the tablet is broken open, preferably by at least 10%, particularly preferably by at least 15%, most preferably by at least 20%, compared to the density of the beverage substance when the tablet is intact.

8. Method according to any of the preceding claims, wherein the shell (2) is aroma-tight and oxygen-impermeable and / or the capsule (1) is biodegradable and / or home compostable.

9. Use of a beverage preparation machine for preparing a beverage from a capsule (1), in particular in a method according to one of the preceding claims, wherein the beverage preparation machine has a brewing chamber (12) for receiving and extracting the capsule (1) and a means for applying a compression force (16) to the capsule. (1) comprising the capsule (1) a beverage substance (3) and a shell enclosing the beverage substance (3) (2) has, wherein the shell (2) is designed such that it breaks open when subjected to the compression force (16).

10. Use of a capsule (1) for preparing a beverage in a beverage preparation machine, in particular in a method according to any one of claims 1 to 8, wherein the beverage preparation machine comprises a brewing chamber (12) for receiving and extracting the capsule (1), wherein the capsule (1) has a beverage substance (3) and a shell (2) enclosing the beverage substance (3), wherein the shell (2) is designed such that it breaks open when subjected to a compression force (16), preferably by the beverage preparation machine.

11. Use according to claim 9 or 10, wherein the shell (2) is aroma-tight and oxygen-impermeable and / or the capsule (1) is biodegradable and / or home compostable.

12. Use according to any one of claims 9 to 11, wherein the beverage substance (3) is in the form of a tablet.

13. System for preparing a beverage, in particular according to a method according to one of claims 1 to 8, comprising a capsule (1) and a brewing chamber (12), wherein the brewing chamber (12) has a volume (18) for receiving the capsule (1) comprising the capsule (1) a beverage substance (3) and a shell enclosing the beverage substance (3) (2) having, wherein the brewing chamber (12) has means (15) for breaking up the shell (2) of the capsule (1), wherein the shell (2) is designed such that it breaks up when subjected to a compression force (16).

14. System according to claim 13, wherein the means (15) for breaking up the casing (2) with a compression force (16) reduce the volume (18) of the brewing chamber (12) and / or into the volume (18) of the brewing chamber (12), wherein preferably the compression force (16) is at least 10 N, preferably at least 50 N, particularly preferably at least 100 N.

15. System according to one of claims 13 to 14, wherein the beverage substance (3) of the capsule (1) is in the form of a pellet and preferably the means (15) for breaking up the shell (2) are also designed for at least partially breaking up the pellet.

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