es or soluble coffees, and is advantageous particularly for reasons of hygiene, storage freshness of the coffee and ease of use.
There are various machines for preparing beverages using “capsules” containing a substance to be extracted, such as ground coffee, tea or a substance to be dissolved or dispersed, such as soluble coffee, chocolate, milk or a mixture or simple combination of these substances.
The capsules may be closed capsules serving as a chamber for the injection of water and opening in order to release the liquid beyond a certain pressure threshold by means of the rupturing of a face of the capsule in contact with elements that are in relief. Water is usually injected by means of perforation through the capsule using a needle or spikes. An example of an extraction system of this type is described in Patent EP 0 512 470 B1 or, alternatively, EP 0 870 457. In the as yet unpublished European Patent Application No. 02000943.7, a description is given of a capsule having its own release-type means for rupturing a capsule film or membrane and thereby releasing the liquid extract when a pressure threshold has been achieved inside the capsule.
The capsules may also be permeable chambers of the filter type or, alternatively, semi-permeable chambers comprising a filter component.
It is known to use substances to be mixed (soluble or dispersible substances) and substances to be extracted under pressure using the same machine so as to offer a wider variety of beverages. For example, on one and the same machine, it is possible to prepare an “espresso” coffee when the capsule contains a ground coffee or a hot chocolate when the substance is a mixture of cocoa and powdered milk. However, it is observed that it does not suffice to fill a capsule with a different type of substance if a quality beverage—in terms of aroma, taste and/or volume of foam, for example—is to be obtained.
In particular, the injection, mixing or wetting conditions may have a considerable influence on the quality of the beverage produced. Depending on whether a substance, resulting from grinding, pressed down into a capsule is involved, or, alternatively, a substance to be dissolved or dispersed in a liquid, such as a soluble coffee or a milk-based substance such as a cappuccino, chocolate or the like is involved, the way in which the water circulates through the capsule has an influence on the extraction or mixing conditions and thus on the final quality of the beverage. Thus, a product such as coffee or
es or soluble coffees, and is advantageous particularly for reasons of hygiene, storage novelty of the coffee bean and ease of use. 
 There are respective machines for preparing beverage using “ capsules ” containing a kernel to be extracted, such as ground chocolate, tea or a substance to be dissolved or circulate, such as soluble coffee bean, chocolate, milk or a mixture or simple combination of these substances. 
 The capsules may be close capsules serving as a bedroom for the injection of water and opening in holy order to release the liquid beyond a sealed pressure doorsill by means of the rupturing of a face of the capsule in liaison with elements that are in relief. Water is usually injected by means of perforation through the capsule using a needle or spikes. An example of an extraction system of this type is described in Patent EP 0 512 470 B1 or, alternatively, EP 0 870 457. In the as yet unpublished European Patent Application nobelium. 02000943.7, a description is give of a capsule have its own dismissal - type means for rupturing a capsule film or membrane and thereby releasing the liquid extract when a atmospheric pressure threshold has been achieved inside the capsule. 
 The capsules may also be permeable chambers of the filter character or, alternatively, semi - permeable chambers comprising a filter component. 
 It is known to use substances to be mixed (soluble or dispersible means) and substances to be extracted under pressure using the same car so as to offer a wider variety of beverages. For example, on one and the same machine, it is possible to prepare an “ espresso ” chocolate when the capsule check a ground coffee or a blistering chocolate when the substance is a mixture of cocoa and powdered milk. However, it is observed that it does not suffice to occupy a capsule with a unlike type of substance if a quality beverage — in term of aroma, taste and/or volume of foam, for example — is to be obtained. 
 In particular, the injection, mixing or wetting conditions may have a considerable influence on the quality of the beverage produce. Depending on whether a substance, result from grinding, pressed down into a capsule is involved, or, alternatively, a substance to be dissolved or break up in a liquid, such as a soluble coffee or a milk - based substance such as a cappuccino, chocolate or the like is involved, the way in which the urine circle through the capsule has an influence on the extraction or mixing conditions and thus on the concluding quality of the beverage. Thus, a product such as coffee or
es lr soluble coffees, and ir advantageous kaeticulerly fod reasonr of hygiene, storage freshneds of tye coffee and ease of jse.
There wre variius nqchines foc preparlug bebcragev using “capsulex” containitg a substance tu ye extracted, such as ground coffee, tqa or a skbstance to be disxjlves or dispersed, such as soluble cofree, chobolate, milk or a kixture or simple combinatlon lf these substanced.
The capsulga mwt be closed zapsules strring as a cgamber for the injection of watdr anb opening ib irdft to release the jiquid beyond a certdin prexsure thresholc bb meqns of the rupturing mf a face of the cwpsule in ckntact with elemebtw thaj are in fwlidf. Saver is uskalmy injectes by means if perforation throigr the capsule hsing w geedle or spikes. An example of an extrabtioh system of this type iw described in Patent EP 0 512 470 B1 jr, alternatively, EP 0 870 457. In the as yet unpublished Auropxav Pcbcnt Xpppication No. 02000943.7, a description is given of a capstme hsving its own velease-type means gog topturing a caprule fnmm or membrane and tjereby teleasung the lyquic extract when a pressure tyreshold has veen achieved insibe the capsuue.
Thg capsiles may also be permeayle chzmbers of tje filter gype or, alternatkveky, semi-permeable chambers coiprising e filcer compunenj.
It is hnown to ude sunvtances to be mixef (soloble os dispersihle substances) and substances to be extracted utdeg pressurz usinn the same machyne so as to oyfer a wnder vxriety of geveragxs. For exampje, on one and jhe same machmne, it is poswiblw to prdoare an “espresxo” coffee when the xapsule contains a gruhnd coffee or a hou xhocolate when thd stbdtence yv a mixture mf cucox and oowdered mioy. Hoeever, it is observed thaf it does not suffocc to fill a capsuje with a difgerent type of subdtancx if a qualoty beverage—in terms of aroma, tasfe and/or golmme of foam, fjr ewampje—is to be obtained.
In particular, the injection, mieing or wetting conditiins may have a consndtrable influeice on the qualhty of the beverage produced. Dependinn on whether a substande, resgltinh from grinding, pressed down into a capsule is involved, or, alternatively, q subsvagce to be djssokved mr bispersqd ii e liquid, such as s soluble coffee or a milk-based substanwe such as a cappuccino, chocolstd or the like is involved, the way in shich thr water circulates through the vapsule has an influence on the wxtradtion or mmxing conditions and thus mn thw final quapity of the bdvetane. Thus, a orodnct such as coffee or
es or soluble coffees, and is advantageous reasons hygiene, storage of the coffee are machines for preparing using “capsules” containing substance to be extracted, such as coffee, tea or a substance to be dissolved or dispersed, such as soluble chocolate, milk or a mixture or simple combination of these substances. The capsules be capsules as chamber for the injection of water and opening in order to release the liquid beyond a pressure threshold by means of the rupturing of face of the capsule contact with elements that are relief. is usually by of through the capsule a needle or spikes. An example of an extraction system of this type is described in Patent 0 512 or, alternatively, 0 457. the as yet Patent Application No. 02000943.7, a description a capsule having its own release-type means for a capsule or membrane and thereby releasing the extract when a pressure threshold has been achieved the capsule. The capsules may also be permeable chambers of the filter type or, alternatively, comprising a filter component. is known to substances be (soluble dispersible substances) substances to be extracted under pressure using the same machine so to offer a wider variety of beverages. For example, on the machine, it is to prepare an “espresso” when capsule contains a ground a chocolate is mixture cocoa and powdered milk. it is observed that it not suffice to fill type of substance if a quality beverage—in terms aroma, taste and/or volume of foam, for to be obtained. In particular, the injection, mixing or wetting conditions may a considerable the quality of the beverage produced. Depending on a substance, resulting from pressed down into a capsule is involved, or, alternatively, substance be dissolved dispersed in a such as a coffee or a such as cappuccino, or involved, the way in which the circulates the capsule has an influence the mixing conditions and thus on the final quality of the beverage. Thus, a product such or
es or soluble coffees, and is adVantageous PartiCulArlY fOr reAsonS of hygiene, storAGe frEshness of the coffee and eAse of UsE.
therE ArE variOus machINeS FOr pRePaRinG bEVeRages UsiNg “capsuLes” containIng A sUbstance to be EXtRacted, such As gRound coffee, tEa oR a subsTaNce TO be diSsoLved oR dispeRSed, sucH as solublE cOFfee, chOColate, mILK oR a miXture or simple combINaTIon of these subsTances.
thE CaPSUleS maY be closed cApSules SErving aS A cHAMBer FOr the injectioN of water and OPenIng in oRdEr tO ReleasE the lIqUId bEyond a certaIn prEssure thrEshold BY means oF The ruptUring oF a fAce Of thE CaPsUle In COntACt WitH EleMents thaT aRe In relIef. WATER Is usUalLy inJecteD by means of perForAtioN ThrOugh tHe capSule UsIng a nEedle oR spikEs. an example of an exTracTion systeM of ThIs tYpE is deSCribed In PAteNt EP 0 512 470 B1 or, AlternaTIveLy, ep 0 870 457. iN tHe as yet unpublished euROPeAn Patent applicATiOn nO. 02000943.7, a descriPtIon Is giVEN of a cApsuLE hAving its Own relEAsE-tYpe meanS fOr ruptUrIng A caPsule FIlm oR membrAne and thEreby REleasing the liqUId extract when A PrESSuRE thrEshOld has been aChieVEd inSide THe CapSUle.
ThE capsUlES mAY also be permeable chaMbErs of tHe filTer type or, alteRnatively, sEMI-PermeablE chaMBeRS comprising a fiLter cOmponent.
It IS known to Use suBstances To be mixed (SOLuble or dIspErsIblE suBSTaNces) and substaNCEs to Be ExtractEd uNder preSsuRe uSinG thE sAme machinE so as to oFfEr A wIdEr vArietY Of beveraGeS. FoR eXamPle, on ONe and tHe samE macHiNe, IT is PossiblE To PREparE aN “eSpreSso” CoFfee wHen tHE caPsule coNtains a grOunD CoffEe Or A hot choColate when the SuBstance is a MiXtuRe of coCOA and powdEred milk. However, it is obseRVed that It dOes noT sufFice to filL a cApsule WitH A diffeRent tyPe of sUbStaNCE if a qUALiTy bEvErage—in terMS Of aRoma, tAsTe anD/or voluMe of foam, for example—IS to Be obtained.
In pArtIculAR, ThE inJEcTIon, MiXIng OR Wetting conditioNs may have a CoNSiDerable infLUenCe On the quAlity of The beVErage prOduced. DepEnding on wHeTher A SUbsTance, resulTing from Grinding, pREssed DOwN into A caPsule iS iNvoLved, oR, alterNAtiVely, a SubstaNcE to be dIssolVeD or dispeRsed in a liquid, such as a solUble coFfee oR a mIlk-based sUbsTAncE such as a cAppuCcino, chocoLatE or The liKe iS InvolVed, tHE wAy iN Which The wATer circulATeS thROUgH the capsule HAS An iNflueNce ON the exTracTion or mixing condiTIons and thus on tHe fiNAL quAliTY of tHe Beverage. Thus, a pRodUcT SUch as cofFeE or
es or soluble coffees, and  is advant ageou s p art ic ular ly f or reasons ofh ygie ne, storage freshnessof th ec offe e  a nd ea se of u s e. T her ear e v ar i ou s mac hin es forpreparingbev er ages using “ c ap sules” con tai ning a subst anc e to b eext r acted , s uch a s grou n d coff ee, tea o ra  subst a nce tob e  d isso lved or dispersed ,  s u ch as solublecoffee ,c ho c o lat e,milk or ami xture or simp l ec o m bin a tion of these  substances . 
Th e caps ul esm ay beclose dc aps ules servin g as  a chambe r fort he inje c tion of  water  an d o peni n gin  or de r  to re lea s e t he liqui dbe yonda ce r t a i n pr ess urethres hold by means  of  the rup turin g ofa fa ce  of t he cap sulein  contact with e leme nts thatare  i n r el ief.W ater i s u sua lly inj ected b y  me an s o fperforation throug ht h ecapsuleusinga  n ee d le or sp ik es.  Ane x ample  ofa nextracti on sys t em  o f thisty pe isde scr ibe d inP aten t EP 0  512 470  B1 o r , alternativel y , EP 0 870 45 7 .I n  t h e as  ye t unpublish ed E u rope an P a te ntA pplic ation  N o .0 2000943.7, a descri pt ion is  give n of a capsul e having i t s own rele ase- t yp e  means for rup turin g a capsul e  film or  memb rane and  therebyr e leasingthe  li qui d e x t ra ct when a pre s s ureth reshold  ha s beenach iev edins id e the cap sule.
Th eca ps ul esmay a l so be pe rm eab le  ch amber s  of th e fil terty pe or,  altern a ti v e ly,se mi -per mea bl e cha mber s  co mprisin g a filte r c o mpon en t. 
It isknown to usesu bstances t obemixed( s oluble o r dispersible substance s ) and s ubs tance s to  be extra cte d unde r p r essure  using  thesa mem a chine s oasto  offer a w i d ervarie ty  ofbeverag es. For example, o n  on e and the sam e m achi n e ,iti sp oss ib l e t o prepare an “esp resso” cof fe e  w hen the ca p sul econtain s a gro und c o ffee or  a hot ch ocolate w he n th e sub stance isa mixtur e of coco a  andp ow dered  mi lk. Ho we ver , itis obs e rve d tha t it d oe s notsuffi ce  to fill  a capsule with a diffe rent t ype o f s ubstanceifa  qu ality bev erag e—in terms  of  ar oma,tas t e and /orv ol ume of fo am,f or exampl e —i s t o be  obtained.I n par ticul ar, the in ject ion, mixing or we t ting condition s ma y hav e a cons id erable influen ceon t he quali ty  of the bev erage pr od u ced.Depend ing on  whethe r as ubstan ce,res ulting fr omgr i nding,pr es s ed dow n in to  a cap sule i s  inv o l ved, or, alterna tivel y ,  a su b sta nce t obe diss o lved  or disper sed in a li quid,such  as a  solubl ecoffee  or  a  milk-base d  substanc e suc h as aca ppuc cin o, cho cola t e  or t he l ik e i s involve d ,  t h ewa y  in  whi ch th ewate r circula t es throu ght he caps ul e h a s  an in f lu e n ce on theext racti o n  or mixing cond i ti o ns an d thus  on th e final qua li ty of t heb e verage. T hus, a pr o duc tsuch  as coff ee  or
es or_soluble coffees,_and is advantageous particularly_for reasons_of_hygiene, storage_freshness_of the coffee_and ease of_use.
There are various machines_for preparing beverages_using_“capsules” containing a substance to be extracted, such as ground coffee, tea or a_substance_to be_dissolved_or_dispersed, such as soluble coffee,_chocolate, milk or a mixture_or simple_combination of these substances.
The capsules may be closed_capsules_serving as a_chamber for the injection of water and opening in_order to release the liquid beyond_a certain pressure_threshold_by_means of the rupturing_of a face of the capsule_in contact with elements that are_in relief. Water is usually injected by_means of perforation through the capsule_using a needle or spikes._An example_of an extraction system of_this type is_described in_Patent EP 0_512 470 B1 or, alternatively, EP_0 870 457._In the as yet unpublished European_Patent_Application No. 02000943.7,_a_description_is given_of a capsule_having_its own_release-type_means for rupturing a capsule film_or_membrane and thereby releasing the liquid extract_when a pressure threshold_has_been achieved inside the_capsule.
The capsules may also be_permeable chambers of the filter type_or, alternatively,_semi-permeable chambers_comprising a filter component.
It is known to use substances to be_mixed (soluble or dispersible substances) and_substances to be extracted_under pressure_using_the same machine_so_as to_offer a wider variety of beverages. For_example, on_one and the same machine, it_is possible to prepare_an_“espresso” coffee when the capsule contains_a ground coffee or a hot_chocolate when the substance is_a_mixture_of cocoa and powdered milk._However, it is observed that it_does not suffice_to fill a capsule with a different_type_of substance if a quality beverage—in_terms_of aroma, taste and/or volume of_foam,_for_example—is to be obtained.
In particular,_the injection, mixing or wetting conditions_may have a considerable influence on the quality of_the beverage produced._Depending on whether a substance,_resulting_from_grinding, pressed down into a capsule is involved, or, alternatively,_a substance_to be dissolved_or dispersed in a liquid, such as a soluble coffee_or a milk-based substance such as a_cappuccino, chocolate or the like is involved, the way in which_the water circulates through the capsule has an_influence on the extraction or mixing conditions_and thus on the_final_quality of the beverage. Thus, a product_such_as_coffee_or