The complete specification
161 The complete specification of the 388 patent is entitled "Method for preparing a drink and apparatus and capsule for application of this method" and was published on 11 December 2008. Caffitaly sued for infringement of claims 34, 35, and 36 and the respondents contended that those claims were invalid. The primary judge:
(a) decided in favour of the respondents on the basis of their challenge brought under the insufficiency ground in s 40(2)(a) of the Act, finding that the invention defined by each of those claims was not fully described in the specification;
(b) rejected the respondents' invalidity challenge on the basis of lack of utility within s 18(1)(c) of the Act; and
(c) found that, as a matter of construction, had the claims been valid they would not have been infringed.
162 On appeal, Caffitaly challenges only the primary judge's adverse validity finding based on lack of sufficiency of description.
163 The complete specification states that the invention relates to a method for preparing a drink by passing pressurised hot water in a sealed capsule, and to an apparatus and a capsule which allows this method to be implemented. The invention is said to be intended to be used for preparing any drink which can be obtained by passing hot water in a capsule containing a substance to be extracted or dissolved, and in particular to the preparation of coffee (page 1, lines 5 - 14).
164 By way of background, the complete specification notes that the use of disposable, usually sealed, capsules, through which hot water, under pressure where necessary, is injected to extract the coffee from the powder or grains contained in the capsule, has been known for many years. Over time, many processes and apparatuses have been developed. The outflow of the drink is said to be guaranteed by an opening made through the second wall of the capsule.
165 The specification says (page 1, line 21 - page 3, line 18):
Since the quality of the drink obtained is very much dependent on the methods with which the water is passed through the capsule, with the passage of time many processes and apparatuses intended for preparing such drinks have been developed. For example, a capsule containing a mixture of powdered coffee can be used to obtain a simple infusion by slowly percolating low pressure hot water through it, or the so-called "espresso" (that is to say, a drink with significantly different organoleptic properties) if pressurised hot water is percolated through it. The quality of the espresso may be further improved by forced pre-infusion before starting to dispense the drink from the capsule, then maintaining a predetermined pressure in the capsule during the entire dispensing period.
Usually, the times, temperatures and pressures during the pre-infusion and dispensing steps, the intergranular flow speed and therefore the micro-turbulences generated are essential for obtaining a good organoleptic result. Since not all soluble substances contained in coffee are useful for an optimum result, attempts must be made to optimise the extraction cycle so that the appearance, smell and taste confirm the positive outcome of the process. Up to now, these empirical means have been the only ones considered really reliable to define the quality of the coffee.
Thus, the main technique for making a good quality espresso is broadly speaking widely known. However, in practice achieving a good level of quality and maintaining it constant with the passage of time are not certain and not easy. This is because there are many factors which contribute to the success of the operation, difficult to quantify and sometimes not even clearly identifiable, since even minimal changes in operating circumstances may produce considerably different effects. Moreover, when selecting production methods, preference should be given to simple, reliable methods with low industrial cost, but which guarantee a good end result. It is not commercially feasible to use methods that are too complex and therefore too expensive in order to achieve an optimum result.
As already indicated, one of the techniques recognised as being able to improve the result in terms of the quality of espresso coffee is pre-infusion. This consists of introducing hot water into the capsule, preventing it from flowing out until the internal pressure has reached a predetermined value (and if necessary this has been maintained for a predetermined time). This operation should allow the water to deeply penetrate the micro-pores of the coffee granules/powder, thanks to its own pressure compressing and therefore reducing the volume of the gaseous substances present in said pores. This deep penetration on one hand would allow the water to strike a significantly larger surface than that formed exclusively by the granule outer covering, and on the other would allow extraction of the aromas and essential oils found in the granule which represent most of those possessed by the coffee. Therefore, in this way, a significantly improved coffee flavour and aroma could be extracted.
(Emphasis added.)
166 The complete specification describes numerous prior art patents which are said to describe three main methods for preparing coffee or drinks using disposable sealed capsules (page 4, lines 9 - 16):
... a first method in which the second wall of the capsule is pierced before water is injected into it, which therefore does not use pre-infusion; a second method making use of the inward opening of an openable portion of the base of the capsule…; and a third method, which instead uses pre-infusion, and in which the second wall of the capsule is pierced as a direct consequence of the increase in internal pressure due to injecting water into it.
167 After describing particular aspects of the second and third methods, the complete specification states that the prior art solutions have several disadvantages, and proceeds to describe them, before addressing the technical purpose which is said to form the basis of the invention, being (page 7, lines 29 - 35):
… to provide a method for preparing a drink and a relative capsule and apparatus able to allow the preparation of drinks with optimum organoleptic properties. Another technical purpose of the present invention is to provide a method for preparing a drink and a relative capsule and apparatus which guarantee a result which can be repeated and remains constant with the passage of time.
168 The figures depict schematic views in accordance with embodiments of the invention including: an apparatus in Figures 1 and 2; a capsule and capsule cutting means in Figures 3 and 4; and schematic illustrations of several steps for making the cut in the capsule in Figures 5 to 7.
169 Figure 2 shows a sectional view of the apparatus which comprises a housing (13) in which the capsule (1) containing coffee (5) is inserted. The cutting means shown in Figure 2 used to penetrate the second wall of the capsule is a blade (12). The blade is activated by a movement means (20) comprising a rocker arm (21), an actuator element (22), a pivoting bar (24), and a rod (37).
170 Figure 3 shows a schematic view of the capsule and the capsule cutting means. Figure 4 shows a sectional view of the capsule and cutting means of Figure 3, which includes a blade (12) used to penetrate the second wall (3) of the capsule (1).
171 The complete specification describes the cut in the second wall by reference to Figures 5 to 7, which are "schematic illustrations of several steps of the method in accordance with the present invention".
172 The passages in the complete specification most directly relevant the primary judge's findings in relation to claim 34 describe the cut in the second wall by reference to Figures 5 to 7 and warrant repetition in full:
Page 9, line 17 - page 10, line 10:
… according to the present invention, the step of creating the second opening 7 through with [sic] the drink must be able to flow out, comprises a plurality of steps. First, there is an operating step in which at least one cut 10 extending in a linear fashion is made through the second wall 3 of the capsule 1. Said cut 10, preferably made before the injection step, is advantageously substantially made without removing material from the capsule 1 wall, so that it is delimited by two adjacent portions 11 of the second wall 3. The cut 10 is preferably obtained using a blade 12. Moreover, it may be made both extending in a straight fashion, and extending in a curved fashion, although it is preferably made in such a way that it does not delimit lobed portions, that is to say, so that the distance between two non-adjacent points of the cut 10 is always greater than the reciprocal distance between all of the points in between the first two.
In addition, the step for creating the cut 10 is preferably carried out without affecting what is contained in the capsule 1 (in particular, the filter 6 which may separate the base of the capsule from the coffee powder). Finally, in the most common embodiments, the cut 10 is normally made so that it has a length of between 2 and 6 mm.
Page 10, line 15 - page 12, line 25:
It should also be emphasised that the step of making the cut 10 may be carried out at a different moment to that of preparing the drink. The cut may already be made at the moment the capsule 1 is produced. In such a case, however, the cut 10 is preferably covered to preserve the organoleptic properties of the substance contained in the capsule. For example, each capsule may be individually packaged in a hermetically sealed wrapper, or the cut may be covered with an adhesive protective film which must be removed before using the capsule.
After the cut 10 has been made, there follows a step during which the adjacent portions 11 of the second wall 3, which delimit the cut 10, may draw near one another again, to substantially prevent, directly or indirectly, as described below, the drink from flowing out through the cut. This entails, firstly, removal if necessary, from the cut 10, of the cutting means 35 used (blade 12 or other). Only at this point are the adjacent portions 11 which delimit the cut 10 free to draw near one another again, if necessary returning to their starting position. In particular, when the operating [sic] to create the cut 10 has moved (by elastic deformation) the adjacent portions 11 from their original position (typically a movement towards the inside of the capsule 1), the actual drawing near again of the adjacent portions may take place both before the subsequent injection step (for example thanks to the elasticity of the adjacent portions 11) or after the injection step due to the increase in pressure generated inside the capsule 1. Moreover, the expulsion of the cutting means 35 from the cut 10 may be caused by the increase in pressure inside the capsule 1 due to the injection step.
In any event, according to the present invention the step of drawing near again is performed in such a way that after said step the cut 10 has a transversal size and/or a shape such that it substantially prevents the passage of liquid through it, but it does allow the passage of air. As described below, in this way the cut 10 allows air to be emptied out of the capsule 1 and, at the same time, optimum pre-infusion of the drink. If this were not possible, after the step of drawing near again the cut 10 would still preferably have a transversal size and/or a shape such that it substantially prevents the passage through it of particles of the substance 5 to be extracted (coffee) which are normally removed by the first drops of water passing through the substance. Therefore, in this case, another operating step may be identified, of blocking the cut 10 by means of said particles carried close to the cut 10 by the water injected into the capsule 1. As may easily be inferred, during this blocking step some drops of liquid exit the second opening 7 until the latter is completely blocked. However, in this case it is not possible to refer to drink dispensing.
Therefore, when the cut 10 is made in such a way that it has a transversal size such that it satisfies one of the two above-mentioned requirements, following injection of the water into the capsule 1 at least part of the air contained in it is expelled, after which several drops of liquid may be dispensed, but this is followed by a period in which drink dispensing is substantially inhibited.
In other words, at the moment when the water enters the capsule 1, the cut 10 made through the second wall 3 acts as a valve, practically open for the air or the gases contained in the capsule 1 but closed for the very first drops of liquid arriving which are dense with solid particles.
This is also the case when the transversal size of the cut 10 is too small to allow the passage of air. In that case, the edges delimiting the cut 10 are substantially coplanar and butted together but without being integral with one another. However, a minimal overpressure in the capsule 1 (for example around 0.1 bar) is sufficient for the two edges delimiting the cut 10 to move away from one another, bending slightly in such a way as to create a gap sufficient for the passage of a gas. However, in this patent, said minimal bending is not considered a deformation of the second wall 3, since that definition is reserved for deformations which allow the passage of the drink.
Page 13, line 1 - page 14, line 18:
As already indicated, at this point of the method disclosed, the drink is still unable to exit the capsule 1, since the second opening 7 can still not be considered completely formed.
Consequently, in the subsequent step of the method disclosed, after the above-mentioned air expulsion, by continuing the step of injecting hot water into the capsule 1, the internal pressure in the capsule 1 is further increased to produce a substantial deformation (elastic or permanent) of the second wall 3, and a consequent movement away from one another of the adjacent portions 11 delimiting the cut 10, so that the drink can pass. Moreover, depending on requirements, the deformation of the second wall 3 may affect only part of the second wall (as in the case of the apparatus illustrated in the accompanying drawings), or the whole of the second wall 3.
Therefore, advantageously the injection step is in turn divided into a first sub-step during which the internal pressure in the capsule 1 increases without deforming the second wall 3 but expelling the air, and a second sub-step during which the pressure is further increased and instead deforms the second wall 3 (advantageously an elastic deformation). In practice, the passage from the first to the second sub-step corresponds with exceeding a threshold pressure to overcome the structural resistance of the second wall 3 of the capsule 1 and/or allow the expulsion of any particles blocking the cut 10.
It is immediately clear that the force necessary for the step of substantially deforming the second wall 3 must be much greater than that needed to allow the edges to move away from one another so that the air can flow out if the cut 10 has a very limited transversal size. This circumstance is accentuated by the fact that the microscopic particles accumulated at the cut 10 have a blocking action on the [sic] 10 which helps to keep it substantially hermetically sealed, preventing the passage of liquid through it. It should be noticed that, approximately and schematically, it is possible to imagine the micro-particles having a spherical shape with an average diameter of around 0.1-0.2 mm, so that, to allow them to pass through the cut 10 and consequently unblock the cut 10 and allow the liquid to flow out, the deformation required is much greater than that sufficient to allow the passage of air or liquid only. From this it may be inferred that the pressure must rise significantly before the cut 10 actually opens and allows the passage of the drink. Approximately, the overpressure must be at least 20-30 times that which allows the simple passage of air. However, it should be noticed that all of the values supplied here are given by way of example only and in no way limit the scope of the invention, since in practice they are inseparably linked to the shape and size of the cut 10 and to the thickness and type of the material used to make the second wall 3 of the capsule 1.
173 The independent claims address different aspects of the invention. Claim 1 sets out a method for preparing a drink by passing hot water in a capsule which has a first wall and a second wall and which contains a substance to be extracted. Claim 24 is for an apparatus for preparing such a drink.
174 Independent claim 34, with integers added as supplied by the primary judge at [230], is as follows:
34. (a) A capsule for preparing drinks containing a substance to be extracted and (b) comprising at least a first wall designed to form an inlet wall for water to be injected into the capsule, and (c) a second wall designed to form an outlet wall for a drink obtained by the interaction between the water and the substance to be extracted, (d) the second wall having at least one cut extending in a linear fashion, substantially made without removing material from the second wall, and (e) delimited by two adjacent portions of the second wall drawn near one another, (f) the cut having a size and/or shape such that, after the adjacent portions delimiting the cut have drawn near one another again substantially, directly or indirectly, the cut prevents the passage of liquid, (g) the capsule being characterized in that the cut has a transversal size and/or a shape such that, after the adjacent portions delimiting the cut have drawn near one another again, and at least when a minimal overpressure is created in the capsule, the cut allows the passage of air while substantially preventing, directly or indirectly, the passage of liquid; and in that (h) said adjacent portions are also deformable towards the outside of the capsule in such a way to form an opening for the beverage flowing out.
175 Dependent claims 35 and 36 are as follows:
35. The capsule according to claim 34, wherein the distance between two non-adjacent points of the cut is always greater than the reciprocal distance between all of the points in between the first two.
36. The capsule according to claim 34 or claim 35, wherein the cut has a size and/or shape such that, after the adjacent portions delimiting the cut have drawn near one another again, the cut substantially prevents the passage of particles of the substance contained in the capsule, the particles and the cut operating in conjunction with one another to prevent the passage of the liquid.