A method of controlling dispensing of doses of coffee grounds, the machine comprising a grinding device which is configured to grind coffee beans, a conduit, having an inlet in communication with the grinding device for receiving coffee grounds, and an outlet, a closure member which is adapted to be removed between an open position for the coffee grounds to be discharged from the conduit through the outlet, and a closed position for closing the outlet, and a coffee grounds weight sensor, which is configured to generate signals representative of the weight of coffee grounds built-up in the dispensing conduit when the closure member is in the closed position.

A method of controlling dispensing of doses of coffee grounds, the machine comprising a grinding device which is configured to grind coffee beans, a conduit, having an inlet in communication with the grinding device for receiving coffee grounds, and an outlet, a closure member which is adapted to be removed between an open position for the coffee grounds to be discharged from the conduit through the outlet, and a closed position for closing the outlet, and a coffee grounds weight sensor, which is configured to generate signals representative of the weight of coffee grounds built-up in the dispensing conduit when the closure member is in the closed position.

A cooking robot comprises an ingredient preparing housing, the ingredient preparing housing including an ingredient entry hole through which a food ingredient is put and a cutting chamber with a cutting means and an ingredient cooking housing including a heat cooking chamber configured to receive the processed food ingredient from the ingredient preparing housing, heat, and cook the food ingredient, the heat cooking chamber including a first heating panel and a second heating panel at a lower side thereof. The cutting means includes a cutting cylinder formed at an inner upper side of the cutting chamber, a cutting panel formed at a cutting shaft of the cutting cylinder, and cutting blades formed at the cutting panel and spaced apart from each other at predetermined intervals.

The present invention relates to a selector unit (10) for selectively feeding beans (20), in particular coffee beans, from a plurality of storage containers (16, 18) to an outlet opening (22). The selector unit comprises a shutter (26) associated to the outlet opening, wherein the shutter is movably mounted and movable in at least two different positions for feeding the beans from at least one selected storage container of the plurality of storage containers to the outlet opening. The selector unit further comprises a lever (30) including an actuation portion (36, 38) associated to the shutter for actuating the shutter in order to move the shutter in the at least two different positions, wherein the lever is formed separately from the shutter and movable with respect to the shutter.

The present invention relates to a selector unit (10) for selectively feeding beans (20), in particular coffee beans, from a plurality of storage containers (16, 18) to an outlet opening (22). The selector unit comprises a shutter (26) associated to the outlet opening, wherein the shutter is movably mounted and movable in at least two different positions for feeding the beans from at least one selected storage container of the plurality of storage containers to the outlet opening. The selector unit further comprises a lever (30) including an actuation portion (36, 38) associated to the shutter for actuating the shutter in order to move the shutter in the at least two different positions, wherein the lever is formed separately from the shutter and movable with respect to the shutter.

In order to improve a beverage preparation device in terms of operability and ergonomics and in particular to simplify filling of a supply container with solid beverage starting products, a supply container arrangement is provided which has at least one two-part supply container having a lower part-container and a removable upper part-container which can be arranged on the lower part-container. The upper part-container has a bottom with a connection opening on which a closure device is arranged which is designed, when joining together the upper and lower part-containers, to open automatically and to free a connection between the upper and lower part-containers.

In order to improve a beverage preparation device in terms of operability and ergonomics and in particular to simplify filling of a supply container with solid beverage starting products, a supply container arrangement is provided which has at least one two-part supply container having a lower part-container and a removable upper part-container which can be arranged on the lower part-container. The upper part-container has a bottom with a connection opening on which a closure device is arranged which is designed, when joining together the upper and lower part-containers, to open automatically and to free a connection between the upper and lower part-containers.

The present disclosure generally relates to devices and methods for brewing beverages. More specifically, aspects of the present disclosure include devices suitable for brewing coffee from coffee beans which have been ground by the device using a wet grinding process, and methods of brewing coffee using such a device.

The present disclosure generally relates to devices and methods for brewing beverages. More specifically, aspects of the present disclosure include devices suitable for brewing coffee from coffee beans which have been ground by the device using a wet grinding process, and methods of brewing coffee using such a device.

Disclosed is a method of recognizing a type of coffee from a plurality of reference types of coffee, each reference type of coffee being associated with a respective reference signal, said method comprising the steps of sensing, by one or more sensors, the presence and concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the coffee; generating a signal representative of the coffee according to the volatile organic compounds that have been sensed and their respective concentrations; comparing the generated signal with the reference signals associated with each reference type of coffee; generating a recognition signal in response to the comparison of the generated signal with the reference signals.