The present invention discloses systems and processes for preparation of edible products, for example aromatic beverages such as espresso coffee and similar, based upon portions (7) of edible substance, for example coffee in a capsule, including an apparatus (1) that comprises a recipient placement disposition (2) adapted for placing a recipient (10, 10′) for collecting edible product, an envelope (3) of apparatus and an access disposition (4) that provides selective access to at least one of said recipient placement disposition (2) and an entry passageway (8) of portions, whereby the cycle of beverage preparation can be carried out by means of apprehension of at least one type of touchless input gesture in the proximal surrounding of the apparatus (1), preferentially in the proximal surrounding of said access disposition (4).

A recirculation brewing process and apparatus for performing the same are disclosed. In some embodiments, the coffee brewing process comprises: a brew chamber to hold a packed chamber of coffee grounds; and a pump to force a liquid under pressure through the packed chamber of coffee grounds to extract coffee flavor from the coffee grounds into the liquid using acoustic cavitation.

A cold brew coffee maker has a water cleaning system connected to a water source; a water pump connected to the water cleaning system, and connected to the pressurized-water storage tank for storing a filtered water in the tank; and a coffee brewing module connected to the pressurized-water storage tank and including: a detachable brewing cup detachably secured to a fixing bracket, a solenoid valve formed between the brewing cup and the pressurized-water storage tank, and a switch panel formed in the main body; whereby upon starting of the pump to suck and filter a feed water, a filtered pressurized water less than 30 degrees centigrade will be delivered into the tank and upon actuation of the switch panel to open the solenoid valve, the pressurized water will be ejected into the cup for brewing coffee.

An automated self-cleaning frothing appliance includes: a housing having a base, a tower extending upwardly from the base, and a canopy extending from an upper portion of the tower above the base; a vessel mounted beneath the canopy, the vessel having an outlet at a lower end; a frothing tool extending from the canopy into the vessel; a first fluid pathway in the housing to receive water from a water source and deliver water into the vessel; a valve positioned to selectively open and close the outlet to the vessel; a valve-opening mechanism attached to the housing to selectively open and close the valve; a drain positioned beneath the outlet to receive water draining from the outlet; a second fluid pathway routed from the drain to deliver water to an external receptacle; and a controller operatively connected with the drive unit, the first fluid pathway and the valve-opening mechanism.

A method of brewing hot beverage with an electric hot beverage brewer (20) with a duty cycle modulated DC voltage dispense pump (44) with an inlet (46) connected to a de-aerator (24) and beneath a lower limit and an outlet (48) located above an upper limit the surface a hot water tank (22) is finely controlled by a high frequency pulse-width, modulated, square power input voltage (FIG. 2) with a duty cycle controlled in accordance with predetermined profiles stored within a controller (28) to selectively change the flow rate out of the pump onto a distribution dome (50) during a dispense period of a brew cycle to achieve optimum brewing of different types of beverage ingredients and varieties of the different types and to selectively change the spray pattern of hot water onto the ingredient (53) within the basket assembly (52) between vertical and acute angles including acute angles that pass hot water into a bypass gap (56).

According to the present disclosure, when drip coffee is extracted, it may learn drip coffee recipe information of a barista to be imitated and extract the drip coffee based on the learned reference acidity and reference concentration. The extracted drip coffee may be compared with the learned reference acidity and the reference concentration and evaluated, and when the acidity and concentration of the drip coffee are matched with the reference acidity and the reference concentration, the drip coffee having the same acidity and concentration as the drip coffee may be extracted. Alternatively, when the acidity and concentration of the drip coffee are not matched with the reference acidity and the reference concentration, drip coffee having the same or/and similar acidity and concentration as or/and to the reference acidity and the reference concentration may be extracted by changing extraction conditions of the drip coffee through reinforcement learning.

A method for making and dispensing coffee-based beverages in machines includes increasing the water temperature inside a boiler and assembly to achieve preheating with to adjust the delivered thermal power. The method includes three dispensing steps. Preheated water at a selected temperature achieves a pre-infusion in a preset time or water volume without pressure in the hydraulic pump, wherein the coffee powder is only wet. Next, the coffee powder is infused by means of the use of a logic unit that manages the volume of dispensed water by a volumetric meter and at a preset, constant pressure as a function of the ground coffee and dispensed product weight. An amount by volume of water is dispensed and calculated to achieve a selected and preset brew ratio. Finally, post-infusion is achieved in which the hydraulic pump is deactivated for a time needed to reach by weight the programmed dose of dispensed product.

A brewing device may have several different configurations to make various beverages. Under computer control, the device may be able to sequence various ingredients using direct or recirculating percolation for immediate consumption, such as coffee and tea, or for fermenting for later consumption, such as beer, kombutcha, or other consumable products. The device may be capable of a sequenced percolation, such as coffee infusion of a first type of coffee, then a second type of coffee, followed by vanilla, and followed by spices. The device may be capable of sequential, cascading, or parallel percolation directly or using recirculating paths. Ingredients may be pre-packaged or may be placed into various removable and cleanable containers. The device may further be capable of infusion by steeping ingredients in a dispensing device.

A motorized brewing unit for preparing beverages from a powdered product has a dispensing assembly having a first assembly part provided with a receptacle adapted to receive the powdered product, and a second assembly part, relative to which the first assembly part is movable between an open position and a closed position in which the first assembly part and the second assembly part are coupled to each other to define a brewing chamber therebetween. The motorized brewing unit has an electric motor that controls movement of the first assembly part between the open position and the closed position and a readout device that provides a digital image of the powdered product. The readout device has an optical sensor. The receptacle faces the optical sensor when the first assembly part is in a detection position, intermediate between the open position and the closed position.

Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.