The present invention relates to a consumable recognition system for recognizing placement and/or type of consumable containing a food substance for the preparation of a beverage by use of a beverage dispenser. To enable the recognition of placement and/or type of consumable in a simple, foolproof and easily implementable way an embodiment of the system comprises a light source (31, 301, 311, 321, 331, 341) for emitting light (35) to the consumable (4a, 40, 50, 60, 70, 80, 90), a light sensor (32 302, 312, 322, 332, 342) for sensing light (36) reflected from a reflection element (42, 52, 63, 73, 83, 93) of the consumable to obtain a sensor signal, wherein the sensor signal depends on the position, orientation, fluorescence, phosphorescence and/or polarization characteristic of said reflection element, and a signal processor (33) for recognizing placement and/or type of consumable based on said sensor signal.

A cold brew coffee apparatus has a first container, a second container, a centerpiece connector, and a filter. Preferably, the filter is positionable within the first container such that it divides the filter interior volume from the remainder of the first container interior volume. Preferably, cold brew infusion occurs when water in the first container interior volume passes through the water-permeable barrier and soaks coffee grounds within the filter interior volume to form a soluble coffee extract. An alternative cold brew coffee apparatus includes only a single brew chamber and a filter.

A method for forming a dissolvable thermally reduced, solidified and dehydrated coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and thermally reducing, solidifying and dehydrating the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the thermally reduced, solidified and dehydrated coffee.

A fluid coupling system arranged laterally between a first tank and a second tank of a brewing system is provided. The fluid system comprises: a plurality of pipes configured to couple with an inlet and outlet of the first tank and an inlet and the outlet of the second tank; an impeller pump coupling with a pipe; and an actuator coupled with a pipe, configured to facilitate fluid flow through the fluid coupling system. A method of brewing a beverage using a brewing system is also provided, comprising: mashing ingredients within a first tank to form a mash; transferring the mash into a second tank; lautering the mash to form a clarified wort; transferring the clarified wort to the first tank for boiling; transferring the clarified wort to the second tank for chilling; emptying the first tank and the second tank; and cleaning the first tank and the second tank.

A coffee brewing system and method that includes a brew chamber that holds a brew solution during a brew cycle and dispenses the brew solution; a water system that dispenses water into the brew chamber; a content sensing system that measures the brew solution contents added to the brew chamber; a temperature control system with a heating element and a temperature sensor; at least one recirculating processing loop with a particle monitor system, wherein the recirculating processing loop circulates brew solution extracted from the brew chamber; and a control system that is communicatively coupled to the content sensing system, the temperature control system and the particle monitor system during a brew cycle, wherein the control system controls a brew cycle based on a selected a specified taste profile.

Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

An espresso coffee machine comprising at least one dispensing group (1003) which dispenses shots of espresso coffee, a pressure sensor (24, 25) positioned at the dispensing group (1003), a measuring device and a control unit (30) is described. The pressure sensor (24, 25) provides values of the dispensing pressure (P1) in the dispensing group (1003). The measuring device provides values indicating the amounts of liquid at the inlet or the outlet of the dispensing group (1003). Using the values of the dispensing pressure (P1) received from the pressure sensor (24, 25) and the values indicative of the amount of liquid which are received from the measuring device, the control unit (30) controls the dispensing pressure (P1) of each shot according to a profile of the dispensing pressure (P1) as a function of the amount of liquid.

An automated beverage brewing apparatus is provided including a controller for identifying a volume of bloom water and a bloom time for preparing a brewed beverage. A user interface provides at least one input to the controller. The controller is configured to vary the volume of the bloom water based on a type of brewed beverage and a size of brewed beverage input via the user interface.

An autonomous beverage maker, system and method for fresh brewed coffee, tea, and other beverages, responsive to sensed demand or inputted command, makes an initial beverage extract concentrate in a turbulent manner under unpressurized conditions, and then a dilute/secondary extract under pressurized conditions and mixes the initial extract and dilute to complete a beverage batch, successive secondary extracts/dilutes being made as required or desired to meet flavor, strength, etc., successive batches being rapidly made as required to meet demand, maintain level, etc. A parameter or parameters within a receiving or dispensing container is/are autonomously monitored to determine level, demand for additional beverage, beverage age, and or/other information, and responsive to the monitored information or an inputted command, the beverage maker autonomously adapts the beverage making operation or executes predetermined steps, such as, but are not limited to, making more or fewer beverage batches, or signals to dispose of existing beverage.