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 machine is provided for preparing a desired beverage product from infusible materials. The machine includes a brew chamber that is adapted to hold the infusible materials, the brew chamber having an inlet and an outlet. An inlet tube is provided for transferring a fluid from a fluid receptacle to the inlet of the brew chamber and a dispensing tube is provided for transferring fluid from the outlet of the brew chamber to the receptacle. A fluid pump is provided for recirculating fluid through the brew chamber. In another aspect, a machine is provided for preparing a desired beverage product containing a gas. The machine includes a fluid pump for recirculating fluid from a fluid receptacle through an inlet tube to a dispensing tube and back to said fluid receptacle. The machine further includes an air pump disposed between the inlet tube and the fluid pump for introducing air into said beverage fluid that is recirculated by said fluid pump. A pod for use with the machine is also provided.

A machine for dispensing coffee comprising: includes at least one pump, at least one heating device, and at least one delivery group. The pump sends pressurized water to the delivery group, and the heating device heats the water sent to the delivery group.

The machine further includes at least one container of ground coffee; and a dispensing opening adapted to deliver, into a cup, coffee obtained by percolating the pressurized heated water through a dose of coffee powder in the container, wherein the coffee includes liquid coffee and coffee cream;

The machine includes, in proximity of the dispensing opening, a coffee quality optical sensor adapted to intercept the coffee flow exiting the dispensing opening which detection is processed by a processing and control unit to generate a signal indicative of the properties of the coffee cream and/or a signal proportional to the extraction of coffee in the liquid coffee.

A method for brewing Japanese-style iced coffee with a single-serve beverage dispenser includes dispensing heated water onto coffee grounds disposed within a brew chamber of a brew module, flowing brewed coffee from the brew chamber into an ice chamber of an iced coffee module, the brewed coffee flowing over ice within the ice chamber, and flowing the iced brewed coffee from the ice chamber into a container. A related single-serve beverage dispenser is also provided.

A portafilter for use with an espresso coffee machine includes a handle, a receptacle, and a top cover. The receptacle has a void or reservoir that contains a single-use coffee cartridge (e.g., a K-CUP® cartridge). A bottom surface of the receptacle has needles directed into the void or reservoir which pierce a bottom surface of the cartridge, thereby creating holes in the bottom of the cartridge to allow liquid (e.g., hot coffee) to flow out of the cartridge. A hole in the bottom surface of the receptacle allows liquid hot coffee to flow out of the receptacle and into a coffee cup. The top cover includes tubular protrusions directed downward which pierce a top surface of the cartridge, thereby creating holes in the top surface of the cartridge to allow hot water from the espresso machine to flow through the tubes and into the top of the cartridge.

The present invention discloses an apparatus (1) for preparing beverages, in particular aromatic beverages such as espresso coffee and similar, from the brewing of a single portion (2) of a respective edible substance, whereby said apparatus (1) comprises a portion collection disposition (3) adapted for collecting said single portion (2) of edible substance and a beverage discharge (5), and is advantageously configured so as to simplify the actuation of respective portion collection disposition (3), and to be operated in portable manner, for example in the form of a compact apparatus, recipient, or transported, for example in the form of backpack, or trolley, along a given distance autonomously relative to external energy sources. The present invention further discloses a process for distribution of beverages by means of a beverage preparation apparatus.

A mains connectable water tap comprising a water supply inlet, a tap outlet and a flow regulator for regulating the flow of water through the water tap from the water supply inlet to the tap outlet. The tap further comprises a beverage making section, which has an inlet, a cavity section having a sealable access aperture therein and an outlet. The inlet is in fluid communication with the outlet via the cavity section and the sealable access aperture provides access to the cavity to allow the insertion or removal of beverage ingredients.

Pad including a covering filled with a soluble beverage preparation product. The covering comprises a flexible first sheet and a rigid shell which are connected to each other. The shell has at least one outlet opening. The pad is further equipped with a flexible second sheet that is positioned on a bottom of the shell located between the product and the shell. The first sheet and the second sheet each form a filter that allows an aqueous fluid, including water, and the beverage to pass and that forms a barrier for the product. The at least one outlet opening preferably has a diameter of a sufficient size for passing beverage substantially unrestricted.

System for making an infused beverage, includes: at least one infusion assembly of a machine for preparing infused beverages; at least one capsule containing an aromatic substance for the preparation of an infused beverage through interaction with a liquid; the capsule including: a cup-shaped body with a recess having a depth for containing a predetermined amount of an aromatic substance; the body including at least one side wall and a bottom, and running around a vertical axis; the first infusion assembly including: a first infusing member, including a recess for accommodating at least partially the capsule; a second infusing member for cooperating with the first infusing member so as to at least partially close the recess to define an accommodating seat with the first infusing member; the capsule including first coupling elements; the infusion assembly including second coupling elements structured to removably engage the first coupling elements.

A food preparation system includes a food preparation machine with a receptacle for a food capsule and a fluid injecting member, and the food capsule including a capsule body, a cavity, a first end, an opening communicating with the cavity, a second end including at least one outlet communicating with the cavity, an injection wall, and at least one partition dividing the cavity into chambers containing a respective quantity of an alimentary substance and having at least one outlet with an independently-operable closure member in the second end. The injection means injects a quantity of fluid into the capsule through a single injection point, and a sealing member selectively blocks fluid communication between the chambers, resisting a pressure difference between the chambers of between 2 and 20 bar, preferably between 4 and 15 bar.