Abstract: A beverage distribution system for preparation of espresso coffee and similar aromatic beverages, including a drinking recipient (1, 1?), for example of glass, cup, or similar type, a beverage discharge disposition (2) operatively associated with a beverage preparation device (3), whereby the beverage discharge disposition (2) is provided so that the beverage discharge flow impinges, along a direction opposite to the gravity force and with a given flow pressure, and a flow regulation mechanism (13) on the drinking recipient (1, 1?), whereby the drinking recipient (1, 1?) presents a recipient retention mechanism (17) provided so that the drinking recipients (1, 1?) can only be placed on the recipient placement support (22) in one or two previously defined angular extensions with relation to the beverage discharge disposition (2).

Abstract: A beverage distribution system for preparation of espresso coffee and similar aromatic beverages, including a drinking recipient (1, 1?), for example of type glass, cup, or similar, a beverage discharge disposition (2) operatively associated with a beverage preparation device (3), whereby the beverage discharge disposition is provided so that the beverage discharge flow impinges, with a given flow pressure, a flow regulation disposition (12) on the base region (11) of the drinking recipient (1, 1?) along a direction opposite gravity, whereby the drinking recipient has first and second recipient parts (11, 12) adapted to be removably retained and that, in an assembled condition, provide fluid connection through a flow passageway (110) that develops along a single direction and to confine the beverage flow downstream of flow constrain means (16) and upstream of the entry of beverage flow in the region of the base wall (111) of the collection space.

Abstract: The present invention discloses a beverage preparation system, in particular aromatic beverages such as espresso coffee and similar, comprising at least one type of beverage recipient (1, 1?), for example of the type glass, cup or similar, a beverage discharge disposition (2) associated with a beverage preparation apparatus (3), whereby said beverage discharge disposition (2) is provided so that the beverage flow is discharged through the base region (11) of said beverage recipient (1, 1?), in a direction opposite to that of the gravity force, and that is characterized in that said beverage recipient (1, 1?) presents an engagement portion (16) that is adapted so that said beverage recipient (1, 1?) can be advantageously retained on said beverage discharge disposition (2) by means of a simple rotation of said beverage recipient (1, 1?) between a placement position (I) and a retention position (II), and vice-versa.

Abstract: A semiautonomous apparatus (1) for preparation and distribution of edible products, e.g. beverages, having a subsystem of preparation of edible products based upon portions (2) of edible substances, for example capsule of ground coffee beans for preparing expresso coffee, and comprising at least one brewing device (4), and a subsystem of propulsion and locomotion comprising propulsion and locomotion means (5). The apparatus (1) comprises a casing (3) with a generally parallelepiped, cylindrical shape, or other, that configures a top area that develops at all width and all length at the highest level of said casing (3). The top area comprises a plurality of service regions (31, 32) distributed in coherent manner in the top area of said casing (3). The first service region (31) presents first and second openings (11, 12) for introduction of portions (2) and for discharging beverage in a direction opposite to the gravity force.

Abstract: The present invention discloses a method for producing an edible substance based upon coffee and wine. In particular, the present invention discloses a method that includes providing, inside of a recipient (1), a quantity of coffee substance (2; 21, 22) to a quantity of wine substance (3; 31, 32) under a pressure different from the atmospheric pressure, preferentially superior to the atmospheric pressure, along at least most part of a stage period, so as to provide a more effective integration of organoleptic properties characteristic of wine into said coffee substance (2; 21, 22).