Abstract: A method and a machine for preparing beverages, wherein the machine has a liquid feeding unit, a gas source at atmospheric pressure, an infusion chamber and an infusion circuit; wherein during a dispensing cycle for preparing a beverage the method provides the following steps: at least partially filling the circuit with gas at atmospheric pressure by means of said gas source; feeding the liquid into the circuit by means of said feeding unit so as to push inside the infusion chamber, filled with the infusion product, some gas already present in the circuit before the inlet of the liquid; and dispensing the beverage.

Abstract: A method and a machine for preparing beverages, wherein the machine has a liquid feeding unit, a gas source at atmospheric pressure, an infusion chamber and an infusion circuit; wherein during a dispensing cycle for preparing a beverage the method provides the following steps: at least partially filling the circuit with gas at atmospheric pressure by means of said gas source; feeding the liquid into the circuit by means of said feeding unit so as to push inside the infusion chamber, filled with the infusion product, some gas already present in the circuit before the inlet of the liquid; and dispensing the beverage.

Abstract: A method for preparing a hot beverage, in particular a coffee beverage or a tea beverage, with flavors being extracted from a flavor carrier, which is prepared from roasted coffee or dried tea, by means of water or steam having a plurality of steps: a predetermined quantity of the flavor carrier, in which the flavors are contained, is added to an extraction chamber which can be closed in a fluid-tight manner in a first step; water or steam for extracting flavors from the flavor carrier is added to the extraction chamber in a subsequent step; the extracted beverage flows out of the extraction chamber in a subsequent step; before the step of introducing water or steam into the extraction chamber, a step of introducing pressurized gas into the extraction chamber is executed. In the process, the internal pressure in the extraction chamber rises.

Abstract: A coffee dispenser includes a storage container (CS) provided with an outlet nozzle (UC) closed by a sliding shutter (G1), as well as a dispensing chamber (CE) arranged under the storage container (CS), connected thereto through the outlet nozzle (UC) and provided at the bottom with a dispensing nozzle (UE) closed by a sliding shutter (G2), both the storage container (CS) and the dispensing chamber (CE) being airtight. For a greater effectiveness, the dispenser can also include a vacuum circuit (PV, CV, TV, TV, TV?, EV, V PS) and/or a circuit for supplying inert gas and/or means to reduce the volume of the container (CS) as the coffee contained therein is dispensed. Such a dispenser assures an optimal storage of the coffee in the coffee machine, even for a long time and regardless of the frequency of usage of the machine.

Abstract: A coffee dispenser includes an airtight rigid container (C), arranged at 45° upward with respect to the horizontal, provide with a lid (D) and an outlet nozzle (U) closed by a sliding shutter (G), as well as a piston (B) airtightly sliding within the container (C) and driven by a spring (X). For a greater effectiveness, the dispenser can also include a vacuum circuit (F, T, Z, S, E) and/or a circuit for supplying inert gas (K, M, L, H). Such a dispenser assures an optimal storage of the coffee in the coffee machine, even for a long time and regardless of the frequency of usage of the machine.

Abstract: A continuous flow heater has an elastic, flexible or rigid pipe (10) which is movably mounted and a heat source (6). When a liquid flowing through the pipe is heated in the pipe interior (1), undesired scale tends to be deposited on the interior of the pipe walls. To prevent or remove this deposit, the pipe (10) is moved and/or deformed by an internal overpressure or by application of external forces, causing the deposits to be detached from the pipe inner walls and carried away by the fluid flow. The overall pipe (10) can have an inner pipe (2), inner insulating layers (3-5), a filament (6) and external insulating layers (7-9).

Abstract: The coffee machine for different coffee types requires no preheating time and consumes no energy in the standby mode. It essentially comprises a water supply chamber (1), a pump (5), a continuous flow heater (8) for heating the water and a brewing chamber (10) for receiving the coffee (10'). The continuous flow heater (8) has a low heat capacity and can therefore perform large temperature changes within a short time. In order to obtain the desired water starting temperature, use is made of a control loop. The unheated parts (9-12) along the water path between the continuous flow heater (8) and the coffee (10') are so designed that a minimum amount of heat energy is abstracted from the hot water, but at the same time the parts have an adequate strength.