Abstract: A method of recognizing a type of coffee from reference types of coffee, wherein each of the reference types of coffee is associated with a respective reference signal and wherein each type of coffee is associated to a characteristic combination of volatile organic compounds released from the type of coffee, may include: sensing, by one or more sensors, presence and concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the type of coffee; generating a signal representative of the type of coffee according to the sensed one or more volatile organic compounds and the respective concentrations of the sensed one or more volatile organic compounds; comparing the generated signal with the reference signal associated with each of the reference types of coffee; and generating a recognition signal in response to the comparing of the generated signal with the reference signals.

Abstract: A method of monitoring at least one characteristic of a type of coffee from a plurality of reference characteristics associated with each type of coffee, each reference characteristic being associated with a respective reference signal, said method comprising the steps of: sensing, by one or more sensors, the concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the coffee in a sampling time interval; generating a coffee-representative sampling signal for each sampling time interval, as a function of the volatile organic compounds; comparing each sampling signal so generated to detect a change over time in one or more volatile organic compounds released from the coffee at successive sampling time intervals; generating a signal representative of the change over time in one or more volatile organic compounds released from the coffee when the change is sensed; comparing the change-representative signal so generated with the reference signals associate

Abstract: Disclosed is a milk frothing apparatus comprising a dispensing wand, a support element for supporting the container designed to receive the milk to be frothed, a first delivery conduit configured to deliver a flow of air-steam mixture to the first inlet of the wand, a second delivery conduit configured to deliver milk to be frothed to the second inlet of the wand, a pump configured to draw milk, and connected to the second delivery conduit for delivering the milk that has been drawn into the second delivery conduit, a control unit connected to the pump and configured to control the pump.

Abstract: A dispenser unit operated by a lever, for use in an espresso machine, comprising a housing, mainly extending along a vertical axis, between a lower base and an upper cross member, a shaft located within said housing and freely translating along said vertical axis. The dispensing unit comprises a rod-like lever with one free end and with the opposite end operably connected to the upper end of said shaft located within the housing, with a cam and a cam follower mechanism interposed therebetween. The base of the housing has conventional coupling means which are adapted to receive and retain a portafilter for a given dose of coffee grounds and the lever is susceptible of angularly moving between a rest position and a stall position and vice versa.

Abstract: Disclosed is a method of recognizing a type of coffee from a plurality of reference types of coffee, each reference type of coffee being associated with a respective reference signal, said method comprising the steps of sensing, by one or more sensors, the presence and concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the coffee; generating a signal representative of the coffee according to the volatile organic compounds that have been sensed and their respective concentrations; comparing the generated signal with the reference signals associated with each reference type of coffee; generating a recognition signal in response to the comparison of the generated signal with the reference signals.

Abstract: A method automatically evaluates the quality of milk foam dispensed by a machine for dispensing milk-based beverages through the analysis of an image of the free surface of the frothed milk contained in a container, wherein the analysis uses automatic procedures for processing images for identifying and quantifying, in the processed image, a physical characteristic representative of the texture of the surface of the frothed milk and hence indicative of the quality of milk foam, the physical characteristic being the plurality of air bubbles.

Abstract: A method automatically evaluates the quality of milk foam dispensed by a machine for dispensing milk-based beverages through the analysis of an image of the free surface of the frothed milk contained in a container, wherein the analysis uses automatic procedures for processing images for identifying and quantifying, in the processed image, a physical characteristic representative of the texture of the surface of the frothed milk and hence indicative of the quality of milk foam, the physical characteristic being the plurality of air bubbles.

Abstract: A coffee machine for producing and dispensing coffee-based beverages, comprising: a water supply pipe (11); at least one dispensing device (13) comprising an infusion unit (15) apt to contain coffee powder, wherein said dispensing device (13) includes an infusion body (14) apt to admit water into said infusion unit (15) when said infusion unit is engaged with said dispensing device (13), a heating chamber (12) in fluid communication with the supply pipe (11), the heating chamber (12) comprising heating means (20) and being provided with an outlet (24) for permitting the admission of water at a dispensing temperature (T2) into a connecting pipe (23) in fluid communication with the infusion body (14) via a shut-off valve (26). The water supply pipe (11) is in fluid communication with a source of water (7) at a feed temperature (T1) and thermally coupled to a heat source (5), the feed temperature (T1) being less than said dispensing temperature (T2).

Abstract: An apparatus for the preparation and dispensing of doses, in selectable variable volumes, of infusions, particularly of coffee, by means of pressurised water, comprising a cylindrical infusion chamber provided with a closed end and an opposed open end, a piston with an end axially insertable into said infusion chamber via said open end and removable therefrom, water feeding element for feeding a predetermined quantity of pressurised water into said chamber and for opening into the latter in the zone comprised between the end of the piston inserted into the chamber and the closed end of the chamber.

Abstract: A wand for dispensing vapor for heating and/or frothing a quantity of milk by vapor being introduced into a container in which the milk is located. The wand is provided with a first end, in the region of which it receives the vapor, and a second end, through which the vapor is dispensed. The second end can be positioned inside and outside the container by means of angular movements of the wand about an articulation to which the first end is connected. The articulation is mounted on a portion of a machine for preparing drinks. The wand further comprises a thermoelectrical sensor for detecting the temperature reached by the milk in the container. The sensor can transmit an electrical signal relating to the detected temperature outside the wand.

Abstract: A method of reducing the quantity of lead released by water-system components made of metal alloys containing lead when they are in contact with liquids intended for making beverages for human use comprises at least the following steps in sequence: preliminary reduction of the quantity of lead contained in the material constituting the components, coating of the components thus treated, at least on the surface which is to come into contact with the liquids, by the chemical deposition of a tin layer, coating of the water-system components, at least on their surface that was treated by the deposition of the tin layer, by the electrolytic deposition of a covering metal alloy.

Abstract: An apparatus for the preparation and dispensing of doses, in selectable variable volumes, of infusions, particularly of coffee, by means of pressurised water, comprising a cylindrical infusion chamber provided with a closed end and an opposed open end, a piston with an end axially insertable into said infusion chamber via said open end and removable therefrom, water feeding element for feeding a predetermined quantity of pressurised water into said chamber and for opening into the latter in the zone comprised between the end of the piston inserted into the chamber and the closed end of the chamber.

Abstract: The present invention relates to an apparatus for the preparation and dispensing of doses, in selectable variable volumes, of infusions, particularly of coffee, by means of pressurised water, comprising an infusion chamber provided with a closed end and an opposed open end, a piston with an end axially insertable into said infusion chamber via said open end and removable therefrom, a water feeding element for feeding a predetermined quantity of pressurised water into said chamber and opening into the chamber in the zone comprised between the end of the piston inserted into the chamber and the closed end of the chamber, and a powdered product feeding device for feeding into said infusion chamber a predetermined quantity of powdered product from which to form the infusion in an amount proportional to the volume selected for the dose of infusion to be prepared.

Abstract: A coffee machine for producing and dispensing coffee-based beverages, comprising: a water supply pipe (11); at least one dispensing device (13) comprising an infusion unit (15) apt to contain coffee powder, wherein said dispensing device (13) includes an infusion body (14) apt to admit water into said infusion unit (15) when said infusion unit is engaged with said dispensing device (13), a heating chamber (12) in fluid communication with the supply pipe (11), the heating chamber (12) comprising heating means (20) and being provided with an outlet (24) for permitting the admission of water at a dispensing temperature (T2) into a connecting pipe (23) in fluid communication with the infusion body (14) via a shut-off valve (26). The water supply pipe (11) is in fluid communication with a source of water (7) at a feed temperature (T1) and thermally coupled to a heat source (5), the feed temperature (T1) being less than said dispensing temperature (T2).