Abstract: A pour-over coffee dripper is presented. The dripper includes a container having a first opening and a second opening of different sizes and a sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening.

Abstract: A pour-over coffee dripper is presented. The dripper includes a container having a first opening and a second opening of different sizes and a sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening.

Abstract: A computer-implemented method for controlling brewing of a coffee drink and a computer-readable medium storing instructions to execute such a method are presented. The method entails receiving an identifier for the coffee drink, the identifier associated with a set of brew parameters used to make the coffee drink, and retrieving the set of brew parameters from a database storing the set of brew parameters using the identifier.

Abstract: A pour-over coffee dripper is presented. The dripper includes a container having a first opening and a second opening of different sizes and a sidewall extending between the first opening and the second opening. Ridges are formed on an inside surface of the sidewall extending in straight lines between the first opening and the second opening.

Abstract: A computer-implemented method of determining particle size and a computer-readable medium storing instructions to execute such a method are presented. The method entails obtaining an image of at least one particle and a calibration mark, wherein the particle and the calibration mark were captured using the same lens, correcting the image for distortion effects to generate a corrected image, wherein the same correction factor is applied to both the particle and the calibration mark, and determining a size of the particle using the corrected image. The method may be useful for obtaining the target size of coffee grounds that will produce the desired flavor. Coffee grounds may be sprinkled on a surface with the calibration mark and imaged with the calibration mark such that the correction factor for the calibration mark can be used to determine the particle size range of the coffee grounds.

Abstract: A system and method for packaging coffee is presented. Coffee is packaged in an oxygen-free environment to eliminate or minimize the presence of oxygen in the package. Coffee that is packaged according to the system and method presented herein produces coffee drinks that are more flavorful than coffee that is vacuum-packed after already having been exposed to oxygen. The oxygen-free environment may be created by an atmospheric isolation chamber having an inlet and an outlet, a mechanism configured to maintain oxygen level in the chamber at below a predefined level, and a coffee packaging tool inside the isolation chamber.

Abstract: A computer-implemented method for controlling brewing of a coffee drink and a computer-readable medium storing instructions to execute such a method are presented. The method entails receiving an identifier for the coffee drink, the identifier associated with a set of brew parameters used to make the coffee drink, and retrieving the set of brew parameters from a database storing the set of brew parameters using the identifier.

Abstract: A computer-implemented method of determining particle size and a computer-readable medium storing instructions to execute such a method are presented. The method entails obtaining an image of at least one particle and a calibration mark, wherein the particle and the calibration mark were captured using the same lens, correcting the image for distortion effects to generate a corrected image, wherein the same correction factor is applied to both the particle and the calibration mark, and determining a size of the particle using the corrected image. The method may be useful for obtaining the target size of coffee grounds that will produce the desired flavor. Coffee grounds may be sprinkled on a surface with the calibration mark and imaged with the calibration mark such that the correction factor for the calibration mark can be used to determine the particle size range of the coffee grounds.