Abstract: A mixing apparatus for mixing two fluids immediately following contact with each other is disclosed. The mixing apparatus includes a spring-loaded ball valve separating a first fluid from a second fluid. The ball valve closes as a result of at least spring force. The ball valve opens as a result of hydraulic pressure of one of the fluids operating against the spring force. Mixing is accomplished instantaneously by dispersing one fluid in a thin pattern around the open ball valve into a stream of the other fluid.

Abstract: Systems and techniques to brew coffee are described. In general, in one implementation, the technique includes: releasing water from at least one water inlet onto ground coffee in a stationary coffee filter. The ground coffee is automatically agitated while the water is being released using an agitator that is connected to an agitator motor to aid flavor-enhancement during the brewing process by helping to assure that the coffee grounds are uniformly mixed, saturated and blended with hot water and to substantially maintain an evenness of depth of the ground coffee. The water, now containing extracted coffee chemicals, is collected in a coffee vessel.

Abstract: A system is disclosed that minimizes the effect of internal pressure upon weight-loss weighing systems. The system can include a flexible gas purge line that pressurizes the system as well as a pressure compensator that negates the adverse effects of internal pressure on weight sensing equipment during normal operation.

Abstract: A mixing apparatus for mixing two fluids immediately following contact with each other is disclosed. The mixing apparatus includes a spring-loaded ball valve separating a first fluid from a second fluid. The ball valve closes as a result of at least spring force. The ball valve opens as a result of hydraulic pressure of one of the fluids operating against the spring force. Mixing is accomplished instantaneously by dispersing one fluid in a thin pattern around the open ball valve into a stream of the other fluid.

Abstract: Systems and techniques to brew coffee are described. In general, in one implementation, the technique includes: releasing water from at least one water inlet onto ground coffee in a stationary coffee filter. The ground coffee is automatically agitated while the water is being released using an agitator that is connected to an agitator motor to aid flavor-enhancement during the brewing process by helping to assure that the coffee grounds are uniformly mixed, saturated and blended with hot water and to substantially maintain an evenness of depth of the ground coffee. The water, now containing extracted coffee chemicals, is collected in a coffee vessel.