Abstract: Authentication request notifications are selectively suppressed, reducing notification fatigue and susceptibility to social engineering attacks. Authentication request notifications may be suppressed by not presenting a push notification on the user's phone. The authentication request may still be accessed and approved by manually opening the authenticator app. Notifications may be suppressed based on an estimation that the person attempting to login is not who they say they are. This estimation may be based on applying heuristics and/or machine learning models to the context of the login attempt, such as the IP address that originated the login request, time of day, recent user actions, patterns of previous logins, etc. One heuristic determines that the user has repeatedly ignored notifications caused by a particular IP address. Machine learning models generate a risk score from the login context, and notifications may be suppressed if the risk score exceeds a threshold.

Abstract: A beverage brewing device including a scanner to scan codes attached to a container of a beverage solid, and then provides brewing parameters such as temperature and time to a brewing system. The code used may be a UPC code or a custom code. A user of the brewing device can scan the identifiable code, and either obtain brewing parameters from the code or use the code to access brewing parameters from a database. The brewing parameters are then used by the brewing device to brew the beverage. The brewing parameters may be stored locally for the next use. The method scans the code, obtains the brewing parameters and instructs the brewing of a beverage.

Abstract: An improved cork removal device that reduces the pressure differential created when a cork is extracted. The device provides for the passage of air from outside of the bottle through the cork, through a passageway in an elongated rod extending from the handle. The elongated rod has openings at a distal end and near the handle, connected with a passageway. This means that when the elongated rod of the cork removal device is inserted into a cork which is sealing a wine bottle, air is free to pass from one opening through the passageway to the other opening. The passage of air when the cork is being extracted, prevents a pressure differential from preventing the cork from extraction, and reduces breakage of the cork. A small flange or expansion at the tip of the corkscrew may be provided to protect the distal end opening from being clogged by cork debris.

Abstract: An electric heating and stirring machine that heats and stirs a substance or substances placed in a carafe for brewing coffee, tea, or extracting substances into fats or oils. The device uses a motor to rotate a magnet holder upon which magnets are mounted. The rotation of the magnets magnetically rotates a stirrer, through attraction to the rotating magnets, rotation of the stirrer stirs the contents of the carafe. The contents of the carafe are heated, preferably by an infrared or induction heater located below the carafe. The base of the stirrer is heated via induction or direct infrared heat. The temperature of the substance in the carafe is measured by a thermometer. A control circuit can be used to control the speed of mixing, the temperature, and the time of both stirring and heating.

Abstract: An electric heating and stirring machine that heats and stirs a substance or substances placed in a carafe for brewing coffee, tea, or extracting substances into fats or oils. The device uses a motor to rotate a magnet holder upon which magnets are mounted. The rotation of the magnets magnetically rotates a stirrer, through attraction to the rotating magnets, rotation of the stirrer stirs the contents of the carafe. The contents of the carafe are heated, preferably by an infrared or induction heater located below the carafe. The base of the stirrer is heated via induction or direct infrared heat. The temperature of the substance in the carafe is measured by a thermometer. A control circuit can be used to control the speed of mixing, the temperature, and the time of both stirring and heating.