Abstract: Frozen beverage mixing unit has a hollow housing with an open bottom. A shaving disc with a cutting knife is rotationally mounted inside the housing, the shaving disc being connected to a motor. A piston moves above the shaving disc pushing a frozen product into a contact with the cutting blades of the shaving disc. A plurality of pumps deliver a pre-determined amount of a selected additive, such as alcohol, syrup, carbonated water or water, on top of the shaving disc to mix with the ice crystals created by the shaved frozen product. The additive is mixed with the shaved frozen product in a mixing container placed below the shaving disc.

Abstract: Various systems are provided which may be used in a beverage machine for dispensing one or more, (in particular a plurality of) beverage types.

Abstract: A thin sheet of sealed coffee grounds comprises a plurality of filter packs, a rigid substrate sheet, a flexible barrier sheet sealed to the substrate sheet via a plurality of ring-shaped seals to form a plurality of chambers to contain the plurality of filter packs, a plurality of cut lines outside the plurality of seals for isolating the chambers from one another, and a plurality of grippable tabs for dispensing the filter packs from the thin sheet. The grippable tabs are adapted to allow a user to dispense a filter pack at a time from the thin sheet by simply pulling a grippable tab to open a chamber and release the filter pack therein. The substrate sheet has a smooth top surface in one aspect of the invention and a plurality of cylindrical cavities sealed by the flexible barrier sheet via the ring-shaped seals in another aspect of the invention. In a further aspect of the invention the plurality of filter packs in the thin sheet is replaced by a plurality of portions of loose coffee grounds.

Abstract: This invention relates to an apparatus for preparing a coffee extract with a fine-bubble froth layer, provided with at least one inlet (2) to which coffee extract is supplied, at least one outlet (4.1; 4.2) for dispensing the coffee extract with the fine-bubble froth layer and at least one liquid flow path extending from the at least one inlet (2) to the at least one outlet (4.1; 4.2) and along which, in use, the coffee extract flows from the at least one inlet (2) to the at least one outlet (4.1; 4.2) while in the liquid flow path a liquid impact surface (12) is included and the at least one inlet is provided with at least one spout opening for generating at least one coffee extract jet which, in use, squirts to the liquid impact surface when the coffee extract is supplied to the at least one inlet. According to the invention, the impact surface (12) is provided with a roughened surface structure.

Abstract: The invention provides an electrically heated jacket to maintain a hot beverage contained in a disposable hot-beverage container at optimum temperature for consumption. Electrical power for heating may be provided, in various embodiments, by household electric power, electric power from a motor vehicle electrical system, or batteries, which may be disposable or rechargeable. The invention also provides a method for keeping a hot beverage warm comprising providing freshly recharged batteries convenient to the point-of-sale of hot beverages.

Abstract: The present invention provides an extremely simple and compact brewing system particularly suited to a restaurant brewpub setting. The system completely eliminates the need for trained brewmasters, cookers, pumps, electric or gas cooker connections, serving tanks or kegs. Heating of the main ingredient, malt extract syrup, is accomplished by simply attaching electric heat belts to the pails of malt syrup. All ingredients are added directly to the combination mixing/fermenting/serving tanks. Fermentation proceeds for the normal time period, after which the tanks are pressurized with CO2, and chilled with a glycol refrigerated chiller unit. The beer is then served directly from the tanks to the customer through standard beer lines and taps.

Abstract: The invention relates to a device for feeding capsules containing a substance to be extracted in an extraction system under pressure for the preparation of a drink. The device includes a supply of capsules arranged in several series, and a mechanism for individually unloading one capsule into a reception part of the extraction system. The extraction system injects water into the capsule to form the drink as a liquid extract of the substance. The reception part is arranged beneath the unloading mechanism in such a way as to allow the direct descent of the released capsule into the reception part and includes structure for opening the capsule for releasing the liquid extract therefrom.

Abstract: A coffeepot comprises a body, a handle assembly, a lid connecting assembly, a discharge control assembly, a check valve, a disc-shaped abutment assembly, a push member, and a disc-shaped lid. In a closed state of the check valve, press the push member to lower the discharge control assembly a distance with a spring of the discharge control assembly being compressed, a gap is formed between a base of the discharge control assembly and the lid connecting assembly, a coffee discharge passageway is formed from the gap to a spout through a passageway of the lid connecting assembly, and tilt the body will pour coffee out of the spout via the coffee discharge passageway. Further, in an open state of the check valve, releasing the push member will close the coffee discharge passageway.

Abstract: The invention relates to an automated food product dispenser comprising an interface connection configured to establish a supply of a milk-based fluid from a reservoir (for example, a container or a bag), a mixing device configured to receive the milk-based fluid and prepare a milk based product, a nozzle in fluid association with the mixing device for dispensing the milk based product, a product flowpath configured for directing the milk based product to flow from the interface connection through the mixing device to the nozzle, and a clean-in-place flowpath assembly located in the dispenser and comprising a supply of cleaning or sanitizing fluid and a flowpath which is configured to deliver the cleaning or sanitizing fluid to or through the product flowpath. The invention also relates to a method of using and machine readable program for controlling the automated food product dispenser of the invention.

Abstract: A hygiene device for a coffee or espresso machine comprises an upper surface for receiving hot water from the machine, a lower surface adapted to be contaminated by flavor-containing materials in a basket while preventing the flavor-containing materials from contaminating the machine, a sufficiently small opening for allowing hot water to pass through to the flavor-containing materials and preventing the flavor-containing materials from reaching the upper surface, and a handle for allowing a user to move the hygiene device to allow the flavor-containing materials contaminated on the lower surface to be washed away. The hygiene device may comprise a seal member for forming an airtight seal with the rim or side wall of basket to enable a vacuum building-up therein to prevent dripping when disposing the wet flavor-containing materials.

Abstract: Appliances for the preparation of hot drinks are described herein. The appliances include a water container having a container outlet from which, via a heating device and a riser, water heated by the heating device can be supplied to a mixing device. A specific water level height in the riser can be kept at least largely constant by a constant level holding device.

Abstract: The objective of the invention is to minimize the deformation of the plastic container filled with beverage that is to be heated to be served. A non-carbonated beverage is filled in a plastic container at a normal temperature. The head space of the plastic container filled with the non-carbonated beverage is injected with carbon dioxide gas to replace a portion of the air in the head space. The container in which a portion of the air in the head space has been replaced with carbon dioxide is sealed with a cap at its mouth. The beverage sealed inside the plastic container is heated to be served to consumers.

Abstract: A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode plates, and in the soy milk coagulating device, the power feed controlling mechanism is composed of: a tofu control system which is provided to heat soy milk to a set temperature at an average heating rate of equal to or less than 8° C. per minute, or at an average heating rate of more than 8° C. per minute and equal to or less than 15° C. per minute, and to keep the soy milk at the temperature for at least 5 minutes; a yuba control system; and switching unit which is provided to switch between the two control systems.

Abstract: A machine readable identification on a single-serving unit containing coffee powder for espresso machines, designed so that it can be read easily and accurately, is structured in a rotation-symmetrical manner and is applied to an essentially level surface of the single-serving unit, whereby the single-serving unit preferably consists of a single-serving capsule (1) having an essentially circular base (2) whereupon the identification is applied in a coaxial manner.

Abstract: The invention concerns an apparatus for preparing a beverage from a capsule containing the product to be extracted comprising a water injecting device (3) including an injection head (18) connected to a water supply conduit (9), and a hydraulic system for displacing the injection head towards a capsule-holder (4) positioned beneath the injection head, the hydraulic system being connected to a piston water conduit (11) interconnected via a locking control valve (12) to a pump (2), which also feeds the injection head.

Abstract: A beverage container and method for forming a beverage container having a straw pierceable portion in a wall. The beverage container has a port formed of a rigid frame having a membrane covering an aperture. The frame member is bonded to a flexible wall of a pouch. The membrane is mounted to the frame member to separate from the frame member when pushed by a straw. The frame guides the straw to the membrane. An alternative embodiment includes a dimple formed under heat and pressure in a mold pierceable by a straw.

Abstract: The invention relates to a cooking appliance comprising a case (1) and a vessel (2). Said vessel is intended to receive a cooking bath and is equipped with a draining device (10) which is used to drain the contents of the vessel (2) into a draining container (3), said container being removably-disposed in relation to the case (1). According to the invention, the draining device (10) comprises a thermostatic valve (16) consisting of a heat-sensitive mechanical element which moves according to the temperature.

Abstract: A slush beverage maker is provided that is easy to assemble and disassemble, has few parts, and is easy to operate. The slush beverage maker has a mixing chamber for receiving ingredients to make a slush beverage. An auger is received within the mixing chamber to mix the ingredients. An ice drum is received within the auger in the mixing chamber. An ice blade is disposed in the ice drum to stir the ice mixture received by the ice drum when making a slush beverage. A hand crank is connected to both the auger and the ice blade to rotate both simultaneously. A blowby area in the mixing chamber outside the auger provides continuous flow of the slush beverage mixture, thereby avoiding freezing the auger within the mixture. Moreover, the ice blade speeds up the heat transfer between the slush beverage mixture and the ice mixture, thereby decreasing the time required to make a slush beverage.

Abstract: A pump transfers syrup through a supply line and through a valve assembly for mixing with ice cream in a mixing chamber to form a frozen dessert or milkshake. When the syrup flows through the passive valve, the pressure along the supply line increases. When syrup delivery is complete, a first timer is initiated to dispense ice cream into the mixing chamber for 0.4 seconds to flush out any remaining syrup. A second timer is also initiated when the syrup delivery is complete to reverse the pump for 0.2 seconds to remove the residual pressure in the supply line. By removing the residuals pressure, syrup in the supply line is prevented from oozing out of the valve apparatus and into the mixing chamber.

Abstract: A device for making a beverage, such as tea, in a container, such as a standard two liter bottle. The device has a bag for holding a beverage component, and a securing device for securing the bag in the container. The device also has either a planar element for holding or suspending the device in the container, a supplemental attachment device for attaching a bag to a supplemental bag in series, or a rigid frame where the bag is disposed inside the rigid frame. The container has an opening and the bag is adapted to be inserted through and removed from the opening without the bag contacting the opening.

Abstract: Provided is a beverage e.g. tea, containing a high concentration of catechins and at the same time having an improved taste with alleviated bitterness and astringency and smooth throat-feel upon drinking. The beverage comprises the following non-polymer component (A), another non-polymer component (B), and component (C): (A) non-epi-catechins, (B) epi-catechins, (C) water-soluble polymers; and has, per 500 mL of the beverage, these components in amounts satisfying the following equations: (i) (A)+(B)=300 to 2500 mg; (ii) (A)=70 to 2250 mg; (iii) (A)/(B) (by weight)=0.25 to 9.0; and (iv) (C)/((A)+(B)) (by weight)=1/20 to 10/1.

Abstract: A beverage server and method of use for use as a stand alone server or in combination with at least one of a beverage maker and server power station. Contacts are provided on the server conductive coupling to the beverage maker or the station. The server is configured to preheat a reservoir in the server at least during one of prior to or during dispensing of beverage into the dispenser. The brewer is configured to automatically initiate a brewing cycle in response to pre-determined conditions, such as upon beverage in the server decreasing below a pre-determined level. The brewer is configured to detect whether the server is in position relative to the brewer and is configured to dispense beverage only if the server is detected. The server is configured to prevent dispensing of beverage if a pre-determined time period has expired, in order to avoid dispensing beverage with an expired pre-determined freshness period.

Abstract: The invention provides a container (2) having primary and secondary compartments (2a, 2b) separated by an inner base (12). The primary compartment (2a) contains drink (10) and the secondary compartment (2b) contains a bag (14) which is firmly attached to the underside of the inner base (12) and maintained in a tightly folded configuration by a removable base (6). When an operator wishes to dispose of the container (2) and any partially consumed drink (10) contained therein, the base (6) is removed and the bag (14) is opened out, still attached to the container (2) and turned inside out so that the container (2) and any peripheral materials, for example a straw (8), may be accommodated therein.

Abstract: A beverage supply system includes a beverage container having an outlet. A first reservoir is connected to the beverage container outlet to receive beverage from the beverage container under force of gravity. A pump is connected to the first reservoir, and a second reservoir is connected to the pump, the second reservoir defining an expandable beverage chamber. The pump is activated to pump beverage from the first reservoir to the second reservoir only when a first quantity of beverage in the first reservoir is within a first quantity range and a second quantity of beverage in the second reservoir is below a second quantity range. The system also includes a beverage dispenser connected to the second reservoir. A method of supplying beverage from a beverage container to a beverage dispenser includes supplying beverage from a beverage container to a first reservoir under force of gravity.

Abstract: The invention relates to a centrifugal separating device and method for clarifying must during wine production, especially with a separator (7). Gas and/or gelatine and/or other additives are added to the must that is clarified in the separating device after said must has passed through the separating device and before it passes through the constant pressure valve (13) of said separating device, as the must is discharged (9), in order to obtain flotation.

Abstract: The invention relates to the food industry. In order to reduce sales expenses and preserve the taste of beer, the inventive device is provided by i-number communication units, necessary for operational connection and disconnection of i-number units for after-fermentation, and each of i-number units for after-fermentation is embodied in such a way so that it is transportable, thermally insulated, hermetic, protected from deposited yeast mixing with non-filtrated beer while transportation and can be connected to a cooling system, arranged at a point of sale and/or dispense.

Abstract: A beverage infusion package comprises a bag, made form a porous, fibrous tissue, containing a beverage perecursor material wherein said tissue material has been treated, by a metered dosing process, with a flavor retaining polysaccharide or modified polysaccharide. Also a tissue material suitable for use in making such a package.

Abstract: A non-newtonian, thixotropic jelly drink (1) comprising fruti juice, sweeteners, acidity regulators and preservatives and gelling agents has a pH in the range of pH 2.5 to pH 4.5 and can be stored in good condition for a reasonable length of time. The jelly drink is typically provided in a flexible container (2). A method is also described of producing a jelly drink.

Abstract: In order to foster the recall of a particular bottle of wine, an important event, a specific location or the like, a method of facilitating recollection of a wine which has been consumed from a bottle is provided. The method includes the steps of providing a base label for the bottle, and printing indicia on the base label including at least legally required product information. The method also includes the steps of providing a top label for the bottle, and then printing indicia on the top label including at least wine recollection facilitating information. The method further includes the step of releaseably securing the top label to the base label to form a composite label in a manner permitting the top label to be separated from the base label. The method additionally includes the step of permanently securing the base label to the bottle in the sense that the base label remains on the bottle upon separation of the top label from the base label.

Abstract: A self-contained, modular proportioner unit includes a frame, a water handling assembly supported by the frame, a syrup handling assembly supported by the frame, and a controller supported by the frame. Each of the water handling assembly, the syrup handling assembly, and the controller are mounted in close relationship with one another, thereby minimizing the size of the proportioner unit.

Abstract: A beverage flavor enhancing device for use with a beverage container includes a base and a plurality of tubular members extending upwardly from the base and arranged in spaced-apart relation to receive the beverage container therebetween when the beverage container is positioned on the base. At least one permanent magnet is carried by each of the tubular members to generate a magnetic field within the beverage container to thereby enhance the beverage flavor.

Abstract: A beverage brewing stirrer has a container with holes in its wall and a sheath snugly surrounding the container and having holes in its wall of the same pattern as the holes in the wall of the container. The sheath is movable on the container between a position in which the holes in the walls of the container and sheath are out of alignment and a position in which the holes are in alignment.

Abstract: The hot coffee mixing device comprises one embodiment having a hollow cylindrical tube with a bottom end with liquid outlet(s) thereon which rests upon the bottom surface of the carafe when in use. The top end of the device has a liquid inlet which is located in close proximity to the center of the carafe and the lid of the carafe. The liquid inlet and outlet(s) are connected by a channel. Another embodiment of the hot coffee mixing device is suspended from the lid of the coffee carafe and comprises a hollow cylindrical tube having a bottom end with liquid outlet(s) thereon, not resting upon the bottom of the carafe, and the top end of the device has a liquid inlet and means for supporting the device on the lid of the carafe. In yet another embodiment, the hot coffee mixing device may be either free standing on the bottom of the coffee carafe or suspended from the lid of the coffee carafe or the coffee carafe itself when in use.

Abstract: Granita ices or chilled drinks made from water and a liquid flavoring are mixed in a dispenser equipped with an autofill device that comprises a module packaged in a housing positionable directly on top of the bowl from which the iced or chilled product is dispensed. Water is directed into the module through first feed pipelines, and flavoring through second feed pipelines, whereupon the two liquids are directed along a further pipeline from the respective feed pipelines into the bowl. The presence of the water and flavoring is detected by sensors located on the feed pipelines or the outlet pipeline, or both, and further sensors monitor the level of the mixture in the bowl; a control unit interlocked to the presence sensors will activate a solenoid valve on the first pipelines, and a pump on the second pipelines, to replenish the bowl with the requisite quantities of water and flavoring automatically.

Abstract: A device for making hot filtered water comprising a filter unit for filtering water, a first chamber for receiving the filtered water, a tubular heater connected to the first chamber, a hot water temperature optimizer connected to the heater outlet for ensuring the temperature of the hot water to be optimized for drinking or steeping bags, a first dispensing station connected to the optimizer for dispensing hot water therein into a cup and a second dispensing station connected to the first chamber for dispensing cold water therein into a cup. The optimizer comprises an inlet connected to the heater, a second chamber, an outlet, and a vent that is opened into the first chamber in a first embodiment of the invention or connected to a brew station for making coffee in a second embodiment. Alternatively, the optimizer comprises a closable inlet connected to the heater and a bi-metal heat activating valve for controlling the size of the closable inlet.

Abstract: An ultrasonic system for measuring the volume of liquid in a container having a lid in which an ultrasonic signal is emitted and received by a sensor subsystem located on the underside of the lid of the ultrasonic system. The ultrasonic system can measure the exact amount of liquid or the level of the liquid held in the container by processing the roundtrip time the ultrasonic signals took to travel from the sensor subsystem to the surface of the liquid where the ultrasonic signals are reflected back to the ultrasonic sensor subsystem. A solid state, three-phase SCR/diode bridge converts a three-phase alternating current (AC) to a direct current (DC) power source for heating the liquid in a boiler subsystem prior to its transport to the container. A second, triac controlled heater is powered by a single phase of the three phase power source, and is used to warm and maintain the liquid held within the container at a constant temperature.

Abstract: A cartridge containing a single serving of a particulate substance extractable by means of water for preparing a beverage, preferably an espresso coffee beverage is disclosed. Between the bottom of the cartridge and the particulate substance as well as between the particulate substance and the cover of the cartridge, in each case a fluid director member is provided, having a plurality of small openings. The one close to the cover serves as a water distribution member for distributing the water, fed into the cartridge through a central opening pierced therein, evenly over the particulate substance, and the one close to the bottom serves as a beverage collection member to lead the beverage to a central opening pierced into the bottom of the cartridge. Both director members are provided with a recess directed towards the interior of the cartridge, allowing the penetration of a piercing member without damage to the director members.

Abstract: The invention relates to an illuminated jug kettle which incorporates a window (110) formed in at least part of an outer wall of the kettle body (108), and at least one light source (102) fixed to an inner surface of the kettle at a position spaced apart from the window and above a maximum liquid level. The light source illuminates the top surface of any liquid (118) contained in the kettle so that the liquid level within the kettle can be easily read through the window.

Abstract: A self-heating urn (10) is provided with a warmer packs (18) which are rapidly heated during the brewing process and then gradually release their heat to the brewed beverage within the urn after it is removed from the brewing location to a serving location at which electrical powered for heating is not available. The warmer pack (18) are formed of ceramic materials, high density liquids, PCM's or the like which are capable of being rapidly heated during the brewing process but then gradually release their heat to the beverage in the urn. Alternatively, the warmer packs (18) are removably mounted within a compartment (68) within the self-heating urn (10) and are heated apart from the brewing process and then inserted into the self-heating urn (10) when it is moved to a serving location.

Abstract: A wine press for use in particular, but not exclusively, for pressing grapes for producing champagne. It is horizontal and includes an open-work base and pressing mechanisms formed of at least an axially mobile tray. The pressing mechanisms have a configuration adapted, during pressing, to shape the marc cake into a block so that at least a portion thereof is cantilevered by the simple removal of one at least of the pressing mechanisms, so that the portion can collapse into the chamber of the press onto the open-work base.

Abstract: A method of maintaining temperature of a hot beverage in an urn with a self-heating urn (10) provided with heat packs (18) that are rapidly heated during the brewing process and then gradually release their heat to the brewed beverage within the urn after it is removed from the brewing location to a serving location at which electrical powered for heating is not available. The heat packs (18) are formed of ceramic materials, high density liquids, PCM's or the like which are capable of being rapidly heated during the brewing process but then gradually release their heat to the beverage in the urn. Alternatively, the warmer packs (18) are removably mounted within a compartment (68) within the self-heating urn (10) and are heated apart from the brewing process and then inserted into the self-heating urn (10) when it is moved to a serving location.

Abstract: Frozen beverage mixing unit has a hollow housing with an open bottom. A shaving disc with a cutting knife is rotationally mounted inside the housing, the shaving disc being connected to a motor. A piston moves above the shaving disc pushing a frozen product into a contact with the cutting blades of the shaving disc. A plurality of pumps deliver a pre-determined amount of a selected additive, such as alcohol, syrup, carbonated water or water, on top of the shaving disc to mix with the ice crystals created by the shaved frozen product. The additive is mixed with the shaved frozen product in a mixing container placed below the shaving disc.

Abstract: The invention provides a system and apparatus for producing heat-pasteurized or sterilized beverages from concentrate. The system comprises heating a diluent and combining the first metered diluent stream with a metered stream of beverage concentrate to produce a primary reconstituted beverage solution. The system further provides combining the primary reconstituted beverage solution with a metered second diluent stream to produce a secondary reconstituted solution, wherein the second diluent stream is also directed from the heated diluent, but is cooled to provide direct heat transfer. Various additives may be provided to the beverage solution throughout the system based on their sensitivity to heat, pH and water solubility. The invention provides greater efficiency of production and control over quality and amount of the ingredients in the final beverage.

Abstract: A mixing assembly includes a water tap connection with at least one cold water feed which is provided with a second cold water feed that is connected to a CO2 supply. The CO2 supply is connected by a CO2 conduit to a metering station which is connected to the second cold water feed and is configured as a nozzle projecting in the second cold water feed and arranged radially to the second cold water feed. Provided between the metering station and the water tap connection is a mixer in the form of a static mixer. The second cold water feed is connected to the main water line, but can also be connected to the cold water feed by a branch pipe. Suitably, the second cold water feed is configured between the metering station and the water tap connection as a reaction conduit of e.g. helical shape.

Abstract: A pyramid type handle having stably support function mainly comprises a utensil body, the longitudinal central axis of which is inclined at a certain angle, so that said utensil body has a angle of elevation side as well as a angle of depression side, wherein a handle, provided at the depression side of utensil, consists of a vertical section extending vertically from the upper tip point at the angle of depression side, and a horizontal section extending horizontaly from the lower tip point at the angle of depression side, and a pyramid shape being formed by the horizontal section complementarily with the angle of depression side of said utensil, and said horizontal section and the bottom of utensil body are in the common plane. Thus, an enlarged support surface can be formed by the horizontal section and the bottom of utensil body in the common plane, so as to provide a stable support for utensil body.

Abstract: A device for heating and frothing a beverage, the device including an elongate frothing wand includes a generally tubular external sleeve, an inner core within the external sleeve, wherein the inner core defines a steam conduit configured to pass steam from a supply end of the frothing wand to an expulsion end of the frothing wand, a steam-discharge ring in fluid communication with the steam conduit and configured to eject steam into the beverage, an annular airway defined by the external sleeve and the inner core, wherein the airway is configured to draw air from the supply end to the expulsion end of the frothing wand, and an air-discharge ring in fluid communication with the airway and concentrically aligned with the steam-discharge ring, wherein the air-discharge ring is configured to direct air into the beverage upon ejection of steam from the steam-discharge ring.

Abstract: Fermentation apparatus, particularly for wine-making, of the type comprising a main tank and a secondary tank, disposed on top of the main tank, having a lower opening for the discharge of the fermentation liquid into the main tank, and provided with a closure member movable vertically between a position for closure of the lower opening and an open position. Means for the output of jets of washing liquid are associated with the closure member in a manner such that the vertical movement of the closure member and of the washing means associated therewith enables the position of the washing jets to be adjusted.

Abstract: The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.

Abstract: Automatically operating fermentation equipment: for winemaking of the type comprising:

Abstract: An apparatus for preparing and vending beverages based on selections input by consumers is provided, including one or more sources of roasted coffee beans; one or more sources of teas; one or more sources of cocoa; at least one grinder for preparing ground coffee from said roasted coffee beans; one or more sources of flavoring ingredients; a source of water; one or more sources of fresh dairy products; and a mechanism for preparing the beverage.