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.

Abstract: A water-soluble dosing and mixing utensil is formed of a cooked mixture of raw cane sugar and glucose, forming a crystal structure with interstitial point defects that toughen the utensil structure. A first end is an immersion portion configured with a width substantially greater than thickness. The opposite end is a handle portion, unitary with the first end. The quantity of material forming the utensil is limited to provide an equivalent sweetness to a dose of refined sugar on the order of two teaspoons (10 ml) or less. The interstitial point defects enable the utensil to have a useful structural integrity despite containing a small volume of forming material. Packaging the utensil in an atmosphere of reduced oxygen content prolongs shelf life and protects from shipping damage.

Abstract: A mechanism (15) for the controlled closure of a lid (13), in particular for an iced-beverage and water-ice making machine (10), comprises a bolt (16) slidable between a locked position and a position of free opening of the door. The bolt is movable to the open position both by means of a button to be manually pushed (21) and by introduction of a thrust tool through an appropriate passage (22). The mechanism further comprises selector means (23) manually operable from the inside of the lid to be moved between a position at which the button action is locked and a position at which the button can be freely operated.

Abstract: A machine for producing and dispensing cold or iced beverages comprises a plurality of beverage-containing tanks (11). Each tank is provided with an evaporator (12) for a refrigerating circuit and a mixer (13). The evaporators are connected with one and the same compressor (15) by connection and controlled-shutoff valves (16). The machine comprises a control system (22) receiving information (23, 24) about the temperature and/or density of the beverage in each tank and sending enable or cut-off signals respectively to the valves (16), which signals are distributed cyclically and in time so as to have a sequential enable of the valves themselves. In each enable sequence each valve is enabled for a time which is a function of the difference between the temperature and/or density detected in the associated tank and the predetermined density and/or temperature to be reached in such a tank.

Abstract: The invention provides a method of preparing hot beverages by brewing up a particulate substance extractable by means of water. Thereby, the substance received in a brewing chamber is brewed up by brewing water that has a temperature above the normal boiling point of water, preferably 110° to 130° C., but still is in the fluid state of matter. The thus brewed beverage is cooled to a temperature below the normal boiling point of water before it flows to a beverage outlet. A significant advantage of this method is that the substance is much more efficiently extracted. For cooling the thus brewed beverage, preferably a heat exchanger is used through which fresh, not yet heated brewing water flows to thereby cool it.

Abstract: An apparatus and method for aging wine or spirits is described. The apparatus employs a plurality of spaced hollow semi-permeable tubes which provide an interface wall between the wine or spirits and the atmosphere whereby oxygen can infuse through the walls of the tube into the wine or spirits. In one embodiment, the wine or spirits are in contact with the outer surface of the tubes and the atmosphere with the inner surface. In another embodiment, the wine or spirits are in contact with the inner surface of the tubes and the atmosphere with the outer surface.

Abstract: The Whistler's Best Friend consists of a holed, tapered rubber stopper through which passes a length of metal tubing. The device is constructed with two pieces. The first is the holed tapered rubber stopper. The second is a metal tube of approximately 7 inches in length, with an inside bend of approximately 60 degrees positioned approximately 2 inches from one end. The short end of the tube outside of the bend is then pushed into the hole on the wider end of the tapered stopper. With the device positioned in the exit spout of a steam producing device, the long piece of metal tubing is angled down in order to allow a downward discharge of steam. Another pot, cup or receptacle is then placed under the discharge end of the tubing with a substance to be heated.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: A cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the said cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, a compartment containing the beverage ingredient or ingredients and an outlet for the beverage produced from the beverage ingredients, characterized in that the cartridge incorporates in the beverage flow path, prior to or at outlet, means for producing a jet of the beverage, at least one inlet for air and means to generate a pressure reduction of the jet of beverage, whereby in use air from the at least one air inlet is incorporated into the beverage as a plurality of small bubbles.

Abstract: A lid is provided for a beverage container having a base, side walls and an upper rim. The lid comprises a body having an upper surface, a lower surface and an end wall. The end wall sealingly connects the wall of the lid to the upper rim of the beverage container. An aperture extends through the body from the upper surface to the lower surface thereof. A stopper is provided and is movable between first and second positions for selectively closing off and opening the aperture in the body member.

Abstract: The present invention relates to a method of packaging wine or a similar beverage, to products obtained by the method, and to apparatus for implementing the method. The present invention provides a method of packaging wine or a similar beverage in a receptacle in the form of a drinking glass (9), in which method said receptacle is made of glass and said glass receptacle is closed by means of a disposable capsule (1) having very low overall permeability to oxygen after being closed onto said receptacle.

Abstract: A beverage maker 2 comprises a first chamber 4, a second chamber 6 arranged on top of said first chamber 4, with a tube 8 extending down from said second chamber 6 into said first chamber 4 for transferring liquid between the two chambers. The base of the first chamber 4 has a first region 26 at least a portion of which is arranged to boil dry and a second region 28 which is arranged to retain a quantity of liquid after the first region 26 boils dry. The first region 26 is separated from the second region 28 by a wall 30. The underside of the base of the first chamber 26 is provided with one or more sheathed heating elements 32 arranged below the first region 26 of the base and also with a heat transfer member 20 which extends between the first and said second regions of the base. A thermal control 24 has a sensor arranged to detect when the first region of the base boils dry so as to interrupt the power supply to or reduce the heating output of the heating means.

Abstract: An air-decant device for the aeration and decanting of liquids stored in containers, comprising a pump which can pump air through the device to the liquid in the container and/or pump liquid from the container over an exposed surface or through a special nozzle to create a dome shaped flow of liquid to aerate the liquid before returning it to the container. In addition, the pump can pump liquid from the device via decanting attachment to decant the same to another container.

Abstract: This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, added hormones, herbicides, genetically modified plants and chemical solvents that utilizes organic soy protein and organic brown rice syrup as major components. The soy protein is treated with an enzyme to dramatically reduce the non-digestible soy carbohydrates. The beverage preferably also contains water soluble vitamins, oil soluble vitamins, and flavors. The use of brown rice syrup, soy proteins and a special enzyme treatment in a preferred embodiment of the beverage provides a beverage with a smooth texture, a pleasant taste and a light, refreshing mouthfeel. The beverage also has excellent physical stability over shelf life.

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 placed on the shaving disc, into a contact with the cutting knife. A water pump delivers a predetermined amount of water on top of the shaving disc to wash away remnants of the shaved off product. The water is mixed with the shaved frozen product in a mixing container placed below the open bottom. A flavoring liquid, be it an alcoholic beverage or a non-alcoholic syrup, is delivered into the mixing container in a location below the shaving disc.

Abstract: The invention provides a method of pack-aging an aqueous liquid whereby a charge of the liquid is charged through a closable opening into acontainer. A source of inorganic ions which are soluble in the liquid is also inserted into the container. The opening is then closed to retain the liquid and the source in the container. There is also provided a liquid pack comprising a container having a closable opening and an aqueous liquid in the container. A source of inorganic ions in the container contacts the liquid, the ions being soluble in the liquid and the source comprising a carrier for said ions of solid material insoluble in the liquid and having said ions sorbed thereto. The invention also provides a device comprising said source and a receptacle in which it is held captive.

Abstract: An automatic flavor-injected blending apparatus includes a base, a processor, and a user input in signal communication with the processor. A blending spindle is rotatably affixed at an upper end to the base and is rotatable under processor control. A container support is movably affixed to the base and is movable between a lower position for placing a container thereon and an upper position closer to the spindle's upper end. A selected flavor is injectable into the container. Software is resident in the processor that is adapted to receive the flavor selection and actuate the injection. The software is further adapted to actuate the spindle rotation. Since the blending process is automated, the server can start the apparatus, step away and attend to other duties while the apparatus is functioning, and return at a later time after a timer has turned off the spindle rotator.

Abstract: The following invention concerns a vessel for heating liquids without delay in boiling whereby at least one foreign material is applied, at least at one location on the inner surface of the vessel. The present invention further concerns a process for manufacturing a vessel for heating liquids without delay in boiling, wherein at least one of the following materials, colors, glass and porcelain colors, glue, adhesive, gluten or polymers is applied to the inner surface the vessel by means of a painter's brush, swab, screen printing or as a decal. The present invention concerns ultimately the use of the vessel for heating of liquids without delay in boiling, for all processes in which liquids, especially water, are heated, in the household domain, especially in household utensils, in industrial domains, especially in the chemical industry, and in the laboratory.

Abstract: A safety device for a steam frothing machine to form a froth beverage, which machine has a steam pipe (3) that is connected to a steam generator 1′ and has a steam discharge opening (13), and a frothing head (4), which can be pushed onto the steam pipe and surrounds the steam discharge opening (13) in the mounted state. To protect an operator from steam in the event that the steam discharge is accidentally activated when the frothing head is removed, a hollow body is pushed onto the steam pipe (3) and enable the discharge of steam essentially downward in an enabling position. In a position other than the enabling position of the hollow body, the downward discharge of steam is essentially prevented.

Abstract: An electric beverage maker includes a lower, water boiling vessel, a funnel extending into the lower vessel and having an upper compartment for receiving a beverage, and an upper vessel mounted over said funnel to receive water which has passed up said funnel through said compartment, and from which the beverage is dispensed. The lower vessel is formed with an opening in its lower region, which is closed by a thick film electric heater. The heater is controlled by a control which operates to disable the heater until such time as the control is reset manually by a user.

Abstract: The present invention discloses decanter for operating with at least two types of coffee makers. The decanter includes a base-lid for mounting on the decanter for brewing coffee with a first type of coffee makers. The decanter further has a lid-attachment for attaching to the base-lid to constitute a combined lid assembly for mounting on and covering the decanter suitable for brewing coffee with a second type of coffee makers. In a preferred embodiment, the base-lid further includes receptive adapting slots for receiving and removably adapting the lid attachment to the base-lid whereby the lid-attachment may be flexible attached and removed from the base-lid.

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: The present invention relates to the system, apparatus, and method for controllably mixing a concentrate with a dilution substance using closed-loop feedback in order to improve the resultant substance. The present invention discloses a system, apparatus and method for sensing the conductivity of a diluted substance to provide feedback information for adjusting dispensing of a concentrate used to produce the resultant or diluted substance. The present invention also includes a system for dispensing beverages using the conductivity sensor such that the system controllably adjusts the dispensing of concentrate to maintain the resultant beverage within a desired concentration range based on conductivity sensing. The present invention also includes the method for sensing the conductivity of the resultant beverage and adjusting the dispensing of concentrate in response to the conductivity of the resultant beverage.

Abstract: Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for blending while the mix remains chilled. The syrup provides the selected flavor to the mix for serving within the disposable serving container. In another method, a flavored shake drink is prepared from the mix by dispensing flavored syrup through one of a plurality of dedicated nozzles, each in fluid communication with a corresponding solenoid control valve. A timer controls the valve open time to dispense a preselected amount of syrup. Switches are provided for doubling and halving the quantity of syrup for creating varying single-flavored and combination-flavored shakes. In addition to shielding around the blender spindle, a protective sleeve is placed within the cup for limiting splash during blending.

Abstract: A lid for covering an associated beverage container. The lid attaches to the top of the associated container and includes a central opening with an optional well portion. Heated water, or other liquid, is poured through the opening into the associated container and then circulates between the inside and outside of the well portion to permit infusion of flavors from the flavoring materials to the liquid. A removable paper inner cover is also provided that seats within the central opening. The paper inner cover snaps into the central opening either alone or over and covering the well portion. The removable paper inner cover may be printed with high quality graphics and text.

Abstract: The invention relates to a refill of a pulverulent foodstuff that can be dispersed in a liquid medium that has been compacted into a solid form that can be abraded to form a powdered granules, flakes, or chips, and to a process for manufacturing the refills. These refills are used in a device for the on demand preparation of beverages or sauces from water-dispersible foodstuffs. The method of making the beverages or sauces represent another embodiment of the invention. The device includes one or more pressing units that urge one or more solid refills of a water-dispersible foodstuff towards one or more abrading devices so that the refill contacts the abrading device and the abrading device abrades the refill to provide an amount of powdered foodstuff that is collected in a collector and combined with water to provide the beverage.

Abstract: A drink-blending machine (10) includes an ice-shaving unit (11) and a blender assembly (12). The ice-shaving unit (11) is adapted to transfer ice from a bin (15) to the pitcher (18) of the blender assembly (12). A weighing mechanism (31) includes a deflection beam (33), one end of which carries the pitcher (18). The deflection beam (33) includes a strain gauge (34) which provides a signal proportional to weight to a control circuitry box (30). In operation of the machine (10), a quantity of liquid is placed in the pitcher (18) and dependent upon the weight of ice or liquid-to-ice ratio predetermined by depressing a selected button (44), ice from the ice-shaving unit (11) is transferred to the pitcher (18) until the predetermined weight of ice is received by the pitcher (18).

Abstract: A portable dispensing container includes an internal holding vessel for receiving and dispensing a hot beverage. The internal holding vessel is wrapped with a high-temperature plastic jacket which extends from the bottom surface of the holding vessel to its upper lip, the jacket further including an inlet port and an outlet port. Heated air is introduced into the jacket through the inlet port and circulates about the periphery of the holding vessel until exiting through the outlet port. The circulating air maintains the surfaces of the holding vessel at a desirable and constant temperature, a temperature that is substantially equivalent to the temperature of the heated beverage contained in the holding vessel.

Abstract: A machine for producing and dispensing cold or iced beverages comprises a plurality of beverage-containing tanks (11). Each tank is provided with an evaporator (12) for a refrigerating circuit and a mixer (13). The evaporators are connected with one and the same compressor (15) by means of connection and controlled-shutoff valves (16). The machine comprises a control system (22) receiving information (23, 24) about the temperature and/or density of the beverage in each tank and sending enable or cut-off signals respectively to the valves (16), which signals are distributed cyclically and in time so as to have a sequential enable of the valves themselves. In each enable sequence each valve is enabled for a time which is a function of the difference between the temperature and/or density detected in the associated tank and the predetermined density and/or temperature to be reached in such a tank.

Abstract: A method for preparing espresso coffee or similar drinks in manual or automatic machines, by causing a forced flow of boiling water to pass through a percolation chamber containing coffee powder, in which an adjustable back pressure is created in the percolation chamber to increase the time of contact between the powder and the water.

Abstract: A inductively coupled beverage warmer for safely heating a beverage contained in a container. The inductively coupled beverage warmer includes a container having a bottom wall and a side wall; and also includes a temperature sensitive switch disposed in the container, a heater connected to the temperature sensitive switch, and a secondary induction coil connected to the resistor and disposed on the bottom wall of the container; and further includes a base member including a housing having a top wall, side walls, and an circular recessed portion in the top wall; and also includes a power cord extending through a hole in the housing and being connectable to a power source, an on/off switch mounted to the housing, a contact switch moveably disposed upwardly through an opening in the recessed portion, and a primary induction coil disposed under the recessed portion and connected to the contact switch for inducing electrical current in the secondary induction coil.

Abstract: An apparatus for producing and dispensing whipped soft drinks, hot chocolate and beverages which does not use mechanical whipping such as rotating blades, but rather accomplishes the whipping of the mixture of syrup and water used to produce the beverage by intermixing within a vented mixing chamber intersecting streams of syrup and water that are directed toward the intersection point under pressure. The apparatus embodies solenoid valves to control the flow of syrup and water into the mixing chamber of the apparatus.

Abstract: A single unit milk dispenser for producing hot frothed milk or hot non-frothed milk uses milk and steam. A reservoir supplies milk via an adjustable valve to a first chamber. For supplying frothed milk, steam is issued from a first steam outlet nozzle and mixes and froths with the milk in the first chamber and in an expansion chamber before being dispensed out of a collection chamber. For non-frothed milk, steam supplied from a second steam outlet nozzle is released to mix and swirl around with cold milk fed from the reservoir into the collection chamber. The rate of flow of milk out of the reservoir is normally adjusted for the two mode of operation, which mode is simply otherwise determined by which nozzle supplies steam, by turning a steam supply selection knob.

Abstract: A method and apparatus for improving the organoleptic properties of various alcoholic beverages by reducing the sensory perception of acids and tannins in wine, brandies, sherries, cognacs, spirits, beer, tea, coffee and fruit juice, including but not limited to any alcoholic beverages that have been aged in wood barrels or had the addition of wood or wood chips added to improve or enhance the flavor. The product to be treated can be either placed upon, inside or channeled through a magnetic field produced by permanent magnets, strong enough to achieve the desired results. The minimum gauss strength of said magnets should be strong enough to achieve said results depending upon whether the liquid to be treated is stationary, contained in a bottle, barrel or tank, or is moving through a pipe line during the manufacturing process.

Abstract: This invention provides a system and a method of mixing and dispensing a beverage from a beverage concentrate. A mixing device receives a beverage concentrate and water, and employs a static mixing device to mix the concentrate and water to produce a beverage in a closed system. Flow regulators precisely control the flows of the beverage concentrate and water to achieve the desired mixing ratio. The carbonation system may include a pump for pumping the beverage from the mixing device to a carbonator, a refrigeration unit, a beverage dispenser, or other. A transformer is coupled with the pump and one or more solenoid valves in the mixing device. The transformer receives power from the pump motor to activate the solenoid valves to allow flow of the beverage out of the mixing device only when the pump is powered. When the pump is shut off, the power to the transformer is terminated and the solenoid valves are switched off to stop the flow of the beverage out of the mixing device.

Abstract: An emulsifying assembly comprising a milk supply duct and a mixing device for mixing at least steam and milk for preparing hot milk for cappuccino and similar beverages. The mixing device comprises at least one steam inlet, at least one milk inlet and an outlet while a first end of the milk supply duct is connected to the at least one milk inlet, a second open end of the at least one milk supply duct is situated at a height lower than the highest point of the at least one milk supply duct, while further, in use, the second open end of the milk supply duct is in fluid communication with a milk-filled milk container. The emulsifying assembly further comprises an aeration valve which is connected to the at least one milk supply duct, and with which the at least one milk supply duct can be aerated when the aeration valve is in its opened position. The milk container is placed in a cooling unit. The milk supply duct extends substantially inside the cooling unit.

Abstract: A beverage mixture forming apparatus includes a batch vessel, a first valve distributing a mixture of hot water and a beverage concentrate into the batch vessel, a second valve for distributing cold water into the batch vessel, and a controller. The controller controls the first valve to intermittently distribute the mixture of the hot water and the beverage concentrate and the second valve to intermittently distribute the cold water in forming a batch of the beverage mixture.

Abstract: The invention provides a kettle having a body and a spout with an entrance end and an exit end. A coarse filter is located across the entrance end and a separate fine filter is detachably attached to the exit end. The fine filter assembly forms a seal with the surface of the spout at the exit end and is a push fit or snap fit, preferably incorporating an elastic sealing member, on the exit end.

Abstract: A beverage warming device for collecting, temporarily storing, and thermally maintaining an elevated level of a hot beverage which includes a heated drinking container and a mating holding structure for holding the heated drinking container and connecting it to an electrical power source.

Abstract: An automatic dispenser of frothed milk and pre-made liquid coffee received from refrigerated milk and pre-made liquid coffee containers that selectively delivers cold and hot Italian-style coffees, such as, cappuccino, latte, espresso, and other. The refrigeration mechanism is based in Peltier effect and has a chamber to store the milk and pre-made liquid containers which are accessible to a user. The heating mechanism includes a hot water tank and cone-shaped heat exchanger assemblies to heat the frothed milk and pre-made liquid coffee, respectively. The milk and pre-made liquid coffee are drawn by two separate pumps through fluid conduits from the refrigerated containers to the air valves to be frothed. If a user selects hot beverage, the flow is directed to the heat exchanger and then discharged through a nozzle to a cap. If a user selects cold beverage, the flow is directed to the nozzle to be discharged to the consumer.

Abstract: A drink-blending machine (10) includes an ice-shaving unit (11) and a blender assembly (12). The ice-shaving unit (11) is adapted to transfer ice from a bin (15) to the pitcher (18) of the blender assembly (12). A weighing mechanism (31) includes a deflection beam (33), one end of which carries the pitcher (18). The deflection beam (33) includes a strain gauge (34) which provides a signal proportional to weight to a control circuitry box (30). In operation of the machine (10), a quantity of liquid is placed in the pitcher (18) and dependent upon the weight of ice or liquid-to-ice ratio predetermined by depressing a selected button (44), ice from the ice-shaving unit (11) is transferred to the pitcher (18) until the predetermined weight of ice is received by the pitcher (18).

Abstract: A food preparation device can be used for making up formula milk for a baby. The device includes a water tank in which water may be boiled by operating a boil button. Once the boiled water has cooled down to a temperature below a predetermined temperature, the previously boiled water may be reheated to the predetermined temperature by operating a button. Operating the button causes water in the tank to be reheated to the predetermined temperature and to be discharged to a bottle received in a bottle receiving station. If dehydrated formula milk powder has previously been added to the bottle, once discharge is complete the bottle may be capped with a teat, shaken to mix the powder with the water, and used to feed a baby or toddler.

Abstract: An ice dispensing machine includes a housing defining an ice retaining bin. The bin includes an auger/dispensing wheel releasably secured to a shaft of a motor, the shaft extending through one sidewall of the ice bin. A motor mounting panel is secured to the opposite side of the sidewall and includes a plurality of keyway slots having a key receiving hole on one end and a narrower slot portion. The motor includes a similar plurality of keys extending therefrom. A further motor retaining plate is secured to the sidewall and includes two holes. A U-shaped motor retaining rod is threaded on one end and unthreaded on the other. In operation, the plurality of motor keys are aligned with the keyways and inserted into the hole ends thereof, after which the motor is rotated so that the keys are locked and retained in the narrower slot portions.

Abstract: An apparatus for processing a high-pressure liquid material has a high-pressure vessel, a pressurizing assembly for supplying a liquid material to the high-pressure vessel in order to allow the high-pressure vessel to process the liquid material under a high pressure therein, a depressurizing assembly for receiving and depressurizing the processed liquid material supplied under a high pressure from the high-pressure vessel, and a working fluid control system for controlling the depressurizing assembly. The depressurizing assembly has a plurality of cylinder device comprising respective pairs of interlinked pistons which define, in the cylinder devices, respective processing pressure chambers for selectively receiving the liquid material from the high-pressure vessel, and respective working pressure chambers for selectively receiving a working fluid from the working fluid control system.

Abstract: A beverage brewing system includes a brewer (30) and a serving cart assembly (62, 70) having a cart (74) for supporting a serving dispenser (64) for rolling movement and having cart guide members (68A, 68A') cooperating with brew cycle members (66A, 66A') to guide the serving cart assembly into proper alignment with an inlet nozzle of dispenser beneath a beverage outlet (60) of the brewer (30) for direct receipt of freshly brewed beverage into the dispenser (66).

Abstract: The apparatus for preparing coffee extract having a small-bubbled foam layer comprises at least one inlet for coffee extract and one outflow opening for discharging coffee extract having a small-bubbled foam layer. The inlet is provided with at least one spout opening for generating a coffee extract jet when coffee extract is fed to the inlet. In the liquid flow path extending between the inlet and the outflow opening, a buffer reservoir is incorporated, spaced from the spout opening and the outflow opening, the buffer reservoir being positioned such that, in use, the coffee extract jet from the outlet spouts into a liquid surface of coffee extract already received in the buffer reservoir. This creates small bubbles in the coffee extract.

Abstract: The present invention relates to a bottled water dispenser capable of instantly producing and delivering a desired amount of coffee produced by mixing liquid coffee concentrate and bottled water. The device includes a pump for delivering coffee concentrate from a storage reservoir received within the dispenser housing to a mixing chamber. The dispenser further includes a hot water system in selective communication with the mixing chamber using a solenoid. The solenoid and pump are activated with a pair of buttons on the housing exterior. A child safety switch is electrically connected to the buttons which, when activated, requires that both buttons be simultaneously depressed to activate the pump and solenoid. When the switch is disabled, only one button must be depressed. Accordingly, a user may instantly dispense a desired amount of coffee produced from bottled water by pressing a button.

Abstract: A method for continuous carbonation and optionally cooling of drinking water which can be carried out in a user-friendly appliance which can be accommodated in any household and provides the consumer with the possibility of dispensing preferably cooled, CO.sub.2 -containing drinking water by the glass or cupful, is characterised in that in the continuous (in-line) process drinking water taken from the mains supply is carbonated and is optionally cooled; the device comprising a carbonation section for connection to the drinking water supply main and at least one pressure-controlling tap at the end of the dispensing line, and optionally a cooling system.

Abstract: A water cooler accessory that is connectable between the dispensing spigot of a water cooler and the water input port of a coffee maker and that can be activated to transfer a predetermined amount of water to the coffee maker.