Gruppo Cimbali S.p.a.

Università Degli Studi Di Bergamo

Alberto Galimberti

Giacomo Abbiati

Claudio Volonté

Guido Quaratesi

Giorgio Sberveglieri

Elisabetta Comini

Maurizio Santini

Veronica Sberveglieri

Stefano Paleari

Marco Abbatangelo

Giorgio Duina

Andrea Bonomi

A method of recognizing a type of coffee from reference types of coffee, wherein each of the reference types of coffee is associated with a respective reference signal and wherein each type of coffee is associated to a characteristic combination of volatile organic compounds released from the type of coffee, may include: sensing, by one or more sensors, presence and concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the type of coffee; generating a signal representative of the type of coffee according to the sensed one or more volatile organic compounds and the respective concentrations of the sensed one or more volatile organic compounds; comparing the generated signal with the reference signal associated with each of the reference types of coffee; and generating a recognition signal in response to the comparing of the generated signal with the reference signals.

Methods of recognizing types of coffee

A steam dispensing apparatus for hot beverage preparation may include: a boiler configured to generate steam and comprising a first outlet; a wand configured to introduce the steam into a container; a steam supply conduit connected to the first outlet of the boiler and configured to supply the steam to the wand; and a valve for dispensing the steam to the wand and for draining condensation water formed in the steam supply conduit upstream from the valve, during a closing time of the valve elapsed from a previous dispensing operation, wherein the valve is interposed between the wand and the steam supply conduit. The valve may include a hollow body that includes: a steam inlet connection; a steam outlet connection; a condensation water drain connection; a cartridge configured to perform angular movements about a longitudinal axis; and a control knob, connected to the cartridge to impart the angular movements thereto.

Steam dispensing apparatuses for hot beverage preparation

Method for analyzing the structure of a sample of ground coffee, and in particular for determining the grain size curve, by means of computed X-ray tomography, the method comprising: acquiring a plurality of two-dimensional radiographic images while the sample is in rotation, processing the plurality of two-dimensional radiographic images performing a tomographic reconstruction to generate a reconstructed image of volume, processing the reconstructed volume image to identify a plurality of coffee particles of the sample of ground coffee separated from one another and determining at least one dimensional magnitude for each particle of ground coffee of the plurality.

Method of analysing ground coffee

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Binasco, Italy

Alberto Galimberti