Concept

Coffee preparation

Related publications (6)

Scaling Description of Creep Flow in Amorphous Solids

Matthieu Wyart, Thomas Willem Jan de Geus, Wencheng Ji, Marko Popovic

Amorphous solids such as coffee foam, toothpaste, or mayonnaise display a transient creep flow when a stress E is suddenly imposed. The associated strain rate is commonly found to decay in time as gamma_ -t-nu, followed either by arrest or by a sudden flui ...

AMER PHYSICAL SOC2022

Life Cycle Assessment of Dry Parchment Coffee in Two Coffee Crops in Cundinamarca, Colombia

The coffee sector is one of the pillars of the colombian economy. It generates nearly 800 thousand directs jobs at the rural sector and about 1,6 million indirect jobs. Although its social value, the coffee is going over a crisis where it opens a considera ...

Paul Scherrer Institute, World Resources Forum2019

Capsule recycling system for domestic coffee machines

Guglielmo Milan, Fernando Castañeda, Luca Massera

The system and method for used capsules (11), such as coffee capsules, with a lid and a capsule body, comprises at least cutting means (17) to cut the lid from the body, capturing means to extract the cut lid from the body, compacting means (12, 14) to com ...

2018

Inferring social activities with mobile sensor networks

Daniel Gatica-Perez

While our daily activities usually involve interactions with others, the state-of-the-art methods on activity recognition do not exploit the relationship between social interactions and human activity. This paper addresses the problem of interpreting socia ...

2013

Using Goal- and Grip-Related Information for Understanding the Correctness of Other's Actions: An ERP Study

Michiel van Elk

Detecting errors in other's actions is of pivotal importance for joint action, competitive behavior and observational learning. Although many studies have focused on the neural mechanisms involved in detecting low-level errors, relatively little is known a ...

Public Library of Science2012

Intégration énergétique d’un procédé agroalimentaire à l’aide de la plateforme internet PinchLight

Benjamin Laulan

Résumé : Les procédés agroalimentaires sont des procédés industriels consommateurs de grandes quantités d’énergie, aussi bien de refroidissement que de chauffage. Il est donc intéressant d’optimiser cette consommation. L’analyse pinch, méthode systématique ...

2010

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