Method of monitoring at least one characteristic of a type of coffee

摘要

A method of monitoring at least one characteristic of a type of coffee from a plurality of reference characteristics associated with each type of coffee, each reference characteristic being associated with a respective reference signal, said method comprising the steps of:sensing, by one or more sensors, the concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the coffee in a sampling time interval;generating a coffee-representative sampling signal for each sampling time interval, as a function of the volatile organic compounds;comparing each sampling signal so generated to detect a change over time in one or more volatile organic compounds released from the coffee at successive sampling time intervals;generating a signal representative of the change over time in one or more volatile organic compounds released from the coffee when the change is sensed;comparing the change-representative signal so generated with the reference signals associated with each reference characteristic;generating a characteristic-recognition signal as a function of the comparison between the signal representative of the change over time and the reference signals.