Sensor plate and method for determining the type of a beverage in a container, and heating and / or foaming device comprising such a

Abstract

The invention relates to a sensor plate for determining the type of beverage in a container, comprising a processing unit, at least one light source for emitting light, the at least one light source having a spectrum having a peak between 780 nm and 950 nm, and at least one spectral sensor for collecting the reflected light from the at least one light source, and the at least one spectral sensor has a spectral response having a peak value between 760 nm and 970 nm, where the peak value of the spectral response of the at least one spectral sensor deviates from the peak value of the at least one light source by no more than 20 nm. The invention also relates to a heating and / or frothing device for heating and / or frothing a beverage, and to a method for determining the type of beverage in a container.

Description

Technical Field

[0001] The present invention relates to a sensor plate for determining the type of beverage in a container, and more particularly to a sensor plate for a heating and / or frothing device for heating a beverage and / or frothing the beverage. The present invention also relates to a method for determining the type of beverage in a container. Background Art

[0002] When preparing a beverage, and more particularly when preparing a beverage heated or frothed using a steam tube, it is important to closely follow a specific recipe depending on the type of beverage being heated and / or frothed, such as milk or a plant-based alternative. In a standard heating and / or frothing device, the type of beverage is visually determined by, for example, a bar employee operating the device. For some types of beverages, this is not always possible visually. In addition, the bar employee may rely on the smell and taste of the beverage. For a customer, it may be unpleasant or even unacceptable to see the bar employee smelling or tasting the beverage while preparing it. Therefore, it is necessary to place a package nearby to determine the type of beverage. When preparing multiple beverages quickly, several containers with different but similar beverages may be prepared, which may easily lead to errors, resulting in the beverage being heated or frothed incorrectly and the beverage not being prepared optimally. In these cases, the heated or frothed beverage is usually discarded and started again. Therefore, this results in product loss. Thus, it is desirable to be able to determine the type of beverage in a container in an automated manner.

[0003] EP3928994 (EP‘994) describes a method for printing on a beverage. For example, the beverage is a cup of coffee or a cup of beer, which is placed under a printer after preparation or tapping. Then the printer prints text and / or an image on its surface. Depending on the type of beverage, coffee-based or hose-based ink is used. EP‘994 mentions using spectral information, and more specifically, using the absorption of light with a wavelength of 430 nm to determine the color of beer, so that an adapted color of the ink can be used.

[0004] The disadvantage of EP‘994 is that it is not suitable for distinguishing beverages that are typically heated and / or frothed using a steam tube, such as milk, plant-based alternatives to milk, chocolate milk, etc. Similarly, the disadvantage is that EP‘994 is only intended to be used with a glass or cup that is almost completely filled, but is not suitable for use with containers that sometimes contain only a minimal amount of beverage for heating or frothing, which makes the automatic identification of the beverage more difficult. Therefore, the method of EP‘994 is only applicable to beverages that have already been prepared.

[0005] US2021 / 022547 (US‘547) describes a monitoring system for a beverage making device. The monitoring system includes a sensor board having a light source and a spectral sensor for collecting the light reflected from the light source. The disadvantage of US‘547 is that it is mainly suitable for identifying the type of coffee.

[0006] US2005 / 022674 (US‘674) relates to a semi-automatic device for preparing beverages. The device is adapted to identify the packages of the ingredients for preparing beverages, but not to identify the beverages themselves.

[0007] US2015 / 0136991 (US’991) relates to a system for automatic detection in a beverage vending machine. The detection is mainly aimed at determining the presence, absence or correct placement of a beverage supply container.

[0008] The present invention aims to solve at least some of the above problems or disadvantages. Summary of the Invention

[0009] In a first aspect, the present invention relates to a sensor board for determining the type of a beverage such as milk or a plant-based alternative to milk, juice, mousse or soup in a container, according to claim 1.

[0010] Due to the presence of at least one light source with a spectral peak between 780 nm and 950 nm, the sensor board facilitates the automatic determination of the type of beverage in a container. By measuring and processing the spectral values of the light reflected from the beverage in the container to the spectral sensor by at least one light source, the type of beverage in the container can be determined. The applicant has unexpectedly found that a light source with such a spectral peak is very advantageous for differentiating beverages during beverage preparation, and in particular for differentiating, for example, milk and plant-based alternatives. It is advantageous to use a spectral sensor with a spectral response whose peak deviates from the peak of at least one light source by at most 20 nm when determining the spectral values from the reflected light, since the spectral sensor has high sensitivity near the peak of at least one light source. When preparing beverages and especially when heating beverages and / or frothing beverages, it is very advantageous to be able to automatically determine the type of beverage in the container in order to automatically adjust the recipe for preparing the beverage to achieve optimal preparation. In addition, specific hygiene standards can be monitored, such as monitoring the freshness of the product. The sensor board also facilitates determining whether the beverage contains ingredients that appear on the allergen list or may trigger an intolerance reaction. Milk and plant-based alternatives to milk are not always easy to visually distinguish. Visually differentiating between different types of milk or different plant-based alternatives is even more complex. It is almost impossible to visually distinguish whether a beverage has been previously processed, such as pasteurized or skimmed. Thanks to the sensor board, bar staff do not have to smell or taste the beverage to determine its type. Beverage packaging does not have to be kept on hand to avoid mistakes. During busy periods, several containers with similar but different beverages can be set up to speed up beverage preparation without causing mistakes.

[0011] Preferred forms of the sensor board are shown in claims 2 to 8.

[0012] A specific preferred form relates to the sensor board according to claim 2.

[0013] This preferred form facilitates avoiding deviating results when determining the type of beverage in the container by reflection of the light emitted by at least one source on the side wall of the container. When preparing beverages, depending on the beverage being prepared, the container is filled with only a very limited amount or, conversely, more beverage. This also means that there will be more or less reflection of the emitted light on the side wall of the container. These reflections affect the spectral values measured by at least one spectral sensor. By measuring the liquid level of the beverage in the container or by measuring the volume of the beverage in the container (from which the liquid level can be calculated), the effect of the reflection on the side wall of the container can be taken into account, thus allowing for a robust determination of the type of beverage in the container.

[0014] In a second aspect, the present invention relates to a heating and / or frothing device according to claim 9. Due to the presence of the sensor board according to the first aspect, the device is very conducive to automatically adjusting and setting a recipe for preparing a beverage based on the type of beverage in the container automatically determined using the sensor board. This prevents errors caused by incorrect visual determination of the type of beverage by the bar staff when preparing the beverage. It is also not necessary to have the beverage container at hand to determine the beverage in the container. In addition, when the bar staff is very busy, the bar staff can work together. For example, a first member of the bar staff or a collaborative robot can be equipped with multiple containers with similar but different beverages, while a second member of the bar staff effectively prepares the beverage by heating the beverage in the container and / or frothing the beverage in the container. Because the type of beverage is automatically detected, the recipe is automatically adjusted so that the second member of the bar staff optimally heats the beverage in the container and / or frothes the beverage in the container, even without knowing the type of beverage in the container in advance.

[0015] A preferred form relates to a heating and / or frothing device according to claim 10 .

[0016] The actuator for changing the mutual position between the platform for supporting the container and the sensor plate facilitates obtaining a first fixed predetermined distance between the at least one light source and the upper liquid level in the container and a second fixed predetermined distance between the at least one spectral sensor and the aforementioned upper liquid level. This is advantageous because the reflection of the light emitted by the at least one light source on the side wall of the container will always have an almost similar effect on the spectral values ​​measured by the spectral sensor, regardless of how much beverage is present in the container. It is also advantageous that almost similar amounts of light emitted by the at least one light source will always reach the upper liquid level, which means that there are fewer variations due to ambient light in the spectral values ​​obtained. This leads to a robust determination of the type of beverage in the container.

[0017] In a third aspect, the invention relates to a method according to claim 11.

[0018] This method is advantageous for automatically determining the type of beverage in a container by using at least one light source with a peak in the spectrum between 780 nm and 950 nm. By determining and processing the spectral values of the light from at least one light source reflected by the beverage in the container onto a spectral sensor, the type of beverage in the container can be determined. A light source with a peak between 780 nm and 950 nm is highly advantageous for differentiating beverages during beverage preparation, and is particularly advantageous for differentiating, for example, milk and plant-based alternatives. It is advantageous to use a spectral sensor with a spectral response having a peak deviating from the peak of at least one light source by at most 20 nm when determining the spectral values from the reflected light, because the spectral sensor has high sensitivity near the peak of at least one light source. When preparing beverages and especially when heating beverages and / or frothing beverages, it is highly advantageous to be able to automatically determine the type of beverage in the container in order to automatically adjust the recipe for beverage preparation to achieve optimal preparation while avoiding errors.

[0019] Preferred forms of the method are described in dependent claims 12 to 15.

[0020] In a fourth aspect, the invention relates to a method for heating and / or frothing a beverage (such as milk or a plant-based alternative to milk, juice, mousse or soup) in a container, the method comprising the steps of: using a sensor plate according to the first aspect to determine the type of beverage in the container, and subsequently heating and / or frothing the beverage in the container according to a predetermined recipe.

[0021] This method is advantageous because the beverage is optimally heated and / or frothed according to the type of beverage in the container according to the recipe, thus avoiding errors. Detailed Description

[0022] Unless otherwise defined, all terms (including technical and scientific terms) used in the description of the present invention have the meanings commonly understood by those skilled in the art to which the present invention pertains. For a better understanding of the description of the present invention, the following terms are explicitly explained.

[0023] In this context, "a" and "the" refer to the singular and plural, unless the context otherwise indicates. For example, "section" means one or more sections.

[0024] The terms "comprising", "including", "consisting of", "provided with", "including", "containing" are synonyms and are inclusive or open-ended terms indicating the presence of the following, and do not exclude or prevent the presence of other components, features, elements, members, steps known or disclosed in the prior art.

[0025] Reference to a numerical interval by endpoints includes all integers, fractions, and / or real numbers between the endpoints, including these endpoints.

[0026] Furthermore, in the description and claims, the terms "first", "second", "third", etc. are used to distinguish similar elements and do not necessarily describe an order or a temporal sequence, unless specified. It should be understood that the terms so used are interchangeable under appropriate circumstances, and the embodiments of the invention described herein can operate in an order different from that described or illustrated herein.

[0027] In the context of the present document, a "container" refers to a container for beverages. Non-limiting examples of suitable materials for the container are ceramics, porcelain, metal, glass, plastic, cardboard, etc. The container is preferably a metal container. Non-limiting examples of the container are a jug provided with a spout and preferably also provided with a handle. Another non-limiting example is a cup, preferably a cardboard or plastic cup that can be closed with a lid having a drinking opening.

[0028] In the context of the present document, an LED is a light-emitting diode.

[0029] In the context of the present document, the spectral response of a spectral sensor means the response of the spectral sensor to light of equal power as a function of the wavelength of the light.

[0030] In the context of the present document, determining the type of a beverage means identifying the beverage based on the characteristics of the beverage and classifying it into a category. Then, the type of the beverage corresponds to the category into which the beverage is classified. Non-limiting examples of beverage characteristics are fat content, color, composition, etc. Non-limiting examples of categories are milk and plant-based alternatives to milk. These categories can be defined more specifically, such as skim milk, semi-skimmed milk, whole milk, almond milk, rice milk, soy milk, coconut milk, walnut milk, etc.

[0031] In a first aspect, the present invention relates to a sensor board for determining the type of a beverage (such as milk or a plant-based alternative to milk, juice, mousse, or soup) in a container.

[0032] According to a preferred embodiment, the sensor board includes a processing unit, at least one light source for emitting light, and at least one spectral sensor for collecting the light reflected from the at least one light source.

[0033] The sensor board includes a rigid printed circuit board, a flexible printed circuit board, or a combination of both. The sensor board is preferably a single printed circuit board. Alternatively, the sensor board consists of a plurality of printed circuit boards, wherein the plurality of printed circuit boards are connected to each other using connectors and / or cables.

[0034] The processing unit is a processor or a microcontroller. Preferably, the processing unit is a microcontroller. Non-limiting examples of suitable microcontrollers are ARM Cortex M4 or ARM Cortex M7. The processing unit is preferably communicatively coupled to at least one spectral sensor for configuring at least one spectral sensor and for reading spectral values determined by the at least one spectral sensor. If the sensor board includes more than one spectral sensor, the processing unit is preferably communicatively coupled to each spectral sensor. The processing unit is communicatively coupled to at least one spectral sensor either directly or indirectly. Communicatively coupling indirectly means that the processing unit communicates with another chip which in turn is communicatively coupled to the at least one spectral sensor either directly or indirectly. Preferably, the processing unit is communicatively coupled directly to at least one spectral sensor via a serial connection, such as UART or I 2 C.

[0035] The at least one light source is preferably an LED. If the sensor board includes more than one light source, each light source is preferably an LED. Preferably, the LED has a power of at least 0.50 W, more preferably at least 0.75 W, even more preferably at least 1.00 W, even more preferably at least 1.25 W. Preferably, the LED has a power of at most 3.50 W, more preferably at most 3.00 W, even more preferably at most 2.50 W, even more preferably at most 2.00 W. Alternatively, the light source is a laser. The laser preferably has a power corresponding to the aforementioned power of the LED. The at least one light source preferably includes a lens for directing the emitted light onto the beverage in the container. If the sensor board includes more than one light source, each light source preferably includes a lens for directing the emitted light towards the beverage in the container. The at least one light source has a spectrum with a peak between 780 nm and 950 nm. Particularly advantageous values are 830 nm and 940 nm. Preferably, the peak of the spectrum of the at least one light source between 780 nm and 950 nm is the global maximum in the spectrum. If the sensor board includes more than one light source, the at least one light source has a spectrum with a peak between 780 nm and 950 nm. The spectra of multiple light sources may have peaks between 780 nm and 950 nm, where the peaks of the multiple light sources between 780 nm and 950 nm may be the same or different.

[0036] At least one spectral sensor is preferably a sensor chip. This is advantageous because the space required for the sensor chip on the sensor board is limited and the cost of the sensor chip is limited. The at least one spectral sensor is adapted to capture light that has been emitted by at least one light source and reflected on the upper liquid surface formed by the beverage in the container. If the sensor board includes a plurality of spectral sensors, the plurality of spectral sensors are preferably part of a single chipset. Non-limiting examples of suitable spectral sensors are AS7265 and AS7341 from Osram. The at least one spectral sensor has a spectral response with a peak between 760 nm and 970 nm. The peak of the spectral response of the at least one spectral sensor between 760 nm and 970 nm deviates from the peak of the spectrum of the at least one light source between 780 nm and 950 nm by at most 20 nm, preferably at most 18 nm, more preferably at most 16 nm, even more preferably at most 14 nm, and even more preferably at most 12 nm. Preferably, the peak between 760 nm and 970 nm in the spectral response of the at least one spectral sensor is the global maximum in the spectral response. If the sensor board includes more than one spectral sensor, at least one spectral sensor has a spectral response with a peak between 760 nm and 970 nm. The spectral responses of the plurality of spectral sensors may have peaks between 760 nm and 970 nm, where the peaks of the plurality of spectral sensors between 760 nm and 970 nm may be the same or different.

[0037] The sensor board facilitates the automatic determination of the type of beverage in a container. Beverages themselves have a spectral response. When light falls on a beverage, the beverage will let some light pass through, reflect some light, and absorb some light. This depends on the wavelength of the light. The "spectral response" of a beverage refers to the portion of the light that is reflected. The spectral response of a beverage also depends on the composition of the beverage. Thus, based on the spectral response, certain beverages can be distinguished from one another. Distinguishing beverages can be done in a single step or several steps, whereby the main category of the beverage is first determined, and then one or more sub-categories of the beverage are determined. Measuring the spectral response of a beverage in the full range, for example, from 400 nm to 970 nm (i.e., visible light and near-infrared), is only feasible for expensive spectrometers and light sources with a very wide spectrum. This requires specific, expensive equipment and takes a lot of time. This is not feasible for automatically determining the type of beverage in a container during beverage preparation. The applicant has unexpectedly found that a light source with a spectrum having a peak between 780 nm and 950 nm is very advantageous for distinguishing beverages during beverage preparation, and is particularly advantageous for distinguishing, for example, milk and plant-based alternatives. This is particularly advantageous because by measuring the spectral response at a single point between 780 nm and 950 nm, multiple types of beverages can be quickly and automatically determined with a simple sensor board. A light source with a spectrum having a peak between 780 nm and 950 nm is not only advantageous for distinguishing, for example, milk and plant-based alternatives, but also for at least partially distinguishing milk based on its fat content. It is advantageous to use a spectral sensor with a spectral response having a peak deviating from the peak of at least one light source by at most 20 nm when determining the spectral value from the reflected light, because the spectral sensor has high sensitivity near the peak of at least one light source. When preparing beverages, and especially when heating beverages and / or frothing beverages, it is very advantageous to be able to automatically determine the type of beverage in a container in order to automatically adjust the recipe for preparing the beverage to achieve optimal preparation. In addition, specific hygiene standards can be monitored, such as monitoring the freshness of the product. The sensor board is also advantageous for determining whether a beverage contains ingredients that appear on an allergen list or may trigger an intolerance reaction. Milk and plant-based alternatives to milk are not always easy to distinguish visually. Distinguishing between different types of milk or different plant-based alternatives visually is even more complex. It is not easy to determine the fat content of milk visually. It is almost impossible to visually distinguish whether a beverage has been previously processed, such as pasteurized or skimmed. Thanks to the sensor board, bar staff do not have to smell or taste the beverage to determine its type. Beverage packaging does not have to be kept on hand to avoid mistakes. During busy periods, several containers with similar but different beverages can be set up to speed up beverage preparation without causing mistakes.

[0038] According to a preferred embodiment, the sensor board includes a measurement sensor for measuring the liquid level and / or volume of the beverage in the container. The measurement sensor is, for example, a ToF (Time of Flight) sensor that measures the distance between the upper liquid level formed by the beverage in the container and the ToF sensor. The measurement sensor is, for example, a sensor immersed in the beverage in the container. Preferably, the measurement sensor is a ToF sensor. This is advantageous because there is no contact between the measurement sensor and the beverage in the container. The processing unit is preferably communicatively coupled to the measurement sensor directly or indirectly. Preferably, the processing unit is communicatively coupled to the measurement sensor directly via a serial connection, such as UART or I 2 C.

[0039] Other non-limiting examples of suitable measurement sensors for measuring the liquid level and / or volume of the beverage in the container are lasers and cameras. The laser is suitable for measuring the distance between the liquid level of the beverage in the container and the sensor board. The camera is suitable for estimating the liquid level and / or volume of the beverage in a known container. In the case of a known container, based on the camera image, it is possible to estimate how far the beverage is from the upper edge of the known container or another reference point in the known container, and thereby determine the liquid level and / or volume of the beverage in the known container.

[0040] This embodiment helps to avoid deviated results in determining the type of beverage in the container by reflection of the light emitted by at least one light source on the side wall of the container. When preparing a beverage, depending on the beverage being prepared, the container is filled with only a very limited amount or, conversely, more beverage. This also means that there will be more or less reflection of the emitted light on the side wall of the container. These reflections affect the spectral values measured by at least one spectral sensor. The reflections on the side wall of the container do not represent the beverage in the container. By measuring the liquid level of the beverage in the container or by measuring the volume of the beverage in the container (from which the liquid level is calculated), the influence of the reflection on the side wall of the container can be taken into account, thus allowing for a robust determination of the type of beverage in the container.

[0041] According to a preferred embodiment, the sensor board includes a temperature sensor for measuring the temperature of the beverage in the container. The temperature sensor is, for example, a temperature sensor immersed in the beverage in the container. The temperature sensor is, for example, a thermometer that measures the temperature of the container. The temperature of the container is a measure of the temperature of the beverage in the container. Preferably, the temperature sensor is an optical sensor based on infrared measurement. This is advantageous because as a result, there is no contact between the temperature sensor and the beverage in the container, and because the temperature of the beverage is measured directly rather than indirectly by measuring the temperature of the container. The processing unit is preferably communicatively coupled to the temperature sensor directly or indirectly. Preferably, the processing unit is communicatively coupled to the temperature sensor via a serial connection (such as UART or I 2 C).

[0042] This embodiment is advantageous for avoiding deviating results when determining the type of beverage in a container based on the temperature of the beverage in the container. The properties of the beverage in the container can depend on the temperature of the beverage. For example, a beverage may expand when heated, which reduces the specific gravity of the beverage. This may have an impact on the spectral response of the beverage in the container. By measuring the temperature of the beverage in the container, the influence of the temperature of the beverage on its spectral response can be taken into account, thereby allowing for a robust determination of the type of beverage in the container.

[0043] This embodiment is additionally advantageous when using the sensor plate in a heating and / or foaming device according to the second aspect. Depending on the type of beverage, the beverage cannot be heated to the same extent without the beverage decomposing, resulting in a loss of flavor or quality, or the mousse disintegrating during foaming. In this case, the temperature sensor is not only advantageous for correctly determining the beverage, but also allows for determining whether the beverage has a suitable temperature.

[0044] According to a preferred embodiment, the sensor plate includes at least two light sources. The first light source has a spectrum with a peak between 780 nm and 849 nm. A particularly advantageous value is 830 nm. Preferably, the peak of the spectrum of the first light source between 780 nm and 849 nm is the global maximum in the spectrum. A particularly advantageous value is 830 nm. The second light source has a spectrum with a peak between 850 nm and 950 nm. A particularly advantageous value is 940 nm. Preferably, the peak of the spectrum of the first light source between 850 nm and 950 nm is the global maximum in the spectrum. One or more spectral sensors have a spectral response including a first peak. The first peak deviates from the peak of the spectrum of the first light source between 780 nm and 849 nm by no more than 20 nm. One or more spectral sensors have a spectral response including a second peak. The second peak deviates from the peak of the spectrum of the second light source between 850 nm and 950 nm by no more than 20 nm. In the case where the sensor plate includes only one spectral sensor, it is clear that the single spectral sensor has a spectral response including the first peak and the second peak. In the case where the sensor plate includes multiple spectral sensors, the first spectral sensor may have a spectral response including the first peak, and the second spectral sensor may have a spectral response including the second peak, or a single spectral sensor may have a spectral response including the first peak and the second peak. Similarly, multiple spectral sensors may have a spectral response including the first peak, the second peak, or the first peak and the second peak.

[0045] This embodiment is conducive to more accurately determining the type of beverage in the container. The applicant unexpectedly found that with this embodiment, better discrimination ability has been achieved between different types of milk with different compositions (such as fat content), such as between them, between milk and plant-based alternatives, and between plant-based alternatives. Since one or more spectral sensors near the first peak and the second peak have high sensitivity, a deviation of no more than 20 nm between the first peak and the peak of the spectrum of the first light source between 780 nm and 849 nm and between the second peak and the peak of the spectrum of the second light source between 850 nm and 950 nm is advantageous when determining the spectral value from the reflected light.

[0046] According to a preferred embodiment, the at least one light source is current-controlled. If the sensor board includes multiple light sources, all light sources are preferably current-controlled. The current intensity of the at least one light source can be adjusted from the processing unit. For example, since the processing unit is directly or indirectly communicatively coupled to the driver for the at least one light source, the current intensity is adjustable. If the sensor board includes multiple light sources, the processing unit is preferably directly or indirectly communicatively coupled to each driver of each light source.

[0047] The current is preferably at least 200 mA, more preferably at least 250 mA, even more preferably at least 300 mA, and even more preferably at least 350 mA.

[0048] The current is preferably at most 850 mA, more preferably at most 800 mA, even more preferably at most 750 mA, and even more preferably at most 700 mA.

[0049] This embodiment is particularly advantageous for the calibration of the sensor board. By calibrating the sensor board, similar spectral values can be obtained through the spectral sensor for similar beverages, thus allowing the type of beverage in the container to be determined robustly. Spectral sensors typically have an adjustable gain for their spectral response. For each peak of the spectral response, this adjustable gain is usually the same. By adjusting the current intensity of each light source separately, the spectral response of each peak in the spectral response can be indirectly affected. This embodiment is particularly advantageous if the sensor board includes multiple light sources. This embodiment is also advantageous for obtaining similar spectral values during the life of the sensor board. The light sources emit less light when aging. By increasing the current intensity based on the effective hours of the light source (i.e., the number of hours the light source emits light), a constant light output of the light source can be obtained during the life of the sensor board. This embodiment is also particularly advantageous for the automatic strengthening or weakening of the light source. If the current intensity is set too low according to the type of beverage in the container, a minimum spectral value can be obtained at certain wavelengths. If the current intensity is set too high according to the type of beverage in the container, a maximum spectral value can be obtained at certain wavelengths. In both cases, information may be lost, and the spectral values may not have sufficient discrimination ability to successfully determine the type of beverage in the container. By automatically amplifying or attenuating the current intensity, spectral values that are not the minimum or maximum and still provide sufficient discrimination ability can be obtained.

[0050] According to a preferred embodiment, the sensor board includes a first additional light source. The first additional light source has a spectrum with a peak between 410 nm and 480 nm. A particularly advantageous value is 420 nm. Preferably, the peak of the spectrum of the first additional light source between 410 nm and 480 nm is the global maximum in the spectrum. The spectral response of one or more spectral sensors has a peak between 400 nm and 500 nm. The peak mentioned between 400 nm and 500 nm deviates from the peak of the first additional light source by at most 20 nm.

[0051] This embodiment is advantageous for more accurately determining the type of beverage in the container. The applicant has unexpectedly found that in this embodiment, better discrimination ability is achieved between different types of milk with similar compositions (such as similar fat content) but from different manufacturers, between their plant-based alternatives (such as coconut milk, soy milk, walnut milk, etc.), and between similar plant-based alternatives from different manufacturers. This embodiment is also advantageous for distinguishing beverages with small color differences. When determining the spectral value from the reflected light, the deviation of at most 20 nm between the peak of the first additional light source and the peak between 400 nm and 500 nm is advantageous because one or more spectral sensors placed near the peak of the first additional light source have high sensitivity.

[0052] According to a preferred embodiment, the sensor board comprises a second additional light source. The second additional light source has a spectrum with a peak between 720 nm and 760 nm. A particularly advantageous value is 760 nm. Preferably, the peak between 720 nm and 760 nm in the spectrum of the second additional light source is a global maximum in the spectrum. The spectral response of the one or more spectral sensors has a peak between 700 nm and 800 nm. The mentioned peak between 700 nm and 800 nm deviates from the peak of the second additional light source by at most 20 nm.

[0053] This embodiment facilitates a more accurate determination of the type of beverage in the container. The applicant has surprisingly found that this embodiment achieves better differentiation between the fat content of different beverages, but also better differentiation between milk and plant-based alternatives and between plant-based alternatives. This embodiment is particularly advantageous in combination with the previously described embodiments, in which the sensor board comprises a first light source and a second light source. When determining spectral values ​​from the reflected light, a deviation of at most 20 nm between the peak of the second additional light source and said peak between 700 nm and 800 nm is advantageous because one or more spectral sensors placed near said peak of the second additional light source have a high sensitivity.

[0054] According to a preferred embodiment, the sensor board comprises a third additional light source. The third additional light source emits white light. The third additional light source is preferably a white LED. The third additional light source preferably has a spectrum of 500nm to 700nm, whereby the light emitted at a wavelength of 500nm and a wavelength of 700nm is at least 5% of the maximum intensity of the light between 500nm and 700nm. The joint spectral response of all spectral sensors has at least eight peaks between 400nm and 700nm. The joint spectral response is the sum of the spectral responses of each individual spectral sensor. If the sensor board comprises only one spectral sensor, the joint spectral response is the spectral response of at least one spectral sensor. Between 400nm and 700nm, there is a spectral distance of at most 50nm, preferably at most 45nm, even more preferably at most 40nm between two adjacent peaks of the joint response.

[0055] This embodiment is advantageous for improving the overall differentiation capability based on spectral values ​​using white light. This embodiment is particularly advantageous if there is insufficient differentiation capability between two beverages based on any of the previous embodiments to determine the type of beverage in the container with sufficient certainty. A joint spectral response having at least eight peaks between 400 and 700 nm and a spectral distance of at most 50 nm is sufficient to adequately measure the spectral response of the beverage to determine the type of beverage in the container.

[0056] In a second aspect, the invention relates to a heating and / or frothing device for heating and / or frothing a beverage.

[0057] According to an embodiment, the heating and / or frothing device comprises a frame, a platform for supporting a container, and a sensor board for determining the type of beverage in the container according to the first aspect. The heating and / or frothing device further comprises a heating device for heating the beverage in the container and / or a frothing device for frothing the beverage in the container. A non-limiting example of the heating device is an electric heating element. A non-limiting example of the frothing device is a rotary agitator, wherein the rotary agitator is preferably magnetically drivable. Alternatively, a shaft can be used to mechanically drive the rotary agitator. Preferably, the heating device and the frothing device are combined, such as a steam pipe.

[0058] At least one light source and at least one spectral sensor of the sensor board face the platform. Preferably, the optical axis of the at least one light source and the optical axis of the at least one spectral sensor are placed transversely to the platform. As a result, the optical axis of the at least one light source and the optical axis of the at least one spectral sensor will automatically be transversely placed with respect to the upper liquid surface formed by the beverage in the container.

[0059] This embodiment is very advantageous for automatically adjusting and setting the recipe for preparing a beverage based on the type of beverage in the container.

[0060] According to another embodiment, the heating and / or frothing device comprises a display and a rotary agitator. The rotary agitator is replaceable. The display is communicatively coupled directly or indirectly to the processing unit of the sensor board. For example, the display is indirectly coupled to the processing unit of the sensor board via the main processing unit of the heating and / or frothing device. The display is configured to display the type of rotary agitator that will be used to froth the beverage.

[0061] This embodiment is advantageous for optimal frothing of the beverage. Depending on the type of beverage (e.g., whole milk or semi-skimmed milk), frothing the beverage with a certain type of rotary agitator may or may not be successful. Using the sensor board, the type of beverage in the container can be automatically determined, and then the designated type of rotary agitator with which the beverage is optimally frothed is automatically displayed on the display.

[0062] According to a preferred embodiment, the heating and / or frothing device comprises a frame, a platform for supporting a container, and a steam pipe. The frame is a support structure for the heating and / or frothing device. Preferably, the heating and / or frothing device comprises a housing mounted around the frame. The platform is attached to the frame. The steam pipe is attached to the frame. The steam pipe includes a nozzle for injecting water vapor or compressed gas into the beverage in the container to heat the beverage and / or to froth the beverage. The heating and / or frothing device comprises a sensor board for determining the type of beverage in the container according to the first aspect.

[0063] The at least one light source and the at least one spectral sensor of the sensor board face the platform. Preferably, the optical axis of the at least one light source and the optical axis of the at least one spectral sensor are placed transversely to the platform. As a result, the optical axis of the at least one light source and the optical axis of the at least one spectral sensor will automatically be placed transversely to the upper liquid surface formed by the beverage in the container.

[0064] This embodiment is very useful for automatically adjusting and setting the recipe for preparing a beverage based on the type of beverage in the container. The type of beverage in the container is automatically determined using a sensor plate. This prevents errors caused by incorrect visual determination of the type of beverage by the bar staff when preparing the beverage. It is also not necessary to place the beverage container at hand to determine the beverage in the container. In addition, when the bar staff is very busy, the bar staff can work together. For example, a first member as a bar staff or a collaborative robot can be equipped with multiple containers with similar but different beverages, while a second member as a bar staff effectively prepares the beverage by heating the beverage in the container and / or frothing the beverage in the container. Because the type of beverage is automatically detected, the recipe is automatically adjusted so that the second member as a bar staff can optimally heat the beverage in the container and / or froth the beverage in the container even without knowing the type of beverage in the container in advance. The heating and / or frothing device can fully automatically heat the beverage in the container and / or froth the beverage in the container based on the recipe, thereby allowing the second member as a bar staff to perform another task even during heating and / or frothing.

[0065] According to a preferred embodiment, the heating and / or frothing device comprises an actuator for changing the mutual position between the platform and the sensor plate. The actuator is communicatively coupled to the processing unit of the sensor plate. The actuator is communicatively coupled to the processing unit of the sensor plate directly or indirectly. For example, the actuator is indirectly coupled to the processing unit of the sensor plate via a main processing unit of the heating and / or frothing device.

[0066] The actuator facilitates obtaining a first fixed predetermined distance between at least one light source and an upper liquid surface formed by the beverage in the container and a second fixed predetermined distance between at least one spectral sensor and the upper liquid surface. This is advantageous because the reflection of the light emitted by the at least one light source on the side wall of the container will always have an almost similar effect on the spectral values ​​measured by the spectral sensor, regardless of how much beverage is present in the container. It is also advantageous that almost similar amounts of light emitted by the at least one light source will always reach the upper liquid surface, resulting in fewer variations due to ambient light. This results in a robust determination of the type of beverage in the container. Obviously, if the sensor board comprises a plurality of light sources and / or a plurality of spectral sensors, these plurality of light sources and / or a plurality of spectral sensors preferably have a fixed position relative to each other, so that the described advantages are also maintained in these cases.

[0067] According to one embodiment, the heating and / or frothing device includes a network connection. The network connection can be a wired or wireless network connection, such as an Ethernet connection or a WiFi connection. The network connection facilitates remote updating of the software running on the processing unit of the sensor board. This is particularly advantageous if the sensor board identifies a new type of beverage, such as a new plant-based alternative to milk or a new manufacturer of a type of beverage. The network connection is also advantageous for automatically receiving orders (e.g., from a cash register system), such that the correct recipe for the beverage can be automatically selected and the sensor board can be used to verify that the correct beverage is being heated and / or frothed. The network connection is also advantageous for transmitting spectral values of the beverage to a server, for example, in cases where the beverage is not automatically recognized. The transmitted spectral values can then be used as training examples for a classification algorithm, as further described.

[0068] According to one embodiment, the heating and / or frothing device includes an input device for inputting data. The input device is, for example, a touch display, a keyboard, or other suitable device. The input device is advantageous for inputting the type of beverage if the type of beverage cannot be automatically determined by the sensor board. In combination with the network connection in the previously described embodiment, this embodiment is particularly advantageous. This allows the type of beverage entered to be sent to the server together with the spectral values of the beverage, such that the spectral values can be used as annotated training examples for a classification algorithm. This embodiment is also advantageous for training a classification algorithm on the processing unit of the heating and / or frothing device using the spectral values of the beverage and the type of beverage entered, as described in the next aspect. The input device is also particularly advantageous for inputting a recipe for heating the beverage and / or frothing the beverage. This is particularly advantageous if the type of beverage cannot be automatically determined using the sensor board. This typically means that there is no recipe available for heating this type of beverage and / or frothing this type of beverage. By entering the recipe via the input device, an unknown type of beverage can also be heated and / or frothed using the heating and / or frothing device, and the entered recipe can be associated with the entered type, such that this type of beverage can be automatically heated and / or frothed later.

[0069] In a third aspect, the present invention relates to a method for determining the type of a beverage, such as milk or a plant-based alternative to milk, juice, mousse, or soup, in a container.

[0070] According to a preferred embodiment, the method includes the following steps:

[0071] - irradiating the beverage in the container with light from at least one light source,

[0072] - capturing, using at least one spectral sensor, the light from at least one light source reflected by the beverage,

[0073] - Process the spectral values of the reflected light determined by at least one spectral sensor using a processing unit for determining the type of beverage in the container.

[0074] The at least one light source has a spectrum with a peak between 780 nm and 950 nm. The at least one spectral sensor has a spectral response with a peak between 760 nm and 970 nm. The peak of the spectral response of the at least one spectral sensor deviates from the peak of the at least one light source by at most 20 nm. The at least one light source and the at least one spectral sensor are directed at the beverage in the container. Preferably, the optical axis of the at least one light source and the optical axis of the at least one spectral sensor are placed transversely to the upper liquid surface formed by the beverage in the container. Preferably, the at least one light source irradiates the beverage for at least 50 ms, more preferably at least 75 ms, even more preferably at least 90 ms. This is advantageous because it means that the beverage is irradiated for a sufficient length of time such that the at least one spectral sensor can determine a stable spectral value. Preferably, the at least one light source irradiates the beverage for at most 2.0 s, more preferably at most 1.5 s, even more preferably at most 1.2 s. This is beneficial for automatically determining the type of beverage in the container as quickly as possible. If more than one light source is used when performing the method, the different light sources can irradiate the beverage in the container sequentially and simultaneously. Preferably, there is at least 100 ml of beverage in the container. This is beneficial for avoiding light reflection from the bottom of the container and interfering with the determination of the spectral response of the beverage.

[0075] Determining the type of beverage can be done in a single step or several steps, whereby first the main category of the beverage is determined and then one or more sub - categories of the beverage are determined.

[0076] This method is beneficial for automatically determining the type of beverage in the container by using at least one light source with a spectrum having a peak between 780 nm and 950 nm. By determining and processing the spectral values of the light from the at least one light source reflected by the beverage in the container to the spectral sensor, the type of beverage in the container can be determined. A light source with a peak between 780 nm and 950 nm is very advantageous for differentiating beverages during beverage preparation, and is particularly advantageous for differentiating, for example, milk and plant - based alternatives. The use of a spectral sensor with a spectral response having a peak deviating from the peak of the at least one light source by at most 20 nm is advantageous when determining the spectral values from the reflected light because the at least one spectral sensor has high sensitivity near the peak of the at least one light source. When preparing beverages, and especially when heating and / or frothing beverages, it is very advantageous to be able to automatically determine the type of beverage in the container in order to automatically adjust the recipe for preparing the beverage to achieve optimal preparation while avoiding errors.

[0077] According to a preferred embodiment, before irradiating the beverage in the container with light from at least one light source, the method includes a first additional step of measuring the liquid level and / or volume of the beverage in the container using a measurement sensor. The beverage in the container forms an upper liquid level. The first additional step is followed by a second additional step. In the second additional step, at least one light source and the upper liquid level are positioned relative to each other at a predetermined first distance. In the second additional step, at least one spectral sensor and the upper liquid level are positioned relative to each other at a predetermined second distance. The first distance and the second distance are measured in a direction transverse to the upper liquid level.

[0078] Obviously, if at least one light source and at least one spectral sensor have fixed positions relative to each other, by positioning at least one light source and the upper liquid level relative to each other at a predetermined first distance, at least one spectral sensor and the upper liquid level are also positioned relative to each other at a predetermined second distance. If multiple light sources and multiple spectral sensors are used when implementing the method, this embodiment is also modified as necessary.

[0079] This embodiment is advantageous because the reflection of the light emitted by at least one light source on the sidewall of the container will always have an almost similar effect on the spectral values measured by the spectral sensor, regardless of how much beverage is present in the container. It is also advantageous that an almost similar amount of light emitted by at least one light source will always reach the upper liquid level, resulting in fewer variations due to ambient light. This leads to a robust determination of the type of beverage in the container.

[0080] For example, this embodiment of the method is implemented using a heating and / or foaming device according to the second aspect, where the heating and / or foaming device includes an actuator for changing the relative position between the platform and the sensor plate, as in the previously described embodiment of the heating and / or foaming device. In the second additional step, the platform is moved towards the sensor plate until at least one light source and the upper liquid level are positioned at a first predetermined distance, and at least one spectral sensor and the upper liquid level are positioned at a second predetermined distance from each other. For example, the platform is moved towards the sensor plate until the nozzle of the steam pipe touches the upper liquid level.

[0081] Preferably, the second additional step is only performed after the liquid level and / or volume of the beverage in the container measured using the measurement sensor is higher than a first predetermined value and lower than a second predetermined value. This is advantageous because there should not be too much or too little beverage in the container for heating and / or foaming the beverage. This is also advantageous because if the amount of beverage in the container is too small, an incorrect type of beverage may be determined in the container, for example because the bottom of the container becomes too visible and disrupts the expected reflection of light.

[0082] According to a preferred embodiment, before processing the spectral values of the reflected light determined by at least one spectral sensor by means of a processing unit, the method comprises a third additional step, in which the temperature of the beverage in the container is measured by means of a temperature sensor. This embodiment may, but need not, advantageously be combined with the previously described embodiments.

[0083] When determining the type of beverage in the container from the temperature of the beverage in the container, this embodiment helps to avoid deviating results. The properties of the beverage in the container may depend on the temperature of the beverage. For example, a beverage may expand when heated, which reduces its specific gravity. This may have an impact on the spectral response of the beverage in the container. By measuring the temperature of the beverage in the container, the influence of the temperature of the beverage on its spectral response can be taken into account, thus allowing for a robust determination of the type of beverage in the container.

[0084] According to a preferred embodiment, when processing the spectral values of the reflected light determined by at least one spectral sensor, a classification algorithm is executed on the processing unit. If multiple spectral sensors are used when implementing the method, all spectral values determined by all spectral sensors are preferably processed by the classification algorithm on the processing unit.

[0085] Multiple training examples of beverages are used to train the classification algorithm. Non-limiting examples of training examples are skim milk, semi-skimmed milk, whole milk, soy milk, coconut milk, almond milk, etc. For each training example, spectral values are obtained by irradiating each training example with light from at least one light source and collecting the light reflected from each training example using at least one spectral sensor. If multiple spectral sensors and / or multiple light sources are used in the implementation of the method, the spectral values of the training examples are preferably obtained using all spectral sensors and / or all light sources. Non-limiting examples of suitable classification algorithms are Support Vector Machine (SVM) and Random Forest. Preferably, the classification algorithm is an SVM algorithm. Preferably, the classification algorithm is trained on a server or a computer. Alternatively, the classification algorithm is trained on the processing unit, where the processing unit is included in the heating and / or frothing device according to the second aspect.

[0086] This embodiment is advantageous because a classification algorithm is obtained by using training examples, which robustly determines the type of beverage in the container and can be easily extended to new types of beverages by adding training examples.

[0087] According to another embodiment, each of the training examples is in the same container during the acquisition of the spectral values as during the determination of the type of beverage.

[0088] This embodiment is particularly advantageous because the spectral values of the training examples can be determined in the same container that is used during the execution of the method to determine the type of beverage. This automatically takes into account the shape and material of the container and thus the reflections on the side walls of the container. In combination with the previously described embodiments, this embodiment is particularly advantageous where at least one light source is located at a first predetermined distance and at least one spectral sensor is located at a second predetermined distance relative to the upper liquid level.

[0089] According to an embodiment, a plurality of training examples include a set of identical beverages at different temperatures. This embodiment is advantageous because it automatically takes into account the possibly different spectral responses of the beverage at different temperatures. This embodiment in combination with the previously described embodiments is particularly advantageous where the temperature of the beverage in the measuring container is measured to process the spectral values.

[0090] According to an embodiment, the spectral values of a plurality of training examples are obtained at different light intensities of at least one light source. When using LEDs, this is for example at different current intensities to control the LEDs. This is advantageous for automatically taking into account the possible differences in the spectral responses of the beverage at different light intensities. This is particularly advantageous if for example an automatic intensification or weakening of the light source is applied as previously described for the sensor plate.

[0091] According to an embodiment, at least one light source and at least one spectral sensor are calibrated. The at least one light source and the at least one spectral sensor are calibrated using an empty beverage container. This embodiment of the method can be carried out both with the heating and / or frothing device according to the second aspect and with the sensor plate according to the first aspect. When the method is carried out using the heating and / or frothing device according to the second aspect, the empty container for the beverage is the container used with the heating and / or frothing device. The empty container is preferably placed such that the empty container blocks the influence of external light on the at least one light source and the at least one spectral sensor. For example, when using the heating and / or frothing device according to the second aspect, where the heating and / or frothing device includes an actuator for changing the relative position between the platform and the sensor plate as in the previously described embodiments of the heating and / or frothing device, the platform will move towards the sensor plate until the empty container is positioned against or very close to the sensor plate.

[0092] This embodiment is advantageous for accommodating differences caused by production tolerances between light sources and differences caused by production tolerances between spectral sensors. For example, in the case where the measurement result deviates from the expected measurement result, different current intensities can be set for the light sources, as previously described when calibrating the sensor board according to the first aspect. Alternatively, a scaling factor of the measurement result can be determined in the case of a deviation of the measurement result. This enables the use of the same training examples for all sensor boards. The calibration is preferably performed before commissioning the sensor board according to the first aspect or the heating and / or foaming device according to the second aspect. The calibration can be repeated during the use of the sensor board according to the first aspect or the heating and / or foaming device according to the second aspect, for example to compensate for the aging effect on at least one light source and / or at least one spectral sensor.

[0093] In a fourth aspect, the invention relates to a method for heating a beverage in a container and / or foaming a beverage in a container, the beverage being such as milk or a plant-based alternative to milk, juice, mousse or soup.

[0094] According to a preferred embodiment, the method comprises the steps of determining the type of beverage in the container and subsequently heating the beverage in the container and / or foaming the beverage in the container according to a predetermined recipe.

[0095] Determining the type of beverage in the container is performed using the sensor board according to the first aspect. Determining the type of beverage in the container is preferably done by performing the method according to the third aspect.

[0096] The heating and / or foaming of the beverage preferably starts automatically after the type of beverage in the container has been determined. The predetermined recipe is automatically selected from a set of recipes according to the type of beverage in the container. This means that, for example, whole milk is determined as the type of beverage in the container and the beverage is to be foamed, and the recipe for foaming whole milk is selected from the set of recipes. The heating and / or foaming of the beverage is preferably carried out by means of the heating and / or foaming device according to the second aspect.

[0097] The method is advantageous because the beverage is optimally heated and / or foamed according to a recipe according to the type of beverage in the container, thus avoiding errors.

[0098] Those skilled in the art will understand that the method according to the third aspect is preferably carried out using the sensor board according to the first aspect or the heating and / or foaming device according to the second aspect, and the sensor board according to the first aspect or the heating and / or foaming device according to the second aspect is preferably configured to carry out the method according to the third aspect. Thus, each feature described above and below can relate to any one of the four aspects of the invention.

Claims

1. A sensor board for determining the type of beverage in a container, said beverage such as milk or a plant-based alternative to milk, juice, mousse or soup, said sensor board comprising a processing unit, at least one light source for emitting light, and at least one spectral sensor for collecting the light reflected from said at least one light source, characterized in that, The at least one light source has a spectrum with a peak between 780 nm and 950 nm, and the at least one spectral sensor has a spectral response with a peak between 760 nm and 970 nm, wherein the peak of the spectral response of the at least one spectral sensor deviates from the peak of the at least one light source by no more than 20 nm.

2. The sensor board according to claim 1, characterized in that, The sensor board includes a measurement sensor for measuring the level and / or volume of the beverage in the container.

3. The sensor board according to claim 1 or 2, characterized in that, The sensor board includes a temperature sensor for measuring the temperature of the beverage in the container.

4. The sensor board according to any one of claims 1 to 3, characterized in that, The sensor board includes at least two light sources, wherein a first light source has a spectrum with a peak between 780 nm and 849 nm, and wherein a second light source has a spectrum with a peak between 850 nm and 950 nm, wherein one or more spectral sensors have a spectral response including a first peak, wherein the first peak deviates from the peak of the first light source by at most 20 nm, and wherein one or more spectral sensors have a spectral response including a second peak, wherein the second peak deviates from the peak of the second light source by at most 20 nm.

5. The sensor board according to any one of claims 1 to 4, characterized in that, The at least one light source is current-controlled, wherein the current intensity of the at least one light source can be adjusted from the processing unit.

6. The sensor board according to any one of claims 1 to 5, characterized in that, The sensor board includes a first additional light source, wherein the first additional light source has a spectrum with a peak between 410 nm and 480 nm, and the spectral response of one or more spectral sensors has a peak between 400 nm and 500 nm, wherein the peak between 400 nm and 500 nm deviates from the peak of the first additional light source by at most 20 nm.

7. The sensor board according to any one of claims 1 to 6, characterized in that, The sensor board includes a second additional light source, wherein the second additional light source has a spectrum with a peak between 720 nm and 780 nm, and wherein the spectral response of one or more spectral sensors has a peak between 700 nm and 800 nm, wherein the peak between 700 nm and 800 nm deviates from the peak of the second additional light source by at most 20 nm.

8. The sensor board according to any one of claims 1 to 7, characterized in that, The sensor board includes a third additional light source, wherein the third additional light source emits white light, and wherein the combined spectral response of all spectral sensors has at least twelve peaks between 400 nm and 700 nm, wherein there is a spectral distance of at most 50 nm between two adjacent peaks of the combined spectral response between 400 nm and 700 nm.

9. A heating and / or foaming device for heating a beverage and / or foaming a beverage, said heating and / or foaming device comprising a frame, a platform attached to said frame for supporting a container, and a steam pipe attached to said frame, said steam pipe comprising a nozzle for injecting steam or compressed gas into the beverage in said container for heating the beverage and / or foaming said beverage, characterized in that, The heating and / or foaming device includes a sensor board for determining the type of beverage in a container according to any one of claims 1 to 8.

10. The heating and / or foaming device according to claim 9, characterized in that, The heating and / or foaming device includes an actuator for changing the relative position between the platform and the sensor board, wherein the actuator is communicatively coupled to the processing unit of the sensor board.

11. A method for determining the type of beverage in a container, said beverage such as milk or a plant-based alternative to milk, juice, mousse or soup, said method comprising: Irradiate the beverage in the container with light from at least one light source; Use at least one spectral sensor to capture the light from the at least one light source reflected by the beverage; Processing spectral values of the reflected light determined by the at least one spectral sensor using a processing unit for determining the type of the beverage in the container; Characterized in that the at least one light source has a spectrum with a peak between 780 nm and 950 nm, and the at least one spectral sensor has a spectral response with a peak between 760 nm and 970 nm, wherein the peak of the spectral response of the at least one spectral sensor deviates from the peak of the at least one light source by no more than 20 nm.

12. The method according to claim 11, characterized in that, Before irradiating the beverage in the container with light from the at least one light source, the method includes: a first additional step of measuring the liquid level and / or volume of the beverage in the container using a measuring sensor, wherein the beverage in the container forms an upper liquid level, wherein the first additional step is followed by a second additional step, wherein in the second additional step, the at least one light source and the upper liquid level are positioned at a predetermined first distance from each other, and wherein in the second additional step, the at least one spectral sensor and the upper liquid level are positioned at a predetermined second distance from each other.

13. The method according to claim 11 or 12, characterized in that, Before processing, by means of the processing unit, the spectral values of the reflected light determined by the at least one spectral sensor, the method includes a third additional step, wherein the temperature of the beverage in the container is measured by means of a temperature sensor.

14. The method according to any one of claims 11 to 13, characterized in that, When processing the spectral values of the reflected light determined by the at least one spectral sensor, a classification algorithm is executed on the processing unit, wherein the classification algorithm is trained using a plurality of training examples of beverages, wherein spectral values for each of the training examples are obtained by irradiating each of the training examples with light from the at least one light source and collecting the light reflected by each of the training examples using the at least one spectral sensor, wherein each of the training examples is in the same container during the obtaining of the spectral values as during the determination of the type of the beverage.

15. The method according to claim 14, characterized in that, The plurality of training examples includes a set of identical beverages at different temperatures.