WO2011002421A2

WO2011002421A2 - A turkish coffee machine and a turkish coffee brewing method

Info

Publication number: WO2011002421A2
Application number: PCT/TR2010/000104
Authority: WO
Inventors: Haldun Midoglu; Altug Konuk; Kemal Esmek
Original assignee: Yenel Yenilikci Ve Buluscu Elektronik Sistemler Sanayi Ve Ticaret Limited Sirketi
Priority date: 2009-06-01
Filing date: 2010-05-31
Publication date: 2011-01-06
Also published as: TR200904257A2; WO2011002421A3

Abstract

The present invention relates to an automatic Turkish Coffee Machine which brews a coffee mixture for 1 to 4 persons and a new method for brewing Turkish Coffee. This device has an electrical heater and a temperature measurement mechanism that measures the temperature of the mixture. Under the control of the microprocessor circuit that it contains and the software included in that circuit, it brings the temperature of the coffee mixture close to the boiling point with a suitable rate, but does not boil up the mixture. Based on the temperature data acquired through measurement, it keeps the temperature a few 0C below the boiling point for a suitable period of time, and ensures that the coffee is brewed. The power and energy transferred to the mixture are also measured, and the power can be adjusted. The amount of the mixture is calculated by observing the rate of temperature rise with respect to the power. By detecting the sudden decrease in the rate of temperature rise, it is sensed that the temperature approaches the boiling point. The brewing process is terminated when the total energy limit which is proportional to the amount of mixture, is exceeded, and the user is warned by an illuminated and audible alarm.

Description

A TURKISH COFFEE MACHINE AND A TURKISH COFFEE BREWING METHOD

Technical Field of the Invention

The present invention relates to a Turkish Coffee Machine in the form of a microprocessor controlled electric coffee pot which can make Turkish Coffee automatically, control the power transmitted to the heater by measuring the temperature of the coffee mixture via its electronically controlled structure, and which calculates the amount of liquid mixture based on the rate of temperature rise and adapts the method of control to this amount, and which ensures that the coffee is brewed as much as appropriate and that the foam is not damaged; and relates to a method for making Turkish coffee without boiling it, developed being inspired by the traditional coffee brewing methods.

Background of the Invention (Prior Art)

A Comparative study in view of the industrial design of Turkish Coffee Brewing Machines for different Turkish Coffee Machines that are present in the relevant state of the art was conducted as a Post Graduate Thesis at Izmir Technology Institute in 2005 CA

Comparative Study On Design Of Turkish Coffee Brewing Machines For Self-service: "TELVE",

"KAHWE" and "GONDOL" ^x by Selen BASARIR, July 2005, IZMIR, 185 pages).

At our present day, there are automatic Turkish Coffee Machines which have been designed to have electromechanical apparatuses with moving parts such as motor and pump. The patent applications numbered as TR 1995/01348, TR 2001/00549, TR 2001/02349, TR 2005/02060 can be shown as examples of such machines.

Many Turkish Coffee Machines existing in the prior art are based on the "overflow prevention approach". In these machines, full power is applied to the coffee mixture for the purpose of heating; then the rapid rising of the foam during boiling is detected just prior to overflow and the power is completely cut off.

Most of the Turkish Coffee Machines used today, assume boiling of the coffee mixture as a necessity. Moreover, as sufficient brewing can not be ensured at a single boiling, methods of boiling the mixture twice or more than twice, which can be called as "double boiling" are also widely used.

The said methods mainly focus on preventing the overflow and overcoming the problems that may arise out during the cooking process, rather than obtaining the traditional flavor and aroma of Turkish coffee. Such methods have taken their places in the prior art, as applications that are aimed to adapt the brewing method to the fast life style of our present day. It is not possible to fully achieve the traditional flavor and aroma of the Turkish coffee by using these methods.

On the other hand, the brewing method which is known as "mangal coffee" which provides the flavor and aroma of the Turkish coffee is not yet used in the automatic coffee machines. In this method, the coffee mixture is not boiled but simmered mildly for a lengthy time in a metallic pot buried into cinders in a mangal, and attains the real qualities of Turkish coffee in terms of flavor and taste. However, making Turkish coffee by this method takes a long time and demands much labor.

Making Turkish coffee by this method is not common in the fast social life of our present day for the reason that its preparation takes a long time. Yet, some devices which make coffee in a metallic coffee pot buried in the hot sand on an electric heater have been also produced, and taken their places in the prior art.

Some of the machines that exist in the prior art are developed with the approach of preventing the overflow by integrated electrodes which measure the swelling and rise of the coffee mixture during its cooking. In the inventions which are subject matter to the utility model no. TR 2007/03523 and WO 2007/013013 numbered publication, the foam which is formed during the heating process of the coffee mixture, contacts to the level electrodes, and the cooking process is terminated by cutting of the electric current based on the information obtained from the level electrodes. The technical deficiency of these inventions is the failure to control the power transferred to the coffee mixture. Whether the coffee is brewed appropriately is determined by observing the swelling of the foam only, and then the cooking process is terminated. In such case, it becomes impossible to fully obtain the traditional flavor and aroma of the Turkish coffee, and the repeatability by which the taste is obtained at each brewing. Furthermore, these machines pose cleaning problems, brought out by the accumulation of residues around the electrodes.

Some of the machines that exist in the prior art are focused on preventing the overflow by the use of ultrasonic or infrared distance measurement methods which can sense the swelling and rise of the foam during the coffee brewing process. The inventions with publication numbers WO2008/068224, WO2008/068225, and TR 2006/06898 can be shown as examples to such machines. In the above mentioned inventions, the rise in the level of the foam which is formed during the heating process of the coffee mixture is measured by ultrasonic or infrared sensors and the following electronic circuitry. Depending on the measured value, the electric current to the heater is cut off instantly to terminate the brewing process.

The technical deficiency in such inventions is the failure to control the power transferred to the coffee mixture. Whether the coffee is brewed appropriately is determined considering only the swelling of the foam, and then the brewing process is terminated. In such case, it becomes nearly impossible to fully obtain the traditional flavor and aroma of the Turkish coffee, and the repeatability by which the taste is obtained at each brewing.

In addition, these machines, depending on the structure of the brewing chamber, have a problem of sensor circuits making faulty measurement due to reflection and other reasons. As a matter of fact, the inventions, subject matters to the publications numbered as WO2007/077106 and TR 2008/04417, propose that the brewing chamber should possess certain characteristics in order to avoid the reflections which give rise to the faulty measurements for machines that have ultrasonic or infrared sensor circuitry to detect overflowing. However, the necessity that the brewing chamber must be produced to have a special structure is restrictive for the convenience of production, and increases the cost.

Since the ultrasonic and infrared sensor circuits which require precise measurement in a short distance have a complex structure, the machines in which they are used have higher costs. This precludes the use of inventions having such sensor circuits, from becoming widespread.

Another technical problem faced in all of the inventions which are based on the overflow prevention approach is the thermal inertia of the heater. At the end of the brewing process, even if the electrical power applied to the heater is cut off instantly in order to terminate heat transmission from the heater to the coffee brewing chamber, heat transmission to the brewing chamber does not cease due to the thermal inertia of the heating device. This may cause the coffee mixture be heated more than desired and reach to the boiling point, thus may give rise to its overflowing.

The invention, subject matter to the patent no. TR 2006/07140 (WO2005/122687) was developed to resolve this problem and has taken its place in the prior art. In this invention, a coffee machine which has a moveable heater and thus can break the contact of its heater to the brewing chamber is described. In this manner, the problem stemming from the thermal inertia of the heater is overcome. But, the electromechanical system used to break the contact between the heater and brewing chamber further increases the complexity and cost of the device. The mechanical mobility to which the heater, brewing chamber and the entire machine are exposed and the physical impacts created, give rise to other technical problems thereby shortening the lifetime of the coffee machine.

In the inventions that are subject matters of the patents numbered WO2008/068224 and WO2008/068225, how many cups of coffee the user wishes and the increase of level that can be permitted at the end of the brewing process is determined based on the level prior to brewing. Although the amount of energy transmitted per unit matter is fundamental and essential for the brewing process; instead, this invention basically operates according to the increase of level. Hence it may decrease the risk of overflowing, but it is impossible to ensure full brewing quality. Further, such variables as air pressure existing in the place where the brewing is carried out, temperature variations and structural differences depending on the content of the mixture make it difficult to acquire the desired result by the quantity predetermined for the increase of level.

In the invention, subject matter to the patent no. TR 2006/06898 (WO2006/008583), the rise of the mixture arriving at the boiling point is detected by the infrared sensors, and the power is suddenly cut off. This situation makes it difficult to obtain the traditional flavor and aroma of Turkish coffee. Furthermore, this invention also includes many other additional components such as water tank, pump which transmits the water to the brewing chamber. The complex technical infrastructure of the said machine also considerably increases the cost.

Whereas, in some coffee machines that exist in the prior art, the coffee mixture is heated in a closed volume, and the cooking process is terminated by detecting the temperature of the vapor over the mixture. Inventions that are subject matters to the patent applications TR 2006/06946 and TR 2005/04366 may be considered as examples of this type of machines.

In the invention, subject matter to the patent no. TR 2006/06946 (WO2006/000962), a method is proposed for the coffee machines which operate by the overflow prevention approach, in order not to do harm to the machine itself and environment in case of overflow. The cooking process is terminated by detecting the overflow, which follows boiling during the process of cooking, by means of electrodes or vapor sensors in the brewing chambers and discharge channels. The overflowing mixture is collected in the overflow chamber and thereafter re-transmitted to the brewing chamber. The most important problem here is that the overflowing coffee mixture loses heat during its transmission to the overflow chamber, and is retransmitted with a low temperature into the main mixture. This application causes a sudden heat loss of the brewed coffee and considerable losses in flavor and quality of the Turkish coffee. Hence, it becomes proven with this invention that the method of terminating the brewing process by overflow detection method can not be a remedy to the technical problems described above.

In the patent application numbered as TR 2005/04366, the cover automatically closes while brewing chamber is seated on the base of the machine. During the process of brewing, it is argued that the power is gradually decreased and cut off when the boiling point is reached, based on the signal received from the temperature sensor and level sensor placed into this top cover. In this patent application, measuring the temperature of the mixture not directly but indirectly by means of a sensor which does not contact to the mixture prevents obtaining the optimum temperature required to brew Turkish coffee. Whereas cutting off the power completely when the temperature of the mixture arrives at the boiling point, results in incomplete brewing of the coffee. Further, how it will be detected that boiling point is approached, and how the power will be determined while it is gradually decreased are not described sufficiently, clearly and completely so that the invention can be carried out by a person skilled in the art. As a matter of fact, since a brewing principle limited to boiling the coffee and preventing the overflow is being used, it is impossible to completely obtain the original flavor and aroma of the coffee.

The invention, subject matter to the patent no. TR 2006/06899 (WO2005/ 122852) describes a more complex coffee machine with water intake from the water tank to the brewing chamber by a pump. This machine has components such as pump, valve, pipes and water level sensor. All these complicated equipment increase the production cost of the machine and based on the boiling principle, can not avoid losses of flavor and aroma.

Whereas the patent application numbered as TR 2006/07141 (WO2006/000961) relates to a coffee machine which has a removable water tank, pump and valve mechanism. All these complicated equipment increase the production cost of the machine. Moreover, the brewing principle of the said invention, which is based on boiling the coffee mixture results in a decreased quality of the brewed coffee compared to the traditional Turkish coffee as in all other examples.

And, in the utility model document no. TR 2002/00445, "a heating mechanism constructed to be homogeneously distributed over the main body base in order to homogeneously heat the base for brewing coffee" is the main claim. Further, in the said utility model document, it is claimed that "the automatic thermostat placed in the base of the device keeps the temperature in the required degree during the process of brewing". The said temperature controlling mechanism is described as "consist of bimetal thermic whose contacts change position depending on the temperature". Requirement that the heating mechanism should be produced as mentioned in such a manner to homogeneously distribute the heat to the base, cause the cost to increase. However, as the coffee brewing quality and duration is related to the quantity of the electrical power transmitted to the heater, it is necessary to measure and keep the transmitted power under control. Otherwise, the variables such as mains voltage, thermal inertia of the heater, production tolerances of the resistance etc. may affect the transmitted power and therefore the temperature of mixture, and thus occurrence of faults comes into question.

The invention, subject matter to the patent application numbered as JP 56100025 with the publication date of 11.08.1981, consists of a coffee pot placed on the base section with a heating plate. This heating plate thermostatically cuts off electric current it transmits to the coffee pot. In this invention which indirectly measures temperature of the coffee mixture and, on the other hand, has a problem of "thermal inertia" as explained above, it is impossible to brew Turkish coffee at the optimum flavor and aroma.

And, this invention, as described in the patent application numbered as TR 2007/05908, involves a mechanism which reduces the power by half-wave cropping the voltage via a diode when the temperature of the coffee mixture arrives at around 75-90 ⁰C. It is stated that the thermostat that controls the power is in contact with the coffee mixture. Thus, it is suggested that the coffee mixture will not overflow and continue to remain hot with the half power applied. The power applied to a coffee mixture that has a temperature close to the boiling point should only be as low as enough for temperature losses. Otherwise, the temperature increase will continue, and the boiling will start. For this reason, reducing the power by half will not be sufficient.

Another aspect with regard to the technical characteristics of the coffee machine developed by the invention, relates to the mechanisms that can automatically detect the boiling point of the water in electric heaters. These mechanisms are not used in the coffee machines, but exist in the prior art.

In the patent application numbered as GB 2185161A filed in 1986, titled as "Controls for electrical heating elements of water heaters", if the rate of temperature increase is very high, then dry-boil is detected and the output is cut off. And, through a sensor which measures the temperature of the water vapor, it is detected that the water is boiling. And, in the patent application numbered as GB 2228634A, filed in 1990, titled "Liquid heater controller with boil and dry-boil detection", a circuit is mentioned which can be produced in the form of a microprocessor, can also include a "coffee function" as a special application, and brew the coffee maintaining the temperature at around 80-85⁰C for a certain period of time. Further, it is stated that the circuit being subject matter to the invention can be produced in the form of a "kettle", and can have a 360° cordless power connection. However, since, in the said invention, the water is taken as the basis, effects on the brewing process of the variables such as mixture amount and structure, air pressure and ambient temperature, which arise out at time of brewing coffee are not taken into consideration. Moreover, the optimum brewing temperature of the Turkish coffee takes place not at those temperatures foreseen in this application, but a few degrees below the boiling point of water.

In the claims numbered between 79 and 92 of the patent application numbered as WO 2008/155538 A2, published in 24.12.2008 and titled as "Liquid Heating Vessel and Control", a mention is made for the boil condition detection methods which are based on the reference boiling temperature value found in a pre-testing or previous boiling. It is impossible for these methods to be effective, in a coffee machine in which the amount and properties of coffee mixture are variable. Because, each heating / brewing process in the Turkish coffee machine has its own specific conditions independent of the previous ones.

In the claim no. 80 of the same patent application, yet again it is stated that the boiling can be detected by observing the decrease in the rate of temperature rise. The method indicated in the said claim is proposed to be used together by conducting a test in order to correctly detect the reference boiling temperature of the water in spite of the difference created due to the air pressure variation or due to the use of the device in a place with a different elevation from sea level. Thus, the proposed method alone can not be used to detect the varying coffee mixture's approaching to the boiling point.

The invention, subject matter of the utility model application no. TR 2008/09706 filed in 22.12.2008 relates to the "coffee pot with heating control unit", and mentions about the microprocessor controlled electric coffee pot. But, the said specification is not prepared in a clear and descriptive manner as to enable a person skilled in the art can provide the applicability of the invention by starting out from the information described in the specification. The critical statements in the patent text are generic, flexible and indefinite. In this patent application, it is proposed that the coffee mixture to be boiled, but provided with a "balanced and variable power". It is proposed that the power is "gradually reduced as the temperature increases", and in this way the overflow is prevented. However, it is not stated in the specification, in which rate the power should be decreased in order to allow application of the said property. And, the only expression used for the rate is, " as is known when brewing the traditional Turkish coffee, cooking the coffee mixture and forming the foam are made manually via heating at full power for a certain time and then through heating at half power thereafter". This expression does not include the necessary details for applying the invention. For the reason that the half power is much more than the required power to meet the thermal losses, it will obviously give rise to boiling. Due to all these uncertainties mentioned, the technical specifications of the said invention do not present certainty, and can not be understood by a person being expert in the field of invention.

According to the specification of the said patent application:

i) Boiling of the coffee mixture is permitted, but a "balanced and variable power" is given so as to prevent the coffee's overflowing "by reducing the power following a certain temperature".

ii) Automatic detection of the boiling temperature does not come into question. Boiling temperature "can be entered to the machine beforehand" or manually entered afterwards, the choice being left as an option for the user.

iii) No mention has been made on any information or methods relating to the quantity of the coffee mixture. In such case, it can be said that the coffee pot is considered to operate with the same algorithm to brew coffee both for 1 person and, for instance, for 4 persons.

iv) Measuring the power and energy is of no concern.

v) Process of brewing is terminated at the instant when the temperature arrive at a certain value.

The automatic coffee pot in question has a microprocessor as a structural element, it has a temperature sensor and controls the power transmitted to the coffee mixture. These are the similar points with this invention; however all such similarities are included in the prior art. Aims of the Invention

In the traditional brewing method, Turkish coffee is brewed in metallic container with a long handle, (coffee pot) which is called cezve. The coffee, water and sugar in suitable quantities are put into the pot, and mixed. The coffee mixture is brewed by heating the pot on a low heat. In order to allow the specific aroma and flavor of the coffee to come out and maintain its quality, the brewing process should be carried out with an appropriate heat for an appropriate duration. It should be ensured that the coffee mixture be brewed appropriately and as well as that brewing to be carried out without allowing the foam, formed during the process, to be dispersed. Afterwards, the coffee should be served in suitable cups.

Brewing and formation of the foam is a complicated physical and chemical process.

This process strictly depends on the amount and characteristics of the coffee mixture, thermal energy transmitted to the coffee mixture, duration, the temperature values reached in the meantime, and the dynamism of the mixture in itself. Without a suitable combination of all of these parameters, no successful brewing will be realized.

For this reason, a coffee brewing action without being based on knowledge and experience will presumably come to grief. In general, the results of a such brewing is either that the coffee remains raw, or that the foam gets dispersed or lost. Due to the use of different doses of sugar and coffee powder, and to the differing tastes, the Turkish coffee versions preferred by the Turkish coffee lovers differ in variety. Its most common types are those served with a little, middling and full sugar. Depending on the density of the coffee, normal or full bodied (intense) coffee options are possible. These coffee mixtures of different qualities may not be brewed in the same coffee pot at the same time naturally. For this reason, separate pots with volumes for 1, 2 and 4 cups are used in home or office. Yet another reason for having separate pots is that it is very difficult to brew 1 or 2 cups of coffee by using a pot with volume of 4 cups.

In the Turkish Coffee Machine and Turkish Coffee Brewing Method developed under this invention, the solution proposed to address the above mentioned technical problems is to develop an economic and easy to use machine and brewing method which can present 1 to 4 cups of Turkish coffee, and automatically performs the brewing process. The Turkish Coffee Machine developed in this invention automatically detects how many cups of coffee are wished to be served, in other words the amount of the coffee mixture, and ensures a suitable brewing of coffee without being overflow, and with a lot of foam by measuring and controlling the temperature of the mixture and amount of thermal energy transferred to it. When the temperature of the mixture approaches the boiling temperature, the transferred power is adjusted continually without allowing the mixture to boil so that the temperature remains slightly below the boiling point (a few ⁰C below the boiling point). In the meantime, the energy transferred to the coffee mixture is measured and if the limit for total energy that is proportional to the amount of the mixture is reached, the brewing process is terminated and the user is warned.

Furthermore, by taking precautions to avoid the amount of liquid to be too low or too much, it is provided that the microprocessor which is in charge of the brewing process overcomes the dry-boiling and overflow problems. In this manner, an easy-to-use and repeatable solution which is safe against such extraordinary conditions and user errors has been developed.

Brief Description of the Invention

The Turkish Coffee Machine developed with this invention comprises of a brewing chamber which has an electric heater and a temperature sensor, and a control circuit which transfers electrical power to the brewing chamber.

A preferred embodiment of the invention is, basically, a device which has an electric heater, and which comprises of a brewing chamber in the form of a coffee pot, and a base section which contains the control circuit.

The pot section includes a heater and a temperature sensor, and is attached to the base section with a connector. Furthermore, it has a handle on it for the users to easily serve the coffee into cups.

In the base section of the device, there is a programmed electronic card with a microprocessor. For this reason, the subject matter of the invention, Turkish Coffee Machine, might also be defined as an electronically controlled coffee pot.

The said machine has a temperature sensor which allows it to measure the temperature of the mixture (i.e. water-coffee-sugar mixture) residing in it. The sensor is in contact with the liquid in the pot section.

The device can possibly have an interface that provides facilities for the user. This interface comprises of components such as lamps, buttons, buzzer and displays.

The operational steps and the Turkish Coffee brewing methodology of the Turkish Coffee Machine which is developed by this invention can be described briefly as follows: • It is sufficient that the user puts, by the help of coffee cups or scaled cups if needed, appropriate amounts of the components of the mixture (for instance, water, sugar and coffee) in the pot section and mix them once in the beginning.

• The amount of the mixture can be automatically detected by the microprocessor by comparing the electrical power transferred to the heater and the rate of temperature rise. The device can heat up this mixture in accordance with its amount. The mixture approaches the boiling point with an appropriate speed but does not boil up.

• It is automatically sensed that boiling is about to begin by measuring the temperature and by observing the sudden decrease in the rate of temperature rise. When it is sensed that the boiling is about to begin, the power supplied to the heater is reduced to an appropriate level and controlled so that the temperature of the mixture is kept fixed at a few centigrade degrees (⁰C) below the boiling point, for a suitable amount of time. This period of time ends when the total amount of energy that is to be supplied to the mixture in accordance with its amount is transferred.

• When the above process is completed, the user can be warned by a luminous and/or audible alarm. When the brewing process is automatically completed and a warning is issued, the user must first portion the coffee foam and then pour the coffee into the cups in an appropriate manner.

• The device automatically detects that the brewed coffee has been taken out, and turns off the power that it provided to the heater. Otherwise, if the brewed coffee has not been taken out, it continues to keep the coffee warm and readily available for consumption.

• The pot section might be similar to existing models commercially available, in terms of physical dimensions and structure, or pots that are designed in different forms might be used.

• The device can be designed as a single piece as well as two parts which are the movable pot and the fixed base.

The machine developed by this invention has no mechanical or pneumatic components such as moving parts, water tank, hose, pump or valve. It therefore is more economic, practical, safe and has a longer lifetime.

The main principle that the Turkish Coffee Machine uses to brew coffee, is to transfer to the coffee mixture, the necessary total amount of energy required for the purpose of brewing while maintaining it within the temperature limits. For this reason, there is no need to measure the mixture level using electrodes or sensors. According to the Turkish Coffee Brewing Method developed under this invention, at the beginning of the heating process, the amount of matter in the brewing chamber is estimated by calculating the proportion of the applied power to the rate of temperature rise.

By detecting the sudden drop in the temperature rise with respect to the supplied power, it is understood that the boiling point is approached. Via the continuous adjustment of the power, the temperature increase is stopped just below the boiling temperature, the temperature of the mixture is kept fixed at this point and the brewing process is continued. The energy is continuously measured from the beginning of the brewing process, and the process is terminated when the total energy requirement which is proportional to the amount of the mixture is met.

The main objective of the novel method used by the Turkish Coffee Machine developed under this invention for brewing coffee, is to combine the speed and ease of the classical (and widely used) Turkish Coffee Brewing Method, and the tasteful and foamy coffee brewing property of the method of very slowly brewing coffee over barbecue cinders - as known as the mangal coffee method. Speed is provided by bringing the temperature of the coffee mixture closer to the boiling point but the mixture is not allowed to boil; instead, it is provided that the mixture is heated and brewed via natural convection. As in the mangal coffee, with the slight convection of the suspension which is heated from the base surface, the thermal energy is transferred throughout the whole mixture. With the help of this method, plenty of foam is formed and it accumulates as a copious layer over the coffee mixture without being dissolved, just as in the mangal coffee. Dispersion of the foam is out of question since the gas bubbles created by the evaporating water are not allowed to exceed a certain diameter and density, and boiling is avoided.

In addition, the Turkish Coffee Machine developed under this invention has technical differences compared to similar examples, which are considered to be in the prior art and which have been described above in detail :

• The top cover is not a mandatory component,

• It does not have any complex component such as a pump, valve assembly, pipes and a water level sensor,

• It does not measure the temperature of the coffee mixture indirectly, but does it directly,

• It can adjust and decrease the power continuously and gradually,

• It does not boil the mixture,

• It has the ability to measure/calculate the power and energy, • It is not required to have a complex heating mechanism constructed to be homogeneously distributed in the base of frame, and it is not required to have the heater resistance be "spread very well onto the base",

• It can also be used with a simple resistance heater,

• It controls the temperature by an electronic switch comprising of a triac or a transistor which is driven by a microprocessor,

• It may adjust the electrical power continuously and gradually, contrary to the on/off switching method as in a bimetallic thermostat,

• It may transmit the electrical power to the heater via phase controlled triac switching, or zero-cross switching method, or via a switching circuit with pulse width modulation,

• The power is transferred to the heater in the amount which is calculated by the microprocessor,

• It can detect that the water / coffee mixture is approaching the boiling temperature without boiling the water / coffee mixture,

• It brews the coffee mixture a few centigrade degrees below the boiling temperature, typically at 90-97 ⁰C,

• It may terminate the brewing process according to the total amount of energy or the duration, if the delivered power is kept constant.

By the help of these features, it ensures that the full flavor and aroma of the traditional Turkish coffee can be obtained as fast and efficient as possible.

Definition of the Figures Illustrating the Invention

The figures and related descriptions that are required for the better explanation of the Turkish Coffee Machine developed under this invention are as follows:

Figure 1: Cross-sectional view of the Turkish Coffee Machine

Figure 2: Electrical diagram of the Turkish Coffee Machine

Figure 3: Block diagram of the electronic control card of the Turkish Coffee Machine

Figure 4: Detailed drawing of the Turkish Coffee Machine's sensor layout

Figure 5: Brewing flow diagram of the Turkish Coffee Machine Description of the Elements / Sections / Parts of the Invention

A preferred embodiment of the invention is shown in the figures. The parts and sections shown in the figures are numbered separately for better explaining the Turkish Coffee Machine developed with this invention and the description of each number is as follows:

1- Coffee Pot Section (body)

2- Heat Transfer Plate

3- Resistance Heater Block

4- Heating Assembly Container

5- Base Section

6- Main Switch

7- User Interface Circuit (electronic card)

8- Electronic Control Card

9- Supply Cable

10- Base Part Connector

11- Coffee Pot Connector

12- Bimetallic Thermostat

13- Bimetallic Thermostat

14- Temperature Sensor

15- Handle

16- Power Supply Circuit

17- Microprocessor/Microcontroller Circuit

18- Electronic Control Element

19- Temperature Measurement Circuit

20- Power/Energy Measurement Circuit

21- User Interface Connection Detailed Description of the Invention

Turkish Coffee Machine developed with this invention mainly comprises of;

• A Coffee Pot section (1) which embodies a heat transfer plate (2), resistance heater block (3), heating assembly container (4), coffee pot connector (11), bimetallic thermostats (12, 13), handle (15), temperature sensor (14) and functions as a brewing chamber,

• An electronic control card (8) which includes a power supply circuit (16), microprocessor circuit (17), electronic control element (18), temperature measurement circuit (19), power/energy measurement circuit (20) and user interface connection (21), and

• A base section (5) which embodies a main switch (6), user interface circuit (7), electronic control card (8), supply cable (9) and base part connector (10).

The Coffee Pot Section (1) can also be made of stainless steel, aluminum, copper, bakelite, heat resistant plastic, or any combination of such materials, or, through injection casting methods, materials that are light and yet heat and moisture resistant.

Furthermore, the inner side of the coffee pot section (1) can be covered with a thin layer of teflon or a similar substance, against calcification and accumulation of impurities.

The base section (5) of the Turkish Coffee Machine developed under this invention comprises of; a main switch (6) which can enable or disable power supply to the device; a user interface circuit (7) which enables the user to operate the device, indicate his/her selection, monitor the error and warning situations and which can be used for other necessary functions; an electronic control card (8) with a microprocessor or microcontroller (17) which carries out the temperature measurement, measures the real electrical power transmitted to the heater and, according to the algorithm that it contains, can adjust the electrical power depending on the temperature data; and the base section connector (10) which allows for the proper placement of the coffee pot section (1).

Furthermore, the base section (5) comprises of; a supply cable (9) which carries the electricity that powers the electronic circuits and is transmitted to the heater (3).

The coffee pot section (1) and the base section (5) are attached to each other via the connectors (10 and 11). These connectors have a double part structure so as to allow 360 degrees wireless connection. The base section connector (10) and the coffee pot section connector (11) are mating parts that are compatible with each other. They have 4 or more, preferrably 5 contacts.

In a suitable place on the coffee pot connector (11) or inside the heating assembly container (4), there may be 1 or more protection switches, for example a bimetallic thermostat (12, 13) as a safety protection against overheating and dry boiling.

The resistance heater block (3) is also included in the heating assembly container (4).

The temperature of the liquid or the mixture in the coffee pot (1) can be measured by a temperature sensor (14). There may be additional contacts on the connectors (10, 11), to convey the ends of that temperature sensor (14) to the base section (5).

The connectors (10, 11) have terminals that embody both the e'ectric lines and the protective ground connection to the resistance heater block (3) and the leads to the temperature sensor (14).

In another configuration of the invention, one end of the temperature sensor (14) can be connected to the ground line. In this case there may be 4 contacts in the connectors (10, 11).

The coffee pot section (1) can be separated from the base section (5) by means of a handle (15), and re-seated in its place.

The device described herein as a double part body that consists of a coffee pot section (1) and a base section (5) is just an example. It is also possible to realize other applications in which the base (5) and coffee pot (1) sections are not separate parts, but constitute a single integral frame.

In the case of such an application, the connectors (10, 11) might not be used. But in this case, necessary heat insulation measures should be taken in order to prevent the adverse effects of the heat that is emitted from the resistance heater block (3) to reach the electronic circuits (8, 7) and affect their operation. Further, it may be required that the main switch (6) is placed in another position, for instance on the handle section (15).

In the coffee pot section (1), there is the resistance heater block (3), and the heat transfer plate (2) which is integrated to this block. The liquid or mixture to be brewed is put in the empty volume on this plate. And the heat transfer plate (2) carries out the heating or brewing process by transferring the heat from resistance heater block (3) to the liquid or mixture. The electric lines from the connector (11) on the coffee pot side are connected to the resistance heater block (3) through the protection switches, the bimetallic thermostats (12, 13) for example. The bodies of the resistance heater block (3) and the heat transfer plate (2) are connected to the ground for safety purposes. A temperature sensor (14), attached to the sidewall or the base of the container in the coffee pot section (1) that carries the liquid or the mixture, ensures that the temperature of the liquid/mixture can be measured. The measurement circuitry is on the electronic control card (8) which is placed in the base section (5).

The electronic control card (8) embodies the power supply circuit (16), the microprocessor/microcontroller circuit (17), the electronic control element (18), the temperature measurement circuit (19), the power/energy measurement circuit (20) and the user interface connection (21).

The power supply circuit (16) generates the low level direct current (DC) voltage required to operate the microprocessor circuit (17), by using the alternative current (AC) mains voltage. In this manner, the device can be used as a whole with a supply from HOVoIt or 220VoIt electric mains.

In another configuration of the coffee machine, through a suitable modification of the power supply circuit (16) and the resistance heater block (3), it can operate with a supply from a battery or another dc (direct current) power source of similar nature.

The microprocessor circuit (17) comprises of a microprocessor or microcontroller chip which has an adequate number of port pins and a suitable processing capacity, selected among those that are included in the prior art, and of the electronic components around the chip. The microprocessor circuit (17) also includes the memory unit which holds the algorithm and the software that enable the operation of the coffee machine. It can also include the analog to digital conversion property for measurement purposes.

The Electronic Control Element (18) is a switching element and is selected among appropriate components, such as a triac or a transistor, which are included in the prior art that have suitable current and voltage parameters. Phase angle control or zero-crossing control with pulse width modulation may be used.

The temperature measurement circuit (19) is the circuit that converts the temperature data into a form that the microprocessor can make use of, based on the change in the electrical properties of the temperature sensor (14) such as resistance and voltage, with respect to temperature. It functions as a resistance measuring circuit when an NTC thermistor is used as the temperature sensor (14), and as a voltage measuring circuit when a thermocouple is used. The power/energy measurement circuit (20) is a circuit which can measure or calculate the power in Watts depending on the current drawn by the resistance heater (3) and the amplitude of the applied voltage. The power can be calculated by the computational multiplication, carried out by the microprocessor circuit (17), of the current and the voltage values that are measured on a separate basis, or by directly measuring the power via semiconductor chips that are produced to serve this purpose. Any one of the energy/power measurement chips that are included in the prior art may be used. These integrated circuit chips may provide a frequency output proportional to the power or transfer numeric data that can be used. Energy is the integral of power, i.e. its accumulation over time, and can be measured depending on power, or directly. The energy unit to be used can be Watt-hours, calories or Joules.

The user interface circuit (7) can include components such as suitably placed key or keys, buttons, a commutator, an adjustment potentiometer, a lamp or lamps, an indicator or indicators, a buzzer or a sound alarm circuit. If it is desired that the coffee machine is made more functional and rich in terms of user preferences, it can embody a separate microprocessor or semiconductor chip designed to serve the necessary interface functions. Through the user interface circuit (7), the user can monitor the warnings and error states, enter and program required parameters depending on his/her preferences. Around such basic functions, a wide range of user interface functions and applications along with various appropriate user interface circuits can be developed. The components and functions that are to be used cannot be limited to the examples described herein.

The signal and power connections between the microprocessor circuit (17) and the user interface circuit (7) are maintained via the user interface connection (21). This connection can be composed of one or more connectors or connection elements.

Electricity is supplied to the device through the supply cable (9), and switched by the main switch (6). The electrical power transmitted through the resistance heater block (3) is adjusted by the microprocessor circuit (17) via the electronic control element (18). The device has a safe structure such that it is connected to the ground line from the mains and that all metallic parts accessible by the user are grounded. If it is desired to completely insulate the electronic circuits from the mains voltage, a small transformer in an appropriate structure can also be used.

The connectors (10, 11) that have a sufficient number of contacts, carry the lines from and to the resistance heater block (3) and the temperature sensor (14). Some of these lines can be used mutually. In such a case, the number of terminals for the connectors (10, 11) can be less.

The temperature sensor (14) and the temperature measurement circuit (19) to which it is attached have the capability to measure the temperature in a few seconds at most. In another embodiment of the invention, the temperature sensor (14) may be placed at a suitable height so as to avoid faulty measurements due to the relatively higher temperature of the resistance heater block (3) located at the base of coffee pot (1). On the other hand, the height to which it is placed should remain below the minimum liquid level, and therefore be close to the base of coffee pot. The temperature sensor (14) can be placed on a (preferably metallic) ring or collar which can conduct heat well so as to measure the average temperature of the liquid/mixture and not the spot temperature.

In another application of the invention, the temperature sensor (14) can be placed at the dead center of the base of the container, just below the bottom, in a way that does not give rise to any faulty measurement due to the relatively higher temperature of the resistance heater block (3) in the base of coffee pot (1). That is, it can also be placed at any point around the middle of the resistance heater block (3), just below and at the center of the heat transfer plate (2) where the temperature does not rise with the heat from the resistance heater (3) and is close to the temperature of the liquid/mixture.

However, the layout patterns for the temperature sensor (14) are not limited to those described herein, and the sensor (14) can also be placed at any other point where the average temperature of the liquid/mixture can be represented accurately.

The temperature sensor (14) may be an NTC thermistor or a thermocouple, or any other suitable sensor which is included in the prior art.

The coffee pot (1) can be separated from the base section (5) when lifted by the user, and in that case, based on the disconnection of the temperature sensor (14), it can be detected by the microprocessor (17) that the coffee pot (1) is removed. In other words, the temperature sensor (14) also serves for detecting whether the coffee pot (1) is in its place or not. The use of the TURKISH COFFEE MACHINE, subject matter of the invention, can be summarized as follows:

Water, Turkish coffee, sugar and other additives if necessary, are added into the body section of the electric coffee pot (1) according to the amount of the coffee to be made. The coffee pot (1) is placed on the base section (5). The lifting and placement of the coffee pot (1) is carried out via the handle (15).

The mixture in the coffee pot (1) is mixed with a suitable spoon for a short time, and then the spoon is taken out of the coffee pot (1).

The main switch (6) is turned on and the device is powered up while the supply cable (9) is connected to the power supply (mains or battery).

The microprocessor circuit (17) tests itself and the other circuits when electricity is supplied. If all circuits are operating properly and the coffee pot (1) is connected to the base section (5) via the connectors (10, 11) and the data from the temperature sensor (14) are convenient, when an initiation command is received from the user, the microprocessor circuit (17) issues a signal to the electronic control element (18) and makes it transfer the power as required. In the meantime, the power drawn by the supply line and the increase in the temperature are continuously monitored by the microprocessor circuit (17).

It can either adjust or keep constant, the amount of power drawn so as to eliminate the effects of supply voltage fluctuations and resistance tolerances.

Meanwhile, the microprocessor circuit (17) calculates the amount of liquid/mixture based on the rate of temperature rise with respect to the power drawn, and determines which brewing method it should follow. It also estimates and determines the brewing parameters to be used.

By the help of this mechanism:

i) If there is very little or no liquid in the brewing chamber, it detects this situation by observing the very high or low rate of the measured temperature rise and terminates the brewing process by cutting the power off and warns the user,

ii) If there is an excessive amount of liquid in the brewing chamber or if the power

transfer is impeded by calcification or some similar reason, it detects this by observing the very low rate of measured temperature rise, and terminates the brewing process by disrupting the power and warns the user, iii) If the starting temperature is excessively high or low, or in other extraordinary situations, it terminates the brewing process by cutting the power off, and warns the user.

A fast decrease in the ratio of, temperature rise rate divided by the power drawn, shows that the boiling point is approached. The reason for this decrease is that the amount of energy required to evaporate water is much more than that required to heat up water. While 1 calorie is needed for 1 gram of water to be heated up as much as 1°C, approximately 540 calories are required to evaporate 1 gram of water.

When the boiling point is approached, the power transferred to the resistance heater block (3) is reduced to an appropriate level, and it is ensured that the rate of temperature increase is further decreased and stopped. By this way it is intended to keep the mixture at a few degrees ⁰C below the boiling point, for an appropriate amount of time, at a constant temperature.

The duration is the necessary time to transfer the total energy required for a good brewing. This energy is calculated in accordance with the amount of the coffee mixture. When the transfer of this necessary amount of total energy is completed, the brewing process ends and the user is warned by an illuminated and/or audible alarm.

The user grasps and lifts the coffee pot (1) by its handle (15), and separates it from the base section (5). The user should first portion out the coffee foam to the coffee cups, and then pour the coffee into the cups in a suitable manner. The device detects that the coffee pot (1) is taken out of its place, i.e. that it is separated from the base section (5), and continues to monitor the behavior of the user.

Following the completion of brewing process, if the user hasn't removed the coffee pot (1), the device ensures that the mixture is kept hot by continuing to supply power at a low level via the resistance heater block (3).

Following the completion of brewing process, if the user has put back the coffee pot (1) after taking it out of its place and pouring the coffee into the cups, then the device reevaluates the situation. A test is carried out by applying a small amount of power in order to detect the amount of the coffee grounds/mixture left in coffee pot (1). Based on the temperature data, that is, observing the rate of temperature rise in comparison with the power transferred, when it is detected that the liquid part of the brewed coffee apart from the coffee grounds is completely removed from the coffee pot (1), then the electricity is cut off completely. Otherwise, the process of keeping the coffee hot, continues. At the end of brewing process, some coffee grounds are left over in the base of the coffee pot (1). This residue can be cleaned by washing the coffee pot with plenty of water. Cleaning will make the device ready for a new brewing.

Different and/or new functions can be added to the device via software. These functions might include keeping water at a desired temperature, preparing various hot beverages according to the user's preferences.

Around this basic concept, it is possible to develop a wide range of Turkish Coffee

Machine applications, and the invention cannot be limited to the examples described herein. Different forms of application in hardware and in the methods used will remain within the scope of this invention on the condition that they substantially include the requirements stated in the claims exactly or equivalently.

Claims

1. A coffee brewing method developed by this invention used by a Turkish Coffee Machine that can heat and brew the coffee mixture put in it, comprising the steps of; • Heating the Turkish coffee mixture,

• Getting the temperature of the coffee mixture close to the boiling point at an appropriate rate without allowing the coffee mixture to boil, determining that the temperature of the mixture has arrived at the boiling point, based on the sudden decrease in the rate of temperature rise with respect to the applied power,

• Ensuring that the coffee mixture is continuously brewed by keeping the temperature a few Centigrade degrees below the boiling point, typically at 90- 97 ⁰C,

• Controlling and adjusting the power so that the temperature limits are not exceeded and boiling-up does not occur,

• Brewing the coffee by transferring an appropriate amount of energy to the mixture.

2. A coffee brewing method according to Claim 1 to brew Turkish coffee without boiling, by keeping it at a few ⁰C below the boiling point, comprises the step of terminating the brewing process when a total energy estimated in proportion to the amount of the coffee mixture is transferred during the execution of the steps mentioned in Claim 1.

3. A Turkish Coffee Machine, capable of brewing Turkish coffee by using the method described in Claim 1 or Claim 2, comprises the following main components:

• A coffee pot section (1) which functions as a brewing chamber,

• Heat transfer plate (2) which carries out the heat transfer to the Coffee pot section (1),

• Resistance heater block (3), located in the heating assembly container (4), which carries out heating,

• Coffee pot connector (11) which connects the coffee pot section (1) to the base part connector (10) on the base section (5), • Bimetal thermostats which serve for protection (12,13)

• Handle (15) which facilitates the handling of the coffee pot section (1),

• Temperature sensor (14) located on the coffee pot section, which measures the temperature of the mixture inside the coffee pot section (1),

• An electronic control card (8) which is located in and on the base section (5); which adjusts the amount of heating depending on the temperature and ensures that the demands of the user are evaluated; and which includes a power supply circuit (16), microprocessor circuit (17), electronic control element (18), temperature measurement circuit (19), power/energy measurement circuit (20) and user interface connection (21),

• Mains switch (6) for turning the device on and off,

• User interface circuit (7) which allows for the input of the user data, and

• A supply cable (9).

4. A Turkish Coffee Machine according to Claim 3, characterized by mainly having a structure in which the coffee pot (1) and the base section (5) are separate from each other; but it is also possible to configure it as an integrated frame, where the coffee pot (1) and the base section (5) are not separated from each other and are connected either by the coffee pot connector (11) and base part connector (10) or without such connectors (10, 11).

5. A Turkish Coffee Machine according to Claim 3 or Claim 4, comprising of a coffee pot section (1), wherein this pot serves as a brewing chamber for heating and/or brewing various substances being liquid, water, liquid-powder mixture, or the coffee mixture.

6. A Turkish Coffee Machine according to Claim 3 or Claim 4 or Claim 5; wherein the coffee pot section (1) is made of stainless steel, aluminum, copper, bakelite, heat resistant plastic or any combination of such materials, or by light and yet heat and moisture resistant materials that are produced by injection/casting methods.

7. A Turkish Coffee Machine according to Claim 3 or Claim 4 or Claim 5 or Claim 6; wherein the inner part of the coffee pot section (1) is covered with a thin layer of teflon or a similar substance against calcification and the accumulation of impurities.

8. A Turkish Coffee Machine according to any of the Claims 3, 4, 5, 6 and 7; wherein, the machine has a heat transfer plate (2) which is integrated to the resistance heater block (3) that is connected to the protective ground for safety; which allows for the transmission of the heat that it receives from the resistance heater block (3) to the liquid or mixture to be brewed; and in the empty volume on which, the liquid or mixture to be brewed is put.

9. A Turkish Coffee Machine according to any of the Claims through 3 - 8; wherein, the machine has a resistance heater block (3) which is connected to the protective ground for safety and which transfers the heat adjusted by the microprocessor circuit (17) to the heat transfer plate for supplying the necessary heat to the liquid or mixture to be brewed.

10. A Turkish Coffee Machine according to any of the Claims through 3 - 9; wherein, the machine has a heating assembly container (4) which includes the resistance heater block (3), the coffee pot part connector (11) and the bimetallic thermostats (12, 13), and which allows the coffee pot section (1) to be seated on the base section (5) via the connectors (10, 11).

11. A Turkish Coffee Machine according to any of the Claims through 3 - 10; wherein, the machine has a base section (5) which includes the main switch (6), the user interface circuit (7), the microprocessor circuit (17), the electronic control card (8), the supply cable (9) and base part connector (10).

12. A Turkish Coffee Machine according to any of the Claims through 3 - 11; wherein, the machine has a main switch (6) by which the electricity through the supply cable

(9) can be switched on and off.

13. A Turkish Coffee Machine according to any of the Claims through 3 - 12; wherein, the machine has a user interface circuit (7) which allows the user to operate the machine, to indicate his/her preferences, to make program selection, to be informed of the completion of the brewing process, to monitor the error and warning situations, and for the other necessary user functions to be used.

14. A Turkish Coffee Machine according to Claim 13; wherein, the machine has a user interface circuit (7) which can embody suitably placed components such as a key or keys, buttons, a commutator, an adjustment potentiometer, a lamp or lamps, an indicator or indicators, a buzzer, sound alarm whistle or an audible alarm circuit.

15. A Turkish Coffee Machine according to any of the Claims through 3 - 14; wherein, the machine has an electronic control card (8) which embodies the power supply circuit (16), the microprocessor circuit (17), the electronic control element (18), the temperature measurement circuit (19), the power/energy measurement circuit (20) and the user interface connection (21), and which carries out temperature measurement, measures the real electrical power transmitted to the heater, and by observing the temperature data, can adjust the transmitted electrical power based on the algorithm that it incorporates.

16. A Turkish Coffee Machine according to any of the Claims through 3 - 15; wherein, the machine has a supply cable (9) which carries the electricity transmitted to the machine and which allows the electronic circuits to work.

17. A Turkish Coffee Machine according to any of the Claims through 3 or 5 - 15; wherein, the machine has connectors (10, 11) which have a double part structure so as to allow 360 degrees wireless connection, which are matched and compatible with each other, which have four or more (preferably five) switches for phase, neutral, ground and sensor connections, which carry the lines to the resistance heater block (3) and the temperature sensor (14), and which allow the coffee pot section (1) and the base section (5) to be connected to each other.

18. A Turkish Coffee Machine according to any of the Claims through 3 - 17; wherein, the machine has one or more bimetallic thermostats (12, 13) which are used to provide additional safety against excessive heating and dry-boiling.

19. A Turkish Coffee Machine according to any of the Claims through 3 - 18; wherein, the machine has a temperature sensor (14) which is attached to a temperature measurement circuit (19), which measures the temperature of the liquid or mixture in the coffee pot (1), which is integrated on the sidewall or at the center of the base of the container, that holds the liquid or mixture, in the coffee pot section (1), and which also allows for determining whether the coffee pot (1) is in its proper place or not.

20. A Turkish Coffee Machine according to any combination of the Claims through 3 - 19; wherein, the machine has a temperature sensor (14) placed on a (preferably metallic) ring or collar that can conduct heat well so as to measure the average temperature of the liquid/mixture and not the local spot temperature.

21. A Turkish Coffee Machine according to any of the Claims through 3 - 19; wherein, the machine has a temperature sensor (14), placed at a point which is in the middle of the resistance heater block (3) where the temperature does not rise with the heat from resistance heater (3) and is maintained close to the average temperature of the liquid/mixture; or, placed at a point just below the surface and at the middle of the heat transfer plate (2).

22. A Turkish Coffee Machine according to any of the Claims through 3 - 21; wherein, the machine has an NTC thermistor or a thermocouple or any suitable sensor as its temperature sensor (14).

23. A Turkish Coffee Machine according to any of the Claims through 3 - 22; wherein, the machine has a handle (15) which allows the user to separate the coffee pot (1) from the base section (5) by grasping and lifting, or place the coffee pot (1) by doing the opposite, and which, at the same time, allows the user to hold the coffee pot (1) while serving the coffee into cups.

24. A Turkish Coffee Machine according to any of the Claims through 3 - 23; wherein, the machine has a power supply circuit (16) which generates the low level direct current (DC) voltage required to operate the microprocessor circuit (17) by using the alternative current (AC) mains voltage, thereby allowing the machine to be used as a whole with a supply from 110 Volt or 220 Volt mains.

25. A Turkish Coffee Machine according to any of the Claims through 3 - 23; wherein, the machine has a power supply circuit (16) which generates the low level direct current (DC) voltage required to operate the microprocessor circuit (17) when supplied by a battery or any other direct current source of a similar nature, thereby allowing the machine to be used as a whole with a supply from a battery or a similar direct current source.

26. A Turkish Coffee Machine according to any of the Claims through 3 - 25; wherein, the machine has a microprocessor/microcontroller circuit (17) which adjusts the electricity transferred to the resistance heater block (3), which can detect that the coffee pot (1) is lifted based on the disconnection of the temperature sensor (14), which tests itself and the other circuits when electricity is first supplied, which issues signals to the electronic control element (18) so that it transfers the electricity as required, which continuously monitors the power transmitted to the resistance heater block (3) and temperature increase, and which can determine the brewing method it should follow, by estimating the rate of temperature rise with respect to the electric power transferred and by calculating the amount of the liquid/mixture.

27. A Turkish Coffee Machine according to any of the Claims through 3 - 26; wherein, the machine has an electronic control element (18) which allows the microprocessor circuit (17) to adjust the electricity transmitted to the resistance heater block (3), and which, with the signal that it receives from the microprocessor circuit (17), transfers the electricity as required.

28. A Turkish Coffee Machine according to any of the Claims through 3 - 27; wherein, the machine has a temperature measurement circuit (19) to which the temperature sensor (14) is attached, and which has the capability to measure the temperature in a few seconds at most.

29. A Turkish Coffee Machine according to any of the Claims through 3 - 28; wherein, the machine has the feature that the amount of current drawn by the resistance heater block (3) and the voltage supplied are measured by the power/energy measurement circuit (20) and the power and the energy transmitted to the resistance heater block (3) are calculated via the computational multiplication of these two values by the microprocessor circuit (17).

30. A Turkish Coffee Machine according to any of the Claims through 3 - 28; wherein, the electric current drawn by the resistance heater block (3) and the voltage applied can be measured and the power and/or the energy can be transferred to the microprocessor circuit (17) in a numerical way or as a frequency proportional to the power, by a semiconductor chip via its power/energy measurement circuit (20).

31. A Turkish Coffee Machine according to any of the Claims through 3 - 30; wherein, the machine has a user interface connection (21) which provides the signal and power connections between the microprocessor circuit (17) and the user interface circuit (7), and which embodies one or more connectors or connection elements.

32. A Turkish Coffee Machine according to any of the Claims through 3 - 31; wherein, the machine has an integrated single unit combining the microprocessor circuit (17) and the user interface circuit (7).

33. A Turkish Coffee Machine according to any of the Claims through 3 - 32 and claim 25; wherein, the machine has been developed by using a suitably modified resistance heater block (3) and by selecting a suitable electronic control element (18), to have the capability of operating from a battery or a similar direct current source.