WO2021206645A1

WO2021206645A1 - Infrared-heated turkish coffee brewing machine

Info

Publication number: WO2021206645A1
Application number: PCT/TR2020/050307
Authority: WO
Inventors: Melih Ballikaya; Cengiz ZORGÖRMEZ
Original assignee: Smarte Teknoloji Ve Enerji Sanayi Ticaret Anonim Sirketi
Priority date: 2020-04-10
Filing date: 2020-04-10
Publication date: 2021-10-14

Abstract

The present invention proposes a machine (1) for brewing Turkish coffee, comprising a pot (10) with a base (11) to support a liquid mixture to be brewed into Turkish coffee. The machine (1) further comprises a main body (20) which is equipped with one or more IR heaters (23) for heating the liquid mixture. The main body (20) is further equipped with one or more distance sensors (22) arranged to avoid being negatively affected by interference due to the IR heater(s) (23).

Description

INFRARED-HEATED TURKISH COFFEE BREWING MACHINE Technical field of the invention

The present invention relates to a beverage preparation machine. In particular, the present invention relates to a machine for preparation of Turkish coffee. Background of the Invention

Various types of heating systems are employed in currently available Turkish coffee brewing machines.

For example, the pot or brewing receptacle can be heated by a resistance embedded thereinto. In this method, the resistance keeps heating even after the energy supply is ceased at a time required for boiling. To avoid overflow, depth of the pot is kept at an excessively high value. This measure complicates the industrial design for compatibility with cost-related limitations.

In the case where the Turkish coffee is subjected to heating even after the completion of the brewing process, the coffee gets spoiled. Therefore, it is important to instantly terminate the brewing process when the Turkish coffee is ready. To this end, supply of heat to the pot should be ceased immediately upon the end of the brewing process. To achieve this, some coffee machines include a complicated mechanism for temporarily bringing the heater effectively into contact with the sole of the pot until boiling, and then moving the heater away from the sole. This measure requires the provision of the machine with a multiplicity of articulated, highly delicate spring loaded and magnetic parts for moving the heater. The employment of such complexity results in several disadvantages related to increased design and maintenance costs. TR 2006/07140 discloses a heating system for an automatic Turkish coffee brewing machine. Here, the machine includes a mechanical system for moving the heater away from the pot at the end of the Turkish coffee brewing process. At the end of the brewing process, the heater retains its temperature which is too high for maintaining the quality of the coffee.

Also some metallic pots used in coffee brewing machines can be heated by means of electromagnetic induction. In such machines, security materials such as tempered glass placed between the heating bobbin and the pot sole are known to cause magnetic flux leakage due to an inevitable gap therebetween. Furthermore, switching elements used in such systems do not only add to the complexity of the system, but they also cause additional energy losses of up to 40 percent. These facts result in reduced energy efficiency along with high production costs. In addition to their high costs, the high extent of space requirement of induction circuits also increases the difficulty level of a related industrial design stage in the terms of appearance (preferability by users), usefulness (user experience), storage and transportation. Summary of the Invention

The present invention proposes a machine for brewing Turkish coffee, comprising a pot with a base to support a liquid mixture to be brewed into Turkish coffee. The machine further comprises a main body which is equipped with one or more infrared heaters for heating the liquid mixture. The main body is further equipped with one or more distance sensor which are practically not interfered by IR heaters. The distance sensors can be selected to allow real-time monitoring of liquid mixture level in the pot. For further advantages, the distance sensors can include one or more capacitive sensors which preferably apply real-time capacitance monitoring.

The machine can be arranged for allowing user-selection from a plurality of "presets", each of which trigger the provision of different amounts of heat to be directed towards the pot. The machine can comprise one or more reflector(s) for receiving the thermal radiation provided by the heaters, and reflecting said radiation towards the base.

The reflector(s) can have a parabolic or arc shaped cross-section, and respective heaters can be placed at a focal point of said cross-section, thereby aligning the reflected IR beams parallel to each other uniform heating of the pot, e.g. through a uniformly heated plate. Thus the machine can comprise one or more plate(s) disposed between the heaters and the distance sensors. The plate(s) can be formed from a glass-based material with low opacity, or from transparent or semi-transparent ceramics for allowing IR beams reaching to the pot. For enhanced safety, the machine can further comprise temperature sensor(s) for sensing momentary temperature of the plate(s); and can be arranged to, when during a brewing process, cease an energization of the heater(s) in the case where the temperature of a plate increases faster than a pre-determined heating rate. The temperature sensor(s) can be selected to operate based on negative temperature coefficient.

The machine can further comprise a tank for receiving water to be supply into the pot. The machine can be further arranged to measure the water level in the tank. The machine can be further arranged to generate a visual and/or audible alarm signal when the amount of water is below a pre-determined threshold level. The machine can be further arranged for stopping a transfer of water from the tank when it is detected by the distance sensors that the liquid mixture in a pot reaches to a pre-determined threshold level. The machine can be further arranged for following up a time spent at water transfer from the tank, and for stopping said transfer if the transfer of a pre-determined amount of water is not completed in a pre-determined duration.

The machine can comprise one or more main body provided with a cavity for receiving the pot, the cavity having a first side for supporting the pot against gravity, and a second side other than or preferably distal to the first side; wherein said one or more distance sensors can be disposed at the second side for sensing a surface distance in a direction towards the first side, and said one or more heaters can be disposed at the first side.

Objects of the Invention The primary object of the present invention is to overcome the above mentioned drawbacks outlined above.

Another object of the present invention is to provide an energy efficient and low cost Turkish coffee brewing machine, without compromising the available brewing quality.

Other objects of the present invention will become apparent from accompanied drawings, brief descriptions of which follow in the next section as well as appended claims.

Brief Descriptions of the Drawings

The appended drawings, brief description of which are provided below, are given solely for the purpose of exemplifying embodiments according to the present invention.

Fig.1(a) shows a schematic side section view of an exemplary embodiment of the machine according to the present invention equipped with a plurality (here: two) of heater and corresponding reflectors.

Fig.1(b) shows a schematic side section view of the exemplary embodiment of the machine shown in the Fig.1(a). Here, the pot is engaged with the main body by being introduced into the cavity, such that the pot base is aligned with the heater(s).

Fig.2(a) shows a schematic side section view of an exemplary embodiment of the machine according to the present invention equipped with a single heater and a corresponding reflector.

Fig.2(b) shows a schematic side section view of the exemplary embodiment of the machine shown in the Fig.2(a). Here, the pot is engaged with the main body by being introduced into the cavity, such that the pot base is aligned with the heater(s).

Fig.3(a) shows an exploded perspective view of an embodiment of the machine according to the present invention, which is arranged with a single set for brewing in a single pot.

Fig.3(b) shows an exploded perspective view of an embodiment of the machine according to the present invention, which is arranged with multiple sets for simultaneous or separate brewing in multiple (here: two) pots.

Fig.4(a) shows an exemplary alignment between an exemplary couple of IR heaters and a corresponding exemplary couple of reflectors. In this alignment, the loci of IR heaters in several cross-sections of the reflectors are considered to substantially fall into respective focal points. Here, the IR heaters are elongate; and the reflectors are concave, and groove-shaped. In this example, an assembly of a plurality (two) of heaters and a respective plurality of reflectors are dedicated per pot. Fig.4(b) is an exploded view of the assembly shown in Fig.4(a), also showing an exemplary alignment of an exemplary plate to be placed onto the assembly. As a result, one side of the plate faces the assembly, whereby an opposite side of the plate faces the base when the machine is in use. The loci of the focal points are represented by respective dashed-dotted lines.

Fig.5 shows a perspective view of the exemplary embodiment of the machine shown in Fig.3(a).

Detailed Description of the Invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Considering that the Turkish coffee is prepared/brewed by heating an aqueous mixture including ground coffee (powder), this mixture is in the form of a liquid. A portion of Turkish coffee can be prepared by introducing a fixed amount of powder in preparation of the liquid mixture, followed by brewing by heating the liquid mixture. Once the liquid mixture reaches an elevated temperature, the liquid mixture heaves due to froth formation, which causes an increase in liquid level. In particular, the formation of water vapor bubbles inside the liquid mixture causes an instant increase in said liquid level. The main function of distance sensors in Turkish coffee machines is to follow up the liquid level throughout the brewing process.

The machine (1) according to the present invention comprises a pot (10) with a base (11) to support a liquid mixture to be brewed into Turkish coffee, and a main body (20) which comprises one or more infrared heaters (23) for heating the liquid mixture. The process of brewing of the liquid mixture into Turkish coffee corresponds to instances when the machine (1) is in use.

The main body (20) is equipped with one or more distance sensor(s) (22) selected from a list-1 consisting of

- real-time capacitive sensors,

- capacitive schalt sensors (e.g. in a plurality, to be vertically positioned against a side surface of the pot, thereby each of the capacitive schalt sensors corresponding to different levels of the liquid mixture),

- temperature probes,

- optical sensors (such as cameras),

- IR distance sensors,

- thermophile sensors,

- microwave sensors, microwave sensors with LDR (light dependent resistor),

- RGB (red/green/blue) color space distance sensors,

LDR sensors along with a light source,

- ultrasonic sensors,

- time of flight sensors, or

- combinations thereof. The advantage of distance sensor types from list-1 is that they practically do not get interfered from temperature or waves released by IR heaters.

Preferably, the distance sensor(s) (22) are selected from a list-2 consisting of:

- real-time capacitive sensors,

- optical sensors (such as cameras),

- IR distance sensors directed downwards when the machine is in use,

- thermophile sensors

- microwave sensors, microwave sensors with LDR (light dependent resistor),

- RGB (red/green/blue) color space distance sensors,

- ultrasonic sensors,

- time of flight sensors, or

- combinations thereof.

The advantage of distance sensor types from list-2 is that they allow real-time monitoring of liquid mixture level in the pot (10). The distance sensors (20) selected from this list are thus arranged to, when the machine (1) is in use, sense a level of said liquid mixture in real-time. As Turkish coffee tends to heave at advanced stages of the brewing process, the real-time monitoring of liquid mixture level provides an enhanced monitoring of Turkish coffee brewing process.

Throughout the present specification, the term "distance" corresponds to "proximity" to respective distance sensor(s) (22).

The use of capacitive sensors as distance sensors (22) allow capacitance monitoring. In particular, the behavior of real-time capacitance monitoring enables a precise real-time monitoring of the brewing process in relation with momentary changes in level of the liquid mixture.

Depending to the grinding size, an amount of grains of powder used in preparation of each single portion of Turkish coffee is expected to bear an electrostatic load around fixed amount. The above mentioned type and functional behavior of the distance sensors (20), enables the estimation of brewing quality, i.e. whether the amount of powder in the liquid mixture is suitable to achieve a consistent brewing result in each portion at the end of brewing process. Hence, the use of capacitive sensor as a distance sensor (20) hereby serves for a further advantage independent from or in addition to the monitoring the liquid mixture level in the pot (10). This advantage is available notwithstanding whether the heater(s) (23) are IR heaters.

The capacitive sensor(s) further enable the estimation of energy amount required for brewing to a consistent extent, and thus can be used in determining and arranging the energy consumption rate of one or more respective heater(s) (23) for subjecting the liquid mixture to heating. As a result, a consistent result in brewing of Turkish coffee is rendered achievable based on varying amounts of powder. The machine (1) can be equipped with a water tank (30) for an automated provision of water onto powder in a pot (10) to obtain the liquid mixture. In such case, that the distance sensor(s) (22) are capacitive sensor(s) enables the determination of a required amount of water to be transferred from the tank (30), based on the amount of the powder in the pot (10). Thus, the machine (1) according to the present invention enhances the consistency of liquid mixture formulation, thereby enhances the consistency in in brewing of Turkish coffee.

Thus, in particular, the use of capacitive sensors as one or more distance sensor(s) (22) in the machine (1) according to the present invention enhances the consistency and precision in brewing Turkish coffee. Within the context of the present application, capacitive sensors can be employed in the form of pads.

Response of the sensors from list-1 as distance sensor(s) (22) does not get affected by the heat received from IR heaters (23), nor by any electromagnetic waves released from such IR heaters (23). Thus, response of such sensors does not get negatively affected by IR heaters. As a result, the present embodiment of the machine (1) enables an enhanced precision in brewing Turkish coffee. In addition, simultaneous with the cessation of energization of IR heater(s), the provision of heat towards the liquid mixture substantially halts. Thus, use of IR heaters (23) in combination with distance sensors (22) from list-1 enables an even enhanced precision at controlling the Turkish coffee brewing process. Hence, such embodiment renders the quality of Turkish coffee highly predictable.

The machine (1) according to the present invention can be designed to comprise one or more sets of the following: the main body (20) is provided with a cavity (21) for receiving the pot (10), the cavity (21) has a first side (211) for supporting the pot (10) against gravity (g), and a second side which is different from the first side (211); said one or more distance sensors (22) are disposed at the second side for sensing a surface distance in a direction towards the first side (211), and said one or more heaters (23) are disposed at the first side (211).

Preferably, the second side is distal to the first side (211), such that the one or more distance sensors (22) overlook the pot (10) when the machine (1) is in use. Such embodiment provides a more precise level sensing by the distance sensors (22) observing from an aspect direction which is orthogonal to an upper surface of the liquid mixture.

Preferably, the machine includes one or more reflector(s) (24) for receiving the thermal radiation provided by the heaters (23), and reflecting said radiation towards the base (11). Thus, energy loss is minimized and the thermal radiation can be more effectively concentrated on brewing of the Turkish coffee.

The reflector(s) (24) can be metallic, or can be provided with a metallic coating such that they have a shiny surface opposing respective heaters (23). This measure further minimizes energy loss by directing practically all of the energy released from the heaters (23) towards the liquid mixture. Unlike other types of coffee based beverages which are always prepared with substantially greater grain sizes, brewing of Turkish coffee inevitably results in sedimentation of a significant amount of fine grout on the base (11). Accordingly, this measure for enhancing temperature uniformity throughout the base (10) is highly advantageous in successfully brewing without occurrence of such local burns/sticking thereon. The present invention minimizes this problem because over-brewing is avoided thanks to precise monitoring of the brewing process. To further minimize or even eliminate this problem, the machine (1) can be equipped with concave reflector(s) (24), e.g. for partially or fully receiving the heaters (23). This measure minimizes the scattering of IR beams which are originally directed towards the reflector(s) (24), and provides an enhanced direction of the reflected beams towards the base (11). Thereby an enhanced temperature distribution on the base (11) is availed.

As an even preferred subset of this embodiment, the reflector(s) (24) can have a parabolic or arc shaped cross-section, and respective heaters (23) can be placed such that they situate at a focal point of said cross-section. In the same context, when the reflector(s) (24) are elongate, the reflector(s) (24) can be placed such that they situate at loci (F) of a focal point in plurality of such cross-sections. This enables that the thermal radiation provided by the one or more respective heaters (23) is reflected to form multiple beams which are substantially parallel to each other. As a result, the heat directed towards the base (11) is distributed with an enhanced homogeneity, and an even temperature distribution is achieved throughout the base (11). A further technical advantage of this measure is that any local burns/sticking of the mixture on a wettable surface of the base (11) is avoided, thereby minimizing the frequent occurrence of in-depth cleaning requirement or any mandatory replacement of the pot (10).

An exemplary visualization to this measure is provided in Fig.4(a), for the case where elongate heater(s) (23) and groove-shaped respective reflector(s) (24). Here, a plurality (couple) of heaters (23) and corresponding reflectors (24) are employed as an assembly for heating a single pot (10). Fig.4(b) shows an exploded view of said assembly, further showing an exemplary plate (25) for being placed onto the assembly and face a base (11) of a pot (10) when placed thereonto. Accordingly, in the case where the heater(s) (23) have an elongate geometry, they can be situated horizontally when the machine (1) is in use. In such case, the reflector(s) (24) can be in the form of groove(s).

As exemplified in Fig.2(a) and Fig.2(b), the machine (1) can include a single heater (23) per pot (10).

As an alternative, the machine can be designed to employ multiple heaters (23) per pot. Examples to such embodiment are visualized Fig.1(a), Fig.1(b), Fig.3(a), Fig.3(b), Fig.4(a) and Fig.4(b). In the case where each of the multiple heaters (23) are coupled with a respective reflector (24), a further advantage arises: in the case where multiple heater(s) (23) per pot (10) are employed, depth of each respective reflector (24) (reflector depth (d)) and its ratio to a total height (h) of the machine (1) can be minimized in the direction of gravity (g) when the machine (1) is in use. For better understanding this advantage, respective ratios between reflector depth (d) and machine height (h) values can be compared using Fig.2(b) (showing a single heater per pot version), and Fig.1(b) (showing a multiple heater per pot version). It is clear that employing multiple heaters (23) and respective reflectors (24) per pot (10) minimizes the design and production related costs. This measure also allows an enhanced compactness of the main body (20), which is further advantageous in terms of visual appeal of the machine (1), transport costs and storage costs.

For effecting the brewing process, it is clear that the base (11) is to be situated between the first side (211) and the second side when the pot (10) is placed into the cavity (21).

The machine (1) can include one or more plate(s) (25) disposed between the heaters (23) and the distance sensors (22), thus arranged to oppose the base (11) when the pot (10) is placed into the main body (20) (i.e. into the cavity (21)). Hence the plate(s) (25) can be situated at the first side (211). Each of such plates (25) can be considered as a heating plate for conducting and/or radiating heat received from a side thereof opposing the heater(s) (23), towards the liquid mixture (e.g. over the base (11) of the pot (10)) at another side opposing the second side of the main body (20).

The thermal radiation can be substantially transmitted through the plate(s) (25). To this end, such plate(s) (25) can be formed from a glass-based material with low opacity, or from transparent or semi transparent ceramics. This measure eliminates the shortcomings of induction-based machines in the prior art, which resulted in energy efficiency losses, such as losses due to gaps or losses in correlation with distances between the heater and a respective body to be heated. Here, the term "low opacity" corresponds to a light transmittance of 50% or higher, more preferably 75% or higher, even more preferably 90% or higher, even more preferably 95% or higher which can practically be considered as full transparency. In the case where the machine (1) is arranged to transmit the thermal radiation through the plate(s) (25) base (11) of a respective pot (10) can preferably be arranged have an IR adsorbing surface. An IR adsorbing surface suitable to this purpose can be easily availed e.g. by coating with a temperature-resistant dark color such as black or anthracite.

Due to the heat capacity of the liquid mixture, a substantial amount of heat is necessary to increase the temperature at a rate higher than which is available in the absence of the liquid mixture. Thus, in the case where a differential of momentary temperature versus time exceeds a pre-determined safety limit, it can be concluded that there is basically no water in the pot (10). Accordingly, a further safety measure can be applied by measuring momentary temperature of a part of the machine (1) which is to be brought in conductive thermal contact with the liquid mixture. Hence, the machine (1) can be arranged to cease the energization of the heater(s) (23) in the case where the temperature of the plate (25) increases faster than a pre-determined heating rate. Within this context, the machine (1) can be equipped with one or more temperature sensor(s) (not shown) for sensing momentary temperature of the plate (25).

The temperature sensor(s) can preferably be selected from the list consisting of negative temperature coefficient (NTC), positive temperature coefficient (PTC), digital, contactless thermophile or contactless infrared sensors.

As mentioned above, the machine (1) can be equipped with a tank (30) for receiving water to be supplied into the pot (10). In such case, the machine (1) can be further arranged to measure the water level in the tank (30) and preferably generate a visual and/or audible alarm signal when the amount of water (e.g. water level) is below a pre-determined threshold level, e.g. lower than a level which corresponds to a minimum amount of water sufficient for preparation of liquid mixture to be brewed into a single portion of Turkish coffee. Thus, the machine (1) can include one or more further distance sensors for determining the water level inside the tank (30). For the above-mentioned advantages of sensors from list-1, said further distance sensors are preferably selected from those mentioned in the list-1.

In another, further or alternative aspect, the machine (1) can be arranged for stopping the transfer of water from the tank (30) when it is detected by the distance sensors (22) that a height (or depth, thus a momentary volumetric amount) of the liquid mixture in the pot (10) reaches to a pre-determined threshold level, e.g. based on number of portions of Turkish coffee to be brewed. In another, further or alternative aspect, the machine (1) can be arranged for following up a time spent at water transfer from the tank (30), and for stopping said transfer if the transfer of a pre-determined amount of water is not completed in a pre-determined duration. This measure enhances the safety in operation of the machine (1).

That the IR heaters (23) are employed in combination with capacitive distance sensors (22), provides an enhanced consistency in brewing of Turkish coffee to various selectable extents of thermal processing of the liquid, in terms of different heating rates and different brewing styles/extents. This is in particular the case where the capacitive distance sensors are adapted to make real-time monitoring.

The high predictability and precision availed with the machine (1) can thus serve for preparing differently prepared Turkish coffee portions, which are clearly distinguishable from each other. To this end, the machine (1) can be arranged for allowing user-selection from a plurality of "presets", each of which trigger the provision of different amounts of heat to be directed towards said liquid (towards the pot (10)), e.g. a total amount of energy to be transferred per portion of liquid mixture to be brewed, and/or an energy transfer rate per such portion. In the case where the machine (1) is arranged for such user- selection related to various extents of thermal processing, the machine (1) avails consistency and precision at each preset.

The presets can be so arranged that in a case of a "slow-brewing" preset is selected, it can be arranged that the heater(s) (23) are operated at a low power-consumption mode (e.g. 75% of a maximum possible), and in another case where a "quick-brewing" preset is selected, it can be arranged that the heater(s) (23) are operated at a high power-consumption mode (e.g. 100% of a maximum possible). This can be arranged by energizing a lower number of the heater(s) (23) at the slow-brewing preset when compared to that at the quick-brewing preset.

The machine (1) can be arranged to store several sets of parameters with different values corresponding to respective "presets". The parameters can include one or more of the following: power consumption rate (e.g. in Watts) per heater (23) and/or number of heaters (23) to be energized at a brewing session, for arranging a selection between slow and quick brewing options; total amount of energy (e.g. in Joules) to be transferred to the pot (10) per portion, for arranging a selection between underdone (premature brewing: energizing of heater(s) (23) is to be ceased at an earlier point with regard to a pre-determined "normal" duration), medium (normal brewing: energization of heater(s) (23) is to be ceased upon the pre-determined "normal" duration) and well done (advanced brewing: energizing of heater(s) (23) is to be ceased at a later point with regard to the pre-determined "normal" duration) brewing options; amount of water (e.g. volumetric, in milliliters) to be transferred into the pot (10) per portion, to determine the number of portions by user-selection; - factor corresponding to number of portions, to determine a total amount of water to be transferred into the pot (10) when multiplied with the above-mentioned "amount of water" parameter, thereby enabling the transfer of water in accordance with the number of portions to be prepared at a single run; combination of the above-mentioned total amount of energy with the above-mentioned amount of water (thus e.g. in Joules per milliliter), to determine a user-selectable brewing extent, thereby determining the absence/presence and extent of froth, for arranging a selection between options corresponding to different extents of coffee concentrations per portion (e.g. weak, medium, strong); combination of the above-mentioned power consumption rate with the above-mentioned amount of water (thus e.g. in Watts per milliliter), to determine a temperature increase rate in the liquid mixture in the pot (10) independent from the number of portions; combination of the above parameters, for arranging a selection between several brewing regimes, which correspond to absence or presence or extent of froth per portion; number of repetition in energizing (start/cease) of heater(s) (23), for arranging a selection in which the liquid mixture gets repetitively heaved or brought to a boil (non-boiled or non-heaved, single- boiled or single-heaved, double-boiled or double-heaved, etc.).

In other words, the machine (1) can be arranged to store several sets of parameters with different values corresponding to respective presets, said parameters being selected from the list consisting of: i. power consumption rate, ii. number of heaters (23) to be energized at a brewing session, iii. total amount of energy to be transferred to the pot (10) per portion, iv. amount of water to be transferred into the pot (10) per portion, v. factor corresponding to number of portions, vi. combination of the total amount of energy with the amount of water, vii. combination of the power consumption rate with the amount of water, viii. combination of other parameters selected from the present list in relation with a selection from different brewing regimes, and ix. number of repetition of energizing. The advantages of that the machine (1) makes use of the embedded parameters exemplified above, are available notwithstanding whether the heater(s) (23) are IR heaters or not, and notwithstanding the type of distance sensor (20). Yet, an enhanced precision in outcomes of the Turkish coffee brewing process is available by merits of the capacitive sensor, which is able to determine the amount of coffee powder in the pot (10) over the above-mentioned electrostatic load thereon. Hence, the use of capacitive sensor as a distance sensor (20) hereby serves for a further advantage independent from or in addition to the monitoring the liquid mixture level in the pot (10).

The machine (1) can include means to allow the user-selection of presets remotely, e.g. over a software interface on a computing device such as a smartphone, via wireless communication. Once reading the present specification, a person skilled in technically designing systems for "smart home" or "internet of things" fields is considered to be able for selecting suitable means allow the user-selection of presets remotely, from known options without burden. The advantages of that the machine (1) is arranged to allow remote user-selection of presets, are available notwithstanding whether the heater(s) (23) are IR heaters or not, and notwithstanding the type of the distance sensor (20) is a capacitive sensor. Yet, also at remote-selection of presets, an enhanced precision in outcomes of the Turkish coffee brewing process is available by merits of the capacitive sensor, which is able to determine the amount of coffee powder in the pot (10) over the above-mentioned electrostatic load thereon. Hence, the use of capacitive sensor as a distance sensor (20) hereby serves for a further advantage independent from or in addition to the monitoring the liquid mixture level in the pot (10).

Once a person skilled in technical designing of electrical kitchen appliances learns the gist of invention by reading the present specification, each of the above-mentioned arrangements and their combinations can be performed by employing known technical means without necessitating inventive action.

Operation of an exemplary embodiment of the machine (1) according to the present invention can be described as follows:

- For preparing of the liquid mixture, ground coffee powder can be placed into the pot (10). An amount of water can be introduced into the pot (10) either manually prior to placing the pot (10) into the cavity (21), or preferably by automated transferring from a tank (30) after said placing.

- The level (height) of the liquid mixture prior to heating (i.e. original level) is measured by the distance sensor(s) (22). In the case where water is introduced by transferring from the tank (30), the cessation of such transfer can be triggered by means of the distance sensor(s) (22).

- The brewing process starts by commencing an energization of the heater(s) (23), whereby the liquid mixture starts to be heated.

- At an advanced phase of the brewing process, the liquid mixture heaves and therefore its level increases.

- The level is followed up by the distance sensor(s) (22). Any level increment in the liquid mixture is identified by the distance sensor(s) (22). When a ratio of a momentary level to the original level reaches to a pre-determined value, the energization of heater(s) (23) can be ceased.

- Optionally, the commencement and cessation of the energization of the heater(s) (23) can be repeated for several times, based on a user-selectable preset. Optionally, various heating rates can be applied by energizing different numbers of the heater(s) (23), based on a user-selectable preset. Preferably, a decreasing number of heaters (23) is energized at each consecutive repetition. - When the brewing process is considered to be complete, the energization of the heater(s) (23) is finalized.

- Preferably, as a further safety precaution, the energization of the heater(s) (23) can be halted at a pre-determined duration for brewing.

That the heater(s) (23) are IR heaters enables the heating of the base (11) of the pot (10) directly, or indirectly through respective plate(s) (25). This eliminates prior-art failures related to uneven contact between a pot base and a heater surface.

Furthermore, in the instances of changes in extent of energizing of IR heaters at lowering the power consumption or cessation of energizing, an "instant" response to the changes is received in temperature increasing rate of the liquid mixture. Thus, the heaving of the Turkish coffee can be easily kept under control and the depth of the pot can be kept at acceptably low values.

Reference signs: 1 machine

10 pot

11 base

20 body

21 cavity 22 distance sensor

23 heater

24 reflector

25 plate

211 first side g gravity direction/vector d reflector depth h machine height

F focus

Claims

Claims:

1. A machine (1) for brewing Turkish coffee, comprising a pot (10) with a base (11) to support a liquid mixture to be brewed into Turkish coffee, and a main body (20) which comprises one or more infrared heaters (23) for heating the liquid mixture, and one or more distance sensors (22) in the main body (20), selected from the list consisting of: real-time capacitive sensors, capacitive schalt sensors, temperature probes, optical sensors, IR distance sensors, thermophile sensors, microwave sensors, microwave sensors with LDR, RGB color space distance sensors, LDR sensors along with a light source, ultrasonic sensors, time of flight sensors, and combinations thereof.

2. The machine (1) according to the claim 1, wherein the one or more distance sensors (22) are selected from the list consisting of: real-time capacitive sensors, optical sensors, IR distance sensors directed downwards when the machine is in use, thermophile sensors, microwave sensors, microwave sensors with LDR, RGB color space distance sensors, ultrasonic sensors, time of flight sensors, and combinations thereof.

3. The machine (1) according to any of the claims 1 or 2, comprising one or more capacitive sensors as distance sensors (22) arranged to, in use, sense a level of said liquid mixture by real-time capacitance monitoring.

4. The machine (1) according to any of the claims 1 to 3, comprising one or more sets of the following:

- the main body (20) is provided with a cavity (21) for receiving the pot (10), the cavity (21) has a first side (211) for supporting the pot (10) against gravity (g), and a second side which is different from the first side (211);

- said one or more distance sensors (22) are disposed at the second side for sensing a surface distance in a direction towards the first side (211), and

- said one or more heaters (23) are disposed at the first side (211).

5. The machine (1) according to the claim 4, wherein the second side is distal to the first side (211), such that the one or more distance sensors (22) overlook the pot (10) when the machine (1) is in use.

6. The machine (1) according to any of the claims 1 to 5, comprising one or more reflector(s) (24) for receiving the thermal radiation provided by the heaters (23), and reflecting said radiation towards the base (11).

7. The machine (1) according to the claim 6, wherein the reflector(s) (24) have a parabolic or arc shaped cross-section, and respective heaters (23) are placed at a focal point of said cross-section.

8. The machine (1) according to any of the claims 1 to 7, comprising one or more plate(s) (25) disposed between the heaters (23) and the distance sensors (22), arranged to oppose the base (11) when the pot (10) is placed into the main body (20).

9. The machine (1) according to the claim 8, wherein the plate(s) (25) are formed from a glass- based material with low opacity, or from transparent or semi-transparent ceramics.

10. The machine (1) according to any of the claims 8 or 9, comprising one or more temperature sensor(s) for sensing momentary temperature of the plate (25); and arranged to, when during a brewing process, cease an energization of the heater(s) (23) in the case where the temperature of the plate (25) increases faster than a pre-determined heating rate.

11. The machine (1) according to the claim 10, wherein the one or more temperature sensor(s) are selected from the list consisting of negative temperature coefficient (NTC), positive temperature coefficient (PTC), digital, contactless thermophile or contactless infrared sensors.

12. The machine (1) according to any of the claims 1 to 11, comprising a tank (30) for receiving water to be supplied into the pot (10), the machine (1) is arranged for stopping a transfer of water from the tank (30) when it is detected by the distance sensors (22) that a momentary volumetric amount of liquid mixture in the pot (10) reaches to a pre-determined threshold level; and/or arranged for following up a time spent at water transfer from the tank (30), and for stopping said transfer if the transfer of a pre-determined amount of water is not completed in a pre-determined duration.

13. The machine (1) according to any of the claims 1 to 12, arranged for allowing user-selection from a plurality of "presets", each of which trigger the provision of different amounts of heat to be directed towards the pot (10).

14. The machine (1) according to the claim 13, comprising means to allow the user-selection of presets remotely, over a software interface on a computing device, via wireless communication.

15. The machine (1) according to any of the claims 13 or 14, arranged to store several sets of parameters with different values corresponding to respective presets, said parameters being selected from the list consisting of: i. power consumption rate, ii. number of heaters (23) to be energized at a brewing session, iii. total amount of energy to be transferred to the pot (10) per portion, iv. amount of water to be transferred into the pot (10) per portion, v. factor corresponding to number of portions, vi. combination of the total amount of energy with the amount of water, vii. combination of the power consumption rate with the amount of water, viii. combination of other parameters selected from the present list in relation with a selection from different brewing regimes, and ix. number of repetition of energizing.