Description INSTANT TURKISH COFFEE

[1] Technical Field

[2] The present invention relates to an instant Turkish coffee with the addition of some boiling water and a production method thereof.

[3] Prior Art

[4] Coffee bean is the seed of a coffee plant. It belongs to Rubiaceae family and its type is Coffea. There are many sorts of Coffea, two of which is of economic importance: Coffea Arabica (Arabica) and Coffea Canephora (Robusta). Coffee produced from greenish yellow oval Arabica beans contains less caffeine than the Robusta does. And it is more delicious and has a sweet aroma. Coffee produced from tawny round Rob usta beans includes caffeine nearly twice as much as Arabica.

[5] Instant coffee as known in the art is dehydrated coffee and it does not undergo chemical processes during production. There are 2 ways for dehydration: freeze-dry and spray-drying. In the first method coffee is kept waiting for natural dehydration, and then is frozen to -40°C. Thus the remaining water within the coffee is crystallized and water is removed through sublimation or evaporation. And granules are left. In the second method water in the coffee is also evaporated and dried coffee concentrate is sprayed downwards from a higher place. The remaining water in the coffee touching the bottom is thus evaporated under high temperatures.

[6] Turkish coffee is a method for coffee preparation and brewing which is discovered by the Turkish people. Turkish coffee is prepared as follows: Fill the coffeepot (a small, long-handled pot for making Turkish coffee) with cold and fresh water gauged with demitasse. Remember that the quality of water is a determinant factor in the taste. Add two teaspoonful of Turkish coffee (nearly 5 g) and two teaspoonful of sugar (optional) per demitasse. Stir coffee and sugar and simmer on a low heat. When it boils and forms a foamy head it is partially poured into the demitasses and some coffee left in the pot is brought to the boil once again and poured into the demitasses. The Turkish coffee can be prepared with no sugar, with little sugar, with a middling amount of sugar or well-sugared. The abovementioned process requires some drawbacks such as storing the coffee and sugar in different containers, putting them into the coffeepot separately one after another, stirring the mixture during brewing, skimming off the foamy head and what is more watching over the process all along. Furthermore it is not possible to obtain the desired taste and foamy head since it is difficult to put sugar or coffee in the desired amount all the time.

[7] The Turkish coffee described within the scope of the present application refers to the traditional beverage prepared according to a preparation and brewing method

discovered by the Turkish people, and a grind which is obtained by grinding the coffee beans and used for preparing said beverage.

[8] Within the scope of this application instant Turkish coffee refers to a mixture according to the invention used to prepare said traditional Turkish coffee.

[9] FR2662585 discloses a powdered product which is obtained by agglomeration of ground coffee particles and of a sweetener for preparing Turkish coffee. The product prepared within the scope of said application does not contain foaming agent or coffee cream. Thus a foamy head cannot be formed which is a characteristic of the Turkish coffee.

[10] In TR2000 03286 tablets in which a powdered coffee is provided with additional products such as sugar, milk powder or coffee cream and chocolate and a preparation method thereof are described. A homogeneous mixture is obtained when the tablets completely dissolves in the water. However, the present invention is not in the form of a tablet. The Turkish coffee obtained from the instant Turkish coffee prepared according to the invention is a suspension formed of coffee and water and it forms the traditional Turkish coffee grounds. The tablets in the application no. TR2000 03286 cannot form Turkish coffee grounds.

[11] The Turkish coffee grounds are also important for the Turkish culture. Fortune is told by inspecting the grounds remaining in one's coffee cup. The grounds are sine qua non for the Turkish coffee.

[12] Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets. Light, coffee or table cream includes 18-30% fat. An example to the coffee creams is a product commercially sold under the trademark of coffee mate.

[13] Products like Nescafe, Nescafe 3 in 1 are mixtures containing beverage extract, coffee whitener and different kinds of sweeteners and put into the market in a powdered form. Said mixtures form a homogeneous solution when mixed with hot or cold water. But the Turkish coffee is in a suspension form including an undissolved coffee. The Turkish coffee includes grounds at the bottom and foam at the top. The present invention uses the instant coffee as one of the components forming the formulation of the Turkish coffee.

[14] The drawbacks described above are each a technical problem that should be solved and is open to improvements.

[15] Brief Description of the Invention

[16] The object of the present invention is to provide an instant Turkish coffee to be used to prepare a traditional Turkish coffee with foam and grounds, without need to add anything but boiling water and to stir for minutes by putting the ingredients one by one and in different measurements into the coffeepot.

[17] In order to obtain the inventive instant Turkish coffee instant soluble coffee, ground and roasted coffee beans, sugar (optional), coffee whitener and edible foam making agent are mixed. Said edible foam making agent is sodium carbonate.

[ 18] Detailed Description of the Invention

[19] The method in order to provide the present invention is illustrated in the accompanying figure:

[20] Figure 1 is flow chart of the method according to the invention.

[21] The preparation method of the instant Turkish coffee which is ready to drink with the addition of some water according to the invention is characterized by the steps of:

[22] - Extra roasting of commercially available roasted Turkish coffee beans for 1-2 minutes (101),

[23] - Grinding said beans until they each have a magnitude of 100-300 micron (102),

[24] - After it gets cold, mixing said beans with soluble coffee ground of 100-300 micron magnitude which is known in the art (103),

[25] - Blending the mixture at least 5 minutes in a mixing cauldron (104),

[26] - Adding 10-22% coffee whitener to the blended mixture and then mixing at least 5 minutes in the cauldron (106),

[27] - And finally adding sodium carbonate of which ratio is in the range of 0,5-1% within the mixture and mixing the mixture at least 5 minutes (107).

[28] In another embodiment of the invention sugar can be added after the blending (104) is completed and coffee with sugar is obtained after sugar is added and the mixture is mixed for another 5 minutes (105).

[29] In order to realize the described steps materials presented initially in the following examples and not at all intended to limit the scope of the invention are as follows:

[30] EXAMPLE 1

[31] Formulation of plain black instant Turkish coffee

[32] Soluble coffee 15 - 30%

[33] Turkish coffee 48 - 70%

[34] Coffee whitener 10 - 22%

[35] Sodium carbonate 0,5 - 1%

[36] EXAMPLE 2

[37] Formulation of instant Turkish coffee with little sugar

[38] Soluble coffee 10 - 21 %

[39] Turkish coffee 35 - 55%

[40] Coffee whitener 8 - 19%

[41 ] Sodium carbonate 0,5 - 1 %

[42] Sugar 25 - 45%

[43] All the abovementioned ratios are by weight and can vary according to taste of the customer. [44] Sodium carbonate is used for forming the foamy head characteristic of the Turkish coffee.